WEBVTT

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hey y'all I'm just out here spending a

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few minutes with ladybird in it's time

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for happy hour

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so ladybird is sitting here patiently

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waiting for me to make some yummy

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sweet-and-sour meatballs and some Cajun

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front okra with a chili sauce and

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squashing zucchini takes and Mama is

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gonna wash it down today with a sherbet

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punch so come on in the kitchen with me

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and let's get to cooking

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[Music]

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[Music]

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all right I've got a recipe that I want

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to share with y'all today it was sent in

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by a viewer somebody that really loves

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the show his name is Shane and he lives

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in Miami Beach and the recipe is a sweet

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and sour meatball now Shane starts off

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with meatballs you can buy these frozen

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or you can make your own I'm gonna be

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using frozen meatballs today all right

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now I'm gonna make up two different

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sauces for these meatballs

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the first sauce I'm gonna make I'm gonna

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use one diced onion and then I'm gonna

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add 1/2 a cup of Dijon mustard and then

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I'm gonna use six cloves of garlic that

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has been minced okay and all that goes

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together okay now I'm gonna dice up

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slice up whatever about 1/2 a cup of

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green onions perfect that looks like

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about a half a cup in that goes now I'm

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gonna take two cans too short cans of

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pineapple 8 ounce cans of pineapple

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chunks and I'm gonna drain that

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pineapple juice off of the pineapples

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you'll want to be careful not to cut

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yourself with these tops right here they

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can be real real sharp all right now I'm

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gonna take 2 tablespoons of my pineapple

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juice and I'm gonna bring them I'm gonna

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bring them over to my saucepan because

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I'm gonna make now the sweet sauce to go

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over these meatballs

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alright alright we've got that mixed up

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now we're going to come over here for

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our sweet sauce and we're gonna start

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with four cups of ketchup alright so

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I've got my two tablespoons of pineapple

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juice I've got my four cups of ketchup

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and to this I'm gonna add 1 cup of sugar

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1/4 of a cup of white vinegar fourth of

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a cup of water two tablespoons of

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Worcestershire and two tablespoons of

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black pepper alright just a couple of

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minutes for this sauce not long and

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while that's cooking I'm gonna get our

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meatballs ready now I've got our

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pineapple chunks that I drained the

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juice out of and I'm just gonna add

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those to the meatballs and then I'm

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gonna just stir in that first sauce that

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we made right over our meatballs this is

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looking good Shane yum I love them

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mustard in the garlic and all that

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together all right now our red sweet

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sauce is ready so all we're gonna do is

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pour this over our meatballs

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there we go all we're gonna do y'all is

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put this in the oven for one hour and

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then we're gonna take it out and we're

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gonna pour the rest of our pineapple

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juice from our canned pineapple into

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this and we're gonna stir it up and

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Shane says put it back in the oven and

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let it bake for another thirty minutes

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and he said we're gonna have an

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over-the-top sweet and sour meatball

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but you know what we're fixing to check

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him out because I've got some ready I

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have never tasted these before Shane so

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right here I'm fixing to check out your

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recipe ooh they look good Shane let's

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bring them down here and I'm gonna serve

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these with some little toothpicks so

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that everybody can just come by and

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quickly grab them a meatball in case

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they don't want to put it on their plate

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mmm shame shame shame shame shame on you

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boy

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these are delicious hmm but y'all don't

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go anywhere because guess what I'm doing

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next of Cajun fried okra with a creamy

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chili sauce and later I'm gonna be

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making some delicious zucchini cake and

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some yummy sherbet punch

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[Music]

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okay y'all I started without you

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I'm waiting I waited and you weren't

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here so I went ahead and I finished up

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cutting my okra because I promised y'all

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that I was gonna fry you up some Cajun

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fried okra now I'm using fresh from my

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recipe today but you know you can buy a

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frozen okra it makes great fried okra

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all right now we like to put a nice

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little pattern on our fried okra down

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here it's really really funny my mother

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used to flower on her fried okra my

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grandmother Paul always used cornmeal

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and you know I really liked my mother's

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best but sometimes I mix the two

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you know I'm loyal to grandmom and I'm

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loyal to mama

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so that's the way I'm gonna do this

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Cajun fried okra today I'm gonna use 1

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cup of all-purpose flour 1/2 a cup of

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cornmeal 2 teaspoons of how seasoning

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and 1/4 of a teaspoon of Cajun seasoning

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now I'm just gonna mix those up and I've

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got my grease and my Dutch oven over

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here and I'm wanting to heat that up to

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about 350 all right so I'm gonna

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transfer my okra to a big bowl so I've

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got plenty of room to work in some

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buttermilk and this is about a half a

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cup now this buttermilk is gonna give it

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a wonderful flavor and it's also gonna

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help that flour and me'll mixture just

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stick to it that is the secret to good

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fried okra so

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I'm gonna take our flour and our

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cornmeal and I'm just gonna toss okra in

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that okay and here we go and you'll want

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to be very very careful that you don't

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burn yourself when you're putting in

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your okra now I'm going to run down here

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y'all don't go anywhere cuz I'm just

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gonna run down here and watch the goop

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off my hands y'all watch the pot for me

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whoa it's better than alright

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it's beautiful Oh YUM all right so this

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is frying up nicely on its own so while

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it finishes up come on down here cuz I

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told you I was cooking a Cajun fried

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okra with a creamy chili sauce now this

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sauce is very easy to put together I'm

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gonna start with 1 cup of mayonnaise and

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I'm gonna add to the mayonnaise 3

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tablespoons of a sweet chili sauce and

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you can find this in the Mexican section

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of your grocery store and now I'm gonna

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add one tablespoon of a garlic chili

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sauce and this sauce is not sweet it's

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gonna bring some heat turn mayonnaise

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and our sweet chili sauce and now I'm

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gonna add an eighth of a teaspoon of

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ground red pepper so you know it's gonna

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be spicy there we go just that simple

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our sauce is ready just dump and stir

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alright

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now let's come down here and see if I

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okra is ready to come up yeah doesn't

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that look perfectly yummy there ain't

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nothing like your child I remember years

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ago my children's daddy and I would

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plant a garden gosh and I'd grow that

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okra and I would blanch it and put it in

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the freezer so I'd have to throw over

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fresh peas and butter beans and then I'd

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slice them up too to fry it that was the

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sweetest okra in the whole world I wish

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you were here

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Oh

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I love it I love it I love it I love it

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when we come back y'all more good

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southern yummy vegetables

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it's squash and zucchini cakes and to

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top it all off sherbet punch so I'll see

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you back in a minute y'all don't go far

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[Music]

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heyyo I told you I was gonna be cooking

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us up some zucchini and squash which

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zucchini and the yellow squash is both

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squash but I'm gonna be cooking up

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zucchini and yellow squash cakes so I've

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got a little olive oil in my pan I've

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got a stick of butter all right and over

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here in my bowl I have graded up three

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medium zucchinis and three medium yellow

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summer squash now I want to make sure

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that there's no water in this so I'm

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gonna pour it in my colander and I'm

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just gonna squeeze it with some paper

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towels just try to absorb that water out

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of there and just kind of pull it out

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and we're gonna have to have some things

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in our squash cakes it's gonna help bind

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them and hold them together so in this

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bowl I'm gonna add one egg 1 cup of

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shredded Parmesan cheese 1/3 of a cup of

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diced Vidalia onions and one and a half

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teaspoons of Italian seasoning all right

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I'm just gonna mix that up together can

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y'all hear Lady Bird she knows it's

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happy hour I'm gonna fix her a plate

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though in a little while I'm gonna take

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her one of those sweet-and-sour

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meatballs and one of these zucchini and

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squash cakes and she's gonna be one

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happy little bird all right I'm gonna

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add a little fresh ground pepper to it

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you know and depends on how much you

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like want it hotter and a little bit

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more and I'm gonna add oh gosh probably

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a half a teaspoon of salt

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right now to this I'm gonna add one cup

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of breadcrumbs okay all right I'm just

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gonna mix these ingredients together

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I've got all those crumbs good and moist

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so I'm gonna come over here and I'm

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14:13.720 --> 14:17.580
gonna take my shredded zucchini and I'm

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just gonna dump it into my breadcrumb

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mixture and now I'm gonna make about a

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two inch patty you know I don't want a

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real real big I want them you know just

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so people can pick them up the great

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chip squashes you don't want to put this

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in a blender you can take just a regular

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stand grater and have these graded up in

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14:45.400 --> 14:48.000
no time flat and you don't even have to

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14:48.010 --> 14:50.010
peel them now leave that peeling on

14:50.010 --> 14:50.020



14:50.020 --> 14:52.350
because the peeling has a lot of

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14:52.360 --> 14:56.940
vitamins and nutrients in it but aren't

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14:56.950 --> 15:03.900
things looking good all right now we're

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15:03.910 --> 15:07.380
gonna cook these but about three minutes

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on each side not very long at all right

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15:11.620 --> 15:14.190
let's see if we can done that look good

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15:14.200 --> 15:19.670
you see it

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15:19.680 --> 15:24.980
look at that now these are just our

15:24.980 --> 15:24.990



15:24.990 --> 15:28.110
appetizers tonight but these would be

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15:28.120 --> 15:31.559
wonderful with like barbecue chicken or

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with a steak they would be wonderful

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with a piece of grilled fish whoa

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oh gosh those look delicious now over

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here I've got my platter ready for our

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15:49.269 --> 15:52.079
squash and zucchini cakes and I'm

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serving along with it tonight jarred

15:54.150 --> 15:54.160



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marinara sauce I think these are about

15:58.170 --> 15:58.180



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ready to whoop scum up

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[Music]

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I'm gonna just drain them but second

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[Music]

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oh these are hot

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whoa

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16:34.370 --> 16:39.370
don't those look delicious hot is far

16:39.370 --> 16:39.380



16:39.380 --> 16:49.820
but delicious

16:49.820 --> 16:49.830



16:49.830 --> 16:58.050
don't want to burn my mouth

16:58.050 --> 16:58.060



16:58.060 --> 17:04.340
[Music]

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mmm

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it's yummy ladybirds gonna love it and I

17:10.020 --> 17:10.030



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think y'all will too I'm gonna take a

17:12.329 --> 17:12.339



17:12.339 --> 17:14.819
quick break y'all and when I come back I

17:14.819 --> 17:14.829



17:14.829 --> 17:17.789
want to share with y'all a recipe that

17:17.789 --> 17:17.799



17:17.799 --> 17:20.400
is near and dear to my heart it's the

17:20.400 --> 17:20.410



17:20.410 --> 17:23.130
punch that my mother made from our

17:23.130 --> 17:23.140



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wedding reception in 1965 so I'll see

17:28.380 --> 17:28.390



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you back here in a minute

17:30.480 --> 17:30.490



17:30.490 --> 17:35.560
[Music]

17:35.560 --> 17:35.570



17:35.570 --> 17:42.490
I want to share with y'all a recipe that

17:42.490 --> 17:42.500



17:42.500 --> 17:45.580
just you know touches my heart when I

17:45.580 --> 17:45.590



17:45.590 --> 17:48.070
think about it do you know the last time

17:48.070 --> 17:48.080



17:48.080 --> 17:50.350
I had this punch I was eighteen years

17:50.350 --> 17:50.360



17:50.360 --> 17:55.509
old I had just said my vows with Jamie

17:55.509 --> 17:55.519



17:55.519 --> 17:59.190
and Bobby's father Jimmy Dean back in

17:59.190 --> 17:59.200



17:59.200 --> 18:03.730
1965 and my daddy wasn't well so we just

18:03.730 --> 18:03.740



18:03.740 --> 18:05.649
had a reception there at the house and

18:05.649 --> 18:05.659



18:05.659 --> 18:08.590
and mama fix some wonderful foods and I

18:08.590 --> 18:08.600



18:08.600 --> 18:11.379
said mama the only thing that I want to

18:11.379 --> 18:11.389



18:11.389 --> 18:14.789
drink is that yummy lime sherbet punch

18:14.789 --> 18:14.799



18:14.799 --> 18:18.159
so that's what she made me and I loved

18:18.159 --> 18:18.169



18:18.169 --> 18:21.039
it back then and I know I'm gonna love

18:21.039 --> 18:21.049



18:21.049 --> 18:24.159
it just as much today now you can use

18:24.159 --> 18:24.169



18:24.169 --> 18:26.470
several different kinds of sure but my

18:26.470 --> 18:26.480



18:26.480 --> 18:28.419
favorite was the lime but you can also

18:28.419 --> 18:28.429



18:28.429 --> 18:31.330
use an orange sherbet or a pineapple

18:31.330 --> 18:31.340



18:31.340 --> 18:34.419
sherbet and I'm gonna start with two

18:34.419 --> 18:34.429



18:34.429 --> 18:38.200
quarts of lime sherbet and I'm just

18:38.200 --> 18:38.210



18:38.210 --> 18:45.639
gonna put it down in my punch bowl I say

18:45.639 --> 18:45.649



18:45.649 --> 18:47.590
we might just eat the sherbet and forget

18:47.590 --> 18:47.600



18:47.600 --> 19:00.870
the punch all right

19:00.870 --> 19:00.880



19:00.880 --> 19:04.000
all right now all I have to do at this

19:04.000 --> 19:04.010



19:04.010 --> 19:07.990
point is pour over two litres of ginger

19:07.990 --> 19:08.000



19:08.000 --> 19:10.870
ale and I'm just gonna pour it right on

19:10.870 --> 19:10.880



19:10.880 --> 19:16.570
top of that sure but YUM all right now

19:16.570 --> 19:16.580



19:16.580 --> 19:20.530
I'm gonna add one 46 ounce can of

19:20.530 --> 19:20.540



19:20.540 --> 19:30.190
pineapple juice and now I'm gonna just

19:30.190 --> 19:30.200



19:30.200 --> 19:34.570
float some lemons and limes in it okay

19:34.570 --> 19:34.580



19:34.580 --> 19:36.550
this looks so good

19:36.550 --> 19:36.560



19:36.560 --> 19:42.570
brings back so many memories all right

19:42.570 --> 19:42.580



19:42.580 --> 19:45.460
I'm just adding a few maraschino

19:45.460 --> 19:45.470



19:45.470 --> 19:48.970
cherries I was gonna just pour this up

19:48.970 --> 19:48.980



19:48.980 --> 19:57.700
in a punch Cup but

19:57.700 --> 19:57.710



19:57.710 --> 20:10.470
I deserve a sherbet punch I loved it I

20:10.470 --> 20:10.480



20:10.480 --> 20:14.550
loved it then and I love it now

20:14.550 --> 20:14.560



20:14.560 --> 20:16.890
[Music]

20:16.890 --> 20:16.900



20:16.900 --> 20:19.950
well ladybird it's finally happy hour

20:19.950 --> 20:19.960



20:19.960 --> 20:23.040
time I've got a nice squash and zucchini

20:23.040 --> 20:23.050



20:23.050 --> 20:25.080
cake for you ladybird

20:25.080 --> 20:25.090



20:25.090 --> 20:27.780
I've got sweet-and-sour meatballs and

20:27.780 --> 20:27.790



20:27.790 --> 20:31.410
I've got Cajun fried okra with a chili

20:31.410 --> 20:31.420



20:31.420 --> 20:35.520
sauce and last but not least the punch

20:35.520 --> 20:35.530



20:35.530 --> 20:38.340
from my wedding when I was 18 years old

20:38.340 --> 20:38.350



20:38.350 --> 20:41.430
I hope that the recipes that we made

20:41.430 --> 20:41.440



20:41.440 --> 20:44.130
today for you will make your happy hour

20:44.130 --> 20:44.140



20:44.140 --> 20:49.650
as happy as our happy hours been we send

20:49.650 --> 20:49.660



20:49.660 --> 20:52.440
y'all best dishes and love from my

20:52.440 --> 20:52.450



20:52.450 --> 20:56.910
kitchen to yours right ladybird right

20:56.910 --> 20:56.920



20:56.920 --> 20:59.429
ladybird