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- Dustin is a wonderful cook.
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He started out in the restaurant, y'all, cooking hoecakes.
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I'm so proud of this young man.
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Dustin is like the third Deen son.
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If you ever have a problem in that restaurant,
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So let's start next with the Lady and Sons'
0:20
favorite blue cheese dressing.
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- [Paula] It is, it is.
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- [Dustin] One that you made famous.
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- I'm telling ya, I wish I could figure out
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how we could bottle this, Dustin.
0:28
But it's gotta be homemade.
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It's just, it's gotta be.
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- [Paula] It's got to be homemade.
0:32
- [Paula] So tell me the measurements.
0:36
- [Paula] And I'll just eyeball that.
0:38
You want a good premium mayonnaise.
0:40
- Let's do three tablespoons of sour cream.
0:42
- Yeah, you don't want much sour cream.
0:44
You want the sour cream to help make it creamy,
0:47
but you don't want that flavor to come through, so.
0:49
- [Dustin] Right, right.
0:54
All right, now how much lemon juice, Dustin?
0:56
- We're just gonna use half a lemon.
1:00
All right, we're gonna do a pinch of your silly salt.
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- Our silly salt, y'all, is a seasoning that I love to use
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in cold things like dressings, chicken salads,
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- And, you know, it's a combination of spices.
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And some garlic powder.
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- Garlic, yep, we're gonna do a teaspoon.
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We call our dressing a blue cheese dressing,
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but blue cheese is very, very strong,
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so trying to please people across the board,
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over the years they have changed it in the kitchen
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- [Paula] And Gorgonzola is a mild blue cheese.
1:35
- [Dustin] Still delicious.
1:36
- You see, it looks like blue cheese,
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but it's just not as hard hitting.
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We're gonna put about eight ounces in.
1:41
- About eight ounces.
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Now we're gonna put some red wine vinegar.
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- [Paula] Now how much?
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- [Dustin] Two tablespoons should be about right.
1:52
And a little buttermilk.
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I like buttermilk better than I do plain milk.
1:57
- [Dustin] Different flavor.
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- Because buttermilk's thicker.
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- And the flavor's a little bit more strong, too.
2:01
- I'm not gonna put but a drop because
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we're making a very, very small amount here.
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How much do we usually make at the restaurant?
2:09
- We make it every morning, about five gallons
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of blue cheese dressing fresh.
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- Do you think they like it?
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- And we run out at the end of the night every night.
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- No, you don't mean it.
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- I like to take the spatula and mash that cheese up in it,
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and that causes the flavor to explode
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into your ingredients quicker.
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- And last, we're just gonna hit it with
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a pinch of cracked pepper.
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- [Paula] And I'll take over the stirring.
2:42
I gotta stick my finger in here,
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just see if we're on the money, y'all.
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- I'm sure it's perfect.
2:51
- We're on the money.
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- Gosh, it's so good.
2:55
Coming up, we're pulling together
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with our creamy blue cheese dressing.
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I'm about to swallow my tongue, y'all.
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- Yep, and I'm gonna start our salad.
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We're just gonna do some wild greens, half a red onion,
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and we got some peppers, which you can get any pepper
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you like, and you're just gonna clean those real good,
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slice 'em into little rings, and then we're gonna
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put it all together with our mixed greens.
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- You could use really anything that you'd like
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- These look delicious.
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- It’s gonna be perfect.
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- While your finishing that,
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and I'll come down here and I'll dress our salad.
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Oh, and Dustin, I found you some candied walnuts.
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- [Dustin] Oh, that's gonna be so good.
3:40
- You know, I can't operate a kitchen without nuts.
3:43
- [Dustin] Gotta have 'em.
3:45
- I'll get me a little salad.
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And how 'bout the salad?
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Love the purple onion.
3:54
- I'm gonna take a Jimmy Deen bite, it looks like.
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- I guess he learned it from his mother.
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Well, Dustin, I could throw my face down in that plate,
4:06
not bring it up until the plate was clean,
4:07
but we got a dessert to make, son.
4:08
- [Dustin] We do, let's do it.
