Up next in 10
3 Recipes with Tom Berenger - Paula is sharing steak dinner recipes with actor Tom Berenger, including the fixin's like a scalloped potatoes recipe and Brussels sprouts with bacon. Positively Paula, Season 2, Episode 13.
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00:00 Intro
3:35 Brussels Sprouts Recipe: https://www.positivelypaula.tv/s01ep13
8:31 Scalloped Potatoes Recipe: https://www.positivelypaula.tv/s01ep13
13:20 Grilled Flank Steak Recipe: https://www.positivelypaula.tv/s01ep13
15:40 Brown Butter with Garlic Recipe: https://www.positivelypaula.tv/s01ep13
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For more episodes of Positively Paula, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyFW4fceMhkzsIfer9SGChS6
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Show More Show Less View Video Transcript
0:01
[upbeat music]
0:04
♪
0:20
[bright music]
0:22
- Can't afford it! I can't afford it!
0:24
- I guess we'd better-- - I still got one in college!
0:26
[both laughing]
0:27
- I-I guess we better do some cooking.
0:30
- Yeah. - Hey, friends.
0:31
Welcome to "Positively Paula."
0:33
I've got such a wonderful treat for y'all today.
0:36
I don't know how I rated him or deserved him to be here,
0:40
but I am so happy.
0:42
Oh, he's always been one of my top action actors.
0:47
He's an Emmy--
0:49
is it Emmy? - Emmy and Golden Globe, both.
0:51
- Indy-- - Emmy and Golden--
0:53
- Emmy and Golden Globe.
0:55
Mr. Tom Berenger, y'all.
0:57
- [laughs] Thank you. Thanks.
1:00
- I'm so glad you're here.
1:03
I was gonna say something that was probably gon' be wrong...
1:07
uh, since I've already forgot what I was gonna say.
1:11
But, uh, you actually live here in Hilton Head now, don't you?
1:14
- Yeah, I'm in--across the river in South Carolina,
1:17
and it's, uh... on the mainland.
1:19
It's not exactly on Hilton Head, but the same county--
1:22
Beaufort County-- and, um...
1:25
I just--I live right close to 170,
1:27
and I just zip down and go straight downtown Savannah.
1:30
- That's good. - 30 minutes.
1:31
- And you live over there with your wife.
1:33
- Yes. - A beautiful wife, y'all.
1:35
- Thank you. [laughs]
1:37
- You don't want no ugly women in your life, do ya?
1:39
[both laughing]
1:41
- Well, I got a lot of beautiful daughters, too.
1:43
- Oh, do ya? - Yeah, yeah.
1:44
- Now how many children do you have?
1:46
- I have, um, six children and one stepdaughter.
1:50
- Seven children. - Yeah, yeah.
1:52
- Whoa. Way to go, boy.
1:54
[both laughing]
1:55
- One boy.
1:58
And of course, they all love him.
1:59
He's 6'2". - The boy's yours?
2:01
- Yes, he's mine. - He came from your loins.
2:03
- Yes, yeah. - [laughs]
2:05
- And he's--he's 6'2" and he looks like--
2:07
- Oh, my gosh. Is he as good looking as his daddy?
2:09
- He's better. And he's--
2:11
- Better? - Yeah, better, and he's, uh--
2:14
he looks like a...I wouldn't say middle lineback--
2:17
maybe in college, but kind of an outside linebacker.
2:20
Like, he's in great shape.
2:21
- Is he? - Yeah, yeah.
2:22
- So, Tom, I do have you here for a reason,
2:25
because I wanted to cook for you.
2:27
And do you cook? Do you enjoy cooking, grilling?
2:28
- No, I don't-- I don't.
2:30
No, but my wife is Italian. - Ooh...
2:33
- And her mom, who lives next door,
2:36
is Ital--is from Italy, from Venice.
2:38
- Her mama lives next door to y'all in Hilton Head?
2:41
- Yeah, in Bluffton, yeah. - In Bluffton.
2:43
Now how does that work out for you?
2:44
- Fine--she's got her own little unit over there and she--
2:47
- She make a lot of friends
2:49
'cause there's a lot of older folk.
2:50
- She just turned 85 and she has a little--
2:54
she calls it "the group."
2:56
- The group. - The group, right?
2:58
And they meet for dinner and stuff.
3:00
- You know, I said...
3:01
I feel like that Italians and Southerners
3:05
have so much in common.
3:07
You know, we eat a lot, we're loud.
3:10
We're good cooks. - [laughing]
3:13
- We love our families. - Mm-hmm.
3:16
So I think there's a lot-- a lot of things that are--
3:20
- Yeah, similarities, you're right.
3:21
- Yeah. - Yeah.
3:22
- Yeah, they just talk with a accent and we don't.
3:25
[both laughing]
3:28
Isn't that right?
3:31
So Tom, I'm prepping for our brussels sprouts.
3:34
- Oh, yeah.
3:35
- And we gon' have to take a quick break,
3:38
but I'm gonna show you
3:40
the easiest way in the world to deep fry bacon.
3:44
- Oh, okay. - Okay?
3:46
- All right, yeah. - [laughs]
3:47
I know y'all wish we were--
3:49
you wish you were me today, girls,
3:51
with this good-looking man in my kitchen.
3:54
The only thing is is his wife's on the other end of the kitchen.
3:57
[both laughing]
3:58
We'll be back in a minute.
4:03
Oh...thank you, Tom, thank you.
4:10
I so hope y'all are enjoying the show.
4:12
And if you do.
4:14
Be sure to click like, subscribe and
4:17
notification bell so you'll never miss a video.
4:21
And we'll be right back after the break.
4:26
[bright music]
4:29
- Okay, Tom, I've got our brussels sprouts going.
4:33
I'm just trying to get them a little bit done,
4:35
but I told you that I was gon' show you
4:38
how to cook the fastest bacon in the whole entire world.
4:42
I could fry bacon for a crowd of 30
4:45
in, like, five minutes.
4:47
- Uh-huh. - It's unbelievable.
4:49
Now I cut this up because it's gonna go in
4:53
with our brussels sprouts, but I'm gon' parcook it
4:56
just a minute--not long 'cause I want
4:58
some of that fat to still be left in this bacon
5:01
to marry up with our brussels sprouts,
5:05
so come look.
5:06
Come look at the way it's frying.
5:08
- Five minutes?
5:10
- Oh, it won't--it won't take five minutes.
5:12
And I'm just gon' kinda parcook this,
5:15
just like that. - Uh-huh, yeah, little pink.
5:17
- Because I want that bacon
5:19
to, um, still have some fat in it.
5:23
- These, by the way, are my favorite vegetable.
5:25
- Brussels sprouts? - Mm-hmm, yeah.
5:27
I like those, yeah. - I love 'em too.
5:29
To me, it tastes just what it looks like.
5:31
- Little cabbages. - Little cabbages.
5:36
Mm-hmm, this is beautiful.
5:40
Beautiful, beautiful.
5:43
I'm about to get mixed up--
5:45
I think I'ma put this onions in here and I got shallots.
5:48
I'll put that in our potatoes,
5:52
our scalloped potatoes.
5:54
How's that? Do you like onion? - Oh, yeah, yeah.
5:56
- Please tell me you like onion. - Oh, I do, I do.
5:58
Onions and shallots both. - Okay, good.
6:00
So...
6:05
would you like the honors of doing the butt shot?
6:07
[laughs] Or here, let's cheat.
6:10
- Pick--put it over here?
6:12
- No, we gon' put it in the oven, baby.
6:13
- Oh, you put it in the oven, okay.
6:14
- Bottom shelf. - There?
6:18
- Better you than me.
6:19
Your butt doesn't look that bad.
6:21
- There isn't much of one.
6:23
[both laugh]
6:24
- Mine either--mine's flat and wide.
6:28
Thank you, honey. - Mm-hmm.
6:30
- All right, so I was asking ya, I want--
6:32
I've got so much I wanna ask ya.
6:33
All right, our potatoes are cooking.
6:36
We gonna parcook our potatoes
6:40
until they're almost done, Tom.
6:42
- Mm-hmm.
6:46
- What is your favorite movie that you've ever done?
6:48
And I'll tell you mine.
6:50
- Well, um...
6:53
yeah, I get that question, but...
6:55
- I bet you've been asked it a thousand times.
6:57
- A long time ago, that might have been easier, but
7:00
it's now over 40 years, and you go, "Oh, well, this--"
7:03
I kinda think of all these different jobs as like kids,
7:08
and you go, which one's your favorite?
7:09
- Yeah. - Kinda hard to answer.
7:11
- [stammers]
7:12
I hear ya. That's the answer I give.
7:14
How do you say which kid's your favorite?
7:17
- Yeah, I like different ones for different reasons.
7:20
You know, it coulda been a great time,
7:22
it coulda been, um, well, I always wanted
7:25
to do that type of thing,
7:27
or it coulda been a blue-ribbon location
7:30
or it coulda been, um,
7:32
the greatest cast I ever worked with,
7:34
it coulda--you know, I mean, it's so many
7:35
different elements involved.
7:37
But I suppose I have to say "Platoon"
7:41
because it was that skyrocketed and shot my career..
7:43
- That's the one I would say. - And many other careers too,
7:45
like Forest Whitaker and Johnny Depp and Charlie Sheen--
7:49
- Yeah, yeah, yeah. - You know, all--
7:51
so many of us, you know.
7:53
- Yeah, well, we got to take another break.
7:54
And I still got so many questions.
7:58
And we'll get right back on 'em in a minute.
8:01
- Okay.
8:02
[both laughing]
8:11
I hope y'all are enjoying the show
8:13
and I want to hear from you.
8:14
Tell me what recipes or videos you'd like to see me
8:17
make by just leaving a short comment below.
8:21
Now, let's get back to the show, y'all.
8:26
[bright music]
8:30
- Do you wanna know what I'm making you?
8:33
- [stammers] I do.
8:34
- [laughs] - Scalloped potatoes, yeah.
8:36
- Yes, scalloped potatoes.
8:38
And I've got your brussels sprouts...
8:40
- Uh-huh. - In the oven.
8:42
And I'm probably soon gon' have to take those out
8:44
'cause they gon' be ready
8:45
and then I'm gon' cook you a flank steak.
8:48
- Mmm.
8:49
- So I hope it all turns out good.
8:51
- Yeah, I like those. I like those.
8:53
- All right, so I'm gon' put half the potatoes here
8:58
and then I'm gon' cover 'em with a cheddar
9:00
and gruyère-- do you like gruyère?
9:02
- Yes.
9:04
- I love it.
9:07
I've got some butter over here with our shallots,
9:10
so I'm gonna put us some half-and-half in here, Tom.
9:14
Now I've got a little wondra here.
9:16
You know what I'm saying when I say that?
9:18
- No.
9:19
- Okay, it's that real, real fine flour
9:23
that you can't screw up making gravy with--
9:25
it won't be lumpy. - Uh-huh.
9:27
- So normally, you couldn't do something like this.
9:30
So we just gon' let that cook a minute
9:33
and let's see...where'd I put our shallots?
9:36
Oh, I--he did those in here.
9:38
Y'all, I am so involved in every word Tom's saying.
9:43
I might be forgetting an ingredient or two.
9:46
[both laughing]
9:47
But that's all right.
9:50
I don't want it too thin,
9:52
but I certainly don't want it too thick.
10:07
Tell me about "The Big Chill."
10:10
- That's actually how I got down here.
10:13
- Oh, really?
10:15
- 'Cause I worked here-- I lived in New York City.
10:17
- Mm-hmm. - And I worked here
10:19
on "The Big Chill."
10:21
It was autumn and winter '82, '83, up until January--
10:25
- 1982 and '83? - '82 and '83 yeah.
10:27
It was, like, Thanksgiving-- - Hard to believe
10:29
that movie's that old. - Mm-hmm.
10:31
- Well, I could sit here and ask you questions
10:34
and listen to you talk all day,
10:36
but then we would be eating a vegetarian--
10:38
- Never get anything done. - Vegetarian meal, y'all.
10:42
So we'll take a quick break
10:45
and I'm gon' cook some flank steak for ya.
10:47
- Excellent. - It's been so wonderful
10:49
being in the kitchen with him, y'all.
10:52
- Thank you. [both laugh]
11:03
I so hope y'all are enjoying the show.
11:06
And if you do.
11:07
Be sure to click like, subscribe and
11:10
notification bell so you'll never miss a video.
11:14
And we'll be right back after the break.
11:20
- You just set 'em right here, Tom.
11:21
- Mm-hmm.
11:22
- Oh, I've given you the dirty job.
11:23
- There? - Yeah, right there.
11:26
How does that look to you?
11:28
- Oh, delicious, yeah. - Yeah.
11:30
- Smells good too.
11:31
- All right, now I got the grill hot.
11:33
I mean, it was piping hot a second ago
11:35
and we had to turn it down.
11:37
I think--thank you!
11:40
It's so nice to have a man around the house.
11:43
- [laughs]
11:44
- All right, we've got that turned off,
11:46
thank you, thank you. - All right.
11:47
- Now I'm not gon' ask you to lift anything
11:49
heavier than your fork.
11:51
I'm getting so close to feeding ya.
11:53
So I don't know if I talked about this or not.
11:57
Tom said he thinks I did, but we--
11:59
Tom and I have a mutual friend.
12:03
Uh, his name is Phil
12:05
and he made the introduction to Tom and me
12:10
and I'm so thankful that he did
12:12
because you know, I have so many acquaintances, Tom,
12:17
but I've always--since I've been living in Savannah,
12:19
all I've done is work.
12:22
So, you know, making friends has kinda been...
12:26
- Yeah, it gets shelved a little sometimes, yeah.
12:28
- Yes, and I-I miss that.
12:31
Because I think friends are one of the most important
12:35
parts of one's life.
12:38
You know, you can pick your friends.
12:39
- Yeah, and I-I-- it's sort of like...
12:42
my son asked me once, he goes,
12:45
"What's it like? What are you doing?
12:47
I go, nobody ever asked mm that.
12:49
But I said, sometimes lonely.
12:52
He goes, lonely? - Yeah.
12:54
- I went, yeah, I mean...
12:56
I go, think about it, if you're a band,
12:58
you're with those guys all the time.
13:00
So you maybe almost go crazy. - Yeah, yeah.
13:02
- You know, like a family.
13:03
But I said, but we--
13:06
we could go 5, 6, 7, 8, 10 years, 12 years,
13:09
without seeing each other again--
13:11
or never again, for that matter.
13:13
- Yeah, yeah. - Yeah, so I go,
13:14
it's not what you think. - Yeah, yeah.
13:20
I'm gonna just flip this one thisaway
13:23
'cause you know, the center part of your grill, Tom...
13:26
- Uh-huh. - There's really no light
13:28
on that center.
13:30
Now how do you eat your meat? I forgot to ask you.
13:32
- Medium rare. - Yes.
13:35
If you'd have said well done, I'd had to
13:37
come over there and give you the ol' boot.
13:39
- [stammers] My mother--
13:41
My mother would do that.
13:43
Take her out to dinner and she goes, "I want it well done."
13:45
And she'd go, "Burnt!" And I'm going, "Ooh, Mom!"
13:49
- You know, I tell people, if they gon' do that
13:51
to a good steak, just have a hamburger.
13:54
- I know! - Have a hamburger!
13:56
- Yeah, but I would cringe.
13:58
- I know. - And if it was a French chef,
14:00
they'd probably come out and throw it at you.
14:01
- Oh, they would. They would.
14:04
- They'd refuse-- - Don't even ask for ketchup.
14:06
- They would refuse-- yeah, they would refuse--
14:08
- Don't even ask a French chef for ketchup
14:10
and they will ask you to leave.
14:12
- Qu'est-ce que c'est? [both laughing]
14:17
You need to leave it on a little longer?
14:18
- Yeah, I think I might. - Mkay.
14:20
- And I'm gon' go ahead and see what this is doing.
14:25
Okay. - Nice, yeah.
14:27
- Yep, that looks pretty good. - Little red color.
14:29
That's beautiful. - Yeah, you wanna taste
14:31
that little piece that I just cut?
14:35
You tell me what you think.
14:39
- Mm. - Is it good?
14:41
- Oh, yeah, yeah, yeah. - Yay.
14:43
You think I ought to take this up?
14:46
- Yes, I think so. - I'll kinda put it
14:48
to the side like that. - Mm-hmm.
14:51
Mm. - Well, honey,
14:52
we got it together. - Oh, it's perfect.
14:54
See, that red center? - Yeah!
14:57
Am I cutting it enough on the bias, do you think?
14:59
- Oh, yeah.
15:01
- Own--tougher piece of meat, y'all.
15:04
You wanna cut it against the grain.
15:08
Because if I cut it thisaway,
15:11
the way it looks like you'd like to cut it
15:13
'cause it's got those lines,
15:14
it would be so tough that you couldn't eat it
15:17
with George Washington's wooden teeth, so.
15:20
[both laughing]
15:22
That's why we're doing it thisaway.
15:26
And I think that looks slap dab perfect.
15:30
In fact, I'm gon' take this other one
15:33
and get it off the grill and put it right there.
15:36
Well, let me tell you what I got to go on top of this.
15:40
I got a brown butter sauce.
15:44
Just butter and garlic.
15:45
- More butter.
15:47
together: More butter!
15:48
- Mo' butter.
15:50
Kinda had to re-melt it, but here we go.
15:55
- Mm. - Look at this.
15:57
- There a little parsley in there?
15:58
- Yep, a little parsley. It's butter,
16:02
garlic...
16:06
And that's it. - Mm.
16:10
- Gosh, my eyes are watering.
16:12
My mouth's watering and my nose is running.
16:14
[both laugh]
16:16
Well, why don't we bring Laura in?
16:21
We've been talking about her.
16:23
We've been talking about her and nobody has met her yet.
16:26
- Does she even exist? - [laughing]
16:29
- Was it nice or bad?
16:31
What was he saying about me? - Hey!
16:32
- All flattering, good stuff. - I was saying
16:35
how beautiful you are.
16:36
- Did he tell you this was our first date meal?
16:38
- Oh, I didn't! - No!
16:40
- Yes. - Men never remember, do they?
16:42
- No. - Our first--
16:43
Yeah, our first date, um...
16:47
- We didn't know it was a date. - Oh, you didn't?
16:49
- It was set up. - Kind of a blind date.
16:50
- I was gon' say, so y'all was set up.
16:52
- That's why it's his favorite meal, right?
16:53
- Friend, this police captain. - His lucky day.
16:56
- It was, yes and, um... [laughs]
17:00
And so... - Did y'all realize--
17:02
- It's over at Hilton-- the house...
17:06
these friends of ours.
17:07
He's--he's Brazilian and she's Belgian.
17:11
- Mm-hmm. - And, um...
17:13
and she says, "You gotta come over early."
17:16
She said, well, we'll do Carlos's famous [indistinct].
17:18
I go, I love that, I love that, it's perfect, it's great.
17:20
I'd love that, yeah. - Awww.
17:21
- So that's what we had.
17:24
- All right, now I want y'all to fix your plates.
17:27
Now y'all come over here and get your stuff.
17:29
- All right.
17:30
- These brussels sprouts are so good.
17:33
Isn't that funny--Gus has been so good today.
17:37
- It's the meat. - Oh, yeah.
17:40
- He has been so good.
17:42
And then as soon as we got the steak ready,
17:45
guess who shows up.
17:46
- Yeah. [laughs] - Sit, buddy, sit.
17:49
- He wants that protein.
17:51
- I put [indistinct] - I just want steak, my mama.
17:54
Well, honey, that's the littlest plate I've ever seen.
17:58
- Like I said, later, darling. - [laughs]
18:00
- Yeah, she's-- - That's all right.
18:02
- She's so delicate. - I'm not a light eater.
18:04
- You are? - Oh, no.
18:06
- I'm a heavy eater. I can eat like a man.
18:08
- Well, but I heard you can do tricks like a man too.
18:11
- Oh, my gosh. - Oh, as far as
18:14
playing... what is that sport?
18:17
- Racquetball. - Oh, racquetball.
18:18
He told you about my racquetball.
18:21
- Thank you, Lord, for what we are about to receive.
18:25
- And thank you, Paula for cooking it up.
18:26
- Oh, no, thank y'all for coming.
18:28
And that looks like...
18:30
Laura, that piece might look like it has a little--
18:33
- Little gristle? - You might wanna
18:34
get you another piece. - We eat that.
18:36
We eat the gristle in our house. - Let's try it.
18:38
[laughter]
18:40
- I like y'all. - We like gristle!
18:42
[laughter]
18:45
all: Mmm! - It's so tender.
18:48
- You get one of these? - Is it?
18:50
- Mm. - It is, like...
18:52
it is tender for a tough piece of meat.
18:55
- It is. - That's probably
18:57
the only cut of meat I've never cooked.
18:59
- I don't cook 'em often.
19:01
- Ooh, these are great, mm. - That looks amazing.
19:04
And it tastes amazing and it didn't seem that hard.
19:06
- And the browned butter is what makes it, Laura.
19:09
Nothing but butter, garlic, and parsley.
19:12
- Did you put butter on it before you even put it--
19:15
- Mm-mm. No, I put my house seasoning.
19:19
I have this seasoning that we call our house seasoning.
19:22
'Cause it goes on everything in the restaurant.
19:25
Except our desserts and our biscuits and cakes.
19:29
- Is that this? Can I have a little...
19:31
- That's garlic. That's straight...
19:33
- Oh, my gosh. - That's straight garlic.
19:36
- Mm. - Don't get close to anybody
19:38
now the rest of the day. - I'm Italian.
19:39
I smell like garlic all the time anyway.
19:41
- You ooze garlic, yeah. - Look at this.
19:43
- You talking about a real sport--
19:46
I knew that I was gon' like these two.
19:50
Tom brought his Emmy--
19:52
is that a Emmy?
19:53
- Yeah, Emmy. - Oscar.
19:54
- Emmy. - Emmy.
19:56
- Emmy.
19:57
So naturally, you know, I'm competitive.
20:00
I couldn't let him get away with that,
20:01
so I had to pull out my Emmy.
20:04
Well, I can't thank y'all enough.
20:05
- Thank you for having us. - I hope y'all enjoyed
20:08
our visit today... - Oh, we loved it.
20:10
It was great. - With Tom and Laura.
20:12
It's been so much fun.
20:15
It's amazing how much you can learn about a person
20:18
in just 30 minutes, but somehow I knew...
20:22
I knew that we were gon' get along
20:23
and like each other a whole bunch.
20:25
So I hope y'all enjoyed our visit
20:27
as much as I enjoyed my visit with them.
20:31
And you know until next time, y'all,
20:34
I always, always send ya love and best dishes.
20:39
You can buy a cheap cut of meat.
20:42
[laughter]
20:51
Hey, y'all, it's Paula Deen.
20:53
Now, if you enjoyed this video, be sure to like it
20:56
and click the subscribe button as well as the notification
21:00
and bail to be alerted when I post a video.
21:04
Love and Best Dishes Y'all.
#Food & Drink
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