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