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Program #149
Guest: Bubba Hiers

Oysters on the Half Shell

1 cup butter
1/2 tsp garlic powder
12 to 16 oysters on the half shell
1 cup grated Parmesian Cheese

Place butter in a small saucepan on high heat and bring to a boil. Skim off all the foam and discard. Stir in garlic powder.

for the grill:

Put oysters on an open-flame grill and sprinkle cheese lightly over them. Let cook until cheese starts to brown (2-5 min). Drizzle garlic butter generously over each oyster. Cook another 1-2 min. and remove from heat. Serve immediately.

for the oven:

Preheat broiler and line a broiler pan with foil. Place oysters on pan and sprinkle with cheese, being careful not to overdo it. Broil 2-3 minutes, until cheese browns. Remove from broiler and turn over each oyster. Generously spoon garlic butter over each oyster and return to broiler, cooking fro 2-3 minutes more. Being careful not to lose any of the butter and oyster liquor, placeoysters on platter and serve immediately.

Uncle Bubba's Key Lime Pie

Crust:
1 3/4 cups graham cracker crumbs
3/4 cup sugar
1/2 cup slivered almonds
1/4 cup clarified butter
Filling:
1 tsp vanilla extract
1 can (14 oz) sweetened condensed milk
1/4 cup Key lime juice
grated zest and juice of 1 Key lime
3 egg yolks

Grease a 9-inch pie pan. In small bowl, mix graham cracker crumbs, sugar, and almonds. Add clarified butter and mix well. Press evenly into the prepared pan. Preheat oven to 325F.

In a medium bowl, combine the vanilla, condensed milk, Key lime juice, lime zest and juice, and egg yolks. Mix well. Pour into pie crust. Bake for 20 minutes. Let stand at room temperature for 20-30 minutes. Refrigerate until ready to serve.

Shrimp and Grits

4 tablespoons butter
2 teaspoons salt
2 cups quick grits
1/4 cup chopped bacon
1/2 cup diced onion
2 tablespoons each, diced red and green bell peppers
1/4 cup diced leek
1/2 teaspoon minced garlic
36 medium shrimp, peeled, deveined
3/4 cup flour
1/2 cup dry white wine
1 quart heavy cream
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder

In medium saucepan on medium-high heat, bring 6 cups water, butter, and salt to a boil. Slowly whisk in grits. Continue whisking for 5 minutes, until grits are thick and tender. Remove from heat and keep warm.

Saute' bacon in large heavy saucepan over medium-high heat until fat is rendered. Stir in onion, peppers, leek, and garlic and cook until soft. Add shrimp and stir to combine. Sprinkle in flour and stir, making sure all of the flour is well incorporated. Add wine and cream, stirring well until sauce has thickened. In a small bottle or bowl, mix salt, pepper, and garlic powder and season gravy to taste. Serve shrimp gravy over grits.

Joanne and Bubba

Sprinkle the oysters lightly with cheese

Bubba dishes up the shrimp and grits.