Dishin' With the Deens

Hey, y'all, come on into the kitchen

because today we're dishing with the Deans. Starting off, we're topping some fabulous ribeye steaks

with our homemade hollandaise sauce and a side of fried oysters. Is everybody swallowing hard out there or what

Then an old favorite that can't go wrong, especially with the Deans' touch

garlic mashed potatoes, y'all. Finally, how about this for decadence, y'all? Not one

You take two pounds of cream cheese, y'all. That's going into our cousin Johnny's cheesecake

And we've got a surprise guest to help us make our caramel apple topping that you don't want to miss, y'all

Look down in that camera and say, hey, y'all. Hey, y'all. Here's the deal, y'all

There is a restaurant out at Tabby Island. Michael and I went out there one night, and I had this fabulous ribeye steak

and I went to the guys, and I said, guys, y'all are so good

Would you please share that recipe with me so I can share it with the world

So today, we're recreating those ribeye steaks with fried oysters on top

and then topped with a hollandaise sauce that's filled with tasso ham and garlic mashed potatoes

I mean, is everybody swallowing hard out there or what? A meaty hollandaise on top of a ribeye steak

Listen, those guys have got it going on. And I'm going to start with a half a stick of butter, y'all

And I've got my water getting hot in my double boiler. Jamie is separating four eggs

And I'll save those egg whites. And I'll make you a pie

How about that to take home? Deal. Okay, son, I'm going to cut on your grill, okay

Okay, I'm going to chop up this tasso for your sauce, okay? Okay. How about this, y'all

You know, I got a late start. I was 42. I was Jamie's age

It's not necessary that you tell everybody how old I am. When we started the bag lady, y'all, I was 42 years old

And I tell y'all right now, I felt like an old woman. I hear you

At 42. I feel like an old woman, too. He is so funny

Now, this is crazy. You're going to put this meat in the hollandaise sauce

Yes. So, to make my hollandaise sauce, I'm going to add my half a cup of heavy cream

a pinch of sugar, a pinch of salt. If you just kind of whisk up those eggs for me, son

And now I'm going to add the juice of one lemon. This is a nice fat lemon, too

Okay, I'm going to salt and pepper those steaks. These are bone-in. I go to the butcher shop and ask for two-inch bone-in ribeye steaks

Now I've added my yolks. All right, this is starting to thicken up a little, son

Now what all are you putting on our steaks? Just salt and pepper, straight salt and pepper

That's the only seasoning you need for a good steak. Yeah, and then when you take them up, you put a little butter on them

Yep. These are done. I'm going to put them on the grill

Oh, son, I need to turn this down a little bit. Okay, Mom, now that I got these cooking, we're going to go on to our mashed potatoes

Okay. This is a little bit different. This is a garlic mashed potatoes. I've got about two pounds of some Yukon potatoes in here

I've got them cubed up, and they're cooked down soft. And to this, I'm going to put a cup of milk in the saucepan here

Okay, you want me to cut on that ice, son? Yes, ma'am. We're just going to simmer this

There it goes. Now, I'm not going to cook this milk. I'm just going to let it simmer because I want the flavors of the garlic to infuse in this milk

I'm going to do about a tablespoon and a half of fresh garlic that I have here

Okay, so just two or three cloves, y'all. Love garlic. Love potatoes

And Jamie's adding that right into the milk, y'all. The hollandaise is starting to get a little thick on me

This is perfectly delicious. I'm gonna drain these off. Okay, son, and you can pour those right back into the pot once they've drained

Okay, I'm fixing to add a little bit of the milk, and I'm gonna beat these potatoes. I'm just gonna add a little, because I can't take away

Yeah. All right, I'm gonna cut off your eyes, son. How about your salt

Do you have salt in it yet? And I'm gonna need some butter, too, and a little bit of pepper, too, mom

Okay. Love me some mashed potatoes. Oops! That wasn't too much, was it? Nope

Just a touch more of my milk with garlic. Oh, this is going to be fabulous

Uh-huh. Oh And then I think our steaks are ready to flip son Perfect timing

Yes, flip it daddy. All right, so I'm just gonna take this off

And bring it down here and throw that tasso in it Let it absorb all those wonderful flavors

Look at that, y'all. That looks awesome. Tablespoon of vinegar. The lemon juice has made it a little tart

The vinegar will help bring it that last little snap. And we're good to go

Okie doke. And son, it's not going to take but like a second. Like I think this steak is ready

Give us one second to put our meal together, and we'll meet you back here in the kitchen, because we got it going on

Coming up, we're about to fry up some tasty oysters, y'all. Listen to them go, y'all

Then it's going to be hard to stop eating those ribeye steaks and garlic mashed potatoes

Y'all don't think I'm eating this for TV. You're dead wrong. And later, you just have to stick around to see how amazing this cheesecake is

Okay, y'all, we're getting ready to finish up this fabulous meal. And Jamie's got a pound of oysters in three-fourths of a cup of buttermilk

So we're getting ready to flour our oysters, and we're going to put them down into our hot grease

We've got our fire set at 350 degrees. I'm going to put a little paprika, a little salt, a little pepper

This is just good old southern comfort food in it, son. Nothing lying about this

All right, so we've got our seasonings mixed up real good. Now, I'm just going to take our oysters, and we're just going to kind of shake off our oysters, son

Put them over in the flour. You get our ribeyes plated. The hollandaise sauce is over there

Yeah, I'm going to get the rest of these oysters because the fried oyster part is like my favorite

This is just an all-purpose flour I'm using. The paprika will help brown them

So here we go into the basket. Shake that flour off. Big steaks, Mama

They are big steaks for a big girl with a big appetite. Now we're just looking at about three minutes on those oysters, y'all

If you don't have a deep fry at home, y'all, it's easy enough to just fry these up in a pan

And a little, oh, oysters are so easy. We're talking about three minutes. Look, look, I got as much coating on my fingers as I do on the oysters

Listen to them go, y'all. I want that steak

That one's smaller, right? No, ma'am. Oh, I still want that steak

And I'm frying these up like extra crispy. All right. You ready with the oysters

Let's do it. Ah, I didn't want that on top. Well, I really want the steak, so I'm hoping that on me

I didn't want that on top. All right, I'm waiting on you

Okay. I'm starving. Look at that, y'all. That's like perfect. Mmm

Good job. Mmm. Mmm. This is fabulous, son. Right this time I'm going in for an oyster

You got an oyster yet? I'm gonna get one. Mmm. Mmm. Mmm. Mmm. Mmm. Mmm

You like it? Mmm. Mmm. Mmm. You are gonna drive your wife crazy tonight with that oyster

I don't need oysters, mama. I forgot the potatoes. Oh, the potatoes are incredible. Mmm

The potatoes are perfect. The garlic, milk, adds so much flavor to them. Mmm

I'm ready to get started on the cheesecake. Mmm-hmm. You go ahead, I'll be there in a second. Oh, come on

Bring it with you. Y'all, if y'all don't think I'm eating this for TV, you're dead wrong

Mama, this is not just any cheesecake, y'all. We're doing our cousin Johnny's caramel apple cheesecake

And you can find the recipe for the crust at foodnetwork.com. We're going to do the filling right here

So guess what, y'all? It's got a little cream cheese in it. Not one

Not two. Not three. You take two pounds of cream cheese, y'all, because sometimes a pound and a half just

ain't enough. Yeah. I going to put a cup and a half of granulated sugar Mmm I got two tablespoons of cornstarch in cornstarch We use cornstarch in place of flour

And I'm going to cream this up. There you go

You want to make sure you keep those sides clean so you don't have any clumping

Yeah, I want this to be totally free of clumps. Yeah. So let's put in our

wet stuff. This is one pound of sour cream. And y'all will notice we've got our

pan over here, our springform pan. We have wrapped this in tinfoil to

seal up that pan real real good. And I've got my boiling water that I'm

adding to my pan. That water in the pan will keep the cheesecake

from cracking open. Half a teaspoon of vanilla. All right. Half a cup of orange juice

We're going to add one egg at a time here, y'all. We're going to blend them in and take a lot of care to clean your edges because it's important

that there's no clumps in this. We want it really super smooth. It should pour out

It's like almost liquid. Fine. Now you can pour that right into the springform pan

Perfect, son. Mmm. Oh, incredible. Look at all that that's still in there, son

Well, I tell you what. I think this is going to be topped with some apples

And caramel. and caramel. So, into the oven it goes, y'all. All right, son, let me get the door for you

350 degrees, y'all, for an hour, 45 minutes. Coming up, our cheesecake is coming out of the oven

Ta-da! And then we're starting on a sweet caramel apple topping. Butter, sugar, and apples

Well, she can't get any more American than that, y'all. And later, we got the sweetest special helper, y'all

who's gonna help finish off our fabulous dessert. Ah! Look who's here

Hey, y'all, welcome back. Now Jamie and I are gonna make the caramel apple topping for our cheesecake

Now we're gonna take our apples. Let's get our butter started first. Okay, well, you do that, and I'll start peeling

because this takes a few minutes. Okay, this is a stick of butter, y'all? Uh-huh. And son, if you would add the sugar, please, to our butter

One cup? Yeah, one cup. And y'all, I love golden delicious apples for this particular recipe

but you can use any type of apple you want. How long do you reckon we're going to have to cook these apples down

Two or three minutes, not long. All right, so if you'll tend to that, Jamie

Okay. I'm going to come down and chop our pecans. Yes

Butter and sugar in these apples. Gracious. Butter, sugar, and apples. You can't get any more American than that, y'all

Can you? Two pounds of green cheese. But you don't want to be too quick to pull these off

because this is the only cooking that's going in these apples. So you want them soft. So don't rush this part

Okey-doke, son. That's probably a little more than a half a cup. All right

And while you're continuing to work on that, I'm going to take our cheesecake out of our pan

Now, I'm going to just take our tin foil off. Now, we're just going to loosen that pan

And ta-da! Isn't that beautiful, y'all? and you can see there's not the first crack in that cheesecake

All right, son, you know what this is screaming for? This is cooking down right good

I think I'm just about ready. I'm going to pull these off so we can make our sauce. These are so beautiful

Looks delicious, son. It smells so good. What's Brooke's favorite dessert? You know, she really likes a cobbler, too

Well, I know she makes a lot, which tickles me to death

because she uses my no-fail cobbler recipe a lot. Yeah, the same one that we do at the restaurant

It's so easy. It doesn't take any time. These are pretty soft. But we do a lot of parfaits and stuff at the house, too

Then, Jamie, we'll just need to take a slotted spoon, son, and pull the apples out of the sauce, and I'll help you

It's so thick, it won't let me get in there. And we're going to let it cook until it's like a caramel

and it gonna take probably a good six minutes but to get that stage love the smell of cooking apples oh Look who here What are you doing

Hey, my precious. Give Giddy a kiss. Say hey again. Oh, I love

that boy. That's the sweetest sugar in the world. You want some cheesecake, baby

See, you love apples. Look. Now, Daddy, Daddy cooked down this to make a caramel, Jack

You want to help Kenny? You be the cream pourer. You have to be very careful

Jack loves to cook. Pour it very slow. Just don't let him burn his little hands

Good job, buddy. Good job. I love to pour. I know you do, baby

You love to pour, don't you? What am I doing? What am I doing, my precious love button

I'm melting that caramel in with our heavy cream. I love those fat cheese

You love what? He loves the fat cheese. He likes string cheese. You want to add some nuts to our apples

Yes. Okay, come over here. Jack is the best pourer. There you go

Can I taste one? Oh, yes. Oh, you love pecans, don't you, Bob

I want you to taste. They grow on our trees. Yeah, they grow on our trees

They're not quite yet. They're still in their green jackets, aren't they? But we're waiting

Ever since you were a little baby, we've gone out and got pecans, haven't we, pal? Say yes, sir

Yes, sir. That's right. We love them. Okay, we're going to stir these up in here

And you want one? Sure. Thanks, buddy. Look at that

Whoa. caramel apples. Yes, ma'am. Now, we want to let this cool, y'all

to about room temperature. Think it's room temperature? Can you look right there and say we'll be right back

We'll be right back. We'll be right back. Y'all stick around. When you come back, we'll finish our dessert

Good job, buddy. Up next, we're having the best time topping off this cheesecake

You don't want to miss how fun this dessert is, y'all. Y'all, welcome back

Jamie and I just had a little surprise vista popping in on us

Jack walked in our kitchen. Look down in that camera and say, hey, y'all

Hey, y'all. You got your mouth full of pecans, don't you, bud

I love him so much, y'all. He's got a lot of his daddy in him. He showed up right at dessert time

All right, Jack, you want to put this on top of the cheesecake for Guinea? Sure

Okay. Grab a spoon. Put it right on top. Perfect. Here, let Guinea bring this down here

Would that make it easier? There you go. Yes. Perfect. Perfect. He loves them

Look at him, Daddy. You're going to make our cousin Johnny so proud, Jack

Whoa! Oh! Guinea's got the runaway cheesecake. I about did it. I should have put a little glue on the bottom of that

You want to taste some cheesecake? Look, Jack, you want to put the mint on it? Put the mint on it

Isn't that beautiful? All right, Jack, let's put one more right over here

There you go. You ready to eat some now? I've got a glass of warm water

to help us cut that cheesecake nice and clean. So, Daddy, if you'll bring him around here

Come sit over here with Dad. Then he'll get his piece of cheesecake cut

Okay, here we go. Ooh. Whoa. . I want to try the icing

Okay. You want the icing? Oh, my goodness. Mmm. You ready? What do you think

Good? Is that good? Jack, why don't you look over there and say

Cousin Johnny, thank you so much for this delicious recipe. Why don't you say, thanks, cuz

Thanks, cuz. I'm embarrassed. You're embarrassed? No, you're not

Yes, I am. Yes, you am. I love you. I know that old trick

Here, Jack, would you like some? Can you say, best dishes with love, y'all

Say bye, y'all. Bye, y'all. Bye, y'all. Best dishes with love, y'all