Butterlicious

I've got this fabulous, bright, shiny, sunny woman in my kitchen with me today

Y'all, I've got Sunny Anderson in the kitchen with me, and we're having a butterlicious day

Starting with one of my old favorites, sour cream butter biscuits. Oh my gosh

That's bad. Mmm, to the bone. Next, we're gonna combine forces to bring you butter braised shrimp and grits that you won't soon forget

Girl. Oh my goodness. It's all about the butter on that truck

Finally, you're going to have to stick around for Sunny's Butter Pecan Ice Cream with Buttery Bananas

That's even too many butters for me to say, y'all. Y'all, Sunny Anderson, the hostess of Cooking for Real

She is in my kitchen today, and guess what it's all about, y'all

What's butter? Oh! My goodness. In honor of Sonny and me, it is all about butter today

The first thing I'm going to make Sonny, sour cream butter biscuits. These take me back to my bag lady days when I'd make little cold chicken salad plates or something like that

I would stick a couple of these in there so they could feel like they just had a little bite of bread

Simple, simple. We are going to start with two sticks of room temperature butter

Do you love that? Two sticks. I'm going to do the stick count. Okay. Actually, it's just one cup, y'all

And Sunny, if you would measure me out two cups of self-rising flour

So we're not going to have to add anything to this. It's going to just rise on its own

I have wanted to touch this measuring cup so long. Don't you love those measuring cups

And you know, I use them like if I've made a pot of soup, I'll use those to..

Ladle out? I ladle my soup out. I mean, I use them for so many things

I'm making a mess in your kitchen. Oh, that's all right. You have to make messes when you're in the kitchen, and that's all right

You can clean it up. All right, so let's see if we can work that in. Okay

The butter is still a little bit firm, so I don't know if we're going to need a biscuit cutter

She's always had butter. Is your grandmother still alive? Yes, she is. Oh. Hey, Grandma

She's in North Carolina. Hey, Granny. A Southern Granny. A southern granny that always had butter on the counter when we came to visit

And don't they make you feel so secure in there, so nurturing

Yes, yes, yes. I usually gained weight visiting in the summer. I'd go home and my parents would say, what have you been eating

Everything. She never said no, no matter what she made. And then she'd always give me a couple of nickels and quarters to go to the candy store

and buy some candy after dinner. So, good old grandma. You know, I think I have to get my hands in here

Good. Okay. Because, you know, I like to, too. I said, these are the best tools right here

The warmth from your hands, y'all, will help break down that butter

Yeah. Always works out better with your hands. Mm-hmm. I like to feel my food

All the senses. Smells good, tastes good, looks good, feels good. Feels real good

And while you're doing that, Sonny, they got a lot of butter in it, y'all

There's a good chance it won't stick. But, you know, I just like to make sure

I like to give them a little helping hand, y'all, to make sure they come out

And then I'm going to add one eight-ounce container of sour cream

I want to go. Okay, my hand's got to get out of here. Okay. Can I wash them? Yes

That whole carton of sour cream. So that's just flour, butter, sour cream

Self-rising flour, butter, and sour cream. and women in Albany, Georgia, where I grew up

they just swear by these at all the little parties, all the little girly parties

Come up here, honey, and grab you a spoon, and we're just going to drop these in

and, you know, about like that. Okay. Just little bites. When I'm in the kitchen and I'm trying to figure out what to eat

every day I want something new, which is really good for the job. Oh, my gosh. Well, that works out great for your show

Yeah, and I dream food. Don't you dream food? You just wake up and you're like, I would like to have this

Listen, let me tell you, this morning, you know, Michael works on the river, so he works crazy hours

And sometimes during the night, he said something to me, and I said, yeah, pick me up one if it's in copper

I guess I was buying cookware during my sleep. And he tried to get me to say some more, and he said I went right back to sleep

So I know it's dreaming a cookware, y'all. Too funny. That's your real mind thinking right there

Yeah. The only time I've ever talked in my sleep, I was told I was firing everybody

I have no employees, Paula. So I don know what that was all about Well listen I heard something else about you Sonny I heard that you were one heck of a DJ Yeah Are you still on the radio

No, I'm not on the radio anymore. You know, I started radio in the military

and I did it kind of like Good Morning Vietnam, but in Korea. Uh-uh

And I worked from San Antonio to New Orleans to Montgomery to Detroit

and I finally got to New York. And I heard you were so good. I loved it

Y'all, we're going to put these biscuits in a preheated 400-degree oven

Okay. For about 15 or 20 minutes. So we'll slide those in

And those are going to be the best little sour cream butter biscuits you're ever putting in your mouth

Up next, there's more butter on the way with these delicious shrimp and grits

Yes. We're going through the butter today. Then the butter count is rising again with Sonny's Butter Pecan Ice Cream

And later, we're topping it off with something really special. Good does not describe this, y'all

Hey, y'all, welcome back. I'm in the kitchen with Sonny Anderson today, and we're paying homage to the Butter Gods

Mm-hmm. Well, listen, Sunny, we're going to make grits with braised lemony butter shrimp

So I've got my four cups of boiling water going, and I just want to salt that water

And I tell you what, now, some people don't use pepper in their grits

Oh, all the time. But I love the way it looks. So I'm going to put that in there, and I'm going to add six tablespoons of butter

Yes, we're going through the butter today. Love it. Okay. And then if you would measure us out, one cup of grits

Okay. And now I'm going to measure out three-fourths a cup of heavy cream

Okay. So these are going to be good, creamy grits, y'all. Smooth, creamy

Yes. Now here's the trick. You know, when you're cooking grits, you want to make sure that you really get them in there with a stir action

So we want them. Grit nuggets. Yes, grit nuggets. Grit nuggets. Exactly

That's no good. All right, so we want to make sure we get that stirred. I'll stir that for you

All right, now I'm going to cut the heat down a little bit on that

You know what I do? I toast mine sometimes. You toast your grits? I do, I toast my grits

Come on, how do you do that? I put the butter in first, then I put the grits in, and I stir them and toast them so

all the grits get combined and touched by butter. Wow, I have never done that, but sometimes I'll do my rice that way. Mm-hmm

I hadn't thought about grits. That's why I love cooking with so many different people

because there's so many different ways to do things. So what are we going to do with the grits

We're going to let them cook. Now, I just want my pan to get hot, Sonny

Screaming hot? Because I'm going to add a stick of butter. Ooh. And we've got two pounds of shrimp, and we left the tails on. Okay

Handles to eat with. Yes, I like to pick them up, even if I'm having grits

And from you, Sunny, I'm going to need about six tablespoons of lemon juice

So, in goes our stick of butter. You can see our pan is hot

And I'm going to keep stirring those grits. Whoa! It's a brown butter sauce

Uh-huh, we're going to do a brown butter sauce today, y'all. So, we've got our six tablespoons of lemon juice going in

Does that burn? No, I don't think so. Don't you like brown butter sauces

I love some brown butter sauces. Look, I got all kinds of... All right, now I'm gonna dump the shrimp in

And these are just medium-sized shrimp, y'all. And we're gonna stir those around real, real quick like..

All right. I'm gonna salt and pepper our shrimp. And see how that chilled down our pan

And so that's why I wanted to get my pan good and hot

And I'm gonna cut it back up on pure, straight high. Sonny. Okay. Our shrimp are

looking great. Look good. Turning pink. This is gonna be delicious. Yes. On top of our grits

Alright, you know what I'm gonna do? What you doing, Paula? What you doing? I'm gonna bring our bowls

down here. Yeah, cause this looks like it's gonna. And I'm gonna go ahead and dip us up

some grits because these are gonna be so hot. Gonna burn our tongue on it. It's gonna

just scald our tongue. So I'm gonna go ahead and let them

kind of be cooling a little bit in our bowl. Oops. Double oops

Double oops. I made an error. Get some shrimp on the top

Alright, now we're going to need a spoon so we can get up all that juice

That good seafood juice. That's what I'm talking about. Yeah. Yeah, Sister Sally. Mm-hmm

Gotta give it a tilt. Uh Mm Look at all the juice that came out of those Sonny That trouble girl Just no liquids at all except for the lemon juice Mm

And the butter. And the butter. Ooh, sunshine. Perfect start or the end to a southern day, right

Mm. Mm. All right, honey, that's yours. That looks like the biggest and most generous

Thanks. Biscuits are ready. Mm-hmm. Have you ever had a biscuit like this

Let me tell you what I taste. Well, wait now. You got to have your little herb butter

Oh, it's really light. Mm-hmm. Isn't it good? I like it's just like a few ingredients

Mm-hmm. Mm. I'm doing the other side. It's going to look like I'm double dipping

Oh, my gosh. It's bad? Mm, to the bone. Mm-hmm. Isn't it yummy

Yeah. You going to go in? I'm going to go in. Look, I just cut mine off

Look at our grits. They're perfect. That is a perfect, perfect, perfect fork grip

Girl. Oh, my goodness. It's all about the butter and women on that shrimp

Oh, my gosh. It's just, like, incredible, y'all. Paula, don't eat too much

Why? We got some dessert. butter pecan, buttermilk ice cream, and butter sautéed bananas

That's even too many butters for me to say, y'all. Up next, you think Sunny's buttered pecans

will even make it to our ice cream? I could stop right here and just eat this

Yes. And later, Sunny's showing us a way to make ice cream

that's fun for the whole family. I turn it myself. You are kidding

You could do that. I'm telling you, this is a good one

I know you are the butter queen, but I am a princess in your court today

And I would like to have a butter meal with you that's ended with a beautiful butter dessert

Oh, my God. All right, so what we're going to do is I'm going to make my butter pecan buttermilk ice cream with butter-sautéed bananas

Mmm. Yes. All right, so I'm going to sauté some pecans in my pan here, about a stick or so or half a stick or so of butter

You want me to be measuring out anything for you? Yeah, you can go ahead and measure out two cups of buttermilk and half of a cup of the heavy cream

And that's buttermilk, a lot healthier than just regular whole milk, so I feel good about it

Have you ever churned ice cream before? Oh, Lord, so many times

Really? Yes. I mean, back when I was a kid growing up, there was no such thing as electric churns

You know, we did it all by hand, but it was so worth it. How much nuts, Sonny, do you think

About a cup or so. When I was about eight, nine years old

if we wanted ice cream, we had to churn it. So we had one of those old-school churns

with the wood on the outside. We'd always get in the backyard and do a little family cookout

All right, so those are going to saute. Just get a little bit of salt in there just so they start smelling like pecans

All right, now, so this, I'm going to add a tablespoon of brown sugar. Okay. Just sweeten it up a bit

Yeah, to just sweeten those nuts. Just real nice and sweet. Pull that little sweet out of them

And the sprinkle of salt just kind of helps balance it out. Move it around

I could stop right here and just eat this. Let's be real. I was going to say, there ain't nothing wrong with just these toasted nuts, honey

At all, at all. Okay, turn your fire off. Yep, right when it starts to get nice and foamy, just go ahead and put it onto a sheet here

Ooh, I smell those nuts. What I want to do is really just cool them down for the ice cream. Hot nuts, honey

Hot nuts, baby, but they're good. And then get this into your cooling fridge

It only takes about like five minutes. Okay. All right, so two cups of buttermilk

She's got some of my favorite ingredients, y'all. Half cup of the heavy cream

And then we've got some sweetened condensed milk and evaporated milk. I love evaporated milk in my ice cream

Same here. I love the condensed milk in it, too. And this is going to bring the sugar, the sweetened condensed milk

So just a half a can of each. Now if we're making a double batch or a regular batch, just use the whole can

Okay. And then a half teaspoon of the vanilla goes in. Okay, now look at that left-handed girl

I'm very lefty. And what I do at home, because I don't have a churner, I just put it into a little plastic container and I shake it myself

I churn it myself. You are kidding. You can do that. Yeah, it's a little bit of workout, too, before you eat it so you don't feel too bad

So I'm just going to go ahead and get these out. Oh, and they look nice and chilled. Ooh-wee

Just break them up really quick. Yum, yum, yum, yes. Mmm. Do you have a harder spatula

A harder spatula. Let me see. Here, let's see if this wooden one will work

My mom would do this all the time growing up. Uh-huh. Just like some cinnamon, some brown sugar

Let it cool with a little cayenne pepper. Oh, so would my mama

She used to roast us nuts. Yes. Okay Mmm mmm Get that all in there Okay we gonna put the Mm We get it all in there I like it I like it Butter pecan

I love it. Butter milk ice cream. I want some more of it. This is my favorite to buy also

Like, if I don't make it, I always love to get, like, the praline ice cream, so... Mm-mm-mm

All right. Give this a stir. Now you just gotta show me how you shake your ice cream, Sunny

Let me show you how to do it. So you can get like a plastic container. Or like a milk jug works too

First I'm going to put some ice in the bottom. Oh, okay. A little bit of ice

All right. So it can be surrounded. You're going to have to tell me when. Okay. I am not

That's good. I love this. I think it's so ingenious. Then a little bit of salt

Ice cream. Rock salt. Really coarse green. Right around the edge. I cannot believe this, Sunny

All right, put your bag in. I love doing this, Paula. And then I'm just going to get the custard in

Okay. Let's see. Let's get every bit of..

I'm going to lick your fingers, Paula. Yes, yes. All right, so then I'm just going to go ahead and make sure the seal is good

And then right over the top, Paula, more ice. More ice. More ice and more salt so it can be surrounded by the chemical reaction

I'm just going to close the lid. So I'm just going to shake away

Well, I feel like I need to help you. Okay, your turn

I'm not going to make you work in your own kitchen. I'm kidding. I'm going to shake fall out

Just imagine, you know, you're at the cookout. You pass it around. Pass it around

Pass it around. How fun. It's a lot of shaking. Only about ten minutes and you're done

Up next, our ice cream is ready for some buttery bananas. So y'all stick around

Oh, my goodness. Go on. Sonny and I are finishing up this wonderful ice cream that she's made

She has given me so many wonderful new ideas. Shaking and making their own ice cream is just the cutest idea, Sonny

So now listen, we're going to finish this up. We've got to top it with more butter because it's all about butter

We're paying homage to butter today. So I thought we'd saute some bananas in butter

Okay. I've got your six tablespoons of butter into your pan. Now is there any particular way you want me to slice this banana

No, when I slice, I just think about getting it on my fork. So just make it small enough to get on your fork

I kind of treat it like an avocado. Oh, okay. And just cut through the scant

So we're going to go in half. And then again. Gotcha. Take it out like that

So I'm going to just have you toss that around. Okay, okay. I'm a good butter tosser

And a little bit more sweetness. Okay. From some brown sugar. Yeah

From the brown sugar queen of Food Network. Hold on. Butter and brown right here

That's what we got. Butter and brown. Butter and brown. That's it

I love it. I'm going to get this nice and caramelized. The brown sugar is going to melt a bit

Again, Paula, I could just stop right here and just eat this. I know

There's been so many wonderful layers to our food today. Mm-hmm. All right, so that's sauteed

It's time to scoop out some ice cream. Oh, yeah. It's not grainy

That is so ready. My gosh, y'all. Step on down. Look at this

I hope you like it. Oh, my. I do this all the time

Like, usually on commercial breaks, though. Don't waste your wishes, sister, because I'm going to like it

Yay! This is unbelievable. Unbelievable. Look how firm that is. Oh, let's get some butter right over the top, girl

Look at that. Bananas just all over. Oh, my goodness. Butter pecan, buttermilk ice cream with butter sauteed bananas

And it's bananas. Oh, my. I'm just in, like, shock. Mm-hmm. Mm-hmm

I got my kiss. Oh, my goodness. Good. Good does not describe this, y'all

It is so good, honey. You can come back. How many sticks of butter did we use to that girl

A bunch. We were not counting. Sonny, it is heavenly. Heavenly. Heavenly

Might be the best ice cream I have ever eaten. Really? Yes

Oh, wow. Mmm. What a great day it's been with you. We'll see y'all next time

And until then, Sonny and I send y'all loving best dishes from our kitchens to yours

Have a great day, y'all