Up next in 10
Everyone likes a little spice in their food, right? Paula kicks in the spice this episode to make dishes that carry a little bit of heat.
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#pauladeen #blastfromthepast
Pad Thai https://www.pauladeen.com/recipe/pad-thai/
White Bean Chili
https://www.pauladeen.com/recipe/white-bean-chili/
Show More Show Less View Video Transcript
0:00
hey y'all I'm Paula Deen now I want
0:02
y'all to sound alarms because today we
0:05
can't be set in the kitchen ablaze with
0:07
some hot and spicy recipes and my boys
0:09
Jamie and Bobby are here to help me out
0:11
first we'll take a trip to the peanut
0:13
shop of Savannah for some peanuts to go
0:16
in my delicious hat time then we're
0:18
gonna be making a special white bean
0:20
chili that's sure to warm you and your
0:22
guests up and to go with it we're
0:24
cooking a fantastic layered Mexican corn
0:28
bread and just when you think you can't
0:30
take it anymore
0:31
I'm coming to the rescue with a recipe
0:33
for orange brownies that's sure to douse
0:35
those flames so y'all grab you a tall
0:37
glass of water cause today we're turning
0:40
up the heat
0:41
[Music]
1:03
[Music]
1:06
you
1:08
[Music]
1:14
where we going I'm on my way to my
1:17
favorite peanut shop I'm gonna make
1:19
Michael some Asian food some Pad Thai
1:21
and I need some peanuts the peanut shop
1:30
of Savannah is the best place in town
1:32
for homestyle peanuts
1:34
their secret is they're made the
1:36
old-fashioned way by hand and in small
1:39
batches with around 14 different
1:41
varieties of nuts I know that I can
1:44
always find the right kind I need for
1:46
any dish they carried barbecue salsa
1:49
even wasabi flavored but today though I
1:52
think I'm just gonna stick with a bag of
1:54
the original homestyle cuz I think
1:57
they'll go great in my pack time I
2:00
[Music]
2:05
always said that about you Bobby
2:08
I don't like those peanuts and I'll just
2:11
have to tell you guys when I first met
2:12
Michael we have a lot in common
2:15
especially food and I asked him what his
2:18
favorite food was he said well he said I
2:19
just love the heat and the flavors from
2:22
Pad Thai and I said oops
2:25
ain't no tying this girl so if I had to
2:28
phone a friend and that friend was Danny
2:32
Kim Danny was born in Thailand so he sat
2:35
me down one afternoon and and went over
2:38
all this with me and taught me how to
2:39
make pad thai so I can't wait to share
2:41
that with y'all I'm really anxious to
2:43
show off my new skills you ready for you
2:46
yes I need my apron I love my apron it
2:49
looks good on you still a hot babe all
2:52
comes in flashes yes just on the hour
2:54
everything flashes now all right Jamie
2:58
son let's get you started first first
3:01
thing we're gonna do is soak our rice
3:03
noodles we're gonna let that steep about
3:06
five minutes do I cover the noodles all
3:10
yes
3:12
just we're just gonna put it in the bow
3:15
with balling water and we're gonna let
3:17
that sit why don't you move that over to
3:19
your side son in the meantime I'm gonna
3:21
get Bobby going over here okay son I've
3:23
got the tofu out you've got an Iranian
3:25
on the cloth here yeah cuz you can see
3:28
the liquid and we don't want it to kind
3:29
of splatter all over us so you'll want
3:32
to be very careful in fact let me let
3:34
mama just do it for you okay I'll shake
3:35
Paula Dean you won't let me do it please
3:37
I don't want you to burn you sayin
3:39
somethin if I burn myself it'll be my
3:41
fault okay you ready all right I need a
3:46
spatula or something son to turn this
3:49
way and you always want to turn it away
3:51
from you so it won't splash all right
3:54
how's your noodle son okay these are
3:56
pretty good but they need a few more
3:57
minutes so you why don't we dump ours in
3:59
some boiling water and like ball it for
4:01
me what you think about that all right
4:03
well I'm gonna just step over here and
4:04
make the sauce fire dish mama I think
4:06
our tofu is ready I think so too
4:08
son just make sure you get your spatula
4:10
good oh that looks great it's like a big
4:15
old Cuba cheese or something yeah it
4:17
does all right now I'm gonna make our
4:19
sauce
4:20
and I'm gonna start with tamarind here
4:23
and I'm gonna use about four tablespoons
4:27
tamarind is the Southeast Asian fruit
4:30
that actually comes in a pod and it's
4:34
gonna give it a nice flavor
4:36
and I've got 1/4 of a cup of fish sauce
4:39
3 tablespoons of soy sauce and a half a
4:43
cup of rice wine vinegar the last thing
4:46
we're gonna put in this is a preserved
4:49
round radish these are not ingredients
4:52
that you find in your regular grocery
4:54
store in south Georgia I'll tell you you
4:57
have to track down that specialty shop
4:59
all right Bobby get your knife son
5:01
because it's time to cut your tofu I
5:03
want you to cut this about the size that
5:06
I would cut a potato when I make potato
5:08
salad or you make potato salad how about
5:10
that I can do that how about around
5:12
there that looks great that looks so it
5:17
looks like monster cheese hmm all right
5:19
I won't like crepes for this of it now
5:21
we're gonna take like half of these
5:24
I can make a sari all right while you're
5:29
doing that Bobby and Jamie you getting
5:31
the noodles drained and chilled I'm
5:33
gonna pulse these peanuts and I'm gonna
5:38
do these in big chunks and I like lots
5:41
of it on my pad thai yeah that's perfect
5:50
okay Jamie where are you with the
5:52
noodles I mean they're finished I'm just
5:54
going to give them a cool rinse and some
5:56
water here and they'll be ready to go
5:59
gather all my ingredients around me
6:01
because we're gonna put this puppy
6:03
together real real quick now I've gotten
6:06
my wok hot so I'm gonna add my all and
6:09
I'm gonna throw in my fresh chopped
6:11
garlic give that a few swirls and y'all
6:15
smell it guys all right now I'm gonna
6:18
toss in my shrimp and you can see that
6:20
I'm leaving that last joint own and
6:23
along with the tails now I'm gonna add a
6:27
tablespoon of paprika and here's where
6:31
the heat comes in y'all one teaspoon of
6:36
cayenne pepper all right and I'm just
6:41
gonna toss these quickly and you
6:44
definitely need two utensils for this
6:47
dish okay those are opaque looking all
6:50
right son I'm gonna need those noodles
6:52
please all right I'm gonna toss our
6:57
noodles over in there now I'm gonna pour
6:59
all of our liquid at one time over those
7:02
noodles look at this how good it's
7:07
looking this is gonna make me Michael's
7:10
number one woman all right guys now
7:13
we're gonna add our bean sprouts and I
7:16
just love that and you don't want these
7:19
stuff really get cooked you want them to
7:22
just kind of limp out all right now I'm
7:25
gonna take these garlic chives and I'm
7:28
just gonna do them like this in kind of
7:31
big pieces cuz I want them to really be
7:34
seen in this dish you need some color
7:36
yeah
7:37
alright guys this is the last step over
7:39
here at the stove I'm gonna toss in our
7:42
tofu it's still warm from us frying it
7:46
but I want to just warm it back up and
7:49
Bobby's got the eggs ready I'm just
7:54
gonna toss this entire dish
7:59
alright son now what would you like for
8:02
me to do today just toss your eggs on
8:04
top of that yeah
8:06
and that'd look good you're gonna
8:07
garnish with this yeah we can garnish
8:09
that if you want to we can go ahead and
8:10
just put it around like that
8:12
alright Jamie if you want to sprinkle
8:14
those peanuts on top then I think we're
8:17
ready to eat
8:17
you know your mama loves a nuts guys
8:21
look what I got alright y'all pass me
8:25
those bowls let's see I'll go ahead and
8:28
fix y'all I'm serving with each serve
8:31
and I want to make sure that I got
8:33
plenty of peanuts and egg and all that
8:37
garnish for you so just take your pick
8:39
your brother take your lime juice and
8:42
just squeeze it mm-hmm so what do y'all
8:47
think guys my momma say it's very good
8:50
there's nothing overpowering about it at
8:51
all
8:52
shrimp are awesome alright guys do y'all
8:54
have anything to do for the rest of the
8:57
afternoon
8:57
I'm gonna go about restaurant I'm going
9:00
to pick Brooke up we're gonna go out and
9:01
maybe have our early dinner okay how
9:03
about you Bobby you got anything to do
9:04
this afternoon go off with some friends
9:06
I'm so glad y'all can stay and cooked
9:08
with me cuz coming up next we're gonna
9:10
be cooking white bean chili and layered
9:12
going bread
9:20
[Music]
9:30
okay now I feel a little bit better
9:32
about this moment stead of pad thai this
9:34
is something Bobby and I've had a pretty
9:35
good experience with this is our white
9:37
chili recipe that we've used so what
9:39
we're gonna do now here is I've got the
9:41
chicken stock I bought our chicken down
9:43
and I've debone it and I've chopped it
9:45
up down here so I have 5 cups of
9:47
leftover stock that's what we're gonna
9:49
go with today and also I pre soaked
9:51
these beans for two hours kind of take
9:53
the hardness out of them so first thing
9:55
I want to do is drain these off and then
9:56
we're going to drop them down in our
9:57
grace as soon as it comes up to speed so
9:59
I'm just going to strain these off and
10:00
as soon as that stock comes up won't be
10:03
ready to get this going and mom I'm
10:05
making cornbread which fortunately I've
10:07
done a million times before I mean you
10:10
know the hardest part about the chili
10:12
for me is making it the same way twice
10:14
cuz I just put so many different things
10:15
into it and the flavor is always kind of
10:17
close to the same but I couldn't tell
10:19
you for a million dollars what the exact
10:21
recipe no you know I think a lot of
10:23
times your tongue just is different yeah
10:26
I like to put different meats into it if
10:29
if it's in season and a friend of mine
10:30
has some fresh venison I love to have
10:32
venison chili and hey you know what I
10:34
just realized our first recipe today
10:36
there was no butter or mayonnaise
10:37
imagine that it's no butter no butter
10:42
you could have around comfortable.we
10:45
changing that right now what's that I
10:48
worry about four tables I got about four
10:50
tablespoons of butter yes Jamie I'm
10:53
gonna be sauteing you some garlic okay
10:55
and some onions and some jalapeno
11:01
peppers cuz we don't spice it up this
11:05
dish okay mom while you're working on
11:08
that there's a few things that we're
11:09
gonna put in our beans here to spice it
11:11
up a little bit okay we've got first
11:13
we're gonna start with a tablespoon of
11:14
oregano okay and we've got a half of a
11:18
teaspoon of white pepper just throw that
11:21
in also got a tablespoon of cumin and
11:24
this is what really gives it that that
11:25
cheesy flavor uh-huh that's really the
11:27
flavor that I look for in chili besides
11:29
spice and then different flavors of the
11:31
meat this we're just gonna put a couple
11:33
pinches of the red pepper in case those
11:35
jalapenos are not hot oh yeah and then
11:37
got it just gonna put a little pinch of
11:39
salt in here
11:40
we're gonna crack some black pepper in
11:42
it okay what I'm gonna do real quick is
11:44
chop up about half a bunch of this fresh
11:46
cilantro and this is something that you
11:48
may or may not like so we're gonna put
11:50
half a bunch of that in there then I've
11:52
got our chicken is cooked down and mom
11:54
if your vegetables are ready we'll go
11:55
ahead get ready get all this into our
11:59
pot this handle is hot so you're cooking
12:03
with heat again mom this is a really
12:10
neat because as soon as you drop all
12:12
that in there the heat immediately
12:13
brings the color up sometimes you see
12:15
how pretty all that green is with the
12:17
white don't it look great it's gonna be
12:19
delicious to Jamie's pots just a bowl
12:22
yep all ready well let me show you what
12:27
we got here we're gonna start out with
12:28
cornmeal this is so easy a little baking
12:32
powder okay some flour just your basic
12:37
you know cornbread ingredients this is
12:39
still soft taste and then we are going
12:43
to add a couple of eggs to it in it
12:46
great having somebody in the kitchen
12:48
with you that'll kind of clean for you
12:50
that's right vegetable oil about
12:55
two-thirds cup of milk and we're just
12:58
gonna stir this up until we get it to
13:00
the right consistency and I don't have
13:02
to tell you guys how many letters I get
13:04
it in the restaurant well I got a letter
13:06
one day from a lady named Barbara
13:08
receipt so we're making Barbara Reese's
13:12
version of Mexican cornbread today and
13:15
now I've got the right consistency so
13:16
I'm gonna fold into a can of creamed
13:18
corn mm-hmm about 1/2 cup of onions okay
13:23
son
13:23
get half that batter in there all right
13:25
batter up okay so I've got half the
13:30
batter in the pan yeah I'm gonna go
13:32
ahead and layer it now with some
13:33
jalapeno pepper and shredded cheddar
13:36
cheese and that's really all there is to
13:37
it I'm just gonna finish this off now
13:39
and add the next layer of batter all
13:40
righty all right Jen okay mom you're
13:44
gonna turn the heat down and we're gonna
13:46
slow cook this for about an hour and a
13:47
half
13:48
okay and while and then I have one last
13:49
thing commencement thank you all right
13:53
mama I've got my corn bread ready to go
13:55
into the oven and we are going to bake
13:58
this at 350 for 35 minutes okay I got
14:00
you
14:01
so this is going in and I've got one
14:08
ready right here so I'm gonna go ahead
14:10
and ones coming I am ones coming out
14:14
golly look at it - mm-hmm it is hot I
14:18
got a pot of chili that I've been
14:19
simmering in the back for about an hour
14:21
and a half and you do the honors
14:23
okeydoke you going won't your cornbread
14:30
in the bottom of the bowl yes I did
14:34
there's one pop you want some fresh
14:38
jalapenos on here you know I do mama you
14:41
want to plate our boat I think I'd like
14:42
a plate in a boat like this I'm gonna
14:44
eat mine separately Thanks
14:47
look how delicious that looks I just
14:48
love that fat layer of stuff in there in
14:51
the middle that was good mom but you
14:53
should try it with some chili on top of
14:54
it sure mm-hmm Wow gracious that is mmm
14:59
it's great well I don't know about you
15:01
guys but after this hot and spicy we
15:04
need something to cool us down and when
15:05
we come back I'm gonna share with you an
15:08
award-winning orange brownie recipe that
15:12
you're gonna just love
15:15
[Music]
15:20
[Music]
15:30
the dish that I'm wanting to show y'all
15:32
I told you it was an award-winning dish
15:34
and it really is a young woman was in
15:36
the restaurant one day and she called me
15:39
over to the table and we spoke and she
15:41
said I just won a side-by-side
15:44
refrigerator freezer and a trip to San
15:46
Francisco with an orange brownie recipe
15:49
so that's where this recipe comes from
15:52
all right now I've added flour and
15:55
granulated sugar this is so easy I could
15:57
actually do this with a little hand
16:00
mixer almost with no mixer all right now
16:02
I'm gonna put a pinch of salt and now
16:05
I'm gonna throw in two sticks of butter
16:07
I've let these get nice and soft because
16:10
you'll see there's really not a liquid
16:12
going in her brownies except for the
16:15
eggs now we're just gonna crack our eggs
16:18
in there and we're gonna beat this just
16:21
for a couple of minutes in the last egg
16:26
okay so we're just gonna run that on
16:29
medium speed just for a couple of
16:32
minutes
16:34
all right now the the ingredients are
16:37
all wet now so I'm going to add two
16:39
teaspoons of orange extract and I've got
16:47
a little orange zest and that zest is
16:50
really gonna give it a little twine and
16:55
you can see just how easy and simple
16:56
this recipe is and it's such a nice
16:59
change from like a chocolate brownie so
17:03
all we're gonna do is put this in a 13
17:05
by 9 by 2 pan and we're actually gonna
17:09
spray our pan which I already have and
17:11
we're just gonna put our batter into
17:13
there and spread it out real nice and
17:17
even waste not want not I can't get that
17:20
saying out of my head from my little
17:22
grandmother hires I just think it'll
17:24
ever leave me we're just gonna spread
17:26
this out so that's ready to go just that
17:30
simple
17:31
all right we're gonna put this into a
17:34
350 degree oven for about 30 or 35
17:38
minutes with the boys here with me today
17:41
I really got a lot done with your help
17:43
so I've got one that's ready to come out
17:49
we're just gonna sit it right over here
17:55
the glaze that Robin uses on this is a
17:58
very quick little glaze to mix together
18:01
I'm just gonna use powdered sugar orange
18:05
juice and I'm gonna add the zest to it
18:10
and before we pour on our glaze I'm just
18:14
gonna take our fork and puncture holes
18:16
and that glaze is just gonna run all
18:19
down in that brownie and just make it
18:21
all moist and wet so while our brownie
18:24
is still warm I'm just gonna drizzle
18:27
this glaze right on top of it now if
18:30
you're like me and you like your glazes
18:34
on the heavy side all you have to do is
18:37
double your recipe and just make it
18:40
really really kind of thick on there and
18:43
this is gonna be so delicious
18:46
and you can see all the dogs they're
18:48
moving around and they know something
18:49
sticks and to be going on plates real
18:51
soon I'm just gonna put out a few for us
18:59
all right I'm gonna just put the guys
19:02
and I some on a dish and it was faster
19:06
and easier than a box brownie
19:09
oh so good I'm gonna stomp then meet the
19:13
boys at the table y'all don't go
19:15
anywhere because when we come back I'm
19:16
gonna have some tips for you
19:24
[Music]
19:31
before I joined Bobby and Jamie at the
19:34
table I want to share with you just a
19:36
few tips on today's meal if you have any
19:39
of those delicious white beans left over
19:41
drain him throw them in the blender and
19:44
a little garlic olive oil and lemon
19:46
juice and you'll have a delicious hummus
19:50
and you can spread that on your crackers
19:52
and if you're able to find these
19:53
wonderful raw peanuts all means use
19:57
those for your pad thai
19:58
but you'll just want to remember that
20:01
they'll need to be roasted off to bring
20:03
out the full flavor of them and y'all
20:05
take advantage of all these great hot
20:08
sauces out there they've got a sauce to
20:10
fit every tongue okay guys y'all waiting
20:14
on me I'm sorry but she everything's
20:17
looks so good doesn't it I don't know
20:19
whether I want to start with the pate or
20:21
the white bean chili or that scrumptious
20:24
Mexican cornbread are those delectable
20:26
orange brownies I don't know what to
20:28
start with
20:29
oh no how about you Bobby okay what do
20:32
you want I want to I want to tell
20:34
everybody thanks for watching and from
20:36
our kitchen to yours best dishes know
20:39
you gotta do it better than that let me
20:42
show you how it's done
20:44
until next time America best dishes from
20:47
our kitchen to yours diet bearish you
20:52
son
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