Up next in 10
This week is all about side dishes. Southern cooking is renowned for its side dishes and Paula serves up some of her favorites from the Lady and Sons.
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#pauladeen #fullepisodefriday
Here first stop is with Bob Gardener to make hush puppies and then back to the kitchen to whip up additional side dishes.
Today's show features these recipes:
Hush Puppies
https://www.pauladeen.com/recipe/hushpuppies/
Paula's Grandmother's Turnip Mashed Potatoes
https://www.pauladeen.com/recipe/turnip-mashed-potatoes/
Succotash
https://www.pauladeen.com/recipe/succotash/
Hoppin' John
https://www.pauladeen.com/recipe/hoppin-john/
Corn Casserole
https://www.pauladeen.com/recipe/corn-casserole/
Enjoy these great side dishes for any event, BBQ or home cooked meal.
Show More Show Less View Video Transcript
0:00
Hey y'all, I'm Paula Dean. You know, you
0:03
can't have a true meal without a good
0:05
side dish. And here in the South, we
0:08
serve up the best sides in the country.
0:11
So today, I'm cooking a few of the lady
0:13
and son's favorites. First though, my
0:16
friend Bob Garner is going to show us
0:18
the secret to making the perfect hush
0:20
puppy. And then it's back to the kitchen
0:22
where we'll start with my grandma's
0:24
turnup mashed potatoes, followed by my
0:26
Indian suatach. They'd liven up just
0:29
about any dinner plate. And then next up
0:32
are my hopping and John's, a dish that's
0:34
sure to bring you good luck in the
0:36
kitchen. And then we'll finish off the
0:38
day with a corn casserole. It's so
0:41
simple you won't believe it. So grab a
0:44
plate, y'all, and join me for a southern
0:46
side dish buffet
0:49
barbecue special. I went around I drove
0:51
through a lot of the southern states in
0:54
search of the perfect barbecue. But
0:57
guess what else I found? I found
1:01
fabulous southern sides. And I made a
1:04
stop in North Carolina at Bob Garner's
1:06
and he's got some great tips for you.
1:09
Because sauces and sides are a staple in
1:11
our cooking and every southern state has
1:14
its own traditions for serving them up.
1:17
After making me the perfect pork
1:19
shoulder, Bob gave me a southern side
1:21
dish lesson. He even gave this old gal a
1:25
tip for making the perfect hush puppy
1:27
every time.
1:29
Now for some of the side dishes that you
1:31
have to have in order to have real North
1:33
Carolina barbecue. Now you know in a lot
1:35
of places hush puppies or deep fried
1:38
cornbread is just something that you eat
1:40
with seafood. But in North Carolina,
1:43
hush puppies are traditional with
1:45
barbecue.
1:48
You know, when I first walked up to your
1:50
table, Bob, I saw that pastry bag and I
1:53
thought, "This is a brilliant idea."
1:55
Now, I know how I make a traditional
1:57
southern hush puppy, but what do you
1:59
have in your mix?
2:00
I use cornmeal, a little bit of flour,
2:02
and then salt, onion powder, buttermilk,
2:06
and then a little bit of uh bacon
2:07
drippings in there just for extra
2:09
flavor.
2:10
Well, they look just delicious. Well,
2:12
they will sure add the finishing touch
2:15
to a plate of real North Carolina
2:18
barbecue. And you have to have a little
2:20
bit of coleslaw.
2:21
All right. Now, do you put your coleslaw
2:22
on your sandwiches?
2:23
If I'm making a sandwich, I put it right
2:25
on top. But if I'm making a plate like
2:27
today, I just put it to the side. Good
2:30
serving of that succulent barbecue. And
2:34
of course, you must have sweet tea in
2:37
the south.
2:38
Sweet iced tea and barbecue. It don't
2:40
get no better.
2:41
It really doesn't. Well, happy barbecue
2:43
eating.
2:43
Well, thank you. Cheers to you.
2:45
Cheers.
2:47
Thanks, Bob. I'll never forget your
2:50
barbecue or your hush puppies.
2:53
Wasn't that a great piece with Bob
2:56
Garner? Anyway, today is all about
2:58
southern sides. So, I want to share with
3:01
y'all one of my favorite dishes that my
3:04
grandmother made that I remember from my
3:06
childhood. Turnup mashed potatoes. So,
3:09
we're going to start by using red
3:11
potatoes. And I'm going to leave the
3:13
skin on. All right. So, we're just going
3:15
to put these in our pot. Just like this.
3:18
And you want to make sure when you're
3:19
cutting your potatoes that you cut them
3:22
into some cold water because these will
3:25
darken on you and you don't want them to
3:26
turn dark. And grandmama would only add
3:29
like one or two roots to the potatoes
3:32
because turnipss have a very u powerful
3:36
flavor. So, you don't want to taste like
3:38
you're eating just mashed turnipss. So,
3:40
I'm going to salt this water and we're
3:42
going to let it come to a boil. In the
3:44
meantime, while I'm waiting for that to
3:46
come to a boil, I'm going to come back
3:47
over here and visit this turnup. When
3:50
you're selecting your turnipss, I kind
3:52
of choose mediumsized ones. And you want
3:55
to make sure they're good and hard. So,
3:57
we're going to cut these just like our
3:58
potatoes so that they can all cook in
4:01
about the same time.
4:04
And I want to dunk those in water, too,
4:07
because they can turn brown on you. All
4:09
right, so let's bring this on over here.
4:12
I put my turnup roots in like the last
4:15
15 minutes of cooking.
4:18
And before you know it, we're going to
4:20
have a delicious, scrumptious bowl of
4:23
turnup mashed potatoes.
4:25
I want to move on over to this pot now
4:29
and show y'all a recipe for suatach. And
4:32
I call this Indian suatotach because I
4:34
put a lot a lot of corn in it. Now at
4:37
the restaurant we cook all of our
4:38
vegetables in ham hock. Now I like to
4:41
cook mine until they're pulling apart
4:44
and sometimes I'll cook it an hour and a
4:47
half. It just depends. But I'll check my
4:50
pot and when I can do this to it and
4:54
pull my ham hawk apart, that's just
4:57
perfect. So I'm going to add some house
5:00
seasoning.
5:02
and some seasoning salt.
5:05
All right. Now, for just a little bite,
5:08
I'm going to do a couple of squirts of
5:10
Texas Pete. And y'all know how hard it
5:13
is for me to not cook with butter. So,
5:16
I'm going to put just maybe two
5:17
tablespoons of butter. Now, for the
5:20
butter beans, frozen butter beans are a
5:22
wonderful product, and they're just as
5:25
good as fresh to me. I'm using one bag
5:28
of frozen baby limema beans or butter
5:31
beans, but I would not use a dried bean.
5:35
And we're just going to let those cook
5:37
in that seasoning along with that ham
5:39
hawk for 20 or 25 minutes, and they're
5:43
going to taste delicious. All right,
5:45
let's come back over here now and check
5:47
on our potatoes and our turnipss. Um,
5:50
they're probably getting close to being
5:52
ready. We're going to take these over to
5:54
our sink and we're going to pour this up
5:56
into a colander and get all the water
5:59
off of them.
6:04
All right. Going to give that a couple
6:07
of shakes to get the water out. Now, I'm
6:09
going to throw it into this bowl right
6:11
here. Now, you can mash these any way
6:13
you like. I'm going to beat these up.
6:16
Now, I'm just going to turn on our
6:18
mixer.
6:22
All right, I've gotten them mashed up
6:24
pretty good now. So, I'm going to add
6:26
about a half a cup of sour cream.
6:30
That's the secret to the wonderful
6:32
mashed potatoes that we make at the
6:34
restaurant.
6:40
[Applause]
6:41
And I do like some chunks left in my
6:44
potatoes, so I'm not going to overfeed
6:47
them.
6:52
All right. Now, depending on the
6:53
thickness that you like determines how
6:55
much cream you'd want to add. I'm not
6:57
going to add much,
7:00
just a little bit. All right. I'm going
7:03
to taste them for
7:05
seasoning
7:07
because sour cream
7:10
always requires salt.
7:13
All right. So, I'm going to do our
7:14
seasoning up real quick like in here.
7:21
Okay,
7:24
these smell so out of this world. See
7:27
how pretty the skin looks in there? Now,
7:30
I saved the best for last, the butter,
7:34
but I'm just going to use stick butter.
7:36
And let that melt. This is going to be a
7:38
wonderful treat. And it's just a little
7:41
different from your normal mashed
7:44
potatoes.
7:46
And this time doesn't have a thing to do
7:49
with these potatoes other than just make
7:51
it look pretty.
7:53
That ain't nothing like a southern side.
7:56
When we come back, I'm going to take
7:58
those wonderful butter beans that are
7:59
cooking in that ham hawk and I'm going
8:01
to turn them into an Indian suotach. And
8:04
we're going to be making some hopping
8:06
John's. Another southern favorite side
8:09
dish. So y'all don't go anywhere.
8:12
I just love all my southern sides that
8:14
I'm making today. Can't hardly wait to
8:17
get back into these two dishes. Right
8:19
now, I'm just taking some bacon out of
8:21
the refrigerator because we're going to
8:24
jump back on our suage. Now, I'm just
8:26
going to sauté off some bacon. Suatach
8:30
actually dates back to the Native
8:32
Americans when corn was plentiful. And
8:36
you can see I've got another pan right
8:37
here waiting on us because when I put
8:40
this together, we're going to jump over
8:42
here and we're going to make hopping
8:44
John's. Now to our bacon, I'm going to
8:46
add our corn. I don't like canned corn
8:49
for this recipe, but you can buy a
8:52
wonderful niblet corn. You can find it
8:54
in your frozen food section or you can
8:57
cut it fresh off the cob. So, we're just
8:59
going to throw that in there. And I'm
9:01
going to throw some cut okra. And this
9:04
too is from the frozen food section and
9:07
it's delicious okra. So I'm going to
9:10
just throw that in there and stir that
9:13
into all of that bacon grease. Now I'm
9:16
going to come over here and I'm going to
9:18
get our butter beans that we cooked
9:20
earlier just for our suach. Look how
9:24
good that does look.
9:27
Now if you really like butter beans then
9:30
put more butter beans. All right. Now,
9:32
I'm going to take just a little bit of
9:34
juice
9:36
from our butter beans
9:39
and put her over in here. Not much, but
9:41
I just want that okra to have something
9:44
to cook in because I don't want this
9:46
real juicy. So, I'm just going to cover
9:48
that lid and let that cook. And in the
9:51
meantime, we're going to start on
9:53
hopping John's. We wouldn't think about
9:55
having New Year's Day without our
9:57
hopping and John's because it's a great
10:00
way to serve black eyed peas, which are
10:02
supposed to bring you luck. And you're
10:04
supposed to eat all these foods on the
10:06
first day of the year because they're
10:08
going to bring us good luck throughout
10:09
the year. So, I'm going to start
10:13
by melting a couple of tablespoons of
10:15
butter. So, this is going to go very,
10:17
very fast. All right. Now, I'm going to
10:18
throw our chopped onion and bell pepper
10:22
into our butter. Now, you can use a red
10:25
bell pepper if you want some color to
10:27
it, or you can use green bell pepper.
10:29
And if you really want to spice it up,
10:32
you could throw in some fresh sliced
10:34
jalapeno peppers for a little heat.
10:37
We're just going to let those sauté just
10:38
for a couple minutes. We want them to
10:40
still have some crunch. All right, so
10:42
that's not going to take long. While
10:44
that's cooking, I'm going to come over
10:46
here and just check out my suatach pot.
10:49
Oh, and you can see that's cooking
10:51
nicely. Now, I didn't sauté my bacon
10:55
until it was brown. I love medium brown
10:58
bacon. Here we go. Those are softening
11:01
up on us. So, all I'm going to do is
11:03
throw my rice into that. And then throw
11:06
my black eyed peas in there. And I
11:09
cooked them just like I cooked the
11:11
butter beans. And just mix that all
11:14
together. And we've got hopping John's.
11:17
I'm going to steal from this pot over
11:20
here and just put a little fresh parsley
11:23
in it because I just like that green in
11:25
it. All right. So, now I'm going to
11:27
taste it and see what seasonings it
11:30
needs,
11:32
which I think I know I'm going to put
11:33
some garlic in it.
11:38
I'm going to put some salt and a little
11:41
house seasoning.
11:44
And I'm going to put some straight
11:46
garlic because really like that garlic
11:48
to jump out of there and get you. Right.
11:50
And I think I'm going to add some black
11:52
pepper.
11:54
So now to season it off just right,
11:57
going to just throw in another couple of
11:59
tablespoons of butter. You can omit that
12:01
step if you feel like it's seasoned
12:03
enough. But we've got a wonderful pot of
12:06
hopping John's. All right, let's come
12:08
back over here and look at our suotach.
12:11
Our okra should be done. All right. All
12:13
right. Now, to finish off this dish, I'm
12:16
just going to sprinkle a little fresh
12:18
parsley to just kind of bump up that
12:20
green color. I'm going to throw about a
12:23
teaspoon of chicken base into it to just
12:28
add a little bit more flavor to it. I'm
12:31
going to add a little black pepper to
12:32
this.
12:34
Going to put just a little house
12:35
seasoning. And so, I'm now I'm going to
12:39
finish off my dish with a couple of
12:40
tablespoons of butter. And I'm going to
12:43
throw my tomatoes in there. And I don't
12:46
want to cook these tomatoes. I just want
12:48
to heat them all the way through. And
12:50
that's all it is to suckat.
12:53
I've got to take a quick break. I'm
12:54
going to let these heat up. And when we
12:57
come back, we're going to taste that
12:59
delicious pot of suatach. And I'm going
13:03
to show y'all the easiest corn casserole
13:06
in the world. Your family's going to
13:09
love it.
13:11
All right, we're back and we've got this
13:13
suotach ready. And it looks and smells
13:16
divine.
13:18
Look at all those yummy vegetables. And
13:21
don't they look pretty in that green
13:23
bowl? And if you have any suotach left
13:26
over, you know, it wouldn't take you but
13:28
about five minutes to turn this into a
13:31
pot of vegetable beef soup. So don't
13:34
worry if you've overmade.
13:38
Sometimes I wonder
13:40
how I still have a lining in my mouth. I
13:44
eat so much hot food.
13:47
There's so much corn in it. It almost
13:49
tastes like the flavor of cornbread.
13:51
It's so good. Now, speaking of corn, I
13:54
want to share with y'all the quickest,
13:57
easiest little recipe for corn
13:59
casserole. And the beauty about this
14:01
dish is there's a very good chance that
14:05
you can walk to your pantry and find
14:07
every one of these ingredients right now
14:09
without making a trip to the store. And
14:12
it's so so good. All we're going to use
14:15
is canned corn. And then we're going to
14:18
use a can of cream corn. And right here
14:22
I have a small box of cornbread mix.
14:26
Now, this particular mix is one of the
14:28
sweeter cornbread mixes. In a casserole
14:31
like this, it works perfectly. And we're
14:34
just going to mix all these ingredients
14:36
together.
14:41
I promise you, this casserole is
14:43
delicious using these two canned
14:46
ingredients from your pantry. And our
14:48
liquid for our cornbread
14:51
is from the cream corn and the sour
14:53
cream. Of course, a little melted
14:55
butter. We've got a cup of sour cream.
15:02
And we've got a half a stick of melted
15:04
butter.
15:08
You just can't get any easier
15:12
than this dish. And we're going to put
15:14
this in a preheated 350°ree oven. And
15:17
we're going to bake it for about 40 to
15:20
45 minutes.
15:23
Okay. All we need to do is spray our pan
15:31
and just pour this into our casserole
15:33
dish. And at the last five minutes of
15:37
our baking time, I'm going to add some
15:39
cheese to it.
15:44
All right. So, we're going to put this
15:45
in the oven
15:47
and we're going to let it bake for about
15:49
40 minutes.
15:55
All right, I've got that casserole in
15:57
the oven, but I've got another one in
15:59
this one, and it's ready to be cheesed.
16:02
So, I want to take it out, and you can
16:04
see what it should look like
16:07
after it's done. Doesn't that look
16:09
delicious? Now, I'm going to cheese
16:11
this, and I'm going to run it back in
16:13
the oven for about five minutes. Just
16:17
enough to melt all that yummy stringy
16:21
cheese over it. I'm using a medium
16:24
cheddar cheese on this.
16:30
All right, I'm just going to have a corn
16:32
buffet.
16:34
All right, let's check our casserole.
16:36
I've got everything ready for us to
16:39
taste this casserole. And you can see
16:41
just how easy that was and simple.
16:45
That's all there is to it.
16:48
Look at that. Cheese is stringing
16:50
everywhere. Oh, and our suotach is still
16:54
kind of steamy. I can see it's steaming.
16:57
I just love corn. Everybody loves corn.
17:00
And your children are going to love
17:02
this.
17:04
Let's see. I'm just going to dip into
17:06
it.
17:12
Looks pure edible.
17:17
You could cut this in squares almost if
17:21
you wanted to.
17:27
It's one of my favorites. It's so
17:30
delicious. I'm fixing to pop out of here
17:33
for a second, but when we come back, I'm
17:36
going to have some tea tips for you cuz
17:38
we got to have something good to wash
17:41
down all these southern sides with. So,
17:44
I'll see y'all back here in a couple of
17:45
minutes.
17:50
Sweet iced tea. There's just no other
17:54
beverage like it as far as I'm
17:55
concerned. And us Southerners think we
17:58
really know our tea. In fact, we're
18:00
almost downright cocky about it. Well,
18:03
today I'm going to shake my tea up and
18:05
do it just a little bit different. I'm
18:07
going to sweeten this by using a simple
18:09
syrup. Now, to make your simple syrup,
18:11
all you do is add equal amount sugar and
18:15
water. Cook it until it coats your
18:17
spoon, and you've got simple syrup. Now,
18:21
to make a flavored simple syrup, all we
18:25
would do is cook peaches in with this or
18:29
raspberries or strawberries, and we
18:32
would strain it into a pitcher. And to
18:35
keep the flavor of our tea up real
18:37
strong, I've frozen some peach simple
18:40
syrup. And we'll drop that in our glass.
18:42
And our tea won't become watered down
18:44
like it would with a regular ice cube.
18:46
That looks delicious. I'm going to serve
18:49
it with a wedge of fresh peach and a
18:53
sprig of nice fresh mint. I hope that
18:55
y'all will take time out of a busy day,
18:58
especially on a hot summer day, to sit
19:00
back with a nice tall, cold glass of
19:04
tea. Cheers.
19:07
I had such a good time cooking up all
19:10
this food for today's show. It kind of
19:13
brings together two loves in my life.
19:15
The Lady and Son's restaurant and my
19:17
grandma Paul. Her turnup mashed potatoes
19:19
brought me back to when she was here
19:22
with me. They're so good. and the lady
19:24
and sons hopping and johns and suatach
19:27
and corn casserole. And don't forget
19:29
that big old picture of sweetened iced
19:31
tea. Whether it's fruity or not, it's
19:34
the perfect beverage for all these
19:36
delicious side dishes. And until next
19:39
time, I'd like to send love and best
19:41
side dishes from my kitchen to yours.
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