"WEBVTTKind: captionsLanguage: enat corn stuck in my teeth right up in here driving me crazy oh yeah I like to going off on the phone hey man Skinner yeah and obviously it's edible okay sick of my teeth but check it out well hello everybody happy hump day in the past cuz I'm sure I'm not getting this one out in the same day it is Wednesday June 17th and today is my money day this is the third recipe from the home chef package that Rachael Ray sent to me and this is the one I'm most afraid of so let's get to it today's dish cornbread crusted mahi mahi and honey barbecue aioli with corn and the cob and sweet potato wedges I bet for some of you that looks delicious I am terrified but I'm a trooper and I'll give it a try so it does say that the prep and cook time is 35 to 45 minutes well let's see how we do because the last one I did not cut or edit anything and I got it done in the amount of time that they said it should be done so I'm kind of proud of myself with that I've gotten lots of tips from you guys as far as you know things I can do better mistakes I might have made and that's awesome I'm gonna try if any of that comes up to heed your advice and do things a little bit more skillfully but don't bank on it okay all right so let's see here and apparently you know they give you directions as far as substituting the fish for chicken and different things so but we're doing we're doing the money you mahi and I'm again I am scared okay I already preheated the oven to 425 we are going to prepare a baking sheet with foil and cooking spray so let's do that all right I got to move you slightly you are on my yeah very wobbly really Curt hope everybody's doing fantastic today frankly I'm a little surprised that you people like watching me cook I don't know no judgments here I don't know that I spray over the sink done next step let's see here number one cut the sweet potatoes into 1/2 inch wedges okie dokie and I will try to think of it point out any suggestions anybody had while I'm doing it suggest me was made to keep my cutting working around no never ever in my life made a sweet potato I've never liked them but I'm willing to try it okay so sweet potato into half inch wedges all right it doesn't say to cut the ends off but yeah to me it looks like you want to cut that off no using a bigger it's not the right one but bigger I feel like a little less control that ended up on the floor okay let's see yeah that's slang anyway very nice I can't do it you know out of the hair I'm just scared of things so he's cutting anything out that looks like it could be suspicious that looks okay I don't know guys you want me to use big nights I'll try it but I don't know yeah I can't use big knife it's chill wait Tom huh never made one but this crease yeah that's want to ward your face to talk about he'll cut the damn pumpkin good God no idea cut them in half distance to cover Jesus good lord people loot that sites back here hurting myself did I mention ever then I don't cook so be gentle with the criticism I don't know what I'm doing I have no common sense in the kitchen I have common sense to stay out of it okay looks good enough good enough okay broke a sweat girls and that one guy who subscribes I don't know who you are but I do appreciate you alright so see her next up peel the husk off the corn and have it what did I like my bowl hello corneas over for can't deal with this I can handle it it's under control I'm having a mentally stable day relatively speaking marry the corn hairs off and I just kick the cap put that nasty end off and they want me to cut it in half I don't want to cut it in half I like a hole the only reason to put it in half as if I'm sharing my meal with somebody and I'm not I don't have to share anymore so I'm not cutting it in half it's way too much work next is let's see here place this sweet potato wedges on the side of the prepared baking sheet and toss with 2 tablespoons of olive oil seasoning rub 1/2 teaspoon of salt and a pinch of pepper okay yeah don't have olive oil they better come up with this is the last one there better be a reason for canola oil coming up in this one because I just confused all right oh here's a knives going they're using all the knives these on one side and yeah the sick ones aren't gonna cook us are you gonna use the little ones a little bit that on there and toss with two tablespoons of olive oil in the season your own seems about right oh we got a lot okay sorry and then a half of teaspoon of salt and a pinch of pepper all right and massage the oil and seasoning into the potatoes massage really we're gonna get intimate and then spread it into a single layer on their side versus an end massage massage I don't know I mean this would be massaging really that's not what they expect is it if it is I'm not going now okay all right and place the corn on the empty side and top it with a tablespoon of I'll teaspoon of olive oil and a pinch of salt and pepper roll the corn to cover it evenly Rachel let me know I need to go out and buy myself some olive oil the design the list salt pepper Hey next up is roasting a hot oven into the vegetable vegetables are tender 18 to 22 minutes all right and then while they're roasting prepare the remaining ingredients so let me get this put in the oven and we'll start on the next step Hey next up up to here prepare the ingredients and make the honey barbecue aioli coarsely crush butter crackers and then in a mixing bowl combine the smoky barbecue sauce the mayonnaise and half the honey taste and add more honey if desired and set aside okay eat my mixing bowl hey okay okay okay no course to crush the butter catchers all right and combine doesn't say for crackers in there of course it's awesome and then with a mixing bowl the barbecue sauce mayonnaise and half the honey okay oops take care kiss-ass knees more mayonnaise yeah the honey Hey it smells good tastes good but hey who doesn't like honey mmm yummy okay now measure out two tablespoons of corn muffin mix in place on a plate reserve the remaining corn muffin mix root-patterns okay he'll be measuring spoon so winging it one there's two half the mahi-mahi and Pat it dry place the mahi-mahi on a corn muffin mix flipping it lightly to coat and shake off the excess I was told not to rinse my meat because it can spread the bacteria around the kitchen but I am curious now I've always rinsed my meat yeah chicken doesn't chicken they have a whole lot more bacteria than beef so do I rinse my fish or not no doesn't say to you but I'm gonna guess it's clean fish but yeah I don't know so I don't know I have trouble not rinsing it because I just feel like there's stuff on it all right dry let's see her place the mahi my hand the corn muffin mix flipping it lightly to coat shake off the excess doesn't tell me where I'm putting it afterwards seems like drying it off to know if the corn muffin mix doesn't stick to it hey all right once I'm done with this let's see her then I'm gonna heat oil boom make it batter so I've been using on my damn oil very nice of me oh gosh man we might have a problem here okay this is not working not cooperating so not cooperating all right please in a medium non-stick pan over medium heat this medium non-stick pan over medium heat and the canola oil and let it heat for five minutes while the oil heats combined the room the remaining corn muffin mix and a quarter cup of water until it's thin batter forms like pancake better okay you know the bowl let's see here if it's too thick add water until desired consistency is reached turn the crackers until they're completely incorporated seem pretty well incorporated then oh you couldn't even see me I'm sorry I forgot to push it back over all right then let's see here line up a plate with paper towel test the oil temperature by adding a pinch of batter to it it should sizzle gently if it Browns immediately turn the heat down and let the oil cool if it doesn't Brown increase the heat well what the do you want a brown or you don't want to brown cuz no matter what I do I got to do something else maybe it's supposed to brown over time I don't know kind of like me and the Sun all right working in batches if necessary dip the mahi-mahi in the batter covering it completely and then immediately and carefully place it in the hot oil cook until it's golden brown and the mahi-mahi reaches a minimum internal temperature of a hundred and forty-five degrees three to five minutes per side remove the fish to towel-lined plate all right boys sounds scary all right here okay I'm gonna go test the oil by putting a pinch of batter hey scared all right major production here see better okay so these instructions I'm confused so if it turns brown immediately turn it down if it doesn't turn it up if it oh if it doesn't Brown I guess at all but stirring to brown but I guess I could turn it up a little okay so working in batches if necessary dip the mahi-mahi in the batter covering it completely and then put it immediately and carefully in the hot oil cook it and for three to five minutes per side okay batches if necessary so if I could fit all three pieces and I don't need to do batches is that what I'm gathering here back you up a little bit here this way covered up in the batter completely and then screaming into the other room scared very scared I don't deep-fried okay and he made lid cuz this is gonna glow nearly as scary as I expected all right now spider as bad as I expected either Oh baby you can do it whoo now I got myself all right we're okay this little goop shot there okay that's why my dad always called me grace good thing I was wearing a shirt though it's already wrecked okay Boyle fire on top of the stove heck of a mess here okay and let's see here cook until golden brown three to five minutes per side okay so it's been maybe a minute cleaning out my dishes while you guys keep an eye on that I don't need this I guess I gotta get the anything yeah all the vegetables out move this over let's go back over here at safe okay wait the dish is pictured and topping mahi mahi with from honey barbecue aioli and let's plate this baby up I started they cut it I should cut it play it like a pro they've got it stack will stack okay all right not quite quite as spectacular as achievements but Hey and then we need to put a little of this on there or a whole lot because she's scared of fish here's the picture here's mine you know close okay let's go try it and ignore the grease splatter all over my chest and you know the blisters here sorry for myself hold on I'm scared I love corn the other two have me terrified so liquid bravery all right I'm most afraid of the sweet potatoes before I even stick this in my mouth Rachel I love you and if I don't like it I'm sorry look good forty-eight years hating sweet potatoes my god I wouldn't even try them for anybody try them for you Rachel I don't know if I'd make them again for myself but I'm not you know running to the bathroom to spit it out so we're good they're very good if you like sweet potatoes you don't like those it's a very good yummy okay cleanse the palate oh yeah overall not bad now I'm gonna hit the top ten list so my favorites but I could eat those all right the fish has me scared the only fish I like is phileo from McDonald's and the Genoa City fish boil in Wisconsin hmm I guess I could eat oh this is good this is good oh my god ah yeah hmm yep let's go fish okay mm-hmm again he ain't consider the source why this stuff you know I grew up my mother only made like the same seven dishes every week so I didn't have a lot of variety growing up um and then when I when I became an adult like started cooking those same exact dishes she always made so a couple of men in my life cooked but whatever they were doing to it I didn't like so I got really fussy got to the point where I was afraid to try things because I didn't want to disappoint people they spend all that time and energy making something and then I don't like it but this is very good mm-hmm I think it's it's the sauce the sauce is what does it it's good very good I still like fishy fish like salmon and that stuff mmm no way this is very good mm-hmm I would make this again absolutely yep I just keep eating sorry hmm excellent I learned a few lessons about deep frying don't go fingers I was right to keep the tongs should've stuck with that plan try the corn I think I overcooked the corn I ever cooked but still good I usually boil my corn but this is good but yeah I overcooked it it's a little Oh the rest of it very good no I no longer need to be afraid of mahi-mahi fear the cook not the food all gone clean plate club yes second um if you're interested in trying this stuff Rachel did give me her link to home chef it's gonna be in the video description and I edit it to the previous two as well so if you're interested in trying this out please by all means use Rachel's link in there so that you know she gets something fresh fish on Friday mmm wonderful my son all right sorry I don't want to stop eating to go turn that off so carry on with your evening day night what morning I'm just gonna finish this love it again Thank You Rachel's so much three fantastic meals in the same week and I cooked them all myself and I only have minor burns so life is good all right love you guys we got lots of packages to open so that'll be the next one yeah oh wait somebody's gonna say something to you they always do okay yeah the corns a little overdone but everything else is delicious okay okay and I just like she said next one up is a more happy meal cuz that's a day one all right it's a big one all rightat corn stuck in my teeth right up in here driving me crazy oh yeah I like to going off on the phone hey man Skinner yeah and obviously it's edible okay sick of my teeth but check it out well hello everybody happy hump day in the past cuz I'm sure I'm not getting this one out in the same day it is Wednesday June 17th and today is my money day this is the third recipe from the home chef package that Rachael Ray sent to me and this is the one I'm most afraid of so let's get to it today's dish cornbread crusted mahi mahi and honey barbecue aioli with corn and the cob and sweet potato wedges I bet for some of you that looks delicious I am terrified but I'm a trooper and I'll give it a try so it does say that the prep and cook time is 35 to 45 minutes well let's see how we do because the last one I did not cut or edit anything and I got it done in the amount of time that they said it should be done so I'm kind of proud of myself with that I've gotten lots of tips from you guys as far as you know things I can do better mistakes I might have made and that's awesome I'm gonna try if any of that comes up to heed your advice and do things a little bit more skillfully but don't bank on it okay all right so let's see here and apparently you know they give you directions as far as substituting the fish for chicken and different things so but we're doing we're doing the money you mahi and I'm again I am scared okay I already preheated the oven to 425 we are going to prepare a baking sheet with foil and cooking spray so let's do that all right I got to move you slightly you are on my yeah very wobbly really Curt hope everybody's doing fantastic today frankly I'm a little surprised that you people like watching me cook I don't know no judgments here I don't know that I spray over the sink done next step let's see here number one cut the sweet potatoes into 1/2 inch wedges okie dokie and I will try to think of it point out any suggestions anybody had while I'm doing it suggest me was made to keep my cutting working around no never ever in my life made a sweet potato I've never liked them but I'm willing to try it okay so sweet potato into half inch wedges all right it doesn't say to cut the ends off but yeah to me it looks like you want to cut that off no using a bigger it's not the right one but bigger I feel like a little less control that ended up on the floor okay let's see yeah that's slang anyway very nice I can't do it you know out of the hair I'm just scared of things so he's cutting anything out that looks like it could be suspicious that looks okay I don't know guys you want me to use big nights I'll try it but I don't know yeah I can't use big knife it's chill wait Tom huh never made one but this crease yeah that's want to ward your face to talk about he'll cut the damn pumpkin good God no idea cut them in half distance to cover Jesus good lord people loot that sites back here hurting myself did I mention ever then I don't cook so be gentle with the criticism I don't know what I'm doing I have no common sense in the kitchen I have common sense to stay out of it okay looks good enough good enough okay broke a sweat girls and that one guy who subscribes I don't know who you are but I do appreciate you alright so see her next up peel the husk off the corn and have it what did I like my bowl hello corneas over for can't deal with this I can handle it it's under control I'm having a mentally stable day relatively speaking marry the corn hairs off and I just kick the cap put that nasty end off and they want me to cut it in half I don't want to cut it in half I like a hole the only reason to put it in half as if I'm sharing my meal with somebody and I'm not I don't have to share anymore so I'm not cutting it in half it's way too much work next is let's see here place this sweet potato wedges on the side of the prepared baking sheet and toss with 2 tablespoons of olive oil seasoning rub 1/2 teaspoon of salt and a pinch of pepper okay yeah don't have olive oil they better come up with this is the last one there better be a reason for canola oil coming up in this one because I just confused all right oh here's a knives going they're using all the knives these on one side and yeah the sick ones aren't gonna cook us are you gonna use the little ones a little bit that on there and toss with two tablespoons of olive oil in the season your own seems about right oh we got a lot okay sorry and then a half of teaspoon of salt and a pinch of pepper all right and massage the oil and seasoning into the potatoes massage really we're gonna get intimate and then spread it into a single layer on their side versus an end massage massage I don't know I mean this would be massaging really that's not what they expect is it if it is I'm not going now okay all right and place the corn on the empty side and top it with a tablespoon of I'll teaspoon of olive oil and a pinch of salt and pepper roll the corn to cover it evenly Rachel let me know I need to go out and buy myself some olive oil the design the list salt pepper Hey next up is roasting a hot oven into the vegetable vegetables are tender 18 to 22 minutes all right and then while they're roasting prepare the remaining ingredients so let me get this put in the oven and we'll start on the next step Hey next up up to here prepare the ingredients and make the honey barbecue aioli coarsely crush butter crackers and then in a mixing bowl combine the smoky barbecue sauce the mayonnaise and half the honey taste and add more honey if desired and set aside okay eat my mixing bowl hey okay okay okay no course to crush the butter catchers all right and combine doesn't say for crackers in there of course it's awesome and then with a mixing bowl the barbecue sauce mayonnaise and half the honey okay oops take care kiss-ass knees more mayonnaise yeah the honey Hey it smells good tastes good but hey who doesn't like honey mmm yummy okay now measure out two tablespoons of corn muffin mix in place on a plate reserve the remaining corn muffin mix root-patterns okay he'll be measuring spoon so winging it one there's two half the mahi-mahi and Pat it dry place the mahi-mahi on a corn muffin mix flipping it lightly to coat and shake off the excess I was told not to rinse my meat because it can spread the bacteria around the kitchen but I am curious now I've always rinsed my meat yeah chicken doesn't chicken they have a whole lot more bacteria than beef so do I rinse my fish or not no doesn't say to you but I'm gonna guess it's clean fish but yeah I don't know so I don't know I have trouble not rinsing it because I just feel like there's stuff on it all right dry let's see her place the mahi my hand the corn muffin mix flipping it lightly to coat shake off the excess doesn't tell me where I'm putting it afterwards seems like drying it off to know if the corn muffin mix doesn't stick to it hey all right once I'm done with this let's see her then I'm gonna heat oil boom make it batter so I've been using on my damn oil very nice of me oh gosh man we might have a problem here okay this is not working not cooperating so not cooperating all right please in a medium non-stick pan over medium heat this medium non-stick pan over medium heat and the canola oil and let it heat for five minutes while the oil heats combined the room the remaining corn muffin mix and a quarter cup of water until it's thin batter forms like pancake better okay you know the bowl let's see here if it's too thick add water until desired consistency is reached turn the crackers until they're completely incorporated seem pretty well incorporated then oh you couldn't even see me I'm sorry I forgot to push it back over all right then let's see here line up a plate with paper towel test the oil temperature by adding a pinch of batter to it it should sizzle gently if it Browns immediately turn the heat down and let the oil cool if it doesn't Brown increase the heat well what the do you want a brown or you don't want to brown cuz no matter what I do I got to do something else maybe it's supposed to brown over time I don't know kind of like me and the Sun all right working in batches if necessary dip the mahi-mahi in the batter covering it completely and then immediately and carefully place it in the hot oil cook until it's golden brown and the mahi-mahi reaches a minimum internal temperature of a hundred and forty-five degrees three to five minutes per side remove the fish to towel-lined plate all right boys sounds scary all right here okay I'm gonna go test the oil by putting a pinch of batter hey scared all right major production here see better okay so these instructions I'm confused so if it turns brown immediately turn it down if it doesn't turn it up if it oh if it doesn't Brown I guess at all but stirring to brown but I guess I could turn it up a little okay so working in batches if necessary dip the mahi-mahi in the batter covering it completely and then put it immediately and carefully in the hot oil cook it and for three to five minutes per side okay batches if necessary so if I could fit all three pieces and I don't need to do batches is that what I'm gathering here back you up a little bit here this way covered up in the batter completely and then screaming into the other room scared very scared I don't deep-fried okay and he made lid cuz this is gonna glow nearly as scary as I expected all right now spider as bad as I expected either Oh baby you can do it whoo now I got myself all right we're okay this little goop shot there okay that's why my dad always called me grace good thing I was wearing a shirt though it's already wrecked okay Boyle fire on top of the stove heck of a mess here okay and let's see here cook until golden brown three to five minutes per side okay so it's been maybe a minute cleaning out my dishes while you guys keep an eye on that I don't need this I guess I gotta get the anything yeah all the vegetables out move this over let's go back over here at safe okay wait the dish is pictured and topping mahi mahi with from honey barbecue aioli and let's plate this baby up I started they cut it I should cut it play it like a pro they've got it stack will stack okay all right not quite quite as spectacular as achievements but Hey and then we need to put a little of this on there or a whole lot because she's scared of fish here's the picture here's mine you know close okay let's go try it and ignore the grease splatter all over my chest and you know the blisters here sorry for myself hold on I'm scared I love corn the other two have me terrified so liquid bravery all right I'm most afraid of the sweet potatoes before I even stick this in my mouth Rachel I love you and if I don't like it I'm sorry look good forty-eight years hating sweet potatoes my god I wouldn't even try them for anybody try them for you Rachel I don't know if I'd make them again for myself but I'm not you know running to the bathroom to spit it out so we're good they're very good if you like sweet potatoes you don't like those it's a very good yummy okay cleanse the palate oh yeah overall not bad now I'm gonna hit the top ten list so my favorites but I could eat those all right the fish has me scared the only fish I like is phileo from McDonald's and the Genoa City fish boil in Wisconsin hmm I guess I could eat oh this is good this is good oh my god ah yeah hmm yep let's go fish okay mm-hmm again he ain't consider the source why this stuff you know I grew up my mother only made like the same seven dishes every week so I didn't have a lot of variety growing up um and then when I when I became an adult like started cooking those same exact dishes she always made so a couple of men in my life cooked but whatever they were doing to it I didn't like so I got really fussy got to the point where I was afraid to try things because I didn't want to disappoint people they spend all that time and energy making something and then I don't like it but this is very good mm-hmm I think it's it's the sauce the sauce is what does it it's good very good I still like fishy fish like salmon and that stuff mmm no way this is very good mm-hmm I would make this again absolutely yep I just keep eating sorry hmm excellent I learned a few lessons about deep frying don't go fingers I was right to keep the tongs should've stuck with that plan try the corn I think I overcooked the corn I ever cooked but still good I usually boil my corn but this is good but yeah I overcooked it it's a little Oh the rest of it very good no I no longer need to be afraid of mahi-mahi fear the cook not the food all gone clean plate club yes second um if you're interested in trying this stuff Rachel did give me her link to home chef it's gonna be in the video description and I edit it to the previous two as well so if you're interested in trying this out please by all means use Rachel's link in there so that you know she gets something fresh fish on Friday mmm wonderful my son all right sorry I don't want to stop eating to go turn that off so carry on with your evening day night what morning I'm just gonna finish this love it again Thank You Rachel's so much three fantastic meals in the same week and I cooked them all myself and I only have minor burns so life is good all right love you guys we got lots of packages to open so that'll be the next one yeah oh wait somebody's gonna say something to you they always do okay yeah the corns a little overdone but everything else is delicious okay okay and I just like she said next one up is a more happy meal cuz that's a day one all right it's a big one all right\n"