Fire Up the Grill!

Whatcha cookin'

You know what we're gonna do today, y'all? We're gonna fire up the grill. Yes. And we're startin' with a grilled radicchio and walnut salad

Awesome grilled salad, y'all. This is delicious. Next, it's grilled artichokes with a bacon rosemary dip

Oh, my goodness. Then it's one magnificent main course, y'all. Tuna steaks with lemon pepper butter

Is this not, like, fit for a king? This is awesome. and for dessert, cream scones with orange cream

We ain't messing around here today. Today is one of my favorite shows

because we're working on the grill. We're firing up the grill, Mom, and we're grilling inside

So no matter what time of year, you can always enjoy the flavor of a smoky, charred goodness

And we're going to start with vegetables today. Look what Jamie has got over here

One of my favorite foods in the world. Y'all, it's grilled artichokes with a bacon rosemary dip

First thing I want you to do is cut these in half, and you're going to take the choke out of the inside. Okay

Now, you've already cooked these. I have. And trimmed the prickly parts off the outside

You can go to foodnetwork.com and see how to prepare that artichoke to this stage, y'all

So here we go. Y'all, see when you get into the center of it, it's kind of hairy

It looks kind of fuzzy. It's the bottom. See right there, Mom? Scallop that out with your knife and pull out that

And the inside, there's some purple leaves. It's real pretty, but really not good to eat

So pull all that stuff out. I'm just going to put a little bit of spray on our grill that we're doing inside

Look at that, Jamie. I did it. Good job, Mom. Look, all the hairy little fuzz

Super. Only five more to go. Okay. While Mom's doing that, I love to grill and I love salads

so today we're going to combine those two things. I'm doing a grilled radicchio salad today. For our radicchio, y'all, I'm going to cut this the same way that Mom cut hers

and I'm going to leave just enough on the bottom here so you can see that my leaves don't fall apart

A little bit of olive oil, and this is going straight down on the grill. And I'm going to chop it up after it cooks

All right, so y'all, I have had to cut this two or three times

to get all those hair-like fibers out. You want to really take care to get that stuff out of there

If you eat that, you may never eat another artichoke. Okay, and Mom, we're going to have a real simple dressing for our radicchio salad today

I've got a white wine, white wine vinegar, and I'm going to use three tablespoons

Two. Three. And to my three tablespoons right here, y'all, this is the honey is going to be the sweetness in the salad dressing

Y'all know I love sweet. So I'm probably going to put a good tablespoon in here

Now I've got two tablespoons of olive oil that I'm going to add

And just give this a turn. Mama, can I help you with those artichokes

Two is better than one. Teamwork, Mom. Yes. Look at that

I did it in two scoops. Good one. Bet you can't do it in two scoops

These look great. Okay, there you go. All right, you want some orange zest? Yes, ma'am, I do

All right. Okay, Mom, I'm going to put a little bit of olive oil on these. I've got actually two jobs for you

I need the zest from one, and I need you to section the other one for me. Okay

I'm going to roll these ridiculous over. Well, son, I love you to pieces, and I'm so glad you're here in the kitchen with me today

I appreciate you having me. Now, Mom, I need a teaspoon of that orange zest

And if you would, Mom, let's section those out and kind of take a quarter and cut it into thirds

I'm going to take our lettuce off, Mom, and I'm not going to do this fine at all. I'm going to leave it pretty big and chunky

See, I'm just going to kind of do it in thirds. Oh, my gosh, Jamie

I'm going to take a little carrot. All right, now how much orange do you want? Look at this

Just a little bit more than that, Mom. Now I'm going to cut my bottoms out

Mm-hmm. I can't take her anywhere, y'all. That's good. So it kind of falls apart a little bit

What kept it together is now coming out. This orange is delicious

This is a big old navel orange, y'all, that I'm using. And the reason they call it a navel, you can see the little navel right there in the top of the orange

These are beautiful. Great job on the artichokes, Mom. Yes, they are beautiful

Okay, you think that's enough? This is good. Now, if you'll chop those walnuts up for me

Okay. And how many nuts do you have? About a cup. A little bit of salt and pepper in here

Uh-huh. How fine do you want your nuts, son? You don't have to chop them up too fine

Okay. So about like that? That was great. And you want to toss them in here

Yep. That looks very, very good, son. Mm-hmm. I'm going to taste this

Let me see. Ooh, that's so good. Is it? It's pretty good, huh

Mm mm mm mm Just gonna toss this real lightly Look how beautiful this is Mom

I love radicchio. Hey, Mom, let's clean this up a little bit

Okay. And put it in a nice bowl. Okay. We're gonna start our meal off like any civilized person would

Looks so, so good. With a little salad. This is perfect for summer

Mm-hmm. Or any time, you know, radicchio. You can find most any time

and you can put it on your grill inside the house, and it's so beautiful

And it's got so many different flavors in it. Yum. The sweetness of the orange and the radicchio

that earthy flavor, and then the crunch of the nuts. Perfect, son. Let's have a taste, Mom

Okay. Because our artichokes are getting ready. I'm going to get in there and get those nuts

Mmm. The salt with the oranges just... Bring it out, doesn't it

Awesome grilled salad, y'all. This is delicious. And it's only going to get better

When we come back, we're going to make a dip. We got a bacon rosemary dip coming up for our artichoke

Look how big a bite she takes. Look. Got a big mouth. Coming up, this dip takes our artichokes slam over the top

Mm-mm. Yummy, Jamie. Then we cheer on our grilled tuna. What you think

And later, we're even grilling up our dessert. The strawberries coming off the grill are so good, y'all

Oh, Jamie. Mm-hmm. Okay, y'all, we've got our beautiful artichokes. Now, we grilled them for about five minutes on each side

Now, all we need is a sauce, Mom, and I want you to help me. Okay. This is so simple

It's a cup of mayonnaise, and we're going to use a quarter of a cup, Mom, of that sour cream

I'm going to use about a tablespoon of fresh rosemary, and this is so easy to grow at the house

It's super simple and really versatile. It's great with chicken, and it's perfect in the sauce today

You know, in my rosemary, down here in Savannah, it lasts all winter long and just thrives, you know, in the spring and summer

So good. Oh, it is so good. I'm just going to chop this up a little bit

All right, there's your one cup of mayonnaise. And what do you say, son? A quarter of a cup of sour cream

Okay, that. and some bacon. Now, it calls for two pieces of bacon

but I'm here with my mama today, so we need four. So I'm going to put our bacon in here, y'all

and a little bit of these reserved... Salt and pepper? Do you have the salt and pepper yet

A little bit of salt and pepper, Mama. Mama calls that reserved drippings. I call it flavor

Give this a taste, Mama. Okay. Oh, my goodness. That is delicious, y'all

I know. Now, the inside of these artichokes, the very, very inside

We've cooked long enough that you can eat practically the whole thing. So you just take your teeth

And you're going to find your meat at the bottom quarter. So you kind of strip that off

A little bit of sauce. Yum. Now, if y'all want a special treat, come down to the bottom

You and I are thinking about the same thing at the same time. Going for the heart

I'm going for the heart. Cut that stem off. Now, artichoke heart, y'all, is the bottom section of the artichoke

and this is what you can buy. So good. Jard and... Mm-hmm

Mm. They're great on a salad. Mm. It's a lot of work to get to the artichoke heart

Certainly. But regardless, it's worth the trip. It's worth it, y'all. Mm-mm

Yummy, Jamie. Well, now I'm really hungry, Mom. I know. Well, I've got..

Let's move down. And we're making tuna steaks with a lemon pepper butter

It's a beautiful piece of... Now, Jamie's gonna oil that. And these tuna steaks are about a pound each

A little salt and pepper, a little olive oil. Now, I'm going to make like a compound butter

Yay! To put on top of this for when we get through

The compound butter is just going to be one stick of butter, really down to room temperature

A fourth of a teaspoon of garlic powder. A little black pepper

How much do you want, Mom? A little pinch? Yeah, that's good

So, look how soft that butter was, y'all. And we need two tablespoons of lemon zest and one tablespoon of lemon juice

Now, Mom, we got an extra lemon down here, so I'm going to cut it in half, y'all. This is so beautiful to do if you're working out on the grill

I'm just going to cut the two halves and dunk it right down in our sugar here, Mom

I'm going to put it on the grill, and this is going to caramelize. And it looks gorgeous. It's going to be a beautiful piece on our plate

But you squeeze that sugary lemon on top of this fish, and oh, my gosh

I love doing peaches and apricots, you know, that same way on the grill, y'all

It's a healthy way. Oops. We're grilling everything today. A healthy way to just have a little something sweet at the end of the meal

So I'm going to put these right down on the grill. Okay. Great. We're going to do a little grill bread too, Mom

Oh, yeah. Because we are going to serve this tuna on a piece of toasted bread

Of course we are. All right now what I gonna do son is just mix this up good And you can see it really gotten soft I going to stick this in our refrigerator

and give it a chance to kind of chill up a little bit more

so it won't melt so fast on our fish. All right. So let's put our fish on

and probably no more than two or three minutes per side, y'all

And we're going to flip it once. eat and enjoy. So you can see the piece of tuna

as it starts to change colors next to the grill. You don't want that tan color to get

anywhere near the middle of that fish. I'm ready to eat. I think I'm ready to flip it, son

I don't want any overcooked tuna. Bread smells so good. Doesn't it smell good

Look at this. Mm-mm-mm-mm-mm-mm-mm-mm-mm-mm-mm-mm-mm. It's gonna be delicious. Mm. Our lemons are, like, perfect

We've got our toast ready. Ooh, great time of day. Oh. Mm

Even though there's no rosemary in here, I'm just gonna borrow a little piece

because I just love the idea of a little something green on our plate

So pretty. I get that butter for you. All right. Okay. I mean, it maybe got a little cool sun, but not much

Mm-mm. What you think? We ain't messing around here today

I mean. We're grilling inside. We got butter. Caramelized lemons. Look at this

Do it. All right, now look here, y'all. You see how that tuna is still a beautiful pink color inside

That is, like, perfect. A little squeeze of lemon. Y'all fix this for dinner tonight

Go to the store. Is this not, like, fit for a king

This is awesome. I'm good. Oh, my goodness. The flavors are so simple, but yet so intense

And the little sweetness running through that lemon is exquisite. I'm serious about eating this, y'all. I'm sorry

Listen, don't go anywhere. Come back. Next, we add a sweet touch to our scones

That's awesome. And then we finish them with orange cream. Yes. All righty, y'all. We're in the kitchen today with Jamie

And we just had the most wonderful piece of tuna. Best. It was fabulous on that

I cleaned my plate the whole thing. I know he did. He ate every drop of it

Every bite. Really? But I'm fixing to make you a little something sweet

We're going to make some cream scones, son. Awesome. Simple, simple, simple

So what we're going to do is measure out our flour. Tell me what to do, Mom

Okay, if you'd measure out a half a cup of sugar and just put it here in my bowl

I'm going to measure out two and a half cups of all-purpose flour

Half a cup. Okey-doke. Measure out a third of a cup of cream, son

Don't put it in yet because we've got to cut in our butter and our cream cheese

Now to this, I'm going to add two teaspoons of bacon powder

Now what we want to do is just whisk all those dry ingredients together

And how about putting a little salt? I've got your salt in your chicken

Uh-huh. Bark, bark, bark. Isn't this cute, guys? Everybody needs a little saw container like this in their house

Half a teaspoon. Uh-uh. You shorted me. So, I know that I can't leave you with idle hands

Put me at work. So, I'm going to drop in the butter

I'm going to start cooking more tuna if you don't keep me busy. So we're using a half a cup of cold, chilled butter that I've got cut in little cubes

And we're going to cut this in along with our cream cheese

All right, so there's our half a cup of butter. Now I've got a three-ounce package of cream cheese

And I'm going to do the same thing with it. I'm going to cut it into cubes and slowly drop that in for you

So you just keep cutting, son. This is a way to keep him out of trouble

Oh my gosh, was Jamie a naughty boy when he was little? There was a period when I was in the first grade

now within, this was probably like in one summer, I got bit in the face by a dog I was running with a stick and knocked both of my front two teeth out I learned to ride a bike and got three stitches under my chin I slammed my foot in the door and like to took half of my foot off and I got poked in the eye with an umbrella That in about

three months. Oh, wait, wait, wait. Don't forget, you're coming home in the back of a police

car. I got picked up by the police for the first time when I was in the first grade. I

I was throwing firecrackers at cars. And the last car that I threw one at

was a marked police car. And as soon as the policeman walked up

he picked me right up by the back of my pants. He's like, son, where do you live

And remember, Mom, I was so upset, I got home, it was probably 1 o'clock in the afternoon. He got in my pajamas, he got in the bed

for the rest of the day. He didn't feel good. All right, Jamie, you have got that worked up so good

Now, if you'll continue to stir, I'm going to pour in your third of a cup of cream

All right, if you would ball that up, son. The whole thing

Yes. And you can see where it's nice and stuck together. I'm going to put just a little flour right here

and we're just going to pat this out to about a half an inch thick

Doesn't that look pretty? Pretty, pretty, pretty. All right, now let's brush the top of these with some cream

You going to stick something to it? Yes. You fixing to break out the bacon? No, not bacon, sugar

All right, we've got a little turbinado sugar right here, and that cream helps that sugar to stick

It looks awesome. Okay, now here, son. Take your biscuit cutter. Now just dip them in the flour, then into the dough

and then lay them on the baking sheet that's lined with the parchment paper

Perfect, son. I'm telling you what. Mmm! All right, so in the oven, 375, 12 minutes

These are beautiful, son. Now, we've got to have a little something-something to go with them

So how does grilled strawberries and orange cream sound, son? Sounds good. We'll see y'all back in just a second

Coming up, we build our grilled sweet treat. Those are so good, y'all

Driving home, honey. The grilled strawberries really don't take but, like, two seconds

So I'm going to get started kind of quick on our orange cream sauce that we're going to do, Mom

Jamie's adding two tablespoons and one teaspoon of brown sugar, along with one tablespoon of vanilla

And I'm going to add one cup of sour cream while Jamie gets one tablespoon of orange zest

Now, I've taken these wooden skewers, and I like to use the wood ones, but you're going to have to soak them for about 30 minutes in some water or they'll catch on fire

Mom, I'm going to do them right. Oh, you're not cutting them in two? Nope. I'm going to do them just right this way

Okay. Straight through there. We're going to put two on there. And, Mom, if you'll keep an eye on those, they won't take for two seconds now

I want you to flip them. Well, I'm going to do another skewer

And I think I might just try to spread a little of this wonderful soft butter on either side

And just stick those right there. All right. Well, I'm going back to the oven

Because I will be so mad with myself if I burn these scones

They got a little brown in spots. Oh, that's all right. Oh, and they're hot as a firecracker

Load them up. Oh. All right, let's see which one I want

These two got a little bit brown, but those will still be fine. Here you go, Mom

And a little extra. Here you go. You want a little bit of sauce

Yes. for my strawberries. There you go. Here. Here, I'll take this one

You take that one. All right. Now, um... Eat it with your fingers, Mama

Okay, I'm gonna have to put just a little butter on this

Oh, my gosh, and it's so hot, it's not gonna sit on it. Mmm

Mmm. Mm. The strawberries coming off the grill are so good, y'all

Oh, Jamie. Mm-hmm. Those are so good, y'all. I'm gonna dip my scone in a little of that orange cream

Mm-hmm. That sauce is so good. When you're able to do something for your company, right? Great

Time of day. Grill a salad or grill strawberries. Mm. It's a real surprise, and it's even more of a surprise when you taste how good it is

Mm. Mm-hmm. Yum, yum, yum. Thanks for having me. I had an awesome time

It's been fun. Loving best dishes from her kitchen to yours. Best dishes in life, y'all