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Back Porch Breakfast | 5 Southern Breakfast Recipes - Paula is sharing brunch ideas for party, including blueberry coffee cake, an oyster skillet breakfast, and black pepper bacon. Paula’s Home Cooking, Season 4, Episode 5.
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00:00 Intro
1:07 Granite Steps Country Blueberry Coffee Cake Recipe: https://www.pauladeen.com/recipe/granite-steps-country-blueberry-coffee-cake/
5:55 Black Pepper Bacon & Ray’s Sausage Recipe: https://www.pauladeen.com/recipe/black-pepper-bacon-rays-sausage/
6:55 Hash Browns Recipe: https://www.pauladeen.com/recipe/hash-browns/
11:01 Oyster Skillet Recipe: https://www.pauladeen.com/recipe/oyster-skillet/
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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
- Rise and shine y'all and give God the glory
0:02
because it's a beautiful morning.
0:05
And I want to invite y'all to my house for breakfast
0:07
right on our very own back porch.
0:11
First off, I'm gonna be baking up a batch
0:13
of granite steps country blueberry coffee cakes
0:16
to go along with my famous hash browns.
0:19
And then some spicy black pepper bacon,
0:22
and some of Ray's sausage.
0:24
And it don't in there, y'all, I'm making an oyster skillet.
0:27
Who says you can't have oysters just for breakfast?
0:30
So y'all go fill up your coffee cups and join me
0:32
in your jammies for a wonderful back porch breakfast.
0:37
Isn't this just beautiful out here, y'all?
0:38
I just came out and get some blueberries,
0:42
and I'm cooking breakfast on the porch this morning.
0:46
And I don't know if y'all have had the opportunity
0:49
to see the property that Michael was born and raised on,
0:53
lived all his life.
0:55
And I just wanted to surprise him when he came over
0:58
to check on the house and have breakfast ready for him,
1:01
that I've cooked on our back porch.
1:04
Okay, so y'all come up on the porch and join me
1:06
because I'm going to show you a delicious, easy recipe
1:10
that's called granite steps country blueberry coffee cake.
1:18
All right, to start making this we're going to use
1:21
the canned biscuit.
1:22
They're so versatile.
1:23
You can do anything with them.
1:24
And this recipe was served by my friend, Donna,
1:29
when she and her mother had the granite steps mansion.
1:32
It was a beautiful bed and breakfast here in Savannah.
1:36
And Donna personally cooked breakfast for all of her guests.
1:40
And this is the one of the things
1:43
that she had on her table.
1:44
And Donna was very ingenious at preparing wonderful
1:49
tasty dishes for her guests.
1:52
And so I think y'all are just going to love this.
1:54
All right, we're going to start by quartering our biscuits,
1:58
just like this.
2:02
And I'm using buttermilk grand biscuits.
2:06
Those are the great big biscuits.
2:08
You see how generous these are.
2:10
I mean, these are,
2:11
these turnout kind of like a cat head biscuit.
2:14
They got their name because they're actually about
2:17
the size of a cat head.
2:19
You can see them, the little pieces of shortening
2:23
in these biscuits and that's what makes
2:26
the biscuits so good and moist.
2:31
All right, I got my biscuits cutting quarters.
2:33
I've got a half a cup of brown sugar here
2:35
that I'm going to add a half a teaspoon of cinnamon to.
2:38
And we're just going to kind of toss that together.
2:41
Just make sure that cinnamon gets kind of equally mixed up
2:45
in that brown sugar.
2:47
And you know, no coffee cake is a coffee cake
2:50
without a stick of butter.
2:53
So that's what I've got here.
2:54
Now we're going to take our biscuits,
2:58
dip them into our butter and then dip them
3:01
into our brown sugar and lay them down
3:04
into our greased casserole dish.
3:07
Can't get any easier than this can ya?
3:11
Like I said, I think a canned biscuit is probably
3:13
one of my favorite convenience foods.
3:17
And I remember my grandmother did adore
3:21
when they came out with a canned biscuit, she was thrilled
3:23
because in spite of the fact that she was a grand cook,
3:26
she never really mastered breads
3:29
until she was well into her eighties.
3:32
And then she took up bread making.
3:35
This smells totally divine right here.
3:37
All right, that's going to finish off our biscuits.
3:41
Now I'm going to measure out a cup and a half
3:42
of these beautiful blueberries.
3:47
And I did wash these before I brought them back.
3:50
All right, so we're going to put a half a cup of sugar
3:53
over a cup and a half of blueberries.
3:56
And we're just going to toss that together.
3:59
And I'm going to put a half a cup of oatmeal,
4:05
which makes this the healthy dish.
4:09
'Cause everybody knows that oatmeal is good for you, right?
4:14
I'm going to take half the blueberries
4:20
and spread them around like that.
4:23
And then the other half of the quick cook oatmeal
4:27
over those and then the rest on top.
4:32
All right, you know, I hate to waste this butter.
4:34
I think I'm just gonna drizzle it on top.
4:37
I don't think probably Donna call for that in the recipe,
4:40
but I can't waste that butter.
4:44
All right, it's ready to go in the oven.
4:46
We gonna put it in a three 75 preheated degree oven
4:49
and we're going to bake it for about 20 minutes,
4:52
'cause everything's really done in it
4:54
except for the biscuit.
4:57
So we're going to stick these in here.
5:02
And then I've got some potatoes over here.
5:04
I'm going to show y'all the hashbrown potatoes
5:07
that I used to make when I opened The Lady.
5:11
So I'm going to show y'all how to do those.
5:13
And then we're going to come back,
5:15
and we're going to taste that coffee cake.
5:17
Oh, and to go alongside of that coffee cake,
5:20
y'all know I'm just a nut over savory and salty.
5:23
I've got some black pepper bacon,
5:25
and some of the most for homemade sausage
5:28
from Ray's butcher shop on Montgomery street
5:31
here in Savannah.
5:32
It's going to be so good with that coffee cake.
5:35
So I'll see y'all in a minute.
5:40
I so hope y'all are enjoying the show.
5:42
And if you do.
5:44
Be sure to click like, subscribe and
5:47
notification bell so you'll never miss a video.
5:51
And we'll be right back after the break.
5:57
I'm getting this breakfast pulled together so quickly,
6:01
much quicker than what I thought.
6:02
And I think that our coffee cake is ready to come out.
6:11
This is a little tricky.
6:13
Ouey, ouey, doesn't that look good?
6:17
Look at those biscuits puffing up through there.
6:19
All right now to go with this wonderful coffee cake,
6:22
I've got some black pepper bacon,
6:24
and I got some homemade sausage from Ray's butcher shop.
6:28
They have the most wonderful, fresh, homemade sausage
6:31
that you've ever eaten.
6:33
And it's going to be so good to eat along with that.
6:35
And I'm going to give these a little cut
6:37
and I'm going to go ahead and throw them over here
6:39
on our griddle.
6:41
All right, now I think now I'm going to put
6:43
a little bacon on right here and I might,
6:45
should have sprayed this griddle, but we'll see.
6:48
This is black pepper bacon.
6:52
All right.
6:55
Now on the other end,
6:57
I'm going to put some homemade hashbrowns.
7:01
All right, we're going to take our onion
7:03
and we're going to slice it in two,
7:05
and we just done a paddle it.
7:09
All right, and I'm going to drop our onions right here.
7:13
And this is a great recipe to use with like leftover
7:17
baked potatoes the night before,
7:19
those make great hashbrowns
7:21
because they've got all that seasoning in them.
7:24
All right, we've got our onions going.
7:27
Now we're going to add our potatoes that I thinly sliced.
7:31
And you can see that I've used my favorite potato
7:34
in the whole entire world, and that's a little red potato.
7:37
We're going to just put those right down there
7:39
on top of our onion.
7:40
And I'm going to sprinkle them
7:42
with a little house seasoning,
7:44
which is our salt, pepper and garlic powder.
7:48
And then I'm going to crank on with a little paprika.
7:52
And this is really just a color to help them brown nicely.
7:57
All right, let's get in here and check this bacon.
7:59
And I think some of our bacon is ready.
8:04
Now you can keep your bacon on as long as you like.
8:06
If you like it crispy, I actually like mine a soft in places
8:10
like this one, you'll see that it's not
8:12
all the way completely crisp.
8:15
And these little griddles are great.
8:19
All right, everything over here is doing great,
8:21
and you can see those potatoes,
8:22
how wonderful they're looking.
8:25
And our onions are getting nice
8:27
and almost kind of charged looking.
8:30
They look delicious.
8:31
So while that's cooking,
8:32
I think it's time to taste our coffee cakes.
8:37
So let's see what we've got here.
8:42
Oh, you can see, I've got a little bowl
8:49
of fresh whipped cream hiding back here behind everything
8:52
for my coffee cake.
8:57
This looks just having like, and you know,
8:59
blueberries are really so good for you,
9:01
they're an oxidant, but they say blueberries
9:06
slow down the aging process.
9:09
So I might need to fix this every morning.
9:13
So let's see what we've got.
9:18
Oh my goodness.
9:20
I feel myself getting younger, y'all.
9:26
All right, I've got to quit eating that country coffee cake
9:29
and get this up before it overcooks,
9:31
look how good the sausage looks.
9:33
If you live here in Savannah,
9:35
run by Ray's butcher shop and take you some home.
9:39
You're going to love it.
9:44
I'm going to put the potatoes and everything on one platter.
9:47
Oh gosh, those onions, doesn't that look yummy?
9:54
Now, if you were just cooking this in a skillet
9:57
and you didn't have all your bacon and sausage
10:01
to give you your seasonings,
10:03
you could just cook this in some bacon grease,
10:06
or maybe just even a little butter,
10:09
or if you're worried about it,
10:11
maybe just a little vegetable oil.
10:12
All right, now I'm going to top these
10:13
with just a little spring onion.
10:15
I'm just going to take my scissors
10:17
and give them a few snips.
10:19
All right, I've got to take a few minutes
10:21
to clean up my griddle.
10:22
And when to come back,
10:24
I'm going to show you girls another secret.
10:26
And I'm saying girls,
10:28
because the next dish is oyster skillet.
10:32
And I don't know about you girls,
10:34
but I like to take every opportunity I can
10:37
to feed my man oysters, even at breakfast.
10:42
So y'all come back.
10:47
I hope y'all are enjoying the show
10:49
and I want to hear from you.
10:51
Tell me what recipes or videos you'd like to see me
10:54
make by just leaving a short comment below.
10:58
Now, let's get back to the show, y'all.
11:03
All right girls, are y'all ready
11:05
for that love potion breakfast recipe?
11:09
We're going to start by using fresh oysters.
11:13
Now you can buy these at the grocery store,
11:15
already shucked and in the oyster liquor.
11:18
Now I'm going to drain these
11:20
because they'll make our dish too soft if we don't.
11:24
And I'm going to Pat them dry with a paper towel.
11:28
Oh, they smell so good.
11:31
All right, let's see.
11:32
Now I got that liquor off.
11:34
Now, if I wanted to, act could actually save this liquor
11:37
and make a pot of oyster stew for supper.
11:39
But I think I'm going to be through with the oysters today.
11:44
So we're just going to let those drain.
11:46
Now I'm going to take eight eggs,
11:49
and we're going to whip these up.
11:52
And you'll want to make sure that your eggs
11:54
are at room temperature.
11:55
They make up a real nice scrambled egg
11:58
if they're not real, real cold.
12:01
And I've got these at room temperature.
12:04
All right, I'm going to spray our skillet
12:08
and I'm going to mail to half a stick of butter.
12:13
And this little stove does the job.
12:15
And I'm going to beat up our eight egg,
12:19
and I'm going to use a whisk on them
12:20
so they can get nice and frothy.
12:23
And I'm going to add about a fourth of a cup of beer.
12:26
Now, you know, a man can't resist oysters or beer,
12:30
and you put the two together and you know you got a winner.
12:33
And I'm going to add about a tablespoon of Texas Pete.
12:37
Now you can add more if you like,
12:40
and I'm going to add two teaspoons of garlic powder.
12:45
All right, we're going to throw our onions in our butter.
12:49
And I'm just going to cook them until they're kind of
12:52
translucent or soft, but it won't take long
12:55
'cause our skillet is really nice and hot.
12:59
All right, now I'm going to drop our oysters in
13:01
and I'm literally going to let them cook
13:03
for about 30 seconds.
13:05
Oysters cook very, very quickly.
13:07
Don't those look delicious down in that butter and onions?
13:14
And you can see how the liquor from those oysters
13:18
are cooking out.
13:21
Okay, now I'm going to take our eggs,
13:24
and I'm going to just pour these over our oysters.
13:30
And you'll notice that I've opted not to put any salt
13:33
in this recipe and that's because the oyster liquor
13:36
is already really salty because of the seawater.
13:39
So you can always add some to it,
13:42
but I prefer right this minute, not to salt it.
13:45
All right, to finish this up,
13:46
I'm gonna put about a cup of shredded cheese
13:52
and that's a Swiss cheese now that I've grated up,
13:54
the Swiss cheese and the beer goes very, very well together.
13:59
All right now, to finish this,
14:01
I'm just going to cover it and put my temperature
14:04
as low as it will go.
14:06
And I'm going to let it continue cooking
14:08
for about 15 minutes, maybe 20.
14:11
All right, while it's cooking,
14:13
I'm going to just chop us a little parsley,
14:16
just strictly for color.
14:19
And I think I will add some diced tomatoes on it
14:23
because down South, we love a good ripe sliced tomato.
14:28
All right, so I'm just going to dice up some tomato,
14:32
and I'll just put it on top of our oyster skillet.
14:36
And y'all can hear the racket that I'm making.
14:39
I don't know if y'all noticed, but I'm on a makeshift table.
14:43
The last time I Aunt Peggy was over,
14:46
she and Michael and I was sitting out and she said,
14:50
is that a water trough for like big animals?
14:53
And Michael said, yes, ma'am, I got to get rid of it.
14:56
And when he said that, Peggy and I both sucked in our breath
15:00
and said, no, you can't get rid of that, Michael.
15:03
Don't let anybody take that off.
15:05
And you can see that it's serving as my table today.
15:11
All right, so I've got our tomatoes, our parsley,
15:15
and I think on top of that, I'll crumble up some bacon.
15:19
And I'm just going to chop this bacon
15:21
and I'll put this on top of the tomatoes and the parsley,
15:27
and then we'll leave it kind of chunky, just like that.
15:30
All right, let's come over here and check and see
15:33
how our skillet oysters is doing.
15:37
All right, I think that's got it.
15:39
Now I want to show you how you can serve
15:41
this oyster skillet.
15:44
You can take this skillet straight to the table
15:45
and spoon it out, or you can flip it over.
15:48
And I really prefer to flip it over.
15:50
So let's go ahead and do that and see what we've got.
15:58
Oh, look a pretty that looks.
16:04
It looks just delicious, doesn't it?
16:11
I think I'm just going to toss it with the tomatoes
16:14
and the parsley, looks too delicious.
16:18
And now I think I'm just going to top it
16:21
with some bacon for garnish.
16:23
Okay, this dish looks perfectly wonderful.
16:25
And just a couple of minutes ago, while I was on break,
16:29
my phone rang and it was my niece Karrie,
16:32
and my girlfriend in law, Amanda.
16:34
Apparently they smelled me cooking out here and they said,
16:37
well, three of us are going to come eat with you.
16:40
So instead of Michael showing up on time,
16:43
I think the girls are gonna be here.
16:45
So y'all come back.
16:46
I'm going to spread all this food out
16:48
for these three pretty girls.
16:49
And I guess I'll have to fix Michael a plate
16:52
and stick it on the side because if I don't watch them,
16:54
they'll eat it all.
16:55
So y'all come on back, I've got some tips for you.
16:58
And then I'll be saying adios for another day.
17:05
I so hope y'all are enjoying the show.
17:07
And if you do.
17:09
Be sure to click like, subscribe and
17:12
notification bell so you'll never miss a video.
17:16
And we'll be right back after the break.
17:22
Before we leave today,
17:23
I want to talk with y'all a little bit about the benefits
17:27
of fresh fruit juices, and vegetable juices.
17:30
You can change them around.
17:32
You can change your flavors around so easily
17:36
with one of these juicers.
17:37
Like this morning, I'm going to fix me some orange juice
17:40
and carrot juice.
17:42
Now I would never, ever drink just carrot juice.
17:46
But when I mix it with the oranges,
17:48
it's going to be delicious.
17:49
And I'll barely even know that I'm having carrot juice,
17:52
but I'll get all the benefits from it.
17:55
So, okay, here we go.
18:10
That looks delicious, doesn't it?
18:15
All right, now I'm going to add the oranges,
18:17
which is going to turn this carrot juice
18:19
in to a delicious drink.
18:24
This machine actually separates the rine from the juice.
18:36
All right, you can see that I decided to add
18:38
a few strawberries in there,
18:41
and I'm going to fill these glasses up about halfway.
18:44
And I'm going to be making two different drinks here.
18:47
I'm going to be making one for the children
18:49
and one for the adults.
18:51
Now for the children, I'm going to use our soda water.
18:58
And for the adults I'm going to use champagne.
19:02
It really, really looks good.
19:06
So here's to you.
19:08
If you can't eat your vegetables, at least drink them.
19:13
I've had a great time today, out on my back porch,
19:16
cooking up this breakfast.
19:17
And I was so glad when Karrie called,
19:19
and I think they're going to enjoy this granite steps
19:24
country muffin something.
19:26
Anyway, a blueberry coffee cake.
19:28
I promise girls it's much easier to make
19:30
than it is to pronounce the name.
19:32
And I've got the oyster skillet,
19:35
and I've got the black pepper bacon,
19:37
and the homemade sausage that's just out of this world.
19:40
And of course my hashbrowns.
19:43
And while I'm introducing food,
19:44
I'd like to introduce these pretty young ladies.
19:46
This beautiful girl right here
19:48
is my girlfriend in law, Amanda.
19:52
And this is my niece Karrie, and this is their friend Emily.
19:56
And I heard you just had a fabulous wedding, Emily.
19:58
- It was great.
19:59
Well, Karrie said that they had a ball.
20:02
Well, anyway, who's ready to eat?
20:04
- I am.
20:06
- I am too.
20:07
So until next time America, it's Paula Dean here,
20:10
wishing y'all best dishes and kisses from my table to yours.
20:15
All right, dig in girls.
20:21
Hey, y'all, it's Paula Deen.
20:22
Now, if you enjoyed this video, be sure to like it
20:26
and click the subscribe button as well as the notification
20:30
and bell to be alerted when I post a video.
20:34
Love and Best Dishes Y'all.
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