Up next in 10
4 Pork Dinner Recipes - Paula is making recipes with pork, including peanut butter glazed ham, a breakfast link sausage recipe, and baked apples with cinnamon. Paula’s Home Cooking, Season 3, Episode 12.
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00:00 Intro
3:26 Piggy Pudding Recipe: https://www.pauladeen.com/recipe/piggy-pudding/
5:25 Back Bones and Rice Recipe: https://www.pauladeen.com/recipe/back-bones-and-rice/
8:15 Baked Apples Recipe: https://www.pauladeen.com/recipe/baked-apples/
12:48 Ron’s Grilled Peanut Butter Ham Recipe: https://www.pauladeen.com/recipe/rons-grilled-peanut-butter-ham/
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For more episodes of Paula’s Home Cooking, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyFJ8aWpcpr9ivq9xrVV7Z-q
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Show More Show Less View Video Transcript
0:00
- Hey y'all, I'm Paula Deen.
0:03
And y'all wanna get ready for pork, pork and more pork.
0:07
My kitchen is just full of it today.
0:10
And these recipes are sure gonna be belly-pleasing,
0:14
but first, I've got to head over
0:16
to the Stripling's General Store
0:18
and pick up my favorite cuts of meat,
0:20
an old country style back bone.
0:23
And then I wanna head back to the kitchen,
0:25
where I'm gonna cook y'all up a perfect breakfast food,
0:29
my piggy pudding.
0:31
And then I'm gonna cook those back bones up
0:33
with some nice, fluffy rice.
0:36
And then I'm gonna be fixin' the perfect savory side dish
0:40
of any kind of pork, the traditional baked apple.
0:44
And finally, a peanut butter grilled ham.
0:48
Who would have thought that a peanut and a pig
0:51
would taste so good together.
0:54
So y'all get up to wet nap
0:56
'cause this little piggy is goin' to market.
1:00
On today's show, one little piggy's gonna have piggy pudding
1:03
one's gonna have back bone and rice,
1:05
and one is gonna have grilled ham.
1:08
And in order for all the little piggy's to have this,
1:11
this little piggy's going to the market
1:13
(door slams) and I'm not talking
1:15
just any market,
1:16
I'm talking about the best country market in these parts.
1:21
We're heading to Stripling's General Store
1:23
to see my friend, Skeeter.
1:24
He's just a good, old Southern butcher boy.
1:27
So what you say, let's get in
1:28
and see what he's got for me today.
1:31
Skeeter.
1:32
- Yes, Paula.
1:33
- [Paula] Did you recognize my voice? (chuckles)
1:34
- I did. (Paula chuckles)
1:35
- How you doing? - Doing fine, how about you?
1:37
- Good, I'm fine. - Good to see you again.
1:39
- Good to see you honey, do you know this is the only place
1:43
in the whole world that I can find country style back bone.
1:47
- [Skeeter] Well, when we make our sausage,
1:49
we cut 'em right off the fresh hogs.
1:51
Just look at that. - And you got some.
1:53
How come y'all the only ones doin' it like this?
1:55
- [Skeeter] We do it the old-fashion way and we take
1:57
our time and cut, the old fashion cuts of meat.
2:00
- Old fashion is still the best.
2:02
- Its still down South
2:03
- It's still the best - All right.
2:05
- Thanks, I need about three of those please.
2:07
And Skeeter there's just one more thing before I leave.
2:09
Do you know I've never been in this store
2:11
that I didn't leave with beef jerky?
2:14
Y'all have the best in the whole entire world.
2:17
So I want two pounds of beef jerky (laughs)
2:21
- Good Paula, well we just happen to have some.
2:23
- [Paula] Boy that's gotta be
2:24
the best dead gum jerky in Georgia
2:27
but now it's time for me to get on back to my kitchen
2:29
and start on my piggy party.
2:31
Thanks Skeeter.
2:37
I just love Skeeter.
2:39
Skeeter is so good, there's no store like Striplings.
2:44
Oh actually that's untrue,
2:45
there's two places that I just love shoppin' for meats
2:50
and that's Stripling's in Lake Blackshear, Georgia,
2:54
right outside of Albanian Cordeal.
2:56
And the other place is Ray's Butcher Shop
2:58
on Montgomery street in Savanna.
3:01
But the big boys are not carryin' a lot of the cuts of meat
3:05
that I'm used to cookin,
3:07
and if you can find you a little independent butcher
3:12
y'all be nice to him,
3:13
you know slip him a 50 at Christmas time.
3:15
But take care of that butcher
3:17
'cause he can really take care of you.
3:20
And I can't hardly wait to start
3:22
on this back bone that I have, that Skeeter cut for me.
3:26
But before we do that, I'm gonna start on Piggy Puddin'.
3:31
(Sprays pan)
3:32
We just gon' give that pan a quick spray.
3:34
And this first recipe I'm gonna show ya
3:37
is just great for a weekend breakfast
3:40
or a Sunday night supper.
3:42
All right now we just gonna throw these in here.
3:44
Some Brown 'N Serve link sausage.
3:48
And while those are gettin' goin',
3:50
we've got some fresh apples soakin' up some lemon juice
3:54
so they won't brown on us.
3:56
And I cut mine fairly thin, this cooks in like 25 minutes.
4:01
All right now I'm gonna go over here and drain the apples.
4:15
I think our sausage are plenty brown enough.
4:20
Ain't nothin' like a little pig y'all.
4:25
Alright I'm gonna take corn bread mix,
4:28
and it does have sugar in it so it's sweet,
4:32
which is gonna give us our sweet and our savory.
4:37
All right now I'm gonna take our sausage
4:41
and toss 'em into our grease casserole dish
4:46
and then I'm gonna take the drained apples and toss them in
4:52
and then I'm gonna just toss it all around.
4:58
And then we just gonna pour our corn bread mix over that.
5:05
And that's how you put piggy puddin' together.
5:08
Now we gonna throw this in the oven
5:11
and we gonna bake it for about 20 or 25 minutes.
5:22
All right I've got that in the oven
5:24
and while that's bakin, I'm gonna start
5:26
probably one of my favorite dishes in the whole world,
5:29
and that's back bone and rice.
5:31
All that meat around that bone is so unbelievably tender.
5:37
And just in case the pork doesn't have enough fat in it,
5:42
I'm gonna start with a stick of butter (chuckles).
5:48
All right, I'm gonna add some diced onions.
5:56
All right I'm just gonna throw my back bone in here
6:01
and fill in this pot full of back bone.
6:06
All right and now I'm just gonna cover it with water,
6:15
and I'm gonna throw in a few bay leaves,
6:19
and I'm gonna put a little salt and a little pepper,
6:24
and then I'm gonna sprinkle in just a little cayenne pepper
6:27
because Michael likes hot stuff.
6:31
And I'm gonna probably let that cook
6:33
for 45 minutes to an hour.
6:35
But one thing you'll just wanna make sure
6:37
is that your pork is done.
6:40
Don't wanna eat any raw pork.
6:42
All right so we're just gonna let that cook away,
6:46
and I'm gonna come over here in this other oven
6:48
'cause I have a piggy puddin' waitin' on me.
7:00
Look how good this looks.
7:03
All right, I wanna just smear this with a little butter,
7:10
before I eat it.
7:13
And it's important that I get my fruit in today.
7:19
So one piece of apple (chuckles).
7:24
Gonna drizzle that hot pure maple syrup.
7:30
I'm not stingy with the syrup at all
7:32
'cause it kinda drink it up you know?
7:42
It's a perfect Sunday night supper.
7:45
Or Sunday morning breakfast.
7:48
And when we come back I'm gonna finish up
7:49
the back bone and rice.
7:51
And later on we gonna be doin' a grilled peanut butter ham
7:55
along with some baked apples.
7:59
I so hope y'all are enjoying the show.
8:02
And if you do.
8:04
Be sure to click like, subscribe and
8:07
notification bell so you'll never miss a video.
8:11
And we'll be right back after the break.
8:17
Y'all know pigs and apples just go together.
8:21
You've seen the whole roasted pigs
8:23
with the apple in its mouth,
8:25
well that's not done just 'cause it's pretty,
8:27
it's done because they actually taste good together,
8:31
so that's what we're fixin' to do next.
8:33
But before I move on to that, I wanna come down here
8:36
and put our rice in our back bone.
8:40
So that's boiling pretty good.
8:43
Just gonna pour that rice in.
8:46
I think I wanna add some more black pepper.
8:51
So that looks good.
8:55
Then I'm gonna let it come back to a boil,
8:57
I'm not gonna turn it down yet.
9:00
All right, so I'm gonna put the lid back on it
9:04
and when I hear it startin' to rattle
9:07
I'm gonna turn it down and let it simmer
9:08
for about 10 more minutes, so until it's done.
9:13
But in the mean time I'm gonna start
9:14
gettin' our apples ready for our pig.
9:17
And all I'm gonna do is core this apple.
9:21
I just love baked apples.
9:25
Then I'm gonna just cut the top off of that a little bit.
9:30
And be sure when you core out your apples
9:33
you don't wanna to cut through the bottom
9:35
because you want this apple to act just like a serving bowl.
9:38
All right now we gonna take sugar and cinnamon
9:44
and a little fresh ground nutmeg.
9:47
Stir that together.
9:50
All right, let's see, let's go back over here
9:53
our rice is come to a nice boil.
9:55
I just wanna give it another quick stir.
10:01
Now we gonna turn that down and just let it cook 'till
10:06
it's absorbed most of that water.
10:08
Actually liquid, that's no longer water y'all.
10:12
That's pork stock.
10:15
All right now I'm just gonna pour our sugar mixture
10:19
down the center of each apple.
10:23
These are gon' be so delicious.
10:26
All right, now we gonna take a pat of butter,
10:29
I'm trynna stick him down in there.
10:32
And then when we get these done,
10:33
I'm gonna take some apple juice
10:37
and just pour around our dish.
10:39
So instead of using water,
10:41
this will give it even a stronger taste of apple.
10:45
Then we just gonna take some till foil, and cover our apples
10:50
'cause we kinda want 'em to just steam in that apple juice.
10:56
Now I'm gonna cook 'em for about an hour
10:57
and then I'm gonna start checkin' on them.
10:59
'cause I really like my apples nice and tender.
11:08
Okay let's take a look at our rice yet.
11:12
Oh my goodness, it's absorbed
11:18
all the liquid.
11:19
I just love green onions, with my back bone and rice,
11:23
so I'm gon' cut just a little bit
11:26
and throw it right there on top.
11:33
I like it just like this.
11:35
But you'll find that as your dish sits,
11:38
your rice is gonna keep absorbing your stock
11:41
and all you have to do is just add a little how water to it.
11:45
And come some of that fabulous back bone.
11:48
This is such a plain dish.
11:52
It's so ordinary lookin', but it's so powerful in flavor.
11:58
And I'm just gonna add me a little parsley leaf.
12:02
I see a bay leaf down in here.
12:04
We'll wanna pick that out.
12:20
Can't tell y'all how good this is.
12:22
When we come back I'm gonna share with y' alls
12:23
a fabulous peanut butter grilled center cut ham,
12:27
so y'all don't go anywhere.
12:33
I hope y'all are enjoying the show
12:35
and I want to hear from you.
12:37
Tell me what recipes or videos you'd like to see me
12:40
make by just leaving a short comment below.
12:44
Now, let's get back to the show, y'all.
12:50
I'm fixin' to get an important piece of machinery
12:55
out of my pantry for this next dish.
12:58
One day I tried mixin' up all this stuff by hand
13:01
and it was hard.
13:03
I learned quickly that you
13:04
either got to have a food processor or a blender.
13:08
So I'm starting on my buddy Ron's peanut butter grilled ham
13:14
And this marinade needs to soak into that ham
13:17
for about 3 or 4 hours so I'm gonna get started.
13:20
I'm starting with a chicken stock
13:24
and fresh garlic
13:28
and grated onions.
13:29
And when you use a grated onion it gets all
13:33
of that juice and flavor out of it.
13:35
So this is gonna have a real strong oniony flavor.
13:39
And I've got some honey,
13:41
and it's gonna help sweeten up that ham,
13:46
and peanut butter.
13:52
All right I've got some soy sauce,
13:56
it's gonna make it salty
13:57
along with that sweetness of that honey.
13:59
And this is just a kitchen bouquet,
14:02
this's gonna make it dark,
14:04
really doesn't have much flavor to me
14:06
but they say it actually adds flavor.
14:09
All right so we just gonna
14:11
(blender whirs)
14:14
blend that up.
14:18
All right.
14:23
It's just a bunch of interesting flavors
14:26
and that onion is real real strong in it.
14:29
Now I'm just gonna pour this over our ham.
14:33
So we just wanna make sure
14:35
before we put our ham in the fridge
14:37
that it's completely covered.
14:40
And then during the day,
14:42
during the 3 or 4 hours that I'm gonna marinate it
14:44
I'll keep flippin' it around in that pan.
14:47
I'm gonna head to wash my hands.
14:52
Got sticky honey all over 'em.
14:54
All right so I'm gonna throw this in the fridge.
15:06
Normally,
15:08
this would be cooked on a outside grill over charcoal.
15:11
For today, I'm gonna grill it right here
15:14
on this cast iron griddle and just give that a quick squirt
15:20
'cause I don't want it to stick.
15:24
And I'm just gonna shake that off just a little bit.
15:28
(meat sizzling)
15:33
That looks so good.
15:37
All right so I'm gonna let that
15:39
just grill away for a while.
15:43
I'm gonna go back here to the oven and check our apples
15:46
'cause I think they're probably ready.
15:52
I can see the steam comin' up.
16:02
They look so good
16:05
And I'm gonna tell you a little bit about the marinade.
16:08
What I'm gonna do, when I grill that other piece
16:11
and take it all out, I'm gonna pout this up in a sauce pan
16:15
and I'm gonna bring it to a rollin' boil
16:18
so it's nice and thick, it's gonna be wonderful.
16:23
All right let's come over here and check on our ham.
16:35
All right so let's take our ham up.
16:42
For me and my family,
16:46
I'd cut us each servin' size about the size of a pork chop.
16:51
All right, now I'm gonna put a little extra sauce on mine.
16:56
And I'm gonna sprinkle it with a few peanuts
17:00
and to make me think I'm eatin' healthy,
17:02
I'm puttin' some green stuff on my plate.
17:10
And I can't hardly wait to dig in.
17:13
I'm gonna go ahead and while I'm tastin' this one,
17:19
I'm gonna put the other one on and let it be cookin'.
17:24
While that's cookin', I'm gonna be tastin'.
17:29
Oh it looks so good.
17:32
I wanna get me a little bite of apple too.
17:37
I thought it was gonna be princess bite
17:39
but look how big it turned into
17:41
by the time I put everything on it.
17:49
A new way to enjoy ham.
17:52
It's wonderful.
17:53
And I gotta leave for a minute but when I come back,
17:56
I'm gonna show you all the cutest little piggy napkins
18:00
that I've made to go along with this cute little piggy meal
18:04
(chuckles)
18:07
I so hope y'all are enjoying the show.
18:10
And if you do.
18:11
Be sure to click like, subscribe and
18:14
notification bell so you'll never miss a video.
18:18
And we'll be right back after the break.
18:25
I'm just havin' more fun today
18:26
with this pure piggy piggy show,
18:29
I've even made some napkins for the family.
18:32
I've made a papa pig for Michael,
18:35
I've made a baby pig for Anthony,
18:38
and a baby pig for Michelle, and these are the little pigs
18:41
that still live at home with us.
18:42
And I'm actually workin' on my own right now.
18:46
I bought just a plain linen napkin,
18:48
and this is a stencil that I used.
18:51
And you can go to your craft store
18:52
and just find any kind of stencils that you want.
18:56
Today's meal, I'm actually doin' the pig stencil.
19:00
This is a special paint that you can buy at the craft store
19:03
and it won't wash out of fabric so you'll wanna be careful
19:07
that you don't get it on your clothes.
19:08
So I'm just gonna pat this paint on this pig
19:14
and I'm just gonna blot that out a little bit
19:18
and then I'm gonna come in here
19:21
and just press the piggy down.
19:30
Now the cute little pig,
19:33
and now I'm gonna write my name on my napkin.
19:37
And these napkins are great if you havin' company over
19:39
and you wanna leave 'em with a little parting gift
19:43
they can take this home.
19:44
And all you have to do for the piggy tail
19:47
is take a pipe cleaner, and just roll him around your finger
19:52
to form its tail and then wrap your napkin up in it.
19:55
It's the cutest little napkin.
19:59
I wish y'all would look at this
20:01
I've got my best friend here with me, my fork,
20:03
I can't hardly wait to dig in
20:05
to all these scrumptious dishes.
20:07
And I literally don't know where to start
20:09
with the grilled peanut butter ham, the piggy pudding
20:13
the back bones and rice.
20:15
Just look at how the apples turned out.
20:17
You can see all the cinnamon in nutmeg
20:20
and sugar in butter just pourin' out of it.
20:23
But Michael and the kids and I are definitely ready
20:25
to just pig out.
20:28
And speakin' of pigs,
20:30
this little piggy sends y'all love and best dishes
20:34
to all you other little piggys out there.
20:39
'Till next time y'all.
20:44
Hey, y'all, it's Paula Deen.
20:45
Now, if you enjoyed this video, be sure to like it
20:49
and click the subscribe button as well as the notification
20:53
and bell to be alerted when I post a video.
20:57
Love and Best Dishes Y'all.
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