Up next in 10
3 Recipes to Feed a Crowd - Paula's making potluck recipes for a crowd, including a crockpot pot roast recipe, a baked mac and cheese recipe, and more! Paula’s Home Cooking, Season 1, Episode 7.
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00:00 Intro
4:57 Southern Pot Roast Recipe: https://www.pauladeen.com/recipe/southern-pot-roast/
8:47 Three-Alarm Hot & Spicy Buffalo Wings Recipe: https://www.pauladeen.com/recipe/three-alarm-hot-spicy-buffalo-wings/
12:26 The Lady’s Cheesy Mac Recipe: https://www.pauladeen.com/recipe/the-ladys-southern-mac-and-cheese-recipe/
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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
- [Paula] Hi y'all, I'm Paula Dean and the heat is on today
0:04
because I've been invited for a potluck supper
0:07
down at the firehouse, but I can't turn up empty handed,
0:10
so first I'm going to have to crack open the crock pot
0:13
and get a good old fashioned pot of roast going
0:17
and while that's ticking,
0:18
I hope your tongue knows how to dial 911,
0:21
'cause my famous Three Alarm hot and spicy buffalo wings
0:25
are going to knock your socks off
0:27
and finally, I'm going to show you how to make
0:30
the creamiest, cheesiest macaroni and cheese in the world.
0:35
Talking about comfort food with a capital C.
0:38
So here we come boys, ready or not.
0:40
Some like it hot.
0:43
Hey everybody.
0:44
I'm so glad that y'all have joined me for today's show.
0:47
It is an honor of the firemen,
0:50
the brave, courageous men
0:52
that protect us during the day and night.
0:54
So today I'm going to be cooking up these guys
0:56
a potluck dinner, but before I can get started,
1:00
I'm going to visit a man that grows his own hot peppers
1:03
and makes his own wonderful hot sauce.
1:07
I found out about Hoboken Eddie
1:10
when I heard a friend rave
1:11
about a bottle of his homemade hot sauce.
1:14
I tried it, loved it,
1:15
and wanted to know how he did it so well.
1:18
Well, his secret is simple.
1:20
He starts his kick-butt bottles of sauce
1:22
by growing his own varieties of chili in his backyard.
1:26
Then using his own recipes,
1:29
he concentrates the flavors the old fashioned way.
1:33
- All my stuff is all made by hand,
1:35
so there's no meats, fats, oils, or cornstarch
1:39
in any of my sauces.
1:40
They're all thickened naturally by cooking them down.
1:43
Each bottle is filled by hand, capped by hand,
1:46
washed and labeled by hand.
1:48
- [Paula] But I wanted tips
1:49
on how I could identify the right peppers
1:51
for my own cooking.
1:52
I knew a mistake could really bite me back.
1:56
- These right here are the hottest peppers right here.
1:58
Those are habaneros.
1:59
- [Paula] And these?
2:00
- These are jalapenos.
2:02
Those have a nice heat too and I like them.
2:03
A lot of people are comfortable with jalapeno.
2:05
They like hot and then they don't have to be too obnoxious.
2:08
- Now, what about these?
2:09
These are very familiar to me
2:11
because my grandmother used to grow them in pots.
2:13
- Yeah, those are long, red cayenne's right there.
2:15
- Okay, she used to grow them and make pepper sauce.
2:18
- These are my hot cherry peppers
2:20
and then these over here, these are cubanelles.
2:22
These have a nice heat to them
2:24
and they also make a nice salad
2:25
and uh, what's nice about them too is,
2:28
they're big enough where you could either cut them in half
2:31
or put a slit in them
2:32
and either saute them down or poach them down
2:34
and those are nice for stuffing as well.
2:36
- [Paula] And how about these?
2:37
- [Eddie] These, I call them large pepper cinis.
2:40
(laughter)
2:41
- Pepper cinis?
2:41
- Yeah, like the little Italian hot peppers,
2:43
but these are hot, but they're not obnoxiously hot.
2:47
- [Paula] Is there anything that I can do
2:50
to take away a little bit of the heat,
2:51
but still have the flavor?
2:53
- Well, the seeds hold the most heat.
2:56
Actually, this end right here
2:58
will be a lot more milder than up here,
3:00
so if you were to cut them in half and take the seeds out,
3:03
that'll take some of the heat out.
3:04
- So the higher you go up the pepper, the hotter it is.
3:07
The hotter it gets.
3:08
- Yeah.
3:09
- Well, I have to tell you, when I make my hot wings,
3:12
I always use a good Louisiana hot sauce,
3:15
but I was so interested in your hot pepper sauce,
3:20
I really do want to try it.
3:21
- [Eddie] That's what we're here for.
3:22
- Show me how you make it, or will you show me?
3:25
- I can't show you all the secrets,
3:27
but we can touch some of it.
3:29
I take a combination of these peppers
3:30
and then what I'll do is I'll put it in a big pot
3:33
and then I'll put my extra ingredients in there.
3:35
I usually like to combine it with some vinegar
3:39
and some type of tomato product
3:41
and then, you know, whatever seasonings you like,
3:43
if you like garlic,
3:44
or if you like a little Cajun spice or something,
3:46
you know, it's your baby, whatever you want it to,
3:49
you know, to be your end flavor.
3:51
- [Paula] Well, I can't wait to try it.
3:52
- Well here, go ahead and take that one,
3:53
that's the first bottle, that's good luck for you.
3:55
- That's wonderful.
3:56
- All right.
3:57
- So I'm going to take this and this
3:58
and I'll try both of them.
3:59
I appreciate it so much.
4:01
I can't hardly wait to get back to the house
4:03
and cook my hot wings.
4:05
- That's my pleasure.
4:05
- And this one's still hot.
4:06
Do you have a sack?
4:08
- A sack?
4:09
I have a whole gift basket for you.
4:11
- You just get out.
4:13
This is mine?
4:14
- I'm here to spoil you.
4:16
- I take the whole thing?
4:17
- That's for you, kid
4:19
and you come back when you empty those, all right?
4:21
Bring back the empty bottles for me.
4:22
(laughter)
4:24
- Thank you, dear.
4:25
- All right, all the best.
4:27
- We'll see you later.
4:28
- All right Paula, all the best to you.
4:29
- Thanks.
4:32
I like to take sauces like Eddie's and play with them.
4:35
I like mine a little sweeter than most,
4:37
so I find a sauce I like, and then I make it my own
4:42
and one of the things that we want to remember
4:44
is that we want to balance our hot sauce
4:47
with flavor as well as heat.
4:50
Otherwise, you could possibly ruin your dish
4:53
and before I get started on these hot wings,
4:55
I'm going to move over here
4:56
and I'm going to start on our crock pot roast.
5:01
So let's come on over here
5:03
and start untying our chuck roast.
5:08
This one's just been tied up to keep it from falling apart
5:14
and you can see, from all the marbling in our roast,
5:19
that it's going to give it great flavor and moisture
5:22
and this is so simple,
5:23
I've been making this recipe for years for my family.
5:27
I used to put this roast on before I would leave for work
5:30
and it was so nice to come in and have this aromatic meat
5:36
just hitting me in the face as I came in the door.
5:39
So now that's all we're going to do to that
5:40
and this is our house seasoning,
5:43
makes it so simple because it's just one movement
5:46
and I've got my cast iron skillet nice and hot
5:49
and I'm going to add just a couple of tablespoons of oil
5:53
and we're just going to brown him and sear him off good.
6:00
We're not by any means going to try to get him cooked
6:03
'cause you can see he's a big thick boy.
6:06
I want to spend a few minutes with you
6:07
just talking about different cuts of meat.
6:10
A chuck roast is a relatively inexpensive cut
6:14
and I just love cooking with it.
6:16
Now, you can certainly pick out a prettier piece of meat,
6:19
but I've just found that
6:21
the more expensive the meat, the less flavor it has.
6:25
So a cheaper cut of meat,
6:27
you're going to find more fat in it
6:29
and if you find more fat, you're going to find more flavor.
6:33
We're sealing this because
6:34
it's going to trap that flavor and that moisture
6:37
inside of your roast
6:38
and when we put it in our crock pot,
6:41
when we put our liquids in, it starts cooking
6:43
and all those flavors are going to come out into the pot
6:46
and he's smelling good already.
6:49
We've got our roast ready
6:51
and the new crock pots today are just wonderful
6:53
because the liners lift out,
6:55
which makes it so much easier than the old timey crock pot
6:59
that was stationary in their cooking element.
7:02
Now, all we're going to do to this pot roast now
7:04
is cover it with onions, just a regular sweet onion.
7:10
We're going to stick in a few bay leaves.
7:12
We're going to add a couple of beef bullion cubes.
7:15
Now, these are a little larger than what I normally use,
7:18
so I'm just going to drop in two of these today
7:20
rather than three
7:25
and we're going to top it with cream of mushroom soup
7:31
and the cream of mushroom soup
7:33
is going to supply us with our gravy.
7:36
It's going to mix with the stock that comes out of the roast
7:39
and it's going to be totally and perfectly yummy
7:43
and now I'm going to top it off
7:45
with just a couple of cloves of garlic.
7:47
In fact, you don't even have to slice it,
7:49
you can just bust it up.
7:50
We're going to put a little splash of wine.
7:58
We're going to pour a little water over it.
8:01
You'll want to just kind of cover your roast.
8:06
So we're ready to go
8:07
and we're going to let this cook now for about eight hours,
8:10
which is hopefully a typical working day.
8:15
You can leave it in the pot a little longer
8:17
if you like your meat more tender.
8:20
When we come back, hot and spicy buffalo wings,
8:23
so y'all join me.
8:26
I so hope y'all are enjoying the show.
8:28
And if you do.
8:30
Be sure to click like, subscribe and
8:33
notification bell so you'll never miss a video.
8:37
And we'll be right back after the break.
8:44
All right, now that I've got the roast on,
8:46
I'm going to tease the men's appetite with some hot wings.
8:50
These are so fun and easy to cook.
8:52
It's actually easier than like frying chicken at home.
8:55
We're just going to start with some disjointed wings.
8:59
We've got the flapper part and we've got the drumstick part
9:03
and I'm going to dry these off
9:05
because we don't want any water on them
9:07
as we put them into our pan
9:09
and all I'm going to do is just salt them.
9:12
Do you know why these are called buffalo wings?
9:16
They originated in the Anchor Restaurant
9:19
in Buffalo, New York and it, in no time,
9:23
they took off across the country.
9:24
I don't know of anybody that doesn't like a good hot wing.
9:28
So we've got these salted now
9:30
and we're going to drop these naked into our hot grease
9:35
and we're at 350 degrees.
9:38
You don't want to toss these in flour
9:40
because when we go to dunk them and bathe them
9:43
in our hot sauce, that flour would just turn to goop.
9:47
Little (beep).
9:49
(laughter)
9:53
Now, I don't know if y'all just caught that wing
9:55
flopping around in there and popping me,
9:58
but if you're frightened of that,
9:59
they make screens that fit over these pots.
10:02
It looks just like a screen door, only it's round
10:06
and while we're waiting on these to cook,
10:08
I'm going to make the sauce
10:09
that we're going to be bathing them in
10:11
and we're going to take our butter.
10:15
For this amount, I'm going to use about a half a stick
10:19
and I'm going to turn that fire off now
10:21
because there's enough heat in it to melt our butter
10:24
and now for our heat,
10:26
I've got a couple of different hot sauces here.
10:29
You can see that this one has seeds in it
10:32
and it's a hotter sauce,
10:34
but I think I'm going to opt to use the milder sauce
10:43
and I'm just going to stir that into our butter.
10:46
Now, you can use any heat that you want on your wings
10:50
'cause I know men can be kind of macho about their heat.
10:54
It's like the hotter they can eat it,
10:56
the more macho and manly they are,
10:59
but since I'm going to be joining the guys
11:01
and eating these hot wings,
11:03
I'm making it just a little bit milder for my palette
11:07
and it's still plenty hot enough.
11:11
It's amazing what the butter does to that hot sauce.
11:15
You could reduce the heat on your sauce
11:18
by starting with a milder hot sauce,
11:20
or you could just cut it by adding more butter.
11:24
All right, our wings are just the way I like them now,
11:26
nice and crispy
11:28
and all we do now is just take our chicken wings
11:31
and drop them over into our sauce.
11:33
You can see these are floating around in there,
11:35
so we know that they're nice and done
11:37
and all we do now is just toss them around in that sauce,
11:41
making sure they're all coated, just like that.
11:45
So you can see how easy it is to have buffalo wings at home.
11:50
You don't have to save this dish for a restaurant
11:52
by any means.
11:53
It's very, very simple.
11:55
So we're going to wheel this pot around here
11:59
and we're going to plate them up just like this.
12:03
Next, we're going to be preparing the lady's cheesy mac,
12:08
so y'all hang around.
12:12
I hope y'all are enjoying the show
12:14
and I want to hear from you.
12:16
Tell me what recipes or videos you'd like to see me
12:19
make by just leaving a short comment below.
12:23
Now, let's get back to the show, y'all.
12:28
I guess I probably really don't have to tell y'all,
12:32
but today's recipes that I'm using
12:34
are all those rib sticking comfort foods
12:37
and the dish that I'm fixing to prepare now
12:39
is probably the number one most loved comfort food
12:43
that we serve at the restaurant
12:44
and that's the lady's cheesy mac.
12:48
So we've got our elbow macaronis in salted water
12:51
and we're going to cook those until they're tender.
12:54
I've used a small elbow macaroni today.
12:57
Now, you can use any kind of pasta that you like,
12:59
but to me, this is typical of the macaroni and cheese
13:03
that I've known since I was a child.
13:05
Okay, our noodles are ready, they're nice and tender.
13:07
Now your important step on this part
13:10
is draining your noodles.
13:12
If you don't, it's going to make a watery base
13:15
for your macaroni and cheese
13:16
and we want it totally and completely creamy.
13:19
That water will slowly drip out of there for a while
13:22
and the water will get caught in the little elbows,
13:27
so you really have to give it a few shakes
13:29
and I think we've gotten that pretty well drained.
13:33
We're going to put them into our bowl
13:36
and this is a good point at which
13:37
you can just set them to the side and let them cool
13:40
while you're doing something else,
13:42
but I'm going to cool these noodles off
13:45
by adding the milk to them.
13:47
This is just regular whole milk.
13:50
Another milk product that I really love using
13:53
is evaporated milk, but your canned milk is so rich,
13:58
it pours like a cream
14:00
and now I'm going to add a little bit of sour cream
14:02
and this is our secret ingredient
14:04
to our macaroni and cheese.
14:05
People are always surprised
14:08
when I tell them that it has sour cream in it.
14:11
So this has chilled our noodles down nicely.
14:14
We're going to add a little salt
14:16
and naturally, a little butter.
14:19
Can't have a Southern dish without butter, can we?
14:22
Well, at least I can't.
14:24
My aunt Glennis, had us every Thanksgiving,
14:27
the whole entire family
14:28
and she had macaroni and cheese every meal for us.
14:32
She makes the absolute best
14:35
and I make mine just like she does,
14:37
except I add the sour cream
14:39
because I like the creaminess that it gives us.
14:42
So now we're going to add our cheddar cheese
14:45
and I love the hook cheese.
14:47
Hook cheese is your big round wheels of cheese
14:52
and they're covered in wax.
14:53
They have a red wax, or might even have a black wax
14:57
and now our last ingredient is going to be our eggs
15:00
and our eggs are going to almost give it
15:04
a souffle like texture.
15:07
You can see how the cheese and the sour cream and the eggs
15:10
are already starting to give you
15:12
a very creamy, thick, rich texture.
15:16
All we're going to do now is take our macaroni and cheese
15:18
and pour it into a sprayed dish, pop it into the oven
15:22
and when we get ready to go take it out,
15:25
we're going to top it with a little bit more cheese.
15:28
Look how yummy and creamy that looks.
15:33
Now, I've had some people call me and say,
15:34
"Paula, my macaroni and cheese curdled up on me."
15:39
And I can't imagine why it would do that,
15:41
the only thing that I can think of
15:43
is that maybe they put their eggs in with the noodles
15:45
before they cooled properly, but in the oven we go
15:57
and in about 30 minutes, we're going to have
15:59
the most terrific, creamy macaroni and cheese
16:03
you ever put in your mouth.
16:05
While that's cooking, let's plate up our roast
16:09
and it's just as tender and juicy as I knew it would be.
16:15
It's just wanting to fall apart on us.
16:19
Now, at this point, I would throw this into a sauce pot
16:24
and mix a little cornstarch and cold water up
16:27
and I would thicken this up,
16:28
but again, that's strictly a personal preference.
16:31
Some people might like their gravies thin
16:35
and I can really kind of go either way,
16:37
but if I had to choose,
16:38
I'd probably lean towards the thicker gravy.
16:41
Looks yummy, doesn't it?
16:43
Our macaroni and cheese should be ready now,
16:45
so let's go see what it looks like.
16:47
As I told you, I held out some cheese
16:50
when I was mixing it for the top
16:52
and see how pretty the cheese looks
16:56
when it covers those noodles.
16:57
You know, some things you just take for granted
17:00
and maybe I'm guilty of taking this for granted,
17:04
you know, there's a couple of things
17:05
that you can't have too much of in a Southern dish.
17:09
One of them is butter and the other one's cheese.
17:14
I just can't wait to taste this.
17:23
It's so incredibly good.
17:27
Y'all stick around
17:28
because I'm fixing to pull this whole meal together
17:30
for those great guys,
17:32
so you come back and see what we're doing next.
17:36
I so hope y'all are enjoying the show.
17:38
And if you do.
17:40
Be sure to click like, subscribe and
17:43
notification bell so you'll never miss a video.
17:47
And we'll be right back after the break.
17:54
I don't know if y'all were paying attention today
17:56
while I was doing my cooking,
17:57
but I cooked most of our food today in a cast iron skillet.
18:02
These skillets have been around since the beginning of time
18:04
and they're wonderful.
18:05
They distribute your heat so evenly
18:08
and I, I just love cooking in them.
18:10
If you don't have one, you can go to a hardware store,
18:14
or the way that I like to get mine is to go to junk stores
18:18
because the ones you're going to find there,
18:20
they're old and they're already seasoned.
18:23
It's not that it's that hard, but it just takes time.
18:25
This is how you season them.
18:27
You coat them with a solid shortening,
18:30
throw them in the oven before you go to bed
18:32
and let them continue to heat all during the night.
18:36
Another way to season these little beauties,
18:38
if you're not in a big rush for them,
18:40
is to grease them up with your solid shortening,
18:43
throw them over into a paper bag, roll your top up,
18:46
seal them and just throw them into a cabinet
18:49
and they should be ready for you in a few days.
18:53
I had a lunch date at the La Grange Firehouse.
18:56
They have four full time
18:58
and 30 volunteer fire men and women
19:01
and when they get together, they love to eat.
19:04
Well, I sure hope they enjoy my contribution to their lunch.
19:08
Well, you can see what I brought for y'all today,
19:10
the, the hot wings,
19:13
the pot roast,
19:14
the macaroni and cheese and the stuffed peppers.
19:17
Now, I want you to try some of my pot roast.
19:22
- Very good.
19:23
- Good, good.
19:25
Ed certainly seemed to enjoy my chicken wings.
19:28
- I think I died and went to heaven.
19:29
- [Paula] You think so?
19:31
(laughter)
19:32
Hot enough for your baby?
19:33
- Just nice, just nice.
19:36
- Just how important is the food?
19:38
- [Fireman] Food is very important.
19:39
When you have firemen to come from work all day, volunteers,
19:43
and they have come to the firehouse at night and do things,
19:45
a lot of times
19:46
a lot of them don't get a chance to eat their dinner,
19:47
so we have to supply something for them.
19:49
- We can't come back to the firehouse yet
19:51
'cause we've been out four or five hours on a run
19:54
and even if it's midnight at night, we're hungry.
19:58
Michael, whip something up.
19:59
You'll have something there.
20:00
Could be his balsamic chicken, or whatever's easiest.
20:03
His potatoes golden are pretty good too so.
20:05
- [Paula] So, did y'all like everything guys?
20:07
Did it meet up to your expectations?
20:10
- [Fireman] You did a great job.
20:11
(laughter)
20:12
- [Paula] Well, I was really a little nervous
20:13
about coming today
20:14
'cause I know that firemen are very, very good cooks.
20:18
Remember America, to love your firemen
20:21
and until next time, best dishes from my kitchen to yours.
20:28
Hey, y'all, it's Paula Deen.
20:30
Now, if you enjoyed this video, be sure to like it
20:34
and click the subscribe button as well as the notification
20:37
and bell to be alerted when I post a video.
20:41
Love and Best Dishes Y'all.
#Food & Drink
#Hobbies & Leisure