Up next in 10
4 Southern Christmas Recipes - In this classic Paula Deen Christmas episode, Paula is making some delicious & decadent fried Christmas dinner recipes. Paula’s Best Dishes, Season 2, Episode 9.
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00:00 Intro
0:51 Deep-Fried Ham Recipe: https://www.pauladeen.com/recipe/deep-fried-ham/
6:57 Loaded Mashed Potatoes Recipe: https://www.pauladeen.com/recipe/loaded-mashed-potatoes/
10:37 Fried Asparagus with Creole Mustard Sauce Recipe: https://www.pauladeen.com/recipe/fried-asparagus-with-creole-mustard-sauce/
16:47 Red Velvet Bread Pudding Recipe: https://www.pauladeen.com/recipe/red-velvet-bread-pudding/
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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
happy holidays y'all i'm in the kitchen
0:03
with one of my favorite friends this is
0:05
leanne morgan we are getting ready to
0:08
ham it up today
0:10
we're creating a christmas feast that is
0:12
fit to be fried we're deep frying a ham
0:15
and we're going to be topping it with a
0:17
sweet pineapple glaze does this scare
0:20
you no it does not scare me i've just
0:22
never had anything boiling that big in
0:24
the kitchen
0:26
then we're whipping up some loaded
0:28
mashed potatoes this mixture winds like
0:30
when i beat my husk
0:32
and next y'all it's deep fried asparagus
0:36
with a creole dipping sauce it's a nice
0:39
unhealthy way to have our vegetables and
0:42
for dessert a perfect christmas treat
0:45
red velvet bread pudding
0:47
[Music]
0:51
you know what we're gonna do
0:53
we're gonna brine a ham
0:56
a fresh ham what is that a northern term
1:00
no honey that's southern it is my people
1:03
don't do that they don't no where do
1:05
your people live middle tennessee
1:08
i've never heard that before in my life
1:09
and what does that mean
1:11
it means let it soak in a little sunken
1:14
yeah
1:15
okay all right we're going to use one
1:17
gallon of apple cider a couple of
1:19
measuring cups of water because when we
1:22
put our little ham down in there we want
1:24
to completely cover and while you're
1:26
doing that i'm going to come over here
1:28
and start throwing in our our dry things
1:31
into our brine
1:33
okay you can go back to tennessee and
1:35
just impress the heck out of it i know i
1:37
know turn on that water honey okay
1:40
and while you're doing that i am gonna
1:43
add a cup of brown sugar you know what
1:46
leanne when i'm with you i start talking
1:48
real southern
1:50
why it's like you don't already
1:53
i know that's yeah but it gets more
1:55
southern
1:57
what did you tell me to do with this i
1:59
told you to put it in there oh okay my
2:01
darling don't don't let them think
2:02
you're a natural blind
2:06
so a cup of brown sugar okay
2:09
and i'm gonna put a cup of kosher salt
2:12
leanne this is gonna be a sweet salty
2:15
delicious ham
2:17
and i'm gonna add a couple of cinnamon
2:19
sticks
2:20
and i'm gonna add you know just a pinch
2:23
of
2:23
clothes you know three or four oh five
2:26
or six seven
2:27
all right now if you would take that
2:30
spoon and stir it and while you're doing
2:32
that i want to tell everybody about you
2:34
this is leanne morgan
2:36
she is one of the funniest
2:38
housewife comedians
2:41
in the united states in fact she won
2:44
that title on the view we get together
2:47
and we just have the best time she's the
2:50
mother of three precious children and
2:53
they're watching their mama brian hale
2:56
they didn't know their mama was still
2:58
about brian
3:00
we call it smoking
3:04
doesn't that smell good that does smell
3:05
all right now we're gonna get our big ol
3:07
piece of meat y'all and we're using a
3:10
fresh ham look at here look this pig
3:14
oh my gosh ain't that pretty that is all
3:16
right big and heavy it's about a 10
3:20
pound leg
3:22
and we're just gonna ease our meat down
3:24
into here we don't want it to slosh all
3:27
over our christmas outfits because i
3:29
don't have another christmas top in my
3:32
closet so i don't want to mess up our
3:34
clothes
3:35
we're going to store this in a cool
3:37
place for 24 hours oh okay now let's get
3:40
started on those loaded mashed potatoes
3:43
if you would take these potatoes and
3:45
peel them pour them and throw them in
3:46
your pot we're gonna need about six
3:49
pounds total okay i'm gonna come over
3:51
here and make the glaze for the ham
3:54
and i am gonna dip back into my brown
3:57
sugar bowl one more time and i'm gonna
4:00
scoop me out another cup
4:03
of brown sugar now i know you still got
4:06
your mother and my mother-in-law that's
4:08
wonderful i know
4:09
so you really hadn't had to take over
4:12
the full responsibilities of the kitchen
4:15
i haven't i haven't i'm you know i do a
4:17
lot of side dishes and they usually
4:19
bring the ham or turkey for this glaze
4:23
leanne it's so simple you see i sprayed
4:26
my cup because i'm gonna put in honey
4:29
and i don't want it to stick to my cook
4:32
so a half a cup of honey
4:34
a half a cup of dijon mustard and i'm
4:37
just gonna use the same cup because
4:41
i need a half a cup of each
4:44
so there we go and look at that see that
4:46
honey height just rolls right on out of
4:48
there yeah cause i sprayed that cup
4:52
all it takes is one little tap like that
4:55
that's good my one eight ounce can y'all
4:58
of crushed pineapple okay liquid and all
5:01
just dump in there and three cups of
5:03
pineapple juice
5:06
now i'm gonna just put this on low and
5:09
let that glaze
5:11
you know get thicker for us and let it
5:13
kind of
5:14
hook down a little bit
5:17
so now i'm gonna cut the tops off of a
5:20
couple of heads of garlic and we're to
5:23
roast these off and use them for our
5:25
potatoes just you know roll that up
5:28
just like that here just cut the tops
5:31
off i'm going to wrap them in some
5:32
tinfoil so we're going to put these in
5:35
the oven leanne about 350 and we're
5:37
gonna roast them off about 30 minutes
5:40
until they're nice and soft
5:43
i just love roasted garlic do you so put
5:45
that in the oven baby
5:49
looks like you're gonna need a little
5:51
more water in your pot of potatoes
5:53
leanne bring it back here we're gonna
5:55
add
5:56
just a little whoa
5:59
all right i'm just gonna salt our water
6:02
and we're gonna let these potatoes just
6:04
cook away
6:05
we got our hammer brining and uh we got
6:08
our glaze put together and we are
6:11
celebrating christmas together
6:14
it's wonderful merry christmas merry
6:17
christmas to you honey coming up mashed
6:20
potatoes loaded with roasted garlic god
6:23
i love it then we make some festive
6:26
deep-fried asparagus is that beautiful
6:28
that is beautiful and later i spread
6:31
some christmas jelly with a little deep
6:33
fried ham merry christmas my tunnel see
6:36
frank
6:39
i so hope you all are enjoying the show
6:42
and if you do be sure to click like
6:45
subscribe and the notification bell
6:48
so you'll never miss a video and we'll
6:51
be right back after the break
6:56
y'all in case you've just dropped in we
6:59
are celebrating with a fabulous
7:02
christmas dinner aren't we girl yes
7:04
right now i'm fixing to put together a
7:07
loaded mashed potato i need for you to
7:11
grate us some cheese please for these
7:13
potatoes you know a couple of cups i
7:16
like it real cheesy and we're gonna be
7:18
using a white cheddar so if you'll start
7:21
on that honey and we'll put us a little
7:25
bun
7:26
just a little it's just a little i know
7:29
i don't mind it okay
7:32
i have diced us up leanne about a pound
7:35
and a half of bacon and i have cooked
7:38
that until it's prius so i'm gonna just
7:40
take that out now and let it drain
7:44
there we go
7:45
oh you got it going on honey
7:48
now let's start beating up our potatoes
7:51
now
7:52
the only thing is
7:53
you'll want to watch out for is don't
7:55
over beat them okay because they'll turn
7:58
back starchy
8:00
so just a little beaten
8:02
and i'm gonna add us a little salt gotta
8:05
have salt in that potato
8:07
and i'm gonna add us a little black
8:09
pepper
8:12
so you get the beating honey
8:16
this mix of wines like when i beat my
8:18
husband does your husband whine when you
8:20
meet up ah
8:22
mine does too oh
8:24
i need to help you a little bit no i'm
8:26
out of cream yeah that might loosen it
8:29
up
8:32
[Music]
8:33
so about 12 ounces
8:35
okay
8:36
[Music]
8:38
all right see if that's not even better
8:39
for you all right cut your mixer off
8:42
and then take it and just bring those
8:45
potatoes i know you think i never mixed
8:47
anything i have i promise i have it's
8:50
just you know cooking with paula dean
8:52
it's like
8:53
well honey duck is with the president no
8:55
it's not it is it's like cooking with
8:57
your mama okay i've got a laid-back mama
9:00
this is gonna be delicious and you know
9:02
what what we're gonna do is i'm gonna
9:05
put that down in there and just sling
9:08
those taters off okay so you don't have
9:11
to
9:12
work them off with your fingers let's
9:14
taste them and see if they got enough
9:16
salt in them
9:18
no they need more salt they do was there
9:20
ever a time where you weren't as
9:21
confident cooking sure there was
9:24
listen honey i got married at 18 leanne
9:27
oh lord i could not boil water because i
9:31
had a very busy social life
9:34
and i was not interested in getting in
9:36
the kitchen you know i was fortunate
9:38
that i had my grandmother who was a
9:41
fabulous southern cook we were in the
9:43
kitchen a lot together
9:45
look at these
9:47
oh god i love it
9:51
smile
9:53
that is that does smell good all right
9:54
now we're just going to squeeze that
9:57
right into there now work that garlic in
10:00
leanne who cooks for your kids when
10:02
you're on the road when i'm touring and
10:04
i'm on stage my mama's cooking for them
10:06
at home that is great
10:09
that kitchen is so important to sit down
10:11
together
10:13
it's just a time for everybody to come
10:15
together and heal
10:17
at the end of a day and the kitchen
10:19
should be
10:21
one of those places where everybody
10:24
feels comfortable all right so we're
10:26
gonna add in every last bit of this
10:28
bacon and then just give it a good stir
10:31
look how good that looks
10:33
all right now leanne put your cheese
10:34
honey fold that in
10:37
so we're gonna make some asparagus with
10:39
a side of creole dipping sauce and i'm
10:42
gonna use a fourth of a teaspoon of frio
10:46
seasoning a quarter of a teaspoon of
10:49
garlic powder and a quarter of a
10:51
teaspoon of onion powder
10:56
and i'm gonna add a little bit of salt
11:00
and three tablespoons of a creole
11:03
mustard creole mustard has a little kick
11:06
to it and i think that's exactly what's
11:08
in order
11:10
to go along with our creole seasoning to
11:13
kick up the flavor i'll add two
11:15
teaspoons of a dry ranch dressing a
11:18
couple of shakes of hot sauce one
11:20
teaspoon of lemon juice and two-thirds
11:22
of a cup of sour cream we've got our
11:24
sauce together so there we go
11:27
so you got your potatoes together i
11:29
think so let's give these a little taste
11:32
i think we need a little hot sauce in
11:34
here okay
11:36
you know just a little bit but those
11:38
taste good all right so we are there
11:40
baby we've got our ham now out of our
11:43
brine we just want to dry it off good
11:46
when we put it down into our fryer
11:49
you know we don't want a lot of liquid
11:51
on it we don't want it splattering all
11:53
over our christmas outfits oh no i have
11:56
got the neatest indoor fryer that a
12:00
friend of mine
12:01
john mclemore designed this deep fryer
12:05
and he gave this to me for christmas oh
12:07
we have got our grease in here y'all
12:09
preheated to
12:11
375 degrees just sit that ham down in
12:15
that basket well okay all right so
12:18
you'll mirror we go to you know i got it
12:19
honey
12:24
deep fried cream
12:27
now we're gonna cook a ham y'all
12:30
it's seven and a half minutes per pound
12:32
by a ten pound pan does it scare you no
12:36
it does not scare me i've just never had
12:38
anything bowling that big in the kitchen
12:42
but i mean that's nifty to him we're
12:44
gonna be fine
12:48
it's christmas time y'all in paula
12:49
dean's
12:50
kitchen and i'm here with leanne morgan
12:54
coming up y'all we're still frying up
12:56
our christmas everything's better fried
13:00
with deep-fried asparagus and an
13:02
unbelievable deep-fried ham that skin is
13:06
gonna be incredible incredible and later
13:10
bread pudding just perfect for the
13:12
holidays now how pretty is that for
13:15
christmas
13:17
i hope y'all are enjoying the show and i
13:20
want to hear from you tell me what
13:22
recipes or videos you'd like to see me
13:24
make by just leaving a short comment
13:27
below
13:28
now let's get back to the show y'all
13:34
next dish that we're gonna be preparing
13:36
for our christmas meal y'all we're gonna
13:38
make deep-fried asparagus to go with the
13:40
creole dipping sauce we made now i like
13:43
to snap my asparagus and it will
13:46
naturally snap the woodsy end
13:49
from the tender end now when we get
13:51
these all snapped what i need for you to
13:54
do is run it under the water okay uh
13:57
because we're gonna shake it up in some
13:59
flour and we want to have something
14:01
that'll help it stick to that asparagus
14:04
and in this bag i'm going to add a cup
14:07
of flour
14:09
and while you're doing that i'm going to
14:11
come down here and put the rest of our
14:13
ingredients together then put it in our
14:16
bag
14:17
and after you get it shaken up with that
14:20
flour we're gonna need to put it in a
14:22
wet batter so i'm gonna measure out
14:25
about a cup of buttermilk
14:28
along with one egg
14:31
have you ever had fried asparagus no i
14:33
haven't oh my goodness i like asparagus
14:36
though
14:36
everything's better fried
14:39
and
14:40
i'm gonna add about a tablespoon of hot
14:43
sauce to this and that's gonna give it a
14:45
nice little
14:48
shot of something something
14:50
so i'm just gonna mix those ingredients
14:52
together
14:54
and then i have got our deep fryer
14:56
heated up to uh about 360 degrees
15:00
and in this bowl i'm using a cup and a
15:03
half
15:04
of
15:05
self-rising cornmeal
15:09
and to that i'm gonna add like a
15:12
tablespoon of cajun seasoning and i'm
15:15
gonna mix that up so if you'll just take
15:17
that asparagus we're gonna dip it in our
15:20
wet and then into our dry and then into
15:24
the fryer what are your husband's
15:26
favorite meals leanne my husband he's
15:28
six four wow athletic boy and he eats a
15:32
lot does he diet well yeah and we both
15:35
belong to several gems you would think
15:37
i'd look like demi moore but i don't but
15:41
no i have a i have a boy that i train
15:43
with a little 26 year old boy that makes
15:45
me do terrible things means squats and i
15:48
call it gladiator russell crowe workouts
15:51
is what he makes me do and then then i
15:53
come home and i could eat
15:55
the wallpaper off the wall
15:58
michael and i the only thing we exercise
16:01
is maybe our lip
16:04
you know
16:06
i'm gonna wash this goop off my hands so
16:09
i can get over here and get our
16:11
asparagus out of the deep fryer
16:15
look over here this is oh my gosh is
16:18
that beautiful that is beautiful so
16:20
we're gonna put it on this platter
16:23
[Music]
16:24
right here
16:26
around that creole sauce
16:28
on that pretty red platter that looks so
16:32
christmassy i want you to try the creole
16:35
seasoning now
16:38
you like it that is good it's a nice
16:41
unhealthy way to have our vegetables
16:46
for dessert we've got an incredible red
16:49
velvet bread pudding i have used my
16:52
grandma paul's recipe
16:54
for red velvet and i just put it in a 13
16:58
by nine by two pan and since we're
17:00
having bread pudding we don't want to
17:02
just make it so wet that it comes apart
17:05
so we're going to take our cake and
17:07
we're going to cut it in cubes
17:09
and then we're going to put this on our
17:11
cookie sheet
17:13
and we're going to toast it off
17:16
that'll cause the edges to get crunchy
17:18
and crispy and keep it from absorbing so
17:22
much that it'll be mushy so we're gonna
17:25
put this in the oven at 350 degrees for
17:29
about 10 minutes
17:31
[Music]
17:33
all right so let's come down here and
17:35
let's check on our ham
17:37
look how dark those edges are that skin
17:41
is gonna be incredible
17:44
so y'all don't go anywhere cause we're
17:47
fixing to take this luscious ham out of
17:49
that deep fryer
17:52
and we're gonna be eating a little pig
17:54
before you know it
17:56
coming up we unveil the star of our
17:58
christmas meal a deep-fried ham with a
18:01
sweet pineapple glaze and an incredible
18:05
red velvet bread pudding i got a devil
18:08
staring at me
18:09
[Music]
18:11
i so hope you all are enjoying the show
18:13
and if you do be sure to click like
18:17
subscribe and the notification bell
18:20
so you'll never miss a video and we'll
18:22
be right back after the break
18:28
happy holidays everybody we're about to
18:30
get this wonderful meal put together
18:32
aren't we now we're gonna finish up our
18:35
red velvet bread puddings in this bowl
18:38
i'm gonna add about three quarters of a
18:41
cup of confectioner's sugar
18:44
and i'm gonna add one block
18:47
of cream cheese that i have let sit at
18:50
room temperature y'all
18:52
so it's gonna be nice and easy for us to
18:55
blend up let me see how this tastes
18:58
and did it crushed up just a little bit
19:00
for us then it's one good all right so
19:03
i'm just gonna beat these two things
19:05
together
19:06
and you take over this honey
19:09
and i'm gonna come over here and i'm
19:10
gonna mix up our custard it's just three
19:13
eggs and one yolk three cups of half and
19:16
half a pinch of salt and a good old
19:20
teaspoon of vanilla and we got our
19:22
custard y'all and i'm gonna add just a
19:25
little bit until we get it all
19:27
incorporated okay i'm gonna go around
19:29
there and get our cream cheese down in
19:32
there
19:34
there we go
19:35
now let's pour the rest of this custard
19:37
in so we can add it to the chunks of the
19:39
cake have you ever had any christmas
19:41
disasters leanne we had a christmas tree
19:44
and i can remember charlie being three
19:46
with a little uh play pistol and cowboy
19:49
boats on and every time he'd go by that
19:51
christmas tree it'd fall down on him and
19:53
we don't know why and so there for a
19:54
long time he had this pair of christmas
19:57
trees because he'd fall on him and get
19:58
caught up in it and all of his sticking
20:00
out would be little cowboy bugs
20:03
i think that's good
20:05
so in the oven we go 350 degrees for 30
20:09
minutes
20:10
there's a hog in our life
20:13
look at that ham
20:16
is that not like the prettiest thing
20:18
you've ever seen
20:20
why is that so dark that is from our
20:23
brown sugar and that brines oh our ham
20:26
is done now we're just gonna
20:30
unveil
20:32
our little pig merry christmas
20:36
merry christmas my tunnel see friends
20:39
if you think this ham looks good now
20:41
y'all just wait until i get done with it
20:44
how beautiful is that
20:47
so what do you think leanne it's
20:49
wonderful that pork is out of this world
20:52
that creole sauce is good that's
20:54
asparagus
20:56
and leanne you saw how easy everything
20:58
was to do it really was well you know
21:00
what
21:01
i got a devil staring at me
21:04
look at that y'all
21:06
now how pretty is that for christmas
21:08
[Music]
21:13
hey y'all it's paula dean now if y'all
21:16
enjoyed this week's full episode friday
21:19
be sure to like it and click the
21:22
subscribe button as well as the
21:24
notification bell to be alerted when i
21:27
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21:29
loving best dishes friends
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