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Class is in session! Today Paula brings us along for a cooking class!
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#pauladeen #fullepisodefriday
She teaches us how to make Grouper Fromage, Okra Laced Hoecakes, and a Tennessee Black Walnut Cake. You sure don't want to play hooky and miss out on these delicious recipes!
Featured Recipes:
Grouper Fromage
https://www.pauladeen.com/recipe/grouper-fromage/
Show More Show Less View Video Transcript
0:00
Hey y'all, I'm Paula Dean and today
0:03
y'all better sharpen those pencils and
0:05
grab yourself a piece of paper because
0:07
we're going to school. Cooking school
0:10
that is. You know, recently I started
0:12
teaching classes here at the restaurant
0:14
and I thought it'd be fun to bring y'all
0:16
along. First, we're going to enroll in
0:19
French 101 and use my favorite condiment
0:23
to make a delicious grouper forage.
0:26
Then, we're going to move on to a little
0:28
bit of arithmetic. when I teach you how
0:30
to combine lace ho cake with a little
0:32
fried okra to equal K's okra fry bread.
0:36
And for our final course of the day,
0:39
it's a sweet science behind a Tennessee
0:42
black walnut cake. You're not going to
0:44
want to play hookie today. So y'all get
0:47
ready cuz class is in session.
0:51
And let me tell y'all why. Um, I let two
0:55
of the staff at the lady and son's
0:57
restaurant talk me into doing a cooking
0:59
class there in the restaurant. Well,
1:03
they really had to twist my arm. But
1:06
once I got started, I had the most
1:09
wonderful time. I'm going to run in and
1:11
dice up these onions. And while I'm
1:13
doing that, I'd love for y'all to take a
1:15
look at a little of the footage from the
1:17
cooking school today. We had a blast.
1:20
So, I'll see y'all in the kitchen.
1:29
I feel like I'm doing the Jerry Springer
1:31
show.
1:35
Hey y'all. Hey, how are you?
1:39
I'm so glad that y'all are here. We're
1:42
going to have fun tonight. Does anybody
1:44
want to volunteer to help me?
1:47
[Laughter]
1:49
Come on up here, honey. All right. Get
1:51
over here and help me. Cuz let me tell
1:52
you something. I can't see Jack Dookie.
1:58
My husband is down there looking for my
1:59
glasses. Use mine.
2:03
For the first lesson of the night, Kathy
2:05
and I showed the class how to serve up a
2:08
sweet and creamy bion. A wheel of brie
2:11
topped with sweet candy pecans and then
2:14
baked off in a puff pastry. All right,
2:17
here's our brie. Kathy, thank you so
2:20
much. Pleasure. The pleasure was mine.
2:24
Next came the salad, where is always the
2:27
secret to any good dressing was shaken,
2:30
not stirred. Look at that. Diane, thank
2:32
you so much for your eyes. And welcome
2:35
to Savannah. Thank you. And closing out
2:38
our side dish triple play was the
2:40
perfect ham and biscuit recipe. And then
2:43
we're going to add a cup and a half of
2:44
whipping cream. And we're not going to
2:47
add any butter or anything.
2:52
Yeah, right. We all know the secret to
2:54
this fat cat's biscuits. Does anybody
2:57
want any butter on their biscuit?
3:00
I can handle that.
3:03
Don't leave because the party's just
3:07
starting. And no party could be complete
3:09
without dessert. My simple yet elegant
3:12
chocolate ice cream box recipe proved to
3:14
be the perfect classroom closer. I'm so
3:18
glad I was able to do this. Who knew
3:20
being a teacher could be so much fun. I
3:23
hope to see y'all again the next time
3:25
class is in session.
3:29
All right, let's just get our fish out
3:30
of the refrigerator. It's been washed
3:33
and it's nice and chilled.
3:36
And this first dish is called grouper
3:38
famage. Now, I'm just going to rub a
3:41
little house seasoning in it. The house
3:44
seasoning, you know, is salt, black
3:46
pepper, and garlic powder. Now, I'm
3:48
using a nice fresh grouper today, but
3:51
you can really use any kind of fish. So,
3:54
we're just going to put this in our pan
3:56
and let it sit there in the seasoning
3:58
for a minute. And then I'm going to come
3:59
over here and I'm going to give my hands
4:01
a quick wash to get that fishy off.
4:06
Just get rid of that fishy smell. And
4:08
you can rub your fingers with lemon
4:10
juice will help that, too. All right.
4:13
So, I'm going to just put a pad of
4:15
butter on each of our fililelets.
4:19
And now I'm going to squeeze just a
4:20
little bit of lemon juice over it.
4:24
All right, we're going to run this in
4:25
the oven preheated at 350°
4:30
and we're going to bake it until it's
4:32
just about half done.
4:36
And while he's baking, we're going to
4:37
mix up our sauce that goes on it. Now,
4:40
I'm going to put a little butter in this
4:42
pan, and I'm going to sauté about half
4:45
of a diced onion, a large diced onion.
4:48
And we're just going to sauté that just
4:50
for a couple of minutes. Love the smell
4:53
of onion. All right. So, while that's
4:55
sautéing,
4:57
I'm going to come over here and got one
5:00
of my favorite condiments, mayonnaise.
5:03
And you want to use a good quality
5:06
mayonnaise.
5:08
Got about a cup of mayonnaise
5:12
and about two cups of shredded Monterey
5:15
Jack cheese.
5:17
Just to kick it up a little, I'm going
5:19
to put a pinch of red cayenne pepper and
5:22
a couple of dashes of Texas Pete. And
5:25
I'm just going to mix that up. I can't
5:28
tell y'all how good this is. The oils
5:31
from the mayonnaise
5:33
just release into that fish. Oh, these
5:36
onions smell good.
5:40
All right,
5:43
that takes care of that. And when our
5:45
fish is about half cooked, I'm going to
5:48
pull it out and I'm going to put this on
5:50
top of it and run it back into the oven.
5:53
And it's just going to kind of melt and
5:55
go in all into our fish and it's going
5:58
to be delicious. All right, I want to
6:01
move on over now to a bread
6:04
that is so so good. And now you've heard
6:08
me talk about lace ho cakes. My mama
6:10
cooked them when I was growing up for
6:12
lunch and dinner every day of her life.
6:14
Well, today I'm going to do something a
6:16
little different. A couple of
6:17
girlfriends from my hometown of Albini,
6:20
Georgia, make okra fry bread. Now, when
6:24
they were telling me about this, I said,
6:25
"Y'all are talking about hoake cornbread
6:27
with okra in it." and they said,
6:29
"Exactly."
6:31
So, that's what we're fixing to make.
6:33
We're going to start with a cup of
6:35
self-rising flour and we're going to use
6:38
one cup of plain cornmeal. And I'm going
6:41
to add a little salt and a small diced
6:45
onion.
6:47
And here's the ingredient that makes
6:50
this cornbread so unbelievably good, and
6:54
that's sliced okra. And you want to
6:59
slice it while it's frozen. Now, we're
7:01
going to want this batter very, very
7:03
thin. So, I'm going to put 2 and 1/2
7:06
cups of water. And we're just going to
7:08
mix this up.
7:11
And it's really best if you let it sit
7:13
for a few minutes because it'll thicken
7:15
up a little. Ain't that pretty? All
7:18
right, I'm going to give this a quick
7:20
stir. And I'm going to let it sit here
7:24
on the counter and rest a few minutes.
7:26
And in the meantime, we're going to
7:28
check on our fish cuz it's probably
7:31
about half done.
7:35
Oh, look at that fish. Would you?
7:38
Oh gosh.
7:44
All right, I'm going to finish topping
7:46
this and I'm going to throw it back in
7:48
the oven.
7:50
Let it finish cooking. When we come
7:53
back, you're gonna find me frying up
7:56
this okra fried bread for you. Oh, and I
7:58
forgot while we're on break, I'm gonna
8:00
share with you some more home movies
8:01
from the cooking school. So, I'll see
8:03
y'all in a few minutes. What happens on
8:08
[Music]
8:12
I think I smell grouper fage.
8:16
Oh, and I do.
8:19
Oh, look at it, y'all.
8:22
Look how good that looks.
8:25
I'm going to sit there and let it cool
8:27
for a minute because I want to start our
8:30
okra fry bread. Now, I'm going to fry
8:32
these in clarified butter cuz I don't
8:36
want to run the risk of that butter
8:38
burning. So, let's see what we've got
8:40
here. This is the prettiest batter. It
8:45
almost looks like it has eggs in it the
8:47
way it's pulling, but it's not. is from
8:50
the okra. At this point, you could add a
8:53
little bit more water and thin it out.
8:55
But I think this is going to be pretty
8:56
good.
8:59
All right, I'm just going to move it
9:01
around just a little bit. Just like
9:04
that. And it's looking wonderful. I love
9:07
fried okra. And uh this is like a bonus.
9:11
Fried okra and ho cake. All right, I'm
9:14
going to start flipping them. And you
9:16
see the way I'm picking up my frying
9:18
pan. I'm letting my grease drain to that
9:21
side so when I flip my hoake, I don't
9:25
have to worry about them splattering up
9:27
and burning me. I think I'm going to
9:28
come down here and plate up our fish.
9:32
Our fish just looks divine and smells
9:36
even better.
9:38
What a great meal to impress your guest
9:41
with.
9:43
Oh my goodness. I think I'll just put a
9:47
lemon. And I just stick a little parsley
9:49
for color in there. And I think maybe a
9:52
few tomatoes and some okra fry bread and
9:55
we're going to be ready. And while those
9:57
are cooking, I'm going to come over here
9:59
and see if I can't pick me out a bite.
10:03
Succulent looking.
10:09
It's one of my favorite ways to eat
10:11
grouper. It's out of this world. All
10:14
right, let's check on our okra fried
10:16
bread.
10:17
When I have my cooking schools, I try to
10:20
introduce all of my family. And the last
10:22
school I did, my aunt Peggy was there
10:25
and I was able to cook and introduce her
10:28
to everybody. And we just had a
10:31
wonderful, wonderful time. So, I want to
10:35
thank y'all
10:36
for those of you that might be watching
10:38
that came to the cooking school. And I
10:41
hope that those of y'all that didn't
10:44
enjoyed seeing the clips.
10:48
All right. What a meal. Hey, Gertie.
10:57
It's unbelievable. Gertie,
11:00
we've got something almost as good as
11:02
that okra fry bread. We've got a
11:04
Tennessee black walnut cake with a
11:06
caramel icing. We're going to start with
11:09
a half a cup of shortening, 1 and 1/2
11:11
cups of granulated sugar,
11:15
and we're just going to beat that up
11:16
until it's creamy. We're going to turn
11:19
that up a little bit so we can get it to
11:21
go. All right. Now, we're going to add
11:24
one egg at the time. I have one in
11:27
there. And here goes the second one.
11:30
We're going to cream those up. And I'm
11:33
going to add a four of a cup of
11:35
buttermilk.
11:36
and a teaspoon
11:40
of vanilla flavoring. All right. And to
11:43
this, I'm going to add two ripe bananas.
11:47
Now, I like to kind of mash my bananas
11:51
up in their skin. And if you find that
11:53
you've got bananas that's getting dark
11:55
on you, all you have to do is throw them
11:58
into your freezer.
12:00
And on the days that you want to make
12:03
banana nut bread or a Tennessee black
12:06
walnut cake, you can pull them out
12:08
because the darkness won't hurt it at
12:11
all. And we're just going to let our
12:12
beers mash those bananas up. All right,
12:16
I've got two cups of allpurpose flour.
12:20
I've added a half a teaspoon of baking
12:22
soda. Now I'm just going to stir that in
12:24
together. And we're just going to put
12:27
our flour into our mixture.
12:30
We're just going to beat that up.
12:34
Now, before we get started on the nuts,
12:37
I think our cake is beat enough. So, let
12:40
me come over here and
12:42
turn this off. Okay. Black walnuts have
12:46
a very distinct, strong, sharp taste
12:49
that your English walnut doesn't. Don't
12:51
even bother making this cake if you
12:54
don't have any on hand because it will
12:56
make all the difference in the world in
12:58
the flavor of your cake. So, we're going
13:00
to take our batter
13:03
and we're going to
13:05
It's such a different odor. I wish I
13:07
could describe it to you, but the flavor
13:10
of this cake is going to be very
13:12
memorable and distinctive once you taste
13:15
it. All right, so we just folded those
13:17
in.
13:21
And we're going to spray our pans
13:25
really, really good because we don't
13:27
want our cake to stick.
13:29
Now, if you're frightened of that, you
13:31
can always dust your pans with a little
13:34
flour.
13:35
All right. Now, we're going to divide up
13:37
our batter and put it into our cake pans
13:39
and put these in the oven.
13:42
And while I'm doing that, I think we've
13:44
got some more footage from cooking
13:46
school. So, I hope y'all enjoy them. And
13:48
when you come back, we're gonna be
13:50
making caramel icing and we're gonna
13:53
frost these sweet cakes up and we're
13:55
gonna taste a Tennessee black walnut
13:58
cake.
14:02
We're going to play musical chair.
14:05
[Music]
14:08
What are you doing now?
14:13
[Music]
14:21
All right. I have to tell y'all, as a
14:24
young bride, one of my favorite cakes in
14:26
the whole world was a caramel cake.
14:28
Well, years and years ago, I discovered
14:31
this recipe. And caramel frosting now is
14:35
just a snap. Now, all we're going to do
14:37
is we're going to melt a stick of butter
14:39
and light brown sugar. So, we're going
14:41
to add a cup of sugar. And to that now,
14:43
I'm going to add 1/3 of a cup of heavy
14:45
cream. And we're just going to let this
14:48
come to a boil because we want to
14:50
dissolve our sugar. We want this to be
14:52
nice and smooth. And I'm going to just
14:55
be on the safe side.
14:58
And I'm going to bring out a little
15:00
extra heavy cream. And I'm going to have
15:02
it to the side. So, what I'm going to do
15:05
now is I'm going to take one box of
15:08
confectioner sugar.
15:12
All right, we've removed it from the
15:14
heat and now all we're going to do is
15:16
take our mixer and just beat it until
15:19
it's smooth.
15:23
Can you believe what an easy recipe this
15:26
is? If you try it, you're going to love
15:28
it. Now, I'm going to add a tablespoon
15:31
of vanilla.
15:33
Give it one more quick beat.
15:43
All right. It looks out of this world
15:45
delicious. I'm just going to lay a few
15:48
strips of wax paper around my cake
15:50
plate. I'm going to stick a little icing
15:53
right there
15:55
so my cake will stick to the plate. And
15:58
then when I get through icing this, I'll
15:59
just pull these out and my plate will be
16:02
clean. All right. So, we're going to
16:04
stick that in the very center.
16:07
M. And you'll find that this frosting as
16:10
it cools off, it'll get real thick on
16:13
you quick. So, if you need to, all you
16:15
have to do is stir in a little extra
16:17
cream. And I like a thick layer of my
16:21
caramel icing in between my cake layers.
16:26
All right. Going to stick our other cake
16:28
layer up there. Now, I'm going to take
16:30
some skewers. Going to break it off.
16:33
Now, these work better than a toothpick
16:36
because they're so much more sturdy.
16:39
Okay, we are ready to finish frosting
16:42
our cake. Those skewers are going to
16:45
keep our cake from sliding on us. Oh, I
16:49
can't hardly wait to cut into this cake.
16:52
Now, when I get all the frosting on
16:54
this, you can see how this gets tight
16:57
quickly. So, I'm just going to stick my
16:59
knife down in my cream and smooth it
17:03
out. Just like that. Now, we want to
17:05
very quickly get our nuts on here while
17:09
our frosting is still damp. So, we're
17:12
just going to take our nuts
17:15
and we're just going to go around and
17:16
press them into the side of our cake
17:19
just like this.
17:22
All right. Now, all I have to do
17:26
is gently pull out the wax paper, dump
17:29
back the rest of the walnuts into the
17:32
bowl because I can use them another
17:35
time. Now, look how easy and simple and
17:39
pretty that cake is. I think all it
17:42
needs is just a few strawberries. Say
17:45
right in the center.
17:48
Michael's going to be a happy boy. And
17:51
when we come back, I'm going to share
17:52
some of my favorite gadget tips with
17:55
you. So, y'all don't go anywhere, cuz we
17:58
still got cake to eat. Paula, how did
18:00
you get started in this business? I
18:03
would lay in bed at night and dream up
18:05
ways that I could take care of my
18:07
children. So, I decided that I would
18:10
start a business and I would name it the
18:12
bag lady. I would make bag sandwiches
18:15
and my kids would go out and sell it.
18:18
And I started with $200.
18:21
And that was 15 years ago.
18:23
[Music]
18:32
If you're like me and you like to cook,
18:34
there's a very good chance that you like
18:35
kitchen gadgets. And I have to tell you,
18:38
I'm a sucker for them. I like anything
18:40
that's going to make my cooking a little
18:42
bit more fun and a little easier. I want
18:44
to talk about my little chopper. These
18:47
little things are great. They work
18:49
wonderful on nuts or onions.
18:53
And the thing is, you never have to move
18:55
it. It actually rotates itself. And just
18:58
a few hits and you've got nice chopped
19:01
up nut meat or onions. The one thing I'd
19:04
probably grab if my house caught on fire
19:06
is my microplane. I love this. It's
19:09
wonderful for nutmegs and for cheeses.
19:13
And just look at the pretty
19:15
slices of tiny tiny cheese that you get.
19:21
Ain't that beautiful? So whether you're
19:23
an old veteran cook like me or a brand
19:26
new cook, hopefully these tools will
19:28
give y'all some ideas and whatever it
19:31
takes to get you in the kitchen to cook
19:33
yourself a good old homemade meal. It's
19:35
all good.
19:38
Just look at all of our wonderful food
19:40
that we made today in cooking school.
19:42
Before I go, I've just got to taste our
19:45
Tennessee black walnut cake. Look how
19:49
delicious this looks. Can hardly wait to
19:52
taste it. Well, I hope that y'all
19:54
enjoyed everything today. Hope you like
19:56
the menu and I hope you enjoyed the home
20:00
movies from our cooking school. So until
20:02
next time y'all, I want to send you love
20:05
and best dishes from my classroom to
20:08
yours. See you in Savannah.
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