(audience applauding and cheering) (upbeat music) I love that show! Thank you. It’s my favorite. Okay. Oh look, our next guest everybody is the star of Food Network’s show. It’s called Delicious Miss Brown. Please say Hello to Kardea Brown. (crowd cheering) Hi Kardea! Hey, Wendy girl! How you doin’? How you doin’? I’m doin’ good now that we got food in front of us. I saw you with Sonny and Jeezy, and all them on the on The Kitchen On The Kitchen. Right, right. Yeah. And you don’t spell your name like Cartier the jewelry. It’s similar, But it stuck out to me. but it’s spelled totally different. Okay. One of a kind. So I’m making Charleston Meets Philly cheese steak, get into it, I could sauteed that. I could just eat these onions by themselves, they look delicious. I’ve got some southern potato salad that will get you invited to any cookout, and I’ve got some blackberry hand pies at the bottom, okay? That’s hand pies? Yeah, I came to cook, okay! What is that? So, this is beef. (audience clapping) Oh. Thin shaved beef, okay? Shaved beef? Thinly shaved Angus beef, alright? So, you’re gonna cook that down, right? I mean, that’s a cheese steak, alright? That’s thin alright. So with the cheese steak, you’re gonna add some soy sauce, I like a juicy cheese steak, alright? I’ll bet. And this is not your normal, run of the mill cheese steak, it’s a surf and turf cheese steak, cause I know you like seafood, Wendy. I do! So I’m a hook you up, girl, okay. I don’t know that I like them both together. Maybe I’ll just like the shrimp with my fingers, and the cheese steak as a cheese steak. However you want to attack it, attack it, okay? (audience laughing) What kind of cheese are you gonna use? White American. Typical South Jersey, Philly white American.
Where’re you from? Well, originally from Charleston, South Carolina, Okay. (audience cheering) but I went to grad in North Jersey, in Jersey City. Oh, where, Saint Peter’s? Saint Peter’s. Oh! Yeah, I did, I did! Small world! But then I quit and went to cooking. It’s okay! It’s okay. Alright, so I got some butter in there, I like it nice and juicy, butter’s gonna help get a nice, fat, fatty. Okay, this just doesn’t look like it’s high enough, like this is not gonna be done before the segment is over. That’s not gonna be done, okay? Before that’s, that’s not gonna be done. But we don’t want to waste it. We’re not gonna waste it, we’re gonna give it to the audience, alright? (audience cheering and clapping) So, we want to just add the shrimp in there. After you add the shrimp, you can cook it, actually, in the same pot. Now we’re gonna build that’s yours, Wendy, if you want to try, if you want to get to it. What is this sauce right here? I call it my Have Mercy sauce. (audience cheers) Oh. Uh Huh! Because when you try it
Yum it’s warm! Oh get into it! “Have mercy, lawd have mercy!” that’s what you’re gonna say! Wow! Okay, alright, okay. So, I’m gonna build the sandwich here, of course you’ve got to add some pickles. Alright? I’m gonna put a little pickles on, if you like extra pickles. Margo! Get that steak out the pan, add that directly to your hoagie here. Margo, here, pick that up. Oh, you want me to try it too? Uh uh, I want Margo to have some. Oh, oh, yeah, you go ahead, go ahead. Oh your hat is nice! Margo, Margo, bite that. Alright, put your shrimp on top. (audience clapping and cheering) Good? Good? (laughing) A little salt and pepper. I taste the soy sauce too. You taste it, right. It gives it a umami flavor, okay? And the shrimp went fine with the Angus. It’s not bad, surf and turf. If you eat steak and shrimp, you can eat a Philly cheese steak with shrimp, right? What kind of cheese? White American, nice and cheesy and stretchy. Right. Right? You were a social worker? I was a social worker, but that was a little stressful, so you see why I’m cooking now. (audience laughing and clapping) Alright, so we’re gonna do the potato salad now. Now this is kinda like a Southern picnic, so what’s a Southern picnic without Southern potato salad? Alright, okay? Now in a Southern potato salad you’ve got to have your mayo, yellow mustard and sweet relish, right? (audience clapping) Yeah, y’all know, uh huh! So I’m gonna add some red onions to that (audience clapping and whistling) some bell peppers, right, right, (audience whistling and clapping) some eggs, right? Got your seasoning, of course, you gotta be invited back to the cookout, so you gotta put some seasoning in there, right? (audience clapping) Alright? (laughing) Mix that on up. You want to add the potatoes hot. How’re you liking it, Wendy? Kardea, this is very delicious. Thank you. That’s why they call me Delicious Miss Brown. Right? So you’re married? I’m not married. Yet. But I, I’m. You’re not engaged? Not, no. But you would think with all of this, I would be by now. Okay, along with hearing
(audience clapping) along with hearing that you were a social worker, I heard that it’s your man who submitted your video. My ex boyfriend. You’re ex. We’re still friends. We’re still friends. It was years ago. (laughing) So, the potato salad, (audience laughing) so back to the food. (laughing) So we got to round out our Southern picnic here with hand held blackberry pies. (audience cheering) Lawd have mercy! This is one of the best, one my best recipes, people really get into it. It’s blackberry hand pies Are you still with your boyfriend? (audience laughing) have a new boyfriend. You have a new boyfriend? How long has that been going on? About a year or so, you know? Okay. Maybe engagement is down the line, who knows. You got your career. Exactly, and that’s what I’m focused on right now, these blackberry hand pies. (laughing) (audience laughing and clapping) And there’s a blackberry compote that you make, like you kinda reduce the blackberries, add some lemon juice, some lemon zest. I taste the lemon juice. Um hum. Very good! It helps pop that sugar out. Um hum. You fold it up with pre made pie crust, add some cream cheese in there, add some raw sugar on top, you got yourself a hand held blackberry hand pie. (audience cheering and clapping) Alright. Kardea Brown, everybody. Check her out Sunday’s on the Food Network. (upbeat music)