Up next in 10
Georgia Girls - 4 Recipes with Trisha Yearwood - Paula and Trisha Yearwood swap recipes, including a Southern collard greens recipe and a catfish recipe. Paula’s Best Dishes, Season 6, Episode 12.
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00:00 Intro
1:15 Jalapeño Hushpuppies Recipe: https://www.pauladeen.com/recipe/jalapeno-hushpuppies/
3:15 Sweet and Spicy Chili Sauce Recipe: https://www.pauladeen.com/recipe/sweet-and-spicy-chili-sauce/
7:41 Saucy Catfish Recipe: https://www.pauladeen.com/recipe/saucy-catfish/
7:55 Stewed Collard Greens Recipe: https://www.pauladeen.com/recipe/stewed-collard-greens/
14:38 Chocolate Pecan Cobbler Recipe: https://www.pauladeen.com/recipe/chocolate-pecan-cobbler/
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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
look who i'm in the kitchen with y'all
0:02
let's go to the kitchen with trisha
0:04
yearwood y'all and we're swapping some
0:07
of our favorite southern recipes y'all
0:09
trisha's frying up spicy jalapeno hush
0:12
puppies and we're gonna dip them into my
0:14
sweet and spicy chili sauce not only is
0:17
she beautiful but the girl can cook then
0:20
trish is sharing her saucy catfish and
0:23
then i've got something special for her
0:26
stewed collard greens i can taste the
0:29
butter
0:32
and then we're making a dessert that's a
0:34
southern girl's dream a chocolate pecan
0:37
cobbler i kind of probably want to be
0:39
this happy about this no it's not
0:45
well listen y'all i'm in the kitchen
0:47
with miss tricia yearwood i'm so excited
0:50
to be here with you another georgia girl
0:52
i love it trisha has got a cookbook
0:55
home cooking she's married to garth
0:57
brooks
0:58
and he looks like he could appreciate
1:00
good food
1:01
he does he was very excited about being
1:03
the chief tester for a lot of these
1:05
recipes i love having a man that
1:07
appreciates good food so
1:10
we are actually going to be cooking
1:11
something from your cookbook right
1:13
garland yes ma'am we're going to make
1:15
jalapeno hush puppies sounds delicious
1:18
trisha it's good and it's easy
1:20
i'm going to start cutting your onion
1:22
for you okay we need about half a cup of
1:24
onion i'm here to work for you you're my
1:26
chopper because i bet you're better at
1:28
chopping than me no no you could teach
1:30
me a thing
1:31
really i'm i'm an ugly chopper but you
1:34
know it doesn't matter what it looks
1:35
like it matters what it tastes like do
1:37
you like yours diced any particular way
1:39
you like it big little um i kind of like
1:41
them little okay since you're doing it
1:43
if i was doing it i'd probably because
1:45
it's easier
1:53
about three fourths of a cup and you you
1:55
you believe in the seeds in aren't you
1:57
good yeah i do you little miss hottie
2:01
and we need a cup and a half of
2:03
self-rising cornmeal all right so a cup
2:05
and a cup and a half and then a cup of
2:08
self-rising flour which you have over
2:09
there okay
2:11
now do you have any children we have
2:13
three girls oh my goodness what are the
2:16
ages they are 17 15 and 13. oh my
2:20
goodness
2:21
in a house full of women and your money
2:24
for wedding day oh i don't know they're
2:26
we're just trying to get through high
2:27
school right now
2:29
gar's trying to get through high school
2:30
i think when they were little he thought
2:31
girls that's gonna be so easy it's great
2:33
and now he's like sometimes he just
2:35
leaves the room fifteen and a half ounce
2:36
can of creamed corn okay and two eggs
2:40
and the recipe says to lightly beat the
2:43
eggs before you put them in there but i
2:44
don't do you pay attention no no
2:47
mama always said not to open the eggs
2:48
over your recipe which i'm also doing i
2:51
know
2:52
and i i teach that too
2:54
but
2:55
i don't really daddy used to say
2:57
something to me daddy used to say do as
3:00
i say not as i do
3:02
there you have it now we just want to
3:04
mix it together okay no liquid that goes
3:06
in this the eggs and the corn do
3:08
whatever do it all okay i'll fry up the
3:11
hush puppies all right if you'll mix up
3:13
the sauce trisha okay it's a sweet and
3:15
spicy chili dipping sauce now is there a
3:18
particular size that you like your i
3:21
just usually do looks like you got
3:22
teaspoons there i usually just i usually
3:24
just kind of eyeball it and do do a big
3:27
a teaspoonful and just drop them in you
3:28
know about that big all right perfect
3:31
all right so i'm just going to give them
3:33
a couple of them all right
3:35
now you're going to talk me through this
3:36
and i'll see that's well honey it's just
3:38
easy you just don't okay dump and mix
3:41
we're going to dump a cup of mayonnaise
3:43
in here
3:44
i love your measuring cups too thank you
3:46
aren't those neat i'll i will see that
3:48
you have some to take home with you oh
3:51
well then i love your refrigerator
3:53
and uh
3:54
you may have
3:56
i love your front porch
4:00
now i want to show you a little trick
4:01
and you probably already know it if
4:03
you'll put your spoon down in water
4:06
and then
4:08
it'll slide right off into our peanut
4:12
oil which is 350 degrees and i'm putting
4:15
three tablespoons what is this i'm using
4:18
this powder it's a thai chili sauce
4:24
that's a garlic chili sauce i can smell
4:27
the garlic put just a little pinch of
4:30
red pepper okay little pinch right here
4:32
uh-huh you know trisha this is fun
4:34
because i don't have time to do a whole
4:37
bunch of experimenting anymore
4:40
you know i i don't either my husband
4:42
actually is the one he'll take something
4:44
i've been making forever and say what
4:45
have you tried this and he's usually
4:47
right he's really
4:49
he's really pretty is his mother a good
4:50
cook yes his mother was a really good
4:53
coach
4:53
and you know there's a couple of things
4:55
of hers that i make i don't make much of
4:57
her stuff because you know you can't
4:59
make it taste like mama so you know i
5:01
kind of just do my own thing
5:02
and i just stir this up that's all it is
5:04
just stir it up and that's it and put it
5:06
in that bowl
5:07
you know mother michael's mother used to
5:09
make a pear crisp
5:11
and it hurt my feelings so bad
5:14
because i made him a pear crisp
5:18
and he took one bite and he said
5:20
not like mama's garth's mother's name
5:22
was colleen and there's a recipe for
5:24
cabbage rolls that she made in this in
5:25
this book and i think he he's sweet
5:28
about it but i know they don't taste
5:29
like hers
5:31
all right tell me when they get the
5:33
color that you like them how do you like
5:35
them i like them how you like them well
5:38
they're just about there for me i like
5:39
them kind of crunchy and they look
5:41
beautiful those little specks of fresh
5:44
jalapeno in there
5:47
so you're ready just take them up
5:49
these are incredibly beautiful you got a
5:52
loved one that's got a deep fryer built
5:54
into the kitchen's counter you don't
5:56
have a deep fryer i have a deep fryer
5:58
that but it's an appliance you know what
6:00
i bring because i don't i don't deep fry
6:01
every day i would like to well i don't
6:03
know you probably don't either people
6:05
think i i munch on a stick of butter
6:08
and uh a dozen biscuits and a whole
6:10
fried chicken daily but i don't y'all i
6:14
don't
6:18
pretty good look that looks good that
6:21
looks very very good going and dip you
6:24
out one
6:25
[Music]
6:30
was that the happy dance
6:32
not only is she beautiful
6:35
and can sing but the girl can cook okay
6:38
this is the sauce
6:39
that's awesome
6:42
a little hot with that sauce a little
6:43
hot without helping
6:45
john thank you
6:47
coming up next i'm a tricia stewed
6:50
collard greens i love love collard
6:52
greens and she's gonna whip up a special
6:55
sauce for the catfish this sauce you
6:57
could put on cardboard and i think you
6:59
could serve it and later y'all my
7:01
chocolate pecan cobbler
7:07
i so hope y'all are enjoying the show
7:09
and if you do
7:11
be sure to click like subscribe and the
7:14
notification bell so you'll never miss a
7:17
video and we'll be right back after the
7:20
break
7:24
y'all we're talking to gwen we're
7:26
talking to trisha's mama my mama
7:28
couldn't be here today but she is here
7:30
on the phone and hey gwen tell everybody
7:32
hey hey paula i know you're having a
7:35
great time i am we're frying up about a
7:37
half a pound of bacon oh that's my
7:39
favorite
7:41
we're getting ready to do the it's saucy
7:44
catfish today and we're doing this
7:45
collard green thing i don't know what it
7:47
is but she i've told her i love collard
7:49
greens but i don't think she really
7:50
understands how much i love collards so
7:51
i'm pretty excited about that well i
7:54
gwen i got this recipe from my sons i'm
7:57
doing stewed collard greens anybody that
8:00
cooks collards for my girl you've worn
8:02
her apart
8:04
and i'll call you when it's over and
8:05
tell you all about it okay i can tell
8:07
you're having a great time i'm sorry i'm
8:09
missing it okay i love you i love you
8:10
darling bye-bye oh how sweet i love you
8:13
dog thank you i'm gonna add one onion
8:16
okay i'm gonna be making the sauce okay
8:18
i was raised like we talked about
8:20
on farm-raised catfish
8:24
i had a cousin who sent me this sauce
8:27
and and she puts it on bass
8:29
um but we're going to try it on catfish
8:31
today because i'm i like cabbage sauce
8:33
is a sauce as a sauce and i have said
8:35
this sauce you could put on cardboard
8:37
and i think you could serve it
8:41
and this sauce has a cup of mayonnaise
8:43
half cup of mayonnaise
8:45
i might put a couple panties in there
8:46
i'm not really all right not real big on
8:48
measuring has a look now my boys don't
8:50
call for butter i love
8:52
them collard greens but i'm sorry now i
8:55
got to have some butter so this has a
8:58
half a cup of mayonnaise in it has a
8:59
half a cup of ketchup in it
9:01
it has a couple of teaspoons of the
9:02
apple cider vinegar as a fourth of a cup
9:05
of brown sugar it's sounding a little
9:09
like thousand island dressing it kind of
9:11
has that vibe i have to say all right
9:13
now i'm gonna go down here trisha while
9:16
you're putting that all together because
9:17
this is gonna take a few minutes okay
9:19
and i want you to tell me how you how
9:22
you clean your collard greens because
9:23
everybody does a little bit just wash
9:24
them real good
9:26
and
9:27
you see these
9:29
these stems
9:31
i do not like that stem no so i'm going
9:33
to take that and i'm just going to pull
9:36
that stem right out of there
9:38
and then i'm going to stack them up
9:41
kind of like a cigar
9:44
and then i'm going to like
9:46
cut them in ribbons
9:48
that's interesting my mom that we were
9:50
talking to she was raised in willa
9:52
coochie georgia yes i know where that is
9:54
she worked uh
9:56
tobacco fields oh my god that's kind of
9:59
the way they would you know it kind of
10:00
sounded kind of like how you do
10:02
tobacco she finally taught me how to um
10:05
cook down collards and freeze them
10:07
because i used to just let her do it and
10:08
then just send me a bunch of collards
10:10
through the mail or brand and then just
10:12
send them frozen and i just thaw them
10:14
out and it's going to have a little kick
10:15
in it we're going to put some yellow
10:16
mustard and some worcestershire sauce
10:18
okay and i'm going to be down here
10:19
working on my collards
10:22
[Music]
10:26
you got my butter cooking on oh yeah now
10:28
you can this is a half a cup you really
10:30
can't have too much butter no
10:36
[Music]
10:38
this is real easy
10:40
you just put these are catfish fillets
10:42
now now normally um i think catfish
10:44
cooks quicker probably about 20 minutes
10:46
will do for this fish and that catfish
10:49
looks good it looks real fresh looks
10:51
really good salted catfish on either
10:53
side this is such an important step
10:55
y'all
10:56
cause because really you've got to
10:57
that's where you're flying
10:59
you're food that you have to have salt
11:01
on fish is one of them all right now i'm
11:04
rolling up and a little bit on both
11:06
sides so once you got it in the pan just
11:07
turn it over
11:09
i'm rolling that's a pretty sized
11:11
bunch of
11:12
collards tricia then we're going to pour
11:14
this sauce all over the entire thing
11:16
i'll use all the sauce yes because
11:18
that's going to keep your fish also from
11:20
getting too dry what did it make about a
11:22
cup and a half
11:24
of salt i'm going to say a couple of
11:25
cups so you don't reserve anything to do
11:28
not reserve any sauce okay
11:30
all right now here we go last bunch i
11:33
mean doesn't it look good
11:35
and i'm just gonna add a little salt and
11:37
pepper
11:38
and then i've got a couple of cups of
11:40
water over here y'all and i'm going to
11:43
add
11:44
the water to it and good in here it is
11:46
smelling good but i'm smelling bacon and
11:48
butter that's a good thing you know i
11:50
said i wanted to come up with a room
11:52
deodorizer that smelled like butter and
11:55
bacon you know they have bacon candles i
11:58
need to send you one
11:59
they do
12:00
now only we would probably like a bacon
12:02
flavored candy cane
12:05
all right so our collard greens are on
12:07
i'm going to keep i'm going in the oven
12:09
with fish about 300 degrees for about 20
12:11
minutes i'm gonna put the lid on these
12:13
collards
12:14
and we're gonna let them cook for about
12:16
25 minutes
12:18
fish is in the oven oh my gosh we are
12:21
rocking we are i don't like this my time
12:24
is flying by with you
12:26
but what you are going to like
12:29
is your cobbler coming up chocolate
12:31
chocolate cookie oh look the girl knows
12:33
how to pronounce the word pecan i am
12:39
don't go anywhere wonderfully sweet girl
12:42
trisha yearwood y'all hang around coming
12:45
up next we're all gonna get a taste of
12:48
saucy catfish and stewed collards i
12:51
can't tell you how high i am right now
12:52
don't they look good they look really
12:54
good and later my decadent chocolate
12:57
pecan cobbler yawn
12:59
you like it don't you i do how could you
13:01
do
13:02
[Music]
13:06
hope y'all are enjoying the show and i
13:08
want to hear from you tell me what
13:10
recipes or videos you'd like to see me
13:12
make by just leaving a short comment
13:14
below
13:16
now let's get back to the show y'all
13:22
yo saucy how delicious this catfish is
13:26
falling apart that's a good sign yes it
13:28
looks good
13:30
all right
13:31
now i would spoon you a little bit of
13:32
extra sauce okay because look we got a
13:34
spoon i feel that we are both sauce
13:36
girls yes that smells good oh look i'm a
13:39
two dipper
13:41
well i gotta have two too i gotta be
13:42
just like yes i'm gonna get you two
13:45
thank you so much
13:46
this fish looks incredible it looks flat
13:49
now let's dip us up that's a little warm
13:53
let's dip us up some collards
13:56
to go with our good fish
13:58
i can't tell how fam right now don't
14:00
they look good they look really good
14:02
[Music]
14:07
yum
14:08
that's pretty good kind of tastes like a
14:11
barbecued fish
14:13
it kind of does delicious i gotta get
14:15
into these collard greens
14:17
oh i hope they're good are they good
14:19
mm-hmm
14:21
you know taste the butter okay
14:25
i'll put that much good
14:30
really good we need to invite me over
14:31
more often i will you have an open
14:34
invitation
14:36
well come on down here trisha and i'm
14:38
going to show you how to make this
14:40
delicious cobbler all right y'all to
14:42
start our cobbler
14:44
i'm gonna pour in three quarters of a
14:47
stick of melted butter
14:49
if you would do the filling part this is
14:51
our fruit y'all
14:54
and our heavy fruit our fruit today is
14:57
half a cup of chopped pecans all right
14:59
and we've got cocoa and sugar i'm gonna
15:02
make the batter okay for this
15:05
and i'm gonna use
15:07
one cup
15:09
of self-rising flour do you like these
15:11
kind of finely chopped or coarsely
15:13
chopped i kind of like them coarsely
15:15
chopped okay because i like to i like to
15:17
know about them
15:19
and now i'm going to do three quarters
15:20
of a cup of sugar
15:22
all right and you're gonna have sugar in
15:24
yours down there too all right now half
15:27
a cup of milk
15:28
[Music]
15:30
cup sugar now i'm gonna add a teaspoon
15:34
of vanilla flavoring
15:37
and i'm putting a quarter of a cup of
15:39
cocoa in here
15:42
i'm gonna have two tablespoons of cocoa
15:44
in mine and y'all when this cobbler's
15:47
done it's gonna be like a chocolate
15:49
pudding with nuts
15:51
that sounds so good doesn't it sound
15:53
good and i'm going to pour this
15:56
do you love toffee i do i'm just
15:57
smelling the toffee
15:59
wake up and smell the toffee
16:01
you you can get these chocolate coated
16:03
really i might not needed to know that
16:06
and they're in your bacon section or you
16:09
can get them just plain like that they
16:11
smell good i have to tell you i love
16:12
them either way half a cup of them
16:15
uh-huh now i'm just gonna pour this
16:17
batter
16:19
on top of our butter
16:21
it's looking good
16:24
if you like like a chocolate pecan pie
16:27
you're gonna love this cobbler it's
16:30
gonna be delicious all right now if you
16:33
will pour
16:35
i need to mix all these stuff yeah all
16:37
right now you just pour
16:39
that
16:41
you just
16:42
can kind of spoon it over
16:44
kind of just do it just like this if we
16:47
were making a fruit blur you know this
16:51
is when we would put in our fruits all
16:53
right now i'm going to be measuring out
16:55
our fruit is chocolate today yes our
16:57
fruit is chocolate
16:59
all right now i'm measuring out one and
17:01
a half cups of
17:03
boiling water and i have never heard of
17:05
such a thing
17:06
i mean i've heard of boiling water
17:08
i'm not that new
17:11
all right now i'm just going to slowly
17:13
pour that
17:14
hot hot water on top and we're gonna
17:17
bake it for about 40 to 50 minutes
17:21
at 350 degrees
17:23
and that crust
17:25
is gonna rise up above those nuts and
17:28
that chocolate and that sugar and it's
17:30
going to be thick and
17:32
rich and sweet let's get it in the oven
17:36
yes let's get it in the oven
17:37
i'll tell you what i'll carry it if you
17:39
like that fancy before or if you'll put
17:41
it in okay sounds good
17:42
[Music]
17:45
coming up next my chocolate pecan
17:48
cobbler and a special message for garth
17:51
brooks i promise i will make you this
17:53
when i get home and you are going to
17:56
marry me all over again
17:58
[Music]
18:00
i so hope y'all are enjoying the show
18:03
and if you do be sure to click like
18:06
subscribe and the notification bell
18:09
so you'll never miss a video and we'll
18:12
be right back after the break
18:17
are y'all ready for the finale
18:20
i'm ready for this i'm just not ready
18:22
for our time to be over but trisha let's
18:25
get it going i've been waiting for this
18:26
i am so excited right now okay let's
18:28
just use the whole cart oh well then we
18:30
don't need no we don't need no measuring
18:32
needed no we're gonna use two cups
18:35
of fresh whipping cream so that it beats
18:39
up really really good
18:41
all right we're gonna make a caramel
18:43
flavored whipping cream so about a half
18:46
a cup of the powdered sugar okay
18:48
and a couple of tablespoons of the
18:51
caramel sauce okay and do you just kind
18:53
of ease it in now
18:57
and we're going to use about two
18:58
tablespoons and this is just
19:00
a store-bought like caramel syrup trisha
19:03
for your ice cream
19:06
and a couple of tablespoons of that and
19:08
just
19:16
that's exactly how i do it and this is
19:19
just
19:22
that caramel is good trisha why don't
19:24
you be dipping up our cobbler okay paula
19:30
and we've got ice cream here we've got
19:33
we've got our whipped cream and we have
19:36
got
19:37
oh my goodness
19:38
this doesn't smell good at all by the
19:40
way it does
19:41
no i don't think it's fit to eat look
19:43
it's ready
19:44
[Music]
19:46
i'm so happy it's kind of probably wrong
19:47
to be this happy about food no it's not
19:53
look at this
19:56
what is that
19:58
ice creams chocolate and vanilla swirl
20:00
okay
20:02
and of course our caramel whipped cream
20:05
this is this is oh wait wait what do we
20:07
mean hold on hold on i've got you guys
20:11
you did hurry
20:13
i wanted you to have uh-uh eat first you
20:16
can look at this while you're eating
20:17
just look
20:20
oops no balancing
20:23
so tell me what you think would garth
20:25
like it
20:26
honey i promise i will make you this
20:28
when i get home and you are going to
20:31
marry me all over again or you're
20:32
probably going to actually dump me for
20:33
paula deen but
20:34
um
20:36
well pretty good
20:37
can i have a kiss
20:39
[Laughter]
20:42
paul didn't just kiss me on the mouth
20:43
sometimes i kiss on the first date
20:46
you like it don't you i do how could you
20:47
just
20:49
all right now here's your gift um you
20:51
didn't ever get me anything i know i
20:53
didn't oh these are these gorgeous
20:56
spoons we've been using today thank you
20:57
so much look i'm opening your presents
21:01
oh let me see what it is
21:04
i'm so excited oh my gosh
21:07
just what i wanted just what you always
21:09
wanted measuring cups
21:12
i got measuring cups thank you you're so
21:15
welcome
21:16
i want you to put those in your kitchen
21:18
and every time you use them i want you
21:20
to think about the afternoon that we
21:22
spent together in my kitchen thank you
21:24
so much thanks for a great day um
21:26
no special thank you
21:28
she's a darling woman
21:31
i always tell everybody that i send them
21:33
love and best dishes
21:37
hey y'all it's paula dean now if you
21:40
enjoyed this video be sure to like it
21:43
and click the subscribe button as well
21:45
as a notification bell to be alerted
21:48
when i post a video
21:51
love and best dishes y'all
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