Up next in 10
In the south, BBQ is a way of life and in this episode Paula is all about BBQ.
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#pauladeen #fullepisodefriday
To make sure we are ready to BBQ, Paula heads to her favorite BBQ store, Cookouts, to get some wood chips to flavor the meats. Make sure you soak them in water to get them to smoke if you are using a gas grill. For charcoal, put them right on the briquettes. Paula then heads back to kitchen to prepare some of her BBQ favorites:
Savory Cornucopia Salad
https://www.pauladeen.com/recipe/cornucopia-salad/
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0:01
hi y'all i'm paula dean and whether you
0:04
prefer charcoal gas or a lean mean
0:06
grilling machine y'all get ready to fire
0:09
up your grill cause i'm gonna show you
0:11
how to cook up a barbecue banquet like
0:13
you've never seen before first we're
0:16
gonna head to my favorite little
0:17
barbecue shop here in savannah it's
0:20
called cookouts and then we're gonna
0:22
head back to the house and i'm gonna
0:24
whip up a savory cornucopia salad
0:27
followed by my baked potato with ring
0:31
tum diddy then get ready to sink y'all's
0:34
teeth into my special mustard and
0:36
peppercorn encrusted rib eye
0:38
but y'all leave lots of room for dessert
0:41
cause i'm gonna whip up the richest
0:44
creme brulee around so i hope you
0:46
brought your appetite today cause it's
0:49
gonna sizzle
0:52
y'all won't guess where we're going
0:54
today we're going to cookouts and pick
0:56
us up some wood chips because we're
0:58
going to be out in the yard today
1:00
chilling and grilling before i start
1:02
grilling i'm heading to cookouts where i
1:05
come for everything barbecue y'all know
1:08
a lot of women pass by a jewelry store
1:10
and just have to go in
1:13
well that's the way i am about cookouts
1:16
it has so many types of grills plus
1:20
different wood chips for flavoring all
1:22
my wonderful meats
1:24
first my friend tommy showed me a few
1:26
different grill styles
1:28
and then i picked up some cherry wood
1:29
chips to mix into the charcoal now on
1:32
charcoal grills tommy told me that you
1:35
just want to toss those wood chips right
1:37
on top of the glowing embers and with
1:39
gas grills like i'm using today well
1:42
most of them have a smoker box where you
1:45
just put those wood chips but whichever
1:47
one you're using i've got a great tip
1:50
for you you want to soak the chips in
1:52
water first so they won't burn too
1:54
quickly and that'll give you more time
1:57
for the smoke to cook into your meat
1:59
when tommy added those chips to the
2:01
charcoal
2:02
man that smell was amazing
2:06
in fact i'm gonna bring home some wood
2:07
chips to try for myself i'm sure my
2:11
steak will taste just great
2:13
i just love going over to cookouts and
2:16
i've got my cherry wood and
2:18
how'd you like all those grills that
2:19
tommy showed us you've really got a big
2:22
array of choices out there now and he
2:24
carries all these different flavors of
2:26
wood and i'm going to show you in a
2:28
little while how you can use these wood
2:30
chips on any grill you got i don't care
2:33
how expensive or how cheap it is so i'm
2:36
going to throw these right down here
2:37
because in the meantime i'm going to
2:39
start putting us together a salad now
2:41
down south we eat a lot of layered
2:43
salads and i kind of got tired of
2:47
the old standard layered salad so i'm
2:49
going to show you the new way that i
2:51
make the layered salad and i always use
2:54
iceberg because it has more body it's a
2:57
more dense lettuce this salad goes a
3:00
long way
3:02
okay so we've got our lettuce down in
3:04
here
3:05
and i'm just gonna sprinkle some water
3:07
chestnuts i like all these crunchy
3:10
things in this salad you can see i got a
3:13
lot of stuff to put on this lettuce
3:16
and now i'm gonna use an ordinary frozen
3:19
green pea
3:20
but we're not cooking them i just love
3:22
those sweet little peas in here
3:26
okay the next thing i'm going to put in
3:28
is diced bell pepper
3:31
all right and the next thing i'm going
3:32
to add is diced celery so you can see
3:34
that this salad is going to have a
3:37
lot of crunch to it
3:39
the next thing i'm going to put in is
3:41
the bananas i cannot tell you
3:44
what a banana does to lettuce it sounds
3:46
like the weirdest thing
3:48
so they're delicious
3:50
all right now i'm going to give these a
3:51
squirt and a little lemon juice just to
3:54
keep them from browning because as you
3:56
know bananas don't have a great deal of
3:58
life to them this is just going to knock
4:01
your socks off you're not going to
4:02
believe me until you make this at home
4:04
yourself and try it
4:06
the next thing i'm going to go with is
4:08
raisins
4:10
and this is going to be so good mixed
4:12
with your tangy dressings
4:15
and you can see how all those pretty
4:17
colors and textures and flavors are
4:19
coming together i think the first time i
4:21
ever had a salad with a banana in it was
4:24
down in thomasville georgia and i
4:26
thought well i'm just going to
4:27
incorporate that into
4:29
that layered salad that every southern
4:31
gal
4:32
makes
4:33
all right so now i'm going with nuts
4:36
like i said this is going to be so
4:38
crunchy and so good
4:41
all right now we've got all of our
4:43
ingredients in
4:45
this half of our salad
4:47
now i'm going to come over here and i'm
4:48
going to take ordinary mayonnaise
4:50
and i'm going to add some white vinegar
4:54
and
4:54
sugar
4:56
and this actually makes like a coleslaw
4:59
dressing and we'll let this mix for a
5:01
minute
5:03
okay let me just
5:05
clean up a little bit
5:07
we're fixing to
5:09
frosty salad with this mayonnaise
5:11
mixture
5:13
i don't know about y'all but this is
5:15
gonna be so good with that banana
5:18
so we're just gonna take it and frost it
5:22
like i said y'all are just not gonna
5:24
believe how good this is
5:28
we're gonna seal it up
5:31
all right we're gonna come over here and
5:33
we're gonna take our bacon that we've
5:34
cooked and we're gonna crumble it under
5:37
here
5:38
it's kind of like a blt and it only we
5:40
left out the teeth
5:43
all right we got a couple more pieces
5:47
a lot of different things going on in
5:48
this salad
5:50
now we're gonna add the cheese
5:52
see i told you there was a lot of things
5:54
good for you in here
5:57
now we're going to add some green onions
6:02
we have finally completed
6:04
our cornucopia layered salad i'm going
6:07
to see if i can pull me out a little
6:09
taste to make sure it's
6:11
all right
6:13
and i'm going to take just a little
6:15
piece
6:16
out of this corner
6:23
out of this world
6:25
we're cooking steaks on the grill
6:27
so i'm going to take a quick break
6:31
get outside
6:33
and show you how we're going to use that
6:34
wonderful cherry wood that we got from
6:36
cookouts
6:37
so y'all don't go very far
6:40
[Music]
6:46
[Music]
6:55
i thought i had everything
6:58
and i forgot my tomatoes so i had to run
7:00
back in and get those and
7:02
i've got some bacon and onions going
7:05
here for the ring tom diddy
7:08
i bet y'all thought i just made that up
7:10
didn't you well i didn't it's a real
7:12
recipe
7:13
and i've got the bacon and the onions
7:15
almost ready
7:17
and i'm gonna
7:18
take my tomatoes and i'm gonna drain
7:20
those
7:22
real quick like
7:24
and then i'm gonna kind of just squash
7:25
them
7:27
love this job listen to it sizzling oh
7:30
this is gonna be delicious actually
7:32
we're gonna put this on top of our baked
7:34
potato and we're just gonna dump in some
7:36
whole kernel corn now i'm gonna let that
7:39
cook for about
7:40
15 minutes i'm gonna let it simmer i'm
7:43
gonna put a little salt in this is nice
7:46
kosher salt and i'm gonna put in some
7:48
thyme
7:54
and a little fresh ground pepper
7:59
now that's ready we're just gonna let it
8:00
sit there and do its magic
8:03
it's time to start on the meat
8:05
i've got
8:06
the grill nice and hot here it feels so
8:08
good and i've prepared the baked
8:10
potatoes almost done and now for the
8:13
steak we're doing a mustard peppercorn
8:16
encrusted rib eye and i think out of all
8:19
the beefs ribeye has got to be right up
8:21
there maybe my favorite steak because
8:24
it's got enough fat in it and marbling
8:27
to really make it juicy and tender
8:29
michael and i just love buying the whole
8:32
boneless rib eyes so we can cut our own
8:34
steak
8:37
oh look at that steak all that wonderful
8:40
marbling in it this is gonna be just
8:43
delicious as i told y'all i'm doing the
8:45
cracked peppercorn on it so i've got my
8:48
handy reliable cast iron skillet and i'm
8:52
just gonna crack
8:54
the pepper just like that but i've
8:56
already gotten some done here now all
8:58
we're going to do is take this steak and
9:00
i'm going to brush it with dijon mustard
9:03
so this is going to be a hot
9:06
steak it's going to be a little on the
9:08
warm side from the dijon mustard and the
9:10
cracked pepper but i have to tell you
9:13
michael loves the heat he loves steak a
9:16
puave you know which is nothing but a
9:18
black pepper encrusted piece of meat so
9:21
i'm gonna do it really really nice and
9:23
heavy
9:24
and then we're just gonna flip over here
9:25
and do the other side when you think of
9:28
grilling steaks you just put your soy
9:30
sauce and your black pepper on it but
9:32
there's really a lot of different things
9:34
that you can do to your steaks the last
9:37
couple of minutes of cooking i love to
9:38
coat them in a barbecue sauce a homemade
9:40
barbecue sauce oh that looks just
9:43
delicious all right we're gonna put our
9:45
steaks on the grill
9:47
oh here it sizzle
9:51
ah
9:53
these are gonna be delicious
9:55
now i've got some wood chips down here
9:57
i'm very fortunate that my grill has a
9:59
box
10:00
so it allows me to put the wood chips to
10:03
flavor it
10:04
i'm gonna show y'all a neat little tip
10:07
on how you can make your own wood box in
10:10
case your grill doesn't have one i'm
10:12
gonna cook this probably six or seven
10:15
minutes on each side and you should turn
10:17
him only once so make sure you've had
10:20
plenty of time for him to sear all right
10:22
i'm going to finish up our
10:24
ringtone ditty for our baked potato and
10:27
now i'm going to pour the cheddar cheese
10:29
in it
10:31
look at that
10:35
we gonna have a baked potato fit for a
10:37
texas king all right let's check on our
10:40
steaks
10:41
oh yeah those look good but
10:43
first i'm gonna
10:46
dress this potato
10:51
it's almost time gertie
10:54
you know i didn't think it was possible
10:56
to improve a baked potato until i tasted
10:59
this
11:01
this was actually a recipe from a friend
11:04
of mine herb trobe and herb had a
11:08
reputation for being one of the
11:10
best
11:11
southern hosts in the city
11:18
let's take a look at our steak
11:22
look girls
11:26
and we're just gonna
11:28
pile this up on our baked potato
11:31
oh how good does that look
11:35
all right
11:38
oh
11:40
this steak is
11:42
a perfect medium rare
11:44
y'all stick around cause i'm fixing to
11:46
run back in the house
11:48
and we're gonna be making
11:51
fabulous creme brulee
11:59
[Music]
12:07
well if y'all are ready i'm ready to
12:09
make the creme brulee it's just a fancy
12:12
word for a custard now i've taken two
12:14
vanilla beans
12:16
and i'm scraping em
12:18
and gonna get every bit of that goodie
12:20
to our saucepan this is a magnificent
12:23
dessert and it's one of those that you
12:25
can make the day before or that morning
12:28
so you're not rushed on it all right
12:31
we're gonna add two cups of heavy cream
12:37
so we're going to cook this for about 15
12:39
minutes and then we're going to take it
12:41
off the heat and we're going to let it
12:43
steep for about 15 minutes
12:46
but you'll want to make sure that you
12:48
don't have your heat too high and you
12:50
don't quit stirring because this will
12:52
stick to the bottom it'll scorch and you
12:53
don't want that to happen
12:55
so i actually have some that i've cooked
12:58
for 15 minutes and let it steep for 15
13:01
minutes
13:03
it's still a little warm
13:06
but you can see what it looks like
13:09
so to put our creme brulee together
13:11
we're gonna beat four egg yolks
13:14
until they're light and fluffy along
13:16
with a little bit of sugar for about
13:19
five minutes
13:25
so we'll get those going good and we're
13:27
gonna add our sugar
13:31
all right that's got it we're just gonna
13:32
beat them until they're pale out a
13:35
little bit and they get real fluffy
13:44
all right that looks really really nice
13:47
so they're nice and light and fluffy
13:50
all right now i'm gonna take
13:54
our cream and our vanilla beans and i'm
13:56
gonna strain that
13:57
because we don't want to accidentally
14:01
get a whole vanilla bean in one of our
14:03
creme brulees
14:06
now we've got that strained and you can
14:07
see our vanilla beans
14:09
now what i'm gonna do is add
14:12
about
14:13
half of this slowly to our egg yolks
14:19
just gonna whisk whisk whisk so pretty
14:21
it looks like a lemon custard ice cream
14:24
almost
14:29
that's looking good and now i'm going to
14:31
take this
14:33
and add it to the rest of the cream it's
14:36
going to be easier
14:37
if i have something with a spout when i
14:40
go to fill up our custard cups
14:42
we'll want to get every bit of that
14:44
goodie out of there
14:51
all right
14:52
so we're just going to whisk that
14:53
together
14:57
all right we're going to fill our
14:58
custard cups and you can use any size
15:01
custard cup that you want
15:04
so i have chosen
15:06
the smaller cups
15:09
all right so what we're going to do now
15:10
is pop these into
15:12
a 350 degree oven and we're going to let
15:15
them cook anywhere from 30 to 45 minutes
15:18
when i get it in the oven i'm actually
15:20
gonna uh pour some hot water in and
15:22
we're gonna water bath them
15:29
and i'm filling mine in the oven
15:32
if i knocked it i'd hate to ruin my
15:34
custard because the water sloshed in it
15:37
and we're gonna pour enough to go about
15:39
halfway up our cups
15:43
all right those are taken care of but
15:45
i've got some more that's already ready
15:48
and they've actually cooled down so i'm
15:50
going to bring them up here
15:52
and put them on our cutting board and
15:55
this is my favorite part of creme brulee
15:58
i just love that crackling of the sugar
16:00
when i put my spoon in it
16:03
so good now i'm gonna just sprinkle
16:05
these and you kind of want to just a
16:08
thin even layer now as i was telling
16:10
y'all earlier the beauty of this dessert
16:13
is you can make it the day before or
16:15
certainly the morning of
16:17
and what we're going to use here is just
16:19
a little torch that you can get it any
16:21
of your nice culinary shops
16:24
and we're going to hit this once
16:26
and we've got a flame
16:28
and we're going to just torch our sugar
16:32
now if you don't have a torch you can
16:34
also do this under the broiler in your
16:36
oven
16:37
but you really have to keep a close eye
16:39
on it because it'll burn on you very
16:41
quickly but you can see how that's
16:44
caramelizing real real nice doesn't that
16:47
look yummy look at that sugar just
16:49
bubbling
16:52
all right those look really really good
16:54
don't they
16:57
now you can eat creme brulee
17:00
just like this
17:02
but have you ever seen me eat anything
17:04
plain
17:06
no almost never so i'm gonna put a
17:09
little dollop
17:11
of whipped cream on mine
17:13
i think i'm gonna put a little
17:15
strawberry on mine
17:21
look what a luscious dessert that makes
17:24
and you saw how quickly we got it done
17:27
and how very simple it was
17:29
the only thing that would make this
17:31
dessert any better would be a spoon
17:35
so let's see if i can find one
17:38
and you know what every time i open the
17:40
store to get me a spoon to taste with
17:42
it's always a big one
17:44
i don't know how that happens
17:47
all right let's dig in
17:50
so i can't resist it
17:54
this is so delicious when we come back
17:56
i'm going to show you different ways
17:57
that you can
17:59
make a variety of different creme
18:00
brulees so y'all stick around we'll be
18:02
right back we're not going along
18:04
[Music]
18:11
[Music]
18:18
okay i want to share with you a few tips
18:20
on creme brulees you can actually use
18:23
several different kinds of sugars you
18:25
can use the white granulated sugar
18:28
or you can use the raw sugar
18:31
which is beautiful little coarse
18:33
crystals or you can actually use a light
18:36
brown sugar it'll make you a little
18:38
darker crust on your custard and you see
18:41
this piece of bread that i've gotten the
18:42
brown sugar it's there to keep it loose
18:45
i know you've probably gone to your
18:46
pantry before and found it just hard as
18:48
a brick and had to throw it out which
18:50
just stick your little piece of bread in
18:52
there and you can also top your creme
18:54
brulee's you don't have to use
18:56
strawberries or whipping cream but you
18:58
can put a little orange zest on them and
19:00
this one i'm even grating a little
19:02
chocolate on
19:04
and for that grilling even if you have a
19:07
little gas grill that doesn't have a
19:10
wood box with it it's very simple to
19:13
make your own little special wood box
19:15
you just take your wood that's been
19:17
soaked in water
19:19
and you just fold it up into tinfoil
19:22
just like so
19:25
and you just poke holes in it with a
19:27
knife
19:28
and throw that directly onto your flame
19:31
it'll cause that wood flavor to go all
19:34
through whatever you're cooking
19:37
i don't know who enjoyed today's show
19:39
more
19:40
me or the dogs but you know what i think
19:43
it's probably me because they didn't get
19:45
to taste this yummy layered salad or the
19:48
baked potatoes with the ring tum diddy
19:50
on it or this heavenly creme brulee all
19:54
they got to taste was those luscious
19:56
steaks and i can tell you right now they
19:59
show did like them and as always america
20:02
i send you best dishes hugs and kisses
20:06
from my kitchen to yours
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