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Who's the best chef in the family? Today it's a Deen family cook-off as Paula, Bobby and Jaime cook some signature dishes!
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#pauladeen #fullepisodefriday
Jamie's Chili - https://www.pauladeen.com/recipe/jamies-chili/
Short Ribs with Buttered White Rice - https://www.pauladeen.com/recipe/michaels-coffee-braised-short-ribs/
Salmon Filets - https://www.pauladeen.com/recipe/salmon-filets-over-couscous/
Show More Show Less View Video Transcript
0:00
Hey y'all, I'm Paula Dean. It's a Dean
0:03
family cookoff day and my sons and I are
0:07
competing for top honors. Jamie's going
0:09
to be up first with his signature beef
0:11
chili. This pot full of spicy beef and
0:14
beans is always a big hit. But Bobby
0:18
might just be the dark horse in the
0:20
running with his simple and savory
0:23
salmon fillets over
0:25
couscous. And y'all don't worry about me
0:28
cuz I got a plan up my sleeves is going
0:30
to knock the socks off the judges. I'm
0:33
going to be cooking up my mama's
0:35
mouthwatering short rib. So judges, grab
0:39
your forks and let the competition begin
0:42
because the Dean family cooking is
0:45
coming your way.
1:16
[Music]
1:20
winner. No, it's not a victory yet.
1:21
There's no There's no victory yet. I
1:24
don't want any victory signs. That's
1:25
going to be for me. Guess what's going
1:27
on today, y'all? Look at all my stuff.
1:29
We're h Yeah, we're having a Dean family
1:34
cook off. Jamie's going to make a dish.
1:37
Bobb's gonna make a dish. and Mwah is
1:40
going to make a dish. So, we've got my
1:43
beautiful daughter-in-law, Brooke, and
1:45
somebody else is going to judge with
1:46
you, too. Michael's going to be here
1:48
with me. Michael. All right. Who's going
1:51
to start this Dean family cook? See
1:53
y'all. Good luck. Okie do. I'm going to
1:56
stay and help him because I know he
1:57
needs it. Yeah. Well, as you can see,
2:00
this look, this a lot of stuff. It is a
2:02
lot of stuff. So, what can I do for you?
2:03
It's not a complicated recipe, but it
2:05
does have a lot of steps to it. It takes
2:06
some time, but it's worth it.
2:08
Okay. This the first time we've ever
2:10
made chili together. Oh, no. No. I think
2:13
it's the first time we've done it
2:14
together. Surely it's not. So, what
2:16
we're going to do, I like two meats in
2:18
my chili. We're going to do a ground
2:19
beef and we're going to do some sausage.
2:21
I like three.
2:24
So, if you brown the meat and then chop
2:25
those onions, I'm going to get started
2:27
down here. Okay, y'all. So, I'm going to
2:29
chop this
2:30
celery. Y'all make sure I know you've
2:32
heard mama say this before. Y'all make
2:34
sure and don't lose the leaves in the
2:37
celery. All the flavor of celery or in
2:40
these leaves and it's really pretty in
2:41
whatever you're cooking, right? It's
2:43
beautiful. It adds texture. It has a
2:46
wonderful flavor. All of my my peppers
2:48
and onions and things like that, I
2:50
really kind of like to leave them
2:51
chunky. Just chunk them out. Don't be
2:54
afraid to leave a big nice square. Okay,
2:57
I've got this garlic browned off and
2:59
this is a really good base to start
3:00
with. I'm going to add my green peppers
3:02
and onions and celery. Mhm.
3:09
All right. All the meats in the pot,
3:11
Jamie. Okay. I'm going to throw these
3:12
onions in and then just have to cook
3:14
this down for a minute. Love this. Love
3:16
it. Okay, mama. Do me a favor. Hand me
3:18
the diced tomatoes, please. I'm going to
3:20
put two large cans of diced tomatoes
3:23
down in here. And with the juice. This
3:24
is where we're going to get a lot of our
3:27
liquid from. But if you would hand me
3:29
that other glass dish, Mom. Okay. And
3:32
what is this, son? Whole tomatoes. I
3:34
like to put the whole tomatoes in there
3:36
that have already been peeled. Look at
3:38
the texture. Okay. Here comes the chili
3:42
flavor. I use cumin. And I've talked to
3:45
a lot of people and they never use
3:46
cumin. Really? Smell that. Doesn't that
3:48
smell like Yeah. I mean, that's that's
3:50
what it is. You can't have a black bean
3:52
without cumin. And I noticed you're
3:54
putting black beans. You're putting
3:57
kidney beans and and chili beans. Chili
4:00
beans. All I'm going to do is just pour
4:04
this meat into the colander. Wow, that's
4:06
pretty snappy. Just like that. Yeah.
4:10
Okay. So, I probably have two
4:11
tablespoons of cumin. And this is our
4:14
our sauteed vegetables and tomatoes.
4:17
This that's not the end of that. And a
4:19
good bit of this chili powder. Takes a
4:22
lot of chili powder. A lot. 4 and 12 o
4:25
of chili powder. We'll go through every
4:27
bit of
4:28
that and rather than try to bring all
4:30
the flavor with your seasoning after
4:32
it's in the bowl, just incorporate it
4:34
slowly through the dish. And we're going
4:36
to slow cook this too for a couple of
4:38
hours so it'll really soak it up. And
4:40
this is going to meat. Oh yeah.
4:45
Yes. We're going to fold this meat in.
4:47
And then I'm going to dump our beans in.
4:49
I like to drain these off because
4:50
there's nothing really appealing or
4:52
tasty about a bean juice. And I leave
4:55
the juice in.
4:58
A different thing that I do that most
4:59
people don't do. I love black beans. I
5:01
put black beans in mine, too.
5:06
I really do, son. Look at this beautiful
5:08
pot. Oh, it's gorgeous. I'm going to
5:11
dump the pin beans in.
5:14
Don't be discouraged because at this
5:15
point what we're going to do is cover
5:16
this up and the condensation is going to
5:18
drip down and that's going to make it a
5:20
little bit juicier and all the flavors
5:23
are going to incorporate. So, as long as
5:24
you got something that you taste besides
5:27
bland, it's going to be good. If you
5:29
wouldn't mind getting the cover, there's
5:31
one last secret ingredient.
5:33
Oh, there is.
5:37
And it doesn't matter if it's uh you get
5:40
out. As long as it's ice
5:42
cold is the secret to this. You are I
5:47
knew I knew.
5:49
[Laughter]
5:52
Perfect. Now, if you would cover that
5:54
up. I thought you were going to put it
5:56
in the pot. I'll put it in the other
5:58
pot. We've got some already made. So,
6:00
let's swap it out and give this other a
6:02
taste. Okay.
6:12
So, how long you had this cooking? I
6:15
cook this for about 4
6:21
hours. You don't want to put so much
6:23
really that the chips are covered cuz
6:24
they get so soggy. Just enough to kind
6:27
of get them juicy. And then look at
6:29
this.
6:34
Going to put some your favorite shredded
6:37
cheese right on top of
6:39
there. Big dollop of this sour
6:43
cream. Couple of these chopped up
6:45
onions.
6:48
Wow. How beautiful does this look? Oh,
6:51
it looks yummy. The cheese and the sour
6:54
cream.
6:56
Oh, I love this on a rainy chilly night.
7:00
Chili. Get it.
7:03
Look at that.
7:07
I mean, that's really seriously
7:09
delicious. Good luck beating this, mama.
7:12
I have to tell you, it is wonderful,
7:14
Jamie. Mhm.
7:16
So, I'm going to try to beat it though,
7:18
y'all, because I'm going to be coming up
7:20
next. I'm going to be making my mama's
7:23
short ribs, and I'm going to serve it
7:25
over a hot buttered rice.
7:30
[Music]
7:38
Welcome back to our first ever Dean
7:40
family cookoff. Can you believe it?
7:42
Jamie's finished his amazing three bean
7:45
chili. And now it's mama's turn to take
7:49
over the stove. Jamie just finished
7:51
making a wonderful pot of chili. And I
7:54
really have to say it was was very very
7:57
good. Wonder who he learned how to cook
8:00
chili from. Listen, Ladybird's even
8:02
putting in her two cents worth. But I'm
8:05
relying on an old standard that my mama
8:07
used to make, and everybody just adored
8:10
her short ribs. And I'm going to take my
8:13
short ribs, and I'm going to toss them
8:15
in house seasoning and seasoning salt. I
8:20
want them to be big on flavor. the house
8:24
seasoning, which is a cup of salt, a
8:27
four of a cup of black pepper, a four of
8:29
a cup of garlic
8:31
powder. Now, I'm just going to toss this
8:34
into the
8:35
flour. And I'm going to put in a couple
8:37
of tablespoons of oil in my cast iron
8:41
Dutch oven. And I'm going to sear this
8:43
off. And I'm not like going to dredge
8:47
this too too much in flour. Just enough
8:50
to give it a little coat. And we're
8:53
going to brown these off. Now, I
8:55
remember
8:56
mama cooking them in the oven. So,
8:58
that's the way I'm going to do mine
9:00
today. And I especially like that way
9:03
because you don't have to add as much
9:05
liquid to it because it's not sitting
9:08
over a direct flame. So, you don't have
9:11
to worry about it burning. Putting
9:12
enough liquid in so that it won't burn.
9:15
So, I really
9:17
like the oven method.
9:26
And while that's
9:31
browning,
9:33
okay, I'm just going to give this garlic
9:36
a few
9:38
wax. Just enough
9:40
to bust it up and let the flavors come
9:43
out of it.
9:54
So, I'm going to pour some beef consmate
9:58
or either beef broth, whichever you
10:01
choose to use. I'm going to pour a
10:04
little bit of that over the
10:07
ribs. And then I'm going to add a little
10:09
bit of water. And I don't want to cook
10:12
these like drenched. I don't want to
10:14
drown them. I want that natural broth to
10:18
come out of those ribs and I want them
10:21
to kind of cook down and be like in a
10:23
natural gravy. I'm telling you what, if
10:26
Michael
10:27
Groover, if Michael Groover votes for
10:31
chili or
10:32
salmon, he going to be hungry for a long
10:36
time. No cookies for him.
10:44
Okay, now our ribs are
10:46
boiling. All right, so I'm just going to
10:48
take them
10:50
out and transfer them to the casserole
10:59
dish. They're smelling so good. And
11:03
these are going to cook down. The longer
11:06
they cook,
11:07
the more they're going to shrink up on
11:11
us. All right. Now, I'm going to take my
11:14
fresh garlic. I'm just going to toss
11:17
that around on top of my meat. I'm going
11:19
to put me a few plugs of onion in there
11:22
for the
11:24
flavor. And I'm going to ladle this
11:28
wonderful broth over them. I'm going to
11:31
bake these at 350
11:34
for probably a couple of
11:37
hours. So, that's how easy short ribs
11:41
are. Now, I'm going to just put this in
11:44
the oven. And like I said, I'm going to
11:46
cook it for about 2 hours. It should be
11:48
good and succulent and tender by then.
11:52
In fact, I have some ready
11:56
here. And let's just find out how good
11:58
and succulent and tender
12:00
Look at them. All right. And I got some
12:03
rice back here ready. Look at that
12:08
beautiful
12:10
rice. And it's just the way I like it.
12:12
It's
12:14
steaming. And I promised y'all hot
12:17
buttered rice. So, I'm going to just put
12:19
a little pad of butter. That butter just
12:22
does something to that rice.
12:26
Okay. Look at that.
12:34
You can see the way that meat has kind
12:36
of shrunk down. And look, look how
12:40
tender. All
12:42
right. And I want to get in there. And
12:45
you can see how beautifully thick and
12:49
rich this natural juices have turned
12:54
into. I'm just want to ladle some of
12:56
that over my rice.
13:02
Look at
13:07
that. Mama
13:10
rocks. So Jamie's chili was wonderful.
13:15
Mama's short ribs are wonderful. Bobby's
13:18
got to really come out here and strut
13:20
his stuff.
13:22
So all you single
13:24
girls, stay tuned cuz he's going to need
13:27
all the rooting from y'all he can get
13:29
cuz he's cooking salmon and
13:34
[Music]
13:43
couscous. It's a Dean family cook off,
13:46
y'all. Now, we've got Jamie's chili, my
13:49
delicious short ribs, and I can't hardly
13:52
wait to taste what Bobby's gonna cook.
13:54
Mama, what? Baby, I want you to know
13:57
what the winning dish is going to be.
13:59
Short ribs. No, no, no, not at all.
14:05
Chili. It might be actually, but I'm
14:09
going to show you what I do. Salmon. And
14:11
I've got like three or four pieces of
14:13
salmon here. And they're like probably 4
14:15
ounces a piece. three or four ounces a
14:16
piece, which is so good for you. It's so
14:19
wonderful for you. Uh and not only that,
14:21
it's easy to cook. There's a couple of
14:23
reasons why I'm doing this. It's really
14:24
quick. It's really affordable, and it's
14:27
really easy. And and you can cook for
14:30
one with this dish, which I do quite
14:32
often, actually. All I did was put a
14:34
little olive oil in the bottom of this
14:35
dish so the salmon doesn't stick to it.
14:38
And it's so simple. I just take a uh
14:41
regular, you know, just a lime. anything
14:43
I can be doing for you? No, I don't
14:46
think so. You can stand back and observe
14:47
the winning dish. Just squeeze a lime
14:51
over the salmon. You know how this goes
14:52
together so well. I just love it. Mhm.
14:56
Well, you know, I've learned from you
14:58
that that your house seasoning is good
15:00
for anything, including including fish.
15:03
And I was kind of surprised. It was sort
15:04
of a bit of an experiment when I used it
15:06
for the first time on the fish. I don't
15:07
know if I was going to ruin it or if it
15:08
was going to be too strong, if it would
15:09
go or whatever. But just a little uh you
15:11
know, I don't want to steal the flavor
15:13
of the fish, so I'm not gonna use a
15:14
whole lot. You know, just that. Couple
15:17
of pats of butter.
15:19
You know, I might take that. And I
15:21
wouldn't use probably as much as you.
15:23
What you doing cutting it in half? You
15:25
know, don't really need that much. Don't
15:27
really need that much, do you? That's
15:29
going to melt down. I hate to tell you,
15:30
but you ain't going to win using a
15:32
little old teeny dab of butter. You
15:34
don't think so? No. Watch my smoke.
15:40
All right. And the salmon and the
15:41
couscous you really would want to get
15:42
going at the same time sort of because
15:44
they take about the same amount of time.
15:46
This is only this is probably 20 minutes
15:48
or 350. So I'm going to go ahead and
15:49
throw this in the oven. I would be What
15:50
are we going to do with all this? What
15:52
do you mean? What you going to do?
15:53
That's afterwards. That's okay. So you
15:56
know Bobby salmon. I'm going to go
15:58
ahead. Your What is in this pot? That is
16:02
uh two and a/4 cups of chicken broth.
16:05
Okay. So I'm going to add your couscous.
16:06
10 ounces of couscous. Okay, if you're
16:09
kind of home alone and cooking for
16:11
yourself, this is so simple. It takes
16:12
less than 30 minutes. And like I said,
16:14
it's really affordable. So, one of my
16:16
favorite things. All right, I think the
16:17
fish is probably ready. So, why don't
16:18
you This will make you so happy. Why
16:21
don't you add some butter to the
16:22
couscous for a little flavor? You want
16:23
to? You might win. I may with you on my
16:27
team.
16:29
Oh, it's so beautiful. I think that's
16:31
exactly what this dish needs. And I've
16:33
gotten You know what? I have to tell you
16:35
this is I this has become an acquired
16:37
taste for me. I I never really was a was
16:40
a big fish fan period. Uhuh. But I kind
16:42
of made myself try it
16:44
and I love it. It's good. I'm glad.
16:47
Well, your couscous looks good now. It
16:49
looks perfect. What are you going to do
16:50
to that now? I add diced tomatoes to it.
16:53
Pretty much what you like, right?
16:55
There's no recipe. This is sort of a I
16:57
just, you know, put it together. Yeah.
16:59
Little feta. Crumble feta. Love feta. I
17:02
do, too. It's such a It's such a great I
17:03
love love love feta. It's such a great
17:06
flavor. Nothing to it. It's It's so
17:08
simple. Feel free to add some more
17:09
butter. And you know
17:12
what? I have got I've got some green
17:16
onions here in the refrigerator. Mhm.
17:18
How about a little Oh, that' be Yeah.
17:20
Yeah. Yeah. Please do. I think that
17:21
would be just yummy in there. That's
17:23
wonderful. Okay, son. Let's get you a
17:25
big spoon. Okay. So, we can
17:28
really like pile that high up in the
17:31
center of your plate. Okay? Because this
17:34
is a simple dish. It's very simple. But
17:36
we want the presentation,
17:38
you know, we we want that presentation
17:41
beautiful.
17:43
I'm helping you win. Thanks, Mom.
17:47
Doesn't that look
17:50
delicious? And maybe the piece of fish
17:53
right across there. Yum. Mhm. How good
17:57
that is. It tastes wonderful. It's quick
18:00
and it's cheap and it's easy to cook for
18:03
one. I'm going to help you. So, and and
18:04
I do the same thing whenever I get
18:06
finished with it. I always sprinkle
18:07
sprinkle the leftover uh tomatoes on top
18:09
and I always add a little bit more
18:10
crumbled feta to it. It's so simple and
18:12
it's impossible to mess up. Really,
18:15
really a winner.
18:18
I wouldn't go so far as to say that cuz
18:20
you know what? Folks still love meat and
18:23
ters. Well, I tell you what, mama. We'll
18:25
find out who loves what next.
18:29
Stay tuned to watch me take the
18:36
[Music]
18:41
crown. In case y'all have just tuned in
18:44
here at the tail end of the show, Jamie
18:47
and Bobby and I have had so much fun
18:48
today. We've had a Dean family cookoff.
18:52
The judges today are going to be judging
18:55
Jamie's homemade chili, Bobby's salmon
18:57
over couscous, and my mama's wonderful
19:02
tender short ribs over buttered rice. I
19:04
think I'm going to taste my husband's
19:06
chili first. So, okay. Does that look
19:09
awesome, y'all? Isn't that awesome?
19:12
Pretty good. The winner is Well, not
19:15
yet.
19:17
Now, try the ribs. Y'all try the short
19:18
ribs. Oh, that's not even good. Spit
19:20
that out.
19:24
Ain't me most dish good. Mhm. Reel it
19:27
in, baby. Reel it in. What?
19:31
I love it. Delicious. All right. Now,
19:34
y'all taste the winner.
19:36
Just delicious. Okay. This is my This is
19:39
my salmon. And it's uh it's just salmon
19:41
fililelets over couscous with some diced
19:43
tomatoes and a little feta cheese in
19:45
there. And it looks so good. In fact, it
19:49
looks like the number one dish on the
19:51
table.
19:55
Not. Spit that out, baby. Spit that out.
19:59
Mhm. That is delicious. You think we
20:02
should try it again? Try another one. I
20:04
think I think we should. I think y'all
20:05
should, too.
20:07
What's going on here?
20:09
What's your favorite, Broo?
20:11
Well, they are all extremely delicious,
20:14
but Oh,
20:16
but jelly and baby, I'm not trying to
20:18
hurt your feelings. I think I might like
20:21
the salmon. I think I might. The salmon.
20:25
And it's healthy, too. Right, Bobby? It
20:27
is. But I like all of them. But believe
20:30
it or not, um I think I like the chili
20:32
the best. You all
20:40
[Laughter]
20:42
Well, you know what, Michael? What? A
20:45
victory for my children is a victory for
20:48
me. So, I'm thrilled that they won. And
20:51
if y'all believe that BS, stay tuned for
20:55
tomorrow's
20:56
show. Love and kisses and best dishes,
20:59
y'all. From our cook off to yours.
21:02
[Music]
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