Up next in 10
Paula joins her Aunt Peggy to catch some bass and then brings it back to the kitchen to cook up along with corny corn bread, choclate gooey butter cake and spinach and hearts of palm salad. Paula's Home Cooking Season 02, Episode 11.
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To make the recipes in this episode, head over to PaulaDeen.com
Bass Fish Recipe
https://www.pauladeen.com/recipe/baked-bass-with-romano-cheese/
Corny Corn Bread
https://www.pauladeen.com/recipe/corny-cornbread/
Chocolate Gooey Butter Cake
https://www.pauladeen.com/recipe/double-chocolate-gooey-butter-cake/
Hearts of Palm Salad
https://www.pauladeen.com/recipe/spinach-strawberry-and-hearts-of-palm-salad/
Show More Show Less View Video Transcript
0:00
Hi y'all. I'm Paula Dean and today we're
0:03
headed back to my hometown of All Benny,
0:05
Georgia to meet up with my aunt Peggy
0:08
and our favorite fisherman for the catch
0:11
of the day. Bass that is. Once we get
0:14
our fish, we'll have to fly back to the
0:17
kitchen where we're going to cook it up
0:19
southern style with the corniest
0:21
cornbread you've ever had. And then for
0:23
the best part of the meal, dessert. And
0:27
I don't mean just any dessert. but the
0:30
chocolate gooey buttercake. And finally,
0:33
we'll finish up with a spinach,
0:34
strawberry, and hearts of palm salad
0:36
that'll keep them coming back for
0:38
seconds. So, y'all grab your tackle box,
0:41
jump into your rowboat, and come along
0:44
for the ride. A nice treat planned for
0:47
today's shows. I grew up in the part of
0:49
Georgia that's just abundant with
0:52
fabulous plantations and everybody would
0:55
hunt and fish. In fact, celebrities
0:56
would come and I remember as a little
0:58
girl, President Eisenhower were coming
1:00
in all the time to go on these
1:02
plantations and shoot quail. Well, today
1:05
I'm going on Winfield Plantation where
1:08
I'm going to do some bass fishing along
1:11
with a precious little lady named Aunt
1:14
Peggy. And I promise you, she'll be full
1:16
of fish tales and stories. So, y'all
1:19
don't miss it. I want you to come
1:21
fishing with me and see where I grew up.
1:29
Hey you two.
1:30
Hi there. Good to see you.
1:32
What are you doing out here cohorting
1:34
with my favorite fishing buddy?
1:36
Waiting on you to show up.
1:37
Ain't Peggy. Is she learning all your
1:39
tricks?
1:41
Y'all ready to go fishing?
1:43
Ready enough?
1:44
See you.
1:45
I've already named my fish.
1:46
You've already given them a name.
1:48
I gave him birth.
1:51
Well, I can't hardly wait to see who's
1:53
going to outfish the other. My aunt
1:56
Peggy is truly I I would rather fish
1:58
with her than eat when I'm hungry. Is
2:00
she Is she already cast?
2:02
No, I'm not there yet.
2:04
I just don't want you to get too far
2:06
ahead on me.
2:08
I got a fish. I got it. I got it. I got
2:10
it.
2:11
He didn't know the gun was loaded.
2:17
Where did you hook him? in the math.
2:19
Where were
2:22
I? I I was speaking of the water. Oh,
2:25
now that you got your fish, we've got
2:27
maybe just an hour or two more of lazy
2:30
time and then I got to get in the
2:32
kitchen. Peggy,
2:37
[Music]
2:42
that was so much fun. Do you just love
2:45
my aunt Peggy or what? She's a hoot. In
2:48
fact, I wish every family could have an
2:51
Aunt Peggy. I just adore her. In fact,
2:54
she really took care of me good today.
2:55
She even went ahead and filleted our
2:58
fish for us and got it ready for me. So,
3:01
I'm all ready to get going with the
3:04
cooking. And I tell you what, I was so
3:07
busy laughing at her stories, I didn't
3:10
have too much luck fishing today. I
3:12
think it's cuz my pole was jiggling so
3:14
from me laughing. All right. Isn't that
3:16
a pretty fillet? Now, we have taken our
3:18
bass, and all I'm going to do is just
3:21
smother it with fresh lemon juice. Now,
3:25
I'm going to use a nice coarse salt on
3:28
it and a little fresh black pepper. And
3:30
to me, fish really needs that salt, so
3:33
don't forget that.
3:36
All right. Now, we're going to put a
3:38
very light breading on this fish. We're
3:40
going to start with our ordinary cup of
3:42
breadrumbs, Romano cheese, and we're
3:45
going to put in about a tablespoon of
3:47
garlic powder. And because this fish
3:50
only will be cooking for about 10
3:52
minutes, I'm going to add just a little
3:54
paprika to that because the paprika will
3:58
help our fish to brown. We're just going
4:00
to toss those together.
4:02
Just for color, we're going to do just a
4:05
little fresh parsley. We'll toss it in.
4:08
And those flakes of green leaves will be
4:10
awfully pretty in there.
4:13
And then we're going to take our fish
4:16
and just dredge it in those bread crumbs
4:18
like that
4:21
and put it on a parchment lined
4:24
shallow bacon dish cuz you want to be
4:26
able to let that heat get straight to
4:29
your fish. Now, we're going to pop this
4:31
into a preheated 425°ree
4:35
oven. But before we put it in the oven,
4:37
one last little tip. I'm gonna drizzle
4:39
it with just a little olive oil. And
4:42
that olive oil is gonna help it to brown
4:45
and keep it moist and tender. So 425 for
4:50
about 10 minutes.
4:54
And while our fish is baking, I'm going
4:56
to mix up the bread to go with it. And
4:58
I'm probably making my all-time favorite
5:00
cornbread today. Now, we're going to
5:02
start with a self-rising meal. I
5:06
actually recommend maybe a medium ground
5:08
on your meal. And we're going to add to
5:10
that about 3/4 of a cup of self-rising
5:13
flour.
5:15
And a couple of eggs.
5:20
And if you want this dish hot,
5:23
you can add a little cayenne pepper.
5:25
Now, if you're feeding the children, you
5:27
might want to back off on this, but I'm
5:30
going to put just a little bit. Now, I'm
5:33
fixing to add a cream corn to it. Now,
5:35
this is canned cream corn, but I highly
5:38
recommend that if you've got fresh to
5:40
grate fresh corn and use it. They also
5:43
make a a nice fresh corn that's frozen
5:46
in your freezer section at your grocery
5:48
store. So, if you can get that, I
5:50
recommend that. And this is what makes
5:53
the cornbread so good. It's sour cream.
5:59
And the last ingredient is just a
6:01
vegetable oil.
6:05
And we're just going to mix that up. And
6:06
cornbread doesn't take a whole bunch of
6:09
mixing. You don't want to mix this with
6:11
like an electric mixer or anything. Oh,
6:14
and I can smell that corn. Now, for our
6:16
last ingredient, we're going to throw in
6:18
some cheddar cheese.
6:22
And stir that together. Now, if for some
6:25
reason you don't want the cheese, it's
6:27
fine. All you have to do is leave it
6:29
out. And while I was mixing this up, I
6:31
actually had our molds in the oven
6:33
getting hot.
6:36
The molds are in this oven.
6:40
And look at these adorable little fish
6:44
shaped molds. So, we've gotten that good
6:47
and hot. So, as we fill our batter in
6:50
it, it's going to immediately start
6:52
sizzling and browning. So it'll have a
6:54
crispy edge. You can see the cornbread
6:57
starting to cook and you can hear it
6:59
sizzling. Aren't those just the cutest
7:01
things you ever saw?
7:04
All right, we want to make sure that as
7:06
we fill our mold that we get it all the
7:08
way back in the tail so the fish will be
7:11
shaped right. And you can see that I
7:14
grease these very, very well before I
7:17
heated them. All right, those are ready
7:19
to go in the oven.
7:32
Okay, the bread's in the oven and I'm
7:34
going to check the fish now. This is
7:36
actual cooking time on this fish. No
7:38
stopping or starting. So, it's been in
7:41
about 10 minutes. Oh, and it looks just
7:45
delicious
7:47
and smells even better. Look at that. I
7:51
think I want to try that piece right
7:52
there. That nice fat one. Oh, I think I
7:55
want that piece right there.
7:58
And a couple of onions. We can't eat a
8:01
fish down south without a spring onion.
8:03
And I've got some cornbread that should
8:05
be ready. This actually baked oh about
8:09
15 18 minutes. And this should pop out
8:12
because I greased that pan so well. Look
8:14
at that cute little fish.
8:18
Ain't he the cutest thing? Oh, I love
8:20
those molds.
8:23
That looks so good. I can't wait to
8:25
taste it. So, here goes. I'm going to
8:27
try Aunt Peggy's fish
8:32
along with a little fish tail.
8:37
So good.
8:43
Guess what? You think you like my
8:45
pumpkin gooey buttercakes? Coming up
8:48
next, I'm going to be showing you my
8:50
double chocolate gooey buttercakes. So,
8:54
y'all don't go anywhere.
9:01
[Music]
9:09
I'm getting that oven heated up to make
9:11
the most wonderful gooey buttercake
9:14
you've ever tasted. Now, we're going to
9:16
start with an ordinary chocolate cake
9:19
mix. Do y'all remember when I made my
9:22
pumpkin gooey buttercakes at
9:24
Thanksgiving? And those are so good. But
9:27
I can't hardly wait for y'all to taste
9:28
these. All right. Now, we've got our
9:30
chocolate cake mix. We're going to add
9:32
one egg
9:36
and one stick of melted butter. All the
9:39
bases will always be the same to a gooey
9:42
butter cake. one stick of melted butter
9:44
and one egg. All right, we're going to
9:46
come over here to our mixer and we want
9:48
to make sure
9:50
that we've got our setting for our large
9:54
bowl so it'll come around the sides and
9:56
get it all good.
10:02
So, this doesn't take but a minute. We
10:05
just want to get those dry ingredients
10:08
moist.
10:11
And that's it.
10:13
I'm not even going to clean those beers
10:16
because for our filling, we're using
10:18
chocolate anyway, so it won't matter.
10:20
And then in this bowl, I'm going to use
10:23
an 8 oz package of softened cream
10:26
cheese. I'm going to mix that up a
10:28
little bit. Just kind of beaten and
10:30
soften that a little bit. Add
10:34
116 package of powdered sugar.
10:38
Couple of tablespoons of cocoa.
10:42
One stick of melted butter. For those
10:44
that are counting, I think that's two
10:46
sticks of butter.
10:48
Two eggs.
10:52
Yeah, these ain't called gooey for
10:53
nothing, y'all.
10:55
Between the eggs and the butter.
10:58
Teaspoon of vanilla extract.
11:02
And we're just going to whip that until
11:04
it's nice and fluffy. Okay, that looks
11:07
good.
11:11
All right. Now, we're going to add about
11:13
a cup of nuts. And we're using a chopped
11:17
walnut. One day, I was coming through
11:19
the kitchen and somebody hollered,
11:21
"Paula, Paula, come here." And I went
11:24
over there to the baker section and they
11:26
said, "We want you to taste this. We've
11:28
come up with a new gooey buttercake." I
11:30
said, "I didn't think there was any
11:32
left. What have you done?" And the baker
11:35
said, "A double chocolate gooey."
11:38
And I said, "Honey, hush your mouth.
11:42
Let me taste that thing." I could not
11:46
get over it. So, in no time, the double
11:50
chocolate gooey was was a favorite. All
11:52
right. Now, I'm going to take a 13 by9
11:54
by two pan, grease it lightly. There's
11:57
plenty of butter in here, but I just
11:58
want to make sure it doesn't stick. So,
12:00
we're going to take our base batter. And
12:03
you can see how stiff it is. It's almost
12:05
like a Play-Doh. Get this pan up here so
12:09
I can press it in there good. And we're
12:11
just going to spread that out and
12:14
distribute that bottom as evenly as we
12:17
can. You know, we're always in search of
12:20
a new gooey buttercake flavor. So, if
12:23
you guys and girls out there have come
12:25
up with any, let me know cuz I'd love to
12:28
try them. All right, so we're just going
12:30
to pour that on top.
12:33
Now, you can put as much chocolate in
12:36
that as you want. I have a tendency to
12:39
like a lighter chocolate. I love milk
12:41
chocolate. Now, we're going to run this
12:43
into our 350°ree preheated oven. Now,
12:46
the one thing I want to warn you about
12:48
the gooey buttercake is you don't want
12:50
to overcook it because you, it's called
12:53
gooey for a reason. It should have a
12:55
gooey center. So you should actually be
12:58
able to shake your pan and it have just
13:01
a little movement in it. So you know
13:03
that that center is still gooey. So
13:05
you'll want to watch this because your
13:07
oven may be different from mine. But so
13:09
start checking around 30 or 35 minutes.
13:20
Now I've got one cooling here in the
13:22
window. It's nice and cool and ready to
13:25
cut. and ready to taste.
13:29
He looks so delicious. Now, I don't know
13:32
what size
13:34
you would want to serve your family, but
13:37
this is about the size that I serve
13:40
mine.
13:42
And I love fresh whipped cream. Don't
13:45
act surprised,
13:48
but I love fresh whipped cream with my
13:50
gooey buttercakes. And I just happen to
13:53
have a little bit. Does it look divine
13:55
or what?
14:05
WOOHOO.
14:06
[Laughter]
14:10
Coming up next, some lettuce.
14:13
[Music]
14:19
[Music]
14:29
All right, I've got our spinach leaves.
14:31
They're washed and over here draining.
14:33
You know, the gooey buttercake is really
14:35
a hard act to follow, but I'm gonna give
14:38
this my best shot. So, y'all stay with
14:41
me and try to pretend like you're
14:43
excited about this lettuce. Okay.
14:47
All right. We're going to start with a
14:49
third of a cup of apple cider vinegar.
14:53
This will make you feel better. 3/4 of a
14:55
cup of sugar.
14:57
Pinch of salt.
14:59
And about 2 tablespoon of lemon juice.
15:03
We're going to let this heat just until
15:05
the sugar dissolves. And then this is
15:07
what we're going to wind up with. All
15:09
right. We're going to add a teaspoon of
15:12
dried mustard, some poppy seed,
15:16
a little paprika for color, a little
15:19
grated purple onion. I'm probably not
15:22
going to use too too much because
15:25
it's strong. You can actually see all
15:28
the juice. And then some oil.
15:33
And you noticed I've got this all in a
15:35
jar so that we can just shake it rather
15:38
than pulling out a mixer or a quez an
15:41
art. We're just going to give it a few
15:43
shakes.
15:45
That's it. Ain't that pretty? Our
15:48
spinach should be drained.
15:50
And you want to make sure that it is
15:52
nice and drained. You don't want any
15:54
water. Okay. Now to our spinach, we're
15:58
going to add hard a palm. I'm using
16:00
about one can. And when you remove it
16:03
from the can, it'll come in like a
16:05
stick. It almost looks like a little
16:07
stick of mozzarella, doesn't it? I love
16:09
this stuff in a salad. It gives it such
16:12
flavor and nice texture. All right. And
16:15
we're going to toss in some fresh
16:17
strawberries. Aren't those pretty and
16:20
red and ripe? So, that really kind of
16:22
jazzes up this spinach. And then we're
16:25
going to toss in about a half a cup of
16:28
broken walnuts. And then we're just
16:30
going to toss those together. Just like
16:33
that. Give it a gentle toss. Oh, it's
16:36
looking pretty. The colors are really
16:38
beautiful. All right. Now, I'm going to
16:40
shake this up. As you know, oil doesn't
16:43
always mix in with your other
16:46
ingredients. So, we'll want to shake
16:48
that up and really very quickly pour a
16:52
little bit onto our salad while it's
16:53
mixed. And I wouldn't go too heavy with
16:56
the dressing. Just enough to wet your
16:59
leaves. And then you can pour some of
17:01
this up into a little container. And
17:03
then you can just let your guest add
17:06
more dressing if they like. Look how
17:08
pretty that is. It really is a delicious
17:12
salad. And the strawberries are just a
17:15
nice change from a tomato. And I'm going
17:18
to dip me up a little bit to try.
17:22
This is going to be great along with the
17:24
fish. It'll be a nice light side.
17:35
It's so good. Your different flavors are
17:38
so nice together. The heart of palm
17:40
along with the the sweetness of the
17:42
strawberry is so good. It's going to be
17:45
just delicious with our fish. Y'all
17:48
stick around cuz got a few more fish
17:50
tails for you. So y'all come back.
17:54
[Music]
18:00
[Music]
18:07
Okay, a few last tips for y'all on your
18:10
lettuce. On when you come in from the
18:13
grocery store with your lettuce, take it
18:15
and wash it good and dry it. You can
18:17
actually pat it lightly, but you don't
18:20
want to crush your lettuce because it
18:21
will bruise it. We want to make sure
18:23
it's dried nicely. And then I'm just
18:26
going to slip it into Ziploc bags with
18:28
paper towels and it'll store so good. It
18:32
just gets crispier and crispier. And
18:35
it'll store nicely for a few days. And
18:38
if you don't have a microplaner,
18:40
go find you one. These are the best
18:43
little tricks for zesting. See how easy
18:47
that is? And you don't have to worry
18:49
about getting the white part. And if you
18:51
want to dress up your plate just a
18:53
little bit more with some extra Romano,
18:55
just use an ordinary potato peeler and
18:58
do you some curls on it. Ain't that
19:01
pretty? And on your fish, even filting
19:04
it, sometimes some long bones can be
19:07
left in it. A good trick is laying this
19:10
over a bowl so that the bones stick up.
19:13
run your finger down the opposite way.
19:16
And just use ordinary house pliers
19:20
and then you can just pull those bones
19:22
right out. And that's all the fish tails
19:24
I got for y'all today.
19:27
I had such a great time today fishing
19:29
with my aunt Peggy and listening to her
19:31
stories about my granddaddy Paul and him
19:33
trout fishing. And I hope on your
19:36
fishing day that you come home with a
19:38
good catch and possibly do some of these
19:40
dishes like the Romano baked bass and
19:44
the strawberry and heart of palm spinach
19:46
salad is wonderful. And these adorable
19:49
little corny cornbread fishes and the
19:53
double chocolate gooey butter cake you
19:55
just can't beat. I wish y'all good luck
19:57
on your fishing day. And as always,
19:59
America, I send you love and best dishes
20:02
from my kitchen to yours. Happy fishing.
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