Celebrating Dads

We're celebrating dads today, y'all

It's Father's Day. Today, my son Jamie and I are celebrating all you special dads out there

Starting with chicken croquettes and a spicy Creole sauce that you just gotta try

You know, just another way to eat chicken, y'all. Next, it's a classic Father's Day favorite

T-bone steaks with a garlic parsley sauce. And what's meat without potatoes, y'all

It's our ultimate creamy potato salad. It's your lucky day if you get to eat this

And finishing on a sweet note, we've got fried cherry walnut pies that's going to bring a smile to any dad's face

Don't wait for Father's Day to show your appreciation to that special dad. So, we're celebrating dads, and it's only natural that I would have a dad in the kitchen with me

Hey, y'all. You know, I just love it when Jamie's here. We have a good time when we're in the kitchen together

So we're going to start by making chicken croquettes, y'all. We're starting today with three things that is the base for a lot of delicious recipes

We're going to saute a red pepper with some celery and some onion and a little bit of butter

And I have one tablespoon of Worcestershire. I'm going to mix the wet ingredients that's going to hold our chicken croquettes together

I'm going to add a half a cup of mayonnaise. This is going to make those croquettes so moist and delicious

So in that goes. And two tablespoons of Dijon mustard. And how are you coming, son

Good. Mom, if you want to, let's turn this pan on and go ahead and get a couple of tablespoons of butter going. Okay

Because we are going to... I'm going to have this right ready. We're going to saute the vegetables

All right. I'm going to put a little bit of butter. so Jamie can saute those veggies

And I'm going to add two eggs. And, Jamie, I'm using eggs that my chickens have

Is that from Chicken Little? Yes, it's from Chicken Little. Or Boo Boo Chicken. My son has named one of Mama's chickens

Well, what did he name one of the chickens? Boo Boo Chicken. Oh, I couldn't remember what he called that

Okay, I've got some seasoning salt here. I'm going to add one teaspoon

So there we go. Y'all, I'm going to leave the leaves on these celeries because so much flavor comes from the leaves here

And it's always so pretty mixed up in whatever dish that you're doing

All right. Now, I've got my wets mixed up, Jamie. So I'm going to come on over here and dice up my three chicken breast halves

And we've just poached them off in a little water. So I'm just going to take those and just mince them

I know little Jack loves getting in the kitchen and cooking. Does he ever cook for you, son

Well, he's building up to it. Jack's not quite old enough to get in there

but he's the best little helper a dad could ask for. Well, I know when Uncle Bubba just had a birthday

Jack was sick, and he couldn't come to his birthday dinner, but Jack made the cake and sent the cake

It's funny, and everybody knows that if Jack makes a cake and we bring it to the party, there's always a piece missing

Now, I'm just going to pour my liquid over our chicken. Now, you can see this is really wet

and there's no way that would even begin to form a patty where I could fry it

So I am going to use Panko breadcrumbs, and I'm going to start with a cup and a quarter

You looking good? Yeah. May have to add some more. All right, let's go

As soon as you get those in there, you can come down here, and you can make the sauce

Looking good. Now it used to be syrup or ketchup, but today we're gonna do a fancy-smancy..

Fancy-smancy mayonnaise. Yeah, a Creole sauce. First thing I'm gonna do is put a tablespoon of a Dijon mustard in our bowl

All right, son, I'm gonna go back in for another quarter of a cup. So now I'm up to a cup and a half, y'all

About a half a cup of my mayonnaise here. I'm gonna put a half a cup of the sour cream

I'm going to use the juice of one whole lemon. Now, this lemon juice is really going to be good on that chicken

That's going to make that chicken pop. I'm going to chop up a clove of garlic to go in here

And to this, I'm going to add our teaspoon of Creole seasoning

Mmm. Give it a good whip. And this is a lot better than ketchup or syrup

All right as I getting my patties ready I just sitting them down there y on the board because I want to put them in all at the same time

What do you think? Mm. Oh, so good. So good. So it's salty enough

You want me to start dropping these or help your patty? Yeah, you can. We're going to cook these in just a little bit of olive oil

Pretty, right? Gorgeous. Mm-hmm. Aren't they beautiful? How long do you think these are going to have to take

Oh, it's not going to take long, son. Just a couple of minutes on both sides

Everything's done in them, y'all, except for the raw eggs. All right

Look at these, y'all. See what I tell you, son. Just a few minutes

I mean, it doesn't take long at all for these to cook. You know, just another way to eat chicken, y'all

I think these are done, Mom. If you want to plate them up. These look great

All right, let me cut that fire off. And let's come down here

I want to taste your sauce. Okay. A little sauce. Looks good, good, good

So y'all ready to dig in? Y'all see how fast we did this

Mm-hmm. Is it hot? Mm-mm. Mm-mm. Mm-mm. I like this all the time

That's so good, but Mom was right. The lemon and the Dijon, those two things together in the sauce

really sets this chicken over the top. Good, good, good. Super delicious

This is a great start to my celebration day, Mom. Coming up next, we're topping T-bone steaks with an unbelievable garlic parsley sauce

It's going to be T-totally the bomb on these steaks, son. And then you know you can't have meat without potatoes

But I know you, and at some point you're going to be looking for a potato. Yes, I am

And later, we got a fried cherry walnut pie that's going to hit the spot

Hey, y'all, in case you just joined us, we're celebrating dads today

It's your lucky day if you get to eat this. Y'all take a look at these steaks

These chives on there. That's a big piece of meat, Mom. And I would recommend that we start cooking those now

I'm telling you. Or we're going to have to eat them for breakfast. Yeah. So these are T-bone steaks with a garlic parsley sauce, y'all

These are two beautiful porterhouse T-bone steaks. About an inch and a half

Perfect. I'm going to be seasoning these. Okay. And I'm just going to pour you a little bit of your olive oil

Beautiful, beautiful steaks. The bone and the marbling in this meat is going to add so much flavor that the only thing we're going to do is put a little bit of salt and pepper on here with the olive oil

While you're getting ready to throw those on, Mom, let's take a look at this green garlic sauce that we're going to put up here

I'm just going to take an end off my shallot right here and drop it in. And I've got five cloves of garlic

We've got our grill real hot. And I'm just gonna spray that grill so that our steaks won't stick

I'm just gonna give this a few pulses to bust it up. Okay, I think these are ready to go on

All right, so I'm gonna come down here and wash my hands

because I've been rubbing and patting on that meat. Okay, now to this, I'm going to add three tablespoons

of white wine vinegar here. I'm going to put in a teaspoon of red pepper flakes

about a cup of this parsley. I'm going to cut the ends off and put them in here

I'm going to pulse this a couple times. Now, to get my grill effects, I'm going to just scoot under here and turn the steaks

that away so I can get my pretty lines. And my last thing I'm going to put in here, y'all, is a half a cup of olive oil

That smells so good. Just a little bit more olive oil. This looks good

Oh, my gosh. That is going to be teetotally the bomb on these steaks, son

Now, I'm going to put this in a little bowl, Mama. Looking good, son

Now, come on down here, and let's get started on our creamy potato salad

And I've roasted off some really small potatoes. And Mama, I'm going to leave these whole because these potatoes..

Yeah, they're like little marbles. Well, it's just they're all about a bite size

So I don't want to mash these up. I'm using about three pounds today

I just going to take a peek Okay let me just flip our steaks real quick I gonna put in a half of a cup of mayonnaise

I don't care what you put in it. Taste that, it really doesn't matter right now, does it

I'm hypnotized. But I know you, and at some point, you're gonna be looking for a potato

Yes, I am. I love stone ground mustard, so I'm gonna put a tablespoon in here

All right, you need a tablespoon or so. A tablespoon of cayenne parsley

A tablespoon of basil. I'm going to put a tablespoon of fresh lemon juice

Two tablespoons of olive oil. I'm going to mix this up. All right, son

Right in the bowl, Mom. That's my basil and my parsley? Yes

I'm going to put a little bit of salt and pepper in here. Okay. So I'm going to do a 90-degree turn on these steaks

So there you go. That is really pretty, son. See how pretty this is

Oh, it's gorgeous, son. And look, it looks so different, doesn't it

Using those little marble-sized potatoes, I love it. Listen to those steaks, y'all

They're getting down to business. Why don't you make us a plate, son

Pass me your plate. Whoa. Looks pretty good, doesn't it

It looks pretty good. Y'all want a good look at it before I tear it up

Look how beautiful that is. Nothing to it. Okay, here we go

I'm going to leave all the talking from this point forward up to my mama

No. That means we don't have a host or a hostess right now

We're not lying. This is good. This is good. This is man's work

The potato salad's good, Jimmy. I'm not talking anymore. Here you go

Up next, we're filling up these pies with something sweet just for that special dad, y'all

And later, we're taking this dessert to another level. We've got to have more cherries than that

Now we're talking. Good. Now we're talking. You and your brother certainly have one of the best recipes for fried cherry walnut pies

Now, Mom used to use biscuits, and you would take preserves, and she might cook down some apples and some sugar and stuff

Yeah, oh, I'd do all different things. This filling is so good, and it's all done in one pan

Now, Mama's going to crack and scramble two eggs. I'm going to chop up a cup and a half of walnuts

And I'm going to add those eggs to my butter. I've got a third of a stick of melted butter here

One cup of sugar, is that correct? Yes, ma'am. Okie doke. And then we're going to add our butter and eggs in a cold pan

because you don't want to wind up with scrambled eggs. Scrambled eggs, fried pie

And we're using a white table syrup. Now, how much of a corn syrup

Two-thirds of a cup. Okay. Okey-doke. This just sounds incredible. And we're using dried cherries, right

Yes, ma'am. Dried cherry and walnut fried pies. Now, I've got all my nuts chopped up, so I'm going to add those

Okay. Okay. Mm-mm-mm. And I'm going to put a quarter of a cup, a little bit more, because I want..

Yeah, heaping. I like the cherries. We're going to do a quarter of a cup and a little sneaky handful

I was going to say, come on, son. We're going to have more cherries than that

Put some more. Let's just assume that I said a half a cup. Yeah

Now we're talking. Now we're talking. I mean, we would really have to hunt down those cherries

You know, put as many cherries as you want in it. Put as many cherries as your mama tells you to

One teaspoon of vanilla extract. Now this is where I might differ from you, son

No. Yes. I would probably, because we're doing cherries, I probably do almond But that what makes the world go round isn it All righty I just going to flour my board up a little bit

I've got two pie shells that I bought from the store. And just roll them out

There is a time and a place for everything. And sometimes you might want to make your own

but for this, there's no sense in spending that time when you can find what you need at the store

And I'm going to take a cookie cutter, and I'm just going to press out some circles from our dough here

These fry up so beautifully, this particular dough, y'all. And it's so nice and thin that, you know, it just takes no time

It's going to take about 10 minutes for this to cook, y'all

And then we have to let it cool down because naturally we can't put this hot filling on that dough

This is really going to tighten up. We've got the sugar and the butter and the eggs, so it's going to be a really hearty filling

But look how thick it's already gotten. Those eggs cook up in there

Really put it together. They make it like a custard. Jamie, I just love this, and you know who's going to love it

Me. Well, besides you, another dad that I know. Michael Gruber. Michael Gruber

And look at this. This is starting to get thick. You can see the way the eggs

is beginning to thicken this up. So, son, now, what are we going to..

You're going to make circles, put a little filling, and then put a top one on it

Is that... Well, Mama, as soon as that cools down and y'all come back

I'm going to show you exactly what we're going to do with it. Well, I can't wait because this is smelling like the bomb, bomb, bomb

Y'all stick around when we come back. We're going to put the finishing touches on these and then put our teeth on them

Y'all come back. Up next, we're finishing up our celebration of dads with fried pies just the way Jamie likes them

Let's put some ice cream on top of it quick. So, this is cool

and we're ready to go to work. Now, Mom, let's fill them and top them and fork the edges

I'm with you. All right, now I'm just going to go around the edges with this egg wash

We'll go right. Whoa! Putting a top on them, you can put a little bit more in there

Don't you think? Absolutely. And look how pretty these are going to be. Now, I'm going to take my fingers, y'all, and press these down

and then I need a little bit of flour because we want to make sure

that these seal real, real good, y'all. Don't want any of this coming out

Just going to put a little bit right here on the board. These are just beautiful

All right, look at this, y'all. How beautiful is that little cherry walnut pie

in the fryer they go. Perfect. Mm-mm-mm. Doesn't take long, two or three minutes

You got your fryer on about 350, Mom. I got the fryer on 350. I so love them

You know, I was thinking that steak might be the best thing of the show today

but I don't know. I'm looking down in this fryer and I'm thinking the fried pies. Gosh

I think they're done. My favorite. Let's put some ice cream on top of it quick

Look at that beautiful pie. Wait, wait, wait, now. Wait, wait. Wait, wait

No sugar, of course. That is so beautiful. Isn't that beautiful? I'm about to swallow my tongue

You know, a body shouldn't get this excited over food. Especially when we're about 15 minutes off a two-pound steak

Mmm. Is it? Mm-hmm. Mmm. Mmm

The flakiest. Flakiest pie crust. It's so good. I want to open this up so y'all can see it

See the cherries. Don't wait for Father's Day to show your appreciation to that special dad

This is too good to wait a year for. It's so good. And I enjoy every minute that I spend in the kitchen with you

Me too. Thanks for having me. Thank you, darling. Thanks, y'all. and until next time y'all

you know we send your best dishes and love in a little dried cherry walnut

fried pie