Up next in 10
4 Southwestern-Inspired Recipes - Today Paula shares a sweet potato cakes recipe, a Mexican cornbread recipe, and more Southwestern recipes. Paula’s Best Dishes, Season 6, Episode 2.
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00:00 Intro
1:17 Sweet Potato Chili Cakes with Cilantro Lime Sauce Recipe: https://www.pauladeen.com/recipe/sweet-potato-chili-cakes-with-cilantro-lime-sauce/
6:10 Mexican Shrimp and Grits Recipe: https://www.pauladeen.com/recipe/mexican-shrimp-and-grits/
10:03 Dallas' Mexican Cornbread Recipe: https://www.pauladeen.com/recipe/dallas-mexican-cornbread/
18:02 Two Brothers Banana Splits Recipe: https://www.pauladeen.com/recipe/two-brothers-banana-splits/
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For more episodes of Paula’s Best Dishes, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyG6WX31_riXNzo5zGJLbeTB
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Show More Show Less View Video Transcript
0:00
Hey y'all. Welcome to my kitchen today.
0:02
Are you in for a treat? My kitchen is a
0:06
rocking as my friend Dallas McCabe pops
0:08
in to share her mother's recipe for
0:11
Mexican cornbread. Y'all look that
0:15
Dallas. And we're frying up spicy sweet
0:18
potato chili cakes with a cilantro lime
0:21
cream sauce. Those are French pastric.
0:23
M. And we're adding a little kick to a
0:26
classic with Mexican shrimp and grits.
0:29
Y'all see why she's here in the kitchen
0:31
with me. Finally, we have a few surprise
0:33
visitors over to help us with the
0:35
dessert. Two brothers banana splits. Do
0:38
I have a spoon? Okay.
0:44
Hey y'all. Are y'all ready for a big
0:48
show today? I walked into a radio studio
0:51
in Atlanta, Georgia. Met this girl with
0:54
this huge smile, huge personality. you
0:58
know, we got to talking about recipes
1:00
and she was just my kind of girl and I
1:02
said, "Dallas McCabe, would you please
1:05
come do my show with me?" So, thank you
1:07
so much.
1:08
You're so welcome. Thank you. I think I
1:10
think we're two bees in a pod.
1:12
Yes. So, I wanted to do a dish that kind
1:14
of matched your personality, Dallas. I'm
1:17
going to be doing sweet potato chili
1:20
cakes with cilantro lime cream sauce.
1:24
How's that? That's a mouthful, isn't it?
1:25
Yes. But it sounds fantastic. It is
1:27
good. So, Dallas is grating up our sweet
1:30
potatoes, y'all. I want to wind up with
1:33
four cups of grated sweet potatoes at
1:35
the end of the recipe. So, now I'm going
1:37
to put together our dry ingredients,
1:39
y'all. And that is 34 of a cup of
1:43
allpurpose flour into my beautiful
1:46
vintage bowl.
1:48
My grandmother had those bowls.
1:49
Doesn't that bring back memories?
1:50
I think she had the yellow ones. So, I
1:52
think they they came in yellow and pink
1:54
and um
1:55
I mean, didn't every grandmother have a
1:57
set of these bowls?
1:58
Yes.
1:59
And I'm going to use half of a teaspoon
2:02
of chipoti powder.
2:04
Yes. Spicy.
2:06
Spicy. All right. Now, I'm going to use
2:09
a half a teaspoon of cumin
2:13
and about 3/4 of a teaspoon of baking
2:17
powder. And that's going to help it puff
2:19
just a little bit. All right. I'm going
2:21
to use a four of a teaspoon of black
2:23
pepper and about 3/4 of a teaspoon of
2:27
salt. All right. So, I'm just going to
2:29
mix up our dry ingredients. And Dallas
2:31
is chopping up a jalapeno pepper.
2:35
Yes. Not too spicy. I'm only going to
2:37
use half because we don't Oh,
2:38
you're just going to use half.
2:39
Yeah, I'm just going to use half of it
2:40
cuz we don't like things real spicy.
2:42
Michael loves spicy stuff. He likes to
2:44
be hurt. I don't.
2:46
So, you're going to measure up
2:48
a four cup of milk.
2:50
Okay.
2:51
and one egg.
2:52
One egg.
2:52
And we're going to mix that up.
2:54
We've got to have something that will
2:55
bind those grated potatoes together.
2:58
Okay,
2:59
Dallas. I'm going to take this jalapeno.
3:02
Okay.
3:02
And I'm just going to put them in.
3:04
And I've got the egg and the milk mixed
3:07
up.
3:08
All right. Well, I'm going to turn our
3:09
iron down.
3:10
Okay. You do that. And I'm going to make
3:12
our sauce.
3:13
Okay.
3:14
For our potato cakes. So, I've got a
3:16
half a cup of fresh cilantro. We're
3:17
going to chop that up really, really
3:19
good.
3:19
All right. Now, I'm going to fry our
3:22
sweet potato cakes in about a four of a
3:24
cup of olive oil. And I'm just going to
3:26
combine our wet and our dry mixture.
3:29
Okay.
3:29
I'm going to add my four cups of grated
3:33
sweet potatoes. And I'm just going to
3:35
mix these up with my hand cuz, you know,
3:38
there's some jobs that a spoon just
3:40
won't do.
3:41
Well, exactly. It tastes better when you
3:43
put your hands in it.
3:44
That's what my mom always does.
3:45
Yeah, absolutely. I've got a scooper
3:48
that I'm going to use to scoop up our
3:51
sweet potatoes so that they'll all be
3:53
the same size. Then I'm going to come in
3:55
with my hand.
3:55
Those look wonderful.
3:56
Those look awesome.
3:57
Sweet potatoes are so incredibly good
4:00
for you.
4:00
Yes, they are.
4:01
When I go out to dinner, lots of times
4:03
they'll offer a sweet potato or a baked
4:05
potato. I'm really trying to lean
4:08
towards the sweet potato.
4:09
So do I. But I like the butter and the
4:11
cinnamon that goes with it.
4:13
I do too.
4:16
Well, come on over here, Dallas.
4:18
Okay.
4:18
I want you to taste this.
4:21
So, here's our sauce.
4:23
Oh, that's great. There's a spoon. It
4:25
looks fabulous.
4:27
All right. I'm going to help
4:30
your plate if that's all right.
4:32
M. Oh, those look good.
4:33
My hands are nice and clean. This would
4:36
be delicious with like pork chops.
4:40
Yes. Do you love fried pork chops?
4:42
Love with gravy.
4:43
M. Yeah.
4:45
And biscuits.
4:45
And rice.
4:46
Yes.
4:48
This is a girl after my own heart.
4:50
Y'all see why she's here in the kitchen
4:52
with me.
4:52
That's how my mother used to make it.
4:54
I walked in and just fell slap kadab in
4:57
love with this girl.
4:58
So these look awesome. Oh, that looks so
5:01
good. M.
5:04
Oh,
5:06
those are fantastic.
5:07
M.
5:08
Oh my goodness.
5:10
Those are awesome.
5:11
Yeah. The sauce just makes them
5:13
fantastic.
5:14
Coming up next, y'all, it's two great
5:16
tastes that taste great together.
5:18
Mexican shrimp and grits and Mexican
5:20
cornbread.
5:23
Wish y'all were here. And later, Jamie,
5:26
Bobby, and Katie stopped by to make
5:28
these over-the-top banana splits.
5:30
Are you going to put cream on that?
5:32
Yeah.
5:33
This is ours.
5:37
I so hope y'all are enjoying the show.
5:40
And if you do, be sure to click like,
5:43
subscribe, and the notification bell so
5:46
you'll never miss a video. And we'll be
5:49
right back after the break.
5:55
Hey y'all, welcome back. I'm in here
5:57
with my friend Dallas, one of Atlanta's
5:59
hottest DJs. She has taken a little time
6:02
away from the radio station to be here
6:04
with me.
6:05
I couldn't turn out an invitation from
6:06
Paula Dean. Are you kidding me? I'm so
6:09
glad you're here with me. Our next dish
6:11
we're going to make is Mexican shrimp
6:13
and grits, y'all. And I'm going to get
6:15
our pot going. And poor Dallas. She has
6:18
the chop chopping the onions. Look here,
6:21
Dallas. I've got something in here that
6:23
I keep in the drawer. Look what I've got
6:26
for you, Dallas.
6:27
I'm so excited.
6:28
These are onion goggles.
6:29
I love that.
6:30
Poor thing. Is she hot or is she hot?
6:35
All right. So, I'm going to uh pour in
6:38
my 3 and 1/2 cups of shrimp stock,
6:41
y'all.
6:42
And you know the way you get shrimp
6:44
stock is if you're lucky enough to have
6:47
shrimp with heads on, you put the heads
6:50
and all the shells in the water and just
6:51
ball them down. And that's how we get
6:53
our stock. All right. So, I'm going to
6:56
bring that to a boil cuz we're going to
6:57
be cooking our grits in that. You like
7:00
the goggles?
7:00
I love them. And they they're working
7:02
very well.
7:03
All right. Now, it's very important,
7:05
y'all, that when you're cooking grits
7:08
that you salt that water. While you're
7:10
cutting on that, Dallas,
7:11
okay,
7:12
I'm going to be chopping us up a red
7:14
bell pepper. I've got a half a pound of
7:18
chorizo.
7:19
Did I say that right?
7:21
Your guess is as good as mine on that
7:22
one. I'll go with whatever you say.
7:26
I'm not kidding, Dallas. My southern
7:28
tongue. Listen, if you could hear my
7:30
mother talk. Oh my gosh.
7:32
Does she sound country? Country as you
7:35
would not believe.
7:36
I love it. All right. Now, I'm going to
7:39
take my charizo
7:44
and I'm going to put it on my paper
7:46
towel. And I tell you what, I took the
7:48
skin off this sausage. Dallas,
7:51
so you know, I could brown it like a
7:53
ground beef.
7:55
Okay, I'm going to take the glasses off
7:56
now that I'm through with the onion.
7:58
Well,
8:00
you look so good. You may you may want
8:02
to
8:02
I may want to hang on to those.
8:05
All righty. So, now I'm going to cut
8:08
this island and I'm going to add I'm
8:12
going to add a little bit of olive oil
8:14
and I'm going to put my bell peppers in
8:16
there and my onions. Now, some of that
8:18
onion is for you.
8:20
Yes, ma'am.
8:21
So, you give me the onion that you want
8:23
me to have and you reserve what you want
8:27
for you to have. Now I'm going to add
8:29
3/4 of a cup of grits, y'all. And you
8:32
know, I always use the fiveminute quick
8:35
grit. And then I just cook them longer
8:39
than what it calls for. These are your
8:41
onions. Those these are mine for later.
8:43
Now remember, when you're cooking grits,
8:46
you want to immediately go in there and
8:49
start stirring those up real good
8:51
because they'll lump on you if you
8:53
don't.
8:53
That's right. And you lumpy grits. Don't
8:55
like golf balls in my grits.
8:59
You know what I'm going to do? I don't
9:00
see my lid. So, I'm just gonna
9:03
That's the way my mom always did it.
9:05
That's going to be my cover. All right.
9:07
So, now what onions did you want me to
9:09
These are yours right here.
9:11
Oh, okay. Well, you want to put them
9:12
over in the pot for me? Yes.
9:14
Cut up the uh the large onion was for
9:16
you.
9:16
Uh-huh. And the smaller onions onions
9:19
for the cornbread. So, when you're done
9:21
with that jalapeno pepper, we can go
9:24
down and we can get started on your
9:25
cornbread.
9:26
Yes, ma'am. So, I've got these all
9:29
chopped up and I'm going to add just a
9:31
few more for my cornbread. And then
9:33
these are for you.
9:35
Oh, great.
9:35
Going to put in with the onions and the
9:37
peppers.
9:38
You know what I forgot to do? And y'all
9:40
are not going to believe this.
9:41
How did you forget that?
9:43
I don't know. Cuz I was so intrigued by
9:45
you.
9:46
What? I mean,
9:47
that I couldn't think.
9:48
Oh, yeah. M.
9:52
That's so nice. Oh, those look
9:55
fantastic.
9:56
You know, you always add butter when you
9:57
put them on your plate to eat them, but
9:59
you have to add that butter, you know,
10:02
to like cream them up.
10:03
I'm going to move down and start on the
10:04
cornbread.
10:05
Okay, sounds great. Been looking forward
10:07
to this. So, now you tell me what you
10:09
want me to do here for you.
10:11
I need you to take um a cup and a half
10:13
of that cornmeal and mix it up with the
10:16
egg here. And this is a self-rising
10:19
self-rising cornmeal. Cup and a half.
10:23
And while you do that, I'm going to mix
10:25
a half a cup of oil.
10:27
Okay. Which is what makes it so good,
10:29
John.
10:30
Exactly. And I'm going to mix up a
10:32
regular container, 8 oz container of
10:33
sour cream. I'm opening up a small can
10:36
of cream corn.
10:38
Okay.
10:39
Not nibble it, y'all.
10:41
No, no, no, no. You got to have the
10:42
cream.
10:43
So, dump the cornmeal and the egg into
10:45
my mixture.
10:46
Okay.
10:47
And we'll get that all mixed up.
10:50
Now, we're adding a medium onion chopped
10:53
up.
10:53
Okay.
10:54
And some jalapenos.
10:56
Jalapenos.
10:57
Mhm. Oh gosh.
10:58
And see, that's good and wet and creamy.
11:01
Exactly. And that's what you want.
11:03
All right. So, I'm going to spray this.
11:05
And I've got a little story I want to
11:07
share with you, Dallas. Y'all, this is
11:09
my cast iron.
11:11
Mhm. Yeah. Well, my aunt Trina, as a
11:13
young bride, she didn't have any cast
11:15
iron cornbread sticks. So, mama gave
11:19
Trina hers.
11:20
How about that?
11:22
So, Trina returned these to me like two
11:24
days ago. Brings back wonderful
11:26
memories. Absolutely.
11:27
And I can't I can't thank my aunt Trina
11:30
enough for being so thoughtful to to
11:32
return those to me. So, I think we can
11:36
probably have enough batter to use both
11:39
of these. I'm going to fill up every
11:40
little corn stalk here.
11:42
And I sprayed these real good, y'all,
11:44
because uh you have to be careful with
11:46
cast iron.
11:46
Yeah,
11:47
it will stick.
11:48
It will stick if if it's not seasoned
11:50
well.
11:51
All right, these are ready for the oven.
11:53
Okay. And now we're going to bake our
11:54
cornbread at 425 for 10 to 15 minutes.
11:58
Coming up next, this meal is coming
12:01
together, y'all. And it's out of this
12:03
world. Damn it.
12:06
Glad you approve. And later, my boys are
12:09
fixing banana splits just the way they
12:12
like them.
12:13
Y'all got to guess which one is which.
12:18
I hope y'all are enjoying the show and I
12:20
want to hear from you. Tell me what
12:22
recipes or videos you'd like to see me
12:24
make by just leaving a short comment
12:27
below. Now, let's get back to the show,
12:30
y'all.
12:35
Hey y'all. Welcome back to Best Dishes.
12:37
I've got my friend Dallas in here with
12:39
me and we're going to be finishing up
12:42
this wonderful shrimp and grits recipe.
12:46
It's a Mexican shrimp and grits. Dallas
12:49
has made us the most fabulous cornbread.
12:51
Y'all look,
12:52
it's going to be so good with our shrimp
12:55
and grits. All right, now I'm going to
12:57
make us like a sauce for our shrimp and
13:00
grits. Now, we've got our veggies cooked
13:02
down, y'all. And to that, I'm going to
13:04
add 3 tablespoon of flour. And Dallas is
13:08
cutting up some uh pepper jack cheese.
13:12
And we're going to be throwing that in
13:14
our grits. And I'm going to put in some
13:17
more shrimp stock, y'all, to make this
13:21
thick.
13:22
Are we ready to put our cheese in?
13:23
Yes, honey. Put our cheese in. And you
13:26
know, I'm going to go ahead and get rid
13:27
of our chorizo.
13:31
Toss it back in there. Okay,
13:36
y'all. Grits ain't grits until you come
13:38
in with a little heavy cream.
13:40
Oh, yeah.
13:41
So, I'm just going to put like a couple
13:42
of tablespoons. Now, I'm going to add
13:45
our shrimp stock. Two cups.
13:47
We're ready for some cilantro to that.
13:49
Throw it in, sister.
13:50
Throw that in.
13:51
Throw it in.
13:53
And I'm going to chop up our onions.
13:55
And you know what I'm going to add to
13:56
our grits, y'all? That's going to give
13:59
it just a little bite. if you'll cut
14:02
that lime in two for me.
14:04
Yes, ma'am.
14:05
Please, Dallas. I'm gonna give a squirt
14:07
of lime to our grits.
14:09
Okay.
14:09
That's going to be a little teeny
14:11
surprise.
14:12
Just give it a
14:13
Yeah, just about a teaspoon.
14:15
How about that?
14:16
That's perfect.
14:17
When your mom was cooking when you were
14:19
growing up,
14:19
she didn't use a lot of measuring cups,
14:21
did she?
14:22
Oh, Lord knows. I think that's why it's
14:24
so hard, Dallas, for us to cook like our
14:28
grandmothers and our mothers did because
14:31
they didn't know how to it was hard for
14:34
them to formula cook,
14:35
right?
14:36
Because it was
14:37
and no one wrote anything. No, clump of
14:39
this, a lump of this, a pinch of that, a
14:42
smidgen of that.
14:43
That looks fantastic. If you get those
14:45
grits
14:46
and look, this is thickening up on us.
14:49
That looks awesome. I think these
14:52
Is your cheese melted?
14:53
Everything is melted.
14:54
Okay. Well, I'm going to cut that off.
14:56
And fantastic.
14:56
And I have got this as high as it will
14:59
go.
14:59
Okay. And it's bubbling.
15:01
You got to get the shrimp out.
15:02
I'm going to throw the shrimp in. I was
15:04
about to forget.
15:06
The most important thing is our shrimp.
15:09
Well, it won't take but a second for
15:11
these to cook.
15:12
Let's come down here and let's take our
15:14
cornbread out. Okay. while our shrimp
15:16
are cooking. And you take the cornbread
15:19
out and I'm going to dip us up some
15:22
grits in our bowls.
15:25
Cornbread here.
15:26
Get them out for us.
15:28
Yeah. Sometimes you have to encourage
15:30
them by running a knife around them.
15:32
Oh, look at there.
15:33
Look at that.
15:36
Dallas,
15:37
it smells divine.
15:39
That is awesome.
15:43
Paula, these look fantastic. Heavenly.
15:46
All right. Now, we got to have some
15:47
butter on our cornbread and our grits.
15:51
And I like to top my grits with even
15:53
more butter. Yes.
15:55
There's nothing wrong with more butter.
15:57
It makes it more better.
15:58
Makes it more better.
16:01
All right. Now, for
16:04
our shrimp.
16:10
Look at there. Oh my goodness,
16:13
that looks so good. I cannot wait to dig
16:15
into that.
16:16
I cannot wait for you to dig into it.
16:19
This smells unbelievable.
16:20
I'm telling you.
16:22
Want to make sure you have plenty of
16:24
shrimp, honey.
16:26
All right, let's dig in.
16:28
Get you a seat, honey.
16:30
Okay,
16:30
we got some diet soda here.
16:33
Yeah,
16:34
cuz Dallas and I are on a diet.
16:37
All right. Ready?
16:38
I'm ready.
16:39
Give a little taste. Okay.
16:44
[Music]
16:51
Got to have some cornbread with it
16:53
cuz that is phenomenal.
16:55
A little spicy.
16:56
Got a little kick to it.
16:57
Tim and Michael would adore this if we
16:59
would invite them.
17:00
Yeah. But
17:02
they're not here so I guess we'll have
17:04
to eat it.
17:08
M m got a surprise for you.
17:11
What's that?
17:12
My boys are going to stop by.
17:14
No.
17:15
Yes. And they're coming in with a banana
17:18
split.
17:19
Coming up next. I can't hardly wait to
17:22
taste these banana splits. Do I have a
17:24
spoon? Do I have a spoon? Okay.
17:31
I so hope y'all are enjoying the show.
17:34
And if you do, be sure to click like,
17:37
subscribe, and the notification bell so
17:40
you'll never miss a video. And we'll be
17:43
right back after the break.
17:49
I'm in here with my friend Dallas. She's
17:52
like the DJ of Atlanta, Miss DJ.
17:55
I've got my children. My kids have
17:57
walked in, y'all. And Bobby's sweetheart
17:59
Katie has joined us, y'all. And we're
18:02
doing the boys recipe for banana splits
18:05
two ways. You and Jamie are going to
18:07
make the healthy version.
18:09
All right.
18:09
Bobby and Katie are going for the full
18:12
on sock it to me, baby.
18:14
We're going to make the good one. What
18:16
kind of motion is that?
18:16
Socket to me.
18:17
Is that a banana split motion?
18:20
So, what kind of ice cream are y'all
18:22
using over there, y'all? Cuz y'all are
18:24
making the healthy one.
18:25
We are.
18:26
We've got sorbet down here, which is
18:28
really good.
18:29
Yum. And we've got black cherry yogurt.
18:32
Now, Bobby and Katie, what are y'all
18:34
doing?
18:34
I'm starting with peanut butter.
18:36
I think that I'm going to start with
18:38
some whipped cream.
18:39
Oh, that sounds delicious. What do you
18:42
got going, Bobby? You got peanut butter.
18:44
Y'all don't worry about what's going on
18:45
down here.
18:46
I don't want to give it away cuz I don't
18:47
want everybody um
18:48
You don't want
18:48
biting off of my style.
18:50
Uh-huh. Wait, what about our ice cream?
18:52
Are we
18:52
on top? I'm following Katie's lead.
18:54
We're going to put
18:54
Okay. Okay. Should we put technically?
18:58
Yes.
18:58
Okay. Let's put some ice cream on.
18:59
Okay. Let's put some ice cream. There's
19:01
your scoop. Woo. Put your chocolate one
19:03
in the center.
19:04
That's all I'm fixing to
19:05
Wait. In the center, baby. In the
19:06
center. All right. Now, another vanilla
19:08
down here cuz Katie's favorite's
19:09
vanilla. So, you want to have two scoops
19:11
are thinking of me.
19:13
All right. I'm going to leave y'all to
19:14
finish that off.
19:16
Right.
19:16
All right. Now, I want to go down here
19:18
and find out what's happening on the
19:19
skinny end.
19:20
We're sorbet and frozen yogurt.
19:22
And I have to tell you, it looks
19:24
perfectly beautiful.
19:25
It's going to be beautiful. I'm going to
19:26
add a few blueberries. Uh-huh.
19:28
Now, I'm I'm not a tea toler, so I'm
19:30
going to enjoy a nut.
19:32
A nut.
19:33
One nut on top of mine.
19:35
I'm going to have a little whipping
19:37
cream on mine. Okay.
19:40
Okay. So, this is two brothers banana
19:42
splits. Guess whose is whose?
19:43
Cream.
19:44
Okay.
19:45
Do it. Are you going to put cream on
19:46
that?
19:46
Yeah. Uh,
19:48
this is ours.
19:51
Oh, we got to have a cherry or something
19:53
to top it off.
19:54
There you go.
19:55
Yes.
19:56
Which looks better?
19:58
Yeah, but whose belongs to who?
20:00
Well,
20:01
I think that's yours.
20:07
You know, I thought something was mighty
20:11
fishy here cuz he's the healthy eater
20:14
down here. And this one
20:15
is not
20:16
Dallas, eat up, honey.
20:18
Looks fantastic.
20:19
Oh, I'm going to do I have a spoon.
20:23
Do I have a spoon? Okay.
20:27
Peanut butter. Too healthy.
20:28
It's healthy, but it's good. That's very
20:31
good.
20:33
Hey y'all, it's Paula Dean. Now, if you
20:35
enjoyed this video, be sure to like it
20:38
and click the subscribe button as well
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20:47
dishes, y'all.
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