Up next in 10
4 Traditional Christmas Recipes - Paula is sharing Southern Christmas recipes, including stuffed baked potatoes with shrimp and how to make traditional eggnog recipe. Paula’s Home Cooking, Season 1, Episode 4.
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00:00 Intro
3:13 Mama's Eggnog Recipe: https://www.pauladeen.com/recipe/mamas-eggnog/
6:09 Foolproof Standing Rib Roast Recipe: https://www.pauladeen.com/recipe/foolproof-standing-rib-roast/
9:34 Shrimp-Stuffed Potatoes Recipe: https://www.pauladeen.com/recipe/shrimp-stuffed-potatoes/
14:44 Brandied Steakside Mushrooms Recipe: https://www.pauladeen.com/recipe/brandied-steakside-mushrooms/
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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
- Hi, and season's greetings, I'm Paula Deen.
0:04
It's that time of the year again,
0:06
and there's nothing like keeping it simple in the kitchen
0:08
when there's so much fun to be had around the tree.
0:11
So today I'm gonna show you how we do it here at my house,
0:15
starting with my mama's favorite eggnog.
0:17
Then we'll get our rack of ribs roasting,
0:19
so we can get going on the most scrumptious,
0:23
steamy, shrimp stuffed potatoes, yum.
0:26
And next it's melt in your mouth mushrooms,
0:29
with just a little spike to set you right.
0:32
And don't you worry,
0:33
I'll have some tips for you to make your table look gorgeous
0:36
and smell delicious.
0:38
So spruce up your house, and get out the family photos,
0:41
because it's Christmas time.
0:44
I started cooking when I was 18 years old as a new bride.
0:48
I'm very lucky because I came
0:50
from a family of wonderful Southern cooks.
0:53
And at 42 years old, I was faced
0:55
with having to support myself and my two sons,
0:58
so I turned to my first love, which is cooking,
1:00
and so I started cooking for a living.
1:03
I think food is such a big part of family,
1:06
and I hope that y'all can watch me,
1:08
and learn to have fun with yours
1:10
while building wonderful memories
1:12
around the food that you're preparing.
1:15
I can't believe it y'all, Christmas is finally here.
1:18
I'm so excited.
1:20
I've gotten everything ready except my Christmas tree,
1:23
and a little of my mama's eggnog.
1:27
So I'm off to perform one of my holiday rituals,
1:30
choosing a tree from Tom and Julie Whalen's Tree Farm.
1:34
They are sweet couple who really remind me
1:37
of a real Mr. and Mrs. Claus.
1:40
I'm so lucky to be standing here on your tree farm,
1:43
you know, being able to get what I know
1:44
is a fresh, - Well we love
1:45
to have you here. - fresh tree.
1:46
How will I know I'm getting a healthy tree?
1:48
- Take a twig like that,
1:49
and you see, now when you've been that over,
1:50
it'll come right back again. - Yeah, yeah, yeah.
1:53
- And see if the needles slip in your hand.
1:55
- How about where it's been cut?
1:57
Does it need to be re-trimmed?
1:58
- At the stump,
1:59
it definitely does. - So it can drink again?
2:00
- The natural sap that's in it seals over
2:02
and it won't allow the tree to take water in,
2:05
so you do want to cut another half inch off the bottom.
2:07
- [Paula] Well, are you ready
2:08
to help me find my perfect tree?
2:09
- [Tom] Sure, let's do that.
2:10
- Absolutely. - Okay.
2:11
- [Tom] Okay, let's see what we've got.
2:12
- How about this one?
2:13
How about this one right here?
2:15
- That's a pretty tree.
2:16
If you pull it towards the road there, Julie,
2:18
towards just down that way,
2:18
it'll make a little easier for me,
2:19
and I'll get under it and cut it, okay?
2:22
- Timber! - Timber!
2:25
(holiday music)
2:37
- Tom and Julie, thank y'all so much.
2:40
I think we got the prettiest one, don't you?
2:42
- Oh that's wonderful. - Ah, that's nice.
2:44
- Tom, can you throw that
2:46
up on the truck? - Certainly.
2:49
- Oh, I can't hardly wait to get it decorated.
2:54
So it's home to put up the tree,
2:56
where I like to decorate with old photos
2:58
and family ornaments made by my boys when they were younger.
3:02
When the tree is finally up,
3:03
I really feel like it's the holidays,
3:06
and that's when everybody in my family comes over
3:08
to taste our wonderful eggnog.
3:13
You know, when I was growing up,
3:14
it just wasn't Christmas at our house
3:16
without some of my mama's eggnog.
3:18
It's a tradition that I couldn't help but continue myself,
3:22
and it's really very, very simple.
3:25
We're gonna start by separating our eggs,
3:28
and it seems as long as you have eggnog,
3:31
you can always find some friends around
3:33
that are willing to share it with you.
3:35
It just gives a wonderful spirit
3:37
of Christmas in your kitchen.
3:39
I'm going to start our meringue,
3:42
and while these are whipping up,
3:43
I'm gonna add sugar to our yolks,
3:46
and I'm just gonna whip those until they're kind of creamy.
3:50
And we're gonna add a little sugar,
3:52
just to firm those whites up a little.
3:56
All we have to do to assemble our eggnog
3:58
is fold in sweetened whipped cream.
4:01
Look how luscious that cream is.
4:04
And always remember to take your spatula
4:06
to the bottom of your bowl, up, and over,
4:09
because we want to disturb that whipped cream
4:11
as little as possible.
4:13
All right, now the next thing we're gonna do
4:16
is fold in these beautiful egg whites
4:18
that we've gotten to the fluffiest of stage.
4:23
See those egg whites?
4:23
They're perfect.
4:25
And I'm so thrilled about this,
4:27
because actually it's raining outside today,
4:30
so there's a lot of humidity and moisture in the air,
4:32
and I was really concerned
4:34
that my whites might not do right for me.
4:37
And we're gonna do the same thing with those
4:39
that we did with the whipping cream.
4:41
Now if we just got real impatient,
4:43
and just started stirring and beating madly,
4:45
this would fall on us,
4:46
and we want it as fluffy, and light,
4:49
and delectable as we can make it.
4:51
When I was a teenager,
4:53
mother would let me taste it with the bourbon,
4:56
and I thought that was really something really special.
4:59
All right, we're there.
5:01
And now I'm gonna add some vanilla to just regular milk.
5:07
I'm gonna add about a teaspoon,
5:09
and I'm just gonna pour this in
5:14
to all of those exquisite eggs.
5:17
And one more time we're gonna fold.
5:19
Your eggnog will have almost two different layers,
5:22
because after we finish this,
5:23
we're gonna put it in the freezer,
5:25
and the top will just make
5:27
this wonderful crystally beaten cream,
5:31
and the bottom will have your liquid,
5:33
which will be our milk and our liquor.
5:36
All right, we've saved the best for last,
5:38
and that's the nog.
5:40
And we're gonna add about a half a cup,
5:43
but if you're dead set on a little bit more, add it.
5:46
And my mother's eggnog continues to live.
5:50
I'm gonna go ahead and slip this in the freezer now
5:51
and let it get ice crystally cold,
5:54
and I'm gonna wait for somebody
5:56
to come have a glass with me.
5:58
(holiday music)
6:05
Oh, it's beautiful y'all.
6:09
You know, I don't know about y'all,
6:11
but by the time Christmas rolls around,
6:14
I am purely deed dog turkeyed and hammed out.
6:17
Well I'm just starving for a piece of succulent beef
6:21
by the time Christmas gets here,
6:23
and this is one of the easiest ways,
6:26
the most foolproof recipe that you can use.
6:29
We're gonna start with a six pound standing rib roast,
6:34
bone in, because actually this is my favorite part.
6:37
I love gnawing around these wonderfully moist fatty bones.
6:43
So simple.
6:43
All we're gonna do is rub this boy down
6:47
with salt, pepper, and garlic powder.
6:49
And don't be shy, because this seasoning
6:52
is gonna make like a crust on him.
6:54
Now you can be creative when you're doing this roast,
6:57
and you can actually use whatever you want to on it.
6:59
We could actually make slits in him,
7:02
and put in some fresh garlic if you like,
7:04
or stick in some fresh herbs,
7:05
but I love the taste of just pure beef.
7:10
I don't want any other flavors horning in on my beef.
7:15
I just associate rib roast with Christmas,
7:18
and I've been cooking them for years,
7:20
but when I was first married,
7:22
we were doing good to buy hamburger meat.
7:24
This is a little bit on the pricey side,
7:27
but thank goodness now I can actually afford me
7:29
a good standing rib.
7:30
So we've got him all ready,
7:32
and all we're gonna do is put him on a pan with a rack.
7:37
We're gonna put him in a 375 degree oven.
7:40
Let him cook for one hour,
7:42
and then I'm gonna shut off the temperature,
7:44
and let him rest probably for about three hours.
7:47
An hour before I need him,
7:49
I'm gonna turn the oven back on to 375,
7:51
let him cook for about 45 minutes,
7:54
take him out of the oven,
7:55
let him set up on the counter and rest for 10 minutes,
7:58
and then we're ready to eat the most wonderful,
8:01
scrumptious, prime rib roast
8:04
you have ever wrapped your lips around.
8:06
I'm gonna find a little hidden spot to cut off of,
8:09
because I've got to taste it.
8:11
I got to make sure it's good enough for the family, don't I?
8:18
It's out of this world.
8:20
Well, my family and friends are gonna be getting here
8:22
in a few minutes, but before they get here,
8:24
I just want to sample the eggnog.
8:26
You know I always like to make sure
8:27
everything's just perfect for them,
8:29
and it should be nice, and icy, and frothy, and cold,
8:32
and I think it is.
8:34
We can see the sweet milk and the bourbon,
8:36
just kind of floating around in the bottom.
8:39
See that wonderful whipping cream
8:42
that's almost to the frozen state?
8:45
And I'm gonna just pour me just a little,
8:48
to make sure it's good enough for my family and friends.
8:52
And I got a feeling I'm fixing to have me a mustache
8:55
in about a half a second.
9:03
It's fantastic.
9:06
Y'all stick around because coming up next,
9:08
we're gonna be cooking some brandied steak side mushrooms,
9:12
and shrimp stuffed baked potatoes.
9:15
I so hope y'all are enjoying the show.
9:18
And if you do.
9:20
Be sure to click like, subscribe and
9:23
notification bell so you'll never miss a video.
9:27
And we'll be right back after the break.
9:34
I'm so excited.
9:35
We're moving on to probably my number one
9:38
most favorite food in the world, which is a potato.
9:40
My family teases me all the time.
9:42
They say, "Mama, you don't care what we have,
9:43
"as long as we've got a potato,"
9:45
and they're just about right,
9:46
and today we're gonna do
9:48
a wonderful shrimp stuffed twice baked potato
9:50
to go along with that wonderful prime rib,
9:52
and we've already got our potatoes ready here,
9:55
and I'm just gonna saw these little boys in half.
9:58
I actually want to work with them
10:00
while they're nice and hot.
10:02
And you can see the steam just coming up
10:04
off of those beautiful, soft potatoes.
10:07
And while they're cooling for a minute,
10:09
I'm gonna come over here, and I'm gonna take some shrimp
10:12
that I have just actually pulled in half,
10:14
I hadn't even cut them,
10:16
and I'm gonna throw them into this saute pan
10:18
with just a little olive oil,
10:20
and I'm just gonna stir them around only for a second.
10:24
If you want to ruin a shrimp, overcook it.
10:27
They'll come out tough and flavorless.
10:30
So we're gonna just roll this around in the pan,
10:32
just for a second.
10:35
And that's all we need right there, that simple.
10:38
Just gonna set those to the side,
10:40
and we're ready now to start removing the meat
10:43
from our potatoes.
10:44
The potatoes are cool enough for us to handle now,
10:47
because you do want to do these while they're warm,
10:49
they're so much easier to work with.
10:51
I'll never forget the first time
10:52
that I made a twice baked potato.
10:55
I just skinned those babies out,
10:57
there was no meat at all left in them.
10:59
So about the only way
11:01
that you can actually mess up a twice baked potato
11:03
is by removing too much meat from it.
11:06
You want to leave enough
11:08
that it has some body to the shell,
11:11
because you don't want your potato just falling
11:12
and running all over the place.
11:14
People that really know me well realize
11:16
that I'm not the most organized person around.
11:19
The fact that you can actually make these potatoes
11:22
as far as a week in advance is great.
11:25
All right, I've cleared all of our potato shells out.
11:28
We're gonna start by whipping these.
11:32
Now I'm gonna add a stick of butter.
11:34
You know, we can't go wrong with a potato
11:36
and a stick of butter, girls.
11:38
And we're just gonna whip these
11:39
until the butter's melted and kind of fluffy.
11:43
We're gonna add some sour cream, and salt and pepper.
11:47
Depending on the size of your potatoes,
11:48
will depend on how much sour cream you want to use.
11:51
These potatoes are not real, real large,
11:53
so we're probably gonna cut back
11:54
on the moisture in the filling.
11:58
So I'm gonna put probably about a cup of sour cream,
12:02
and I'm gonna go ahead and add my salt and pepper.
12:06
And you know, this is another one of those dishes
12:08
that you can really have fun with and just play with.
12:11
You could stuff these with bacon, or sausage, or crab,
12:16
or you can just leave them plain.
12:17
They don't have to have meat in them.
12:19
But for Christmas time, since it's a very,
12:21
very special occasion, I love the idea
12:24
of some seafood being thrown in on the table.
12:26
(whipping)
12:31
All right, we've got those mixed up now,
12:33
and all I'm gonna do at this point
12:35
is throw in some blended cheese.
12:38
Now I've got cheddar cheese, and mozzarella,
12:41
but you can use any cheese that's your favorite.
12:44
Looks yummy already.
12:48
And I'm gonna taste these,
12:49
and make sure I've got my seasonings right.
12:55
I think they're perfect just the way they are.
12:57
And now I'm gonna fold in the shrimp.
13:00
And if you like at this point,
13:01
you could chop up some fresh parsley,
13:05
and put in there if you want a little green color.
13:08
All right, now I'm just gonna simply stuff this
13:11
back into our potato shell.
13:13
My family is gonna be so very happy.
13:15
They're gonna love the fact
13:17
that mama's not gonna be stuck in the kitchen the whole day,
13:20
that I'll be able to sit around with them,
13:22
and laugh, and talk, and tell old stories.
13:25
We could have actually used cream cheese
13:28
in place of sour cream, but you know,
13:30
I just love potatoes and sour cream together.
13:32
And look at this, our potatoes have turned out perfect.
13:37
As you can see now,
13:38
those six potatoes yielded us 12 servings,
13:41
but before these little delicacies go in the oven,
13:44
I'm gonna sprinkle them with a little paprika,
13:47
just for color.
13:48
You could actually just let them go like this,
13:49
and when you pull them out of the oven,
13:51
sprinkle them with a little fresh parsley then,
13:53
but I'm gonna go ahead and stick these in,
13:55
and let them get good and hot.
13:57
The insides are hot.
13:58
We'll pull them out of the oven,
13:59
sprinkle a little cheese on top, and they're ready to eat.
14:03
How delicious does that look?
14:06
As y'all can see, I didn't remove too much meat,
14:09
leaving a nice shell
14:13
to hold the whipped potatoes and shrimp.
14:17
And you'll want to do this with a little care
14:18
because they're very, very hot.
14:21
And when we come back, I'm gonna show you
14:23
the last dish to complete this heavenly meal.
14:28
I hope y'all are enjoying the show
14:31
and I want to hear from you.
14:32
Tell me what recipes or videos you'd like to see me
14:35
make by just leaving a short comment below.
14:39
Now, let's get back to the show, y'all.
14:46
I've got everything ready now,
14:47
and I'm gonna pull our Christmas meal together
14:49
by taking some plain button mushrooms.
14:53
Now, if you like shiitake, or oyster, whatever,
14:55
but I find that these little button mushrooms
14:57
work very, very nicely, and everybody loves them.
15:01
I'm gonna start with a stick of butter,
15:05
and I'm just gonna toss our mushrooms into the pan.
15:09
Give them a stir, we don't want to burn our butter.
15:11
And then I'm gonna take a crazy salt,
15:13
and just sprinkle a little of that on them.
15:17
And we're just gonna keep stirring them around
15:19
in that wonderful, sweet butter,
15:21
until they've soaked almost all of it up.
15:24
This dish is only gonna take us just a few minutes.
15:27
As I said, everything else is ready.
15:30
Okay, we're gonna move on now.
15:32
I've got another pot.
15:33
Since my family is such big mushroom lovers,
15:35
I've got two pots going here.
15:38
These mushrooms I've had back here simmering
15:40
for about eight or 10 minutes,
15:41
and they're ready to be liquored up.
15:45
But first before we liquor them,
15:46
we're gonna put just a little Worcestershire sauce,
15:48
maybe about a fourth of a cup.
15:57
We're just gonna stir those around,
15:59
and let that flavor get into them,
16:02
and then last but not least, our brandy.
16:06
And I'm gonna go with probably about a half of a cup.
16:15
Oh, the aroma is unbelievable.
16:20
We're gonna let these sit in that brandy
16:23
until most of it has absorbed.
16:27
Our mushrooms are all ready now,
16:29
and when we come back, I want to show you
16:32
how I put together a fresh apple tree
16:34
for the centerpiece of my table,
16:36
and I want to share with you some
16:38
of my most treasured Christmas ornaments.
16:43
Mm.
16:46
I so hope y'all are enjoying the show.
16:49
And if you do.
16:51
Be sure to click like, subscribe and
16:54
notification bell so you'll never miss a video.
16:58
And we'll be right back after the break.
17:04
And before we leave today,
17:06
I want to show you just a few quick tips.
17:08
A few months before Christmas,
17:10
instead of throwing your grapefruit, your orange,
17:12
your lemon peels into the trash,
17:14
just peel the skin off of them,
17:16
throw them into a Ziploc bag, and into the freezer,
17:21
and when Christmas comes, pull them out,
17:24
throw them in a pot of Apple cider,
17:26
and throw in all your favorite spices.
17:29
And I throw in cinnamon, I throw in cloves,
17:32
I throw in nutmeg, just all of my favorite aromas,
17:35
and set that on the back of your stove on low heat,
17:38
and just let it simmer away,
17:40
and it will just exude the most holiday festive flavors.
17:45
And the last thing I want to show you
17:47
is a wonderful apple tree,
17:49
and this is what I put on my dining room table every year.
17:52
You can possibly find these forms at a good hardware store,
17:56
and all you do is stick your apples onto the nails,
18:00
so they won't fall off.
18:02
I have adjusted my nails to suit my apples.
18:06
We're gonna top our tree with a fresh pineapple.
18:09
I like using boxwood, it's a nice hearty evergreen,
18:13
and I slip them in between the apples.
18:15
You'll love the sweet aroma that fills your house,
18:18
as these apples are drying.
18:22
I'm putting the final touch of fresh nutmeg on the eggnog,
18:26
and I've gotten everything ready.
18:28
I've got my brandied mushrooms,
18:30
and look at that succulent prime rib,
18:33
and our twice baked potatoes loaded with fresh shrimp,
18:38
and over on the sideboard,
18:39
I can't resist every Christmas,
18:41
pulling out old photographs of my children.
18:44
We've all taken our kids to the department stores,
18:48
and had their picture made with Santa,
18:50
and Jamie and Bobby would probably never admit,
18:52
but they really get a kick out of me putting these out
18:56
and them looking at them and reminiscing.
18:58
This is my boys with their great-grandmother Paul.
19:01
And this is my boys now.
19:04
As a child, I remember going to the county fair,
19:07
and picking up the ducks,
19:09
and whatever number was on the bottom of the duck
19:12
would match the prize,
19:14
and one of my prizes would be a glass necklace
19:17
that I thought was just the most gorgeous thing
19:20
that I'd ever seen.
19:22
Well one day I was out yard sale-ing,
19:24
and I've picked up a box and opened it,
19:27
and inside where those extraordinary glass necklaces
19:31
that I remembered as a child,
19:33
and I grabbed up every one that they had,
19:35
because they brought back so many wonderful memories.
19:38
And when Christmas rolled around, instead of doing icicles,
19:41
I'm gonna pull out my glass beads and hang them on the tree,
19:45
and they've been hanging on my tree
19:47
for the last 18 years now.
19:49
I have different ornaments of my children.
19:52
This is probably one of my favorites.
19:55
It's of Jamie and Bobby on Christmas Eve.
19:57
Bobby was probably eight or nine months old,
20:00
and Jamie was three years old,
20:01
and Bobby actually looks like he had been in the eggnog.
20:05
He looks half snockered.
20:07
So that's awfully fun for me,
20:08
and that way that helps me keep
20:10
these big old boys young in my memories.
20:12
I think I hear all my kids coming in.
20:14
They're gonna be hungry and wanting to eat in a minute,
20:16
so I'm gonna have to say goodbye.
20:18
And until next time America, Merry Christmas,
20:21
and best dishes from my table to yours.
20:27
Hey, y'all, it's Paula Deen.
20:29
Now, if you enjoyed this video, be sure to like it
20:33
and click the subscribe button as well as the notification
20:36
and bell to be alerted when I post a video.
20:40
Love and Best Dishes Y'all.
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