Up next in 10
6 Derby Day Recipes - Paula's making Derby Day recipes, including a Kentucky bourbon pecan pie recipe, baked pineapple casserole with Ritz crackers, a mint julep cocktail, and more! Paula’s Home Cooking, Season 2, Episode 10.
Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU
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00:00 Intro
1:33 Mint Julep Recipe: https://www.pauladeen.com/recipe/mint-julep/
3:10 Cola-Basted Recipe: https://www.pauladeen.com/recipe/cola-basted-ham/
4:48 Southern Biscuits Recipe: https://www.pauladeen.com/recipe/southern-biscuits/
9:02 Pineapple Casserole Recipe: https://www.pauladeen.com/recipe/pineapple-casserole-recipe/
13:18 Bourbon Pecan Pie Recipe: https://www.pauladeen.com/recipe/bourbon-pecan-pie-aka-douglas-dark-rum-pecan-pie/
18:46 Ham Butter Recipe
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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
0:01
- Hi, I'm Paula Deen.
0:02
Now y'all hold onto your horses and your appetite
0:05
because today we're putting together a meal
0:08
fit for the sport of kings.
0:10
You know, no day at the races would be complete
0:12
without a mint julep or two.
0:14
So we're headed to Churchill Downs.
0:16
Where making a mint julep is no long shot.
0:20
So after a sprig of mint
0:21
we're going to leave with a bottle of bourbon
0:24
and go back to my kitchen where it's gonna be sweet
0:28
cola basted ham and biscuits.
0:30
And then there's my pineapple casserole.
0:32
And if that don't make your mouth water,
0:35
my bourbon pecan pies are a sure thing.
0:38
So whether you win or place, you just got to show up.
0:42
I'm so excited about what we're gonna do today.
0:46
You know, there's really one day
0:48
that everybody looks at the South,
0:51
and that's when the Kentucky Derby horse race's going on.
0:55
You know, I can't believe I'm 56 years old,
0:57
and I've never been to a horse race
1:00
nor have I had a mint julep.
1:02
So we're gonna go to Louisville, Kentucky
1:05
to the Kentucky Derby race
1:06
and have us a toddy and check out the horses.
1:09
So y'all come on.
1:10
We're off to the races.
1:18
- Yee hoo!
1:19
- Hey, Paula. - Hey, Chris how are ya?
1:21
- Fine, thank you.
1:21
- Y'all ready for Derby day?
1:23
- Always ready. Always ready.
1:24
- Well, listen, I need to talk to you today about bourbon.
1:28
- Yes.
1:29
- I'm gonna have a party,
1:30
and I'm gonna make a bourbon pecan pie.
1:32
- [Chris] Wonderful.
1:33
- And I'm also in search of the perfect mint julep.
1:36
- Here's where it is.
1:37
- Can you do it for me?
1:37
- Yes, yes.
1:38
We're gonna take a julep cup
1:40
and coat the bottom with some confectionary sugar
1:43
because it melts so quick.
1:45
And we're gonna put four or five mint leaves in there
1:49
and a little Woodford Reserve to help moisten that sugar.
1:55
And we're gonna muddle,
1:57
and that makes a simple syrup.
1:58
- Right.
1:59
- Then we're gonna add some ice into the cup.
2:02
Two ounces of Woodford Reserve.
2:03
- [Paula] Okay.
2:05
- One thousand, two thousand,
2:06
'cause it is a bourbon cocktail.
2:07
(chuckles)
2:08
Then we're gonna put more ice in.
2:11
Pack it in there nice and tight.
2:13
And right next to that straw,
2:15
we're gonna put a nice sprig of mint
2:17
so when you sip your julep,
2:19
you get the aroma of the mint in every sip full.
2:22
- [Paula] My goodness, this is just delicious.
2:24
- [Chris] Great.
2:25
- [Paula] That sugar down in there tastes
2:26
so wonderful with it.
2:28
- [Chris] It does.
2:28
Well, Paula, thank you so much
2:30
for spending some time with us this week.
2:32
- Oh, well, I've had a ball.
2:33
- And good luck with the races.
2:34
- So you're gonna give me this for my pie?
2:36
- That's for your pie.
2:37
- Well, I'm gonna hopefully catch a couple of races.
2:40
Can I take my julep with me?
2:42
- Yes, you can.
2:43
- Thanks. - Thank you.
2:43
- Have a great day.
2:44
- Bye, bye.
2:49
- What a great party that was, y'all.
2:52
I can't tell you,
2:53
standing down there next to that dirt track
2:56
and hearing those horses hooves just pound
2:59
into that dirt was exhilarating.
3:02
If you ever get a chance to go to a Derby, go.
3:04
So we're gonna be using this bad boy later on,
3:08
and I'm gonna stick it right here.
3:10
And we're gonna move on to the very first item
3:13
on today's menu and that's ham.
3:16
We're gonna start with just an ordinary
3:19
smoked or cured ham.
3:21
All we're gonna do is cover this ham
3:25
with a little cola.
3:26
You can use your favorite brand.
3:28
It really doesn't matter.
3:30
And this is going to make our ham very, very sweet.
3:35
Now to give it a little color,
3:36
I'm gonna add a pineapple to it,
3:38
and it's gonna be so pretty.
3:41
And I'm gonna do just a few in there.
3:44
And then I'm going to come in here,
3:45
and I'm gonna do the same thing
3:47
with some cherries and some cloves.
3:50
And before I add the cherries,
3:52
I'm gonna take just a little brown sugar
3:54
and pat on that pineapple,
3:55
and that'll make it just a little bit sweeter.
3:58
Plus, it'll help the pineapple brown.
4:00
All right, we're gonna just secure our cherry.
4:07
Isn't he looking pretty?
4:09
Kinda looks really old fashioned and old time-y, doesn't it?
4:13
Now we're gonna take just a few cloves,
4:16
stick those into our pineapple.
4:19
And how simple?
4:20
That's all we're gonna do to the ham.
4:22
And we're gonna just put him in the oven.
4:25
Gonna kind of cover him loosely.
4:28
Not real, real tight.
4:30
So this one's ready to go in the oven.
4:32
Gonna slip him in.
4:44
All right, so that's in the oven,
4:46
but you know what?
4:47
We cannot have ham without biscuits.
4:50
So that's what we're gonna make next.
4:52
So we're gonna start with two cups of self-rising flour.
4:56
About a tablespoon of sugar
4:58
to make them just a little sweet.
5:01
And now we're gonna add a cup and a half of heavy cream.
5:08
You know, I don't think you can mess this biscuit up.
5:12
A lot of people say, "Oh, I can't make a biscuit.
5:14
I can't make a biscuit."
5:16
But it's one of those things
5:16
that you can have fun learning to make.
5:19
I'm gonna dust the counter with a little flour.
5:25
I'm just gonna gather this dough up.
5:28
Isn't that pretty dough?
5:32
Now I'm gonna knead that just a few times.
5:36
Look at that pretty, pretty dough.
5:41
I'm gonna roll this out to gosh, about a half an inch,
5:45
which that looks about like a half an inch.
5:48
And I'm gonna take our biscuit cutter,
5:50
but we want to make sure that we dredge that in flour good.
5:53
And then we're gonna come over to our dough,
5:56
press, and kind of jiggle.
6:00
And then we're gonna take our fingers,
6:01
and just pull him out.
6:03
Look how pretty that is.
6:05
Now I've sprayed our pan
6:08
so that our biscuits won't stick.
6:11
And every time I cut a biscuit,
6:12
I'm gonna go back to that flour.
6:16
These are gonna be nice, fat biscuits.
6:20
I think maybe one will almost fill even me up.
6:26
All right, so we're putting these
6:28
in a 500 degree oven for about 10 minutes.
6:33
And they're just gonna be the perfect,
6:37
perfect biscuit to eat along with this scrumptious ham.
6:40
In fact, let's take a look at that ham
6:42
and see if it's about ready.
6:46
Oh, look.
6:48
I came in and took the tinfoil off about halfway
6:51
through the cooking so that the skin
6:53
and the pineapples and cherries could brown.
6:56
But how delicious does this sweet ham look?
7:01
It's amazing what that sweet pineapple does to it.
7:04
Can't hardly wait to slice it and taste it.
7:09
And you'll want to be careful.
7:11
You want to make sure you've got a good sharp knife,
7:14
not use a dull one that might slip on you.
7:16
Oh, look how good.
7:19
Let's see if the biscuits are ready.
7:22
It's got me swallowing hard.
7:30
Oh, look at our biscuits.
7:41
So light and fluffy,
7:43
and I smell that whipping cream.
7:47
You know, I'm only gonna let myself have one biscuit.
7:50
So it's hard to make up my mind
7:51
how I want to eat that one biscuit.
7:54
So I think I'm gonna eat a loaded biscuit.
7:56
(chuckling)
7:57
I'm gonna put butter on it.
8:03
All right, and let's see.
8:05
I think my favorite piece of ham is that piece that comes,
8:09
like, right out of there or right out of there.
8:12
So I'm getting it.
8:26
That is so good to my pie hole.
8:29
(laughs)
8:30
I got something really, really good coming up next.
8:33
A pineapple casserole to go with this
8:35
wonderful ham and biscuits.
8:37
So y'all stick around.
8:45
I so hope y'all are enjoying the show.
8:48
And if you do.
8:50
Be sure to click like, subscribe and
8:53
notification bell so you'll never miss a video.
8:57
And we'll be right back after the break.
9:05
Hey, I told y'all before we went on break
9:07
that I was gonna be making a pineapple casserole.
9:10
My family just loves when I make this.
9:13
So if you hadn't ever had this one,
9:15
you're gonna want to try it.
9:16
Super simple to make.
9:18
I need about two cups of cheese,
9:20
so that looks about right.
9:22
We're gonna start with a cup of sugar,
9:25
and then we're gonna stir in six tablespoons of flour.
9:30
And that's gonna make it kind of thick
9:33
and, like, stick all together.
9:37
So we just stir that together.
9:40
And then we're gonna take our pineapple.
9:42
Now you don't want to throw away your pineapple juice.
9:46
It's good for lots of things.
9:48
It's good for sauteing or salad dressing.
9:52
Your family can even have them a glass
9:54
of pineapple juice for breakfast.
9:56
So you don't want to throw that away.
9:58
Now, we're just gonna toss it together like that,
10:02
and make sure it coats all of our pineapple.
10:04
And then we're gonna add our cheese.
10:07
And like I said, I think I've got about two cups,
10:10
but, you know, things like this it really doesn't
10:12
matter if you go over it a little bit, does it?
10:15
Can you get too much cheese?
10:19
And that's exactly two cups.
10:21
So we're right on the money with that.
10:24
I just love this sweet dish
10:25
along with the saltiness of the ham.
10:28
You know, it's really the best of both worlds.
10:30
And now we're gonna just pour this into our casserole dish.
10:36
Now I'm using like an eight by eight square pan.
10:39
So we're just gonna put that over in here.
10:43
All right, so all we're gonna do to that now
10:47
is give it a nice crust.
10:48
And we're gonna get that crust
10:50
by using one of my favorite crackers.
10:52
You can take them and they'll just crush up real nice.
10:57
And we're gonna measure out one cup of crumbs,
11:01
and we're gonna pour these crumbs
11:02
into a stick of melted butter.
11:05
And toss those around and get them nice and buttery.
11:11
All right, we've got our crackers and our butter.
11:14
And now we're gonna take some of this pineapple juice.
11:17
We're gonna take about six tablespoons
11:21
and mix in with our crumbs.
11:24
Five,
11:25
six.
11:30
All right, so we're just gonna put those crumbs on top,
11:33
and it's gonna give it a nice little, sweet, salty crust.
11:39
It's gonna be so good with that ham.
11:43
And then that cheese is gonna string all out.
11:46
(whispering) Gonna be so yummy.
11:48
All right, and we're gonna put this in 350 degree oven.
11:55
So this one will be ready in a few minutes,
11:56
maybe about 25 minutes,
11:58
but doesn't take very long.
12:00
But I've got another one ready over here.
12:11
That just smells delicious.
12:13
Let me play it up some.
12:14
I want to give it a little taste.
12:19
You know, I always want to make sure
12:20
it's good enough for my family and my guest.
12:24
Looks so good.
12:26
And you see how that flour almost made it almost like a
12:31
pineapple and cheese cobbler.
12:44
Mm mm mm.
12:46
This is just the perfect southern side dish
12:50
for the perfect southern ham
12:52
for the perfect southern race.
12:55
Stick around.
12:56
We've got bourbon pecan pie coming up.
13:04
I hope y'all are enjoying the show
13:06
and I want to hear from you.
13:08
Tell me what recipes or videos you'd like to see me
13:11
make by just leaving a short comment below.
13:14
Now, let's get back to the show, y'all.
13:23
Today's dessert that I've selected is a bourbon pecan pie.
13:28
And I'm gonna be using this wonderful Kentucky bourbon
13:33
to go in this pie.
13:35
And we're gonna start with one cup of sugar.
13:39
And we've got three tablespoons of melted butter
13:45
that we're gonna mix with that sugar.
13:48
I got this recipe from Douglas Boyce.
13:51
He's a friend of mine from Charleston, South Carolina.
13:54
He is actually an architect,
13:56
and we became friends,
13:58
and I used to live downtown in Savannah,
14:00
right on the parade route.
14:02
So Douglas would come over and celebrate
14:04
Saint Patrick's with us,
14:05
and he made the best margaritas.
14:08
And I'm not a big drinker,
14:10
but one time he actually got me tipsy
14:12
on these yummy, yummy margaritas.
14:15
So we've got our sugar mixed up.
14:19
And we're gonna beat up three eggs.
14:25
And we don't have to beat them, beat them, beat them,
14:29
we're just gonna fluff them.
14:33
(whipping eggs)
14:38
And add that to our sugar and butter.
14:43
But I love this because it is so simple.
14:47
So we're gonna take our pecan halves.
14:50
Now you can chop your pecans
14:52
or you can leave them whole halves like I've done here.
14:55
I personally think this makes a prettier pie.
14:57
So we're just gonna dump our pecans right into our shell.
15:01
So just put those there.
15:04
We've got our sugar, our butter, and our eggs in here.
15:07
And we're gonna put about a half a cup
15:10
of dark corn syrup.
15:13
Or if you've got cane syrup,
15:14
it would be perfectly all right to use a cane syrup.
15:20
Just give that a few quick stirs.
15:22
And see how that's turning that brown
15:25
and gonna give us that warm creamy center to our pie.
15:30
And now for the best part.
15:34
Oh my goodness.
15:36
We're gonna use two tablespoons of bourbon.
15:43
My family are big bourbon drinkers.
15:46
They like to drink it straight.
15:48
I can remember their little glasses
15:50
of water sitting off to the side.
15:52
They'd kick that bourbon back and then sip on that water.
15:55
And, you know, I also remember my mother doing that,
16:00
which I can't drink it like that.
16:03
But they would love this bourbon because it would be so
16:07
smooth to drink it straight.
16:10
Now we're just gonna pour our filling over the pecans
16:14
and run this into a 375 degree preheated
16:19
oven for 10 minutes.
16:23
And then we're gonna lower the temperature to 350
16:27
and bake it for another 25 minutes.
16:28
And before you know it, it's pie.
16:42
Now this one's had a nice little breeze today,
16:46
coming into the kitchen,
16:47
that's cooled it right off.
16:52
I don't know how y'all like to eat your pecan pie,
16:54
but I like mine with fresh whipped cream.
16:57
The only thing is when you use the whole pecan halves
17:02
might make it a little harder to cut through those nuts.
17:06
This looks just delicious.
17:10
You know, that first piece of pie is the hardest to get out.
17:14
That's why I think I should always have the first piece
17:17
of pie because if it comes out ugly,
17:20
I can get rid of it before the guests know it.
17:23
(chuckles)
17:26
And a little dollop of fresh whipped cream.
17:33
And a little sprig of mint.
17:36
You can't get any better or simpler than pecan pie.
17:43
See all your nice filling,
17:46
how light brown, caramel-y, bourbon-y color it is?
18:02
(chuckling)
18:09
I don't know if that bourbon is better in that mint julep
18:14
or in this pecan pie.
18:16
(chuckling)
18:19
Coming up next,
18:20
and I'm going to give you some tips
18:21
that'll make your cooking even better.
18:28
I so hope y'all are enjoying the show.
18:31
And if you do.
18:33
Be sure to click like, subscribe and
18:36
notification bell so you'll never miss a video.
18:40
And we'll be right back after the break.
18:46
Okay, I promised y'all a few great tips.
18:48
Here's the first one,
18:50
Ham butter.
18:51
What could be any better?
18:53
Slice your ham,
18:54
put it in the fridge,
18:55
let it get cold.
18:57
Beat it in a Cuisinart until it's kind of creamy,
19:00
add softened butter,
19:02
stuff it into your biscuits,
19:05
and your cocktail party will be complete.
19:08
If you want to,
19:08
you can even add a little chopped, fresh parsley to it.
19:11
Now on your ham,
19:13
talking about cooking it with cola's.
19:15
It's great with an orange soda or ginger ale.
19:18
And on your pie crust,
19:19
this is a refrigerated pie crust.
19:22
You put it in your pan,
19:23
tuck in any uneven edges under your crust,
19:27
take your extra crust,
19:29
making a rope of dough and placing it around
19:33
the edge of your pie crust.
19:34
And that gives you plenty of edge to work with.
19:37
And then you can use your knife
19:40
or your fingers to flute your edge,
19:43
giving you a beautiful homemade pie crust look.
19:48
For those of you that have never been to a Derby race,
19:52
I really want you to make an effort to go.
19:54
But if you never get there,
19:56
stay at home and have your own party.
19:58
Whistle in for your friends and serve them
20:00
the pineapple casserole and Douglas's bourbon pecan pie.
20:05
Or the cream biscuits with butter and honey
20:08
or the baked ham.
20:10
Can't have a party without a pig.
20:12
He's my man for this one.
20:14
So until next time America,
20:16
I wish you best dishes from my race day to yours.
20:24
Hey, y'all, it's Paula Deen.
20:26
Now, if you enjoyed this video, be sure to like it
20:30
and click the subscribe button as well as the notification
20:33
and bell to be alerted when I post a video.
20:37
Love and Best Dishes Y'all.
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