Up next in 10
4 Family Get-Together Recipes - Aaron McCargo Jr., AKA Big Daddy, joins Paula to cook up some great family meal recipes. Paula’s Best Dishes, Season 2, Episode 6.
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00:00 Intro
0:37 Rockin' Roast Pork Shoulder Recipe with Spanish Rice: https://www.pauladeen.com/recipe/rockin-roast-pork-shoulder-with-spanish-rice/
7:24 Cajun Tempura Okra Recipe with Scallion Dipping Sauce: https://www.pauladeen.com/recipe/cajun-tempura-okra-with-scallion-dipping-sauce/
13:35 Candy Snack Cake: https://www.pauladeen.com/recipe/candy-snack-cake/
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For more episodes of Paula’s Best Dishes, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyG6WX31_riXNzo5zGJLbeTB
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Show More Show Less View Video Transcript
0:00
today y'all my good friend aaron mccargo
0:02
aka big daddy is gonna be stopping by to
0:05
prepare some of his favorite dishes
0:07
aaron's gonna start us off with his
0:09
rockin roast pork shoulder look at the
0:11
way it's coming off of that bone
0:13
and then he's gonna show us the secret
0:15
ingredient for his spanish fries
0:16
sausage and then we're going to fry up
0:19
some cajun tempura okra
0:21
this is looking delicious and while
0:23
that's frying we're going to be making a
0:25
scallion
0:26
dipping sauce you are going to be fine
0:28
says mama and to top off this whole meal
0:30
y'all a candy snack cake with a
0:32
chocolate frosting
0:33
you are our big daddy's girl
0:38
so tell us exactly what we're gonna need
0:40
erin
0:41
to get this beautiful piece of pork
0:43
shoulder underweight for you
0:45
gotcha we're going to need like 12
0:46
cloves of garlic which we're going to
0:48
smash slightly and we're going to put in
0:50
12 slits you're going to make okay one
0:51
onion i've already got a bell pepper to
0:53
make it so
0:54
and we're going to need some cilantro
0:55
okay so you need garlic you need
0:58
onion yipper oh we got cilantro
1:01
right here okay and i'm one of those
1:03
girls that
1:04
loves to try all kinds of spices so what
1:07
is this
1:08
sauson sasson y'all this is a spanish
1:12
season we use a lot more so for collar
1:14
i'm learning something new here today
1:16
just tell me what you want me to do
1:17
we're going to trump two thin slices of
1:19
this
1:20
and we're going to fry because we're
1:21
going to make our spanish rice later i'm
1:23
going to let you go ahead and put
1:24
okay slicing then let me get this off my
1:26
hands okay you said you wanted like a
1:28
dozen
1:29
yeah cloves of garlic it's just like
1:33
cutting butter down in there you know
1:35
what i chilled the pork cup pretty good
1:36
so that it's firm because it's easier to
1:39
cut
1:40
it just feels like you know if it chews
1:42
as
1:43
tender as it's cutting i think it's
1:46
gonna be very very good
1:48
let's see two four six eight ten twelve
1:51
the more the slits the better
1:53
i'm just gonna take our garlic and
1:57
give it a whack you got it you're gonna
2:00
stick the whole thing down in there
2:02
that's perfect i'm gonna just stuff him
2:04
down in there
2:05
well while you're doing that i'm gonna
2:07
chop up this onion throw in the peppers
2:09
and the onions chop up the cilantro and
2:12
get that
2:13
in and i'm gonna put some olive oil in
2:15
here we're just gonna make a little
2:16
smooth paste to this okay
2:18
well let me grab you some olive oil all
2:20
right there we go there you go darling
2:23
and as soon as you're done with that
2:24
garlic i'm gonna let you go ahead and
2:26
make this the rub up
2:27
which is real simple rub it's just gonna
2:29
be that sauson
2:30
and adobo and pretty much adobo is just
2:33
uh
2:34
the latin spanish version of season salt
2:36
you know it has
2:37
a nice amount of salt in there and some
2:38
garlic flavor some onion
2:40
okay some hidden ingredients that we'll
2:41
never know and one thing about pork
2:43
i like to cook the pork nice and slow so
2:45
that fat breaks down
2:46
and then it just and with these slits
2:48
right here all that juice that's just
2:49
going to close up
2:51
and keep that garlic in there it's going
2:52
to really marinate the meat inside out
2:54
i'm going to measure out a quarter cup
2:56
of olive oil
2:58
pour it in and flip the switch
3:02
and we want to save a little bit of this
3:04
for later because we're going to put
3:05
something in our spanish rice as well
3:07
okay now are you pureeing that up pretty
3:09
good
3:10
yeah maybe you you know what i'm going
3:11
to do like i want it to be like a paste
3:13
gosh it smells so awesome good i always
3:16
think of this uh when i think of spring
3:18
all right so i'm gonna run down here and
3:20
wash my hands erin
3:21
okay oh big dab i love it when you call
3:25
me big daddy
3:29
i love it when i call you big daddy a
3:32
lot of love in here
3:33
we're gonna go ahead and sit this pork
3:35
right in here after you've done that and
3:36
we're gonna squeeze everything in there
3:37
now what is this
3:39
now that's that um that adobe the latin
3:42
version of seasoned salt
3:43
so you're gonna probably use about like
3:44
a tablespoon of that
3:46
[Music]
3:49
you're going to put like three envelopes
3:51
of that sauce on three envelopes
3:52
yes got a nice bright orange color to it
3:57
all right so i'm just gonna stir that
3:59
together we've got a
4:01
a pretty yellowish orange now we got
4:04
this sofrito and we got your seasoning
4:06
about three quarter cup yeah there you
4:08
go when you get that next stop
4:10
are you getting so we're gonna have a
4:12
wet a wet paste there you go
4:14
and it's gonna sink into those holes
4:16
with this garlic i'm just gonna spoon it
4:18
on
4:19
and i'm gonna do one of my favorite
4:22
favorite things
4:23
in the kitchen and that's rubbing my
4:26
meat
4:27
and massaging it this is this is one of
4:30
the things that i enjoy
4:32
and look at this it's you can see the
4:35
little bit of fat that we have on this
4:37
pork that is turning a bright yellow
4:39
we're just gonna transfer it to the
4:41
bottom of the dish
4:42
so you got this ready to go beautiful
4:45
look at that do you like the color
4:46
i love the color of it yeah paul i'm
4:49
going to cover up the sport with some
4:50
aluminum foils
4:51
[Music]
4:54
so in my oven and your oven and say 300
4:58
300 yup for three hours three hours
5:02
and then then we're gonna take off the
5:04
foil bump up the heat by four or four
5:06
fifty
5:06
twenty minutes till it's crispy on the
5:08
top sweat that little bit
5:10
of fat just nice and crispy brown off it
5:13
sounds delicious
5:14
[Music]
5:18
what we're going to do is that pork we
5:19
trimmed up earlier we cut off gonna cut
5:21
that in cubes
5:22
okay and i'm gonna do that with a small
5:23
diced onion we're gonna throw it in
5:25
there
5:25
with about two tablespoons of butter
5:27
okay is that cool with you
5:29
sounded so good it wasn't all right
5:31
let's get started
5:32
okay oh no i didn't mean to knock that
5:35
over
5:36
i'm gonna just slip in here and find me
5:39
a spoon
5:40
okay and i'm gonna dice this onion up
5:42
okay real quick and we're gonna add that
5:44
and you say a couple of tablespoons you
5:46
got it do the pollen tablespoons of
5:48
course
5:49
okay that looks perfect
5:52
beautiful now i'm just going to dice
5:55
these onions
5:58
throw it over here in the pot you got it
6:01
all right so we're going to dye some
6:02
i want this like in real small pieces
6:05
uh-huh
6:09
what do you want me to add today we're
6:10
going to go back to the sauson we're
6:11
going to open those two packs so you
6:13
figure about
6:14
a tablespoon then they're actually half
6:15
ounce packs and then we're going to go
6:17
with a tablespoon
6:18
of adobo so you want a little black
6:20
pepper yep
6:21
now we're going to add two cups of rice
6:23
and i'm gonna go ahead and get four cups
6:24
of water in here
6:26
i'll put this on the top okay about two
6:29
tablespoons
6:30
it's gonna boil halfway once we start to
6:31
see the rice a little bit kill it down
6:33
to real low
6:34
put the lid on it and we don't stir it
6:36
at all and just let it yeah
6:38
we're in about 40 minutes okay
6:42
coming up big daddy shows me a new way
6:44
to fry up one of my old-time favorites
6:46
you are gonna be fine says mama then
6:49
we're gonna move on to a scallion
6:51
dipping sauce
6:52
for our fried okra it don't need nothing
6:55
and later i show big daddy a thing or
6:57
two about bacon
6:58
big daddy here doesn't like to be held
7:01
back
7:02
[Music]
7:04
i so hope y'all are enjoying the show
7:07
and if you
7:08
do be sure to click like subscribe and
7:11
the notification bell
7:13
so you'll never miss a video and we'll
7:16
be right back
7:16
after the break
7:19
[Music]
7:26
where did you get that name big daddy
7:28
you know what i actually got the name
7:30
big daddy
7:31
um from being on the next food network
7:32
star kelsey
7:34
would come and say you're like my big
7:35
daddy she's like you're just a big guy
7:38
so i kept this well that's a very good
7:39
name i like that
7:41
we're up here slicing okra y'all and
7:45
aaron's got me taking these okras
7:48
and slicing them down the middle so i
7:51
don't know what he's got
7:52
cooking here but he's cooking something
7:55
up
7:56
i just love okra any way i can get it so
7:58
i'm thrilled that you've chosen
8:00
uh to share an okra recipe with us well
8:03
i'm gonna tell you what
8:04
it's a very simple cajun tempura recipe
8:07
we're gonna get this thing going
8:08
okay i've got our fryer all heated up
8:11
for us
8:12
now what you're gonna do is i'm gonna
8:13
let you go ahead and start with the wet
8:14
and i'm gonna start with the dry and
8:15
pretty much you're gonna need
8:17
a tablespoon of sugar okay you're gonna
8:19
need a cup of
8:20
cornstarch and we're gonna need a cup of
8:22
flour and then we're gonna go with 16
8:24
ounces of soda water
8:26
foaming up in there like a carbonated
8:28
drink so with my dry mix all i'm going
8:30
to do is put in here
8:31
a cup of flour i always like to have the
8:34
flour first
8:35
so that when you're soaking all this
8:37
stuff into the flour it sticks and it
8:39
have to
8:39
help the tempura stick to it and what
8:41
are you going to add to it now i'm going
8:42
to add a
8:43
tablespoon of cajun seasoning so what
8:46
i'm going to do is put a tablespoon to a
8:47
cup of flour
8:48
so it's going to have a little exactly
8:51
no bite
8:52
and then also i'm gonna put about two
8:53
tablespoons which we're gonna sprinkle
8:55
on here but once we get it all in and
8:57
when you bite in the over it you're
8:58
gonna get the bite from the flour
8:59
good it's gonna be in that crunchy fat
9:01
let's go
9:03
i like that well you're gonna get a big
9:05
bite
9:06
i'm just going to sprinkle this over
9:08
we're just going to let me just kind of
9:09
do it as you know it
9:10
you know it okey-dokey so first i toss
9:13
the okra with the cajun spice
9:14
then aaron's going to toss them in our
9:16
dry ingredients and when he's done
9:18
i'm going to toss some in the wet
9:19
ingredients i'm going to give him a
9:20
little shake and then just drop them in
9:22
the peanut oil that's been preheated to
9:24
375 degrees
9:26
this is looking delicious beautiful all
9:29
right so
9:30
our sauce i'm going to chop you up about
9:31
a cup of scallions
9:33
you've got some sour cream here you've
9:34
got honey
9:36
so you're gonna need that whole
9:36
container about 16 ounces of sour cream
9:39
okay and about quarter cup of the honey
9:41
and i brought the cayenne pepper back
9:43
into the pitcher for a little bit more
9:44
of that hidden heat
9:45
pokey dog michael gruva's gonna love you
9:50
all right say like a quarter of a cup a
9:52
quarter of a cup we're just going to add
9:54
that hidden sweetness quarter of a cup
9:56
see that okra's looking good they might
9:57
not get to make it to the sauce
10:00
we may have to fry up some more of this
10:02
stuff
10:03
all right i'm gonna cut it up just a
10:04
little bit more okay
10:07
all right so how much of the cayenne
10:09
about a teaspoon but to each his own
10:12
okay so about a teaspoon i'm just gonna
10:16
shake it on in there because i don't
10:18
want to accidentally put a
10:20
why are you doing it let me take a whop
10:22
on that that's some of these scallions
10:24
oh gosh this is the color this is
10:26
looking
10:27
wonderful young i'm probably like a good
10:30
teaspoon and a half of salt because
10:32
we're going to salt that over of course
10:33
when it comes out cream demand
10:36
salt yes it does yes it does all right
10:38
it's about a teaspoon
10:40
you got it paul i think it's time for me
10:42
to check on the roast
10:43
oh paul look at this look at what's
10:46
going on
10:46
oh you just hush and
10:50
look at that little layer of fat y'all
10:53
oh
10:54
and i'm gonna break this over erin now i
10:56
want you to look at our okra
10:58
all right i'm gonna stick my finger in
10:59
this if it's salty too
11:03
oh paula it don't need nothing
11:06
it don't work to eat it except for set a
11:09
lil
11:12
look at there y'all yes i'm gonna go
11:14
ahead and chop the cilantro
11:16
okay what you're gonna do with that
11:18
that's gonna go in to our rice
11:19
because it's almost like don't put it in
11:21
this we don't oh no no
11:23
and then i'm gonna go ahead and crack
11:24
these peas open look at this tempura
11:27
batter y'all
11:28
nice and light isn't that pretty well
11:30
once you sawed it i'm going to taste it
11:32
you want me to salt it a little bit okay
11:37
and you kind of need to do that like
11:39
right out of the
11:40
product you know so it'll stick to it
11:42
i'm like starving
11:43
me too okay well i think i might let
11:47
mine cool a little bit
11:48
by dipping it in that and let me know
11:52
what you think
11:57
you are gonna be fine says mama says
12:00
mama i think it
12:01
that's a compliment yeah you love it
12:05
it's like an okra wrapping chips it is
12:08
like an okra chip
12:10
[Music]
12:12
i'm just finishing up the cilantro for
12:13
the rice i think i'll have one more
12:15
you go ahead i'm gonna crack over these
12:17
pigeon peas
12:18
i'm gonna drain them off i'm gonna have
12:20
you add two tablespoons of cilantro now
12:22
i'm gonna add the pigeon peas
12:23
and paul this pea is also known as the
12:25
no ip it's the lagoon most popular in
12:27
the tropical regions
12:28
now all we need is the lid and we're
12:30
good to go so it's not gonna take but
12:32
just
12:33
a minute if the okra is this good i can
12:35
only imagine y'all what the pork's gonna
12:37
taste like
12:38
coming up it's time to get the roast out
12:40
of the oven
12:41
look at the way it's coming off of that
12:43
bone we get started on our snack cake
12:46
doesn't that sound
12:47
wonderful and later you'll never guess
12:49
what i'm gonna add to the frosting is
12:51
that not
12:52
looking sinfully delicious i'm
12:54
speechless
12:56
i hope y'all are enjoying the show and i
12:59
want to hear from you
13:00
tell me what recipes or videos you'd
13:02
like to see me make
13:04
by just leaving a short comment below
13:07
now let's get back to the show y'all
13:14
all right so we gonna get the meat out
13:16
yes we are
13:18
oh it looks
13:22
delicious look at the way it's coming
13:25
off of that
13:26
bone oh and that pretty orange color yes
13:29
you know i think this fabulous meal that
13:31
you have
13:32
prepared us today deserves a sweet
13:35
ending i'm gonna make you a candy bar
13:37
snack cake come on down here with me oh
13:41
i'm gonna start by creaming one cup of
13:44
softened butter
13:46
and then if you would break each egg you
13:48
got it so
13:49
you want to measure me out a cup of
13:50
sugar you got it
13:52
and i want you to tell everybody when
13:55
you were a little boy
13:56
you did bake yes i did tell everybody
13:59
what you used
14:01
all right you know what i gotta feel
14:02
someone put you up for this one
14:05
but honestly we had an easy bake oven we
14:08
would get like the
14:08
peppermints candy where would we have a
14:10
snack all over the room
14:12
and i would put it in the easy baked pan
14:14
and i would bake it in the oven
14:15
and that was dessert so uh i guess my
14:18
mom and dad knows where all those
14:19
cavities came from thank you
14:21
well you know what i am so jealous
14:24
i never had that easy bake oven i'm
14:26
gonna throw in the last egg
14:28
if you would just measure us out like a
14:30
teaspoon
14:31
of vanilla flavoring and this is looking
14:34
pretty good i'm gonna come over here and
14:37
i'm gonna
14:38
put our dry ingredients together and i'm
14:41
gonna add
14:42
a fourth of a cup of cocoa
14:45
and i'm gonna add one cup of all-purpose
14:48
flour
14:49
a half a teaspoon of baking powder
14:52
a quarter of a teaspoon of salt you want
14:54
to start creaming that
14:57
i'll just kind of start adding that to
15:00
our
15:01
butter and sugar gotcha okay this is a
15:04
regular routine
15:05
bacon is really a formulated process
15:09
and something tells me that big daddy
15:12
here
15:13
doesn't like to be held back you know
15:16
good daddy well that's
15:17
right big daddy likes to just
15:20
dive in let's go for it you said it we
15:23
keep you in line with uh
15:26
when we're baking all right now i'm just
15:28
gonna take our spatula
15:29
beautiful and bring those dry
15:32
ingredients down i'll finish this up
15:35
okay and i tell you what i've got a
15:37
eight by eight pan over there
15:40
and i've got some tinfoil okay if you
15:42
would just
15:43
line that pan with the fall okay
15:46
then we'll be ready to pour our batter
15:48
in and you want to make it bigger than
15:50
the pan so we
15:51
have something to lift it out
15:58
all right so i got my battery
16:02
all right pan is ready for you paula if
16:04
you'll hold the bowl
16:06
i'll scrape our battery in you got it
16:08
and we're gonna bake
16:09
this for 22 minutes okay in a 350 degree
16:13
oven
16:14
[Music]
16:16
get it in here big daddy i got you mrs
16:18
paula
16:19
all right the bottom shelf all right in
16:22
the oven
16:23
and let's taste the food you know what
16:25
time it is eating time
16:36
[Music]
16:42
hallelujah hallelujah two times
16:46
oh my god oh my goodness
16:49
this is just out of this world coming up
16:53
we topped the cake with our candy
16:54
frosting
16:55
apologize and i surprised big daddy with
16:58
one of his childhood
17:00
favorites i so hope y'all are enjoying
17:04
the show
17:05
and if you do be sure to click like
17:08
subscribe and the notification bell so
17:11
you'll
17:12
never miss a video and we'll be right
17:14
back after the break
17:20
all right now we're gonna do the best
17:22
part of this candy bar snack cake
17:25
which is the icing gotcha so i'm gonna
17:28
add about a fourth of a cup
17:31
of butter which is a half a stick if
17:33
you'd measure out
17:35
two tablespoons of cocoa we just want to
17:38
mix our cocoa
17:39
up in that little bit of butter now
17:41
we're gonna add three tablespoons of
17:43
buttermilk here's a cup of confectioners
17:45
sugar i'm going to add another cup later
17:48
so i know y'all are wondering well
17:49
where's the candy bar
17:51
if you would chop those candy bars up
17:54
i'm going to put them over in here and
17:56
let them melt i went with a candy bar
17:58
that was filled with peanuts caramel and
18:00
nugget erin
18:01
get that cake out of the oven okay cause
18:03
this is melting pretty good
18:06
oh it looks beautiful look at this thing
18:09
gosh it does
18:10
all right why don't you just turn that
18:14
out okay just like that you got it
18:20
onto that cake and that tinfoil if it
18:23
i see why you use the foil now yeah so
18:28
and you're gonna want to put your
18:29
frosting y'all on the cake while it's
18:32
warm okay oh my goodness no problems at
18:35
all
18:36
perfect perfect just like everything
18:40
else that we cook
18:42
and listen i don't do anything erin that
18:45
i don't have fresh whipped cream for do
18:47
i y'all
18:48
you guys so grab that fresh all right
18:51
and that's our second cup of
18:53
confectionary sugar okay
18:55
want this meant to come over too
18:57
absolutely
18:58
is that not looking oh sinfully
19:01
delicious i'm speechless i'm politized
19:06
we're gonna put that on our warm cake
19:09
you want to do the honors
19:11
all righty just pour it right on top
19:15
okay oh my god i know oh
19:18
my god wait now with a light hand honey
19:23
just happened down a little bit
19:26
beautiful lick that spoon
19:32
all right so let's cut us a piece
19:36
oh my god i see why you do the homemade
19:39
whipped cream
19:52
[Music]
19:54
i'm like a little kid right now come on
19:55
mommy how are you guys i know
19:57
it you're teasing me why are you taking
19:59
so long we're not gonna be ready
20:02
i'm getting so excited i can't even
20:03
pinch off my mint i'm getting excited
20:06
are you i'm very excited oh me too
20:10
[Music]
20:13
all right and i saved us a little
20:15
something for garnish
20:18
you are our big daddy's girl
20:21
oh my god you're doing big baby
20:25
i love it i like it big you would do it
20:27
big
20:28
we're gonna have our dessert on the sofa
20:31
okey dokey if you can get over here if
20:33
the dog's gonna sit here for a minute
20:36
i want you to dig in i do want to dig in
20:39
look at my voice got all high on you
20:44
is it not to leave love first word that
20:47
came to my mind
20:49
well i feel the same way about
20:51
everything that you fix
20:52
and before we close today though i've
20:55
got something for you
20:56
oh really yes i do
20:59
just for you
21:06
and guess what oh my goodness just
21:13
i've got an easy
21:20
hey y'all it's paula dean now if y'all
21:23
enjoyed this week's full episode friday
21:26
be sure to like it and click the
21:28
subscribe button
21:29
as well as the notification bell to be
21:32
alerted when i post a video
21:35
love and best dishes friends
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