Company's Coming

Inside stuff, Michael has a friend of his driving over from Vidalia, Jimmy Sykes

He makes this most wonderful grill, and they're going to do the cooking out on the grill

So you got company coming, don't you? I can't wait. I know it

And we've got a flank steak sitting up here, y'all. And what we're going to do is Michael's marinade for his unbeatable grill steak sandwiches

You like this one, don't you? Oh, it's delicious, yes. Y'all, do we look like the Osmond brothers and sisters

Did you say the Osmonds or the Osborns? No, not the Osborns

The Osborns. Look at our teeth. Smile, Michael. Michael, we're going to need two cloves of minced garlic

I'm gonna go ahead and I'm gonna put in one and a half tablespoons of soy sauce

That garlic smells good. That garlic smells fabulous. And then I'm gonna use one tablespoon of Dijon mustard

So that's gonna make it a little tangy. One and a half teaspoons of dried oregano

and one teaspoon of the lady and son's house seasoning. And you're going to be adding some vegetable oil

I am. And how much are you adding? About three quarters a cup of oil

And we're just going to pour this over our flank steak, and we're going to cover it and refrigerate it

We can refrigerate it, oh gosh, probably about a minimum of an hour or overnight

I love doing those kind of marinades that it really doesn't matter

Oh, and that steak looks wonderful, Michael. Doesn't it? Yes. All right, so we're just going to pour that over

Well, tell everybody what you've been doing lately. I've just got a new car

I've been polishing it. I'm about to polish the paint off of it. Y'all, he's having a midlife crisis

I'm avoiding a midlife crisis. Oh, you're avoiding it. One of his dreams, y'all, was to have a muscle car

So he finally got him a muscle car, and I have to admit, it's beautiful

It's a 1969 GTO judge, and oh, honey, he talks to that car

and he rubs that car like it's his love of his life

Paula come in and say, are you going to rub the paint off this car? Are you going to stay here all night

I said, don't listen to her. I'll be back after she goes to sleep. All right

Put that in the fridge. Okay. Right down here. All right. So, Michael, now we're going to make the sauce for our peppery coleslaw

And it's an orange chili vinaigrette. What we're going to need, Michael

Is it spicy? Yeah. It's kind of hot because I'm using a chili oil in it

Well, I know I like it. So you like it You like it All right so what I need from you is about a teaspoon of orange zest Okay And as we get things measured out we just going to throw it right here into the blender

So that'll probably be about half that orange. Uh-huh. And I need two tablespoons of lime juice

Then I'm going to add two teaspoons of sugar. Two teaspoons. All right, and I'm going to measure this out and see if I've got two tablespoons of lime juice

And there's two with a little drop left over. So in that goes

And a half a cup of orange juice. Oh, this is going to be so good

Now I'm going to add one tablespoon of Dijon mustard. So we got the mustard going on, don't we

It's going to be spicy. Yeah. It's going to be so good

All right, now here comes the little kick, y'all. I'm going to add two tablespoons of chili oil

Then a third of a cup of olive oil. All right, and we're going to wait and turn

We'll put that in while it's going. Yeah, we're going to turn the blender on

And then I'm going to add about a half a teaspoon of cumin

about a quarter of a teaspoon of salt and pepper, So we're just going to carefully drizzle that oil into our blender

I'm going to try to keep it from coming out on your pretty shirt

All right, there we go. All right, now I'm going to turn it up

Okey-doke. So that gets that. You want a taste? Yes. And this is real, real thin, Michael

That's good. Love it. Ah! Love it. Ooh, it's hot

All righty, so we're just gonna cover this, Michael, put it in the refrigerator

and let those flavors marry together. And we're gonna take a quick break

and get this mess cleaned up before Jimmy walks in. Up next, while the guys are doing some grilling magic

I'm gonna put the finishing touches on our coleslaw. Looks delicious. And later, I'll serve Michael the yummiest

tastiest cup of coffee he'll ever have. You took the words right out of my mouth

Okay, y'all, the guys are out at the grill, and I'm going to be finishing up our coleslaw

You know, I made this sauce for it earlier, and it's a coleslaw with an orange chili vinaigrette

Sounds real good, doesn't it? A little bit different. What do you say Jimmy Is grill ready I was just checking it out and making sure it was ready for the meat All right the meat marinated and we ready to go Okay you want to sear this first Yeah yeah

Okay, let's put it on now. Now I'm just dicing up one red bell pepper, and I'm going to throw that in

This is going to give it a lot of pretty color, y'all. Now I have used one 16-ounce package of pre-shredded cabbage

that you can find in the produce section at the grocery store

You know, there's a lot of little shortcuts that you can do out there

This is one of my favorite shortcuts. It's as good as if I had stood up here and grated that whole cabbage by hand

And look what that red bell pepper is going to do to it. Now, everything's a little spicy today because, you know, I'm with a couple of spicy men

one of them being Michael. So I'm going to take a jalapeno that I've already diced up

and I took the seeds out of that, and now I'm going to dice up one poblano

Like I said, this is going to have some kick to it, y'all. Ooh, it smells so fresh and earthy

I love the crispiness that this gives the coleslaw that crunchy. Now, I've got a good bit of our vinaigrette, y'all

I don't know how much I'm going to need of it, so I'm going to go kind of slow because, you know, dressing goes a long way on coleslaw

Just going to kind of toss that. I don't like my... Okay, Jimmy. Throw that steak on there

Here's some tongs. Pull your apron off. Let's run inside. I'll do it

So this looks pretty good, y'all. Now, I think I'm going to add just a little bit of cracked black pepper

I just love the way the pepper looks in it. Looks delicious

Hey, Paula. Hey, guys. How are you? Gosh, great. That didn't take long

It didn't. Hey, Jimmy. How you doing, Paula? It's so good to see you, dear

How's everything in Vidalia, Georgia? Fine, fine. Good. I love it when Jimmy visits because he shows me how to cook on my new grill

I know. And I love that grill better than any grill. I know it

He loves that grill, Jimmy. Not more than you. No, not more than me, I don't think

Well, we've got us a wonderful lunch now. All right, Jimmy, just get on here

I'm going to fix yours the way you want it. How about some onion rings

Ooh, gosh, yes. Yum, that looks delicious. Dig in. Tell me what you think

That's good. Guys, y'all did great on the steak. And the onion rings are so good

How y'all like the coleslaw? It's good. It's great. Delicious. Only thing better than Jimmy's grill is Jimmy coming down and cooking on it

I appreciate that Mike Delicious Coming Coming up the perfect dessert to end our perfect meal

It's two of my favorite things, ice cream and coffee. Ice cream and coffee. You ready for a good cup of coffee

My favorite. Oh, gosh. we're going to make a cherry chocolate coffee float, y'all

That's two of my favorite things, ice cream and coffee. Ice cream and coffee

We're using a real high-quality chocolate chip ice cream. And that two scoops, Michael

You want me to test it? Well, let's get it made first before you test it

So where did you learn to love espresso like you do? Well, Hank lived in Miami at one time, and we would get Cuban coffee

and they'd serve in little tiny demitasse cups. Uh-huh. And we'd start off drinking it like that, and then we'd end up with the big boy cups like these

I call it prescription coffee because you'd almost need a prescription to..

To drink it. To drink it. All right, I'm going to put about a half a cup of espresso

So you might want to drop in one more little scoop of ice cream

I was thinking they needed something. It looks a little shy, doesn't it? And now I'm going to add one tablespoon of a cherry-flavored syrup to each of those

This looks like diet stuff, man. Doesn't it? It does look... Whoa

That's a big dollop. All right. Now, I'm going to put a, speaking of dollops, a dollop of fresh whipped cream

All right, you can have that one. Now, I'm going to put just a little chocolate syrup

Not much I want to dye it. Okay, well, this one's yours. That's the biggest

All right, now I'm going to put a little shaved chocolate on it

And we've got to have a cherry. All right, now you can use a straw or a spoon

I'm going to take the spoon. You know what? I'm with you

I think I'm going to take my straw out. Oh, my goodness. This is like a dessert coffee, isn't it, Michael

It might be the best cup of coffee I've ever taken. All right, now take your swig of coffee

Oh, my goodness. This is so delicious. Well, if you don't have espresso, you can use any kind of good, strong coffee, y'all

It doesn't have to be an espresso. Well, Michael, I sure had a good time

Always have fun cooking with you. The food was wonderful. But our time is up

It was good, though, wasn't it? It was. It was good while it lasted

so until i see y'all again best dishes and love to y'all bye y'all have a great day