Up next in 10
5 Vintage Diner Recipes - Paula is showing how to make a diner burger on the stove, homemade french fries, an apple hand pie recipe, and a homemade milkshake recipe. Paula’s Home Cooking, Season 1, Episode 17.
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00:00 Intro
3:38 Bo Burger Recipe: https://www.pauladeen.com/recipe/bo-burger/
9:02 French Fries Recipe: https://www.pauladeen.com/recipe/french-fries/
10:39 Candied Dills Recipe: https://www.pauladeen.com/recipe/candied-dills/
13:21 Fried Apple Pies Recipe: https://www.pauladeen.com/recipe/fried-apple-pies/
17:38 Vanilla Milkshake Recipe: https://www.pauladeen.com/recipe/vanilla-milkshake-recipe/
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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
(upbeat music)
0:01
- Hey y'all I'm Paula Deen.
0:04
And I bet you didn't know
0:05
that I'm a Motorhead.
0:06
Yes, it's true.
0:08
I love cars,
0:10
especially old ones.
0:12
And today there's a vintage car club stopping by.
0:14
So maybe we'll start out with some hamburgers, piled high,
0:18
with all sorts of goodies
0:20
and what goes better with hamburgers than fries.
0:24
Next, I'm gonna show you how to make
0:25
the most divine fried apple pie.
0:27
What could be more American than that?
0:30
And finally, there's my all-time favorite creamy milkshakes
0:34
to get them going.
0:35
So gentlemen, start your engines
0:38
'cause a lady is coming for a ride.
0:42
Today's show
0:43
is in celebration of one of the first modern American foods.
0:47
It's so good
0:49
that it probably should be illegal.
0:52
And that's our hamburger,
0:54
our french fries and hot apple pie.
0:57
This food took off
0:59
and went around the world like crazy,
1:01
no matter where you go,
1:03
you can find this convenient food.
1:05
So we're gonna get hot and juicy today.
1:08
But before I can do that,
1:09
I've got to go to the apple orchard
1:11
and find just the perfect apple for grandma's fried pies.
1:20
Tullayi I'm here today for some apples,
1:22
I'm making my grandmother Paul's fried apple pies.
1:26
And I need to know what you've got available
1:28
today and what you'd recommend something
1:31
that would hold its texture
1:32
when I fry 'em.
1:33
- Well,
1:34
these are Macoun right here.
1:35
And I think that they're gonna fall apart a little bit.
1:37
I think the best one
1:38
we could go with would be Cortland.
1:39
- Okay.
1:40
- The old time Cortland apples...
1:41
- And I think I saw those over there?
1:42
- Yep.
1:43
But we also have them out in our orchard
1:44
and we thought it would be good to go over
1:46
and pick some right off the tree.
1:47
- I would be thrilled.
1:48
I've never,
1:49
I've never picked my own apple before.
1:51
That would be wonderful.
1:52
- You never have?
1:53
- I have never.
1:54
- [Woman] Oh goodness.
1:55
- [Paula] Never seeked an apple.
1:56
- [Woman] That would be fun.
1:57
- Tullayi these are the biggest apples I've ever seen.
2:03
And what you do have
2:04
is just beautiful.
2:06
Is there any special way to pick them?
2:08
- When you pick an apple,
2:09
you never use your fingers, never,
2:11
use the palm of your hand.
2:14
You gently grab the apple
2:16
and you twist it up to the sky
2:18
and it'll clip pop right off.
2:20
If it doesn't pop off,
2:22
it's not ready to come off the tree.
2:23
It wants to stay on there.
2:24
- Well, you wanna see if I can do it...
2:26
- Yeah.
2:27
- Properly?
2:28
- Yeah,
2:28
let's see we've got some nice ones right in here.
2:29
- I was gonna say you pick me out one.
2:32
- And use your palm and just twist up to the sky.
2:35
- Like that?
2:35
- Yep.
2:36
- Great.
2:37
(birds chirping)
2:40
Thank you Tulliya.
2:41
- You're welcome.
2:42
- If I was gonna just bake an apple,
2:44
what apple would you recommend?
2:46
- My favorite apple for baked apples would be golden russet.
2:49
And they're a little smaller too,
2:51
but they have a thick skin,
2:52
but that one's my favorite for baked apples.
2:54
- And you recommend this one for the...
2:57
- For pies.
2:57
- For pies.
2:58
- But when I make a pie too,
3:00
I always like to blend apples,
3:02
but it's always nice to throw in a Macintosh.
3:05
If you throw in one Macintosh,
3:06
you've got that nice juice and it adds to the flavor.
3:09
- I appreciate so much all the tips
3:11
that you've given me today.
3:12
- I had fun showing you.
3:14
- And I know that my grandmother's apple pies
3:16
are gonna be just delicious.
3:19
- Thank you.
3:23
- I had a great trip today to the apple orchard.
3:27
I've gotten all the perfect tips
3:29
and all the perfect apples.
3:31
But before I do that,
3:33
I'm gonna show you how Michael
3:35
and I get down and dirty.
3:37
We put on the most magnificent hamburgers
3:41
you've ever put in your mouth.
3:43
So we're gonna start with the burger.
3:46
I've got a good lean meat here.
3:48
We're gonna season it with just salt and pepper.
3:51
Now, if there's other stuff you like,
3:53
you can certainly do that.
3:54
But to me,
3:55
all that burger is gonna need is salt and pepper.
3:58
But then I'm gonna show you
3:59
a little trick though after that.
4:01
All I've got right here
4:02
is just plain cold tap water,
4:06
and I'm gonna add it right to that hamburger meat.
4:09
And you're saying, Paula,
4:11
what are you doing?
4:12
I can hear you thinking it.
4:14
Well that water is gonna take this hamburger meat
4:17
and make it so juicy
4:20
and see you can't even see the water anymore in it.
4:23
That meat has already soaked up that water.
4:27
I'm gonna cut that hamburger meat in two.
4:30
And then in two again,
4:31
I'm gonna make four patties.
4:34
Now I'm gonna spray my pan
4:36
and you can see that I'm cooking these on a cast dark scale.
4:40
(laughing)
4:42
Most spray that pan just a little bit
4:44
before I add our hamburger, look at that.
4:47
Good.
4:51
(pan sizzling)
4:53
Not a thing in here, but salt and pepper
4:56
and a little water.
4:57
And that's our secret ingredient today.
4:59
(pan sizzling)
5:01
Ooh. I almost say that one is a half pounder.
5:05
Growing up, we had wonderful char-grilled hamburgers
5:08
at my house.
5:10
when nothing else does the trick,
5:12
a hamburger will cure what ails you.
5:16
See how juicy those are.
5:18
There's been a difference of opinion,
5:20
on the temperature that you should cook your hamburger meat.
5:25
I love my steak medium rare.
5:27
But my hamburger meat.
5:28
That's a whole different ball game.
5:30
I like my hamburgers, medium whale.
5:33
And that's what I'm gonna cook for you today.
5:36
Look how good that looks.
5:38
This was a real lean ground beef
5:40
that we're using today.
5:42
In fact, I think it was even a ground round
5:44
so that water has really helped it in there.
5:49
So I'm gonna let those just cook for a few minutes
5:51
and get to the nice and medium whale state.
5:55
Rainy you can smell me cooking burgers, can't you?
5:58
I think that wag was a yes.
6:01
Our hamburgers are ready to come up.
6:02
Now. I think they're to the perfect spot.
6:06
We got a few more things to do to this burger.
6:08
So I'm gonna put them right up here on this platter.
6:11
And I'm gonna go ahead
6:12
and top each one of them with a piece of cheese.
6:15
Now unlike American cheese,
6:17
this is still so representative
6:19
of that first cheeseburger.
6:22
And look what I've got here.
6:23
I'm gonna top them with a grilled onion
6:26
and we still ain't done.
6:28
I'm gonna take my pan
6:29
and I'm gonna give it a little spray
6:34
and put a little oil in there.
6:36
Just enough to fry those eggs.
6:39
A while back,
6:40
I was talking to one of my motorcycle buddies
6:43
and he was telling me
6:45
about our little roadside hamburger stand
6:47
that he used to eat at in the late seventies.
6:51
And his name is Sam.
6:54
And he said that he would not pass this place
6:58
without stopping for one of these burgers.
7:00
And I tell him,
7:01
I said, well,
7:02
it sounds interesting.
7:03
The next time I cook a burger,
7:04
I'm gonna try it your way.
7:06
And I tried it and I just loved it.
7:09
So now I call this burger,
7:11
the Sam burger instead of the hamburger.
7:14
All right.
7:15
And that eggs ready.
7:15
And you can see, I busted the yellow.
7:17
Now, if you had a ring about that,
7:20
so maybe the largest biscuit cutter,
7:22
you could always put your egg inside
7:24
that if you wanna do it perfectly round,
7:27
but that would be too clinical looking for me I think.
7:31
One down three to go.
7:33
And if you like your yolk,
7:35
a little runny, which I do,
7:37
then you can take them up at any time.
7:39
And I'm fixing to take all of these up
7:41
because I see a couple of those yolks
7:42
are still a little bit runny.
7:48
I'm gonna take our pan and just wipe out that grease.
7:50
And then I'm gonna just lay my hamburger buns like this,
7:54
the bottom side first.
7:56
And then I'm gonna just scoop our burgers
7:59
on top of that bun.
8:01
Then we're just gonna top 'em.
8:04
And then we're gonna flip 'em.
8:08
Just like that.
8:10
Well, it gives us some nice hot buns.
8:12
I can't stand to have a big fat juicy burger
8:16
and then bite into it and the buns cold.
8:19
So this is just a quick,
8:21
easy way to do it and it doesn't take,
8:23
but a second.
8:25
What you think Sam?
8:27
Next. The food that helps get me
8:29
out of bed every day,
8:31
a french fry and pickles.
8:39
(laughing)
8:40
It's so good.
8:41
It's so good.
8:45
I so hope y'all are enjoying the show.
8:48
And if you do.
8:49
Be sure to click like, subscribe and
8:52
notification bell so you'll never miss a video.
8:56
And we'll be right back after the break.
9:03
The one food that could get me up out of my death bed,
9:09
is a potato.
9:11
I adore 'em.
9:12
I love 'em in soups, casseroles, fried, mashed,
9:17
smashed any way I can get a potato.
9:20
I'll take it.
9:21
Now all I've done here is taken red potatoes
9:25
and I buy 'em as large as I can.
9:27
I never peel 'em because this gives entrust, color,
9:33
but more importantly,
9:34
that's where the nutrients are.
9:36
So I never get rid of my skin.
9:39
Plus it gives me, a reason.
9:42
It sounds good.
9:42
I can be a little lazy.
9:43
what I mean?
9:46
So all I've done is par ball these,
9:48
I've cooked them about halfway through.
9:51
Now. I'm dropping these in deep grease
9:56
and it's at three 50
9:59
and I'm not gonna crowd my pot.
10:01
I'm gonna do about half of the potatoes
10:03
that I've cut up and I'm gonna cook
10:06
these just for five minutes.
10:09
When you put those cold potatoes in there
10:11
or any kind of food it's gonna drop your temperature.
10:14
So you may wanna bring your heat back up.
10:16
About the only way you can mess this up
10:18
is by over cooking your potatoes.
10:20
When you par ball 'em,
10:21
you don't want them soft
10:23
because you'll just have nothing
10:24
but little OBT,
10:25
mushy pieces of french fries.
10:28
You don't want that.
10:29
And I think it's been five minutes.
10:30
So I'm gonna take these up.
10:32
They're gonna be white.
10:33
They'll have a little brown on them
10:35
but not much.
10:37
While our potatoes are doing their magic.
10:38
Now, I wanna show you what a friend of mine does
10:41
with his deal pickles.
10:44
It makes them just a little bit more special
10:47
and it's just a quick and easy way
10:49
to take an ordinary jarred deal pickle
10:52
from the grocery store
10:54
and just spice it up just a little bit.
10:56
So simple.
10:57
You're not gonna believe it.
10:59
We're gonna start with sugar and vinegar,
11:03
and we're gonna just stir that up.
11:06
And then we're gonna just pour ideal pickles
11:08
over into that sugar and vinegar.
11:11
And we're gonna take us about two tablespoons
11:15
of pickling spices.
11:17
And you can just find this
11:18
in the grocery store,
11:19
in your seasoning section.
11:21
Now we have just put our pickling spices
11:24
in some cheese cloth.
11:27
And we're gonna just drop this over
11:29
into our bowl.
11:30
And we're gonna let this sit
11:32
on the counter for four hours
11:34
until all the sugar is dissolved.
11:37
And then we're just gonna jar 'em up
11:39
and let 'em sit for about three
11:41
or four days.
11:41
And you're gonna have such a nice treat.
11:44
That sugar and vinegar is so good together.
11:47
Well, let's see if our grease is about ready.
11:49
In the secret that I have found
11:51
to make the world's best french fries
11:55
is this bowl of onions.
11:57
And we're gonna start by just dropping them
11:59
in our grease.
12:02
We're gonna stand back a little.
12:04
And my first batch of french fries are nice and cool,
12:10
and I'm gonna drop them in right behind those onions.
12:14
And I wish you were here because those onions
12:16
are just doing a dance in there
12:19
that you wouldn't believe.
12:21
And the onion along with the potato, just,
12:23
it's just different.
12:26
Look at that.
12:27
Who doesn't like an onion ring?
12:30
Look at those wonderful golden brown onions
12:34
mixed in with those potatoes.
12:36
They're so good.
12:37
I do hope you'll try this one.
12:40
All right, before they get dry,
12:42
we just gonna toss them with salt,
12:45
the perfect french fry.
12:48
And I eat mine with mayonnaise.
12:59
I'm happy. Stick around.
13:01
I'm gonna show you the perfect apple pie.
13:06
I hope y'all are enjoying the show
13:08
and I want to hear from you.
13:10
Tell me what recipes or videos you'd like to see me
13:13
make by just leaving a short comment below.
13:16
Now, let's get back to the show, y'all.
13:23
I had such a good time in the apple orchard today,
13:26
and I can't wait to try
13:27
some of these Cortland apples.
13:30
And remember she told me to use a Macintosh
13:33
for the juice.
13:35
So we're just gonna put these over in our pot.
13:39
But first I'm gonna add a little butter,
13:41
not to worry 'cause I'm gonna come back later
13:43
and add some more butter,
13:45
but we're gonna start with a little now
13:48
and then throw in our apples.
13:50
And we'll probably gonna stew these down
13:52
for maybe 15 or 20 minutes until they're soft.
13:57
Now I'm gonna add some sugar.
14:02
And I'm gonna add a little cinnamon
14:06
and just a little nutmeg
14:08
and a little lemon juice just for tartness.
14:12
All right.
14:13
So we're gonna let those cook.
14:14
And while they're cooking,
14:15
I'm gonna show you a product
14:18
that my grandma, Paul just fell in love with,
14:21
the canned biscuit.
14:24
She said she was so glad when they came out with this,
14:26
she didn't know what to do,
14:28
and it doesn't matter what kind of biscuits you use,
14:32
but certainly a good quality biscuit.
14:35
You can see that these are the flaky biscuits
14:37
that have like a dozen different layers in them.
14:41
Now we're gonna take this biscuit
14:43
and we're gonna flour 'em up
14:45
and we're gonna take our rolling pan
14:47
and just rub flour on 'em.
14:50
And we're just gonna roll them out.
14:52
You wanna make sure you get enough flour
14:54
so that they won't stick
14:55
to your rolling pan.
14:56
These are so much easier
14:58
than making a pack cross from scratch.
15:02
And this is one of my family's favorites
15:04
and there's something
15:05
that's just so down-home country about 'em.
15:10
Now these are ready
15:12
and I've got some apples
15:15
over here this already cool.
15:17
So I'm just gonna take my apples
15:20
and put about that much.
15:22
And I'm gonna kind of spread them out a little bit.
15:25
I think I'm actually gonna add a little bit more.
15:28
And then I'm gonna take just some plain water
15:31
and dip my fingers in it and just slightly damp
15:34
on that edge.
15:36
And then I'm gonna fold it over
15:39
and I'm gonna take just a regular eating fork
15:41
dip the turns in flour.
15:43
Come around and seal that crust
15:48
because we want all that juice to stay inside.
15:53
Our grease looks like it's ready.
15:54
So we're just gonna slip our little pies right in there.
16:01
And it looks like the temperature is just right.
16:05
(pan sizzling)
16:06
So from what I'm showing you today
16:08
about my grandmother's fried pies,
16:12
I hope that you'll see how easy
16:15
some old timey things can be with some of our products
16:19
that are out there that offer us so much convenience.
16:24
So these are ready.
16:25
So I'm gonna flip them on over
16:27
and see it doesn't take,
16:29
but just a couple of minutes,
16:30
but each side,
16:32
I wonder how many pies my grandmother
16:35
flipped over with this spatula.
16:37
I'd probably be amazed.
16:40
Let's take a peak.
16:41
See how quickly they cook.
16:43
They don't take just a minute.
16:44
We just flipped them.
16:46
You can hear the pan sizzling
16:47
'cause that's our apple juice
16:49
trying to get out of that dope.
16:52
See how simple and easy that was.
16:54
This was definitely one of my family's favorites.
16:58
When I was raising my children,
17:00
little powdered sugar,
17:02
a scoop of vanilla ice cream
17:04
on these hot apple pies
17:05
and it just don't get no better.
17:07
In fact, speaking of vanilla ice cream,
17:10
come back 'cause I'm gonna tell you
17:11
how to make the most wonderful vanilla milkshake
17:15
you've ever had.
17:16
Plus a few extra tips.
17:18
So don't leave me.
17:20
I so hope y'all are enjoying the show.
17:23
And if you do.
17:24
Be sure to click like, subscribe and
17:27
notification bell so you'll never miss a video.
17:31
And we'll be right back after the break.
17:38
The only way I can top this American meal
17:41
that I prepared today
17:42
is by adding a milkshake,
17:44
I'm gonna show you how to make an over the top milkshake.
17:48
And I promise you'll never go through
17:50
a drive-in window of a milkshake ever again.
17:53
And we just gonna take a good quality,
17:56
vanilla ice cream.
17:57
Don't skimp on the quality of your ice cream,
18:01
some sugar just in case the ice cream
18:03
is not sweet enough.
18:06
Vanilla flavoring, and for the milkshake,
18:11
very little milk.
18:13
(soft guitar music)
18:15
Maybe about that much.
18:16
Fourth of a cup.
18:19
(blender whirring)
18:22
There you go.
18:23
It just started to move now.
18:24
(blender whirring)
18:27
So I like my milkshakes extra thick.
18:30
So that's why I didn't put much milk.
18:33
Look at that. That's just the way I like mine.
18:36
(soft guitar music)
18:48
It just don't get more American than this.
18:53
Before I leave you today.
18:54
I wanna just remind you about a couple of things.
18:57
When you're frying your french fries,
18:59
make sure you choose the right potato,
19:02
no little potatoes, but bigger ones.
19:05
And don't overcook 'em.
19:06
On your ground beef,
19:07
there's different grades of beef
19:09
that you can get at the grocery store.
19:10
Personally, I like a 70 30.
19:13
That means 70% meat, 30% fat.
19:16
You can get 80, 20, 90, 10,
19:19
but remember for that hamburger,
19:21
you're gonna want a little juice in it.
19:25
Look at this great table.
19:27
We've got our Sam burgers,
19:29
my grandmother Paul's fresh fried apple pies
19:32
and my french fried onion rings and potatoes
19:36
and our homemade deal pickles that were so easy to make.
19:39
And the best part of vanilla milkshake.
19:44
Well, I've gotten my all American meal ready
19:46
and I've got my family with me,
19:48
so we're ready to hit the road.
19:49
And until next time America
19:52
best dishes from my kitchen to yours.
20:00
(engine roaring)
20:02
(beeping)
20:08
Hey, y'all, it's Paula Deen.
20:10
Now, if you enjoyed this video, be sure to like it
20:14
and click the subscribe button as well as the notification
20:17
and bell to be alerted when I post a video.
20:21
Love and Best Dishes Y'all.
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