Pucker Up

Today's show is all about tart things

So pucker up, baby. Pucker up. Give mama a big old kiss

You look like you've been eating lemons. Pucker up, y'all. Bobby is going to be showing me, y'all

a delicious grilled salmon with key lime butter. And I'm pairing it with asparagus

in a citrus sesame sauce, y'all. And then we're gonna be cooking up, y'all

the best lemon linguine that you ever put in your mouth. And then sweet meat sour with my orange citrus bars

So come tickle your taste buds with us today, and y'all get ready to pucker up

All right, son, what are you gonna be making? Well, I'm gonna make salmon with key lime butter

and I'm only using the butter because I'm cooking with you. I'm just kidding

But yeah, easy dish that has got a little bit of bite to it, like yours

How about you? Mine's got a little bite, too. I'm going to be coming down here

and I'm going to be making asparagus with a sesame citrus sauce

That would go really nicely with the fish. It's going to be perfect with the fish. So you go down there

I'm going to get started down here. I'm using one bundle of asparagus to feed Bobby and me

but you can certainly double or triple that recipe. Now, I'm taking my asparagus, and I'm sniping it

so that that stalky part can break off and be discarded. Well, while you're doing that, I'm going to go ahead and cut four key limes

because I'm going to need about two tablespoons of key lime juice for this, and I'm going to need about five tablespoons of butter

which is equivalent to about a half stick, a little bit more. So I'm going to go ahead and squeeze these key limes in here with this half stick butter

and get it melting. Okay. Well, I'm going to drop my asparagus in

And let me share a quick little tip with y'all. You know, I wasn't just playing around with that lemon because I like to play with lemons

I really had intentions for it. And what I'm going to do is I'm going to put me a little lemon juice

because a little lemon juice in your water will keep asparagus bright and vibrant green for you

All right. So I'm going to drop these in. and almost as soon as I drop them in, I'm going to be pulling them out

because these are like pencil-sized asparagus, and it's not going to take long at all

So how's your butter coming, son? It's coming well. It's melting, and I moved on over to my fish here

I've got four six-ounce fillets of salmon. All I'm going to do is very simply just salt and pepper them lightly

Now, I have a bowl of ice water up here next to my asparagus

So as soon as it's ready, I'm going to dump it down in the ice water

and that's going to shock it. It's going to retain the color, and it's going to stop it from cooking

because there's nothing worse than, like, overcooked asparagus because I'm still going to put it through another cooking process

So just that quickly, my asparagus is ready. All right, so I'm going to turn off

Let's see, where is that? Don't set me up for failure. Turn me off

All right, I've added a little pan coating to my grill here to make sure my fish doesn't stick. It's got a little dry seasoning on it, and I've got my key lime butter melting over here

And I'm just going to go ahead and just brush this fish with it real lightly while it's cooking

Rule of thumb with fish is about three minutes per side per inch of thickness

So if I've got a half-inch thick piece of salmon here, I'm going to cook it maybe two, two and a half minutes per side

I just want to make sure that I don't overcook it. In fact, a lot of people like their fish a little on the undercooked side

Yes, especially tuna. Right. And a lot of people don't like their salmon completely cooked either

Okay, son, I'm going to start my citrus sauce. I'm gonna squeeze me out one tablespoon of lemon juice

And I'm just gonna eyeball that, and I'm running it through my strainer just to catch my seeds

but I didn't have the first seed. All right, and now I'm gonna squeeze out

a couple of tablespoons of orange juice. This smells so good. So does this

Now I'm going to use about three tablespoons of butter. Get it going in my pan

And I'm going to add like a tablespoon of sesame seeds. And I'm using the white, but you can also use the black

All right. Now I've got my colander right here. I'm just going to take my asparagus

out of the ice water and let it be draining. And isn that beautiful All right my fish is getting pretty close here That looks really really good

Now I'm going to add one teaspoon of sesame oil. Do you like sesame oil

Very much. Oh my goodness, y'all. This is very, very powerful. You don't want to use much of it, but it's so, so good with fish

So about a teaspoon of sesame oil. And like I said, it's very, very strong

And now I'm just going to take my asparagus, run it back in my pan

So look at that, son. Just that quickly. We've got a fabulous meal pulled together

Look, look at my sesame seeds popping. It looks like popcorn. I see them

Oh, my gracious. I need to protect my eyes. Y'all don't go anywhere, because Bobby and I are in here in the kitchen today having a great time

Grab a plate, son, and we'll plate this. When we come back, we're going to taste it

You get ready to pucker up out there. Up next, a tart and easy lemon linguine

And later, a dessert that's sure to tickle your tongue. Orange Citrus Bars

Looks good. Okie doke, Bobby. It looks great. We're in here plating up this wonderful salmon

and we've got our yummy asparagus. Mm-hmm. It's a good old white rice

And a citrus butter. Ooh, doesn't that look yummy? What a great meal to be able to get done

in just, like, just a few minutes, y'all. It's just so easy

Mm. There's nothing to it. Not very many ingredients. I mean, this is really the way that I like to cook

Oh, Bobby. I told you. I know. That's why it's my favorite thing to eat

Wow, that's good. Bobby, you have cooked that salmon, like, perfectly. And the lemon in that good on it is kind of just a little bit of tart

I love a little citrus on my fish. No matter how I'm cooking it, I love a little citrus on my fish

That is great. It's out of this world. That's great. You want to move on

I'm ready to move on. I'm ready to learn something. We're doing a lemon linguine

Mm-hmm. This is not something that I cook very often. I've got my linguine cooking

To start this lemon linguine, oh, that was a mouthful, lemon linguine

I know it was. I'm going to need a fourth of a cup of minced onions

Okay, I'm going to go ahead and dice this white onion right here. Okay, I'm going to need a tablespoon of butter

I'm going to put that over here. That's a good start for anything. Absolutely. Onions and butter, there's very little that smells as good as that

All right, now, if you would, just whack those cloves of garlic. We're not going to worry about chopping it up

Just whack it with a knife. There you go. Put it over in there

All right, how much of it? You want all three of these? All three cloves, yeah. Because garlic goes so good with pasta, doesn't it

It does. All right. Throw that over in there, baby. Okay. Ooh, and that's smelling so good

Yeah, it does. All right, now if you'll quickly kind of chop those onions for me. Okay

I want to get those over here in the pot. And you have to be very careful when you're cooking garlic and butter

because it can burn on you. So I want to keep this garlic moving around in my pot

That's great, son. Just throw me a handful of onion in here

That looks really, really good. All right, so I'm just going to let those cook for a couple of minutes, you know, and get tender

You need the zest of this lemon? I do. I need the zest of one lemon

Make sure you don't get any of that pith, just the yellow of the rind. Yes

Now I'm going to add one eight-ounce carton of sour cream. And you can see that that's going to give it like a rich, saucy feel

All right. In goes the zest of one whole lemon. Okay. That's a pretty good-sized lemon

Okay. So I'm going to use about a teaspoon and a quarter of lemon pepper

Okay, so in that goes. We've got some nice fresh herbs here, so you want some

Why don't you be chopping us up, mince us up some chives and some parsley

All right. I can do that. All right, now I'm going to add like a tablespoon of milk

Whoa. You know, it's hard to measure a tablespoon out of a full carton of milk

That ain't easy. All right, now I'm going to turn that down a little bit

and I am gonna grate like a couple of tablespoons of fresh parm It gonna be delicious Okay so there we go

So our sauce is looking good. Now all I'm gonna do is take our linguine out of the water, because it's done

All right, now I'm gonna steal a little of that parsley. Okay. Now if you'd squeeze me..

You want me to cut you a lemon? Yeah, if you'd just squeeze me about a tablespoon of lemon juice in here

I think we're about ready to go. That's a nice juicy lemon, wasn't it

That is. That's a big fat lemon. And it was full, too. It was full

All right, so now I'm going to cut our heat back up

And I'm going to toss in our linguine. There we go

Sure does smell good. Looks ready. It is ready. All right, so we're ready to plate

It sure does look good. Well, let me hand you this plate. Yeah, pass that plate over here, and let's taste

All right, so Bobby, I hear you swallowing again, son. It's like I got a waterfall going on in the back of my throat

You walked in this kitchen hungry. Hungry, which is a bad idea

All right. We're just going to take a little bit of those chives and parsley

Okay, here we go. You ready? I'm ready. Mmm, they're hot. Mmm, very good

I think it's great. It's very simple and very good. And it'll go good with that fish

I'm telling you, Watson, that's some fine eating, isn't it? Coming up, it's the perfect mix of sweet and sour orange citrus bars

And later, it's a quick and easy icing. Today's show, y'all, is all about puckering up

We're using things like lemons and limes and oranges, a lot of citrus flavors, you know, that kind of make you want to pucker up

Well, this next dish is called orange citrus bars. So, Bobby, if you would do the honors, son, of putting the flour, the confectionate sugar, and your butter in and cutting that in

because I'm going to put you in charge of the pastry part of this dessert

I'm just making the crust, and you're making the filling? Yeah, I'm going to make the filling. Okay. Now, I've got four eggs, large eggs

And I'm just going to give those a little beat. All right, Bobby, tell everybody how much

Two and a quarter cups of flour. Of all purpose. There's two

Okie do. There's my quarter. So, son, how much confectionate sugar? Half a cup

Okay, well, I'm adding two cups of granulated sugar to my four beaten eggs

And I'm going to take this cup of really cold cubed butter and I'm going to cut it in

It's so cold. Here. Here, son. There you go. I'll help you get it out

There you go. Just fork it. Just like that. Yes. All right

Now, I'm going to add a half a teaspoon of baking powder to the filling

Now, Bobby's using an all-purpose flour because that's our crust, and we don't want it to rise

But our filling, we want it to puff up a little bit, so that baking powder is going to help do that

All right. And, Bobby, I do need, son, like a fourth of a cup of flour

Okay. If you could just measure me off. A fourth of a cup

Right in? Thank you, son. Yes, just dump, dump. There we go

I'm going to whisk that in. Okay, and now I'm going to add a third of a cup of orange juice

You can use fresh or concentrate. Okay, son, how's that coming for you

It's coming good, but what am I looking for here? I want this butter to be kind of crumbled

You want it to kind of be like a cornmeal-y looking. You want it to be, you know, have a little texture to it

If that butter would have been soft, I wouldn't have been able to get it to a cornmeal place. Yeah, it would be hard to cut

So that's kind of the secret there. All right, now I'm going to come over here and I'm going to zest an orange

And I think I'm going to use the whole zest. So here we go

All right, I think I've got this. Just that quick. I think I've got this crust about how you want it

That looks great, son. Just go ahead and put it in your dish, and we're not going to have to butter this dish or anything, y'all

because you saw all that butter that Bobby put in to the flour and the sugar

so it ain't going to stick, I can promise you right now. I think that's about ready. Yeah, just pat that in your dish, son

And I'm going to finish my filling. And I gotten ooh a lot of good zest off of that orange Look at there Bobby and all the zest That looks good It smells good I can smell it from here

Mm-mm. Mm. Tastes good, too. Okay, well, I'm ready over this way, son

All right, I'm getting real, real close. Okey-doke. Because this is a glass Pyrex dish, I'm going to put it in a 325 degree oven

Okay. You need to cook anything in clear glass, you know, a little bit cooler

There we go. Temperature, because you don't want it to burn. Okay, so in the oven that goes

Well, just so happens we got one ready, too. Yes, we do

Can I go ahead and take that? You know, Mama's always ready. All right

Okay, this one's ready, and it looks good. Isn't that a beautiful little crust

So in this goes, and we're going to put this back in the oven, y'all

We're going to cook it for about 25 minutes. At 325? At 325 degrees

You got it. Awesome. All right. We're going to have some fabulous orange citrus bars in like 25 minutes

They're going to be so good. All right, so they're in the oven, Bobby

They're ready? Well, they're in the oven. No, they're in the oven. Got about 25 minutes on those, so why don't we take a minute to kind of clean up our mess

All right. and then we're going to make an icing to go on these wonderful orange citrus bars

Sounds good. So y'all don't go anywhere. Hey, y'all, welcome back in the kitchen

I've had so much fun with my baby boy in here today, and we're finishing up these citrus..

What is it? We're finishing up these citrus bars. Those eyebrows remind me of Michael

Well, then that's just sick. You know, he's got that white beard, that white hair

and then those pitch black eyebrows. All right, son. Now, we have taken our citrus bars out of the oven, y'all

and we've allowed them to cool for a little while because I'm going to put a glaze on them

and if they're too hot, our glaze will just melt. To make a glaze is just so, so simple

I'm going to measure out four cups of powdered sugar. All right, Bobby, I need like the zest of maybe half that orange

All right. And then throw it in here in our glaze. I'm going to start out slowly adding my orange juice

because remember, you can always add two, but you can't take out

So I'm going to start by pouring about a half a cup of orange juice

And I'm going to beat that up. That's one of the lessons that I always think about when I'm cooking

is that you can always add a little bit more, but you can never take it out. That's right

And I think I'm going to go with like the half a cup of juice to the four cups of powdered sugar

Okay, son, I only need like a half a zest from the orange

There you go. So that just looks beautiful, doesn't it? Let's just take our glaze and kind of drizzle it

And if you just take that little offset spatula and just spread it all over it good

All right. Yeah. Mmm. Is it good? It's very, very good. All right, now let's cut it

Mmm. All right. I'm going to take the orange that you sliced

Give it a little twist. Kind of just sit it right there

And I'm going to put a little piece of mint right there. And look at that beautiful, refreshing little dessert we've got

And look, we've got some extra. so you can pass this, put it in a little pitcher

and pass it and let everybody put some extra glaze on their citrus bar. Mmm

Oh. It's powerful good. Mmm. I don't want you to go home tonight

Well, guess what? I want you to stay here with your mommy. There's an old saying in our family, Mama, and it goes like this

I love you. I ain't above you. But I've had enough of you. And from our kitchen to yours, love and best dish

We don't mean that about y'all. Dean, out. No. Out. I'll see y'all next time