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In this full episode of Paula's Home Cooking, we cook up some grub food- Paula's name for foods that taste better than they look.
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#pauladeen #fullepisodefriday
Paula is joined by her sones Bobby and Jamie to create grub fest:
BBQ Meatloaf - https://www.pauladeen.com/recipe/barbecue-meatloaf/
Wayne's Beef Macaroni and Cheese - https://www.pauladeen.com/recipe/waynes-beef-macaroni-and-cheese/
Show More Show Less View Video Transcript
0:00
Hey y'all, I'm Paula Dean and you know,
0:03
not all foods look as good as they
0:05
taste. And I happen to call those foods
0:08
grub food. And on today's show, my sons
0:11
Jamie and Bobby are going to be helping
0:13
me fix a grub fest. We're going to be
0:16
starting with my barbecue meatloaf
0:18
that's packed full of sweet and tangy
0:20
flavor. And then we're going to move on
0:22
to Wayne's beefy macaroni and cheese.
0:26
Yeah, beef and cheese. Just doesn't get
0:28
much better than that. And last but not
0:31
least is my banana split cake. It's so
0:35
sugary and sweetened.
0:38
So, y'all want to grab plenty of napkins
0:40
and maybe even a bib cuz it's time for a
0:44
grub fest.
1:18
going to be all about grubbing and grub
1:21
food. And to me, grub food is is just
1:25
real honest food. Food that just tastes
1:28
good that everybody across America
1:30
likes. And of course, to me, there's no
1:32
grub food like a meatloaf, a barbecue
1:35
meatloaf. So, I'm going to start with a
1:37
pound and a half of ground beef and a
1:40
half a cup of tomato sauce.
1:44
And I'm going to move this over here
1:45
because that's going to go in the sauce
1:47
that we're going to top our meatloaf
1:49
with. I'm going to add a cup of bread
1:51
crumbs. And these are fresh breadrumbs.
1:54
I'm going to add one diced onion.
1:58
And Gertie's sticking close to me this
2:00
morning, y'all. She loves meatloaf. So,
2:03
we're going to add one egg.
2:07
And then salt and pepper. And just do
2:09
this to taste. And we're just going to
2:12
mix those ingredients together.
2:15
Michael fusses at me because, you know,
2:18
he worked hard to buy this ring. And to
2:21
see me getting food all in it just kills
2:23
him. But I I just feel so much better
2:26
about them being on my fingers. I just
2:28
rather have them dirty and on my fingers
2:30
than clean and lost, you know. But for a
2:34
second, I'm going to have to take them
2:35
off so I can really get in here. All
2:38
right. So, I'm just going to take our
2:40
meatloaf and put it into our baking
2:42
dish. And I want to make sure he's nice
2:46
and compact in there so he won't have a
2:48
bunch of cracks. All right. Now, we're
2:51
going to make our sauce. And our sauce
2:53
is going to be a little bit on the sweet
2:56
side. to our tomato sauce. I'm going to
2:59
start by adding the worooster sauce, the
3:02
brown sugar,
3:05
the dijon mustard,
3:09
the vinegar.
3:15
Now, we're just going to pour this over
3:18
our meatloaf.
3:20
Yum.
3:24
All right. So, we're going to put this
3:26
in the 350°ree preheated oven, and we're
3:29
going to let it bake for an hour.
3:43
All right, I've got that meatloaf in the
3:44
oven. And remember, about every 15
3:47
minutes, we're going to go to that oven
3:49
and spoon that sauce on top of that
3:51
meatloaf and keep it basted for the
3:54
entire hour that it's baking. But in the
3:56
meantime, y'all, I've got another one.
3:59
Uh, you know, around my house, I can't
4:01
do anything in small amounts. I have to
4:04
have a lot of whatever I'm cooking
4:07
because not only now do I have my two
4:09
sons, I've got another son and another
4:12
daughter and I got a niece and I got a
4:13
brother and I got their friends. There's
4:16
always somebody to feed in our house.
4:20
Oh,
4:22
look at this.
4:25
What does that smell?
4:29
Oh, barbecue meatloaf.
4:31
I get it. I get it.
4:32
It's one of my favorites.
4:33
Wait,
4:34
I want some of that.
4:36
What are you doing?
4:38
Bobby, you want one or two pieces? I
4:39
want two. Excuse me, Mom.
4:42
I've been wondering.
4:43
I think I'm going to have Excuse me,
4:44
Mom. I think I'm going to have two, too.
4:47
You got some white bread, man.
4:48
Yes, I do.
4:49
Mom and get us some bread, please.
4:51
Just a second. Dad,
4:52
let me borrow the spoon.
4:55
Just going to try to baste.
4:58
Wow. M.
5:01
Oh, forget it. It's too good.
5:03
Thanks, Mom.
5:04
It's my favorite.
5:05
Appreciate that.
5:06
I don't think you basted it enough,
5:07
though.
5:09
Where y'all going?
5:11
Going to watch TV. Thanks, Mom.
5:14
Oh, well, at least they left me the
5:16
biggest part. That barbecue sauce
5:19
is just perfectly yummy.
5:25
you know, this piece of meatloaf, two
5:28
pieces of white bread, and some
5:29
mayonnaise. It just don't get no
5:31
grubier. And you know, I think y'all
5:33
gonna have to excuse me. I I can't stand
5:35
it. I've got to find me some bread.
5:38
Oh, man. I can't wait.
5:43
This is the absolute perfect way to eat
5:46
meatloaf. And y'all see, I'm not being
5:48
stingy with that mayonnaise.
5:53
What a sandwich.
5:58
Let's see.
6:02
Hey, boys.
6:04
Oh.
6:04
Oh, that looks good. I think I I have a
6:06
sandwich now.
6:07
Oh, one for sure.
6:10
I guess you won't. So, guys, I forgot to
6:13
get the bananas for the banana split
6:15
cake. So, guess who's doing the next
6:17
segment?
6:19
What are we cooking, huh?
6:21
Wayne's Beefy Mac. Y'all be fine. You
6:23
can do it. So, I guess it's us.
6:25
I guess it is.
6:26
All right, then. So, next on the Jamie
6:28
and Bobby's Home Cooking Show, Wayne's
6:30
beefy macaroni. Sounds good.
6:32
Does sound good as we wait for Paula.
6:34
So, stay tuned and we'll be right back
6:36
to the Bobby and Jamie show.
6:43
[Music]
6:51
Welcome back, y'all. And do not adjust
6:53
your televisions. This is Paula's home
6:54
cooking. You believe we are out of
6:56
bananas and mom's had to go out and pick
6:58
some up. So, we're taking over this
7:00
segment. We're going to do Wayne's beefy
7:02
macaroni. This comes from a friend of
7:03
mine's up in Maryland. His name is
7:05
Wayne. So, first thing we're going to
7:06
do, start with a skillet. We're going to
7:08
put a couple squirts of some vegetable
7:10
oil down here.
7:12
I guess what we should do first is we
7:14
got a pot of boiling water here.
7:16
One box of elbow macaroni.
7:22
I'm going to put my fresh garlic down in
7:24
this pan.
7:25
And now I see Jamie, this is this is a
7:27
variation of one of my favorite things
7:29
that mom cooks. She used to make a a
7:30
homemade goulash for me, but I see that
7:32
some of the ingredients are different.
7:34
And uh I know that you're familiar with
7:35
Wayne's recipe, and I'm really not. So,
7:37
tell me what you want me to do and how
7:38
to help you.
7:39
Well, this is the main ingredient of a
7:41
lot of our recipes, and this is a a
7:43
sauteed fresh garlic, onion, and bell
7:45
pepper. And we're going to cook this
7:47
until it's soft. If you want to stir
7:49
this, Bobby. All right.
7:51
Well, I'm going to put some salt down in
7:52
our macaroni first. We forgot to do
7:54
that.
7:54
I mean, I don't want to compare it, but
7:56
similar to like a lasagna.
7:58
Basically, Bobby, all it is is a goulash
8:00
recipe that we're going to put in a
8:01
casserole dish. We're going to cover it
8:03
with cheese and bake it off.
8:04
That looks pretty good, Bob.
8:06
Okay.
8:07
So, we're done here. Go ahead and pull
8:09
this off.
8:09
No, we're going to uh leave your pan
8:11
there. I'm just going to take this stuff
8:12
out and then I'm going to get you to
8:14
brown that hamburger meat.
8:15
All right. Turn that back on. Just going
8:17
to brown this like we were making a
8:19
lasagna or spaghetti. Pretty standard
8:20
stuff.
8:21
Anytime I'm doing any cooking with beef,
8:23
I always always salt and pepper it.
8:26
Can't you can't hurt it.
8:27
Well, when do we do that? Do we do that
8:28
while it's in the bowl or do we drop it
8:30
in there, begin to brown it, and then
8:31
season?
8:32
While this is warming back up. Let's do
8:33
it this way. Just put a little bit of
8:36
salt in here. And that way once you get
8:37
it in the pan, you can just concentrate
8:39
on cooking it.
8:40
All right, back up. I'm your little
8:41
brother, but I can do this. Okay, move.
8:42
Brown that hamburger meat off.
8:48
Are those noodles boiling?
8:50
The noodles are boiling.
8:56
Here you go. Just brown that off. Might
8:58
want to turn that down a little bit so
9:00
you don't get grease splatter on you.
9:03
Looks like the noodles are done. I'm
9:05
going to drain those. You want to go
9:06
ahead and get everything seasoned?
9:08
Yeah. Do you want to do this now or are
9:10
we going to combine everything after
9:11
I've brown and drained?
9:13
That's almost uh brown. We'll strain
9:15
that grease off of there.
9:16
Okay.
9:17
Before we season it up. This hot pot.
9:20
Jamie's got more experience than I do.
9:23
Jamie was working in restaurants well
9:25
before I was. The first restaurant I
9:27
ever worked in actually belonged to my
9:28
mom. So, my cooking skills are still a
9:32
work in progress, so to speak. And I
9:34
like to get in the kitchen with Jamie
9:35
anytime I can because I can I can always
9:37
learn from him.
9:38
How many years has it been now, Jamie,
9:40
that you've been cooking for mom?
9:41
Uh, in a week it'll be 16 years. Golly,
9:44
hard to believe. The thing about it is
9:46
though, Bobby, is that everybody that
9:48
cooks, I mean, you'll always there's
9:51
always more to learn.
9:53
But it's something that you just keep
9:54
doing and and you always and people come
9:55
in and say, "Gosh, it it looks so simple
9:58
and you make it look so simple." But
9:59
it's just the knowledge that you're
10:00
armed with is what makes it look simple.
10:02
Okay, this is some oregano by we're
10:04
going to put some uh dried oregano in
10:06
here. And we've got some basil. This is
10:09
my favorite.
10:10
And what else? You got some cumin over
10:11
here.
10:11
Yeah. And cumin is what gives it the
10:13
really a distinct flavor. I I'd love to
10:16
put cumin in my chili. Okay, Bobby,
10:19
let's put those canned crushed tomatoes
10:21
in.
10:21
Okay.
10:22
And uh
10:22
three cups of canned crushed tomatoes.
10:25
You shouldn't act like I've cooked a lot
10:27
longer than you have. You and I were
10:28
there with mom when we started.
10:30
Well, no. I mean, I I've been cooking
10:32
with mom and with you and and at home
10:34
for, you know, better than better than
10:35
20 years now. But as far as experience
10:38
is concerned, I mean cooking in
10:39
restaurants for selling food. Yeah. You
10:42
know, I've been I've been uh using
10:44
people as guinea pigs for over 20 years.
10:45
But I couldn't have been selling that
10:47
food. I'm still I'm still learning.
10:48
So, what we're going to do now is we're
10:50
just going to add all this delicious
10:52
stuff onto this macaroni and give it a
10:54
big turn.
10:56
Let's see. I hope this bowl is big
10:58
enough.
11:00
Oh, this smells so good. I just love
11:04
meat and pasta.
11:06
And this is so close to my favorite uh
11:08
the goulash that mom used to make. And
11:10
it's so simple, you know. It's just like
11:12
everything that mom does.
11:13
That's what I was saying. It's all about
11:15
what you're familiar with, you know.
11:16
All right. Bring that over here, Jamie.
11:17
I'll hold your bowl if you want to
11:19
scrape that off into your casserole dish
11:21
there.
11:23
We lightly greased this so it wouldn't
11:25
stick too bad. So, we're just going to
11:27
cover the top with cheese. And at 350,
11:30
everything's done on the inside. So, we
11:32
just want to melt this cheese real good.
11:33
So, it's about two cups. This is a
11:36
pretty full casserole.
11:37
I've got your oven. It's on at 350. So,
11:39
if you want to drop that in there,
11:44
that looks good.
11:47
And because Paula's home cooking is my
11:49
favorite show on television, and I know
11:51
how she does it, we have one already
11:54
ready.
11:57
Yes.
12:02
Practically screams grubfest.
12:05
Good grief.
12:06
Ain't that something?
12:08
That looks wonderful.
12:08
Should we test it?
12:09
I think so.
12:11
Looks so young.
12:12
Oh my goodness.
12:16
Give coming.
12:21
That looks great.
12:21
Yeah. See how good all that comes
12:23
together in there?
12:24
Yeah. And you see what I mean when I say
12:25
that this reminds reminds me of like a a
12:27
baked lasagna.
12:28
Mhm.
12:33
Man, is that good. Now, don't go away
12:36
because when we come back, mom will be
12:38
back with the bananas for the banana
12:39
split cake. Jamie, thank you for the
12:41
lesson. Wayne, thank you. This is
12:43
spectacular.
12:50
[Music]
12:58
Okay, guys. I'm back with the bananas.
13:01
How'd it go? How'd y'all do? It
13:03
was good.
13:03
I thought it was real good.
13:04
Yeah, we had fun. That's a simple
13:06
recipe.
13:07
Paula's home cooking is still
13:09
No longer good.
13:10
We're We're switching it up.
13:12
Welcome back to the Bobby Dean Show.
13:16
Whatever.
13:16
No, it was okay. The next dish that
13:19
we're going to do is just a banana split
13:21
cake. But I have to tell y'all, this is
13:23
one of those recipes that I've always
13:25
had a lot of calls on because of the
13:28
controversy of the raw egg in the dish.
13:31
And this dish doesn't get cooked. And
13:33
you know, I'm just not afraid of raw
13:35
eggs as long as they're nice
13:39
and tight in their shell, no cracks, uh,
13:43
and they hadn't expired. But for those
13:45
of you out there that might have an
13:47
issue with that, you can use a
13:49
pasteurized egg in place of it and then
13:52
that way you have no worries at all. Um
13:55
Jamie, why don't you start by making the
13:57
crust, son?
13:58
Two of my favorite things. Graham
13:59
cracker crumbs and butter.
14:01
Mine too.
14:01
It's about four cups of graham cracker
14:03
crumbs.
14:04
And then a stick of butter. And we're
14:06
going to do a a little something
14:08
different. The recipe doesn't call to
14:11
stick this crust in the oven, but I like
14:14
what heat does to this. It makes it kind
14:16
of harden and form more like a a hard
14:19
crust. So, we're just going to press
14:21
this into our dish and we're going to
14:23
stick it in the oven for like 5 to 8
14:25
minutes and pull it out and let it cool.
14:27
So, while you're doing that, I'm going
14:30
to slice the bananas. And Bobby, you
14:32
want to go ahead and make the filling
14:33
side?
14:33
Sure. I'm going to start with uh two
14:35
sticks of butter. And I'm going to go
14:38
ahead and begin to cream that.
14:43
I'm going to add two eggs. Beat two eggs
14:45
into this as well. And I am going to add
14:47
in a box, one one lb box of powdered
14:50
sugar.
14:53
All right, Jamie son, if you want to go
14:55
ahead and get that in the dish and get
14:57
it in the oven. We're going to put that
14:58
in a 350°ree oven, like I said, for
15:01
about 5 to 8 minutes. Just to harden up.
15:04
And Bobby, how are you coming over
15:05
there, son? Perfectly.
15:06
All right, Jamie, I've got another one
15:10
in the oven. If you would go ahead and
15:12
get it out, please, cuz we want to make
15:14
sure it's cool. We don't want to put
15:16
this together while it's hot. You know,
15:19
Bobby, it's funny. You never had any
15:21
cooking experience like Jamie had. You
15:24
really had you you were in sales.
15:27
Yeah. Well, I got my experience. Tri
15:30
trial by fire.
15:31
I really wanted you to join us and you
15:34
did. You quit your salesman's job
15:37
and you came over and you became the
15:38
dishwasher.
15:39
How's that been working out for you?
15:44
It's taking me so far.
15:46
Pretty good movie.
15:48
And and then you were promoted
15:51
Yeah.
15:52
to
15:53
all the dessert.
15:54
The pastry chef.
15:56
And I got really good at it.
15:57
Never got bored with it.
15:58
But I really got No, not at all. And and
16:00
I've always uh you know growing up with
16:03
you I or growing up in your house rather
16:06
uh I
16:06
growing up along with me.
16:07
Yeah. You you and I growing up together.
16:09
No, I always enjoyed cooking but I
16:11
didn't really get the joy of of
16:15
started cooking for people and getting
16:17
their reaction from it. That's when I
16:18
really started to enjoy it.
16:19
To me, there's nothing like our job.
16:21
Granted, it's hard hard work. You really
16:24
put yourself on the line out there. You
16:26
really open yourself up for shots. But
16:29
if you're good at what you do, there's
16:31
nothing like that immediate
16:32
gratification that we get from walking
16:35
out on the floor and people saying, "Oh
16:37
my goodness." You know, I just love your
16:39
food.
16:40
Seeing the looks on their faces,
16:42
that looks so good and buttery, Jamie.
16:44
It does. You know, it's not the easiest
16:45
thing in the world to spread.
16:47
Mhm. All right. So, what we're going to
16:48
do now, son,
16:51
just going to spread those bananas all
16:53
over.
16:54
And then we're going to top our bananas
16:57
with the canned crushed pineapple that's
16:59
been very very well drained.
17:03
All right, I'm going to top this. Now,
17:06
you can use a a frozen whipped topping,
17:10
but y'all know when I'm making these
17:12
kind of desserts that I only use one
17:14
thing, and that's sweetened fresh cream.
17:17
All right, so that was just that simple.
17:22
And now we're just going to top it with
17:24
a few graham cracker crumbs that I
17:26
nabbed from Jaime's crust.
17:31
Doesn't that look yummy?
17:32
Mhm.
17:33
And you got dishes.
17:34
Yes.
17:40
Oh,
17:42
this looks so good.
17:49
You going to fix the dish, Mom?
17:51
Well,
17:52
I think I'm just going to try.
17:54
Is it good?
17:55
It's really good.
17:56
I think I'm going to try just a bite.
17:57
I love the pineapple in it.
17:59
I do, too.
18:00
That pineapple really makes it
18:02
to you, my darling. And to the part you
18:05
played in to all the desserts that we
18:08
serve at the Lady and Sons.
18:09
I think I'm the reason for your success.
18:13
Here's to you, Bobby.
18:14
Here's to me.
18:16
That's really good.
18:17
M,
18:19
y'all, I think I'm going to have to take
18:20
a break. And when we come back, I'm
18:21
going to share with you a great grubing
18:24
tip. Mini BLTs. You're not going to
18:28
believe how simple, easy, and delicious
18:30
they are. So, I'm going to find a wash
18:33
rag for the boys and I'll see you back
18:35
here in just a second.
18:39
[Music]
18:45
[Music]
18:53
Has your husband ever brought home
18:55
unexpected company with him? What are
18:57
you going to feed them? You need a quick
18:59
little appetizer, something that'll fill
19:01
them up. Well, I've got just the trick
19:03
for you because there's a good chance
19:05
that you have all these items in your
19:07
refrigerator. All you're going to need
19:09
is lettuce, bacon, tomatoes, mayonnaise,
19:11
and sour cream. And of course, some kind
19:14
of chip. And most all of us keep these
19:16
things in our house at all times. All
19:19
you want to do is shred your lettuce.
19:24
Mix your sour cream and your mayonnaise
19:26
together.
19:28
Two of my favorite condiments.
19:31
Love sour cream.
19:36
We're going to just mix those two items
19:38
together.
19:40
Quickly put those in the center of our
19:42
container.
19:46
Just pile our lettuce up around it.
19:50
Top it with tomatoes.
19:52
Top it with bacon.
19:57
Stick our chips around it. and everybody
20:00
can step up to the table and make them a
20:02
little mini BLT and you're out of the
20:05
woods, girl.
20:08
I think grubbing and grubbing food may
20:12
have just moved to my number one
20:14
favorite category. And what about my
20:17
little stars here with your with your
20:20
beefy Mac?
20:21
This was very very good.
20:23
And the banana split cake over the top.
20:26
One of my favorites. But y'all got to
20:28
please promise me that you will make
20:31
this barbecue meatloaf and make you a
20:33
meatloaf sandwich. But I'm I'm so proud
20:35
of y'all.
20:37
Thanks, Mom.
20:37
Well, thanks. We enjoyed uh doing your
20:40
show.
20:42
Thank you. It was a pleasure. Well, I
20:44
tell you what, I think it's time for us
20:45
to go today. But I have had a good time
20:47
with y'all. So, thanks for helping
20:49
Bobby and Jamie show.
20:50
Jamie and Bobby's home cooking.
20:54
Best dishes from our family to yours.
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