Classic Car Show

Hey y'all, I'm Paula Deen, and I bet you didn't know that I'm a motorhead

Yes, it's true. I love cars, especially old ones. And today, there's a vintage car club stopping by

So maybe we'll start out with some hamburgers, piled high with all sorts of goodies

And what goes better with hamburgers than fries? Next, I'm going to show you how to make the most divine fried apple pie

What could be more American than that? And finally, there's my all-time favorite creamy milkshakes to get them going

So, gentlemen, start your engines, because the lady is coming for a ride

Today's show is in celebration of one of the first modern American foods

It's so good that it probably should be illegal. And that's our hamburger, our french fries, and hot apple pie

This food took off and went around the world like crazy. No matter where you go, you can find this convenient food

So we're going to get hot and juicy today. But before I can do that, I've got to go to the apple orchard

and find just the perfect apple for Grandma's fried pies. Talay, I'm here today for some apples

I'm making my Grandma Paul's fried apple pies. and I need to know what you've got available today

and what you'd recommend, something that would hold its texture when I fry them

Well these are macoon right here and I think that they're gonna fall apart a little bit. I think the best one we could go with would be Cortland

Okay. The old time Cortland apples. And I think I saw those over there? Yep, but we also have them out in our orchard and we thought it would be good to

go over and pick some right off the tree. I would be thrilled. I've never picked my own apple before. That would be

wonderful. You never have? I have never. Oh, goodness. Never picked an apple

Talaya, these are the biggest apples I've ever seen. And what you do have is just beautiful

Now, is there any special way to pick them? And when you pick an apple, you never use your fingers. Never

You use the palm of your hand, you gently grab the apple

and you twist it up to the sky, and it'll pop right off

If it doesn't pop off, it's not ready to come off the tree. it wants to stay on there

Well, you want to see if I can do it properly? Yeah, let's see. We've got some nice ones right in here

I was going to say, you pick me out one. And use your palm and just twist up to the sky

Like that? Yep. Let's see. Great. Thank you, Talaya. You're welcome. If I was going to just bake an apple

what apple would you recommend? My favorite apple for baked apples would be golden russet

They're a little smaller, too, but they have a thick skin, but that one's my favorite for baked apples

And you recommend this one for the? For pies. For pies. But when I make a pie, too, I always like to blend apples

But it's always nice to throw in a Macintosh. If you throw in one Macintosh, you've got that nice juice

and it adds to the flavor. Well, I appreciate so much all the tips that you've given me today

I had fun showing you how. And I know that my grandmother's apple pies are going to be just delicious

Thank you. I had a great trip today to the apple orchard

I've got all the perfect tips and all the perfect apples. But before I do that, I'm going to show you how Michael and I get down and dirty

We put on the most magnificent hamburgers you've ever put in your mouth

So we're going to start with the burger. I've got a good lean meat here

We're gonna season it with just salt and pepper. Now if there's other stuff you like, you can certainly do that

But to me, all that burger's gonna need is salt and pepper. But then I'm gonna show you a little trick though after that

All I've got right here is just plain cold tap water. And I'm gonna add it right to that hamburger meat

And you're saying, Paula, what are you doing? I can hear you thinking it

Well, that water is gonna take this hamburger meat and make it so juicy

And see, you can't even see the water anymore in it. That meat has already soaked up that water

I'm gonna cut that hamburger meat in two, and then in two again I gonna make four patties Now I gonna spray my pan and you can see that I cooking these on a cast iron skillet I going to spray that pan just a little bit before I add our hamburger

Look at that. Good. Not a thing in here, but salt and pepper and a little water, and that's our secret ingredient

today. Ooh, I'd almost say that one's a half pounder. Growing up, we had wonderful char

grilled hamburgers at my house. You know when nothing else does the trick, a hamburger

will cure what ails you. See how juicy those are? There's been a difference of opinion

on the temperature that you should cook your hamburger meat. I love my steak medium rare

But my hamburger meat, that's a whole different ball game. I like my hamburgers medium well

And that's what I'm gonna cook these to today. Look how good that looks

This was a real lean ground beef that we're using today. In fact, I think it was even a ground round

So that water has really helped it in there. So I'm gonna let those just cook for a few minutes and get the nice and medium well state

Renny, you can smell me cooking burgers, can't you? I think that wag was a yes

Our hamburgers are ready to come up now. I think they're to the perfect spot

We got a few more things to do to this burger, so I'm gonna put them right up here on this platter

and I'm gonna go ahead and top each one of them with a piece of cheese

Now, I like American cheese. This is still so representative of that first cheeseburger

And look what I've got here. I'm going to top them with a grilled onion, and we still ain't done

I'm going to take my pan and I'm going to give it a little spray and put a little oil

in there, just enough to fry those eggs. A while back, I was talking to one of my motorcycle buddies, and he was telling me about a little

roadside hamburger stand that he used to eat at in the late 70s

His name is Sam. And he said that he would not pass this place without stopping for one of these burgers

And I told him, I said, well, it sounds interesting. The next time I cook a burger, I'm gonna try it your way

And I tried it and I just loved it. So now I call this burger the Sam Burger instead of the Hamburger

All right, and that egg's ready. And you can see I busted the yellow. Now, if you had a ring about that, so maybe the largest biscuit cutter, you could always

put your egg inside that if you wanted it perfectly round, but that would be too clinical

looking for me, I think. One down, three to go. And if you like your yolk a little runny, which I do, then you can take them up at any

time and I'm fixing to take all of these up because I see a couple of those yolks are

still a little bit runny. I'm going to take our pan and just wipe out that grease, and then I'm going to just lay

my hamburger buns like this, the bottom side first, and then I'm going to just scoop our

burgers on top of that bun. Then we're just going to top them, and then we're going to flip them, just like that

Well, it gives us some nice hot buns. I can't stand to have a big old fat juicy burger and then bite into it and the bun's cold

So this is just a quick easy way to do it. And it doesn't take but a second

What you think Sam? Next, the food that helps get me out of bed every day, a french fry and pickles. Mmm

So good. It's so good. It's so good. The one food that could get me up out of my deathbed is a potato

I adore them. I love them in soups, casseroles, fried, mashed, smashed

Any way I can get a potato, I'll take it. Now all I've done here is taken red potatoes

and I buy them as large as I can. I never peel them because this gives interest, color

but more importantly, that's where the nutrients are. So I never get rid of my skin

Plus it gives me a reason it sounds good. I can be a little lazy, you know what I mean

So all I done is parboil these I cooked them about halfway through Now I dropping these in deep grease And it at 350 And I not going to crowd my pot

I'm going to do about half of the potatoes that I've cut up

And I'm going to cook these just for five minutes. When you put those cold potatoes in there or any kind of food

it's going to drop your temperature. So you may want to bring your heat back up

About the only way you can mess this up is by overcooking your potatoes

When you parboil them, you don't want them soft because you'll just have nothing but

little old bitty, mushy pieces of French frying. You don't want that

And I think it's been five minutes, so I'm gonna take these up. They're gonna be white

They'll have a little brown on them, but not much. While our potatoes are doing their magic now, I wanna show you what a friend of mine does

with his dill pickles. It makes them just a little bit more special, and it's just a quick and easy way to take

an ordinary jarred dill pickle from the grocery store and just spice it up just a little bit

So simple, you're not going to believe it. We're going to start with sugar and vinegar, and we're going to just stir that up, and

then we're going to just pour our dill pickles over into that sugar and vinegar

And we're going to take us about two tablespoons of pickling spices

And you can just find this in the grocery store in your seasoning section

Now we have just put our pickling spices in some cheesecloth. And we're going to just drop this over into our bowl

And we're going to let this sit on the counter for four hours until all the sugar is dissolved

And then we're just going to jar him up and let him sit for about three or four days

And you're going to have such a nice treat. That sugar and vinegar is so good together

Well, let's see if our grease is about ready. And the secret that I have found to make the world's best french fries is this bowl of onions

And we're going to start by just dropping them in our grease. We're going to stand back a little

and my first batch of french fries are nice and cool. And I'm going to drop them in right behind those onions

And I wish you were here because those onions are just doing a dance in there

that you wouldn't believe. And the onion along with the potato, it's just different

Look at that. Who doesn't like an onion ring? Look at those wonderful golden brown onions

mixed in with those potatoes. They're so, so good. I do hope you'll try this one

All right, before they get dry, we're just gonna toss them with salt

The perfect french fry. And I ate mine with mayonnaise. Hmm

I'm happy. Stick around, I'm gonna show you the perfect apple pie

I had such a good time in the apple orchard today, and I can't wait to try some of these Cortland apples

And remember, she told me to use a Macintosh for the juice

So, we're just gonna put these over in our pot. But first, I'm gonna add a little butter, not to worry

because I'm gonna come back later and add some more butter. But we're gonna start with a little now

and then throw in our apples. And we're probably gonna stew these down

for maybe 15 or 20 minutes, until they're soft. Now, I'm gonna add some sugar

And I'm gonna add a little cinnamon and just a little nutmeg and a little lemon juice just

for tartness. All right, so we're gonna let those cook. And while they're cooking, I'm gonna show you a product that my Grandma Paul just fell

in love with, the canned biscuit. She said she was so damn glad when they came out with this she didn't know what to do

And it doesn't matter what kind of biscuit you use, but certainly a good quality biscuit

You can see that these are the flaky biscuits that have like a dozen different layers in them

Now we're going to take this biscuit, we're going to flour him up, and we're going to

take our rolling pin and just rub flour on him. And we're just going to roll them out

You want to make sure you get enough flour so that they won't stick to your rolling pin

These are so much easier than making a pie crust from scratch

And this is one of my family's favorites. And there something that just so down home country about them Now these are ready and I got some apples over here that already cool

So I'm just going to take my apples and put about that much

and I'm going to kind of spread them out a little bit. I think I'm actually going to add a little bit more

And then I'm going to take just some plain water and dip my fingers in it

and just slightly dampen that edge. and then I'm gonna fold it over

and I'm gonna take just a regular eating fork, dip the tines in flour

come around and seal that crust because we want all that juice to stay inside

Our grease looks like it's ready, so we're just gonna slip our little pies right in there

and it looks like the temperature is just right. So, from what I've shown you today about my grandmother's fried pies, I hope that you'll

see how easy some old timey things can be with some of our products that are out there

that offer us so much convenience. These are ready, so I'm going to flip them on over

And see, it doesn't take but just a couple of minutes for each side

I wonder how many pies my grandmother flipped over with this spatula

I'd probably be amazed. Let's take a peek. See how quickly they cook

They don't take but just a minute. We just flipped them. You can hear the pan sizzling

because that's our apple juice trying to get out of that dough. See how simple and easy that was

This was definitely one of my family's favorites when I was raising my children

A little powdered sugar. a scoop of vanilla ice cream on these hot apple pies

and it just don't get no better. In fact, speaking of vanilla ice cream

come back, because I'm going to tell you how to make the most wonderful vanilla milkshake

you've ever had, plus a few extra tips. So don't leave me

The only way I can top this American meal that I prepared today is by adding a milkshake

I'm going to show you how to make an over-the-top milkshake, and I promise you'll never go through

a drive-in window for a milkshake ever again. And we're just going to take a good quality vanilla ice cream

Don't skimp on the quality of your ice cream. Some sugar, just in case the ice cream's not sweet enough

Vanilla flavoring. And for the milkshake, very little milk. Maybe about that much, a fourth of a cup

There he goes. He's starting to move now. So I like my milkshakes extra thick

So that's why I didn't put much milk. Look at that. That's just the way I like mine

Mmm. It just don't get more American than this. Before I leave you today

I want to just remind you about a couple of things. When you're frying your French fries

make sure you choose the right potato. No little potatoes, but bigger ones, and don't overcook them

On your ground beef, there's different grades of beef that you can get at the grocery store

Personally, I like a 70-30. That means 70% meat, 30% fat. You can get 80, 20, 90, 10

But remember, for that hamburger, you're going to want a little juice in it

Look at this great table. We've got our Sam burgers, my grandmother Paul's fresh fried apple pies

and my French fried onion rings and potatoes, and our homemade dill pickles that were so easy to make

and the best part, a vanilla milkshake. Well, I've got my all-American meal ready, and I've got my family with me

so we're ready to hit the road. And until next time, America, best dishes from my kitchen to yours

Thank you

Thank you