Gourmet At Home

Gourmet today in our kitchen

And I'm in here with the perfect man for gourmet. I don't know about that. So today, Jamie and I are cooking up a gourmet meal

with a big old side of giggles. We're kick-starting the feast off with some feta-stuffed shrimp

How's that for gourmet? And then a gourmet surprise twist on our carrots are gratin'

Southern gourmet. And we're going to round out this gourmet meal, y'all

with our five-star filet mignon stuffed with mushrooms and onions and then topped with my homemade Bernays sauce

It's all gourmet all day today. Well, listen, son, today we're going to do some feta stuffed shrimp. Correct

And I've got some beautiful shrimp here. They're 10-15s. So these are almost like little langoustinas

Did I say that right? Who have you been hanging around? People

That's a pretty gourmet word. Well, langostinas is like a teeny lobster

That is a honker. These smell good and fresh. Well, I'm going to chop up some herbs

All I'm going to do, son, is just butterfly them. They have been washed and cleaned, and I'm just going to take our paring knife so I can go in there and open them up

because we are going to stuff the pups. So is Jack getting excited

He's doing good. You know, he starts a new school next year. He's excited. Yeah. It's amazing how quickly your babies grow, isn't it, Jane

You have no idea how fast time goes until there's a little person at the house with you that you see every single day

I was over at y'all's house the other day. I can't believe it's been almost five years

Crazy, isn't it, son? Yeah, crazy. I was over at y'all's house the other day

and as I was walking out the front door, there was markings on the back door

where y'all been keeping up with Jack's height. My gosh, son, he's grown that much since he turned four

This has been the fact, we do it every six months, and this is the largest growth in six months

was from four to four and a half. Jack got to be tall. His daddy's 6'4"

His uncles are 6'7". They're all giants. In fact, that's what we call them, the giants

Yeah, Mama says, what are the giants doing this weekend? And I know you're talking about my wife's family here

You want to see a picture of Jack with his teeth out? I want to see a picture of Jack. I like that

That's my boy. Y'all, he is so cute. And anybody out there that's a grandmother will know exactly what I'm talking about

Tell everybody what we're doing. Well, this is what's going in our stuffing, Mom. We've got two tablespoons of parsley that we're going to do

Two tablespoons of roasted red pepper. We're just taking these right out of the jar

We've got a teaspoon of garlic. And to this, I'm going to add a little lemon zest

And we've also got a tablespoon of the lemon juice that I'm going to squeeze in here. Okie doke

To this, we're going to add a half a cup of panko, y'all. Okie doke

Right in there. Is that a cheese? A quarter of a cup, but I've got to get a little bit of butter in here

I'm going to put four tablespoons of butter in here. I'm just going to eyeball it

How much? One, two, three, four. Actually, I need the back. Two, three

Don't worry. We're going to put the rest of that on the top. Use our measurer right here

Okey-dokey. Fourth of a cup. And if you want to, you can separate that egg for me

We're going to put one egg yolk in. Okey-doke. This is going to be so good

Cook down on these, what do you call them? Langoustinesses. Langoustinesses. All right, there's your yolk, son

All right. This looks good. Smells good, doesn't it? Mm-hmm. We're just going to put them right in here, Mama

Jamie, this is a nice stuffing. Mm-hmm. It's kind of firm and not too loosey-juicy

Mm-hmm. Yum, and that garlic smells so good. Mm-hmm. We're going to pour a little white wine over this

Okay. Then add a little bit more butter. Okay. And we're going to cook it at 350 for about 20 minutes

Okay. I think the key is making sure that you get big enough shrimp, don't you think, Mom

Oh, without a doubt. If you try to do this with like 25

26, 30 or. You'll never get it. But this is wonderful. Makes a fabulous appetizer

And you can do these up ahead, y'all, which makes it even better

Looks delicious, Jamie. All right, Mom. Now. Okay. Let me wash my hands

We're going to put a third of a cup of wine right on top of these

Okay. And the rest of this butter? Yes, ma'am. Three tablespoons. Three tablespoons

Who counts butter? That the craziest thing I ever heard of Well I count it in tablespoons You count it in sticks Actually I count it in pounds son

This wine will give it a nice little flavor. Yes. It's going to brown up so nice

Gourmet schmourmet. I hear you, sister. Butter makes it better. Into the oven, 350 for 20 minutes

Okay, y'all, what are we going to make now? Carrots, y'all. Carrots all grotten

All grotten carrots. My favorite vegetable. I'm gonna put a couple of tablespoons of butter into our pan

I'm gonna start chopping up this. I've got a couple of green onions. I'm gonna dice those up

and you're gonna wind up with about four cups of sliced carrots

Yes, ma'am. Easy, easy, easy. It's easy for me to say. I think we might need a little bit more butter

Oh, sure. Now, all you're gonna do is cook these down for five or six minutes

until they get soft. These are super easy. And I gotta confess, when I do these for Jack

I just, a little bit of brown sugar. Makes them so sticky and sweet

When we come back, we're gonna have like, a gourmet filet mignon

Five star. Five star. Coming up next, first course up, a fatter stuffed shrimp

Delicious, son. And then, how are we gonna make these carrots gourmet, y'all

Why no? Grab a bag of chips, y'all. And it's time to start grilling up our far stuff for Le Mignon today

Very fancy. Very up and dry. Hey, y'all

Welcome back. Today is gourmet at home. Obviously. What kind of gourmet

Southern gourmet. Jamie and I have some beautiful stuffed shrimp. They're stuffed with panko breadcrumbs and roasted red pepper and parsley and a little lemon zest

Got some white wine on there. And white wine and feta cheese

Over break, y'all. I looked at Jamie and I said, son, you have that same crease that I have right here

Mine is from... Don't say it. Working with the children and starting a restaurant

And mine is from working with my mother and starting a restaurant. And dealing with people in..

You know, are you nuts? Do I have to deal with you again? That's where that line comes from

And I asked Jamie... It's the family business line. Yeah, where most people have money lines and life lines

we got family business lines. So you had to come in and face me every day

But it's not so bad now, y'all. It wasn't so bad then either

He was just young. It was worse. I'll squeeze a little bit of extra lemon juice on here

Mm-hmm. This is good. Delicious, son. If you have trouble keeping up, y'all can always look it up online

You French chefs eat your heart out. Because we got it going on

Oh, they all. Trust me. Well, come on down, son. We had four cups of carrots cooked off in a little butter with some parsley

And now Jamie's going to toss a couple of tablespoons of flour in here

Just going to thicken it up a little bit. Yeah, and I'm just going to cook that around in there

I'm going to turn this back up. I'm going to chop a little parsley in here, y'all, because it is gourmet

It's all gourmet all day today. All right, we're going to add a cup of milk, and this is going to make like a roux

And we're going to add a cup of our Colby Jack. Colby and Monterey Jack, y'all

I'm gonna get over here, and I'm gonna take what's gonna take this from ordinary to extraordinary gourmet

and crush up these potatoes. What do my carrots need? What is the one ingredient I can put on my carrots

They're just... I'm so tired of the ordinary carrot. Let's go bigger

Let's be gourmands. Oh, I know. Grab a bag of chips, y'all

We'll get some Monterey Jack cheese. We're going to put it in a casserole dish

You know what, son? We're using fresh carrots. That counts for something

We got parsley in here. That's all you really need. I mean, look at that parsley. And Jamie, that's just a few cups of chips, son

I'm going to spray this pan. Yeah, you spray it. All right, there you go, son

All right, sonny boy, do it to it. You got the chips ready, Mama

I sure do, Sunday boy. Looks delicious. Almost perfect. Almost

There you go. Now it is. Yee-haw, Mama. Oh, my goodness. You know if you can make fun of yourself what the use in living What Oh I laughing with us not at us Okay y I gonna put this fine delectable dish in the oven at 350 degrees for 30 minutes

Which is, everybody knows, the appropriate cooking time for a potato chip. All right, Jamie, now it's time to get started on our stuffing for our filet mignon

And the first thing we're going to do is start with some onions and some fresh rosemary

Okay. We need... All of that butter. We need four bags of cotton candy

How much onion do we need? We just need one medium-sized onion model

Okie doke. And a tablespoon of rosemary. Did you get this from the yard

Yes, I did, as a matter of fact. It looks like... You know, rosemary is so easy to grow

I planted some tomatoes and basils last week. Oh, you did? Yeah. Looked for a mozzarella tree and couldn't find one

He couldn't find a mozzarella tree. In goes the onions. And then the rosemary

And we're just going to let this all kind of saute together

Y'all don't go anywhere when we come back. We're going to finish this stuffing because we're having five stuff

filet mignon today. Very fancy, very uppercut. Coming up next, Jamie shows us the easy way

to skin a mushroom. This is the gourmand in me, y'all. And then we're gonna get these filets

a-sizzling delicious. It's gourmet day here today, y'all

In Mama's kitchen. And I love this baby. Y'all see those steaks down there

Yes. We're doing filet mignons today. I love it. The easiest, tenderest steak that there is

Now, Mom and I prefer bone-in. Let's say that. Having said that. Because the bone is where our flavor comes from

Right. But what we're going to do with these, this is the perfect. See how big it is? We're going to stuff it

So I've got some portabellas. Now, what I'm going to do, because this is the gourmand in me, y'all

I'm taking the stem and these gills out of here. That's the gourmand in you

That's the gourmand. I love it. We were riding along in the car, me and Jack and Donna, my buddy Donna

And I said something, and Jack said, Kenny, that is not appropriate

Turned around and looked at him. I said, why did I say Jack

It was not appropriate. He said, you said hate, Guinea. Yep. Hate's inappropriate

Well, I was saying, gosh, I hate that we got to go so late for this

He catches me on every word. Yep. Hate is inappropriate. Stupid is inappropriate

Oh, my God. I can hardly say a word to the boy. Hate is an off-limit word in our house

Well, I hate that because I say it a lot. I do, too. And I don't ever say I hate anybody

I just say what? Oh, no, I don't hate people. I'd hate to miss this steak

and Jack says, Dad. Yes. See, that's what I was... Whoa! These onions are so gourmet

they want to jump out of the pot. I think the onions are ready for some mushrooms

I think so, too. I'm trying to mash them. We've got our onion chow that we've cooked down

with a little bit of butter, and we've got our rosemary. I'm just gonna..

I'm trying to do this pretty quick. Are you gonna put those guts in there, or are you..

I'm gonna save them for you. I can almost eat a portobello, y'all, in place of meat, believe it or not

because it cuts and chews almost like a meat. It just takes the time to cook them

You got to be careful. Okay, Mom. Okay. If you want to, Mama, in doing this

you can go ahead and make the cuts for the pockets in our steak. Okay. All right, so I'm going to cut a pocket

being careful not to cut it all the way through to the other side

You know, about three inches by maybe an inch and a half. Mama, I gotta put my wine in here

Do you smell that? Half a cup. Now, I'm dusting this with salt and pepper

And I need some salt and pepper on my mushrooms, too. Okay. Okie doke

Okay, let's get these stuffed. Okay. All right, Mama. It's gonna be hot, though

It is gonna be hot. But you know what, Jamie? It's gonna kind of..

help that meat cook along a little bit. Mm-hmm. I'm not going to be able to get a whole bunch in here

No, we're not. But you know what? There's no reason why we can't serve some of this alongside

Oh, yeah. It'll be delicious. Okay, let's get those two-paste. Okay. How about this, son

Perfect. Yeah. We just gonna have to be careful when we turning it Mm So put some oil on this steak and we get it out on the grill Does that suit you Yes because we don want it to stick And I tell you I think I going to spray our grill as well

Okay, because I don't want them sticking that bad. And, Jamie, if you can, son, let's cook them on the back

Okay. Oh, wow. Oh, kabow. Ooh, looks delicious

These are gonna cook for five or six minutes on each side. I'm gonna fix something that I have never cooked before on the show

and it's absolutely one of my favorite sauces. I'm gonna make a Bernays sauce to go with these wonderful five-star stuffed filet mignons

Sounds awesome. So don't go anywhere first ever. Coming up next, one taste of this food, and y'all are going to be saying gourmet, that is

I'm going to attempt to make a Bernays' sauce, and I'll tell you what, I hadn't done it in a while, son, so we'll see what we got

Well, let's see. A garlic, please, and a shallot, and please mince them up real good

Yeah, the whole thing. All right. Now in our pan, I'm going to add a couple of tablespoons of a champagne vinegar

I'm going to add about a fourth of a cup of wine. And we're going to let this reduce down

We're going to cook our garlic and our shallot in here. While you're doing that, son, I'm going to separate our eggs

Now, to me, the tarragon is so good

and that definitely defines a Bernays' sauce. Now, Jamie's just chopping up about a fourth of a tablespoon of tarragon

Now, I'm going to sit our bowl up here and let it start getting hot

I'm going to get our butter ready. Okay. Room temperature butter, y'all

And I'm gonna transfer this to our bowl. All right, so, son

Ready? I'm ready. Whisk, whisk, son. Just slowly add your butter. And just squeeze it through your hands

I wish I had an apron on. Okay, well, hold on. All right, dip your head down

Oh, my gosh, it won't go around your big old head. And all this is going to need now, son, is a little salt

Now what I need to do... I love my apron. You love your apron

Now, son, I want to temper our yolks. And if you would just add a little bit of that warm mixture to my eggs, please

Moe, moe, moe. Okay, we should be safe. Move that bowl to your hot boiling water

and let's finish beating it off. I'm so glad that we don't make this once every eight years

Perfect, son. Take it off. My pleasure. Take it off. Look at this beautiful Bernays sauce, y'all

Look. Let's pull our steaks up. What do you think? Take them off, honey

I'm so ready. And I'm gonna squirt just a little lemon juice in it

I'm gonna put our steaks on top of some of our leftovers. Dig in

Oh, my steak is perfect. Those carrots are delicious. And I want to make sure I get some of that wonderful tarragon

Mm. Bernays sauce. Hate to cut it. Oh, I so wish y'all were here

Jamie, now taste the Bernays and tell me what you think, son. Mmm

Mmm. Mmm. Mmm. Look at that perfect bite. Whoa. Mmm. This is awesome

Isn't it awesome? So good. I have laughed so today my belly's kind of sore

Mmm. I love you, son, and everybody out there. Best dishes in love

I love you too, Mom. From our kitchen to y'all's. Guamé, that is