Chef Curtis Stone's Takeout Intervention
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Back at Matt and Melissa's house, Curtis gets to work.
Curtis suggests they start with the components that take the longest and work backward. He begins by tearing the corn tortillas into pieces and popping them into the oven. "We're going to bake it until it's nice and crispy," he says. "It takes five minutes or so."
Then, Curtis whips up fresh pesto with a food processor Matt says he didn't even know they had. A few minutes later, the tilapia and steak are cooked and ready to be served. In total, the meal takes less than 30 minutes to prepare.
"I can't remember the last time we had a home-cooked meal," Melissa says. "I would love to be able to give that to my kids."
Curtis suggests they start with the components that take the longest and work backward. He begins by tearing the corn tortillas into pieces and popping them into the oven. "We're going to bake it until it's nice and crispy," he says. "It takes five minutes or so."
Then, Curtis whips up fresh pesto with a food processor Matt says he didn't even know they had. A few minutes later, the tilapia and steak are cooked and ready to be served. In total, the meal takes less than 30 minutes to prepare.
"I can't remember the last time we had a home-cooked meal," Melissa says. "I would love to be able to give that to my kids."
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