Sibling Supper

Guess what today is

It's Siblin' Suppers. My little brother Bubba is joining me today to make an unbeatable meal

starting with scrumptious seafood nachos. An appetizer just fit for a king

And a hearty dish, steak and greens, that's served right on top of rice

It looks delicious. It is just delicious. And easy okra fritters. Oh, break time of day, that's a fine fritter

and of course, our family favorite, Aunt Glynnis' Chewy Cakes. I'm fixing to put something sweet on it, which is my lips

So tell everybody what dish we're fighting over today, Bubba. Well, we're going to make Uncle Bubba's seafood nachos

We got some crab meat we're going to put in it. I noticed you had brought in sea scallops

They're huge, yes. Those are the great big ones, y'all. and some delicious shrimp

Good. And we got three types of cheeses here. I see that. Pepper Jack

Give it a little bite. Uh-huh. And this is just sharp. Cheddar. I prefer sharp

I like sharp, too. I like to know I'm eating it. There's two cups of each cheese

And then we've got the Parmesan cheese. I'm grading some Parmesan here. Two cups of that, too

We got our cheeses ready. Uh-huh. So now we're going to do our corn chips

on the pan that you selected. Y'all, now, when I make nachos

I like to use my flat cast iron pan. We're just going to let the chips fall where they may

What now? See? He's making a point, y'all. He's trying to make an example of my choice

No, I wouldn't do that. Okay. I think I'm going to do my pan

Well, good. You just do your pan because I sure do like my pan

All right. Let's let the chips fall where they may. Isn't he funny, y'all

Yeah. That's beautiful. Okay, you want to add our cheeses to it

All right, now you just tell me how much cheese. Well, you know, I like lots of cheese

I do too now. I like a lot of cheese. Am I going to have enough for mine too

Okay, we'll add a little bit to yours here. I'll do it. Okay, that's enough. No

Okay, Paula needs some more cheese for her little bitty dish. All right, is that enough cheese for you

That's enough cheese for me. Okay. So we're going to put this in the oven. Let's pop these in the oven

And let the cheese melt. Two or three minutes. About 350, Bob

Uh-huh, 350. To melt that cheese. All right. There goes mine. Oh, that's looking so good

Already. Already it looks good. Already. You know, you can't go wrong with melted cheese, can you

All right, so. You got some heat on? All right, medium to high heat

I'm going to add us a little butter. Let's see. I need one clove of garlic. Okie doke

All right, I'm going to start chopping over here our seafood. These scallops are delicious looking

And I got a garlic going. I'm going to just mince that up a little bit

And we're going to toss the garlic and the scallops together. Uh-huh

All right. There's one clove of garlic. All right. I'm running out of space

I'm going to go ahead and start the scallops. We got three large sea scallops and a half a pound of shrimp

Peeled, deveined, and detailed. Now remember, while we're making this dish, y'all, the scallops are really the only thing raw

The shrimp have already been steamed off. Uh-huh. And crab comes to you already cooked

So these scallops are coming up and kind of hitting me beside the head

Mm, smelling good. Doesn't it smell fabulous? Baba has brought in for our seafood nachos, y'all, lump crab meat, which is pricey

You could use a claw meat if you wanted to. Eight ounces of crab meat

This lump is just beautiful, and we're going to keep those whole and chunky

Okay. So when you go to dip that chip, pull that chip out

Right. You want to be able to see it and taste it, don't you? All right

So, Bubba, now, the next thing I'm going to do is measure out a cup of heavy cream

Okay. And a half a teaspoon of garlic powder to just enhance that fresh garlic that we have in there

So we're just going to add our cream, and we're going to let that reduce down a little bit

We're going to let those scallops just explode in that cream. Yes

Bubba, I'm going to add a little salt and pepper. Is that okay? It's okay with me. I love salt and pepper

Okay. And after this, I'm going to add the parmesan that you grated

When we add our Parmesan cheese, y'all, it's gonna get real, real thick

So not to worry. It's not gonna be runny on your nachos

In goes our shrimp and crab. Look at the color of these shrimp

Oh, it's beautiful. Oh, yeah. Oh, Bubba. I think those are ready

Uh-oh. You wanna take those out, get your rag, and I'm gonna wash my hands

So tell me what to do next Bubba Okay what I want you to do next is pour your seafood mix on top of our nachos okay

Y'all ready for the good stuff? Mmm. Now how much better is this than hamburger, y'all

Ooh, I'd say a lot better. A lot better. That looks delicious

Let's go with the lettuce first Bubba. I'm going to put a little pico

Uh-huh. Sour cream. Oh, yes. And jalapenos. See how easy that is

So easy. Nothing to it. And an appetizer just fit for a king

So there you go. You ready to taste it? Yes. I'm going to reach in there

Look at that. Oh. Look at that, y'all. Look. Mmm. Got a jalapeno up there. Uh-huh

I got a jalapeno. I see some shrimp, and I see some crab meat

Mmm. It's one of those elbow lickers, y'all. Bubblicious. It is truly bubblicious

Mmm. Yum, yum, yum. You did a good job today. Well, thank you

Coming up, we're making a Southern classic that's so good, it brings Bubba to tears

I can't stand to see a grown man cry. Then we're going to deep fry golden and delicious okra fritters

Oh, Bubba, that looks good. Yum. And later, we're baking up the chewiest family dessert you've ever put in your mind

Oh, and they're so good. Today is sibling suppers. I have no choice. I only have one sibling

Lucky girl. Aren't I lucky? We're all so lucky, Bubba, to have you in here with us

Bubba just made that fabulous seafood nachos, and now he's going to be cutting up two onions for us

to go in our steak and greens. It sounds like a lot of ingredients, y'all

but it's really very, very simple. I am going to start off by browning five tablespoons of flour

in a dry black skillet, and we're just going to brown off our flour

Browning the flour, Bubba, is going to add a nice, rich nuttiness to this dish

I'm going to put a few tablespoons of oil in my black cast iron skillet

and while I'm waiting on that to warm up, I'm going to start making a rub for our meat

I'm going to start with one tablespoon of paprika, two teaspoons of kosher salt

two teaspoons of dried mustard Paula where's your onion goggles oh Baba gosh I'm so sorry

those onions have been so strong oh look at him he's crying

I knew I'd have him crying for this 30 minutes there we go

alright to finish this rub I'm going to add a teaspoon and a half of onion powder

one teaspoon of garlic powder one teaspoon of thyme, one teaspoon of ground ginger

and three-fourths of a teaspoon of white pepper, a fourth of a teaspoon of cayenne pepper

half a teaspoon of black pepper, and a half a teaspoon of cumin

So there we go. Just that simple. We've got our dry rub

All right, don't let me burn this flour too bad, Bubba. All right, I don't think I can see it

Look at his eyes! I knew I'd bring him to his knees, y'all. She makes me cry every day

All right, I've got about a pound and a half of a round steak

You could always use like a sirloin. I can't stand to see a grown man cry

Who wears a grown man? I don't know. All right, Papa, you have got to start on our greens

Okay. I'm just going to toss this seasoning onto our steak and just kind of rub it around, you know. Okay

And let that seasoning work in there. Uh-huh. And the greens part of this recipe, we're using a collard green

We're using a mustard green, which is a sharp, tangy. Love mustard

I love mustard, too. I love turnips and mustard mixed together. And then we've got our turnip greens

Now, you can see that Bubba is taking our collards and he is de-stemming them

And he's stacking them up. And we're going to roll them up and slice them up

And I'm going to go ahead and add our meat. Oops, look at that flour, Bubba

Uh-huh. Our flour is starting to brown. And I think the total recipe, y'all, calls for about 15 cups of greens

That sounds like a lot, but they wilt down quickly. It time for us to clean our little hands because I been rubbing and playing with my meat How big of slices do you want like this Yeah that looks very good

All right, now I'm going to ask you, Bubba, to toss in those onions

I can't wait to taste all the three greens together. Oh, they're so good

It looks delicious. It is just delicious. All right, so I'm going to take my flour

and you can see how pretty and brown that got. So I'm just going to put that all over there

That's going to help thicken our beef broth that we're going to put in there

And if you'd measure us out about six cups of beef broth

I'm just going to stir that flour in real good. And I just want to make sure it's not lumpy

So I'm going to add about a cup of liquid, y'all, and then I'm going to start adding my greens

and I'm going to do it slowly because the greens will start out big

We'll have a full pot, and we're going to have to let those wilt down

so we can fit them all into our pot. All right. So just pour me, please, Bubba, about a cup in there

And you don't have to be so precise. We just need, you know, enough liquid for those greens to start wilting down

So if you'll grab about a cup and a half of each and just toss it in there

Okay. And I'll stir them around and get them melting. That's great

All right, that's our mustard. And now our collards are going in

They're a denser green. And they're not going to cook down as much as a turnip green or a mustard green would

So you can see our pot's already filling up. We still got a lot of green to add

So you can go ahead, Bubba, and add some of our turnip greens now

All right. Let's go ahead and add the rest of our stock now and the rest of our greens

Okay. And we'll see y'all back in a minute. You're going to see how wonderful this dish is

Coming up, we're frying up a yummy and crunchy treat. I think this looks great, Bubba

It does. Then we're going to be finishing our delicious steak and greens

So good. And for dessert, Bubba and I recreate an old family recipe

This is probably one of our favorites. Hey, y'all, welcome back. We got sibling suppers going on today here in Paula's Best Dishes

I'm here in the kitchen with my precious little brother, Bubba. You know, Mama would rely on me a lot to help her out with Bubba and me being seven years older

Do you know I actually remember when I was in grammar school, If Mama's help didn't show up at the service station, I would just take Bubba to school with me, and he would sit on my lap, and then I'd take him to lunch and out to recess to play

And families just did what they had to do back then, you know

We've always been extremely close, and I'm thrilled that Bubba's in the kitchen with me today

Love it. Bubba's down here chopping us up about four cups of fresh okra

for some okra fritters we're gonna be making in just a little bit. I've let our steak and greens cook for probably around 45 minutes

and now I'm gonna add one tablespoon of that rub that I made earlier

To just make it a little stronger, and I'm a firm believer that a good green is a greasy green

So I gotta come in there with a little butter. And I'm sure that won't surprise you

but I'm going to stick about a half a stick of butter in there

This is looking really, really good, Bubba. It smells good. Uh-huh. All right, so our beef and greens are working

Now let's get to going on those okra fritters, Bubba. So I'm going to add to my bowl about a cup and a half of self-rising flour

and I'm just going to do this. This is a half-cup measure. Okay

So I'll just do that three times. And I'm going to add probably a tablespoon, a scant tablespoon of house seasoning

All right. That's good on everything but dessert. I'm telling you what, it's great on everything but a cake, honey

I keep it beside my stove every day. I know. And it's nothing but salt, pepper, and garlic powder

Let's just give this a mix and finish up our batter. It's just one egg and one cup of buttermilk

Then give it a stir and add in the okra. Just scoop it all over in there

All right. We want this nice and okra-y. Hold on. If you don't have fresh okra available, you can use a frozen okra

It'll work nicely. So I'm going to take our tablespoon measure, and I'm just going to start dropping into the vegetable oil

which is at 350 degrees. And, y'all, I'm dipping my spoon into water

so the batter will just slide right off into the grease. All right so there we go You just get a utensil bubble that you can turn these with Some people like to use tongs Some like to use a slotted spoon

All right, Bubba, just keep flipping our fritters so they don't get too brown on one

side. We want them to cook nice and even. All right. So you know what I'm going to do

I love my rice buttered. So, you know, I couldn't stand that other half a stick of butter

just sitting there. So How are those doing? They're browning very nicely

Good. I'll be plating up our meal. All right, these were started first

So, look at that. I'm going to just kind of smear that butter around in that rice and toss it around

I just really, really love nice buttered rice. Can you see? Oh, Bubba, that looks good

Is that good? Yum. So you just want to make sure that they are down there long enough

Okay. You know that that okra is nice and done. And it should take between 12 and 15 minutes

All right, so I'm going to spoon up our beef and greens on top of that rice

I think this looks great, Bubba. So what you say... We have a bite

We kind of dig in. I'm ready. Mmm. So good. Mmm

So different. I like the three greens. You do? Mm-hmm. Mmm, mm-mm

Oh, but great time of day. That's a fine fritter. Woo! That is so good, y'all

Isn't it, Bubba? You see that round steak cooked up pretty tender, y'all? Oh, it is

Mmm, delicious Coming up, Bubba and I revisit A sweet dessert from our past

Takes me back 40 years This is a recipe That Bubba and I are making

That brings back some wonderful happy memories Many years For many, many years

We would spend Thanksgiving in Statesboro with our Uncle Bernie and Aunt Glynnis out in the country

But I have to say, this is probably one of our favorites

Oh. So Bubba has emptied a one-pound bag of light brown sugar

Now he is adding a stick of softened butter. The next thing we're going to add is two cups of self-rising flour

Uh-huh. And these are Aunt Glynnis' chewy cakes. Oh. Oh, and they're so good

Oh, I'm telling you. What makes them so chewy is the coconut that we're going to add into it

Yeah, and the fact that there's no milk or anything like that, it's a real thick bite

You just mix that up, Bubba. And I'm going to add three eggs

It's number two and number three. This dish is so easy. It is so easy

I'm going to add about a tablespoon of vanilla flavoring to it. And while you're getting that mixed up, I'm going to come over here, and I'm going to chop us some nuts

Okay. And, you know, we like a lot of pecans, y'all. Yep, we need two cups

Yes. And now that your batter is mixed, Bubba, add one cup of sweetened coconut, a cup of chocolate chips, and I'll add the pecans

Now just fold that all in and just press it into our grease pan, baby

Okay, Paula, now we're going to pop it in the oven for about 30 or 35 minutes on 350 degrees

Oh, it's so, so good. Oh, Bubba. Oh, yeah. Look at here

It looks just like Aunt Glynnis'. Ooh, it's hot now. Just like them

I'm going to cut them about the size I remember Aunt Glynnis cutting

Aunt Glynnis trying to trick us. They had to go a long ways

Yeah. She would cut them about that size, remember? And I'd pile them all up on the plate

Mm-hmm. And we'd walk through the dining room and just grab a hand. Every time

At least I did. Absolutely. That's the way we did. If you walked through the dining room, you grabbed you a chewy cake

Look at those. And that's my favorite piece right there. Oh, the corner

Yeah. Okay. You're going to let me have it? Of course. Oh, they came out perfect. Yeah

You did a grand job. Now I'm going to put a little cream on it. Okay

And just to make everything pretty, why don't we just tuck that in

Perfect. And. Put some powdered sugar for it. You know, you could do that, but I'm fixing to put something sweet on it, which is my lips

Your lips. Well, I'm going to put my sweet fingers on mine

Well, you be careful that you don't burn yourself. Mmm. I feel like I'm sitting out there in the country

Takes me back 40 years. Thank you, Aunt Glimmies, for all the good food and all the memories

and Bubba and I send y'all love and best dishes from our kitchens to y'all

See you next time. Bye, y'all