Up next in 10
4 Recipes to Make over a Fire - Paula and food historian Jim Gay are making recipes in the fireplace that are perfect for campfire cooking, too. Paula’s Best Dishes, Season 2, Episode 1.
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00:00 Intro
1:05 Apple Charlotte Recipe: https://www.pauladeen.com/recipe/apple-charlotte/
7:41 Baked Beans Recipe: https://www.pauladeen.com/recipe/baked-beans/
10:56 Southern Biscuit Recipe: https://www.pauladeen.com/recipe/southern-biscuits/
14:27 Steak & Ale Recipe: https://www.pauladeen.com/recipe/steak-and-ale/
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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
[Music]
0:00
hey y'all i have got the most exciting
0:02
day planned for us
0:04
i want to tell you about a trip i took i
0:07
went to colonial williamsburg
0:09
probably one of my favorite stops was
0:12
the kitchen
0:13
they did all the authentic cooking just
0:17
the way they did it hundreds of years
0:19
ago
0:19
so today my friend jim gay from colonial
0:22
williamsburg y'all is teaching me to
0:24
cook the old-fashioned way
0:26
in my fireplace first we're making a
0:28
scrumptious
0:29
apple charlotte it smells
0:33
fabulous then it's the best baked beans
0:36
you'll ever eat
0:37
look at those beans y'all yum and you
0:40
can't have a feast without some hot
0:42
buttery biscuits y'all
0:45
and finally it's a colonial classic
0:48
steak and ale oh i'm starving
0:52
jim has planned us a menu y'all that
0:54
we're gonna cook in the fireplace
0:56
jim is a food historian and he's going
0:58
to share some of his favorite old-timey
1:01
recipes with us
1:02
so let's get going well first what we're
1:04
going to do is we're going to bake
1:06
an apple charlotte there's layers of
1:08
apple layers of
1:10
sugar layers of butter layers of bread
1:13
crumbs and layers of spice now does it
1:15
get any better
1:16
no but what we'll start with is
1:19
taking this pie plate right here and
1:21
butter in it and this is going to go in
1:23
the fireplace yes it will
1:25
go in a dutch oven right here as a
1:26
matter of fact well you do that okay
1:28
can i get my dutch oven going here yeah
1:30
okay and then you keep doing i'll just
1:32
do whatever you need to do okay and i'm
1:34
just gonna coat this pretty heavy with
1:35
butter jim
1:36
okay take uh some bread crumbs
1:40
and put a layer of bread crumbs in there
1:42
okay hi
1:43
thick uh just a coating jim just used a
1:46
loaf of stale french bread
1:48
to make our crumbs we have some lemon
1:51
zest right here you can go ahead and
1:52
toss
1:52
all of that lemon zest okay every bit
1:54
i've got all of it you know why not we
1:56
have
1:56
the zest of about three lemons we're
1:58
gonna say this is a lot of zinc a lot of
2:00
zest right here okey doke now how many
2:02
randy smith apples do you have here yeah
2:04
there's about five apples worth
2:06
enough to fill this up and they're
2:08
thinly sliced as you can see as well
2:10
he has paired and sliced them nice and
2:12
thin y'all
2:13
paula there's that one apple there if
2:15
you want to peel and core that that
2:16
would be great
2:17
okey-doke
2:21
what i'm doing is setting this oven up
2:23
and you see i have a bed of coals
2:24
underneath
2:25
uh-huh and then i'm going to take these
2:27
coals and put it right on top
2:28
it's just like you're preheating the
2:30
dutch oven yeah this is really going to
2:32
function as an oven okay what we're
2:34
going to do is we're going to put that
2:35
pie
2:36
plate right in there and this is how a
2:38
dutch oven was intended to be used
2:41
a lot of people yeah using a dutch ovens
2:43
today are actually using them as
2:44
braising pots and
2:46
stew pots and things like that what
2:48
we're doing guys you're cutting what
2:49
we'll also do
2:50
i'm almost done okay i'm going to come
2:52
over here and we're going to put some
2:54
sugar in this bowl right here and
2:56
combine it okay with
2:58
nutmeg mace and cinnamon uh which of
3:01
those do you like the
3:03
don't know i love nutmeg but nutmeg is
3:06
very very powerful
3:08
i can't just say probably cinnamon i
3:10
think i do too and i think it's a
3:12
natural marriage
3:13
with apples so you just added a cup of
3:16
brown sugar
3:16
and now about a tablespoon of cinnamon
3:19
yeah that looks good to me
3:20
and a little bit of mace you know mason
3:24
nutmeg are
3:25
almost brothers they're there they grow
3:27
on the same plant yeah
3:29
and that's about an eighth of a teaspoon
3:31
of mace
3:32
so am i gonna toss the apples on the
3:34
breadcrumbs yeah we'll put the apples
3:36
okay
3:36
how's that that's gonna be our first
3:38
layer that'll be the first layer okay
3:39
good okay cause these are gonna cook
3:40
down all right how about some nutmeg oh
3:42
yeah okay go ahead and scrape until you
3:44
just feel like it
3:45
usually when you can smell it that's
3:46
about enough mix that up i think that's
3:49
probably not the same thing so too
3:50
yeah i'm gonna jump in there and just
3:52
okay
3:53
dig in good so now goes the layer of
3:56
the sugar okay and i'll put some butter
3:58
on there for you and then we'll work on
4:00
another layer there
4:06
a few more apples some more breadcrumbs
4:11
okay yeah i think those crumbs are just
4:13
going to be
4:14
like fabulous really
4:17
some more sugar
4:21
all right do you want to put more butter
4:23
on that yeah or just
4:25
well i've been moving without
4:30
you know you can do it pretty much the
4:32
way you want to
4:33
yeah there's kind of no rule
4:38
y'all this is my grandson jack's
4:42
set of cookware and we've melted a stick
4:44
of butter in here
4:46
here you go honey we've saved a couple
4:48
of cups of this bread
4:50
we'll mix that with butter and some more
4:52
sugar and then we'll dust that out
4:53
okay and i love this because you know
4:56
we're not making like a crust
4:58
no rolling out dough and all that this
5:00
is very hardy and
5:02
almost foolproof for us i think
5:05
you like you anymore i think that i like
5:08
a lot of you want to go warm
5:10
you put some more butter on it dude look
5:12
how much butter we haven't put in there
5:13
i know it
5:14
don't you worry honey that butter will
5:16
long be gone by the time this show's
5:18
over
5:20
oh that was supposed to be just for this
5:21
one recipe oh it was
5:24
well we just got talking okay
5:27
well while you're doing that whoops
5:30
get over here you piece of butter one of
5:33
the things that you got to
5:34
do with look how big your oven is yeah
5:36
and then figure out if you can put
5:38
a pan into it right right right all
5:41
right now this is you have to be very
5:42
careful
5:44
hot and cheap yeah now we're going to
5:47
see
5:48
yeah wow you'll see that getting it in
5:51
there won't be as hard as getting it out
5:52
it won't
5:53
yeah so we'll do it this way okay at
5:56
work
5:56
i'd be wearing rags you know you would
6:02
and then carefully put it back on and
6:05
we're gonna let this cook over the hot
6:07
coals for about 30 minutes
6:09
i tell you what we'll take a quick break
6:11
and we'll feed our fire
6:14
and when we come back we'll take a look
6:15
at this pie and see how it's doing
6:17
coming up the best baked beans you'll
6:20
ever eat smell that let that run
6:22
by your nose and later it's homemade
6:24
biscuits
6:25
i like it i like it and finally
6:29
succulent steak and elm i would wrestle
6:32
a brown bear for all this food i'm
6:34
starving
6:37
i so hope y'all are enjoying the show
6:39
and
6:40
if you do be sure to click like
6:43
subscribe and the notification bell so
6:46
you'll
6:46
never miss a video and we'll be right
6:49
back after the break
6:53
[Music]
6:55
hey y'all welcome back i'm in here in
6:58
the kitchen today
6:59
doing fireplace cooking with food
7:01
historian
7:02
jim gay now he has made us a apple
7:05
charlotte
7:07
and it's time to take that out of our
7:09
dutch oven isn't it that's right the
7:10
ready light has
7:11
lit oh my goodness
7:16
that thing y'all is brown and beautiful
7:20
and bubbling i want to see you do this
7:23
baby
7:25
[Music]
7:26
there we go look at this smells
7:31
fabulous all right well it's too hot for
7:34
us to eat jim
7:35
yeah so why don't i go ahead and start
7:37
on some other things
7:38
now i thought that i would make us some
7:41
baked beans
7:42
now i'm gonna start chopping some bacon
7:45
okay now i've got six slices of
7:49
nice thick bacon okay i'm just gonna
7:51
kind of
7:52
rough dice this gem okay and throw that
7:55
in the pot and we've got the pot hanging
7:58
over our fire eating up y'all
8:00
i'm gonna toss our bacon in there all
8:02
right now
8:03
you just gotta make an assumption that
8:05
everything that's metal over here is hot
8:07
absolutely
8:10
i'll pull this out a little bit look
8:12
right over there look at there
8:15
we'll let that fat start to render out
8:17
of that
8:18
all right now we're not going to cover
8:19
that bacon we're going to let it sizzle
8:21
so we can
8:22
smell it and hear it now while i'm
8:24
putting together our beans
8:26
would you mind chopping our onion for us
8:28
the whole thing
8:29
yeah the old dad gum thing
8:32
[Music]
8:36
while jim's dicing our onion i'm gonna
8:39
get our beans ready
8:41
i'm using two cans of pinto beans that
8:44
i've drained and rinsed
8:46
i'm gonna add a fourth of a cup of brown
8:48
sugar that's getting good already
8:50
yes these are gonna be delicious
8:56
bacon fat and onions
8:59
and beans works for me
9:03
and now i'm gonna add two cans
9:07
of diced tomatoes with green chilies you
9:10
know that sounds
9:11
great i'm a chili pollock sauce yeah i
9:14
really am
9:14
oh but gosh smell that smell that let
9:17
that run
9:17
by your nose that's right that's working
9:19
dinner that's good that's good smells
9:21
good doesn't it mm-hmm okay great well
9:23
let's take these onions okay
9:26
um and let's well we're gonna take these
9:29
and throw them in the pot
9:30
okay you want to stir up our bacon uh
9:33
well
9:33
i actually let it render a couple
9:35
minutes okay well while that's
9:37
rendering why don't we go ahead and make
9:39
some biscuits
9:40
cause we can't have a meal without
9:42
biscuits and this is my grandma's
9:45
dough bowl this is what she made her
9:47
biscuits in
9:48
wow so i'm gonna start with two cups
9:51
of all-purpose flour okay i'm just gonna
9:55
dump that yeah tend to that pot don't
9:57
don't let our bacon burn
10:00
[Music]
10:02
i'm gonna add a teaspoon of sugar i
10:05
don't like
10:05
real sweet biscuits so you know we want
10:08
just a wee
10:09
little bit yeah and i'm gonna add one
10:13
tablespoon of baking
10:15
powder because we wanna make nice fat
10:18
fluffy biscuits and i'm going to add
10:20
about a teaspoon
10:22
of salt
10:26
and i'm just going to mix that up
10:28
together you want to
10:30
put these onions in yes yes yes i
10:33
scooped them up in the bowl for you
10:34
okay okay you think it's safe i do
10:38
yes those beans are gonna be
10:42
bad to the bone honey put a little salt
10:45
and um
10:46
let's add a little pepper too you want
10:48
to yeah sure
10:49
that'd be good
10:50
[Music]
10:53
all right so i've got eight tablespoons
10:55
of butter
10:56
[Music]
10:58
cold butter the butter queen
11:01
you know i think that's what they call
11:03
me is it the butter
11:05
or the butter lady
11:08
[Music]
11:09
so i'm gonna just cut this using a
11:13
pastry blender
11:14
until it kind of looks like cornmeal
11:17
y'all
11:18
can you measure up about three-fourths
11:20
of a cup of milk
11:21
now i'm just gonna use sweet milk you
11:23
can use buttermilk or
11:26
sweet milk either one
11:27
[Music]
11:31
so this flour is looking good it is
11:34
all right now i'm gonna do just like my
11:36
little grandma did
11:38
i'm gonna kind of make a well and then
11:41
i'm gonna
11:42
pour in just a little bit of milk at the
11:44
time and work
11:45
my dough up with my fingers
11:49
just like this so while i'm
11:52
kneading this dough jim how about you
11:54
put in the beans okay
11:56
in the pot and i'll add about a cup of
11:59
water
11:59
to keep our beans from drying out and
12:01
we're gonna put that back
12:03
over the fire for about 20 to 30 minutes
12:06
all right so i got our biscuit dough out
12:08
i'm just gonna knead this a little bit
12:10
and then i'm gonna pat it out
12:12
and when we come back we'll finish up
12:14
our biscuits
12:15
and get them in the fire coming up jim's
12:19
making a delicious steak and ale
12:21
oh i'm starving
12:25
i hope y'all are enjoying the show and i
12:28
want to hear
12:28
from you tell me what recipes or videos
12:31
you'd like to see me make
12:33
by just leaving a short comment below
12:36
now let's get back to the show y'all
12:41
[Music]
12:42
hey y'all welcome back uh while y'all
12:46
were gone
12:46
i've gotten our biscuits rolled out or
12:50
patted out
12:50
and i'm just gonna cut out my biscuits
12:53
and get those ready to go in our pan
12:56
and jim's making us two or three
12:58
elements
12:59
just like you would on top of your stove
13:02
to fix our next few dishes
13:04
how's our fire looking jim we'd probably
13:06
grate it as sea
13:07
okay but it's working crazy to see yeah
13:09
we'll give it a second well for the
13:10
first time in my fireplace
13:12
i will so take a seat listen if i was in
13:14
high school
13:15
i'd be flunking that sea everywhere i'd
13:17
be so proud
13:20
i'm just gonna butter the bottom of my
13:22
skillet
13:24
okay and then i've got these ready to go
13:27
in jim
13:27
okay good
13:34
and then you can go ahead and get this
13:36
on the fire
13:38
you want to put them right there these
13:41
biscuits look pretty good don't
13:42
they sure do oh and you got those coals
13:45
hot
13:46
i'm just gonna do a modified dutch oven
13:50
here with this fry pan
13:51
okay and i'm just going to take the
13:53
coals and we're just going to put them
13:54
right over that let them bake
13:57
what amazes me y'all about this whole
14:00
deal
14:00
is uh our fire is very very small
14:05
but he is able to take this wood after
14:08
it's turned to like a charcoal
14:10
state and gosh we're fixing to have
14:12
three pots going oh yeah good punch
14:15
and look look here at this piece y'all
14:18
this
14:18
is a grid iron this is what you grilled
14:21
your meats on
14:23
right in the fireplace so that's what
14:25
we're gonna do
14:26
next steak and ale okay now what i'm
14:30
going to do is
14:30
take this other pan and move it on
14:33
to the center here and this is where
14:35
we're going to cook our onions and
14:37
mushrooms
14:38
this is getting hot all right so what
14:40
can i help you do jim over here to
14:42
okay move you along with your steak uh
14:44
you want me to dice your onion
14:46
and slice your okay we've got one onion
14:49
and about a four ounce container of
14:52
button mushrooms
14:53
and here's a steak uh uh-huh this is a
14:56
sirloin
14:57
we're going to season it on both any
14:59
kind of cut of meat you can
15:00
actually the recipe calls for rump rum
15:03
steak from from the uh
15:04
grunt would be kind of cool from the
15:06
butt that's right yeah from the butt
15:08
i've got your onions done good and i'm
15:10
going to get the mushrooms
15:12
take some butter and slather it all over
15:14
this meat right here
15:15
you like it this is your recipe here
15:20
i like it i love the way this man thinks
15:23
y'all did y'all see all that butter he
15:25
rubbed on that meat
15:26
this is when you're gonna invite your
15:27
neighbors okay look at that
15:29
butter on that meat y'all i'm gonna take
15:32
this right
15:32
here and we're gonna brown that and
15:35
then we're gonna take this pan which
15:37
i've already got some heat on you heated
15:39
it right we'll take some butter
15:43
put it in there great time today
15:46
oh about yeah there you go that much put
15:49
in the
15:50
the onions and the mushrooms okay look
15:52
how hot that pan is y'all
15:54
that fire is as hot as can be
15:58
okay just step up to it yeah let's put
16:01
some
16:02
salt in there too and we'll put the lid
16:05
back on
16:06
let those sweat for just a few okay okay
16:13
well i tell you what jim i would wrestle
16:16
a brown bear for all this food i'm
16:20
starving
16:21
well let's looking at our beans i'm kind
16:23
of worried about those
16:24
okay let's see yeah let's check them out
16:27
yeah i'm thinking about
16:28
oh yeah
16:29
[Music]
16:31
oh those look great jim no i was a
16:33
little concerned
16:34
that they were drying out but no they're
16:36
doing nice okay
16:38
just put them back in there and just let
16:39
them stew it oh yeah and our steak looks
16:42
like it's getting ready to flip
16:44
[Music]
16:45
oh my goodness yeah oh i'm starving you
16:50
need a bigger grid iron
16:52
i do don't i so now when do we put the
16:54
berry oh
16:55
uh well since you've got a hands go
16:57
ahead put the beer in now how much beer
16:59
are you
16:59
about half of that okay this is actually
17:03
an english ale
17:04
okay that's good that's good listen he's
17:06
planning on drinking the other half he's
17:07
afraid i'm gonna use too much
17:09
i've got my hands full can you take that
17:10
steak and put that in there for me
17:12
oh yeah yeah there you go
17:15
just put it in there hold it down there
17:17
hole like that what do you think
17:19
oh i think i want some okay so i'm going
17:22
to put the lid back on here now
17:24
this we're done with this we are done
17:26
yeah and we're
17:28
we're waiting for your biscuits your
17:30
beans are done
17:31
and then we're gonna make the thickener
17:33
right for your steak dish
17:35
we'll see y'all back here in just a
17:37
second coming up
17:38
we're getting ready to chow down on this
17:41
colonial feast
17:42
step back jack cause
17:45
because mama's coming in
17:49
i so hope y'all are enjoying the show
17:52
and
17:52
if you do be sure to click like
17:55
subscribe and the notification bell so
17:58
you'll never miss a video
18:00
and we'll be right back after the break
18:06
hey y'all we have just about got our
18:09
meal pulled together
18:10
and i tell you what jim i would say to
18:13
you don't
18:14
get your arm in my way because i may eat
18:16
it
18:17
i am so hungry all right and
18:20
everything looks so fabulous look at
18:22
those beans y'all
18:24
we still got to thicken that steak don't
18:26
we that's right well why don't you be
18:28
doing that
18:29
and i'm gonna come over here and show
18:31
everybody
18:32
my biscuits now if they taste half as
18:36
good as they look
18:37
jim and this is hot as can be
18:41
all right now tell us what you're doing
18:43
what i'm doing is i'm basically making a
18:45
lump of butter with flour
18:46
and you're using about half a stick of
18:48
butter and two tablespoons of
18:50
all-purpose flour
18:51
yeah okay so nutmeg here we're just
18:54
gonna give this a couple of scrapes
18:56
not a lot and what we have here is thyme
18:58
and
18:59
parsley that time is going to be
19:00
wonderful with those mushrooms and
19:02
onions
19:03
get in there and you want to smush that
19:04
up with your fingers i sure do honey
19:07
so then what we'll do is we'll use that
19:08
to thicken our
19:10
steaks right i've never i've never
19:12
thickened
19:13
a dish by using flour and butter is that
19:16
right
19:17
mixed like this no you need a whisk just
19:20
to get the lumps out here okay
19:22
i'm gonna lift that up okay go ahead and
19:25
look in here y'all yeah look at that
19:28
that's kind of cooked down and
19:30
is that enough uh well it depends on how
19:32
thick you want
19:33
you know that looks wonderful well why
19:35
don't we move
19:36
that on up here on this trivet it's time
19:39
to eat
19:40
look at those mushrooms y'all and i just
19:43
happen to have some leftover blackberry
19:45
butter in my fridge
19:46
fried biscuits and some beans ground
19:49
beans right
19:51
all right now you just step back jack
19:53
cause
19:55
cause mama's coming in
20:05
this is the best part of the show
20:06
[Laughter]
20:10
are you a dashboard the steak and ale is
20:14
out of this world
20:17
[Music]
20:19
i think
20:21
[Music]
20:22
[Laughter]
20:25
just in case i can't reach it you want
20:27
to help me
20:29
let's taste our apple charlotte look at
20:31
this
20:32
and y'all it's got a real crunchy top on
20:35
it
20:36
hold that right there jim i'm gonna just
20:39
reach over here and dip us a little ice
20:41
cream
20:41
okay and why don't we share it all
20:44
righty
20:45
which part is mine that part
20:48
[Laughter]
20:50
whoa that's enough okay so much for
20:53
sharing
20:59
works for me out of this world
21:02
i love the crispy buttery bread crumbs
21:05
what you're pulling out of your pocket
21:07
well when you when you visit a woman a
21:08
southern woman you leave the spoon
21:10
at the end so this is a little bit
21:12
different this is called a noggin
21:14
he knows just what's a spoon
21:18
jim thank you so much
21:24
hey y'all it's paula dean now if y'all
21:27
enjoyed this week's full episode friday
21:30
be sure to like it
21:32
and click the subscribe button as well
21:34
as the notification bell
21:36
to be alerted when i post a video
21:40
love and best dishes friends
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