Deen Night In

I'm in the kitchen with my man today

It's all about... Me? Today, y'all, we're cooking up some of Bobby's favorite dishes

We're kicking it off with some garlic and lime baked tilapia. You like your fish to taste like chicken

Exactly. Fried chicken. And to go along with it, an almond rice pilaf

That rice is out of the world. And some tasty carrot zucchini squash ribbons

Look, this is perfect. And then to quench our thirst, y'all, we're going to squeeze in a mint lemon limeade

Is it good? It's refreshing. And for dessert, I prepare a cream custard sauce for our fresh fruit salad

Yum. Ooh, that's good. Wow, that's great. You know how much I like fish

Oh, I know you're a fish nut, which is good. But lately, I'm enjoying pilafs and mushroom rices and things like that

So, kind of predictable, but since I'm here with you today, I wanted to do some fish

Okay. And some rice. I'm with you. So, we're going to start with an almond rice pilaf

They say that we should eat fish at least three times a week, y'all. And, of course, fish is so plentiful here in Savannah

So, I am totally on with that. Yep. And I like easy white fishes like tilapia and mahi and things like that

That's what I'm going to do. Are you sure you came from my lawn? I did come from your lawn. So, tell me how to get started here

What do you want me to do? A couple of tablespoons of butter, please. Okay. Into that pot

Once you get that butter melting, we get the onions in and get it all kind of married together. We're going to put in the almonds

I've just about got the onion ready to go in there. That sounds great. I've got the butter melting

So then we're going to just put the onions in here with the butter. That's it. We're going to get them together and get those flavors going

And that's one of my favorite things is the smell of an onion. Don't you, don't you, don't you

I do. And that butter's melted. In go the onions. Do you think I should use all these, Mom

Yes, yes. Yes, yes. You can't have too much onions. I agree. In they go

I like you, son. I love that smell. It's one of my favorites

And we're going to add about a third of a cup of almonds. Okay. And just kind of brown them in there with the onions, you know, for a minute

And we're using slivered almonds. And I just love the slivered versus the sliced

I do, too. It's going to be a third of a cup of almonds. Then one cup of long grain white rice

Add two cups of chicken broth. What I've heard you say to other people and what you've taught me is go by the recipe the first time you make something

but then after that, do whatever you want to. So I like to experiment. There you go

You know, try anything. Because you taught me that if it's not good, then you can just give it to the dog

That's exactly right. And you don't have a dog. I don't have a dog. So it's perfect

So everything's delicious. Everything's delicious in your house. I've never made a bad meal. It's perfect

Y'all can come over and eat. It's great. Let's make some fish. Do you want to

So we're going to turn that down on low, and it's going to take 15 to 20 minutes, and we're going to have a nice pot of rice

And there's some beautiful tilapia here to go with that. Let's see

I love tilapia. Me too. It's a nice, mild white fish. It kind of reminds me a little bit of flounder, and this is farm-raised fish

Some fishes will flake and break apart on you, but tilapia won't

And it's just one of my favorite fishes. I think it's one of the easiest to cook

Try some tilapia out there. We've got four fillets here, six to eight ounce fillets

And these things... You can see how they're strong. They're real firm

It can take a lot of a fish. Yes, it can. Well, that's your piece

Put that on a different plate. All right, you want me to season this up

I'm kidding, but seriously. You're kidding, but seriously. Yeah, I do want to season it up

Now, I'm going to add a little salt to both sides of the fish, y'all. If you don't put enough salt on fish, it's very bland

Or fishy, which is, you know, ironic. Yeah. Some people like fishy fish

You like your fish to taste like chicken. Exactly. Fried chicken. I'm zesting a lime over here

because today we're going to use a zest. I'm probably going to squeeze a little bit of juice on it, but we're going to use zest as well

So if you want to start grabbing any of this and put it on there, feel free. I'm getting a little bit coming

Doesn't that green look pretty? It does. It's beautiful. Pretty on that fish

Now, how are we going to cook this? We're going to bake it. Do you know what I would prefer to cook this on

If you have no problems with it, my piece of cast iron

Okay, that would be great. Now I'm going to add some cooking spray so that the fish won't stick when it starts to cook

That weighs six, eight pounds. That's a really stirring. You know, it'll be around. It'll be around

Longer than you and me. Oh, and we're long gone. So. All right, well, I like it

I like that idea instead of baking it anyway. Okie doke. Now, you can do this fish a few different ways, though

You could do it on the grill. If you had a grill basket that holds fish and scallops and shrimp and things like that

You could just do it in a pan. That's how I do it oftentimes at my house

Bobby adds a little bit more lime zest and I top it off with some fresh lime juice and just a wee bit of cracked black pepper And I think it ready to go in the oven You want to use some butter

Yes. Let's use a little bit of butter. That fish is good just like it is, but we'll put a pat on each piece

Okay, that sounds good. Buttery fish. Yeah. Perfect. Yum

I love it. And there's yours. Bobby Oh I love it so good

I'm playing Alright we're going to Well I've used the butter though

We gotta do something with it I'm getting it I'm getting it This fish is gonna bake at 375 for like 8 to 12 minutes

It's gonna be pretty easy Can you get the oven door for me? It's not gonna take long yes Here you go

Coming up Bobby and I slice up some vegetable masterpieces

Love it, love it. I love it. Then we sample the goods

Out of the form. And later, Bobby chops us up some fruit while I whip up a surprise sauce to top it all off with

We're going to enjoy that fruit. The vegetable that I want to do today is your zucchini and squash ribbons

So I'm peeling off some little strips here. But we're going to do them on the mandolin

Well, mandolins scare me. I don't like them. I'll let you do it

Well, you know, as long as you use your safety guard, son

There's a safety guard right there. Which is this. They really can be very, very safe

I'm going to show you how on a mandolin you can certainly use a peeler

So I'll be chopping these two cloves of garlic over here. If you want to tell me how to do that whenever you get done

No, son, but, I mean, look how easy that is. You're right. I'm kidding. I'm being smart with you, Mama

And very consistent. The way it's set, though, this is set a little on the thick side

Right. And I think that what we need to do, son, is set this where it's thinner because I really want these as thin as a ribbon

Mm-hmm. I'm going to see if I can take it a little bit thinner

Look, this is perfect. I just know I have a mandolin, Mama

That's what it is. I don't have one. But you know what? That's all right. Got a nice drum set

You know, speaking of drums, for Christmas, when you were a little boy, you got a drum set

And I've got a picture, son, of you in your pajamas. Playing the drums

Playing the drums. And you did finally get you a nice set of drums, didn't you

You did get a nice set. Yeah, I did. I never got real, real good, but I got me a nice set

I saw you playing the drums before. I didn't play a little bit. All right, now look at these

Aren't these nice? Those really are. Now I'm going to peel our carrot

Like I said, you can use any kind of vegetable that you want

These are great vegetables with fish, though. If I'm eating fish, I love to have zucchini and squash

Yes. Those are great. All right, so let's see what I can do with this carrot

See if I can make carrot ribbons. Got the garlic just about ready to go

I'm going to go ahead and get this sauteing with some butter for your veggies, okay? Okie dokie. You know what? I don't need a bunch of carrots. Just enough to give it some color

So how's that? Do you like that? Beautiful. That's perfect. Just enough. Alright, here comes the garlic. And I'm going to saute it in two tablespoons of butter

Let's put our carrots in first. Do you want to? Because I think those will take a little longer

So like a medium heat? Yeah. I'm going to chop some parsley for the rice

Oh, okay. All right, Bobby, I think I'm going to go ahead and toss in our squash and zucchini

All right. Oh, looks good, good, good. Yes, it does. This is going to be delicious with that fish you've cooked

It's smelling real good in here. Isn't it smelling good? All right, now, is there any particular seasonings you want me to put in this

A little bit of salt and pepper, and that's it. I'm going to put in a little bit more butter and a dash of pepper

I've chopped up a little fresh parsley. Add that in. Which, you know, just gives it that beautiful green color

I think if we add a little butter to that. Okey-doke. You don't have to twist mommy's arm

Yeah, I know, right? Okay. Your wish is my command. Fresh powder butter right on top

Cover this back up. Looks so good. It does. It looks perfect

And look at these beautiful vegetables, Bobby. They look great So we going to take that lime flavor that Bobby got going on and we going to bring it all the way through to our vegetables It just it doesn hurt anything

Yeah, no, no. Love it, love it. I love it

Why don't you chop me up a little bit of parsley for this, too? Okay, all right

And that'll give it a nice little pop of color. All right

because, you know, we first eat our food with our eyes, y'all

She's been telling me that forever. That's one of the most important things, in my opinion

We pay a lot of attention to detail because of that, and that is if there's one phrase that I've passed down to the people

you eat with your eyes first. So food's got to look good, and the rest takes care of itself

That looks great, son. How about tossing that over here in your veggies

And once that's in, I'm going to add some cracked black pepper

Is this okay? Can I go ahead and pull the fish out? Yeah. Let's get that fish out, Bobby

Doesn't that look delicious? It smells so good. Oh, my goodness. You can just slip it right there, son

The easy fust to reach. Beautiful, beautiful, beautiful. And I'm going to start plating

Doesn't that look delicious, y'all? Oh, that's going to be so good

Mmm. Oh, God. That rice is out of this world. That almond and that rice is just right on time

How great is that fish? That fish is seasoned perfectly. Mmm. And y'all saw that I put a lot of lime on there

Bobby. I used a lot of lime, and I used a lot of lime zest. But it's not overpowering in any way

Out of this world, son. And doing it on the skillet made it even better. Out of this world

Out of this world. It's good. Coming up next is a fresh fruit salad with the easiest topping ever

That's great. And later, a lemon limeade with a twist. That mint flavor will just explode throughout our lemon limeade

The next recipe we're going to make is from yours and Jamie's cookbook

That's right. And it's a creamy custard sauce. We did this one for you

For fresh fruit. If you did. So if you would separate the eggs for us

and it's an egg separator. You want to see it in action

Yes, I love it. You got to fill it up, though. It's going to take a few eggs before it starts doing it again

You can tilt him. Now, I'm going to get started over here on our custard

We'll get two in there. Okay. Look, there it comes, Bobby. And I'm going to use two-thirds a cup of sugar for our custard

I know, I love it, I love it Do you not love it

Hey y'all It reminds me of your brother when he was a little boy

He was born with a runny nose I think this person has a cold

Bad cold in there Yes, I'm gonna stir in one and a half cups of milk

I'm gonna mix the milk and the sugar together Bobby's gonna whip up the yolks

I'm going to let you work on the custard sauce, and I'm going to go ahead and start cutting some fruit

This is not going to take but a second. Our milk and sugar is getting warm

so I'm going to start just tempering our eggs by adding a little bit of our hot mixture

Move that stuff over here close to me. Okay. I like you close to me

This is tempering nicely, Bobby. so that goes back in my pot

And I'll need to cook this for five minutes. Aren't those peaches beautiful

Fresh Georgia peaches. Yes. I want to pay close attention to my custard

I'm going to stir it constantly until it gets thick because I don't want it to stick

Okay, Bobby, our custard is ready. I'm going to cut off the heat

and I'm going to add a couple of tablespoons of butter and a little bit of vanilla

I'm going to put like a half a teaspoon, and we're going to let that cool

And next week, when Bobby is through filling up that bowl... Next week, is that what you did

Yeah. We're going to have some fruit and custard. Look at these beautiful black bags

Oh, they're beautiful. Gorgeous one. Yes. I love blackberries, and I especially love a blackberry

in a cobbler Mm That blackberry is so good and so charred So fresh It sweet And listen Bobby a while ago I remembered that I had some cantaloupe in the fridge

That sure saved me some time. Yeah, so why don't you throw the cantaloupe in there

All righty. A couple of blueberries in there as well. Yeah. Mm

Here, Bobby. Taste this, son. Taste this. It's hot now. It's hot

Ooh, that's good. Wow, that's great. You know what? Wow. Try it like this, son

What, son? Now it's hot. It's hot. So we're going to chill this, Bobby

That's good. Ooh. Sorry, that's good. Isn't it yummy? All right. I'm gonna just pour our custard through here, Bobby

Oops, excuse me, son. And just strain it, making sure it's free of any lumps

And then we're gonna chill this, and we're gonna enjoy that fruit

I'm looking forward to that. And that custard. I adore kiwi. You know, and kiwi is so very good for you

We're eating healthy today. We are, aren't we? We'll be back in a minute

Coming up next, y'all, We prepare a thirst-quenching mint lemon limeade. That's refreshing

Y'all, I'm in here in the kitchen with one of my favorite boys in the whole entire world, Bobby Dean

You're a lucky duck, ain't you? I'm so a lucky duck. And today is all about the Dean's dining

Sharing some things. Yes. And what are you fixing to share with us now

Real simple, a little lemon, lime. It's a lemonade, basically. And this recipe calls for a third of a cup of fresh mint leaves

Mm-hmm. And you are using the juice from three limes. Mm-hmm. The juice of four lemons

All right, so we're going to muddle the sugar and the mint first

Is that correct? That's right. Now how much sugar? So a quarter cup of sugar

Let's toss in the mint, and we're breaking up those mint leaves

so that that mint flavor will just explode throughout our lemon-lime age

All right, so son, if you will... Ready for that cup of juice

Now remember, this is the juice of three limes and four lemons

And now we're going to add the rest of our sugar. Three quarters of a cup

It's actually a half because we muddled our mint with a fourth of a cup already

Stir this and let that dissolve into that juice. So eight cups of cold water, y'all

And I'm going to keep stirring so that sugar will dissolve. I'm going to cut us a little slice of lemon

And I'm going to reach in here and get us another piece of mint to go on top

Perfect. Here we go. This is going to be delicious with that fresh fruit and that custard

Alrighty. Thank you. Let's go down here, son. Look how pretty that is

Mm-hmm. Is it good? That's refreshing. You want to do the custard first? Yes

Then pop up on the stool. All right. And I'm going to get our custard out

Oh, my goodness, this custard's just beautiful. And I'm going to just pile us up some fruit

There she goes. Look at this custard. Cute, Jeff. Doesn't that look good

It does look good. You know what, son? I set the tallest cup in front of me, so I'm going to change with you

There's your napkin. This is all my stuff. How do you like that

Just you and me, son. I love it when it's all your stuff. Mmm

I'm very proud of you and Jamie. I'm proud of you too, Mama. Oh, yeah, that's so good

Oh, Bobby, the recipes are wonderful. Thank you, Mama. And you know, we always, always send them what, son

My mouth full of fruit. Love and best dishes, y'all. From my mama's kitchen to yours

And from my son's kitchen, Bobby, to yours. We'll see y'all next time

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