0:01
I'm always excited every time I know
0:06
I'm gonna get to be with y'all,
0:07
even if it is in this form,
0:11
but I am especially happy today
0:15
to be here with y'all, because guess what?
0:22
that came from above the Mason-Dixon line.
0:27
I got all kind of Southern recipes,
0:30
but Eddie was telling me
0:34
about this wonderful dip
0:36
that his mother made this time of year.
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Well, I said, I wanna make it.
0:45
So I'm just really excited, y'all.
0:49
So Eddie, all I do is take these ingredients
0:53
and just stir 'em up together?
0:55
- [Eddie] Just mix it all together.
0:56
- You don't layer it or anything?
0:58
- Okay, so y'all, here's what it is.
1:00
Two cans of dark red kidney beans drained,
1:06
one eight ounce container of sour cream,
1:10
one cup of mayo, one jar of sweet pepper relish,
1:17
a small onion chopped, a clove of garlic chopped real fine,
1:25
I'm gonna use the garlic powder.
1:29
A little, and then salt and pepper to taste.
1:33
And you just mix it, all that stuff together.
1:38
And Eddie, you just serve this
1:41
in maybe a pretty bowl?
1:44
It's just for crackers.
1:46
- [Eddie] It's a, kind of an
1:48
old-fashioned restaurant recipe.
1:51
- Oh yeah, yeah, you were telling me.
1:56
it was called the Chateau, up in Manchester and um.
1:59
- The Chateau, that sounds awfully fancy,
2:03
to be using a can of red beans.
2:07
- [Eddie] It was just something
2:08
they just brought to your table when you sat down.
2:11
- Uh-huh, instead of bread?
2:13
- [Eddie] Well, yeah, I guess they,
2:14
no I think they just.
2:15
- Did they bring you crackers with it?
2:16
- [Eddie] They did, yes.
2:20
Well, I can't wait to taste this.
2:23
And this recipe is right up my alley,
2:27
because you know you've got
2:29
all this stuff in your pantry.
2:31
You may have to go get the red beans,
2:33
but I mean you got the onion,
2:35
and you may have to go get the sweet pepper relish.
2:40
There's my two cans of red beans.
2:44
I got a light red and a dark red,
2:46
but it doesn't matter
2:48
so long as you got your beans.
2:51
All right, and in goes the pepper,
2:56
And in goes the garlic powder.
3:01
And I think that'll probably be enough.
3:04
And then salt and pepper.
3:09
Now this is the spot where Michael would want me to put
3:13
like a 1/2 of a cup of pepper.
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- [Michael] I don't even know what you're making.
3:20
- I'm making a bean dip that came from a famous restaurant.
3:26
Was the restaurant famous, Eddie?
3:28
- [Eddie] I don't know that it was famous.
3:29
There was just an old restaurant that was in town.
3:33
- And you know how when you go into a restaurant
3:36
they'll bring me a basket of bread
3:37
or something like that, Michael?
3:40
Well, they brought you a bowl of this dip
3:44
along with some crackers.
3:47
So was it supposed to be like this thin, Eddie?
3:53
- [Michael] Was it Savannah or New Hampshire?
3:58
There's a cracker for everyone.
4:00
Uh-oh, I left Theresa out.
4:02
Theresa, come get your cracker, honey.
4:05
This recipe came from above the Mason-Dixon line.
4:10
It came from New Hampshire.
4:16
- [Theresa] Oh my Lord.
4:23
- [Theresa] Let it sit, it's really gonna be.
4:27
And when you put it back in the,
4:28
Eddie, that is so dadgum good.
4:33
- [Michael] I was about to say,
4:33
don't say by word, honey.
4:38
- [Michael] That's good.
4:49
Carol is Eddie's mama.
4:52
I got it upside down.
4:54
She actually sent this to you, didn't she, Eddie?
4:56
- [Eddie] Yes, she did.
4:59
- So we need to put his mother's name on it
5:02
so he can keep it forever.
5:08
she didn't just send one recipe,
5:13
So in the next video or little show,
5:18
whatever y'all decide to call me,
5:21
we still don't have a name do we
5:28
- [Eddie] We're working on it.
5:30
- [Eddie] We're working on it.
5:30
- I appreciate y'all sent some ideas.
5:34
Instead of calling it
5:35
"The Quarantine Video Cooking".
5:46
We gone come up with a new thing
5:47
because when the quarantine's over,
5:49
I'm still gone be here with y'all,
5:51
as long as y'all will let me in your door.
5:56
So love and best dishes to all of y'all.
6:03
on your calendar to make sometimes
6:05
over the Christmas holidays, easy.
