>>>
>>> HI.
>>> HI. >> THANKS SO MUCH FOR HAVING
ME.
ME.
ME. >>
ME. >> I
ME. >> I AM SO EXCITED THAT YOU ARE
HERE.
HERE.
HERE. >>
HERE. >> I'M SO EXCITED.
I'M NOT BITTER TODAY.
>> OH, GOOD.
>> A LITTLE WHISKEY MAKES IT
BETTER.
BETTER.
BETTER. >> IT DOES.
ALL RIGHT.
ALL RIGHT. SO BEFORE WE GET INTO WHAT
YOU'RE MAKING TODAY, TELL
US WHAT YOU'RE MAKING.
>> I'M A WRITER, GARDENER,
MASTER OF ALL TRADES.
SELF TAUGHT COOK.
>> YOU ARE SELF TAUGHT?
>> COMPLETELY SELF TAUGHT.
LEARNED FROM MY GRANDMOTHER.
I PLANNED SOME LARGE EVENTS,
AND THEN MOVED BACK TO
ALABAMA, AND I LIVE ON A FARM,
AND I HAVE BIGS AND
CATS AND DOGS.
YOU KNOW, ANYTHING AND
EVERYTHING.
EVERYTHING. >> I WANT TO SEE IT.
LET'S GET THE SHOW ON THE ROAD.
>> WE'RE MAKING FRIED DEVIL
EGGS.
EGGS.
EGGS. >>
EGGS. >> I LOVE DEVILED EGGS, AND I
LOVE THAT YOU'RE DOING
THIS FRIED TWIST.
>> I LOVE THE FRIED TWIST,
BECAUSE IT GIVES A LITTLE
CRUNCH.
CRUNCH.
CRUNCH. IT'S THE PERFECT BRING ME BACK
TO LIFE FOOD.
IT WILL DO JUST THAT.
WE'RE GOING TO START OUT
BASICALLY HOW YOU START OUT
A REGULAR DEVILED EGG.
YOU'LL BOIL A DOZEN EGGS.
THAT WILL GIVE US AROUND 24
DEVILED EGGS.
DEVILED EGGS. AND YOU CAN ADJUST THAT TO THE
SIZE YOU NEED.
IF YOU'RE USING FRESHER EGGS --
THESE EGGS ARE FROM
MY CHICKENS AT HOME.
ADD SOME VINEGAR TO YOUR WATER,
AND THAT WILL MAKE
THEM FEEL EASIER.
ONCE YOU PEEL THEM, YOU WANT TO
SEPARATE THE YOLKS
FROM THE WHITES, AND WE'RE
GOING TO MAKE OUR FILLING
FIRST.
FIRST.
FIRST. >>
FIRST. >> LET'S DO IT.
>> WE'LL COME TO THOSE.
WE ARE GOING TO ADD A CUP OF
MAYONNAISE.
MAYONNAISE. THIS IS LIKE THE STANDARD
RECIPE.
RECIPE.
RECIPE. YOU CAN PLAY WITH THIS TO YOUR
OWN TASTE PRESS
CONFERENCE.
CONFERENCE. A LIT SMOKED PAPRIKA.
I'VE GOT TO HAVE THAT LITTLE
BIT OF SMOKE, AND HEAT.
ADD IN A LITTLE BIT OF CREOLE
MUSTARD.
MUSTARD.
MUSTARD. IF YOU LOVE THE DAYOR HAVE
YELLOW MUSTARD, USE THAT
AS WELL.
AS WELL.
AS WELL. ADD A LITTLE SRACHA SAUCE.
IF YOU'LL START FORMING THAT,
THAT WILL BE GREAT.
>> OKAY.
>> OKAY.
>> OKAY. >> I'LL ADD IN A LITTLE
MIXTURE, WHICH IS A LITTLE
BIT OF GARLIC AND A LITTLE
CELERY SEED.
CELERY SEED. I'M GOING TO ADD RED PEPPER
FLAKES THAT I MADE FROM
MY OWN SCOTCH BONNET PEPPERS.
>> TRACE, IS YOUR VARIATION OF
YOUR GRANDMOTHER'S
YOUR GRANDMOTHER'S RECIPE?
RECIPE?
RECIPE? >> IT IS.
>> IT IS.
>> IT IS. I GREW UP, SHE WOULD ALWAYS PUT
OLIVES, PICKLES, ALL
COULDN'T OF STUFF IN HEARSE.
IN HER TRADITIONAL RECIPE, SHE
HAS OLIVES.
HAS OLIVES. THAT GIVES A LITTLE POP, A
LITTLE VINEGAR.
LITTLE VINEGAR. I ADD A LITTLE SHERRY VINEGAR
IN THERE.
IN THERE.
IN THERE. TO THAT WE'RE GOING TO ADD A
LITTLE CHOPPED PARSLEY
AND DILL AND CHIVES.
IF YOU DON'T HAVE ALL THAT ON
HAND, YOU CAN USE
DRIED.
DRIED.
DRIED. ONCE YOU HAVE YOUR FILLING
DONE, I LIKE TO TOSS THAT
IN THE REFRIGERATOR.
WHAT WE WANT TO DO IS CHILL IT.
WE HAVE OUR EGGS HERE, AND
WE'RE GONG FRY THOSE UP.
I HAVE PEANUT OIL IN A SKILLET.
YOU CAN USE PEANUT OIL OR
BUTTER.
BUTTER.
BUTTER. THE HEATING POINT IS DIFFERENT
FOR BUTTER, AND
YOU'RE JUST GOING TO DREDGE
THIS UP.
THIS UP.
THIS UP. DO IT IN A LITTLE CORN MOLE AND
FLOUR.
FLOUR.
FLOUR. >>
FLOUR. >> FABULOUS.
>> FABULOUS. >> AND PUT IT ON MEDIUM HIGH
HEAT.
HEAT.
HEAT. TACK YOUR EGG AND PUT THE
TOPSIDE DOWN, AND THAT'S
GOING TO SIZZLE UP REALLY
NICELY.
NICELY.
NICELY. THEN YOU'RE GOING TO FLIP THAT
ONCE, AND WHEN THEY
ARE CRISP AND GOLDEN BROWN, USE
A SLOTTED SPOON AND
REMOVE THOSE FROM THE CAST IRON
SKILLET.
SKILLET.
SKILLET. I USE PEANUT OILER, BECAUSE IT
IS A LITTLE LIGHTER
WHEN YOU'RE FRYING.
>> THIS IS AMAZING.
>> SO LET THAT COOL COMPLETELY.
WHAT I LIKE TO DO IS TAKE YOUR
CHILD FILLING, AND
THIS IS A REGULAR ZIP LOCK BAG.
AND YOU JUST PIPE THAT DIRECTLY
INTO YOUR EGG JUST
LIKE THAT.
LIKE THAT. YOU'RE JUDGED IN THE SOUTH ON
THE AMOUNT OF FILLING
YOU PUT IN YOUR EGGS.
DO NOT SKIMP ON THAT.
THEY WILL TALK ABOUT YOU ON A
SUNDAY MORNING.
SUNDAY MORNING. >> AS I HAVE A BITE -- WE HAVE
TO GARNISH IT.
>> I'M GOING TO GARNISH WITH A
LITTLE PEPPER, AND
THEN WE'LL GARNISH WITH MORE
PARSLEY.
PARSLEY.
PARSLEY. YOU CAN ADD A PICKLED HALL TOON
OWE ON TOP OF THAT,
TOO.
TOO.
TOO. >>
TOO. >> OKAY.
>> OKAY.
>> OKAY. SERIOUSLY, YOU NEED YOUR ON
SHOW.
SHOW.
SHOW. >>
SHOW. >> THAT'S WHAT I'VE BEEN SAYING
FOR YEARS.
FOR YEARS. HELLO, THANK YOU.
>> I NEED TO IT WILL YOU.
YOU WERE FEATURED ON THE FOOD
NETWORK.
NETWORK.
NETWORK. >> IT WAS A GREAT EXPERIENCE.
IT WAS SO FUN TO ACTUALLY BE IN
THE KITCHEN WITH
SUCH ACCOMPLISHED CHEFS.
I LEARNED A GREAT DEAL.
IT WAS A GREAT EXPERIENCE.
A GREAT TAKE AWAY.
WHAT WE DID IS WE BROKE THE
BOOK INTO SEPARATE
GROWING SEASONS.
GROWING SEASONS. YOU CAN THEORETICALLY GROW IT
ALL YOURSELF OR BUY IT
FRESH AT THE FARMER'S MARKET.
THERE ARE ITEMS ON CANNING,
JAMS, JELLIES, A LITTLE
BIT OF EVERYTHING IN THERE.
>> I WANT TO LIVE WITH YOU.
>> COME ON AND LIVE.
SOUNDS LIKE WE'LL GET ALONG
JUST FINE.
JUST FINE. >> THIS IS INCREDIBLE.
IS THE RECIPE IN THE BOOK?
>> IT IS IN THE BOOK.
>> I'M GOING TO GET YOU TO MIX
THIS UP FOR ME.
THIS IS THE TENNESSEE PICKLE.
AND THIS IS ONE OF THE BEST
COCKTAILS IN THE BOOK
FOR SURE.
FOR SURE.
FOR SURE. IT'S WITHIN OF MY FAVORITE
FAVORITES.
FAVORITES. EVERYONE WE SERVED IT TO, WE
JUST SERVED IT AT A
LUNCHEON, AND IT WAS A HUGE
HIT.
HIT.
HIT. SO
HIT. SO GO AHEAD, AND IF YOU WOULD
GIVE THIS A COUPLE
DASHES OF BITTERS.
I THINK I SAID THAT RIGHT.
WHEN YOU'RE FROM ALABAMA, YOU
CAN SAY ANYTHING HOW
YOU WANT.
YOU WANT.
YOU WANT. >> EXACTLY.
>> EXACTLY. >> SO JUST IN THERE.
THIS IS A JACK DANIEL HONEY
WHISKEY.
WHISKEY.
WHISKEY. A COUPLE OUNCES DIRECTLY INTO
THE BOTTOM OF THAT
CHAMPAGNE FLUTE.
CHAMPAGNE FLUTE. I LOVE THIS, BECAUSE IT'S SUCH
AN INTERESTING
AN INTERESTING INGREDIENT.
INGREDIENT. THIS IS GOOD.
>> I WILL BE YOUR PERSONAL
BARTENDER.
BARTENDER. >> I'M HIRING ONE ACTUALLY.
>> THEN YOU JUST TOP IT OFF
WITH CHAMPAGNE, AND YOU
HAVE YOURSELF A DELICIOUS
COCKTAIL THAT'S PERFECT
FOR BRUNCH, EASTER, ANY FAMILY
GATHERING THAT YOU
NEED A BUZZ.
>> OH, MY GOSH.
>> ACTUALLY YOU CAN TOP THAT
OFF WITH AN ORANGE
TWIST OR LEMON TWIST, AND IT'S
JUST GORGEOUS.
JUST GORGEOUS. I LIKE THE GOLDEN COLOR.
>> I DO TOO.
>> HONESTLY BEFORE THE SHOW, HE
SAID, "CHRISTINE,
SAID, "CHRISTINE, IT'S GOING TO MAKE YOU FEEL
BETTER."
BETTER."
BETTER." >> IT IS.
>> IT IS.
>> IT IS. >> IT WILL REPLACE YOUR TYPICAL
MUMOSA.
MUMOSA.
MUMOSA. >> CHEERS.
>> CHEERS. >> THAT'S A GOOD --
>> SORRY.
>> SORRY.
>> SORRY. THAT WAS A STRONG FOR.
AM I SORRY?
SORRY, NOT SORRY.
YOU CAN FIND ALL THESE GREAT
RECIPES AND SO MANY
MORE ON TRACE'S WEB SITE, THE
BITTERASSOCIATE
BITTERASSOCIATE IT.COM.
IT.COM.
IT.COM. DO YOU PROMISE YOU'LL COME
BACK?
BACK?
BACK? >>
BACK? >> I PROMISE.
AND YOU CAN FIND ALL THESE
RECIPES AVAILABLE AT
BARNS AND NOBLE AND ON AMAZON.
>> I'M GOING TO BE YOUR AGENT.
>> YOU'RE GOING TO BE MY
COHOST.
COHOST.
COHOST. >> I'M NOT A GREAT COOK, BUT
I'M FUN.
I'M FUN.
I'M FUN. >> PERFECT.
>> PERFECT. >> AFTER