Up next in 10
Full Episode Friday: Fire it Up - 5 Summer Grilling Recipes - Paula's firing it up in the kitchen today with some mouthwatering dishes right off the grill!
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0:52 Chicken and Grilled Potatoes - Potato Recipe: https://www.pauladeen.com/recipe/grilled-potatoes/
Chicken Recipe: https://www.pauladeen.com/recipe/chicken-on-the-grill/
7:50 Grilled Pork Chops - https://www.pauladeen.com/recipe/bourbon-glazed-pork-chops/
14:25 Collard Greens - https://www.pauladeen.com/recipe/collard-greens/
18:42 Grilled French Bread Dessert Sandwich -https://www.pauladeen.com/recipe/grilled-french-bread-dessert-sandwiches/
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For more episodes of Paula’s Home Cooking, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyGDrI6qTDHH45JaS_1lwQ_q
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Show More Show Less View Video Transcript
0:00
[Music]
0:00
boy heidi do i feel
0:03
sassy today or what i'm gonna start with
0:06
my
0:07
mouth-watering savory chicken and
0:09
grilled potatoes
0:11
and then the first family of barbecue
0:14
the neely family
0:16
is gonna show me the secret behind their
0:19
grilled pork chops and collard greens
0:21
and how about a sweet dessert sandwich
0:25
fresh off the grill so fire it up y'all
0:28
and get ready because today it's all
0:31
about grilling
0:33
do you have days where your hair you
0:35
could just pull it out it won't work for
0:37
you
0:38
well look what i got girls
0:41
i got me like a dead squirrel in the
0:42
mail this morning
0:45
and i am loving it i am
0:48
feeling mighty mighty feisty today
0:51
so let's get started i'm going to start
0:54
by grilling chicken inside
0:56
you know if we have some picky eaters
0:58
come in i can fix them
1:00
right up with chicken so i'm gonna start
1:03
with a half
1:04
a cup of lemon juice lemon juice
1:07
is gonna really make that chicken kick
1:12
kicking chicken that sounds good doesn't
1:14
it
1:15
a half a cup of white vinegar
1:19
a half a cup of corn oil
1:22
all right so we're gonna let this come
1:24
to a boil
1:26
and then i'm gonna throw in one and a
1:27
half tablespoons
1:29
of dry mustard all right there's one
1:33
and that's about a half i'm gonna
1:37
throw in a little dash
1:41
of cayenne pepper just enough
1:44
to give it just a wee little bite
1:48
now let's turn this on and i'm going to
1:50
bring this to a bowl
1:52
and let it cook for a little bit
1:56
and like i said the tartness of that
1:59
lemon and that vinegar
2:00
is gonna be so good as it cooks into our
2:04
chicken
2:07
one tablespoon of salt
2:10
and about a fourth of a teaspoon of
2:13
fresh ground black pepper
2:16
we're not going to need a whole lot
2:18
because remember we just put in that
2:20
cayenne
2:22
and that's got all of our ingredients
2:25
i'm just gonna let this come to a boil
2:29
and this is what we're gonna swab down
2:32
our chicken with
2:35
all right now i've got my grills hot so
2:37
all we have to do is run down here in
2:39
the refrigerator
2:41
get out our chicken
2:44
and i've already washed it it's nice and
2:46
clean
2:48
now you know we've got so many nice
2:50
seasonings
2:52
uh in our sauce but i think i'm still
2:54
gonna just
2:55
toss it with a little salt
2:58
just a wee little bit
3:02
and let's go ahead and put it on our
3:04
grill
3:06
i've sprayed this grill so they won't
3:08
stick
3:09
you know we just love chicken around our
3:11
house
3:15
i knew i loved it i just didn't know how
3:18
much i loved it
3:20
all right i'm going to come down here a
3:22
second and
3:25
give my hands a wash when you're working
3:28
with poultry
3:29
really wash your hands good in between
3:34
so we've got our chicken on now we've
3:37
got to have a nice starch
3:39
to go along with our chicken don't we
3:42
well in this pot
3:43
i have cooked some potatoes i've used
3:46
just a regular idaho potato
3:48
and i have cut them into three quarter
3:50
of an inch slices
3:52
and i cook these for six minutes
3:55
just for six minutes because we're going
3:58
to finish cooking them on the grill
4:01
so we're just going to drain our
4:02
potatoes
4:10
get those out of our way boy heidi that
4:12
chicken is sizzling right along isn't it
4:16
all right so let's bring our potatoes
4:18
over here
4:20
and let me look let me move my cup here
4:22
y'all
4:23
uh corey my niece picked these up for me
4:26
and i said
4:26
this is just about how fancy we get on
4:30
the weekends around our house
4:35
okay so let's see i think i'm gonna get
4:39
my house seasoning
4:41
my paint brush and some melted butter
4:47
and i'm just going to take our potato
4:51
pieces and you can see
4:52
they're not all the way cooked we're
4:54
gonna finish them on our grill
4:59
and i've sprayed this grill also y'all
5:01
so they won't stick
5:03
so we're just gonna place those on the
5:04
hot grill
5:06
but this is just a nice little change
5:08
y'all from
5:09
potato salad or just a baked potato
5:13
all right so i'm just gonna take my
5:15
paint brush y'all
5:17
paint those with that butter
5:20
you know sometimes it just gets so hot
5:22
down here in savannah
5:24
and the bugs get so bad that
5:29
sometimes i just find it easier to do my
5:32
outdoor cooking
5:33
indoors all right little house seasoning
5:37
my house seasoning is nothing but a cup
5:40
of salt a fourth of a cup of black
5:42
pepper
5:42
and a fourth of a cup of garlic powder
5:48
and we'll let those grill and brown then
5:50
we'll flip those over and we'll do the
5:52
same
5:53
thing on the other side
5:56
okay so i'm going to take out a
5:58
different brush now because
6:00
i don't want to use the same brush on my
6:02
chicken that i used on my potatoes
6:05
so let's come on over here and
6:08
just start dousing
6:12
our chicken with sauce
6:15
all right so we got this meal
6:19
well underway coming up some friends are
6:23
going to stop
6:24
by to show me some of the best grilled
6:26
pork chops and collard greens
6:28
in the south i so hope you all are
6:32
enjoying the show
6:33
and if you do be sure to click like
6:36
subscribe and the notification bell so
6:40
you'll
6:40
never miss a video and we'll be right
6:43
back after the break
6:50
hey y'all welcome back i took our
6:52
chicken and our potatoes off the grill
6:55
and we're just getting started here
6:58
y'all
6:59
with our indoor outdoor cooking and i
7:02
promised you i wanted to introduce you
7:04
to some of my dear friends
7:06
pat and gina neely y'all come on in and
7:10
meet everybody
7:12
do i love these folks
7:19
this is pat and this is gina
7:23
y'all i met him actually through jamie
7:25
and bobby
7:26
they came home and they said mama we
7:28
have met the best barbecue family
7:31
in the south all right well y'all want
7:34
to taste my chicken
7:35
yes go ahead get on over here and get
7:37
y'all a bite paul it looks
7:38
so good just can't wait to dig in
7:44
i'm doing lectures it's good um
7:47
it's delicious so what are y'all making
7:50
for us today pat
7:51
we're going to do a dry seasoning the
7:53
neglige dry season we're going to do a
7:54
wet
7:55
seasoning which is nealy's barbecue
7:57
sauce and we're going to combine those
7:59
together paula and we're going to make a
8:01
fabulous barbecue pork chop
8:04
it's going to go great with those
8:05
potatoes wonderful all right
8:07
paula first thing we're going to do is
8:09
our dry rub
8:11
gina's gonna help me so the ingredients
8:13
for the dry rub
8:14
is one cup of paprika oil
8:18
one cup okay pour it in here
8:21
and then we're gonna put in three and a
8:24
half tablespoons of sugar
8:26
okay okay and then a half a teaspoon
8:29
full of
8:29
onion powder okay pour that in there
8:33
and then you blend it all together now
8:35
this is your dry rub
8:36
right now what do y'all do with that
8:38
this is sort of like our house seasoning
8:40
mm-hmm like your polish seasoning we got
8:42
a needly seasoning
8:44
we sprinkle this on all of our meats
8:45
fish you know chicken
8:47
and really vegetables anything just to
8:50
add a look
8:50
wow uh-huh it's a great seasoning a
8:53
great grill seasoning
8:54
we're gonna do something real special
8:56
with it on the pork chops honey you got
8:57
me i'm a pork chop lover
9:00
you and me both so get on down there and
9:02
get started honey
9:03
yes ma'am you know paul i always do like
9:06
mama
9:06
i do like mama tells me i try to stay
9:09
out of trouble and
9:10
it's worked for 15 years okay paula we
9:13
have
9:14
two cups of ketchup that's the base
9:18
i take my brown sugar and i need six
9:21
tablespoons of brown sugar i like that
9:23
brown sugar
9:24
and you know don't make me lose my
9:26
concentration
9:27
i'm gonna do five of the white mm-hmm
9:29
down south most
9:30
recipes they're gonna have a lot of this
9:33
sweet
9:33
we like it okay we like it sweet down
9:36
here too yes
9:37
one and a half teaspoons paprika then we
9:40
have
9:40
ground mustard i just love ground i
9:43
noticed
9:43
that you were using ground mustard it's
9:45
just it has such a great flavor
9:47
teaspoon and a half that's a great start
9:50
so i got a teaspoon and a half of black
9:52
pepper
9:52
mm-hmm i love the black pepper in
9:54
barbecue sauce it makes sense
9:55
great barbecue sauce teaspoon and a half
9:58
onion powder
9:59
and i just kind of mix that in it gives
10:02
me a good
10:03
little mixture okay mm-hmm so now i'm
10:06
ready
10:07
i come with two cups of ketchup okay yes
10:10
spaghetti
10:11
you got it come on sweetie help daddy
10:13
out you know daddy like mama to be down
10:14
here working with it
10:16
so i got my catch out and honey if you
10:18
just finish
10:19
putting that in there so we got the
10:21
ketchup and with two cups of ketchup
10:23
i mean it'll be one cup of water thank
10:25
you sweetie and then we got a half a cup
10:27
of apple cider vinegar
10:29
and then we'll go ahead and put our
10:30
spices in
10:32
and then we we stir it and we we bring
10:34
that to a bowl and we and once we bring
10:36
it to a boil we let it simmer for about
10:38
an hour hour and a half let that
10:39
barbecue sauce
10:40
cook but we're going to tone it down a
10:42
little bit with this lemon
10:43
i just normally say take a half a lemon
10:45
wakes up the milk
10:46
lemon juice okay we've got a full
10:48
teaspoon of um
10:49
corn corn syrup and worcestershire sauce
10:53
and so while that's cooking we've got
10:55
our dry rub
10:56
yeah paula honey it is ready to do some
10:58
indoor barbecuing
11:00
i'm gonna season these pork chops with
11:02
this seasoning
11:03
and my chicken and potatoes is out of
11:05
this world i know it is
11:07
unbelievable okay so typically what we
11:09
like to do is
11:10
season the chops uh-huh and then
11:13
marinate them
11:14
and let them sit for eight hours when
11:16
you do that it just
11:17
paulie makes all the difference in the
11:19
world next day see i'm i'm the worker
11:21
that's the talker
11:23
how many times he gonna season them
11:24
verbally can we get some work done over
11:26
here
11:27
you know it's the same way in my house
11:29
girl i know what these men
11:30
get in the kitchen and michael bosses me
11:33
around and the first place at the table
11:34
right
11:35
yeah mm-hmm yeah i said i don't tell you
11:37
how to park them ships
11:39
don't come in here telling me how to
11:41
cook mine all right girl
11:42
get them straight paula place them in
11:44
this bag i need to find
11:46
something to keep me busy okay you can
11:48
go over and get that sauce we got it but
11:49
we got some
11:50
already cooked because that's going to
11:53
take a little hour or so
11:55
so then we just lay it here we just want
11:56
to taste this sauce you like that paula
11:59
isn't it good now we're we're putting
12:02
the barbecue sauce in here we're going
12:03
to marinate
12:04
we're going to marinate on these chops
12:06
stick them in the cooler
12:08
that is delicious gina isn't it
12:12
listen to me there okay so these go in
12:14
the cooler
12:15
for eight hours okay if you can't let me
12:17
i'll put those in the comments
12:19
yeah we appreciate it i'm full now so
12:22
while y'all are washing your hands
12:24
i'll get out the other pork chop
12:28
that y'all have had marinating we want
12:30
to spray this grill
12:31
just to okay just so it doesn't stick
12:34
all right
12:35
then now if we were cooking outside
12:39
uh-huh i would probably go more to an
12:42
indirect heat
12:43
yeah but based on we're indoors in your
12:46
grill
12:48
that's an even temperature even so we
12:50
don't really have to worry about them
12:53
wow those look good delicious
12:57
coming up miss gina says she makes the
13:00
best collard greens
13:02
ever and then later a dessert
13:05
sandwich i hope y'all are enjoying the
13:08
show
13:09
and i want to hear from you tell me what
13:12
recipes or videos you'd like to see me
13:14
make
13:14
by just leaving a short comment below
13:18
now let's get back to the show y'all
13:22
[Music]
13:26
hey y'all i'm in here in the kitchen
13:28
with my friends pat and gina neely
13:31
they have a great restaurant in memphis
13:33
tennessee
13:34
these folks really know how to barbecue
13:37
y'all
13:38
so is it time for us to taste i believe
13:40
so paula and you know what they've
13:42
turned out marvelous
13:44
[Music]
13:47
i can see that y'all's dry rub you know
13:49
really got into it good give it a dude
13:52
and they didn't and you see how they
13:54
they they cooked and so we're gonna
13:55
taste these
13:57
oh goodness look at those y'all wow how
14:00
good do those
14:01
look just right that's right miss junior
14:04
go honey darling and paula
14:07
here's yours one for paula
14:11
i just love these chops just like oh pat
14:16
yes oh my goodness that's not this sweet
14:18
sauce honey get your
14:19
man that can grill
14:23
okay now ladies y'all preparing some
14:26
great collard greens i'm gonna leave you
14:28
all alone i love you both
14:30
we love you too all righty see you soon
14:32
bye darling
14:33
all right miss gina so you tell me where
14:36
you learn to cook your collard greens
14:38
well i'll tell you
14:39
growing up in the south when i moved out
14:41
to california there was no family
14:44
and i wanted some collard greens i was
14:45
like oh my god i missed home cooking
14:47
so bad yeah so i called my grandmother
14:49
and i said
14:50
can you please tell me how to make
14:52
collard greens so i'm gonna share a
14:54
little secret with your sister
14:55
because it is so important that you have
14:58
the proper seasoning for collard greens
14:59
absolutely always use ham hocks so for
15:03
five
15:03
bundles you will need at least three
15:06
smoked ham hocks
15:07
i put those on first like you see here
15:10
now see how they're kind of cooking and
15:12
getting tender
15:13
and breaking up but the trick to this is
15:16
you
15:16
don't let them cook too long by
15:18
themselves in a separate pot
15:19
yeah you take your big pot because
15:21
you're gonna put your greens in
15:22
okay and you pour it in here here let me
15:25
take the tongs
15:27
marvelous team i got your back i got
15:29
your back
15:30
now some people cook it with the stem on
15:32
it
15:33
really yes really do no the stems are
15:36
not good
15:37
no they're not you're taking the veins
15:39
out of them a little differently than i
15:41
do
15:42
now grandma taught me to take that
15:44
collard okay and turn it
15:47
uh shiny side in and i kind of just
15:50
press it a little bit
15:51
and then you just take it and you pull
15:57
and it releases that stem
16:01
like that i like that i have to remember
16:03
that little trick that's a great idea
16:05
so tell us what else we're gonna do to
16:07
your greens
16:08
let's get us one cup of sugar
16:12
pour that in there that nice boiling
16:13
water
16:15
okay a half a cup of salt of salt yes a
16:18
half a cup
16:19
trust me it's okay this is not how i
16:22
make collard greens gina
16:23
well that's okay you know what it is
16:26
okay yeah
16:27
it is okay we're gonna learn there's
16:30
many many ways to do things
16:32
now i use three tablespoons of crushed
16:34
red pepper
16:35
three tablespoons i like a little kick
16:37
you may not
16:39
so now this is the sneaky part you just
16:42
take a little bit
16:43
at a time now one thing we do need to
16:45
tell everybody gina
16:47
okay that when you start out with your
16:48
collards it looks like
16:51
a rock load i know but once they hit
16:54
that water y'all
16:56
they are gonna shrink all right okay
16:59
there you go so once you get them all in
17:00
there the next thing you do is just put
17:02
the lid on them
17:04
turn them down low to simmer okay i let
17:07
them cook for at least two and a half to
17:08
three hours
17:09
we don't have two and a half hours y'all
17:11
for gina's greens to cook
17:14
but we do have another pot whoa let's do
17:17
it
17:17
we got a pot that's ready honey grab
17:19
your plates
17:21
and the forks and let's show everybody
17:25
what your collard greens look like oh my
17:27
god they look
17:28
fabulous let's see what they taste like
17:31
okay
17:32
oh they smell that's that crushed pepper
17:35
out of this world gina oops well i want
17:37
to get in there and
17:39
get me something yeah i want to get some
17:41
of that don't burn yourself there we go
17:43
and then get yellow bit
17:46
to collard greens to collard greens
17:49
and to gina thank you
17:53
[Music]
17:57
i told you i told you gina are they too
18:00
hot for you
18:02
those are all right yes
18:05
but they're delicious well listen i need
18:08
a little something to cool me down
18:11
so when we come back how would y'all
18:13
like
18:14
a dessert cooked on the grill to cool us
18:18
down
18:22
i so hope y'all are enjoying the show
18:24
and
18:25
if you do be sure to click like
18:28
subscribe and the notification bell so
18:31
you'll
18:31
never miss a video and we'll be right
18:34
back after the break
18:38
[Music]
18:41
i'm gonna finish up today's menu
18:44
by preparing a grilled dessert sandwich
18:49
with french bread hazelnut sauce some
18:51
marshmallows and bananas
18:54
all right to put our sandwich together
18:56
we're gonna take the big marshmallow
18:59
and we're gonna slice it in two that way
19:02
it has a better chance of melting
19:04
now i've got that wonderful hazelnut
19:06
spread
19:07
and i'm gonna take a little bit of it
19:10
now the secret here
19:11
we'll want to be careful that we don't
19:14
put too much
19:15
of this sauce on our bread and make a
19:17
big mess
19:18
so onto one slice of bread go my
19:22
marshmallows
19:23
right now we're going to come over here
19:25
and we're going to take our bananas
19:27
we're going to cut them long ways just
19:29
like that
19:31
i'm going to transfer this over to my
19:33
other piece of bread
19:35
now we're going to put our sandwich
19:37
together
19:38
and we're gonna take our butter and
19:40
we're gonna butter this just like we
19:42
would if we were making a grilled cheese
19:44
sandwich
19:45
so to the other side more butter
19:49
and into our skillet
19:53
so i'm going to take our other one
19:56
into our grill pan that goes and it's
19:59
not going to take
20:00
long at all what we really want to do is
20:02
just kind of
20:03
melt those marshmallows but by flipping
20:06
it it's got our marshmallows
20:08
down closest to the grill so that'll
20:10
work out
20:11
real real good so i'm just going to take
20:14
these out
20:17
so we're going to turn that pan off
20:20
cause it's got
20:20
nice and smoky hot all right now i'm
20:23
gonna come over here
20:25
and i'm just gonna cut our dessert
20:28
sandwiches
20:29
just like that what that design
20:32
before
20:36
without getting no dessert i'm putting
20:38
together a fabulous dessert
20:40
sandwich smells delicious but mama's not
20:42
done yet
20:43
let's do something okay oh
20:47
so a little powdered sugar
20:50
a little whipping cream
20:54
chocolate little chocolate sauce
20:59
one thing that you must always remember
21:01
what's that paula
21:02
when you're eating something that's good
21:04
and rich you
21:06
always serve it with a vegetable
21:09
well let me bite into this get y'all
21:11
some get you something get you some girl
21:14
oh my goodness oh
21:17
oh gosh i had a good time with y'all
21:19
y'all can't stay away so long
21:21
dad dumb it and until next time y'all
21:24
you know i always send you loving best
21:26
dishes
21:27
from my kitchen to yours see y'all next
21:30
time
21:34
hey y'all it's paula dean now if y'all
21:37
enjoyed this week's
21:38
full episode friday be sure to like it
21:42
and click the subscribe button as well
21:44
as the notification bell
21:46
to be alerted when i post a video
21:50
love and best dishes friends
#Food & Drink
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