All language subtitles for Now & Later (2011)

I'm Ree Drummond,

and all my recipes
have to be approved

by cowboys, hungry kids, and me.

Here's what's happening
on the ranch.

Ladd's feeding the cattle
and wild horses,

and I'm getting
a jump on the day,

making spicy stewed beef
along with pimento, cheese,

and bacon grits,

and a hearty side
of roasted broccoli salad

in a sour cream and
parsley dressing.

Then with dinner in the fridge,

I'm future-proofing breakfast
with a mason jar mix,

ready to knock out pancakes
anytime in the days ahead

or if a passing rancher
stops by.

Welcome to my frontier.

Ladd is out feeding
this morning,

and he got
a really early start,

so I thought I would get
an early start on dinner.

I'm gonna make a pot of
delicious spicy stewed beef.

It's always a hit,
and it always feels good

to get dinner finished
early in the day.

I'm gonna start by browning
half of the meat.

I'm using chuck roast that's cut
into really big pieces.

It's also called stew meat

if you buy it in
the grocery store.

I've got a mixture of oil
and butter in the pot,

and I'm just gonna cook
the meat in two batches

until it's totally browned.

Meantime, over to Ladd
and his morning so far.

He set off just as
the sun was coming up.

He filled up his truck
with cake feed

and then collected hay bales.

He's got a lot of animals
to feed this morning,

so he's gonna have to
load up several times.

LADD: This is truly one of my
favorite times of the day.

First thing in the morning,

everything's kind of quiet,
nice and easy.

It's just nice to get out,
get everything fed really early,

'cause they know that
you're gonna come feed 'em

some time that day,

so they'll just be sitting
there waiting on you.

REE: He's gonna feed
his cattle first,

and then he'll get
started on the mustangs.

I tell you,
between Ladd and me,

we are always feeding
something or someone.

I got all the beef browned
and it's back in the pot,

so I'm gonna add some flavor.

I'll start with some
salt and pepper.

This is quite a bit of beef.

Now for the spicy part,

I'm gonna add a couple of
teaspoons of chili powder...

and a tablespoon
of ground cumin --

so delicious --

and some garlic, five cloves.

I'm gonna add this
before I go forward

so it has a chance
to start cooking.

And I'll stir it around

and let those spices
start to deepen in flavor.

Oh, this is such
a delicious stew.

It's pretty much the typical
process for any stew.

You brown the beef,
add some seasonings and liquid,

and then let it cook
for 2 or 3 hours.

But this one is really stepped
up in the spice department.

It kind of keeps us awake during
these long working days.

Okay, this has really
started to cook,

so I'm gonna add some liquid
in the form of beef broth.

You can use beef stock.

You can use water with
some beef bullion cubes,

whatever you've got handy.

You can also add a
little bit of red wine

if you want that sort
of flavor going on.

Now, the chili powder
was part of the spice,

but I'm also gonna add a
small can of chipotle peppers.

I did make this stew once and
I added 2 cans of chipotles.

That was even too much for me.
It was a little bit too spicy.

So one can is just perfect.

The whole peppers are
just gonna dissolve

and become part
of this whole mix.

Oh, that looks so great.

Now I'm gonna give this
a chance to come to a boil,

and then I'll reduce
the heat to a simmer,

cover it, and cook it for
2 1/2 to 3 hours.

♪♪

LADD: Morning, girls.

♪♪

Are you hungry?

So, I just got
one bale unrolled,

and now I'm gonna
unroll the second one.

And then after
I get the bales unrolled,

I'll dump some cake
on top of it...

and put a line down beside it.

♪♪

To go with the
spicy stewed beef,

I'm making a batch of pimento,
cheese, and bacon grits.

How good do those sound?

I'm gonna start by
making the grits.

I'm measuring 1 1/2 cups
of stone-ground grits --

my favorite kind --

and I'll slowly whisk it into
4 cups of boiling water.

It just came to a boil.

You can also use broth of
any kind instead of water.

You could even spike it
with a little white wine.

These grits are gonna be so
flavorful, water is just fine.

Okay, they're all whisked in,

so I'm gonna add
plenty of salt.

I want to have them
nice and seasoned.

And I'll stir that in.

Okay, that's all mixed in.

So now I'll put the lid
on the pot

and I just need to simmer 'em
for 30 minutes

until they're done.

I'll stir 'em occasionally.

Ladd's out feeding,
I'm cooking.

This is quite
a productive morning.

♪♪

♪♪

Up next, I'm adding
the good stuff

to the pimento, cheese,
and bacon grits,

finishing dinner with an awesome
roasted broccoli salad,

and filling jars
with pancake mix,

marvelous for make-ahead
breakfast

and perfect for
unexpected cowboy callers.

♪♪

Ladd and I are both doing
our thing this morning.

He's out feeding, and I'm
in the kitchen cooking.

I'm getting a headstart
on dinner tonight.

I'm gonna keep going with these
pimento bacon cheese grits.

Oh, my goodness.

They look delicious.

I'm gonna make 'em
more delicious

by adding a generous
cup of half and half.

Yes, you can add
milk if you want,

but the thing I love
about grits like this

is they're really rich,
super sumptuous.

The half and half
is all mixed in,

so I need to let 'em cook
for another 20 minutes

and then I'll add the
pimento, bacon, and cheese.

♪♪

LADD: Doing hay is a lot
easier nowadays

than it was in the old days.

When we were kids, we had a
bunch of smaller square bales.

One of you would drive,

and two of you will get on back,
cut the wires off,

and kick the hay off slowly
as you drove along.

You always want to
be the guy driving.

That was the best job.

It is time to move forward

with the pimento/bacon/cheese
part of the grits.

I just fried 5 strips of bacon,

and I'll let it
cool for a second,

and I'm gonna really make
these grits something special.

I've got 4 ounces of
softened cream cheese.

Whenever you're adding
cream cheese to grits

or anything like that,
you want it to be super soft.

If it's cold at all,
it won't melt as well.

You'll get little bits of
cream cheese here and there.

Okay, I'm also gonna add some
grated sharp cheddar cheese.

And then I have
2 jars of pimentos.

They're diced pimentos,
and I drained out the liquid.

So I'll get all those in.

This is just a play
on pimento cheese.

Of course, I'm a big fan.

Pimento cheese sandwiches

are one of the best
things on earth.

Pimentos and cheese
and grits, wow.

I want to give the grits
a little bit of tang,

so I'm gonna add a tablespoon
of Dijon mustard.

You could do country
brown mustard

or just regular yellow mustard,

probably amp up the color
a little bit.

Okay, now it's time
to chop up the bacon.

I just kind of guessed
on the five slices.

You can add more or
you can add less.

Mmm, okay.

Get all of this in there.

I'm keeping the bacon
in pretty big pieces,

but you can chop it up
as fine as you want.

I tell you what,
I can eat these grits

with just a side salad, and I
would be a happy, happy woman.

Oh, this looks perfect.

But what's gonna make it
more perfect is black pepper.

Such a Southern combination,

cheese grits with
lots of black pepper.

Okay, now I'm gonna get the
grits into a baking dish.

These are all done.

And then when that
spicy stew is cooked,

I'm gonna spoon it over
the top, let it cool,

and keep it in the
fridge until dinnertime.

♪♪

LADD: So, when we bale
all our hay,

we bale it with
a protective wrapping.

Kind of helps it shed moisture,
keeps the hay fresher.

But before you unroll it,

you gotta cut all
the wrapping off.

♪♪

♪♪

The stew is cooking,

the grits are in the pan
in the fridge,

and I'm gonna
make a roasted broccoli salad

for dinner tonight
to go with everything.

It is a super tasty salad,
really easy to make,

and it's actually more delicious
if you make it ahead of time.

And so it's just the right thing
for tonight's dinner.

I've been cutting up
some broccoli florets.

I'm trying to get them all
generally the same size.

They're pretty small.

And I am gonna roast these,

so I'm gonna get them
all into a big bowl.

I really, really like broccoli,
but roasted broccoli,

oh, it is so good,
same with cauliflower.

I'm also adding
a sliced red onion.

It gives it great color and
of course, delicious flavor,

and I'm gonna drizzle in some
olive oil for the roasting.

This is so easy.

It takes nothing to
throw it together.

Some salt and pepper.

You can also add some
different seasonings,

paprika, garlic salt
if you want.

I'm keeping it simple for
the Drummond household.

All right, the veggies are
all coated with the oil.

So I just need to get
it on to a sheet pan.

It's almost too easy.
I can't believe it.

I'm gonna put this
into a 425-degree oven.

It's gonna roast for
18 to 20 minutes,

and I'll shake 'em
halfway through.

Then I'll let 'em cool
and turn 'em into salad.

Hey, it's still morning,
and dinner is almost done.

Just got done
feeding all my cows.

Everything looked good.
Everything was healthy.

That's the main thing.
That's what you like.

Now I've got one pasture
of horses to feed.

There's like 242 horses
in that pasture.

I always like feeding the horses

'cause I mean there,
it's just a beautiful site.

REE: Up next, a great creamy
dressing for the broccoli salad,

I'm finishing the stew
and grits,

then moving on to jars
of make-ahead mix

for easy breakfast pancakes.

With my other half
out feeding horses,

I suspect they'll be handy
sooner rather than later.

♪♪

♪♪

Ladd's been out feeding since
first thing this morning.

And I sprang into action,

and I have just about got
dinner ready for tonight.

That is a good feeling,
I tell ya.

I'm making roasted
broccoli salad.

The roasted broccoli and
red onions are nice and cool,

so now I just need to toss it
in the dressing.

This is a really
scrumptious take on ranch.

It's got sour cream and
lots of other good stuff.

Let me tell you what's in it.

So there's the sour cream,
1/2 cup,

1/4 cup of mayo,
3 tablespoons of whole milk,

and a tablespoon
of chopped parsley.

Then there's a teaspoon
of sugar,

a teaspoon of paprika,

2 teaspoons of kosher salt,
a pinch of ground pepper,

a quick mix and it's done.

I'll pour the dressing
over the broccoli.

I'll stop just short.

I can always add
more if I need to.

And before I toss it,
I'm going to chop up some bacon.

I think I fell in love with
broccoli and bacon salads

at the country club near
my house when I grew up.

They had a Sunday brunch,

and I still remember that
broccoli salad that I would get.

It's funny how the
things that you eat

when you're a child stick
with you your whole life.

And the bacon goes in.

And then I have some
chopped parsley.

I'll just add a little bit,

and I'll toss this
all together.

Making a roasted vegetable salad
is so perfect

when you're making dinner
ahead of time.

You would never toss a
regular salad with lettuce

or other greens, but the roasted
vegetables hold together.

They're still slightly crisp

when dinnertime rolls around,
and it is so nice

because they take on the
flavor of the dressing.

I think that is
looking just perfect.

I've got a smaller bowl
to put it in

to keep it in the fridge.

I always toss in a larger bowl.

I give myself a fighting
chance that way.

I'll see if this bowl's
gonna be big enough.

It's always fun
to play the guessing game

with which size bowl do I need.

Hey, look at that.

Just right.

So, I'll sprinkle a little
bit of parsley on top.

Now I just need to
cover it in plastic wrap

and pop it in the fridge.

LADD: I feed the rest of them
over up on a little indention

over here, kind of
out of the wind.

Just over here and
honk a little,

get them to come to this,

and we'll take
them over the hill

and feed 'em where the
grass is a little bigger.

♪♪

It's a beautiful site when
you get that many horses

just running and mucking
and playing and having fun.

Basically, I feed the horses
just like I feed the cows.

The spicy stewed beef
is all done.

It could not look any better.

It's super tender.

The beef is actually
starting to fall apart,

which is exactly what you want.

So, I am gonna put this beef

right on top of the
pimento/bacon/cheese grits.

My gosh, wouldn't this make
a great dish for a potluck?

This is gonna hold just
right in the fridge all day.

And then when dinner
time rolls around,

let me show you
what it looks like.

First, I've gotta heat up
the stew and grits.

So, I'll put the pan in
the oven at 350 degrees,

give it 30 minutes,

then it'll be nice and hot
and ready to serve.

Everyone gets big
spoonfuls of stew and grits

with a sprinkling of sliced
green onions for garnish,

and some of the roasted
broccoli salad on the side.

Yum, yum.

I say bring on dinnertime.

This is my kind of
dinner right here.

I want to get all of this sauce
in the very bottom of the pot.

When this mixes with
those grits, look out.

Now I just need to let
this cool completely,

and then I'll cover it
and pop it in the fridge.

And then I'm gonna move on
to make-ahead breakfast.

I took my vitamins
this morning.

♪♪

Up next, make-ahead
mason jar pancake mix,

perfect to wrestle up
for breakfast fast,

and a lifesaver when surprise
ranchers drop by unexpected.

Well, it has been
a busy morning.

Ladd's been feeding
cattle and wild horses,

and I've already got dinner
in the fridge for tonight.

But it doesn't end there.

I've got breakfast on the brain,

and I'm gonna fill
all of these jars

with make-ahead pancake mix
to have on standby.

All right, I'll see you
in the kitchen.

I got all the cows fed,
all the horses fed,

so I think I'm in
pretty good shape.

Now I'm gonna head up to the
lodge and see what Ree's doing.

Maybe I can catch her
making something to eat.

Right now, I'm a little hungry.

As busy as life is around here,

I really love being prepared.

And having homemade ready to
go pancake mix in the pantry,

let's just say it makes
this mama feel very good.

I'm gonna start by
measuring flour.

It takes 8 cups
of all-purpose flour.

I want to be careful to
measure the right amounts.

When you're making
a batch this big,

if you go too far off the
beaten path, chaos can ensue.

Okay, I just about used all
my flour in the canister.

I love it when that happens.

2 cups of sugar.

I like a sweet pancake mix.

I'm sure that doesn't
surprise you one bit.

2 cups of dry buttermilk
comes next.

And this is what allows you
to just add water to the mix.

You don't have to
add milk or cream.

That's always a great shortcut.

So that goes in along with
1/2 cup of baking powder,

which sounds like
so much baking powder,

but we are making a lot of mix.

And then 2 teaspoons of salt.

Not too much for
this amount of mix.

And then I'm just gonna
go in with a whisk

and totally mix this up.

When you're making a mix
that's gonna be distributed

to a bunch of different jars,

you definitely want to make
sure you mix it well.

If you don't,
one jar is gonna wind up

with this amount
of baking powder.

The other jar will wind up
with not enough sugar.

Again, lots of chaos
can break out.

I think that is
well mixed together.

So, I'm gonna grab a
widemouthed mason jar...

and I'll just use
a scoop to fill it

to about the 1 1/2 cup mark.

One jar of mix will make
about eight pancakes.

That can serve one or four,
depending on who you are.

[ Chuckles ]

Okay, that is right.

As you can see, I'm leaving
room to mix it all up

and make pancakes later.

Okay, I'm gonna fill
the rest of the jars.

And while I do, I'll tell you

how to turn this pancake mix
into pancakes.

I'll just add
3/4 cup of water to a jar

along with a teaspoon
of vanilla.

I'll shake up the batter
then pour out each pancake

onto a greased griddle.

Give it two minutes on side one
and two minutes on side two,

then pile up three per
person onto a plate,

top them with a pat
of soft butter,

a drizzle of warm syrup,

and that is an
unbeatable breakfast.

The jars are all filled.

Now I've gotta stash
these in the pantry,

and then I'll be
ready to make pancakes

whenever the need arises.

♪♪

♪♪

It's always a good idea
to get ahead.

You never know who's
gonna show up around here.

♪♪

Hey.
Oh, hey.

What are you doing?
What's up, honey?

What's for breakfast?

Hey, I've got
just the thing.

All right.