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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...
I'M SO EXCITED.
IT'S MY ANNUAL HIGH SCHOOL REUNION,
AND I'VE GOT 15 LIFELONG FRIENDS
HEADING OUT TO THE LODGE TO CUT UP, HAVE FUN,
AND EAT THE MOST DELICIOUS FOOD.
AS SOON AS THEY PULL UP,
IT'S...
FOR THE BEER DRINKERS AND...
FOR THE WINE DRINKERS.
THEN FOR DINNER...
TO EAT WITH HOT CRUSTY BREAD,
FOLLOWED BY...
TURN BACK THE CLOCK.
THE CLASS OF 1987 HAS ARRIVED ON THE RANCH.
WELCOME TO MY FRONTIER.
Closed Captions provided by Scripps Networks, LLC.
THIS WEEKEND IS THE FOURTH ANNUAL REUNION
OF ALL MY HIGH SCHOOL AND CHILDHOOD FRIENDS.
ONCE A YEAR, WE ALL GET TOGETHER ON THE RANCH
AND REALLY LIVE IT UP.
I'M MAKING TIRAMISU FOR DESSERT TONIGHT.
TIRAMISU IS ONE OF MY ALL-TIME FAVORITE DESSERTS.
THE FIRST TIME I HAD IT WAS IN THE '80s,
AND THIS WEEKEND HAS ALWAYS HAD SORT OF AN '80s THEME TO IT
SINCE WE ALL GRADUATED IN '87.
I'VE GOT A POUND OF SOFTENED MASCARPONE CHEESE--
ALSO KNOWN AS MAHS-KER-POHN.
YOU CAN PRONOUNCE IT HOWEVER YOU WANT.
AND I'M GONNA SCRAPE IT INTO A BOWL,
THEN GIVE IT A STIR SO IT WON'T HAVE ANY LUMPS.
WHEN WE ALL GOT TOGETHER
FOR OUR 20-YEAR HIGH SCHOOL REUNION IN 2007,
SOME OF US HADN'T SEEN EACH OTHER
SINCE WE GRADUATED FROM HIGH SCHOOL.
WE HAD SUCH A BLAST.
WE TOTALLY SHUT THE PLACE DOWN, AND WE DECIDED WE NEVER WANTED
TO GO THAT LONG WITHOUT SEEING ONE ANOTHER.
SO 15 OF MY FRIENDS ARE SHOWING UP THIS WEEKEND,
AND I JUST CAN'T WAIT.
I LOOK FORWARD TO IT EVERY SINGLE YEAR.
OKAY, THE MASCARPONE'S NICE AND SMOOTH.
YOU CAN ALSO USE SOFTENED CREAM CHEESE IN A PINCH.
IT'S REALLY GOOD, TOO.
NOW I'M GONNA WHIP UP SOME CREAM.
I'LL ADD ABOUT A CUP OF CREAM TO THE MIXER
AND 1/4 A CUP OF SUGAR.
THERE ARE MANY DELICIOUS STAGES TO TIRAMISU,
AND IT'S SO MUCH FUN TO MAKE.
IT'S ALSO GOOD TO MAKE AHEAD OF TIME
'CAUSE IT NEEDS TO SIT AND SORT OF BECOME
MORE WONDERFUL BY THE MINUTE.
ALL RIGHT, I'LL WHIP THIS UP.
OUR FIRST REUNION OUT HERE AT THE RANCH,
WE ONLY HAD ABOUT EIGHT OF US.
THE NEXT YEAR, WE HAD 10 OR 11.
IT'S WORKED ITS WAY UP TO 15.
I'M TOTALLY OUT OF BEDS AT THIS POINT,
SO I MIGHT HAVE TO BRING IN
SOME AIR MATTRESSES NEXT YEAR.
OKAY,
I DON'T WANT TO BEAT THE CREAM UNTIL IT'S REALLY STIFF.
I JUST WANT SOFT PEAKS.
ALL RIGHT.
THERE'S LOTS OF FOLDING IN TIRAMISU.
FIRST THING I'LL DO IS FOLD THE SOFTENED MASCARPONE
INTO THE WHIPPED CREAM.
THAT'S WHY IT'S REALLY IMPORTANT
FOR THE MASCARPONE TO BE REALLY SOFT.
IF YOU PUT COLD MASCARPONE INTO THE WHIPPED CREAM,
ONCE IT HITS THE CREAM, IT'LL FORM THESE LITTLE LUMPS.
IT'S KIND OF HARD TO GET THOSE OUT.
BUT YOU DON'T WANT TO BEAT IT
'CAUSE THIS NEEDS TO BE A LIGHT FLUFFY MIXTURE.
OKAY, THAT'S ALL FOLDED TOGETHER,
NO BIG LUMPS.
NOW AN ESSENTIAL COMPONENT
TO TIRAMISU IS ZABAGLIONE.
I MADE THIS EARLIER, AND IT'S BEEN CHILLING IN THE FRIDGE.
IT IS SO DARN DELICIOUS.
ZABAGLIONE IS AN EGG YOLK MIXTURE.
SO IT'S 5 EGG YOLKS, 1/4 A CUP OF SUGAR.
THEN JUST WHISK 'EM TOGETHER
UNTIL THEY'RE PALE YELLOW IN COLOR.
THEN THE MIXING BOWL GETS PLACED
OVER A SAUCEPAN OF SIMMERING WATER.
AND AT THIS POINT, YOU GRADUALLY ADD
1/2 A CUP OF MARSALA WINE,
WHISKING CONSTANTLY.
THEN JUST COOK THE ZABAGLIONE OVER THE SIMMERING WATER
FOR ABOUT FIVE MINUTES,
SCRAPING THE SIDES AND THE BOTTOM AS YOU NEED TO.
THEN WHEN IT'S DONE, YOU TAKE THE BOWL OFF THE HEAT,
COVER IT WITH PLASTIC WRAP,
AND CHILL IT TILL IT'S COOL.
OKAY, THE ZABAGLIONE
IS ALL NICE AND FOLDED INTO THE MIXTURE,
AND IT JUST LOOKS GORGEOUS-- NO LUMPS.
THE MASCARPONE HAS A LITTLE BIT OF A TEXTURE TO IT,
BUT YOU SHOULDN'T SEE ANY BIG CLUMPS.
NOW FOR THE NEXT STAGE OF THE TIRAMISU,
I NEED SOME MARSALA WINE. SO WHILE I'M AT THE BAR,
I'M GONNA GO AHEAD AND CHILL THE DRINKS.
♪♪
LOTS OF GIRLS, LOTS OF BEVERAGES.
IT'S A CELEBRATORY WEEKEND.
ALL RIGHT, RED WINE...
MARSALA.
ALL RIGHT, I'VE GOT THE MARSALA.
NOW IT'S TIME TO MOVE ON TO THE NEXT STAGE OF THE TIRAMISU.
TIRAMISU HAS MANY STAGES,
BUT THEY'RE ALL TOTALLY WORTH IT.
I'VE GOT A CUP AND 1/2 OF REALLY STRONG COFFEE,
AND I'M JUST GONNA ADD 1/4 CUP OF MARSALA WINE.
IF YOU DON'T HAVE MARSALA, BRANDY ALSO WORKS.
I'VE USED BRANDY SEVERAL TIMES
'CAUSE IT'S HARD FOR ME TO GET MARSALA WINE AROUND HERE.
AND THEN I'LL JUST ADD
ABOUT A TABLESPOON OF VANILLA,
GIVE OR TAKE.
THEN I'LL JUST STIR IT AROUND.
ALL RIGHT, THAT'S THE COFFEE MIXTURE.
IT SMELLS SO DELICIOUS.
AND NOW I'M READY TO ASSEMBLE.
UP NEXT, I'M FINISHING THE TIRAMISU,
THEN HEADING TO TOWN ON A GOODY BAG MISSION.
THEN I'M WHIPPING UP SALSA WITH NACHOS
AND SUNDRIED TOMATO STUFFED MUSHROOMS FOR MY PALS,
FOLLOWED BY SPICY LEMON GARLIC SHRIMP
AND LOTS OF LAUGHS.
WHAT HAPPENS ON THE RANCH STAYS ON THE RANCH.
IT'S THE WEEKEND OF MY BIG HIGH SCHOOL REUNION,
AND ALL MY OLD FRIENDS ARE COMING OVER.
IN FACT, THEY'RE ON THEIR WAY NOW.
I'M MAKING RASPBERRY TIRAMISU FOR DESSERT.
TIRAMISU IS SOMETHING I REMEMBER HAVING
FOR THE FIRST TIME IN THE '80s.
AND SINCE WE ALL GRADUATED IN THE '80s,
I THOUGHT IT WOULD BE JUST PERFECT.
I'M GONNA START THE ASSEMBLY,
WHICH IS THE FUN PART OF TIRAMISU.
I'VE GOT TWO PACKAGES OF LADYFINGERS.
THAT'S THE CLASSIC TIRAMISU APPROACH.
I'VE MADE TIRAMISU BEFORE
BY MAKING A HOMEMADE SPONGE CAKE.
BUT LADYFINGERS ARE SO SIMPLE, AND THEY'RE REALLY DELICIOUS.
I'M JUST GONNA PUT A LAYER
ON THE BOTTOM OF THE TRIFLE BOWL.
IF YOU NEED TO BREAK 'EM IN HALF TO FIT 'EM IN THE CREVICES,
THAT'S JUST FINE.
NOW I HAVE THIS GLORIOUS COFFEE LIQUID,
AND I'LL JUST SPOON IT A LITTLE BIT AT A TIME
RIGHT OVER THE LADYFINGERS.
THE LADYFINGERS ARE SUPER CRISPY AND CRUNCHY,
AND THEY JUST ABSORB THAT LIQUID.
I PUT ABOUT A TABLESPOON OF THE COFFEE LIQUID
OVER THE TOP OF EACH LADYFINGER.
AND WHEN IT LOOKS LIKE THEY REALLY CAN'T ABSORB ANY MORE,
THEN STOP AND ADD THE CREAM MIXTURE.
THIS CREAM MIXTURE IS SO DELICIOUS.
I'M GONNA SPOON ABOUT A THIRD OF IT
OVER THE LADYFINGERS,
AND THEN I'LL JUST SPREAD IT EVENLY OVER THE TOP.
ALL RIGHT.
NOW I'VE GOT A PIECE OF SEMISWEET BAKING CHOCOLATE,
AND I'M JUST GONNA GRATE SOME OVER THE TOP.
SOMETIMES I USE MILK CHOCOLATE FOR THIS,
BUT I HAVE FOUR CHILDREN,
SO I HAVE NO MILK CHOCOLATE IN MY HOUSE RIGHT NOW.
THEY TEND TO FIND THESE THINGS.
AND THEN WHEN I NEED 'EM, THEY'RE GONE.
ALL RIGHT, NOW I'VE GOT
SOME BEAUTIFUL JUICY RASPBERRIES,
AND I'M JUST GONNA LAY THEM
OVER THE TOP OF THE CHOCOLATE.
NO NEED TO HAVE ANY PRECISE CONFIGURATION--
JUST LIKE THE LADYFINGERS.
I'M JUST FITTING 'EM IN HOWEVER THEY'LL GO.
I WANT TO BE SURE TO GET 'EM AROUND THE EDGES,
AND THAT WAY, AS THE LAYERS BUILD,
YOU'LL STILL BE ABLE TO SEE THE BERRIES.
ALL RIGHT, GOT THE RASPBERRIES IN THERE.
NOW I'M JUST GONNA KEEP BUILDING THE LAYERS
UNTIL I RUN OUT OF INGREDIENTS.
♪♪
AND THAT IS ALL THERE IS TO IT.
WHAT A GORGEOUS TIRAMISU. LOOK AT THAT.
NOW I'M GONNA STICK THIS INTO THE FRIDGE FOR A FEW HOURS.
THE COOKIES ARE GONNA CONTINUE TO SOFTEN.
THE FLAVORS WILL ALL MELD AND BECOME PERFECT.
AND NOW I'VE GOT SOME SHOPPING TO DO.
♪♪
I DON'T KNOW ABOUT YOU, BUT I THINK THE '80s
WERE PRETTY MUCH THE BEST DECADE EVER.
I MEAN, THE FASHION WAS TOP-NOTCH--
ACID-WASH JEANS, SHOULDER PADS,
LEG WARMERS, AND THEN THE HAIR.
I TRIED TO GET MY BANGS AS HIGH AS THEY'D GO.
SO JUST FOR FUN TONIGHT,
I'M GONNA THROW TOGETHER SOME '80s GOODY BAGS FOR MY FRIENDS.
♪♪
I'VE ALREADY GOT SOME FINGERLESS LACE GLOVES
AND A COUPLE OTHER THINGS TO PUT IN THE GOODY BAG.
SO I'M GONNA FILL IN A FEW MISSING PIECES.
AND I FOUND EXACTLY WHAT I WAS LOOKING FOR--
TURQUOISE EYELINER.
I WAS ALL ABOUT THIS IN THE '80s,
AND SO WERE MOST OF MY FRIENDS.
WE'VE ALSO GOT A GREAT BRIGHT PURPLE ONE,
AND, OH, I SEE A BRIGHT
COBALT BLUE LIQUID LINER.
THAT'LL WORK GREAT.
NOW I'VE GOT ONE MORE VERY IMPORTANT CATEGORY TO COVER...
THE HAIR AISLE.
HAIR WAS EVERYTHING IN THE '80s.
REALLY STIFF STYLING SPRAY-- I BETTER GET A COUPLE OF THOSE.
OH, MOUSSE.
I LOVED MOUSSE IN THE '80s.
USED IT LIKE CRAZY.
BIG HAIRSPRAYS.
ALL RIGHT, HAIR STUFF--CHECK.
THAT'S WAY MORE HAIR MOUSSE THAN I EVER THOUGHT
I'D BUY AGAIN IN MY LIFE.
(laughs)
THANK YOU SO MUCH.
GOSH, I LOVE THE '80s.
ALL RIGHT, I'M IN REALLY GOOD SHAPE FOR THE REUNION.
I'VE GOT THE '80s PARAPHERNALIA BOUGHT.
I'VE GOT DESSERT DONE.
THE DRINKS ARE CHILLING, AND SPEAKING OF DRINKS,
MY FRIENDS GENERALLY FALL INTO TWO CATEGORIES--
WINE DRINKERS AND BEER DRINKERS.
FOR THE BEER DRINKERS, I'M JUST GONNA MAKE
CHEESE NACHOS AND AN AWESOME RESTAURANT STYLE SALSA.
I'M REALLY PICKY AND HIGH-MAINTENANCE
ABOUT SALSA, AND THIS ONE IS FANTASTIC.
INTO A FOOD PROCESSOR,
I THROW 1 28-OUNCE CAN OF WHOLE TOMATOES.
THEN I ADD 2 10-OUNCE CANS
OF DICED TOMATOES WITH GREEN CHILIES,
1/4 A CUP OF DICED ONION,
A WHOLE JALAPEÑO SLICED
WITH THE SEEDS AND MEMBRANES LEFT INTACT.
THEN I ADD A CLOVE OF CHOPPED GARLIC.
THEN FOR JUST A HINT OF SWEETNESS,
1/4 A TEASPOON OF SUGAR,
THEN 1/4 A TEASPOON OF SALT.
1/4 A TEASPOON OF CUMIN,
WHICH REALLY ADDS A NICE FLAVOR.
THE JUICE OF HALF A LIME
AND 1/2 A CUP OF CILANTRO.
IT GIVES IT THAT UNMISTAKABLE MEXICAN FLAVOR.
I JUST PULSE IT ABOUT 10 TO 15 TIMES
UNTIL IT GETS TO JUST THE RIGHT CONSISTENCY.
THEN THE SALSA NEEDS TO CHILL FOR AT LEAST AN HOUR
SO ALL THE FLAVORS WILL DEVELOP.
SO YUMMY.
AND THAT'S IT.
THE BEER DRINKERS AND PROBABLY THE WINE DRINKERS
ARE GONNA LOVE IT.
UP NEXT, I'M MAKING
SUNDRIED TOMATO STUFFED MUSHROOMS
AND SPICY LEMON GARLIC SHRIMP FOR THE GIRLS.
THE CLASS OF 1987 HAS ARRIVED ON THE RANCH.
MY FRIENDS ARE SPLIT INTO TWO CAMPS--
BEER DRINKERS AND WINE DRINKERS.
I'VE GOT SALSA FOR THE BEER DRINKERS,
SO I'M MAKING SOME WONDERFUL...
FOR THE WINE DRINKERS.
I'VE GOT 24 OUNCES OF WHITE BUTTON MUSHROOMS.
I KEPT 'EM ON THE SMALL SIDE,
AND I'M JUST PULLING THE STEMS OUT OF THE CAPS.
NOW I'VE GOT A HALF A STICK OF BUTTER IN A REALLY HOT PAN,
AND I'M JUST GONNA THROW THE MUSHROOM CAPS INTO THE PAN
FOR JUST ABOUT 45 SECONDS OR A MINUTE.
THEN I'LL SPRINKLE IN A LITTLE BIT OF SALT
AND JUST STIR 'EM AROUND A LITTLE BIT.
I DON'T WANT TO COOK THE MUSHROOM CAPS ALL THE WAY.
I JUST WANT TO GET 'EM STARTED,
GET 'EM COATED IN BUTTER AND FLAVOR
BEFORE THEY GO INTO THE OVEN.
OKAY, THE CAPS ARE READY. THEY'RE NOT COOKED.
THEY JUST HAVE A NICE COATING OF BUTTER AND FLAVOR.
SO I'M JUST GONNA THROW 'EM INTO THE BAKING DISH
AND LET 'EM
COOL OFF FOR A LITTLE BIT.
ALL RIGHT, NOW I'LL GET THE INGREDIENTS READY
FOR THE TOPPING,
WHICH IS THE REALLY YUMMY PART OF THESE MUSHROOMS.
I'VE GOT A BUNCH OF PARSLEY,
AND I'M JUST GONNA GIVE IT A ROUGH CHOP.
NOW I HAVE SOME KALAMATA OLIVES.
I'M JUST GONNA CHOP 'EM UP. I STILL WANT SOME BIG CHUNKS,
SO THAT LOOKS ABOUT RIGHT.
AND THEN I HAVE SOME SUNDRIED TOMATOES.
THEY WERE PACKED IN OIL, SO I JUST DRAINED 'EM
AND PATTED 'EM DRY A LITTLE BIT.
ALL RIGHT.
NOW I'LL GRAB A LITTLE MORE BUTTER,
THROW IT INTO THE PAN.
A LITTLE MORE BUTTER NEVER HURT ANYBODY.
I TELL MYSELF THAT EVERY DAY OF MY LIFE.
NOW I'M JUST GONNA THROW IN THE INGREDIENTS THAT I CHOPPED--
SUNDRIED TOMATOES, OLIVES,
THE PARSLEY,
AND I HAVE FOUR CLOVES OF MINCED GARLIC.
NOW I'LL JUST STIR THIS AROUND AND LET IT START TO COOK.
I'VE GOT THE HEAT ON ABOUT MEDIUM.
YOU DON'T WANT IT TO GET TOO HOT.
ALL RIGHT, NOW FOR SOME EXTRA DELICIOUSNESS,
I'M GONNA SPLASH IN JUST A LITTLE BIT OF WINE.
NOW WHILE THAT'S BUBBLING UP AND REDUCING JUST A LITTLE BIT,
I'M GONNA CHOP UP SOME PINE NUTS.
THE PINE NUTS WILL JUST GIVE THE STUFFED MUSHROOMS
A LITTLE BIT OF CRUNCH AND TEXTURE.
ALL RIGHT, NOW I DIDN'T PUT TOO MUCH WINE IN HERE,
SO IT'S ALREADY REDUCED.
SO I'LL JUST THROW THE PINE NUTS RIGHT IN.
AND NOW I'LL GET THE MOZZARELLA READY.
I'M JUST GONNA CUT THE MOZZARELLA INTO CHUNKS.
SO NOW IT'S TIME TO STUFF
THE STUFFED MUSHROOMS.
MOZZARELLA GOES FIRST.
NOW IT'S AS SIMPLE
AS JUST SPOONING THE TOPPING
RIGHT OVER THE CHEESE.
NOW AFTER THESE ARE BAKED, I'M ACTUALLY GONNA SPRINKLE ON
A LITTLE FRESH CHOPPED BASIL,
AND THAT'LL REALLY SEND THESE LITTLE BABIES OVER THE TOP.
YUMMY.
NOW THESE NEED TO GO INTO A 350-DEGREE OVEN
FOR ABOUT 15 MINUTES JUST UNTIL THE CHEESE MELTS.
ALL RIGHT, JUST GOTTA FINISH UP THE GOODY BAGS--
A CANDLE, OF COURSE,
GOTTA HAVE A FINGERLESS FISHNET GLOVE.
EVERY LADY NEEDS ONE.
NICE EYELINER.
I DON'T KNOW WHY THESE EVER WENT OUT OF STYLE.
SCRUNCHIES, OF COURSE,
AND A BIG BOTTLE OF HAIR GEL.
NOW IT'S TIME TO SET THE TABLE.
I GOT BLUE FLOWERS-- OUR SCHOOL COLOR.
AND NOW FOR THE CLASS OF '87.
ONE OF MY BEST FRIENDS, JEN.
AND CASH, ANG,
SARAH, ONE OF MY B.F.F.'s,
BECKY, MITCH,
MY FELLOW REDHEAD.
CARRIE-- AH, YES, THIS CURIOUS GIRL.
SHANE, CHRISTY,
AMY.
CHRISTY LOOKS EXACTLY THE SAME.
SUSAN, KATIE,
AND LAST BUT NOT LEAST,
JULIE, OUR FEARLESS LEADER.
ALL RIGHT, THAT WAS THEN.
YOU SHOULD SEE 'EM NOW.
NOW I'VE GOT SOME LAST-MINUTE KITCHEN PREP.
I'VE GOT NACHOS TO GO WITH SALSA FOR THE BEER DRINKERS.
THEY'RE SO EASY. IT'S JUST TORTILLA CHIPS.
SPRINKLE OVER PLENTY OF GRATED MONTEREY JACK CHEESE.
MORE TORTILLA CHIPS, MORE CHEESE,
MORE CHIPS, MORE CHEESE.
THEN I DO A SECOND PLATTER JUST LIKE IT,
EXCEPT I ADD SOME SLICED JARRED JALAPEÑOS TO THE LAYERS.
THEN THEY BAKE AT 350 DEGREES
UNTIL THE CHEESE IS NICE AND MELTED.
GOTTA GET THE CHIPS AND SALSA INTO BOWLS.
THIS STUFF IS SO GOOD.
IT'S GONNA BE GONE BY THE END OF THE NIGHT.
BLUE CORN CHIPS--I LOVE 'EM.
AND I'VE GOTTA FINISH OFF THE MUSHROOMS.
JUST SPRINKLE ON SOME CHOPPED BASIL,
ABOUT 1/4 A CUP OR SO.
THE NACHOS SHOULD BE READY.
OH, THEY'RE PERFECT.
THE GIRLS ARE ALMOST HERE,
AND I'M READY TO PARTY LIKE IT'S 1987.
SAY WHEN.
(laughs)
(voices overlapping)
(Ree) ALL RIGHT, GUYS, WAIT. I HAVE A REALLY
IMPORTANT QUESTION NOW THAT YOU'RE ALL HERE.
RAISE YOUR HAND IF YOU DATED KURT CORN.
WHOO!
YEAH!
HERE'S TO THE '80s.
HERE'S TO THE '80s.
(all) WHOO!
(Ree) UP NEXT,
OUR HIGH SCHOOL GET-TOGETHER SPEEDS INTO HIGH GEAR.
THERE'S SPICY LEMON GARLIC SHRIMP TO SHARE
ALONG WITH LOTS OF CATCHING UP.
NO SENIOR PICTURE IS SAFE.
FOR RECIPES FROM THIS EPISODE, GO TO...
(voices overlapping, laughter)
I LOVE MY OLD HIGH SCHOOL FRIENDS.
WE HAVE SUCH A BLAST TOGETHER.
HEY, GIRLS!
YOU READY FOR DINNER?
(all) YEAH!
I'LL MEET YOU AT THE TABLE.
(voices overlapping)
LOVELY.
CHRISTY TUREK LOOKS YOUNGER NOW. THAT'S IRRITATING.
YEAH.
THE GIRLS ARE GONNA LOVE DINNER.
IT'S SPICY LEMON GARLIC SHRIMP, AND IT IS FANTASTIC.
OH, MY GOODNESS.
PARDON ME WHILE I FAINT.
THESE SMELL SO GOOD.
THE GIRLS ARE GONNA LOVE 'EM.
TO MAKE IT, YOU JUST RINSE 4 POUNDS OF FROZEN SHRIMP
JUST TO SEPARATE 'EM. THEN ARRANGE THE SHRIMP
IN A SINGLE LAYER ON A BAKING SHEET.
AFTER THAT, IT'S TIME TO MAKE THE TOPPING.
JUST ADD FOUR STICKS OF COLD BUTTER
TO A FOOD PROCESSOR WITH EIGHT CLOVES OF GARLIC,
THE JUICE OF TWO LEMONS,
2 TEASPOONS OF SALT,
1/2 A CUP OF PARSLEY,
AND A TEASPOON OF CRUSHED RED PEPPER.
THEN JUST PULSE IT AROUND UNTIL IT TURNS INTO CRUMBLES.
SPRINKLE THE CRUMBLES OVER THE SHRIMP.
THEN PUT THE SHRIMP INTO A 375-DEGREE OVEN
AND BAKE 'EM UNTIL THEY'RE OPAQUE AND HOT
AND THE BUTTER IS BUBBLING.
I'LL JUST SCRAPE 'EM
INTO THESE SERVING DISHES,
AND I WANT TO GET EVERY LAST DROP
OF THIS WONDERFUL BUTTERY LIQUID.
IT'S IMPORTANT STUFF.
OH!
(voices overlapping)
SECOND PAN.
THESE ARE SO MUCH FUN TO FEED A CROWD.
EVERYBODY JUST DIGS IN WITH THEIR FINGERS,
MAKES A MESS.
BUT THEY'RE SO GOOD, NOBODY CARES.
ALL RIGHT, GET ALL THAT GARLICKY BUTTER IN THERE.
OOH! DELISH.
NOW I'VE GOT TWO LOAVES
OF HOT CRUSTY BREAD GOING IN HERE.
THIS IS ESSENTIAL BECAUSE IT ACTS AS A SPONGE.
YOU BASICALLY JUST TEAR OFF CHUNKS OF BREAD
AND USE IT TO MOP UP ALL THIS GLORIOUS LIQUID.
AND ON THAT NOTE, I'M GONNA GET THIS ON THE TABLE.
(Ree) SINCE WE'RE ALL FRIENDS HERE,
WE'RE JUST GONNA DIG IN WITH OUR FINGERS.
ALL RIGHT.
DIP THE BREAD IN THE JUICE.
REE, NEVER, EVER WHEN I MET YOU IN FOURTH GRADE
DID I THINK YOU'D EVER BE DOING ALL THIS.
I SAW YOUR ROOM, BABY.
DO Y'ALL HAVE ROOM FOR DESSERT?
(all) YES!
OH!
GORGEOUS.
I WAS GONNA SAVE IT FOR BREAKFAST,
BUT, YOU KNOW, IT HAS *** IN IT, SO...
ALL RIGHT, GIRLS, YOU ALL EAT YOUR DESSERTS.
I GOT A LITTLE SURPRISE FOR YOU.
OH!
HERE YOU GO, GIRLIES.
OH, THERE YOU ARE.
GOODY BAGS.
THANK YOU!
(voices overlapping)
THEY'RE NOT FUNCTIONAL, ARE THEY?
(dings glass) I PROPOSE ONE LAST DINNER TOAST.
I SAY WE DO THIS AGAIN NEXT YEAR.
(woman squeals)
(all) YAY!
WHOO!
(glasses clinking)