0:00
- The vegetable that I wanted to do today
0:01
is your zucchini and squash ribbons.
0:05
So I'm peeling off some little strips here.
0:07
- [Paula] But we're gonna do them on the mandolin.
0:09
- Well, mandolins scare me.
0:10
I don't like them, I'll let you do it.
0:13
- [Paula] Well you know,
0:14
as long as you use your safety guards, son.
0:18
- There's a safety guard right there.
0:20
- [Paula] Which is this, they really can be very, very safe.
0:23
I'm going to show you how on a mandolin,
0:27
you can certainly use a peeler, so.
0:37
- [Bobby] So I'll be chopping these
0:39
two cloves of garlic over here.
0:41
If you want to tell me how to do that
0:42
whenever you get done?
0:43
- No son, but I mean, look how easy that is.
0:46
- I'm being smart with you, mama.
0:47
- [Paula] And very consistent.
0:49
The way it's set though,
0:50
this is set a little on the thick side
0:54
and I think that what we need to do, son,
0:58
is set this where it's thinner,
1:02
because I really want these as thin as a ribbon.
1:09
I'm gonna see if I can take it a little bit thinner.
1:14
Look, this is perfect.
1:16
- I just don't have a mandolin, mama, that's what it is,
1:18
I don't have one. - [Paula] But you know what?
1:23
You know, speaking of drums,
1:25
for Christmas when you were a little boy you got a drum set
1:28
and I've got a picture, son, of you in your pajamas.
1:35
and you did finally get you a nice set of drums.
1:38
- I did get a nice set, yeah I did.
1:39
I never, I never got real, real good,
1:41
but I got me a nice set.
1:43
- I saw you playing the drums before.
1:45
- I play them a little bit.
1:46
- All right, now look at these.
1:50
- [Bobby] Those are, really are.
1:52
- [Paula] Now, I'm gonna peel our carrot.
1:54
Like I said, you can use any kind of vegetable
1:59
- These are, these are great vegetables with fish though.
2:00
If I'm eating fish, I love to have zucchini and squash.
2:08
so let's see what I can do with this carrot.
2:09
See if I can make carrot ribbons.
2:13
- [Bobby] Got the garlic just about ready to go.
2:14
I'm going to go ahead and get this sauteed with some butter
2:16
for your veggies, okay?
2:17
- Okie doke and you know what?
2:19
I don't need a bunch of carrots.
2:23
Just, just enough to give it some color.
2:26
So how's that, do you like that?
2:28
- [Bobby] It's beautiful, it's perfect. Just enough.
2:29
- [Paula] All right, here comes the garlic
2:31
and I'm going to saute it in two tablespoons of butter.
2:35
Let's put our carrots in first.
2:39
'Cause I think those will take a little longer.
2:41
- So like a medium heat?
2:44
- [Bobby] I'm going to chop some parsley for the rice, okay?
2:49
All right, Bobby, I think I'm going to go ahead
2:51
and toss in our squash and zucchini.
3:00
- Oh, it looks good, good, good.
3:03
- [Bobby] Yes it does.
3:04
- This is going to be delicious
3:05
with that fish you've cooked.
3:06
- [Bobby] It's smelling real good in here.
3:08
- [Paula] Isn't it smelling good?
3:10
All right now, is there any particular seasonings
3:12
you want me to put in this?
3:13
- A little bit of salt and pepper and that's it.
3:15
- [Paula] I'm gonna put in a little bit more butter
3:17
and a dash of pepper.
3:20
-Look at these beautiful vegetables, Bobby?
3:23
- [Bobby] They look great.
3:24
- So we're going to take that lime flavor
3:26
that Bobby's got going on
3:28
and we're going to bring it all the way through
3:32
- It just, it doesn't hurt anything.
3:43
- [Paula] Why don't you chop me up a little bit of parsley
3:48
- [Paula] And that'll give it a nice little pop for color.
3:52
we first eat our food with our eyes y'all.
3:57
- Been telling me that forever.
3:58
That's, that's one of the most important things
4:01
We pay a lot of attention to detail because of that
4:05
if there's one phrase that I've passed down to the people
4:09
you eat with your eyes first,
4:10
so food's got to look good
4:12
and the rest takes care of itself.
4:15
- [Bobby] That looks great, son.
4:17
How about tossing that over here in your veggies?
4:23
I'm going to add some cracked black pepper.
4:29
Doesn't that look delicious y'all?
4:32
- Golly, that's gonna be so good.
