**Cooking with Love: A Valentine's Day Celebration**

As we celebrate Valentine's Day, there's no better way to show love and appreciation than through cooking a delicious meal together. In this special episode, our host is joined by his lovely bride, Shan, who has brought out all the stops to create a mouth-watering menu that will surely impress your loved ones.

**The Perfect Green Sauce**

One of the stars of the show is a vibrant green sauce made from serrano peppers, jalapenos, and fresh tomatoes. Our host explains that this sauce is the perfect accompaniment to his famous chimichanga recipe. To make it, you'll need three serrano peppers, one jalapeno, two garlic cloves, a small tomato, a half-white onion, lime juice, salt, and oregano. Simply blend all the ingredients together until smooth, then adjust the seasoning to taste.

**Roasting the Jalapenos**

To take the flavor of this sauce to the next level, our host roasts the jalapenos in the oven until they're blistered and charred. He then removes the seeds and stems, and adds them to the blender along with the other ingredients. The result is a rich and creamy sauce that's perfect for topping your favorite dishes.

**Refried Beans: The Key to Chimichanga**

Our host swears by his refried beans as the key to making the perfect chimichanga. He uses dried ancho chilies, which he soaks in hot water and then rehydrates before adding them to the blender with some garlic, onion, and tomato paste. The result is a flavorful and creamy bean that adds depth and complexity to his dish.

**Chocolate Coffee Mousse for Dessert**

No Valentine's Day celebration would be complete without a sweet treat. Our host's lovely bride has created a decadent chocolate coffee mousse that's sure to impress. Simply whip heavy cream with sugar, vanilla extract, and cocoa powder until stiff, then fold in instant coffee grounds and beaten egg whites. Chill the mixture in the fridge for at least an hour before serving.

**A Message of Love**

As our host thanks his lovely bride for all her help in creating this special episode, he reminds us that cooking is all about sharing love and appreciation with others. Whether you're cooking a romantic dinner for two or a big family gathering, remember to have fun and be creative with your recipes. And don't forget to show a little bit of love and kindness to those around you – that's the secret ingredient in every dish.

**The Power of Family and Friends**

As our host wraps up the episode, he thanks his audience for tuning in and hopes that they've enjoyed this special Valentine's Day celebration. He reminds us that cooking is a labor of love, and that the most important ingredient is always the people we share it with. Whether you're cooking for your loved ones or just enjoying a quiet evening at home, remember to take time to appreciate the little things in life – like a perfectly roasted jalapeno pepper.

**The Power of Perseverance**

Our host's perseverance and dedication to his craft are an inspiration to us all. He reminds us that cooking is not just about following a recipe – it's about experimenting, trying new things, and having fun with the process. Whether you're a seasoned chef or a culinary novice, don't be afraid to try something new and take risks in the kitchen.

**A Message of Gratitude**

As our host signs off, he thanks his lovely bride for all her help in creating this special episode. He reminds us that life is full of surprises and ups and downs, but with love, kindness, and a little bit of creativity, we can overcome anything. And to all the servicemen and women who have served our country, he extends his deepest gratitude for their bravery and sacrifice.

**The Shimmy Shake**

Finally, our host decides to bust out some moves and show off his best shimmy shake dance move. With a little bit of wind and a lot of spirit, he gets the party started and reminds us that cooking is all about having fun and enjoying life's simple pleasures.

As we come to the end of this special Valentine's Day episode, our host and his lovely bride bid you farewell until next time. Remember to take time to appreciate the little things in life, experiment with new recipes, and show love and kindness to those around you. Happy cooking, and happy Valentine's Day!

"WEBVTTKind: captionsLanguage: entired of trying to find that drive up window that where you can get a best quality chimichanga with the green salsa cheese and beans all the way throughout well folks you ain't got to look no further I'm gonna show you where it's at so get in and I'll take you back to camp come on hey thank y'all for stopping by a beautiful day today and what did I promise you a little something for you and your sweetheart on Valentine's Day and be sure you stick around plumb to the end I'm telling you now for sure we got a bonus dessert to throw in there at you I want to tell you all a little story first for we get this started it was a long time ago when I was going to take Shan out for a Valentine's Day night meal she said what we're gonna go eat I said we're gonna eat the best burrito in the world we get in a pickup drive up her toward town about 25 miles and I pull into an Allsup's parking lot now for you folks that might not know what Allsop see is that is a sort of a convenience store gas and diesel snuff and cigarettes and beer and Shan said hey we need diesel I said now this is it this is where we're getting burrito now folks there you go but folks what I'm trying to tell you is it doesn't have to be something fancy for you to give to your sweetheart and what am I going to fix the greatest green chile chimichanga beef bean and cheese with a green sauce that will latch you up this stuff is so good you'll be wanting it every day now let's get to it first off we got us a cast-iron skillet over here let me light this here burner and you're gonna hear a little blowing sound because if Shan will show you the flag we have an east breeze today of about 15 so we're gonna just sort dice this up here a little and let it go to start browning before we ever think about seasoning it or anything like that so well let's beginning to get hot and brown folks I have me two fresh roasted hatch green chilies well they'd be chopped seeds and oh that's how I'm gonna leave them in there cuz I like that flavor I could be smelling that we got us some smell-a-vision going today even the Beagle says he can smell it he does like some chimichangas well folks it has come that time to give it some season we're gonna do a little red river wrench mesquite because it's got a little ancho chili in it a little bit of cumin about a teaspoon fool we're gonna call it that much right there one of my favorite ingredients some smoked paprika then we may have to get from way over here to get it in the skillet see what we got here dried ancho chili you can shake the seeds out of them leave them in there whatever you want I like to sort of just tear them up a little look at this fancy piece of cookware I got today folks pampered chef it is I'm gonna layer right there because I like to get these things pulverized pretty good bear with me it's gonna be loud now folks when we put that ancho chili in there it gives it a good smoky flavor but that thing's dried we got to let it come back to life we're gonna simmer it there probably five to eight minutes till everything is getting good and soft and that meat is all well browned so make sure you stir it on occasion yes now I like to let this cook down not only to get them ancho chili it's good and tender but also get rid of some of that grease you got some grease in there tilt that skillet over a little get your spoon dump that grease out but folks it is not a chimichanga and got some beans in it know what I mean now I'm gonna use our refried beans and channel heavier link up there but if you're in a hurry I'm not gonna be real bad down on you go to the store get you on them small cans of refried beans okay dump it in a skillet add you about 1/4 of a cup of mayonnaise 2 tablespoons of butter stir it up really good get it to simmer and good then you got nearly something like we make but that link will be right up there I brought some with me got about two cupfuls I do in here today and I'm gonna dump them right in here I am now you can see they got some little bit of green onion chopped up in them too I like to give you some of that mmm that's a happy meal right there in a skillet we gonna let it cook probably about another three to four minutes stirring pretty well constantly cuz I don't want nothing to stick to the bottom but I want all them flavors to take hope just take it off the fire let it sit just a minute while we get us some grease hot cuz em chimichangas is deep fried now I'm using Manteca you can use lowered of any kind but I really like the flavor it brings if you don't want to use none of that get you some oil but make sure it's a good final we have taken until difficulty all right went while the grease is getting hot and y'all wasn't watching I done made me some home made tortillas look right there what it says si can you read that Furby all you need is love and a beagle and tortillas about 8 inches ain't they pretty they're kind of round for me you can always tell on a homemade tortilla they may not be exactly around when you get it to going I like to take me some cheese and put right on the bottom first and then we're gonna get us some of this here meat and you got to remember when you put this meat in there folks that we've got to put some more cheese right back up here on top we need to fold these ends first that way we can seal this rascal and it's just sort of like fire grill tuck and roll but what just like when you put a diaper on a young and you got to have something to keep it on there a safety pin what we got toothpicks today folks toothpicks and just peeny one through there if it don't stay the first time hey pin it again let's get another participant out here put as a oh we like to forget to cheese on the bottom this will make about eight to ten burritos fold these first bring them around here tucking roll try to keep it as tight as you can and I do love a lot of duct tape but you can't be using duct tape on these it just don't work I've tried it baling wire hey it's pretty good but it don't stay too good either the first one is going in you can see that there is what I like to hear some iron action and if you can I did that in wrong but if you can folks lay it down on the creased edge first it'll help sort of seal that edge up and you want to try to run this not at 350 but about 375 because we're looking for a pretty quick fry on these things just to crisp them up do it and if you've got a deep fryer at home that is fine too but you can see how quick them browning like I told you when you find these things try to keep that ol around 365 375 can roll them around a little but don't get them so crisp that when you bite into they disintegrate cuz I never did like them kind when you get them in your bite not two teeth out and you don't even know what you got to eat see these here toothpicks they don't eat well so make sure you take them out before you be serving them to your guests when you go to Allsup's or any one of them fine drive up places you can get and get you a burrito a taco or a chimichanga what do they give you some of them little bitty sacks of that sauce 99% of the time it ain't nothing but some later juice and some vinegar and some hot sauce that's about all it is we done showed you how to make the perfect green sauce to go with this let's get you three serrano peppers and I hear some of you're already back during the back raising your hand up say they too hot for me we'll just use to take the seeds out of them if you have to but I like three Serrano's and one Halla Pina now the jalapeno I'm gonna go ahead slice in half take the stem the veins a seed out everything whatever you got to do to cool him off and I'm gonna roast him a little get them where they good in black and blister good set them over there to the side cut the stems off up then you take one small tomato dice it up throw it in the blender then we're gonna put them Chile's all in the blender with it then we're gonna add us two garlic cloves that we have chopped up throw them in there a half a white onion chop it up a little put it in there lime juice some salt and a teaspoon full of oregano put it in that blender punch that button folks and let it get smooth it's it's just me and Shan she don't mind do our double dip in this sauce I promise you so right in here like that hang on I'm fitting to do it to it that's good folks right there pass the biscuits praise God thank you mama ever Allsup's ever eat after inspiring me to cook chimichanga the beans the refried bean that we create and put in here with that meat the star of the deal really to me is the refried beans and that dried ancho chili that's popped up in there and give it some flavor but what kicks it over the top that glorious green salsa right there folks it is who out of this world so vixen to have my little bride step in here because I promised you a dessert and to me she is the sweetest thing in the world and she has created y'all a little sweet dish here called a chocolate coffee mousse great go sugar if y'all be seeing the camera because I'll be doing the shimmy shake it's cause the wind up about 25 and the tripod is doing some shake and a mission but you can't have valentines day do you not have something sweet to go with it so when you created this chocolate it's it's a it's a we're making a mocha mousse the reason I like to do this mousse and we're suggesting it is because it's something that you can make ahead of time and just chill it in the fridge so the first thing you're gonna do is take a cup of heavy cream a little sugar and then vanilla and she'll just whip that until it gets nice and stiff yep then you're gonna beat in the cocoa powder until it's all combined and then in a separate Bowl beat your egg whites instant coffee grounds beat that all up until it gets nice and stiff and then you're just gonna fold that coffee mixture into your whipped cream yeah and then just cover it put it into the fridge I like to chill it at least one hour or until you're ready to serve you got to have good help in the kitchen to help you clean up me I got the westin that's the bagel now you can serve this with a little whipped cream I don't really like a whole lot of chocolate and coffee stuff together but this isn't overpowering coffee to me no it's not I never get to eat because I'm always working I love that sauce that green sauce is what's happening I like how it's it's kind of a mix of soft and crispy it is good so folks we we really hope you enjoyed something today and what I'm trying to tell you is it doesn't have to be so we hope you learned something today it is a beautiful day got a little breezy at times but hey we're sort of used to it we live in it every day now remember cooking and life is a whole lot of like just whatever you get out of that recipe is what you add to it to make the most of it as always tip my hat to all them servicemen and women and all the veterans and all who have served to keep this country free to where me and shan't have this great opportunity my love I want to thank you most of all because folks these videos would not happen without her me and the bee got easy for me so staying here god bless you each and every one hope that you have the greatest Valentine's day ever we send our love to you all sing you down the chimichanga did the coffee milk emotion move polka moves I think I'm gonna do the mocha mousse try good I'll drink your wine while you're doing that see y'alltired of trying to find that drive up window that where you can get a best quality chimichanga with the green salsa cheese and beans all the way throughout well folks you ain't got to look no further I'm gonna show you where it's at so get in and I'll take you back to camp come on hey thank y'all for stopping by a beautiful day today and what did I promise you a little something for you and your sweetheart on Valentine's Day and be sure you stick around plumb to the end I'm telling you now for sure we got a bonus dessert to throw in there at you I want to tell you all a little story first for we get this started it was a long time ago when I was going to take Shan out for a Valentine's Day night meal she said what we're gonna go eat I said we're gonna eat the best burrito in the world we get in a pickup drive up her toward town about 25 miles and I pull into an Allsup's parking lot now for you folks that might not know what Allsop see is that is a sort of a convenience store gas and diesel snuff and cigarettes and beer and Shan said hey we need diesel I said now this is it this is where we're getting burrito now folks there you go but folks what I'm trying to tell you is it doesn't have to be something fancy for you to give to your sweetheart and what am I going to fix the greatest green chile chimichanga beef bean and cheese with a green sauce that will latch you up this stuff is so good you'll be wanting it every day now let's get to it first off we got us a cast-iron skillet over here let me light this here burner and you're gonna hear a little blowing sound because if Shan will show you the flag we have an east breeze today of about 15 so we're gonna just sort dice this up here a little and let it go to start browning before we ever think about seasoning it or anything like that so well let's beginning to get hot and brown folks I have me two fresh roasted hatch green chilies well they'd be chopped seeds and oh that's how I'm gonna leave them in there cuz I like that flavor I could be smelling that we got us some smell-a-vision going today even the Beagle says he can smell it he does like some chimichangas well folks it has come that time to give it some season we're gonna do a little red river wrench mesquite because it's got a little ancho chili in it a little bit of cumin about a teaspoon fool we're gonna call it that much right there one of my favorite ingredients some smoked paprika then we may have to get from way over here to get it in the skillet see what we got here dried ancho chili you can shake the seeds out of them leave them in there whatever you want I like to sort of just tear them up a little look at this fancy piece of cookware I got today folks pampered chef it is I'm gonna layer right there because I like to get these things pulverized pretty good bear with me it's gonna be loud now folks when we put that ancho chili in there it gives it a good smoky flavor but that thing's dried we got to let it come back to life we're gonna simmer it there probably five to eight minutes till everything is getting good and soft and that meat is all well browned so make sure you stir it on occasion yes now I like to let this cook down not only to get them ancho chili it's good and tender but also get rid of some of that grease you got some grease in there tilt that skillet over a little get your spoon dump that grease out but folks it is not a chimichanga and got some beans in it know what I mean now I'm gonna use our refried beans and channel heavier link up there but if you're in a hurry I'm not gonna be real bad down on you go to the store get you on them small cans of refried beans okay dump it in a skillet add you about 1/4 of a cup of mayonnaise 2 tablespoons of butter stir it up really good get it to simmer and good then you got nearly something like we make but that link will be right up there I brought some with me got about two cupfuls I do in here today and I'm gonna dump them right in here I am now you can see they got some little bit of green onion chopped up in them too I like to give you some of that mmm that's a happy meal right there in a skillet we gonna let it cook probably about another three to four minutes stirring pretty well constantly cuz I don't want nothing to stick to the bottom but I want all them flavors to take hope just take it off the fire let it sit just a minute while we get us some grease hot cuz em chimichangas is deep fried now I'm using Manteca you can use lowered of any kind but I really like the flavor it brings if you don't want to use none of that get you some oil but make sure it's a good final we have taken until difficulty all right went while the grease is getting hot and y'all wasn't watching I done made me some home made tortillas look right there what it says si can you read that Furby all you need is love and a beagle and tortillas about 8 inches ain't they pretty they're kind of round for me you can always tell on a homemade tortilla they may not be exactly around when you get it to going I like to take me some cheese and put right on the bottom first and then we're gonna get us some of this here meat and you got to remember when you put this meat in there folks that we've got to put some more cheese right back up here on top we need to fold these ends first that way we can seal this rascal and it's just sort of like fire grill tuck and roll but what just like when you put a diaper on a young and you got to have something to keep it on there a safety pin what we got toothpicks today folks toothpicks and just peeny one through there if it don't stay the first time hey pin it again let's get another participant out here put as a oh we like to forget to cheese on the bottom this will make about eight to ten burritos fold these first bring them around here tucking roll try to keep it as tight as you can and I do love a lot of duct tape but you can't be using duct tape on these it just don't work I've tried it baling wire hey it's pretty good but it don't stay too good either the first one is going in you can see that there is what I like to hear some iron action and if you can I did that in wrong but if you can folks lay it down on the creased edge first it'll help sort of seal that edge up and you want to try to run this not at 350 but about 375 because we're looking for a pretty quick fry on these things just to crisp them up do it and if you've got a deep fryer at home that is fine too but you can see how quick them browning like I told you when you find these things try to keep that ol around 365 375 can roll them around a little but don't get them so crisp that when you bite into they disintegrate cuz I never did like them kind when you get them in your bite not two teeth out and you don't even know what you got to eat see these here toothpicks they don't eat well so make sure you take them out before you be serving them to your guests when you go to Allsup's or any one of them fine drive up places you can get and get you a burrito a taco or a chimichanga what do they give you some of them little bitty sacks of that sauce 99% of the time it ain't nothing but some later juice and some vinegar and some hot sauce that's about all it is we done showed you how to make the perfect green sauce to go with this let's get you three serrano peppers and I hear some of you're already back during the back raising your hand up say they too hot for me we'll just use to take the seeds out of them if you have to but I like three Serrano's and one Halla Pina now the jalapeno I'm gonna go ahead slice in half take the stem the veins a seed out everything whatever you got to do to cool him off and I'm gonna roast him a little get them where they good in black and blister good set them over there to the side cut the stems off up then you take one small tomato dice it up throw it in the blender then we're gonna put them Chile's all in the blender with it then we're gonna add us two garlic cloves that we have chopped up throw them in there a half a white onion chop it up a little put it in there lime juice some salt and a teaspoon full of oregano put it in that blender punch that button folks and let it get smooth it's it's just me and Shan she don't mind do our double dip in this sauce I promise you so right in here like that hang on I'm fitting to do it to it that's good folks right there pass the biscuits praise God thank you mama ever Allsup's ever eat after inspiring me to cook chimichanga the beans the refried bean that we create and put in here with that meat the star of the deal really to me is the refried beans and that dried ancho chili that's popped up in there and give it some flavor but what kicks it over the top that glorious green salsa right there folks it is who out of this world so vixen to have my little bride step in here because I promised you a dessert and to me she is the sweetest thing in the world and she has created y'all a little sweet dish here called a chocolate coffee mousse great go sugar if y'all be seeing the camera because I'll be doing the shimmy shake it's cause the wind up about 25 and the tripod is doing some shake and a mission but you can't have valentines day do you not have something sweet to go with it so when you created this chocolate it's it's a it's a we're making a mocha mousse the reason I like to do this mousse and we're suggesting it is because it's something that you can make ahead of time and just chill it in the fridge so the first thing you're gonna do is take a cup of heavy cream a little sugar and then vanilla and she'll just whip that until it gets nice and stiff yep then you're gonna beat in the cocoa powder until it's all combined and then in a separate Bowl beat your egg whites instant coffee grounds beat that all up until it gets nice and stiff and then you're just gonna fold that coffee mixture into your whipped cream yeah and then just cover it put it into the fridge I like to chill it at least one hour or until you're ready to serve you got to have good help in the kitchen to help you clean up me I got the westin that's the bagel now you can serve this with a little whipped cream I don't really like a whole lot of chocolate and coffee stuff together but this isn't overpowering coffee to me no it's not I never get to eat because I'm always working I love that sauce that green sauce is what's happening I like how it's it's kind of a mix of soft and crispy it is good so folks we we really hope you enjoyed something today and what I'm trying to tell you is it doesn't have to be so we hope you learned something today it is a beautiful day got a little breezy at times but hey we're sort of used to it we live in it every day now remember cooking and life is a whole lot of like just whatever you get out of that recipe is what you add to it to make the most of it as always tip my hat to all them servicemen and women and all the veterans and all who have served to keep this country free to where me and shan't have this great opportunity my love I want to thank you most of all because folks these videos would not happen without her me and the bee got easy for me so staying here god bless you each and every one hope that you have the greatest Valentine's day ever we send our love to you all sing you down the chimichanga did the coffee milk emotion move polka moves I think I'm gonna do the mocha mousse try good I'll drink your wine while you're doing that see y'all\n"