Menu For My Man

Today's show is all about cooking for your man, honey

We're starting off with a stuffed beef tenderloin, y'all, with garlic mashed potatoes

You like them, Lumpy Michael? I like them anyway. They're delicious. Then it's going to be a creamy shrimp bisque with homemade croutons

Look at that lonely little old piece of butter. I'm going to be tempting old Michael sweet tooth

with a decadent chocolate mousse. Mm! Men love meat, girls

They love meat. So I'm going to start off by preparing, Michael

a stuffed filet of beef tenderloin. We're going to stuff our filet of beef, y'all

with shallots and mushrooms. So we're just going to chop our shallots

And the shallots, if you don't have them, don't worry about it. Just use a little bit of onion

The shallots are just a little bit milder flavor. Okay, so I've got my pan heating

I'm going to put in a couple of tablespoons of butter. All right

So in go the shallots. We got to have something to bathe that shallot and those mushrooms in

So I can't think of a better bath than a butter bath, can y'all

All right, now the mushrooms, I'm just going to kind of mince them up

And I'm using about one cup of button mushrooms. In the pan we go

This is going to be fine for a minute. I'm gonna cut down on that heat and just let that saute up

Well, come on down here, because I want to show you the prettiest piece of meat

This is probably about a pound and a half of filet. Now, we're gonna butterfly this

You don't want to go all the way through, just about two-thirds of the way

You want to just open him up enough to kind of be able to just lay him open

Now, I'm gonna douse him with a little soy sauce. The soy is nice and salty and just gives the beef a good flavor

Now, I want to put a little black pepper on him, and I'm going to put a little salt on him, but not much

because remember, that soy sauce is very salty. I'm going to put just a little bit

That looks good. Now, let's come back down here and look at our mushrooms and onions

and those look so good and the mushrooms smell fabulous. I'm going to put these in the refrigerator

You can put them in the freezer. I just want them to cool down some

and I'm going to take them out of their hot pan so that they'll cool quicker

I don't want to have to cool down the pot as well as the mushrooms and onions

So I'm changing them to this dish. I'm going to stick it over here in the drawer

You can see what it looks like. So we're just going to take our mushrooms

and our shallots. Hey, Paul. Oh, Mikey! Something sure smells good. Look-a-here

Y'all the man I'm cooking for. I'm ready to help. What's your name here

Give me a kiss. Give me a kiss. How are you? Good. Smells great

And you're just in time, because you know what I've got to do. Tell me. I've got to tie this piece of meat up, and you're a sailor

I know some knots. So you do know some knots. Yeah. So if you would do me the honors, that would be great

Now here's your twine, and here's your scissors. Okay. And I'm going to go wash up while you do that

So you're hungry, honey? I am, and it smells delicious. I can't wait

All right, Michael, I'm going to make you some mashed potatoes. Uh-huh

And I've got those ready. I've got three medium Yukon Gold potatoes that I peeled, chopped, and boiled in salty water, y'all

Now, I'm just going to come down here, and I'll drain our potatoes

And I'm just going to run them through a colander. And give them a couple of shakes, because I don't want our potatoes watered down

And I'm just going to bring them back over here, and I'm going to cut our eye back on, Michael

so that our fire will absorb whatever moisture was down there. All right, how are you coming with the knots

How's that? Beautiful. Perfect. All right, but you lost some of your insides

Stick your stuff back in there. Push it back in. Yeah. All right and I going to go ahead and toss in a clove of garlic that I minced because I know you like garlic mashed potatoes I love garlic Now we going to put that in the oven and we going to roast it at 400 degrees Michael

for about 40 minutes, and that is going to yield us a perfect medium-rare filet

Ready? Yeah, go ahead and stick it in, baby. All right, let's get these potatoes going

Now, I've got me a little warm milk here. I've got some sour cream, and I've got my salt

So I like my mashed potatoes pretty salty. You know, Michael's funny

He never complains that I make things too salty, but honey, does he pick up that pepper shaker

And sometimes during a meal, he'll have me sneezing throughout the whole meal because he's used, ooh, so much pepper

All right. Do you mash them? I sure do. So there's your little sour cream

It's probably about a fourth of a cup. All right, now I'm going to spoon in a little milk

and I warmed up this milk so it wouldn't chill down our potatoes

You like them lumpy, Michael? I like them anyway. They're delicious. All right, so kind of level those out pretty in the pot, Michael

Okay. And I'm going to just top these. I like to add my butter last

Well, maybe one more little pat. So, I've got your meal underway, honey

and when we come back, I'm gonna do some more cooking for my man

I hear you. Coming up, buttery shrimp biscott with homemade croutons. Isn't it delicious, Michael

Yeah, I bet you so. Mm-hmm. And later, chocolate mousse that's going to get your mouth to watering

You like it, don't you? I do. Oh, look at that, Michael

Perfect. Doesn't that look good? Now, I've just made him a stuffed filet of beef

and I made him some mashed potatoes. I'm going to give you a little taste

before we really sit down and have our meal, so. Perfect. It's going to be just enough for you to taste

So there you go. Now tell me what you think. Here, sit it right there

Tell me. Mmm. Delicious. Isn't it good? Out of this world. Mmm

Mmm. Perfect. Michael, I'm fixing to move over here, and I'm going to fix you a dish that I know is one of your favorites

a wonderful shrimp bist. Can I help you? Why don't you be cutting up the shrimp

and you've got about eight ounces of cooked shrimp there. I've got onion over here, and I've got garlic

and I'm just going to dice up a couple of ribs of celery

but you've got a lot of stories, don't you, Michael? We do

From growing up. Hank and I used to go get shrimp with a dragnet

which was illegal, and bring them home to our mother to eat. When she first found out about it

she got really mad because it was illegal. Then she found out how many shrimp we were bringing home

So she said, well, let's go. And I said, well, Mom, what about it being illegal

She says, it won't hurt to do it this one time. So we used to go, but that was before many people lived here

Now, how old were you and your brother Hank at the time? Probably 8 and 10, something like that

So y'all were old, y'all were grown. We were just babies. All right, I'm going to toss in my celery and my onions

and that's about one small onion that I've diced. And I've diced those whole ribs of celery

and I included the leaves too because the leaves are going to make this bisque really, really pretty

And I'm just going to mince this garlic. You want some half and half

Yeah, you know. Two cups? Yeah, about two cups. You can go ahead and measure that out

We used to go crabbing as kids, so Hank and I would bring the crabs home

and my mother, she was sitting one inner tube, put her crabs in the other inner tube

and pick crabs all day long. While she sunbathing. While she was sunbathing

Her same inner tube, she would snap beans or shell butter beans, or she was always working

She'd work in the water. Yeah. Now I'm going to add about four tablespoons

of butter You know that I gonna wind up putting more than that in it You and I both know it There we go Now I going to toss in my garlic

There we go. All right, well, come on down here, and I'm going to make us some croutons to go on top of our shrimp bisque

All I need for you to do, Michael, look here. Just cut them

Heart shake. Yeah, you see, I'm kind of a little heart shake. Oh, sweet. So just stick that in there and cut those out

and I'm just going to wait for this celery and onions to finish tendering up

All right, there's your cookie sheet. You can just lay your little hearts out on

You can just put that over there, Michael. Now I'm going to add about a third of a cup of flour

This is going to make it rich and thick. and I'm just going to let this cook for about five minutes

You know, you want to let it cook long enough for that flour taste to leave it

Right. Now I'm going to add our stock and I've got about three and a half cups fish stock

and this is going to give our bisque a wonderful flavor and our fish stock is a little salty Mm-hmm

So we're not going to season our pot until the last minute

You can get those shrimp and toss them in for me. Ready

Yes. Aren't those pretty little shrimp? Oh, they're beautiful. Now, I'm going to go ahead and add just a little bit of parsley

because I love the pretty green, vibrant color popping out of there

Now, I'm going to go ahead and give it a little taste and just see how much salt to add

Mmm. It really needs a good bit. The salt really will bring out that flavor

And look at that lonely little old piece of butter. He was sitting over there crying

Okay, see how it's thickening? So let's go ahead and add our half and half. Yes

and then we'll turn that down and let it simmer for a minute

Uh-huh. All right. So there we go, Michael. Just that quickly, we've got the shrimp bisque done

Coming up, you'll have your man eating out of your hands, girls

with this fabulous chocolate mousse. Who's your mama? You. Oh, my goodness, y'all

I'm in here in the kitchen today with my man, Michael, and I'm cooking up some wonderful dishes for him and with him

Now, I've just made him... Seafood is, like, one of his favorite things, y'all

So I just made him a big old pot of shrimp bisque

that is going to be wonderful. You're going to love it. Why don't you get the croutons

I'll get them. Yeah, we'll stand up here laughing and having a good time over break

He's making fun of me, which he does quite often. And he thinks his jokes are so funny

It's because they are. It's because they are. Oh, gosh, you know what

Michael, this smells like oyster stew. Oh, it looks great. All right. Now, put a little parsley on top of it

Now, I've got you some hot sauce. Okay. And we'll put that lid back on it so it'll stay hot

I'm going to taste a little bit without the hot sauce. Mmm

Oh. Mm-mm. Ain't it delicious, Michael? You outdid yourself. Mm-hmm. And so simple and so quick and easy, y'all

And because my man's in this kitchen today with me, I wanted to have heart-shaped croutons

Yeah. Y'all must try this. It's out of this world. Well, anybody that watches the show

and listens to me babble on about Michael knows that he has a tremendous sweet tooth

So you know what I'm going to make for you for dessert? What? I'm going to make you a chocolate mousse

So to make this mousse, Uh-huh. We're going to start with six four-ounce blocks of bittersweet chocolate

You can dice them, pinch them, whatever. It's not going to take long for them to melt, but I'm just going to kind of bust these up

Uh-huh. And throw them in there. And you can take your spatula and, you know, just get them to turn in over that heat

But you know what? What? We sound like we're on a farm. Do you hear all these animal noises

You hear Lady Bird back there and Bodine and Gracie are over there tussling They playing Gracie is the newest member of our family y

She's so cute. She weighs about a pound. Oh, they're the cutest little things

We just love them. All right. Now, Michael's got the chocolate melting

and I'm going to need like three egg yolks for our mousse

So I've got two separated here, and I need one more. Just gonna separate that real quick like

And now I'm gonna add one cup of sugar. And Michael, you can go ahead and add the coffee

to our chocolate. And we're using two-thirds a cup of extra strong black coffee

All right, so let's go ahead and put our egg yolks and our sugar over in here

before it gets too hot, because I don't want our eggs to turn into scrambled eggs

So let's get that mixed up pretty quickly. We're just going to stir this until the sugar is dissolved

and you'll be able to feel when the graininess is gone from it

And so when we come back, y'all, we're gonna finish up this wonderful coffee chocolate mousse that we got going

I predict some whipping cream. Yeah. Coming up, we're gonna be making a decadent whipped cream that's gonna put our chocolate mousse just over the top

Well, I've cooked all these wonderful recipes for you. Now, what you gonna do for me? I'm standing up here fussing at Michael, y'all

He's beating me some egg whites because I'm making him a chocolate mousse

And we're beating up four egg whites, y'all. Michael is going to beat these until they form nice, stiff peaks

All right, now raise it up, Michael. Okay, I think that's good

So if you'll pass that on over here to me, I'm going to add it to our chocolate

Now, in our bowl, we melted our chocolate, some nice strong coffee and egg yolks and sugar in here

And we have let this cool because, you know, if I added these egg whites to hot chocolate

then it would break it down. So don't want to do that. So, Michael, now if you will take our whipping cream. Okay. Okay

And beat it up until it's... You know how I beat whipping cream

like when I make you strawberry shortcake and things like that. All right, so we're going to use two cups of heavy cream

and I'm going to put you like a half a cup of sugar in there

Okay. So if you'll just beat that until it forms nice, soft peaks... Okay

I'm going to go ahead, and I'm going to start folding in the egg whites

Coming together now. All right, so is mine. I'm ready for that heavy cream, Michael

I think mine's ready. Okay. So I'm just gonna... Ooh! Mm! Look at it

You can see it's lightening up in color. It's gonna be so good

All right, Michael, our mousse is ready. All right, now come on over here, Michael

I've got some whipped cream for us. And some topper. Mm. Mm-hmm

And, you know, we... Some vegetables. Some vegetables. See, I've got him so well-trained

A little bit of shaved chocolate. Mm. You like it, don't you

I did. Who's your mama? You. All right, what kind of berries you want

More fruit. Maybe a raspberry? Yeah, that'll be fine. I think I'd like a raspberry, too

You ready? Yeah. Mmm! So good. That's delicious

Isn't it yummy? Out of this world. Mmm. Well, I've cooked all these wonderful recipes for you

Now, what you gonna do for me? A massage? Yeah. That sounds pretty good

I've had fun being in the kitchen with you today, but you know what

It's time to say goodbye. But you know that we always, always

send y'all loving best dishes from our kitchen to yours, don't we