Bold Southern Basics

Today, y'all, Jamie and Bobby stopped by to help me out in the kitchen

First, we're cooking up a southern staple, shrimp and grits. Mmm! Then, Jamie gives us a lesson in country comfort food with his Sunday stout pot roast

Oh, God, it tastes like home. I'm so happy to be here. And Bobby's making sure we keep it healthy with his fresh tomato salad

Yummy. My salad is a hit. I like it. Y'all, with these boys in the kitchen with me, we're bound to have some fun

Y'all, today is all about Southern classic dishes. And you know, I can't do Southern classic dishes without two classic Southern boys

Welcome, the Saggy Britches Brothers. Come on in, guys. It's an old Saggy Britches Brothers band

Jenny, what do you got? We came from South Georgia. We got Saggy Britches and we're brothers

It's zero musical talent. You know what I can do, y'all? I can make grits

Hey, Mama. Hey, Bobby. Look, after a million close calls, we're wearing the same exact clothes today

Y'all, they walked in this morning, and I thought I was seeing Dublin

All right, well, we're all about classic southern dishes today, y'all. So we've got to start off with shrimp and grits

Let's do it. We've got some shallots down there, Bobby, that need mincing

All right. We've got garlic. I'll need some parsley. Jamie. Two cups of grits

If you'd be in charge of the grits, yes, you've got four cups of chicken broth in this pot just simmering

And I'm going to go ahead and bring it back to a bowl. Okay. And you're going to add a bowl

A bowl. This is my bacon, and it weighs all of one ounce

Oh, wow. Portion control. So, y'all, I'm going to take my four pieces of bacon

and I'm going to brown this off until it's nice and crisp

because we're going to render the flavor out of this bacon, y'all

because that's what we're going to cook our garlic and our shallots in

There's a lot of good flavor in that little bit of bacon. I'll chop two cloves of garlic

All right, shallots are chopped. Okay, sonny boy, if you would just push that to the side and chop us some parsley

Okay. I'm going to cut these grits with some heavy cream. Y'all know one of my favorite pictures of y'all when y'all were little boys

I had y'all dressed just to like, and I took you to the mall where this bear was hanging out

I thought y'all were the cutest thing I had ever laid my eyes on

Well, we used to be. Y'all still are to me. All right

I always use a five-minute grit, y'all, but I'll usually always cook them for a minimum of 45 minutes

And, son, if you would open that tomato paste for me. Okay

I'm going to brown us some tomato paste. We're going to have a tomato-based shrimp

Perfect. And, son, I got some shrimp down there in that drawer

We're going to take that bacon out. All righty. Look at that

That smells so good. Doesn't that smell good? All right, let's put the garlic in

Really? Before the shallots? Yes. Well, the shallots, too. We're going to put it all in there

Okay. And then... The garlic is going to cook faster than the shallots. Well, no, you just don't worry about it

You just put that shallot in because I... I'll just keep chopping it. I'll be over here and be quiet

No, if you'd put that shallot in there, son. Okay. There you go

And you see, I've taken that off the heat because I don't want our garlic to burn

That smells delicious. Doesn't it? And, Fabi, I'm going to use a couple of tablespoons of tomato paste, and I'm going to toast that tomato paste

There you go, son. Just toast it. And by toasting that tomato paste, it brings out all the flavor

And like I said, I just love to toast it and brown it up

And I do that when I'm making a marinara sauce or spaghetti or lasagna

I do this same thing with it every time. We're going to add about a half a cup of wine to this

Okay. Screw top? Nice. Screw top wine! We'll add two teaspoons of Creole seasoning and an eight-ounce can of diced tomatoes

Now we gonna add those shrimps And we not gonna let those cook very long They don take long Jamie just add that cup of cheddar cheese to the grits darling

Yum. I'm going to add a little salt, a little pepper. And son, why don't you dip us up some grits

I finally, you know, I've been on the road for a couple of weeks, and I've traveled all over the place

and I finally got to do something I've been wanting to do for years. What is that

I was in Kansas City and finished a food segment, and the weather guy was like..

Bobby, I saw it! The weather guy was like right there, and I finished it, and he said

golly, that smells so good, I'm dying for some chicken pot pie. And I said, well, you know what I'm dying to do? And he said, what

I said, the weather. I totally barged into his set, grabbed the remote from him, and did the weather in Kansas City

And we'll top it off with parsley and bacon. Thank you, son

So what do you think? That's delicious, Bob. Gosh, it's so good

So many different ways for shrimp and grit. But you're going to have shrimp and grits every night of the weekend, not have them the same way twice

I love this way. I like it, too. Coming up, Bobby shows us his skills as a weatherman

And the forecast calls for comfort food with Jamie's delicious Sunday stout pot roast

Y'all, today I'm in the kitchen with two classic Southern boys, and we're doing classic Southern recipes

And don't rub your eyes. Yes, they both showed up today with the same outfit on, same brand

You're a good-looking man with great taste. Just trying to be like you, Bob

I know. You've been doing that for years. Y'all, Bobby has been on the road, so it's been a while since we've all been together, the three of us

And, you know, it's like a fix that I've got to have

I've got to be with my boys. So, you're fixing to cook

What do you call this, Jamie? Y'all, we're doing a Sunday stout pot roast

Ooh, Jamie, this is a beautiful chuck roast. Yes, ma'am, and we're using the chuck roast, you know

Chuck is my favorite, y'all. It's got all the marbling and all this fat melts down, because this is going to cook for about three hours, so all that fat is really going to melt away

Or better. Yeah, actually longer than three hours, because we're going to add some veggies after about three hours

When you cook a chuck roast, y'all, you can't cook it like a beef tenderloin roast

You've got to have plenty of time. And plenty of flavor, and that's why we're going to start with this bacon

I'm going to cook it down, and we're going to render it all out. All right, you want me to season this, son, just with salt and pepper

Yes, ma'am. And what can your brother be doing? Your brother can do what he does best

I'm going to chop down an onion, too

So we've got an onion. We've got our celery. Mommy can do that. Okay. What do you want done with the celery

Cut it, please. Y'all know that I always leave the leaves on the top. That's where all the flavor comes from

Bobby's got the garlic. When you get it done, Bobby, a little bit of rosemary. Okay? All right. Ooh

It's already smelling good, son. How much garlic do you need? I've got four cloves down here

I need four cloves, Bobby. How much garlic fare you want, Bobby

About four tablespoons. Ooh. Chop it up pretty fine. You want a lot

Well, we got a whole dark beer. We got two cups of chicken stock. Okay

And we're going to cook down all that flavor. That's what we're going to put our chuck roast into

It's going to go into the oven for about three hours. All right, the garlic is ready

Put these down in here. Wendy, you want some garlic? You can throw them in right now. Mommy, you can throw in your celery

You can throw in your rosemary. Okay. Mommy, you need a mint scraper. I know

I used to have one. I don't know what happened to it. All right, sonny boy

Now I'm just going to put those vegetables to the side so you can drop your meat in

All right. And brown your meat along with those veggies. Smells delicious

And that, yes. Let's get into the good part. Show y'all Bobby doing the weather

Oh, my gosh, look. It's still on there. Oh, wow. It's still on there from me looking at it yesterday

Look, Charlie. Bobby Dean doing the weather. How you doing? It's going to be a good day, man. Yeah

Now it's 39 degrees. The window is 31. The dew point's at 23, man. Rising 7.15am

The sun's set Perfect cadence At 5.53pm Wow I'm glad I'm not Chicago

We in Atlanta Look at that We getting pounded Crystal clear Stay here All right I love y Thank you very much Thank you Bobby

I'm done. All right, now listen to this, y'all. Wait for it. Listen. 52 on Wednesday, and by the time Bobby Flay gets back down

Flay, Flay. It went so good. I know, funny. I know, he missed the three-pointer at the buzzer

He totally blew it. I'm going to take this out. We are watching you, Jamie

Well, you can probably pick up that beer. I've done that. And pour it in here

And we're going to add two cups of tea. Now, do you want to use a dark beer instead of a light beer, Jamie

Or what's the whole, how does the beer affect the flavor of this? Well, you see, obviously this has got a lot more depth and flavor than a light beer or an amber beer

Yeah. And all the alcohol is going to cook out of it anyway. So it just gives it a really good way

So your boys won't get a buzz. As much as I'd like for them to someday

This is where we want to scrape off. That's so pretty and dark. Isn't it? Salt and pepper, please

So the last thing we're going to do is add a couple of bay leaves. Okay. So Jack came home from school the other day, and it was so cute

He said, a girl at school told him a secret, and he wouldn't tell us what it is

The look on his face, he got a sly little grin. I said, you better tell Daddy what that secret is

He said, I don't know, Daddy. Did he ever tell you? Uh-uh. What time

When is he going to start dating, probably? Tomorrow. 12 or 13, like, parent dates will carry him to a movie or something

Because I was in high school, really, before I started dating anybody. But, you know, if his mom is still in charge, he'll be my age

He'll be like, I sure would like a kiss one day. You know, I was just standing up here trying to remember when y'all started dating

Turn that heat down, please, Mama. Do you remember your first date, Bobby? You know what my first, like, real date was

This was in, like, junior high school, and Daddy let me take this car at 15 and go pick this girl up

How her parents let me go pick her up. By yourself. Yes, totally by myself

It makes me sweat just to think about it. Well, everything was all right

Now we're ready to go into the oven. Okay. It's 325 for three hours

Okay. And at that point, that's when we're going to put in our vegetables. You know what all this heavy food needs

A light side. So when we come back, I'm going to do a tomato salad for the both of you

That sounds great. And white bread, Mom. And listen, for you mothers out there, you young mothers raising your children

just prepare for the day when they're grown and they tell you all these things about their childhood growing up

Get ready to faint. Coming up, Bobby puts a healthy spin on a Southern classic with his tomato salad

and later we pull it all together and have a delicious Southern family meal

Oh, God, it tastes like home. I'm so happy to be here. All right, today is all about classic Southerns

Here they are, y'all. We've got Jamie's stout pot roast in the oven

I need to pull it out. We had shrimp and grits. Bobby's exhausted, y'all

He looks like he's going to go to sleep on us any second. Rolled into Savannah at 3 a.m. this morning

So, Bobby, you want to fix something light. Well, I mean, that pot roast is delicious and heavy and stout, just like Jamie called it

Shrimp and grits was really heavy and loaded with cheese and very delicious. So I think that we need, I think this calls for something light

So I'm going to make a really nice light tomato salad. And it reminds me a lot of, you know, Aunt Peggy used to do beautiful fresh garden salads

She still does. Yeah, she still does. I'm doing a nice, light little summer shallot

If you'll cut that shallot for me and then do a real simple little oil and vinegar base for it. Okay

I've got an English cucumber here, and I like using these because they're not quite as bitter

But they're also seedless, which is nice. Because sometimes, you know, the seeds get stuck in your teeth

So, y'all, our roast has been in the oven for three hours. I'm going to add our vegetables now. I'm using carrots with the peels on because that's my favorite

We're using fingerling potatoes, and I'm cutting them long ways in half. This is going to take 35 more minutes in the oven at 325

and then we'll have our vegetables with our beef. This shallot is actually very strong

If you chew gum while you cut onions, it'll keep from... Chew gum or chew on a matchstick

It'll keep you from burning your eyes. A matchstick? Yeah. The sulfur on the end of the wooden matchstick absorbs the... Yeah

Probably like two tablespoons of the oil and vinegar. A little bit of salt and pepper. Well, I'm going to do a little bit more

Whisk it together. Do what you like. I'm doing a little bit more

Well, that doesn't matter, does it? I used to love it when you would do, just put the cucumbers on the table in white vinegar

Yeah. You had to eat them until the cows come home. So, Bobby, do you find it when you're on the road, son, do you find it easier or harder

Oh, my gosh, so much harder. To eat healthy. So much harder. Really? Mm-hmm. Well, I mean, once you get to the hotel, but the airport is the hard part

I try not to show up to the airport hungry because they don't have anything there that's, I mean, you know, usually I'll get like

You can get salads now. I'll get like fruit and walnuts and stuff like that

Mm-hmm. Look at this little trick, y'all. I learned this from a friend of mine in New York City New York City Whenever you cutting a bunch of tomatoes like this take a couple of plastic lids Look at this Just like that Plastic lids come together and hold them in place

Just run your knife through. Look at that. Isn't that cool? That is so cool, y'all

You know, I love working with other people. I'm pretty cool. I know one thing

You're dressed impeccably. Right? You know, that's why I love working with other people, y'all

because there's always something that somebody can teach you. My son is so smart

Which one? All of them. All of them? All of them? All both of them

All both of them. Does anybody want to see some beef? Yes

Oh, I do. Okay, here's our, we've got our roast, and I've put in fingerling potatoes and your favorite mom, carrots

Look out, this is hot. It's got to go back into the oven, y'all, for about 30 more minutes. Mm-hmm

And we're just going to soften our vegetables up. Stick your finger in there, taste it, and see if that's kind of how you like it

Mm. That's delicious. That tastes just like antpaggis. Good. All right, so we've just got cucumbers and tomatoes

Very simple. A little bit of feta cheese. A little bit of feta

I love feta cheese. I'm going to keep this stirred up so it doesn't separate

Steer it up. Steer it? Steer it up. I'll steer it. Look at the beautiful colors

Yes. I'll taste it. So, Bobby, you know, you have some responsibility in this

Wait, hold on. You know, causing me to think about and balance out my plates

Basil leaves. And some pepper. Yeah. How nice that is. That's really going to balance this plate out

It's a beautiful summer salad. Look how quick we put it together, too. That doesn't take but about five minutes

I like the basil in there. Love the basil. My salad is a hit

I like it. Mm-hmm. It's good. Yummy. Don't go anywhere, because we're fixing to have pot roast

We still got 30 minutes before that pot roast comes out, so stop eating my salad. Okay, okay. Well, why don't, instead of putting it in the refrigerator, why don't you just hide it

Stop putting it in your mouth. Coming up, my boys have left me speechless with the Southern Feast

Shut up. All right, sonny boy, that pot roast looks..

Smells good. Doesn't it look delicious? It smells good. Even them carrots in it

Well, I did them because they're your favorite. You're right. All right

You know what I did, guys? I saved these grits back here because I adore, adore, adore that kind of pot roast gravy on top of grits

That's better. Ooh. Shut up

Oh, my goodness. Shut up. My mouth is watering. It's a test right here. Shut up

Look at this, Bobby. I see it. I'm fixing to come over there. Do you want a slice of lemon

Yes. And we need some mint. I'm going to take two tablespoons of cornstarch

I'm going to take a couple of ladlefuls of our sauce here

We're going to slurry this up, and we're going to work it into our pot

And then this is going to thicken our sauce up and give us that gravy that'll stick to

Salad now. Who wants salad when you got grits and poppers? Well, that was your idea for the salad

Well, that's all it is. We got to have something healthy. That's all it is is an idea. Look how quick that's thickening this up

Yes, I see how quick. Whoa, doggie

Nice job, Jamie. Yes, Jamie. This looks really, really good. Jamie is delicious

There is nothing like pot roast gravy on grits. Nothing. Are you glad to be home, son

Oh, God, it tastes like home. I'm so happy to be here. I know. Pot roast is one of my favorite foods

It's one of those things that once you figure out how simple it is, it does take some time, but it's worth it. Oh, it's so worth it

So what are we thinking tomorrow, Bobby? Golf shirts and khaki shorts

I'll come over to your house and we'll get dressed in the morning. Y'all, this is such a delicious meal

Today's been all about old Southern classic. Never failed Southern recipes. Old Southern classic

Yes. Old Southern classic. And we always, always, always send y'all love and best dishes

Bye, y'all. Bye, y'all. Thank you