Everything's Better with Butter

Today on Paula's Party, y'all, it's all about butter

And I mean hunks and hunks of butter. What a treat, and I ain't talking about the butter

We're going to be making a chicken dish with one pound of butter

And a double chocolate gooey butter cake. Doesn't that look delicious? And believe it or not, we're even frying butter

I can't hardly wait. I know. You know, in my world, everything's better with butter

Actually, we call it food porn. So y'all spread out, get comfortable, and let's party

How are y'all doing

We're going to have a great time today, y'all. Do you know the vitamin that I feel like I have to have every day

that I can't do without this vitamin? It's vitamin B. For butter

Would y'all believe that every recipe that I'm going to do today has butter in it

And I tell people and I tell people and I want to tell y'all too

to just make sure you understand that I am your cook, not your doctor

Moderation is up to you. So how about it? Y'all ready to party

Y'all, the first dish I'm going to make is chicken scallopini with a lemon butter sauce

The first thing we're going to prepare is our chicken. But you know what

I see everything up here but no butter. I need my butter, please

How can I do a butter show without butter? Oh, my goodness

Oh, my goodness. Do you have enough butter

Butter stuff-o-style. Maybe. Maybe we have enough butter. Are we a little short, Mamie

No, you're just right, baby. Your height is perfect. Why, thank you

You're breathing hard. It's heavy. What a treat, and I ain't talking about the butter

How about it, girls? Thank y'all so much. Are y'all going to stay with me

Actually, the way it's going to work is you just take whatever you want, and we'll take it away from you whenever you're done

Oh, okay. Wow, that's some hard butter

Can you help me? Of course. Just see. Here, let me see if I can..

Here we go. Perfect. Oh, sorry. That's perfect, thank you

You're very welcome. If y'all guys are not the cutest things I've ever seen..

All right. You guys ready? All right, guys. Y'all gonna take it away

Yep, here we go. Thank you so much. I may be calling y'all back, okay

All right. Now, I've put just a couple of tablespoons in my pan along with some olive oil

I'm going to do a little bit more oil. Now, I've got three chicken breasts that I've pounded out

And you can see it's pounded thin. I'm going to put it in some seasoned flour

And I love the flavor that olive oil and butter produces. It produces a great flavor for frying

Because, you know, if you try to use just straight butter, it'll burn on you

And I'm actually breaking that chicken breast up with my fingers. So it'll cook even quicker

I season the flour just with salt and pepper. Or you can use house seasoning

And my house seasoning is just one cup of salt, a fourth of a cup of black pepper

and a fourth of a cup of garlic powder. And if you'll keep that by your stove

You can use it in all the dishes just with one swoop

So this is not going to take long to cook, y'all. Look at that

I want to show y'all something. I've got a camera. So you better behave

Alright, so we're just going to let this cook for a couple of minutes on either side

Alright. So you can see with that broken down so thin that it's not going to take but just a minute

And y'all are probably sitting there saying to yourself, now she promised us a pound of butter

I'm going to show you when we come back because we're going to make a fabulous lemon butter sauce

to go over our chicken scallopini. So don't go anywhere, y'all. We'll be right back

And later, oh, thank you. Double chocolate gooey butter cake. Oh, thank y'all. Welcome back

Today's show is all about butter. And we're making a chicken scallopini with a lemon butter sauce

Alright y our chicken is ready You know I promised you that pound of butter Now I just gonna take our chicken breasts out and I gonna lay them right over here

because I've got a few ingredients that we have to cook off quickly

I'm gonna use three-quarters of a cup of cooked pancetta, which ain't nothing but bacon, y'all

And 12 ounces of mushrooms. Some artichoke hearts. I'm adding one tablespoon of capers

I used to get so tickled. Jamie and Bobby's daddy was a picky eater

And I was sitting around just enjoying artichokes so much. much. And he'd say, you know

anybody that ate an artichoke, artichoke. And now we're gonna get on with the butter, y'all

The butter's what we came for. This sauce is easy and delicious. And it kind of

reminds me of a Brene sauce. I'm gonna put in some fresh lemon

juice, about three tablespoons. I'm gonna put in four ounces of a white wine. All right

I'm gonna let that cook down until it's reduced to about a third of what it was

Oh, this kitchen is hot today. I'm sweating like a fat girl writing her first love letter. Whoo

Y'all, I'm gonna pour in four ounces of heavy cream. All right, now y'all, I've got to figure out what a pound of butter is here

Does that look like about a pound? Huh? Yeah? Uh-uh, that's shy

All right, now I'm just going to dice our butter up, and I'm going to beat this in to our mixture

There we go. All right. Gosh, I wish I was multi-talented. Somebody come help me hold this, please

Come help me hold this camera. What's your name, doll baby? There's your microphone

Talk in it. My name's Carla. Carla, that's a pretty name. Thank you

Do you want me to hold that up? Yeah, see, now look right back there, Carla. You're on the money

That's the money shot. Actually, we call it food porn. All right, here we go

It's coming. Anything worth having is worth the wait. That's right. How's that looking

It looks very good. It's starting to look good, isn't it? Isn't it gorgeous? Yeah

Alright, so this is ready, so we're going to turn this off. Do you want to see that over there

Yeah, show them that. Because this is nice and tender and ready to go

Alright, now what we're going to do is we're going to get us a platter

And let's put our pasta. What kind of pasta did you use

This is just a regular spaghetti noodle. We want to drain that good because we don't want our pasta to water up our sauce

All right. So here we go. All right

So now we're going to come up here and get our chicken

All right, there you go. All right, that's looking pretty good, isn't it

Wow. Yes. Oh, you know what I meant to do

Uh-uh. I meant to put a little bit of this sauce over in here, and I forgot about that

I got so excited. Just a little bit to moisten that up

It has mushrooms, capers, artichoke parts. Yes, pancetta, butter and cream. Wow

And now for the sauce. Oh, no. Ah. You just pour it all on there, I guess

All right, now come over here. All right, we're going to get some pretty fresh parsley

All right, we're going to put a little lemon on it, so that will let people know that that's the flavor that they can expect

Okay. Alright, so now I want you to taste this with me

Here. Okay. Okay. Perfect. Alright, you got your fork? Let's use our butter knife

Alright, there you go. There's you a bite of chicken. Thank you

Hey, wait now. Get your skeddy. Come on. Get in there and get it.

What's it taste like to you? Butter. Butter? We'll be back in a minute, y'all

We got more butter on the way! Up next, y'all, I'm gonna be taking the butter challenge

Oh, thank y'all

Welcome back. For those of you just tuning in, today's show is all about butter

And you know what? The staff around here has really kind of thrown me under the bus

because, you know, a lot of people call me the butter lady. Did y'all know that

A lot of children say, Mama, Mama, the butter lady's on. And I say that I know so much about butter

Well, they're making me put my money where my mouth is today

And I'm going to need my butter wrangler. Greg, come on out, baby

You got some hot buns, don't you? Yes, I do. Thank you. So here's the way it goes, y'all

They have given me five different butters. I'm supposed to give my opinion on it

and I supposed to pick my favorite butter I can see the names up there Y can see them So maybe y can help me

So, butter my bun, baby. You got it. Y'all know I just love my job

I think I got the best job. Now, I like a lot of butter with a little bun

You got it. Oh, gosh. He knows how to do it. Okay

Here you are. That's very good

To me, it tastes like a pure, clean butter. You want to know what it is

Mm-hmm. It's French butter. French butter. I had a feeling. because I have tasted French butter before

and their butter is pure and clean and just, you know what I mean

It's just delicious. It's just delicious. Next. Here we go. Okay

I don't recognize that butter. Well, that is actually a Danish butter

A Danish butter. I knew I didn't recognize it. It's very good, though, y'all

But it just, I don't know, it just had a taste I've not tasted before

Well, let's see what you find out about this next one here. That's margarine

You're right. You don't even want one. I know you hate margarine, so should I skip it

No, that's margarine. I can look at that and tell. Should I just skip it for now

Okay, you got it. We can skip it. Okay, here we go

Let me find a good one here. What do you think

It's a tough one, huh? That's also very good. Any idea? I'd say it's unsalted butter from maybe another country

Actually, that is from your very own fridge. Y'all tricked me. That's from my fridge

I thought I was out of bread. It's from your very own fridge. No cheating

No cheating. I can't read through those cards. Hell, I couldn't read them if they were turned to me

You know what? She'd get a certain age. Okay. Oh. Oh. Oh. Oh

Oh. Oh. Oh. Oh. Oh. Oh. Oh. Oh. That is very good

What do you think? It tastes salted. It tastes like it has salt in it

To me, it tastes like an American butter. You're right. You're right

So, which one out of all of these would you prefer? This butter is hard to beat

That's what I was raised on. That's what I cooked with. But I wouldn't mind having some of that first butter around the house

Now, you tell me what you think. All right. Very good. Very good

I just want to let you know, the Butter Wranglers, we have a little surprise for you

Do you? at the end of the show. I think you're really going to enjoy it. You think I'm going to like it

I know you're going to like it. Does it have something to do with wrangling? Yeah, it actually does, yes

I can't wait, girls. Can y'all taste this one? We'll be back in a minute

Check around. Up next, y'all, a buttery shortbread surprise

I swear, I believe that's a perfect pound, don't y'all? And later, the Wranglers butter me up

I could cry! Welcome back

Welcome back, y'all. Are you having a good time? Yeah! I don't know when I've had such a good time

And y'all haven't had anything to eat, have you? I've been eating it all

Oh, I'm so sorry. I bet you're starved for a stick of butter, aren't you

Well, speaking of butter, I need some butter. Oh, butter wranglers! Butter boys

All right, I just need one little old pound

That looks like that, Mark. All right, now, there's some butter missing off this thing

How many pounds is this? About 110. 110. Give or take. I swear, I believe that's a perfect pound, don't y'all

Thank you, butter boys. You're welcome. Don't go far. No. All right

Let me tell you what we're going to make. Do y'all love shortbread? Yes

I absolutely adore shortbread. Well, we're going to make a savory, cheesy shortbread

Now, our butter should be at room temperature, so I'm going to help it along by cutting it into smaller pieces

Yes, darling, what's your question? We're heading to your restaurant tonight, and we are just craving that butter up there that we see right now

and we're wondering, what do you recommend? What should we order that has lots of butter

It's your favorite dish. Honey, listen, you're going to the right place

because as soon as you sit down, you're gonna get a cheese biscuit

and you gonna get a hoe cake cornbread patty that been fried in butter Ooh good Okay So y I got four cups of all flour right here I adding three cups of cheddar cheese

All right, now, y'all, I'm gonna add one tablespoon of garlic salt

because I told you this is a savory shortbread, not a sweet one

And then I'm gonna add a fourth of a teaspoon of cayenne pepper

So it's going to have a little bite. And then I'm going to blend in that pound of butter

Tonight, you will be offered a gooey butter cake. But guess what

What? Guess what I'm cooking next. The butter cake. I'm cooking a double chocolate gooey butter cake in the next sentence

All right. And guess what? Y'all gonna get to taste it

Alright, now I'm gonna quickly show y'all how I'm just moving in with my hands on this

Because it's gonna take a few minutes for the warmth from my hands to break down the butter and the cheese in it

So, you would just mix this until it's all incorporated. You would sprinkle you out some flour, and then you would roll this out to fit the pan

And because I don't have two hours to do this, I'm going to put this to the side and I'm

going to show you what the product should look like after you've incorporated everything

This is kind of a stiff dough. And you can see all the butter is melted

How long does it take you to clean your rings up after you finish cooking

Listen, it takes a good while. Look at that, y'all. It takes a real good while

But you know, I just take them off and throw them in the jewelry cleaner and just let them soak

All right. Now, I've kind of got that along. Now, I'm going to try to flip it

And then, uh-oh, it's sticking. It's got so much butter in it

I'm just going to flip this over to my pan. And I've got it kind of flattened out and going, which is going to make it easier for me

Now, I've lined my pan with parchment paper. And then I'm just going to spread this evenly out into the pan

Come here, darling. I need a man. Wash your hands and come help me press this out, please

Okay. What's your name? My name's Evan, ma'am. Okay, well, they're bringing you a microphone

Okay. Evan, wash your hands, darling. All right. Oh, you're even using soap

I didn't think boys used soap. Did y'all? Not regularly. All right, here, Dumplin'

Thank you. And there's your microphone, and now you can figure out how you can work and hold the microphone

Okay. You just need me to spread this out here like that? Yeah, I need for you to spread it out just like that

Okay. There you go. Do you care if I use both hands? No, honey

Put the mic down? Yeah, put the mic down. Okay. And if I need to talk to you, I'll hold it up for you

Okay. There you go. If you need to, put a little flour on your hands

Dip your... There you go. There you go. And that way it won't stick to you

Now, we're going to put them in a 350 degree oven and we're going to bake these off for

about 20 minutes. And I've got some that's been in the oven for 20 minutes

Don't those look good? And you see, once Evan gets them patted in the pan, I'm going to cut them just like a

bar cookie. And then I'm going to take the fork and just make X's

All right, Evan. Yeah? I want you to taste and tell me what you think

All right, let's see. Stop tricking me. I don't know if I can trust you now

You can trust me. That's very good. Don't you love that shortness of the bread

Yeah. But the sharpness of the flavor. I can taste the cheese

You can taste the cheese, and you can taste the butter, can't you? Oh, tons of butter

Y'all, we'll be right back in a minute. With more butter. Coming up, a match made in heaven

Chocolate and butter. Today's show is all about butter

and our next recipe is a chocolate gooey butter cake. Now, I've got a chocolate cake mix that I've mixed up today

I have melted one stick of butter, and I've added one egg to that cake mix

and I beat it up with a mixer, and it's going to be really, really thick and stiff

and all I do is spread it into the bottom of a 13 by 9 by 2 pan

I'm going to show y'all the filling, but once again, I don't see any butter

Butter Wranglers! Oh, look-a-here. I don't need but one stick, so the load's gotten a little lighter, hasn't it

Yes, it has. All right. Oh, thank you, and you've already cut it for me

All right, now turn around here and let us look at you. Okay. You're a very good-looking young man

Thank you. Now, who is Goldie? Well, I used to do some dancing in high school

You used to do some dancing in high school. Yeah, like professional hip-hop dancing, so we used to have nicknames and stuff

Well, thank you, Goldie. I appreciate it. I'm fixing to make you a gooey butter cake

Wait, I've got to get my butter, though. Okay. and then you can have your pan back

I'm gonna stick that butter right there in that sauce pan. Thank you, Goldie

All right, y'all. For the filling, we're gonna use an 8-ounce block of cream cheese

And I've already got it whipped here for us. I'm going to add two eggs. I'm going to add three to four tablespoons of cocoa powder

I want to keep an eye on my butter. Look at this. Y'all didn't know I could do this

you. All right, now to our mixture, I'm adding 16 ounces of powdered sugar. We put, in some

of ours, we'll put the white chocolate chunks in it. And nuts. Michael's favorite gooey butter

cake is banana. Mashed up bananas in it are fabulous. I don't even know how many different

versions we make of this fabulous dessert now. All right, now I've melted my butter and

it's cooled down a little bit, so I'm going to add that one stick of melted butter. Oh, Yes

I actually met your daughter-in-law the other day, and I just wanted to know how she was doing and how excited you are

She is doing so well. Of course, she's taking very, very good care of herself

I'm going to quickly stir in a cup of chopped nuts, y'all. Now, these are pecans, but you can use any kind of nuts you like

But so anyway, Brooke is doing wonderful. In fact, the doctor told Jamie the other day

that Brooke is like the poster child for the most beautiful pregnant woman he's ever seen

She's just doing great. You know that girl has not had one morning sickness

Not one time. All right, y'all. I've got one ready. Now, we're going to put this in a preheated 350-degree oven

Now, the name is gooey butter cake, so you want it a little gooey in the center

So as you're checking it, you'll want it to just move just a little, little bit

Because if you overcook it, it'll become cake-like, and you don't want it like a cake

Do you have a name that you've picked out for the baby? Yes, the baby has already, oh, for me

That you would like. Well, let me tell you. I get so disgusted with Jamie

Because you know what? He's going to have Jack call me Big Mama

I hate that name, Big Mama. I just hate it. And it just, Jamie just gets the biggest kick out of thinking about that baby calling me Big Mama

And I said well I going to write you out of the wheel But I read a book when I was in my early 20s and it was called A Woman of Substance

and the matriarch in the family was this woman of substance. And I thought, oh my gracious

this woman is just fabulous. And I said, I hope one day I can grow up to be a woman of substance

and all of her grandchildren called her grandlady. And I just thought that was the most wonderful, wonderful name

So I told Jamie, I said, Son, I want Jack to call me grandlady

He said, Mama, you make me sick. He said, You even are working the birth of your grandchild into your business

I don't care if Jack calls me doo-doo as long as he calls me

Look how delicious these look. Can you see that good? Doesn't that look delicious

Looks yummy. Now I'm just going to sprinkle it with a little powdered sugar

you want some they're so wonderful

When we get back, believe it or not, we're frying butter. In sync

And later, I'm seeing double. Y'all have been great today

I've had so much fun being with you. You will never guess what we're going to finish up with today

They did a story on me. It was a chefography. Did any of y'all see it? Yes

Well, thank you. Well, my youngest son, Bobby, was asked what his mother's favorite food was

And I think Bobby said, my mother's favorite food is fried butter

Well, y'all, that was a lie. I have never fried butter. After that show aired, a viewer wrote in

They said you know maybe you can fry butter I said well come on girl I never done it but I game So come on up Sherry

So that show inspired you to try to fry butter. Well, it planted the seed. I was talking to my good friend, Christine Henry, and she told me that it couldn't be done

Don't you love it when somebody tells you you can't do something? Oh, yeah. I did it right, and I did it twice

All right, so you're going to show us how this is done. Yep. Okay

You start with two sticks of softened butter. Uh-huh. And you add two ounces of cream cheese

Two ounces of cream cheese. And we're going to whip it up a little bit and then add some salt and pepper

Okay. I'll tell you what the card says, okay? Okay. One egg beaten, one cup of flour, one cup of seasoned breadcrumbs, salt and pepper, and peanut oil for frying

Well, now, when I did it, I used canova oil because I'm watching my figure. You're eating fried butter and watching your figure

Yes, ma'am, I am. Sounds reasonable to me. All right, so you get it all mixed up. Uh-huh

And then get an ice cream scoop. Uh-huh. And scoop it into little balls because you have to freeze it

It's kind of like fried ice cream where you need to freeze it. Oh, okay. So it doesn't melt all over. We've got some ready for you that's been in the freezer

Is that magic? Yes. All right. Now what do we do? Now we need to flour it, egg, and then into the breadcrumbs

All right. Flour, egg, and crumbs. You've got to coat it real, real well, or it'll just melt all over yourself when you put it in the oil

And I don't know. That's what I've heard. It didn't happen to me. Uh-huh. So what do you serve with fried butter

You know, you could add garlic to this and scallions, and it actually tastes quite lovely. All right

Do you spread it on bread? Oh, now we freeze them again

We have to freeze them again because they will, because of the heat from your hand

So we're going to freeze them again. And we've got some that's been, you're welcome, dear

No, and they're hard frozen and all crumbed up, they're ready for the deep fryer

And we're going to fry these at 350 for about how long

15 seconds, if that they fry real quick. So it's quick. It's really, really quick

But they're all melty and yummy. I can't hardly wait. I know

All right, you want me to kind of put the net down there? Yeah

So I can snatch them quickly. I just going to do just a few at a time so that they don cool down the temperature of the oil Tell me when A little bit longer Let me see Let me see

They're ready. I feel like a sicko. Well, you know, a girl can't eat chocolate all the time

Or I'm standing beside a sicko one and the other. Takes one to know one, honey

It does, doesn't it? Can y'all believe this? See, they're already melty and yummy

Oh, my God. Here, come on in. In sick

Oh, my gracious. And if you add garlic and onion, they're even better. Oh, listen

And I think you're on the money with the herbs and the things like that

Cherry. Thank you. Thank you. You're so much fun. All the Butter Wranglers are back

What, baby? We want you to know that as Butter Wranglers speak for all of us

we've had a wonderful time today supplying you with all your butter needs. And we have something, like we told you earlier, a surprise

It's a tribute to you from us. Uh-huh. Okay? Here it is

I could cry. I'm immortalized. You can't cook with it

I can't? You can't cook with it. So what do I do with it

Freeze it. Freeze it. Freeze it. Or take it home and let me slowly lose weight

Oh, gosh, y'all are too cute. You did the sculpting. All right, now, who are you, and what do you have to do with the wranglers

I'm a wrangler wannabe, but I'm actually Brian Connors from my sage-eye sculptures

It's wonderful. It's beautiful. I love her

Thank you so much. Y'all want to cry, baby? Okay. Thank you

Y'all, I've had so much fun being with y'all today. And I hate to say goodbye

But I'll see y'all back next week. Best dishes, y'all