Ladies With Love

Hey, y'all, Bobby Dean here

I'm in the kitchen with my mom today on Best Dishes. Today, Bobby and I are getting a feel for fall, y'all

Starting with our pistachio-crusted salmon and pumpkin orzo. It's just perfect for the season

What a nice little fall lunch is that? Next, we got some spicy corn and crab puffs that are delicious and fun for your taste buds

I love the way that corn pops between my teeth. Wow, those are great

And finally, for a sweet ending, we've got Southern Snowballs and a Spiced Caramel Latte that's just perfect together

They're just like you. Fabulous. I'll take that. All righty, y'all

We're going to start off today by making a delicious pumpkin orzo

You know, it's hard to resist all those fruits that we get in the fall

We've got some fresh ginger. We've got three quarters of a cup of canned pumpkin

And we're going to use one and a quarter cups. Chicken stock. Of chicken stock

And it doesn't matter what order we put all this stuff in, y'all

We're just going to put it in the pan, get this going, and then we're going to add our orzo to it

All right. So let me get around here and switch places with you, son

Now, I'm going to just jump over here real quick, like, and I'm going to grate you a half a teaspoon of fresh ginger

Okay? Okay. There you go. All right. That looks like about a half a teaspoon, wouldn't you say, Mar

Thanks, Mar. I do think so. Okay, so we're just going to stir that up with a little salt

A little salt and pepper. How easy is that? Okay. I'm going to put one teaspoon of honey

and I'm going to put one teaspoon of balsamic vinegar. All right

Not balsamic. Can't do anything without a little butter. Can't get out of bed good without some butter

No, honey, I have to grease up my feet to get them to moving in the morning

Something just slide on in the kitchen. That's enough. All right, a couple of tablespoons of butter

We're going to let it, you know, come to a bowl and then we're going to put in our orzo. Okay

And just let it cook for a few minutes. All right. Okay? Well, let's make the..

And in the meantime, we're going to make some wonderful crab and corn fritters

My brother Bubba's recipe, it's much like hush puppies, which we're known for in the South

That's right. I'm going to start by draining the crab meat. I've got a pound of lump crab meat here

We've got eight ounces self-rising cornmeal mix, y'all. Not too long ago

There was the most wonderful young lady here with me, y'all, Viston, Trisha Yearwood

And she was sharing some recipes with me out of her cookbook

And she made the most incredible corn fritter that was kind of much like this

But she didn't have crab in hers, so this one's a little different. Three quarters cup of buttermilk

We've got a couple of eggs here. so I'm gonna crack those son

and beat those up these are gonna be like hush puppies but on steroids

yes I mean really that's a great way to describe them so I'm gonna put a little pepper

a little salt we got a cup of corn yes and now fry eggs

and finally a few dashes of hot sauce now this is what we soak our chicken in

at the restaurant. Okay, Bobby, fold in that crab meat, son

And you don't want to tear your crab up, y'all. You kind of just want to fold that into your fritters

because you want to be able to taste those lumps of crab

when you bite into it. All right, so Bobby, this has come to kind of like a low bowl

Okay. So I'm going to put a half a cup of orzo in there, y'all

And just let this simmer for about 15 minutes. So you just sit there, Mr. Orzo

Let me just chop us some green onions. All right. And I'm going to use the whole thing because that's what makes a hush puppy so delicious, y'all, is all the onion

And I'm going to just rough chop this because we want to be able to see it

But you know what, Bobby? I'm going to use the whole thing white and all

Now, I've used five whole green onions. I don't waste nothing. Willie

We are ready, son. Okay. But you know what? Now, to me, I'm just going to add just a couple of tablespoons of flour to that, y'all. Right

And this is just a little self-rising flour that I'm adding. It just looks a little thin to me, Bobby

So I just want to make sure they don come apart on us So let try one We test it Bobby Right And see what we got son And don forget to put your spoon down into your cold water

so that batter will just slide off. And now, Bobby, it's important you want to turn them

quickly because if you let them get too dark on one side, they get heavy and you can't

flip them over. I've got the oil on 350. What do you think is the cook time on these

Oh, maybe six minutes. They're looking beautiful to me. Yes, they are beautiful

I got a hand in both parts. Look at Bobby go, y'all

I'm handling business in Mama's kitchen today, so y'all stick around. I'm sure it's gonna be entertaining

Taking care of business. Holly, you got me doing it all. And they look scrumptious

They do look good. These are coming along nicely. When we come back, y'all, we're going to try the crab and corn puffs

And we're also going to do pistachio encrusted salmon, one of my favorites. So y'all stick around

Coming up next is one of Bobby's favorites, y'all. Pistachio encrusted salmon covered in the tastiest lemon sauce

This meal is like right up your alley today, Bobby. That's my kind of stuff

And then it's our Southern Snowballs. that's gonna make you feel like a kid again

Roll in, roll in, roll in. And later, we're washing it all down

with a delicious caramel spice latte. These look beautiful. We're pulling out the last of the corn and crab fritters, y'all

They look delicious. Can I try one? Yes. Now you notice we don't have a sauce with these

And look, y'all. Ooh. They all got done. We're safe. Do you like them, son

That's not the right word. Mmm. Scrumptious. Those are out of sight

They're so good. Mm-hmm. Mmm. I love the way that corn pops between my teeth

Wow, those are great. Mmm. Mmm. All right. Mmm. You ready to move on down here

Yeah, move on down here because Bobby's going to cook us a..

It's a pistachio-encrusted salmon. That sounds great. It's really, really simple. Not a whole lot to it

I'm going to go ahead and get some olive oil heating up in our pan here. Let me cut on your eye for you

Okay. I'm going to take one clove of garlic. Okay. While you're doing that, son, I'm going to zest this lemon

Okay. And we need the whole entire lemon zested because I'm going to make Bobby a delicious lemon white sauce

to go on top of this salmon. It's going to be incredible. It's going to be very, very good with our pumpkin orzo

This meal is like right up your alley today, Bobby. Yeah, this is my kind of stuff

So into the oil goes one clove of garlic. All right, you ready? Yes

Got to crush the pistachios. You could run these in a food processor

No! Okay. Or you could vent your frustration. Right. All right

How are you coming, son? I think I got it. Okay. I'm pretty sure I got it

I think you did, too. I'm going to give them one more whack. All right, Bobby

I'm going to take that off the fire. I'm just mashing our clumps of garlic, y'all, down

So all those flavors of that garlic will come bursting out. So

That smells really good. It doesn't smell wonderful. It looks perfect. Pistachios are beat up

You're going to salt and pepper the fish. A little salt and pepper on the salmon. It's important, y'all, when you're cooking fish, you've got to salt it

I just want to cut my lemon open because we're going to need just a little squirt of lemon juice along with our rind

Look at this, Bobby. Look how beautiful. That's just a very light kind of tan color

It smells so good. No black to it. So you have to be very careful when you're sauteing garlic, y'all

Especially if you're sauteing it in butter. Between those two, they will burn up on you

So you're going to saute it in this pan, right, Bobby? That's right

Bobby, I'm just going to... Do a little bit of that and rub that seasoning in

Okay. Because that oil is going to help those nuts stick to it

Yum. I love pistachios. I do, too. I was just thinking. All right, there we go

I'm going to start on our sauce while you man the salmon. All right

And I'm going to do that by using equal amounts of butter to flour

So about a tablespoon of butter So in goes our flour And I will take over You look awkward with your left hand there

Well, I'm watching this fish. I know you got your eye on that fish, so I'll take over the sauce

Doesn't that look delicious, Bobby? It does. It looks great. And now, I don't know about you, son

but I like my salmon almost medium rare. I'm the same way

Because if you cook it till it's done, it's gonna be dry and just

not all that good. Alright, now I'm gonna add my fourth of a cup of

heavy cream. Squirt of lemon juice. I'm not gonna let this get brown because

I'm not making a roux. And then, son, I need about a half a cup

of chicken stock. And then we're gonna see what we've got. So, so simple, y'all

I'm going to flip this salmon over because it's just about time, okay? Yes, because it will be done in like a flash sun

Looks delicious. Now, I'm going to add some salt and some pepper

Ooh, that's beautiful. Now, some people, when they're making a white sauce, they like to use white pepper

But personally, I love seeing the little flakes of black in there

Looks like gravy. Now, I'm going to put the zest from our lemon in there

Every good fish deserves a little lemon. We're rocking. That salmon looks really good

We are rocking, son. So, about two more minutes, I think, on this fish, and we'll be ready. Okay

Well, that's about what I've got on this white sauce, son. so that'll work out great

You know what we're doing when we come back? Whatever you tell your mama to do

We're doing Southern Snowballs. Jamie, you used to do these for Jamie and me when we were kids

and I'm going to do them for you whenever we come back, so y'all stick around. Up next, we're getting this meal ready for a taste

and I think we've got a winner, y'all. This is out of this world delicious

And later, these Southern Snowballs and Bobby's Caramel Spice Latte are going to certainly give you a kick

You'll probably find me on the roof after a few minutes. You ready for some pumpkin orzo

I am so ready for some pumpkin orzo. It's fall, y'all. It is fall, y'all

And the recipe is reflecting that. All right. I'm sorry. I'll dip the orzo

All right, I got the fish. And you just prop us a little piece of fish right there, son

Mm-hmm. And I'm going to get us some parsley ready. and that wonderful white sauce

I got a feeling about this. With lemon that I made is incredible

Mm-hmm. Isn't that beautiful, y'all? Looks great. What a nice little fall lunch is that

And our orzo turned out great. And really simple, too. Very simple. And that's yours

Yes, son. Oh. That sauce is incredible. Okay. All right, look at that

And it appears to me that you cooked it perfectly right. Oh, and the orzo's good, too

Look at that. Mm, oh, Bobby. What do you think? I love that

This is out of this world delicious. It's very, very good. And that lemon white sauce just, oh

Unfortunately, you don't get to finish it. Oh, please. But we're moving on to something else

Okay. You ready to do some southern snowballs? Take you back in time a little bit

Let's get started. I'm going to have you handle the liquids while I'm doing the vanilla cookies over here. Okay

Three tablespoons, please, of the orange marmalade. And I'm just going to dump everything right in this bowl

All right, I'm going to start by crushing up a box of vanilla cookies, a small one. And now five tablespoons of your white syrup

Okay. Your corn syrup. Five tablespoons. And you know what I'm going to do

Mmm. Yum. Love, love, love orange marmalade. I'm going to just spray my little measuring spoon so that that syrup will come out for me

Look. Look how it just rolls off. I don't have to take my other finger, you know, and do it out

four, five. All right, and now lastly, two tablespoons of that orange juice concentrate

Okay. So this is like orange juice in a can mixed with no water

so it's really strong. Two tablespoons, son, you said of that? That's it

Okay. And I'm just going to stir this up. And we've got us a little tin

We got our little miniature cups just like the muffin only we bought the small ones I got these wafer cookies pretty well beat up so I going to add them into your mixture there Great Now we just going to kind of fold that together

Okie do. And what we're going to do, Mom, is we're going to take these and we're going to roll them

into little balls. I tell you what, Bobby, you know, some things

just have to be done by hand. So my hands are going to allow me to finish

crushing up those vanilla cookies. The really neat part about these is you're going to

take your fingertip and make a little hole in it, and we're going to take one of those marshmallows

and stuff them inside each one so they all have a nice little surprise. Alright, so we

don't want our balls any bigger than our little cups. This is a great recipe. Jamie and Jack

like to do this together, so if you want to get the kids incorporated, this is a good place to do it

Yeah, this is a great recipe for children because it requires no heat. And then the

last part of the process is to just dredge them through this coconut. And you know what

At Easter time, y'all, this would be so cute to dye your coconut red and

green. Look at that. Isn't that sweet, Bobby? And you could even use a little

maraschino cherry in the center or just about anything you'd like. Any sort of a candy that you

wanted to use. Yeah, that's what I love about it. This is a wonderful

little gift to give somebody. That's something you could take to school for the teacher, too

Yes. During the holidays. Yes. Yum. Beautiful. Rolling, rolling, rolling

Roll, balls, roll. These are so great, and they really bring me back to holiday times when Jamie and I were a kid

and I can't wait for you to taste them, but you can't try it yet, because we're going to take a little break, and when we come back with these

we're going to have a really great spicy caramel latte. Oh, yum, son

Up next, we are finally ready to top off this meal, perfect for any fall gathering

Here's to fall. And here's fall back at you, son. Are you ready for a spicy caramel latte

I am so ready. I'll finish up with our tin of snowballs, y'all

Now, I fixed a little tussie-mussie, just a little bunch of flowers

so I wanted to just stick something in there to make that pretty

So look at that. That's beautiful. Isn't it beautiful? You could, you know, spice that up with anything

If I had a little metal car, a little plastic car for Jack

I would stick that in. But he's going to have to settle for a flower today

because that's all Guinea's got. Well, I am so ready for this latte, so tell me about it, son

Well, it's just a real simple espresso latte. Whoa. Good thing I got quick hands

And it's the color of mud, y'all. It was ready to go, too. So if you'll take a little bit of that caramel off

You'll probably find me on the roof after a few minutes. These are no snowballs

A couple of teaspoons of caramel. Okay. That's looking right, Bobby

That's going to be mine. This is half and half. Say when

This is yours. When. You like it kind of creamy? Yes. All right

And what I think you ought to do is put a little whipped cream right on top. Okay

A little bit of the apple pie spice right on top of the whipped cream. Okay

And just like I do my eggnog. This is. With nutmeg. That's good

Here's to fall. I've had a lot of fun with you once again. And here's fall back at you, son. Okay

I can't hardly wait. I can only imagine what that caramel's gonna taste like

Mmm. Oh, my goodness. That's good. Oh, Bobby, it's fabulous. I love it

Michael would love that, because he loves really strong coffee. Mmm-hmm, and that is strong

Mmm. What do you think of the snowballs? They're fabulous. Good stuff

They're just like you. Fabulous. I'll take that. Oh, look

Jack will never know that Jimmy had a bite out of it

You think not? I think not. Mmm, Bobby. It's good. This is just like the perfect ending

I think they'll go good together, too. Ooh, yes. Mm. Mm-hmm. This is tea totally fabulous

And the snowballs are so, so good. And they make wonderful little just gifts that say I love you

Mm-hmm. So thank you for being here, Bobby, with me. Thank you, Mama

It's always a pleasure. And Bobby and I, along with Jamie, Michael, the rest of our family

we always send y'all love and best dishes from our kitchen to y'all's

Happy fall, y'all. Cheers. See ya