- il y a 12 minutes
Watch Cooks Country Surprising Sheet Pan Suppers, Season 19 Episode 4 on Dailymotion (2026).
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00:01Cook's Country celebrates the best of American home cooking.
00:05Succulent, tender pork, the two sauces are perfect together.
00:08Give that a whiff.
00:10Woo-hoo-hoo-hoo!
00:11Mmm-mm.
00:12We highlight classic comfort food.
00:14This is burger perfection.
00:15It's so good.
00:16You can taste the crunch.
00:18And share shortcuts to make low-fuss, big-flavor weeknight meals.
00:22It was really easy to make.
00:23High payoff.
00:25We find regional favorites,
00:27uncovering the people in history behind exceptional recipes.
00:31Those bell peppers remind you of being in the South.
00:36This is Cook's Country.
00:40Today on Cook's Country,
00:42Morgan makes Julia crispy, creamy sheet pan macaroni and cheese.
00:47Hannah reviews glass storage containers.
00:50Morgan shares the history behind a Southern favorite, firecrackers.
00:55and Valerie makes me sheet pan mock shoe.
00:59It's all coming up right here on Cook's Country.
01:11Sheet pan meals are all the rage these days, and with good reason.
01:16It's a one-pan meal, so there's minimal cleanup.
01:18But the sheet pan has a lot of surface area,
01:21which means some really good browning on almost every ingredient.
01:25Now, recipes are getting a little carried away.
01:27For example, Morgan's going to show us a recipe for sheet pan mac and cheese,
01:31and I'm very skeptical.
01:32I hear you, Julia, and I appreciate the skepticism.
01:35I will show you, though, that this is well worth it.
01:37Okay.
01:38The plus of a sheet pan mac and cheese
01:40is that you get extra crispy topping
01:42to creamy cheesy macaroni and cheese ratio.
01:44Okay, crispy topping, I'm in.
01:45Now, before we get to the topping,
01:47I've got to start with the macaroni.
01:48Okay.
01:48So here I have a pound of elbow macaroni.
01:50A box.
01:51A box, exactly.
01:52Pretty easy, and I've got some boiling water.
01:54Okay.
01:55Nice and fast.
01:56All right, I'm going to take four cups of this.
01:58All right.
01:59And I'm just going to pour this right over the macaroni.
02:02So we're not boiling the macaroni,
02:04we're soaking it in boiling water.
02:06Exactly.
02:06It does a similar thing,
02:07but it just gives it a nice softness.
02:09It kind of is like getting warmed up to cook.
02:11Gotcha.
02:11A little head start.
02:12Exactly, a little head start.
02:13So I'm going to let that hang out for 12 minutes.
02:15I'm going to cover it.
02:16Okay.
02:17And now we can start on the crispy topping.
02:19So here I have three quarters of a cup of panko.
02:22To that I'm going to add a tablespoon of butter.
02:24So this has just been melted.
02:25It's a little softened right now,
02:26but it's getting the job done.
02:28I'm just going to make sure all this panko
02:29is coated well with that butter.
02:32All right.
02:33So now I'm going to pop this in the microwave,
02:35and I'm going to microwave this
02:36just until it's nice and golden brown.
02:38Take anywhere from two to four minutes.
02:42You can see how this is transformed.
02:44I know.
02:45Nice and golden.
02:46Topping one of two, done.
02:48Okay, so now we should move on to cheese.
02:50I have two kinds of cheese.
02:51I have eight ounces of American.
02:52Okay.
02:53And then I have eight ounces of sharp cheddar.
02:55So I like using a combination of cheese in my macaroni.
02:57Me too.
02:57Because you get the creamy emulsifier cheese,
02:59and you get the pungent, sharp, cheesy cheese.
03:02Yep.
03:02Now, can I have you grate that one?
03:04Of course.
03:04I'm going to grate this one.
03:05All right.
03:06Large holes.
03:07Yeah, large holes.
03:07I'm not saying it's a race, but, you know.
03:10We can see who's a better cheese grate over here.
03:14All right.
03:15All right.
03:15I think we both did great.
03:17It was a tie.
03:19Thank you for that generosity.
03:22Grating your own cheese,
03:23as opposed to buying pre-shredded cheese,
03:25is really important
03:26because the pre-shredded stuff has a coating on it,
03:29like a cellulose,
03:30and sometimes that can prevent it from melting really well.
03:33Exactly.
03:33And this is mac and cheese.
03:34We want creamy, cheesy.
03:36I don't want anything that's, like, half-melted.
03:38I want the best mac and cheese.
03:40Now, I'm going to pull a cup of this cheddar
03:42for a second crispy topping.
03:44You know, we're doing a double dose of crispy topping here.
03:46Oh, cool.
03:47So I'm going to take a cup of this,
03:49so that's about four ounces,
03:50and I'm going to spread it out into a rectangle
03:52that's eight by ten inches.
03:54And I'm going to use this to make a frico topping.
03:56All right.
03:56So I've got my sharp cheddar.
03:58I've got an eight by ten inch rectangle.
04:00You don't have to be perfect,
04:01but you really do want it in a pretty even layer.
04:03Like, you don't want a ton of overlap in here.
04:05Got you.
04:06So that it's spread pretty thin.
04:07Mm-hmm.
04:07All right, so I'm going to bake this
04:08on the upper middle rack of the oven.
04:09It's set to 400 degrees,
04:10and I'm going to go until it's nice and lacy and golden brown.
04:13So this is going into the oven for eight to 12 minutes.
04:15And you want to keep an eye on it during that time.
04:19Oh-ho-ho-ho.
04:21I know. It looks so good.
04:22Cheers.
04:22So I'm going to let that cool just a little bit.
04:23Let's go back to the mac and cheese.
04:25OK, so this has been sitting in 12 minutes.
04:27Mm-hmm.
04:27And now I'm going to take a half cup of this water.
04:30So it's starchy water.
04:31It's not seasoned water.
04:32Exactly.
04:33Yep, just starchy water.
04:34We're going to use that in a moment.
04:35And I'm going to drain this.
04:40So now this is still plenty hot, as is this.
04:42So I'm going to add this back in.
04:43And I'm also going to add both of our cheeses.
04:46So I have the eight ounces of American.
04:49Perfectly grated.
04:50The perfectly, most beautifully grated American cheese
04:52I've ever seen in my life.
04:53Thank you.
04:53And then my leftover cheddar.
04:56So that's four ounces of the cheddar now.
04:58And I am just going to stir this.
05:00I'm going to stir for a full minute.
05:01That residual heat is going to actually melt this cheese.
05:03And all that starchy water is going to get in there
05:06and make it extra creamy.
05:07OK.
05:08So I'm looking for the cheese to be mostly melted.
05:10Some little bits here and there are OK.
05:11But I want it to look pretty creamy.
05:14That is looking delicious.
05:17Mm-hmm.
05:17We've got the cheese.
05:18It's looking pretty good.
05:19There's just the tiniest little bits in there,
05:21but nothing big.
05:22It's mostly melted.
05:23I have a can of evaporated milk.
05:25This is a 12-ounce can.
05:26I love using evaporated milk in my mac and cheese.
05:29Mm-hmm.
05:29It's got some emulsifiers in there,
05:31which actually helps keep it nice and creamy.
05:33Then I've got a half cup of sour cream.
05:35OK.
05:35A little bit of tanginess.
05:37A little bit of tanginess.
05:37And then I've got one and a quarter teaspoon salt.
05:40And I have a half teaspoon of dry mustard powder.
05:42And that's pretty traditional in macaroni and cheese.
05:45A little mustard powder really helps bring out the cheddar flavor.
05:48And I think everything's nicely stirred in.
05:50So, frico topping, yum, is going aside for us.
05:54That really does look delicious.
05:55It does.
05:56And it's still going to firm up.
05:57By the time we go to serve it, it'll be like cracker crisp.
06:00So that's coming over some paper towels.
06:01Mm-hmm.
06:01And we can get rid of this.
06:02All right, now using the same sheet pan,
06:04because we don't need to dirty two sheet pans.
06:06Mm-hmm.
06:07I'm going to take three tablespoons of melted butter
06:08and brush this all over the sheet pan.
06:10This way, it'll keep all that cheesy macaroni and cheese from sticking.
06:14Plus, no recipe was ever hurt by a little extra butter.
06:17Adds a little extra flavor.
06:18A little extra flavor, exactly.
06:19And then in our sheet pan, all that liquid goes.
06:24I'm going to make sure if there's anything stuck in the bowl,
06:26I want to scrape it and make sure it goes in here.
06:29And then I'm going to just smooth this out.
06:32So I'm going to put this back in the oven.
06:33Again, the oven's still at 400 degrees.
06:35But this time, I'm going on the lower middle rack.
06:37That actually helps get some really nice browning on the bottom of it.
06:39I'm not trying to get any more browning on top.
06:41I have my toppings already made.
06:42Gotcha.
06:43I'm going to look for it to be bubbly all over.
06:45And that'll take anywhere from 13 to 15 minutes.
06:51So I've got some nice bubbling.
06:53It's tightened up.
06:54It doesn't look soupy anymore.
06:55It does not look soupy.
06:56And it smells so good.
06:57It does really smell good.
06:58Now we've got our double dose of toppings.
07:00We've got the crispy panko and we've got our frico.
07:03So I'm going to take and break this up just into like
07:05anywhere between half inch and one inch pieces.
07:07Okay.
07:08Make my frico art over here.
07:11And then I'm going to sprinkle both of these.
07:13We do a little sprinkle of each.
07:15It's like seasoning with salt.
07:16You want to sprinkle a little bit from up high.
07:18So you get your even distribution of your panko.
07:22Our beautiful frico on top of that.
07:24Mm-hmm.
07:24That is so fun.
07:26It's so fun.
07:27Mac and cheese isn't one of those things that necessarily needs new innovation.
07:30But this kind of innovation I'm in.
07:32I think it is so pretty too.
07:36Oh.
07:36It's like pretty in the most fun kind of way.
07:38The macaroni's had time to soak everything up.
07:40We are ready to go.
07:41Do you have a preference on which piece I serve you?
07:44Whatever you're giving me.
07:45Okay.
07:46Let's get a nice hunk in here.
07:48You can always go in for seconds.
07:50There is enough mac and cheese to go around.
07:52You're serving with a spatula.
07:54Well, this could be something I'm open to debate on.
07:57I like using a spatula because you can get in there and make sure you're getting all that
08:00delicious, creamy cheesiness.
08:01Yeah, that looks like it works pretty well.
08:03You could definitely use a spoon if you want.
08:05All right.
08:06See what this is all about, Morgan.
08:08Yeah, exactly.
08:09I'm waiting with bated breath over here.
08:11What does Julia think?
08:13Oh, that's really cheesy.
08:15Mm-hmm.
08:16I like the texture of the sauce because it's creamy, but it's not soupy.
08:20I like it a little set up.
08:21But what do you think of the topping?
08:24That fricot's really freaking good.
08:26Isn't it?
08:27Yeah, it is.
08:27It's fricot good.
08:28It's fricot good.
08:29I know.
08:29It's just next level for mac and cheese.
08:31Well, if you think about browned cheese, that caramelization, it just adds another layer
08:36of flavor.
08:36Yeah, you're speaking my love language right now.
08:38Oh, this is fabulous.
08:39I really like that fricot on the top and I like the sauce.
08:43Great recipe.
08:44Thank you so much.
08:45I think everything's better with some fricot.
08:46I agree.
08:46If you want to give sheet pan macaroni and cheese a try,
08:49start by soaking the macaroni in boiling water.
08:52Make a sauce with some pasta water, evaporated milk, and some shredded cheese.
08:57Then top with some crumbled up fricot and toasted panko from Cook's Country.
09:03An incredible recipe for crispy, creamy sheet pan macaroni and cheese.
09:08I'm going to have to make this for my family.
09:10Oh, yeah.
09:10They're going to lose their minds with the fricot.
09:12I love that.
09:18When it comes to food storage containers, I much prefer glass because they last longer,
09:24they don't stain, and you can use it to reheat up leftovers without worrying about any chemicals
09:29leaching into the food.
09:31Now, Hannah's here to explain the wide variety of brands available.
09:34And I'm a little nervous because you told me to wear a raincoat.
09:37Yeah, it's for your sake.
09:38It's just a little protection.
09:39All right, well, let's get into it.
09:40We love glass storage containers for a lot of the reasons you said.
09:44We tested a lineup of all of the top brands on the market.
09:47We tested them all different ways.
09:49We filled them with water, dyed blue, so it's more visible when it leaks.
09:53That was the first test because you want to make sure these are not leaking all over your bag,
09:56your refrigerator, your countertop, etc.
09:59You mentioned versatility.
10:00One reason we love glass is these can go to the freezer, to the refrigerator,
10:04to the oven, you can serve out of them.
10:06They're very versatile.
10:08So we looked at how leak-proof they were.
10:10Of course, this is very important.
10:11And we're going to do a little demo today, if you wouldn't mind helping.
10:14Sure.
10:15Would you put a scoop?
10:16Mm-hmm.
10:17A full scoop of our delicious blue concoction.
10:19It's very blue.
10:20In here.
10:21All right.
10:22Okay, so then go ahead and put a scoop on the other side as well, while we're here.
10:26All right.
10:27Uh-huh.
10:27And then if you wouldn't mind closing them both up for me.
10:30This is a container from a set by Joseph Joseph right here.
10:32Very colorful.
10:34And this over here is Rubbermaid.
10:36Go ahead and close that one up.
10:37Okay.
10:40All right.
10:40So do me a favor and come over here to this Joseph Joseph one right here.
10:43And what we did in testing, you know, really shake it around.
10:45Shake it up.
10:46You're backing up.
10:48Oh, you don't say.
10:49Oh, my.
10:50Okay, so.
10:52I see why you made me wear a raincoat.
10:54Yeah.
10:54This is lousy.
10:55And you can see this doesn't have any latches.
10:58It has like a little tab right here.
11:01Yeah.
11:01That lid went on very easily.
11:03There is no gasket.
11:04There are no firm latches.
11:05Go ahead over there for that one right there.
11:07I have to say the lid went on this.
11:09It felt very secure.
11:10You heard it, right?
11:11Oh, wow.
11:12There's no competition.
11:14Yeah.
11:15You can really hear the difference.
11:18This thing's really good.
11:19Uh-huh.
11:20Wow.
11:20That's impressive.
11:21Yeah.
11:22Two things.
11:23Latches.
11:23Firm, secure.
11:24It's gonna keep that lid on there.
11:26And then, second, the gasket.
11:28You need something in there to really make sure that the closure keeps out as much oxygen
11:32as possible.
11:33That'll keep your food fresh and keep from spills like that.
11:36Makes sense.
11:37Okay, but latches, come with me this way.
11:38Latches did not necessarily spell success.
11:42Do me a favor and open and close that top one right there.
11:49It's all right, but that is what I'm talking about.
11:52Like the moment of force and closure, it's not ideal.
11:55It makes them a little harder to use.
11:57Let's go all the way down the other end.
11:58This is a set from Rubbermaid.
12:00Go ahead and pick, yeah, one of those.
12:03They're vacuumed in there, so yeah.
12:04And so before you latch it, push it down.
12:07I mean, it doesn't take long.
12:09You just did it right there.
12:10Yeah.
12:10But you push it down first, ba-da-bing, latches, that's it.
12:14Oh, this is lovely.
12:15Do you notice a difference really?
12:16Absolutely.
12:17I feel like I see you straining less.
12:18Yeah, this is just, it's so easy.
12:21Let's talk about another huge thing with glass containers.
12:24You might be wondering, these have plastic lids still.
12:27Yeah.
12:27Avoiding plastic is really a zero-sum game.
12:29You're never gonna avoid it completely.
12:30I think that it's more about risk reduction.
12:33I would say not heating in plastic, for example,
12:36microwave dishwasher, that makes more of an impact
12:38than whether or not your glass container has a plastic lid,
12:43like most of the sets here, or a glass lid,
12:45like this set right here.
12:46Oh.
12:47Yeah, this is interesting.
12:48This is from Bentgo, and it's great.
12:50It is a little heavier.
12:52That is the price you pay, so pick that up for me.
12:54Oh.
12:54So that is really the downside of glass, I would say,
12:58is the weight issue.
12:58And that's why you don't see a lot of massive containers here,
13:01which I love my big containers.
13:03I use them all the time.
13:04So that is really why I personally sprinkle
13:07in a few plastic containers still as well.
13:09And if you really want to avoid as much plastic as possible,
13:14Bentgo, they were great.
13:15These are our top rated fully glass, if you will.
13:17There's a little silicone to make the lid close.
13:19Gotcha.
13:20So weight is a major thing,
13:21but there are a bunch of other small handling things
13:24that really stand out when we're talking about
13:26finding the best of the best storage containers.
13:28One of them is a flat lid.
13:30Yes, because you want to stack them on top of each other
13:32in the refrigerator.
13:33It makes a surprising difference.
13:35You can use your vertical space more if you can stack things.
13:38And look at the Joseph Joseph model right here, for example.
13:41You're not really stacking anything in that.
13:43These, in fact, nest, which is interesting.
13:45So the small one, they all nest in each other.
13:48For storage.
13:48Yes, which sounds great.
13:51But first of all, who matches all their lids up
13:53and puts them all back?
13:54Show me the person.
13:55Second of all, if you want this one,
13:59you're going into one, two containers to get that.
14:02You're taking this out, you know.
14:03Nesting sounds really nice and cozy,
14:05but it's not convenient, actually, in practicality.
14:08All right, let's go back all the way over here.
14:10We're ping-ponging around.
14:11Let's go to Rubbermaid right here.
14:13Will you take a lid off for me?
14:14Yep.
14:14Because I want to talk about the rims.
14:16We mentioned that you use these containers in the oven.
14:18Oh, it's got handles.
14:19Which means they're hot.
14:21Yes.
14:21So having a little bit of space for your fingers
14:24to perch on makes a world of difference.
14:26Otherwise, you're kind of cupping from the bottom
14:27with two mitts.
14:28Our top-rated models had rims that gave you
14:30a little bit more room to work with,
14:32which was really nice when they were hot from the oven.
14:34Something that did not matter,
14:36but manufacturers always talk about,
14:38was the type of glass.
14:39Huh.
14:39There's two types.
14:40You've probably heard of these terms.
14:42Borosilicate and sodalime.
14:43They talk about one is better at resisting impacts,
14:47from physical impacts being banged around.
14:50The second is better at thermal shocks,
14:51from temperature swings,
14:52if it were to get too hot, too cold, too quickly,
14:56which is an issue with these.
14:58It didn't matter, though.
14:59Oh.
14:59We tested the heck out of these things.
15:01We beat them up.
15:01We tried to shock them with temperature.
15:03There really wasn't a performance difference in reality.
15:06They're glass.
15:07If you chuck one of these off a counter,
15:10it's probably going to break.
15:11Yep.
15:11Might not, it might not,
15:12but it's probably going to break.
15:13And that's about the only thing to attract.
15:15But you couldn't really get them to shatter with thermal shocks.
15:18Nope.
15:18They have improved the technology a lot over the years.
15:20Also, you have to be smart about it, right?
15:22It's the speed at which the temperature is changing.
15:25Mm-hmm.
15:25You know?
15:26So you don't want to put something from the freezer
15:28directly into a super hot oven.
15:31Water is often the culprit that will crack things,
15:33because it conducts the heat so quickly.
15:35I cracked my pizza stone that way.
15:37You have to always be careful of shattering,
15:39but type of glass did not make a difference in reality.
15:42Okay.
15:42All of these other factors were way more important.
15:45The winner was the Rubbermaid Brilliant slime.
15:47Ah.
15:47Yeah, this was just fantastic.
15:49It hit all the notes we talked about.
15:51Heavy enough to be sturdy, but not overly heavy.
15:54Great design, where you have that extra lip.
15:57Really solidly made.
15:58The latches were easy to use.
16:01So there you have it.
16:03The best food storage containers are made by Rubbermaid Brilliance.
16:06A set of nine will run you about $66.
16:09And they're leak-proof, so you won't need a raincoat.
16:17If you're from the South, you may know that firecrackers aren't just for the Fourth of July.
16:21Dating back to World War II, Southern home cooks were getting creative with pantry staples.
16:26In the early 1950s, ranch dressing was invented,
16:30and dry ranch seasoning mix followed shortly thereafter.
16:33This prompted someone somewhere to toss the seasoning with plain oyster crackers and oil.
16:38Like many Southern recipes, the idea spread communally.
16:41It went through church cookbooks and potlucks and newspaper columns.
16:44Fast forward to the 2000s, and saltines became the cracker of choice.
16:48People started bumping up the heat by adding pepper flakes to the seasoning mix.
16:52Leading us to the Alabama firecracker of today.
16:56To make them, toss two sleeves of saltines with vegetable oil, a packet of ranch dressing mix,
17:02some dried dill, garlic powder, and pepper flakes in a bag.
17:05Let them sit for at least one hour, but preferably 24 hours, to season the crackers.
17:10Spread them on a rimmed baking sheet, and then bake them in a low 250-degree oven
17:15to dry them out and give them a flaky texture and toasted flavor.
17:19They're perfect next to some tomato soup or on a beautiful cheese board.
17:29Corn, peppers, and tomatoes combine into a decidedly Cajun Creole side dish known as makshu.
17:37Well, we're in for a treat today because Valerie's here,
17:40and she's going to show us a version that we can eat as a main course.
17:44Yes, and typically this dish is cooked on the stovetop,
17:47but we're taking a hands-off approach, so we're going to cook it on a sheet pan.
17:51Love that, love that.
17:52We're starting with fresh corn.
17:54Yes.
17:54I've already prepped one, and I'm going to shuck this one.
17:58This dish, it's typically made by braising the vegetables in corn melt,
18:02but since we're not braising this and we're cooking it in a sheet pan,
18:05if you've got frozen corn or even canned corn, you can use that here.
18:10I like to cut the bottom off so that I can have a flat surface
18:14to cut the kernels off of the cob safely.
18:20I've prepped our fresh corn, and I've got andouille sausage.
18:25That's a departure. Usually there's no meat.
18:27That's right, so by adding sausage, we're taking this dish from site dish to main dish territory.
18:34The andouille sausage, it makes the dish hardier, and I'm cutting this into half-inch slices.
18:40This is 12 ounces of sausage that we're adding to the corn, and now we're going to head over to
18:46our
18:46vegetables. We're back in the garden, and a lot of these vegetables you're going to find in any
18:52Louisiana garden in mid to late summer, like tomatoes.
18:56Yes.
18:56We've got six ounces of halved cherry tomatoes.
19:00Okay.
19:00And we're using cherry tomatoes here because you can find these pretty much anywhere, anytime.
19:06I've got two stalks of celery and celery, peppers, and onion. That's actually called the trinity in
19:12creole cooking. So this is the base of flavor you're going to find in a lot of creole dishes.
19:17They must have.
19:18Absolutely. And I've got one small red bell pepper. Typically you'll see this cooked with green bell pepper,
19:25but red bell pepper, it's a little bit sweeter, which complements the sweetness of the corn nicely.
19:29Okay. A little twist on the trinity there.
19:32Yes. And I've also got one small onion.
19:35I've got one jalapeno, which is going to add some nice spiciness.
19:39Oh yeah. We got the heat in there. That's right. From the andouille and the jalapeno.
19:43And now we're going to add more heat with spices.
19:46Yeah.
19:46I've got a teaspoon of dry thyme, a teaspoon of smoked paprika, and if you've ever cooked with creole
19:52seasoning, you're going to see paprika in creole seasoning. I like to use the smoked here to just
19:57further complement those smoky flavors.
20:00Love it.
20:00A teaspoon of salt, half a teaspoon of black pepper, and a quarter teaspoon of cayenne pepper.
20:06Nice.
20:07And the last thing I'm going to add, I've got four tablespoons of melted butter.
20:12Now, the way I remember this dish being made is my granny, she would have a little jar of
20:17bacon grease by the stove and she'd spoon some of that into the skillet to saute her seasonings.
20:22But listen, I don't keep bacon grease in my kitchen. The melted butter, it works great to bring
20:28everything together. Plus we added that andouille sausage. So as it's in the oven and cooks,
20:33the fat is going to render from the sausage and that will mimic that bacon fat that coats the rest
20:39of the vegetables.
20:40Awesome. So you're getting that smoky porkiness.
20:42Exactly. It's almost unfair how easy it was to put that together.
20:46It was like an assembly line here.
20:48Exactly. It was really wonderful to watch.
20:51So I'm just putting this on the sheet pan and I want it in an even layer. When it cooks,
20:57we want it to get nice and brown and the flavors will melt together and the fat will drip and
21:02coat
21:02the vegetables. Yes, you're saying all the right words. We're going to roast this in the oven at 400
21:08degrees for 35 minutes. We'll give it a stir halfway through.
21:15Oh, that smells so good. It smells good. It looks beautiful. The sausage is brown.
21:25There's some char on the tomatoes. Don't dig in just yet. Remember that corn milk that it's typically
21:32braised in? Yes. So instead of using that, I've got a quarter cup of heavy cream. Why not?
21:39This is going to thicken it and give it that creaminess. We only need a small amount. And I'm
21:46just going to toss everything together. This is like summer on a sheet pan. Exactly. I'm going
21:53to transfer everything into the bowl. I'm trying to figure out how many sheet pans I can fit into my
21:59oven. I've got two tablespoons of chopped fresh parsley that I'm going to sprinkle on top. The fresh
22:06herbs brighten everything up and they cut through a lot of that heaviness and fat and they just,
22:13they brighten the dish and lighten everything. Happy to serve you first Bridget. Thank you.
22:20Look at that. Your aunt would also like that. Oh yes, absolutely. We have to treat our guests
22:24properly. That's right. Southern hospitality for a southern dish. Yes. From a southern girl. That's
22:29exactly right. Had to give you a main dish portion. Yeah, you did. Exactly. Loving it.
22:34Definitely get a piece of that andouille.
22:43Explosion of flavor. Oh my gosh. Sweet tomatoes and peppers. A little spice in there creeping up on me.
22:51I love the kick. And the tomatoes kind of burst in my mouth. And the acid from them plays so
22:57nicely
22:58with that sausage and smokiness as well. And you get these beautiful little pops of corn. A lot of
23:04people in Louisiana serve this over rice, of course, because we eat rice with everything. This tastes very
23:09distinct. I get the peppers, I get the celery, I get the corn, of course the tomatoes. And the vegetables,
23:15they're the star here. The andouille, it's great, but it's really playing a supporting role to the vegetables.
23:20Thank you so much, Valerie. Really appreciate it. Anytime, Bridgette. Well, if you want to try this
23:26fantastic dish, it starts with the best of summer. Toss corn, peppers, tomatoes, andouille, and herbs
23:33together with butter. Roast on a sheet pan until well browned. And then finish with heavy cream and serve.
23:40So from Cook's Country, a very satisfying, hearty sheet pan makshu. You can get this recipe and all the
23:47recipes from this season along with product reviews and select episodes. And you'll find those all on
23:53on our website, cookscountry.com slash tv.