Up next in 10
6 Southern Side Dish Recipes - Paula is making classic Southern dinner recipes, including a corn casserole recipe, a succotash recipe, and a whole lot more. Paula’s Home Cooking, Season 3, Episode 14.
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00:00 Intro
1:25 Hushpuppies Recipe: https://www.pauladeen.com/recipe/hushpuppies/
3:07 Turnip Mashed Potatoes Recipe: https://www.pauladeen.com/recipe/turnip-mashed-potatoes/
4:27 Succotash Recipe: https://www.pauladeen.com/recipe/succotash/
9:59 Hoppin' John Recipe: https://www.pauladeen.com/recipe/hoppin-john/
14:23 Southern Corn Casserole Recipe: https://www.pauladeen.com/recipe/southern-corn-casserole-recipe/
18:36 Sweetened Tea with Simple Syrup Recipe: https://www.pauladeen.com/recipe/sweetened-tea-with-simple-syrup/
19:21 Peach Ice Cubes Recipe: https://www.pauladeen.com/recipe/peach-ice-cubes/
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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!
0:01
I'm Paula Deen.
0:03
You know, you can't have a true meal
0:04
without a good side dish.
0:06
And, here in the South, we serve up
0:09
the best sides in the country.
0:11
So today, I'm cookin' a few of
0:13
The Lady and Sons favorites.
0:15
First, though, my friend, Bob Garner,
0:17
is gonna show us a secret to makin'
0:19
the perfect hush puppy.
0:21
And then, it's back to the kitchen
0:22
where we'll start with my grandma's
0:24
turnip mashed potatoes,
0:25
followed by my succotash.
0:27
They'd liven up just about any dinner plate.
0:30
And then, next up, are my Hoppin' Johns,
0:33
a dish that's sure to bring you good luck in the kitchen.
0:36
And then, we'll finish off the day
0:38
with a corn casserole.
0:39
It's so simple, you won't believe it.
0:42
So, grab a plate, y'all, and join me
0:45
for a Southern side dish buffet.
0:48
- I hope that y'all caught my Barbecue Special.
0:51
I went around, I drove through a lot of the Southern States,
0:54
in search of the perfect barbecue.
0:58
But, guess what el`se I found!
1:00
I found fabulous Southern sides.
1:04
And, I made a stop in North Carolina at Bob Garner's,
1:07
and he's got some great tips for ya.
1:10
Because sauces and sides are a staple in our cookin',
1:13
and every southern state has its own traditions
1:15
for servin' 'em up.
1:18
After makin' me the perfect pork shoulder,
1:21
Bob gave me a Southern side dish lesson.
1:24
He even gave this old gal a tip
1:26
for makin' the perfect hush puppy every time.
1:30
- Now, for some of the side dishes that you
1:32
have to have in order to have real
1:34
North Carolina barbecue.
1:35
- That sounds great.
1:35
- And you know, in a lot of places,
1:37
hush puppies are deep-fried cornbread.
1:40
It's just something that you eat with seafood.
1:42
But, in North Carolina, hush puppies
1:45
are traditional with barbecue.
1:49
- You know, when I first walked up to your table, Bob,
1:52
I saw that pastry bag, and I thought,
1:54
"This is a brilliant idea!"
1:56
Now, I know how I make a traditional
1:58
Southern hush puppy, but what do you have in your mix?
2:01
- I use corn meal, a little bit of flour,
2:03
and then salt, onion powder, buttermilk,
2:07
and then a little bit of bacon drippings in there,
2:09
just for extra flavor.
2:11
(Laughing)
2:12
- Well, they look just delicious!
2:13
- Well, they will sure add the finishing touch
2:16
to a plate of real North Carolina barbecue.
2:20
And, you have to have a little bit of coleslaw.
2:22
- All right, now, do you put your coleslaw
2:23
on your sandwiches?
2:24
- If I'm makin' a sandwich, I put it right on top.
2:27
But, if I'm making a plate like today,
2:29
I just put it to the side.
2:30
A good serving of that succulent barbecue.
2:33
- Oh! It looks...
2:34
- And, of course, you must have sweet tea in the South.
2:39
- Sweet iced tea and barbecue.
2:41
It don't get no better.
2:42
- It really doesn't.
2:42
Well, happy barbecue eating.
2:44
- Well, thank you.
2:45
Cheers to ya!
2:46
- Cheers!
2:48
- Thanks Bob.
2:49
I'll never forget your barbecue, or your hush puppies.
2:54
Wasn't that a great piece with Bob Garner?
2:57
Anyway, today is all about Southern sides.
3:01
So, I want to share with y'all
3:03
one of my favorite dishes that my grandmother made
3:06
that I remember from my childhood,
3:08
turnip mashed potatoes.
3:10
So, we're gonna start by using red potatoes,
3:13
and I'm gonna leave the skin on.
3:15
All right. So, we're just gonna
3:16
put these in our pot,
3:18
just like this.
3:19
You wanna make sure,
3:20
when you're cuttin' your potatoes,
3:21
that you cut 'em into some cold water.
3:25
Because, these will darken on you
3:26
and you don't want 'em to turn dark.
3:28
And, grandmamma would only add, like,
3:30
one or two roots to the potatoes,
3:33
because turnips have a very powerful flavor.
3:37
So, you don't wanna taste like you're
3:39
eatin' just mashed turnips.
3:41
So, I'm gonna salt this water,
3:43
and we're gonna let it come to a boil.
3:45
In the meantime,
3:46
while I'm waitin' for that to come to a boil,
3:48
I'm gonna come back over here and visit this turnip.
3:50
When you're selectin' your turnips,
3:52
I kinda choose medium-sized ones.
3:55
And, you wanna make sure they're good 'n hard.
3:57
So, we're gonna cut these just like our potatoes,
4:00
so that they can all cook in about the same time.
4:05
And, I'll wanna dunk those in water too,
4:08
because they can turn brown on ya.
4:10
All right, so let's bring this on over here.
4:13
I put my turnip roots in,
4:15
like the last 15 minutes of cookin'.
4:19
And, before you know it, we're gonna have a delicious,
4:22
scrumptious bowl of turnip mashed potatoes.
4:26
I wanna move on over to this pot now,
4:30
and show y'all a recipe for succotash.
4:33
Now, at the restaurant,
4:33
we cook all of our vegetables in ham hock.
4:37
Now, I like to cook mine until they're pullin' apart.
4:41
And, sometimes I'll cook it an hour and a half,
4:44
it just depends.
4:45
But, I'll check my pot, and when I can do this to it,
4:50
and pull my ham hock apart, that's just perfect.
4:55
So, I'm gonna add some house seasoning,
4:58
and some seasoning salt.
5:02
All right now, for just a little bite,
5:04
I'm gonna do a couple a squirts of Texas Pete.
5:08
And, y'all know how hard it is
5:09
for me to not cook with butter.
5:12
So, I'm gonna put just, maybe two tablespoons of butter.
5:15
Now, for the butter beans.
5:17
Frozen butter beans are a wonderful product,
5:19
and they're just as good as fresh to me.
5:23
I'm usin' one bag of frozen baby lima beans,
5:27
or butter beans.
5:29
But, I would not use a dried bean.
5:32
And, we're just gonna let those cook
5:34
in that seasoning, along with that ham hock,
5:36
for 20 or 25 minutes.
5:39
And, they're gonna taste delicious.
5:41
All right, let's come back over here now,
5:43
and check on our potatoes and our turnips.
5:46
They're probably gettin' close to bein' ready.
5:49
We're gonna take these over to our sink,
5:52
and we're gonna pour this up into a colander,
5:55
and get all the water off of 'em.
6:01
All right.
6:02
I'm gonna give that a couple of shakes
6:03
to get the water out.
6:05
Now, I'm gonna throw it into this bowl right here.
6:08
Now, you can mash these any way you like.
6:10
I'm gonna beat these up.
6:12
Now, I'm just gonna turn on our mixer.
6:15
(mixer whirling)
6:19
All right, I've gotten 'em mashed up pretty good now.
6:21
So, I'm gonna add about a half a cup of sour cream.
6:27
That's the secret to the wonderful mashed potatoes
6:29
that we make at the restaurant.
6:36
(mixer whirling)
6:38
And, I do like some chunks left in my potatoes,
6:41
so, I'm not gonna over beat 'em.
6:44
(mixer whirling)
6:48
All right, now, dependin' on the thickness that you like,
6:51
determines how much cream you'd wanna add.
6:53
I'm not gonna add much.
6:57
Just a little bit.
6:59
All right, I'm gonna taste 'em for seasoning,
7:04
because sour cream always requires salt.
7:09
(mixer whirling)
7:10
All right, so I'm gonna do our seasoning up
7:12
real quick like in here.
7:13
(mixer whirling)
7:18
Okay.
7:20
These smell so outta this world.
7:23
See how pretty the skin looks in there.
7:26
Now, I've saved the best for last;
7:29
the butter.
7:30
But, I'm just gonna use stick butter
7:32
and let that melt.
7:34
This is gonna be a wonderful treat,
7:36
and it's just a little different
7:39
from your normal mashed potatoes.
7:42
And this thyme doesn't have a thing to do
7:45
with these potatoes.
7:46
But then just make it look pretty.
7:50
There ain't nothin' like a southern side.
7:52
When we come back, I'm gonna take those
7:54
wonderful butter beans that are cookin'
7:56
in that ham hock, and I'm gonna turn 'em succotash
7:59
And, we're gonna be makin' some Hoppin' Johns,
8:03
another Southern favorite side dish.
8:05
So, y'all don't go anywhere.
8:10
I so hope y'all are enjoying the show.
8:13
And if you do.
8:15
Be sure to click like, subscribe and
8:17
notification bell so you'll never miss a video.
8:22
And we'll be right back after the break.
8:26
- I just love all my Southern sides
8:27
that I'm makin' today.
8:29
Can't hardly wait to get back into
8:31
these two dishes.
8:32
Right now, I'm just takin'
8:33
some bacon out of the refrigerator,
8:35
because we're gonna jump back on our succotash.
8:39
Now, I'm just gonna saute off some bacon.
8:43
And, you can see I've got another pan
8:44
right here wait'n on us,
8:46
because when I put this together,
8:48
we're gonna jump over here
8:49
and we're gonna make Hoppin' Johns.
8:52
Now, to our bacon I'm gonna add our corn.
8:55
I don't like canned corn for this recipe.
8:58
But, you can buy a wonderful niblet corn.
9:01
You can find it in your frozen food section,
9:03
or you can cut it fresh off the cob.
9:06
So, we're just gonna throw that in there.
9:08
And, I'm gonna throw some cut okra.
9:11
And, this too, is from the frozen food section,
9:14
and it's delicious okra.
9:17
So, I'm just gonna throw that in there,
9:19
and stir that into all of that bacon grease.
9:23
Now, I'm gonna come over here and I'm gonna get our
9:25
butter beans that we cooked earlier
9:28
just for our succotash.
9:30
Look how good that does look.
9:34
Now, if you really like butter beans,
9:36
then put more butter beans.
9:39
All right, now, I'm gonna take just a little bit
9:41
of juice from our butter beans,
9:46
and put 'er over in here,
9:47
Not much, but I just want that okra
9:50
to have something to cook in because
9:52
I don't want this real juicy.
9:54
So, I'm just gonna cover that lid and let that cook,
9:57
and in the meantime, we're gonna start
9:59
on Hoppin' Johns.
10:01
We wouldn't think about havin'
10:03
New Year's Day without our Hoppin' Johns,
10:05
because it's a great way to serve black-eyed peas,
10:08
which are supposed to bring you luck.
10:10
And, you're supposed to eat all these foods
10:13
on the first day of the year,
10:13
because they're gonna bring us good luck
10:16
throughout the year.
10:17
So, I'm gonna start by melting
10:21
a couple of tablespoons of butter.
10:22
So, this is gonna go very, very fast.
10:25
All right, now I'm gonna throw our chopped onion,
10:28
and bell pepper into our butter.
10:30
Now, you can use a red bell pepper,
10:32
if you want some color to it,
10:34
or you can use green bell pepper.
10:37
And, if you really wanna spice it up,
10:39
you could throw in some fresh sliced jalapeno peppers
10:43
for a little heat.
10:44
We're just gonna let those saute,
10:45
just for a couple minutes.
10:47
We want 'em to still have some crunch.
10:49
All right, so that's not gonna take long.
10:51
While that's cookin', I'm gonna come over here
10:53
and just check out my succotash pot.
10:56
Oh, and you can see that's cookin' nicely.
10:59
Now, I didn't saute my bacon until it was brown.
11:03
I love medium brown bacon.
11:06
Here we go, those are softening up on us.
11:09
So, all I'm gonna do is throw my rice into that,
11:13
and then throw my black-eyed peas in there.
11:16
And, I cook them just like I cook the butter beans.
11:20
And, just mix that all together,
11:22
and we've got Hoppin' Johns.
11:25
I'm gonna steal from this pot over here,
11:28
and just put a little fresh parsley in it
11:31
'cause I just like that green in it.
11:33
All right, so now I'm gonna taste it
11:36
and see what seasonings it needs.
11:39
Which, I think, I know I'm gonna put
11:41
some garlic in it.
11:45
I'm gonna put some salt, and a little house seasoning.
11:51
And, I'm gonna put some straight garlic,
11:53
'cause I really like that garlic
11:55
to jump outta there and get 'ya.
11:57
All right, and I think I'm gonna add some black pepper.
12:01
So, now to season it off just right,
12:04
I'm gonna just throw in
12:05
another couple of tablespoons of butter.
12:07
You can omit that step if you feel like
12:10
it's seasoned enough.
12:11
But, we've got a wonder pot of Hoppin' Johns.
12:15
All right, let's come back over here
12:16
and look at our succotash.
12:18
Our okra should be done.
12:20
All right, now, to finish off this dish,
12:23
I'm just gonna sprinkle a little fresh parsley,
12:26
to just kinda bump up that green color.
12:29
I'm gonna throw about a teaspoon
12:32
of chicken base into it,
12:34
to just add a little bit more flavor to it.
12:38
I'm gonna add a little black pepper to this.
12:42
I'm gonna put just a little house seasoning.
12:44
And, so, now I'm gonna finish off my dish
12:47
with a couple of tablespoons of butter.
12:49
And, I'm gonna throw my tomatoes in there.
12:53
And, I don't wanna cook these tomatoes.
12:55
I just wanna heat 'em all the way through.
12:57
And, that's all it is to succotash.
13:00
I've gotta take a quick break.
13:01
I'm gonna let these heat up,
13:03
and when we come back,
13:05
we're gonna taste that delicious pot of succotash.
13:09
And, I'm gonna show y'all the easiest
13:12
corn casserole in the world.
13:15
Your family's gonna love it!
13:22
I hope y'all are enjoying the show
13:24
and I want to hear from you.
13:25
Tell me what recipes or videos you'd like to see me
13:28
make by just leaving a short comment below.
13:32
Now, let's get back to the show, y'all.
13:39
All right, we're back
13:41
and we've got this succotash ready,
13:43
and it looks and smells divine!
13:47
Look at all those yummy vegetables!
13:50
And, don't they look pretty in that green bowl.
13:53
And, if you have any succotash left over,
13:55
you know, it wouldn't take you but about 5 minutes
13:59
to turn this into a pot of vegetable beef soup.
14:02
So, don't worry if you've over made.
14:07
Sometimes I wonder,
14:09
how I still have a lining in my mouth!
14:12
I eat so much hot food.
14:16
There's so much corn in it,
14:17
it almost tastes like the flavor of corn bread,
14:19
it's so good!
14:21
Now, speakin' of corn, I wanna share with y'all
14:24
the quickest, easiest little recipe for corn casserole.
14:28
And, the beauty about this dish is,
14:32
there's a very good chance that you can
14:34
walk to your panty and find every one of these ingredients
14:38
right now without making a trip to the store.
14:40
And, it's so, so good.
14:43
All we're gonna use is canned corn,
14:46
and then we're gonna use a can of creamed corn.
14:50
And, right here, I have a small box of cornbread mix.
14:54
Now, this particular mix
14:56
is one of the sweeter cornbread mixes.
14:59
In a casserole like this it works perfectly.
15:02
And, we're just gonna mix all these ingredients together.
15:09
I promise you, this casserole is delicious
15:13
using these two canned ingredients from your pantry.
15:17
And, our liquid for our cornbread
15:20
is from the creamed corn and the sour cream,
15:23
and, of course, a little melted butter.
15:25
We've got a cup of sour cream,
15:31
and we've got a half a stick of melted butter.
15:37
You just can't get any easier than this dish.
15:42
And, we're gonna put this in a pre-heated,
15:44
350 degree oven, then we're gonna bake it
15:47
for about 40 to 45 minutes.
15:51
Okay, all we need to do is spray our pan,
16:00
and just pour this into our casserole dish.
16:03
And, the last five minutes of our baking time
16:07
I'm gonna add some cheese to it.
16:13
All right, so we're gonna put this in the oven,
16:16
and we're gonna let it bake for about 40 minutes.
16:24
All right, I've got that casserole in the oven,
16:26
but, I've got another one in this one
16:28
and it's ready to be cheesed.
16:31
So, I wanna take it out,
16:32
and you can see what it should look like after it's done.
16:37
Doesn't that look delicious?
16:39
Now, I'm gonna cheese this,
16:40
and I'm gonna run it back in the oven
16:43
about 5 minutes, just enough to melt all that
16:48
yummy, stringy cheese over it.
16:51
I'm using a medium cheddar cheese on this.
16:59
All right, I'm just gonna have a corn buffet.
17:03
All right, let's check our casserole.
17:05
I've got everything ready for us to taste this casserole.
17:09
And, you can see just how easy that was, and simple.
17:14
That's all there is to it.
17:17
Look at that! Cheese is stringin' everywhere.
17:20
Ooh, and our succotash is still kinda steamy.
17:23
I can see it steamin'.
17:26
I just love corn! Everybody loves corn!
17:29
And, your children are gonna love this.
17:33
Let's see, I'm just gonna dip into it.
17:40
Looks pure edible!
17:46
You could cut this in squares, almost, if you wanted to.
17:56
It's one of my favorites.
17:58
It's so delicious!
18:00
I'm fixin' to pop outta here for a second,
18:03
but when we come back, I'm gonna have some tea tips for ya.
18:07
'Cause we gotta have somethin' good to wash down
18:10
all these Southern sides with.
18:12
So, I'll see y'all back here in a couple a minutes.
18:18
I so hope y'all are enjoying the show.
18:20
And if you do.
18:22
Be sure to click like, subscribe and
18:25
notification bell so you'll never miss a video.
18:29
And we'll be right back after the break.
18:35
Sweet iced tea!
18:37
There's just no other beverage like it,
18:40
as far as I'm concerned.
18:41
And, us Southerners think we really know our tea.
18:44
In fact, we're almost downright cocky about it.
18:47
Well, today I'm gonna shake my tea up
18:49
and do it just a little bit different.
18:51
I'm gonna sweeten this by using a simple syrup.
18:55
Now, to make your simple syrup,
18:56
all you do is add equal amounts sugar and water.
19:01
Cook it until it coats your spoon,
19:03
and you've got simple syrup.
19:05
Now, to make a flavored simple syrup,
19:09
all we would do is cook peaches in with this,
19:14
or raspberries, or strawberries,
19:16
and we would strain it into a pitcher.
19:19
And, to keep the flavor of our tea up real strong,
19:22
I've frozen some peach simple syrup,
19:25
and we'll drop that in our glass,
19:27
and our tea won't become watered down
19:29
like it would with a regular ice cube.
19:31
That looks delicious!
19:33
I'm gonna serve it with a wedge of fresh peach,
19:37
and a sprig of nice, fresh mint.
19:40
I hope that y'all will take time out of a busy day,
19:43
especially on a hot summer day,
19:45
to sit back with a nice, tall, cold glass of tea.
19:50
Cheers!
19:52
I had such a good time cookin' up all this food
19:55
for today's show.
19:57
It kind of brings together two loves in my life;
20:00
The Lady and Sons restaurant, and my grandma Paul.
20:03
Her turnip mashed potatoes brought me back
20:05
to when she was here with me, they're so good!
20:09
And, The Lady and Sons Hoppin' Johns,
20:10
and succotash and corn casserole.
20:13
And, don't forget that big 'ole pitcher
20:15
of sweetened iced tea.
20:17
Whether it's fruity or not, it's the perfect beverage
20:20
for all these delicious side dishes.
20:23
And, until next time, I'd like to send love,
20:26
and best side dishes, from my kitchen to yours.
20:34
Hey, y'all, it's Paula Deen.
20:35
Now, if you enjoyed this video, be sure to like it
20:39
and click the subscribe button as well as the notification
20:43
and bell to be alerted when I post a video.
20:47
Love and Best Dishes Y'all.
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