Fry It

Hey, y'all

Today on Paula's Party, I'm taking over your kitchen. It's a non-stop ride where everything gets Paula-fied

Which one you like the best, mama's or the missus? It's a pear crisp with a twist

A southern version of beef bourguignon. To Kimberly having the best beef bourbon in y'all

I call it beef bourbon, y'all. Oh. And Krispy Kreme bread pudding

I was thrilled that I had finally gotten a diet dessert recipe

So move away from that stove, because Mama's coming in. Today's show, y'all, is all about taking somebody else's recipe

and making it your own. So come on in and let's party, y'all

Oh, my goodness

Welcome to our party. Y'all are great looking. Well, I'm so glad for y'all to be here with me today

You know, there is probably nothing that I enjoy more than getting recipes from y'all

I always recommend that when you are given a recipe, make that recipe just like it's written

But then the next time you make that recipe, you make that recipe your very own

Because if it doesn't work, you can give it to the dog

The dog is not going to complain. So that's what we're going to do today

I'm going to take recipes that belong to other people, and I'm going to qualify them

How does beef bourguignon sound? Did I say that right? Did I say that right

Well, I'm going to be making a beef bourbon, y'all. And I tell you what, my husband, Michael Groover, adored, adored his mother's pear crisp

Well, I'm going to change that version up just a little bit

And then I'm going to ask Michael to come out and taste. And we're going to find out if he likes Mamas the best

Or the Mrs. the best. And he better get it right, sister

That's what we're going to be fixing today. Are y'all ready to party? Follow me

I want to show y'all something that Michael inherited from his mother

This is his mother's recipe box. And you know, if the house caught on fire

there would be a few things that you would grab as you're running out the door

Well, this little treasure is one of those. It's full of her recipes, and I never let this box get too far from me

The first recipe we're going to make today is the pear crisp

I'm going to take this recipe, and I'm going to shorten it a little bit

and do a few things that fit my lifestyle, and I don't think it's going to alter the taste one bit

Now, I've started off right here. I've got the six pears. All right, now I'm going to squeeze the juice of one lemon over this pear, and that will help it to keep it light and color and from turning dark

All right, now I'm going to add a fourth of a cup of warm water, and I'm just going to pour this into our baking dish

All right, now in this pot, y'all, I'm going to add two and a half sticks of butter

And over here, I'm going to make our crust for our pear crisp

I'm going to add two cups of flour. I'm going to add some oats, some oatmeal to my crust

Because I think this will give it texture. It'll lower your cholesterol

All right, now I'm going to add two cups of light brown sugar

And you want to pack that in there good, because that's the way brown sugar is meant to be measured

All right, and in goes two tablespoons of cinnamon. Ooh, and that smells so good

What, darling? I was wondering, could you use the crust with another fruit

Absolutely. It would be delicious with apples. And if you'll keep dried fruits in your pantry

you can steam those up and have a crisp or a cobbler

any time you get ready. All right, now I'm going to stir this up together

And then we're going to put this on top of our pears. We're going to run it in a 350 degree oven and we're going to bake it probably for about 45 minutes

Alright, now you can see that this is going to make like a crumbly top

Look at that. Mmm, I feel my cholesterol coming down right now, y'all

Yum. And that brown sugar and that cinnamon is going to seep all down

When we come back, I'm going to take that out of the oven

We're going to taste it and make pudding. And then we're going to put Michael Groover on the hot fire

We'll see you in a minute. This is not fair. Why? Why

because you got me over a barrel here. For those out there that's maybe just tuned in

I'm going to tell them, if y'all don't mind, I have just made a new version of Michael's Mother's Pear Crisp

Now to go with this crisp instead of serving the ice cream that Michael mother used to serve I going to quickly put us together a smooth silky flavorful eggnog pudding to serve along with it

Now to start our recipe, I'm going to put three cups of milk in this pot

I'm going to turn the eye on and I'm going to let this milk scald

Now in this pot, I'm going to add 3 fourths a cup of sugar, a fourth of a cup of flour

and to that I'm going to add one tablespoon of cornstarch. Now that's going to act along with the flour as a thickener

Now to this, I'm going to slowly stir in a fourth of a cup of milk

and that's going to prevent it from lumping on us. All right, I see our milk steaming

All right, can y'all see? I want to show y'all by mixing that with just a small amount of milk

See how smooth that is? Cody! Cody, what are you doing here

This is our dog. This is one of our dogs. Cody! Come here, my baby

Oh, Cody, sit. Sit, baby. Your daddy must be nearby. I can't believe it

Come here, Cody. Come here. You stay with Mama. All right, our milk is scalded, y'all

Now I'm just going to add this to our sugar, flour, and cornstarch

And I'm going to continue to cook this for two or three minutes

And in this bowl, I've got two egg yolks here. All right, now I'm going to slowly add just a little bit of this

All right, so this is getting nice and thick. All right, now that's slowly heated those yolks

Perfect. Perfect. So in they go. I'm gonna stir in some vanilla flavoring. I'm gonna add one

tablespoon of butter to it. Normally I would add a little bit more butter than this, but

this is all they've given me. I guess this is gonna be diet pudding. All right. Now y'all

Y'all saw me a few minutes ago take those egg yolks and put them into here

Well I used the egg whites. I beat them till they were dry and now we're going to fold them into our pudding

It looks like a cloud. Now hold on. Doesn't that look like a cloud

Oh, context. Stick your finger in there

Mmm, that's so good. Isn't that good? Mmm. Look at this

So, I'm going to pour this in our dish. Yum

I've almost got this show on the road. Now, I'm going to add a little bit more nutmeg

because I want Michael to be able to see that. And then I'm going to put this in the refrigerator

and let it cool down completely. Who wants to meet Michael Groover

Michael. Hey

How are you? Fine. Y'all, this is Michael. Hey, everybody. This is the best taste tester a girl could have

You like the taste, don't you, darling? I'm good at my job. All right

Now, I know your mother always served the pear crisp with ice cream

Uh-huh. Well, I'm not doing that. Because I'm not your mama, baby

So, how do you like what you see so far? Um... You like it

Yeah. Looks good. Think very carefully before you answer any of the questions I might ask, okay? Okay

Oh, it looks good. Yum

All right, here, I know how you like the fruit. I want you to answer me, and answer me truthfully now

Okay. Which one you like the best, mama's or the missus? Now think carefully

Where do you get to sleep tonight, Michael? This is not fair

Why? Why? Because you got me over a barrel here. This is delicious

All right. When we come back, y'all, I'm going to be making twice-cooked chicken

We're gonna excite that dead piece of chicken that you've been serving for years

And later... Maybe a little more raw. You think? Oh, yeah. Okay, if you didn't see it

Is that good? Thank y'all, thank y'all

Well, it's so much fun being with y'all today. Today's show is all about recipes that people have sent in to me

that I'm giving just a little twist to. Well, there's somebody sitting in our audience

that is tired of her twice-cooked chicken. Vanessa? Y'all, this is Vanessa. Vanessa

Well, how about your chicken dish? tell me a little bit about it. Basically, I just batter it, put it in the skillet with some olive

oil until, you know, the crust is just brown, and then I take out the grease and then put it back in

the skillet, put it in the oven for a good 15 or so minutes, but that's about where it stops

So you want to give it a new little look Yes Well I think we can do that Now I got my pan hot so what I going to count on you today is to teach me how to do it your way

Okay. First, I would put it in the flour, drudge it in flour. Okay

Are we going to season it at all? I don't, but we can

Good. It's really... I'm going to start by seasoning it, and I'm going to put just some house seasoning on it

which is our salt, pepper, and garlic. Okay, and then what would you do

Then dredge it in the flour. Okay, into the flour. And then into the egg wash

We add Louisiana hot sauce to this egg. It gives it a fabulous flavor

but the heat cooks out, so it's just got a wonderful flavor, but no heat

You're gonna put this in your egg and water mixture. Am I right

First you want to get your breadcrumb mixture together. Okay, I'm gonna take these out and put them back on this platter, right

Yes. Perfect. So what do I do from here? You put a cup or so of breadcrumbs, Parmesan cheese. Okay

And then I use Greek seasoning. So how much Parmesan cheese? About a cup

Sure, yes. All right, so I'm using a Greek seasoning, and that's oregano, salt, onion powder

garlic powder, black pepper, and dried parsley flakes. And you might want to add some more breadcrumbs to that

I'm not sure. That's good. That's great. Okay. Does that look right? Mm-hmm

All right, so now we're going to take our chicken. Yes. And bread it

And are we going to lightly bread it, or are we going to really

I like it really breaded. You do. Because it makes a good crust

Okay, so I'm going to take it and really press it into the chicken

Now, when I cook this, am I going to cook it completely done or

No, just until you brown the bread. Partially done? Partially done. Just until the outside is browned

Now, what temperature do you cook this over? I cook it on medium-high

Medium-high? Because you just want to quickly brown. Okay, and you'd put it into the oven

On 350. And you're going to cook it for how long? 15 to 20 minutes

15 to 20 minutes. Well, look at this. How is this looking, Vanessa

Perfect. Well, I think that you're going to love that little bit of zip

that that hot sauce is going to give it. Yum. But you know what I think I'm gonna do with this chicken? I think I'm gonna

turn it into almost like a chicken cordon bleu. How about a little ham

Now to this for a little color I'm gonna use parsley because I want there to be

be another layer of something interesting. I'm just gonna rough chop that parsley, just like that

Now I'm gonna top it with a thick slice of mozzarella cheese. Yum. All right, I've got one

ready for its finesse and I'm gonna slip this in the oven. We're gonna bake it at

350 degrees from five to eight minutes. But how does that look? Delicious

Mmm, yum. I've just got to invite you up here to taste this with me and you tell me what you think

Yum, I love the way it shows through. Uh-huh, isn't that pretty

It is. I can't wait for you to try it. All right, here we go

Thank you. Sorry. No, no, no

I wanted my guest to be the first to... Mmm. Mmm. Yum

When we come back, y'all, a recipe that I could not improve on

I'm gonna be making beef bourbon, y'all. We're gonna let you taste it

and you think about your decision, okay? Welcome back

Thank y'all so much for being here today. This precious young couple sent me in a recipe for beef bourguignon

But I'm going to take this recipe that they shared with me

and I'm going to turn it into beef bourguignon. So it's only fitting that I call this daughter-in-law up here to help me make my version

Kimberly, you ready? I'm ready. Come on. It's so nice to meet you

How are you? It's nice to meet you too. Well, it's great to be here

So now tell me about this mother-in-law's... She's a great mother-in-law. First of all, I have to say that on television

Yes, you do. She has a great beef bourguignon. And I just want something to make it my own

You know, it's her recipe. And so I'd like to do something to give it a twist

That's right. Now, where's your husband? He's right there. What's his name

Yuan. Yuan, what? Yuan, what? It's not an easy name here, is it

No, it's not. Well, listen, what I want you to do is go down there

I've got your counter. All right. I'm going to help you give this recipe a twist

Okay. And then we've got some surprises in for Ewan. Oh, boy

Is that his name, Ewan? That's it. In the south it is, right

Come on down here, girl. All right, you've got everything you need. Okay

And I'll be walking us through this, okay? All right. Do you have some olive oil down there

Is this olive oil here? No, no, baby. Here, you can borrow mine

I don't have any. We can't afford two bottles. Now, we're going to take our beef when our oil heats up, and we're going to sear it off

Okay. Okay? We going to have you in Say you say I just using my fingers Oh that all right I not allowed I not allowed to touch my meat or anything like that

So, look at this, y'all. I mean, only the best for Paula

Okay. Here we go. So, Yowen, did I say it right

Yowen. Yowen. Yowen. Yowen. It's getting there, but it's not... I'll keep working on it

All right, where did your mama learn how to cook? She learned cooking for us and taking some recipes from my grandmothers

Well, she learned the same way I did from, like, my grandmother and from the female relatives

All right, while we're waiting on our meat to brown, why don't we take our potatoes that I have here for us

and let's cube these up. Does his mama put potatoes in her

No, she does not. She serves it usually with rice, actually. With rice? Okay

All right, well, mine's ready. So I'm going to take this up, Kimberly. Okay

And when yours is ready, you've got a plate over there. You just take it up and put your meat on your plate

I'm going to put a half a cup of celery, a half a cup of bell pepper

a half a cup of onion, and I'm going to saute off these vegetables

just for like two or three minutes. Okay. All right, now I'm going to add some house seasoning

Do you know what house seasoning is? House seasoning is one cup of salt

a fourth of a cup of black pepper, a fourth of a cup of garlic powder mixed together

So every seasoning that you're going to need is in that little cup. All right

Do you have one? I do. I think you do. Okay. They were generous with the house seasoning

Good. All right. Now we're going to add one can of diced tomatoes

Okay. Pick up your measuring cup, girl. All right. Take a little sip

So Kimberly having the best beef bourbon in y'all. Pour it in, girl

We'll add one half cup of bourbon. All right. So I end with our bourbon

Now, I've got you some beef stock over there. Okay. So, we're going to pour our beef stock

You know, we're just going to barely cover our meat. And come on back over here with me, Kimberly

because I have some that's been simmering. Oh, that smells good. Doesn't that smell delicious

All right, now, to this pot, Kimberly, I'm going to add some whole kernel corn

I'm gonna add a cup of green beans. Now, these are fresh

but you can certainly use a canned green bean. All right, throw those taters in, baby

All right, so we're gonna let that cook for about 20 minutes. Okay. But in the meantime, now, we've got some that's ready here

You want to call your man up and let's put it on him

Put you to the test. You want to come up? We kiss and hug here in the South

I was going to say, I thought you did that in Paris. What you doing

Shaking my hand, boy. All right. Let's blindfold him. You want to

Absolutely. All right. Now let's make sure, Kimberly, that he can't see now

Did I cut off your oxygen? So we have got two pots up here

We've got your mother's recipe. We've got your wife's new recipe. We're going to let you taste it

and you think about your decision, okay? Very careful. Do you want to get to go home tonight with Paula or Mama

Oh, and I mean Kimberly. Yes. That's hot. That's hot. Mix them up in case he can see tricky

OK. It's hot. It's very good. Very good. OK, baby

Here comes the next one. Mm. It's very, very tender. What do you think

Answer carefully The first one is more

There you go There you go Alright You chose this one

A good choice I might add You said the meat was very very tender on this one

But you said this one had more flavor. Mixer, yeah. Guess whose recipe that is

That's your wife's new recipe! When we come back, y'all, the best dessert you've ever put in your mouth

Good choice, baby! Donut done different. My hat is off to you

You're the king of bread pudding. Well, I appreciate it. Thank y'all

The next recipe I want to share with you is absolutely out of this world

I got a letter from a man, and guess what he wanted to share with me

his Krispy Kreme donut bread pudding. I could not believe it because there was

no way I could improve that donut. I thought. And then Bill came into my life. Bill, come

on up. Oh, it's so great to see you. Now what I want

you to do is show us on how you make your recipe

So why don't you get over there at your stove. Look, look, Cody is drooling

He is drooling. He wants a donut. He just slobbers when he's hungry

But you come on over here and I'm going to be over here

and you walk us through this recipe, okay? Now we have one dozen donuts that's already cut

But your recipe calls for two dozen, doesn't it? Well, it does. It calls for two dozen

but I always get two and a half dozen because I eat a half a dozen on the way home in the car

Okay so I can... You can eat that. I can do this. Here Cody, catch it boy

Alright, so you walk us through. Okay well what I do is I tear the doughnuts, I think you cut yours on the recipe

Oh you do, I would much rather tear. Well that's the way I do them

I didn't really think of a recipe for the bread pudding. I went to the grocery store, and there was no bread on the shelf

On the way back, I passed Krispy Kreme doughnuts, and I thought, well, that's three things I won't have to use

sugar, flour, and grease. That's what impressed me so much with your recipe

I said the glorious part of Bill's recipe is it doesn't call for sugar

Well, that's right. I was thrilled that I had finally gotten a diet dessert recipe

You know, they didn't call for sugar. The next thing I did when I got home, I did that

I added some sweetened condensed milk. Sweetened condensed milk, but no sugar added

I ain't got a drop of sugar over here, Bill. I started looking around

I put in a box of raisins. I love raisins in my bread pudding

Love raisins. Yes. And I thought that it might end up a little dry

so I looked around and I put a can of fruit cocktail in. That'll give it some moisture

Now you're talking, baby. And a little cinnamon. All right, how much cinnamon

I don't know. And then I thought, well, I'll just add some eggs to bind it together

and put it in the oven and let it cook. Okey-doke. It's real stiff, Bill

If I was at home, I'd put my hands right in it. See, that's what I want to do, too

Let's do it. This is our party, Bill. This is Paula's party

Yeah, now see, this breaks it down, Bill. This is much better. Yeah

So we're going to take our bowl. We're going to transfer it into our casserole dish

Into our casserole dish. Okay, do we need to spray the dish or anything

I don't think we do. Sounds good. I think the grease from the donuts will take care of that

Now we're gonna put this in the oven. Come on down. I'm gonna have to go wash my hands

Come on down and wash the hands. Now we're gonna put this in the oven

What, a 350 degree oven? 350, it's fine. Now how long are we gonna bake it for

45 minutes to an hour. Okay. Now while you're putting that one in the oven

I'm gonna melt how much butter? Oh, at least a stick. At least a stick

Okay, I'm gonna make the glaze while you're getting that out. Now don burn yourself How much rum am I gonna put in this Because we making a butter rum sauce Because we were afraid that this might not be sweet enough

Sweet enough, that's right. Or tasty enough. Oh, look at this. See you, baby, I feel you

Mmm. All right, Bill. And I've already got one pound of confectioner's sugar

Let's just add the rum until you get it to the consistency you want

Okay, how about that? Just for pouring. Maybe a little more rum

You think? Oh, yeah. Okay, if you and Sia. Is that good

My husband loves rum. I love rum. And you could substitute bourbon

Yum. That looks great. Does that look good? All right, let's go, baby

Okay. Oh, boy. Bill, I have to tell you

the first time I made this, my husband, who loves sweets, just shook his head

He said, Paula, I cannot believe they didn't come arrest you. I said, ain't my recipe

It's Bill's recipe. If anybody gets arrested, you do. All right, girls, bring it on in

Bill, I think you're a genius. Well, it was just by necessity that I came up with this

Well, you know, they say that necessity is the mother of invention

To you, Bill. So how y'all like it? Is it good? Bill, I can't thank you enough

It's a pleasure to be here. I just love you, and it's people like you that just bring such pleasure to me by sharing innovative ideas

I mean, my hat is off to you. You're the king of bread pudding. Well, I appreciate it

When we come back, I'm going to show you how to make you a quick little snack

with another prepared bread. Great. See y'all back in a minute. Up next

the delicious side of Upside Down. Hey, buddy

Thank y'all. Thank y'all. I'm back here talking to Cody. He's asking for some more donuts, Bill

Before we go today let talk about a few things that you need to have on hand all the time A biscuit mix There so many things you can do with a biscuit mix

You can go from appetizers to entrees to desserts with this. A processed cheese, you can whip up dips in a flash

Or you can whip up some fudge, believe it or not, with this cheese

And crackers, you can take a plain cracker like this, brush it up with olive oil, sprinkle it with different herbs and sesame seeds, and you have turned that ordinary cracker into a fancy, flavorful cracker that's great along with cheeses or for your dips

Now let's talk about this puppy for a minute. This is just a canned biscuit that you'll find in your dairy case

I can close my eyes and I can look back and I can see my grandmother Paul

I can hear her voice as she rapped. Excuse me. I forgot. I got to take this off

this off. See, I can't work with my eyes closed. I can stand up here. Don't ever wrap on your

can and then unwrap it. Now the thing that my mother would do when I was a young teenager

growing up, she would take these biscuits and she would make a hole in them. She would

take the biscuits, work a hole in it, and drop them down in hot, fresh grease, and she

would cook Bubba and I donuts. And she would have a paper sack filled with powdered sugar

And as she took them out of the grease, she would dump these into the powdered sugar and

shake them up and bring them to Bubba and me, fat little Bubba and me, on a platter and

we would sit there and eat that whole can of donut biscuits. You know, if you have unexpected

company and you think, oh heck, I don't have a dessert, well let me show you what you can

do with these little biscuits. Do you love pineapple upside down cake? Yes

I do too. Well, that takes a few minutes to cook, but this will only take you about two minutes

and maybe 12 minutes 15 minutes for cooking time I have taken a can of crushed pineapple I always keep crushed pineapple in my pantry I put a little brown sugar in it And I usually keep a jar of cherries

in the refrigerator to just plop in the children's drink as they come in. And I always, always

keep a little butter. So in this mixture, I've got crushed pineapple, brown sugar, and butter

Now, I've sprayed my pans because I don't want these to stick

I'm going to spread that into the bottom of each muffin tin

and I think this can of biscuits had 10 biscuits in it

Now, I'm just going to distribute that evenly into those 10, T-E-N, 10 muffin tins

all right now in the center of each i'm going to stick a cherry and i'm going to press it all the

way to the bottom and this is one of those recipes if you've got grandchildren or little children in

the house this is one of those things that they can make along with you now i'm going to take our

biscuit and I'm gonna press it into each one of those cups just like that and

then I'm gonna take my reserved pineapple juice and I'm gonna drizzle

just a little over each of those biscuits. All right, I'm gonna put these in the

and I'm going to bake them for about 12 minutes at 400 degrees, y'all

And I have some ready here. And I'm just going to turn these

Look at these wonderful little miniature

upside down pineapple cakes. Can you believe how simple? So y'all remember

in your own kitchen there are no rules. It's your kitchen. You're the boss

You make those recipes the way you want them. It's time to say goodbye, y'all

It's been a great party. Thank y'all so much for coming. So until our next party

I want to send my love and my best dishes to you