>> Tim: HELLO AND WELCOME TO THE FARMERS KITCHEN.

>> Nicki: Mr.FARMERRER, HOW ARE YOU.

>> Tim: I LIKE YOUR SHIRT BUT YOU ARE UNDER DRESSED.

YOU KNOW WHY?

>> Nicki: WHY.

>> Tim: I HAVE A TUXEDO ON.

CANADIAN TUXEDO.

JEAN TOP ON AND JEAN BOTTOM.

I'M OVERDRESSED.

THIS IS THE THIRD CHANGE WE'VE HAD IN TODAY'S DINNER.

YOU KNOW, IT'S OKAY TO CHANGE YOUR MIND.

I WAS GOING TO DO FOUR RECIPES BUT I DON'T THINK WE ARE GOING TO HAVE TIME.

WE'LL SAVE ONE FOR NEXT TIME.

>> Nicki: IT'S DELICIOUS.

>> Tim: TONIGHT WE HAVEN'T HAD A DESSERT FOR A WHILE.

>> Nicki: WE HAVE NOT.

>> Tim: NICKI IS FAMOUS FOR HER CAKES.

THIS IS FOR HER WEDDING CAKE, KELLY'S WEDDING DATABASING.

YOU DON'T DO THAT ANYMORE.

>> Nicki: I DO NOT.

I USED TO WHEN THE KIDS WERE LITTLE.

UNLESS IT'S FAMILY AND CLOSE FRIENDS.

THEM IT'S THEIR WEDDING PRESENT.

>> Tim: I LOST A COUPLE OF POUNDS.

NEED TO GAIN IT BACK.

SOMEBODY CHALLENGED YOU THE OTHER DAY.

A FRIEND ASKED YOU, WHAT DID SHE SAID.

>> Nicki: SHE SAID, LISA, ROBBIE IS GETTING MARRIED AND THEIR DAUGHTER-IN-LAW TO BE SAID CAN YOU MAKE A PISTACHIO WEDDING CAKE.

THAT MADE ME START THINKING.

PISTACHIO CAKE, HOW NEAT.

I GOT CREATIVE.

I STARTED MAKING THIS AND YOU ARE ALWAYS SO GOOD AT ADDING TO IT SO I HAD THIS PISTACHIO CAKE.

AND YOU WERE LIKE HOW ABOUT BANANA.

WE ARE MAKING A PISH TASH YO' BANANA CAKE WITH CREAM CHEESE ICING.

>> Tim: THINK HOW HEALTHY THIS CAKE IS, PISTACHIOS, FOR EXAMPLES, BANANAS, ORANGE.

VITAMIN C. THERE IS NO CALORIES.

THIS IS VERY GOOD FOR YOU.

WE ARE GOING TO HAVE A LOT OF FUN TONIGHT COOKING IS LIKE A PUZZLE.

YOU THINK THIS IS GOING TO TAKE THE LONGEST SO LET'S GET IT STARTED FIRST.

THE PISTACHIO BANANA CAKE WITH THE CREAM CHEESE ORANGE ICING.

>> Nicki: WE HAVE TO MAKE THE CAKE FIRST SO IT CAN SET AND COOL AND WE CAN EAT DINNER AND THEN PUT THE ICING ON.

>> Tim: I WILL BE YOUR ASSISTANT.

I LIKE THIS.

>> Nicki: YOU LOOK REALLY GOOD.

I BET YOU RUN A MIXER REALLY WELL THIS IS MY KITCHEN AID I'VE HAD FOR 30 YEARS.

MY MOM BOUGHT ME THIS.

>> Tim: AND YOU ARE ONLY 32.

>> Nicki: I GOT THIS WHEN I WAS TWO.

GOT TO HAVE MY HANDY DANDY CHOPPER LIKE ALWAYS BECAUSE TO START OFF, I GOT PISTACHIOS AND IT'S EASIER TO BUY THEM ALREADY SHUCKED.

I WANT TO GET THESE CHOPPED UP FINE TO GO IN THE CAKE.

>> Tim: AND YOU GET GREEN COLORATION FROM THE PISTACHIOS THEMSELVES.

>> Nicki: I DON'T LIKE TO USE FOOD COLORING.

THIS WILL GREEN IT UP ENOUGH FOR US.

>> Tim: EVERY TIME WE DO A SHOW, LOOK UP POOL CHOPPER.

THEY'RE EVERYWHERE.

>> Nicki: YOU KNOW WHAT?

STILL A COUPLE CHUNKS BUT I LIKE THAT.

>> Tim: THAT WILL WORK.

SO HOW MUCH WAS THAT?

>> Nicki: ONE CUP OF PISS TASS PISTACHIOS.

ONE CUP OF FLOUR, A TEASPOON AND A HALF OF BAKING SODA AND TEASPOON AND A HALF OF SALT.

THEN ADD THE PISTACHIOS TO THIS.

>> Tim: BEFORE WE GET STARTED, WE MIGHT NOTICE THAT THERE IS SOME SEAFOOD OVER HERE.

>> Nicki: LOOKING FORWARD TO THAT.

>> Tim: WE TOOK A TRIP NOT LONG AGO.

WE LOVE THE KEYS.

>> Nicki: WE DO.

>> Tim: WE'LL NEVER LEAVE KENTUCKY BUT WE WILL GO TO THE KEYS FISHING DOWN THERE, IT'S AWESOME.

ABSOLUTELY LOVE IT!

SO WE ATE SEAFOOD UNTIL IT CAME OUT OUR EARS.

>> Nicki: EVERY DAY.

>> Tim: IT HAS BEEN A WEEK SO IT'S TIME TO HAVE SOME MORE.

>> Nicki: TIME TO HAVE MORE SEAFOOD.

>> Tim: WE ARE GOING TO DO SOME GREAT SEAFOOD RECIPES HERE IN A LITTLE WHILE.

IT CHANGED WHILE WE WERE AT THE STORE.

>> Nicki: YOU GET LOOKING WHILE YOU'RE SHOPPING AND CHANGE YOUR MIND.

MIXTURE SET ASIDE.

I AM GOING TO TAKE A STICK OF BUTTER.

IT'S ROOM TEMPERATURE.

WE ALWAYS WANT TO CREAM OUR BUTTER AND ADD THREE QUARTERS CUP OF SUGAR TO THIS UN.

GET THAT GOING FAST IF YOU WANT.

BEAT THAT BUTTER UP.

NOW HAVE I THREE QUARTERS OF A CUP OF SUGAR HERE.

GO AHEAD, YOU CAN PUT THAT MIXED IN THEREMENT THREE EGGS, KEEP IT GOING.

I'M GOING TO SLOWLY ADD ONE EGG AT A TIME.

>> Tim: I HAVE THE SOFT TOUCH.

>> Nicki: TURN IT DOWN A LITTLE BIT.

A QUARTER CUP SOUR CREAM.

>> Tim: I CAN DIG IT.

>> Nicki: RIGHT ON THE SIDE THERE.

TWO TEASPOONS VANILLA.

TURN IT DOWN SO IT DOESN'T SPLASH.

YOU KNOW WHAT?

I ALMOST FORGOT OUR BANANA.

CAN'T FORGET THE BANANA.

>> Tim: IF YOU GOT A SLIGHTLY AGED BANANA STARTING TO TURN BROWN EXPWHRIK IT'S BETTER.

>> Tim: THAT'S WHAT MADE ME THINK WHEN WE MADE THE EXPERIMENTAL CAKE.

I SAID MAN, BANANAS WOULD GO GOOD AND THERE THEY SAT.

>> Nicki: A LITTLE AT A TIME.

MIX UP THE BANANA FOR US.

>> Tim: DO YOU SMELL THAT.

>> Nicki: I DO.

ISN'T THAT GOOD.

>> Tim: SMELLS LIKE ICE CREAM.

>> Nicki: YOU HAVE TO SLOW IT DOWN SO I CAN ADD IT A LITTLE AT A TIME THEN WE'LL LET IT GO FAST.

>> Tim: BRING THE SALT IN AND BANANA AND VANILLA, OH MY.

>> Nicki: YOU DON'T NEED FOOD COLORING.

IT'S ALREADY GREEN.

ONCE IT GETS GOING.

>> Tim: IT'S GETTING DOUGHY.

WE HAVE SOME CREAM HERE.

I HAVE HALF A CUP OF CREAM.

>> Tim: NO CALORIES IN THIS CASE.

>> Nicki: SMELLS GOOD.

BANANA ADDS A LOT.

>> Tim: SMELLS LIKE ICE CREAM.

>> Nicki: IT DOES.

IT HAS A CAKE TEXTURE NOW.

SEE THAT IN.

GOOD JOB.

LOOK AT YOU.

NOW I'VE FLOURED AND GREASED.

I LIKE TO PUT CRISCO AND FLOUR WHEN I DID MY WEDDING CAKES.

WANT EVERY BIT OF THIS.

>> Tim: TALK ABOUT THE KIDS.

>> Nicki: YOU KNOW WHAT, WHEN THE KIDS WERE LITTLE, THEY WOULD SIT ON THE FLOOR BECAUSE THEY KNEW THEY COULD, WAITING FOR... >> Tim: LIKE LITTLE BIRDS.

>> Nicki: THEY LIKED THE DOUGH.

NOBODY GOT SICK WITH THE EGGS AND THEY WOULD COME BACK FOR THE ICING.

SITTING ON THE FLOOR LINED UP IN THE ROW.

YOU ALWAYS HAD TWO BEATERS AND A SPATULA SO EVERYBODY GOT SOME.

>> Tim: SMELLS SO GOOD.

MAKES ME HAPPY BECAUSE I KNOW WHAT IS COMING.

>> Nicki: I HAVE AN OVEN HEATING 350° AND WE ARE GOING TO GIVE THIS 40 MINUTES AND IT SHOULD BE GOLDEN BROWN IN 40 MINUTES.

>> Tim: 350°.

♪ ♪ >> Nicki: I LIKE YOUR INGREDIENTS.

>> Tim: YOU SEE WHERE I'M GOING HERE?

EVER TWO MINUTES IT'S LIKE LET'S PUT SOME OF THIS IN HERE.

LET'S CUT THIS ABOUT OH A LITTLE LESS THAN HALF.

AND JUST DICE THAT FAIRLY SMALL IF YOU WILL.

GOING TO TAKE ONE SHALLOT.

I'M GOING TO MELT SOME BUTTER.

SO WHAT WE ARE GOING TO DO IS PUT OUR ONIONS AND SHALLOTS IN.

>> Nicki: HOW MANY GARLICS DO YOU NEED.

>> Tim: A COUPLE CLOVES OF GARLIC.

YOU KNOW, AS WE GROW IN OUR COOKING SKILLS, THERE ARE SO MANY THINGS TO LOOK AT.

SO MUCH INFORMATION AND SO MANY SHOWS AND SO MUCH ON THE INTERNET.

BUT THE BEST THING YOU CAN DO IS EXPLORE ON YOUR OWN.

TRY SOMETHING.

TRY A RECIPE.

LISTEN TO OTHER PEOPLE.

LEARN FROM YOUR ELDERS.

LEARN FROM YOUR GRAND PARENTS AND AFTER A WHILE, ONCE YOU START DOING THESE THINGS, YOU START TO THINK LIKE WE TALKED ABOUT LAST WEEK AND THE WEEK BEFORE, OH THIS GOES WITH THAT, IF WE TRY IT OVER HERE, HOW WOULD THAT BE.

>> Nicki: LET'S TRY A BANANA.

SPEAKING OF THAT, I THINK THE CAKE IS DONE.

LET'S PULL IT OUT.

WE ARE GOING TO LET THAT COOL.

>> Tim: WE MADE THREE DIFFERENT CHANGES TO THE CAKE IN THE LAST LITTLE BIT.

>> Nicki: WE DID.

>> Tim: YOU KNOW WHAT, Mrs. FARMER, I'M GOING TO MAKE A SPOT FOR THE GARLIC.

TWO CLOVES.

YOU PRESSED FOR ME.

DON'T WANT TO BURN THE GARLIC.

WHY?

>> Nicki: IT GETS BITTER.

>> Tim: WE DON'T LIKE BITTER.

ANY RECIPE THAT STARTS WITH THIS, AND A LOT OF THEM DO, SHALLOTS, ONIONS AND GARLIC.

LET'S JUST STOP AND HAVE THAT FOR DINNER.

>> Nicki: I COULD EAT THAT.

>> Tim: LET'S DROP THESE MUSHROOMS REGARDS QUICKLY.

I DON'T WANT THEM TO GET REAL DONE.

>> Nicki: LOVE MUSHROOMS.

>> Tim: AT THIS POINT, Mrs. FARMER, I'M GOING TO PUT A LITTLE MORE OLIVE OIL HERE.

PUT A LITTLE BIT, A LITTLE BIT OF WHITE WINE IN THERE.

JUST A LITTLE BIT.

NOW I WANT TO MAKE ME A SPOT RIGHT HERE.

MAYBE A BALD SPOT FOR MY SHRIMP.

I'M JUST GOING TO PUT THOSE IN THERE.

YOU ONLY WANT THESE TO GET PINK.

YOU DON'T WANT TO OVER DO YOUR SHRIMP.

>> Nicki: THESE ARE NOT COOKED.

>> Tim: THESE SHRIMP ARE CLEAN.

WE DIDN'T EVEN NEED TO DEVEIN THEM.

WE ARE GOING TO LIGHTLY COOK THEM UNTIL THEY GET PINK.

>> Nicki: LOOKS NICE.

>> Tim: HAND ME A CRAB LEG.

ALL RIGHT.

THE CRAB LEG.

THAT FIRST JOINT RIGHT THERE.

TAKE IT AND PULL IT OUT.

LOOK WHAT HAPPENS WHEN YOU PULL IT OUT.

PULL IT FOR ME.

A LITTLE BIT OF MEAT COMES OUT WITH IT.

BUT WHAT HAPPENS, YOU SEE THAT?

WHEN YOU LOOK AT IT IN THE LIGHT, WHEN YOU PULL THAT OUT, THOSE TENDONS PULL THAT FORWARD.

SO WHAT HAPPENS?

YOU SNAP IT RIGHT IN THE MIDDLE, YOU PULL IT OUT AND YOU HAVE A PIECE OF MEAT.

>> Nicki: YOU'RE GOOD.

HEY NOW.

>> Tim: READY TO EAT.

CAN'T EAT THIS BECAUSE IT'S GOING IN THE DISH.

SAME THING HERE.

PULL THAT TENDON OUT AND YOU GOT A PIECE OF MEAT RIGHT THERE.

WHEN YOU GET THE JOINT RIGHT HERE, SEE THAT RIGHT THERE?

PULL THAT OUT.

SEE WHAT HAPPENS THERE?

THAT, IN TURN, PULLS THAT MEAT DOWN THIS WAY.

>> Nicki: SO IT'S ALL NICE AND LOOSE.

>> Tim: SEED IT, POP IT,.

>> Nicki: TA-DAH ♪ >> Tim: DON'T EAT IT.

>> Nicki: I MIGHT HAVE TO TRY ONE HERE.

>> Tim: IF YOU'LL PULL ME SOME CRAB OUT AND CUT IT INTO SQUARE CHUNKS.

BOOM, BOOM, BOOM.

TELL YOU WHAT I'M GOING TO DO.

I'M GOING TO START US SOME PASTA.

AND IF YOU WILL BRING THE CRAB MEAT THAT WE DIDN'T EAT.

>> Nicki: YOU ATE MOST OF IT DIDN'T YOU.

>> Tim: WONDERFUL BEAUTIFUL FRESH.

I'M GOING TO TAKE THE REMAINDER OF MY WHITE WINE, PUT IT IN THERE, A LITTLE MORE THAN A QUARTER CUP OF CREAM.

>> Nicki: THAT SMELLS SO GOOD.

>> Tim: GOING TO COME BACK WITH SOME PARMESAN.

I'M GOING TO PUT MAYBE THREE TABLESPOONS THERE.

THREE AND A HALF.

>> Nicki: AT LEAST.

>> Tim: SALT.

A LITTLE PEPPER.

>> Nicki: YUMMY.

>> Tim: I LOOKED FOR MY TELECHERRY PEPPER.

COULDN'T FIND IT.

>> Nicki: WHAT HAPPENED?

>> Tim: FIRST THING YOU THINK IS THE PEPPER BAND IT.

>> Nicki: RIGHT.

>> Tim: BUT I READ IN THE PAPER.

THE PEPPER BAND IT IS OUT OF CONTROL.

>> Nicki: REALLY?

>> Tim: HE HIJACKED A SHIP TO INDIA.

>> Nicki: YOU ARE KIDDING ME, A WHOLE SHIP.

>> Tim: HE TOOK THE WHOLE SHIP.

HE FOUND HIS WAY INTO INDIA.

HE WAS LOOKING FOR THE TELECHERRY PEPPER PRINCESS AND THAT'S A LONG STORY AND IT GOT CONVOLUTED BUT HE HAD TO BUY AN ELEPHANT TO GO THROUGH THE TELECHERRY MOUNTAINS WHERE THEY HAVE THE TELECHERRY PEPPER.

>> Nicki: HE RODE THE ELEPHANT FANT?

>> Tim: HE HAD AN ACCOMPLICE.

THE AUTHORITIES ARE NOT CLEAR.

ALL POINT'S BULLETIN.

CAME OUT WITH 140,000 METRIC TONS OF TELEPEP CHERRY PEPPER.

NOBODY KNOWS WHERE IT WENT.

>> Nicki: I WISH HE WOULD SUPPLY US.

>> Tim: HE HAS AN ACCOMPLICE SO KEEP YOUR EYE OUT.

GOT MY SALT AND PEPPER, RED PEPPER FLAKES.

>> Nicki: YOU LIKE THE PEPPER FLAKES.

>> Tim: I DO.

IT PUTS HEAT IN IT AND FRESH BASIL.

WHAT DO YOU WANT YOUR FLAVOR PROFILE TO BE?

I WANT THAT TO STAND UP.

DO YOU SMELL THAT.

>> Nicki: IT SMELLS AMAZING.

>> Tim: I'M GOING TO DO A COUPLE CAPERS, Mrs. FARMER FOR THE SALT CONTENT IN THERE.

MAKES IT LOOK PRETTY.

A LITTLE BIT OF LEMON.

GOING TO PUT SOME MORE IN AT THE END.

WAITING ON MY FETTUCCINE NOW.

YOU SEE WHAT IS GOING TO HAPPEN.

FETTUCCINE IS GOING TO CONTINUE TO COOK IN HERE.

A LITTLE BIT OF DRY OREGANO BECAUSE THAT'S THE WAY, UH-HUH I LIKE IT.

>> Nicki: YOU WANT ALL THIS?

>> Tim: LET'S SEE WHERE WE'RE AT HERE.

KEEP GOING.

SO NOW WHAT WE DO WE'LL TOSS THAT IN HERE, Mrs. FARMER.

>> Nicki: WONDERFUL AND IT PICKS UP SOME OF THE FLAVOR.

>> Tim: ONIONS.

GARLIC AND MUSHROOMS.

ALL THAT WONDERFUL SEAFOOD THAT'S FRESH.

AND IF IT'S NOT CHEESY ENOUGH FOR YOU.

>> Nicki: GOT TO HAVE MORE CHEESE.

>> Tim: I'M GOING TO PUT MOZZARELLA IN HERE.

YOU KNOW WHY?

>> Nicki: BECAUSE YOU LOVE IT AND YOU CAN.

>> Tim: AND Mrs. FARMER, IF YOU'LL GET ME A PLATE, I'M ABOUT TO PLATE THIS UP.

>> Nicki: ALRIGHTY.

Mrs. FARMER, YOU GO FIRST.

I'M GOING STRAIGHT FOR A SHRIMP.

>> Nicki: I NEED A LITTLE NOODLE AND SHRIMP.

>> Tim: OH... >> Nicki: THAT IS AMAZING.

>> Tim: THAT IS A BIG BITE.

>> Nicki: VERY GOOD.

I LIKE THAT.

I CAN'T WAIT TO EAT THAT.

THAT'S DELICIOUS.

>> Tim: AND THE GREAT THING ABOUT IT WHEN YOU PUT THE NOODLES IN THERE, I JUST GOT A LITTLE HEAT FROM THE... HMM, THE NOODLES ABSORB THE CHEESE AND THE CREAM AND THE WINE STICKS TO THE NOODLES.

>> Nicki: GOOD JOB.

>> Tim: ISN'T THAT WONDERFUL?

EQUALLY ABSORBED ALL THAT WONDERFULNESS.

>> Nicki: YOU DID GOOD.

>> Tim: WE SHOULD TURN THE CAMERAS OFF AND EAT THIS.

THIS IS NOT THE KIND OF COOKING SHOW WHERE SOMEBODY COOKS SOMETHING AND THROW IT IN THE TRASH.

>> Nicki: WE LIKE TO EAT IT.

>> Tim: WE ARE COOKING DINNER.

THIS IS OUR KITCHEN.

YOU CAN'T STOP US.

WE'RE OUT OF CONTROL.

WE'LL BE RIGHT BACK.

NOW SOMETIMES IN THE WINTER SOMETIMES IN THE SPRING, SOMETIMES IN THE SUMMER SOMETIMES IN THE FALL WE GO TO THE KEYS.

>> Nicki: THAT'S RIGHT.

>> Tim: WHAT HAPPENS WHEN WE GO TO THE KEYS.

>> Nicki: WE HAVE FUN.

>> Tim: IF YOU CANNOT FISH IN THE KEYS, YOU SHOULD NOT GO FISHING AND WE HAVE REALLY FIGURED OUT SOME SYSTEMS THAT WORK OUT THERE.

>> Nicki: YOU ARE GOOD AT THAT.

>> Tim: WE WERE DOWN THERE A FEW WEEKS AGO, THE WIND WAS UP SO MUCH WE COULDN'T GO OUT BUT WE FISHED OFF THE DOCK.

>> Nicki: YOU CAUGHT YOUR LIMIT EVERY DAY.

>> Tim: WE ATE YOU WILL ALL OF THAT DOWN THERE.

THIS IS A VERY SIMPLE RECIPE.

>> Nicki: AMAZINGLY GOOD THOUGH.

>> Tim: ONE TIME YEARS AGO, I TOOK TO MARIA BELLA.

HAD A GREAT RESTAURANT, GREAT, GREAT COOK, GREAT CHEF.

WHAT IS A REALLY SIMPLE RECIPE AND HOW CAN YOU COOK THAT AND MAKE SOMETHING WONDERFUL QUICKLY?

SHE LOOKED AT THE FISH.

TALKING ABOUT HOW BEAUTIFUL THE FISH IS AND SHE WOULD GIVE TALKS TO KIDS IN SCHOOL.

AND THIS IS HER RECIPE.

NOW VERY SIMPLE RECIPE.

YOU TAKE YOUR FISH AND IN THIS CASE, SNAPPER.

A LITTLE SALT, A LITTLE PEPPER.

AND I WANT TO DREDGE THAT JUST LIGHTLY IN FLOUR.

I'LL TELL YOU, LET'S GO AHEAD OF THE GAME, Mrs. FARMER.

IF YOU TAKE THAT AND JUST PULL THE LEAVES OFF.

>> Nicki: I'LL DO THAT.

>> Tim: FRESH ROSEMARY.

>> Nicki: THIS STUFF GROWS REALLY WELL.

>> Tim: PROBABLY THE MOST HEARTY.

>> Nicki: IF I FORGET TO WATER IT, IT STILL GOES.

>> Tim: YOU CAN DO THIS WITH ANY FIRM FLESH FISH.

IT WORKS REALLY WELL FOR STRIPER.

BUT WE JUST GOT BACK FROM THE KEYS.

>> Nicki: GOT TO HAVE SNAPPER.

>> Tim: TALKED TO MY FRIEND BARRY AND THE BOYS AND WE GOT SOME FRESH STUFF.

OUR OIL IS READY.

>> Nicki: YOU CAUGHT YOUR LIMIT EVERY DAY DIDN'T YOU?

>> Tim: WHAT I WAS IS CATCHING DOWN THERE WAS MANGROVE SNAPPER.

HERE IS A PICTURE.

>> Nicki: ABOUT BROKE YOUR LINE.

>> Tim: NOW THEY CAN GET UP TO 4, 5, 6 POUNDS.

LEY ALMOST LOOK LIKE A BASS BUT THEY HAVE THE TEETH.

YOU DON'T WANT TO HANDLE THE MANGROVE SNAPPER.

>> Nicki: THEY WERE PULLING HARD.

>> Tim: ONE WOULD GET ON AND TAKE OFF.

I WAS USING LIGHT GEAR.

OFF THE PIER BEHIND THE HOUSE.

ABSOLUTELY WONDERFUL.

WE ARE JUST GOING TO BROWN THIS.

MEDIUM HOT SKILLET.

YOU CAN SEE IF YOU LOOK AT THE END OF THIS, YOU CAN SEE, IT'S ALMOST LIKE YOU ARE COOKING A PIECE OF TUNE A.

WATCH AROUND THE EDGES, THIS IS NOT A THICK PIECE OF FISH BUT WATCH THE CENTER.

BE KIND OF PINK.

AND WATCH THAT COOK.

BY THE TIME THAT YOU GO IT THAT RING AROUND THE MIDDLE, BY THE TIME YOU TURN IT OVER, IT COOKS THROUGH BOTH SIDES.

AND YOU ARE GOOD.

BUT YOU DON'T WANT TO OVERDO IT.

NOW YOU WANT THIS TO BE BEAUTIFUL AND BROWN.

>> Nicki: THAT'S LOVELY.

>> Tim: YOU CAN DO THIS WITH A LARGE MOUTH BASS.

PEOPLE SAY YOU CAN'T EAT LARGE MOUTH BASS.

YES, YOU CAN.

AROUND KEEPER SIZE, IF YOU HAPPEN TO ACCIDENTALLY GET ONE IN THE GILLS AND HE DOESN'T MAKE IT,.

>> Nicki: YOU GOTTA EAT 'EM.

>> Tim: MOST OF TIME WHEN WE FISH, IT'S FOR FOOD.

NOW WE ARE GOING TO LET THAT SET.

>> Nicki: LOOKS BEAUTIFUL.

>> Tim: AND NOW, Mrs. FARMER, WE ARE GOING TO COME BACK WITH OUR ROSEMARY.

>> Nicki: SMELLS GOOD WHEN IT COOKS.

>> Tim: DOESN'T IT SMELL WONDERFUL?

WE ARE GOING TO COME BACK WITH A SPLATTER.

STAND BACK A LITTLE BIT Mrs. FARMER.

>> Nicki: I WILL.

(SIZZLING SOUND) >> Tim: DO YOU SMELL THAT?

>> Nicki: I LIKE IT.

>> Tim: THEN I'M GOING TO REDUCE THIS DOWN AND THAT REDUCES DOWN TO HAVE JUST ENOUGH TO POUR OFF ON THE FISH.

BEAUTIFUL.

WONDERFUL.

ALL RIGHT Mrs. FARMER,.

>> Nicki: THAT LOOKS REALLY GOOD.

>> Tim: THIS GOES WAY BACK TO ABOUT 2006 OR 7.

LOOK AT THAT IN THE MIDDLE.

NOW YOU NOTICE THE SHORT AMOUNT OF TIME WE COOKED IT BUT LOOK AT THAT IN THE MIDDLE.

LOOK HOW WHITE AND FLAKEY THAT IS.

>> Nicki: CRUNCHY ON TOP.

A GREAT WAY TO MAKE FISH.

THAT WAS QUICK.

EATING ALL THE EDGES.

THE CORNERS ARE THE BEST.

>> Tim: RED WINE VINEGAR REDUCED DOWN WITH THE OLIVE OIL AND ROSEMARY.

>> Nicki: THAT IS YUM PAPA.

>> Tim: BECAUSE I'M SURE OUR FRIENDS AND FAMILY OUT THERE DO NOT WANT TO SEE US CHEWING AND EATING ALL OF THIS, WE'LL EAT THIS WITH THE CAMERAS OFF.

THEN WE'LL COME BACK WITH SOME CAKE.

>> Nicki: FINISH OFF THE DESSERT.

WE NEED SOME ICING FOR THE CAKE.

>> Tim: MY ARM REST.

>> Nicki: LOOKS COMFY.

>> Tim: CASUAL IN MY CANADIAN TUXEDO.

>> Nicki: SEARS CATALOG.

I LIKE IT.

>> Tim: ONE STEP FURTHER, BASIC CREAM CHEESE RECIPE.

>> Nicki: THAT WAS YOUR IDEA, TOO.

>> Tim: WE DID A GLAZE THAT WAS OKAY, BUT I THINK BECAUSE THAT IS A LITTLE BIT OF SALTY, AND JUST A LITTLE SWEET, WE NEED TO PUMP UP THE SWEET ON THE TOP.

>> Nicki: WE ARE GOING TO ADD SOME INTERESTING THINGS TO IT.

YOU ARE GOING TO BE MY MIXER AGAIN.

I HAVE HALF STICK OF SOCH SOFTENED BUTTER.

>> Tim: I'M EXPENSIVE.

>> Nicki: SEND ME YOUR BILL.

>> Tim: HOW MUCH BUTTER?

>> Nicki: HALF STICK.

AND HALF CONTAINER OF CREAM CHEESE.

>> Tim: FOUR OUNCES?

>> Nicki: YEAH LET'S MIX THAT TOGETHER.

>> Tim: LOOK AT MY MIXING ABILITIES.

>> Nicki: YOU ARE AMAZING.

WE ARE GOING TO ADD SOMETHING DIFFERENT.

>> Tim: ORANGE ZEST.

I LIKE WHERE YOU ARE GOING.

THESE ARE ORGANIC ORNTION.

MEANING-- ORANGES MEAN THEY HAVE NOT BEEN SPRAYED WITH POISON.

>> Nicki: RIGHT BECAUSE WE ARE EATING THIS OFF THE TOP.

I'M GOING TO PUT A LITTLE ORANGE, THE JUICE IN THERE, TOO.

>> Tim: NORMALLY IN ANY CREAM CHEESE ICING I ADORE, WOULD YOU PUT VANILLA BUT INSTEAD YOU ARE GOING TO USE ORANGE JUICE.

I LIKE WHERE YOU ARE GOING.

>> Nicki: SLOWLY ADD THE POWDER SUGAR.

WE HAVE ABOUT TWO CUPS OF SUGAR WE ARE GOING TO TRY TO GET IN.

>> Tim: I WILL LOOK LIKE AL PACINO IN SCAR FACE.

>> Nicki: WE ARE NOT MAKING A MESS.

>> Tim: KNOCK ON WOOD.

I LOVE CREAM CHEESE ICING.

SMELL THAT.

TURN IT DOWN A LITTLE BIT.

IT'S STARTING TO SLING IT.

LET'S TASTE IT.

>> Nicki: PUT SOME ORANGE JUICE IN THERE, WHAT DO YOU THINK.

>> Tim: I THINK IT WILL BE PERFECT.

NORMALLY YOU PUT VANILLA IN.

>> Nicki: SQUEEZE A LITTLE JUICE.

WE ARE GOING TO EYEBALL IT HERE.

>> Tim: A LITTLE ORANGE COLOR.

>> Nicki: IT SMELLS GOOD, DOESN'T IT?

LET'S WHIP IT HARD FOR A LITTLE BIT.

>> Tim: WATCH IT GO!

>> Nicki: WHAT DO YOU THINK ABOUT SMASHING UP A FEW... A LITTLE ON TOP.

>> Tim: BACK TO YOUR CHOPPER.

>> Nicki: ABOUT A HALF CUP HERE.

CHOP THESE BACK UP.

LEAVE THESE A LITTLE THICKER BECAUSE THIS IS THE ICING.

SAVE A LITTLE BIT FOR THE TOP, TOO.

>> Tim: GETS CRUNCHY SALTY.

I WONDER IF THAT WILL IMPART.

IS IT GOING TO IMPART ANY OF THE GREEN COLORING IN THERE?

>> Nicki: I DON'T KNOW.

DO YOU THIS I WE SHOULD PUT IT ALL IN.

>> Tim: UP TO YOU.

>> Nicki: I THINK WE SHOULD.

PUT IT ALL IN THERE.

THAT LOOKS BOOED.

LET'S TASTE IT.

LET'S SEE WHAT WE THINK.

DO A LITTLE TASTE TEST.

I LIKE THAT.

>> Tim: IT'S REALLY GOOD.

LOOK HOW HEALTHY THIS IS.

IT HAS NUTS AND ORANGES.

AND BANANAS.

>> Nicki: WE LET IT SIT.

BEEN SITTING FOR ABOUT AN HOUR.

>> Tim: OH MY NICKI.

>> Nicki: YOU LIKE IT?

>> Tim: IT'S SPECIAL.

I LIKE THE COLOR.

I LIKE THE CONSISTENCY.

YOU GO FIRST.

>> Nicki: ALL RIGHT.

>> Tim: MY WHITE IS GOING TO BE HUGE.

THAT'S JUST A BABY BITE.

I'M GOING TO USE A SPOON BECAUSE I WANT A BIG OLD PIECE.

>> Nicki: YOU WANT ME TO GIVE YOU THIS?

THEY DON'T REALIZE THE YOU CAN MAKE THIS EAT THIS CAKE IN FIVE MINUTES.

IF YOU WANT A CHALLENGE, YOU CAN DO IT.

I DON'T THINK THEY REALIZE WHAT YOU CAN DO.

>> Tim: PROBABLY ONE OF THE BEST CAKES.

A VOICE IN MY HEAD TOLD ME WHY WE WERE IN THE KEYS EATING OYSTERS SOMEBODY PECKED ME ON THE SHOULDER, WE LOVE YOUR SHOW HIS WIFE WAS WORRIED ABOUT IT.

IF YOU WATCH OUR SHOW, YOU ARE OUR FRIEND.

THEY CAME UP AND WE WENT OVER THERE AND TALKED TO THEM, TOOK PICTURES.

NICEST PEOPLE IN THE WORLD FROM INDIANA.

THEY HAD FUN IN THE KEYS.

WE HAD FUN IN THE KEYS.

ANOTHER GROUP OF FOLKS Mrs. FARMER WE HAVE A LOT OF RECIPES OUT THERE AND A LOT OF HOW TOES.

,000 MAKE SAUSAGE, BALONEY, SMOKE THINGS, SMOKE HOUSE, MUSIC, EVERYTHING IN THE WORLD.

IF YOU WANTED TO SEE THESE WHERE DO YOU GO?

TimFarmersCountryKitchen.com.

>> Tim: BUT OUR TYPE IS UP.

CAKE'S TIME IS UP.

IT'S OVER FOR YOU, BUDDY.

IT'S ALL ABOUT.

>> Nicki: GOOD TIMES.

>> Tim: GOOD FRIENDS.

>> Nicki: EAT SLOWLY, GOOD EATS.

>> Tim: SEE YOU NEXT WEEK ON TIM FARMER'S COUNTRY KITCHEN.

I'M GOING TO KILL THAT CAKE.

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