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In this episode of Blast from the Past, Paula cooks with Carla Hall. Together they make chicken fried lamb and creamy grits.
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Creamy Grits
https://www.pauladeen.com/recipe/grits/
Ingredients
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0:03
chicken fried lamb with creamy grits you
0:06
know I love grits we're both southern
0:08
girls yeah I just found out she's from
0:10
Nashville Tennessee y'all uh-huh
0:12
Southern roots
0:13
yes southern you were a model yes I was
0:15
a model I was kind of am i well I'm
0:18
mugging a little in my high school days
0:21
I never got paid for anything but well I
0:24
got paid so I'm going to put in 1 and a
0:29
half cups of grits but I'm starting them
0:31
from cold you cook your grits from cold
0:33
you know it depends
0:35
I do sometimes do them straight from
0:37
cold uh-huh just like you're doing now
0:39
you know it just depends on what kind of
0:41
mood I'm in Carla I'm in the cold mood
0:44
I'm gonna put two and a half cups of
0:47
veggie stock in there and this is a
0:48
beautiful stock it's so rich and one and
0:52
a half cups of whole milk we're not
0:54
cutting any corners
0:54
the reason I'm starting from cold is
0:57
because I love creamy creamy I was gonna
1:02
say if you start from coal yo it will
1:05
make a creamier oh great so I'm just
1:09
gonna mix that in and you know I didn't
1:12
do this growing up I always used hot and
1:14
then put the grits in but when I was
1:16
making my oatmeal I'm very particular
1:18
about my oatmeal yeah I start from cold
1:20
water because I want them to be creamy
1:22
and then one day it was a peacock a
1:24
moment it was like Oh cold water in the
1:29
grits I know it was like yeah I think I
1:32
was 30 something oh my gosh I need to
1:34
give I can eat all those grits tonight
1:35
you know I'm putting some complements in
1:37
here you know okay we don't use salt we
1:39
don't get no compliments listen if you
1:41
don't salt agree it when you're cooking
1:42
it forget it forget it
1:44
so continue to cook and I want to know
1:46
how you got from model to a successful
1:50
caterer so I was hanging out on Sundays
1:54
with a bunch of models and we were
1:55
eating
1:56
I'm Traer II to what everybody believes
1:57
and we were using models II yes we do
2:00
that's garlic going in there by the way
2:02
looks like Carla's using two cloves of
2:04
garlic yeah so every Sunday we would
2:07
have these brunches and people would
2:08
start talking about what their mothers
2:10
did what their grandmothers did
2:12
really because my mother didn't cook we
2:13
had pancakes for dinner so I started
2:17
buying cookbooks and then my sister had
2:21
a baby shower I made the food and I've
2:23
thrown it into a picnic basket and so
2:25
her employer says what's the name of
2:27
your business
2:29
and I look down at the basket the lunch
2:31
basket seven days Paula I had seven
2:40
clients in a week I had seven clients in
2:42
two weeks I had 14 oh my gracious yes so
2:47
Carla is self-taught y'all we have that
2:50
in common
2:51
we are home trained self trained yes so
2:56
next we're just going to dredge our lamb
3:00
steaks into flour I'm gonna season it
3:03
with some garlic powder and is that all
3:05
purpose or it's all purpose mm-hmm the
3:07
reason I'm using powder in this is
3:09
because I don't want it to burn when we
3:10
fry it right and I'm using a teaspoon of
3:14
cayenne because we want a little a
3:15
little tip you know okay any spikes have
3:18
a little bite yeah and I'm just gonna
3:21
whisk that up and of course salt and
3:23
pepper and now I'm going to crack an egg
3:26
and it's gonna whisk that up a little
3:27
bit now what kind of need is this is a
3:30
leg of lamb oh this is right at my so
3:33
the whole thing polish is the comfort
3:35
food that is gonna hug you
3:37
so my pan is getting hot I'm gonna put a
3:39
little bit of oil in okay I'm using a
3:41
vegetable oil and I know what oil that's
3:43
strongly flavored I really want the the
3:47
flavor of the meat to come out okay so
3:49
I'm adding compliment uh-huh and this is
3:51
so beautiful and I'm gonna flip those
3:53
over
3:55
and then I'm gonna go from my cracked
3:58
egg to my flower I'm gonna do it that's
4:01
beautiful yeah it's really pretty I
4:04
can't believe I'm in my kitchen today
4:06
y'all sittin back on a stool I'm being
4:09
cooked for by Top Chef I am so glad this
4:13
is the perfect day for me to be here and
4:15
so you see I've have the the flower on
4:18
the air so it's sticking nicely and I'm
4:20
gonna lay it down as I lay it down I'm
4:22
laying it away from me uh-huh so it
4:24
doesn't splatter me yes and then I'm
4:27
gonna let it do what its gonna do our
4:28
grits are looking good I'm gonna turn
4:30
these off see how thick they are yummy
4:35
creamy you know I said southerners they
4:40
get in a war over their grits I mean
4:42
we're serious about our grits
4:44
some people like a fourth grit some
4:47
people like a spoon grit a fourth grit
4:49
is thicker it'll sit on your fork a
4:52
spoon grit it's thin and you have to eat
4:55
it with a spoon right I won't stick on
4:58
your Pole exactly I think I'm like in
5:00
the middle boy in the middle so we have
5:03
our chicken fried lamb and we're gonna
5:06
take this out of the pan look and that
5:08
is that look I'm gonna finish a pan
5:10
gravy a white wine pan gravy I'm
5:13
wonderful so we already have the pan
5:15
that we cooked our lamb in then we're
5:17
gonna add in 1/2 a cup of white wine so
5:22
what I'm gonna do is reduce this wine to
5:24
about 1/4 cup and then I'll add in some
5:27
flour and some you know make a little
5:29
ruined she's using the flour this she
5:31
dredged the lamb steaks in yellow I can
5:34
see little yummy bites down in there and
5:37
I can see the Cayenne trying to put some
5:39
of that in there for a couple tablespoon
5:41
all of the flavor that we used to dredge
5:45
our lamb
5:46
is right in there look at this y'all if
5:49
you want to keep sorry that I've got
5:50
slowly add our spot and we're gonna make
5:54
this nice and cream I don't have to tell
5:56
you what to do two cups of veggie stock
5:58
okay you want to make sure you use a
6:04
whisk because you want to prevent the
6:06
lumps really good
6:11
yes while you're doing that let's add in
6:14
about two teaspoons of Dijon that Dijon
6:17
is gonna give it just a nice bite to
6:20
your gravy and some fresh thyme like
6:23
three or four sprigs and now that it's
6:26
all smooth we can kind of add our stock
6:27
in and not worry about right months
6:30
right you really have to take control of
6:33
that stirring when you first start
6:36
adding your liquid because that heat
6:38
with the flowers starts reacting very
6:41
quickly yes and now I have about half a
6:44
cup of milk
6:48
milk gravy you know a southerner I know
6:52
of some Cemile gravy doesn't taste it to
6:54
see where's let me get your spinach hmm
6:57
is it good is it good
7:00
no it says a little bit of a kick that's
7:05
there you go pulling me out one of those
7:07
CC spoons mmm it's good
7:17
I know right it's real good yummy
7:22
so we're gonna let that cook and pick up
7:24
a little bit and then we're gonna add
7:26
butter and mascarpone to my grits
7:29
about three tablespoons of butter okay
7:32
girl I'm mad at you that looks like
7:37
three tables it sure does it looks like
7:39
did my husband is the one that taught me
7:41
to measure now I'm gonna add the musca
7:43
pone got a half a cup yeah this smells
7:46
so yummy it does and these grits are
7:49
looking good now yep there's so yummy
7:52
[Music]
7:54
all right I'm gonna add in some herbs I
7:56
just have some some rosemary because
7:59
we're doing lamb and I like rosemary
8:01
with lamb Oh Mac right
8:04
good mmm tastes like more no they ain't
8:07
good yeah fabulous Oh unless add in some
8:13
parsley and a little bit of rosemary
8:15
because everything smells so good all
8:17
right that looks good look at this
8:28
awesome look how beautiful
8:44
[Music]
8:54
you
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