Original subtitles

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.

♪♪