Restaurant Review

I am living a dream today, y'all

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

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

Look up now. 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

Oh, that looks and smells so good. Doesn't it look delicious? And it goes perfectly with our corn and a sparrow

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

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

is 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. 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. We're going to give that 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 down here

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. Mm-hmm. 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 and then we'll

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

I'm going to slice that in about one inch pieces. I'm going to add that to

the corn Alright 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 going to take. I'm going to wash my hands

I think we're ready to put the 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 going to put this very simple little sauce on top, and we're just going to 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 one

Do what you think. It's good. Mmm. You know. 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 of 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 him 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. Bob, I'm going to go ahead and dump it

Okay, baby. Let's give it your Bobby D. That was good, thanks. 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 had chicken. Because I could run out to the buffet and grab the fried chicken

skin it, cut it up real quick like. 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

It's about two cups of grated cheddar cheese. You've got a sharp grated cheddar

You've got some fresh parmesan that you grated. We'll add later. And you know what

I think I'm gonna work a little bit. There's that. Still gonna add some cottage cheese

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

Do you want your Parmesan cheese? Not yet. We're going to add that right when we're going to get in the oven

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

It's been about eight minutes. I'm going ahead and pulling the grapefruit crust. Sour cream never going to do 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

Oh. 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. Don't eat good fish

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

Ooh. That's going to do us. They look delicious. Now, Bobby has our tilapia over here

and he's season 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 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. Ooh. We make a pretty good little team here. We got a good meal going

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

Is it hot? Okay, son, come on in. Debbie, 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. Now we all know that this is not going to take long

Tilapia, 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

Okay. 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. Now, these are called cheddar cheese grit cakes

and you just lightly burn 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

Think after that first time we could 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've got something I want to show you. Oh, okay

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

All around these edges. That's all right. Mama can fix it. 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, fully upside down and backwards

Love you now and always Paula December 2001 Can you believe this though That is awesome Some days like I been

The fish is ready. We gotta 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..

Let's start here. ...just how this plate looks when it comes out of the kitchen

at the lady in the room. All right, let's do it. Hoo-wee, doggy

That's a good-looking plate right there, man. This we don't plate in any special way because this is on the 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 whipped cakes. Oh, y'all. I love that. A lot of great flavors to go

It is a lot of great flavors. Mmm. Oh, my goodness. So good, Dustin

Bodine said if you don't give him a bite, right now, Dustin, he's gonna bite your leg off

That dog's gonna bite Dustin's leg off? Come here, Bodine. This is the one that's gonna bite Dustin's leg off

Coming up. Ain't that looking good? Y'all, we top this meal off 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 peaks

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 it goes. 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

To share the bone. 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. Sweet

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? You know, four, five, six hours. 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 looks 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 be 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

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. 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 of 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. Bye, y'all. Yum. Eat. Good enough. you