Taste of the Town

Today, y'all, we're all about town

Starting with my son Jamie's favorite, a key lime mousse pie that I promise

is gonna put a spell on ya. I'm almost hypnotized. And then it's on to a tangy Caesar salad

with Parmesan crisps. That may be the simplest thing you've ever prepared

Oh, gosh, it's so easy. Then, y'all, here comes my brother, Bubba

and he's gonna set your taste buds on fire with his creamy, spicy seafood pasta

Ooh. It's hot. It's good, though. Ooh-hoo. And then we're going to cool things down with Mama's iced mocha topped with a Dean family favorite

Chocolate, y'all. So tell everybody, son, what we're going to make today besides make a bunch of fun

So, Mama, this is a key lime mousse pie, and it is one of my absolute favorites

You know, when Bobby and I traveled down to Key West, we fell in love with these little key limes, and there's so much flavor in them

They're tart, y'all. They are tart. So if we're making a key lime pie. They're tarter than a regular lime

I need six tablespoons of this key lime juice. And it's got one of my favorite, favorite things, graham crackers and butter

We need a stick of butter, melt that, two cups of graham crackers, and a quarter of a cup of granulated sugar

And get all that all gooey and juicy, and then we're going to press it into our nine-inch spring pan

While you're doing that, I'm going to add a one-ounce pack of gelatin. And Jamie's using an unflavored gelatin, y'all, to just help thicken it

And half a cup of cream. Once I bring this up to temperature, we're going to add 10 ounces of white chocolate

And that's what's going to give it the underlying flavor in this key lime pie that you don't usually get

The sweetness and the tartness of these two things together is... Well, I've got my graham cracker and my butter and sugar mixed up

So I'm going to take it and put it into my springform pan

and I'm going to pat that down in there real good, and I'm going to bring that graham cracker crust up about an inch

so that you'll be able to see when we take the side off of our pan

you'll be able to see that crust. I could just eat that straight just like that

This is just about ready, Mom. Let's break up the chocolate. You want to? Okay. I've got my pan done

All right, so we're just going to break this up, son. Ten ounces of white chocolate

I adore white chocolate. You on a bite? No, it's not nine and a half ounces

It's ten ounces. I wish I could smell this. The key lime and the chocolate together is just incredible

This smells awesome. This is yummy. It makes it delicious, too. Okay, well, let's go on down here to stage two

Okay. I'll be right there. Ten ounces, Mom. We're going to finish this up, and it's going to be awesome

Okay, Mom, so to get the rest of the filling done here, we're going to need one of our favorite ingredients, cream cheese

We've got three eight-ounce packages of cream cheese that I'm going to put in this mixing bowl. And it's come to room temperature, y'all

You don't want to have to fight this. I'm also going to add a cup of sugar

because if you've got cream cheese, you've got to have sugar. You'll add me a cup of granulated sugar to this. Okay

And once I kind of get this incorporated a little bit, we're going to pour that delicious chocolate lime down in here

And we want the zest of two limes. So, Mama, if you will, zest those limes. Okay, that

I'm going to get all this beat together until it's really smooth. Now, we're just using a regular lime

for the zest, y'all. No need to kill yourself trying to zest two little key limes

The zest is so powerful. I mean, it is potent. And it's beautiful, too

because you get the flecks of the lime. The little flecks of the bright green

So let me have that zest, and I'm going to beat that into here. Give this a couple of turns

Here we go. That's so pretty. To this, Mom, now I'm going to pour this chocolate and key lime

Mm-mm. This is so gorgeous. So you're incorporating that melted chocolate. Yes, ma'am

I've got the chocolate and the lime juice and all in here. Mm-hmm. Now I'm going to beat this

When I beat this, it'll beat a little bit of air into it and get it real nice and fluffy

Mm-hmm. Yeah, crank it up. Looks beautiful, y'all. And you picked such a beautiful bowl to mix it in

The flecks of zest are almost the same color as the bowl

All right, now we're just going to fold in our beaten fresh cream

This is two cups of heavy cream. I didn't add any sugar to this because we've got all the chocolate and the sugar in it

I noticed I tasted it and it didn't have any sugar in it. Tricked you

Yeah, so. I wasn't tempted to take another bite. And I'm going to be careful to fold this in, y'all

because I don't want to beat this down too far. Yeah, you don't want to overbeat it. How beautiful is that, y'all

Gorgeous. And so easy. There was no cooking involved. Just simply melting your chocolate and melting your butter

The first time I made homemade whipped topping at the restaurant, it got to the point where it was just the Himalayas It was gorgeous full of peaks And I thought just one more minute And it slowly broke back down It turned to butter didn it It did All of a sudden there was a bunch of liquid

in the bottom of the bowl. You can go too much. So once you get to a stage where you've

got some firm peaks, that's when you've got to stop beating it. Yum

What do you say? Mm. I say put it in the crust

OK, we're going to put it in our spring pan. Mm-hm. That is so delicious, son

The tartness of the key lime is great. And then you've got just enough sweetness

Then I get that flavor of that white chocolate. Oh, I know it

You know it. No. Why are you whispering? I'm almost hypnotized. Hypnotized

This is so gorgeous. And mesmerized. The worst part about this recipe is you have to wait 24 hours

No. Wait, son, let me just, I want to help you just a second

Did you get it all? Yes, I did. See, I'm just not opposed to leaving a little something for the baker to lick up after

I'm going to put plastic on top of this, Mama, and it has to go into the freezer for 24 hours

Oh, the freezer? Yeah, this is going straight into the freezer. Say, see you tomorrow

See you tomorrow. Coming up, Bubba stops by to turn up the heat on us

This is gonna be spicy. And we're gonna serve it next to a classic salad

updated with a zesty topping. It's gonna be a beautiful garnish and good to eat, too. Yes

And later, we're keeping it cool with a mighty sweet drink. And I'm gonna love drinking this

I'm just all about town today. I've been with Jamie from The Lady and Sons

And now I'm with Bubba from Uncle Bubba's. Hey, y'all. And we are going to fix up a wonderful

Yes. This is called Bubba's Creamy Spicy Seafood Pasta. Pasta, yes. Not many ingredients, y'all

Easy to prepare. So I'm going to turn on our skillet, Bubba

Okay. And you are going to run us two cloves of garlic

Right. Through the garlic press. Got it ready. I'm going to add a couple of tablespoons of olive oil to our pan

Right. And you toss in your garlic. Okay. Ooh, look at that

Oh, I love garlic. Good chip. Oh, I love garlic. I do too, Bubba. I love garlic too

It smells and tastes so daggum good. All right, Bubba. This is spicy

Uh-huh. So I'm going to put a little red pepper flake in it. So anywhere from a half to a teaspoon

It depends on it. I think I'm going to just use a half a teaspoon. Okay. I'm going to salt that

I'm going to pepper it. And if you'd measure out the vodka, now we're going to use a half a cup of vodka in our pasta dish, y'all

It just enhances the flavor. I ain't got my glasses on, Paula. Oh, Bubba, stop

That's too much. It is? Okay. No, no, no. I can't do that

No, you cannot. Why? Because I said so. Your sister done said so

Look, I'm going to... Okay, that's a good idea. I'm going to pour that off. All right. And that should be about..

Can you see, too? That's still too much. I'm telling you what, if this ain't the blind leading the blind, I'll kiss your honey

All right, there you go. Whoa. Ooh, yes. Now, we're going to let that just cook down a little bit

Oh, it's so bad to get old, isn't it? It beats the alternative

But my eyesight went first. I'm telling you. I have to read the newspaper with it out on my feet

All of a sudden, your arms are way too short. We're going to two short

All right. That looks good, good, good. All right. If you want to go down there, Bubba

Oh, that's smelling good. Oh, smell that vodka? Well, Aunt Peggy, I love you, but you call it vodka, don't you

Aunt Peggy is... And she calls me Bubber. Bubber. Everything's got ER on the end of it

All right. So, Bubber... Yes? I am going to add to our vodka, I'm going to add one cup of crushed tomatoes

Okay. While you're doing that, I'm going to be prepping our shrimp. Okay. We're going to use a half a pound of shrimp, y'all, and a half a pound of bay scallops

Now, your bay scallops are the smaller scallops, where your sea scallops are great big, great big fat scallops. Right

I'm going to pour that leftover vodka out, and I'm going to give us a cup of the crushed tomatoes

Okay. You'll want to make sure that you use the crushed. There's a difference between diced tomatoes and crushed tomatoes

Oh, it's already looking so good. Now, I'm going to add a half a cup of heavy cream

In that goes. And we're going to let this reduce down. While you're working on your shrimp, I'm just going to give this a whisk

And look what a pretty color that is. It just beautiful Now we using a fairly large shrimp Yeah that a nice shrimp Yeah that what 26 you think

They're pretty big. All right, when we say 26-30s, that just means that you're going to get anywhere from 26 to 30 shrimp per pound

But they have been deveined. And Bubba's just removing the tails, and he's cutting this up into bite-sized pieces

We use fresh shrimp here, but you can use frozen. Those look wonderful

All right, that's reducing down, Bubba. Now back here, you've got a pot of boiling water that I salted

We're going to put one pound of linguine pasta on to cook

So you get that done, and when we come back, we'll have the pasta

We're going to put the shrimp in. We're going to put the scallops in, and we're going to let them swim in that wonderful tomato vodka sauce

Coming up. You want to impress somebody? You want to do a good meal? Jamie is going to show you how with this simple salad

Then we add the finishing touches to Bubba's rich and creamy dish

That is a beautiful plate. And later, y'all, our desserts are sure to put a pep in your step

That's the happy dance, y'all. We need a nice salad now to go with this wonderful pasta dish

and Jamie is going to be making us a Caesar salad, y'all, with Parmesan crisp

You want to impress somebody? You want to do a good meal? I love homemade Caesar

Make your own Caesar dressing. That's how you make a Caesar salad. All right, now I've got a big pan, Jamie

We're going to make us some Parmesan crisp. Sounds awesome. And it's so easy to make, y'all

There's like nothing to it. I'm using a package Parmesan cheese that I got from the grocery store

it's less on the expensive side because i think it yeah cheap i think it works a little better

than your real expensive it doesn't have near the oils and stuff in the other so it'll stick

together better for you i'm going to start the base of our dressing here i've got a half a cup

of extra virgin olive oil and a teaspoon mama of dijon mustard okay and we're just making this right

in the blender y'all yes ma'am i'm gonna do it right up and i need two tablespoons of a fresh

squeezed lemon. Okay. I'm gonna be tearing up our lettuce. And I see

you've got anchovies. Love anchovies. It makes it an authentic Caesar dressing when you're using

fresh anchovies. And we've got four here that I've rinsed and patted dry. I'm gonna throw

them right in. A little bit of what's-just-cheer sauce. What kind of sauce

What's-just-cheer. Worcestershire. We got half a teaspoon of the Worcestershire. I'm gonna

put about three dashes of hot sauce in here. I think that was like seven

I like it spicy, y'all. And I gotta get some garlic, so I'm gonna put two cloves in here

All right, now my pan should be hot enough, y'all. I'm gonna come down here, and I'm gonna

cover my pan, and I'm using three quarters of a cup of Parmesan cheese

Pinch of salt and pepper, and I'm done here, so I'm gonna give it a turn. And I'm not putting any oil

in my pan, y'all. so we're just gonna let that cheese melt

most caesar salads y'all don't have tomatoes in it but jamie wants tomatoes so jamie's gonna get

tomatoes love tomatoes and look over there at our crisp son that cheese is beginning to melt

i'm gonna be able to flip it in a few minutes yeah mom i'm gonna quarter these eggs that'll be

great. Jamie's used three hard-boiled eggs, y'all. Okie dokie. I'm just gonna

loosen it from the pan. You see it browning. That may be the simplest thing you've ever

prepared. Oh, gosh. It's so easy. It's just got kind of a

fancy look, Jamie, but it's not fancy at all. Yeah. It's gonna be a beautiful garnish and good to eat, too

Yes. Oh, that looks delicious. I see the anchovies in it. Alright

so here we go, y'all. Look-a-bear, look-a-bear. Beautiful. All right, I'm going to turn that eye off

Now, what do you want to do with that? You want to crumble it on top of the salad, or you want to make it fancy

No, son, I'm going to tear it into different shapes. But I'm just going to take this out of the pan now

and I'm going to let it cool, and it's going to get crisp

Yeah, let me move that for you. So there we go. This is going to be a fabulous meal, y'all

and not hard to pull together at all. Of course, it makes it so much more fun when you've got your family members in there helping you

All right, that gets all the tomatoes, son. That looks gorgeous. So the pasta is done, so why don't you drain that

I'm going to holler for Bubba. Okay. Hey, Bubba. Yeah. All right, you want to throw your shrimp and your scallops

Hey, Jamie. Hey, Bubba. How you doing? You want to throw your shrimp and your scallops in that Got some scallops here Bub I turning your heat up for you Okay please do Because that won take but a couple of minutes And look doesn it look delicious

Yes. And already it's crisp. I'm just going to break it into different shapes

And you could also cut it. Can I have a bite? Yes, you may

It's kind of chewy. Mmm. Mmm. It's just, mmm. Yum. So delicious

And it's just nice and different from a regular crouton. Jamie, I could eat that whole bowl of salad

It looks fabulous. All right, it's a beautiful plate. It is beautiful

Yum. And I'm going to dig in. Me too. Mmm. Jamie, it's so good

Mmm. Mmm-mm-mm. Whoo! Is it hot? It's good, though

Mm-hmm. That's a good lunch. Mm-hmm. Oh, my goodness. Whoo! That nice, cool salad temperers the spiciness of the sauce

You did a good job, Bob. That is awesome. Well, thank you. I love your salad. I love a good Caesar salad

I do, too. Mmm. This is so spicy hot. When y'all get back, we're gonna put the fire out with a delicious key lime dessert

Coming up, we load our pie up with some sweet treats. Simple

Mmm. Then Jamie gives our drink just a little squeeze of love

Oh, great time of day. Hey, y'all. Welcome back. Now, we've just eaten some really spicy hot pasta with our Uncle Bubba

and my mouth is on fire. So we're going to make Mama's Ice Mocha, and it's got chocolate, y'all

And we're going to wash down our key lime pie that we worked on earlier with this delicious drink

This is super simple. I'm so full, y'all. That pasta was so delicious, and so is the salad

And I'm going to love drinking this. This has been a killer meal today

So you've got three cups of chilled coffee. This is a strong brewed coffee that we've chilled

We're going to go right into the blender with this. Uh-huh. And then I need two cups of chocolate milk

Mama, if you want to. Look at you. He's working both hands. Mama, how about get us a tablespoon of chocolate sauce

Okey-doke. Does that look like a tablespoon? That would look like a half

Oh, great time of day. That's more than a tablespoon of chocolate, y'all

And let's do a tablespoon of brown sugar. Okay. This is what's going to make it real super frothy, like ice cream shoppy

And we're going to... Yum. Pretty frothy

Pretty frothy. And right into ice glasses. Okay. I love chocolate milk

I love chocolate coffee. I love brown sugar. I love chocolate syrup

Cheers. Cheers. Just not quite sweet enough, is it? It's not. It could stand to be a little bit sweeter

Oh, I forgot the garnish. Thank you. Let me just garnish with some fresh chocolate

Now, this will give us the sustenance to get through our next task, which is eating key lime pie

Okay. I'm going to make some white chocolate curls to go on top, son

There we go. Whoa. Look at that. Sinful. I'm going to put on the chocolate curls

and then sprinkle on some candied lime peels. Okay, y'all, it's time to serve

For easy slicing, y'all, just dip your knife in a little glass of warm water

Oh, that's just so beautiful. Look how beautiful the zest. I know

Yes. Look at the flecks of green. You eat with your eyes first, y'all. Well, you can eat it with your eyes

I'm going to eat it with my mouth. My mouth. That's the happy dance, y'all

That's the dance that we do when we really, really like our food

Excuse me. It starts at the bottom, y'all. It's graham cracker crust at Mama Fix

The inside, the candy, to the chocolate. It's so creamy. It's so rich and decorative

Let me wash it down with my chocolate coffee drink. Next time on Best Dishes, we're going to shoot sugar

Well, y'all can't miss that. We'll see you next time. Shoot the sugar

Bye, y'all. Best dishes. Up