Up next in 10
3 Comfort Food Recipes - Paula's sharing freezer meal recipes, including lasagna with cottage cheese, seafood gumbo, and sausage pie! Paula’s Home Cooking, Season 2, Episode 2.
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00:00 Intro
2:41 The Lady and Sons Lasagna Recipe: https://www.pauladeen.com/recipe/the-lady-and-sons-lasagna/
9:11 Savannah Seafood Gumbo Recipe: https://www.pauladeen.com/recipe/savannah-seafood-gumbo/
14:57 Ron’s Tybee Island Sausage Pie Recipe: https://www.pauladeen.com/recipe/rons-tybee-island-sausage-pie/
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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
0:00
- Hey there y'all.
0:01
I'm Paula Deen,
0:02
and today I wanna show you some good old-fashioned meals
0:06
that can be pre-made, frozen and served
0:08
whenever your on-the-go family is ready for 'em.
0:12
But before we get going, we're gonna pick up
0:14
some key ingredients to my number one freezer favorites.
0:19
And then we'll come back to the kitchen
0:20
where are we gonna kick up that oven,
0:22
and make the most lip-smacking lasagna you ever did taste.
0:27
And then next, it'll be a tasty toss up
0:29
between my scrumptious, Savannah Seafood Gumbo with rice
0:33
and this Sinful Sausage Pie.
0:36
But hey, they'll all be there just waiting for you.
0:39
So y'all take a tip from me and befriend your freezer.
0:42
'Cause after all, a lady's got a life to live.
0:47
Today's show is all about late night snacking,
0:49
and one of Michael's favorite late night snacks is lasagna.
0:53
And I make a killer lasagna, Southern style.
0:57
But I wanna try a little something different.
0:59
I wanna get some fresh mozzarella
1:02
from some of my Italian friends and bring it back home,
1:05
and do it my way.
1:06
So y'all come ride with me.
1:07
We gonna get the scoop on the cheese.
1:18
Hey, how're you ladies doing?
1:19
- Hi, how are you? - Hi.
1:20
- I'm Paula.
1:21
- Hi, I'm Irene.
1:22
- It's nice to meet you, Irene.
1:23
- Same here, this is my sister Carmella.
1:26
- Hi Carmella,
1:27
how are ya? - Hi Paula.
1:27
- I've heard so many good things about your shop here.
1:30
I've heard that y'all make the best mozzarella.
1:33
Did I say it right? - Mozzarella,
1:34
yes you said it right. - Mozzarella,
1:36
In the whole entire world.
1:38
I'm making a big lasagna, this big Irene.
1:41
So how much cheese, - So I think you'll
1:42
need about maybe, - do you think I'll need?
1:43
- Maybe, two mozzarellas.
1:44
- Okay yeah, 'cause I like it really, really cheesy.
1:46
- This is a very rich cheese.
1:47
You'll enjoy it.
1:48
- That sounds great.
1:49
'Cause I'm gonna have some other cheeses in with it.
1:51
I love your store.
1:52
- This should be enough.
1:54
We're here like 70, about 75 years.
1:56
- [Paula] You've been in the same location.
1:57
- In the same store.
1:58
- So it's definitely a family tradition
2:00
right? - Yes. Yeah.
2:01
- And y'all make all this right here.
2:02
- Right here. All made here.
2:05
(upbeat music)
2:07
- Mama, you got a great group of girls here.
2:10
Thanks so much for having me today.
2:12
And I'll see y'all later.
2:14
- [All] Okay, take care.
2:15
- Bye.
2:16
- [All] Bye.
2:17
- They'll keep cooking.
2:17
- [All] Okay.
2:18
- Bye Paula.
2:22
- What'd y'all think about those mozzarella sisters?
2:24
Weren't they hoots?
2:26
I tell you what,
2:27
I can tell that they were Italian women.
2:29
They tried to feed me to death while I was there.
2:31
They stuffed me full of cheeses.
2:33
Speaking of cheeses,
2:36
I've got that fabulous, fresh mozzarella cheese.
2:41
And we're fixing it to get started on a pot of lasagna
2:44
that's gonna knock your socks off.
2:46
Before I left I asked Michael
2:48
if he could kinda get me ready. Because I wanted to quickly
2:51
run in, and be able to get started on this lasagna.
2:54
And he's done a great job.
2:56
He's already browned off my ground beef for me,
2:59
which is such a nice headstart.
3:01
And I like to saute my vegetables
3:04
in half butter and half olive oil.
3:07
And I'm gonna dump in onion,
3:11
bell pepper,
3:12
and that great fresh garlic
3:15
that, adds so much flavor to your pot.
3:19
I'm gonna add some canned tomatoes now.
3:21
If it's tomato seasoning, you have some fresh,
3:24
by all means, use them.
3:27
And next I'm gonna add, tomato sauce,
3:35
Italian seasoning,
3:39
some fresh parsley,
3:42
a good seasoning salt,
3:45
little pinch of sugar.
3:48
House seasoning
3:50
Your mixture of salt, garlic powder and pepper,
3:54
and a couple of bay leaves.
3:56
I'm just gonna stir those up together.
3:58
And then we're gonna add, some water.
4:03
(pot simmering)
4:05
I'm gonna transfer this ground beef,
4:08
into the sauce,
4:12
just like this.
4:13
And this is lean ground beef.
4:16
So I'm not even gonna bother draining it.
4:19
All right, so I'm gonna, put that lid
4:22
back on there, and let that simmer
4:24
while I step on over here and grate up this mozzarella
4:27
that I got from the sisters this morning.
4:31
Isn't that pretty?
4:33
Pretty cheese.
4:35
You know, I don't think that you can get, too much cheese
4:38
in Italian dishes, Kenya.
4:41
And this is so good and soft and fresh.
4:43
It's, just kinda rolling on the grater but that's all right.
4:48
Because by the time it's mixed in, what's a little hunk
4:51
here and there in the lasagna, it can't hurt it.
4:54
I know that most of us probably use the box lasagna noodles.
4:59
Well, I was able to get my hands on some fresh,
5:03
lasagna noodles,
5:05
that, are gonna be so good in this.
5:09
And we're not gonna have to cook 'em like you would the box.
5:13
Now I'm using cottage cheese today.
5:16
I didn't any ricotta on hand, so this'll work nicely.
5:20
And I'm just gonna break a couple of eggs up into it.
5:26
I have made lasagna and spaghetti a thousand times,
5:30
and there's not one hint of Italian heritage in my blood.
5:34
But we make it so good.
5:36
Everybody just loves it.
5:40
So I'm gonna start assembling the dish
5:42
that we're gonna bake our lasagna in.
5:44
Then I'm gonna start with a very thin layer of sauce.
5:48
And I'm gonna put just enough
5:51
that, that lasagna has something to sit on.
5:56
So I'm gonna come in here,
5:59
and I'm just gonna break that off,
6:03
to fit the pan.
6:04
Now we're gonna start with all of our cheeses.
6:07
And one more time, you can do any cheeses
6:09
that you like, whatever is your favorite, not mine.
6:13
I've got cheddar, Gruyere, and Swiss.
6:17
I love Swiss cheese in lasagna,
6:19
and I'm gonna go in there with a mozzarella
6:21
from the mozzarella sisters,
6:23
put a little layer of grated Parmesan,
6:27
and then I'm gonna add some, dollops
6:29
of the cottage cheese and egg that's been mixed together.
6:34
and now cream cheese,
6:35
and I just tear it off in little bite-size pieces,
6:39
and just drop it randomly in there.
6:42
Now we're gonna ladle on some more sauce.
6:46
All right.
6:48
This time I'm gonna put just a little bit more sauce,
6:52
because that, that fresh pasta,
6:56
is really gonna soak up the liquid.
6:59
We're gonna go back in here now, with a, another layer
7:03
of pasta.
7:05
All right, now we're gonna start
7:06
by doing the same thing all over again.
7:09
So, I think this time, you know the steps.
7:14
Oh, I've served this so many times at home.
7:18
When we were young, married, poor kids,
7:21
we would make spaghetti sauce because it was a lot cheaper,
7:24
than lasagna because of the cheeses.
7:28
It can get a little pricey,
7:30
but when we had a little extra money to blow,
7:34
we changed that spaghetti pot to a lasagna pot.
7:37
And, oh my goodness,
7:39
we just thought you couldn't eat any better, than this.
7:45
All right, now this is ready to go into the oven.
7:50
And I've got one right next door to it in the oven.
7:53
That's ready to be cheesed.
7:58
Now you can finish yours off with any cheese
8:00
that you want to.
8:02
This is the three cheeses that I'm using.
8:07
We're gonna give that about 15 minutes
8:11
and then it's ready to eat.
8:14
Oh my gracious, look at that.
8:21
All right I'm gonna have to just taste this.
8:38
It's so good.
8:41
Y'all stay with me, because I'm gonna show you,
8:44
how I make Seafood Gumbo, Father Hanks Style.
8:48
So I'll see you in a minute.
8:54
I so hope y'all are enjoying the show.
8:57
And if you do.
8:59
Be sure to click like, subscribe and
9:01
notification bell so you'll never miss a video.
9:05
And we'll be right back after the break.
9:14
All right, I'm just finishing up our roux.
9:17
And I'm sure that most of y'all know how to make roux.
9:20
It's just about half oil and half flour.
9:24
and you wanna bring it to the color of a new penny.
9:27
All right, I'm gonna switch to the wooden spoon.
9:31
I'm through with my roux.
9:33
So I'm gonna add onions,
9:36
celery, and bell pepper.
9:38
We're just gonna cook those off, just for a little while.
9:42
Now I'm gonna add,
9:45
chicken stock.
9:48
Slowly to that.
9:50
(pot simmering)
9:57
Now, I'm gonna add a little water.
10:02
All right, now I'm gonna start with the seasonings.
10:04
I've got fresh parsley.
10:06
I've got lemon pepper, house seasoning, basil,
10:10
thyme,
10:12
a little cayenne pepper,
10:14
garlic,
10:17
a couple of bay leaves.
10:19
So now I'm fixing to change the color
10:20
of this just a little bit by adding a few tomatoes
10:24
not a lot and last, a little Worcestershire sauce.
10:30
Now you can use different kinds of sausage.
10:33
Today I'm gonna use chorizo, which is a Spanish influence.
10:38
And you can't hardly beat the kielbasa sausage.
10:41
Which comes from a Polish influence.
10:43
And this is what's gonna flavor our pot.
10:46
This sausage that I'm putting in right now,
10:49
is actually used in a lot of Mexican cooking.
10:52
There's gonna be a little on the spicy side.
10:54
and good old kielbasa, is delicious with seafood.
11:00
Okay, so we've gotten everything
11:02
in here except for the okra.
11:04
Now, today I'm using fresh okra, but frozen works so nicely.
11:10
Now we're ready to put the lid
11:12
on this, and it's gonna be a wonderful pot of gumbo.
11:17
And I'm gonna move this pot,
11:19
back here and let it simmer.
11:25
And I've got a pot,
11:29
that has been, simmering low,
11:32
for about an hour and a half,
11:36
and I'm gonna pull out our seafood,
11:39
and we're gonna start adding that to the pot.
11:44
You definitely, don't wanna add your seafood too early.
11:48
Now I have chosen,
11:51
to use scallops,
11:54
oysters, shrimp, and crab.
11:57
Now the first ingredient,
12:01
it's gonna be the crab.
12:08
The next things are scallops.
12:15
And my oysters.
12:18
Now I'm gonna stir that around and let it cook
12:20
for a few minutes.
12:23
Because the shrimp, truly take only two to three minutes.
12:28
Okay, I think it's about time for the shrimp now.
12:32
And you can see that I've left the tails
12:34
to the shrimp on, strictly because that's the way I like it.
12:40
You can see them already changing colors on us,
12:43
just that quickly.
12:45
At this time, you would add your file powder.
12:48
That's ground sassafras leaves,
12:50
and it gives it a nice flavoring
12:52
but it also serves as a thickening agent for your gumbo.
12:55
So, unless I know the whole pot is gonna be eaten now,
12:59
I would not add it.
13:01
All right, while those shrimp are cooking,
13:03
I'm gonna start fixing me a little plate.
13:05
I love rice with gumbos.
13:08
I like gumbo,
13:11
with rice and French bread.
13:14
I don't want any salad, any slaw,
13:17
no nothing.
13:18
And then I would add,
13:19
just a little,
13:22
file,
13:23
to that.
13:27
Oh,
13:32
looks so delicious.
13:37
Can't wait to dig in.
13:40
My stomach's just growling.
13:51
Coming up next.
13:53
One of my favorites.
13:54
My friend Ron's Tybee Island Sausage Pie.
14:02
I hope y'all are enjoying the show
14:04
and I want to hear from you.
14:06
Tell me what recipes or videos you'd like to see me
14:09
make by just leaving a short comment below.
14:13
Now, let's get back to the show, y'all.
14:19
Hey, while I was waiting for y'all to come back.
14:22
I went ahead and scrambled up the sausage for our next dish.
14:26
Now this is just a bulk, breakfast, sausage.
14:30
And he's browned up and ready to go.
14:32
I'm gonna take a slotted spoon,
14:34
and, just clean that sausage out of that pot,
14:38
'cause we got a little more things to do in this pot.
14:41
And now we're gonna put, just a Pat of butter in our pan,
14:46
and we're gonna saute just some yellow chopped onions.
14:50
Until they're tender.
14:52
All right.
14:54
We're gonna add some milk,
14:59
and cream cheese.
15:03
I've got a buddy that lives out at Tybee Island
15:06
which is Savannah beach, but Ron makes this for his guest.
15:10
It's a great brunch dish,
15:12
but it's also a nice late night snack.
15:16
All right, now I'm gonna transfer this to a glass bowl.
15:23
And we're gonna cool that off.
15:24
We're gonna chill it, just like that in that ice bath.
15:28
And in this bowl, we're gonna break the eggs.
15:31
This is a very quiche like, dish.
15:35
So, I'm gonna break these eggs,
15:39
just like this,
15:42
and give 'em a few beats.
15:48
Now I'm gonna add a little fresh ground pepper,
15:51
a little salt,
15:53
cheese,
15:56
and Worcestershire.
16:02
All right, I'm using today
16:03
a refrigerated store-bought pie crust.
16:06
And you can really decorate these up pretty.
16:09
We're gonna just take our sausage,
16:14
And then I'm gonna take our cooled, cream cheese milk,
16:18
and add it to the eggs, beat that together,
16:23
and pour it over our sausage.
16:28
So this is ready to go.
16:30
Just that simple.
16:32
To protect the edge of my crust,
16:35
I've made me a little rim of tenfold,
16:38
to just keep it from getting a burnt look to it.
16:41
So he's ready to go in the oven now, for about 30 minutes.
16:49
Now I've got another one in this oven that should be ready.
16:53
I'm gonna remove this very gently (laughs)
16:57
'cause I like to keep my pack crust whole.
17:02
looks beautiful.
17:03
Now I'm just gonna sprinkle this with a little fresh parsley
17:07
and that's it.
17:09
So let's hope it'll come out whole.
17:17
Thank you so much Ron.
17:20
Beautiful and ready to eat.
17:22
Just, that easy.
17:24
Let's see if mine is as good as yours, Ron.
17:29
I'd say you taught me well, Ron.
17:32
Y'all stick around 'cause I'm gonna share some tips
17:35
with y'all that, it's gonna make your late night snacking,
17:38
real tasty.
17:45
I so hope y'all are enjoying the show.
17:48
And if you do.
17:49
Be sure to click like, subscribe and
17:52
notification bell so you'll never miss a video.
17:56
And we'll be right back after the break.
18:03
I wanna give y'all a few tips
18:05
that, I think will be helpful
18:06
when you're making any of these dishes.
18:09
First of all, I wanna talk to you for a minute
18:11
about seafood safety.
18:12
It's very, very important that you keep your seafood,
18:16
very, very well chilled, even in the refrigerator.
18:19
It's a very good idea to align your bowl with ice,
18:24
and that will give it an extra chill and keep it fresher
18:27
and safer for you longer.
18:29
When you're getting ready to bake off your pie,
18:32
you know how sometimes, especially, if you make a pie crust
18:35
from scratch, it'll bubble on ya.
18:38
Well, a good way to keep that from happening,
18:41
is to take your bowled out pie crust,
18:43
prick it with your fork,
18:45
then line it with parchment paper,
18:48
and then weight it down with peas.
18:51
And that'll keep your pie crust from puffing on you.
18:55
And the last thing is, freezing foods for later use.
19:00
The lasagna is great, frozen in small portions
19:04
and it will last safely up to at least a month.
19:07
And you can enjoy that great Italian flavor one more time
19:12
without all the work.
19:15
The Seafood Gumbo or the Lasagna,
19:18
or Ron's Tybee Island Sausage Pie,
19:20
will make a great quick late night meal
19:23
for those unexpected guests.
19:25
So, whether it's yourself or your friends
19:28
that you're feeding,
19:29
I wish you best dishes from my kitchen to yours.
19:36
Hey, y'all, it's Paula Deen.
19:38
Now, if you enjoyed this video, be sure to like it
19:42
and click the subscribe button as well as the notification
19:45
and bell to be alerted when I post a video.
19:49
Love and Best Dishes Y'all.
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