Up next in 10
3 Paula Deen Cooking School Recipes - Class is in session, and Paula is sharing how to make okra laced hoe cake, Tennessee black walnut cake, and more Southern comfort food recipes. Paula’s Home Cooking, Season 3, Episode 21.
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00:00 Intro
3:30 Grouper Fromage Recipe: https://www.pauladeen.com/recipe/grouper-fromage/
6:10 Kaye’s Okra Fry Bread Recipe: https://www.pauladeen.com/recipe/kayes-okra-fry-bread/
11:23 Tennessee Banana-Black Walnut Cake With Caramel Frosting Recipe: https://www.pauladeen.com/recipe/tennessee-banana-black-walnut-cake-with-caramel-frosting/
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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 y'all, I'm Paula Deen,
0:03
and today y'all better sharpen those pencils
0:05
and grab yourself a piece of paper
0:07
because we're going to school.
0:09
Cooking school that is.
0:11
You know recently I started teaching classes
0:13
here at the restaurant,
0:14
and I thought it'd be fun to bring y'all along.
0:17
First, we're gonna enroll in French 101,
0:21
and use my favorite condiment
0:23
to make a delicious grouper fromage.
0:26
Then we're gonna move on to a little bit of arithmetic,
0:29
when I teach you how to combine Lace Hoecake
0:32
with a little Fried Okra,
0:33
to equal Kaye's Okra Fry Bread.
0:37
And for our final course of the day,
0:39
it's a sweet science
0:41
behind a Tennessee Black Walnut Cake.
0:43
You're not gonna wanna play hooky today.
0:46
So y'all get ready because class is in session.
0:51
I'm running so late today
0:54
and let me tell y'all why.
0:57
I let two of the staff at the Lady and Sons Restaurant
0:59
talk me into doing a cooking class,
1:03
there in the restaurant.
1:05
Well, they really had to twist my arm,
1:08
but once I got started,
1:10
I had the most wonderful time.
1:12
I'm gonna run in and dice up these onions
1:14
and while I'm doing that,
1:16
I'd love for y'all to take a look at a little of the footage
1:19
from the cooking school today,
1:21
we had a blast.
1:23
So I'll see y'all in the kitchen.
1:26
(country music)
1:28
(crowd cheering)
1:29
(crowd clapping)
1:32
I feel like am doing the The Jerry Springer Show.
1:34
(crowd clapping)
1:36
(laughing)
1:38
Hey y'all.
1:39
- [Congregation] Hey.
1:40
- How are you?
1:41
- [Congregation] Greatful.
1:42
- I'm so glad that y'all are here.
1:44
We're gonna have fun tonight.
1:46
Is anybody wanna volunteer to help me?
1:49
(laughing)
1:51
Come on up here honey.
1:53
All right, get over here and help me
1:54
'cause let me tell you something,
1:55
I can't see Jack Dukie.
1:57
(laughing)
2:00
- Even my husband is down there looking for my glasses.
2:03
- Use mine.
2:05
For the first lesson of the night,
2:07
Kathy and I showed the class how to serve up
2:10
a sweet and creamy Briony Cru.
2:12
A wheel of Brie topped with sweet candy Pecans.
2:16
And then baked off in a puff pastry.
2:18
All right, here's our Brie.
2:21
Kathy, thank you so much. - Thank you, it's a pleasure.
2:24
- The pleasure was mine.
2:26
Next came the salad
2:28
where is always the secret to any good dressing
2:31
was shaken, not stirred.
2:33
- Look at that Diane,
2:34
thank you so much - Okay.
2:35
for your eyes.
2:36
- All right.
2:37
- And welcome to Savannah.
2:39
- Well thanks.
2:40
- And closing out our side dish triple play,
2:42
was the perfect Pam and Biscuit recipe.
2:45
And then we're gonna add a cup and a half
2:47
of whipping cream.
2:48
And we're not gonna add any butter or anything.
2:52
(congregation laughing)
2:54
Yeah right, we all know the secret
2:56
to these Fat Cats Biscuits.
2:59
Does anybody want to eat butter on their biscuit?
3:01
(energetic music)
3:02
I can handle that.
3:04
(energetic music)
3:06
Don't leave because the party's just started.
3:11
And no party could be complete without dessert.
3:13
My simple yet elegant Chocolate Ice Cream Box Recipe
3:16
proved to be the perfect classroom closer.
3:19
I'm so glad I was able to do this.
3:22
Who knew piano teacher could be so much fun.
3:26
I hope to see y'all again,
3:27
but next time class is in session.
3:31
All right, let's just get our fish out of the refrigerator.
3:35
It's been washed, and it's nice, and chilled.
3:38
And this first dish is called grouper fromage.
3:42
Now I'm just gonna rub a little House Seasoning in it.
3:45
And the House Seasoning you know
3:47
is salt, black pepper and garlic powder.
3:50
Now I'm using a nice fresh Grouper today,
3:53
but you can really use any kind of fish.
3:56
So we're just gonna put this in our pan
3:58
and let it sit there in the seasoning for a minute.
4:01
And then I'm gonna come over here,
4:02
and I'm gonna give my hands a quick wash
4:05
to get that fishy off.
4:07
(water gushing)
4:09
Just to get rid of that fishy smell
4:10
and you can rub your fingers with lemon juice
4:13
will help that too.
4:15
All right, so I'm gonna just put a pat of butter
4:18
on each of our fillets,
4:21
and now I'm gonna squeeze just a little bit
4:23
of lemon juice over it.
4:27
All right, we're gonna run this in the oven.
4:29
Preheated at 350 degrees,
4:33
and we're gonna bake it
4:34
until it's just about half done.
4:37
(oven door slamming)
4:38
And while he's baking,
4:40
we're gonna mix up our sauce that goes on it.
4:42
Now I'm gonna put a little butter in this pan
4:45
and I'm gonna saute.
4:46
Pour half of a diced onions, a large diced onions.
4:50
And we're just gonna saute that
4:52
just for a couple of minutes.
4:54
Love the smell of onion.
4:57
All right, so while that's sauteing,
5:00
I'm gonna come over here
5:02
and got one of my favorite condiments, mayonnaise.
5:06
And you wanna use a good quality mayonnaise.
5:10
Got about a couple mayonnaise
5:14
and about two cups of Shredded Monterey Jack Cheese.
5:20
Just to kick it up a little,
5:21
I'm gonna put a pinch of red cayenne pepper
5:24
and a couple of dashes of Texas Pete.
5:28
And I'm just gonna mix that up.
5:30
I can't tell y'all how good this is.
5:33
The Olts from the mayonnaise, just release into that fish.
5:38
Ooh these onion smell good.
5:43
All right, that takes care of that.
5:47
And when our fish is about half-cooked,
5:50
I'm gonna pull it out,
5:51
and I'm gonna put this on top of it,
5:53
and run it back into the oven,
5:56
and it's just gonna kind of melt and go in all into our fish
5:59
and it's gonna be delicious.
6:02
All right, I wanna move on over now to a bread.
6:06
That is so, so good.
6:10
I know you've heard me talk about Lace Hoecakes.
6:12
My mama cooked them when I was growing up
6:14
for lunch and dinner every day of her life.
6:17
Well, today I'm gonna do something a little different.
6:19
Couple of girlfriends from my hometown of Albany, Georgia,
6:23
make Okra Fry Bread.
6:25
Now, when they were telling me about this and I said,
6:28
"Y'all are talking about Hoecakes Cornbread without Granid."
6:31
And they said, "Exactly."
6:33
So that's what we're fixing to make.
6:35
We're gonna start with a cup of self-rising flour,
6:39
and we're gonna use one cup of plain corn meal.
6:43
And I'm gonna add a little salt,
6:46
and a small diced onion.
6:49
And here's the ingredient
6:51
that makes this corn bread so unbelievably good.
6:56
And that's sliced Okra.
7:00
And you wanna slice it while it's frozen.
7:03
Now we're gonna want this batter very, very thin.
7:06
So I'm gonna put two and a half cups of water,
7:10
and we're just gonna mix this up.
7:13
And it's really best if you let it sit for a few minutes,
7:17
because it'll thicken up a little.
7:19
Ain't that pretty?
7:22
All right, I'm gonna give this a quick stir,
7:23
and I'm gonna let it sit here
7:26
on the counter and rest a few minutes.
7:29
And in the meantime, we're gonna check on our fish
7:31
'cause it's probably about half done.
7:38
Ooh, look at that fish would you, ooh gosh.
7:46
All right, I'm gonna finish toping this
7:49
and I'm gonna throw it back in the oven,
7:52
let it finish cooking.
7:55
When we come back,
7:56
you're gonna find me frying up this Okra Fry Bread for you.
8:01
Ooh, and I forgot while we're on the break,
8:02
I'm gonna share with you some more home movies
8:04
from the cooking school.
8:05
So I'll see y'all in a few minutes.
8:08
- What happens to all the leftover food
8:09
when the show's over?
8:10
- [Paula] Honey, that crew eats it.
8:13
I so hope y'all are enjoying the show.
8:16
And if you do.
8:18
Be sure to click like, subscribe and
8:21
notification bell so you'll never miss a video.
8:25
And we'll be right back after the break.
8:32
I think I smell grouper fromage,
8:36
ooh and I do.
8:39
Ooh look at it y'all,
8:42
look how good that looks.
8:45
I'm gonna sit there and let it cool for a minute
8:47
because I wanna start our Okra Fry Bread.
8:51
Now I'm gonna fry these in clarified butter
8:55
'cause I don't wanna run the risk of that butter burning.
8:58
So, let's see what we've got here.
9:02
This is the prettiest batter,
9:04
It almost looks like it has eggs in it
9:07
the way it's pulling, but it's not,
9:09
it's from the Okra.
9:11
At this point, you could add a little bit more water
9:14
and thin it out,
9:15
but I think this is gonna be pretty good.
9:19
All right, I'm just gonna move it around just a little bit,
9:23
just like that and it's looking wonderful.
9:26
I love Fried Okra
9:28
and this is like a bonus.
9:30
Fried okra and hotcakes.
9:33
All right, I'm gonna start flipping them
9:35
and you see the way I'm picking up my frying pan,
9:38
I'm letting my grease drain to that side.
9:42
So when I flipped my whole cake,
9:44
I don't have to worry about them splattering up
9:46
and burning me.
9:48
I think I'm gonna come down here and plate up our fish.
9:51
Our fish just looks
9:54
divine and smells even better.
9:58
What a great meal to impress your guests with.
10:03
Oh my goodness.
10:05
I think I'll just put a lemon,
10:07
and I just stick a little parsley for color in there,
10:10
and I think maybe a few tomatoes in some Okra Fry Bread
10:15
and we're gonna to be ready.
10:16
And while those are cooking,
10:18
I'm gonna come over here
10:19
and see if I can pick me out a bite, succulent looking.
10:29
It's one of my favorite ways to eat grouper,
10:32
it's out of this world.
10:34
All right, let's check on our Okra Fry Bread.
10:37
When I had my cooking schools,
10:39
I try to introduce all of my family.
10:41
And the last school I did my aunt Peggy was there,
10:45
and I was able to cook and introduce her to everybody.
10:49
And we just had a wonderful, wonderful time.
10:53
So I wanna thank y'all
10:56
for those of you that might be watching,
10:58
that came to the cooking school.
11:00
And I hope that those of y'all that didn't,
11:03
enjoyed seeing the clips.
11:08
All right, what a meal.
11:11
Hey Gurdy.
11:13
(rustling)
11:17
It's unbelievable, Gurdy.
11:20
We've got something almost as good as that Okra Fry Bread.
11:24
We've got a Tennessee Black Walnut Cake
11:25
with a caramel icing.
11:27
We're gonna start with,
11:29
a half a cup of shortening,
11:30
one and a half cups of granulated sugar.
11:34
And we just gonna beat that up until it's creamy.
11:38
We're gonna turn that up a little bit
11:40
so we can get it to go and.
11:42
All right, now we're gonna add one egg at the time.
11:46
I have one in there
11:48
and here goes the second one.
11:50
We're gonna cream those up.
11:52
And I'm gonna add a fourth of a cup of buttermilk
11:56
and a teaspoon of vanilla flavoring.
12:02
All right, and to this I'm gonna add two ripe bananas.
12:07
Now, I like to kinda mash my bananas up in their skin.
12:12
And if you find that you've got bananas
12:14
that's getting dark on you,
12:16
all you have to do is throw them into your freezer.
12:20
And on the days that you wanna make banana nut bread,
12:24
or a Tennessee Black Walnut Cake,
12:27
you can pull them out
12:28
because the darkness won't hurt it at all.
12:31
And we're just gonna let our beaters mash those bananas up.
12:35
All right, I've got two cups of all purpose flour,
12:39
I've added a half a teaspoon of baking soda.
12:42
Now I'm just gonna stir that in together
12:45
and we're just gonna put our flour into our mixture.
12:50
We're just gonna beat that up.
12:54
Now, before we get started on the nuts,
12:57
I think our cake is beat enough
12:59
so let me come over here and turn this off.
13:04
Black walnuts have a very distinct, strong, sharp taste
13:09
that your English walnut doesn't.
13:11
Don't even bother making this cake
13:13
if you don't have any on hand,
13:15
because it will make all the difference in the world
13:17
in the flavor of your cake.
13:19
So we're gonna take our batter
13:23
and we're gonna--
13:25
It's such a different odor,
13:26
I wish I could describe it to you.
13:29
But the flavor of this cake is gonna be very memorable
13:33
and distinctive once you taste it.
13:36
All right, so we just folded those in
13:38
(hands clapping)
13:41
And we're gonna spray our pans,
13:44
really, really good because we don't want our cake to stick.
13:49
Now, if you're frightened of that,
13:50
you can always dust your pans
13:53
with a little flour.
13:55
All right, now we're gonna divide up our batter
13:57
and put it into our cake pans,
13:59
and put these in the oven.
14:01
And while I'm doing that,
14:03
I think we've got some more footage from cooking school.
14:06
So I hope y'all enjoy them.
14:08
And when you come back,
14:09
we're gonna be making caramel icing,
14:12
and we're gonna frost these sweet cakes up,
14:14
and we're gonna taste a Tennessee Black Walnut Cake.
14:19
(country music)
14:21
(laughing)
14:22
We're gonna play musical chairs.
14:24
(congregation laughing)
14:28
What are you outta be doing now?
14:31
I hope y'all are enjoying the show
14:33
and I want to hear from you.
14:35
Tell me what recipes or videos you'd like to see me
14:38
make by just leaving a short comment below.
14:42
Now, let's get back to the show, y'all.
14:48
All right, I have to tell y'all.
14:50
As a young bride,
14:51
one of my favorite cakes in the whole world
14:53
was a caramel cake.
14:55
Well, years and years ago,
14:57
I discovered this recipe
14:59
and caramel frosting now is just a snap.
15:02
Now, all we're gonna do is,
15:03
we're gonna melt a stick of butter and light brown sugar.
15:07
So we're gonna add a cup of sugar
15:09
and to that now,
15:10
I'm gonna add a third of a cup of heavy cream,
15:13
and we're just gonna let this come to a boil
15:16
'cause we wanna dissolve our sugar
15:18
we want this to be nice and smooth,
15:21
and I'm gonna just be on the safe side.
15:25
And I'm gonna bring out a little, extra heavy cream,
15:28
and I'm gonna have it to the side.
15:30
So what I'm gonna do now
15:32
is I'm gonna take one box of confectioners' sugar,
15:39
all right, we've removed it from the heat.
15:41
And now all we're gonna do is take our mixer
15:44
and just beat it until it's smooth.
15:47
(mixer whirring)
15:49
Can you believe what an easy recipe this is.
15:53
If you try it, you're gonna love it.
15:56
Now I'm gonna add a tablespoon of vanilla.
16:00
Give it one more quick beat.
16:02
(mixer whirring)
16:09
All right, it looks out of this world delicious.
16:13
I'm just gonna lay a few strips of wax paper
16:16
around my cake plate.
16:18
I'm gonna stick a little icing right there,
16:21
so my cake will stick to the plate.
16:24
And then when I get through ice and this,
16:26
I'll just pull these out and my plate will be clean.
16:30
Right, so we're gonna stick that in this very center.
16:35
And you'll find that this frosting, as it cools off,
16:38
it'll get real thick on you quick.
16:40
So if you need to,
16:41
all you have to do is stir in a little extra cream.
16:44
And I like a thick layer of my caramel icing
16:48
in between my cake layers.
16:52
All right, I'm gonna stick our other cake layer up there.
16:56
Now, I'm gonna take some skewers, gonna break it off.
16:59
Now these work better than a toothpick
17:02
because you're so much more sturdy.
17:06
Okay, we are ready to finish frosting our cake.
17:10
Those skewers are gonna keep our cake from sliding on us.
17:15
Ooh, I can't hardly wait to cut into this cake.
17:18
Now, when I get all the frosting on this,
17:22
you can see how this gets tight quickly.
17:24
So I'm just gonna stick my knife down in my cream
17:28
and smooth it out just like that.
17:31
Now, we wanna very quickly
17:34
get our nuts on here while our frosting is still damp.
17:38
So we're just gonna take our nuts
17:41
and we're just gonna go around and press them
17:43
into the side of our cake,
17:46
just like this.
17:49
All right, now, all I have to do
17:52
is gently pull out the wax paper,
17:55
dump back the rest of the walnuts into the bowl
18:00
because I can use them another time.
18:02
Now look how easy, and simple, and pretty that cake is.
18:08
I think all it needs is just a few strawberries.
18:11
Say, right in the center.
18:15
Michael's gonna be a happy boy.
18:17
And when we come back,
18:18
I'm gonna share some of my favorite gadget tips with you.
18:22
So y'all, don't go anywhere
18:24
'cause we still got cake to eat.
18:26
- Paula, how did you get started in this business?
18:29
- I would lay in bed at night and dream up ways
18:32
that I could take care of my children.
18:35
So I decided that I would start a business
18:38
and I would name it, "The Bag lady"
18:40
I would make bags sandwiches,
18:42
and my kids would go out and sell it.
18:44
And I started with 200 dollars
18:48
and that was 15 years ago.
18:50
I so hope y'all are enjoying the show.
18:52
And if you do.
18:54
Be sure to click like, subscribe and
18:57
notification bell so you'll never miss a video.
19:01
And we'll be right back after the break.
19:07
If you're like me and you like to cook,
19:09
there's a very good chance that you like kitchen gadgets.
19:13
And I have to tell you, I'm a sucker for them.
19:15
I like anything that's gonna make my cooking,
19:17
a little bit more fun and a little easier.
19:20
I wanna talk about my little chopper.
19:22
These little things are great.
19:24
They work wonderful on nuts, or onions,
19:29
and the thing is you never have to move it
19:31
it actually rotates itself,
19:34
and just a few hits and you've got nice chopped up
19:37
nut meat or onions.
19:39
The one thing I'd probably grab
19:40
if my house caught on fire, is my Microplane.
19:43
I love this.
19:44
It's wonderful for nutmegs and for cheeses.
19:48
And just look at the pretty slices
19:52
of tiny, tiny cheese that you get.
19:56
Ain't that beautiful.
19:58
So whether you're an old veteran cook like me
20:01
or a brand new cook,
20:03
hopefully these tools will give y'all some ideas
20:06
and whatever it takes to get you in the kitchen
20:08
to cook yourself a good old homemade meal.
20:10
It's all good.
20:13
Just look at all of our wonderful food
20:16
that we made today in cooking school.
20:18
Before I go, I've just got to taste
20:20
our Tennessee Black Walnut Cake.
20:24
Look how delicious this looks.
20:26
Can't hardly wait to taste it.
20:29
Well, I hope that y'all enjoyed everything today.
20:31
Hope you liked the menu,
20:33
and I hope you enjoy the home movies
20:36
from our cooking school.
20:37
So until next time y'all,
20:39
I wanna send you love and best dishes,
20:42
from my classroom to yours.
20:45
See you in Savannah.
20:50
Hey, y'all, it's Paula Deen.
20:52
Now, if you enjoyed this video, be sure to like it
20:56
and click the subscribe button as well as the notification
20:59
and bell to be alerted when I post a video.
21:03
Love and Best Dishes Y'all.
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