♪ They say ye'are what you eat, so I don't eat chicken feet ♪ ♪ But I love me summa' Grandma's pickled beets ♪ ♪ Well, cut it up, put it'na pan ♪ ♪ Throw it on these sholders 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 bee shorn ♪ ♪ Kids in the barnyard ♪ ♪ Chasin' 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 recipes to suit your mood ♪ ♪ Try some grub you've never tried before ♪ ♪ 'Fore, 'fore ♪ ♪ Smash it with a wooden mallet ♪ ♪ Gonna educate yer palette ♪ ♪ Right here in Farmer's Kitchen ♪ In Tim Farmer's Country Kitchen.

We're gonna cook something good now.

And welcome to the farmer's North Pole kitchen.

It's cold out here.

Here's Maggie back there.

Barking.

She's showing us That she is on guard.

That█s right Because she got fed a little while ago.

And she wants to show her loyalty.

She does by getting the boogers out Thats right And she's chasing boogers right now.

So, anyhow, so you wanted?

I'd like some soup.

She wanted soup.

I wanted a sandwich.

Yeah.

but it's late in the weekend.

so we couldn't get it.

So I thought.

I can make one like that.

I can make a chicken sandwich.

You know what else we got when we were out?

An air fryer.

To play with.

That█s right Now, here's what happens.

People say Your grandmother in heaven.

looks down upon you.

And shed a tear.

Because you use modern technology.

Well, No, she didn't.

That's right.

She would love this.

It's fun to play with.

And it's no oil.

You we're going to try something today.

Soup and sandwich.

Sounds good to me.

We don't do that very often.

So you want to go to the store?

Yes, I'm starving.

Let's go to the store.

♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ Are you thought out?

I am it's warm in here.

I don't like cold weather anymore.

Me neither.

Don't like it?

I have nothing for it.

Just kind of makes me sad.

Makes me want soup.

Makes me want soup too.

It also makes me want a sandwich I wanted a very particular sandwich today.

And we couldn't get it.

Because it's the wrong day.

That's right.

If you know what I'm talking about.

So, what are we going to do?

Oh, I think we can do that.

I think we can.

So what happens when you go to a restaurant.

And you want to try something.

And you think,I wish I could make that at home?

Take that and taste that and smell it, Taste it and smell it, Taste it and smell it.

Till you can break it down your head.

Now, this particular sandwich.

Has got a really heavy garlic thing going on.

It's delish.

You can tell it because.

It's in your pores if you eat it You wouldn't think there's that much garlic in it, But there's also.

Pickle juice.

Even more garlic.

It looks yummy.

Now, we did that.

Now, look at this, This is some smoked chicken we did.

So we're going to take the same concept.

We've got it soaking in pickle juice right now.

That's going to give you that nice bitey vinegary thing.

Plus the dill pickle taste, Even if you don't like dill pickles.

Makes it good.

This turns magic, does it?

Yes, it does.

You wanted soup?

Aren't you glad you put up your tomatoes?

I am.

I'm very happy.

What are we going to do with these tomatoes?

What are you going to do, make me soup?

I'm going to make tomato basil soup.

Yummy As we celebrate our 10th year of Farmer's Kitchen.

Yes.

10 years.

That is a lot of years.

I was 22 when we started.

I was 18.

Really?

Yeah.

I think you get your numbers wrong I might too.

In 2014 we visit our old buddy Chandler.

He's in Maysville.

He's an amazing chef.

Yes, he is.

And he made a tomato soup.

And I remember he put white pepper in it.

And I remember that he made a roux.

I just wanted my tomato soup a little bit thicker.

So, he made a butter flour roux.

Yeah And white pepper.

And it was magic.

Yes, it was.

So, we're going to use some of that in our soup tonight.

We're going to get that started because you want soup.

I do.

I want a sandwich.

So that's soup and sandwich.

Perfect.

It's lunch time.

Yes, it is.

Right.

So, Mrs. Farmer, If you don't mind taking that onion up and chopping it.

In my chopper?

All the heck.

Yeah.

Now we're going to chop these onions up really fine.

Because I don't want big chunks.

In my basil soup.

That's absolutely beautiful.

Now, that's a whole onion.

But we're starting off with two.

Quarts of beautiful sun ripened tomatoes.

From Kelly's backyard, front yard, side yard.

She grew them.

All right, so what we're going to do.

Is we're going to start off... Where have we seen this before?

Butter and onions Mrs. Farmer.

Delish.

Now, let's think about tomato basil soup.

What do you want to taste in your tomato basil soup?

Tomatoes and basil?

Tomatoes and basil, I guess.

Pepper, I like pepper.

Yeah, you're correct.

I like a lot of black pepper.

And we're going to put a white pepper.

In honor of our friend Chandler.

From Maysville.

I like it creamy.

Creamy.

We can put some cream in there.

And we're also.

Going to use that roux to thicken this up a little bit.

Now, think about this.

A whole sweet yellow onion.

A little bit of butter.

So we're going to sweat those onions out.

We're going to get those.

Natural wonderful flavors out of there.

Or those sugars out of there.

That's some sweet.

So, I'm going to take that whole Onion.

You want me to scrape it in there for you.

And that's probably a medium size onion.

I guess you could say.

You could put a large one in there wouldn't hurt anything.

Alright, so we're sweating out our beautiful, sweet onion.

Now, if you notice there's a pattern.

For a lot of things that we do.

That you kind of get your style going.

And a lot of dishes really, really work well.

With your trinity or your onions and your butter.

And there's so many things that taste so good.

Even if you don't like onions, I would so recommend that you try this.

And if you don't like them, you just pull each piece out.

It's probably 1500 pieces in there.

Just one at a time.

Ain't no big deal.

It's a good idea.

But the flavor, I like the flavor.

Remember Justin Wilson?

I do.

Onion, oh I guarantee onion.

Mmm.

He like his onion.

Onion.

He was a neat old guy.

He told the best stories.

So the next thing we're going to do.

Is we're going to take that basil.

And I wish I had more basil, But I probably only got, What would you say?

A half a cup?

Yeah.

We're going to take the stems off.

We're going to chop the fire out of that.

Can I throw out my chopper?

You can.

That'll work perfect in there.

Oh, it smells good.

Yes it does.

So fresh basil is so important.

I don't have enough basil to suit my taste.

So I'm going to put some dry basil in there as well.

And a little oregano.

I'm probably going to put just a little bit of thyme in there.

Thyme is always good.

Oh Yeah I'm going to put some salt and some pepper, Black pepper, white pepper.

And a little bit, Where have we seen this before?

A little bit of chicken bouillon I might even put some chicken stock in here.

All right, I'm going to chop.

Chop away.

How does that look?

Oh, well.

Oh, my.

I mean, it's fresh.

It is so beautiful and wonderful It's one of the best things on the.

That's one of my favorite things in the world is basil.

Alright, our onions, to me, are sufficiently sweated.

Tell you what let's do, let's go ahead and put in our tomatoes.

Tomatoes?

You ready?

Yeah.

Beautiful.

Yum.

I'm very excited about this It's amazing.

The smells coming out of there.

It kind of smells like.

Tomatoes and onions.

Yes it is.

Amazingly enough.

It makes you want to grow more tomatoes this year.

Yeah, you know what, I'm thinking down there by the sheep.

In between patio and the sheep.

There's a little hillside.

Now, the sheep do their business there on the hillside.

And it comes off and that grass is so green down there.

True.

That's a good idea.

Natural runoff.

Or Kelli can just give us more too.

That's true.

I have never measured this when we make it.

You know, we make this on the occasion.

In the middle of nowhere we'll start making this.

So, I'll tell you what I'm going to do so.

I'm going to put just a little bit of bit of.

Chicken stock in here.

That'll give you that little bit of fat content in there.

To get our stocky flavor.

I'm going to put some chicken bouillon.

How Many I'm going to put one cube in there.

Now, I'm not going to put a lot of salt in there because.

I just put salt in there with the bouillon cube.

So, I'm going to bring that to a good boil.

And I'll tell you what I'm going to do.

I'm going to go and put that basil in.

And let that start.

Becoming acquainted.

Let me make sure I get it all too.

This is good.

Now, that seems like a lot, But I prefer to have a lot more.

At this point I'm going to add me some black pepper.

Stir for you.

Just a pinch.

And I'm going to taste this as I go along.

So that's one pinch.

And here's the white pepper.

I love white pepper.

Chandler, Man he cooked some good stuff.

Oh, yeah, That's starting to smell good.

So, I'm going to put in a little bit of thyme.

I'm going to put some dry thyme.

We didn't have any fresh.

I want to put just a pinch.

I would say that's probably.

A half a teaspoon.

And then.

I'm going to come back.

With a little bit of.

Oregano.

Now, this is just dry oregano.

Oh, yeah, I'm smelling it now.

Let's come in with a little tomato paste.

That's a heaping tablespoon.

Of tomato paste.

Now we're going to let that cook For about 35 minutes or so.

Let it get acquainted, You Can let it cook up to an hour if you like.

We talked earlier about acid.

What are you going to do Mrs. Farmer?

I am going to put some sugar.

Now, if you look at tomato soup out of a can.

And you look at the sugars involved.

Lots of sugar.

Well, you got to put a little bit in.

That makes it good.

Just a little more black pepper.

I'm going to go ahead and grab a taste out of there.

Just to see where we're at.

So I'll know how to adjust at these point.

Al right.

Now, the good thing about this is.

you can put as much as you want in, But you can't hardly take anything out.

That█s right.

So taste as you go along, Get the amount of sugar that you like right off the bat.

That's going to be in that profile on the end.

I'm going to let that cook for about 35, 40 minutes.

Now I got some chicken sitting right here looking at me.

And that's thighs.

And I told her to quit so I'm going to have to.

A little freezer bag.

I'm not beating this too hard, but I want to spread it out a little bit.

Tenderize it just a little bit.

Because I'm making me a sandwich That's right.

I'll make you a sandwich for a $1.25 I got a $1.25.

I'll give you a $1.30 I want to tell you an interesting story about chicken.

Okay.

We cooked for an event one time.

And we had chicken thighs.

Our favorite.

There's a stigma attached to some folks.

If you grew up poor, like a lot of folks did around here, If you have thighs or legs, it's kind of an insult.

Really?

That's my favorite.

It's my favorite.

The darker meat.

Now, we were not wealthy by any means growing up, We weren't poor by any means.

But I always liked the chicken thighs.

I always liked the legs.

But there was more than one person at that event.

That just was kind of offended that they got thighs.

That's right.

And you think about.

About a big old breast a lot of times it'll dry out.

It'll just, it's not the best chicken in the world to me.

It is tougher, isn't it?

It is tougher.

I love the thigh.

These are boneless skinless thighs.

I like to buy them like that.

That is what we're going to make a sandwich out.

Now we're going to take, Believe it or not, this isn't going to leak.

Watch it sprout a leak.

You would think after all that punching on that bag, I didn't hit it that hard though No, you didn't but I'll put in here just in case.

How is that?

Just in case.

We're going to soak that in pickle juice for a couple hours Up to four or five hours, you can do this.

Yeah, let's take that chicken.

Put it in the refrigerator.

refrigerator.

Now we have tasted this and tasted this and tasted this.

And we're about right where we need to be.

We got the right amount of sweetness.

We have the right amount of acid We have the right amount.

I think the perfect amount of basil in there.

Now, I added quite a bit too.

In fact, I'm going to add just a little bit more basil.

because it's made of basil.

Oh, that smells so good.

I'm going to turn that down just a little bit and let that And let that simmer.

Now that's been cooking a good little while.

So at this point, Let's take some flour and butter Make our little roux.

Now we're not going real dark here on our roux.

Let's go ahead and put that roux in there to thicken things up.

Now that's going to lighten the color up a little bit.

Now that's going to thicken it up just a little bit.

So, here we are.

at this point I'm looking for my immersion blender.

and if we're not careful, we could be wearing this.

No you are doing good.

Now, it's up to you at this point, you can make this.

As fine as you want.

Or you can leave some chunks of tomatoes.

Okay, you got me.

Now, you can really smell the basil.

Getting blended up in there.

Oh, man, are you kidding me?

Mrs. Farmer would you like to try some soup?

I would, this is our appetizer.

You know what?

Now this right here you can do.

Anything you want after the fact.

You can put some cream cheese in there.

You could put some cream.

I'm going to put some cream in yours.

Because I know you.

I like cream.

So if you'll hold that over the bow here.

Now, this smells heavenly.

We know exactly where these tomatoes came from.

Now you want some cream I'll bet you.

Yes, lots.

Let me make this fancy for you.

What else might you want?

Some chaves?

That'd be good.

Give you some more basil, Some croutons.

And then the top it off.

A little as Terry would call it mozzarella.

Mozzarella.

I know you love tomato basil soup.

I do.

I do I'm excited.

Go ahead and dig in tell me what you think.

Can you dig it?

Oh yeah.

Yeah.

Very good.

You like cream in yours.

I do.

Delicious.

Look at that fresh, beautiful.

And by the time our sandwiches get done.

we'll be ready for another bowl.

That's right.

Let me get one more bite.

New technology.

Sometimes you love it.

Sometimes you hate it.

but you got to try It to see how it works.

A lot of people say if you use a pellet smoker As opposed to an old fashioned smoker.

That you lose your man card, You lose your ability to be from the South.

You just lose everything.

You pretty much fall off the face of the earth.

That's not good.

But you know what?

Here's the deal if it comes to temperature and it will cook something, whether it's a fire, whether it's a air fryer, I'm going to try it.

Yes And then we decided we'd try some wings.

In the air fryer.

We wanted to get away from the greece.

grease because we've been cooking with a lot of oil.

We've been frying a lot of stuff here lately.

Yes, we have.

We're trying to be good here for like a couple days.

For a minute or two.

So I thought, okay, Just a little bit of flour, some eggs, some butter milk.

We're going to take this chicken And we're going to put it in the air fryer.

And we're going to make a sandwich that's delicious.

Just to let you know we did try this and it was delicious.

It was good.

Now, in your flour, non-seasoned, seasoned, You want to have a heavy garlic profile.

So, I'm going to go heavy go heavy on the garlic.

And when I say heavy.

I mean, probably.

Tablespoon and a half.

Would you say that's about right Oh, yeah.

When you go to any restaurant and get good fried chicken, what's one thing that jumps out at you?

Pepper.

Black pepper.

It was rumored.

That the guy that started.

The chicken thing in this state, Tell a cherry pepper.

It has a different flavor.

Yes, it does.

It absolutely does.

And it's really good in chicken.

If you've got that, Try to use it.

Lots of pepper.

You can find it online anywhere.

I'm going to come back.

With some seasoning.

I'm going to call it a poultry seasoning.

It's basically.

Heavy on the paprika, A little bit of thyme.

That's my main mix there.

when I get those flavors in.

So, I'm going to mix that up.

I'm going to make sure that is spread around.

Adequately.

Because I want that flavor to be in every bite.

You know, one thing I forgot.

Salt.

Salt, you must have some salt.

Salt according to your tastes.

Or limitations.

My old French chef.

friend Raul, he said, "Why would you have something That's got a little bit of flavor.

As opposed to bursting flavor?"

I agree.

I'm like, yeah, I understand what you're saying.

Well, I'll tell you what let's do first.

Let's mix up our eggs.

Right, how much butter milk.

Do you have in there?

Oh, if I had to guess.

It's probably a quarter cup.

How many eggshells do you have in there.

Just one, I got rid of it.

One eggshell.

I'm in trouble today.

I got another egg shell.

Hold on Out of Control.

I am.

Did I get it?

So, we whisk that up.

Where have we seen this before?

Almost every time we fry.

That's right.

We have our non-seasoned flour to our left.

Our egg pick up in the middle.

Right now I smell the pickle juice.

In combination with our.

flavors over there.

It smells really good.

Now, I know what this tastes like.

So, we're pulling it straight out of our pickle juice.

Straight out of that wonderful pickle juice.

Right into our unseasoned flour.

Into our egg butter melt and dip You really want to be cautious during this process.

Make sure every bit of that is covered up.

Oh, no, I touched the chicken.

Are you going to eat it now?

Every bit of that because if you have a little dry spot, it's not going to pick up your important part.

The best part.

Which is that flavored flour.

We could fry this but we're being good, aren't we?

We're being good, no oil.

Was used during the making of the show.

We are you going to put some potatoes.

We're going to put some potatoes out here in a minute.

Another piece of chicken.

Now this is dill pickle juice.

We've tried bread and butter or sweet pickle juice.

That is interesting and fun in itself.

And has a really good taste to it.

Whatever kind of pickle juice you got, It's going to make you a good chicken.

Again, be real careful during this part.

Make sure every square inch of that.

Gets covered with your egg buttermilk mixture.

Sometimes it'll kind of slide off there.

See, there's one place there.

Where the flour is kind of coming up.

Dose it real good.

Then into our flavored mix.

Cover that good.

There's two, one more.

All right, here's our third piece.

That's three sandwiches.

This is going to go for what, minutes?

I'm going to check it at 20 minutes.

And see where we're at.

Oh, I am just telling you, I'm just telling you.

Excited.

Yeah, tighter.

I love taters.

So I'm going to do is take that tater.

And I'm just going to.

Mandolin, man, this makes me nervous.

I've only got one hand left.

Let me do.

Let me move those out of the way Oh, those look good.

So, just have a few side potatoe here.

Just like potato chips.

Just like potato chips.

And we are using oil I lied, but it's olive oil.

That's right.

So, it's healthy.

Put a little olive oil.

How much salt you want on these?

Just enough.

You throw the salt in.

I'm going to put a little oil and salt on them.

A little oil, a little salt.

You know, something about the air fryers.

we should probably Say everybody.

Air fryer is different.

We're going to put these in.

And let them cook together.

We only have two trays.

Just keep an eye on it.

What degrees are we cooking in?

Ours is at 400.

All right, we're cooking these at 400 degrees.

Now, wings go really quick.

So, what, about a half fire on the wings.

Yeah Sometimes you might want to turn them over, Take your meat thermometer and stick in there and make sure.

That you got at least 170.

These are, I'm kind of laying them, They cook better if you keep thin.

So let's just make a couple here what do you think, Put a couple on top.

All right, go ahead.

And open that we can put it in right while the others go.

All right.

Look, they're already brown enough.

I mean, this is really amazing.

Now, this is not a homemade Brioche bun.

But you can make it.

But you can make it.

This to me makes the bread.

Oh yes.

A little bit of butter.

You can put some garlic in there too if you like.

So we're just going to slightly brown these.

And get that butter taste in there.

These are coming across nicely.

Look our potatoes.

Now, it depends on how brown you want them.

It's like a potato chip.

Did you hear that?

Those are good potato chips.

Just olive oil.

That's really good.

That's it.

All right, we checked our meat.

We're at 180.

So we're well above.

We're good to go.

And we'll get some taters too.

So let's take these out and dress them up.

So, I want our chicken.

To be bigger than the bun.

It is bigger than the bun.

Give me that little one.

You want the little one?

Yes.

I so wish you could smell.

What's going on here.

So,now I took some honey mustard And I put some smoked paprika in there.

Now you can put whatever.

You want to on here.

But smoked paprika, Which I've been on the kick.

Here as you know.

Yes, you like smoked paprika.

And honey mustard.

Oh, where have we seen this before.

And now this is just me.

But I sure.

Like a big old pickle on there.

Now, again, the potatoes, I don't like to hear anybody chewing, But.

Are quite crunchy, Those are so good.

Now look.

I got chicken off the side of my bun.

I got a big old pickle on it.

I got smoked honey mustard.

How is it?

Delish?

What do you think?

This is outstanding.

Look at that.

Oh, wow.

But let me tell you what, try this.

I dare you don't forget to put that garlic in there.

It really takes out to bring that flavour.

Mrs. Farmer, if somebody saw this and said, oh, Mrs. Farmer, where would I get that recipe?

If they said it like that you would say?

TimFarmersCountryKitchen.com.

That's where I'd go.

And if they want to be our Facebook page.

And talk with us and share their recipes on Mondays.

That's right.

And they said Mrs. Farmer, How do we get on your Facebook page.

You say you like.

That's it.

That's it.

Wow.

Mrs. Farmer.

You know what?

I'm going to quit talking.

It's time to eat.

We got another show coming up next week.

but remember it's all about.

Good times.

Good friends.

And this is good eats.

See you next week on Tim Farmer's Country Kitchen.

Oh, my mama.

Narrator: Funding for Tim Farmers Country Kitchen is brought to you by Amerson Farms Country Store, something for every member of the family.

Jim's Express car wash, a Kentucky family owned business.

Ephraim McDowell Regional Medical Center in Danville, putting patients and families at the center of our attention.

Gulf Coast Connection, seafood straight from the Gulf to you.

Wilderness Road Hospitality, Stanford Kentucky.

The Spine Center of Central Kentucky.

BEEF it's what's for dinner, Kentucky's beef producers.

To order a cookbook, email TimfarmerCK@gmail.com.