Spice It Up

Hey, y'all

When I found out the theme of today's show was all about spicing it up, I had to get involved. Absolutely

I've got this kitchen spiced up today, y'all. Bobby, my son, is gonna be sharing his recipe with us for

a zesty grilled tilapia with a mango coconut rice. And I'm gonna add some heat with my homemade salsa

and fried tortilla chips. And then we're gonna cool it all down with a refreshing

with a refreshing margarita mousse and finish up with a Bloody Mary with a kick

So if you can't stand the heat, then get out of the kitchen, because today Bobby and I are going to spice it up

Okay, well, why don't we get started with the olive oil? We're going to need about six tablespoons

I think I'm just going to take that off, yes. Can you go ahead and eyeball six tablespoons into there? Absolutely

We're going to make a very nice marinade for the fish. Okay, six

You're the master. That looks pretty good. You are the master. I'm going to zest a little bit of this orange peel here, about a tablespoon of this

So how much orange juice? Same amount as the oil. Okay. You know that goes great with fish

Mm-hmm. All right, about a teaspoon of salt, son. About that. Okay

And just a little pepper. A little bit of pepper. You like it kind of spicy, don't you

I do like it spicy. All right. I like my fish zesty. You told me we need some ginger, fresh ginger

A little bit of ginger root. Okay. You know, these things all just compliment fish so well

And in fact, you can use any white fish you want. Today we're going to use tilapia

Uh-huh. I love tilapia. You know, we serve a lot of this in the restaurants

I do, too. Because it's a good mellow mild fish. Real mild, real mild

All right, a little hot sauce? A little bit of hot sauce. How much do you think? I don't know

Let's try a teaspoon. You can't offend me with the hot sauce

Well, the heat's going to kind of cook off, you know? All right, I'm going to mix this pretty well

Can I smell? All right, why don't you pour that over our fish, Ma

Okay. And if you want, you could add a little extra hot sauce

Yeah, and you can always add a little, you know, after you plate it up

Right. Ooh, I love that orange in it, son. I do, too

I do, too. All right, a little plastic wrap. And the ginger

And I am going to put this in the fridge for, I don't know, 30, 45 minutes

Maybe an hour. It doesn't take long, y'all, for fish because it's not as compact a muscle as, like, a pork tenderloin or a piece of beef

It's much softer, so it'll drink up any type of marinade a lot quicker

And that's very simple. See how quickly we've got that ready to roll. All right, I'm going to put this in the fridge

Uh-huh. Okay, so I've got the fish put away, Mom. And now while the fish is marinating, let's make a really nice coconut mango rice

You want to? Yeah. We're just using a regular long grain. But you're going to make this very, very special, aren't you

Well, what's going to make this rice really jump up is the fact that we're using a coconut milk in it today

And we're also going to use this beautiful fresh mango that I'm trying. Oh, I love mango

So all I have to do is just put in enough olive oil

A little olive oil to start. Kind of grease up our rice. Okay, so about a tablespoon

Right. A little bit more. All right, let me cut on our eye

You know what I like about this dish, Mom, and things like this is it's nice and light

Yeah. You don't push away from the table with a tummy ache and feeling like you've eaten, you know, a box of rocks

Yeah. All right, now I'm going to put about a cup and a half of rice in here

and I'm just going to stir it around then in that olive oil

God, that mango is so good. I love mango. All right, so

Mm. Isn't it sweet and delicious? Gosh, it tastes like it's been injected, Bobby

With mango juice? No, it's sugar. I know, it's great. Here, you need a rag

I do, thank you. All right, so I've got all that rice coated now

There you go. All right, so we're gonna add a can of unsweetened coconut milk

Can of unsweetened coconut milk, and this really, really just gives it a nice flavor

I adore coconut. The coconut and the mango, it's just a really, really nice mix

Okay, baby, two-thirds a cup of water. Here we go. Okay, and about a teaspoon of salt

Looks good. There we go. All right, now we're just going to toss in our mango

That's it. This is simple enough. It's very, very, very simple. Great way to get fruit into your diet

Fruit and fish, I mean, this is a very well-balanced meal. Yeah. And I think the fish is probably about ready

to come out of the refrigerator. So I'm gonna go ahead and grab it. Okey-doke

And we're just gonna turn this heat down, y'all, and just cook this rice like we would a normal white rice

We're gonna let it simmer for about 20 minutes. And it gonna be out of this world All right fish is ready Let get a look at this fish What are you doing Michael Let me look at you

You know, it just doesn't work with you, son. No, it doesn't, does it

No, they're not you. They're not you. Okay. All right. Can you smell it

Yes. Oh, man. Whoa. That's what I'm talking about. You got a..

Those fish got slurred. Yes, I do have a spatula. You know, when I go off Bobby, people will say

say that word that you turn your food with, Paula. What? A spatula

What am I saying wrong? Well, I mean, I think technically it's pronounced spatula

Spatula. You just drop a little R on it, but that's okay. That's too hard. It's endearing

This fish is not going to take long. We could really burn this fish. I know. So why don't we take a quick break, clean up, and when we come back, we'll taste the fish

Our rice will be ready. And then we'll go on to the next recipe, which is like homemade salsa with a fried tortilla chip

Spice it up? Yes, we're gonna spice it up. I'm in the kitchen with Bobby, y'all

And later, it's a Bloody Mary with a kick and the coolest margarita mousse in the South

Welcome back, everybody. I've got Bobby here in the kitchen. I'm doing a spicy show

And he's taking up our tilapia that you marinated in orange juice and olive oil

And we have cooked up a wonderful coconut mango rice. There's only one thing missing, son

With this rice. What might that be? I don't know. Just look the other way

I know. No, that ain't gonna do nothing but make that better

Oh, yeah. Ooh, that coconut milk. Doesn't it smell great? And that butter, yes

I'm so ready to eat. Mm-hmm. All right, I'm gonna do it

You wanna try it? Yes. Let's switch

Okay. Mine's bigger. Okay. Oh, it's so good

Put me a little on my fish. It's so good. Oh, Bobby

That's super. Come on, we're still cooking. We're still cooking. I want you to show me how to make a really, really good salsa

What are you doing? Sonny, it's so delicious. I can't put it down

Okay, we're going to make this next recipe as mine. It's so stinking good

I know. Well, I'm glad that you like it. Mmm. So. You want me to hold it for you while you chop those onions

Uh-huh. Okay. All right, we need to make that sauce. It is out of this world delicious, y'all

You must try that recipe. Mm-hmm, I agree. Mm-hmm. All right. So

I'll do it. That fish is just to die for, son. Okay, I gotta put this on

And the seasonings. Are perfect. All right, so I got us some onions diced up

What's the secret to a great salsa? Is there a secret? I think using fresh ingredients, you know

and a salsa is really one of those loose recipes that you can put anything you want to in it

But let me tell you, what I've got here in my vegetable bowl

I've got some beautiful heirloom tomatoes that I'm going to dice up for our salsa

But let me tell you, if it's wintertime and you don't have access to, I'm going to set that right there, to good tomatoes, you can always just use a canned diced tomato

But since I've got them, I'm going to use these. I would prefer fresh every day of the week

Oh, gosh. So there are our tomatoes, a can of diced green chilies, a teaspoon of salt, a teaspoon of pepper

I'm going to go ahead and start adding these bell peppers. And about a tablespoon of olive oil, Bobby

Not a whole bunch. And then red wine vinegar, maybe just a couple of tablespoons

It's smelling so good already. It is smelling good. I love what the red wine vinegar does to it

I'm going to throw in one clove of garlic minced. I'm going to use the juice from two fresh limes, y'all

Wow, I need some safety glasses. I'm sorry I'm dangerous with the lime

That's all right. Did I get you again? Yeah, you did. So because I such a big avocado fan Bobby I just adore this stuff I do too I gonna throw in an avocado For sure I agree That I diced I need a chip

Well, I'm fixing to do that, and it's not going to take but a second. Now, I'm just going to take regular..

Oh, my God. Is it good? Good. Does it need some more salt

It doesn't need a thing. Okay. Now, I'm just going to take a regular tortilla shell that you get from the grocery store

You can use flour or cornmeal. And, you know, when the family all gets together

Sometimes I'll fry up these chips for y'all, and I feel like I'm never going to get through frying

Y'all can eat these faster than I can get them cooked. So dropping these in the deep fryer just for a couple of minutes, not long at all

Those chips smell really good. Don't they smell good? Now, I've set our grease to 350 degrees

and it literally only takes a couple of seconds. Oh, Bobby. That was quick, huh

Yum. Look, this is what I remember from my Spanish class. ¿Cómo está usted

Do you know what you're saying? Muy bien, gracias. I'm saying, how are you

And then I'm answering myself. And I'm saying I'm fine. Oh. All right

All right, now I'm just going to sprinkle a little salt. Those look great. Are you just, they're on the paper towel just to drain, right

Yes. I'm just going to listen to that crunch, y'all. Hear that crunch when they hit that plate

Is that like the bomb or what? It was very quick and very easy

Yes. Dig in, son. Go ahead and dig in. Okay. I was going to dig in

And then in a minute. Mmm. And then in a minute. Mmm, you like it

I love it, it's hot. So, when we come back... You know what, just keep eating

When we come back, we're going to cool it off with some margarita mousse

And later, a Bloody Mary, sure to add sizzle to your meal

Okay, Bobby. Okay, Mama. Wait, now you're scaring Mama

Don't be scared. There's some missing from those bottles. Not much. I'm ready to cool it down and spice it up at the same time

Oh, okay. Margarita mousse. Now, you just came out of Paula Deen Celebrates, right? Yes

So I've got four eggs that I've separated, Bobby. All right. I've got four yolks here, and I used the four whites in the meringue that we're going to fold in

Okay. So why don't you add a fourth of a cup of lemon, a fourth of a cup of lime juice

a fourth of a cup of your triple sack, and a fourth of a cup of your tequila

Okay. So you can just measure it. It's got to be a fourth of a cup, or can I..

No, well, you can eyeball it, but... I can make a little more of a... You know, if you, and what I'm doing is I'm just beating my eggs until they're like fluffy, my yolks

All right, that should bring you up to a half. A little bit more. Well, I was leaving a little room

There you go. I know what you would do. Because I might want to put a little extra something else in there. Listen, I know what he was doing

Let's see, a little triple sec. Uh-huh, that should bring you to three quarters

Yep, and it does. And then the last. A little tequila. Tequila

Still a little shy. A little bit more. There you go. Whoa

You give somebody an inch and they take them on. All right

Now, this is flammable, too, so let's go ahead and get that in there. Yes, yes. So let's get that in there, and then we can cut on our heat

All right. Okay. So there's that. And we'll just turn on the eye kind of over like medium heat

All right. But before we do that, let's add our gelatin. We're using one pack of unflavored gelatin

So we're going to put that in there so that can bloom in the warm liquid

So I'll just give that a stir. And then now you can go ahead and add three-fourths of a cup of the sugar

Okay. And I'm going to zest, oh, gosh, about a teaspoon of fresh lime

Doesn't that skin from that lime look good? It does, and it smells good, too

Good, good, good, good, good. That smells so great. All right, now let's go ahead and get our egg yolks in there before it gets too hot

It's just that easy, Bobby. All right, so about three minutes. You can see that our egg is done

Now we would let this cool, pour it into a container, and put it in the refrigerator

And I have one down there that's already cooled. In the fridge? Yeah, so if you want to grab that out of the refrigerator

we'll let this cool and then we'll have enough, another batch And we come on down here and put our mousse together That it There it is That it So you know I told you we had our four egg whites down here

that we have just made a meringue by adding a little bit of sugar and cream of tartar

And we've just beat those till we form stiff peaks. So just put that in your bowl

All right. and then we're going to fold in some fresh beaten whipped cream

All right. Don't want to mix it. No, you want to fold it, so that means a little bit softer, gentler hand

And take that. You can use the same. There you go. Because these are all going to wind up together anyway

And then we'll take our chilled custard. Just going to dump that in

and you just fold those ingredients together. And just that easily, we have got us a wonderful margarita mousse

down, around, and over. This is just going to be nice and cool and refreshing

Because everybody knows tequila's refreshing. I have drank that before, and I hadn't felt so refreshed the next day

Okay. Okay, this looks good, son. We're going to put it back in the refrigerator

and let it chill again. And there's nothing like fresh homemade whipped cream, too

No, nothing like it. All right, so, son, that's ready. Just stick that in the refrigerator

and when we come back, how does a Bloody Mary with a kick sound to you

Sounds pretty good, doesn't it? Welcome back y'all. I've really got a great kick for you. If you would Bobby

Just go over there and get me some ice out of the ice maker, please And I'm gonna start making our Bloody Mary now I'm gonna use four pickled jalapenos

I'm gonna put them in my food processor perfect son if you just put it now in our glasses

Now I'm gonna add the juice of one lemon All right, so we're just gonna puree that

So there we go, it won't take but a second. All right, so we're gonna take a 46-ounce jar of vegetable juice. Okay

Because it's got a lot of nice different flavors. And then we're just gonna scoop in our jalapenos. Okay. Okay

A little hot sauce. Okay. About four shakes. A tablespoon of Worcestershire

Okay. All right. Okie doke. We're going to add about a tablespoon of celery seed

And about a teaspoon of salt. There you go. Now, this is so good, you can drink it like virgin style. Mm-hmm

Or you can always pour some vodka in. I think I'm going to try it just like that

I think so, too. That looks tasty and refreshing. Let me squeeze your little lime in there

There you go. And get me a little bit. I'm going to try this

But I think that the next time you have the guys over

Weekend Company. Ooh. Isn't that good? Golly. Mm. That is good. I'm going down here because I want to show you what your mousse is going to look like

That is so good. Isn't that yummy? Mm-hmm. All right, now I'm using a margarita glass

I've got a little lime juice right there on the plate. And I'm going to rim this in sugar

Mm-hmm. So it'll kind of have the look of an authentic margarita. And then I'm just going to pile our mousse up in our margarita glass just like that

Just going to pile it in there. Now, I'm going to take a wheel of lime, and I'm going to kind of just make us a mint flower

See how pretty that looks? A little whipped cream on top. Okay, I see you pointing to the cream

Okay, we'll stick you a little cream right there. So dig in

Look at how beautiful. Isn't that beautiful? It is beautiful. You would just never know that you've been to so little trouble

but it's perfectly delightful for the summer. Oh. You like it? Oh

Well, here's to you, sonny boy. You. One of the spiciest men in my life

Cheers. That is awesome. Hope y'all have enjoyed all our spiced up recipes

And why don't we send our friends out there, Bobby? Loving best dishes

Loving best dishes every day from our house to yours. Happy Spice