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Hog Heaven - 4 Pork & Bacon Recipes | Pork Dinner Ideas - Paula's sharing pork dinner dishes, including a roasted pork loin with gravy and a bacon appetizer recipe. Paula’s Best Dishes, Season 11, Episode 4.
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00:00 Intro
2:46 Bacon Pinwheels Recipe: https://www.pauladeen.com/recipe/bacon-pinwheels/
8:17 Fried Creamed Corn Recipe: https://www.pauladeen.com/recipe/fried-creamed-corn-recipe/
13:36 Roasted Pork Loin Recipe with Mushroom Gravy: https://www.pauladeen.com/recipe/roasted-pork-loin-with-mushroom-gravy/
15:01 Molasses Cookie Sandwiches Recipe: https://www.pauladeen.com/recipe/molasses-cookie-sandwiches/
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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
0:01
(rock music)
0:03
- I've got a strange request for you today.
0:06
- Really?
0:06
- I need for you to paint a pig.
0:08
- [Makeup Artist] Why?
0:08
- There's this cute little chef from Atlanta.
0:11
And he raises his own pigs.
0:13
- [Makeup Artist] Okay.
0:14
- For his restaurant and he's into tattoos.
0:17
So, I don't want him to feel like,
0:19
maybe I'm not into tattoos.
0:22
- [Makeup Artist] Can you put it right in your face?
0:23
- No.
0:25
- No? Right there?
0:26
- Yes.
0:27
- Okay.
0:28
- I love pigs.
0:29
- And so do I, so today I making my bacon pinwheels,
0:34
my roasted pork loin with mushroom gravy,
0:37
Kevin's grandma's fried bacon creamed corn
0:41
and his molasses cookie sandwiches with bacon ice cream.
0:47
(all laughing)
0:51
It's fabulous.
0:53
- [Hairdresser] That's bacon.
0:54
- Oink, oink.
0:55
(Paula snarling)
0:58
(happy country music)
1:07
(air whooshing)
1:08
(light guitar music)
1:09
This stuff is so pretty.
1:15
I love this jade plant.
1:17
- [Kevin] Hey, Mrs. Paula.
1:18
- [Paula] Kevin!
1:20
- I'm Kevin Gillespie, born and raised Georgia native.
1:22
- I'd heard about this guy.
1:23
I'd heard about his restaurant.
1:25
I'd heard his love of pigs.
1:28
How are you?
1:28
- Oh, I'm great. How about you?
1:30
- I'm great.
1:31
- I brought you a present.
1:32
- Did you bring me some bacon?
1:33
- I did.
1:34
My restaurant sort of has a reputation
1:35
for being a very port driven restaurant.
1:37
So, we brought her all different types of bacon,
1:39
pancetta, anything that sort of can go in the place of bacon
1:43
from all over the world,
1:44
something we've made at the restaurant
1:45
and we decided to bring a little gift basket for her.
1:48
Are you looking at some of my designs here?
1:51
- Now, this says Gillespie.
1:53
- Yes ma'am. That's my coat of arms.
1:54
- Do you oftentimes forget your name or something?
1:57
- Sometimes I forget the spelling.
1:58
It's a little complicated.
1:59
(funky music)
2:00
- Are you using this for ID?
2:03
What's up, son?
2:05
You wanna see my tattoo?
2:07
- I didn't know you had a tattoo. So, yes.
2:08
- [Paula] Oink, oink.
2:11
- You know what?
2:11
It hadn't crossed my mind
2:12
that she might have something up her sleeves.
2:14
You see mine here. They're not too far off of one another.
2:17
- Oh my gosh.
2:19
He's got that red hair all over his arms
2:22
and the pig looks so real.
2:25
- So, I have a bulldog on my leg.
2:26
You want to see it?
2:27
- Lord. Can I take a picture?
2:29
- Yes you can. Of course.
2:30
- Drop your drawers, honey.
2:31
But, I tell you what I was gonna, no pun intended,
2:34
get to the bottom of it.
2:41
Here's what I thought we'd make.
2:42
I love puff pastry.
2:44
- Oh, who doesn't?
2:45
(air whooshing) - Yeah.
2:46
So, I thought we'd make some pinwheels.
2:49
I'm gonna need about a cup of diced bacon.
2:52
- You mind if we use the stuff I brought?
2:53
- Oh my gosh. No, I don't mind.
2:54
- Okay. All right.
2:55
- I would love it. - All right. Yeah.
2:56
I want you to taste it. I think you're gonna like it.
2:57
- You'll have to forgive my phone, Kevin.
3:00
My son is at the hospital with his wife.
3:03
- Oh my goodness.
3:04
- She is giving birth to their second little boy.
3:07
- Oh boy.
3:08
- And if I miss that call...
3:11
- I'm not going to let you miss that. All right?
3:12
- I would cry.
3:13
So, if you hear this phone ring, I'm not accustomed.
3:16
I usually don't answer it.
3:17
- I'll answer it for you.
3:18
You want me to answer it, Paula's phone?
3:19
- Okay, 'cause it stays dead.
3:20
- Or you just want me to say, hello?
3:21
- Say, hey son. Is it here yet?
3:23
(happy guitar music)
3:26
I know a lot about you.
3:28
- I know.
3:28
I feel like we may have known each other in the past life
3:31
or something like that.
3:31
- In a past life.
3:32
Yeah. You're a Georgia boy.
3:35
And I heard the most interesting thing
3:38
about the way you grew up that your granny,
3:40
I heard she went and bought a piece of land
3:43
big enough for the whole stinking family.
3:45
- Basically, yeah.
3:46
You know my granny and my pa moved down here
3:48
from the mountains and they bought a piece of land.
3:51
And then you know, as one of their kids would get old enough
3:53
they bought a piece of land right next to it.
3:55
And they just built a house
3:57
until they basically bought a compound.
3:58
- It seems that, kind of, he grew up with the same kind
4:01
of family value that I grew up with.
4:03
I like the kid a lot.
4:06
Now I've gotten my puff pastry
4:08
and I'm just going to take some Dijon mustard
4:11
and I'm going to brush on a coat of that.
4:15
- Bacon and mustard. That's a winning combo right there.
4:17
- Yes, yes, yes.
4:19
And then I got something else
4:20
that I'm gonna put in it for us.
4:23
And it's an herbed cream cheese.
4:26
- Oh my goodness.
4:27
- A soft spreadable kind.
4:29
- Yeah. This is the heart-healthy recipe of the day.
4:31
It sounds like.
4:32
(happy guitar music)
4:39
- He's got such a baby face and he's what, 27, 28 years old?
4:44
Underneath that hair, his face is like a baby's butt.
4:49
I am so fascinated with your skin.
4:54
It is so beautiful.
4:56
- Well, thank you.
4:58
- Why don't you shave that beard and mustache for me?
5:01
- It's not happening.
5:04
- It's not happening?
5:05
- I'm gonna tell you why.
5:06
- You wouldn't do it for me?
5:08
- This is my money maker, Paula. I can't get rid of that.
5:10
It's like keeping the cover on a Ferrari.
5:12
You know, it always stays nice underneath.
5:15
Paula's a trip. She's a lot of fun.
5:16
It is actually like meeting a family member again
5:19
that you haven't seen in a while.
5:20
I knew you were going to pester me about my beard.
5:22
So, I figured there needs to be evidence of something.
5:24
- [Paula] Okay. Well, let me see.
5:28
Now, who is that?
5:29
- [Kevin] That's my dad. That's the black hair. Remember?
5:31
- [Paula] Oh my god. You look just like your daddy.
5:34
- And that's my momma.
5:35
- But, you got your mama's hair. And that's you.
5:37
- That's me. You can tell. I look identical still.
5:38
- How adorable.
5:41
- There's my granny with me when I was a little baby.
5:43
There you go. There's a mustache. (Kevin laughing)
5:47
- [Paula] Whoa! What does that shirt say?
5:50
- It says...
5:51
- We dig?
5:52
- The pig.
5:53
- We dig the pig.
5:55
His beard and mustache gives him the feeling
5:58
of maybe having a little experience on him.
6:00
Ooh, Kevin, that smells so good.
6:07
I wanna come to your restaurant.
6:08
- You can come cook at my restaurant.
6:09
Or if you want you to sit down and eat at my restaurant,
6:11
whatever you'd rather do.
6:12
- I like the way that sounds.
6:14
Alright, I want to hear your menu.
6:17
- We change the menu every day. We rewrite it each day.
6:20
- Come on. Isn't that expensive?
6:22
- It's a lot of work,
6:23
but it's not as expensive as you think
6:25
because we get everything from farms.
6:27
And that's the way we operate there is, I call the farmers
6:30
or I send them an email and I say, you tell me, what's good.
6:32
Bring me something. Bring me what.
6:33
And we just write out our ideas.
6:34
And then just before dinner, I go upstairs
6:36
and I type up the menu.
6:37
And that's what we serve that night.
6:38
- Now, I love that.
6:39
(light bass music)
6:46
All right, let's put this in the oven
6:48
'cause I am so ready to get to yo cooking.
6:52
Let's keep an eye on that.
6:54
Maybe 20 minutes, 350.
6:55
(air whooshing) (lively music)
6:56
Coming up, Kevin and I dig into these delicious pinwheels.
7:00
- Those are really good.
7:01
- Isn't that delicious?
7:02
And Kevin is gonna teach me how to make
7:04
one of his favorites.
7:05
- This one's from my granny, here.
7:06
Our Southern-style fried corn, creamed corn.
7:09
Whatever you wanna call it.
7:10
- I can't wait to see how you do it.
7:15
I so hope y'all are enjoying the show.
7:17
And if you do.
7:19
Be sure to click like, subscribe and
7:22
notification bell so you'll never miss a video.
7:26
And we'll be right back after the break.
7:31
(happy country music)
7:37
Oh lord.
7:38
- [Kevin] I wanna try one of these. Ah, they look good.
7:40
- Ooh, they do look good. don't they?
7:42
- [Kevin] They look delicious.
7:43
- Grab you one before I set it down.
7:44
- Okay.
7:46
- Now. I'll grab me one with the most bacon.
7:48
- I don't know. Mine looks pretty bacony.
7:51
- So, tell me what you think.
7:52
- Compare. I don't know. I don't know,
7:54
I think I might've won in the bacon department.
7:56
- It's tit for tat.
7:57
There's no such thing as too much bacon.
8:00
- Those are really good.
8:01
- Isn't that delicious?
8:03
You know Kevin, I'm one of those people,
8:07
I think simple is so much better.
8:10
- You know what?
8:11
The thing was simple food
8:12
is that you don't have anything to hide behind.
8:13
It's either good or it's not good. You know?
8:15
- You're right.
8:16
- Speaking of simple, I want to show you this dish.
8:18
(air whooshing)
8:19
This one's from my granny here, our Southern-style
8:21
fried corn, creamed corn, whatever you wanna call it.
8:23
- I can't wait to see how you do it or how granny does it.
8:28
- All right. Well, first things first,
8:29
you got to have a little bit of a sweet onion.
8:31
- You see, and I've never used a onion in my fried corn.
8:34
- I use a little bit of sweet onion in it.
8:36
'Cause I like it to be real savory, you know?
8:38
So, that nice little bit of onion there is good.
8:40
And then you want to cut it up real small
8:42
and you only need a little tiny bit of it.
8:44
A little goes a long way.
8:45
- You can do a fried corn, you know,
8:48
whole kernel or creamed.
8:50
But, down South, we love it creamed.
8:53
And what made his so interesting to me,
8:57
is he put that little bit of onion.
8:59
- In this pan right here,
9:00
I didn't show you this one, but I brought some fatback too.
9:03
And that's what I got in this pan right here,
9:04
that bacon grease, we had to.
9:07
I like to do this first of all in a bowl.
9:08
And that's because it's going to make a mess everywhere.
9:11
We want to save all of this, this corn milk, as we call it.
9:15
And I've found that this way works really good.
9:16
Rather than trying to take a knife and do this,
9:19
which is not maybe the safest thing in the world.
9:21
This little box grater that you do cheese on.
9:23
- [Paula] Yes.
9:24
- Does a great job.
9:25
You scrape it all the way down.
9:26
- [Paula] Right.
9:27
- [ Kevin] And it gets all the way down to the cob
9:28
and takes all that milk out.
9:29
- [Paula] Right.
9:30
- [Kevin] So, that's what we use.
9:31
- I'm gonna take your corn
9:35
and I'm gonna kind of finish getting the milk out of it.
9:38
- Yeah. You wanna scrape for me?
9:39
I appreciate that. Thank you.
9:41
- Yeah, 'cause this is the goody right here.
9:42
- That's the best part. Exactly.
9:44
That's what's gonna make all that sauce.
9:46
And I mean, you see how much just doing it
9:48
with the box grater.
9:49
- And it makes such a mess.
9:49
- It gets so much.
9:50
That's all right.
9:51
You just have to change clothes
9:52
after you're done cooking creamed corn.
9:53
- Yeah, you really do.
9:54
(air whooshing) (slow guitar music)
9:55
When I was a younger stay at home mother,
9:58
my family, when they saw me bringing in
10:00
the bushels of fresh corn, they just groaned
10:05
because they knew that I was going to need their help.
10:07
He told me, he said Paula.
10:09
He said, every order of corn
10:11
that is ordered in my restaurant.
10:13
He said, we do it per order.
10:16
I said, I would be cussing yo hinny.
10:20
If I worked for you.
10:22
- I threw these onions in the pan right here.
10:23
- Okay.
10:24
- Just in with this fatback.
10:25
I'm not really trying to get any color on the onions.
10:27
I just want them to soften up real good.
10:30
- Well, I can't wait to taste that with onion.
10:32
I've got one more cob to go.
10:34
- I'm going to add just a little bit of cream to this.
10:36
It's not too much, but I like to see.
10:38
- It's a good thing none of my family's here with us today
10:42
because three ears of corn would be a joke.
10:44
It'd be just enough to make their mouth mad.
10:48
- We call it a tickle. It's just a little, little tickle.
10:51
- But, look at that.
10:54
That's another good third of a cup for us, honey.
10:56
- Yeah, exactly.
10:57
This fat that's in here.
10:58
Since we used some salt cured fatback,
11:00
we probably won't have to put a whole lot of salt in it.
11:02
It's gonna have enough.
11:03
- No, I don't put...
11:04
And you know what I don't use, but one kind of corn.
11:07
- What's that? Silver Queen?
11:09
- Silver Queen.
11:10
- Yeah, exactly.
11:12
Alright so, once I get some color on this
11:15
you know, the onions are pretty clear.
11:17
I take this mix and I like it to be like this.
11:18
It's is kind of like pancake batter.
11:19
It's the thickness of it. That's how much cream I add to it.
11:22
And then I pour it all in here at one time
11:24
and just stir the Dickens out of it.
11:27
- Yes.
11:28
And this literally only takes a couple of minutes.
11:31
- Yeah, exactly. Make sure all that comes together.
11:34
And then what I do is I just wait
11:35
for it to come back up to a boil.
11:36
It starts to have the big fat bubbles
11:38
and then I shut it off.
11:40
I'm gonna move it off the heat here.
11:42
We're going to add just, not much, just a couple drops.
11:44
- [Paula] Now, I've never put lemon in my corn either.
11:46
- Well, you know, the little bit of lemon juice,
11:48
it won't make it taste lemony,
11:49
but you'll taste everything else a little bit better.
11:51
You know?
11:52
It just helps the seasoning of it.
11:53
You get that nice seasoned sort of look to it.
11:57
Nice creaminess.
11:58
We left all that fatback in there.
11:59
- The thickness is like, perfect, Kevin.
12:01
- You got a spoon we can taste it with real quick?
12:05
- Yes.
12:07
- I found myself one.
12:08
- And I found me one.
12:10
Whoa. These are my onion goggles.
12:13
- I'm smashing up your onion goggles.
12:14
- Yes. Do you ever use them?
12:16
- No, I haven't.
12:17
- Well, they really work.
12:21
- You know what?
12:21
I'm gonna add one little pinch of salt to it.
12:23
- Well, then I'll wait.
12:24
- And I'm gonna add a pinch of black pepper to it.
12:27
- [Paula] I do like black pepper in my fried corn.
12:30
- There we go.
12:34
(lively bass music)
12:35
That's good.
12:36
Yes, ma'am. You want to shut this off for me right here?
12:38
We'll just let this sit.
12:39
- We ain't letting this sit.
12:42
It was so out of this world.
12:45
I have eaten so much and I got it all in my teeth.
12:48
This is so freaking good.
12:52
Coming up.
12:53
It's the call I've been waiting for.
12:54
Son, I'm ready to be a granny again.
12:57
Then, Kevin puts a twist on a classic.
13:00
- You've seen the Chipwiches?
13:01
We're going to make one with molasses cookies
13:03
and a bacon, sort of ice cream on the inside of it.
13:05
- Bacon ice cream?
13:06
And I give Kevin a little taste of the pork loin.
13:10
It's perfect.
13:11
- That is delicious, Paula.
13:16
I hope y'all are enjoying the show
13:18
and I want to hear from you.
13:20
Tell me what recipes or videos you'd like to see me
13:23
make by just leaving a short comment below.
13:27
Now, let's get back to the show, y'all.
13:31
(happy country music)
13:35
- I am gonna cook us a little pork tenderloin.
13:38
And we're gonna make a mushroom gravy to go along with it.
13:41
And I need for you to slice me some onion real thin.
13:46
And if you could quarter those mushrooms for me.
13:51
Would you pass me that vegetable oil?
13:53
- Yeah, absolutely.
13:54
- Thank you.
13:56
Now I'm just gonna brown this off,
13:58
probably about three minutes to the side.
14:02
Then we're going to pop it in the oven.
14:04
(heavy bass music)
14:10
(phone ringing)
14:11
Jamie? Son?
14:14
- [Jamie On Phone] I'm at the hospital.
14:16
- I know you are
14:16
and you were supposed to call me every hour.
14:19
- [Jamie On Phone] She's been in labor
14:20
since 9:30 this morning.
14:22
My daughter-in-law is in the hospital, in the labor room,
14:26
getting ready to give birth to my second grandson.
14:30
- [Jamie On Phone] They want to pull her off the pitocin
14:32
tonight to give her body a break.
14:34
- They're gonna stop the drug that induces labor
14:37
for the night.
14:39
And then they'll start back in the morning.
14:41
- [Jamie On Phone] One way or another, he's coming tomorrow.
14:42
- I'm ready to be a granny again.
14:44
Okay son, love y'all.
14:46
- [Jamie On Phone] Love you too.
14:47
- Bye.
14:48
Kevin, I'm so sorry.
14:49
This is just my second time being a grandma.
14:53
- I told you we're gonna make something that was new.
14:55
You seen the Chipwiches,
14:56
like they have in the grocery store,
14:57
the little ice cream sandwiches that have cookies.
14:59
- Oh lord, yes. I make them for my kids.
15:01
(air whooshing)
15:02
- Well, we decided we were gonna make one
15:03
with molasses cookies and a bacon, sort of ice cream
15:05
on the inside of it.
15:07
- Bacon ice cream?
15:09
Well, let me show you what I'm fixing to do, Kevin.
15:12
I didn't have any stock.
15:16
So, I'm gonna cheat and use this gravy pack.
15:19
- I'm not gonna tell.
15:20
- Don't tell a soul.
15:21
- Well, unfortunately I think some people
15:22
are gonna find out.
15:23
- I think it's okay to cheat now and then.
15:26
I wouldn't do it on a regular basis though.
15:28
- I threw a cup and a half of sugar in here.
15:30
Just white sugar.
15:31
And then this whole stick of butter here.
15:33
- [Paula] Yes, yes, yes.
15:39
- Three quarters of a cup of cake flour.
15:40
And then I'm going to get right here.
15:42
- What is that?
15:43
- This is bread flour. We'll get a half of bread flour.
15:46
- Why do you do that?
15:47
- Bread flour's got a lot of gluten, you know?
15:49
So, it's chewier
15:50
and I like the molasses cookies really chewy.
15:54
I'm gonna add some baking soda to this.
15:56
It's about two teaspoons of baking soda.
16:00
And now this is the part that you kind of eyeball here,
16:02
is your spices.
16:03
'Cause it's it's about what you prefer.
16:04
I like a lot of ginger.
16:05
- [Paula] Is that ginger?
16:06
- Yeah. So, we'll use almost a whole tablespoon of ginger.
16:08
- [Paula] Wow.
16:09
- [Kevin] Nice and spicy.
16:11
- [Paula] It is gonna be.
16:12
- We got some clove and some cinnamon
16:14
and I think you want about a half of each of these.
16:15
- Clove is strong.
16:17
- It is strong. These are strong cookies.
16:18
But, once you mix them with the other stuff
16:20
I think your gonna like them.
16:21
- With the ice cream?
16:22
- Exactly.
16:23
You know we actually make, in fancy words,
16:25
it's a semifreddo.
16:27
- Semifreddo?
16:28
- So, it's like a frozen it's like frozen mousse.
16:29
Yeah, it's like frozen mousse.
16:30
- See, you chefs, I don't get it.
16:34
- Once you get it mixed up like this,
16:35
where it's kind of soft and granular,
16:37
we're going to mix in like, about a third of a cup
16:39
of molasses to it.
16:40
(luxurious music)
16:44
Let's see. We're gonna put some eggs right here.
16:45
Why don't you crack one of them
16:47
and throw it right on in there?
16:47
- Just one?
16:48
- Just one. Just one egg.
16:56
This is the part where the mess comes.
16:59
- Putting the flour in?
17:00
- All of it at one time.
17:04
Now the key here is to not let this thing take off
17:10
at full blast.
17:11
Otherwise your kitchen will be covered in flour
17:14
and all of those delicious spices.
17:15
- You and I will look like Casper, won't we?
17:17
- I kind of already look like Casper
17:19
but yeah, we'll look a little bit more like Casper.
17:21
- Yeah, you do. You're very creamy.
17:24
- Exactly.
17:25
- Creamy white.
17:26
(smooth music)
17:32
I love, love, love my molasses cookies.
17:35
- They're at my absolute favorite.
17:36
- They're like, addictive.
17:38
- Yeah, absolutely.
17:39
- You can't eat just one.
17:40
It's like that old potato chip.
17:42
Well, comes stick your finger in this gravy.
17:46
And (laughing) tell me what you think.
17:51
- It's mushroomy.
17:54
- Thank you.
17:55
(air whooshing) (lively music)
17:56
Coming up, one bite of Kevin's ice cream sandwich
17:59
has left me speechless.
18:06
I so hope y'all are enjoying the show.
18:09
And if you do.
18:11
Be sure to click like, subscribe and
18:13
notification bell so you'll never miss a video.
18:17
And we'll be right back after the break.
18:22
(happy country music)
18:28
- You can see, I got some of these balls right here.
18:30
- I'm telling you them some good balls.
18:33
- Roll them up. Roll them in sugar.
18:34
You can only get about six them on a sheet tray.
18:36
'Cause they're going to spread out a whole bunch.
18:38
- [Paula] Oh, they are? - Yeah.
18:39
Well, I'll throw them in the oven here in a minute.
18:40
They're going to go about 375,
18:42
depending on how hot your oven is,
18:43
you might have to go up a little bit or down a little bit.
18:46
But the thing is, and this is where people
18:48
screw up this recipe is,
18:49
that you don't let it cook until they're crispy.
18:52
- Look, our pork tenderloin is perfect.
18:55
- That is delicious, Paula. That's really good.
18:58
- Isn't that yummy?
18:59
- You wanna open that door for me real quick?
19:01
- With that fried corn, honey.
19:04
What you talking about?
19:09
- Alright. Four minutes.
19:11
We'll come back. We'll check them. We'll spin them around.
19:12
We'll be good to go.
19:13
- I love a four minute cookie.
19:16
That's like a dream.
19:18
- I'm gonna get us some plates right here.
19:20
So, we can put this on.
19:21
(smooth music)
19:27
- I can't wait to taste that bacon ice cream.
19:31
- Oh, I think you're gonna like it.
19:32
It's pretty good.
19:33
- Oh, you think so?
19:35
- You know, I got an ice cream shop in Atlanta too right?
19:38
Not just a regular restaurant.
19:39
- What?
19:40
- We make all kinds of crazy flavors there.
19:43
- [Paula] Like what?
19:44
- Bourbon peach fried pie. That one's good.
19:46
- Shut up.
19:46
- Yeah. That one's really good.
19:48
Cherry Pop-Tart.
19:50
- Do you actually put fried pies in it?
19:51
- Yes and bourbon.
19:54
It's pretty good.
19:55
- I'm gonna tell you like everybody tells me,
19:57
you're trying to kill us.
19:58
- Yes, I am.
20:00
- I get a pretty bad rap
20:02
for trying to make things that are overly indulgent.
20:04
But like I said, you know,
20:05
I don't think you need to eat a ton of it,
20:07
but having those indulgences every now and again
20:08
is what makes life fun.
20:10
And we've got some over here that we already made up.
20:11
- What is this?
20:13
- That's bacon.
20:16
- It is?
20:16
- Chopped up bacon. Yes, ma'am.
20:18
I'm going to grab that semifreddo that we made up.
20:20
- Okay.
20:21
And bring it over here
20:22
and we can make some of these sandwiches.
20:23
- [Paula] Oh my gosh.
20:25
Kevin.
20:27
My husband is gonna wanna marry you.
20:30
- I'm already spoken for, but.
20:32
- He loves these kind of cookies.
20:33
(light music)
20:34
- I love junk food
20:35
and I'm always trying to find ways to recreate it.
20:37
And so I took my old fashion molasses cookie recipe,
20:40
that I also got from my granny
20:41
and we made a caramel and bacon ice cream
20:43
to go on the inside of our Chipwich.
20:46
There you go.
20:47
- All right.
20:47
I'm gonna, can I cut this in two?
20:48
- Yeah, you can cut it in two.
20:49
I'm going to make another one here real quick.
20:50
- Oh, okay. Good.
20:53
- I'll get us another one here.
20:53
- Kevin, Kevin, Kevin.
20:55
- What do you think?
20:56
- That bacon
20:59
on that ice cream and those cookies was incredible.
21:03
Is this how you serve it at the restaurant?
21:05
A bowl of bacon or?
21:09
- You know, sometimes we'll roll the sides in it,
21:11
make the sides be covered in bacon.
21:13
Most of the time at the restaurant
21:15
we make these a little bit smaller than this.
21:17
- You do?
21:19
- Most people in a nice kind of fancy restaurant,
21:22
don't like to manhandle the big Chipwich.
21:22
- That's why I don't like nice, fancy restaurants.
21:25
(rock music)
21:31
Hey, y'all, it's Paula Deen.
21:33
Now, if you enjoyed this video, be sure to like it
21:37
and click the subscribe button as well as the notification
21:40
and bail to be alerted when I post a video.
21:44
Love and Best Dishes Y'all.
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