0:00
While our brownies are cooking, I thought I'd make us some basil turkey sliders. Okay
0:07
I've got my basil there. I'll need about four tablespoons. I got four fat cloves of garlic
0:14
I'll need for you to mince all that up good. Reserve one teaspoon of the garlic, because I'm going to need it for our burgers, okay
0:23
Okay, and put the rest in here? Yes, and put the rest in here. Now we're in business
0:28
I love garlic. I love garlic, too. You just got to make sure everybody has some
0:33
Yeah, exactly. All right, now I've got two pounds of ground turkey
0:38
And like I said, I'm going to need most of that garlic in it. But I'm going to need a teaspoon for our sauce
0:45
Okay. Because I'm going to make us a nice little roasted red pepper sauce
0:51
You actually have to stop me here. I don't have to find a cut this. You're doing good, good, good, good
0:57
All right, our griddle's heating. I've got some nice tomatoes, and I've got some little mini buns
1:09
That's pretty good. I'm going to just rinse these tomatoes off, make sure they don't have any dust on them
1:21
You didn't know I was going to put you to work, did you? Well, it's fun work. This is pretty basal
1:25
Foot traffic's pretty good downtown. Foot traffic downtown is great. Oh, my gosh
1:29
It is. It's so good. You know we getting a lot of tourists from Florida getting a lot from up north from Ohio And you know I was doing a movie in England What movie It was Wolfman the Wolfman with Anthony Hopkins and Benicio Del Toro
1:45
On weekends, I would go with Mary, we would go to bookstores
1:50
And we would purposely find books that mentioned Georgia and Savannah. Really
1:55
Yeah. And then in half of the ones, or maybe a little bit more, that mentioned Savannah
2:00
it mentioned our ice cream shop. You are kidding. No. I'm not. But to mention you, of course, as well, obviously
2:05
Do they? Oh, yeah. My goodness. Oh, my gosh. To see it in print. We have no idea
2:09
Wow. Would you unscrew that mayonnaise? That kind of meat is so lean
2:14
You've got to have a way to moisten it up a little bit. The oil in mayonnaise, you know, that gave it a little moisture
2:24
Otherwise, it could be really dry. You have been in the business
2:32
for many years, hadn't you? And I bet you've seen quite a few changes over the years
2:39
All right, I think we can get one more. Now get over there and wash your hands good
2:44
How long have you been at it? Oh, gosh, 30-something years now
2:48
Gosh, you have seen some changes. Yeah, yeah. Some people come and go
2:52
I had huge fun back in the day, back in the early days. It was great
2:56
So tell me some stories. Want to hear some stories? Yes! I'll tell you stories once we go outside
3:02
because a big surprise outside for you. You've got a big surprise for me waiting outside. Outside
3:08
In this heat. In this heat All right I may need to turn this up because you telling me I got a surprise outside I am ready to get this going So I going to leave you in charge right here stratton and I going to step right here down from you
3:27
Well, I'm going to make this a sauce, and I'm going to make a sauce using the third cup of mayonnaise
3:33
teaspoon or two of Dijon, and then I've got some roasted red pepper
3:37
and then I got that garlic in there, and I'll add a little salt and pepper. So is there anybody you can tell me a story about
3:46
I know you can because I've seen all those pictures hanging on the wall in Leopold's
3:51
A movie I did, Mission Impossible 3, with Tom Cruise. There's a famous sequence in that movie
3:57
a very big action sequence. There's a bridge sequence. So I go on the set
4:02
There's Tom and J.J. looking at me and smiling. They put a big Leopold's ice cream truck
4:07
on the bridge. I said, but you can't blow it up. They blew up everything else
4:12
Tom runs. When you look at it on DVD, you gotta go real fast
4:15
because Tom runs very quickly. But it was a great moment that, ah
4:20
and both of them like Cheshire cats are smiling. So you wouldn't let them blow up the Leopold's ice cream truck
4:29
Oh, how funny. Tom's a very nice young man. He really is
4:33
He really is. Hard worker. Hard, hard worker. I had the pleasure of having a little bitty, tiny role
4:42
in Elizabethtown. And Tom was one of the producers And I found Tom to be a delightful kind kind man Well I just going to start kind of getting the bread ready
4:57
I'm going to put us a dollop of that. I love this roasted red pepper sauce
5:02
And you can put anything you want to straten on it. I've just got us some sliced tomatoes to go on it
5:10
You know what? These are beautiful little plum tomatoes. Look at that
5:17
I'm just gonna do a little extra heat. Ooh! Doggies! Mm-hmm. What a nice treat for you and me
5:29
We have another treat coming, too. I can't wait. Perfect sliders. Perfect
5:35
All right, if you'll pull me a couple up, I'll fix your plate
5:39
Okay. Oh, thank you, Stratton. Well, I'm going to go ahead and..
5:50
I'm going to join you. Mmm. Mmm. Mmm. Isn't that yummy? That's delicious
6:01
That sauce is great. Mmm. That's great. Not bad. It's all good on it
6:10
Hey, y'all. It's Paula Deen. Now, if you enjoyed this blast from the past, be sure to like it and
6:18
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6:26
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