a welcome to the aphrodesiac kitchen we are the aphrodesiac chefs and tonight is all about cooking with your check it's a fun and romantic evening that could lead to a destination desire shop together and buy what you both love and make sure it's something aphrodesiac ask and while sharing space used to not use two cutting minute she's been on the wagon she had an intervention with the t v station no more wine for her she's good until the cameras off and then she's just well i'm fancy are to some lettuce but you can use anytime you like i just chose these because there's two different colors and it's pretty she likes pretty absolutely well everybody likes pretty well elise is doing that i'm going to make the dressing and what we're doing is we are taking our juice from our mandarin are just going to put it in a little bolts about a cop we are going to put a little and we're going to do some white wine vinegar and separately the vinegar makes a difference does it really good vinegar  it is amazing the difference in taste that you get so we're going to put about that a half a cup in there that i might wind up putting a little more here we're going to taste it that's way you have to make sure it garlic is a perfume onion is just kind of sticky so we are also going to have some fennel which is very nice because fennel has that licorice kind of thing and don't forget about the beautiful r n g is right that's right the oranges and are you going to put them into the dressing or do you want me to sprinkle it right on the i think i sprinkle it right on the salad is what i'm going to have to pay now the next and not that the next now you can use any type of orange some of the florida are just are very very juicy to blood oranges are very very beautiful beautiful and very tasty but they're a little tart and they're a little out of season right now actually they're really not i have tons of them at home yeah but they're they're not blood they're green they're not and then they're purple and you know what i have one on my desk i'll show you later it's right there i'm saving it and i just want to tell you you could stick your finger in and you can taste it what you don't want to do is use the same two fingers this is a beautiful salad and it looks very very tasty it is actually very tasty you something ok so my grandmother used to make crunchy chickpeas for us all the time instead of knots and they were a healthy alternative to even tandi she put sugar on them she put salt in them depending on what we were having for dinner so i said  chick peas for a dollar forty nine and that is what we're using as a crude for our salad put a few there so they'll mix and if you in my hand there we go i thought you want rest i'm actually going to quarter or actually eighth my potatoes which are purple by the way and they're so pretty and you know i have this thing look at that so pretty i have to think of pretty anyway we're doing that grandmother used chicken fat with everything they just dead ok so i needed teaspoon of that already i just roasted some garlic because the italians and the jews get along so well that i wanted to make a combination of the you dish malt with the italian roasted garlic you cannot go wrong you can not so labor alone so as you said you needed about a teaspoon a teaspoon of schmaltz already and i'm going to put a piece or roasted garlic in there and that's just going to melt real nice right and we also have a little olive oil in there also that was so the pan wouldn't  while that is warming up i have got my chicken here and what i'm doing with my chicken is i'm going to put a little black pepper there but first i'm going to also tell you these alice contain quite a bit of salt so i'm not going to use too much so what i'm going to do is while she's doing that i'm taking our chicken and i am putting it skin side down to get that my fear and what i'm going to be doing is making schmaltz as this chicken this cook and now you can see i've got a couple of different size chicken thighs so some will cook a little faster than others it's been about nine minutes but see that looks like ok that browning up very very nicely but it is not brown enough while these have been cooking for about twelve minutes now i think they might be ready to flip let's take a look at and read oh let me tell awhile that looks terrific and i'm going to put these other pieces aside because i don't know that they're going to fit in here so you just want to pile on you can do whatever you want hi i'm on another oh yeah my grandmother would be very disappointed if you waited another thing you don't waste it bacon grease ok i'm not the kind of back but small well absolutely what we're going to do is we're going to take some of this schmaltz away we're going to leave some in the pan and all of this brown stuff oh yummy yummy not this you have put in the fridge for another day and i do not throw away my schmaltz telling you right now thank you so now we take some white wine which appears as though somebody took a little drink out of it that we're going to pour this white wine old listen to that there's so now you know what i think you should do when you're deeply thing i think you should add the chick peas so that we can sprinkle some chick peas on top that's a great idea i now take in a chick piece i'm going to and we're going to let this cook down for a little bit and that goes right on top of the chicken now we have reduced that white wine mixture we have  that yummy that you know it's good you get all of the deliciousness of a roast a chicken but at a fraction of the time remember the dark meat is much only a few more calories per ounce then the breast meat which is sometimes a little tasteless grafts there's nothing not here that one honey i got enough and i got nothing ok this is a very very very fun thing to cheese that i say right if you do you think it's cream cheese only it's the low fat version one third less final or you can use the regular cream cheese and if you start mixing an equal amount of peanut butter little bit less peanut butter but it's up to you whatever your taste is how much she's using about a half a teaspoon of vanilla yeah but we don't really measure that's right if we do we put our honey and yet we're going to now already and probably about  boy she likes it's sweet but what you know we love honey so what i'm going to do is while she's stirring that i am going to cut my bananas all lengthwise and the way you peel a banana is the way a monkey peels a banana you didn't notice that you can't don't use that end it smashes the tip you can use this and you get a nice clean cut and it comes off all in one piece you get a little bit of those strings out of there that is true and elise would you like me to cut these in half and then in half again no just like what but take those tips off there was nothing wrong with the tips well as i said earlier i'm not a tip man i'm more about the phys isn't he this is so much fun and delici how you doing i tell you it is hard to slice a banana want to get slippin out of your fingers but i would have done that i don't know why you want to open another one what happened to the spread your peanut butter and cream cheese mixture would you like to do yours or should i do yours now just two years for you well thank you no problem there about one third of all the food we eat is made possible from the hard work of bees yes and that is absolutely true you know what who no you know but i have to just tell you this one thing about bees i'm allergic to them not a good thing for me but i do love honey so we have our the honey and our checks and our salad and our fantastic dinner