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I'M REE DRUMMOND.
I'M A WRITER, BLOGGER, PHOTOGRAPHER, MOTHER,
AND I'M AN ACCIDENTAL COUNTRY GIRL.
I LIVE ON A RANCH IN THE MIDDLE OF NOWHERE,
AND I'VE GOT A LOT OF MOUTHS TO FEED.
PUT ME DOWN!
MY STYLE OF FOOD IS SIMPLE YET SCRUMPTIOUS,
AND ALL MY RECIPES HAVE TO BE APPROVED
BY COWBOYS, HUNGRY KIDS, AND ME...
LADD'S FATHER CHUCK HAS BEEN HONORED WITH A TRAIL BOSS AWARD,
SO WE'RE THROWING A CELEBRATION DINNER
AFTER A DAY OF WORKING CATTLE.
HERE'S TO THE TRAIL BOSS.
TO THE TRAIL BOSS.
ON THE MENU, THERE'S GOTTA BE STEAK, SO RIB EYES
WITH ONION AND BLUE CHEESE SAUCE IT IS.
TO GO WITH IT, RESTAURANT-STYLE SMASHED POTATOES.
CHUCK'S CRAZY FOR GOOD CORN, SO GRILLED CORN ON THE COB
WITH PASILLA BUTTER TO MELT OVER THE TOP IS A GREAT TWIST.
BOY, AND IT IS GOOD, TOO.
OH, IT'S GOOD CORN.
FOR DESSERT, A FABULOUS STRAWBERRY SPARKLE CAKE.
TONIGHT, IT'S ALL ABOUT PAPA.
THAT'S REALLY, REALLY GOOD.
WELCOME TO MY FRONTIER.
Closed Captions provided by Scripps Networks, LLC.
Captioned by Closed Captioning Services, Inc.
I'M THROWING A BIG DINNER PARTY TONIGHT
FOR MY FATHER-IN-LAW CHUCK.
HE WAS RECENTLY AWARDED WITH A TRAIL BOSS AWARD,
TO CELEBRATE HIS YEARS IN RANCHING.
MY MOTHER-IN-LAW AND THE KIDS WEREN'T ABLE TO GO, THOUGH,
SO WE'RE ALL GONNA CELEBRATE TOGETHER TONIGHT.
I'M STARTING WITH DESSERT, MY FAVORITE PART,
AND I'M MAKING STRAWBERRY SPARKLE CAKE.
STRAWBERRY SPARKLE CAKE BEGINS WITH A GREAT ANGEL FOOD CAKE,
AND ONE OF THE SECRETS IS TO START
WITH A REALLY CLEAN TUBE PAN.
JUST MAKE SURE THERE'S NO RESIDUE.
SO I'LL JUST GET THIS ALL WASHED OUT.
ALL RIGHTY.
NOW OVER TO THE CAKE.
I'VE HAD 15 EGG WHITES WHIPPING ON MEDIUM SPEED,
AND THEY'RE JUST TO THE FROTHY STAGE.
YOU DON'T WANT 'EM TO START GETTING THICK AT ALL.
NOW I'LL ADD A TEASPOON OF CREAM OF TARTAR,
AND THEN I'LL JUST THROW THE MIXER ON HIGH.
WHILE THE WHITES ARE BEATING,
I'M GONNA SIFT TOGETHER A CUP AND A HALF OF SUGAR.
EVERYTHING THAT YOU PUT INTO ANGEL FOOD CAKE
HAS TO BE REALLY LIGHT AND AIRY, SO YOU ALWAYS WANT TO SIFT
ALL THE INGREDIENTS YOU ADD TO THE EGG WHITES.
I'M MAKING STRAWBERRY SPARKLE CAKE FOR CHUCK TONIGHT
BECAUSE THE RECIPE ACTUALLY COMES FROM AN OLD COLLECTION
OF HIS GREAT-GRANDMOTHER'S RECIPES.
HER NAME WAS ADDIE. THIS IS SOMETHING SHE USED TO MAKE.
SHE WAS AN AMAZING WOMAN, AND I THOUGHT CHUCK WOULD GET A KICK
OUT OF HAVING THIS AS PART OF THE DINNER PARTY.
ALL RIGHT, NOW WITH THE MIXER ON LOW,
I'M GONNA VERY SLOWLY SPRINKLE IN THE SUGAR.
I DON'T WANT TO THROW IT ALL IN AT ONCE,
'CAUSE IT MIGHT DISTURB THE EGG WHITES.
OKAY, THE MIXER HAS DONE ITS JOB.
NOW I HAVE 1 CUP OF SIFTED CAKE FLOUR.
I ACTUALLY SIFTED IT FIVE TIMES WITH 1/4 TEASPOON OF SALT.
I DON'T WANT TO MIX THIS IN,
I WANT TO FOLD IT REALLY, REALLY SLOWLY.
YOU HAVE TO TREAT EGG WHITES WITH TENDER LOVING CARE.
YOU CAN'T JUST BEAT THINGS INTO 'EM.
THEY WILL NEVER FORGIVE YOU.
EVEN THOUGH STRAWBERRY SPARKLE CAKE STARTS
WITH A REGULAR OLD ANGEL FOOD CAKE,
IT REALLY GETS JAZZED UP ALONG THE WAY.
IT HAS A REALLY NEAT FILLING.
THE KIDS AND MY FATHER-IN-LAW ARE GONNA LOVE IT.
ALL RIGHT, THE EGG WHITES AND FLOUR
ARE ALL MIXED TOGETHER.
NOW THE LAST THING I'M GONNA ADD IS A TEASPOON OF VANILLA.
AND I'LL JUST SPRINKLE IT OVER THE TOP.
AGAIN, I'M TREADING LIGHTLY WITH THE EGG WHITES.
AND JUST VERY CAREFULLY SPOON THE BATTER RIGHT INTO THE PAN.
THEN I'LL JUST
LEVEL OUT THE SURFACE A LITTLE BIT.
NOW THE CAKE IS GONNA BAKE AT 350
FOR ABOUT 35 TO 45 MINUTES
UNTIL IT'S NICE AND RISEN.
WHILE THE CAKE BAKES, THIS IS THE PERFECT OPPORTUNITY
FOR ME TO TELL YOU ABOUT CHUCK, ALSO KNOWN AS PAPA.
CHUCK'S GOT CATTLE RANCHING IN HIS BLOOD.
HE COMES FROM A LONG LINE OF RANCHERS
WHO STARTED RUNNING CATTLE IN OKLAHOMA
WAY BACK IN THE EARLY 1900s.
HE MET MY LOVELY MOTHER-IN-LAW NAN AT COLLEGE,
AND THEY CARRIED ON THE FAMILY TRADITION OF WORKING THE LAND
AND INVOLVING THEIR KIDS
IN EVERY ASPECT OF THE CATTLE BUSINESS.
TODAY, LADD AND TIM RUN THEIR OWN RANCHES,
BUT CHUCK STILL WORKS WITH THEM AND LOVES EVERY MINUTE OF IT.
ASIDE FROM THE RANCHING, THOUGH,
CHUCK MAKES THE BEST FUDGE EVER,
AND SHARES IT WITH ALL OF US.
HE LIKES HIS STEAKS REALLY RARE,
HE'S WON SEVERAL CUTTING HORSE CHAMPIONSHIPS,
AND HE'S AN INCREDIBLE HUSBAND, DAD, FATHER-IN-LAW,
AND GRANDFATHER TO HIS SIX GRANDKIDS.
HE IS QUITE A GUY.
STAGE TWO OF THE STRAWBERRY SPARKLE CAKE
IS TO MAKE A REALLY YUMMY FILLING.
IT GETS SPOONED INTO A TRENCH IN THE CAKE,
AND IT'S SO, SO GOOD.
I'M GONNA START WITH 2 CUPS OF BOILING WATER.
POUR A PACKAGE OF STRAWBERRY GELATIN INTO A BOWL.
AND THEN I'LL POUR IN THE BOILING WATER.
JUST STIR IT AROUND SO IT DISSOLVES.
AND THEN I HAVE A PACKAGE OF FROZEN SLICED STRAWBERRIES.
THE COLD STRAWBERRIES ARE GONNA HIT THE GELATIN MIXTURE
AND THE WHOLE THING'S GONNA START TO THICKEN.
MY ANGEL FOOD CAKE'S OUT OF THE OVEN AND COOLING.
I TOOK IT OUT OF THE OVEN
AND IMMEDIATELY INVERTED IT ON A HOT SAUCE BOTTLE.
AND COOLING UPSIDE DOWN LIKE THIS JUST MAKES SURE THE CAKE
STAYS RISEN AND DOESN'T FALL GRADUALLY.
LADD AND I HAD SUCH A FUN TIME GOING DOWN TO DUNCAN
TO WATCH CHUCK RECEIVE THE TRAIL BOSS AWARD.
WE JUST HAD A RIP ROARIN' GOOD TIME.
THE AWARDS WERE AT THE CHISHOLM TRAIL HERITAGE CENTER
DOWN IN DUNCAN, OKLAHOMA.
CHUCK RECEIVED THE TRAIL BOSS AWARD
FROM GOVERNOR BILL ANOATUBBY OF THE CHICKASAW NATION.
THE AWARD WAS TO HONOR AND CELEBRATE HIS CONTRIBUTION
TO RANCHING AND HIS COMMITMENT TO A COWBOY WAY OF LIFE.
I'M THE THIRD GENERATION. MY SONS ARE THE FOURTH GENERATION,
AND I'VE GOT ALL OF MY GRANDCHILDREN HORSEBACK,
AND THAT'S A GREAT ACHIEVEMENT.
(Ree) HE GAVE A GREAT SPEECH THAT WAS FILLED
WITH FASCINATING STORIES ABOUT THE OLD DAYS ON THE RANCH.
I SAID, "DAD, WHY DON'T WE HIRE TRUCKS
AND HAUL THESE CATTLE UP THERE?"
HE SAID, "SON, YOU KNOW HOW TO MAKE A RANCH MAKE MONEY?
DON'T SPEND ANY."
(audience laughs)
WELL, PAPA, WE'RE REALLY PROUD OF YOU.
YOU DID A GOOD JOB.
THANK YOU.
ALL RIGHT, THE STRAWBERRIES ARE NICE AND THICK.
THEY'RE JUST GONNA SIT AND KEEP ON GETTING THICKER
WHILE I MAKE THE WHIPPED CREAM TO GO ON THE FINISHED CAKE.
I'LL POUR A CUP AND A HALF OF HEAVY CREAM
INTO THE MIXER,
ALONG WITH 1/4 CUP OF POWDERED SUGAR.
AND THEN I'M JUST GONNA WHIP THE CREAM
UNTIL IT'S REALLY STIFF,
AND THEN I'LL START ASSEMBLING THE SPARKLE CAKE.
THAT'S THE FUN PART.
UP NEXT, ANGEL FOOD CAKE GETS TRANSFORMED
INTO STRAWBERRY SPARKLE CAKE,
THE GUEST OF HONOR'S BUYING CORN,
AND I'M MAKING PASILLA BUTTER TO MELT OVER THE TOP.
THEN THERE'S RESTAURANT-STYLE SMASHED POTATOES TO WHIP UP
AND RIB EYE STEAKS TO GRILL,
WITH A GREAT ONION BLUE CHEESE SAUCE.
LET'S GO, GUYS. COME ON, PUSH.
(giggling)
MY FATHER-IN-LAW CHUCK AND THE KIDS
ARE OUT WORKING CATTLE TODAY,
AND I'M GETTING READY FOR CHUCK'S BIG DINNER TONIGHT.
WE'RE CELEBRATING HIS TRAIL BOSS AWARD,
AND I STARTED THE WHOLE DAY BY MAKING DESSERT.
THE CAKE'S READY. I'M JUST GONNA RUN A KNIFE ALONG THE EDGE,
LOOSEN IT FROM THE PAN.
THEN FLIP IT OVER AND HOPE IT COMES OUT OKAY.
AH, I LOVE IT WHEN THAT HAPPENS.
I'M GONNA RUN THE KNIFE
RIGHT UNDER THE LID,
JUST GET IT LOOSE ENOUGH,
AND THERE IT GOES.
WHOOP.
IF YOU HAVE A FLAW OR TWO
IN THE TOP OF YOUR ANGEL FOOD CAKE, FRET NOT.
I'M GONNA COVER THE WHOLE THING WITH WHIPPED CREAM,
SO IT'LL BE FINE.
AND NOW I'M GONNA GET INTO THE CARVING,
FILLING, AND FROSTING.
SO FIRST, WITH A SERRATED KNIFE,
I'M GONNA CUT A 1-INCH PIECE
RIGHT OFF THE TOP OF THE CAKE.
THEN, WITH A SMALL PARING KNIFE,
I'M GONNA MAKE TWO CONCENTRIC CUTS,
ONE THAT'S 1 INCH FROM THE OUTSIDE EDGE
AND ONE THAT'S 1 INCH FROM THE INSIDE EDGE.
BE CAREFUL NOT TO CUT ALL THE WAY THROUGH.
YOU WANT TO LEAVE ABOUT AN INCH AT THE BOTTOM.
AFTER THAT, I'M GONNA REALLY CAREFULLY
TEAR OUT CHUNKS OF CAKE BETWEEN THE TWO CUTS.
THIS IS GONNA LEAVE A NEAT TRENCH.
SPOON THE THICK STRAWBERRY MIXTURE RIGHT INTO THE TRENCH.
THIS MIXTURE JUST LOOKS GORGEOUS.
IT ALMOST LOOKS LIKE RUBIES.
FILL IT JUST A TINY BIT TOO FULL TO ALLOW FOR SETTLING.
TAKE THE PIECE YOU CUT OFF THE TOP
AND SET IT RIGHT BACK ON THE CAKE.
DOLLOP THE WHIPPED CREAM AND USE A KNIFE
TO SPREAD IT ALL OVER THE SURFACE.
JUST SMOOTH THE SIDES AS MUCH AS YOU CAN.
AND THERE IT IS-- STRAWBERRY SPARKLE CAKE,
STRAIGHT FROM ADDIE DRUMMOND'S RECIPE BOX.
I THINK CHUCK'S GONNA BE THRILLED.
NOW I'M GONNA GET THIS IN THE FRIDGE TO CHILL.
THE GUYS SHOULD BE FINISHED WORKING CATTLE BY NOW,
SO AFTER I GET THIS ALL CLEARED UP, I'M GONNA RUN TO TOWN.
I'M ON A MISSION.
PUSH IT ON UP, THERE, ALEX.
COME ON OUT, ALLIE. THAT'S THE LAST ONE.
GOOD JOB, GUYS. Y'ALL DID GOOD.
ASIDE FROM BEING A GREAT RANCHER
AND HAVING LOTS OF OTHER TALENTS, MY FATHER-IN-LAW CHUCK
HAPPENS TO BE THE CHIEF ERRAND RUNNER IN OUR FAMILY.
HE'S ALWAYS GLAD TO GO PICK UP WHATEVER WE NEED
FROM PLACES FAR AWAY.
HE KNEW I NEEDED SOME CORN FOR DINNER TONIGHT,
SO YESTERDAY, HE VOLUNTEERED TO RUN TO THE MARKET
WITH A FRIEND AND PICK SOME UP.
HE GOT ME A WHOLE BUNCH OF IT,
AND I'M GONNA RUN TO HIS HOUSE AND PICK IT UP.
MANY YEARS AGO, CHUCK HEARD ABOUT
THIS GREAT FARMERS' MARKET IN BIXBY, OKLAHOMA.
SO THROUGHOUT THE SUMMER, HE MAKES OCCASIONAL PILGRIMAGES
TO THE MARKET AND STOCKS UP ON WHATEVER WE NEED--
TOMATOES, CUCUMBERS, WATERMELONS,
AND ESPECIALLY CORN.
EUGENE.
YEAH, CHUCK.
ARE YOU DOING ALL RIGHT?
YEAH, PRETTY GOOD.
THIS IS KEN RIGHT THERE.
HOW ARE YOU DOING?
WE COME TO BUY SOME CORN.
WELL, IT'S LOOKING GOOD TODAY.
OH, LOOK AT THAT, KEN. IT DOESN'T GET
ANY BETTER THAN THAT.
YEAH, I KNOW IT.
HOW LONG YOU BEEN IN BUSINESS?
MY MOM AND DAD STARTED THE FARM BACK IN '31.
'31. I BEEN BUYING CORN HERE OFF OF YOU FOR 20 YEARS.
REALLY? ALL RIGHT. WELL, GOOD DEAL.
THAT'S NOT THE KIND YOU FEED YOUR COWS, IS IT?
NO, I FEED THAT TO MYSELF.
(all laugh)
YEAH.
HEY, PAPA.
HEY, I GOT YOU SOME CORN.
ALL RIGHT. I'M SO EXCITED!
YOU GOT A LOT.
THAT WHOLE BASKET'S FOR YOU.
NO. DIDN'T YOU GET ANY FOR YOURSELF?
I'VE GOT PLENTY OF CORN, I CAN ASSURE YOU.
I HAVE SPECIAL PLANS FOR THIS TONIGHT.
ARE YOU SURE YOU DON'T WANT ME TO TAKE THAT?
NO. I'M A STRONG COUNTRY WOMAN. I CAN GET IT.
DARN GOOD THING YOU ARE, TOO.
THANKS, PAPA.
BYE. WE'LL SEE YOU THIS EVENING.
OKAY. BYE.
TONIGHT, SINCE IT'S A SPECIAL OCCASION,
I THOUGHT I'D HAVE LADD THROW THE CORN RIGHT ON THE GRILL
WHILE HE'S GRILLING HIS STEAKS.
THEN I MADE THIS BEAUTIFUL PASILLA CHILI BUTTER
TO MELT OVER THE TOP.
TO MAKE THE PASILLA BUTTER, YOU JUST NEED TWO INGREDIENTS.
THE FIRST IS TEN DRIED PASILLA CHILIES.
ROAST 'EM IN A 250-DEGREE OVEN FOR ABOUT 15 MINUTES
UNTIL THEY'RE TOTALLY DRIED.
AFTER THE CHILIES ARE COMPLETELY COOLED,
CRUMBLE THEM INTO A FOOD PROCESSOR,
DISCARDING THE SEEDS AND STEMS.
THEN YOU THROW IN INGREDIENT NUMBER TWO--
1 POUND OF SOFTENED, BUT STILL SLIGHTLY COLD, BUTTER.
BLEND IT UNTIL THE BUTTER AND THE PASILLA IS COMBINED,
BUT YOU STILL HAVE NICE CHILI FLECKS.
PILE THE BUTTER INTO RAMEKINS
AND REFRIGERATE IT UNTIL YOU NEED IT.
AND THAT'S IT--BEAUTIFUL, GORGEOUS, FLAVORFUL
PASILLA BUTTER TO BE SPREAD OVER FRESHLY GRILLED CORN.
LIFE DOESN'T GET ANY BETTER THAN THAT.
UP NEXT, WE'RE GRILLING CORN AND STEAKS
WITH A GREAT ONION BLUE CHEESE SAUCE.
AND TO GO WITH IT,
RESTAURANT-STYLE SMASHED POTATOES WITH BACON AND CHEESE.
I'M HAVING A BIG DINNER FOR MY FATHER-IN-LAW CHUCK TONIGHT,
TO CELEBRATE HIS TRAIL BOSS AWARD.
OF COURSE, ANYTIME I COOK FOR MY FATHER-IN-LAW,
MEAT AND POTATOES HAVE TO BE INVOLVED.
LADD'S GRILLING STEAKS, SO I'M GONNA MAKE
SOME RESTAURANT-STYLE SMASHED POTATOES TO GO WITH 'EM.
ALL RIGHT, I'VE GOT 15 RED POTATOES,
AND THEY'RE REALLY, REALLY TENDER AND HOT.
I DON'T WANT TO COMPLETELY MASH THEM AS I WOULD
WITH MASHED POTATOES, I JUST WANT TO BREAK 'EM OPEN
AND JUST START THE SMASHING PROCESS.
OKAY, THAT'S A GOOD START.
NOW I HAVE TWO STICKS OF REALLY SOFT BUTTER,
AND I'LL THROW THOSE IN.
THEY'LL MELT IN NO TIME, 'CAUSE THE POTATOES ARE SO HOT.
NOW I HAVE TEN SLICES OF BACON THAT I JUST CHOPPED.
OKAY, AND NOW FOR SOME SLICED GREEN ONIONS.
2 CUPS OF GRATED PEPPER JACK CHEESE.
I LOVE MONTEREY JACK IN ANY POTATO DISH,
BECAUSE IT MELTS REALLY SMOOTHLY,
AND THE PEPPERS JUST ADD A LITTLE BIT OF SPICINESS.
NOW I'LL ADD A CUP AND A HALF OF SOUR CREAM.
NOW THIS IS SORT OF AN UNUSUAL INGREDIENT,
BUT TRUE RESTAURANT-STYLE SMASHED POTATOES HAVE THEM--
FRENCH FRIED ONIONS.
I'M JUST GONNA SPRINKLE IN 1/2 A CUP TO A CUP.
THEY JUST ADD SOME NICE FLAVOR,
BUT THEY ALSO ADD A LITTLE CRUNCH.
PLENTY OF SALT...
AND LOTS OF BLACK PEPPER.
NOW I'M GONNA GET IN THERE
AND SMASH IT TOGETHER A LITTLE BIT MORE.
OH, MY GOSH. I LOVE SMASHED POTATOES.
THEY ARE SO GOOD.
THAT'S LOOKING GOOD.
AGAIN, YOU DON'T WANT TO MASH 'EM TOO MUCH.
YOU DEFINITELY WANT TO HAVE SOME BIG CHUNKS OF POTATO
THAT HAVEN'T BEEN SMASHED YET.
NOW I'M JUST GONNA LEAVE 'EM IN THE BOWL,
COVER IT WITH FOIL,
AND THEN I'M GONNA STICK 'EM IN THE OVEN,
AND THAT'LL KEEP IT WARM UNTIL PARTY TIME.
THIS IS ONE BIG BOWL OF POTATOES.
I THINK WE'RE GONNA HAVE ENOUGH.
ALL RIGHT. NOW I'VE JUST GOT TO GET THE CORN OUT TO LADD
SO HE CAN THROW IT ON THE GRILL.
ALL RIGHT, HONEY. GOT THE CORN.
YOU GOT IT?
IT'S HEAVIER THAN I THOUGHT. OH, MY GOSH.
WE CAN JUST GRILL THE HECK OUT OF IT.
HERE, I'LL HELP YA.
HOW MANY IS THIS?
15, 16.
ALL RIGHT, COOL.
I'M GONNA RUN IN AND GET STARTED ON THE STEAK SAUCE.
OKAY.
THANKS, HONEY.
♪♪♪
I'M MAKING A REALLY DELICIOUS ONION BLUE CHEESE SAUCE.
IT'S CREAMY, TANGY, SO FLAVORFUL.
I'VE GOT TWO BIG ONIONS THAT I SLICED,
AND I COOKED THEM IN TWO STICKS OF BUTTER
FOR ABOUT 10, 15 MINUTES.
THEY'RE NICE AND GOLDEN BROWN, REALLY SOFT.
NOW I'M GONNA POUR IN 2 CUPS OF CREAM.
THIS SERVES A LOT OF PEOPLE.
ALL RIGHT, AND NOW I'LL ADD
ABOUT 2 BIG TABLESPOONS OF WORCESTERSHIRE.
NOW STIR THIS TOGETHER.
ADD SOME SALT AND PEPPER.
THE BLUE CHEESE HAS QUITE A BIT OF SALT IN IT,
SO YOU DON'T NEED TO ADD TOO MUCH.
THIS IS NICE AND HOT.
SO I'LL JUST ADD IN A CUP AND A HALF
OF BLUE CHEESE CRUMBLES.
ALL RIGHT, NOW I'LL JUST STIR IN THE BLUE CHEESE
UNTIL IT MELTS.
UP NEXT, IT'S ALL FOR PAPA--
GRILLED STEAKS WITH ONION BLUE CHEESE SAUCE,
ALL HIS FAVORITE FOODS,
HIS FAMILY AND FRIENDS.
IT'S LIKE HIS OWN LITTLE CHEERLEADING SECTION.
HERE'S TO THE TRAIL BOSS.
TO THE TRAIL BOSS.
FOR RECIPES FROM THIS EPISODE, GO TO...
TONIGHT IS GONNA BE FUN.
HEY, HONEY.
ALL RIGHT, HONEY. GOT YOUR STEAKS.
ALL RIGHT.
DO YOU WANT ME TO START PUTTING THE STEAKS ON?
I THINK YOU CAN. PEOPLE ARE ON THEIR WAY.
ALL RIGHT.
I'M JUST PUTTING A LITTLE LEMON PEPPER AND SEASONED SALT.
HEY, GUYS.
HI.
SO WHAT IS THAT YOU'RE PUTTING ON 'EM, BUTTER?
JUST A LITTLE BUTTER.
OH, THAT LOOKS GOOD.
YEAH.
COOK MINE RARE-RARE.
MEDIUM-RARE.
MEDIUM-RARE FOR EVERYBODY BUT PAPA.
HERE COMES TIM AND MISSY.
DID YOU SOAK THOSE CORN IN SALT WATER?
YEP.
HEY, PAIGE, CALEB.
HI, GANG.
HI.
HOW ARE Y'ALL?
HOW'S EVERYBODY?
ARE Y'ALL HUNGRY?
I AM.
DAD'S HUNGRY. HE'S AFRAID I'M GONNA BURN HIS STEAK.
I'M GONNA STAND HERE AND SUPERVISE MY STEAK.
(laughs)
YOU PROBABLY HAVEN'T PUT IT ON YET, HAVE YOU?
HI, BUTCH, JULIE, GARRET.
OH, IT LOOKS GOOD.
IT LOOKS DELICIOUS.
OH, THANK YOU. AND I THINK THAT CORN'S ABOUT READY, BUTCH.
DO YOU WANT TO TAKE IT IN FOR ME?
I'LL SURE DO IT.
THERE YOU GO. THANK YOU, BUTCH.
HEY, REE.
HEY, BUTCH.
I KNOW YOUR HANDS ARE BUSY. GOOD TO SEE YOU.
GOOD TO SEE YOU.
THAT LOOKS GORGEOUS. GO HELP YOURSELF TO A DRINK.
THANKS A LOT.
ALL RIGHT, TIME TO PULL THIS WHOLE MEAL TOGETHER.
OKAY, I'VE GOT THE PASILLA BUTTER TO MELT ON THE CORN.
I'M GONNA PULL BACK THE HUSKS, THEN CUT OFF THE ROOTS.
THE ONION BLUE CHEESE SAUCE GOES INTO A PITCHER.
THE SMASHED POTATOES GET AN EXTRA SPRINKLING OF ONIONS.
AND RIB EYES GET GRILLED JUST LIKE CHUCK LIKES 'EM.
OKAY, DINNER'S READY.
PAPA'S IS ON TOP.
OH, MAN, THOSE LOOK GOOD.
DON'T LOSE MY STEAK.
(laughs)
THERE'S YOURS.
THANK YOU.
THAT LOOKS SO GOOD, DADDY.
THANK YOU, PAIGE.
MAY I GET YOU SOME PASILLA BUTTER?
YES.
DO YOU WANT SOME SAUCE, GRAMMY?
THANK YOU.
HONEY, YOUR STEAKS ARE INCREDIBLE.
THANK YOU.
THE POTATOES AND CORN ARE GOOD, TOO.
PAPA, THANKS FOR THE CORN!
YOU'RE WELCOME. BOY, AND IT IS GOOD, TOO.
OH, IT'S GOOD CORN, ISN'T IT?
IT WAS SO FUN WATCHING YOU GET YOUR AWARD.
WELL, THANK YOU. I APPRECIATE IT.
YOU'VE SEEN A LOT. YOU'VE DONE A LOT. YOU KNOW A LOT.
AND HE'S FORGOTTEN A LOT.
ALL RIGHT, WHO'S READY FOR DESSERT?
(all kids) ME!
ALL RIGHT, I'VE JUST GOT ONE FINISHING TOUCH
I'VE GOT TO DO TO THE STRAWBERRY SPARKLE CAKE.
I'M SO EXCITED ABOUT THIS.
I'M JUST GONNA ADD STRAWBERRY HALVES ALL THE WAY AROUND.
IT NOT ONLY LOOKS PRETTY, BUT IT DEFINES THE SLICES,
SO EVERYBODY GETS A LITTLE STRAWBERRY HALF ON THEIR SLICE,
SO ADORABLE.
ALL RIGHT.
DESSERT.
OOH.
NOW THAT'S PRETTY DARN GOOD.
THIS IS A RECIPE PAPA SHOWED ME
IN HIS GREAT-GRANDMOTHER'S RECIPE COLLECTION.
SO I THOUGHT I'D WHIP IT UP TONIGHT.
THAT'S NOT GONNA BE A BIG ENOUGH PIECE FOR HIM.
THAT'S NOT ONLY GOOD, THAT'S REALLY, REALLY GOOD.
THAT'S DELICIOUS.
REALLY GOOD.
HERE'S TO THE TRAIL BOSS.
TO THE TRAIL BOSS.
THANK YOU.
ALL RIGHT, WE'VE GOT ONE MORE THING FOR YOU, PAPA.
HERE YOU GO.
HOLY COW. I WASN'T EXPECTING ANYTHING.
A PICTURE OF THE TRAIL BOSS GETTING HIS AWARD.
BOY, ISN'T THAT SOMETHING? THANK YOU.
YOU'RE WELCOME.
I THINK THE TRAIL BOSS'S SONS SHOULD DO THE DISHES.
HOW ABOUT WE DELEGATE?