Hangin' Out

Hey, y'all, I'm in here in the kitchen today with Bobby just hanging out

And we're putting a tasty Dean twist on some classic dishes. First, we're frying up some scrumptious pickled okra with a creamy chipotle dipping sauce

So pretty. And it tastes even prettier. Then coleslaw gets a sweet and tangy kick

Oh, my gosh. That's so good, y'all. Lemony coleslaw with raisins. And later, it's Bobby's version of burgers and fries

Oh, my God. A turkey black bean burger and thick cut like steak size fries

Sprinkled with Cajun seasoning. And you can't have a burger and fries without a milkshake

It's the best you have ever put in your mouth. We are going to be just cooking up some great little appetizers, aren't we, Bobby

And having fun. Just hanging out. We've got some pickled okra, y'all, that we're going to deep fry

and we're serving them with a creamy chipotle dip. You know, we just love our fried okra

but we usually fry fresh okra. Right. But today we are going to fry some pickled

and I'm going to start... I love pickled okra. I do too, Bobby. They're so good

Well, I'm going to start by using a fry mix, and you can go on foodnetwork.com

for the formula that I'm using, and you're going to make a chipotle sauce..

That's right. for us to dip our fried oak green, right, son? That's right. I'm going to mix a cup and a quarter of our fry mix, Bobby

And I've got a deep fryer heating up on 350, y'all. And I'm going to measure out a cup of beer

You can use any kind of beer you like. And you go ahead and do what you do. Okay

I'm going to watch and see what you do with the leftovers of that beer is what I'm going to do, watching what you do

All right, now I'm just going to mix my beer. It's not quite cold. so I won't have it

Well, let's start the creamy chipotle sauce. Okay. I'm going to use an 8-ounce package of cream cheese

and, you know, cream cheese is really hard, so you'll want to let that sit out and sort of soften

before you begin to do this so you don't have a really clumpy mess. So 8 ounces of cream cheese, 2 tablespoons of mayo

I really like for my beer batter to sit on the counter for a few hours

because that yeast from the beer has a chance to interact with the flour, and it'll get thicker and just make your things really fluffy. Mm-hmm

In this canned chipotle, I'm going to use one pepper out of here, and just whatever clings

to it is going to go in. And I'm going to juice two lines

And that's it. There's really not much else to it. All right. Because I don't have time for this to sit, I'm going to add just a wee bit more fry mix

to just thicken it up a little bit. All right, I'm going to go ahead and get this started

Shouldn't take long. And we have drained our okra. That's going to be good, Bobby

That was pretty easy. So what all do you have in there, son? Canned chipotle peppers

And I used one pepper in just everything that was clinging to it when I pulled it out of the can

Oh, my gosh. Because that stuff's pretty kind of smoky. And, you know, you can always, what you've always taught me is that you can always add some more, but you can never take it out

So if it's not smoky enough, we can add another pepper. All right. So I'm just going to drop my okra down into my back

That's got a little heat to it, Bobby, once it settles on the back of your tongue

Very, very good. Very good. I'm going to bowl this up a little bit

Okay. And I'm just going to get my okra covered. Now, if you want to use fresh okra, you certainly can

You don't have to use pickled. All right, there's that. Look how fast and how easy that was

Yes, I love it. Ooh, getting to frying. And we're probably looking at two to three minutes fry time

All right, and now while Mama's doing that, I'm going to make a really easy coleslaw

This is so simple that I'm going to be starting out with a bag of coleslaw. Okay, well, this is one bag of the shredded cabbage for the coleslaw mix

Okay, and to this, I'm going to add about a half cup of mayo. And I see that you've got some golden raisins, y'all. Right

And I love what those raisins do to coleslaw. they just give it a little bit of a sweet bite

And plus they're pretty. You know, people aren't expecting them. Yeah, they're pretty. A little something extra. I'm going to dice up some scallions

Just kind of chop them kind of fine. These look yummy, Bobby. The scallions, I'm going for about a half a cup of those as well

I love the way these are looking, Bobby. These are going to be so, so good

And about a half cup probably of these raisins too. Yeah. And last but not least

a little salt and pepper to taste, and this might end up being a half a teaspoon

Bobby, I think this is beautiful, and you can hear the sound of it

It's kind of stopped sizzling, so I'm going to just gently pull this out and let it drain

I think you need for me to zest your lemon don you If you don mind that would be great Aren you want me to zest the whole lemon Bobby Please now that I got my hands kind of dirty And we let this cool for a minute because that going to be hotter than we can imagine The first floor Yeah Yeah

We're going to zest the lemon and we're going to use all that zest and then we're going to squeeze the juice

from it right into this coleslaw and mix it up. All right, Bobby Lou

I've got your zest. please cut in half and let's use it let's use that whole lemon oh boy this is gonna be tart

it's gonna be very lemony now this is gonna get a little bit more mayonnaise-y as it sits y'all because we did go ahead and salt

it and that salt's gonna pull the water out of the cabbage i love a good coleslaw immediately

makes me think of hot dogs, because when we were growing up, I was going to suck. you would make the best coleslaw, and we would have slaw dogs. Uh-huh

Oh, my gosh, and chili dogs. I love me a slaw dog, y'all. And in fact, you and I are going to be doing really nice turkey burger

that I think you're going to like, and this is going to make it all that much better. Well, I'm going to load our okra up, Bobby, on our platter

Look how delicious this does look. I sure do want to try it. Mm-mm-mm

Now, I'm just going to garnish our okra with some chopped green onions

But first, I've got to try that coleslaw. Probably put a little bit of that coleslaw on my burger

Well, I got you a fork, but I don't reckon you need it

Oh, my gosh. That's so good, y'all. Is it good? Mm-hmm. Real lemony

Mm. Isn't that yummy? Mm-hmm. All right. It would never hurt anything. Well, this is our little appetizer, Bobby

Mm-hmm. So. So simple and so quick. Looks so pretty. Mm. Oh, man

And it tastes even prettier. Oh, man. That's great. That is great

Isn't that great? Stick around for the turkey burger. You're going to love it. Coming up next, we're cooking up a sinfully good combo

Guilty turkey black bean burgers served with thick cut cheater fries. And finally, a divine chocolate malted milkshake

It tastes just like a liquid malted milk ball. All right, welcome back, y'all

I promised you a delicious lean turkey black bean burger with corny salsa

and that's what we're going to make right now. So if you will, Mom, we've got one can of black beans open right here and drained

If you'd give me about half of them. Okay, Dad. And I'm going to mash these beans up because I'm going to incorporate them with my ground turkey

Okay, what are we going to do with the rest of them, son? We are going to make a delicious corny salsa

See, you've got two tomatoes already cut. We've got four total, so if you'll cut all these tomatoes

And the whole onion, son, you want me to? Yes, that whole red onion is going to be a beautiful salsa

And now what makes this salsa corny is you see that one cup of corn over there

And what's going to make it spicy is the little bit of jalapenos right off to the side. I got my black beans mashed up pretty well there

I'm going to go ahead and add a pound and a quarter of turkey, fresh ground turkey, to that

And in lieu of like a bread crumb or anything like that, what we're going to use is chips

And I'm just going to mash them up. It's going to be about a cup of corn chips once I get them all mashed up

I'm going to break these things up, and I'm going to add them to this, and it's going to really bind that meat and the beans together

There are our chips crushed up, and I'm going to take about a tablespoon of chili powder

Okie doke. And about a tablespoon of cumin, brown cumin. Oh, they're going to be..

A little less. They're going to be flavorful. They're going to be very flavorful, yes

A little bit of salt and pepper to taste. And now I'm just going to fold all this together

Wow, these are going to be so, so good. All right, Bobby, one onion

All right. And the juice of a lime or do I zest it or just the juice

No, just use the juice of it. Okey-do. Wonderful purple onion or red onion

You know, we made the coleslaw earlier, and we were talking about how good coleslaw would be on practically anything

So I'm planning on making a few burgers, and I'm going to put coleslaw on some, and I'm going to put that salsa on some

Oh, great. And we'll compare them and see what we like best. Are you getting close

I'm getting very close, son. And don't forget to add your corn

Okay. And that's going to be one cup of corn-like nib. And the jalapeno

Probably about a tablespoon. All right. And I'm going to add my..

the lime juice. There you go. You're coming along. Yeah. Okay. We're hot up here

Our griddle's hot. The turkey is really, really lean. It's not going to produce much fat, so I'm going to put some olive oil right here

Do you want me to spray it, too? I might just cover it in olive oil. Okay. We'll cover it in olive oil, son

There we go. All right. I think I can get three or four burgers out of this

What do you think? So in with my corn. Yeah. In with your corn. In with your jalapenos

And just kind of mix it all up Okay so on with the first burger

Our salsa looks wonderful, Bobby. It'll be great on that burger or with some chips

Is it good? Mm-hmm. You need a bigger spoon. No, I'm doing all right

Okey-doke. That's gonna be mine. That's gonna be yours. So how much cilantro

I don't know. Just a little handful. Cilantro to me is really strong

so I don't want too much of it. Maybe a teaspoon? I'm thinking I'm going to get

four burgers here, just in case Jamie and Brooke show up. I like the way that this is

padded up. Sometimes burgers can be a pain in the neck. These are really, really simple

They do look good. They look really good. Alright. So that kind of gets our cilantro

And I had washed this, so it's nice and clean and grit-free

Bobby, those smell delicious. Took the words right out of my mouth

Salsa is so easy to make in the summertime, y'all, when those wonderful tomatoes come in

That's the best time of year to make salsas. These burgers look so great

That salsa is going to be perfect on top of you. Y'all hang around for a few minutes

because you're going to see some delicious, thick-cut, like steak-sized fries and the chocolate malt that will knock your socks off

Coming up next, we've got the ultimate side dish, cheater fries. Jealousy

And later, it's a yummy childhood favorite. Whee. It's been a long time since I've had one of these

All right, y'all. Hey, welcome back. You know, I'm really excited and wide awake right now because we're getting ready

That's a good thing. Yes. I mean, a potato always catches my interest

I love potatoes. These are cheater's fries. And the reason they call them cheater's is because they use a frozen potato

You could get these frozen, you know, an unseasoned potato log and do this very same thing

But it's not very difficult to take a regular whole-sized potato and cut it up into these logs

These are russet potatoes, and these have been blanched already once. So they are partially cooked, but they're still stiff

You probably parboiled them six or seven minutes. You don't want to overcook them, y'all, because you don't want them to fall apart when we go to put them on our grill. Right

What we're going to do is we're going to coat them in a little bit of olive oil. Okay. Now, you and I, I know where I got my love of potatoes from

I know it came from you because you are a potato queen. So pat those down a little bit. Okay

and we're going to take them and drag them through this. There you go. Okay, you're just going to toss them in our olive oil

I'm just going to sort of toss them in this oil a little bit and get them coated. And I love our little bowl

You've got parchment paper. You know what? Everywhere I go and get fries and they serve them in a bowl with parchment paper

I think it's a really neat look, and it's a good way to make something simple look so simple

So we're going to just coat these a little bit. All right, so there you go. We're going to coat them a little bit and put them on the grill

Our turkey burgers look good. They do look good, and we're almost there. They look real good

I'm going to ask you to help me with these fries a little bit. I've got olive oil on my hands. You're going to season them

Well, we are, but we're going to do that after we put them on the grill. Okay. What I want you to do is watch these for me

And these things are about the size and shape of a dill pickle. Yeah. I like a potato log like this, maybe with sour cream or with just some good salt or some sort of good seasoning on them

Okey-doke. And I'm kind of getting into some Cajun seasoning. I've been eating a lot of Cajun stuff

So I've got a Cajun spice here that we're going to put on these fries when they come out

We're going to put them right in this bowl and serve them in papillote sort of. You know what I'm saying

Yes. What we want to do is get some nice grill marks on these

I'm going to turn him on his side. It'll probably take about 15 minutes for our potatoes to get ready

And we'll just keep an eye on it. I'm afraid of these getting a little too dark on one side while we're down there

so I'm just going to go ahead and roll them one side. You can see the grill marks starting to get on them, y'all

Mm-hmm, mm-hmm, mm-hmm. Sure can. Sounds like they're crying, too. You hear them

It does kind of sound like they're crying. Mm-hmm. All right, let's put together some burgers

I'd be crying, too, if I was in a room with Paula Deen. Because you know they're going to get eaten

If you were a food, you would be. All right, so we're going to put a little avocado on our burger, right

Yep, that's right. I love guacamole and fresh avocado. I do, too

And I'm going to slice it this way, Bobby. Nice and thin. There, that'll fit on the bun perfect

All right, I'm going to go ahead and drop a burger on our buns here. Okie doke

A little avocado on there. Okay. You want any mayonnaise on your son

Well, I mean, I am your son. Okay Good enough I got coleslaw on one and here comes the corny salsa on the other I don know how we kept cheese off this menu I know it

All right. Let's stack that up, and I'm going to slice them in half

These look great. They do look wonderful. All right, so I'm going to give half and half, okay

Half and half. Because I want some of each. And I'm going to go back and check the fries

They sure do smell good. They smell yummy. All right, Cajun season

What do you think? Mmm, smells good. That smells good. They're going to give a little kick to go along with the rest of our meal

Yum, you missed one, son, right there. And now I'm going to just toss it with a little salt

Because to me, a potato just has to have a little salt

All right, and they are ready for sure. So I'm going to go ahead and start to put them into our bowl here with parchment paper

It's such a neat presentation to put fries in parchment paper. Move some of these off to the side

Yeah. Because I think they're all ready. Great. That looks great. Look at those. Yes

Look how delicious. Yes. Now, if you're cooking out of doors, y'all

Jealousy. If you're cooking out of doors, if you've got all your friends coming over

you could do these on the grill, and they would be wonderful

For sure. Now, I eat mayonnaise with my French fries. Now, where I got that from, too

Because I just like it. I do, too. There's your fork, son

And help yourself to a couple of potatoes. Yum. Oh. So hot

Mmm. Mmm. Wow, those potatoes are very, very good. Mmm. Oh, my gosh

Those potatoes are so good, y'all. All right. All right, so which one are we going to sample first, son

First, I'm going to try the one with the salt. Okay, good. You got the slaw, and I got the sauce. Mmm

Love, love, love the cold slaw. And it's very good. Oh, my gosh

So good. Coming up next, we've got the most heavenly chocolate milkshake

Oh, that's great. Mmm. All right, we were talking about the burgers and fries

and nothing goes better with burgers and fries than a chocolate malt. Do I smell ice cream

Tell me what flavor you smell. Chocolate. Get over here and help me with this

Oh, my gosh. I've got a couple of pints of it, too. Mama, I think I'm going to end up using just about a pint of ice cream here

Okay. For two malts. All right, Bobby, I'm going to measure out our malt because we're not making a regular milkshake

Now, you can buy this malt powder at your grocery store. I put about a half a cup

And I'm going to pour us a little milk. And I like mostly ice cream

Yeah. So let's see what happens. There we go. It's going good now

And I think that's just the amount of it. Yeah, it looks perfect

Yeah. Aren't you ready, son? I think so. Is that thin enough for you

Yeah, I think it's perfect. Yes. Ooh-wee

It's been a long time since I've had one of these. All right. Ooh, look at that big old straw, Bobby

Oh, wow. You want that big one, son? Let's get that. Yes, ma'am, I do

Let's get that big one. All right, now you want to... I think so

Yes, garnish it with... A little malted milk balls. Mm-hmm. It's whipped cream on top first to make those. Yes

Yum. A little cream. A few malt balls. Mm-hmm. Oh, Bobby, you want that one

Mm. Oh, that's great. I enjoyed hanging out with you today. Oh, my gosh

Cheers. It tastes just like a liquid malted milk bowl. You know, if you hadn't had one in years

treat yourself to an old-fashioned flavor. Delicious. I had so much fun

I did, too. I love you. Here's to you. Love you, too. Here's to you. Bye, y'all

We'll see y'all next time. And always remember that we send y'all loving best dishes

from our kitchen to y'all's. That's great