Up next in 10
Fill up your coffee cups and get your pajamas on and enjoy this back porch breakfast with Paula Deen in this Full Episode. Join Paula as she makes a Blueberry Coffee Cake, Hash Browns, Black Pepper Bacon and Sausage, and an Oyster Skillet. This breakfast will leave you full and happy!
Recipes from this Episode:
Granite Steps Country Blueberry Coffee Cake
https://www.pauladeen.com/recipe/granite-steps-country-blueberry-coffee-cake/
Hash Browns
https://www.pauladeen.com/recipe/hash-browns/
Black Pepper Bacon & Ray’s Sausage
https://www.pauladeen.com/recipe/black-pepper-bacon-rays-sausage/
Oyster Skillet
https://www.pauladeen.com/recipe/oyster-skillet/
All Recipes Courtesy of www.PaulaDeen.com
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0:00
Rise and shine, y'all, and give God the
0:02
glory, cuz it's a beautiful morning, and
0:05
I want to invite y'all to my house for
0:07
breakfast right on our very own back
0:10
porch. First off, I'm going to be baking
0:12
up a batch of Granite Step Country
0:14
Blueberry coffee cakes to go along with
0:17
my famous hash browns and then some
0:20
spicy black pepper bacon and some array
0:23
sausage. And it don't end there, y'all.
0:25
I'm making an oyster skillet. Who says
0:28
you can't have oysters for breakfast? So
0:30
y'all go fill up your coffee cups and
0:32
join me in your jammies for a wonderful
0:34
back porch breakfast.
1:07
Ain't this just beautiful?
1:09
Um, I just came out to get some
1:11
blueberries and I'm cooking breakfast on
1:15
the porch this morning and I don't know
1:17
if y'all have had the opportunity to see
1:20
the property that that Michael was born
1:22
and raised on, lived all his life and I
1:25
just wanted to surprise him when he came
1:28
over to check on the house and have
1:30
breakfast ready for him that I've cooked
1:32
on our back porch. Okay, so y'all come
1:35
up on the porch and join me because I'm
1:37
going to show you a delicious, easy
1:40
recipe. It's called Granite Steps
1:42
Country Blueberry Coffee Cake.
1:48
All right, to start making this, we're
1:51
going to use the canned biscuit. They're
1:52
so versatile, you can do anything with
1:55
them. And this recipe was served by my
1:58
friend Donna when she and her mother had
2:01
the Granite Steps Mansion. It was a
2:03
beautiful bre bed and breakfast here in
2:06
Savannah. And Donna personally cooked
2:09
breakfast for all of her guests. And
2:10
this is one of the things that she had
2:12
on her table. And Donna was very
2:16
ingenious at preparing wonderful tasty
2:20
dishes for her guest. And so I think
2:23
y'all are just going to love this. All
2:25
right, we're going to start by
2:27
quartering our biscuits
2:30
just like this.
2:33
And I'm using buttermilk grand biscuits.
2:36
Those are the great big biscuits. You
2:39
see how generous these are? I mean,
2:41
these are these turn out kind of like a
2:43
catad biscuit. They got their name
2:46
because they're actually about the size
2:48
of a cat head.
2:50
You can see the the little pieces of
2:52
shortening in these biscuits, and that's
2:56
what makes the the biscuit so good and
2:59
moist.
3:01
All right, I got my biscuits cut in
3:03
quarters. I've got a half a cup of brown
3:05
sugar here that I'm going to add a half
3:07
a teaspoon of cinnamon to. And we're
3:09
just going to kind of toss that
3:11
together. Just make sure that cinnamon
3:14
gets kind of equally mixed up in that
3:16
brown sugar. And you know, no coffee
3:19
cake is a coffee cake without a stick of
3:22
butter. So that's what I've got here.
3:25
Now, we're going to take our biscuits,
3:29
dip them into our butter, and then dip
3:32
them into our brown sugar and lay them
3:34
down into our greased casserole dish.
3:38
Can't get any easier than this, can you?
3:41
Like I said, I think a canned biscuit is
3:43
probably
3:45
one of my favorite convenience foods.
3:48
And I remember my grandmother did adore
3:51
when they came out with a canned
3:53
biscuit. She was thrilled cuz in spite
3:55
of the fact that she was a grand cook,
3:57
she never really mastered breads until
4:00
she was well into her 80s and then she
4:03
took up bread making. This smells
4:06
totally divine right here. All right,
4:09
that's going to finish off our biscuits.
4:11
Now, I'm going to measure out a cup and
4:13
a half of these beautiful blueberries.
4:18
And I did wash these before I brought
4:19
them back. All right. So, we're going to
4:22
put a half a cup of sugar over a cup and
4:24
a half of blueberries.
4:27
And we're just going to toss that
4:29
together. And I'm going to put a half a
4:32
cup of oatmeal,
4:35
which makes this the healthy dish
4:39
cuz everybody knows that oatmeal is good
4:41
for you, right?
4:44
I'm going to take half the blueberries
4:46
and spread them around like that.
4:50
And then the other half of the quick
4:53
cook oatmeal over those.
4:57
And then the rest on top.
5:01
All right. You know, I hate to waste
5:03
this butter. I think I'm just going to
5:06
drizzle it on top. I don't think
5:08
probably Donna call for that in the
5:10
recipe, but I can't waste that butter.
5:14
All right, it's ready to go in the oven.
5:17
We're going to put it in a 375 preheated
5:19
degree oven and we're going to bake it
5:21
for about 20 minutes cuz everything's
5:23
really done in it except for the
5:25
biscuits.
5:28
So, we're going to stick these in here.
5:32
And then I've got some potatoes over
5:34
here. I'm going to show y'all uh the
5:37
hash brown potatoes that I used to make
5:39
when I opened the lady. So, I'm going to
5:42
show y'all how to do those and then
5:44
we're going to come back and we're going
5:46
to taste that coffee cake. Oh, and to go
5:48
alongside of that coffee cake, y'all
5:50
know I'm just a nut over savory and
5:53
salty. I've got some black pepper bacon
5:55
and some of the most to die for homemade
5:58
sausage from Ray's Butcher Shop on
6:01
Montgomery Street here in Savannah. It's
6:03
going to be so good with that coffee
6:05
cake. So, I'll see y'all in a minute.
6:13
[Music]
6:21
I'm getting this breakfast pulled
6:23
together so quickly, much quicker than
6:26
what I thought. And I think
6:29
that
6:32
our coffee cake is ready to come out.
6:35
This is a little tricky. Ooey. Ooey.
6:40
Doesn't that look good? Look at those
6:42
biscuits puffing up through there. All
6:44
right. Now, to go with this wonderful
6:46
coffee cake, I've got some black pepper
6:48
bacon. And I got some homemade sausage
6:50
from Ray's Butcher Shop. They have the
6:54
most wonderful fresh homemade sausage
6:56
that you've ever eaten. And it's going
6:58
to be so good to eat along with that.
7:00
Now, I'm going to give these a little
7:01
cut. And I'm going to go ahead and throw
7:03
them over here on our griddle. All
7:05
right. And I think now I'm going to put
7:06
a little bacon on right here.
7:09
And I might should have sprayed this
7:11
griddle, but we'll see.
7:14
This is black pepper bacon.
7:18
All right.
7:20
Now, on the other end, I'm going to put
7:22
some homemade hash browns. And Dora
7:26
Charles is uh my head cook and my soul
7:29
sister at the restaurant. and she and I
7:33
cooked breakfast every morning at the
7:36
lady restaurant. That was the first
7:38
space I ever went into. And almost every
7:41
plate that went out had our hash browns
7:43
on it. And they're so easy to make. All
7:47
right, we're going to take our onion and
7:49
we're going to slice it in two. And
7:51
we're just going to paddle it.
7:57
All right. And I'm going to drop our
7:58
onions right here. And this is a great
8:00
recipe to use with like leftover baked
8:03
potatoes the night before. Those make
8:06
great hash browns cuz they've got all
8:08
that seasoning in them. All right,
8:12
we've got our onions going. Now, we're
8:14
going to add our potatoes that I've
8:16
thinly sliced. And you can see that I've
8:18
used my favorite potato in the whole
8:20
entire world, and that's a little red
8:22
potato. We're going to just put those
8:24
right down there on top of our onion.
8:26
And I'm going to sprinkle them with a
8:28
little house seasoning,
8:31
which is our our salt, pepper, and
8:32
garlic powder. And then I'm going to
8:35
sprinkle them with a little papa. And
8:38
this is really just for color to help
8:41
them brown nicely.
8:44
All right, let's get in here and check
8:45
this bacon. I think some of our bacon is
8:49
ready. Now, you can keep your bacon on
8:51
as long as you like. If you like it
8:53
crispy, I actually like mine a little
8:55
soft in places like this one. You'll see
8:58
that it's not all the way completely
8:59
crisp.
9:01
And these little griddles are great.
9:05
All right, everything over here is doing
9:06
great. And you can see those potatoes,
9:08
how wonderful they're looking.
9:11
And our onions are getting nice and
9:13
almost kind of charred looking. They
9:16
look delicious. So, while that's
9:18
cooking, I think it's time to taste our
9:21
coffee cake.
9:24
So, let's see what we've got here.
9:28
Oh,
9:33
you can see I've got a little bowl of
9:35
fresh whipped cream hiding back here
9:37
behind everything for my
9:41
coffee cake.
9:43
This looks just heavenly. And you know,
9:45
blueberries are really so good for you.
9:47
They're an antioxidant, but they say uh
9:51
blueberries slow down the aging process.
9:56
So, I might need to fix this every
9:57
morning.
9:59
So, let's see what we've got.
10:04
Oh my goodness.
10:07
I feel myself getting younger, y'all.
10:12
All right, I've got to quit eating that
10:14
country coffee cake and get this up
10:16
before it overcooks. Look how good the
10:18
sausage looks. If you live here in
10:21
Savannah,
10:23
run by Ray's Butcher Shop and take you
10:25
some home. You're going to love it.
10:30
I'm going to put the potatoes and
10:32
everything on one platter. Oh gosh,
10:35
those onions.
10:38
Doesn't that look yummy? Now, if you
10:40
were just cooking this in a skillet
10:44
and you didn't have all your bacon and
10:47
sausage to give you your seasonings, you
10:50
could just cook this in some bacon
10:52
grease or maybe just even a little
10:54
butter. Or if you're worried about it,
10:56
maybe just a little vegetable oil. All
10:58
right, now I'm going to top these with
11:00
just a little spring onion. Just going
11:02
to take my scissors and give them a few
11:04
snips. All right, I've got to take a few
11:07
minutes to clean up my griddle. And when
11:09
I come back, I'm going to show you girls
11:11
another secret. And I'm saying girls
11:15
because the next dish is oyster skillet.
11:18
Now, I don't know about you girls, but I
11:20
like to take every opportunity I can to
11:23
feed my man oysters, even at breakfast.
11:28
So, y'all come back.
11:36
[Music]
11:44
All right, girls. Are y'all ready for
11:46
that love potion breakfast recipe? We're
11:50
going to start by using fresh oysters.
11:54
Now, you can buy these at the grocery
11:55
store already shucked and in the um
11:58
oyster liquor. Now, I'm going to drain
12:00
these because they'll make our dish. Uh,
12:03
too soft if we don't. And I'm going to
12:06
pat them dry with a a paper towel. Oh,
12:09
they smell so good. All right, let's
12:13
see. Now, I got that liquor off. Now, if
12:15
I wanted to, I could actually save this
12:17
liquor and make a pot of oyster stew for
12:20
supper, but I'm think I'm going to be
12:23
through with the oysters today. So,
12:25
we're just going to let those drain.
12:27
Now, I'm gonna take eight eggs
12:31
and we're going to whip these up. And
12:33
you'll want to make sure that your eggs
12:35
are at room temperature. They make a a
12:37
real nice scrambled egg if they're not
12:40
real real cold. And I've got these at
12:43
room temperature.
12:46
All right, I'm going to spray our
12:47
skillet.
12:49
And I'm going to melt a half a stick of
12:52
butter.
12:54
And this little stove does the job. And
12:56
I'm gonna beat up our eight eggs.
13:00
And I'm going to use a whisk on them so
13:02
they can get nice and frothy. And I'm
13:04
gonna add about a fourth of a cup of
13:06
beer. Now, you know, a man can't resist
13:09
oysters or beer. And you put the two
13:12
together and you know you got a winner.
13:14
And I'm going to add about a tablespoon
13:17
of Texas Pete. Now, you can add more if
13:20
you like. And I'm going to add two
13:22
teaspoon of garlic powder.
13:27
All right, we're going to throw our
13:28
onions in our butter. And I'm just going
13:31
to cook them until they're kind of
13:33
translucent or soft. But it won't take
13:36
long cuz our skillet is really nice and
13:39
hot. All right. Now, I'm going to drop
13:41
our oysters in. And I'm literally going
13:43
to let them cook for about 30 seconds.
13:46
Oysters cook very, very quickly.
13:49
Don't those look delicious
13:52
down in that butter and onions.
13:55
And you can see how the the liquor from
13:58
those oysters are cooking out.
14:02
Okay, now I'm going to take our eggs and
14:06
I'm going to just pour these
14:09
over our oysters.
14:11
And you notice that I've opted not to
14:13
put any salt in this recipe. And that's
14:16
because the oyster liquor is already
14:18
really salty because of the seawater. So
14:21
you can always add some to it, but I
14:24
prefer right this minute not to salt it.
14:26
All right, to finish this up, I'm going
14:29
to put about a cup of shredded cheese.
14:33
And that's a Swiss cheese now that I've
14:35
grated up. The Swiss cheese and the beer
14:38
goes very, very well together. All
14:40
right. Now, to finish this, I'm just
14:43
going to cover it and put my temperature
14:45
as low as it will go. And I'm going to
14:48
let it continue cooking for about 15
14:50
minutes, maybe 20. All right. While it's
14:54
cooking, I'm going to just chop us a
14:55
little parsley,
14:58
just strictly for color. And I think I
15:02
will add some diced tomatoes on it
15:04
because down south, we love a good ripe
15:07
sliced tomato.
15:10
All right. So, I'm just going to dice up
15:12
some tomato
15:14
and I'll just put it on top of our
15:16
oyster skillet. And y'all can hear the
15:19
racket that I'm making. I don't know if
15:21
y'all noticed, but I'm on a makeshift
15:23
table. Uh the last time Aunt Peggy was
15:26
over, uh she and Michael and I was
15:29
sitting out and she said, "Is that a
15:32
water trough for like big animals?" And
15:35
Michael said, "Yes, ma'am. I got to get
15:36
rid of it." And when he said that, Peggy
15:39
and I both sucked in our breath and
15:41
said, "No, you can't get rid of that,
15:43
Michael. Don't let anybody take that
15:45
off." And you can see that it's serving
15:48
as my table today.
15:52
All right. So, I've got our tomatoes,
15:55
our parsley,
15:57
and I think on top of that, I'll crumble
15:59
up some bacon. And I'm just going to
16:01
chop this bacon. And I'll put this on
16:04
top of the tomatoes and the parsley.
16:08
And I'm going to leave it kind of
16:09
chunky. Just like that. All right, let's
16:12
come over here and check and see how our
16:15
skillet oysters is doing.
16:18
All right, I think that's got it. Now, I
16:20
want to show you how you can serve this
16:23
uh oyster skillet. You can take this
16:25
skillet straight to the table and spoon
16:27
it out, or you can flip it over. And I
16:30
really prefer to flip it over. So, let's
16:32
go ahead and do that and see what we've
16:34
got.
16:39
Oh, look how pretty that looks.
16:45
Looks just delicious, doesn't it?
16:52
Now, I think I'm just going to toss it
16:54
with the tomatoes and the parsley.
16:58
Looks too delicious. And now I think I'm
17:00
just going to top it with some bacon for
17:03
garnish. Okay, this dish looks perfectly
17:06
wonderful. And just a couple of minutes
17:08
ago, uh, while I was on break, my phone
17:10
rang and it was my niece Carrie and my
17:13
girlfriend-in-law Amanda. Uh, apparently
17:16
they smelt me cooking out here and they
17:18
said, "Well, three of us are going to
17:20
come eat with you." So instead of
17:22
Michael uh showing up on time, the I
17:25
think the girls are going to be here. So
17:27
y'all come back. I'm going to spread all
17:28
this food out for these three pretty
17:30
girls. And I guess I'll have to fix
17:32
Michael a plate and stick it on the side
17:34
because if I don't watch them, they'll
17:36
eat it all. So y'all come on back. I've
17:38
got some tips for you. And then I'll be
17:41
saying adios for another day.
17:49
[Music]
17:57
Before we leave today, I want to talk
17:59
with y'all a little bit about the
18:01
benefits of fresh fruit juices and
18:04
vegetable juices. You can change them
18:07
around. You can change your flavors
18:08
around. so easily with one of these
18:11
juicers. Like this morning, I'm going to
18:14
fix me some orange juice and carrot
18:16
juice. Now, I would never ever drink
18:20
just carrot juice, but when I mix it
18:22
with the oranges, it's going to be
18:23
delicious and I'll barely even know that
18:26
I'm having carrot juice, but I'll get
18:28
all the benefits from it. So, okay, here
18:32
we go.
18:42
[Applause]
18:43
[Music]
18:45
That looks delicious, doesn't it?
18:49
Yum. All right. Now, I'm going to add
18:51
the oranges, which is going to turn this
18:53
carrot juice in to a delicious drink.
18:59
This machine actually separates the Ryan
19:03
from the juice.
19:07
[Music]
19:11
All right. You can see that I decided to
19:13
add a few strawberries in there. And I'm
19:16
going to fill these glasses up about
19:18
halfway. And I'm going to be making two
19:20
different drinks here. I'm going to be
19:22
making one for the children and one for
19:25
the adults. Now, for the children, I'm
19:28
going to use uh soda water.
19:32
And for the adults, I'm gonna use
19:34
champagne.
19:37
It really, really looks good. So, here's
19:42
to you. If you can't eat your
19:44
vegetables, at least drink them.
19:48
I've had a great time today out on my
19:50
back porch cooking up this breakfast.
19:52
And I was so glad when Carrie called and
19:56
uh I think they're going to enjoy this
19:58
granite steps country muffin something.
20:01
Anyway, a blueberry coffee cake. I I
20:04
promise, girls, it's much easier to make
20:06
than it is to pronounce the name. And
20:08
I've got the oyster skillet. And I've
20:10
got the black pepper bacon and the
20:12
homemade sausage that's just out of this
20:15
world. And of course, my hash browns.
20:18
And while I'm introducing food, I'd like
20:20
to introduce these pretty young ladies.
20:22
This beautiful girl right here is my
20:24
girlfriend-in-law, Amanda. And this is
20:27
my niece, Carrie. And this is their
20:30
friend, Emily. And I heard you just had
20:32
a fabulous wedding, Emily. It
20:33
was great.
20:34
Well, Carrie said that they had a ball.
20:37
Well, anyway, who's ready to eat?
20:39
I am.
20:41
I am, too. So, until next time, America,
20:44
it's Paula Dean here wishing y'all best
20:46
dishes, hugs, and kisses from my table
20:49
to yours. All right, dig in, girls.
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