0:00
- Come on in the kitchen.
0:03
What I'm fixing to cook right now is, you know,
0:06
it's that side dish for whatever your protein is.
0:11
And you see this served a lot at fancy restaurants.
0:23
I don't get the fascination with broccolini.
0:28
I would rather have just standard broccoli.
0:32
And I love, I love broccoli,
0:35
but this has never been high on my hunger list.
0:41
Alright, now I've got my water to boiling
0:43
and I've got some salt in it.
0:45
And I'm gonna let that boil for about three minutes
0:51
and then I'm gonna put it in the ice bath real quick
0:56
so it will quick cooking
0:58
because we're actually gonna cook it a little bit more,
1:01
but not a whole bunch.
1:03
Okay? So like three minutes.
1:04
Might as well put that, my Gil will eat
1:06
those pieces since he's on his diet.
1:13
Ain't that right, Mikey?
1:16
All right, they've been in there about three minutes y'all.
1:19
And we're putting 'em in that ice bath so
1:21
that they'll retain that beautiful green color
1:26
and then we'll drain them.
1:30
Let me get Michael serving out. (chuckling)
1:39
Okay, so we're gonna move this out of the way.
1:45
Then we're gonna change pots.
1:49
So in this pot I'm going
1:51
to put a few tablespoons, let me move this.
1:54
I think this might be blocking.
1:57
So I'm gonna go ahead
2:00
and let that be draining.
2:14
I think that's long enough in the ice bath.
2:21
It is a pretty vegetable,
2:29
I'm just gonna pour the rest of that ice water over it.
2:34
Put it back in here, let it drain.
2:39
And in this pot I'm going to
2:43
put a few tablespoons of olive oil.
2:53
All right, so I'm gonna add a few
2:57
garlic cloves, sliced real thin.
3:01
And you know, you wanna be careful with the garlic
3:03
'cause it will burn in a flash.
3:08
And now I'm gonna add about a half a teaspoon
3:10
of red pepper flakes.
3:13
So I'm gonna keep my eye on this real close.
3:19
So y'all can see our garlic is a light brown.
3:30
a half a teaspoon of salt.
3:38
There's not a whole bunch of juice in this lemon.
3:40
I mean it's got a real thick skin on it.
3:44
Great time of day. Great time of day.
3:51
Alright, I'm gonna turn that down some
3:56
because I sure don't want that garlic to burn.
3:59
So now I'm, there's still ice on that one.
4:05
I'll have to kind of shake, shake the ice off.
4:08
So this does not require
4:12
much cooking at all, y'all.
4:14
We just want to, you know,
4:17
bring the broccolini back to heat.
4:29
Broccolini. (chuckling)
4:33
Ooh, that red pepper gives it a little kick y'all.
4:36
Have a little piece Michael.
4:38
And there's your piece.
4:42
There's your serving. - Thank you.
4:45
- But isn't that pretty?
4:51
- It's good. - I know.
4:53
I do realize why chefs use this on a, when they want
4:58
to make a pretty plate because it does make a pretty plate.
5:04
- I like it too. - Mm-hmm.
5:12
Love and best dishes, y'all.
5:17
Hey, y'all, it's Paula Deen.
5:18
Now, if you enjoyed this video, be sure to like it
5:22
and click the subscribe button as well as the notification
5:26
and bail to be alerted when I post a video.
5:30
Love and Best Dishes Y'all.
