Up next in 10
4 Summer Lunch Recipes - Learn how to make boiled peanuts at home! Plus, Paula is sharing her Southern fried chicken recipe and a salad with ramen noodles. Paula’s Home Cooking, Season 1, Episode 18.
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00:00 Intro
2:58 Becky Polk's Boiled Peanuts Recipe: https://www.pauladeen.com/recipe/becky-polks-boiled-peanuts/
3:40 Pineapple Cheese Bread Recipe: https://www.pauladeen.com/recipe/pineapple-cheese-bread/
7:21 Southern Fried Chicken Recipe: https://www.pauladeen.com/recipe/southern-fried-chicken-recipe/
12:37 Chinese Salad Recipe: https://www.pauladeen.com/recipe/chinese-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
- Ahoy there landlubbers, I'm Paula Deen.
0:04
And today we're goin' boatin' on the beautiful
0:06
South Georgia Intracoastal Waterway, I'm so thrilled
0:11
because where there's a-boatin', there's a-picnickin'.
0:14
So first I'll show ya how to make salty boiled peanuts.
0:18
You can eat 'em hot or eat 'em cold.
0:20
And next in my basket, pineapple and cheese bread
0:23
that your skipper'll wanna nibble on all day.
0:26
Then the perfect Southern fried chicken
0:29
you'll ever wanna eat.
0:31
And finally, this quick and easy Asian style salad
0:34
with just the right crunch.
0:36
So batten the hatches and join me
0:38
and my captain for a day on the water.
0:42
Hey y'all, today's show is gonna be action-packed
0:45
and we're runnin' here and runnin' there,
0:47
and I've got a great surprise for you.
0:49
Probably the best thing about livin' in Savannah is
0:52
we're located on the Atlantic Ocean.
0:54
And that allows us to do one of the neatest things
0:58
in the whole world and that's deep sea fishin'.
1:00
And I only go out with one captain and that's Captain Judy.
1:04
She can put me on the fish every time.
1:07
I tell ya if you don't catch a fish,
1:08
you know they're dead, because she's gonna find 'em.
1:11
But Captain Judy won't let me on that boat
1:14
if I don't have two things,
1:15
and that's The Lady and Sons fried chicken
1:17
and Becky Polk's peanuts, so we're goin' to get 'em.
1:22
Becky and I have been big buddies for years,
1:25
and I always go to her when I buy my fresh produce.
1:29
And the best part is that she always has a batch
1:32
of boiled peanuts ready for me
1:34
to snack on while I'm shoppin'.
1:38
Becky!
1:39
- [Becky] Hey Paula!
1:40
- Hey girl!
1:42
- [Becky] What are you doin'?
1:43
- How you doin', sweetie?
1:44
- I'm doin' good.
1:45
- I am fixin' to go out on the boat with Captain Judy.
1:48
There's two things that I have to have
1:51
before she lets me on the boat.
1:52
You know what the first thing is.
1:53
- I know what it is.
1:54
- (giggles) It's - [Both] fried chicken.
1:56
- But the second one is your boiled peanuts.
1:58
- I've got those, this is this year's green peanut crop.
2:01
- [Paula] What kind are they?
2:02
- [Becky] They're Valencias, the little redskins.
2:04
That's the most popular, most people like those.
2:06
- [Paula] That's your favorite?
2:06
- That's my favorite, Paula,
2:07
how many of these did you want to take?
2:09
- What do you think about five pounds, Becky?
2:11
- Probly five pounds.
2:12
- That'll last a day on the boat won't it?
2:13
- Yeah, yeah.
2:14
- 'Cause hopefully we gonna be so busy fishin'.
2:17
- [Becky] Think that's enough?
2:18
- [Paula] I don't know how about another scoop
2:20
right now in there? - One more scoop.
2:21
- Yeah, 'cause I got a pretty big pot.
2:24
- Now we've got some already cooked,
2:25
do you wanna take some of those?
2:26
- Oh my gracious, you know--
2:28
- You can eat those while these are cookin',
2:29
that's the secret.
2:30
- You know I can't resist that offer.
2:31
- Okay, here Paula, this is the peanuts right outta the pot.
2:35
- I mean, they're still steamin', aren't they.
2:40
- How are they, tell me how we did.
2:42
- Nobody cooks a peanut like Becky Polk.
2:46
- Have fun. - Thank you so much, darlin'.
2:47
I wish you could go with me.
2:48
- I wish I could too, I gotta stay here and sell peanuts.
2:51
- There ya go.
2:57
Hey, we're gettin' those boiled peanuts ready
3:01
for our boat trip, and boiled peanuts are so simple.
3:05
You start with a green peanut, which we have,
3:08
and we're gonna really, really salt our water.
3:12
When you think you've got it too salty,
3:13
it's probably just perfect.
3:16
So we're gonna just dump these peanuts in there
3:20
and let them cook away while we're gettin'
3:21
the rest of our things ready.
3:24
And you want your peanuts covered in water,
3:27
and put the lid on and let them cook for gosh,
3:30
you can start testin' 'em at the end of an hour,
3:32
but I usually will cook mine for two to three hours.
3:36
'Cause we like ours nice and soft.
3:39
Now I'm gonna show you somethin' that's simple as pie.
3:42
We're gonna make a pineapple bread
3:44
that is so good with the fried chicken
3:46
that we're gonna be doin' in a little while.
3:49
And this is just self-rising flour.
3:52
We're gonna sift, we're gonna stir our sugar in.
3:58
All right, we're gonna break two eggs and beat them up.
4:05
We're gonna add our pineapple along with its syrup.
4:10
Two tablespoons of oil.
4:17
Just mix that up together.
4:19
We're gonna do about a half a teaspoon of pineapple extract
4:23
and we're gonna take a half a cup
4:26
of just a regular grated cheddar cheese.
4:30
And we're gonna toss that into the flour
4:32
and sugar mixture along with about a half a cup of walnuts.
4:36
So we've gotten all of our dry ingredients now,
4:39
and we're just gonna stir our wet into our dry.
4:49
Now if it feels a little dry to ya,
4:51
you can just add a little bit more pineapple juice,
4:53
and you see we've got a fairly thick batter here,
4:56
and we're gonna put this into a prepared pan.
5:00
And we're just gonna dump that batter into our loaf pan,
5:04
and we're gonna bake this in a 350 degree preheated oven
5:09
and we're gonna be eatin' like crazy
5:12
when we finally get on that boat.
5:15
I told Captain Judy that when I'm out there with her,
5:17
40 miles out in that Atlantic Ocean,
5:20
you can't see land, and that boat's rockin',
5:23
and Captain Allie is baitin' your hook
5:26
and Motown is just blarin' through the speakers,
5:30
and I'm pullin' up fish just as quick as I can drop my hook,
5:35
I'm in heaven, I'm in heaven.
5:39
So I can't hardly wait, I just can't hardly sleep
5:42
the night before I know I'm goin' out with the captain.
5:46
And while that's cookin',
5:48
I'm gonna give my peanuts a quick stir.
5:50
Now this mornin', I whipped up another loaf
5:53
of pineapple bread and it's coolin' right over here.
5:56
Our bread is totally cooled.
5:58
I had the nicest breeze this morning in my kitchen door,
6:01
and it's totally chilled and we're ready to taste it.
6:05
So come on over.
6:10
Look, what a nice bread, ooh,
6:14
I can't hardly wait to sample this.
6:20
(chuckles) It's so, so good.
6:26
And next, I'm gonna show ya my passport
6:29
to gettin' on Captain Judy's boat,
6:31
the world famous Lady and Sons fried chicken.
6:35
So y'all stick around.
6:37
I so hope y'all are enjoying the show.
6:40
And if you do.
6:42
Be sure to click like, subscribe and
6:45
notification bell so you'll never miss a video.
6:49
And we'll be right back after the break.
6:57
Hi, I'm addin' just a little bit more water to our peanuts.
7:02
These don't need much attention,
7:04
but you do want to turn around and just check your pot
7:07
because your water will evaporate,
7:09
and you want to stir 'em so that every one
7:12
of those peanuts are gonna have their turn down there
7:15
in that pot of salty water, but they're just doin' great.
7:19
So we're just gonna let 'em continue to cook.
7:21
And now for The Lady and Sons famous fried chicken recipe.
7:26
Naturally, ya always wanna start with a nice clean chicken.
7:30
And my grandmother Paul always taught me
7:33
to season my chicken earlier in the day
7:35
and put it in the refrigerator,
7:37
so I've already started on this,
7:38
and I'm gonna take this chicken right here.
7:41
And this is just the salt, the pepper, and the garlic.
7:44
This is a good seasoning salt right here, and don't be shy.
7:48
So I'm gonna take our chicken and put it in a wet bath,
7:53
which is eggs, a little water.
7:56
This is one of the ways that my grandmother fried chicken.
7:59
She actually had a couple of ways,
8:02
but when we started fryin', we just found
8:04
that it needed a little kick, a little somethin' extra,
8:07
and it didn't take us long to find that extra,
8:10
and that's hot sauce.
8:13
This is Texas Pete hot sauce.
8:15
You can use any good hot sauce,
8:16
any kind of Louisiana hot sauce,
8:19
and don't be shy with it either.
8:22
We're gonna probably wind up with about a half a cup,
8:25
it's gonna be nice and orange.
8:28
Look at that bottle and you'll see
8:29
how much hot sauce I've used,
8:32
so don't be afraid that you're gonna
8:35
burn your family up because you're really not.
8:37
That hot sauce will give it a nice flavor,
8:40
but the heat will actually cook out.
8:43
There's a story that I've heard
8:44
since I was a very little girl
8:46
that my grandmother was in the restaurant business.
8:48
She made my grandfather his first dollar
8:50
with her good cookin', and it was located on U.S. 19,
8:55
and of course, back in the '50s,
8:58
to get anywhere, you had to get on U.S. 19.
9:02
So we got a lot of visitors there at the restaurant.
9:05
And one day this man came in to eat,
9:09
and he had a goatee, a white goatee,
9:11
had a little cane, and his name,
9:15
as we found out later, was Colonel Sanders.
9:19
Now, I don't know if he was out there
9:20
scoutin' my grandma's chicken or not,
9:23
but his chicken reminded me very, very much
9:27
of my grandmother's because another way
9:29
that she cooked it, and she cooked it that way very often,
9:32
she would put the pot on the stove, get the grease hot,
9:36
fry it, then pour some of the grease off
9:38
and cover it with a lid so that she had
9:40
this wonderful steamed soft chicken, which we all know is
9:44
the way Colonel Sanders' chicken started out.
9:47
And when you're fryin' your chicken,
9:50
remember to start with your dark meat
9:52
because those are the pieces that contain all the blood
9:55
from the chicken, so they take longer to cook.
9:59
Let's go over here and check our temperature.
10:02
And we're at about 375 now, and I like to fry it on 350
10:07
but by the time we add our chicken,
10:09
the coldness from the chicken is gonna drop our temperature,
10:11
so I think we're totally safe.
10:13
And as I've told you before, I only use peanut oil
10:16
which has a high resistance to burning,
10:19
so we're gonna be fine.
10:20
So we're gonna start now with our dark pieces
10:23
of chicken, which are your legs and your thighs.
10:29
We're on our way, kiddos!
10:33
One of my favorite jobs at the restaurant is fryin' chicken.
10:38
Somebody came in the other day and I ran out
10:40
to speak to 'em, and I had my apron on
10:42
and I had flour on my face and they said,
10:44
Paula do you actually still work in the kitchen?
10:48
And I said, well, you know, I just can't
10:50
stay away from that chicken pot.
10:55
I love fryin' chicken.
10:57
So see, we're already down to about 340 degrees now,
11:01
so we're right on target with our temperature.
11:05
So we're gonna cook our dark meat
11:06
for about 14 to 15 minutes and our white meat
11:08
we'll probably cook nine to 10 minutes.
11:11
It really depends on the size of your chicken though.
11:14
Oh, look how beautiful, guys!
11:18
You'll know when your chicken is done
11:20
when it begins to float,
11:22
and you can see ours is all still at the bottom right now,
11:25
so we know that the time hasn't passed
11:28
and our chicken is not done, but it's startin'
11:31
to get that beautiful brown color that comes
11:34
from all of our seasonings and that great hot sauce.
11:39
We've got perfect fried chicken.
11:44
You can see how the wetness of the eggs and the hot sauce
11:48
and the water made that flour stick to our chicken so nice.
11:54
Nice and crispy, I think this fried chicken's
11:57
gonna get me on that boat today.
12:00
There's only one thing missin' now from this meal
12:03
and that's my Chinese salad, and that's what we're
12:06
gonna be doin' next, so you stick around.
12:12
I hope y'all are enjoying the show
12:14
and I want to hear from you.
12:16
Tell me what recipes or videos you'd like to see me
12:19
make by just leaving a short comment below.
12:23
Now, let's get back to the show, y'all.
12:29
Our boiled peanuts are rockin' right along nicely,
12:32
and in a few minutes I'm gonna start samplin' 'em
12:35
to see if they're soft enough.
12:37
But in the meantime, I'm gonna make our Chinese salad.
12:40
And, you know, even for boat day,
12:43
I like to have a balanced meal.
12:45
Now we're gonna have a nice green vegetable.
12:48
'Cause I like to have somethin' on the boat for everybody.
12:51
We're starting with just a ramen noodle,
12:54
and we're gonna crush 'em up, and we're gonna use two packs.
12:59
And inside you will find a little Oriental seasonin' pack
13:03
that we're gonna put over here to the side,
13:04
and we're gonna use that in a few minutes in the dressing.
13:08
All right, we've 'bout got these broken up
13:11
and we're gonna add to 'em, just sliced almonds,
13:16
and one of my favorites, sesame seeds.
13:21
And we're gonna just run this into the broiler.
13:24
We're not gonna bake it, but we're gonna broil it.
13:26
And you'll have to be very, very careful
13:28
because this requires attention from you
13:31
because this can burn easily
13:33
usin' the above heat element of your stove.
13:37
So we're just gonna pop that in the oven.
13:39
And this will only take a couple of minutes.
13:49
And while those are broilin', I'm gonna come over here,
13:51
now in the salad today I'm usin' Napa cabbage,
13:55
and you just wanna gently tear it.
13:58
Any of your cabbages or your lettuce,
14:00
anything from those families,
14:02
you never want to twist them and bruise them.
14:05
You want to very gently tear 'em.
14:08
Now, at this point, I would have my cabbage
14:12
and I'll have my ramen noodles
14:15
along with the sesame seeds and the almonds.
14:18
I would package it up for the boat separately.
14:20
And when we get on the boat right before we're ready
14:23
to serve lunch, I would toss it all together.
14:25
But today I wanna show y'all the finished product,
14:27
so I'm gonna do it all the way.
14:31
Now, our dressing is very, very simple.
14:33
It's just vegetable oil, white vinegar,
14:39
about a half a teaspoon of salt, sugar.
14:46
And you can see that these components are gonna make
14:49
like a marinade, you see, there's no mayonnaise in it.
14:53
And those little Oriental seasoning packs
14:55
that came in your ramen noodles,
14:58
we're gonna toss into our liquid.
15:05
We're just gonna seal our jar up, give it a shake.
15:08
And just to make sure that my seal is good,
15:12
I'm gonna cover it with a rag.
15:14
So if it's leakin', I won't get it all over me,
15:17
but you can see what the seasoning pack
15:19
how it's changing the color.
15:22
I have our noodles and almonds
15:24
that I would pack separately, and to complete our salad,
15:27
I'm gonna just snip up some green onions, or spring onions,
15:31
or some people even call 'em scallions I think.
15:34
And kitchen scissors make a great way to cut up your onions.
15:41
I can tell y'all one thing,
15:43
all is truly right with the world today.
15:45
The sun's shinin', the dogs are barkin',
15:47
I've got fried chicken, and I'm goin' fishin'.
15:52
And you can see that didn't take
15:54
but about two minutes for our noodles.
15:57
Now that they've crisped up in the oven,
15:59
I'm gonna just kind of break 'em up
16:00
a little bit more, and we're almost there.
16:14
This is gonna be so nice.
16:16
You're gonna have the crispness
16:18
from the nuts and the noodles.
16:20
And it just makes a wonderful combination.
16:26
Mm, it smells delicious.
16:33
Looks like a caramel sauce, doesn't it.
16:35
All right, that takes care of our salad.
16:37
Now I'm gonna step over here
16:39
and taste one of these peanuts,
16:41
and hopefully they're very, very close to bein' ready.
16:45
They're takin' on a different color, you can see
16:47
that they're not the same color as when we started.
16:53
Let's pop it open and see what we've got.
16:57
Ooh hoo hoo, if it's not ready yet, it's very, very close.
17:06
They're not quite ready, they've still got a little crunch
17:08
to 'em, and you want your boiled peanuts soft,
17:10
but those are very, very close.
17:12
By the time I get through pullin' everything together
17:14
and get ready to get on the boat, they'll be ready.
17:18
So y'all stick around.
17:21
I so hope y'all are enjoying the show.
17:24
And if you do.
17:26
Be sure to click like, subscribe and
17:29
notification bell so you'll never miss a video.
17:33
And we'll be right back after the break.
17:38
Our peanuts are ready now.
17:41
So I'm just gonna drain these in a colander.
17:45
And as I was tellin' you earlier
17:46
when I went to put the peanuts on,
17:48
had I missed with the salt, I would just cut the stove off,
17:54
add more salt, put the lid on and let 'em soak
17:56
until they had reached their peakness in saltiness.
18:00
Now, if I had put too much,
18:03
all I would do is drain that water off,
18:06
cover 'em with fresh water and let 'em sit.
18:09
So it's very easy to correct if you miss.
18:12
Ooh, and they're just pipin' hot.
18:15
They're delicious, they're good and salty,
18:17
just the way I like a boiled peanut.
18:20
And as I was tellin' y'all earlier,
18:22
I don't use anything but peanut oil for my chicken,
18:25
but that doesn't mean that you have to do the same thing.
18:28
Peanut oil is a little bit more pricier
18:30
than a corn, a vegetable, or even a solid shortening,
18:34
and you can use any of those.
18:36
Some people are allergic to peanuts
18:37
so you'll want to shy away
18:39
from the peanut oil for that reason.
18:41
And in makin' our salad, you'll want
18:44
to be very, very careful when you're brownin' your seeds
18:47
because if you get 'em too brown, it'll make 'em bitter.
18:50
And it'll just ruin your salad,
18:52
so be very, very careful when you're toastin' 'em.
18:56
And these are just right for our salad.
19:01
All right, at last I have everything ready
19:03
for our fishin' trip, I have our boiled peanuts,
19:06
pineapple cheese bread, our Chinese salad,
19:10
and the treasured fried chicken, and we're ready to go.
19:14
(upbeat country music)
19:16
Fishin', that is, I can't wait to share my chicken
19:19
and peanuts with Captain Judy.
19:22
I know we're gonna have so much fun on her boat today.
19:27
Hey, captain!
19:28
- Hey, Paula, how are you doin'?
19:31
- Fine, how are you doin'?
19:31
- Okay, before you get on board,
19:33
I hope you've got your fried chicken.
19:35
- [Paula] You know I got it, baby.
19:36
- Oh man, I can't wait.
19:37
- [Paula] I wouldn't even walk towards this boat
19:38
without fried chicken.
19:39
- [Judy] You know better too, don't you.
19:41
- (laughs) How are ya?
19:42
- Fine, how are you, I'm so glad that you could come today.
19:44
- Oh, God, you know how I feel about gettin' on your boat.
19:47
- Oh let me have that.
19:49
- [Paula] You're the only captain I'd go with.
19:52
- [Judy] Ooh, and it smells good.
19:53
- [Paula] Doesn't it smell yummy.
19:54
- [Judy] Mm, it's still warm.
19:56
- [Paula] Captain Judy and I had such fun today,
20:00
laughin' and eatin' and fishin'.
20:02
And if y'all are ever in Savannah,
20:03
maybe you can give her a call and go too.
20:06
So as always, America, best dishes
20:08
from my picnic basket to yours.
20:17
Hey, y'all, it's Paula Deen.
20:19
Now, if you enjoyed this video, be sure to like it
20:22
and click the subscribe button as well as the notification
20:26
and bell to be alerted when I post a video.
20:30
Love and Best Dishes Y'all.
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