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
0:22
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
1:19
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
1:29
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
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
4:26
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
4:54
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
5:24
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
5:35
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
5:43
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
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
7:30
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
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
8:30
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
9:08
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
9:32
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
10:49
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
11:03
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
