>>>
the preparation.
>>>
this morning on today's kitchen, back to basics, a family affair in the kitchen. jamie and
bobby deen
are the sons of one of our favorite chefs, we're talking about
paula deen
. and all three are here this morning with recipes from the premiere issue of the new magazine called "the deen brothers" take a look, good cooking.
>>
that's a proud mama over there.
>>
i know. i am so proud of these boys. not only are they, they taking their success and running with it. they're good boys inside. and i guess that's the proudest i am of all y'all's qualities.
>>
they are two boys who probably have never had to want for good food. because of their mother.
>>
no, no, they never had to want for good food, honey.
>>
and we're going to make some good food this morning.
>>
in fact after a while they had to want some bad food, so they could lose some weight.
>>
jamie, let's see if i can get this straight, you're making pepperjack burgers with cilantro mayo and spicy ketchup.
>>
we'll get do that in aekd is. but first the
burger
is
real simple
.
>>
we're crazy condiment people.
>>
we've got fried onions. i'm going to put a little jalapeno in here.
>>
canneded
fried onion rings
.
>>
you just called her ma'am?
>>
yes, ma'am.
>>
i have a raise a 3-year-old that i'm trying to teach to do the same thing. we beat it into them young. you patty these out and i'm going to grill so the purple onions. you see how peppers these are?
>>
these are gorgeous with the red and green in them.
>>
it's got a bite to it. we don't y'all build a couple of burgers.
>>
i'm going to take one of these?
>>
yes.
>>
i was --
>>
let me do that for you.
>>
bobby's down here flashing his magazine.
>>
oh, okay.
>>
i figured it wasn't getting enough
air time
.
>>
i'm going to put on the mayonnaise.
>>
this is the cilantro mixed in the mayonnaise?
>>
yeah and a little bit of
lime juice
. we've got a ketchup that we've cooked down with peppers and vinegar.
>>
i'm not a catchup fan.
>>
you put the mayonnaise on both sides of the bread.
>>
on both sides.
>>
we're from
south georgia
.
>>
all right. now -- i'm going to put a lit lettuce.
>>
can we put on whatever we want?
>>
yes,
whatever you want
to eat.
>>
and bobby is down here making us -- look at this
burger
, y'all.
>>
bobby, what you're making is what's called the ultimate -- the ultimate
potato salad
.
>>
creamy
potato salad
.
>>
it's really simple, these are roasted fingerlings, i've got a whole-grain mustard, a little mayonnaise,
lemon juice
, some basil and parsley. and i'm just going to toss these together, so i don't mash them up. just a simple, creamy
potato salad
, something we love in a salad.
>>
look at this
burger
.
>>
i'm going to take a bite. i don't know that i can get my mouth around it.
>>
i bet you can.
>>
i'm going to have lipstick around my chin.
>>
uh-oh. okay. here you go.
>>
you know what i really love is how much flavor you -- come on in here, matt, i just made you this
burger
.
>>
you didn't tell us how you made the spicy catchup?
>>
we take some peppers and sauce and vinegar and it takes sometime to cook it down into a pot. it's a neat way to jazz something up if you change an ordinary condiment. just to add some spices.
>>
what we have here is a pepperjack
burger
. and --
>>
you don't think you can get your mouth around that, but you think i can?
>>
i got my own, thank you.
>>
yes. okay.
>>
somebody can eat off the back of my
burger
.
>>
excuse me?
>>
excuse me.
>>
you can eat off the back of my
burger
. the back of my bun.
>>
on that note --
>>
since matt --
>>
awesome, congratulations on your magazine.
>>
thank you so much.
>>
so proud of them. thank you.
>>
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