♪ They say ye' are what you eat so I don't eat chicken feet ♪ ♪ But I love me some of grandma's pickled beets ♪ ♪ Well cut it up put it in the pan ♪ ♪ Throw it over your shoulder and see where it lands ♪ ♪ Right here in Farmer's Kitchen ♪ ♪ Maters taters beans and corn ♪ ♪ The cow's in the barn and the sheep's been shorn ♪ ♪ Kids in the barnyard chasing grandpa's chickens ♪ chickens, chickens ♪ ♪ Spices slices Cuts and dices ♪ ♪ Gonna slash your grocery prices ♪ ♪ Right here in Farmer's Kitchen ♪ ♪ Help you grow your garden good ♪ ♪ with recipies to suit your mood ♪ ♪ Try some grub you've never tried before ♪ ♪ Smash it with a wooden mallet going to educate your palette ♪ ♪ Right here in Farmer's Kitchen ♪ ♪ In Tim Farmer's Country Kitchen ♪ ♪ We gonna to cook something good now!

♪ >> Hello, and welcome to the Farmers' Kitchen.

Hello, Mrs. Farmer.

>> Nicki: Hello, Mr. Farmer.

>> Tim: You look ravishing tonight as usual.

>> Nicki: You do, too.

>> Tim: We're getting a lot of new viewers, people come on Facebook, different places, and say hey, you all married?

We don't wear our rings when cooking because it gets messy, but yes, we are married.

We have 1700 grandchildren.

>> Nicki: I wish we did.

>> Tim: We are hoping for that.

Tonight we are doing stuff that is fun.

>> Nicki: That's right.

Good eating.

>> Tim: And good to eat.

Healthy, too.

>> Nicki: Oh yeah, real healthy.

>> Tim: Now one thing I've got some oil here that has some color to it.

What does that mean?

>> Nicki: You have been practicing.

>> Tim: I had an idea the other day I really wanted to try.

We tried some chicken on it and I put something on it and it ended up really good.

You wouldn't think that.

But we are going to do some fun and tasty wings.

This is fun food, whether you got friends coming over and you want to do some fun stuff.

Watching a ball game.

>> Nicki: Or midnight, and we are starving.

>> Tim: You gotta do what you gotta do.

When we are doing a television show, we have to start with that.

This is lengthy.

My mouth is watering right now.

This is beautiful, wonderful.

This is lamb, but you could use pork.

You could use beef.

Go any way you want.

>> Nicki: Lamb has a good taste to it.

>> Tim: What are you making, Mrs. Farmer.

>> Lamb meatballs.

Greekish.

>> Tim: The sauce you are making is fantastic.

You can use different kinds of jellies.

Tonight we are using grape.

You can use currant but we are using grape.

>> Nicki: With a pinch of bourbon.

>> Tim: This is phenomenal.

I'm going to shut up so you can get started.

Tell us how to do it.

>> Nicki: A lot of people mix the lamb with the burger but I like the taste of the lamb.

Don't you like the lamb?

How we are going to start, I have some panko bread crumbs.

This is one pound of lamb, a third of a cup of panko bread crumbs and some feta in here, a third cup of feta, and I'm getting my chopper out.

Haven't had that it out in a while I have a small onion or maybe a third of a large one.

>> Tim: From our C.S.A.

>> Nicki: What is a C.S.A.?

>> Tim: Community supported agriculture which means there are places around the country where you can go to them and say I want to buy your produce.

You can pick them up in different places.

We don't have room to grow a bunch of garden stuff because we've take especially our space for lamb.

A lot of our space is for lamb.

We raise cattle as well.

But csa, if you can find one in your area, know what they grow.

This is organic.

There is no spray or nothing poison on them.

>> Nicki: We pick it up.

They've grown it all for us.

I have some garlic here in my chopper.

And I got the-- the cloves are little so I'm going to do two.

>> Tim: These are meatballs.

But the meatball sauce, once it gets going and you put it all together.

>> Nicki: It has the Greek flare to it: I want to chop it up and get it real fine.

But I love my chopper.

>> Tim: Ta-dah ♪ If electricity is out, we can still make these.

>> Nicki: All right.

Now I'm going to add the egg in here.

>> Tim: To bind everything together.

>> Nicki: And I have some parsley here.

I'm going to chop up a little bit.

>> Tim: It's nice to have your own little area.

You can do this whether you live in the city.

You can have parsley, oregano, you can have basil.

Dill.

We grow this stuff ourselves right outside.

You have a little antique shelf we put them on.

>> Nicki: I do.

I'm going to bring it in for the winter I think.

Throw this in.

I have a quarter cup of parsley.

Now I'm going to get my hands in here.

>> Tim: This is why we don't wear our wedding rings on the show.

>> Nicki: Get this mixed up.

Yummy.

>> Tim: So Mrs. Farmer, I notice the oven is on.

>> On 400 and we are going from 25 to 30 minutes on these.

This helps me keep them even, the scooper.

They'll all be the same.

>> Tim: I'll tell what you.

I love me some meatballs.

>> Nicki: I do, too.

>> Tim: And we have folks over, say you are not having a huge meal.

You are going to watch a movie, going to play cards or whatever.

You set these out and you put a tooth pick down after they have absorbed your absolutely wonderful sauce.

>> Nicki: Delish: Can you smell that?

>> Tim: We haven't eaten for a long time.

>> At least an hour.

>> Tim: Another question we get fairly often, is that really your kitchen?

This is our home.

This is where we cook.

>> Nicki: Have I more.

Let's make a tray of 12.

We'll do the rest later.

Cook 25-30 minutes on 400°.

>> Tim: Smells like heaven.

♪ ♪ So we are reheating our oil.

>> Nicki: You gave me a taste earlier.

It was so good.

>> Tim: This is really good.

Remember the Asian wings I made?

Let's look at those.

How did we make those, Mrs. Farmer?

So what I'm going to do is take probably a third of a cup.

For about 35 wings if I had to guess because I can eat 30 myself and you will eat five.

>> Nicki: Thanks.

>> Tim: And then we'll can um in with our Bangkok sauce.

It has the peanut butter taste and spicy flavor and ginger and probably, I'm going to say the tablespoon of that.

You don't need a whole lot of that.

You might want to go a little more.

Then you are going to take some soy sauce.

Now I'm going to put probably two tablespoons of soy sauce in there.

I'm going to come back with some sesame oil.

This is largely for flavor and to thicken things up.

Got to have that.

>> Nicki: Looks delicious.

>> Tim: Probably three quarters of a teaspoon in there.

I have never measured this.

Take some of our honey and I'm going to put approximately-- I'm going to put probably a teaspoon, a heaping teaspoon of our honey.

>> Nicki: Means I get to eat it?

>> Tim: All yours.

Then some brown sugar and I'll probably put, I don't know, a tablespoon and a half in there, maybe two.

>> Nicki: Three.

>> Tim: There are no calories in that.

Do you believe that?

>> Nicki: Delicious.

>> Tim: Take that over here, heat it up on the burner.

Okay, so what I'm going to do is I'm going to heat this up just a little bit.

Reduce it down just a little bit.

And then I'm going to set it off to cool and let it thicken up.

Almost forgot red pepper flakes.

Just enough to give it a little bit-- I don't want it to have a real burn.

Just want to have a little hint of heat in there.

When it all comes together, we'll bring a bowl out, pop our wings out.

Now we'll take our sauce, we are going to mix in this.

Then we are going to come back with sesame seeds and just turn them over.

Just going to stick to them and it gives them a nice little flavor.

It's subtle, but to add to the other flavors, it's absolutely beautiful.

That's a good recipe to make take a peek back if you want to try them and have never tried them.

Oh my goodness they're outstanding.

>> Nicki: They are.

>> Tim: We want to try some honey mustardish type things.

I was thinking about my sauce, my glaze.

I thought okay, there are two different ways we can do this.

We have all kinds of news starred.

Stone ground mustard, sweet and spicy sandwich mustard that I really like and we have some Dijon.

And regular yellow mustard.

So I have tried all kinds of combinations.

And the two top winners were stone ground mustard with a Dijon and apple cider vinegar with the honey.

>> Nicki: I like that with the spoon.

>> Tim: It was really good.

With the mustard and the vinegar, there is a lot of vinegar there.

It makes your eyes light up a little bit.

But the winner was, I'm show enthusiasm in a minute, the sweet and spicy mustard and then the chardonnay Dijon to give it a nice bite and then we came back with red wine vinegar which was a little less bitey than the apple cider vinegar and then we come back with our honey.

>> Nicki: So good.

>> Tim: Outstanding.

What are we going to do with our wings, Mrs. Farmer.

>> Nicki: What are you going to do.

>> Tim: Show folks how you cut this up.

There are a bunch of folks that ask us, how do you do this, how do you that.

We forget sometimes that people are just starting to cook sometimes.

We are finding folks, Nicki, in their 50s and 60s just starting to cook and I think that's exciting.

It's fun.

>> Nicki: If you have a sharp knife, it goes through good.

I like to break it.

Break the bone and see where the good cut is.

>> Tim: Because we are from Kentucky, we know people who knew Colonel Sanders and he soaked his chicken in milk and buttermilk.

One thing I want to do with my oil.

I keep a very close watch on my oil.

You do not want your oil to get the 375 to 400 degree mark: I actually start cooking at about 325 and I find 325 to 340 in there, you won't get as burned, as dark an end product.

So what we are going to do today, this particular covering.

It turns-- it burns on dark.

So again we don't like a whole lot of breading but we do like... >> Nicki: To flavor the skin up.

You make it crispy.

What we are going to do, I have bought just a store bought dry ranch seasoning.

You can make dip out of it, whatever.

Now we also make some ourselves.

There is a homemade way you can make it as well.

We make our own ranch dressing.

You can look it up on our site.

We are going to take that and put cayenne in it and give it a little heat.

I want a little heat in this.

Nothing crazy.

Just enough to get some heat in there.

Mix that up and put some tellecherry pepper in there.

You have to do that.

Probably need a little bit more because last weekend we went fishing.

While we were gone, people thought that the goodyear blimp was flying by.

It was not the good year blimp.

It was the pepper band it blimp.

That's how we get around now because it's quiet.

He came over at night, no lights.

Ran down a cord to our house, went down the chimney.

I thought Santa was the only one that could do that.

Grabs 14 pounds of tellecherry pepper.

He runs off.

I fired a warning shot.

(Gunshot) He dropped three pounds and made it back and off he went.

They say he is in Antarctica now.

The pepper band it is out of control.

Now, as we say, when you do this breading, it burns a little hot so I'm going to keep my temperature down.

I'm going to let this go five to eight minutes in there and now we put some cayenne pepper in there.

What that does is that seasons that outside.

It has a beautiful tangy flavor.

It has the salt and pepper.

>> Nicki: Makes the meat delicious.

You fed me before the show.

I'm not starving but I got a little snack so I'm good.

>> Tim: And I'm sure I'm not the only person to ever think of this because we've tried it before on fried chicken and it really adds something.

We have entreé and a soup: A lot of times we eat dinner late.

We have a late lunch.

Very rarely eat breakfast.

Next thing you know, we have hot oil going when we get hungry at night.

>> Nicki: Yum.

Those look amazing.

I'm excited.

>> Tim: Mrs. Farmer.

>> Nicki: They look so good and smell delicious.

>> Tim: Beautiful, wonderful.

And again I went a little lower on the temperature.

I'm not going all the way up to 375, trust me on that.

Look at those.

Look at those.

And they're perfectly-- can you smell the spice on them.

I put a little cayenne on there.

You can eat them like that, Mrs. Farmer.

But let's put those in the oven, keep them warm and your meatballs are getting close, are they not?

>> Nicki: It's about time to pull those out, too.

>> Tim: I really, really want some of your meatball.

>> Nicki: They smell wonderful.

>> Tim: We have all kinds of sauces to make.

This is a cup of grape jelly.

I'm going to put that in homemade barbecue sauce.

Grape jelly.

You can use currant.

>> Nicki: A little bourbon.

How much do you think I got here?

>> Tim: That's probably a tablespoon.

>> Nicki: And I like mustard.

I did the Dijon chardonnay.

Now we are going to let this boil up mom always said how much of this or that?

I taste it and then you can add more jelly or barbecue.

>> Tim: You like it?

>> Nicki: Yeah.

>> Tim: It's there.

>> Nicki: You can taste the bourbon but it will cook down in there.

Get it nice and thin and turn it real low.

Leave it on the stove and let them sit in the sauce: I wanted to melt the jelly into this.

Turn it down real low.

And I'm going to put the meatballs in.

See the dark scrapings.

Let's let these soak in.

>> Tim: That fat on the pan right there will not hurt that flavor at all.

>> Tim: This is the one we voted to be the best.

Equal parts of the sweet and spicy mustard and the-- I'm going to let you scrape those in.

We are just adding to the sauce that we already made.

And then we are going to come back with equal parts honey.

>> Nicki: Where did you get the honey.

>> Tim: A local outfit and it's absolutely delicious.

Some folks we met from Georgetown.

>> Nicki: You can try that.

>> Tim: Now we are going to take a little red wine vinegar.

We tried apple cider vinegar, it was almost a little bit much.

This is a little more subtle.

>> Nicki: So good.

>> Tim: We are going to let that come to a slow baby boil and cut it back.

Oh my gosh, we are all sauced up.

Can I have a taste of that.

>> Nicki: You can.

See if it needs anything.

>> Tim: Needs nothing.

The bourbon gives it a nice smoky flavor.

We are out of control Mrs. Farmer.

>> Nicki: I'm starving.

>> Tim: Maybe we'll start something else up.

You like bread.

>> Nicki: I do like bread.

>> Tim: We are not making our own bread.

But here's what we are going to do.

We are going to take scrapple.

>> Nicki: You've made it.

>> Tim: This is buff beautiful wonderful stuff.

Most people think of scrapple as Pennsylvania Dutch country.

I have a buddy Chris who makes these.

This is not Pennsylvania.

This is Kentucky.

Smell that.

>> Nicki: Oh wow.

That smells good.

>> Tim: We need a little bit of lard.

Why?

>> Nicki: Because it's delicious.

>> Tim: Because that's what our grandparents used.

You know, it's funny.

Said this a million times, but the science is changing.

They're talking about different oils to cook with, so on and so forth.

When you break it down, come to find out, that leaf lard is really, really not bad for you.

>> Nicki: So I need to make more desserts.

>> Tim: You need to make more desserts.

>> Nicki: I need that for the desserts.

>> Tim: We are going to take a little bit of lard and we are going to take our scrapple here.

Now wait until you smell the flavor coming out of that.

Let's meet in the middle.

You try this and I'll try that.

And then we'll.

>> Nicki: Oh wow.

Now one thing about these, you gotta like lamb.

If you haven't tried lamb, it will have a different taste.

We have to meet in the middle.

We met already.

>> Nicki: I already knew those were good.

Those were so good.

>> Tim: The great thing about this, to me, you have not a lot of breading.

But have you a lot of flavor.

>> Nicki: It's like do you have breading.

>> Tim: The salt and the flavor and you taste all that seasoning on there and then you add to the salty flavorful outside crunchy skin, that wonderful honey and mustard.

That's pretty good.

That's outstanding.

>> Nicki: I'm going to try the lamb again.

You can try the scrapple.

>> Tim: Delicious.

This was a great trade.

>> Tim: Scrapple sliders.

A couple years ago we talked about beer cheese.

And I thought, you know what, I bet we could make some ourselves.

This was a couple years back.

But tonight on the heels of this, let's go back and look at making your own beer cheese and this was absolutely outstanding.

>> Nicki: Delicious.

>> Tim: We are going to start this recipe with one pound of cheddar extra sharp and a little bit less of American cheese.

You've grated this and/or you can buy it prepared.

This is such an easy deal.

We are going to put it in a food processor.

We tried a mixer but this works a lot better, doesn't it it cuts it up and breaks it down.

If you like it chunky, you can do it that way.

We are going to come back with three cloves of garlic right here and I've found the easiest way to get this in there quickly is just put it in a press and squeeze it out.

Kind of spread it around and that gives you the good garlic taste.

We are going to come back with three tablespoons of worchestershire sauce.

There are folks who do this for a living who make really good stuff and they're doing some different things beside what we are doing.

We are going to put a little bit of dried mustard in there.

Let's go about a teaspoon on that.

Let's go a teaspoon of salt and that's exactly a teaspoon.

Now if you choose, and I do, put a little cayenne pepper in there.

You can put that in there now as we are mixing it up or on the top later.

A dash in there.

Now I'm going to put a little beer in there.

It calls for about a cup.

>> Any kind of beer?

I'm using a light beer on this unwith.

You can use any beer you want.

>> Nicki: Are you ready?

Yum.

>> Tim: This is very acceptable.

And you can put this in your refrigerator and let it chill a little bit but I'm telling you what, right out of the...

I'm sorry, I can't wait.

>> Nicki: Delicious.

>> Tim: Beer cheese.

And you can add what you like to that.

>> Nicki: So good.

I could eat that with a spoon.

>> Tim: And there you have a very acceptable beer cheese from the 1940s.

Yum, absolutely acceptable, absolutely yummy.

In your own kitchen in a very short amount of time.

Because sometimes you just gotta have it.

In Michigan would you call this bar food.

>> Nicki: Bar food.

>> Tim: Look at that.

>> Nicki: So good.

>> Tim: We are going to destroy this in about two minutes.

We have 26 gazillion-- >> Nicki: That's a lot.

>> Tim: If you want recipies, where would you find them?

TimFarmersCountryKitch.com.

>> Tim: Hard to believe but a half hour has passed us by.

>> Nicki: It has.

>> Tim: Do worry that this is going to be gone in about two and a half minutes.

>> Nicki: Yeah.

>> Tim: Because when the cameras go off, it is going to get ugly.

>> Nicki: Are you going to share and go slow.

>> Tim: One bite of this and and then I get the rest.

Mrs, Farmer, it's all about.

>> Nicki: Good times.

>> Tim: Good friends.

>> Nicki: And really good eats.

>> Tim: See next week on "Tim Farmer's Country Kitchen."

♪ ♪ >> To order a cookbook, email TimFarmerCK@gmail.com.