Up next in 10
4 Delicious Southern Recipes - Paula and Bobby Deen are cookin' up some delicious dinner ideas and finishing it off with a Southern bread pudding with raisins. Paula’s Best Dishes, Season 5, Episode 1.
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00:00 Intro
1:17 Spinach Salad with Warm Bacon Dressing Recipe: https://www.pauladeen.com/recipe/spinach-salad-with-warm-bacon-dressing/
6:49 Sweet Potatoes with a Kick Recipe: https://www.pauladeen.com/recipe/sweet-potatoes-with-a-kick/
8:29 Grilled Tuna with Pineapple Chipotle Salsa Recipe: https://www.pauladeen.com/recipe/grilled-tuna-with-pineapple-chipotle-salsa/
13:31 Chocolate Bread Pudding With Rum Toffee Sauce Recipe: https://www.pauladeen.com/recipe/chocolate-bread-pudding-with-rum-toffee-sauce/
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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
what's on your mind son what's on your
0:02
mind george is on my mind that's what
0:04
we're doing and today bobby and i are
0:05
gonna bring a little georgia into your
0:07
kitchen together we're dangerous
0:10
we're gonna start with a fresh spinach
0:12
salad topped with a warm bacon dressing
0:14
mmm
0:15
so delicious then bobby grills up one of
0:18
his favorites y'all it's tuna with a
0:21
pineapple chipotle salsa nestled in a
0:24
bed of my sweet potatoes that have a
0:27
kick it smells fabulous y'all in here
0:31
and for dessert a decadent treat
0:33
chocolate bread pudding with a rum
0:35
toffee sauce
0:37
man
0:39
it's beyond good
0:44
what do you think about when you think
0:45
of georgia oh golly you think of
0:47
vegetables and you think look look out
0:49
there look at the water i think it's a
0:51
vampire you think of fish fresh seafood
0:53
bobby and i was out in the garden y'all
0:54
picking some spinach i found that i love
0:57
to grow all your green leafy things
1:00
lettuces spinach
1:02
broccoli
1:03
y'all look at that beautiful well you've
1:04
got yeah and you got the best garden in
1:07
savannah too by far well it's a little
1:09
bitty humble garden
1:11
but uh you know it's amazing
1:14
what you can what you can render i'm
1:17
frying up some bacon y'all we've got
1:19
about five or six slices of bacon
1:22
bobby is gonna be making us a fresh
1:25
spinach salad we're gonna make it
1:26
together yes with a warm bacon dressing
1:29
and we're gonna make some sweet potatoes
1:31
too we're gonna make a sweet potato even
1:33
sweeter yes all right so i'm gonna go
1:34
ahead and peel up a couple of these
1:35
sweet potatoes mom all right bobby i'm
1:37
gonna take this bacon up yep cause you
1:40
know i don't like my bacon for a spinach
1:43
salad really really crisp all right
1:46
bobby i've got a pot and i've got one
1:48
potato already cut up in it and i got a
1:50
couple more cups you got a couple of
1:51
more that you're gonna just cube up for
1:53
me exactly
1:55
and i'm gonna get the rest of the
1:57
ingredients in the pot this is real
1:59
simple
2:00
i'm gonna put two cups of packed
2:03
light brown sugar
2:05
so it's really gonna enhance the natural
2:08
sweetness of that potato indeed now i'm
2:11
gonna drop in just a few cloves
2:14
give it a wonderful flavor
2:16
and then i'm gonna add one cinnamon
2:18
stick
2:20
and as soon as you get the rest of those
2:22
potatoes in to the pot son i'm gonna put
2:24
the lid on it and let them cook until
2:27
they're tender
2:28
now i'm just gonna hit that with my
2:31
spatula and kind of stir that sugar up
2:33
in there i'm gonna turn that down a
2:36
little bit and so now we're gonna start
2:38
on your spinach salad right right i got
2:41
about eight cups of fresh spinach here
2:43
from your garden uh-huh and it looks
2:45
beautiful it does look beautiful and
2:47
we're gonna make a real simple bacon
2:49
vinaigrette okay you ready to get
2:50
started yeah so i'll start on your
2:52
dressing all right all right tell me
2:54
what i'm doing you're going to use a
2:55
half a cup of red wine vinegar and two
2:58
tablespoons of honey mustard and you
2:59
want me to just put this right there
3:01
right there into it pan with the bacon
3:04
and i'm going to chop up about a
3:05
tablespoon and a half of shallots and
3:07
we'll add this to your bacon drippings
3:10
of course the most important part is the
3:12
bacon grease yes
3:14
drippings bobby
3:16
bacon dripping grease marmalade
3:20
all right score this shallot just a
3:21
little bit of salt and pepper
3:23
[Music]
3:25
look at that how delicious that looks
3:29
i'm sure that it is already
3:33
[Music]
3:37
that bacon flavors it's so good son it
3:41
sure don't hurt nothing
3:44
show don't hurt the flavor it's a great
3:46
base though i mean yes
3:49
i love hot dressings i do too i'm
3:52
letting it i do too right over some
3:53
fresh uh spinach in the way it just
3:55
wilts it up right away
3:56
and if you if you eat it right when it's
3:58
hot like that so should i reduce that
4:01
down anybody yeah we don't want to boil
4:03
it up
4:04
okay son that looks like yeah it's
4:07
probably a couple tablespoons uh-huh
4:08
that looks good
4:10
all right now i've got our dressing
4:12
simmering and i'll help you
4:14
slice up our mushrooms
4:19
toss in the mushrooms into the salad
4:21
exactly
4:22
okay
4:25
wow that shallow i am so sensitive to
4:27
cutting
4:28
and chopping you know things like this
4:30
that shallot's already got me going
4:33
bobby's chopping half of that red onion
4:35
y'all and i'm gonna be slicing up about
4:38
two and a half cups of mushrooms
4:40
all right i'm going to toss these
4:41
mushrooms and these onions in the
4:43
spinach a little bit okie doke you know
4:45
what i know it only called for half of
4:47
that onion but i'm gonna
4:49
take a little bit more and slice it up
4:52
and throw in there i do love that purple
4:54
onion in a spinach salad all right son
4:57
put my strawberry
4:59
i'm gonna chop this bacon up and toss it
5:02
on and you can come on down here
5:05
and pour some dressing yeah i think
5:07
we're good i'm gonna go ahead and turn
5:08
this off
5:09
perfect this looks beautiful
5:12
all right this is really hot i'm right
5:13
behind you okay okey-doke
5:16
now for spinach salads
5:18
you wouldn't want to dress the whole
5:20
bowl unless you were gonna eat it right
5:23
then because you can't put this in the
5:26
refrigerator and save it
5:28
bobby you just your little i'm just
5:30
crying all over the place your little
5:32
eyelashes are just wet
5:36
boy heidi those onions get me every time
5:41
look how good this does look beautiful
5:43
delicious it do
5:45
fluff a stool
5:48
let's dig in and try this salad hmm
5:53
not great
5:55
it's not greasy then anyway no there was
5:58
not that much drippings it's delicious
6:00
son
6:01
nice balance
6:02
the gnarly and the knife
6:06
the naughty and the nice you think
6:08
[Music]
6:10
coming up bobby and are gonna put a kick
6:12
in our sweet potatoes that's what makes
6:15
it so good y'all plus we got some
6:17
beautiful tuna to throw on the grill
6:19
it's a nice medley of flavors right and
6:21
later a southern guilty pleasure i know
6:25
it's gonna be good
6:27
it's gonna be out of this world
6:29
[Music]
6:32
i so hope y'all are enjoying the show
6:35
and if you do
6:36
be sure to click like subscribe and the
6:39
notification bell
6:41
so you'll never miss a video and we'll
6:44
be right back after the break
6:49
all right mama what's on your mind
6:52
these sweet potatoes are on my mind i
6:53
think they're ready so i'm going to go
6:54
ahead and drain these okay and i got to
6:56
go back to the conversation that we were
6:57
having earlier on okay you're so sweet
7:00
and so pretty
7:01
you asked me first thing what do i think
7:03
of when i think of georgia ray charles
7:05
kind of comes to your mind
7:07
um
7:07
our beloved georgia bulldogs university
7:09
of georgia comes to mind braves you know
7:11
atlanta what's me being pretty and sweet
7:15
and you said vegetable
7:18
you didn't say peanuts you didn't say
7:20
jimmy carter you didn't say plains you
7:22
said
7:23
vegetables
7:26
i'm mashing these up
7:28
i'm adding a teaspoon of cinnamon
7:30
and the recipe
7:32
is entitled sweet potatoes with a kick
7:35
and this is where the
7:36
cake comes in
7:38
little cayenne half a teaspoon of
7:40
cayenne
7:42
and a pinch of cloves
7:45
just a little pink but they they smell
7:47
cloves are very very strong they smell
7:49
very good what you're going to do
7:51
i was going to say what you're going to
7:52
do with that stick of butter over there
7:54
uh three-fourths of a stick oops
7:59
that happens to me so often
8:01
had you already eaten a quarter of the
8:02
stick of that butter no it was a full
8:05
stick
8:07
it was you already did you already know
8:09
the end off of it
8:12
i've been known to lick on a little
8:13
butter
8:15
a little salt and pepper
8:17
all right so
8:19
as soon as there's a mashed sun just put
8:20
the lid back on them why don't
8:22
so they'll stay hot the rest of our
8:25
meal's not gonna take but a minute to
8:27
pull together no it's not bobby's making
8:29
us a grilled tuna with a pineapple
8:31
chipotle salsa so i see you've got me a
8:34
lime sitting here i need for you to
8:36
juice that lime okay the whole thing
8:38
please i'm gonna go ahead and dice up
8:40
this green bell pepper okay and you
8:42
taught me
8:44
that's the only thing you throw away on
8:45
a bell pepper boy if you work for paula
8:47
dean that you better not find anything
8:49
bigger than that you see this in the
8:50
trash and somebody's gonna get there
8:51
somebody's gonna get their legs whipped
8:53
i'm guilty y'all
8:55
so i need a quarter cup and how much
8:57
green onion do you need about three
8:59
tablespoons and i'll add a little bit of
9:02
salt and pepper
9:03
all right so i'm gonna use a little of
9:05
this chipotle the chipotle we need about
9:08
a half a teaspoon of that that stuff is
9:11
really really strong and if you use more
9:12
than that it would be kind of
9:13
overbearing
9:14
a chipotle is just a smoked jalapeno
9:18
okey-doke and now we're going to move
9:20
over here to this pineapple okay
9:23
nice fresh pineapple you could use a
9:24
canned pineapple if you wanted to for
9:26
this and we're certainly not opposed to
9:28
to using things out of the can or out of
9:29
the freezer but today i've got a nice
9:31
beautiful fresh pineapple yeah i'm gonna
9:34
kind of skin this pineapple sauces i do
9:37
too and and it goes perfectly with a
9:38
with a piece of tea
9:40
now see that you've got the olive oil
9:42
sitting up here i have we need a
9:43
tablespoon please of olive oil okay well
9:45
i'm just gonna eyeball that all right
9:47
so i'm gonna reach down here twink
9:49
tweets your legs well don't do that but
9:52
you can go into that freezer if you'd
9:53
like
9:54
may i rub it with a little olive oil yes
9:57
you may may i use house seasoning on you
9:59
too i would like for you too please we
10:01
don't have any garlic in this recipe at
10:02
all so use house seasoning okay
10:04
[Music]
10:07
may i put your tuna on something while
10:09
you're doing that let's do let's get it
10:11
if i can find my tongs
10:13
all right i'm cutting this pineapple up
10:14
kind of i want to get it diced up pretty
10:17
well since it's you know gonna be a
10:18
salsa i don't want it to be too too
10:20
chunky
10:20
[Music]
10:22
and what are you thinking son a couple
10:24
of minutes those are eight ounce tuna
10:26
steaks and they're about three quarters
10:28
of an inch thick on that heat probably
10:30
two or three minutes aside
10:32
yeah
10:33
we're gonna need to watch it we're gonna
10:35
need to wipe it close but everything's
10:37
really ready well that's what i like
10:39
about cooking fish is
10:41
you know it doesn't take a whole lot of
10:42
time
10:44
and and i love a steak don't get me
10:45
wrong
10:46
i just love fish and not to mention that
10:48
you can eat pretty much all of it that
10:49
you want i know you do i know you love
10:52
fish it's a brain food well i'm a
10:55
brainiac we all know that
10:58
and bobby how much pineapple did you add
11:01
it's about a cup of pineapple mom all
11:03
right that looks so good son
11:08
i love the salt with the pineapple
11:11
the sweetness
11:12
salty that's a nice medley of flavors
11:15
right now
11:16
you can see this tuna's already starting
11:18
to
11:19
turn a light
11:21
brown on one side sun so if you want to
11:23
come down here and get our sweet
11:25
potatoes i do
11:26
and put them in our bowl down there
11:29
kylie look at that tuna
11:32
looks delicious it does look good
11:35
yum yum bobby
11:37
you know we really should make a habit
11:40
of working more sweet potatoes into our
11:42
diet because you don't think anything
11:45
about having
11:47
a a white potato or rice every meal
11:50
good for you in there and it's a little
11:52
bit lighter
11:53
aren't you ready i am ready are you all
11:55
right i'm gonna take that tuna and i'm
11:57
just gonna kind of nestle it down in
11:59
your sweet potatoes
12:01
that looks good do the same with mine
12:05
top it with some salsa
12:08
it smells fabulous y'all in here
12:12
they're beautiful bobby they are
12:14
beautiful well i know if we don't eat
12:16
them all you'll want to take one home
12:17
for a salad a show bobby loves fish
12:21
just a good old piece of fresh fish on a
12:24
on a salad you ready
12:28
um i like sweet toast
12:30
mmm
12:32
tuna's beautiful
12:34
the tuna
12:36
tastes just like steak doesn't it mmm
12:38
better
12:39
better
12:40
way better
12:42
it's how easy and how fast this is yummy
12:46
golly that's good all those all these
12:48
things together are good too
12:49
get you a little bit of olive mm-hmm
12:51
good job
12:53
the sauce is fabulous
12:55
great
12:57
up next we've got a decadent dean
12:59
dessert oh my goodness how delicious
13:03
does that look y'all
13:05
plus we're gonna top it with a luscious
13:08
rum toffee sauce rub me to my tummy
13:12
[Music]
13:15
i hope y'all are enjoying the show and i
13:17
want to hear from you tell me what
13:19
recipes or videos you'd like to see me
13:22
make by just leaving a short comment
13:24
below
13:25
now let's get back to the show y'all
13:31
this bread looks so good and it's so
13:33
soft this is a wonderful bread what
13:35
we're fixing to make y'all is a
13:37
chocolate bread pudding with a rum
13:40
toffee sauce and we're using a hawaiian
13:43
bread and that's a sweet bread it just
13:48
almost smells like cake it smells very
13:51
very good
13:52
i'm gonna just cut it up how do you want
13:54
it just like into little cubes just cube
13:56
it up bobby it doesn't have to be all
13:57
that little and i'm gonna break up about
13:59
eight ounces of some semi-sweet
14:02
chocolate i think ladybird wants some
14:04
too well she can't have chocolate maybe
14:06
she does
14:08
i bet she does want some and i'm just
14:10
gonna go ahead and drop all this into
14:12
the bowl right yeah just throw it all in
14:13
the bowl uh bread pudding is so easy to
14:16
make
14:17
you know honestly you know there's
14:19
almost no right or wrong it just
14:21
depends on what you want to do
14:24
and you know you can use any kind of
14:26
bread of course to me it's better if you
14:28
use some type of sweet bread that makes
14:31
sense
14:33
we had our share of this growing up yes
14:34
we did you've got a pile of pecans right
14:37
there
14:38
you just chop those nuts all right toss
14:41
it in
14:42
all right so there we go
14:44
in the meantime
14:46
i'm gonna make the custard for it y'all
14:48
now into my pot
14:50
i'm gonna put a half a stick of butter
14:53
and i'm gonna melt that and in my bowl
14:56
i'm gonna put one and a half cups
14:59
of heavy cream mm-hmm
15:03
so this is the light version yes
15:06
yes it is light because i'm using
15:08
regular milk i'm gonna use one pint
15:11
which is two cups
15:13
what'd you say
15:15
i'm just always tickled every time i
15:16
cook will you i love it
15:20
we just throw caution to the wind
15:21
whenever we're cooking together well you
15:23
know i tell everybody as much as i would
15:26
love to i don't eat this way every day i
15:28
really don't know
15:30
because you have to use
15:32
some kind of moderation since
15:35
and then next i'm going to add four eggs
15:37
and then just whisk it all together
15:40
how finely do you want these pecans
15:42
chopped you want them kind of oh that's
15:43
good just like that all right now i'm
15:45
gonna add a cup of sugar to our custard
15:47
just right into the bowl yeah just right
15:50
into the bowl all right and now i'm
15:52
gonna add our half a stick of melted
15:55
butter
15:56
i love this custard and that i believe
15:59
is about a cup of
16:00
okay well you can't add too many nuts
16:02
yeah so
16:03
just go ahead and get them all in son
16:06
and then just leave that chocolate just
16:09
like it is you don't want it
16:11
when it bakes it's gonna be like
16:12
chocolate and vanilla
16:14
you know it's not gonna be already mixed
16:16
up
16:17
so get every drop of that chocolate ever
16:20
drop i'm gonna pour the custard over it
16:24
and then you just take that spoon right
16:26
there
16:27
i'm gonna try to fold this and be kind
16:29
of gentle with it right yeah
16:32
oh my gosh that looks so dadgum goodbye
16:34
that's a semi-sweet chocolate right yes
16:37
all right now i'm gonna take my
16:39
13 by nine by two okay and i'm gonna
16:42
spray it
16:44
so it won't stick on us
16:48
zero fat
16:51
all right we're just gonna pour that in
16:53
son just about driving how about driving
16:54
that spoon for me okay
16:58
oh my goodness
17:00
there you go that looks perfectly
17:02
wonderful doesn't it yeah
17:05
all right
17:06
i'm just gonna kind of
17:08
push that around son all right now i'm
17:10
gonna take
17:11
i had about a half a cup of heavy cream
17:14
left over in my carton so i'm just gonna
17:17
pour that on top cause i know you want
17:20
it
17:21
[Music]
17:23
and just to make sure
17:25
it's sweet enough
17:27
i'm gonna just
17:28
like sprinkle it with a couple of
17:30
tablespoons of sugar
17:34
this is for you sonny boy
17:37
[Music]
17:38
i think i'm gonna run before cause i'm
17:39
not gonna be able to run after
17:41
all right let's put it in the oven y'all
17:43
we're gonna bake it at 350. for one hour
17:48
coming up whoa we're making a toffee
17:50
sauce that's so
17:53
good it's simple
17:57
i so hope y'all are enjoying the show
17:59
and if you do be sure to click like
18:03
subscribe and the notification bell so
18:06
you'll never miss a video and we'll be
18:08
right back after the break
18:14
you want to make a rum sauce yes i want
18:15
to make a rum sauce all right it's going
18:17
to be fabulous on top of that chocolate
18:20
bread pudding yes we'll probably get
18:22
into the part that you like yeah this'll
18:24
be all right so
18:26
don't look bobby two sticks of butter
18:31
like you said you don't eat this way
18:32
every day and i don't know why you know
18:34
so it's all right all right
18:35
put three quarters of a cup of rum
18:37
please three quarters of a cup
18:40
all right now bobby i want three-fourths
18:41
of a cup
18:43
of heavy more heavy cream
18:46
two cups of light brown sugar
18:50
i know it's gonna be good
18:51
it's gonna be out of this world golly
18:55
and the only thing left to put in is a
18:58
little vanilla flavoring but we're going
18:59
to come down here
19:01
and i'm going to put that in after it
19:03
comes to a ball
19:05
we just want that sugar
19:07
to melt and that rum to cook off a
19:10
little bit
19:13
run me to my tummy
19:16
so this is almost going to be like a rum
19:18
toffee sauce exactly the brown sugar is
19:22
bringing in the toffee flavor and of
19:25
course we know what the rum's coming
19:27
from mm-hmm
19:28
should i pull the bread pudding out of
19:30
the oven yeah let's take it out son
19:32
i'm liking the way this is looking
19:36
all right it's hot mama all right
19:38
yeah just sit it right there
19:41
whoa
19:43
that looks and smells pretty good
19:45
i know doesn't it look delicious i'm
19:47
gonna add our vanilla extract and i'm
19:50
gonna add about a teaspoon all right so
19:52
bobby all i need for you son careful
19:56
[Laughter]
19:58
is to just
19:59
but if you're like me you pretty much
20:01
burned off most of the feeling from your
20:03
fingers over the years they're almost
20:05
numb
20:06
i'm just gonna take my spoon
20:09
my one cup measurer and i'm just gonna
20:11
pour that
20:13
now i'm just gonna come in here with
20:14
little slits
20:17
and just let it kind of run through see
20:20
sun the way that's drinking up that
20:23
toffee rum syrup
20:25
believe it or not i don't think we're
20:28
gonna need all of this but you know what
20:31
you and i can't eat all of this in one
20:33
sitting
20:34
so what i'll do is
20:36
i'll put this in a container put it in
20:39
the fridge
20:40
and so tomorrow when i go to have me a
20:42
bowl oh no i can't have one tomorrow i
20:44
have to wait till the next day cause i
20:46
don't eat this way every day
20:49
it's every other day
20:50
should it set for a little while or is
20:52
it ready well
20:53
you can see it
20:56
i'm gonna set my fat butt on that stool
20:59
right
21:00
and i'm gonna eat this bread pudding
21:02
i'll be right there with you
21:04
so give that a taste bobby
21:07
and tell me
21:10
what you think about now
21:12
when you hear the word georgia
21:15
man
21:17
it's beyond good that's great
21:20
that is great it's almost as sweet as
21:22
you it's no
21:24
it's exactly the opposite of sweet it's
21:26
sinful
21:32
hey y'all it's paula dean now if y'all
21:35
enjoyed this week's full episode friday
21:38
be sure to like it and click the
21:40
subscribe button as well as the
21:42
notification bell
21:44
to be alerted when i post a video
21:47
love and best dishes friends
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