Grilled to Perfection

Hey, y'all. Today's show is all about grilling

My son, Bobby, is out here in the smokehouse today, and he's going to teach me one of his favorite recipes

fish fajitas topped with a spicy salsa verde. Say it again. Salsa verde

That's perfect. Then it's Bobby's grilled rosemary lamb chops. Is there a reason why these come with a little handle on them right now

We're mixing up a portobello and asparagus salad that is truly divine

And we're even grilling dessert today. It's sweet mango melbillon. Give me that one

That one's perfect. I'm happy to be here today with you, Mama, because we're doing two things that I really, really like. Yeah

You know I love fish. I know you're a big fish eater. And I love to grill

And you love to grill. And it's beautiful out there. It's that manly thing. You know, the fire and the..

Maybe an ice cold Coca-Cola. Yes. Well, put me to work. Tell me what you want me to do

This recipe is fish fajitas. And we're going to use the flour tortillas

Exactly. And you already mentioned the tomatillas. We got these. These are..

It's a neat, neat little thing. It almost tastes like a fried green tomato when you pull them off the grill

I've just put them on there long enough to score them, give them a little bit of color. They have a real smoky flavor because, I tell you what, I snuck one a few minutes ago

They're great. And these taste real, real smoky. And they come in almost like a parchment paper, y'all

And you just peel that paper away. That's how beautiful. And this is where the verde comes in

We're making a salsa verde for these fish tortillas. Okay. So if you can get started with this, none of these ingredients are strange to a salsa

You're going to be using a little bit of salt, a little bit of sugar, a little bit of pepper

You're going to have cilantro. You're going to have jalapeno peppers. And, of course, you're going to have the timatillas

And a little bit of onion. Okay, I'm putting a little salt in. I'm just going to chop your onions, and then I'm going to put the fish in. Okay

So there's this little fresh ground pepper. I hid our cilantro under here

Saw that? Because it was blowing away on me. So I'm just going to grab that every bit of that cilantro, Bobby

All of it. Go ahead and put it in there. Okay. Because we like that flavor in our sauce

Your onions are chopped. The grill is on and ready. And what I'm going to do, y'all, to get the grill started is I'm going to just dip this towel very, very lightly into some oil

I don't want to saturate it because I don't want a big fire here. But I'm going to make sure that my grill isn't sticky when I put the fish on because the worst thing that you can do with fish is have it stick all over the grill

Now, I'm adding a tablespoon of lime juice, son. And this is a seeded jalapeno pepper that you've got. Right

And I'm going to put the whole amount in. It is, and it's going to give it that good jalapeno flavor

but it's not going to be so hot because you know where the heat is. Yeah, we've seeded it, and we've taken the vein out of it

And I'm going to cut this fish into, if you see, I've got about inch-thick strips here on this fish

This is perfect for a fajita size. And you want me to put this whole onion in here

I do, every bit of it. That's about a half of a white onion there. Okay. And I'm going to lightly season this fish with a little bit of sea salt

and a little bit of pepper, and that's really going to be it. I might squeeze a little bit of lime on it

I'm telling you, you eat so much fish. I just really like it. It really appeals to me

All right, son, how about those avocados? Avocados? No, what we're going to do with the avocados is we're going to peel them

and we're going to just cut them into chunks. It's not going to go into the salsa. We're just going to use chunks of avocado right on top of the fish

All right, so you want me to just pulse it, get that sucker started. You want this kind of pureed or just chopped

Make it kind of chunky like a salsa, you know. Kind of chunky. Okay. Oh, look how beautiful that looks

Oh, that cilantro. You know, cilantro is one of those herbs that had to grow on me

Excuse me. You know what? Me too. The only time I really care for it is in a salsa because it's just got one of those

it's a really distinct flavor that you either like it or you don't like it. Or you don't like it

All right, now I'm going to just go ahead and slice our avocado

Can I use a little bit of your lime? Yes, I'm going to need some more, too, because..

I'm just going to put just a little bit on the fish here. Now, this is just for, like, garnish to go on top of our... Exactly

You're going to get it out of that peel, and you're going to cut it into little cubes, and we're just going to drop it right on top of our tortillas as sort of a finishing touch

Hand me that spoon out of your tomatoes down there, please. Right there

Yeah. All right, you asked me about the consistency of the salsa, you're not finished

You realize that, right? Oh, no. The tomatillas are going in there. Oh, okay. So that's going to give us a little liquid, and it's going to add a little bit more consistency to your salsa

I'm going to go ahead and put the fish on, okay? Okie doke. Well, I'm just going to get these avocados ready

Oh, I love avocados. I do, too. All right every one of these son Yes ma all of them So this is going to be a nice tart salsa It is You know how most of your salsas are just I mean they tomato based

Yeah. Most of your salsas are just like red. And this is going to be green. And this is going to have a really nice green color to it

You know what? And a little bit different flavor, too. Yeah. I think that you can buy this in the grocery store

You know, already made up But how nice is this That we're making it from scratch

You don't have to buy that With little or no problem Oh look, look Bobby

Oh yeah, that's perfect Oh yeah That's perfect Look at that The sauce is ready

Taste it, give it a little bit of a Okay, because I may need to add some more salt to it

Is it good? Ooh. Nice. Bobby. I know. It's like all the difference in the world, you know, in a homemade versus a..

No question. The fish is on the grill. That's only going to take a few minutes, maybe four to five minutes for these strips of fish

Okay. The sauce is ready. Check this out, Mom. I'm going to take the turkey shell, come up on the top rack just to get them warm. Great

I got the fish going. It all looks really, really good. I'm going to keep a good eye on it

That fish looks fabulous. Just a couple of minutes on that. When we come back, we're going to have fish fajitas

and we're going to have grilled rosemary lamb chops. Coming up, succulent grilled rosemary lamb chops

Look at that. Oh, they look fabulous. They're beautiful. And later, it's a portobello and asparagus salad

and then grilled peach melvis for dessert. It worked. Bobby's finishing up the fish on the grill

He's putting together fish fajitas. And I got us some plates ready, Bobby

I cannot hardly wait to taste. All right, and this salsa verde just looks delicious

Say it again. Say it again. Salsa verde. That's perfect. I probably didn't say it right

But you know what? I know how to eat it. Everything you say is right

Look at that. Looks beautiful. The shells are nice and warm. Yeah, you don't want to overheat those, y'all

because they'll get crisp on you and you can't fold them. Put one together

You want to? I am so wanting to. Here's our shell. All right, there's your plate and there's my plate

How do you want to start? I don't know. You know, I think I'll start with a piece of fish

Actually, I think I'll start with two pieces of fish. You think so? And, you know, you can kind of put anything you want to on this, Bobby

Couldn't you? We could put lettuce, you know, almost like a taco. Some shredded lettuce would be good

Lettuce and cheese or avocado. Oh. Would you pass me the sour cream, please, Bobby

And we've got some extra cilantro there. Break up this avocado and put it on there

Go ahead. All right. Sour cream. Bobby. A little extra cilantro or did you already get it

No, I think there's enough in there. Look at this. Look, y'all

Mmm. Bobby. I know. Mmm. Tell me if you want to, but I know

Oh, look. That's how I like my food, messy. Bobby, this is delicious. Mm-hmm

Just delicious. Went all the way to Colorado to get that fish recipe

I think Jack would love those. Let's do something else that we picked up while we were in Colorado, too

We're going to do a grilled rosemary lamb chops. So I'm going to go ahead and clean the grill off

Okay. And let you get started on seasoning the lamb chops, okay? Okey-doke

Love lamb chops. I'm going to just make us a marinade. And my marinade is going to be some fresh rosemary

I got about two pounds of lamb chops. So I'm going to use about a tablespoon of rosemary

You know, rosemary is very, very potent. So I'm just going to mince this up

And now what are you doing, Bobby? What are you making? I'm putting together your portobello and asparagus salad

Okay. I'm just prepping the asparagus. We're going to be making that next. So you're just prepping

It's going to go perfectly with the lamb chops. Oh, it'll be delicious. And I know that you don't like this cut

I know you like it popped off. That's what you always taught us. So I'm snapping your asparagus. I like it just kind of snapped off

And these are a couple more of my favorite things. I love asparagus. I love portabella. Love cooking with this stuff

I love portabellas too, son. Now, save those stems, Bobby, because when you're making stock, you can throw those in

and they'll really, you know, jazz up your stock. Okay. Otherwise, I'm just going to leave the portabellas flat like this, and I'm going to put them on the grill exactly like this

So for your salad, we got the portabellas. I'm going to save the stems. The asparagus is prepped and ready to go

And I'm just going to take a bunch of these little tomatoes and slice them in half

All right, so there's my tablespoon of rosemary. And then I going to mince up about two teaspoons of fresh garlic So there we go

Mmm. Garlic's nice and minced. And then I'm going to just eyeball, you know, a couple of tablespoons of olive oil

Just enough to get around all those chops. Well, maybe three tablespoons of olive oil

Now, I'm just going to season our lamb chops with just a little salt and pepper

And I'm going to let these marinate, y'all, for about two hours

or you can marinate them up to overnight, I think. Aren't these beautiful, Bobby

They are. They're perfect. All right, so, y'all, we got our lamb chops ready

I'm just going to drop them in the bag. And I'm using a freezer

A freezer weight, Bobby. So they're real, real strong. Yep, and you can put that in the fridge

And, you know, like you said, for two hours, or you could let it stay there overnight. Overnight

And it just so happens. Yeah, but we've got some marinated. I've got some that have been marinated all night long

Look at that. So those suckers are ready. Oh, my goodness, yes. Look at that

You want to just rub them. You know, when you get them in your bag, just rub all that marinade into them

Gosh. Those are going to be good tomorrow. Looks fabulous. Well, Bobby, these are ready to go on the grill, son

All right. And I'm just going to pour them back out on the platter that I seasoned them on

And I'm going to take these over to the grill. So how long do you think we would cook those for, Bobby

if we wanted a medium. A chop, that's, I'd say, four or five minutes, probably, per side

Per side. Okay, well, let's get... Over a medium type eat. Okay. Well, let's get these on the grill, son

And when we come back, we'll finish up our salad. Mmm. Perfect

Ooh, that fire's a little hot. We'll see y'all back in a second

Up next, a fabulous portobello and asparagus salad that is out of this world

Dig in, son. and later grilled mango melba. You couldn't ask for a better dessert

Now, I went ahead and put our portabellas, or Bobby went ahead and put our portabellas on the grill over break

because they take longer than, like, our little pencil asparagus. So look at these beautiful mushrooms, would you

Look at all that juice. Our lamb chops look fabulous. They're perfect

They are. They're perfect. We're just going to throw our asparagus and our tomatoes right up here on this little extra grate

just so they won't fall through. Bobby, just put the tomatoes back there, son

All right. Look-a there. Is that not, like, beautiful colors? Why don't we just shut the grill, Bobby

Okay. Let those heat up. And if you would, just be cutting our portabellas like into strips

And we're going to do something a little different. Now, the recipe in my magazine just calls for the portabellas, the asparagus, and the tomatoes

But because we need a starch, well, maybe we don't need it, but we want it

We want it. We want a starch to go along with those lamb chops

We're going to toss this in pasta. So that'll give us our starch and our vegetable all in one dish

Now, while Bobby's doing that, I'm going to come around here and I'm going to make us a little seasoning to go on to our pasta and our vegetables, Bobby

And I'm going to start with one teaspoon of salt, two teaspoons of dried oregano, one and a half teaspoons of dried parsley

a teaspoon and a half of onion powder, one and a half teaspoons of garlic powder

and then last, a little fresh ground black pepper. And you can just do this to taste

How are those vegetables doing, Bobby? Vegetables look good. They really don't need that long

No. Okay, here we are, Mom. The asparagus and tomatoes are ready. These look beautiful, Bobby

And the chops are perfect. All right, we've got our pasta. Now, you can use any type of pasta that you want

I'm just going to use a penne. And look at these portabellas

Mmm. Ooh, Bobby. Just going to lift off our asparagus. And I'm just going to cut this

Ooh, in the bowl, that goes. Ooh, ooh, ooh. Warm warm warm OK Let see if this has cooled off No it still a little warm so I just going to take those and

roll those tomatoes right off our rack. Okie doke, this salad is

almost together, Bobby. Look at that. Oh, they look fabulous. They're beautiful

Gosh, I mean, Bobby, we have got a meal. Fit for a king put together here

That salad's gorgeous, too. Isn't that gorgeous? Now, I think just some fresh lemon juice is in order

And now our dry seasoning. I'm just going to sprinkle our seasoning on here, Bobby

All right. I'm going to get your chops ready. Look at this. Pass me that olive oil, son

Even though we had a little... Yes, I just want to drizzle just a little bit

Chops look perfect. They do. Is there a reason why these come with a little handle on them

Yeah, so you can pick them up and gnaw them. Is that a perfect medium or what

Bobby, give me that one. That one's perfect. That's my chop. Okay

Oh, man, they're perfect. Perfect. Look at that, y'all. Perfect medium

Beautiful. Dig in, son. Mmm. Portobello, like you said, portobello is... I like it because it's almost like the consistency of a..

It's almost like a chop. Yeah, I mean, it's like a piece of meat

Is it good? Do you like it? Mm-hmm. Does that need some more olive oil or anything

That's a great salad. Does it need more lemon juice? Doesn't need anything but for you to eat it

Just needs lips. Mmm. That's wonderful. Coming up, how does a grilled mango Melba sound, y'all

Ooh, I can't wait. Hey, y'all, welcome back. You know, I can't leave you today without a sweet ending

We have got some wonderful fresh mangoes on the grill, and I think I'd like just a little sugar sprinkled on them

and this is going to help kind of caramelize them, too. And you brushed them with butter, didn't you

I did. In fact, I got a stick of butter back here melting in case we need a little bit more

Good. Now, when you flip those over, you can just sprinkle them with a little bit more sugar

But in the meantime, while those are cooking, I'm going to come on over here and show you how I prep these mangoes

I'm just going to take a potato peeler. Oh, good, Bob. You're going to help me

Yeah. I'm going to show the folks that anybody can do it. And I have us a wonderful raspberry coolie-like that I've made

How are those mangoes coming, Bobby? They look good. I just turned them. I think those are ready to come up, son, don't you

I think so. Ooh, that one's real soft, isn't it? Yeah, that one's perfect

Yeah. That's the good one. Yeah, you might want to, those look kind of hard

You can leave those on. Let me go just a second more. Because this is enough to go ahead and put our dessert together

All right. The soft one's for me. The hard one's for Poppy

What? Don't forget I still got some more back here. I didn't say anything, son

All right. Scoop of ice cream. On top of our mangoes. How does that look

That looks good. I didn't know that was coming. You didn't? I did. Now I'm going to put a little of our raspberry puree on that

A little fresh mint. And how about a few fresh raspberries to drop on top of that

You couldn't ask. Well, I better dessert now, son, than that. Nothing to it

Looks beautiful. Thank you. Ooh, I can't wait. Are yours nice and soft

Mango is so good. Because I tried to give you the soft ones. Negative. I heard what you were doing

Mmm. The smoky taste with the ice cream is exceptional. It's a nice mix

Mmm. And we did it all on the grill. Did it all on the grill

I had a blast, thanks. I did, too. Thank you. Mm-hmm. And I learned something

My son loves mangoes. I'll see you next time. Love and best dishes

From our grill to yours. Mm