Up next in 10
4 Southern Grilling Recipes - Paula's sharing the best cookout recipes, including a grilled tenderloin steak, goat cheese apple salad, and a grilled onions recipe. Paula’s Home Cooking, Season 1, Episode 16.
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00:00 Intro
4:30 Saturday Night Vidalia Onions Recipe: https://www.pauladeen.com/recipe/saturday-night-vidalia-onions/
7:12 Baked Grilled Potato Recipe: https://www.pauladeen.com/recipe/baked-grilled-potato/
9:05 Bourbon Beef Tenderloin Recipe: https://www.pauladeen.com/recipe/bourbon-beef-tenderloin/
15:04 Warm Apple and Goat Cheese Salad Recipe: https://www.pauladeen.com/recipe/warm-apple-and-goat-cheese-salad/
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For more episodes of Paula’s Home Cooking, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyFJ8aWpcpr9ivq9xrVV7Z-q
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Show More Show Less View Video Transcript
0:00
- Hey y'all, I'm Paula Deen and I'm delighted
0:03
that you're here today, 'cause I'm gonna show the guys
0:05
what the lady can do behind the barbecue.
0:08
Now nothing goes better on the grill than Vidalias,
0:11
so we're gonna run and pick some up,
0:13
and then it's back to the house
0:15
where I'm gonna show you just what to do
0:16
with the king of onions on a Saturday night.
0:19
Then after we get our taters baking on the side,
0:21
I'm gonna show you this bold but basic
0:24
bourbon beef tenderloin.
0:26
And finally, I've got a warm apple
0:28
and goat cheese salad comin' that'll just cap off your meal.
0:32
So stand back, fellas.
0:34
The lady's steppin' up to the flame.
0:37
One of the grand things about living in Savannah
0:39
is our beautiful weather.
0:40
We grill year round.
0:42
While other people are freezing, we're basking in the sun.
0:46
And we do a lot of barbecuin',
0:47
and I wouldn't think about starting my barbecue grill today
0:50
without first seeing my friend Delbert,
0:54
and his father Ray at Bland Farm.
0:59
Hey, Delbert.
1:00
- [Delbert] Hey Paula, how are you today?
1:01
- I'm fine, good to see you again.
1:03
- Good.
1:04
- Hi. - You know my father?
1:05
- No I don't.
1:06
This is not the famous Raymond, is it?
1:08
- That's him, that's the patriarch of the whole bunch.
1:10
(Paula laughs)
1:12
Yes.
1:12
- Well, you're a hero here, Raymond.
1:13
Well, what are you doin'?
1:14
- Well, we got a few Vidalia onions here.
1:17
We thought you were comin', so we got 'em out for ya
1:18
and got 'em ready for ya.
1:19
They're beautiful.
1:20
They are very sweet.
1:22
- They are pretty. - You will enjoy 'em.
1:23
- Delbert, I've been a fan of your onions for years,
1:26
but I have come here today to find out the difference
1:30
between a Vidalia and the regular onions
1:32
that we get in the store.
1:34
- Oh that's simple, Paula.
1:35
The difference between a Vidalia and a regular onion
1:37
is the Vidalia's only make you cry when they're gone.
1:39
(Paula laughs)
1:42
- Oh, that's pretty good.
1:43
- Yes, there's a lot of truth in that, though.
1:46
Normal onions burn your throat, and they give you heartburn.
1:49
Man, Vidalia onions, they go down so smooth
1:51
you won't even know you ate any of 'em.
1:53
- [Paula] And why is that?
1:54
- Well, it's a combination of several things.
1:56
It's the low sulfur content in our soil here,
1:59
and it's also the low sulfur content in our surface water
2:02
that we use to irrigate the crops with.
2:04
And then plus the ozone layer has a special layer to it here
2:07
that heaves to the sweetness of the onion,
2:10
and we ain't never really figured it out,
2:11
but we didn't spend a lot of time worrying about it.
2:13
We just make 'em and sell 'em.
2:15
- When I'm standing in front of the onion bin
2:17
at the grocery store, how do I tell
2:19
whether I'm lookin' at a Vidalia onion or not?
2:22
- Well, the first indication would be
2:24
all of our onions that we ship,
2:26
we put a little signature on it
2:28
that says Vidalia sweet onions from Bland Farms.
2:31
And it also has got the 1-800 Vidalia number,
2:34
so you can call and make sure you are buying Vidalias.
2:36
So we, really decals are a good way of showin'
2:39
and identifyin' this onion,
2:40
'cause on the surface, this onion
2:42
actually looks like a lot of other onions.
2:45
The big difference is the way it tastes.
2:47
It has more sugar content than an orange, actually.
2:50
- Really?
2:51
- Yes, yes.
2:53
And you'd be surprised, I mean people's misled,
2:56
because you know,
2:57
everybody's tryin' to market a sweet onion now.
3:00
You see 'em everywhere, but in reality,
3:02
there's nothin' like a Vidalia.
3:05
- [Paula] What is the best way to store an onion
3:07
when they're out of season?
3:08
- If you have room in your refrigerator,
3:10
ideal way is to wrap each one of 'em in newspaper,
3:12
and that creates, it keeps the humidity out of 'em,
3:16
and put 'em in the bottom of your refrigerator.
3:18
But if room does not permit that,
3:20
you can actually take this onion,
3:22
believe it or not, and you put it in a pantyhose.
3:25
And you tie a knot in between each one of 'em,
3:28
and not let 'em touch, and hang that in a dry place
3:32
like in your basement, or whatever,
3:34
and you would be amazed at how long it would keep.
3:36
- That's how I used to store mine.
3:38
I would tie a knot in between 'em,
3:39
and when I needed one I'd go get my scissors
3:41
and cut that one off,
3:43
and then keep goin' until they were all gone.
3:46
- Yes, it's really neat.
3:47
- [Paula] How can you tell the freshest onions in the bin?
3:50
- What you look for in an onion
3:52
opposite to a strawberry, whatever,
3:55
is you look for a firm onion that is completely dry.
3:59
And make sure that the stem is dry,
4:01
and you don't have any moisture in there,
4:02
because that's where a lot of your moisture and decay
4:04
comes into onions through the stem,
4:07
but if it's a good, dry stem, dry feelin',
4:10
you're more than likely you have a good product, yeah.
4:12
- If you don't mind, I'm ready to be loaded up
4:15
'cause I got some cookin' to do.
4:17
- Honey, you go the money, we got the time.
4:19
We're ready to load you up.
4:25
- This recipe brings back so many fine memories for me.
4:30
When I was a young bride, years and years and years ago,
4:33
we used to cook these every Saturday night,
4:35
so that's why I named 'em Saturday night Vidalia onions.
4:39
When I was a young woman, we only went out to eat
4:42
on special occasions.
4:44
In fact, standing here thinkin' about it,
4:46
I only remember our town having three restaurants.
4:50
It certainly wasn't the way it is today,
4:52
and we were so poor.
4:55
There was about three or four of us young couples,
4:57
and we really, really had to struggle.
4:59
And we would save our pennies all week,
5:02
and then on Saturday night we'd all get together,
5:05
walk in with our meat that we just treasured so
5:08
that we had worked hard to buy,
5:10
and we would all sit down to a glorious meal
5:13
every Saturday night.
5:15
And it always included one of these onions.
5:18
One of the ways you can cut down on it burning your eyes
5:22
is to peel it underneath the water.
5:24
An old trick that I used to use years ago,
5:26
takin' a wooden match and stickin' it in my mouth
5:29
and just chewin' on the wooden stem,
5:31
and the sulfur took away the odor of the onion.
5:34
Now we've got him peeled,
5:36
and I'm takin' just a regular apple corer.
5:38
And just turning down into the center of our onion.
5:43
And we're making a little nest here,
5:45
because we're gonna be stickin'
5:48
a beef bouillon cube down there.
5:51
So this will just make it a little bit easier.
5:54
Now we're gonna take our onion, and we're gonna quarter him.
5:57
And we're not going all the way down to the root,
6:00
because you don't want him to bust open.
6:02
See, there's enough room now for us to get the butter
6:05
in between our quarters,
6:07
and get our beef bouillon down in there.
6:10
We're gonna start with just a bouillon cube.
6:14
We're gonna drop him in there,
6:16
and then we're gonna take our butter
6:17
and put in between each slice of the onion.
6:21
And you won't believe how wonderful this dish is.
6:24
When you bowl it up, if it had cheese on it,
6:27
and French bread in it,
6:29
you would think that you were having French onion soup.
6:32
And then what butter we couldn't get in there,
6:33
we're just gonna frost the top of the onion.
6:36
All we do now is double wrap our onion
6:39
with a heavy duty aluminum foil.
6:42
You don't wanna use a lightweight,
6:43
because as you're turning them on your coals with the tongs,
6:48
you just might bust the foil,
6:51
and then you'd lose all your juice,
6:52
and your juice is what really makes this onion.
6:56
So we're gonna seal him up as tight as we can,
7:01
because we don't wanna lose a drop.
7:04
In case your barbecue gets rained out,
7:06
these are terrific cooked in the oven.
7:09
So it's ready for the grill.
7:11
Now what goes good on the grill with onions is potatoes.
7:16
It's really, really hard to improve a potato.
7:19
All we're gonna do is take our bakin' potato,
7:22
wash it, prick it with a fork.
7:25
Because our potatoes are not as big as our onions,
7:28
we're gonna be able to take our piece of foil
7:31
and double it, and we're gonna secure this
7:36
like we did our onion.
7:37
But because there's no juice in the potato,
7:40
it'll be completely safe.
7:42
Now I've always heard that when you're using tin foil
7:47
to cook on the grill with
7:48
that you should always put the shiny side in.
7:51
That has something to do with reflecting the heat
7:54
into the food.
7:55
So that's what we've done,
7:57
and these babies are ready for the heat.
8:03
I've got my potatoes and onions ready to go on the grill.
8:07
Now if we were cookin' with charcoal,
8:09
you would wanna nestle these potatoes
8:11
down in the hot coals.
8:13
But because we've got such a great grill
8:16
that we can really get the temperature high on today,
8:19
I'm just gonna lay 'em right here on the grate.
8:23
And you can tell the difference
8:24
because your onions are round, and your potatoes are oblong.
8:29
And they would both cook about the same length of time,
8:32
so you would put all this on at the same time.
8:35
We're lookin' at about 45 minutes
8:37
if they're on hot coals.
8:39
And when we get through, you're not gonna believe
8:42
the French onion soup flavor
8:44
that you're gonna get with those onions.
8:45
And in a few minutes, we'll finish 'em up and I'll show ya.
8:48
I so hope y'all are enjoying the show.
8:51
And if you do.
8:53
Be sure to click like, subscribe and
8:56
notification bell so you'll never miss a video.
9:00
And we'll be right back after the break.
9:07
Welcome back, y'all.
9:09
While my onions and potatoes are still cookin',
9:11
we're gonna start by makin' our marinade today.
9:14
I'm gonna need about 1/2 a cup of lemon juice,
9:18
and that should have us about there.
9:20
Now it doesn't matter what sequence you put this together,
9:23
because it's all just goin' in the bowl.
9:26
We'll start with our lemon juice.
9:29
And our water.
9:34
Soy sauce.
9:37
Brown sugar.
9:41
Fresh parsley.
9:44
And I think I'm gonna put a few snips of thyme in there.
9:51
A tablespoon of Worcestershire.
9:56
And the guest of honor,
9:58
about a cup of bourbon.
10:01
Rumor has it that if you're in Augusta,
10:04
they're gonna ask you what your daddy does.
10:07
If you're in Macon, they're gonna ask you
10:09
where you go to church.
10:11
But when you're in Savannah,
10:13
we just gonna ask you what you want to drink.
10:16
And I'm not gonna worry about that today,
10:18
because I'm gonna put it to 'em in the meat.
10:22
We're just gonna mix all that up, just like that.
10:27
And look at this mouthwatering beef tenderloin that I have.
10:31
I'm gonna just finish tying this up.
10:33
And it's real easy.
10:34
You can kind of get your own method,
10:36
but this is a real easy one right here.
10:39
Just wrap your string over, and loop him back through there.
10:42
And this'll just help secure that your meat
10:45
doesn't fall apart on the grill for ya.
10:47
Because sometimes this can have a tendency,
10:51
after you take the silver off,
10:52
to come apart on ya.
10:53
And this way, we know we're not gonna lose a drop of him.
10:57
All we're gonna do now is pour the marinade over him,
11:01
and we're gonna put him in the refrigerator
11:03
and let him marinate.
11:05
It's hard to believe that you can
11:07
improve the flavor of a tenderloin,
11:10
but this is the bourbon and sugar and all
11:13
is gonna just give him such a unique flavor
11:19
that you're not used to eatin' when you serve tenderloin.
11:22
I got this recipe from my cousin, Kelly.
11:24
She does a lot of entertaining.
11:26
She's a young working mother.
11:28
She's a career girl, and has so many things on her plate.
11:32
And she has found that this is a very easy dish
11:35
for her to serve, and very palate pleasing at the same time.
11:39
So we're just gonna cover this
11:40
and put it in the refrigerator
11:41
and let him soak up all those flavors.
11:45
And while that's marinating,
11:46
let's see if our onions and potatoes are done.
11:49
And I think they are.
11:51
Can you hear the sizzle?
11:54
Oh and they're nice and soft.
11:56
And our onions are nice and soft, too.
11:59
Yes, this is how you tell.
12:01
See all the juice?
12:02
That's the beef bouillon and the butter
12:04
comin' out to make that wonderful juice.
12:08
And it looks just like an onion soup, doesn't it?
12:11
I don't wanna lose any of that juice,
12:13
so I'm gonna do this very carefully.
12:16
And you always wanna serve your onions in a bowl,
12:19
because of all the wonderful onion and beef stock.
12:23
Look at that.
12:25
It'll make you sass your mama.
12:27
All right, let's take a look at our potatoes.
12:29
Now, some people like to leave their potatoes
12:32
in the tin foil because it'll keep 'em hot.
12:34
But I like to take mine out,
12:36
so that's what I'm gonna do.
12:38
And these are so hot I think I'm gonna have to
12:40
resort to using my extra fingers.
12:43
I love potatoes.
12:44
Potatoes are probably my favorite food.
12:47
There's so many things that you can do with a potato.
12:49
You can fry it, you can cream it,
12:51
you can boil it, and it's really hard to improve
12:54
on a baked potato, but there's just something
12:56
about a potato that's cooked on the grill.
12:59
It's unbelievably divine.
13:02
It gets like a creamed potato in the center.
13:05
All this needs is a little sour cream,
13:08
a little green onions.
13:11
How delicious does that look?
13:14
I get so excited when I'm serving potatoes.
13:17
A little salt.
13:19
Little fresh ground pepper.
13:22
And it just don't get no better than that.
13:25
Now what do you want with onions and taters?
13:28
A big, fat juicy piece of meat.
13:31
Our tenderloin is now ready for the grill.
13:34
Now you can marinate this anywhere
13:36
from four to six hours to overnight.
13:40
(meat sizzling)
13:42
Ooh, wow, hear it!
13:45
I'm gonna have some happy eaters tonight.
13:48
The beauty of this dish is, we're lookin' at 25 minutes.
13:53
That's for a medium rare, now.
13:55
So all we have to do is rotate him on the grill,
13:59
and then he's ready to eat.
14:01
The perfect salad for this
14:02
would be a warm apple and goat cheese.
14:04
So stick around, that's up next.
14:08
I hope y'all are enjoying the show
14:10
and I want to hear from you.
14:12
Tell me what recipes or videos you'd like to see me
14:15
make by just leaving a short comment below.
14:19
Now, let's get back to the show, y'all.
14:25
Before we get started on our salad,
14:27
let's just check on the beef.
14:29
Let's take a peek, and see how he's lookin'.
14:33
He's doin' real well,
14:34
and we're just gonna keep turnin' him
14:37
until he's a nice, glazy brown.
14:40
And I know you probably can't see over in here,
14:42
but I'm cookin' with a gas grill today.
14:45
Now if you're doin' this with charcoal,
14:46
remember you will want to have your fire just right
14:50
when you're doin' this.
14:51
You don't ever wanna start cookin' your meat
14:54
when you had black charcoals.
14:56
You want 'em to be an ashy gray
14:58
with a glowing red inside of 'em.
15:01
That'll give you a perfect flame.
15:03
That's going good, so let's move on
15:05
to our warm apple goat cheese salad.
15:09
And it's a very, very nice dish,
15:11
and once again, it'll look like you went
15:13
to a lot of trouble, but you really haven't.
15:15
So we're gonna take our apple,
15:17
and we're gonna slice it very thin.
15:20
I use about four of 'em per salad.
15:22
I'm gonna wanna fan 'em out,
15:24
top 'em with your goat cheese.
15:27
I prefer the Granny Smith apple,
15:29
because it's probably one of the crispest of the apples.
15:33
Plus it has that wonderful tart flavor.
15:36
And as you can see, in keeping with the rest of the meal,
15:38
the salad looks complicated, but it's really not.
15:41
Now this is ready to go in the oven.
15:43
We're gonna heat it for just two to three minutes.
15:46
Just long enough for our goat cheese to brown
15:48
and start melting a little.
15:51
While our goat cheese and our apples are gettin' warm,
15:53
I'm gonna move on to our lettuce.
15:55
It's clean, and sittin' over here waitin' on us.
15:58
And the presentation to this is really, really pretty.
16:01
All you have to do is take your endive,
16:04
and break it off at the stem.
16:07
I love this lettuce.
16:09
Now you can use as much of this as you like.
16:12
I like workin' in odd numbers,
16:14
so I think I'm gonna stick with the five.
16:16
We're just gonna take our fresh watercress,
16:19
and just clump it in the center of our plate.
16:23
Isn't that pretty?
16:23
It looks like a star.
16:25
All we have to do now is dress our salad.
16:28
We're gonna start with two tablespoons
16:30
of a raspberry vinegar.
16:32
About 1/2 a teaspoon of Dijon mustard.
16:36
Fresh parsley.
16:39
Fresh minced garlic.
16:43
A pinch of salt.
16:46
Little pepper.
16:52
Our olive oil.
16:55
We're gonna seal it up good,
16:56
and just to make sure it doesn't spray out over me,
17:00
I'm gonna cover this top with a rag.
17:03
And just give it a few shakes.
17:06
And remember, when you're makin' your salad dressings,
17:09
don't skimp on your olive oil.
17:11
Always start with a good extra virgin olive oil.
17:15
See that pretty color?
17:17
And I think that our goat cheese and apples
17:20
should be ready.
17:33
Our goat cheese is nice and brown,
17:35
and all we're gonna do now
17:38
is lift it off, and place it
17:40
in the center of our watercress.
17:43
Drizzle it with our vinaigrette.
17:46
Add just a few crushed walnuts.
17:49
And that completes it.
17:50
You can see how simple that was,
17:52
but yet very pretty.
17:54
Now that we're done with that,
17:56
we're gonna go back outside,
17:57
and take our tenderloin off the grill.
17:59
It should be ready.
18:01
Our 25 minutes is up.
18:03
I stuck our temperature probe in it a few minutes ago,
18:06
so now I'm ready to check it,
18:08
and it looks just like it's at the correct temperature.
18:12
It's between 120 and 130,
18:17
which is a little under medium rare temperature,
18:19
but I'm gonna let this rest
18:21
so it will continue to cook a little bit more.
18:25
And remember the string that I was tyin' it up with?
18:27
Now I'm gonna take it and just snip it off, just like so,
18:32
'cause you don't want your guest eatin' rope.
18:34
I have another delicious recipe for tenderloin.
18:38
It's stuffed with a duxelle sauce.
18:40
You can stuff these with anything.
18:42
In fact, it would be divine stuffed with blue cheese.
18:46
So, let's see what we have.
18:48
A perfect medium rare.
18:51
When we come back, I'm gonna share with you some tips
18:54
that's gonna make your barbecue easier.
18:59
I so hope y'all are enjoying the show.
19:02
And if you do.
19:04
Be sure to click like, subscribe and
19:06
notification bell so you'll never miss a video.
19:11
And we'll be right back after the break.
19:17
I'd like to leave you with a couple of good tips today.
19:20
When you're barbecuing on your grill outside,
19:23
always keep you a bottle of water, fresh clean water,
19:27
so that you can shoot the flare ups,
19:29
because you don't want your meat to burn.
19:33
Another quick and easy dessert
19:34
to finish up your barbecue meal with is grilled peaches,
19:38
or if peaches are not in season, you can use pineapples.
19:41
All you have to do is seed your peaches, cut 'em in two,
19:45
brush 'em with a little oil,
19:47
put 'em on your grill, grill 'em,
19:50
and top 'em with ice cream.
19:52
How delicious does that sound?
19:55
I hope when you try these menus at home,
19:57
that you'll love 'em as much as I do.
19:59
The bourbon beef tenderloin,
20:01
the warm apple and goat cheese salad,
20:04
the Saturday night Vidalia onion,
20:06
and this great baked potato that's been cooked on the grill.
20:10
So until next time, America,
20:12
best dishes from my grill to yours.
20:18
Hey, y'all, it's Paula Deen.
20:19
Now, if you enjoyed this video, be sure to like it
20:23
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Love and Best Dishes Y'all.
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