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In this full episode Past Paula pays tribute to the troops by cooking them a meal!
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#pauladeen #fullepisodefriday
Paula gets a taste of army life before serving her country by serving the troops.
Paula makes a full meal of Fried Pork Chops, Fried Okra, and a Sunshine Cake! Follow along for delicious recipes fit for heroes!
Featured Recipes:
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0:00
Hey y'all, I'm Paula Dean and today
0:03
we're going to pay tribute to the people
0:05
that keep us safe. That's right, we're
0:08
cooking for our troops. So, we're going
0:10
to head over to Fort Stewart for a
0:12
little taste of Army life today. After
0:14
we work up a little appetite, I'm going
0:16
to head back to my kitchen where I'll be
0:18
serving my country by serving up a meal
0:21
for these brave men and women. First up,
0:24
it's some of the crispiest, juiciest
0:26
fried pork chops you'll ever taste. And
0:29
what could go better with fried pork
0:31
chops than fried okra? It's a true
0:34
southern favorite. And to finish it all
0:36
off, I'm making Sunny's Sunshine Cake, a
0:40
light citrusy dessert that's the perfect
0:43
closer for any meal. So come with me for
0:46
a little PT. Today I'm joining the army.
0:51
You know, I was just sitting here
0:53
resting a minute and catching my breath,
0:56
and I couldn't help but recall a
0:58
conversation
0:59
uh between Michael and me the other day.
1:01
He said, "Paula, let's try to never take
1:04
our life or our love for each other for
1:07
granted." And one of the reasons why
1:09
we're able to enjoy the lifestyle that
1:12
we do is because of a group of brave men
1:16
and women. And those are the people that
1:18
I'm going to be going to see today. So
1:21
y'all stay and make the trip with me.
1:22
We're going to run right down here to
1:24
Fort Stewart and have fun in the
1:26
kitchen.
1:29
Hello Paula. Today we're our troops.
1:31
We're going to take you out and do some
1:33
physical training.
1:34
You are?
1:35
Yes, we are. Are you ready?
1:39
Do I look ready?
1:41
Are y'all ready?
1:44
All right.
1:46
Uhoh. I thought I was coming here to
1:48
eat.
1:50
Tun.
1:51
I didn't realize I was going to have to
1:53
work for my supper.
1:55
Platoon. Tun.
1:58
Hard as a rock.
1:59
Circular formation. Follow me.
2:02
[Music]
2:06
Y'all are going too fast. When are we
2:09
going to stop?
2:11
Platoon attention.
2:14
vacc.
2:17
[Music]
2:21
Come on, Paula.
2:23
We can't see you jumping.
2:26
One, two, three.
2:28
All right, shake it out. Shake it out.
2:32
All right, I'm going to show you this.
2:34
This is called the push-up. Okay. Okay,
2:36
men and women, front, lean and rest
2:40
position. Move. Move.
2:47
Wait. Where are we going? Nowhere. I
2:49
don't THINK I LIKE THIS.
2:52
ALL RIGHT. Here we go.
2:54
Okay.
2:54
Down.
2:56
Up. Down.
2:58
Up. Down. Down. Up. Up. You say position
3:04
of attention. Move.
3:07
Position of attention.
3:10
Move.
3:12
[Music]
3:14
Addies.
3:17
[Applause]
3:21
Well, Sergeant Haley, we did it, didn't
3:22
we, girl?
3:25
And that's a fact, Jack.
3:27
That's a fact.
3:28
Forward march.
3:32
You know, all this training sure does
3:34
work up an appetite. And it's just lucky
3:36
for us that I happen to bring along some
3:38
apple crisp. I'm just hoping it's going
3:41
to feed everybody. Y'all start eating
3:43
past. There's some pool whip down in
3:45
there. Some spoons.
3:47
Before y'all leave, just got to say
3:50
something to y'all. Thank you for doing
3:52
your job and allowing me to live in a
3:56
free country. Thank you so so much.
4:01
So, let's eat up.
4:08
With all that working out this morning,
4:10
that apple crisp didn't begin to fill us
4:13
up. So, what do y'all say we head on
4:15
back to the kitchen and whip up a real
4:18
meal to bring back to our troops?
4:21
You know, one of the reasons why I
4:23
wanted to go to Fort Stewart is they
4:25
were some of the first men that were
4:27
shipped out for Iraq. And the fact of
4:29
the matter is, I have a great deal of
4:32
respect for our servicemen, whether they
4:35
work in the kitchen or in the field. I
4:37
would like to cook them a special meal
4:40
that will not only feed their belly, but
4:42
will also feed their soul. I know I tell
4:44
y'all this is my favorite food. This is
4:46
my favorite food. Actually, y'all, I
4:48
have a list about this wide, and maybe I
4:52
have 12 favorite things, but a pork chop
4:55
is very close to my heart.
4:59
and probably in the truest sense of the
5:01
word, but I love a pork chop. And these
5:05
are really, really thick. That's all
5:07
right. I'm going to beat them down a
5:09
little bit.
5:11
And
5:13
I'm going to put me a towel up here so I
5:15
won't splatter my shirt. But I'm going
5:17
to take this meat mallet and just break
5:19
them down a little bit.
5:22
You'll have to be easy on that
5:24
tenderloin side because it's naturally
5:26
so so tender and you don't want to beat
5:29
it to death.
5:32
Okay, I think this is enough. Now, I'm
5:37
going to season these up. Not too much
5:39
cuz I don't want them too salty. I'm
5:42
gonna just kind of rub that in on them.
5:44
Just me and my pork chop.
5:50
All right. Now, I'm going to put these
5:52
in my bowl and pour a little buttermilk
5:55
over them.
5:57
And the buttermilk will help that flour
5:59
stick to them. I'm not going to drench
6:02
them. I'm just just enough to kind of
6:04
wet them. I'll let them sit there a
6:07
minute. If you want to produce a nice
6:09
crust,
6:11
you need something wet to make that
6:13
flour stick to your meat. Now, I'm going
6:15
to take some house seasoning, which is
6:18
garlic powder, black pepper, and salt.
6:21
And I'm going to just season our flour.
6:24
And then I'm going to dip these pork
6:26
chops into the flour. I'm just going to
6:28
kind of press that down in them. Just
6:30
kind of dredge them good.
6:33
Now, that's a pork chop, isn't it? Now,
6:35
we're going to drop them in 350°
6:38
peanut oil. And you'll notice that I'm
6:40
deep frying my pork chops. I think our
6:43
grease was just about perfect. And
6:46
naturally, you want to wash your hands
6:48
real good.
6:50
And uh clean any of your surfaces that
6:55
had raw meat on it. All right, I'm
6:58
smelling those good. These pork chops
7:02
got a couple of more minutes, though,
7:03
and I want y'all to come back because
7:06
next we're going to be tasting these
7:08
fabulous pork chops. We're also gonna be
7:11
frying some okra and we're gonna make a
7:14
sunny sunshine cake.
7:17
All right, we're back and these pork
7:19
chops are looking good. They might still
7:21
need another minute or so. I'm cooking
7:24
these for the army and I think they're
7:26
going to just love them.
7:29
All right, look at that pork chop. If
7:31
there's a prettier pork chop around, I'd
7:34
sure like to see it. And you see I'm
7:37
putting these in a colander so they can
7:39
drain
7:41
and we can check one of these
7:45
and see if they're done. This one looks
7:47
so good right here.
7:50
But I'm going to cut this one so you can
7:53
see into it and we'll check it together
7:56
to see if it's done. Is that a perfect
7:59
chop or what?
8:04
Look at that.
8:17
I'm so happy.
8:20
It's just out of this world.
8:23
The next thing I'm fixing to make is
8:25
another one of my favorite foods, and
8:28
that's fried okra. We sometimes refer to
8:31
this as southern popcorn. Now, all I'm
8:34
doing right now is I'm finishing up
8:36
cutting up some fresh okra.
8:41
Now, I'm going to transfer it into a
8:43
larger bowl. And I'm going to toss it
8:46
with a little buttermilk,
8:49
just a little. And I'm not going to make
8:51
it soft and wet. In fact, I cook my okra
8:55
very, very much like I cook my pork
8:57
chops. So, I just want to dampen this
9:00
okra to make that flour stick. All
9:03
right. Now, I've got that pretty pretty
9:06
well tossed. Now, I'm going to season
9:08
it. And I'm going to just sprinkle it
9:10
with our house seasoning. I'm going to
9:12
let that sit for a second. And I'm going
9:13
to come over here and check our grease.
9:15
And you'll notice that I'm going to fry
9:17
this okra in the very same grease that I
9:20
fried the pork chops in. Now, I'm going
9:23
to just take our flour and toss that
9:26
okra in that flour. All right.
9:30
Now, something very, very important. You
9:33
want to kind of shake off your okra cuz
9:36
you don't want all that loose flour
9:39
going to the bottom of your pot and just
9:41
burning. There's very few things that I
9:44
disagree with with my grandmother's
9:46
cooking, but okra is one of them. Now,
9:49
grandma always dusted hers in cornmeal.
9:52
My mother used flour, and so I have
9:56
followed in my mother's footsteps there,
9:58
and I'm kind of just going to leave it
10:00
alone for a minute because you don't
10:02
want to risk knocking that batter off
10:04
the okra. If you if you feel like you've
10:06
got to move your pan a little bit, then
10:09
just give it a a little shake like that,
10:12
but don't stir it.
10:14
All right, I think our okra is just
10:17
perfect.
10:19
Spiders work wonderful, y'all, for fried
10:22
okra. Look how much I can get out of
10:24
there at one time. And I want to kind of
10:26
give it a little shake to get that
10:28
grease out of there. Perfect southern
10:31
fried okra.
10:34
Does look like popcorn, doesn't it? All
10:36
right. Now, I'm going to slip this paper
10:39
out from underneath the okra. There we
10:42
go. Golden, perfectly fried okra with
10:46
pork chops. It's unbelievable. Mhm. So
10:49
good. And if it's not salty enough for
10:52
you, you'll want to salt it like
10:54
immediately. It's out of this world,
10:57
y'all. I really hope that you'll try it.
10:59
This next recipe I'm fixing to make is
11:02
not one of my recipes. I have so many
11:05
friends. Some I've met and some I
11:06
haven't. Well, I've met this woman. Her
11:08
name is Sunny. and she was in the
11:10
restaurant one day and she said, "I've
11:12
got a great recipe I'd love to give to
11:14
you." So, I think it's perfect to end
11:16
this with Sunny's Sunshine Cake. And
11:20
I've got six yolks already busted in
11:22
here. So, we're going to turn this on.
11:26
And I'm going to add a half a cup of
11:28
water.
11:32
About a teaspoon of vanilla. Oo, and
11:34
that's pure vanilla.
11:36
Smells so good. You could probably add a
11:40
lemon extract or an orange would make it
11:44
real good, too. All right. Now, I'm
11:46
going to add two cups of sugar. And
11:48
we're going to let this beat now for 7
11:52
minutes. In the meantime, I'm going to
11:54
come over here and I'm going to sift our
11:57
flour
11:59
and baking powder
12:02
and a half a teaspoon of salt. Since
12:04
this is going to take a while, I think
12:06
I'll take a quick break now. And while
12:09
I'm off working on this, I want to show
12:12
you some home movies from Fort Stewart.
12:14
And we'll wrap all this up in just a
12:16
couple of minutes.
12:18
[Music]
12:22
Put those hands high.
12:26
[Music]
12:34
All right. Now, I'm I'm really making
12:38
two cakes today, and I just got that one
12:40
placed in the window, but I want to
12:42
finish showing y'all how I got from here
12:45
to here. So, while we won't break, I got
12:48
the yolks beat. Uh, and now I'm fixing
12:51
to take those egg whites, and we're
12:54
going to beat those until they're very
12:55
firm, like a meringue. And I'm going to
12:58
add a little cream of tarta.
13:04
And we're going to beat this on real
13:06
high speed. You want to make sure when
13:09
you go to beat your meringue that you've
13:11
got clean, dry beers with no type of oil
13:15
or anything on them because the yolks on
13:17
the beers would mess up our whites and
13:19
they wouldn't do right. So, you want to
13:21
make sure they're clean.
13:25
I think those are good. So, now we've
13:27
sifted our flour one time, but we're
13:30
going to sift it one more time. And
13:32
while y'all were gone, that sifter was
13:34
so slow on me. I went and found a little
13:36
better sifter. So, hopefully we'll be
13:38
able to go a little bit faster. We're
13:40
just going to keep doing that until we
13:43
have all the flour folded into our egg
13:45
yolk mixture.
13:47
You want to go down, up, and over. And
13:50
you want to be fairly gentle when you're
13:54
folding in one ingredient to the other.
13:57
All right, I've got this all folded in.
13:59
What we're going to do now to finish up
14:00
our cake is we're going to pour our egg
14:03
yolk mixture into our egg whites and
14:06
we're going to fold them in. I'm trying
14:08
to do this just like
14:11
Sunny's recipe reads. And I want to make
14:14
sure that we wind up with the same
14:17
light, wonderful cake that she does.
14:20
This batter smells real eggy. It almost
14:24
smells like eggnog to me. All right, so
14:26
we're just going to make sure that we
14:29
fold that in real real good. And now
14:32
we're going to pour this into
14:35
10in ungreased bun pan.
14:40
All right.
14:43
And I'm using the kind that has a lift
14:47
out bottom.
14:50
All right. And then she tells me to run
14:53
it through the batter with a spatula to
14:57
release any air bubbles. Okay.
15:01
So, this is ready to go into the oven.
15:03
We're going to bake it at like 325°
15:07
for about 60 minutes. And Sunny also
15:10
said, "Bake this the second rack from
15:13
the bottom."
15:16
In 1 hour, we should have our second
15:19
delicious cake ready to come out of the
15:21
oven. But in the meantime, I've got this
15:24
one cooled in the window now. So, I'm
15:26
going to make the icing to go on it.
15:28
This icing that Sunny uses is very, very
15:31
simple. All right. Now, I'm going to
15:32
take just powdered sugar. And I think
15:35
Sunny called this her orange buttercream
15:38
icing. And you're fixing to know why she
15:41
calls it buttercream.
15:44
So, we got two sticks of butter and 2
15:47
and 1/2 cups of powdered sugar or
15:50
confectionary sugar. And we're just
15:53
going to beat this up. I believe Sunny
15:55
might be a a girl after my own heart. I
15:58
like her recipe. All right. Now, a
16:01
little orange juice.
16:04
And you want to make sure to add just a
16:07
little bit at a time cuz you can always
16:09
add two, but you can't take it out.
16:13
Okay, let's see.
16:19
Sunny, that's good. So,
16:23
let's get our cake.
16:28
And one of the most important things
16:30
about this cake before we ice it, we
16:33
want to make sure it's totally cool
16:35
because just a little bit of heat from
16:37
it would make it run everywhere. All
16:39
right. So, I'm just going to run this
16:41
down the side. This is so light. Can't
16:45
hardly wait to taste it. Looks yummy.
16:48
But I think this definitely should go
16:50
into the refrigerator, especially if
16:52
you've made this during the summer and
16:53
you got hot weather. Now, for garnish, I
16:56
think I'm going to do the the orange
16:59
zest.
17:04
If you don't have a microplane, make
17:07
sure you get one. These are fabulous for
17:10
zest.
17:13
We're just going to sprinkle that on
17:15
there. So, I think I'm just going to put
17:16
a little fresh mint. And I think I think
17:19
I'll just put a little orange twist.
17:22
Kind of nestle that down in there. And I
17:25
think that's all this cake needs.
17:28
Well, maybe it needs my fork.
17:31
Here we go, Sunny. Oh gosh, it cuts just
17:34
like a sponge cake or an angel food
17:37
cake. Wow. Kabow.
17:41
Is Michael gonna love this one
17:45
or what?
17:50
Look how light and fluffy he is. He's
17:52
just kind of jiggling on that plate.
18:02
Sunny is out of this world. And when we
18:05
come back, I want to share with y'all
18:07
some tips on transporting food wherever
18:11
you need to take it and getting it there
18:12
in one piece. So, I'll see y'all in a
18:15
minute.
18:16
How come you're not chewy?
18:20
So good.
18:22
[Music]
18:30
Transporting food can create a
18:33
challenge. So, I want to show y'all a
18:35
couple of things that I found that work
18:37
for me. For my pork chops, I want them
18:40
to stay nice and crispy. I take
18:43
parchment paper
18:46
and I cover them and I bring in a rubber
18:49
band.
18:51
at each end. So, this allows the steam
18:55
to escape, but at the same time keeps it
18:57
covered. And for that cake, I have my
19:01
frosting and everything on the side. So,
19:04
when I get there, I'll just quickly
19:06
frost the cake and it'll be perfect. And
19:09
just in case you didn't know this or
19:11
not, a cooler works two ways. It can
19:15
work to keep food warm or it can work to
19:18
keep food cold. So, I hope some of these
19:21
tips that I've shared with you today
19:23
will help you the next time you're want
19:25
to transport a picnic.
19:28
Well, I've got my cooler and I've got my
19:31
traveling cake pan
19:34
and I've got all their food ready and I
19:36
just want to give y'all a quick rundown
19:38
of this wonderful meal for these
19:40
hardworking men and women. I've got
19:43
southern fried pork chops and a sunny
19:46
sunshine cake. And I've got this
19:49
wonderful southern fried okra. I can
19:53
hardly wait to get this meal over to
19:55
them. But before I do, I want to wish
19:58
everybody, but especially the women and
20:01
the men that serve in our military
20:03
forces, best dishes and love from my
20:07
kitchen to yours.
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