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Campfire Cooking | 4 Open-Fire Cooking Recipes - Paula is sharing coal fire cooking recipes, like they would have made hundreds of years ago, including one of her campfire dessert recipes—an apple crisp recipe! Paula’s Home Cooking, Season 4, Episode 13.
Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU
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00:00 Intro
1:11 Scalded Corn Cakes Recipe: https://www.pauladeen.com/recipe/scalded-corn-cakes/
2:51 African Chop Recipe: https://www.pauladeen.com/recipe/african-chop/
8:04 Coal-Roasted Sweet Potatoes Recipe: https://www.pauladeen.com/recipe/coal-roasted-sweet-potatoes/
13:03 Apple Crisp Recipe: https://www.pauladeen.com/recipe/apple-crisp/
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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
- Hey, everybody, I'm so glad to see y'all
0:02
out there with me today
0:04
because I've got a very exciting show lined up.
0:06
We're at Old Fort Jackson here in Savannah, Georgia.
0:10
This is a beautiful old fort
0:11
that in four years will celebrate its bicentennial.
0:15
And it was built by the U.S. Army Corps of Engineers.
0:18
And today we're gonna be doing a show
0:20
about campfire cooking.
0:23
First up, I'm gonna be cooking scalded corn cakes
0:26
that are cooked on a shovel.
0:28
And that's gonna be followed by a yummy African chop.
0:32
And then I'm gonna be making coal-roasted sweet potatoes.
0:36
They just melt in your mouth.
0:38
And to end our meal,
0:39
I'm gonna be making a sweet and crunchy apple crisp
0:43
that's just perfect for any camping trip.
0:45
And today's show is dedicated with much love
0:49
to all the soldiers,
0:51
starting with those years and years ago,
0:53
right on up through today.
0:55
So y'all stay with me
0:57
because it's all about campfire cooking.
1:01
I'm out here at one of Savannah's historic landmarks.
1:05
I'm out at Old Fort Jackson.
1:07
And today's show is all about campfire cooking.
1:10
So the first dish I'm gonna start with today,
1:13
I'm gonna try to reenact how they must have cooked cornbread
1:18
a couple of hundred years ago.
1:20
I'm gonna show you how to cook it in a skillet today,
1:23
but then we're gonna try to cook it on a shovel
1:26
like they may have a long, long time ago.
1:29
And the cornbread that I'm gonna be cooking
1:32
is called scalded corn cakes.
1:35
We're gonna start by running some plain cornmeal
1:39
through a sifter, and I'm gonna add a little salt
1:43
because being plain meal,
1:46
it would have no leavening in it or salt.
1:50
All right, now I'm gonna add two cups of boiling water.
1:54
And I'm gonna let this sit and get real stiff.
1:59
We need to let our pan get hot.
2:01
I'm gonna spray it 'cause I don't want 'em to stick.
2:05
And I'm gonna heat up
2:08
about one inch of oil,
2:11
and this is vegetable oil that I'm gonna fry this in.
2:15
All right, so we'll let that get hot.
2:17
I'm gonna take about a two-inch ball,
2:21
and then I'm gonna kinda pat it out, just into a patty.
2:26
I think that's starting to do pretty good.
2:29
It's kinda sticky,
2:30
so I think I'm gonna try spraying my hands
2:35
and see if that'll keep it from sticking.
2:40
Oh, yeah, that works perfect.
2:42
It's not sticking anymore.
2:46
While those are frying,
2:47
I wanna step on over here to the other pot
2:49
and start getting it ready.
2:51
And like I said, this dish is called African chop.
2:55
Now, I'm gonna start with just beef stew meat.
2:58
You can buy this nice beef stew meat
3:01
in the meat department at your local grocery store.
3:04
Now, I'm gonna start by salting this a little bit.
3:07
And I'm using a nice kosher salt.
3:10
So we're just gonna put our salty beef
3:12
over into our Dutch oven.
3:14
And you can see that I'm using a Dutch oven
3:17
that has legs on it, and the reason for that is
3:20
so they can sit around over a fire.
3:24
All right, now to our beef,
3:25
we're gonna add some beef bouillon cubes
3:27
to help just richen up that broth,
3:30
and chili flakes that's gonna give it just a little spice,
3:35
chili powder, and curry powder.
3:43
All right, and to this, I'm gonna add four cups of water.
3:49
All right, let's step back over here
3:51
and look at our corn cakes and see how they're doing.
3:55
Oh, let's look at 'em.
3:56
I think they're ready to flip.
3:58
This is gonna be out of this world.
4:03
I'm gonna just give that a quick stir.
4:05
I'm gonna put the lid on it.
4:07
I'm gonna use a tripod
4:08
and hang this Dutch oven over the fire,
4:13
and I'm gonna let it cook for about an hour.
4:18
Oh, those look delicious.
4:20
Okay, I think these are ready to take up.
4:23
How quick and simple and easy.
4:28
If the ones that I cook
4:29
on the shovel turn out half this good,
4:33
I'll be a happy camper.
4:36
So if y'all follow me on over here,
4:39
we're gonna get our meat on that tripod
4:43
so it can get to cooking.
4:46
Oh my gosh. - Paula, let me give you
4:47
a hand with that.
4:48
- Oh, gosh, thank you, DJ. - All right, there we are.
4:49
Good enough.
4:50
- [Paula] I love cast iron, but that's the one drawback.
4:54
- Mighty heavy.
4:55
- It's heavy as lead.
4:57
Oh, good, you gonna put that
4:58
on the tripod for us. - Great, get that on there.
5:00
Absolutely, okay.
5:01
- Oh, perfect. - There we go.
5:04
- All right, now we gonna let that cook for one hour.
5:06
Can you hang around for another second
5:08
and help me? - Absolutely. Be my pleasure.
5:09
- [Paula] So if you'll hold that shovel
5:11
up for me. - Sure, absolutely.
5:15
- Regardless of what people think about me DJ,
5:18
I really wasn't around (DJ laughs)
5:20
when they were doing it this way,
5:22
so I'm gonna... - Sure.
5:23
- [Paula] You don't believe that either?
5:25
- [DJ] No, I'm sure. (laughs)
5:27
- All right, we may have a mess.
5:31
- [DJ] That's all right.
5:33
- I'm gonna spray my hands a little bit.
5:35
- All righty.
5:38
- [Paula] And see if these turn out half as good.
5:42
- Oh, I'm sure they look good.
5:43
(oil sizzles) Ooh, boy, all right, magic.
5:45
- Looka there, looka there, looka there.
5:50
- And who'd've thought you could use a shovel
5:51
for this? - I know it, I know it.
5:55
If you're hungry, you can figure out a way to make it work.
6:00
It is working, isn't it? - Oh, yeah.
6:03
- Just give it a little... - Okay.
6:06
A little shake. - There you go.
6:06
- Get them moving.
6:07
- Yeah, get 'em moving.
6:09
- (laughs) All righty.
6:10
- All right, y'all don't go anywhere
6:11
because when we come back,
6:12
I'm gonna finish up that African chop.
6:14
We're gonna taste these corn cakes.
6:17
And I'm gonna be making some sweet potatoes
6:19
cooked directly on the fire.
6:21
So hold that steady, DJ.
6:22
I'll be right back. - All right.
6:27
I so hope y'all are enjoying the show.
6:30
And if you do.
6:32
Be sure to click like, subscribe and
6:35
notification bell so you'll never miss a video.
6:39
And we'll be right back after the break.
6:45
- All right, DJ, how's it going?
6:47
- Hey, you're back, good stuff.
6:48
I think they're looking ready.
6:49
- I think they're ready too.
6:50
- Oh. - Is your arm tired?
6:52
- Oh, just a little bit. (Paula laughs)
6:54
Not too much.
6:54
- [Paula] All right, let's see.
6:55
Let's put 'em on our plate.
6:58
Those look so dadgum good.
7:01
- [DJ] Scrumptious.
7:03
- I tell you what, why don't we take that pot in?
7:06
- Okay, sure. - You ready?
7:08
- [DJ] Absolutely.
7:11
- I couldn't've done this show without you.
7:13
- Well, I'm here to help. - You know it?
7:15
All right, let's try it.
7:19
- Mm, it's really good, wow.
7:22
- That's better than good.
7:24
- Mm-hmm.
7:26
- All right, well, if you don't mind, DJ,
7:28
giving me a hand and getting this
7:29
up to the table. - Not at all.
7:31
All right, let's go.
7:32
- I still got a little bit more cooking to do.
7:35
I couldn't've done this without DJ.
7:37
Thanks so much, DJ!
7:39
I've got my African chop in there,
7:44
just waiting on the rest of the ingredients.
7:47
All right, now I'm gonna come over here to our skillet,
7:51
and I'm gonna saute some bacon into our hot skillet.
7:57
And I'm just gonna snip it with the scissors.
8:00
All right, while that's browning up,
8:02
let's step on down here,
8:04
and I'm gonna show you how to put together
8:06
the yummiest sweet potato.
8:08
I'm gonna take a real good paring knife.
8:12
I'm just gonna notch out a little bit of this sweet potato,
8:16
just like that, and I'm gonna stick some butter down in it.
8:22
And now I'm gonna top it with a little brown sugar.
8:26
And I'm gonna roll this up in a double sheet
8:30
of heavy-duty tinfoil and give it a twist
8:34
so none of those juices can come out.
8:37
And that's ready to go on the fire.
8:39
And that's gonna be as good as any dessert.
8:43
All right, let's check on our bacon.
8:47
I think most of the fat's rendered out of that.
8:50
And hopefully I'm gonna try not to eat that bacon
8:53
so I can throw it in the pot too.
8:56
All right, now I'm gonna throw in our onions.
8:59
And then I'm gonna put in our collard greens.
9:03
So you can see that this meal
9:05
is gonna be real good and healthy.
9:09
It's gonna have your vegetables in it.
9:10
It's gonna have your meat.
9:13
This is gonna be out of this world.
9:17
How pretty is that?
9:21
And we're gonna add these collards and onions
9:25
to our beef pot.
9:26
Now, to finish up our African chop,
9:29
I'm gonna add tomato puree.
9:36
And give that a quick stir.
9:38
So you can see the pretty colors.
9:40
It looks delicious.
9:42
Now, we're doing one thing different to this dish
9:45
that wasn't in the original recipe.
9:48
And as you probably know, African cooking,
9:53
a lot of nuts are used in African cooking.
9:56
So to give this dish just a little bit of a twist,
10:00
we're gonna add some chunky peanut butter to it.
10:07
I just wanna make sure
10:08
that my peanut butter is incorporated real good in this pot.
10:12
And then if I can find DJ,
10:15
I'm gonna put it back on the fire for another hour.
10:20
All right, so I've got that peanut butter
10:23
blended in there real good.
10:24
And what you say let's just go ahead
10:27
and put that bacon back in here too,
10:29
and that I won't have to worry
10:30
about standing up here and eating it.
10:33
All right, I gotta give it a quick taste
10:34
before I get it back on the fire.
10:39
It's unbelievable what that peanut butter did to this dish.
10:42
And once I get it to the fire, I'm gonna take a quick break,
10:47
and then I'm gonna come back,
10:48
and I'm gonna make us an apple crisp
10:50
to finish off this wonderful meal with.
10:53
DJ!
10:55
- [DJ] Right here, Paula.
10:58
- Do you mind helping me?
11:01
- Come on.
11:02
- This has go to go back on the fire
11:05
for another hour. - Okay.
11:07
Okay, so we're gonna take it back over
11:08
to the fire then? - Uh-huh.
11:10
- All righty.
11:11
- Yeah, now get your...
11:13
- And back on the tripod to hang up?
11:15
- It's so nice to have a man around the house.
11:18
- Indeed. - You know what I mean, girls?
11:21
- All right.
11:27
I hope y'all are enjoying the show
11:29
and I want to hear from you.
11:31
Tell me what recipes or videos you'd like to see me
11:34
make by just leaving a short comment below.
11:38
Now, let's get back to the show, y'all.
11:43
- All right, I've got our African chop ready to taste.
11:47
All right, now I brought some rice that I'd cooked at home
11:50
'cause I didn't really wanna have to fool
11:52
with cooking rice out here.
11:54
But I did transfer it to a pot.
11:56
So I'm really, really anxious
12:00
to taste this dish.
12:03
I think it'll be just
12:07
out of sight on this white rice.
12:13
Look at that texture of that.
12:16
And that's from that peanut butter.
12:19
Looks so good.
12:23
And I've got my sweet potatoes ready up here.
12:27
Look how good they look.
12:28
You can see they've gotten kinda brown and candied
12:31
from being on that fire.
12:34
All right, let's see what we've got.
12:42
This is just delicious.
12:45
And of course, you can't go wrong with a sweet potato.
12:47
You never can go wrong with a sweet potato.
12:51
Oh my gracious.
12:53
And being on that fire,
12:56
they almost taste like that they were mashed
12:59
and put back in the shell.
13:01
But anyway, let's move on to our apple crisp
13:04
because it's delicious too.
13:06
I'm gonna cook this in our Dutch oven,
13:09
and I'm gonna nestle this pot down into the coals,
13:13
and I'm gonna put hot coals on top of the lid too.
13:16
So it's gonna be just like I'm baking it
13:18
in the oven at home.
13:20
In fact, you don't have to have a campfire to make this.
13:23
You can cook it in the oven.
13:25
All right, now I've started
13:26
with a dozen Granny Smith apples,
13:30
and I've peeled and cored them.
13:34
I was in the middle a few minutes ago of zesting a lemon,
13:38
so I'm gonna finish this
13:39
because we're gonna put a little zest
13:42
and a little juice on our apples.
13:44
Now, if you were wanting to do this up ahead of time,
13:47
you'd wanna toss your apples in lemon juice
13:50
because that would keep 'em from turning brown.
13:53
And of course, I'm fixing to put these on the fire
13:55
and cook 'em right away, so it's not a big deal.
13:58
But I think the flavor will be nice,
14:00
so I'm gonna toss 'em just in a little bit of juice.
14:03
And I'm gonna take half of this zest,
14:06
and I'm gonna toss our apples with sugar
14:12
and golden raisins.
14:14
Aren't those raisins pretty?
14:17
So I'm just gonna toss this all together,
14:20
just using my hands.
14:24
And I think I need to probably spray our Dutch oven
14:30
so it won't stick on us.
14:33
Now I'm just gonna pour these sugar
14:35
and raisin-coated apples into our pot.
14:41
And I'm just gonna spread that around in there.
14:44
Now I'm gonna make the topping for our apple crisp,
14:47
and I'm using 1 1/4 cup of all-purpose flour,
14:52
a cup and 1/2 of light brown sugar.
14:55
I'm just gonna mix those together.
14:57
All right, and I'm gonna blend in a stick and 1/2 of butter.
15:02
And I'm just gonna cut it into my flour and my brown sugar.
15:07
I think I'm gonna change bowls.
15:14
I'm gonna take the rest of our lemon zest
15:18
and throw it over in here.
15:21
And I'm gonna go in for the kill with my hands
15:24
because the warmth of my hands,
15:27
my body heat is gonna help soften that butter.
15:30
All right, now to this I'm gonna add a cup and 1/2
15:34
of quick-cooking oats.
15:37
I use the five-minute cooking kind.
15:40
We're gonna toss that in there,
15:42
along with a pinch of cardamom,
15:46
nutmeg, and cinnamon.
15:51
And I'm just gonna blend those all together really good.
15:56
And then all you have to do now is just sprinkle it
15:59
over your apples,
16:02
and that flour and sugar and butter
16:05
is gonna just go all down in there in between those apples.
16:09
All right, so y'all come along with me.
16:11
I'm gonna go back over to the fire
16:13
and get this nestled in our coals.
16:19
And then before you know it, we gonna be tasting.
16:22
All right, here we go.
16:25
Now, I'm gonna sit that pot right there on those coals,
16:28
and I'm gonna take this one,
16:32
and then I'm gonna just shovel those hot coals
16:35
on top of our lid
16:41
so he'll cook all around, nice and even.
16:45
All right, he's all tended to,
16:46
but I got another one over here
16:49
that I wanna see how it turned out.
16:51
Ooh, look how pretty!
16:57
Look how pretty he is.
16:59
He almost looks like a praline topping.
17:05
Oh my goodness, and it's fixing to rain.
17:06
I'm gonna have to hurry, hurry, hurry.
17:09
It's been threatening rain all day today.
17:15
Look how good that looks.
17:19
Mm!
17:21
Y'all don't go anywhere 'cause coming up next,
17:23
I'm gonna have a really bang-up surprise for y'all,
17:26
so don't go anywhere.
17:33
I so hope y'all are enjoying the show.
17:35
And if you do.
17:37
Be sure to click like, subscribe and
17:40
notification bell so you'll never miss a video.
17:44
And we'll be right back after the break.
17:50
This is some tips that I'm so excited to share with y'all.
17:54
In fact, I'm excited to learn these myself.
17:56
I'm here with DJ at Old Fort Jackson,
18:00
and he's gonna teach us all
18:02
how to build a good wood smokeless...
18:05
- Welcome, Paula. - Did you...
18:06
(laughs) Hey, DJ. - Thanks for coming
18:08
out to Fort Jackson today.
18:08
- Is it really gonna be smokeless?
18:10
- Well, we're gonna try our best.
18:11
I think once you get enough heat and you get enough flame,
18:14
there's not so much smoke that's happening.
18:17
- Yeah, DJ has got me rolling up newspaper.
18:22
- Yeah, so we're just gonna fold them in half like so
18:25
on the bias and then roll them in a tube,
18:29
and that's gonna allow oxygen to get inside.
18:32
- [Paula] Okay.
18:32
- And then tie 'em up in our handy dandy little bow.
18:35
- Okey-doke.
18:36
- And we're gonna need a few of these
18:36
because we wanna have as many as we can get.
18:39
We want it to start with a raging fire
18:41
with the newspaper first.
18:43
That's gonna light up some kindling we've got here.
18:45
- Okay. - Then we'll place
18:46
our bigger wood pieces.
18:47
What we do is construct the whole thing
18:49
and then light it on fire.
18:50
Okay, and then essentially we're gonna place all
18:53
of these bits of kindling.
18:55
So we're gonna build this in stages.
18:57
- Now, how is this gonna be smokeless?
18:59
- Well, once we get enough flame,
19:02
then all of the air's gonna come into the bottom,
19:05
and it's all gonna shoot up the top.
19:07
And that's gonna keep really things
19:09
from kinda smoking, as it were.
19:11
If you don't have really enough heat from the get-go,
19:14
then, sadly, it starts to smoke a lot.
19:16
- It almost looks like you're building a teepee, DJ.
19:19
- Yeah, yeah, absolutely.
19:21
Excellent, so we've got enough on here really
19:23
as kindling. - Okay.
19:27
- Great, I think we're ready to go now.
19:28
- Okay.
19:32
- This bit over here as well.
19:36
Look now. - Looka there.
19:36
We're on our way.
19:37
- Excellent, so what do you think?
19:40
- I think it's gonna be a perfect fire.
19:42
- Super.
19:45
Well, I'm glad to be of assistance. (laughs)
19:47
- [Paula] I'm so glad you were here to help me today.
19:50
- [DJ] Not at all, my great pleasure.
19:53
- I've been out here on more than one occasion
19:55
to Fort Jackson and just had a ball.
19:58
Sometimes we'll come out here for an oyster roast,
20:00
or we'll come out and grill steaks,
20:02
and it's always so much fun.
20:04
But never have I been out here for campfire cooking.
20:08
And what great fun it was.
20:11
It was the perfect spot.
20:12
I was so pleased with the way all mu dishes turned out,
20:15
the African chop and the scalded corn cakes
20:19
and the fire-roasted sweet potatoes.
20:22
My goodness, they're as good as any dessert.
20:24
And speaking of any dessert,
20:26
the apple crisp turned out so good cooked in that Dutch oven
20:30
over those open flames.
20:31
But right now, y'all, I think I hear somebody coming.
20:34
Who know who it is?
20:35
It may be the British. It may be the Yankees.
20:38
Or maybe it's The Joker.
20:40
But anyway, whatever it is,
20:42
we're going out with a bang.
20:44
Hit it, guys!
20:46
(cannon booms)
20:47
Boo!
20:48
We got 'em.
20:53
Hey, y'all, it's Paula Deen.
20:54
Now, if you enjoyed this video, be sure to like it
20:58
and click the subscribe button as well as the notification
21:02
and bell to be alerted when I post a video.
21:06
Love and Best Dishes Y'all.
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