In this debut episode of "Sous Cheffing with Jimmy Butler," host (Speaker A) guides NBA star Jimmy Butler III through three quick, flavorful dishes while they banter on a rooftop restaurant in Miami. The segment begins with a playful game of tossing a paper into a glass, then moves into the first recipe: a Michelada made with tomato juice, lime, hot sauce, Maggi and Worcestershire sauces, Tajín, and a finishing splash of beer. Jimmy and the host adjust the spice level, discuss the role of Tajín, and taste the drink. Next, they prepare grilled shrimp marinated in beer, honey, chili, and lime, followed by a jalapeño‑kiwi relish that includes kiwi, jalapeño, onion, cilantro, radish, and lime juice. The host emphasizes high heat grilling and the importance of flavor balance. Finally, they assemble a Mexican chicken pozole, starting with sautéed vegetable oil, tomatillos, beer, chicken stock, hominy, shredded chicken, and a variety of toppings—cabbage, onion, avocado, sour cream, radish, fried tortilla strips, and lime wedges. Throughout, Jimmy adopts a “sous‑chef” persona, asks questions about ingredients (e.g., hominy, hamini), and the duo celebrates the final dishes with enthusiastic tasting commentary. The episode blends cooking instruction, cultural food references, and light‑hearted interaction, showcasing how simple ingredients and bold flavors can turn everyday meals into exciting, “non‑boring” experiences.
Chapters
Open a beer for me. Toss it in there. Yep. Boom. Goes down.
You said put the beer in there.
The liquid.
Oh.
Jimmy!
Hey, girl.
Hey! Hey, girl. Hey!
I'm gonna hug her. I am.
I am.
Come on in here.
You know what we're gonna do?
What's that?
You're gonna throw this paper. You're gonna try to make it into one of these glasses.
Shoot your shot, as some people say nowadays. Hold on, hold on, hold on. Go ahead. What? And you think you're gonna win. What's the chances that I make it on my first one?
None.
All right, let's find out.
Woo!
You actually hit my arm!
Bring the cocktails, bring the cocktails.
We both suck.
Okay. All right. Ready? Cheers.
Cheers.
All right.
I got the spicy part.
You got the spicy?
That's for damn sure.
Is that citrus? It's refreshing.
Wait, time out. What is this around here?
This is Tajín. So it's a chili lime seasoning. They use that on like popsicles in Mexico.
On the lollipops.
On the lollipops, exactly. Ooh, you're chugging it.
I was trying, it didn't go as planned.
Mm. Ooh.
Ooh, yeah. Okay, yeah.
Let's go, let's go, let's go.
Teach me how to make it. I'm ready. All right.
So welcome to my favorite spot of the restaurant, the rooftop. So you're gonna make the michelada. Tomato juice.
Okay, then? Lime juice.
Lime juice. Hot sauce.
Hot sauce.
How spicy do you like it?
Very spicy.
Really? Really? So here we go. This will be medium. So then we're going to add here a little bit of W sauce and a little bit of Maggi sauce.
Okay.
And then here we have some chili lime powder, Tajín.
Okay, okay, hold on, hold on, hold on, hold on, hold on. That was too much. You put all that hot sauce in there. Chili lime means that this is spicy as well.
Well, this is more smoky. This is not spicy. A little more. I wanna put a little more.
This is for us. So since it's for us, we can't just put how much spice and smokiness that you want in there. I'm getting a little delicious. I'm doing my job. I'm doing my job.
Okay. Okay. Perfect. So we're gonna strain this drink.
Ooh, you see that?
There we go.
Look at that dip. Y'all didn't see that. Y'all didn't see that.
In the same direction.
Oh, that is good. Look what I did.
You did, you did.
Look what I did there.
Top it off with the beer and you got it.
All right. Ah, ah.
There we go. Boom.
This one mine anyways, woo.
Yeah, we got this, we got this. All right, next. So are you ready for our grilled shrimp with a jalapeño kiwi relish? And it's marinated in beer, chili, and lime.
Before we start to cook, I would like to just tell you that I've upgraded myself to sous chef. You know, at first I came in not knowing what I was doing.
That's something quite—
I like this.
Okay, so we're gonna start by making our marinade. We're gonna add shrimp. I like to use the nice big ones, you know. Peeled, deveined.
Peeled, deveined.
Yep, all right, goes in there. Open a beer for me. Toss it in there. Yep. Boom, goes down.
You said put the beer in there.
The liquid.
Oh, see, you sous chefs don't be knowing that. In here?
Yep. Pour some honey.
Pour some honey.
Beer, boom. Oof, there we go, perfect. All right.
Like stop?
Yeah, stop or go.
Or are we gonna use this some more?
No.
All right.
There we go. And then here goes the chili. Perfect. Okay, mix that up.
Is this how you do it?
Watch your leg. Yep, yep. There you go. You did good.
You and this chili, I think you need to give me a break.
I'm allergic to boring, okay? So I don't like bland food. I just don't like it. I'm ready to grill 'em. So then, hot skillet. You can do this on the grill. Not really a lot of rules for here, but just decent heat.
Okay.
Okay? We're gonna cook 'em for 2 to 3 minutes on each side. You are going to make now the kiwi jalapeño relish.
Kiwi, jalapeño.
Unless you have a better tool than this. Kiwi.
Now it's Thai. You see that? You didn't even know I had that back there.
You was bluffing. I'm impressed.
Kiwi.
Kiwi. Jalapeño.
Jalapeño.
I'm gonna shoot the jalapeño.
Please don't, 'cause I feel like you gonna miss it. And you think you're gonna win.
I'm gonna miss it. It's not gonna land in the plate. All right, a little bit of kosher salt.
Let me guess, you gonna put some chili in this too.
No, there's jalapeño, it's already in there. Some white onion. Oh, you got that.
Cilantro. Hold on, hold on. Cilantro. Knew that. Beets. No, lemon juice.
Lime juice.
Lime juice.
Radishes.
Radishes.
Radishes for more crunch. Now mix that up with that awesome tool that you have there.
It's a mixer.
So you see that color, that's what you want. That's what you're looking for in this. That's what happens when you do that good marinade with that beer and the honey and the chili.
I think you should stand back. The grease is popping up out of there.
Oh yeah?
Yeah.
Culinary school, they don't teach you not to be afraid of this?
Nope, they didn't teach me that part.
All right.
They just taught me how to cook it.
So we're gonna level up for the next recipe.
Huh?
We're leveling up for the next recipe.
Oh man.
Yeah, let's go. So do you know what pozole is?
Pozole is Chicken soup.
Yes, it is. It's a Mexican chicken soup. You know, we said we're allergic to boring, right? Yes, we are. So why have regular chicken soup when you can have this outrageously delicious chicken soup? We start off with some vegetable oil.
Vegetable oil.
Right in here. Okay. Then you're gonna get some beer for me. This is tomatillos. So we cook them down and puree them.
Yes, we did.
Yes, we did. That goes in the pan. We're gonna cook that for just a little bit. Yup, boom, I like that. Just a little bit, about half a cup's worth. We're going to add chicken stock.
Chicken stock.
That goes in. I like to use a nice organic one.
Is chicken stock the stock of the chicken?
Yes. Yup. Hamini, that goes in.
Hamini? Do you know what hamini really is? Listen to this. What is hominy? Hominy is a fancy name for white corn.
Yes, it is. That is true. Shredded chicken.
Shredded chicken. That goes right in the soup. That who shredded by hand?
You did. So this soup, it's done right here. But you know what's the best part of this soup is the toppings.
The toppings.
So it always gets traditionally some shredded cabbage.
Shredded cabbage.
It's really good for you.
Onions.
White onion.
What's next?
Avocado. You want to get that sour cream for me? Ooh, let's add a lot. I like avocado.
I like avocado too.
Also good for you. A little bit over here. A little more. Oh, that's a— are you trying to do a coinelle? It's a little too much. You're trying to do like a fancy— let's— nice.
I did not mean to do that, by the way.
Some radishes.
Radishes.
Radishes. Okay. Then freshly fried tortilla strips. Freshly fried tortilla strips. More crunch.
Okay.
Now put a lime wedge on this. No, it's not a cocktail.
But look.
Right up here, I made you a little nest.
Nah, I'm saying we trying to, we are allergic to boring, remember?
There we go.
There we go.
You got it?
There we go.
And I'm just gonna put this here 'cause I'm kind of a chicken. Yeah, you do what you do. All right, okay.
Look at that.
Isn't that like the sexiest chicken soup you've ever seen?
Look at this garnish that somebody put on the side. No, baby, this is everything. That's what takes it over the top for me.
The garnish is everything. You did great, high five. Yeah, you gotta get in, you gotta get in and all the good stuff, okay? Gotta get some of this crunchy stuff in there.
Can you put some of that on mine, please?
Yes, absolutely.
Thanks, really appreciate that.
There you go.
Hold on, hold on, we gotta do that thing that couples be doing.
