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Bobby's Almond Rice Pilaf and Tilapia with Carrot, Zucchini, Squash Ribbons - Blast from the Past
Aug 2, 2018
Bobby joins Paula and cooks up some Almond Rice Pilaf that can be paired with many different kinds of fish. In this episode we pair the pilaf with tilapia and zucchini ribbons.
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#pauladeen #blastfromthepast
To make the Tilapia:
Ingredients
2 tablespoons unsalted butter
1/4 cup finely chopped onion
Show More Show Less View Video Transcript
0:00
[Music]
0:03
do you know how much I like fish I know
0:06
you're a fish nut which is good but
0:09
lately I'm enjoying pilla offs and
0:11
mushroom Rice's and things like that so
0:13
kind of predictable but since I'm here
0:15
with you today I wanted to do some fish
0:16
okay and some rice and I'm with you so
0:19
we're gonna start with an almond rice
0:21
pilaf
0:22
they say that we should eat fish at
0:24
least three times a week y'all and of
0:27
course fish is so plentiful here in
0:29
Savannah so I am totally on with that
0:32
yep and I like easy whitefish is like
0:34
tilapia and mahi and things like that
0:37
that's what are you sure
0:40
so tell me tell me how to get started
0:42
here what do you want me to do a couple
0:44
of tablespoons of butter please okay
0:46
into that pot once you get that butter
0:48
melted we get the onions in and get it
0:49
all kind of married together we're gonna
0:50
put in the the almonds I've just about
0:53
got the onion ready to go in there that
0:55
sounds great I've got the butter melting
0:57
so then we're gonna just put the onions
0:59
in here with butter that's it we're
1:01
gonna get them together I can get those
1:03
flavors going that's one of my favorite
1:04
things is the smell of an onion don't
1:06
you don't you know butters melted do you
1:11
think I should use all these yes yes yes
1:13
you can't have too much onions tiger
1:15
[Music]
1:19
then they go it's one of my favorites
1:24
we're gonna add about 1/3 a cup of
1:25
almond okay and just kind of brown them
1:27
in there with onions you know for a
1:28
minute
1:29
and we're using slivered almonds and I
1:32
just love the slivered versus the slide
1:36
attitude it's gonna be a third of a cup
1:38
of almonds then one cup of long grain
1:41
white rice add two cups of chicken broth
1:43
what I've heard you say to other people
1:45
on what you've taught me is go by the
1:46
recipe the first time you make something
1:47
but then after that do whatever you want
1:49
to so I like I like the experiment there
1:52
yeah you know try anything oh good you
1:54
told me that if it's not good and you
1:55
can just give it to the dog that's
1:57
exactly right you don't have a dog I
1:59
don't have a dog
2:00
so it's perfect so everything's
2:02
delicious so we're gonna turn that down
2:11
on low say 15 to 20 minutes and we can
2:17
have a nice little rise up and there's
2:20
some beautiful to lapi here to go with
2:22
that I love tilapia um it's a nice mouth
2:28
whitefish it kind of reminds me that a
2:30
flounder and this is arm raised 50 some
2:35
fishes will flake and break apart on you
2:38
not like tilapia won't and it's just one
2:41
of my favorite fishes I think it's one
2:43
of the easiest to cook so we've got
2:45
allopathy you got four fillets here six
2:49
to eight ounce plate and these things
2:51
you can see out there they're strong
2:54
therefore they're real firm it can take
2:57
a lot of them yes thank you well that's
2:59
your face put that or never blade all
3:04
right show me to see I'm kidding this
3:05
seriously you're kidding but seriously
3:07
yeah I do want to season enough I'm
3:09
gonna add a little salt to both sides of
3:11
the fish Joe if you don't put enough
3:14
salt on fish it's very bland
3:17
or or fishy which is you know our onic
3:19
yeah some people like fishy fish you
3:23
like your fish to taste like chicken
3:25
exactly fried chicken
3:29
I'm in Olano here okay we're gonna use
3:32
this I'm probably going to squeeze a
3:33
little bit of juice I'm gonna use it as
3:35
well so if you want to start grabbing
3:37
any of this and put it on there feel
3:39
free okay a little bit coming then that
3:43
green looks pretty does it's pretty
3:45
helmet fish now how are we gonna cook
3:47
this we're gonna make it do you know
3:49
what I would prefer to pick this home if
3:52
you have no problems with it my piece of
3:55
cast iron okay that would be great now
3:57
I'm gonna add some cooking spray so that
3:59
the fish won't stick when it starts to
4:01
cook that weighs six eight pounds yes
4:03
really so it'll be around it'll be
4:06
around longer than you and me Oh when
4:08
we're long gone so all right well I like
4:10
it I like that idea instead of bacon
4:12
enough you go now you can do this fish a
4:15
few different ways though you could do
4:17
it on the grill if you got a grill
4:18
basket that holds fish and scallops and
4:20
shrimp and things like that you can just
4:23
do it in a pan that's how I do it often
4:25
times at my house
4:26
Bobby adds a little bit more lime zest
4:28
and I top it off with some fresh lime
4:31
juice and just a wee bit of cracked
4:33
black pepper and I think it's ready to
4:35
go in the other you want to use some
4:37
butter yeah let's use let's use a little
4:39
bit of butter okay that fish is good
4:41
just like it is but we'll put a pat on
4:43
each piece like that sounds good buttery
4:47
fish yeah perfect
4:51
YUM
4:54
I love it and there's yours I'm playing
5:03
alright we're going to spoil but I've
5:05
used the butter though now we got to do
5:07
something with it a pan I'm getting it
5:09
I'm getting the this fish is gonna bake
5:12
at 375 for like 8 to 12 minutes pretty
5:15
easy yeah along yes here you go
5:19
[Music]
5:24
estable that I wanted to do today is
5:26
your zucchini and squash ribbons so I'm
5:30
peeling off some strips here but we're
5:32
gonna do along well
5:35
mandolin scare me I know I don't like my
5:37
what you do it well you know as long as
5:39
you use your your safety guard son
5:42
mm-hmm
5:43
there's safety guard right there which
5:45
is this they really can be very very
5:48
safe I'm gonna show you how on a
5:50
mandolin you can certainly use a peeler
5:55
so
5:57
[Music]
6:01
so I'll be chopping these two cloves of
6:04
garlic over here if you want to tell me
6:06
how to do that whenever you get done no
6:08
son but I mean look how you're right I'm
6:11
being smart waiting very consistent the
6:14
way it's set though this is set a little
6:17
on the thick side right and I think that
6:21
what we need to do son is is set this
6:25
where it's thinner because I really want
6:28
these as thin as a ribbon I'm gonna see
6:34
if I can take it a little bit thinner
6:39
look this is perfect I just don't have a
6:42
mandolin mom that's what it is I don't
6:43
have one but you know what that's all
6:45
right sir hey you know speaking of drums
6:49
but Christmas when you were a little boy
6:52
you've got a drum set and I've got a
6:54
picture son of you in your pajamas
6:57
playing drum play in the drum and you
7:00
did finally get you a nice set of drums
7:03
never I never got real real good but I
7:06
got me a nice set I saw you playing the
7:09
drums before one for a little bit all
7:11
right now look at these aren't these
7:13
nice those hurt really are I'm gonna
7:17
peel our carrot like I said you can use
7:20
any kind of vegetable that you want
7:23
these are good these are great
7:25
vegetables with fish though I'm eatin
7:26
fish I love to house this beanie and
7:28
squash yes
7:30
all right so let's see what I can do
7:33
with this carrot see if I can make
7:35
carrot ribbons got the garlic just about
7:39
ready to go I'm gonna go ahead and get
7:40
this sauteing with some butter for your
7:42
veggies okay okie dokie
7:43
you know what I don't need a bunch of
7:46
carrots just just enough to give it some
7:50
color
7:50
so how's that do you like what's perfect
7:53
just enough all right here comes the
7:55
garlic and I'm gonna saute it in two
7:58
tablespoons of butter let's put our
8:01
carrots in first you want to because I
8:04
think those will take a little longer so
8:06
like a medium heat yeah I'm gonna chop
8:08
some parsley for the rice okay all right
8:14
Bobby I think I'm gonna go ahead and
8:16
toss in our squash and zucchini this is
8:28
gonna be delicious
8:30
it's smelling real good in there it's
8:33
smelling good all right Nancy
8:35
any particular seasonings you want me to
8:38
put in this little bit of salt and
8:39
pepper not to it I'm gonna put in a
8:41
little bit more put and a dash of pepper
8:43
I've chopped up a little fresh parsley
8:46
and add that in which you know just
8:49
gives it that beautiful green color I
8:51
think if we add a little butter to that
8:53
okay you don't have to twist mommy's
8:56
alright okay your wish is my command
9:03
fresh powder butter right on top cover
9:06
this back up
9:08
look says it does it looks perfect
9:11
and look at these beautiful vegetables
9:14
Bobby so we're gonna take that lime
9:18
flavor that Bobby's got going on and
9:21
we're gonna bring it all the way through
9:22
to our vegetables it just it doesn't
9:25
hurt anything yeah no no
9:28
[Music]
9:32
love it love it why don't you chop me up
9:36
a little bit of parsley for this - and
9:38
that'll give it a nice little pop of
9:42
color cuz you know we we first eat our
9:46
food with our eyes y'all been telling me
9:49
that for ever that's that's one of the
9:51
most important things in my opinion we
9:53
pay a lot of attention to detail because
9:55
of that and that is if there's one
9:59
phrase that I've passed down to the
10:01
people who eat with your eyes first so
10:03
foods got to look good and the rest
10:06
takes care of itself
10:07
that looks great son how about tossing
10:10
that over here in your bed geez
10:13
and once that's in I'm gonna add some
10:16
cracked black pepper this okay gonna go
10:19
and pull the fish out yeah get that fish
10:22
out Bobby and that look smells so oh my
10:27
goodness you can just slip it right
10:29
there son be easy Fuster reach
10:33
beautiful beautiful and I'm gonna start
10:35
plating and that look delicious y'all
10:43
yeah good
10:46
[Music]
10:49
oh gosh it's out of this world almond in
10:58
that right that's just right them how
11:00
great is that fish that fish is seasoned
11:02
perfectly
11:03
mmm-hmm and you all saw that I put a lot
11:06
of lime on there Bobby
11:08
I used a lot alarm and I used a lot of
11:10
lime zest but it's not overpowering it
11:13
in any way I have this world and doing
11:16
it on the skillet made it even better
11:20
[Music]
11:40
you
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