0:00
- Hi, you guys. - Hello, darling.
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isn't she the cutest thing, y'all?
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(bright music) How long have you been
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at the Loveless cafe? - [Carol] 29 years.
0:15
And the Loveless cafe is known for their relishes,
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your preserves, your biscuits.
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- Fried chicken. - Your fried chicken.
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Carol is in charge at the restaurant
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of making all these relishes.
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(image whooshing) So we're gonna be making,
0:33
with a peach corn relish. - [Carol] Relish.
0:35
- I'm gonna take your pot,
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and I'm gonna go ahead and put your seasonings in it
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and that's for our relish.
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So I'm just gonna drop a fourth of a teaspoon of turmeric,
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mustard seed and dry mustard.
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Now Carol, I see that you're prepping our veggies.
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- [Carol] You have to have half of a onion,
0:55
half of a sweet red pepper.
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- And while you're putting
0:59
all those things together,
1:00
am gonna put our ham in the oven.
1:02
- That'd be good Paula.
1:04
- One third of vinegar. - About time
1:05
I did something ain't it?
1:06
- I'm telling you, what you been doing?
1:08
We're supposed to be working. - I know.
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I'm gonna put our ham in the oven, y'all.
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And this is just a regular cured ham.
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It's not one of your uum,
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country hams that y'all do it at the Loveless.
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- Am gonna put our oven on 325 degrees,
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Carol. (pan slamming)
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And I'm gonna let that cook for about a hour and a half.
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- And it's a beautiful, beautiful spiral ham.
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It's a good one. - And,
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Carol makes all of the preserves,
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or relishes that's made, at the restaurant.
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And she also does the biscuits.
1:46
(bright music) - Yeah.
1:47
The company biscuit lady.
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- They call you the biscuit lady.
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- [Carol] Yeah. - [Paula] Oh,
1:50
I need to get your sugar in here.
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- [Paula] So I'm just gonna add this half a cup of sugar
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- And we gotta put out onions here.
1:58
- All right, now she used what?
2:01
One medium size onion?
2:03
Half of a big green pepper,
2:05
half of a big red pepper.
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- Yes, sweet red and sweet green.
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- Yes. (knife slamming)
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- You don't need no measurement honey.
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just get yourself in there. - [Paula] (laughs).
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So I'm gonna be peeling your peach for you, okay.
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She's too good. - (laughs).
2:18
Who taught you how to cook Carol?
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- Oh, she did. - Yes, she did.
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- And you are one of,
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- Nine children. - Nine, I have a niece,
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but my mama raised her so she's our sister too,
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Am the baby of the (indistinct) (laughs).
2:34
- You are the baby. - Yeah a the baby (chuckles).
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- (laughs) are you married?
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- You've never married. - Still single, no.
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- Guys, how would y'all like a hot biscuit for breakfast?
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- (laughs). - Miss Carol will,
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serve you up a hot biscuit with a big old smile.
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- Oh, yes I will (laughs). - (laughs).
2:59
this dice to end up looking? - [Carol] Diced.
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very little small cubes. - [Paula] Okay.
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(upbeat music) - We've gotta put
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our corn here. - Okie dockie.
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- [Paula] And how much corn was that Carol?
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- [Carol] About a cup of yellow corn.
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And do you use fresh or frozen, does it matter?
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- [Carol] It doesn't matter.
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- Disappears we don't want it tasting like paprika.
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- No cause cloves are very, very strong.
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you've done every job in that restaurant?
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What was your least favorite of the jobs?
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- The least favorite was,
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a dishwasher. - (laughs) It was?
3:44
- But you gotta do what you gotta do.
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- [Paula] And what was your favorite part of your job?
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- [Carol] My favorite one was cooking.
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as the restaurant businesses just,
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it's such a typical story.
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The cook didn't show up.
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- Yap, she didn't show up,
4:00
and they pushed me on the grill,
4:03
(spoon slamming) and I better
4:04
had my stuff together by then.
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- And you ain't been off since.
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- Have you? - No I haven't Paula.
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- [Paula] Now, while I dice these peaches,
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Carol is gonna be adding a third of a cup of water,
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And then I'm gonna add the peaches to the pan.
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And a pinch of cloves. - A pinch.
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- Get some into your clove.
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Now, is that a big enough pinch to suit you?
4:25
- Oh yes, that's a big enough pinch.
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Then we're gonna take one cup of your corn relish, and add
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to our peaches. - Put it in with the peaches.
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And then, we're gonna serve this relish,
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along with our ham. - Ham.
4:39
- Are they done enough? - Yes, they're done enough.
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- Okay, so we're gonna take a cup of that.
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Cup of this cool. - Wonderful corn relish.
4:47
Oh, it smells so good, I smell that vinegar.
4:49
Oh, all right so we're gonna let that simmer
4:51
just a few minutes. - Yeah,
4:52
let it simmer a little bit.
4:53
- [Paula] Does that look to suit you?
4:55
- [Carol] It sure does.
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(spoon slamming) cause I aim to please.
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- It sure does, honey that look good.
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- Does it look to suit y'all? - (laughs).
5:00
- Cause I aim to please y'all too.
5:03
Come on down here, sweetheart.
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We are gonna make the glaze now
5:10
- All right, now y'all these are some of Carol's
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real peach preserves that she stored up.
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- Just peach and sugar and a lot of stir.
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- Oh yeah (laughs). - (laughs).
5:25
- (indistinct). - Alright.
5:26
We gonna use one tablespoon of a Dijon honey mustard.
5:31
Look at these wonderful rich peach preserves.
5:38
- [Paula] Now, you know,
5:39
Carol has cooked the ever loving sin out of those.
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- Thanks, Paula. - [Paula] You're welcome.
5:43
- And, we have to put a little hot sauce in it.
5:46
- Yes, Look at their teaspoons, perfect.
5:50
Hot sauce for a hot lady.
5:52
- (yells) whoa child, you know what honey.
5:53
- Speaking of hot. - Whoa lord it's hot in here.
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- (laughs) - (laughs)
6:01
I'm in here in the kitchen with the cutest woman
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Carol Fay from The Loveless Cafe.
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Nashville, Tennessee.
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Do you ever see a lot of stars?
6:13
They come in there all the time.
6:15
- All right, who is your favorite?
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- Oh, I love me some Vance.
6:21
I was a job with him. - Josh Turner (laughs)
6:24
- Y'all we took our ham out and we're gonna glaze it,
6:27
you know, with that peach glaze,
6:29
those wonderful preserves that Carol made.
6:31
We're gonna put it back in the oven.
6:33
We're gonna bake it for 20 more minutes.
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And have I got a treat for y'all today?
6:40
Let me get that back in the oven for you.
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- (mumbles). - Watch it, it's hot honey.
6:49
That's team work. - That's looking real good.
6:51
- Alright, so 20 more minutes,
6:53
gonna give it a real sticky, sticky finish.
6:57
Earlier, Carol shared the recipe for this
6:59
wonderful corn relish.
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And now she's serving them up in peach halves,
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which I think is just the neatest little thing.
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How about if I fix a silver plate?
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That is some fine meat.
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- Ooh. That is fit for a King honey.
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- Come on over here girl friend.
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I think she's got it going on, that's what I think.
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- She and the Loveless cafe have got it going on.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
7:56
and click the subscribe button as well as the notification
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and bell to be alerted when I post a video.
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Love and Best Dishes Y'all.
