Up next in 10
4 Easy Dinner Party Recipes - If you need cocktail party food ideas, tune in because James farmer joins Paula to make easy finger food appetizers recipes! Paula’s Best Dishes, Season 13, Episode 7.
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00:00 Intro
1:52 Flank Steak Lettuce Wraps Recipe: https://www.pauladeen.com/recipe/flank-steak-lettuce-wraps/
4:07 Bacon-Stuffed Mushrooms Recipe: https://www.pauladeen.com/recipe/bacon-stuffed-mushrooms/
9:44 Rosemary Pork Tenderloin Recipe
15:34 Shrimp and Cream Cheese Phyllo Triangles Recipe: https://www.pauladeen.com/recipe/shrimp-and-cream-cheese-phyllo-triangles/
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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
- Today y'all, it's all about fresh finger foods
0:04
and easy entertaining,
0:05
when my friend James Farmer stops by.
0:08
sticking Butter and better.
0:10
first we're putting a garden fresh spin on a steak sandwich
0:14
with my flank steak lettuce wraps.
0:16
- That lettuce wrap is so fresh and delicious.
0:19
- Then it's on to cocktail party classic
0:21
with my bacon stuffed mushrooms.
0:25
- It's real good.
0:26
- And James shows me how he entertains
0:28
with his Rosemary pork tenderloin
0:30
- Ms. Paula, Would you butter my biscuit please?
0:33
- I will butter your biscuit.
0:35
And we wrap this party up
0:37
with my flaky shrimp and cheese phyllo triangles.
0:40
- It's dangerous that I could eat my own weight in these.
0:42
- So y'all come on in and let James and I show you
0:45
just how easy entertaining can be.
0:50
(upbeat music)
1:01
- Hey Ms. Paula?
1:02
- Oh my gosh James!
1:04
I've been in here waiting,
1:05
in fact I was fixing to do a job
1:07
that I was gonna give to you.
1:09
- My ears were burning
1:11
and I've got a little farm - How are you?
1:12
- for your table hun.
1:13
- Y'all this is James Farmer.
1:16
- So good to see you. - Good to see you.
1:17
Am only glad to be here.
1:18
- You still look great.
1:20
- Well I brought a little bit
1:21
of things from the garden - Rosemary tree
1:22
- My favorite, my favorite.
1:23
- And you brought more books?
1:24
- I brought some more books.
1:26
- Oh my gosh.
1:28
Now these must be for Brandon.
1:30
- These are for Brandon
1:30
and then anyone else - Oh good.
1:31
in the Dean family that doesn't have them.
1:33
- Good.
1:34
Well, I'm so excited.
1:35
We're just gonna talk about cocktail parties today
1:38
because you know sometimes when you're doing a party,
1:41
you'll rack your brain James,
1:43
and you think, well you know what,
1:45
what can I do that's different?
1:48
What can I do that's gonna be
1:49
easy on me as the cook? - Right, right.
1:52
Well, the first thing I was gonna get started on was
1:55
a Sesame onion marinated flank steak.
1:59
- Yum Yum.
2:00
And then I thought
2:01
we could slice it up and make lettuce wraps.
2:03
- Love it.
2:04
All right, so let's come on down here.
2:06
And what I'd like you to do
2:07
is zest one lime for me, - All right.
2:10
and I need the juice of one lime.
2:13
- Yes ma'am.
2:14
- And while you're doing that,
2:16
I'm gonna chop these onions
2:19
and I'm probably,
2:20
you know, in a marinade there's no.
2:22
- There's no real measurements.
2:24
- No.
2:25
- You know you just throw it in there
2:26
and see how it comes together.
2:27
- Right.
2:28
- So tell me what you've been up to since I saw you last?
2:30
- Well you know, these wild book tours that I've been on,
2:33
they've taken me - Oh my gosh.
2:33
- here and there,
2:34
but you know what I love?
2:35
No matter where I go
2:36
people wanna know about food and they wanna know
2:38
about Mimi, my grandmother,
2:39
they wanna know about the family
2:41
and what I've got growing in my garden.
2:43
So, honey, I just tell 'em.
2:44
- All right, tell me about your Mimi.
2:46
- My Mimi is just one of my favorite people
2:49
in the whole world.
2:50
- As a Mimi is supposed to be.
2:51
- Absolutely.
2:52
Well, Mimi told me that we eat with our eyes first.
2:55
And so no matter what we do, - Absolutely.
2:57
- we've got to make it pretty.
2:59
- Now, I'm gonna just put my onion over in here.
3:02
- Yes ma'am
3:03
- Then I'm gonna measure out five tablespoons of soy sauce,
3:07
- Perfect.
3:08
(upbeat country music)
3:10
- Three teaspoons
3:12
- All right.
3:13
- of the rice vinegar.
3:14
Three tablespoons of brown sugar.
3:17
About a half a teaspoon - Got it.
3:19
- of red pepper flakes.
3:21
Two teaspoons of the sesame oil.
3:24
And a tablespoon of garlic.
3:26
- All right, we're set up for you.
3:27
- Would you please, please.
3:29
- All right.
3:30
- And we're gonna take our steak
3:32
and we're gonna put it in a little baggy.
3:34
- All right.
3:35
And this is just a little flank steak.
3:38
- Oh, you know, I grew up on a cattle farm,
3:39
so steak is close to home.
3:40
- Did you?
3:41
- I did. In Hawkinsville.
3:42
We even had a Buffalo.
3:44
- His name was Marvin.
3:46
He would get out and he'd walk into our swimming pool.
3:49
All right, so we'll have a half of this?
3:50
- Not half of it.
3:51
- All right, is that good?
3:52
- That's good.
3:53
- All right, perfect.
3:54
- Cause we gon' save the rest of that for dipping sauce.
3:56
- Good stuff.
3:57
- You know,
3:58
and I like to kinda turn mine James.
4:00
- Oh yeah.
4:01
So come on down here - All right.
4:03
- and if you would, I need about a fourth of a cup of onion.
4:06
I'm gonna make us a stuffed mushroom.
4:09
And while you're doing that,
4:10
I'm gonna just pop the caps out of these mushrooMs.
4:13
so we can stuff 'em.
4:16
- Oh, so now I wanna hear more about your Mimi.
4:18
- Well, she is just a hoot and a half and--
4:20
- And how old is she?
4:21
- Mimi will be 80 in February.
4:23
Oh my gosh.
4:24
- Ms. Paula, are you ready for this?
4:25
My great grandmother, my grandmother and my mother,
4:27
all three generations have the same birthday.
4:29
Can you believe it?
4:30
- Come on.
4:31
- February 24th.
4:32
- No.
4:33
- Yeah.
4:35
(upbeat music)
4:38
- You want about a fourth cup you said?
4:39
- Yes.
4:39
- All right, perfect.
4:41
- All right, now I've got us a little bacon down here.
4:43
- Yum.
4:44
- You gon' let 'em bacon cook with onions.
4:46
- Yes, let's do that. - Let's do that,
4:47
love it, Love it.
4:49
(upbeat music)
4:49
- Just about five or six strips.
4:52
(upbeat music)
4:53
(dog barking)
4:54
- All right, Lulu is barking at something.
4:56
- Honey, the bacon is not ready,
4:58
when it's ready I'll give you a piece.
4:59
- No
4:59
- Will you behave?
5:01
- What I think is hilarious is - Sit.
5:02
the moment the bacon hit this pan
5:04
she can walk in here.
5:06
(upbeat music)
5:09
- Just lift that off because that's nice and crispy.
5:13
- All right. Love it.
5:14
- All right, now to this,
5:15
we're gonna add a couple of tablespoons of the bourbon.
5:19
And if you would do that for me.
5:21
- One.
5:23
- Woow!
5:24
You measure like a!
5:25
Woow!
5:27
- Honey you know
5:28
I grew up. - You measure like a
5:28
college student.
5:30
- I grew up Baptist and I gotta make up for lost time.
5:34
- All right, so we're gonna let that just cook off.
5:37
- All right.
5:39
- And then I got another surprise to add to that James.
5:43
A little cream cheese.
5:44
- Oh Honey, bring it on, Bring it on.
5:46
(upbeat music)
5:47
- (indistinct) mix so good. - All right.
5:50
- Oh oh.
5:51
- I'm gonna take one to the whole team.
5:52
- I see bacon.
5:53
- Oh oh, send me your dry clean bill.
5:56
- Yum.
5:57
- I like your apron Ms. paula.
5:59
- Thank you darling.
6:01
- Okay James, just add our bacon.
6:03
James, this actually looks a little thin to me,
6:05
so why don't we add some bread crumbs.
6:07
- Will add some breadcrumbs.
6:08
- About a fourth of a cup.
6:10
- A little bit of salt.
6:11
- Yes.
6:13
- There's a bit of pepper.
6:14
And that'll be perfect.
6:15
- All right, I think I'm safe now to take off my apron.
6:17
- All right.
6:18
- All right, so let's start stuffing these shrooms.
6:21
- Yes ma'am.
6:23
(upbeat music)
6:31
All right, so James,
6:33
we're gon' put this in a 400 degree oven
6:35
for about 25 - 35 minutes.
6:38
We'll keep an eye on them.
6:39
- All right.
6:40
- And then don't you think the last few minutes
6:41
put the (indistinct) on cheese - Oh yes ma'am.
6:42
so it won't get like hard. - Perfect.
6:45
I'll put these in.
6:47
- Y'all don't go anywhere,
6:49
cause I'm gonna get some more info out of James.
6:50
- Oh brother.
6:51
(upbeat music)
6:52
- Coming up, James and I whip up a marinade
6:54
for his simple and savory Rosemary pork tenderloin.
6:57
You can count on me to massage your meat.
7:00
- Savannah let me treat your ride.
7:02
- And later my shrimp and cheese phyllo triangles
7:05
are perfect by for any party y'all.
7:07
Aren't they good?
7:09
- They are so good.
7:10
(upbeat music)
7:13
I so hope y'all are enjoying the show.
7:16
And if you do.
7:18
Be sure to click like, subscribe and
7:20
notification bell so you'll never miss a video.
7:24
And we'll be right back after the break.
7:33
Hey y'all I'm in the kitchen today
7:35
with my buddy James Farmer,
7:37
and we're just doing small bite appetizers.
7:40
- James, if you would grab our mushrooMs. out of there,
7:44
I don't want them to overcook.
7:45
- Okay.
7:46
So sit them up here - All right.
7:47
- and we're gonna sprinkle
7:49
a little Parmesan cheese on each of them.
7:51
- Yes ma'am.
7:53
- And then we'll run 'em back
7:53
in the oven for a second. - All right.
7:56
(upbeat music)
8:02
- While we're waiting on those,
8:02
I wanna show you something.
8:04
Y'all a couple of years ago,
8:07
my friend Donna folds
8:09
said,
8:10
Paula,
8:12
I wanna teach you how to water color.
8:14
So I said, okay Donna, but I cannot draw a stick man.
8:18
I promise you I can't do it.
8:20
You never know what is inside of you.
8:24
So I am encouraging y'all all
8:27
to get out there - I love it.
8:28
- and try to express yourself.
8:30
Find out, you know, what's living inside of you.
8:33
- I love it.
8:34
So do you want to check those?
8:36
- I'll get those and you get the pint glass.
8:36
- So anyway yeah, I wanna show you my latest...
8:40
Yum
8:41
- Perfect
8:42
- So Carry, you know--
8:44
- Your niece right?
8:45
- My niece is pregnant with her first child,
8:47
which is a little bowling.
8:48
She said Aunt Paula,
8:50
I want to have something special in his room from you.
8:53
So--
8:54
- That's Jemima?
8:56
- That's puddle-duck baby.
8:57
- Puddle-duck, got it.
8:58
- Jemima puddle-duck. - Jemima puddle-duck.
9:00
She was one of my favorites.
9:02
That is absolutely gorgeous.
9:04
- Thank you.
9:05
- So what else you have kitty cat?
9:07
- Yes
9:08
Can't think of his name?
9:09
- I Can't remember his name.
9:10
- Not Felix, is it?
9:11
Well, you have done a fantastic job.
9:12
- Thank you.
9:13
- Look at you, from one pallet to another.
9:14
- Yes.
9:15
So I just wanted to share that with you coz I'm so tickled
9:18
- And its so special I'm honored.
9:20
I'm honored.
9:21
Oh listen, I'm honored for you to be here
9:23
and you are so talented.
9:25
- Thank you.
9:26
(upbeat music)
9:32
- So take a bite.
9:34
Here's to you and Mimi and the rest of the family.
9:38
- Ms. Paula, is delicious.
9:39
- You know the break room in the Palmers
9:41
and that little crunch.
9:43
Yum.
9:44
Well, one of my favorite things is a pork tenderloin.
9:47
And I love to use rosemary and parsley.
9:51
- Okay.
9:52
- If you would just strip some Rosemary leaves
9:55
off the stem and then just roughly chop it.
9:55
And then there a quarter cup of chopped parsley.
9:57
I don't measure I eyeball
9:59
for marinade. - Okay.
10:01
- So three tablespoons of course cream mustard.
10:03
About a tablespoon of dry mustard.
10:05
And I'm gonna take some olive oil and some wine.
10:08
And I love to use red wine vinegar.
10:12
(upbeat music)
10:14
A little bit of salt and pepper.
10:15
- Gotta have salt and pepper.
10:17
- Here's salt, Here's our pepper.
10:18
And then I'm gonna juice a lemon
10:20
and put a little bit of zest in as well.
10:22
(upbeat music)
10:29
All right, so your theory is from like garden to table?
10:32
- Exactly, farmer to table, if you don't mind.
10:34
- No I don't mind, keep me straight honey.
10:36
- We have a bumper sticker at home that says--
10:38
- May I mix this in now?
10:40
- I wish you would, yes ma'am.
10:41
- And it says if you've eaten today, hug a farmer.
10:43
Well--
10:44
- I've seen that!
10:45
- Isn't that so fun?
10:46
- Yes.
10:47
- But I think that garden living
10:48
is the best mantra for life.
10:50
Whether it's a Sprig of mint in your tea.
10:52
Whatever it is.
10:53
The garden needs to enrich your life somehow daily.
10:57
And how is it?
10:58
Is it good?
11:01
- I'm not familiar with this.
11:02
So you taste it, tastes delicious to me, but
11:05
- I think I got too much zest in there.
11:08
- What I would do is add-- - But you could always
11:10
add a little bit of sugar. - Just a little pinch.
11:11
Just a little pinch.
11:13
But I think pods
11:14
are naturally sweet. - Not that bad.
11:16
- Oh gosh, tastes sugar and look
11:17
and look where she goes.
11:18
- Ms. Paula, bring me some sugar, just a pinch.
11:21
And you know what Mimi told me about cooking?
11:22
- What?
11:23
- It's always testing and trying.
11:26
- Sounds like a very, very smart woman.
11:28
- She is. She's a fine lady.
11:29
(upbeat music)
11:31
- See what this did?
11:33
- Yes. - That's it.
11:34
That's all I needed.
11:35
- Yes.
11:36
- That's all it needed.
11:37
- Perfect.
11:38
- All right, thanks for bringing me some sugar.
11:39
- All right garlic.
11:41
We'll add a tablespoon and just give it a whisk James.
11:44
- If you'll get out the pork tenderloins,
11:45
I've got a couple of pork tenderloins
11:47
each one's about a pound.
11:51
(upbeat music)
11:55
So now what are we going to do with this pork?
11:57
- We're gonna let it marinate for a while.
11:58
- If you've got overnight, super.
11:59
If you've just got an hour,
12:01
that's fine too. - Okay, It's like
12:01
our flank steak
12:03
- It's like our flank steak.
12:03
We're gonna massage it in there a little bit.
12:05
- Yes.
12:06
You can count on me to massage your meat.
12:08
I will thank you.
12:10
- Savannah let me treat your ride.
12:13
- Southern womans. Good woman.
12:14
- That's right, that's right.
12:16
We can throw that back in the fridge
12:17
but after we grill it,
12:19
we're gonna slice it into medallions
12:22
and we're gonna put it on top of
12:23
a toasted buttermilk biscuit.
12:24
- Am in honey.
12:25
- All right. It's time for our flake steak.
12:29
- All right, I think that it's time to get this...
12:31
You wanna stick that
12:33
in the sink? - In the sink.
12:34
- Yes.
12:35
- All right.
12:36
- Now we're probably gonna have a lot of smoke here Y'all
12:38
because remember we marinated this in Brown sugar.
12:42
- In brown sugar there's some there so
12:46
- Yum.
12:47
- Yum, yum, yum.
12:49
- There's the smoke I promised you.
12:50
- There it is.
12:51
- I love it.
12:52
Now remember, we're gonna slice this on the bias
12:56
and we're going to make wonderful lettuce wraps
12:58
out of this.
12:59
So y'all, don't go anywhere.
13:00
It's stickin' butter and better.
13:03
Coming up, We're putting together
13:04
our delicious blanked steak lettuce wraps.
13:07
- That lettuce wrap is so fresh and delicious.
13:10
- And later we finish our party menu
13:12
with our pork tenderloin sandwiches.
13:14
- Is it good?
13:15
- It's wonderful.
13:17
(upbeat music)
13:21
I hope y'all are enjoying the show
13:23
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
So James, we're getting us some delicious little appetizers.
13:45
Oh, go in here.
13:47
So this is our flank steak.
13:48
- Beautiful.
13:49
- While I'm slicing that,
13:50
you are gonna just sear off that pork tenderloin,
13:53
Right? - I am.
13:55
I'm gonna put a little bit of butter for flavor
13:56
and all the temperature.
13:57
- Yes.
13:58
(upbeat music)
14:04
- Give my hands a quick rinse.
14:05
- Look who just showed up?
14:07
- I tell you, we put meat in the pan and we'd see her.
14:08
- Put meat in a Pan and Lulu's in.
14:10
- So we're gonna get this crusted up
14:12
and it takes about two or three minutes
14:14
each side of the of the tenderloin.
14:16
- While this first side is getting crispy
14:18
I'm gonna chop up some root vegetables.
14:20
(upbeat music)
14:22
- I will start putting together
14:23
some of our lettuce wraps ya'all.
14:25
(upbeat music)
14:28
- It's pretty.
14:30
- I have carrots.
14:31
I've got some beans sprouts.
14:34
I've got some water chestnuts per crunch.
14:37
I've got some green onion.
14:39
All right, now, remember that marinade
14:42
that we had for our flank steak?
14:45
- We reserved some
14:46
We reserved half.
14:47
- Perfect.
14:48
- So, I use that to just drizzle over our lettuce wrap.
14:57
(upbeat music)
15:05
- This is garden the table, right here.
15:08
- Absolutely is.
15:09
- Look at that.
15:10
- Have one my dear.
15:11
- I will have one.
15:13
(food sizzling)
15:16
- This one is so fresh.
15:18
- I love the soy sauce.
15:19
- And you know, I think if you'd put it on bread,
15:21
you'd have lost some of that essence.
15:22
- You would have.
15:23
That lettuce wrap is so fresh and delicious.
15:25
Yum. Thank you.
15:27
Well I've got this sear to go in,
15:28
so I'm just gonna throw it in the oven.
15:30
375 for about 25 minutes.
15:33
- Okay.
15:34
While you're doing that, I'm gonna get started
15:36
on our next dish ya'all,
15:37
which is a shrimp deal phyllo triangle.
15:41
Now I'm gonna start with a half a pound of shrimp
15:44
and I'm just gonna mince these up.
15:47
And this shrimp is already cooked, James.
15:50
and we're gonna need a couple of tablespoons of deal.
15:53
We're gonna add some green onions,
15:56
about a fourth of a cup.
16:00
You can crack me an egg and Beat it.
16:01
- All right.
16:02
- We're gonna add one eight ounce package of cream cheese.
16:06
Like a half a cup of fontina
16:10
- Fontina?
16:11
- Fontina.
16:12
- All right.
16:13
I've had the worst time today.
16:14
- All right.
16:15
I just mutilate the English language.
16:18
- Oh honey. We gotta talk about on thing
16:21
that falls from the tree in the fall.
16:23
- Yes.
16:24
- What do you say? - Pe-Kan!
16:26
- I say pi-kahn.
16:27
- How's that?
16:28
I don't know. We're both from Georgia.
16:29
- But you know, I went straight to the authority one day.
16:33
This person that's just dear to me
16:35
that I just love, Mr. Jimmy.
16:38
- It's one of granddaddy's friends.
16:39
- Mr. Jimmy Carter. He's one of your-
16:41
- He's one of my granddaddy's friends.
16:42
I think the world of him.
16:43
- One time I was down there visiting
16:45
and I ask him, I said, now Mr. Jimmy, you say pecan,
16:50
now how did that be with they raised 35 miles apart?
16:54
He said, well Paula, there's four correct pronunciation.
16:59
- That's amazing, four?
17:00
All right, what are they let me hear them.
17:02
- Pe-Kan
17:03
Pi-Kan
17:05
Pe-Kahn
17:06
Pi-Kahn
17:07
Just depends on, you know how your family said it.
17:11
- How they said it.
17:12
- All right.
17:13
- All right. What's next?
17:15
- So.
17:16
- We've got this all mix. - If you just mix
17:17
that up real real good.
17:19
- Yes ma'am.
17:20
So I'm gonna use phyllo y'all that I bought
17:21
from the grocery store in the freezer section.
17:28
So we're just gonna brush these with butter y'all
17:31
and we're gonna stack about four sheets.
17:34
(upbeat music)
17:41
Now we're gonna cut this into four strips.
17:43
I'm gonna start in the center.
17:45
- Yes ma'am.
17:45
- And we'll just drop a tablespoon
17:47
of filling right on our dough.
17:49
I'm gonna fold that, just like that.
17:52
(upbeat music)
17:56
- I'm not doing it as pretty as you.
17:57
- No, you're perfect.
17:59
(upbeat music)
18:00
- All right, so we're gonna put these in the oven,
18:04
400 for about 12 to 15 minutes.
18:05
- Yum, yum, yum. - All right.
18:05
- Perfect.
18:09
- Tell you what (indistinct).
18:14
Cannot wait, cannot wait.
18:15
- Me neither.
18:16
We fixed some, bring this party home.
18:17
- Let's do this honey.
18:19
- Sweetheart don't go anywhere
18:20
will be right back here waitin' on you.
18:22
Coming up, these buttermilk biscuit are just the ticket
18:26
y'all for Open face pork tenderloin sandwiches.
18:29
My gosh, this biscuit with the pork tenderloin.
18:31
- Oh honey.
18:33
(upbeat music)
18:37
I so hope y'all are enjoying the show.
18:40
And if you do.
18:42
Be sure to click like, subscribe and
18:44
notification bell so you'll never miss a video.
18:48
And we'll be right back after the break.
18:57
- All right James, I'm fixing to take out the second batch
19:03
of our shrimping deal phyllo triangles.
19:07
- Oh yummy.
19:08
- And gosh, this worked out perfect.
19:10
- I already had these biscuits ready.
19:12
They're perfect.
19:13
- They're perfect for toasting.
19:14
- We gonna toast them.
19:15
There's nothing like a split toasted biscuit.
19:18
- That's right.
19:19
Well, Ms. Paula I've waited a long time to say this,
19:21
but Ms. Paula would you butter my biscuit please?
19:24
- I will butter your biscuit honey.
19:26
- Thank you so much. Thank you.
19:28
(upbeat music)
19:34
You wanna try by?
19:35
- You know I do.
19:36
- Just a little by right here just for you.
19:37
- Yes, oh and here comes Lulu.
19:39
- Lulu, we started carving and look whose here.
19:42
- Yes
19:44
You want a treat Lulu?
19:45
Look
19:46
- Look at her.
19:47
Look at her.
19:48
- You want a treat?
19:49
Down.
19:50
Okay.
19:51
She didn't even wait - She didn't.
19:53
for me to say roll over. - Honey
19:55
- She was there.
19:57
- Oh James.
19:58
- Is it good?
20:00
- Yeah.
20:01
Lulu and I think it's wonderful.
20:02
(upbeat music)
20:05
- Look at that.
20:06
- Is that not the most beautiful thing you've ever seen.
20:08
- Yes.
20:09
(upbeat music)
20:11
- And get a little spoon
20:12
and a little bit of the juice from the pan.
20:14
- Oh yeah.
20:15
(upbeat music)
20:20
- So James, come on over honey and sit down.
20:23
- Oh thank you.
20:24
- You're so welcome my dear.
20:26
- I just love love love a Southern gentlemen.
20:29
- Well, Southern gentlemen love Southern ladies.
20:32
- We have had some good things today.
20:34
- Yes ma'am.
20:35
- And I have had so much fun with you today.
20:38
- Thank you Ms. Paula.
20:39
- So let's dig in.
20:40
- Let's dig in, all right.
20:41
- I'm gonna pick up one of these phyllos.
20:43
This is so good.
20:45
- Aren't they good?
20:47
- They are so good.
20:49
I absolutely love it.
20:50
It's dangerous that I could eat my weight in those.
20:53
I think it's just wonderful.
20:55
And oh my gosh this biscuit with the pork tenderloin.
20:58
- Oh honey.
21:00
And I love it open faced.
21:02
- I do too, there's nothing better.
21:04
I mean, just like that biscuit top, but the bottom...
21:06
This is good when you taste it, yum.
21:08
- I love it.
21:09
- Love every bite and I love how the garden
21:11
and the land is a part of each time.
21:13
- Yes, yes.
21:14
- Everything that we eat
21:16
comes from that ground and it has to grow.
21:18
- It started somewhere.
21:19
- And I thank God for the farmers.
21:21
- Absolutely.
21:23
- And for all you farmers out there I love y'all.
21:24
Thank y'all for supplying us with great things.
21:28
- Absolutely.
21:29
- And I look forward to you coming back.
21:31
- I can't wait, I can't wait.
21:36
Hey, y'all, it's Paula Deen.
21:37
Now, if you enjoyed this video, be sure to like it
21:41
and click the subscribe button as well as the notification
21:45
and bail to be alerted when I post a video.
21:49
Love and Best Dishes Y'all.
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