Up next in 10
In this episode of Paula's Home Cooking, Paula heads to Churchill Downs to learn the secrets for the perfect mint julep. After her day at the races, Paula returns to her home kitchen to make cola covered ham, biscuits, bourbon pecan pie. Paula's Home Cooking Season 02, Episode 10.
Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU
------------------------
To make any of these recipes - check them out on pauladeen.com
Mint Julep:
https://www.epolin.com/products
Bourbon Pecan Pie:
https://www.pauladeen.com/recipe/bourbon-pecan-pie-aka-douglas-dark-rum-pecan-pie/
Cola Basted Ham:
https://www.pauladeen.com/recipe/cola-basted-ham/
Biscuits:
https://www.pauladeen.com/recipe/biscuits/
------------------------
Follow me on Facebook: https://www.facebook.com/pauladeen/
Follow me on Instagram: https://www.instagram.com/pauladeen_official/
Follow me on Pinterest: https://www.pinterest.com/pauladeen/
------------------------
Sign up for my email mailing list and get 3 FREE helpful kitchen printables: https://www.pauladeen.com/printables/
Find more recipes and videos on my website: https://www.PaulaDeen.com
Click here to shop my products on my online store: https://pauladeenshop.com/
Show More Show Less View Video Transcript
0:01
Hi, I'm Paula Dean. Now y'all hold on to
0:04
your horses and your appetite because
0:06
today we're putting together a meal fit
0:08
for the sport of kings. You know, no day
0:11
at the races would be complete without a
0:13
mint jeulip or two. So, we're headed to
0:15
Church Hill Downs where making a mint
0:17
jeulip is no long. So, after I'd
0:20
springrig them in, we're going to leave
0:22
with a bottle of bourbon and go back to
0:25
my kitchen where it's going to be sweet.
0:28
Cola basted ham and biscuits. And then
0:31
there's my pineapple casserole. And if
0:33
that don't make your mouth water, my
0:35
bourbon pecan pie is a sure thing. So
0:38
whether you win or place, you just got
0:41
to show uped about what we're going to
0:44
do today. You know, there's really one
0:46
day that everybody looks at the South,
0:50
and that's when the Kentucky Derby horse
0:52
race is going on. You know, I can't
0:54
believe I'm 56 years old, and I've never
0:57
been to a horse race, nor have I had a
1:00
mint julip. So, we're going to go to
1:02
Louisville, Kentucky to the Kentucky
1:04
Derby race and have a sati and check out
1:07
the horses. So, y'all come on. We're off
1:10
to the races.
1:11
[Music]
1:26
Hey, Paul.
1:27
Hey, Chris. How are you?
1:28
Fine, thank you.
1:29
You all ready for Derby Day?
1:30
Always ready. Always ready.
1:32
Well, listen. I need to talk to you
1:35
today about bourbon.
1:36
Yes.
1:36
I'm going to have a party and I'm going
1:38
to make a bourbon pecan pie.
1:39
Wonderful. And I'm also in search of the
1:42
perfect mint jeulip.
1:43
Here's where it is.
1:44
Can you do it for me?
1:45
Yes. Yes. We're gonna take a julip cup
1:47
and coat the bottom with some
1:49
confectionary sugar because it melts so
1:51
quick. And we're going to put four or
1:54
five mint leaves in there
1:56
and a little woodford reserve to help
2:00
moisten that sugar. And we're going to
2:03
muddle. And that makes a simple syrup.
2:06
Right.
2:06
Then we're going to add some ice into
2:09
the cup.
2:10
2 oz of whiff of reserve. 1,00 2,000 cuz
2:13
it is a bourbon cocktail. Then we're
2:16
going to put more ice in. Pack it in
2:19
there nice and tight. And right next to
2:21
that straw, we're going to put a nice
2:24
sprig of mint. So when you sip your
2:25
julip, you get the aroma of the mint in
2:29
every sip full.
2:30
My goodness, this is just delicious.
2:32
That sugar down in there tastes so
2:34
wonderful with it.
2:35
It does. Well, Paula, thank you so much
2:37
for spending some time with us this
2:38
week. I've had a ball
2:40
and good luck with the races.
2:42
So, you're going to give me this for my
2:43
pie?
2:44
That's for your pie.
2:45
Well, I'm going to hopefully catch a
2:47
couple of races. Can I take my julip
2:49
with me?
2:49
Yes, you can.
2:50
Thanks.
2:50
Thank you.
2:51
Have a great day.
2:52
Bye-bye.
2:55
[Music]
2:56
What a great party that was, y'all. I
3:00
can't tell you. Standing down there next
3:02
to that dirt track and hearing those
3:05
horses hooves just pound into that dirt
3:07
was exhilarating. If you ever get a
3:10
chance to go to a derby, go. So, we're
3:13
going to be using this bad boy later on.
3:15
And I'm going to stick it right here.
3:18
And we're going to move on to the very
3:20
first item on today's menu, and that's
3:23
ham. We're going to start with just an
3:25
ordinary smoked or cured ham. All we're
3:28
going to do is cover this ham
3:32
with a little cola. You can use your
3:35
favorite brand. It really doesn't
3:36
matter. And this is going to make our
3:39
ham very, very sweet.
3:42
Now, to give it a little color, I'm
3:44
going to add a pineapple to it. And it's
3:46
going to be so pretty. And I'm going to
3:49
do just a few in there. And then I'm
3:52
going to come in here and I'm going to
3:53
do the same thing with some cherries and
3:56
some cloves.
3:58
And before I add the cherries, I'm going
3:59
to take just a little brown sugar and
4:01
pat on that pineapple. And that'll make
4:03
it just a little bit sweeter. Plus,
4:06
it'll help the pineapple brown. All
4:08
right, we're going to just secure our
4:12
cherry.
4:14
Isn't he looking pretty?
4:16
Kind of looks really oldfashioned and
4:19
old timey, doesn't it? Now, we're going
4:21
to take just a few cloves, stick those
4:25
into our pineapple. And how simple.
4:27
That's all we're gonna do to the ham.
4:30
And we're gonna just put him in the
4:31
oven. Gonna kind of cover him loosely.
4:35
Not not real real tight. So, this one's
4:38
ready to go in the oven. Going to slip
4:40
him in.
4:52
All right. So, that's in the oven. But
4:54
you know what? We cannot have ham
4:56
without biscuits. So that's what we're
4:58
going to make next. So we're going to
5:01
start with two cups of self-rising
5:03
flour, about a tablespoon of sugar to
5:05
make them just a little sweet.
5:09
And now we're going to add a cup and a
5:11
half of heavy cream.
5:15
You know, I don't I don't think you can
5:18
mess this biscuit up. A lot of people
5:20
say, "Oh, I can't make a biscuit. I
5:22
can't make a biscuit." But it's one of
5:24
those things that you can have fun
5:25
learning to make. I'm going to dust the
5:28
counter
5:30
with a little flour. I'm just going to
5:32
gather this dough up.
5:36
Bring it. Ain't that pretty dough?
5:39
Now I'm going to knead that just a few
5:41
times.
5:44
Look at that pretty pretty dough.
5:48
I'm going to roll this out to gosh about
5:51
a half an inch.
5:53
which that looks about like a half an
5:55
inch. And I'm going to take our biscuit
5:57
cutter. But we want to make sure that we
5:58
dredge that in flour good. And then
6:01
we're going to come over to our dough,
6:03
press,
6:05
and kind of jiggle.
6:07
Then we're going to take our fingers and
6:09
just pull him out. Look. Look how pretty
6:12
that is. Now I've sprayed our pan
6:15
so that our biscuits won't stick.
6:18
And every time I cut a biscuit, I'm
6:20
going to go back to that flour.
6:24
These are going to be nice fat biscuits.
6:27
I think maybe one will almost fill even
6:31
me up.
6:34
All right, so we're putting these in a
6:35
500°ree oven for about 10 minutes,
6:40
and they're just going to be the perfect
6:44
perfect biscuit to eat along with this
6:46
scrumptious ham. In fact, let's take a
6:49
look at that ham and see if it's about
6:50
ready.
6:54
Oh, look. I came in and took the tin
6:57
foil off about halfway through the
6:59
cooking so that this skin and the
7:01
pineapples and cherries could brown. But
7:04
how delicious does this sweet ham look?
7:08
It's amazing what that sweet pineapple
7:11
does to it. Can't hardly wait to slice
7:15
it and taste it. And you'll want to be
7:17
careful. You want to make sure you got a
7:20
good sharp knife. Not use a dull one
7:22
that might slip on you. Oh, look how
7:25
good.
7:27
Let's see if the biscuits are ready.
7:30
It's got me swallowing hard.
7:37
Oh, look biscuits.
7:41
Oh.
7:49
So light and fluffy. And I smell that
7:52
whipping cream.
7:55
You know, I'm only going to let myself
7:56
have one biscuit. So, it's hard to make
7:58
up my mind how I want to eat that one
8:00
biscuit. So, I think I'm going to eat a
8:02
loaded biscuit.
8:05
I'm going to put butter on it.
8:10
All right. Let's see.
8:13
I think my favorite piece of ham is that
8:15
piece that comes like right out of there
8:17
or right out of there. So, I'm getting
8:20
it.
8:24
Let's see.
8:33
That is so good to my pie hole.
8:37
I got something really, really good
8:39
coming up next. a pineapple casserole to
8:42
go with these wonderful ham and
8:44
biscuits. So, y'all stick around.
8:50
[Music]
9:02
Hey, I told y'all before we went on
9:04
break that uh I was going to be making a
9:06
pineapple casserole. My family just
9:09
loves when I make this. So, if you
9:11
hadn't ever had this one, you're gonna
9:13
want to try it. Super simple to make. I
9:16
need about two cups of cheese. So, that
9:17
looks about right. We're going to start
9:21
with a cup of sugar. And then we're
9:23
going to stir in six tablespoon of
9:26
flour.
9:27
And that's going to make it kind of
9:30
thick and like stick all together.
9:34
So, we just stir that together.
9:37
And then we're going to take our
9:38
pineapple.
9:40
Now, you don't want to throw away your
9:42
pineapple juice. It's good for lots of
9:45
things. It's good for sautéing or salad
9:49
dressing. Your family can even have them
9:51
a glass of pineapple juice for
9:53
breakfast. So, you don't want to throw
9:55
that away. Now, we're just going to toss
9:57
it together like that and make sure it
10:00
coats all of our pineapple. And then,
10:02
we're going to add our cheese.
10:05
And like I said, I think I've got about
10:06
two cups. But you know, things like
10:09
this, it really doesn't matter if you go
10:10
over it a little bit, does it? Can you
10:13
get too much cheese?
10:17
And that's exactly two cups. So, we're
10:19
right on the money with that. I just
10:22
love this sweet dish along with the
10:24
saltiness of the ham. You know, it's
10:26
really the best of both worlds. And now,
10:28
we're going to just pour this into our
10:32
casserole dish. Now, I'm using like an 8
10:34
by8 square pan. So, we're just going to
10:37
put that over in here.
10:41
All right. So, all we're going to do to
10:43
that now is give it a nice crust. And
10:46
we're going to get that crust by using
10:48
one of my favorite crackers. You can
10:50
take them and they'll just crush up real
10:53
nice.
10:55
And we're going to measure out one cup
10:57
of crumbs. And we're going to pour these
10:59
crumbs into a stick of melted butter and
11:02
toss those around and get them get them
11:05
nice and buttery.
11:09
All right, we've got our crackers and
11:10
our butter. And now we're going to take
11:13
some of this pineapple juice. We're
11:14
going to take about six tablespoons
11:19
and mix in with our crumbs.
11:22
Five.
11:23
Six.
11:27
All right. So, we're just going to put
11:29
those crumbs on top and it's going to
11:32
give it a nice little sweet salty crust.
11:37
It's going to be so good with that ham.
11:40
And then that cheese is going to string
11:42
all out. Going to be so yummy. All
11:45
right. Now, we're going to put this in a
11:47
350°ree oven.
11:52
So, this one will be ready in a few
11:54
minutes, maybe about 25 minutes, but
11:56
doesn't take very long. But I've got
11:58
another one ready over here.
12:03
[Music]
12:08
That just smells delicious. Let me plate
12:11
up some. I want to give it a little
12:13
taste.
12:16
You know, I always want to make sure
12:17
it's good enough for my family and my
12:19
guest.
12:22
Looks so good. And you see how that
12:25
flour almost made it almost like a
12:29
pineapple and cheese cobbler.
12:44
This is just the perfect southern side
12:47
dish for the perfect southern ham for
12:50
the perfect southern race. Stick around.
12:53
We've got bourbon pecan pie coming up.
13:01
[Music]
13:14
Today's dessert that I've selected is a
13:17
bourbon pecan pie. And I'm going to be
13:20
using this wonderful Kentucky bourbon to
13:24
go in this pie. Now, we're going to
13:26
start with one cup of sugar.
13:31
And we've got 3 tablespoon
13:33
of melted butter
13:36
that we're going to mix with that sugar.
13:39
I got this recipe from Douglas Boyce.
13:42
He's a a friend of mine from Charleston,
13:44
South Carolina. He is actually an
13:47
architect and we became friends and I
13:49
used to live downtown in Savannah right
13:52
on the parade route. So Douglas would
13:54
come over and celebrate St. Patrick's
13:56
with us and he made the best margaritas.
14:00
And I'm not a big drinker, but one time
14:02
he actually got me tipsy on these yummy,
14:04
yummy margaritas.
14:06
So, we've got our sugar mixed up.
14:10
And
14:12
we're going to beat up three eggs.
14:16
And we don't have to beat them, beat
14:18
them, beat them. Just
14:20
we're just going to fluff them.
14:29
and add that to our sugar and butter.
14:34
But I love this because it is so simple.
14:38
So, we're going to take our pecan
14:40
halves. Now, you can chop your pecans or
14:43
you can leave them whole halves like
14:45
I've done here. I personally think this
14:47
makes a prettier pie. So, we're just
14:49
going to dump our pecans right into our
14:52
shell. So, just put those there. We've
14:55
got our sugar, our butter, and our eggs
14:57
in here. And we're going to put about a
15:00
half a cup of dark corn syrup.
15:04
Or if you've got cane syrup, it would be
15:06
perfectly all right to use a cane syrup.
15:12
Just give that a few quick stirs. And
15:14
see how that's turning that brown and
15:16
going to give us that warm, creamy
15:19
center to our pie.
15:21
And now for the best part.
15:26
Oh my goodness. We're going to use two
15:28
tablespoons of bourbon.
15:34
My family are big bourbon drinkers. They
15:37
like to drink it straight. And I can
15:39
remember their little glasses of water
15:42
sitting off the side. They kick that
15:44
bourbon back and then sip on that water.
15:47
And you know, I also remember my mother
15:49
doing that.
15:51
which I can't I can't drink it like
15:53
that, but they would love this bourbon
15:57
because it would be so smooth to drink
16:00
it straight. Now, we're just going to
16:02
pour our filling over the pecans and run
16:06
this into a 375°
16:10
preheated oven for 10 minutes.
16:15
And then we're going to lower the
16:16
temperature to 350 and bake it for
16:19
another 25 minutes. And before you know
16:20
it, it's pie.
16:34
Now, this one's had a nice little breeze
16:36
today coming into the kitchen. That's
16:40
pulled it right off.
16:43
Now, I don't know how y'all like to eat
16:44
your pecan pie, but I like mine with
16:47
fresh whipped cream. The only thing is
16:50
when you use the whole pecan halves,
16:54
might make it a little harder to cut
16:56
through those nuts. This looks just
16:59
delicious.
17:01
You know, that first piece of pie is the
17:04
hardest to get out. That's why I think I
17:07
should always have the first piece of
17:08
pie, cuz if it comes out ugly, I can get
17:12
rid of it before the guests know it.
17:17
And a little dollop of fresh whipped
17:19
cream.
17:24
And a little sprig of mint.
17:27
You can't get any better or simpler than
17:31
pecan pie.
17:35
See all your nice
17:37
filling? How light brown caramelly
17:41
bourbony color it is.
18:00
I don't know if that bourbon is better
18:04
in that mint jeulip or in this pecan
18:06
pie.
18:10
Coming up next, I'm going to give you
18:12
some tips that'll make your cooking even
18:14
better.
18:20
[Music]
18:31
Okay, I promised y'all a few great tips.
18:33
Here's the first one. Ham butter. What
18:36
could be any better? Slice your ham. Put
18:39
it in the fridge. Let it get cold. Beat
18:42
it in a quez an art until it's kind of
18:43
creamy. Add softened butter.
18:47
Stuff it into your biscuits and your
18:50
cocktail party will be complete. If you
18:52
want to, you can even add a little
18:54
chopped fresh parsley to it. Now, on
18:56
your ham, talking about cooking it with
18:58
colas, it's great with an orange soda or
19:01
a ginger ale. And on your pie crust,
19:04
this is a refrigerated pie crust. You
19:07
put it in your pan, tuck in un any
19:09
uneven edges under your crust. Take your
19:12
extra crust, making a rope of dough, and
19:16
placing it around the edge of your pie
19:18
crust. And that gives you plenty of edge
19:21
to work with. And then you can use your
19:23
knife or your fingers to flute your
19:26
edge, giving you a beautiful homemade
19:30
pie crust look.
19:33
For those of you that have never been to
19:35
a derby race, I really want you to make
19:38
an effort to go. But if you never get
19:40
there, stay at home and have your own
19:42
party. Whistle in for your friends and
19:44
serve them the pineapple casserole and
19:47
Douglas's bourbon pecan pie or the cream
19:50
biscuits with butter and honey or the
19:53
baked ham. Can't have a party without a
19:56
pig. He's my man for this one. So until
19:59
next time, America, I wish you best
20:02
dishes from my race day to yours.
#Food & Drink
#Hobbies & Leisure