Chillin Out

Good morning, y'all

Welcome to Best Dishes. One of my favorite days. Today is all about chilling out

Bobby and I are making some of our favorite dishes that are best served chilled

Start with a Dean family staple, Hoppin' John salad. I love them, been eating them my whole life

And Bobby really impresses me with a pickled shrimp recipe that's just bursting with flavor

You're so gonna see this at one of my parties, Bobby. Yeah, well, I hope I'm invited

And then it's finger-licking good portobello mushroom burgers with pesto mayonnaise. Tastes like heaven

And for dessert, Bobby's rich and creamy homemade peach ice cream. Well, I'm in here in the kitchen chilling out with Bobby, and we're making a Hoppin' John salad

This is actually going to be a cold dish. I have fried up four pieces of bacon

You can't go wrong with bacon, can you? No, you can't. If a recipe starts out with bacon, you know it's going to be good

So, Bobby's going to dice this up an onion. And I've got a pot here going with the ball and water

And I'm going to add two cups of rice. I've got four cups of water

You always double your liquid for your rice. You want them diced pretty fine

Oh, no, that's good. About like that? Yeah, just kind of a rough chop

I've left my leftover bacon drippings in my pan. Because we're going to cook these down, I'm going to stand back

Because even though we're chilling and I'm not planning on going anywhere, I don't want that grease all over my plows

Everything I have is covered in grease, though, y'all. Well, imagine that

All right, there's the onions. I love the smell of onions cooking

Saltating and a little bit of butter. Yeah, well, we're using bacon grease today

Oh, I forgot to cut down the rice bucket. It's balling up pretty good, so I've got that now on simmer

So we're going to let that simmer for about 20 minutes. All right. How about the bacon

I'm going to reserve that. But if you'd come down here, son, and cut that corn off the cob, just kernels

We're not going to cream it, but just whole kernels. We're going to need about two cups, and you can use it frozen

Let me show you something. I saw somebody on a cooking show, another cooking show, do this

And I thought, gosh, that's a very neat tip. Well, I need a tip

What is it? Okay, I'm going to give it to you. They used a Bundt cake pan

Look at this. I thought, well, how ingenious. All right, now you just, they held that

And then your corn comes up. That's very clever. Isn't that clever? Very clever

I like it. I wish I could say I was responsible, but I'm not. Was that Bobby Dean? I bet that's who it was, not

All right. So it's not hopping, John, if you don't have black-eyed peas

So I'm using the one-pound bag, and I'm going to need about eight ounces

So I'm going to just put about half this bag in there

There we go, and I'll have enough to make a pot of black-eyed peas and hog gel on another night

and this is a 16-ounce bag, and I need 10 ounces of baby lima

so I'll use a little bit more than half the bag. There we go

All right. All right, I got the corn off the cob. Perfect, son

You ready for it? All right, now we are going to measure out

two cups of chicken broth, y'all. So in we go with our two cups of chicken broth

We're going to let that cook for about 30 minutes Will you help me make this pickled shrimp dish

Okie doke So if you will, chop that carrot for me while I get this celery This was the first dish that Michael Groover taught me how to fix

He came in one day and he said Paula honey, I want to teach you how to make a pickled shrimp

That my mama used to make and I said, well, I've never heard of pickled shrimp

and it sounds delicious. I would love for you to teach me

So he got me in the kitchen one day and taught me how to make this dish

and Bobby was just making a little jar, son, and it took him an hour to pick up those shrimp

and drop them in that jar. I said, are these going to be rotten before we finish this dish, Michael

How do you want these sliced, son? Just, you can cut them up kind of rough, because really what we're doing, Mom, is just making a stock

We're not going to keep any of the solid stuff. What we're going to do is end up just draining this and using, like I said, basically just the stock

So we're just seasoning the pot. That's all we're doing. Okay. To me one of the best parts is opening your refrigerator and seeing that jar full of those beautiful shrimp Will you grab a little bit of that parsley and a little bit of thyme please and drop it into our stock there Okay so I can literally just do that There you go And a little bit of thyme

Okay. Just a couple of bay leaves. Drop the bay leaf in there. Maybe a little pinch of that coarse salt

Okay. Put a couple peppercorns. A little bit of thyme and garlic

All right, well, let's get that boiling. How long to allow this stock to kind of form

I'd say maybe 20 or 30 minutes. Okay. Don't you think it'd be perfect? When we come back, we'll drain this off

We'll get rid of all the solid stuff. We'll keep the stock. And we're going to pickle our shrimp. That sounds great

Y'all don't go anywhere because Bobby and I are in the kitchen. Sure, I'm glad to be here. Here on Best Dishes

I love you. We're chilling out. I love you too, son. Coming up next, we're going to put the final touches on our Hoppin' John salad

And Bobby shows me the secret that makes his pickled shrimp the best I've ever had

They're better than Michael Groover's. Did y'all get that? And later, portobello mushroom burgers that are so good they believe you won't mow

I love portabellas. They eat like meat. It's like a steak. And finally, Bobby's rich and creamy peach ice cream

Hey, y'all. Here we are today at my mama's house. We're chilling. We're not grilling, but we're chilling

Yeah. And we're both right now draining off our respective dishes. I've drained my peas and everything for our Hoppin' John salad

And Bobby's down there draining off the vegetable stock that we're going to cook our shrimp in for our pickled shrimp

All right, so I'm going to add some salt and pepper. This is not a lot of tricky seasonings to our Hoppin' Johns

I'm going to add one and a half teaspoons of our seasoning salt

and Bobby is dicing up an onion that we're going to add to our pickled shrimp jars

Now, I'm going to make a vinaigrette dressing. I'm going to use about a fourth of a cup

of white wine vinegar and a half a cup of olive oil

I got to pickle these shrimp for three days and by the time you get that oil out, I'm going to have it done

Bobby, Bobby, look at me, son. Yes, ma'am. You have pure teared up

Yes, I have. I don't know what's making our onions so... I get emotional every time I come over and cook with you

Golly, those onions are wearing me out. Well, hopefully those onion goggles will stop that

I'm so sorry. Well, they're going to stop something. My phone from ringing is probably going to be the first thing

Does your phone ring a lot? No. All right, now I'm just going to whisk this oil

I'm going to pour it on top. Now, the last ingredient that makes our Hoppin' Johns is the rice

Black-eyed peas and rice make Hoppin' Johns. God, I love them. Been eating them my whole life

I know it. Popular dish at the restaurant, too. People always love them. Oh, gosh, people love it

All right, I'm going to kind of mix that up. I'm going to take our bacon that I reserved for us and crumble that in

And how are you coming down there, son? Well, I'm prepping up some of the dry ingredients that we're going to need

While you're letting your Hoppa John salad chill, come help me, will you? I will. I just want to put a little cover on this, and I'm going to stick it in the refrigerator

And do you have a sharp knife down there, son? I do. Thank you

I'm just going to cut some little steam holes so that steam can escape out of there, and it won't continue to cook

And I don't want it picking up any odors of any other food in our refrigerator, so

Golly, Mama, what you got in here? A little bit of everything. No kidding

Bobby, I can't make myself throw stuff out, son. Sorry. All right, the stock is drained. These are all the hard ingredients that we had, and now we're down to just the liquid

Okay. And we've got about two pounds of shrimp here. We're going to put them in that stock for about eight minutes

because those are pretty big shrimp. Yeah. You use the word eraser quite often when you talk about overcooked shrimp

I can't stand an overcooked shrimp, son. And it does taste like an eraser

So just a few minutes here. And we're going to make our pickling mix over here. Okay

And, you know, eight minutes may be about right for these, Bobby, because our stock was hot, but it's not boiling

But just don't overcook your shrimp, whatever you do. We'll keep it close now

Okay, so you tell me what you want me to do down here. All right, we're going to whisk together a nice liquid here to pickle our sugar

Okay, just tell me how much. I'm going to start with a half cup of cider vinegar

Okay. One tablespoon of sugar. Two teaspoons of salt. Now, Michael doesn't put sugar in his, nor do mine

Well, Michael's doing it wrong. We're going to put two tablespoons of lemon juice

And I see you got some dill weed out here. A teaspoon of the weed. And I'm just going to go ahead and juice this entire lemon

Oh, I think that's going to be very pretty. It's going to give it some color. All right Whisk this all together Smells good All right Okay so I going to transfer this back to our measuring cup y

because Bobby's going to pour this pickling. We're going to end up using both of these juices, the stock

Oh, we are? Yeah, that we've just made, and we're going to put these into the germ with the shrimp. I love that

It should be delicious. The shrimp are absolutely perfect. Beautiful. This is a perfectly cooked shrimp, y'all

You can see the transparent color is gone from that shrimp, and it's a nice, beautiful pinkish coral

Yeah. And you can see that it's not shriveled up and taken on the texture of an eraser

Rescuate the shrimp, I ate. Was it good, Bobby? Golly, they're perfect. Okay, good. Okay, so, Mom, what we're going to do

is we're going to layer these jars with the shrimp, a little bit of onions. We're going to make a nice layer

We're going to make it pretty, so that's where you come in. Okay. Help me stack this stuff in there and make it look nice

Okay. I'm going to add a couple of shrimp to each jar, onions and garlic, a whole crushed clove

peppercorns, bay leaves. I'm breaking up these onions a little bit. This real thin sliced onion

Oops. You're so going to see this at one of my parties, Bobby

Well, I hope I'm invited. All right, so, Bobby, I'm going to just start pouring. Mm-hmm

And I'm going to divide this pretty much equally into these six jars

and then you'll top it off, which I think is pure brilliant, with the stock

What a beautiful, beautiful dish. All right, these are beautiful, and they're ready to go in the fridge

And today it's all about chilling, meals you can chill, and people you can chill with

And we'll be right back. I like that. I love you, son. Let's get these in the fridge. Yeah

Coming up, a tasty alternative to the traditional burger. Look, that looks like a burger, doesn't it, y'all

It does. And later, Bobby's mouth-watering ice cream that's made with the freshest Georgia peaches

Man alive. That is so good. Hey, welcome back, y'all. Today, you and I are making your portobello mushroom sandwiches

and I'm making my own homemade peach ice cream that is inspired by all the homemade ice cream that you and Dad used to make

Oh, my gosh. That's great, son. And this is just a cup and a half of whole milk and a cup and a half of heavy cream

And that's going to be delicious. Now, I've got some portobello mushrooms over here, Bobby

and I love portabellas. They eat like meat. It's like a steak. Yeah, it really is like a steak

and I'm just going to rub them with a little of this olive oil

We're going to grill them? Yeah, I'm just going to throw them right here on the grill. So here we go

I've got those greased up. You know, they take a few minutes to cook

unless you're going to use a grill press. I want to move down here now and see what you're doing

You got just some eggs. I have. We got three of them and we're going to use just the yolks

Okay. And we're going to use three quarters of a cup of brown sugar. Okey-doke. And you got your quarter cup spoon there, so three of those in there

All right, wait. And I'll help you watch your... Hold on, you can't feed the old lady too much information too fast. Well, you see what I got going on

I'm making ice cream and portabella burgers at the same time. So I'm separating our yolk

Right, we need just the yolks. And the yolk is going to go into our custard

Right. Got some nice grill marks going on the portabellas down here

Oh, good. Excuse me for reaching across your mouth. Oh, that's all right

And then I'm going to add in three quarters of a cup of brown sugar. Okay. That's two

All right, and three. That's our last little bit of brown sugar. Three quarters of a cup of brown sugar

So we're going to temper our yolks, y'all. Right. Temper just simply means heating slowly

All right, so just ladle me a little over there. Now, you don't want your custard to boil

You want to, like, scald it, y'all. There we go. You can see

Portabellas are smelling so good. Oh, good. Ooh, they're looking good. Flip them on over

Yeah, this is a nice substitute for if you want a good sandwich

and you don't feel like something as heavy as a burger, this is a great substitute

All right, son, I think that's tempered nicely. Okay. So I'm going to just pour this over in there

Okay. And whisk that in because we don't want scrambled egg custard

I think the mushrooms are ready. Yeah. Is it okay to flip these more than once? Yeah. Can I turn them over

Yeah, I'll go ahead. Grill on top a little bit more. I'll cut your grill off. How's that

And I think this is ready, son. You don't really probably need to scald this

More than a couple of minutes. No, let's go ahead and strain it. A couple of tablespoons of lemon juice, please

Okay. I'm just going to kind of eyeball that. That going to give it a nice little citrusy edge to it And a teaspoon of vanilla Teaspoon trick I learned from you Okay so we gonna water bath this There we go water bath that can get it to cool down pretty quick These are ready so I gonna go ahead and remove them

They look delicious. Put them off to the side. We had our grill nice and hot y'all

That didn't take as long as I thought it would probably take to cook those. Now

I'm gonna just whisk our custard around in this bowl and that'll just help chill

it a little bit quicker, because we've got that bowl sitting down

in a nice, deep bowl of ice water. And Bobby is just

peeling and cutting three peaches into nice, big chunks. These are beautiful, beautiful peaches

By stirring this, it has cooled down quickly. So this is cooled

Now, we're going to pour this into our ice cream maker. Want to taste a good, fresh peach? I do

Oh, man alive. That is so good. All right, you'll want to go by the manufacturer's instructions

when you're making your ice cream. And I'm going to go ahead and pour this in here

and Bobby is going to add his peaches later. And that's because, y'all, our peaches will go to the bottom

and clog up our mixture. So, when this is about half frozen, we're going to add the peaches

I love peach ice cream. I do, too. Coming up, we're mixing up a tangy sauce that'll put our portobello burgers over the top

How come everybody don't do this every day? I don't know. And we're going to taste Bobby's peach ice cream

It's delicious. Y'all, I'm in here in the kitchen with this baby boy

Oh, I'm having so much fun with you. So while Bobby's toasting off those buttered buns for our portobello burgers, I'm going to mix together a pesto mayonnaise that's really going to complement those portobello mushroom sandwiches

And I'm going to use about a half a cup of mayonnaise. One tablespoon of a jarred pesto that we bought from the grocery store

I'm going to use a couple of teaspoons of a coarse ground mustard. Looks delicious

A little salt. A little pepper. And I'm just going to mix that up

And just that quickly, we've got a pesto mayonnaise. Ooh, that's very good

Is it good? It's very good. Okay, Bobby, if you'll bring your buns over here, I'm..

Get your buns over here, boy. You got it. All right, now I'm going to put a gracious dollop of our pesto mayonnaise on

I'm going to put some arugula on one side. So, Bobby, why don't you go to the refrigerator and get our Hoppin' John salad

Okay. Your shrimp and the ice cream. All right. We're getting very close to pulling this together

I'm going to put a piece of roasted red pepper. And then on goes our mushroom, right on top of our baby arugula

And these look delicious, very basic, very simple. All right

All right, here we go. A little Hopping John salad. Let me get us out a shrimp

What a cute idea is this. It's going to be delicious. That little tang with that

Pack with legumes. Mm-hmm. Bobby, they're better than Michael Groover's. Did y'all get that

Because Bobby pours some of the broth over it. Mm. Tastes like it having

Look, that looks like a burger, doesn't it, child? Gosh, I love the pesto. And the peppers and the tomatoes, the lettuce, and the butter on the bun

How come everybody don't do this every day? No. All right, I'm pretty excited about the ice cream

So rather than get myself a full bowl, I'm just going to share with you. Good, baby

Oh, good. Been a long time since I've had homemade fresh peach ice cream

It's been... Hallelujah. I'm serious. It's delicious. We do good work together

We do good work together. I enjoy chilling with you. I enjoy chilling with you, too

I enjoy chilling with y'all, too. We love sending our best dishes

along with the love to y'all. So grab your child and have your chill-out day

with them in the kitchen. See y'all later. Bye, y'all