0:00
- Gonna need a bigger skillet.
0:02
(Paula and Bobby laughing)
0:04
- Where did you find her?
0:06
- Say, no we ain't cooking me Uncle Bobby.
0:09
Oh, I'm so glad you found her.
0:11
'Cause guess what y'all.
0:13
I am so happy to introduce the newest member of our family.
0:17
We lost our little Otis a few months ago
0:20
and Otis was such a big part of our family y'all.
0:24
Otis single handedly changed my life.
0:26
So now I'm waiting to see how you change my life.
0:30
Y'all want to see her do her trick.
0:34
Oh, that's a good girl.
0:39
- So what were you in the middle of cooking
0:41
- I thought you and I
0:41
could have a Mexican breakfast this morning.
0:43
And guess what y'all?
0:46
I can't pronounce it.
0:48
That huevos (indistinct).
0:52
- So come on in I'm gonna make guacamole.
0:56
- You can say guacamole, can't ya?
0:58
- I can say guacamole.
1:00
- Alright, well I will make a salsa.
1:01
You're gonna need it. - Great idea
1:02
- You want me to dice some of this onion?
1:03
- Yes darling. I need like 1/2 of that onion please.
1:08
- I've been telling people for a long time
1:09
that you can do a whole lot more than Southern
1:11
but when we were growing up,
1:12
mama didn't - I can do it,
1:13
I just can't pronounce it y'all.
1:14
You did really great Chinese,
1:17
really great Mexican,
1:18
but a lot of people think that you don't do nothing
1:23
And I'm just gonna add the juice of one lamp
1:30
So I've got my corn tortilla shells here.
1:33
Now I've sprayed my pan and I'm gonna spray them lightly.
1:37
And dust them with just a little salt and pepper.
1:40
And we're gonna cook those like five minutes per side Bobby.
1:44
I got I'm pretty well diced. - Good.
1:45
- Whenever you're ready for that.
1:46
- I'm gonna flip these over
1:48
after three minutes at 400 degrees.
1:52
We're cooking them pretty hot.
1:54
Alright, so a tablespoon of sour cream.
2:00
So I'm gonna get my onion
2:04
you be careful cutting that jalapeno
2:06
because I don't know how hot it is.
2:10
Do you want a little hot sauce in use?
2:14
- Okay well I'm not gonna put too much.
2:18
And that's a very easy thing to control.
2:25
So our guacamole is ready
2:27
- Help me cut up some tomatoes
2:28
while you don't have anything going on.
2:30
- So how many tomatoes?
2:31
- Two pounds of tomatoes.
2:33
Well, this looks like about two pounds doesn't it?
2:36
Bobby, would you flip my tortillas for me darling?
2:47
I'm putting this whole jalapeno because I like the spice.
2:51
Alright Bobby - It only misses garlic.
2:59
- They are quite toasty.
3:01
- Yeah those are toasty
3:02
But they'll be delicious.
3:03
- I think they'll be fine.
3:06
and pull them off so they won't keep cooking.
3:11
I'm gonna be heating us up a little black been
3:14
and I'm gonna add a little water to it.
3:17
Bobby, just so it'll be easier to heat,
3:20
not much but just a little bit.
3:25
You are not gonna like your mother after breakfast.
3:28
(Paula and Bobby laughing)
3:31
After eating refried beans.
3:35
- (indistinct) I don't even know what to say.
3:38
Alright I'm gonna use 2 cloves of garlic for our sauce
3:43
I probably got a couple of tablespoons of cilantro.
3:48
So we got our tomatoes,
3:51
cilantro, salt, pepper, fresh garlic.
3:54
- I'm about to add you one more clover.
3:56
some wine and put some juice in there.
4:01
- And zest really brightens it up.
4:04
So I'm gonna go ahead and just put the lime juice.
4:07
This one feels like real juicy.
4:10
Some of them are (indistinct) yeah.
4:14
- Just such a clean, earthy taste you know?
4:19
- Mama I don't know if you do this
4:21
but I put these down by disposal all of it.
4:22
Makes the kitchen smell good.
4:28
I'm turning those off.
4:29
Now I'm gonna fry our egg to go in here.
4:32
That is just wonderful right there.
4:36
You can take a picture of that.
4:37
Nothing like you know, fresh, fresh stuffy.
4:54
I live by kind of an 80-20 rule,
4:55
like 80% of the time. - Yes.
4:59
- This must be the other 20%.
5:10
This might be life changing.
5:11
- Would you like some enchilada sauce.
5:15
- I'll have a little-- - How do you eat this?
5:16
This ain't gonna fold.
5:17
- We're gonna eat this very very carefully.
5:20
- I think you should keep the plate
5:22
really close to your face.
5:24
- You know what I think you might be right Bobby.
5:30
- That's really really good.
5:31
- Not all that fat then is it?
5:35
- You know this might be your 20%
5:38
but what I'm gonna fix for you next,
5:40
probably be your 80%.
5:43
- I'm gonna do you a grilled (indistinct) salad.
5:56
Hey, y'all, it's Paula Deen.
5:57
Now, if you enjoyed this video, be sure to like it
6:01
and click the subscribe button as well as the notification
6:05
and bail to be alerted when I post a video.
6:09
Love and Best Dishes Y'all.
