Dinner On The Deck

Hey, y'all. Welcome to our kitchen today. I'm in here with Bobby, my baby son. Bobby and I are fixing some of our favorite things that we like to eat outside

First, we're gonna put together a crispy shrimp po' bubba with an easy coleslaw

And then Bobby and I are mixing up some creamy lobster rolls

And for a taste of the sweet, there's nothing better than a chocolate chip pie

So clear your plans and get ready to join us, because it's all about dinner on the deck

All right, we're going to start off by making one of our favorite sandwiches to eat outside

and watch the creek go by and watch the dolphins go by, and that's our shrimp po'bubble

Now, Bobby, you've got some mighty pretty shrimp here, son. These are 2630s

They're nice-sized shrimp. You're going to get 26 to 30 shrimp per pound of shrimp

So these are nice-sized shrimp that we're using. And we have two pounds of them. Yes

and we have peeled, deveined, detailed, and butterflied them. We've really opened up the shrimp nicely

so they're going to, like, really puff out. Mm-hmm. So, son, if you would go ahead and salt and pepper those. Okay

I'm going to come over here and make up our wet batter. All right. While you're doing that

All right. I'm going to be using three eggs. Did I scare you with a flying shell

No, no, no. All right. I'm just breaking these in a separate bowl so I can kind of look at them

You know, make sure they're all right. Ooh. That pepper is kind of..

I mean, it is. I love fresh brown. I mean, it's coming up my nose

I've got my three eggs. I'm just going to give them a light little beat. I'm going to add about a fourth of a cup of water

and now I'm gonna add a half a cup of hot sauce

and that sounds like a lot it looks like a lot but it's really not

it'll cook out and I'm using like a Louisiana hot sauce which is not like as fiery

as some of them are now I want to share with everybody the fry

mix that we use at Uncle Bubba's Oyster House I've got five cups of flour here

I'm going to add one more, giving us six cups of self-rising flour

And because I'm not a big fan of my seafood being just meal

Real heavy batter. Yeah, I don't like it. Real heavy batter, and I don't like it real, real mealy

I'm only going to add one cup of cornmeal to my flour

So that's going to give it just a little bit of a mealy texture

And then I'm going to add one teaspoon of salt and one teaspoon of black pepper

And I'm going to make sure I stir up all those ingredients real good

And the beauty of this is it will last, Bobby. So I'm just going to use just enough to fry our shrimp with

maybe a couple of cups over here, a cup and a half, something like that

So what do you do with what you're not going to use, though? I mean, do you freeze it? Do you store it in your pantry? What goes on

You just put this in a plastic bag, store it in your refrigerator

or throw it in the freezer. And it can probably last up to a few months in the freezer

Awesome. And if you just don't have room for it in the refrigerator

then throw a bay leaf in here. and the bay leaf will discourage any kind of little bugs coming in it

Really? Yes. See, don't get rid of your mama. She's just full of all kind of chips

I was just about to. Well, let's fry some shrimp. Batter's ready

Okey-doke, yes. We've got this mixed up. I've got our deep fryer set at 350 degrees

And my shrimp are seasoned. Your shrimp are seasoned. You've got your wet batter made

We've got our wet batter. We've got our flour ready. And we'll start passing you some shrimp

And we're on the way to the most yummy Pull Bubba shrimp sandwich

you've ever put in your mouth. Well, I can't hardly wait. I can't either

So what I'm going to do is I'm taking those shrimp out and I'm going to let them drain for a second

I'm going to shake as much of that wet off the shrimp, Bobby, as I can

pile these up on my flour, my fry mix. There we go

Into the fryer? And then into the fryer. And now when we're cooking boiled shrimp

I know that it doesn't take that long, and you can look at them and you can see

sort of when they're done, when they get that nice, you know, the right pink color to them. Right

Now with frying, you can't really see them. Yeah, but... So how do you know when they're done

Same way as when you're boiling them. We'll watch them curl up

We see the edges curl up Mm All right now we tossed that in the flour Now we want to give them a nice shake like that I have a feeling these are going to be really good

You would be right. All right, lift that basket up for me, Sonny Boy, please

Now, I've got our deep fryer set on 350. Okay, I hear you swallowing

All right. You have my attention. Now lift me up the other basket, please

because it's important that, you know, these all get cooked for about the same amount of time

so that they'll all be done at the same time. We probably won't fry these maybe even quite two minutes

Now, you'll just want to give your basket a shake. You know, keep your shrimp moving around in there

Give them a check. Make sure none of them are sticking together. So, you want to let's take a quick break

Why don't we take a break? and let our shrimp come on out of the fryer

and cool off for a second. And then we'll come back. Look at that

Oh, man. Then we'll come back and we'll make my easy coleslaw. How about that

That sounds great. Coming up, creamy lobster rolls. And later, Bobby's sweet treat, chocolate chip pie

Hey, y'all, welcome back. While y'all were gone, Bobby's been working on getting us together a bowl of coleslaw

Now, what kind of... You're not using, like, a regular cabbage, are you, Bobby? No, this is a real, real easy coleslaw

This is three different types of cabbage. It's a Napa, a Savoy, and, of course, red cabbage

which you can't do coleslaw without. We've got about four cups total

and I've also diced up four scallions, y'all. Now, I'm going to start with some store-bought tartar sauce

All right, I'm going to be putting our poboids together. Okay, do it. I've got one together, and I'm going to get the other one now

They look so good. Don't they look good, little lettuce, little tomato

I'm going to use a quarter of a cup of a pre-made coleslaw mix

Yeah. Along with those different types of cabbage and scallions. You know, and if you don't have that

all you have to do is mix up a little mayonnaise, sugar, and vinegar. It's very easy

Giving you about the same thing. So there's my wet, and to that

I'm going to add about a half a teaspoon of caraway seeds. And that's the entire thing

The colors of these cabbages are just beautiful. They have vibrant color to them

Mm-hmm. Really, really easy. Ooh, these sandwiches. And you know, yeah, those sandwiches look great

Look wonderful. You know what I might would do, too, Mama? What's that? I might would put some of this coleslaw on one of those po' bubba's

You know what, Bobby? I've never eaten one like that, but it would probably be pretty good

I'm going to add just a half a teaspoon of caraway seeds. I don't think you're going to be able to tackle that by yourself, do you

Oh, I bet I can. All right. Now, I split our bread, and I lightly buttered it

and I just toasted it back here on the griddle. You know what

I'm going to bust him out. I got my hands full with this coleslaw

Don't be doing me like that. I know it. Don't be doing me like that. Well, hurry, son. Oh, boy, it looks good

Is it good? What do you think? I think it's a good fat shrimp falling in

Isn't that honest, Whirl? Mm-hmm. Mm. All right, give me some coleslaw

Look at that. Mm-hmm. And the colors. Mm-hmm. Colors are so bright

Mm-hmm. Well, listen. What's next? We love lobster rolls. That's the only reason I put down the po' boy

because I want some lobster. Because you knew I was going to make a lobster roll. Mm-hmm. All right, come on down here, Bobby

and look at this wonderful lobster that I've got in the bowl. I've boiled off four 8-ounce lobster tails, y'all

for about eight to ten minutes. Now, I've got about a pound and a half of lobster meat

I've got one more tail to get in, and I'm just going to take my kitchen shears

and just cut right through the center. This is the easiest way to get into a lobster

Absolutely. Pull it back. Pull that shell back

and look at that beautiful tail exposed in there. Yeah, it looks beautiful

Isn't that beautiful? You cut that or you just tear it up? Well, no, I'm going to cut it

Well, I tell you what, while I'm cutting the lobster, if you would come down here, you better stay out of that lobster

If I would do what? If you'll come down here and finish dicing up our parsley

and chopping our celery, we need about two tablespoons of parsley and two celery stalks Oh my goodness Is it good Is it good I love lobster

Okay. I'm going to add a little salt, a little pepper. You know, Bobby, and when you're making lobster rolls, less is really more

We don't want a bunch of different flavors going on. Lobster should be good by itself

It should stand on its own, honey. So I've got my lobster, I've got my salt, my pepper

I'm going to squeeze in a little lemon juice. Not a whole bunch, because I don't want it real overpowered with lemon

Just enough lemon juice to kind of enhance the flavor of the lobster. Okay, so just a couple of tablespoons of that

All right, Bobby, you know, the buns that they make these up in Maine and all up in there

They can get a bread that's like split down the middle. Well, I couldn't find that bread down here

That's all right. This is going to work nicely. That's all right with me. I'm going to just come over here, Bobby

And I'm just going to brush the sides of this with butter. Same way I do when I'm cooking this hot dog

I'm going to go ahead and add the chopped greens into your lobster. Yes, son. So there we go

We're just going to let those brown off a little bit on the griddle

Perfect. Now, I'm going to eyeball about a half a cup of mayonnaise

And you know you may want to add this slowly. You definitely don't want to add so much mayonnaise that it's goopy wet

Okay, Bobby. That looks perfect. Did you taste it? No. No, I did not. I'm waiting

We're going to put that in the refrigerator. Let it chill for a minute

And we'll come by. We're going to make us a lobster roll, sample it

and then we're going to make a chocolate chip pie. That sounds great

How does that sound? Y'all don't go anywhere. Hey, y'all

Bobby and I are in here finishing up our lobster rolls. All right, Bobby, I've just kind of grilled and toasted off just regular hot dog buns

I think those will be fine, don't you? Yes. These are warm and buttery

This has been in the fridge just long enough to kind of get cool and I guess incorporate the flavors a little bit

Just cool for a minute. Very, very nice. Doesn't that look very, very nice

Mm-hmm. Might be a little much, though, do you think? You know it might be, but I'm bad about stuffing

I'm a stuffer. I'm a stuffer. You always have. All right. Some sweet potato chips

Yes, I've got us a few chips. Mm-hmm. Just going to kind of pack that in our bun

That looks delicious. Doesn't it look yummy? Mm-hmm. All right. A few chips for me

Whoa. and just a little garnish. That's a great meal for a sunny summer afternoon

Yes. There you go. All right. Take this out to the porch and nestle into a rocking chair

Yeah, how about right here? What do you think? Golly, it's good

Don't worry about that bun. That bun is so fun. Mm-hmm. Mm-hmm

Mm. I love them. I love them. Mm-hmm. You don't have to go to a fancy restaurant to have a good lobster roll

Mm-hmm. All right, speaking of good, we're fixing to whip up a chocolate chip pie

I have got two cups of all-purpose flour sifted in here. If you would just finish measuring out your three-fourths a cup of flour that you need

one and a half teaspoons of salt, one and a quarter teaspoons of baking powder

and one teaspoon of baking soda. Okay. Got it. Okay. So while you're doing all that

I'm going to be whipping together two sticks of butter. Now I'm going to come in here

and I'm going to measure out one and a half cups of brown sugar

Now, I'm going to turn our mixer on. And we're going to start creaming our butter and our brown sugar together

While that's creaming, I'm going to get my three eggs cracked. Now, Mama, this is a crustless chocolate pie

Uh-huh. But the flour is going to form almost like a cookie base

Right. All right, now I'm going to add a half a cup of granulated

sugar to our brown sugar and our butter So this is going to be a nice sweet pie All right I ready I got my ingredients sifted

Okay, I'm going to just turn this up a little bit, son, and really get in there and get our products creaming together

Okay. And then I'm going to kind of drop in my eggs one at a time

I'm going to add about a tablespoon. of vanilla flavoring. I'm just going to eyeball that

Now, if you would, just add our flour. All right. You know, a little bit at the turn

Ready for a little more? Yeah, you can put a little bit more. I'm just going to go ahead and dump the rest of this

Okay, okay. All right. All right, that looks good, son. I'm just going to turn that on low

unlock my mixer. slowly lifting out my beater. And I've got two..

And let that batter just kind of come out of there. I've got two greased pans over here

I'm going to go ahead and grab them. Okay. Set these right out in front here

Kind of shake off the last little bit of that batter. And that looks like a beautiful batter

Looks good. All right, now we're going to add two cups of walnuts. You can go ahead and add those in

Yeah. This looks like about... It's probably very close to two cups

Yeah, I think you're safe just pouring them all in. All right, and in this other bowl, we have three cups of semi-sweet chocolate chips

And let your big old muscles fill. Oh, I'm getting sugar all over you

I knew, I know. This is pretty well good to go. Oh, those look yummy

All right, so all we're going to do, Bobby, is evenly put it in our greased pie pans

And Bobby and I are going to slip these into a preheated 350-degree oven

and we're going to bake them for 30 minutes. Son, if you could go ahead and slip those in the oven

All right, I can do it. When we come back, we're going to make the topping for Bobby's wonderful chocolate chip pies

So y'all hang close to us. Okay, Bobby, I think I've got the topping ready

It's two cups of heavy cream and a fourth of a cup of powdered sugar

And I'm just gonna beat that until it's got nice peaks to it

All right, so to our whipped cream, I'm gonna add a fourth of a cup

of the little mini... Semi-sweet chocolate chips. Semi-sweet chocolate chips. Oh, Bobby, this..

Y'all, look at these pies. I know. Is that not the most beautiful pie

Now, because we're putting a topping on these pies that can break and won't necessarily hold up that long

don't frost your whole pie if you don't think you're going to get it all eaten during that meal

Mm-hmm. All right, so we're just going to take our topping and pile it up on our pie

I might be using a little much. That's a lot. You know, I'm just kind of that kind of girl

I know you are. All right. You know what I'm going to do? I'm going to go in here

You don't mind me just kind of playing with your recipe, do you? You won't. I'm going to just sprinkle a few more chocolate chips on top

But I'm taking that away. Okay. All right, now I'm going to cut us a piece

You got our plates, don't you? I have. You know, Bobby, and I think this is going to be kind of rich

It is. It is a bit rich. So I'm not going to go crazy

With the size? With the size, yes. Just want to gently kind of loosen that

Nice job. All right, there's you a piece. A little sprig of mint

That mint smells so good. All right, son. Look at that. You know, I told you that this piece of pie was going to look like a great, big, fat, giant chocolate chip cookie

That's exactly what it looks like, and that's what it tastes like. Oh, thank you, son

Oh, and look at that big old dollop of cream mine has on it

A little bit of milk. I just hate that. Yeah, that's a tragedy, isn't it

Bad to the bone, y'all. Bad to the bone. Simple as can be

It sure has been fun, Mama. It has been fun. And until next time, the Dean family always sends you love and best dishes from our kitchen to yours

See y'all