Berry Good

I'm in here. I've got the pleasure of being with my oldest son in here today. My very first son

And we're doing a show with berries in every recipe that we're cooking

First, it's my son Jamie's filet mignon with a delicious blackberry sauce

Next, it'll be a twist on dessert with lime blueberry tiramisu. And how about a refreshing raspberry sorbet

And last, it's cream cheese and pecan stuffed strawberries. So grab yourself your favorite bunch

because today everything is very, very good. Now, the first recipe that we're going to do

is filet mignon with blackberries. Does that sound wonderful? We've got a sauce that we're going to reduce

with some wine and some berries, and it's perfect on top of the steak. So let's get started

The first thing we need is a hot pot. We need a couple of tablespoons of olive oil

And we want this pan hot enough to where it's kind of smoking a little bit. What we got here today are four filet mignons

They're about six ounces apiece. That'll help me salt and pepper the steaks. Okay

I just love salt and pepper on my steaks, too. You know, not a bunch of other stuff

Okay, so we'll put them in the pan. Okay. And we're going to cook these about three minutes on each side

Yeah, you don't want to overcook those. All right, now you want to season the other side real quick, like

Okie doke. There we go. So we're going to do these about three minutes on each side because we want them a nice medium

I want this pan really hot when you get started because you're going to seal in all the juices. You don't want it to cook real slow, you know

We're going to get the ends done. While you're doing that, Mom, I'm going to cut about a quarter of a cup of chicken

I love shallots. They're very close to like an onion, y'all. If you've never used them, they give you that onion flavor, but it's a very mild

It's much milder than like a regular onion. And how's my little Jack

Jack's great. Almost a year, I can't believe it. Such a cute age, y'all

He's sticking out his tongue now. I'll say, stick your tongue out at Granny, and he'll go

All right, I'm going to flip these, son. Yeah, this looks great. Yeah. Yum

Oh, they look so good, James. Mm-hmm. We'll be able to cut these with our fork

I remember when we used to go to Granny Paul's house and pick blackberries in buckets

and Bobby and I would walk a, sure enough, country mile picking blackberries

and by the time we'd get back, there'd be four or five little blackberries rattling around in the bottom of the bucket

I was always so afraid that y'all were going to be bitten by a snake

Picking those blackberries used to just scare me so bad. You were scared of everything

I know, I was. I was scared of everything. And I just watched y'all like hawks

It's a miracle that today you even want to leave my side

I can't be so close to me. Well, these look great, son

I think they're ready. There's nothing worse than having a beautiful steak and cooking it to death

Those look great. Oh, yeah, you got some good little crumbies. Now to that, I'm just going to add these

All right, so you've got your shallots. Yep, about a quarter of a cup. Okay. Yeah, Mama, I'm doing this

All right, so while you're doing that, I'll just make a little tent to go on top of our steak

to kind of keep the heat in. I'm just going to run these through real quick. Mm-hmm

I'm going to put about a half a cup of red wine

Mmm. Pretty. Oh, that looks and smells delicious. Isn't that good? Mmm-hmm

Now, to this, Mom, what we're gonna do is we're gonna add one cup of beef raw. Okay

And that's just a jarred beef raw. Yes, ma'am. And then I've got some preserves out of your pantry, some delicious homemade put-up-like

berry preserves. We're gonna put three tablespoons. And now we've got to wait a little bit long, and we're going to reduce this by about a half

But while this is doing, let's do a compound butter to put on this steak. Butter on steaks, and plus with fresh berries infused, come on. Okie-dunk

So, as many times as we've done this, you know what we're doing here. It's a room temperature butter

This is just a stick of butter It nice and Mm We probably got a fourth of a cup of blackberries here

And I'm kind of just mushing those up, getting those ready for your butter

And you can finish kind of mashing them up now that they're in there

It's nice and soft. Mm-hmm. Yeah, because you've got your butter at room temperature

so it's going to be very, very soft. So we're going to need to use some plastic wrap

to mold our butter back into shape. We're going to roll it in a log

and then you can either put this in the refrigerator for it to firm back up

or you can store it in the freezer. And it can probably last up to a few months in the freezer

So you can pull it out, and you can use it on biscuits, or waffles or pancakes

It don't last that long at our house. But even better than that

it's going to be fabulous on our filet mignon. Up next, lime blueberry tiramisu

and later, a refreshing raspberry sorbet and delicious cream cheese and pecan stuffed strawberries

Hey, y'all, welcome back. You just joined us. We're fixing a plate up of filet mignon with a blackberry sauce and a blackberry butter

All right, so you've reduced your red wine, beef broth, your shallots

and three tablespoons of blackberry preserves, right? And now that we've reduced that down by half, I'm going to whisk in some two tablespoons of butter

Okay. Now, I'm going to put just a little mashed potatoes on our plate to kind of..

Keep the steak company? Yes. I think I need a pillow for my steak

That looks like a pretty good pillow, doesn't it? Mm-hmm. All right, so put you some sauce

Oh, gosh, that looks delicious. Mm-hmm. There's a lot of flavor in here, so I'm not going to cover it. Uh-huh

No, that's enough. We have to leave room for our butter, too

Mmm. Yeah, give me some butter, son. And I think I'm just going to garnish the plate

with maybe a few blackberries. Maybe right over there. One for you, one for me

Oh, this looks delicious. Mmm. Mmm

What do you say? I love the flavors going on in here

Mm-hmm. The little sweet and the savory. Mmm. Well, listen, I've got a real treat for us

Down at the other end of the counter. Uh-huh. I love your dish, son

I love your dish. But come on down here and let me share with you this wonderful lime and blueberry tiramisu

Well, I love tiramisu. You know what the word tiramisu means when it's translated into English

Fattening cake. That sounds about right. But no, that word transfers into pick-me-up

But ours may just be a fattening cake. Well, this is so easy to make

We don't have to turn on the first eye on the stove

So this is a great recipe for a hot summer day. I'm going to take one pint of heavy cream

I'm not going to make it like a whipped cream that we'd serve on top of our desserts

I'm going to beat it just until it's kind of like thick. So you need a quarter cup of hot sauce

I need a quarter of a cup. And you can add it kind of slowly

just enough to sweeten our whip there we go it's on the way

okay son so you start layering the lady fingers for me please

we're using a 13 a 13 by 9 by 2 dish you can buy lady fingers two different ways

filled and unfilled So for this particular dessert, I want mine unfilled

Now I've got one pound of mascarpone cheese right here that we're going to add to our heavy cream

I'm just going to stir that together, and you can see that our whipping cream is not totally whipped

because we want this to kind of run over into our lady fingers

and get them a little moist. All right so Jamie you are brushing our lady fingers with Limeade Concentrate It just from a can You buy it in the frozen food section of the grocery store

So all we're going to do is pour about half of that

on top of these lady fingers that Jamie has brushed with a Limeade concentrate

Mm-mm. I know it. I love you, Mama. I love you too, son

Very, very much. All right, half of this. We have just an ordinary blueberry pie filling

that you pick up in the baking section at your grocery store

All right, now another layer of ladyfingers and do them the same way, son

Oops. Spoonfall in your mouth? Mm-hmm, the spoon fell in my mouth

Sometimes that just happens. All right, and you'll want to brush those with some more limeade

and then we're going to put the rest of our cream mixture on top of that

and then the last thing we're going to put is the rest of our blueberry pie filling

Doesn't that look delicious? Mm-hmm. Yum

Yum. You can see the beautiful colors that we've got going on in this dish, the white and the purple

All right, so all we have to do now, y'all, is wrap it, put it in the fridge, and let it soak for just eight hours

That's gonna be the trick. You may wait eight hours. Listen, we're gonna be right back

We got something else really, really good coming up. How does a raspberry sorbet sound

And later, it's cream cheese and pecan stuffed strawberries. Y'all, I tricked Jamie

He really thought he was going to have to wait eight hours for his tiramisu

Now, he ought to know, look it, here comes Cody. Get in line, Cody

Uh-huh. Line up, buddy. Jamie should have known that Mama had another one in the fridge

Look at that. Beautiful. Mmm. Mmm. Mmm. Oh, how pretty is that, Jamie? Mm-hmm. Mm

Like I said, you take the bigger one, son, and I'll take the smaller one. Wow

Gosh. Looks like the lightest cake ever, doesn't it? Mm-hmm. Whoa, whoa. Mm

Mmm! Gosh, I could stand up there and eat that all day, son

But I've got to get down here because I hear our water boiling. Mm-hmm

And I told y'all we were going to be making a raspberry sorbet. Now I've got two cups of water here boiling

I'm going to add two cups of sugar to our two cups of water

And I'm just going to be making us like a simple syrup. Mm-hmm

So you come on over here, and you take our raspberries. Now, we're using two quarts of fresh raspberries, y'all

And we're going to add a fourth of a cup of fresh lime juice

So it's going to give our raspberries just a little bite of tart

And we're going to let this syrup cook until everything has melted real nicely in it. Mm-hmm

And then we're going to let this cool. So I have one that's already dissolved very, very nicely

and cooled over here for our sorbet because it would be really, really tough

to start out making a sorbet with a boiling hot liquid. Those look beautiful

So the fourth of a cup of lime juice. Isn't that a pretty color? Yeah

All right. Do you remember when we first opened our restaurant and we made ice cream

We made it batches this size. You know, it's hard to believe, Jamie, but we sure did

Yeah. We made a homemade ice cream every day at the restaurant

and they were so delicious. Now if you would just take that and pour it through the strainer because raspberries is full of seeds and you want your sorbet smooth All right son so while you working on that

I'm going to go ahead and measure up our white syrup. I'm going to give a little spray to my cup

because you know how syrup is very, very sticky. Well, if you spray your measuring cups, it'll just pour right out

Now I'm going to measure up half a cup of white corn syrup

Finally got through. Oh, good. Perfect timing. All right, now we're going to add our syrup

See how that just slips right out of that measuring cup? Mm-hmm

All right, and now our simple syrup. Mm-hmm. I have taken my barrel to my ice cream maker

and I've stored it in the freezer for like 24 hours to get it nice and frozen

And that's very important when you're using home ice cream makers. And so if you'll just pour that in there

then we'll turn on our machine. And we're gonna have a beautiful tart raspberry sorbet

There you go. Mmm. Oh, that's so good. Is that good? We're gonna store it in the freezer overnight

Let it continue to get hard all the way through. So, you got something you're cooking next

It's so sweet and so simple. It's a stuffed strawberry. It's a perfect hors d'oeuvre, something to have

When guests are coming over, y'all stick around. We'll show you when we come back

Stuffed strawberry. Yeah. Yum. Yum. Welcome back, y'all

We're having our berry special show today. And the last thing that I'm going to show you, Mom

is so sweet and so simple. It's a stuffed strawberry. Take eight ounces of cream cheese

a quarter of a cup of powdered sugar, and a quarter of a teaspoon of vanilla extract

and blend it together. And the first thing you want to do is take the bottom off your berries

so they stand up straight. Mm-hmm. And we're going to take this knife

Worth of a teaspoon? Yes, ma'am. I'm going to take these strawberries, and from the top, I'm going to make a crisscross cut

Not going all the way through the berry. Mm-hmm. All right. Well, I've got your cream cheese

That cream cheese was real nice and soft. So, I've got that soft

Okay. Just get it in your piping bag. This is a store-bought piping bag, but you can make your own by cutting a tiny hole in

the corner of just a plastic storage bag. You see, we'll just be able to lay these open, and we're just gonna pipe right into

the center of the berry. Yeah. This is something if you want to do ahead of time and put it in the fridge

Oh gosh, yes. Okay, so in there. See, once you get them started, it'll kind of push the berry up there

Mm-hmm. I love doing things like this, son. Mm-hmm. That'll look good

All right. Now we're going to top it with pecans. Mm-hmm. Oh, those look delish

You want to taste one? Mm-hmm. Oh, gosh, they look yummy. Mm-hmm

And like I said, this is a nice change from just an ordinary fruit tray

Yeah. These are beautiful. Mm-hmm. Mm. Mm. It tastes kind of like strawberry cheesecake, doesn't it

Yeah, it does. Mm. Lucy, you're down this way with me, son

I couldn't make you wait until tomorrow on that sorbet. I knew you would. I've got you some ready

Let me help you out. Got some fresh raspberries and nice fresh limes and some fresh mint

How refreshing is that? I think we could just put some chocolate on it

No, I don't think we need chocolate on this. Maybe the strawberries, but..

Mmm. Doesn't that look delicious? Mm-hmm. A little mint

All right, a couple of raspberries. Yeah, who cares about all that dress-up stuff

Let's just dig in. Mm-hmm. Mm-hmm. Son, I've had a very good time with you today

Why don't we send everybody our love and our best dishes from our kitchen to theirs

You want to? Very, very best dishes