Restaurant Review

I am living a dream today, y'all

Y'all, it seems like old times today at the Lady and Sons

Cause I'm cooking with my son Bobby and our GM Dustin Walls

Look up now. Look in that camera. Look in that camera. And today he's here to make some specials

that come from our menu. We have a grilled tilapia that's glazed in a peach barbecue sauce

God, that looks, it smells so good. Doesn't it look delicious? And it goes perfectly with our corn in the specials

What do you think? Love it. And another favorite from the restaurant, a three-meat pasta

Gosh, y'all, look at that. It's bubbling. And, ooh, for dessert, we have a frozen key lime pie

Wow. Out of this world. It is. You know, the Lady and Sons, yeah

But you know what it should be, guys? It should be the Lady and Sons plus one

Well, today it is. Yes, it is. And look at this big boy

So you're doing some of the dishes that we have on special

Yes, ma'am. At the Lady and Sons, and they better be good

They're delicious. I know they are. I know they are. So you've been up here silking and husking corn

Paula Deen, this is a new item we put on the menu that I make at my home very often

There's a corn asparagus salad. Sounds yummy. We're going to use six ears of fresh yellow corn

Sounds delicious. We're going to clean those real good and boil them for about two or three minutes

And then give them an ice bath. I'm going to chop this onion up really finely for you

I'm going to do one small purple onion. Awesome. Let me tell y'all how he started

Oh, no. Oh, on our team. Well, he was working right next door to us at this other restaurant

Your reputation in Savannah was one of the top servers. Right. We saw his work ethic. You know, we saw a lot about what kind of guy he was

Dustin is now the GM. You know, I'm so proud of you, son

You're just like one of my children. Well, I feel like family

When you come to the Lady and Sons, you might not see Jamie and Bobby

and you might not see me. But there's a very good chance you'll see this tall, handsome young man

I'm so proud of the man that he grew into. So proud of you

A lot to do with y'all and y'all's hard work. I learned a lot from y'all. Well, we've had fun. You're just like another taller brother

This is a big man, y'all. I'm 6'4", so. Exactly. So that tells you everything you need to know about dust

Oh, my goodness. So you've got 8 to 12 ears of corn boiling for how long

About two minutes. Uh-huh. We're going to give it an ice bath. Okay. Then we're going to throw in two bundles of asparagus

All right. So we got this show going on. Bobby, why don't you move down here, son

Because Dustin's going to need elbow room. Well, then I may need to leave the house

He's going to be cutting the corn off and finishing the asparagus. Why don't you make the salad dressing for the corn and asparagus salad

While Dustin blanches the corn and gets the asparagus started, I'm going to work on the crust for our key lime pie

and just graham cracker crumbs, brown sugar, and butter. So you guys continue on, and I'm going to be mixing that up right now

Got it. Got it. All right, this is really, really simple. Like so much that we do

I'm just going to start with a half cup of sugar, one cup of seasoned red wine vinegar

and then I'm going to just season it with a little salt and pepper to taste

Now we're going to take the corn off the cob. Just cut it straight down

And after we do that, we'll mix it together in the bowl. It'll break up nice. Mama, what you doing

I am pouring this half a cup of melted butter over two cups of graham cracker crumbs

and about a fourth of a cup of packed brown sugar. It's just your typical graham cracker crust

But instead of using white sugar, I'm using brown sugar. I think I hit the salt and pepper right on, too

Yeah. And it turned out to be a little less probably than a teaspoon

of each. So we've got a couple of different things going on here in the kitchen

y'all. Later on, we're going to share with you a recipe that was inspired

by the Lady and Sons. We serve a fabulous key lime pie, and that's what

this crust is for. People love it, but we're going to make

a key lime ice cream pie. Oh, yummy. Yes. Now, I'm just packing the crust, y'all

into this springform pan. So, Dustin, how about your asparagus? Is that..

I think we're done. I'm going to pull that out right now and put it in an ice bath as well

Okie doke. So we'll stop cooking and give it a few minutes to cool down

then we'll cut that up. It's just blanched. It's just blanched, yeah. It's going to be nice and crisp

So I'm going to slice that into about one-inch pieces. I'm going to add that to the corn

All right Okay I done just about all I can do to that simple sauce Well mine ready too son Looks like you ready to go so let put that in the oven for about eight minutes

Uh-huh, 350. And that's about what it's gonna take us to get this. I'm gonna wash my hands

I think we're ready to put this salad together. Just put the chopped onions and asparagus in with the corn

then top it off with a quarter of a cup of fresh chopped basil

I'm gonna put this very simple little sauce on top, and we're just gonna fold this so I don't tear everything

It looks delicious, Dustin. Now, y'all don't be mad with us, so if you come to the Lady and Sons

and you say, I'd like some of that corn and asparagus salad

we don't have it. Because this is a special, right? Actually, we're adding this to the menu

You'll be able to get it now. Good. Every night. So that was..

Do what you think. It's good. Mmm. I love it. I love it

Whoa! Coming up! I put together a peach barbecue sauce with that wonderful tilapia

And then we get to another Lady and Son special, y'all. Three meat pasta

That is one of my favorite dishes that we serve at the restaurant. And later, we're going to take one of our most popular desserts and put a twist on it

Out of this world. A frozen key lime pie. This should really be called the Lady and Sons Plus One

Because you see this big guy right here? Look up now. Look in that camera

Let them look at you. Because you know who I think he looks like

Harry Connick, Jr. Am I right? I've heard it, but I don't see it

I feel sorry for him if I look like him. I see it. Well, Dustin started with us

He flipped hoe cakes in our kitchen when we were still cooking them in one skillet, y'all

Remember that, Dustin? I was taller than you back then. I do. That's been a long time ago

All right. I'm going to be down here, guys, making a peach barbecue sauce because we're going to cook some tilapia

Bobby is cutting up our onions, y'all, now for our three-meat pasta

And Dustin is getting ready to put the pasta in our pot and cook the pasta

Son, I've got those onion goggles for you. Oh, that's right. I forgot

Are those burning your eyes? These are so cool looking, I have to go with them

It's a good look. Okay, go with them, because you know what? I've got some more onion. I feel like I'm about to jump out of an airplane

So, for the barbecue sauce, y'all, it's very easy. A lot of ingredients, but it's very, very simple

Now, to my pot, I'm first going to add 3 4ths of a cup of ketchup

three tablespoons of prepared mustard, a half a cup of oil. Look at that, I love doing that

Whoa! Your pot's boiling, honey. You might want to take your tongs and just give that pasta a little stir

The next thing I'm going to add is a half a cup of apple cider vinegar

a pinch of garlic salt, three tablespoons of Worcestershire sauce, and I'm just going to eyeball that

And then to help deepen the color, I'm going to add about a tablespoon of paprika

a fourth of a cup of lemon juice, one teaspoon of pepper

I love just a little sweetness in my barbecue sauce, so I'm going to add three tablespoons of packed brown sugar

three-fourths of a cup of water. Okay, baby. Give me your Bobby D

That was a good thing. All right, now I'm going to let this cook. I've got my oil, my lemon juice, my pepper, my ketchup, brown sugar

The next thing I'm going to need is these onions that the onion man has been chopping for the last 30 minutes

A half a cup of onion is what I'm going to need, Bobby, when you're done chopping

And we can let this simmer for 15 or 20 minutes before we put our peaches in

That gives us time to finish up our three-meat pasta. This recipe, y'all, is one of those recipes that I came up with because I always usually had leftover ham

I always had smoked sausage. And we always had chicken. Always. Because I could run out to the buffet and grab the fried chicken, skin it, cut it up real quick

So I said, what are we going to call this stuff that I'm putting out there to feed these people

So I said, three meat pasta. So we're going to be using two cups of cooked chicken off the bone

two cups of cooked smoked sausage cut about a half an inch thick

and two cups of cooked cubed ham. We're going to add our cheese

That's about two cups. Mm-hmm. Grated cheddar cheese. You've got a sharp grated cheddar

Yep. You've got some fresh parmesan that you grated. We'll add later

And you know what? I think I'm going to work a little bit. There's that. Still got to add some cottage cheese

Yes cottage cheese So good 16 ounces of cottage cheese That a 24 container so leave about a third of it left in there All right Sonny Boy Mix those together If you throw me some of those onions for a barbecue sauce

Do you want your Parmesan cheese? Yeah, we're going to add that right when we're going to put it in the oven

We're going to add a little water, a cup of water with three bouillon and some sour cream

It's been about eight minutes. I'm going ahead and pulling the breadcracker crust. Sour cream never hurt anything

And the onions are in the barbecue sauce. Never. Certainly not going to hurt this dish, y'all

That's one of our key ingredients in everything, I believe. So. Shoot, yeah

About half a cup of sour cream. That is one of my favorite dishes that we serve at the restaurant

It is. Dustin is dissolving three chicken bouillon cubes in a cup of water

Yep. And you'll want to make sure your water's hot. Once the bouillon is fully dissolved, just pour it in

And then add the pasta and mix it up real good. Now I'm just going to spray this dish with a little spray so it won't stick

Pour the pasta in a bacon dish and top it off with your grated parmesan

So there we go. We have this beautiful three meat pasta. So we're going to put this in the oven

Okay. 350 degrees, y'all. And we're just going to let it cook until it's hot and bubbly

And you are not going to believe how stinking good this three meat pasta dish is

Tell you what. High five. Coming up. All right, son, get our fish on the grill

We finish our tilapia and our three-meat pasta. And Dustin surprises me with a quirky keepsake from the Lady and Sons

And later, a treat inspired by one of our most popular desserts, a frozen key lime pie

Now, we're going to finish up our barbecue sauce, y'all. And Dustin is getting ready to puree our peaches

We've got about two cups. And we're going to use a canned peach, which works nicely

Or you can use a frozen peach. Because these are not available here right now

Mmm. See, that's going to do us. They look delicious. Now, Bobby has our tilapia over here

And he's seasoning it with our house seasoning. salt, pepper, garlic powder

and a little bit of lime. I mean, you know me. A little bit of lime. Bobby loves lime on his fish

Never heard of it. Okay, I'm going to stand back so I won't get any red sauce on me

That looks like good enough to eat. I hope it's going to be delicious

It is going to be so, so good. And if you want to finish stirring that

I'll grab that three-meat pasta. Oh, okay. You're going to pull it out? Oh, I almost forgot about the pasta

I did, too. They make a pretty good little team here. We got a good meal going

We got it going on. Yeah. Okay, this fish is ready to go on the grill

Is it hot? Okay, son, come on in. W, I got you a hot plate over there

Oh, gosh, y'all. Thank you very much. Look at that three-meat pasta

Look at it. It's bubbling. Oh, Dustin. It looks good. I think we did good, honey

I think so, too. All right, son. Get our fish on the grill. All right

Now, we all know that this is not going to take a bite. long

The nice firm fish. Yes. The texture is great. It's real easy to cook

It stays together for you nicely while you're cooking it. I'm going to let that last little bit of lime juice

run onto that fish. And I think maybe three, four minutes a side

would do it. Yeah, this is not going to take long. And look over here, y'all

Show them this, Dustin. These are called cheddar cheese brick eggs. And you just lightly run through some flour and fry them

They're delicious. Oh, my goodness. It's going to be good with that fish

And us southerners, Willie, grits. Fish and grits, that's a staple in my house growing up

All right, now, Dustin, at what point do we start putting our peach barbecue sauce on it

I think after that first chard, we can put a little bit on there. Well, you go ahead, and I'm going to be y'all's boss

And then we're going to finish it off one more time once it hits the plate. But it'll never hurt to go ahead and put a little bit on right now

God, that looks and smells so good. Doesn't it look delicious? Honey, you missed a little piece

Why don't you finish it up for me because I got something I want to show you. Oh, okay

I'm going to just... Right there, right there. Right there, right there

All around me, baby. That's all right. Mama can fix. I don't even remember this book, but I found it

Oh, my. But it's backwards and upside down. And I kept it because it was so unique

I was just like, I got to have that. Look at this. You can see what it says, totally upside down and backwards

Love you now and always Paula December 2001 Can you believe this though That is awesome This is great

The fish is ready. We got to pull this. Okay, Dustin, if you would do the honors of plating this up for us, please

Sure, I'll get one started. Because I want everybody. You better do it quick, bro

All right. Fish is ready. I want everybody to see just how this plate looks when it comes out of the kitchen at the

lady in the room. That's good. Hoo-wee doggie

That's a good-looking plate right there, man. This, we don't plate in any special way because this is only buffet

That's right. And you can plate it any way you want to. You can put a little bit or you can put a whole lot

There you go. I can't wait to taste. Let me try to get all of it together

That's a quick case. Oh, y'all. I love that. A lot of great flavors together

It is a lot of great flavors. Mm-mm-mm. Oh, my goodness. So good, Justin

Ah! Bodine said if you don't give him a bite. Right now, Justin, he's going to bite your leg off

Come on. That dog's going to bite Dustin's leg off? Come here, Bodine

This is the one that's going to bite Dustin's leg off. Coming up

Ain't that looking good? Y'all, we top this meal up with a dessert inspired by the Lady and Sons

frozen key lime pie. Dustin and I are preparing, y'all, a frozen key lime pie recipe

inspired by the key lime pie that we serve at the Lady and Sons

It's so very good. So good. It's so simple. a cup of heavy cream, beat until it forms soft peas

with a fourth of a cup of sugar. Now let's add that 12-ounce can of sweetened condensed milk

You just tell me how fast to go. Just go for it, baby. Ooh, ain't that looking good

It does. It really smells good already. All right, now if you would test me like a half a tablespoon of that lime

right on in there. And I'm going to add three-fourths of a cup of tea lime juice

Oh, gosh, it smells so good. It does. Here, I'll get you a plate

Why don't you do it on the plate? And that might be easier than fighting me

I think you're right, as always. No, I'm not always right. But 9.97 times I am

Yes, you are. Well, that's sweet of you to say. All right, now to this, I'm going to add a pint of half and half, which is two cups

That's great, Dustin. Just throw it in. And the smell is incredible

That lemon zest is awesome. I say all the time, Dustin, I wish we had scratch and sniff TVs

so if you'd kind of move that out of the way and get our pie crust over here

we're going to just pour our filling into our pie crust and we're going to put this in the

freezer and let it set up good how long will that take ah you know four five six hours okay

You can make this the morning of or the night before, yes

Let me grab a spatula because I want to get every bit of that goodness

Doesn't that look delicious? It's so good. Okay, so put that in the freezer because we're going to let it cool for three to four hours

Sweet. I always did that for timing. I think I'll get right on time. Yes, you are right on time

I usually am. You know, it's one of those things that can sit in your freezer

and you go back and enjoy a piece tonight while you're watching TV

Yeah, all night. That's good. Yeah, all night. All night. You know what

Please. A little dollop of whipped cream might not be too bad

Mm-mm-mm. Mm. Y'all got to get you some for sure. Wow. Out of this world

It is, you're right. Out of this world. A perfect dessert. That's perfect

Yep. To go along with a couple of perfect guys. Proud of you, dude

Thank you very much. I love y'all. I'm so proud of all y'all. I just love y'all like the pieces

And you know what? We always send our love and best dishes from our kitchen to y'all's

We'll see y'all next time