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Full Episode Fridays: Hangin' Out - 5 Diner-Style Recipes | Retro 50s Diner Recipes
Dec 2, 2022
5 Diner-Style Recipes | Retro 50s Diner Recipes - Get comfort food recipes and learn how to make fried okra recipe and how to make a malted milkshake. Paula’s Best Dishes, Season 8, Episode 7.
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00:00 Intro
0:59 Fried Pickled Okra with Creamy Chipotle Sauce Recipe: https://www.pauladeen.com/recipe/fried-pickled-okra-with-creamy-chipotle-sauce-2/
4:06 Lemony Coleslaw Recipe: https://www.pauladeen.com/recipe/lemony-coleslaw-2/
7:54 Turkey Black Bean Burgers with Corny Salsa Recipe: https://www.pauladeen.com/recipe/turkey-black-bean-burgers-with-corny-salsa/
13:13 Cheaters Fries with Cajun Seasoning Recipe: https://www.pauladeen.com/recipe/cheaters-fries-with-cajun-seasoning-2/
19:09 Chocolate Malted Milkshake Recipe: https://www.pauladeen.com/recipe/chocolate-malted-milkshake/
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Show More Show Less View Video Transcript
0:00
Hey y'all. I'm in here in the kitchen
0:01
today with Bobby just hanging out and
0:04
we're putting a tasty Dean twist on some
0:07
classic dishes. First, we're frying up
0:10
some scrumptious pickled okra with a
0:13
creamy chipotle dipping sauce. So
0:15
pretty. And it tastes even prettier.
0:17
Then coleslaw gets a sweet and tangy
0:20
kick. Oh my gosh, that's so good, y'all.
0:22
Lemony colelaw with raisins. And later,
0:25
it's Bobby's version of burgers and
0:28
fries. Oh my god. A turkey black bean
0:31
burger and thick cut like steak size
0:33
fries sprinkled with Cajun seasoning.
0:36
And you can't have a burger and fries
0:38
without a milkshake. It's the best you
0:40
have ever put in your
0:45
mouth. We are going to be just cooking
0:48
up some great little appetizers, aren't
0:50
we, Bobby? And having fun just hanging
0:52
out. And may I say, you look so handsome
0:55
and so brown. Spoken like a true my
0:57
mother.
0:59
We've got some pickled okra, y'all, that
1:01
we're going to deep fry. And we're
1:03
serving them with a creamy chipotle dip.
1:06
You know, we just love our fried okra,
1:09
but we usually fry fresh okra, right?
1:12
But today, we are going to fry some
1:15
pickled. And I'm going to start I love
1:17
pickled okra. I do too, Bobby. They're
1:19
so good. Well, I'm going to start by
1:21
using a fry mix. And you can go on
1:24
foodnetwork.com for the formula that I'm
1:27
using. And you're going to make a
1:29
chipoti sauce. That's right. For us to
1:31
dip our fried okra in, right, son? I'm
1:34
going to mix a cup and a4 of our fry
1:38
mix, Bobby. And I've got a deep fryer
1:41
heating up on 350, y'all. And I'm going
1:45
to measure out a cup of beer. You can
1:47
use any kind of beer you like. And you
1:50
go ahead and do what you do. Okay. I'm
1:52
going to watch and see what you do with
1:53
the leftovers of that beer is what I'm
1:55
watching what you did.
1:57
All right. Now, I'm just going to mix my
1:59
beer. It's not quite cold, so I won't I
2:01
won't have it. Well, let's start the
2:03
creamy chipotle sauce. Okay. Uh I'm
2:06
going to use an 8 oz package of cream
2:08
cheese. And you know, cream cheese is
2:10
really hard, so you'll want to let that
2:11
sit out and sort of soften before you
2:13
begin to do this so you don't have a
2:15
really clumpy mess. So, 8 oz of cream
2:17
cheese, 2 Tbsp of mayo. I really like
2:22
for my beer batter to sit on the counter
2:24
for a few hours because that yeast from
2:28
the beer has a chance to interact with
2:30
the flour and it'll get thicker and just
2:33
make your things really fluffy. Mhm. And
2:36
this canned chipotle, I'm going to use
2:38
one pepper out of here and just whatever
2:40
clings to it is going to go in. And I'm
2:43
going to juice two limes. And that's it.
2:46
There's really not not much else to it.
2:48
All right. Because I don't have time for
2:49
this to sit, I'm going to add just a wee
2:52
bit more fry
2:54
mix to just thicken it up a little
2:59
bit. All right, I'm going to go ahead
3:01
and get this
3:03
started. Shouldn't take long. And we
3:06
have drained our okra.
3:12
That's going to be good, Bobby. That was
3:13
pretty easy. So, what all do you have in
3:15
there, son? Canned chipotle peppers. And
3:17
I used one pepper and just everything
3:19
that was clinging to it when I pulled it
3:20
out of the can because that stuff's
3:21
pretty kind of smoky. And you know, you
3:23
can always, what you've always taught me
3:25
is that you can always add some more,
3:26
but you can never take it out. So if
3:27
it's not smoky enough, we can add
3:29
another pepper. All right. So I'm just
3:31
going to drop my okra down into my back.
3:34
That's got a little heat to it, Bobby.
3:36
Once it settles on the back. Very good.
3:38
Very good. I'm going to uh I'm going to
3:41
bowl this up a little bit. Okay. And I'm
3:44
just going to get my okra covered. Now,
3:47
if you want to use fresh okra, you
3:49
certainly can. You don't have to use
3:51
pickled.
3:53
All right, there's that. Look how fast
3:54
and how easy that was. Yes. I love it.
3:57
Woo! Getting to frying. And we're
3:59
probably looking at 2 to 3 minutes fry
4:02
time. All right. And now, while mama's
4:04
doing that, I'm going to make a really
4:05
easy colelaw. This is so simple that I'm
4:07
going to be starting out with a bag
4:09
coleslaw. Okay. Well, this is one bag of
4:10
the shredded cabbage for the colelaw
4:12
mix. Okay. And to this, I'm going to add
4:14
about a/2 cup of mayo. And I see that
4:17
you've got some golden raisins, y'all.
4:20
And I love what those raisins do to
4:24
coleslaw. They just give it a little bit
4:26
of a a sweet bite. And plus, they're
4:29
pretty. You know, people aren't
4:30
expecting a little something extra. I'm
4:33
going to dice up some scallions. Just
4:34
kind of chop them kind of fine. These
4:37
look yummy, Bobby.
4:39
The scallions I'm going for about a half
4:41
a cup of those as well.
4:43
I love the way these are looking, Bobby.
4:46
These are going to be so so good. And
4:48
about a/2 cup probably of these raisins,
4:50
too. Yes.
4:53
And last but not least, a little salt
4:55
and pepper to taste. And this might end
4:57
up being a Bobby. I think this is
5:00
beautiful. And you can hear the the
5:03
sound of it. It's kind of stopped
5:05
sizzling. So, I'm going to just gently
5:08
pull this
5:11
out and let it drain. I think you need
5:14
for me to zest your lemon. If you don't
5:16
mind, that would be that would be great.
5:17
But you want me to zest the whole lemon,
5:19
please? Now that I got my hands going
5:20
and we'll let this cool for a minute
5:22
because that's going to be hotter than
5:25
uh can imagine. Yeah. And we're going to
5:28
zest the lemon and we're going to use
5:29
all that zest and then we're going to
5:31
squeeze the juice from it right into
5:32
this klelaw and mix it up.
5:36
All right, Bobby
5:38
Lou, I've got your zest.
5:43
Please cut in half and let's juice it.
5:44
Let's use that whole lemon. Oh boy, this
5:47
is going to be
5:48
tart. It's going to be very
5:55
lemony. Now, this is going to get a
5:57
little bit more mayonnaisey as it sits
6:00
on because we did go ahead and salt it.
6:03
And that salt's going to pull the water
6:05
out of the cabbage. Mhm. I love a good
6:07
colelaw. Immediately makes me think of
6:09
hot dogs cuz when we were growing up, I
6:10
was going to suck. You would make the
6:12
best coleslaw. And we would have sllo
6:13
dogs. Oh my gosh. And chili dog. I love
6:16
me a slaw dog, y'all. And in fact, you
6:18
and I are going to be doing really nice
6:20
turkey burger that I think you're going
6:21
to like. And this is going to make it
6:22
all that much better. Well, I'm going to
6:23
load our okra up, Bobby, on our platter.
6:26
Look how delicious. I sure do want to
6:29
try. M
6:31
m. Now I'm just going to garnish our
6:34
okra with some chopped green onions. But
6:38
first, I got to try that co slaw.
6:41
Probably put a little bit of that
6:42
colelaw on my Well, I got you a fork.
6:44
But Oh, I don't reckon you need it,
6:46
dude. Oh my gosh, that's so good, y'all.
6:48
Is it good? Mhm. Real
6:52
lemony. Is that yummy? Mhm. Never heard
6:56
anything. Well, this is our little
6:57
appetizer, Bobby. Mhm.
7:00
So,
7:02
so simple and so quick. Looks so pretty.
7:06
M. Oh, man. And it tastes even prettier.
7:09
Oh, man. That's great. Yum. That is
7:12
great. Ain't that great? Stick around
7:14
for the turkey burger. You're going to
7:15
love it. Coming up next, we're cooking
7:18
up a sinfully good combo. Guilty turkey
7:21
black bean burgers served with thick cut
7:24
cheetah fries. And finally, a divine
7:27
chocolate molted milkshake. It tastes
7:30
just like a liquid molted milk
7:34
ball. I so hope y'all are enjoying the
7:37
show. And if you do, be sure to click
7:41
like, subscribe, and the notification
7:43
bell so you'll never miss a video. And
7:47
we'll be right back after the break.
7:53
All right, welcome back, y'all. promised
7:54
you a delicious lean turkey black bean
7:56
burger with corny salsa and that's what
7:58
we're going to make right now. So, if
8:00
you will, Mom. We've got one can of
8:01
black beans open right here and and
8:03
drained. If you'd give me about half of
8:05
them, Okie D. And I'm going to mash
8:06
these beans up because I'm going to
8:08
incorporate them with my ground turkey.
8:10
Okay. What are we going to do with the
8:11
rest of them, son? We are going to make
8:13
a a delicious corny salsa. See, you got
8:15
two tomatoes already cut. We've got four
8:17
total. So, if you'll cut all these
8:18
tomatoes and the whole onion, son, you
8:20
won't be Yes. That whole red onion. It's
8:22
going to be a beautiful salsa. And now
8:24
what makes this salsa corny is you see
8:26
that one cup of curled corn over there.
8:29
And what's going to make it spicy is a
8:30
little bit of jalapenos right off to the
8:32
side. I got my black beans mashed up
8:34
pretty well there. I'm going to go ahead
8:35
and add a pound and a quart of turkey,
8:37
fresh ground turkey to that. You did.
8:40
And in lie of like a bread crumb or
8:43
anything like that, what we're going to
8:44
use is chips. And I'm just going to mash
8:47
them up. It's going to be about a cup of
8:49
corn chips. Once I get them all mashed
8:50
up, I'm going to break these things up
8:52
and I'm going to add them to this. And
8:54
it's going to really bind that meat and
8:55
the and the beans together. Okay,
9:00
[Music]
9:02
there are our chips crushed up. And I'm
9:04
going to take a uh about a tablespoon of
9:07
chili powder.
9:10
Okie do. And about a tablespoon of
9:12
cumin. Ground cumin. Oh, they're going
9:15
to be they're going to be flavorful is
9:17
what they're going to be very flavorful.
9:19
Yes. Little bit of salt and pepper to
9:21
taste. And now I'm just going to fold
9:24
all this together.
9:28
Wow. These are going to be so so good.
9:32
All right, Bobby. One onion. All right.
9:35
And the juice of a lime. Or do I zest it
9:37
or just No, just use the juice of it.
9:39
Okie
9:41
do. Wonderful. Purple onion.
9:45
Red onion. You know, we made the colelaw
9:46
earlier and we were talking about how
9:47
good kleslaw would be on on practically
9:50
anything. So, I'm planning on making a
9:52
few burgers and I'm going to put klelaw
9:53
on some and I'm going to put that salsa
9:55
on some and we'll great compare them and
9:57
see how what we like best. Are you
10:00
getting close? Very close, son. And
10:03
don't forget to add your corn. Okay.
10:04
That's going to be one cup of of corn
10:08
and the jalapeno. Probably about a
10:11
tablespoon to the thing.
10:13
[Music]
10:15
And I'm going to add my lime juice.
10:18
There you go. You're coming
10:20
along. Yeah. Okay, we're hot up here.
10:23
Our grill is hot. The turkey is really,
10:25
really lean. It's not going to produce
10:26
much fat. So, I'm going to put some
10:28
olive oil right here. Okay. Do you want
10:29
me to spray it, too? What if I just
10:31
cover it in olive oil? Okay. We'll cover
10:33
it in olive oil, son.
10:36
All right. I think I can get three or
10:37
four burgers out of this. So, in with my
10:39
corn. Yeah. In with your corn. In with
10:42
your jalapenos. and just kind of mix it
10:44
all
10:45
[Music]
10:50
up. Okay, so on with the first
10:54
burger. Oh, our salsa looks wonderful,
10:57
Bobby. It'll be great on that burger or
11:00
with some chips.
11:04
Is it good? Mhm. Need a bigger spoon.
11:07
I know. I'm doing all right. Okie do.
11:12
That's going to be mine. That's going to
11:13
be yours. So, how much cilantro? Just I
11:17
don't know. Just uh you know, maybe a
11:19
just a little handful. Just enough to
11:21
Cilantro to me is really strong, so I
11:23
don't want too much of it. But okay,
11:25
maybe a teaspoon. So, I'm thinking I'm
11:28
going to get four burgers here just in
11:30
case. Okay. Jamie and Brooke show up or
11:33
I like the way that this is pattied up.
11:35
You know, sometimes burgers can be a
11:36
pain in the neck. These are really,
11:39
really simple. And they do look good.
11:40
They look really good. All
11:43
right. So, that kind of gets our
11:46
cilantro. And I had washed this so it's
11:50
nice and clean and gritree.
11:55
Bobby, those sure do smell. Smell
11:57
delicious. Took words right out of my
11:59
mouth.
12:01
[Music]
12:06
Salsa is so easy to make in the
12:10
summertime, y'all. When those wonderful
12:12
tomatoes come in, it's the best time of
12:14
year to make
12:17
salsas. These burgers look so great.
12:19
That salsa is going to be perfect on top
12:21
of them. Y'all hang around for a few
12:23
minutes cuz you're going to see some
12:24
delicious thick cut like steak size
12:27
fries and a chocolate malt that'll knock
12:28
your socks off. Coming up next, we've
12:30
got the ultimate side dish, cheater
12:33
fries. Jealousy. And later, it's a yummy
12:36
childhood favorite. We It's been a long
12:39
time since I've had one of these.
12:43
I hope y'all are enjoying the show. And
12:45
I want to hear from you. Tell me what
12:48
recipes or videos you'd like to see me
12:50
make by just leaving a short comment
12:53
below. Now, let's get back to the show,
12:56
y'all.
12:59
All right, y'all. Hey, welcome back. You
13:02
know, I'm really excited and wide awake
13:05
right now because we're getting ready.
13:07
That's a good thing. Yes. I mean, a
13:10
potato always catches my interest by I
13:12
love potatoes. These are cheaters fries.
13:15
And the reason they call them cheaters
13:17
is because they use a frozen potato. You
13:19
could get these frozen, you know, an
13:20
unseasoned potato log and do this very
13:22
same thing. But it's not very difficult
13:24
to take a regular whole sized potato and
13:26
cut it up into these logs. These are
13:27
russet potatoes and these have been
13:30
blanched already once. So, they are
13:32
partially cooked, but they're they're
13:34
still stiff. You probably par boiled
13:36
them six or seven minutes. You don't
13:38
want to you don't want to overcook them,
13:39
y'all, cuz you don't want them to fall
13:41
apart when we go to put them on our
13:43
grill. Right. What we're going to do is
13:44
we're going to coat them in a little bit
13:45
of olive oil. Okay. Now, you and I I
13:48
know where I got my love of potatoes
13:50
from. I know it came from you because
13:52
you are potato queen. So, pat those down
13:56
a little bit. Okay. And we're going to
13:58
take them and and drag them through
13:59
this. There you go. I'm just going to
14:01
Okay. You're just going to toss them.
14:02
Toss them in this oil a little bit. Get
14:04
them coated. And I love our little bowl.
14:07
You've got parchment paper. You know
14:08
what? Everywhere I go and get fries and
14:10
they serve them in a bowl with parchment
14:11
paper. I think it's a really neat look.
14:12
And it's a it's a uh it's a good way to
14:15
make something simple look. Yeah. So
14:17
simple. So, we're going to just coat
14:18
these a little bit. So, there you go.
14:20
We're going to coat them a little bit
14:21
and put them on the grill. Turkey
14:22
burgers look good. They do look good.
14:24
We're almost there. real good. I'm going
14:26
to ask you to help me with these fries a
14:27
little bit. I got olive oil on my hands.
14:29
You going to season them? Well, we are,
14:30
but we're going to do that after we
14:32
after we put them on the grill. What I
14:33
want you to do is watch these for me.
14:35
And these things are about the size and
14:37
shape of a dill pickle. Yeah. I like a a
14:39
potato log like this with maybe with
14:41
sour cream or with just some good salt
14:43
or some sort of good seasoning on them.
14:46
Okie do. And I'm kind of getting into
14:48
some Cajun seasoning. I've been eating a
14:49
lot of Cajun stuff. So, I've got a Cajun
14:52
uh spice here that we're going to put on
14:53
these fries when they come out. We're
14:55
going to put them right in this bowl and
14:56
serve them in papalote sort of. You know
14:58
what I'm saying? Yes. What we want to do
15:01
is get some nice grill marks on. Yes.
15:04
I'm going to turn him on his side. It'll
15:07
probably take about 15 minutes. Yeah.
15:10
For our potatoes. And we'll just keep an
15:11
eye on I'm afraid of these getting a
15:13
little too dark on one side while we're
15:14
down there. So, I'm just going to go
15:15
ahead and roll them one side. You can
15:16
see the grill marks starting to get on
15:18
them, y'all.
15:19
Mhm. Mhm. Sure can. Sounds like they're
15:24
crying, too. You hear them?
15:26
Kind of sound like they're crying. Mhm.
15:29
All right, let's put together some
15:30
burgers. I'd be crying, too, if I was in
15:32
a room with Paula Dean.
15:35
You know, they're going to get eat. If
15:37
you were a food, you would be. All
15:38
right, so we're going to put a little
15:40
avocado on our burger. Right. That's
15:42
right. I love uh guacamole and and fresh
15:45
avocado. I do, too. And I'm going to
15:47
slice it this way by pin there. That
15:51
that'll fit on the bun perfect. All
15:54
right. I'm going to go ahead and drop a
15:55
burger on our buns here. Okie do.
15:58
[Music]
16:04
Little avocado on there. Okay.
16:08
Do you want any mayonnaise on your son?
16:10
Well, I mean, I am your son. Okay. Good
16:14
enough. And I've got I've got coleslaw
16:15
on one. Here comes the corny salsa on
16:18
the other. I don't know how we we kept
16:21
cheese off this menu. I know it. All
16:24
right. Stack that up. And I'm going to
16:27
slice them in half. These look great.
16:30
They do look
16:32
wonderful. All right. So, I'm going to
16:34
give half and half. Okay. Half and half
16:38
cuz I want some of each. And I'm going
16:40
to go back and check the fries. They
16:43
sure do smell good. They smell yummy.
16:46
All right, Cajun season. What you think?
16:48
M smells good. That smell good. They're
16:52
going to give a little kick to go along
16:54
with the rest of our
16:56
meal. Yum. You missed one son right
16:59
there. And now I'm going to just toss
17:03
it with a little salt because to me a
17:07
potato just has to have a little salt.
17:11
And they are ready for sure. So, I'm
17:13
going to go ahead and start to put them
17:14
into our bowl here with parchment paper.
17:16
It's such a neat presentation to put
17:18
fries in parchment paper.
17:22
Move some of these off to the side.
17:24
Yeah, cuz I think they're all ready.
17:27
Great. That looks great. Look at that.
17:31
Yes. Look how delicious. Yes. Now, if
17:35
you're cooking out out of doors, y'all,
17:38
jealousy. If you're cooking out ofdoors,
17:41
if you got all your friends coming over,
17:44
you could do these on the grill and they
17:46
would be wonderful. Sure. Now, I eat
17:49
mayonnaise with my French fries. Know
17:51
where I got that from, too? Because I
17:53
just like it. I do.
17:58
There's your fork, son. Mhm. And help
18:01
yourself to a couple of
18:04
potatoes. Yum.
18:06
[Music]
18:08
Oh, so
18:16
Wow, those potatoes are very, very good.
18:18
M. Oh my gosh, those potatoes are so
18:21
good, y'all. All right. All right. So,
18:23
which one we going to sample first, son?
18:25
First, I'm going to try the one with the
18:26
saw. Okay, good. You got the slo and I
18:28
got the sauce.
18:31
M. Love, love, love the cold saw.
18:35
And it's very good. Oh my god. So good.
18:40
Coming up next, we've got the most
18:42
heavenly chocolate milkshake. Oh, that's
18:45
great.
18:46
[Music]
18:49
I so hope y'all are enjoying the show.
18:52
And if you do, be sure to click like,
18:55
subscribe, and the notification bell so
18:58
you'll never miss a video. And we'll be
19:01
right back after the break.
19:07
All right, we were talking about the
19:08
burgers and fries, and nothing goes
19:10
better with burgers and fries than a
19:12
chocolate mall. Do I smell ice cream?
19:15
Tell me what flavor you smell.
19:19
Chocolate. Get over here and help me
19:21
with this.
19:23
Oh my gosh. Got a couple of pints of it,
19:25
too. Mama, I think I'm going to end up
19:27
using just about a pint of ice cream
19:28
here. Okay.
19:31
For two malts. All right, Bobby. I'm
19:33
going to measure out our malt because
19:36
we're not making a regular milkshake.
19:40
Now, you can buy this malt powder at
19:43
your grocery store. I put about a half a
19:48
cup. And I'm going to pour us a little
19:51
milk. And I like
19:54
mostly ice cream. Yeah. So, let's see
19:57
what happens.
20:00
There we go. It's going good now.
20:04
And I think that's just the amount of
20:08
Yeah. All right. You ready, son? I think
20:10
so.
20:14
Is that Is that thin enough for you?
20:18
Yeah, I think it's perfect.
20:19
[Music]
20:22
Yes. Oh, that's great. I enjoyed hanging
20:25
out with you today. Oh my gosh, son.
20:27
Cheers.
20:29
It tastes just like a liquid molted milk
20:34
ball. You know, if you hadn't had one in
20:36
years, treat yourself to an oldfashioned
20:40
flavor.
20:42
Delicious. I had so much fun. I did too.
20:47
Hey y'all, it's Paula Dean. Now, if you
20:49
enjoyed this video, be sure to like it
20:52
and click the subscribe button as well
20:55
as a notification bell to be alerted
20:58
when I post a video. Love and best
21:01
dishes, y'all.
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