WEBVTT 00:00.000 --> 00:03.060 Boy, howdy, do I have a great show 00:03.060 --> 00:07.299 Today, y'all, my nephew Jay and son Bobby are in the kitchen with me 00:07.399 --> 00:13.620 and we're gonna keep this brunch all in the family with my niece, Kari's granola waffles 00:13.620 --> 00:22.600 with butter, pecans, syrup, y'all. Yum, yum, yum. And then it's the quickest and freshest salad around 00:23.100 --> 00:32.579 a Vidalia onion and lump blue crab salad. That is fantastic. And then I'm whipping up a southern staple done real sweet, y'all 00:32.900 --> 00:44.120 It's my souffle grit pudding. That's really, really good. And then finally, we're going to wash it all down with a rich and creamy iced mocha frappe 00:44.500 --> 00:56.040 I can live on these. Me too. So our first dish up, y'all, is a souffle grit pudding 00:56.040 --> 01:05.140 It's going to be fabulous. You know in the South, my whole family will eat grits three times a day, breakfast, lunch, and dinner 01:05.140 --> 01:14.560 This pudding is so good. So to start our grits off, we're going to cook them in two and a half cups of milk 01:15.540 --> 01:22.280 Now y'all, I'm using a quick cook grits. Y'all have heard me say a thousand times, never an instant grit 01:23.020 --> 01:32.360 So it's going to take us about 10 to 15 minutes to get these grits cooked to the state that we need them to go into the oven 01:32.920 --> 01:40.760 All right, now one cup of half and half. You can tell these are going to be some real rich grits 01:42.640 --> 01:55.280 Okay, I'm going to add one tablespoon of butter. it's a little bigger than a tablespoon but that's that's a good start let that come to a ball and 01:55.280 --> 01:59.659 while i'm doing that i've got three eggs here that i'm going to separate 01:59.659 --> 02:09.680 because we're gonna put our yolks into our grits while they're cooking but then we're gonna beat 02:09.680 --> 02:16.700 our egg whites y'all and turn them into like a meringue and then we're gonna fold those 02:16.700 --> 02:25.379 into our souffle. Sounds great, doesn't it? What, Lady Bird? She keeps hollering mama, y'all 02:26.540 --> 02:36.420 Mama. Lady Bird. Oh, Lady Bird 02:40.099 --> 02:46.099 All right, there we go. We got our eggs separated. Now, I told you this is gonna be like a meringue 02:46.099 --> 02:52.139 so I'm gonna add a couple of tablespoons. Oops, that's my salt 02:52.139 --> 02:59.139 I'm gonna add a couple of tablespoons of sugar to my whites 03:01.499 --> 03:06.939 Our milk is getting hot. Here it's sizzling on the side of the pan 03:06.939 --> 03:11.939 All right, I'm gonna add now one cup of quick cooking grits 03:11.939 --> 03:20.260 grits. Alright, and when I put in my grits into their liquid, y'all, I like to use a 03:20.260 --> 03:26.220 whisk because that makes sure that they all get separated and we won't have any 03:26.220 --> 03:35.360 lumps in them. Now I'm gonna add a little bit of salt to my grits. Alright, our 03:35.360 --> 03:41.280 grits are on. Now I'm gonna come right in here and I'm gonna whip our whites. I've 03:41.280 --> 03:55.560 I've got three egg whites and two tablespoons of sugar, y'all. So there we go 03:55.640 --> 04:01.720 We've got a beautiful meringue. All right, now I'm going to come over here and give our grits another stir 04:02.120 --> 04:07.640 They cook very, very fast. All right, so I'm going to take our yolks, y'all 04:07.640 --> 04:11.960 and I'm going to temper them with a little of our hot liquid 04:11.960 --> 04:20.600 so they won't be scrambled eggs in there. Just going to mix that up 04:23.800 --> 04:31.820 All right, so into our hot liquid goes our yolks. These grits are going to be like a dessert 04:32.760 --> 04:39.840 not like the grits that we serve for breakfast with salt and butter and cheese 04:41.420 --> 04:50.920 I'm gonna add a half a teaspoon of nutmeg, a half a teaspoon of cinnamon 04:55.080 --> 05:02.460 So this is gonna be kinda like an egg custard souffle. Now while those are cooking 05:02.460 --> 05:19.719 I'm going to put in about a teaspoon of lemon zest. And that probably going to take about this whole lemon This is smelling good 05:21.759 --> 05:29.479 Mm-mm-mm. It's starting to bubble and pop all over me. So I'm gonna add a half a cup of sugar 05:29.479 --> 05:36.399 Because remember, this is a dessert dish. So we want them nice and sweet 05:39.599 --> 05:45.999 So there we go. This was real simple. Now I'm going to fold in about half of our meringue 05:46.799 --> 05:54.119 You want to disturb those egg whites as little as possible. So just take your time and fold them in 05:54.519 --> 06:01.259 And this is going to make our dish like puff up. All right, now I'm going to come in with the rest of that meringue 06:04.819 --> 06:10.039 And my oven is preheating over there, y'all. It's gotten to 400 degrees 06:10.459 --> 06:16.639 So fold, fold, fold. Okay, so there we go. We got our whites folded in 06:16.719 --> 06:22.399 Now I'm gonna get my souffle dish. Okay, so I'm gonna spray my pan 06:22.639 --> 06:27.659 and I'm gonna come back over here, and I'm gonna dust my dish with a little sugar 06:27.659 --> 06:35.119 because this is a souffle, and we wanna give our souffle something to hold on to 06:35.339 --> 06:40.959 something kind of gritty. And now we're going to pour in the grits and just get it on into the oven 06:41.419 --> 06:46.619 All right, so there we go. Y'all don't go anywhere, because girls, the scenery 06:48.399 --> 06:55.039 It's fixing to get real good. Coming up, y'all, my son Bobby's stomach is bigger than the waffle iron 06:55.039 --> 07:01.719 when we make our next great family recipe. Look, look! Oh, Bobby, I knew you was putting too much 07:01.939 --> 07:08.519 Sprouts. And then to sweeten it up, nephew Jay joins us to make a luscious waffle topping 07:09.019 --> 07:14.939 This is going to be wonderful. And later, we make a mouth-watering seafood salad 07:15.479 --> 07:26.819 This is just super simple. That looks so delicious. Well, girls, did I promise you that the scenery was going to get better 07:27.559 --> 07:38.819 Here's my promise. Hey, y'all. Well, let's get these waffles. underway. We're making my cousin, your niece, Kari's favorite granola waffles. And don't forget 07:38.819 --> 07:45.619 now the buttered pecan syrup. So I'm standing in here in front of your wet ingredients. So I'll 07:45.619 --> 07:51.179 mix those up for you. Okay. And I'm going to need two cups of buttermilk. All right. And three eggs 07:51.379 --> 07:56.559 Have at it. Okie do. And I'm going to mix together the dry ingredients. And they're pretty simple 07:56.559 --> 08:02.299 We'll start with two cups of all-purpose flour. Okay. Three tablespoons of sugar 08:03.939 --> 08:08.979 And then a little bit of bacon powder, a teaspoon. Then a half teaspoon of bacon soda 08:09.279 --> 08:13.399 And then just a little pinch of salt. So I'm going to go ahead and whisk this together 08:14.359 --> 08:19.199 Okay, Bobby, I think you're going to need like a half a stick of butter, aren't you 08:19.259 --> 08:25.419 Mm-hmm. Okay, well, I'll get that melted for you. All right. You want to go ahead and add your wet 08:25.719 --> 08:29.659 Sure, let's do it. Will you help me? Well, if you need the help, yes, I will 08:29.659 --> 08:35.379 Are you feeling lazy today? No, I just love it when you're here 08:35.459 --> 08:40.559 and I can take advantage of somebody else helping with the cooking 08:40.719 --> 08:45.739 Well, I love to be here. Your butter's about melting, so let's go ahead and.. 08:45.739 --> 08:50.019 We'll get my waffle maker hot. And your souffle is smelling really, really good 08:50.019 --> 08:53.579 Oh, my gosh. I can't wait to get to that. It does, doesn't it? It does 08:53.639 --> 08:57.339 I love grits. I can eat grits. I can eat grits at any meal 08:57.599 --> 09:03.279 Well, I know it. I know it. That's... I know that you know. That's a southerner in you, son 09:03.919 --> 09:07.719 Well, this is about the quickest meal we've made together. I know it. You want to go ahead and let's cook some 09:07.819 --> 09:16.279 Yeah. All right. A little bit of pan-cutting. Okay. Okay, there you go, son 09:18.479 --> 09:22.999 Get it on there quick. There you go. Now, we're going to shut this 09:23.099 --> 09:27.119 Whoa, son! There you go. Your waffles gonna be... That's your waffles 09:27.259 --> 09:31.639 No, look, look, look. Oh, Bobby, I knew you was putting too much 09:33.059 --> 09:37.839 Rats. These are your waffles. No, it's not. This is your waffles 09:37.919 --> 09:41.539 Oh, man, sorry about that. I smell something yummy. You smell something burning 09:41.719 --> 09:45.259 Jaybird! What do we got? Guys, how you doing? How you doing? All right 09:45.559 --> 09:51.479 Have you ever had the pleasure of having your sister's favorite granola waffles? Well, I have, but my specialty is her maple butter syrup 09:51.939 --> 09:56.579 All right, so are you gonna finish this off then? I am. Jay Bird, I'm so glad you're here with us 09:56.979 --> 10:02.879 Y'all, this is my nephew, Bobby's first cousin. This is Jay. This is Bubba's son 10:03.119 --> 10:08.839 These two boys right here, they're thick as thieves. They even look a little bit alike, don't they 10:08.839 --> 10:13.879 Oh, I'm thick. And what are you, Jay? I guess that makes me the thief 10:17.959 --> 10:34.238 Thick as thieves, I get it. That's pretty good. You know I just have a ball when I get with all these young people They so much fun and they constantly making me laugh I just love you two guys 10:34.518 --> 10:40.138 Okay, tell us what we're doing with you, sir. You better hurry, because my waffle's going to be ready. I hope I can do, Corey, service here 10:40.558 --> 10:45.598 We're going to take one cup of pecans here. Pecans! Excuse me 10:45.898 --> 10:51.098 Whatever you say, it's your world. I'm just living in it. That's the truth 10:54.198 --> 11:00.878 We're just going to throw these in. We're going to do a quarter stick or two tablespoons of butter here 11:01.518 --> 11:07.578 Okie doke. Well, I best turn on your eye, hadn't I? And then we're going to do one cup of this maple syrup here 11:08.018 --> 11:12.398 And you're just using a regular maple syrup? I am. Just a regular maple syrup 11:12.598 --> 11:19.338 And I'm going to throw this in. And then I'm just going to do a quarter teaspoon of salt 11:20.718 --> 11:25.318 And let's stir. That's going to be nice. Isn't that? Scrump d'Eleosios 11:25.758 --> 11:33.338 Yes. We just have to let that cook a bit. You know, I love my syrup heated with my waffles 11:33.338 --> 11:37.918 Yeah, me too. You know, because you go to put cold syrup on a hot waffle 11:38.098 --> 11:45.298 and it's just not the same, is it? Y'all, Jay was a waiter with me when I was out at the Best Western 11:45.738 --> 11:49.818 But I didn't get the job because I'm related. Yes, you did. Okay. I'll take it 11:49.818 --> 11:55.818 One night, we weren't expecting anybody. We didn't have customers at night 11:55.818 --> 11:59.478 My first night on the floor. Yes. The troops had come in 11:59.698 --> 12:06.798 All of a sudden, the restaurant was slap-cadab full. There was 42 hungry servicemen 12:07.158 --> 12:10.758 And Jay came to me and he said, I can't do this 12:10.818 --> 12:19.198 I'm walking out. I said, you walk out, you little so-and-so. I will not get through killing you 12:19.198 --> 12:26.318 So, Aunt Peggy was there. That's right. Wasn't she? She was. Aunt Peggy was there, too 12:26.778 --> 12:30.978 Waffles ready? Waffles ready, man. Well, let's do this. I'm waiting on you, bro. You got to bottle up this syrup 12:31.218 --> 12:35.218 All right. Well, this is going to be a quick and simple meal right here. It's quick and simple. I'm just going to pour this up 12:35.218 --> 12:40.958 And guys, I love, I love having breakfast items for dinner. I do, too 12:41.038 --> 12:44.898 Absolutely. Are you going to be able to do that? Jaybird. Whoa! All right 12:44.898 --> 12:52.878 Weezy there. Looking like Bobby down there. I wish. All right. Hey, your souffle is ready 12:52.938 --> 12:57.238 I can smell it. Okay, we'll talk about it. Oh, my goodness 12:57.338 --> 13:04.798 You boys won't do. Look-a-here. It's gonna be yummy. All right, look at that souffle 13:05.358 --> 13:12.198 Now, to top your waffles, just sprinkle on your favorite granola, and then drizzle on that buttered pecan syrup 13:13.078 --> 13:17.138 How do the waffles do? These are good groceries. Pretty good? Oh, yes. Oh, mama, the grits are awesome 13:17.138 --> 13:22.338 Well, thank you, son. You're welcome. You know what? I'm going to do mine just like this 13:24.618 --> 13:31.358 That's my mama. Ooh, Jaybird. That's good. Your sister's waffle dry in this world 13:31.858 --> 13:43.718 Really simple and really good and really quick. Yum, yum, yum. Coming up, we've got an incredible salad that'll surely become one of your brunch favorites 13:44.138 --> 13:49.498 Take it to the top, baby. and later a refreshing and decadent drink 13:49.818 --> 13:57.958 This is wonderful. Hey, y'all, I'm back with these two boys. So what are we making 13:58.158 --> 14:02.818 We're going to make a Vidalia onion and lump blue crab salad. Okay, that sounds great 14:02.878 --> 14:07.478 And, Jay, I'm going to do you a favor. What's that? You're going to have some... Your eyes are going to be stinging here in just a sec 14:07.478 --> 14:11.058 Thank you. So why don't you... I'm going to let you wear my glasses for this sake 14:11.918 --> 14:16.138 Come on. Nobody ever gets to wear these. Put them on. See, you've never looked cooler 14:16.978 --> 14:20.918 Ever. You think? Ever in life. Is this going to... Chop them onions, boy 14:20.918 --> 14:27.998 Is this going to give me a date? That's going to get you all kinds of things. All right, I'm going to make the marinade, y'all, for those cucumber and onions 14:28.378 --> 14:35.478 I've got a fourth of a cup of sugar, and I'm going to toss in a half a cup of white wine vinegar 14:36.218 --> 14:42.958 a pinch of salt, pinch of pepper. It's kind of like... And whisk, whisk, whisk 14:42.958 --> 14:46.478 When you used to do the cucumber salad. Oh, yeah, I still do all the time 14:47.198 --> 14:51.438 When Aunt Peggy's here, we have cucumber salad every time we eat 14:51.438 --> 14:56.858 I love it. I do, too. So my end's ready. This cucumber is beautiful 14:57.478 --> 15:02.778 Bobby is slicing up one medium seedless cucumber. I love them, y'all 15:03.398 --> 15:11.458 All right, Jay Bird. You ready? Get those onions, bro. All right, now we're just going to let this marinate for a couple of hours, guys 15:12.298 --> 15:17.478 Cover that with some plastic so that it won't pick up refrigerator smells 15:17.478 --> 15:21.418 and that onion won't get all into our other food. Take it to the top, son 15:21.478 --> 15:25.358 There you go. I'm always taking it to the top. Take it to the top, baby 15:26.578 --> 15:31.958 All right, where do you want it? Now, it's headed for the refrigerator to marinate for just a few hours 15:32.338 --> 15:48.777 Isn't that pretty, pretty, pretty? Need some red. Oh. Jay and I are just going to dice up one red and one gold tomato Okay Let go ahead and start 15:48.857 --> 15:54.097 Let's do this, Jay. This is fabulously healthy and light. I would say so 15:54.177 --> 15:59.437 Yeah, I would say so. But just a powerful lot of taste. Can you start to mix that up once a little bit 15:59.557 --> 16:06.957 And I'll get your green onion ready. I'm going to chop up four green onions, and Jay is going to get us cut up about four basil leaves 16:06.957 --> 16:12.497 Look how beautiful, guys. Look in that bowl. Isn't that pretty? And I got some spring onion for you 16:12.757 --> 16:18.457 Okay. Well, throw it in, sonny boy. This is, I love these ingredients because this is a beautiful dish 16:18.697 --> 16:22.837 Yes. Here, son, look. I think that's going to be a perfect serve 16:22.837 --> 16:28.877 You guys ready for the basil? Yeah, let's put it in there. Yeah, toss it in. I'm going to put in a quarter cup of virgin olive oil 16:29.217 --> 16:34.377 Okay. Smells so good. It really does. Ready? Yes, please. Thank you 16:34.377 --> 16:44.397 Here's the magic. Quarter cup of olive oil. Lookie-dose. And then, to finish it all off, the reason that we live in Savannah, one pound of fresh blue crab lumped 16:44.537 --> 16:52.417 Ooh, I smell the crabs. It's going to be good. Ooh, and y'all have lined our dishes with Boston lettuce 16:52.417 --> 16:56.317 I love it. This is another one of those things that's just super simple 16:56.917 --> 17:00.937 Super simple. That looks so delicious. I think it's going to be 17:01.377 --> 17:09.417 Ooh. Look how beautiful. And if you're entertaining, your guests would love this 17:09.417 --> 17:14.717 Oh, it's just perfect for brunch. I love it. I gotta try it 17:15.277 --> 17:23.137 Is it good, son? It's better than good. That is fantastic. Nothing like fresh blue crab, too 17:24.017 --> 17:28.557 Mmm. That's a good combo. That's a very good combination. I don't think I've ever felt this way before 17:31.797 --> 17:36.777 That is so great. And how do you feel, Jay? Truly, truly, truly satisfied 17:37.457 --> 17:42.677 That's good stuff. It's so good. It's so light. Mmm. Love it 17:43.417 --> 17:50.917 Mmm. Coming up, we raise our glasses filled with chocolate goodness. Nice being in the kitchen with my family 17:54.457 --> 18:01.477 Why don't we go ahead and finish up our mocha frappe that's going to top off this delicious brunch 18:02.097 --> 18:15.477 If you guys would grab the ice cubes. Got them. I made the ice cubes earlier using four cups of coffee, y'all, four packets of an instant hot cocoa mix and a quarter cup of sugar 18:15.957 --> 18:22.597 I gave it a mix, just poured it into the ice trays, then let them freeze for a minimum of three hours 18:23.597 --> 18:29.777 All right, well, we're going to stick a cup of heavy cream in our blender 18:29.777 --> 18:41.877 Jay Bird, measure me out two teaspoons of vanilla extract, please. Oh, those look like chocolate fudge sickles, don't they 18:42.137 --> 18:48.897 Did you grease this before you? There it comes. No, you wouldn't want to grease this 18:49.157 --> 18:56.317 I was kidding. I was kidding. All right, you may have to take a knife, son, and kind of help those out 18:56.657 --> 19:03.597 All right, Jay Bird, you put those on in the blender. Now we're gonna put every one of those cubes into our blender 19:03.597 --> 19:07.557 Okay, there's your knife, J. Burry. I'm hot enough to melt them 19:07.557 --> 19:12.437 Oh, you are. Got it. Okie doke, perfect. Wash my hands, please 19:12.437 --> 19:16.937 All right, okay, you go wash up. It's not gonna take me but a second 19:27.017 --> 19:36.097 Okie doke, look at there. All right, guys, we've got some heavy cream right there that I've sweetened and whipped 19:37.597 --> 19:46.517 And, Bobby, that's a wonderful mocha candy that we're just going to put on there to just kind of make it pretty 19:48.497 --> 19:55.857 I'm just a little short on mine, but that's all right. A little chocolate syrup 19:56.697 --> 20:02.037 I think Lady Bird wants one, too. Lady Bird wants everything that I put in my mouth 20:02.477 --> 20:07.117 And for a final touch, a little fresh sprig of mint. There you go, Bird 20:07.417 --> 20:11.657 That looks so pretty with your shirt. It's all about accessibility. Thank you, son 20:14.057 --> 20:18.817 All right, there you go, Bob. Thanks, Mom. Cheers to you. Cheers to you 20:18.997 --> 20:24.217 And to you. Nice to be in the kitchen with my family. And to y'all out there 20:24.897 --> 20:28.697 Oh, man. It's all in the family, isn't it? Oh, man, that's very good. I like that 20:28.957 --> 20:35.557 This is wonderful. I could live on these. I could, too. Wow 20:35.617 --> 20:44.357 I could, too. We may have to start rolling instead of walking. As always, we wish y'all love and best dishes 20:44.617 --> 20:51.037 We send you. From my mama's kitchen to yours. Bye, y'all. Bye, y'all 20:51.337 --> 20:55.137 Join the cousin. That was fun, too. Good job. I love being in the kitchen with you guys 20:55.557 --> 21:28.137 I love it. I love it. Love you, too. Thank you