All language subtitles for The.Bobby.And.Damaris.Show.S01E11_English

We've got some friends
coming over.

DAMARIS: We are having
a Southern cocktail party.

It's all about the South.Katie Lee is going
to be joining us.

This is my kind of party,
deviled eggs and pimento cheese.

-[ Laughs ]
-Totally.

This is all about the South,
and then there's me.

[ Laughter ]

I'm going to make some fried
green tomato sliders...

-Ooh.
-...with bacon.

DAMARIS:
These look so good, Bobby.

But first, at every cocktail
party there must be a cocktail.

I'm going to make a chai-pickled
blackberry and bourbon cocktail.

-I love that.
-Ooh.

But I'm going to tell you
straight out.

That pitcher right there is not
going to be big enough

for the two of us.[ Laughter ]

Let's have a party.

Hello.
-Hello.

Bobby,
I brought your nephew.

[ Laughter ]

♪♪

Hi, everybody.

Welcome to "The Bobby
and Damaris Show."

Today we are having
a Southern cocktail party.

Which basically means
that we have

Southern person
throwing a cocktail party.

-[ Laughs ]
-That makes it Southern, right?

-No, sir.
-Okay.

There a key points
to a Southern cocktail party.

-Like what?
-Deviled eggs.

You've got to have some kind
of a little slider.

Something
is going to be fried.

There's going to be
pimento cheese somewhere.

Yeah. I mean, it's anything that
you can hold in your in hand,

be charming
while eating, like that.

-What is this?
-This is one of my favorite.

These are the biggest
marshmallows

I've ever seen in my life.

One of my favorite places
in Louisville has what they call

a Modjeska,

which is a marshmallow
covered in caramel.

I've done
my little take on it

by bumping up the size
of the marshmallow.

I love
that that's your take.

I'm making them big!
-I am.

But what kind of
caramel is this?

Oh, my God.
It's sorghum caramel.

Tell everybody what sorghum is
because not everybody knows.

Sorghum syrup tastes like
honey and molasses mixed.

Yes.
It's in the middle.

So molasses will be incredibly
rich and thick and dark.

Yeah.
And then honey would
much lighter and sort of...

-Sweeter.
-Yeah. Sweeter.

And then sorghum is really
in the middle.

Yeah.
It really is.

What do you think?
-Love it.

-Isn't that so fun?
-This is perfect.

Yeah.
Look at this.

And it's salted.

Yeah. Of course.

So this is salted
sorghum caramel.

Yeah.

And so then, these little guys
are ready to go

when people arrive,
or they wrap up really nicely

and you can send people
home with a present.

So you would serve this as a
hors d'oeuvres, not as dessert?

No. I'd just have it out,
so when people...

If you have
a sweet tooth,

they can have a sweet tooth
whenever they're ready.

-See, that's the South.
-What?

-If you want sugar...
-Dessert is always available.

And then what are these?

Those are salted nuts.

So for me,
one of the things...

But they're sweet.

They're sweet and savory,
like me, a little bit sweet

and a little bit salty.

I like it.

So everything you do
is a little sweet and salty.

More or less.
[ Laughs ]

So then salt, cayenne,
sugar and egg white.

Egg white?

Oh, I whip an egg white first,
then I add in my sugar,

then I add in my spices.

It coats them really,
really well...Smart thing.

...and it makes them super,
super crunchy.

So you don't have to add as much
sugar to get it really crunchy.

So one of my other
favorite Southerners

is coming here
today, Katie Lee.

Ooh!
I love Katie!

Yeah.
Katie lives in the neighborhood,

and I think she actually
invented the deviled egg.

That's a true
Southern cocktail staple.

Every time Katie has a party,
there's deviled eggs.

Everyone loves a deviled egg,
and they travel beautifully.

What are you making today?

I'm going to make you
a trio of pimento cheese.

Three different takes
on pimento cheese.

But not everybody knows
what pimento cheese is.

Oh, my gosh.Unless you're from the South,
then you really know.

-Really?
-Oh, yeah. Definitely.

It was traditionally
just cheddar cheese,

mayonnaise and pimentos,
like, red peppers.

Salt and pepper.
That's it.

Classically, you just serve it
with crackers, right?

Crackers or on sandwiches,
little tea sandwiches.

The South's answer to
the English tea sandwich.

And what about
for cocktails?

At a proper Southern
cocktail party,

like, what would be
the drink of choice?

I am making you a pickled
chai blackberry cocktail.

It was bourbon in it.

Shocker!

I swear to you,
you're going to love this.

-You pickled blackberries?
-Yeah.

I pickle everything,
Bobby.

-That's a Southern thing, right?
-Oh, my God. I will...

Literally anything that
will stand still long enough,

I'll throw it in some
pickling liquid.

I'm going to make
some sliders.
Ooh.

Fried green tomatoes,
goat cheese mayonnaise.

-Bacon?
-Oh, sure.

You got it.
Done deal.

All right.
Let's start cooking.

I'm taking my
marshmallow with me.

-Me, too.
-Are you kidding me?

This doesn't go anywhere.

I'm gonna eat it.

Mmm!

So I'm going to make
pimento cheese...

-Yeah.
-...three different ways today.

A shishito pepper
pimento cheese.
Okay.

A piquillo pepper pimento
cheese, and a pickled pepper...

What kind of pepper?

Banana peppers
and some pickles.
Nice.

So it's three different
takes on pimento cheese,

but it all starts
with the same base...

Okay.
...which is 2 ounces
of cream cheese,

4 ounces of mayonnaise
and 8 ounces of cheddar cheese.

I like that you're trying
to get the easy job

and you leave me
all the grating.

Oh, yeah.

So one of the things that I love
about pimento cheese

is that you really can get
pretty creative with it.

You can used
smoked cheddar cheese,

Monterey Jack cheese,
Gouda cheese.

You know, anything that's,
like, a grating cheese

you can substitute in.You want me to help you out?

Oh, my God. Yeah.
My arms are dying right now.

I got you.

So before you put
your cheese in,

you mix up your cream cheese
and your mayonnaise...Okay.

...and it's best if your cream
cheese is at room temperature.

Not everybody puts
cream cheese in.

In fact, I'm sure somebody
is out there right now

saying that that's
an abomination.

However, when you're
talking about

putting it
on a cheese board,

you do want it to be
a little bit thicker,

and so that's why I want
that cream cheese.

Plus, I like the flavor
of cream cheese.

Oh, you're really
fast at grating.

Well, I want this
pimento cheese.[ Laughs ]

Okay.
So every so often,

just give it a little mix
just to make sure

that the cream cheese

and the mayonnaise
are mixing together.

Wow, that's a lot of cheese.
-Yeah.

Well, we're making a lot
of pimento cheese.

Yeah.
We're having a party.

We have Katie Lee
coming over.

She'll eat this whole
thing by herself.[ Laughs ]

This is great for entertaining
because it's easy,

it tastes delicious and nobody
doesn't like pimento cheese.

And if you want to get
these recipes, just go to

FoodNetwork.com
/BobbyAndDamarisShow.

This isn't 8 ounces
of cheddar cheese.

But it's because we're,
like, three times in it.

Oh, so it's 24.

Yes. Okay.

So now we're going to stir
in our pimento cheese

just because I don't like
to beat up the cheese that much,

and the mixer will
kind of be too rough.

-So you do it by hand?
-Mm-hmm.

Yeah, because everything
is room temperature,

it's, like,
super easy to fold in.

So you keep grating,
and I'm going to keep adding.

When we come back, Katie Lee
is going to be joining us,

and we're going
to take this base

and turn it into three different
types of pimento cheese.

We're going to need them.
Katie Lee is in the house.

She's a good eater.

[ Laughs ]

Welcome back, and look at what
the South brought us,

Miss Katie Lee herself.

You also have some delicious
little treats for us.

Katie Lee: Mm-hmm.

You know, it's not a party at my
house without deviled eggs.

Absolutely.And since we're having some
cocktails, I thought, why not?

So, Bobby, you've really helped
me kick up my deviled eggs game

because I used to only
be classic deviled egg,

and then you invited me
over for brunch one day

and told me you wanted
a seafood theme,

so I did these lemon caper
deviled eggs with fried oysters.

-The fried oysters.
-So you really got...

-Got you thinking.
-...the wheels turning.

BOBBY: Yeah.So these are deviled eggs
with pickled shrimp.

Mmm.I roll the pickled shrimp
in a little bit of hot sauce.

[ Gasps ]I've got some smoked paprika
to go on them.

So actually, I brought y'all
a jar of pickled shrimp.

-Perfect.
-So this is your hostess gift.

-Thank you so much.
-Yeah. [ Laughs ]

Let me explain something
to you, okay?

-Yeah.
-Here's the way it works.

Katie comes
to my house often.

-Yes.
-Okay?

She can smell when something
is being cooked in this house.

[ Laughter ]She's a very good guest.

She always brings a gift.

But I guarantee you,

she is leaving with more
than she came with.

Oh, for sure.

I always bring
Tupperware with me.
Always.

-What?
-Yeah.

Bobby always makes
so much food.

Especially
if Katie is coming over

because Katie is
a very enthusiastic eater.

[ Laughter ]

So we've got the pickled shrimp
on here with hot sauce,

all kinds of good stuff.

I love how you plated them, like
the little dollop on the bottom.

Yeah. So if you don't have
a deviled egg plate,

you just put a little
filling underneath it

and it'll hold them.

Oh, my God.
Those are so good.

-They're good, aren't they?
-They're really good.

-They're delicious.
-Yeah. If I do say so myself.

[ Laughs ]
-Perfect.

Those pickled shrimp
are incredible.

You know,
I love anything pickled,

especially when
you're having drinks.

So you cook them first and then
pickle them, is that the idea?

Yeah. These pickle
from 4 to 24 hours.

There's vinegar.

There's a chile de árbol
in there, some onions, garlic.

Yeah.

Now it looks to me like you
all have the makings of one

of my favorite things
out here,

and that's
pimento cheese.

Three ways, Katie.

-Three ways.
-Stop it right now.

-Yeah. Absolutely.
-Yes!

Everybody is going
to get their hand

in this pimento cheese magic.

-Oh, okay.
-So I made a base.

It was all the same base,
mayonnaise, cream cheese,

cheddar cheese,
salt and pepper.

Okay.

And now this is where
the magic happens.

Bobby.
-Direct me, miss.

You are going to make
our shishito peppers.

Okay.

So we have this screaming-hot
cast iron skillet

that's been heating
up in our oven.

And now watch as Bobby
sears our shishitos.

Look at this magic.

-Little salt and pepper.
-Okay, good.

You see shishitos a lot
in Japanese cooking.

They are a pepper
that is pretty mild.

You just want to give them
a little sear.

All right.
What do we got here?

You are making the closest
to a traditional pimento cheese

that we're going to make
today.

So just fold in those
roasted red peppers.

They are tender.
They are soft.

If you use too much force,
they break up.

Look at her, being delicate.

She has made this before.

What am I supposed
to do with these?

You're going to chop them up and
then you're going to fold them

in with
some toasted sesame oil.

So this is a little bit
of an Asian situation happening?

Exactly.

It's an Asian fusion
pimento cheese.

All right.
That's enough?

Yeah.
It looks good.

Shishitos are a great
hors d'oeuvres.

And because they're getting
kind of common right now...

Just a little sesame oil.
Perfect.

And then about a teaspoon
of black sesame seeds.

Fold that in.

So I love the shishito
twist on this

because they are
popular right now.

Yeah. People are now utilizing
shishitos in dishes.

Yeah. I put them in chili
recently

and it went really well.

Okay. So now, I'm going to do
a pickled veg pimento cheese.

-Ooh.
-So I'm using a piquillo.

I love piquillos.

I know, Bobby,
you love piquillos.

They're a sweet Spanish.

Bobby Flay
loves the pepper.

I do like the pepper.

He loves the pepper.

So I put in one piquillo.

Then I'm going to add in equal
parts banana pepper, pickle.

I love a banana pepper.

-Oh, my God.
-Favorite.

They're a little bit spicy.

I want a lot of pickled flavor
so I put half banana peppers

and then the other half,
just regular pickles.

If you're banana peppers
aren't spicy at all,

you can just go
all banana peppers.

But I usually get the ones
that say, "Hot."

Mm-hmm.

Okay.

Now, who's ready to taste...

-I am.
-Me.

...some pimento cheese?

And see, they
all look different.

It looks like Mama Bear,
Papa Bear, Baby Bear.

This is my kind of party --
deviled eggs and pimento cheese.

I know. Totally.

Well, we did this party
in honor of these lovely

Southern women today.

I'm from West Virginia.
I'm a hillbilly.

I want to eat it
with crackers.

I want to try
the pickled on.

The pickled one
is going to...

Okay. Pickle?

-Mmm.
-Mmm.

I like how there's a slight
hint of spice...

-Mm-hmm.
-...from the hot banana pepper,

but the cream cheese just
mellows the whole thing out.

Mmm.Okay. Now I'm going into
your roasted red pepper.

-Mmm.
-Mmm.

You know,
it's really interesting.

I have to say that I like
the pickled pepper one.

The best?

-Yeah.
-Yeah.

It's got the spicy
and it's got the acidity

from the pickling liquid.

I think it's because I'm real
into Asian flavors right now,

the sesame oil in the one
with the shishitos.

-Really?
-Oh, I'm loving.

It's like those sesame
crackers that you can get.

This is fun
because it's, like,

you get to try
all three different ones.

And immediately when you
have people come in,

I like to give people
something to talk

about when you're
throwing a party.

Mm-hmm.
I love all three of them.

-Great idea.
-They're all delicious.

-Great idea.
-Yeah.

Okay.
What are you doing, Bobby?

All right.
So here's the deal.

I'm going to make some fried
green tomatoes...

some fried green
tomato sliders,

but I'm going to send home the
message of the green tomato idea

by actually making a little
bit of a tomatillo relish

to go on top of
the sliders as well.

-Of course you are, Bobby.
-Uh-huh.

So it's going to have
fried green tomato.

It's going to have
goat cheese,

and it's going to have
this tomatillo relish,

red onion,
some cilantro

and, actually,
some bacon.

-Ooh!
-Mmm!

I'm going to put this
all into a bowl,

a little bit of salt and pepper
and a little bit of canola oil.

Acid?We're going to put
some lime juice in it later.

Oh, okay.But also I'm actually
going to take some bacon.

-Ooh.
-Put the bacon in the oven.

Let the bacon sort of bake
away, get nice and crispy.

It's 400 degrees and somewhere
between 10 and 14 minutes.

We're going to put that
right on top of our fried

green tomato sliders,

and that's going to happen
when we come back.

We got lots going on here.

It's all about the South.

♪♪

Welcome back, everybody.

You have landed at this
amazing Southern cocktail party.

I'm working on some fried
green tomato sliders,

but first, at every
cocktail party

there must be a cocktail.

I'm thirsty.

-Take us through this, miss.
-Yes.

So I am all about
a specialty cocktail

when I throw a cocktail party.

It cuts down on having
to buy all the mixers.

It means you don't have to
hire a bartender to,

like, make drinks
for everybody.

So I like to make
a cocktail pitcher.

And so today I'm going
to make you

and you a chai-pickled
blackberry and bourbon cocktail.

-I love that.
-Ooh.

But I'm going to tell you
straight out, that pitcher

right there is not going to be
big enough for the two of us.

So I'm going to go ahead
and tell you what's in here.

That's, like, a nice
gesture and all that.

Bobby Flay, this mix gets
2 and 1/2 cups of bourbon.

Right.
Like I said.

2 and 1/2 cups of bourbon,
1 cup of the pickling liquid,

and then to top it off, you put
some ginger beer in there.

Whoa.

It's just barely
2 1/2 cups of bourbon.

That's the amount of bourbon?
It looks like maple syrup.

But this is for your
entire party of people.

I love a pitcher drink.

I think they're just fun and
festive, and you put that out,

and everybody can kind
of serve themselves.

Everybody loves it.

-It's a party.
-Okay.

So now, I made some
chai-spiced blackberries.

What is in chai?

It's a black tea that has honey,
cardamom, clove, cinnamon.

Mmm.This has a little bit
of sugar in it.

Oh, my God.

So what I essentially made
was a combination

of pickling liquid
and chai tea,

and I pickled the blackberries
in there for about 3 days.

I used rice wine vinegar because
it's a little bit more subtle.

So then what I'll do is pull out

some of the blackberries
and skewer them

just so I can garnish
my beautiful cocktails

because I always think that
makes everything look fancy.

Just strain any of those
whole spices, right?

One cup of the pickling liquid.

The juice of one or two limes,

and then you put ginger
beer in there, too.

But because you don't
want it to go flat,

just wait to top
with ginger beer

until you're serving
it to your guests.

Okay.
-All right.

Crushed ice.

The juice of three limes.

One Mississippi, two.

[ Chuckles ]

One Mississippi, two.

I'm telling you that pitcher
is going to get empty quickly.

You're going to be,
like, sleeping.

One Mississippi, two.

Now...

Top with ginger beer just
to cut some of the alcohol,

and then garnish with
some of those beautiful

pickled chai-spiced
blackberries.

I have to say, the pickled
blackberries are a great...

I'm totally
stealing this idea.

You are welcome to.

I like this Southern spin
on tea, too, you know.

It's like sweet tea
but chai tea.I know!

-Cheers.
-All right.

Look at this friendly
little Southern cocktail.

Ooh. Yeah.
Oh. Ooh.

Wow.It goes down easy
though, doesn't it?

I'm telling y'all.

This is so good.

All those chai spices
in there.

It's really --
it's a symphony of flavors.

It really is.

Whoo. Whoo.

This is getting me
real quick.

So here's the deal,
Katie.

I need you
to help start setting

for a little bit
of our cocktail party.Sure. Put me to work.

Take your beautiful
deviled eggs

and we'll see you
in a couple minutes.

We're just going to finish up
making the fried green tomatoes.

I might be three sheets
to the wind by the time

you done with that.
-[ Laughs ]

You just get me
another drink.

Don't worry about it.
-All right.

Those drinks were
ready to go, though.

Bobby, how can I help you?

We're going to make
some fried green tomatoes.

I think you've done this
before in your life.

You want to break some eggs
for me, please?

I'm going to cut up
the green tomatoes,

and what I like to do is set up
a nice sort of dredging station,

well-seasoning
all-purpose flour,

spectacular yellow cornmeal,
also with salt and pepper.

And it's really important
to make sure

that each layer
is seasoned well,

and that's a big mistake
that people make.
Yeah.

They think they just
need to season, like,

the tomato, for instance, which
I'm going to season as well.

I season every layer.
-You know...

Including the eggs.

...I've never seasoned
my tomatoes.

I feel
a little embarrassed.

So it's
flour, egg, cornmeal.

We're going to set up
our station

so that the last move
is right into the oil.

Okay.

We start with the tomato
in the flour,

and then you just
go like this, okay?
Okay.

You just want
a very thing layer.

Same thing with this,
okay?

-Is your oil hot enough?
-It's hot.

-How do you know?
-Because look.

You just want to cook
the cornmeal on the outside

and the tomato itself will
actually cook a little bit.Okay.

All right. You want to just move
those around a little bit

so they don't...

Okay.
They're doing great.

And at little nugget
is already floating up here.

So basically, you want to get
those tomatoes, like,

golden brown

so that the cornmeal
is nice and crispy.

We're going to do
our tomatillo salsa

with crispy bacon that
I'm just going to chop up.

And you want to do this
at the very end

so it stays
nice and crispy.

Okay. Now, when these come out,
still some more salt.

Okay. As if you were, like,
doing French fries.

-Yes, sir.
-Are they crispy?

Touch this a little.

It's so hot, but,
like, touch it.

Yeah. That's good.

-Come on.
-That's what you want.

You think I don't know
how to fry a green tomato?I know you do.

I just want to make sure
that my batter worked.Yeah.
You're batter is perfect.

All right. So we have
the green tomatoes ready to go,

so I'm going to finish
with my tomatillo relish.

I put a little bit of
the crispy bacon in there.

We have the onions in there,
and then add a little bit

of fresh lime.

And then we're going to put
these sliders together,

and then we're going
to continue this party.

We've got some friends
coming over.

♪♪

Welcome back, everybody.

It's all about
Southern entertaining.

Katie Lee is outside.
She's setting up the party.

We've got some more
people coming over,

and I'm going to finish up
these fried green tomato sliders

by making a goat
cheese mayonnaise.

Mmm.It's two ingredients.

We're going to take
some beautiful mayonnaise here,

and then a little bit
of goat cheese,

and some salt and pepper.

-That's two more ingredients.
-I know.

They don't really count,
though.

And then I'm just going to just
kind of crush the goat cheese

into the mayonnaise
until it incorporates.

The goat cheese has to be room
temperatures, though,

or else it won't mix in
with the mayonnaise.

That's exactly right.

This is a really,
really nice idea for mayonnaise.

-You like it?
-Yeah.

It makes it
a little bit zippier.

Do you want me to start
building anything?

Well, we're going to make
sliders, and what's really cool

is I actually
picked out some buns

that we have toasted there that
are smaller than the tomatoes,

so you know that first
bite is going to be

that fried green tomato.

Those are the bottoms.

These are the cutest
little slider buns ever.

What I do, no matter
what the spread it,

I put it on both
sides of the bread.

-You do?
-Always.

So the bottom and the top.

These tomatoes, these are,
like, dwarfing them.

-But that's cool.
-Yeah.

I like that so much.

So then I put a little bit
of the mayonnaise on top,

and then we're going to take
some of the tomatillo

and bacon relish
and put it right there.

And then that little...

The mayonnaise and goat cheese
acts as like a little glue.

-It kind of holds it together.
-Yeah. I love this.

You think I could make it
as a Southern guy?

-Absolutely.
-Really?

You definitely have
the Southern state of mind.

How could I become a better
Southern gentleman?

-Get handkerchiefs.
-Really?

Just carry a handkerchief
with at all times?

Just in case a lady
starts crying,

and then you look
like such a stud.

Ooh. I like that.

I'll have to get myself
a handkerchief.

[ Laughter ]

This looks great.

These are totally
adorable, Bobby.

I think what we should do
is take some skewers...

-Okay.
-...so that they stay together.

One...
But I'm a fast skewer-er.

One, two skewered.

What do you think?

Oh, my God.
I love them.

These look so good, Bobby.

Look at this, guys.
What?

Doesn't that look great.

Mmm.

I can actually taste the bacon,
even through

the goat cheese
and the tomatoes.

Bobby,
these are fantastic.

The tomato is so tender inside
of there, but the, like...

The cornmeal
is nice and crispy.

Is keeping it --
Yeah. Absolutely.

These are really good.

I think it's all
about the frying.

Yes.
For sure, that you did.[ Laughs ]

I need
that Southern expertise.

-All right. Let's go.
-Okay.

Come on.
Grab your drink.

Let's have a party.

Hello!
-Hello.

What's up, guys?

-Time for a party
-Hey, hey, hey!

Bobby,
I brought your nephew.

[ Laughter ]

DAMARIS: I'm going to try
this one again.

Aren't these cocktails
great?

Who's going to try
one of these?

They look incredible.

How are you going to eat
that gracefully?

I'll show you.

On the count of three,
let's take a vote.

One. Two. Three.

-I'm classic.
-I like the classic, too.

-Mmm.
-Doesn't that look great?

[ Laughter ]

To good friends
and great Southern food.

The pimento cheese
has been amazing,

and the pickled shrimp.

On the deviled egg,
it's too much.

I told you she invented
the deviled egg.

Cheers, everybody!
Thanks for coming.

We'll see you next time.

♪♪