Episode three and I still like the show. It’s the accent, guys…
Anywhoo, for last week’s episode, Bobby decided to re-do Paula’s shrimp and grits. Paula’s grits were originally filled with cream, butter and salt, so Bobby added a few ingredients while taking away others to lighten the recipe. Instead of grits, which require a lot of ingredients to taste better, Bobby used polenta (after a quick visit to chef Manu Malparta) which need no cream or butter. He added onions, peppers, garlic, crushed tomatoes, adding a whole other layer of taste to the dish.
And suddenly, out of nowhere, Daphne Oz showed up at Bobby’s door. I’m not opposed to guests, but there’s yet to be an episode where BD hangs by himself, I’m looking forward to that one but I feel like brother Jamie and girlfriend Kate are bound to make a cameo. (I can already see the themes: Bro Day and Date Night, respectively.)
Good ol’ Daph, yes, Dr. Oz’s daughter, stopped by to catch up with Bobby, and sample the lightened dishes. And, boy were they light. The shrimp-and-grits-turned-shrimp-and-polenta went from 1,422 calories and 47 grams of fat to 258 calories and 4 grams of fat.
The thing I love about Bobby is that, even as a dude who’s not really into sweets, he still adds a dessert to the 30-minute show!
For episode three, BD lightened Paula’s Fried Apple Pies into No-Fry, Baked Apple Pies. The butter usage went down to about 1 tablespoon (BONUS TIP: Daph says you can replace butter with coconut oil to cook up the apples), along with 3 tablespoons of sugar. The rest was just apples and spices in a flax-and-pecan-filled whole wheat dough. The pies went from 841 calories and 60 grams of fat to 190 calories and 5 grams of fat.
I’m going to take a minute to talk about Paula’s announcement from last week. After three years as a diabetic, PD went public on her disease. Unfortunately, she did this while endorsing a diabetes drug and launching a new site with healthy diabetic recipes (this is also a point of contention). Basically, she’s banked from sharing butter-heavy recipes with Southern food lovers and she’ll be banking as she promotes a “healthier” lifestyle, using drugs to regulate diabetes and not acknowledging any changes to her diet.
As one of the first TV chefs I latched onto while learning how to cook back during my second year at UTSA, I have to say I’m disappointed. You never want to think of someone you learned something from as manipulative. It’s just a little sad.
Anyway, what are some substitutions or additions you make to lighten meals? What are your thoughts on Paula’s announcement?