Southern Social

Hey, y'all

I'm standing up here with Martha Foose. And we are having a southern social today

We're starting off with Martha's deviled tomatoes. I love it. And I'm making her some grilled catfish with an olive and tomato relish

Isn't that a beautiful dish? And then she's showing us how to make a silky smooth chocolate chiffon pie

If I'm visiting you, I gotta make a pie. I'm in. And then we're topping it off with a fizzy chocolate egg cream

Yum! This is a real treat for us today

Martha's a fabulous southern cooking girl who has a beautiful new cookbook, A Southernly Course

And she's going to share some of her favorite recipes with us today

And the first one I just love. It's a deviled tomato. A deviled tomato

And you got some bacon going over here, girl. And it looks like it needs to come out

May I go ahead and take this out? That would be great. And leave those drippings in the pan

Honey, you... Like I need to tell you that, of all people. A wild hog couldn't keep me from leaving that in

Well, I'm going to start chopping up this red onion while you are saving our bacon grease over there

Okie doke. A friend of mine married a girl from New Hampshire, and his aunt said

that marriage is never going to last. She doesn't even save our bacon grease. Now, you got a bell pepper up here

What you want me to do with it? Just seed it and chop it up. Okie doke

Then I'm going to chop up a little bit of garlic, too. Okay. And we've got two jalapeno peppers that have been seeded and diced

And if you're a big, spicy, spicy girl, you can throw another one in there

My husband loves spice, so... This is also going to have some jack cheese in it, so..

Oh, good. Good, good, good. I'm going to start cutting up these tomatoes, and I'm just going to cut them in half

and I'm going to scoop out the flesh and chop it up. Okay. And when we get everything in the pan, we're going to add the tomato innards in there, too. Okey-doke

I love it. Devil tomatoes. These are inspired by my friend Cindy's start event

We call her Spicy Cindy. So these tomatoes have a little spice with the pepper jack cheese and the jalapenos

So is she a home cook or? She is a great home cook and a fabulous hostess

Oh, really? Well, I would love to meet her. tell her we appreciate

inspiration from all of our friends. We surely do. What's the point of cooking if you don't have anybody to cook for

There you go. Or cook with. Now, Martha, I went ahead and threw these in the

pan. I hope that's alright. That is alright. And you know what? I was going to say, I'll grab your onions

for you while you're doing that. Thank you, ma'am. And we're going to throw the onions

the garlic, and the jalapenos on in. The whole shebang. Yes, ma'am

And once those get a little tender, we'll add this tomato. We don't want to get too much liquid in there, so those vegetables will cook on down

Now, while we're waiting on this to finish tenderizing, you've got a nice oval casserole dish

and you've got some wonderful sourdough bread that you've toasted off. And we are going to put that toast

Right in the bottom of this casserole dish. Right in the bottom of that casserole dish. Now, do we need to spray it or anything, Martha

Not a thing, not a thing. These little toasts are going to sop up all of the juice from our tomatoes

and really catch all that flavor. My husband's an artisan bread baker

so whenever I can throw some sourdough in there, I always like to do that

I didn't realize that. Our alarm goes off at 3 in the morning. I have an early morning

I'm going to cut a little bit of these tomatoes off the bottom so they'll sit nice and flat

Yes, so they'll sit. And also so that juice will drain down into our bread

Well, y'all have to go to bed with the chickens, don't you, honey? I tell you, daylight savings time

I cringe when it starts getting late at 9 o'clock. It's so hard to go to bed when it's still daylight, isn't it

It is. And I'll start stripping that oregano. Now, when do we add the oregano

We're going to add it towards the end because we don't want those essential oils to cook out

We want that flavor to still be nice and bright and fresh. Are you ready for the tomatoes yet

I think it is tomato time. Okay, why don't I pull this over here

Yeah, let's... There we go. That makes it easy. And you're going to need about two tablespoons or so of grated cheese per tomato

I'm going to salt and pepper our shells. because tomatoes just call for a lot of salt don they And also that going to help dry out those juices Why don we put our filling into our tomato shells and we going to mound it up a little bit because it going to settle a little bit as it sits And after that we put our bacon on the top and our pepper jack cheese

All right. I think we are good to go, Miss Dean. All right

So in the oven, this goes. And we're probably going to broil it no more than a couple of minutes

Right, Martha? With your zippy broiler, we're going to keep a tight eye on it

We're going to have to stand over there. Now, when you serve it, do you serve the toast and all

The toast and all. Love that. And you want me to get the oven door for you

Yes, please. Here we go. Thank you. So Martha and I are not going anywhere, so y'all please don't either

When we come back, we're going to show you these beautiful devil tomatoes

Coming up, we get a taste of devil tomatoes. It's delicious, Martha

Oh, thanks. Mmm. And later, I'm grilling up a Greek-inspired catfish, and then Martha's making me a chocolate chiffon pie

It's just like the most wonderful treat. All right, we've been waiting on y'all

Our tomatoes are ready. And they look so good, Martha. Colorful and cheesy

Yes, look. Yum. They are yum. Would you like to try one, ma'am

I would love to try your tomato. I would be pleased to serve you. Oh, and I love the green plates that you chose

That was in the oven, what, two minutes? Just about. So your tomato is still chilled

And, you know, you've precooked all the center ingredients, so you've got that nice cool and hot texture mix

the kick of jalapeno. It's delicious, Martha. Oh, thanks. Mmm. Well, I hope you like my dish, honey, as good as I did yours

I'm going to share with you a catfish with an olive tomato relish

Now, you're a Mississippi girl. I am. and live on a catfish farm, coincidentally

Do you live on a catfish farm? 350 water acres of catfish out on Pluto Plantation

Pluto Plantation in what town in Mississippi? Well, they took our zip code away

because we don't have enough people anymore, but the closest place is Yazoo City

So if you would, we've got our griddle going, and I've got us two nice, beautiful catfish fillets

salt and pepper our catfish. Happily. And while you're doing that, I'm gonna spray our grill

because it had gotten way hot. So I just wanna make sure

it doesn't stick on us. That insurance spray. Yes, and I'm gonna spray

even our fish. So if you'd flip that over and season the other side

Got it. We are gonna make a relish to serve on top of our catfish

Now I'm gonna chop about one and a half cups of Kalamata olives

And I'm just going to put these, pop these right on the grill. Put them on, honey. And I'm going to use

about a half a cup of sun-dried tomatoes, about a teaspoon and a half of lemon zest

a tablespoon of fresh parsley, three tablespoons of olive oil. And when we mix this all together

we're going to put it on top of our fish. how's that looking Martha

it's looking good I might have let the griddle cool down but it had gotten so hot

hot as a six shooter hot as a six shooter yeah I always say hot as a three dollar pistol

because if you buy a three dollar pistol you know that sucker's stolen

and it's hot All right. I'm going to chop up about a tablespoon of parsley

Can I add my tomatoes into your relish here? Please, throw them into the bowl

I'm going to check on this fish. Ooh! It looks good. I bet living on a catfish pond, I bet you have more ways to cook a catfish than you can shake a stick at

Pretty much. Pretty much. It's definitely a staple. And in the spring when they are spawning, it's so exciting

It's hustle bustle and the hatchery's running 24 hours a day. Really

All right. Salt and pepper. And we are good to go. All right

I going to grab our plates and I going to plate us up if you ready I think the fish is ready Definitely don want to overcook it So if you ready they ready

I was born ready. Me too. All right. I'm going to put our relish just right there on top

Beautiful. Isn't it yummy looking? And then we're going to sprinkle about a tablespoon of feta cheese on top

I want your professional opinion. I want to get a little bit of all the goodness in every bite here

The texture of the relish works perfectly with the fish. Perfectly. What are we going to do next, Martha

How about chocolate chiffon pie with a ginger snap crust? I'm ready

Let's go. We got some melted butter back here for your pie crust

Two tablespoons of melted butter, and we're going to get a cup and three quarters of ginger snap crumbs

Okay. My friend Danielle wanted me to ask you if when you cry, if you weep butter tears

Yes, don't you? I think so. Isn't everybody's tears real oily? And then we're going to get a tablespoon of granulated sugar

And you can use sugar in the raw or any of those that you like

And we're just going to toss this together. Oh, thanks. And we're going to pop this right into our pie pan

I adore ginger snaps. To get a homemade slice of pie is just like the most wonderful treat

Let's make pie. Let's go. Stick it in the oven. Let's put it in this oven over here

325, 6 minutes. Coming up, we make a silky smooth chiffon pie filling

And it's so light, you can get two pieces. There you go. And later, I'm going to be making her a chocolatey egg cream soda

Hey, y'all, welcome back. I'm in here with Martha Foose, who has a beautiful new cookbook, A Southerly Course

And I so love when Martha comes to see me, because I know she's going to make me a pie, y'all

And the filling is a chocolate chiffon. So it's going to be nice and puffy and light and airy, but intensely chocolate-favorite

I am so ready. Tell everybody how we're going to get this wonderful filling

We are going to use a cup of whole milk. So if you want to start measuring that out

Okie do. This little bowl, I'm going to add some cool water and a package of gelatin

Okay. And I'm just going to sprinkle that over the top and let it set for a little bit so it'll bloom and it'll blend in nicely

This is going to help give it a wonderful mouth feel to it. And in our little saucepan here, I'm going to measure up a quarter of a cup of granulated sugar and a quarter of a cup of a Dutch processed cocoa

Now, is there any particular kind of cocoa or just? I like to look for a European blend, and you can find them in any grocery store these days. Okay

And a pinch of salt just to balance things out. You can pour the milk right in

Okie doke. Cook this just until it begins to simmer a little bit

Whisk and whisk, and it'll smooth out once it heats. Yeah, it looks like you're going to have a lumpy mess when you're working with dried cocoa, but we're not

Promise. Promise, promise. And while I'm stirring and tending to this, would you mind separating some eggs

I would love to. We're going to use four yolks and three whites

We're going to beat those lightly and once this begins to simmer, I'm going to ladle in just a little bit of this warm mixture to our egg yolks so that they're tempered and they're not going to curdle up on us

We're going to add two tablespoons of sugar to our egg white and one teaspoon of vanilla extract

Okay. And vanilla is one of those things you get what you pay for. And you're only going to use a little bit, so go ahead and splurge on it

And it smells so good. And I'll take this tempered egg yolk mixture, and I'm going to pour this right back into our chocolate mixture here

And I will tend to this if you want to start whipping those egg whites. Okay, that's great

And we're going to add our gelatin in here. Uh-huh. It's gonna take about eight minutes at a low heat to get this thick for us

All right, what do you think Martha think that's it We gonna let this cool Completely before we add it to our oh okay It going to take about 20 minutes And y it going to be big and light and fluffy and sweet and delicious

Kind of like us. So see, this is cooled and really thickened up

So you say you need a bigger... We need a bigger bowl

Okay, so... And we're going to add our cooled chocolate mixture with the egg yolks in it

right into our big bowl, so we'll have plenty of room to fold, fold, fold

For folding, it's best to use a nice big rubber spatula. Yes

And perfect. Here's your clean one if you would rather. You want to lick that one? Yes

I thought so. We're going to add this in about thirds. So we're going to take a little bit that's going to be our sacrificial meringue just to

lighten the whole batch so it'll fold in easier. This is so chocolatey

All right, I think that we are ready to transfer this to our cooled ginger snack crust

Oh, this looks so good. It's good for your sense of well-being to eat pie

Thank you. All right, and then we'll just cover this pie. Okay

To be safe. You know, I buy that insurance, honey. Don't mess with my food

And we'll stick it right here in the drawer. And we'll stand up here

And we'll chat for two hours until our pie is ready. So what's been going on out there, y'all

Y'all been busy? How are the kids? Y'all doing good. Yay. Coming up, a double dose of chocolate, y'all

chiffon pie and fizzy egg cream sodas. It's delicious, isn't it? Let's get our pie

Let's get our pie. We are going to whip up some cream

Look at that beautiful pie. It did not stick. Looks beautiful. So we're going to make our whipped topping

Yes, ma'am. All right. Well, while you're doing that, I'm going to make us egg cream soda

How about I whip up some heavy cream? Okay. A cup of heavy whipping cream and a tablespoon of powdered sugar

Okay. I love this measuring cup. I think my great aunt had one. I know

It is old timey, isn't it? All right. So while you're doing that, I'm just gonna eyeball about a fourth of a cup of milk into each glass, Martha

And about two tablespoons of chocolate syrup. All right, now I'm just gonna fill this up with club soda

Whoa! Whoa. I think this is ready because I don't want to make butter out of it

Whoa. There you go, my dear friend. I'm so ready for pie

I'm so ready for pie. Now, are we going to put the whipped cream just a dollop on

I like to do like about eight big dollops over the top. Or, you know, we can go crazy and spread it

It's your house. We can do this pie however you'd like. Well, I could just stand up there with a spoon and dig in

Want to give us a big sprinkle over the top? I do, I do, I do

Graded dark chocolate shavings. Does that suit you? That suits me perfectly

Okie doke. Well, if you'll pass our plates. That is a beautiful piece of pie, ma'am

Yes, it is. Thank you so much. Look at that. Mmm. Mmm

And it's so light, you can eat two pieces. There you go! It's got to be diet pie, I'm sure

It's delicious, isn't it? Chocolate fizzy deliciousness Yes Y'all Well, Martha, I always love it

When you come see me, girl I've had a great time I hope y'all have, too

And Martha and I always send you love And best dishes from our kitchen to y'alls

Have a great day Eat pie