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Full Episode Fridays: Easy Late Night Snacking - 3 Old-Fashioned Homemade Meal Recipes
Nov 24, 2017
Paula makes make-ahead freezer recipes, including lasagna, gumbo, and a must-try sausage pie recipe. Paula's Home Cooking Season 02, Episode 02.
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Show More Show Less View Video Transcript
0:00
hey there y'all I'm Paula Deen and today
0:03
I want to show you some good old
0:05
fashioned meals that can be pre-made
0:07
frozen and served whenever you're on the
0:10
go family is ready for them but before
0:12
we get going we're gonna pick up some
0:14
key ingredients to my number one freezer
0:18
favorites and then we'll come back to
0:20
the kitchen where we're gonna kick up
0:21
that oven and make the most lip-smacking
0:24
lasagna you ever did taste and then next
0:27
it'll be a tasty toss-up between my
0:30
scrumptious savannah seafood gumbo with
0:32
rice and this sinful sausage pie but hey
0:36
they'll all be there just waiting for
0:38
you
0:39
so y'all take a tip from me and befriend
0:41
your freezer coz after all
0:43
ladies got a life to live
0:47
[Music]
1:05
[Music]
1:11
[Music]
1:17
today's show is all about late night
1:19
snacking and one of Michael's favorite
1:21
late night snacks is lasagna and I make
1:24
a killer lasagna southern style but I
1:28
want to try a little something different
1:29
I'm gonna get some fresh mozzarella from
1:32
some of my Italian friends and bring it
1:34
back home and do it my way so y'all come
1:37
ride with me we're gonna get the scoop
1:39
on the cheese
1:41
[Music]
1:54
Hey ladies yeah how are you I'm Paula
1:59
hi I'm Irene it's nice to meet you all
2:02
right here this is my sister Carmela hi
2:04
Carmela how are ya I've heard so many
2:06
good things about your shop here
2:08
I've heard that y'all make the best
2:10
mozzarella yes what Sorella in the whole
2:15
entire world I'm making a big blue sign
2:17
yeah this big Irene so how much do you
2:20
think only maybe two months it out okay
2:22
yeah I might get really really cheesy
2:24
there's a very rich cheese you'll enjoy
2:26
it
2:26
that sounds great cuz I'm gonna have
2:27
some other cheeses in with it I love
2:29
your stole should be enough oh we're
2:32
here like 70 about 75 years in the same
2:35
ocean so it's definitely a family - in
2:38
right here yeah and you know I'm like
2:40
all this right but you're right yeah
2:41
I'll make you mama you got a great group
2:46
of girls here thanks and I'll see y'all
2:51
later
2:53
[Applause]
3:01
would y'all think about those mozzarella
3:04
sister's birthday hoots I tell you what
3:07
I can tell that they were Italian women
3:09
they tried to feed me to death while I
3:11
was there they stuffed me full of
3:13
cheeses speaking of cheeses I've got
3:16
that fabulous fresh mozzarella cheese
3:20
and we're fixing to get started on a pot
3:23
of lasagna that's gonna knock your socks
3:25
off before I left I asked Michael if he
3:29
could kind of get me ready because I
3:30
wanted to quickly run in and be able to
3:32
get started on this lasagna and he's
3:35
done a great job he's already browned
3:37
off my ground beef for me which is such
3:40
a nice head start and I like to saute my
3:44
vegetables in half butter and half olive
3:47
oil I'm gonna jump in onion bell pepper
3:52
and that great fresh garlic that adds so
3:57
much flavor to your pot I'm gonna add
4:00
some canned tomatoes now if it's tomato
4:02
seasoning you have some fresh by all
4:05
means use them and next I'm gonna add
4:09
tomato sauce Italian seasoning some
4:19
fresh parsley a good seasoning salt a
4:24
little pinch of sugar house seasoning
4:30
your mixture of salt garlic powder and
4:33
pepper and a couple of bay leaves I'm
4:36
just gonna stir those up together and
4:38
then we're gonna add some water I'm
4:45
gonna transfer the ground beef into the
4:49
sauce just like this and this is lean
4:54
ground beef so I'm not even gonna bother
4:57
drain in it all right so I'm gonna put
5:02
that lid back on there and let that
5:04
simmer while I step on over here and
5:06
grate up this montserrat that I got from
5:08
the sisters this morning in that pretty
5:12
pretty cheese
5:14
you know I don't think that you can get
5:17
too much cheese in Italian dishes Kenya
5:20
and this is so good and soft and fresh
5:23
it's just kind of rolling on the grater
5:26
but that's alright because by the time
5:29
it's mixed in what's a little hunk here
5:32
and there in the lasagna can't hurt it I
5:34
know that most of us probably use the
5:37
Box lasagna noodles well I was able to
5:41
get my hands on some fresh lasagna
5:44
noodles that are gonna be so good in
5:48
this and we're not gonna have to cook
5:51
them like you would the box now I'm
5:54
using cottage cheese today I didn't have
5:57
any ricotta on hand so this will work
5:59
nicely and I'm just gonna break a couple
6:02
of eggs up into it I have made lasagna
6:07
spaghetti a thousand times and there's
6:10
not one hint of Italian heritage in my
6:13
blood but we make it so good everybody
6:17
just loves it so I'm gonna start simple
6:21
in the dish that we're gonna bake our
6:23
lasagna
6:24
now I'm gonna start with a very thin
6:26
layer of sauce and I'm gonna put just
6:29
enough that that lasagna has something
6:33
to sit on
6:35
I'm gonna come in here I'm just gonna
6:39
break that off to fit the pan now we're
6:45
gonna start with all of our cheeses and
6:47
one more time you can do any cheeses
6:50
that you like whatever is your favorite
6:52
not mine
6:53
I've got cheddar Greer and Swiss I love
6:57
Swiss cheese in lasagna and I'm gonna go
7:00
in there with the mozzarella from the
7:02
mozzarella sisters put a little layer of
7:05
grated Parmesan then I'm gonna add some
7:08
dollops of the cottage cheese and egg
7:12
that's been mixed together and now cream
7:15
cheese and I just tear it off and a
7:17
little bite-size pieces
7:19
and just drop it randomly in there now
7:23
we're gonna ladle on some more sauce
7:27
this time I won't put just a little bit
7:30
more sauce because that that fresh pasta
7:35
is really gonna soak up the liquid we're
7:40
gonna go back in here now with a nother
7:43
layer of pasta alright now we're gonna
7:45
start by doing the same thing all over
7:48
again so I think this time you know the
7:52
steps
7:52
oh I've served this so many times at
7:56
home when we were young married poor
8:00
kids we would make spaghetti sauce
8:02
because it was a lot cheaper than
8:05
lasagna because of the cheese's and it
8:08
can get a little pricey but when we had
8:12
a little extra money to blow we've
8:14
changed that spaghetti pot to lasagna
8:16
pot and oh my goodness we just thought
8:20
you couldn't eat any better than this
8:25
alright now this is ready to go into the
8:28
oven and I've got one right next door to
8:32
it in the oven
8:33
that's ready to be cheesed now you can
8:39
finish yours off with any cheese that
8:41
you want to this is the three cheese's
8:44
that I'm using we're gonna give that
8:48
about 15 minutes and then it's ready to
8:52
eat
8:52
oh my gracious look at that
9:00
all right I'm gonna have to just taste
9:03
this
9:15
mmm it's so good
9:20
y'all stay with me because I'm gonna
9:23
show you how I make seafood gumbo father
9:27
Hanks down so I'll see you in a minute
9:36
[Music]
9:42
[Music]
9:51
all right I'm just finishing up our roof
9:54
and I'm sure that most of y'all know how
9:57
to make roof it's just about half all
9:59
and half flower and you want to bring it
10:02
tub the color of a new penny all right
10:05
I'm gonna switch to the wooden spoon I'm
10:08
through with my room so I'm gonna add
10:12
onions celery and bell pepper we're just
10:17
gonna cook those off just for a little
10:19
while I want to tell y'all about my
10:22
seafood gumbo my future brother-in-law
10:25
Hank Gruber in fact his name is father
10:28
Hank he's a Catholic priest in New
10:31
Orleans well Hank has become so involved
10:33
in the community over there and learned
10:35
so much about Louisiana cooking every
10:39
time he comes home to Savannah first
10:41
thing I say is Hank must get in the
10:43
kitchen I want you to teach me another
10:45
dish and so I conformed my way of doing
10:50
seafood gumbo to Father Hanks influence
10:54
on it now I'm gonna add chicken stock
11:00
slowly to that
11:08
now I'm gonna add a little water alright
11:14
now I'm gonna start with the seasonings
11:16
I've got fresh parsley
11:18
I've got lemon pepper house seasoning
11:21
basil thyme little cayenne pepper garlic
11:26
a couple of bay leaves so now I'm fixing
11:32
to change the color of this just a
11:33
little bit if I adding a few tomatoes
11:36
not a lot and last a little
11:39
Worcestershire sauce now you can use
11:43
different kinds of sausage today I'm
11:46
gonna use Shiraz Oh which is a Spanish
11:49
influence and you can't hardly beat the
11:52
kielbasa sausage which comes from a
11:54
Polish influence and this is what's
11:56
gonna flavor in our pot this sausage
11:59
that I'm putting in right now is
12:01
actually used in a lot of Mexican
12:03
cooking then it's gonna be a little on
12:05
the spicy side and good old kielbasa is
12:08
delicious with seafood
12:12
okay so we've gotten everything in here
12:14
except for the okra now today I'm using
12:18
fresh okra but frozen works so nicely
12:21
now we're ready to put the lid on this
12:25
and it's going to be a wonderful pot of
12:27
gumbo I'm gonna move this pot back here
12:32
and let it simmer and I've got a pot
12:40
that has been simmering low for about an
12:46
hour and a half I'm gonna pull out our
12:49
seafood and we're gonna start adding
12:52
that to the pot you definitely don't
12:59
want to add your seafood too early now I
13:01
have chosen to use scallops oysters
13:06
shrimp and crab now the first ingredient
13:12
it's gonna be the crab
13:19
the next things are scallops and my
13:27
oysters
13:30
now I'm gonna stir that around and let
13:32
it cook for a few minutes because the
13:36
shrimp truly take only two to three
13:39
minutes okay I think it's about time for
13:42
the shrimp now and you can see that I've
13:45
left the tails to the shrimp on strictly
13:49
because that's the way I like it you can
13:52
see them already changing colors on us
13:54
just that quickly at this time you would
13:58
add your feel a powder that's ground
14:01
sassafras leaves and it gives it a nice
14:03
flavoring but it also serves as a
14:06
thickening agent for your gumbo so
14:07
unless I know the whole pots gonna be
14:10
now I would not add it all right while
14:13
those shrimp are cooking I'm gonna start
14:16
fixing me a little plate I love rice
14:18
with Gumbo's I like gumbo with rice and
14:24
French bread I don't want any salad any
14:28
slow
14:29
no nothing and then I would add just a
14:32
little feel a to that
14:43
looks so delicious can't wait to dig in
14:52
my stomach's just growling it's just
15:04
heavenly father Hank you devil you
15:08
coming up next one of my favorites my
15:12
friend runs Tybee Island sausage pie
15:19
[Music]
15:25
[Music]
15:32
hey while I was waiting for y'all to
15:35
come back I went ahead and scrambled up
15:37
the sausage for our next dish now this
15:40
is just a fault
15:41
breakfast sausage and he's browned up
15:45
and ready to go
15:46
I'm gonna take a slotted spoon and just
15:49
clean that sausage out of that pot
15:52
because we've got a little more things
15:54
to do in this pot and now we're gonna
15:56
put just a pat of butter in our pan and
16:00
we're gonna saute just some yellow
16:02
chopped onions until they're tender all
16:06
right we're gonna add some milk and
16:12
cream cheese I've got a buddy that lives
16:18
out at Tybee Island which is Savannah
16:21
Beach but Ron makes this for his guests
16:24
it's a great brunch dish but it's also a
16:27
nice late-night snack all right now I'm
16:31
gonna transfer this to a glass bowl and
16:37
we're gonna cool that off we're gonna
16:38
chill it just like that in that ice bath
16:40
and in this bowl we're gonna break the
16:44
eggs this is a very quiche like dish so
16:49
I'm gonna break these eggs just like
16:54
this and give them a few beats I'm gonna
17:02
add a little fresh ground pepper a
17:04
little salt cheese and mousse to shatter
17:15
all right I'm using today a refrigerated
17:18
store-bought pie crust and you can
17:21
really decorate these up pretty we're
17:23
gonna just take our sausage and then I'm
17:28
gonna take our cooled cream cheese milk
17:31
and add it to the eggs beat that
17:35
together and pour it over our sausage so
17:42
this is ready to go just that simple
17:45
to protect the edge of my crust I've
17:48
made me a little rim of tinfoil to just
17:52
keep it from getting a burnt look to it
17:54
so he's ready to go in the oven now for
17:57
about 30 minutes now I've got another
18:04
one in this oven that should be ready
18:06
I'm gonna remove this very gently
18:10
because I like to keep my pie crust
18:12
whole looks beautiful now I'm just gonna
18:18
sprinkle this with a little fresh
18:19
parsley and that's it so I must hope
18:23
it'll come out whole mmm thank you so
18:32
much Ron beautiful and ready to eat just
18:36
that easy let's see if mine is as good
18:40
as yours run I'd say you taught me well
18:44
Ron y'all stick around because I'm gonna
18:48
share some tips with y'all that it's
18:49
gonna make your late night snacking real
18:52
tasty
18:54
[Music]
19:00
[Music]
19:04
I want to give you a few tips that I
19:10
think will be helpful when you're making
19:11
any of these dishes first of all I want
19:14
to talk to you for a minute about
19:15
seafood safety it's very very important
19:19
that you keep your seat food very very
19:21
well chilled even in the refrigerator
19:23
it's a very good idea to align your bowl
19:27
with ice and that will give it an extra
19:30
chill and keep it fresher and safer for
19:32
you longer when you're getting ready to
19:34
bake off your pie you know how sometimes
19:37
especially if you make a pie crust from
19:40
scratch it'll bubble own yet well a good
19:43
way to keep that from happening is to
19:45
take your boat out pie crusts prick it
19:48
with your fork line it with parchment
19:50
paper and then weighed it down with peas
19:55
and that'll keep your pie crust from
19:58
puffing on you and the last thing is
20:01
freeze and foods for later use the
20:04
lasagna is great frozen in small
20:08
portions and it will last safely up to
20:10
at least a month
20:11
and you can enjoy that great Italian
20:15
flavor one more time without all the
20:17
work the seafood gumbo or the lasagna or
20:22
rinds Tybee Island sausage pie will make
20:25
a great quick late-night meal for those
20:28
unexpected guests so whether it's
20:31
yourself or your friends that you're
20:32
feeding I wish you best dishes from my
20:36
kitchen to yours
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