Tip:
Highlight text to annotate it
X
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 all my recipes have to be approved by cowboys,
hungry kids, and me.
My friend Hyacinth and I
are throwing a spur-of-the-moment get-together
for the women in our two families.
She's hosting at her pool, and I'm taking the food.
It's cookout food with a twist.
It's all made indoors.
There's fabulous sticky barbecued chicken thighs
roasted in the oven.
I'm doing a pile of delicious vegetables on my grill pan
with a cool cilantro yogurt dressing on the side
and whipping up a real crowd pleaser --
spicy pasta salad with smoked Gouda, tomatoes, and basil --
that's always a hit.
Then for dessert,
individual bowls of vanilla ice cream
with divine peach syrup that just tastes like summer.
The Kanes and Drummonds have been friends
for five generations,
so this is gonna be one fun and meaningful girls' gathering.
Welcome to my frontier.
-- Captions by VITAC --
Closed Captions provided by Scripps Networks, LLC.
[ Phone rings ]
HYACINTH: Hi, Ree.
Well, hello, Hyacinth. How are you?
Good.
Well, I had a crazy idea.
Okay.
Well, I was thinking about Caroline and Nan,
and I was thinking about our girls,
and I thought,
"We should get together and have dinner together."
Oh, that is a fun idea.
How about you bring the food and I'll have the table?
Oh, I love that plan. Perfect.
Well, what do you think?
You want to do it tomorrow night?
Yep. That sounds super.
Perfect. Thanks, Hy.
Well, this is gonna be fun.
We're having a get-together
with the Drummond/Kane women around Hyacinth's pool.
Now, since Hyacinth graciously offered to host the event,
I'm gonna do the cooking.
Now, it's technically a cookout since it's around the pool,
but I'm gonna make all the food inside.
It'll make it a little bit easier that way.
Now, to go with all the delicious food,
I'm making spicy pasta salad
with smoked Gouda, tomatoes, and basil.
The name says it all.
This is truly one of my favorite pasta salads.
There is flavor all over the place.
Now, I've just halved a whole bunch of red grape tomatoes,
and I'm gonna dice up some cubes of smoked Gouda cheese.
And this is truly the essential ingredient of this pasta salad.
It is so delicious.
I cannot wait for tonight.
It's gonna be so much fun
to get the Drummond and Kane women together.
Our two families have a friendship
that goes back years and years.
Let me fill you in on the history.
My father-in-law, Chuck,
and Hyacinth's father-in-law, Matthew, were really close.
They grew up together since the family friendship
went back generations before that.
Chuck and Nan and the Kanes had so much fun together at parties,
going skiing together, and taking a trip to Europe.
Then, when I married Ladd, I met Hy,
and we always joke that our friendship
was definitely predestined.
Now our boys are best friends.
They have such a blast together.
And our girls are best friends.
It's perfect symmetry.
It is so cool to think about the fact
that our children are fifth-generation friends.
That is pretty amazing.
Okay. I got all the cheese cut into cubes
and all the tomatoes ready.
Now, for the pasta,
I've been boiling 12 ounces of mostaccioli,
and it is just now ready.
So I'm gonna go drain it and give it a rinse.
Since it's pasta salad, it needs to be cold,
so I'm gonna rinse it with cold water
so it cools down instantly.
All right. Now it's time
to put this gorgeous pasta salad together.
I'll get the pasta into the bowl
and throw in these gorgeous tomatoes.
I love grape tomatoes.
They taste so delicious,
and they're always pretty in a salad.
Okay, and then the cheese.
Okay. Now, the dressing for this salad is out of this world.
It starts with 1/2 cup of mayonnaise...
...and then just a splash of milk,
probably about 1/4 cup or so.
It's a real easy dressing to whip up.
And then just a little bit of vinegar --
about a tablespoon or 2.
It just adds a nice tang, a nice bite.
Now, the essential ingredient for the dressing --
I like to add the adobo sauce from a can of chipotle peppers.
I love chipotle peppers.
They're spicy, smokey,
and by the time you've finished with the salad,
you've got the smokiness of the Gouda cheese
and the smokiness of the dressing,
and that is why it is so delicious.
Okay, I'll give it a stir.
All right. That looks good.
Now I'll just sprinkle in some salt and pepper.
And you can add as much adobo sauce as you want.
If you like things really, really spicy,
just go for it and add a whole bunch.
Usually when I'm making this for other people
and I'm not sure about their spice tolerance,
I'll take it a little bit easy.
Okay, now I'll just pour the dressing over the salad.
Oh, gorgeous.
Now you want the dressing to be pretty thin
whenever you make pasta salad.
If it's a really, really thick dressing,
the finished salad will be gloopy.
And plus, it's gonna chill in the fridge,
and the dressing will thicken slightly.
So definitely start out with a thin dressing.
Now, it's perfect just as it is,
but I'm getting ready to make it more perfect
by adding some fresh basil.
It gives it a gorgeous green color, wonderful flavor.
I keep saying, "Flavor, flavor,"
but that's what this salad is all about.
Okay. Now, I just rolled up the basil in a tight little roll,
and I'm just using the knife to slice little, thin strips.
Okay. I'll just sprinkle it over.
Beautiful.
Just give it a stir.
This is so gorgeous.
There's not a prettier pasta salad in the world.
I'm gonna transfer it to a pretty bowl to serve it in.
I usually mix pasta salads in a separate bowl,
'cause it gets really, really messy, as you can see.
And then I put it into a pretty bowl for serving.
Okay.
So, cover it with some plastic wrap.
All the girls are gonna love this.
I'm just gonna let it sit in the fridge,
and by party time, it'll be perfect.
Up next, I'm making barbecued chicken thighs in the oven
and fantastic grilled vegetables on the stove top.
Then there's a cilantro yogurt dressing
and peach syrup over ice cream --
a perfect dessert
for our Kane/Drummond get-together.
Well, I called my friend Hyacinth last night
and suggested a get-together
with our mothers-in-law and our girls,
so she's gonna host it around her pool,
and I'm gonna make the food.
Now, Alex and Paige have gone in
to help Hyacinth and Meg get ready,
and I'm moving forward with dinner.
I'm gonna make a big platter of gorgeous grilled vegetables.
I love grilled vegetables.
They are so delicious,
and they're really portable, too -- perfect for a cookout.
Now, I've been prepping a whole bunch of vegetables.
I'm slicing an eggplant in really thick slices.
I've got some zucchini and yellow squash,
and I've halved some mushrooms.
That's how I like to grill the veggies.
I've also got a gorgeous red onion.
Lots of flavor going on.
Now, I've got a grill pan,
and I'll brush it with a little olive oil.
[ Sizzling ]
Get it all coated.
Now I'll just start laying the slices of veggies
right on the grill pan.
It's funny that for a cookout,
I'm actually cooking everything indoors,
but you know, sometimes it's not always convenient
to fire up the grill,
so it's kind of nice to have an arsenal of recipes
that you can make inside but take to an outside party.
Now I'll just brush the top with some more olive oil.
Grilled veggies are just delicious,
and they're so beautiful.
I just love a big platter of veggies.
And the great thing is you can serve them at room temperature.
They don't have to be hot when you serve them. Okay.
Now I'm gonna salt and pepper the top side.
And then it's just about watching them.
I'm gonna let them cook for about three to four minutes
on the first side.
Then I'll flip them over, finish them off,
and do the same with the rest of the veggies.
Hi, guys.
Hi, girls.
How are you?
Look what Nan dropped by.
Full of unbelievable pictures.
So, we're gonna find some best and brightest
and put them in these little holders,
and we're gonna decorate the table with them.
Yay.
Your grandmothers are gonna think this is so fun.
Look at this! That is crazy. [ Chuckles ]
Look at her hair.
[ Laughter ]
Okay, the last of the veggies is ready to come off the grill.
Okay. Now, to go with the veggies,
I'm making a creamy, delicious cilantro yogurt sauce
to spoon over the top.
It's real easy to whip up.
It just starts with two cups of Greek yogurt...
and then some cilantro.
I don't need to totally mince it up.
Pretty much chopped
but some pieces of leaves still visible.
I cannot wait for tonight.
I love getting together with all the girls.
We don't ever seem to talk about
the same things the guys talk about.
[ Chuckles ] Why is that?
Okay, and then I'll halve a lime.
Squeeze in the juice.
This is a real zesty, flavorful yogurt sauce.
Now I'm gonna add a little garlic.
I don't want to have big chunks of garlic in the dressing,
so I'm just gonna grate it with a zester.
I love these things. They are so handy.
Perfect for garlic if you don't want to have chunks of garlic
in what you're making.
Okay? Perfect.
Now it needs just a little bit of salt and pepper,
not too, too much.
And then, just to give it a little bit of interest,
I'll add some hot sauce -- 3 or 4 dashes.
All righty. Now I'll just stir this together.
The great thing about this sauce is
it's gonna get better and better as it sits.
So I'll just spoon it into the serving bowl.
I'm gonna take all the food I'm making
over to Hy's on the serving bowl, serving platter.
That way, we don't have to do any work when I get there.
Okay. Now I'm just gonna cover this with plastic wrap.
Okay, now, this just goes into the fridge,
and it's gonna keep getting better and better as it sits.
Now, I'll grab some chicken thighs,
and I am gonna make the best barbecued chicken in the world.
The twist is I don't have to make it on a barbecue.
I'm gonna make it inside.
Don't have to stand over a flaming hot grill
in 100-degree temperatures.
I love barbecue recipes like that. [ Chuckles ]
Okay, there are a few steps to the chicken.
It just takes a little bit of time.
Now, I'm oiling two sheet pans.
I want to make sure they're totally coated in oil
for the first stage of cooking.
Now, I've got 14 chicken thighs.
Got the skin still on them.
That makes them really, really flavorful.
And I'm just gonna put them skin-side down
on the two sheet pans.
Now, I'm gonna put the most delicious barbecue sauce
on this chicken,
but it needs to roast in the oven a little while first.
All right.
Now, the chicken goes into a 400-degree oven
for about 20 minutes or so for the first stage.
And after that, I'll keep moving forward
on this delicious dinner.
Up next, everything's peachy
with a sweet, fruity barbecue sauce for the chicken
and an incredible peach syrup for vanilla ice cream.
The girls are setting up, and then it's party time.
We're having a get-together tonight
of Drummond/Kane women
in Hyacinth's backyard around her pool.
Now, I offered to do the food.
It's the least I can do.
I'm taking oven-barbecued chicken.
It is so delicious.
The chicken's in the oven, and I'm gonna make the sauce.
The great thing about this sauce
is it starts with a bottle of barbecue sauce.
I'm just gonna doctor it up and make it extra delicious.
I've got three cups of sauce in the sauce pan,
and I'll add about 1/2 cup of peach preserves.
This just makes it extra delicious,
a little bit sticky, a little bit more sweet.
You can use whatever kind of jelly or jam you want.
And then another clove of peeled garlic,
and I'm just gonna grate it in.
I just think grating garlic
is so much easier than mincing it up.
It doesn't take any time at all.
Okay. Now I'll just tap that in.
And then, of course, to give it just a little bit of heat,
I'll add in some hot sauce.
And that is it.
All I need to do now is just turn on the heat,
stir it around,
and let this heat up for about 5 minutes or so.
WOMAN: Look how everyone dressed.
You look so different.
Oh, my gosh!
We should dress up like that for Halloween.
I think your grandmothers are gonna just delight
in you guys discovering their old pictures.
I know. They'll eat it up.
Okay, the sauce has been bubbling away.
It smells so good.
Now I'm just gonna start brushing this on the chicken.
I'll get the chicken out of the oven.
It hasn't been cooking very long.
It's definitely not done yet,
but it's gonna have plenty of time to get there.
Now I'll just grab a brush,
and I'll just brush a good amount of sauce on the top,
which is actually the underside.
You can't rush the sauce process with barbecued chicken.
It always needs to be done in stages
so it's nice and thick and perfect.
Okay. I got a good layer of sauce on each piece.
Now, I'll just grab a spatula,
and I'm gonna flip the thighs over to the other side
so the skin is up.
Part of what makes this chicken so delicious
is the wonderful crispy skin with sauce all over it.
Okay.
Now that the skin is facing up,
I'll coat it with another layer of sauce on this side.
The key to this chicken
is to keep brushing on sauces in increments.
It gets this great, thick layer on the top
by the time it's done.
Perfect.
Now the chicken goes back into the oven.
Same temperature.
And I'm just gonna let them go for about 7 minutes more.
And then I'll brush on even more sauce.
HYACINTH: Okay, my flowers are finished.
Are you all making progress?
Yeah, we picked out some good pictures.
Oh, have you girls noticed
how your grandmother looks like Audrey Hepburn?
I know.
Beautiful.
Goodness.
All right.
The chicken's ready for more sauce.
It's been cooking in the oven.
It looks delicious,
but it's gonna get even better.
All right.
Now, I've just got a few more stages,
but let me tell you -- it is gonna be worth it.
So, I'll just baste the chicken thighs with more sauce,
making sure they all get a really good coating.
And then I'll get them back into the oven for another 7 minutes.
Then the heat gets cranked up to 425
for still another 7 minutes.
The chicken is ready.
I cannot tell you how good it smells.
Oh, my gosh.
The color is nice and rich.
There are gorgeous charred bits on the pan.
That is exactly what you want.
Okay. Now, I'll just grab a spatula.
I'm gonna get this chicken onto the platter.
My goodness.
Everybody is gonna go crazy for this.
Up next, the party food's all ready,
so I'm hitting the road
and sharing the secret to my peach syrup.
It's gonna be gorgeous over ice cream
at our lovely gathering of multi-generational girlfriends.
For recipes from this episode, go to...
Well, I'm on my way to town
to my best friend, Hyacinth's, house.
She and I cooked up a plan yesterday evening
to have dinner with our mothers-in-law and our girls.
Now, Hyacinth has the pool, so she's gonna host the dinner,
and I offered to bring the food.
It's all packed up in the back.
Now, for dessert,
I knew I wanted to make something simple,
little bit elegant,
so we're gonna have delicious vanilla ice cream,
and I made peaches in syrup to spoon over the top.
All I did was put 2 cups of sugar in a pan
with 2 cups of water.
Then I stirred it together,
turned the heat to medium high,
and boiled it until it was slightly thickened
but before the color had started to change.
Then I removed it from the heat
and poured it over two pitted, chopped peaches
that I had put in a mason jar.
I'm gonna spoon the peaches and syrup over ice cream,
and then I'm gonna top it with some fresh basil.
The colors are gorgeous.
It's the perfect girly dessert.
Can you imagine cowboys eating ice cream
with peaches and basil on top?
[ Chuckles ] Not in Osage County.
All right.
HYACINTH: That looks good, girls, don't you think?
All right. Mission accomplished.
REE: Hey, guys.
MEG: You look pretty.
Good.
Yay! We're having a girls' dinner.
Did you get it all?
Put the chicken in the middle.
REE: Oh, look how pretty, girls!
Oh, look at the pictures.
I love this one. This is my favorite.
That is classic.
[ Chuckles ]
Hi, Hyacinth!
Thank you for hosting.
Oh, it's so fun.
Oh, my gosh. Look at this one.
I know.
Isn't it fun to see
the generations before you,
your history?
Ooh, this looks so good, Ree-Ree.
Hi!
Hi!
Hi, Caroline. Good to see you.
WOMAN: Looks good.
Looks delicious.
REE: Now, what was the occasion of this party?
That was the clown party.
I know, but what was the -- Was there a --
We just wanted to have a party.
We just liked to have parties.
It's so different now.
Now, what was the occasion here?
Oh, this was the cruise.
I was worried about which of these people
had pink leather furniture in their living room.
I'm glad to know it's a cruise ship.
Well, girls, let's dig in.
WOMAN: Oh, Ree, this is -- Mmm.
Can I get you a chicken thigh?
Very nice.
So, where did you travel together?
Well, we took cruises.
Mediterranean. Mostly that's what we did.
Peaches.
Ooh, that looks delicious.
WOMAN: Oh, this is just wonderful. I love this.
WOMAN #2: It looks pretty.
Ooh, that basil is a nice touch.
Well, ladies,
here's to five generations of Drummond/Kane friends.
Yay!
May there be five more.
[ Laughter ]