Up next in 10
Full Episode Fridays: Living Off The Land - 3 Southern St. Patrick's Day Recipes
Mar 15, 2024
3 Southern St. Patrick's Day Recipes - Paula and Irish Chef Gavin Murphy are making traditional Irish recipes, including a traditional Irish lamb stew recipe and colcannon cabbage. Paula’s Best Dishes, Season 12, Episode 13.
Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU
------------------------
00:00 Intro
2:58 Irish Lamb Stew Recipe: https://www.pauladeen.com/recipe/irish-lamb-stew/
7:42 Colcannon Recipe: https://www.pauladeen.com/recipe/colcannon/
15:09 Braised Greens with Fried Eggs Recipe: https://www.pauladeen.com/recipe/braised-greens-with-fried-eggs/
------------------------
For more episodes of Paula’s Best Dishes, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyG6WX31_riXNzo5zGJLbeTB
------------------------
Follow me on Facebook: https://www.facebook.com/pauladeen/
Follow me on Instagram: https://www.instagram.com/pauladeen_official/
Follow me on Pinterest: https://www.pinterest.com/pauladeen/
Sign up for my Newsletters: https://mailchi.mp/pauladeen.com/youtube
------------------------
Sign up for my email mailing list and get 3 FREE helpful kitchen printables: https://www.pauladeen.com/printables/
Find more recipes and videos on my website: https://www.PaulaDeen.com
Click here to shop my products on my online store: https://pauladeenshop.com/
Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen
------------------------
Show More Show Less View Video Transcript
0:00
- [Paula] Today y'all, Ireland's own chef, Gavin Murphy,
0:03
drops by to show me how to live off the land.
0:06
- It's not ba-a-a-d.
0:08
(Paula laughs)
0:09
- [Paula] First, I'm making him my take
0:11
on a classic Irish stew.
0:13
- That is dynamite.
0:15
- Then, y'all, it's Gavin's turn to cook.
0:17
You're gonna cook
0:18
instead of me? - I'm gonna cook for you.
0:20
- And he's making me an Irish favorite, colcannon.
0:25
And last but not least, y'all,
0:27
we're havin' braised greens from my garden
0:30
topped off with a fried egg from my chicken coop.
0:33
It is outrageously good.
0:36
Y'all don't wanna miss it
0:37
when Southern cooking meet Irish cuisine.
0:40
(laughs)
0:42
(upbeat music)
0:51
(laid-back music)
0:53
- Paula!
0:55
Paula, where are you, sweetheart?
0:58
- Y'all, Gavin Murphy takes real traditional Irish recipes
1:04
and kinda bring, he kinda updates 'em.
1:06
And today he's stoppin' by to show me his lighter take
1:10
on some Irish classics.
1:11
(Paula laughs)
1:13
- [Gavin] Paula Deen?
1:13
- [Paula] Yes!
1:14
- [Gavin] How are you, sweetheart?
1:16
- [Paula] (laughs) I'm great, come see me.
1:18
- [Gavin] What are you up to, what are you up to?
1:19
- [Paula] I'm just talkin' to my girls.
1:21
- [Gavin] How are you, my darling, nice to see you.
1:22
- [Paula] I'm great!
1:23
- I come bearing gifts-- - You're so pretty!
1:25
- [Gavin] I am very pretty for nourishment.
1:27
(laughs)
1:28
- I love a baldheaded man.
1:29
For some reason, I can't keep my hands off of a bald head.
1:34
You got a Irish accent.
1:36
- I have, and I'm bringing you some Irish bread.
1:37
This is some soda bread that I made,
1:40
Irish soda bread.
1:41
Innit that good stuff, look at that.
1:43
- Oh! - Freshly baked.
1:45
- [Paula] Gavin!
1:45
- Just like Mama Murphy used to make.
1:48
That's a fully good stuff, you know.
1:49
This is an old Irish recipe.
1:51
- Mmm, this is delicious! - Isn't it good?
1:53
It's good, yeah.
1:54
We have a nice cup of tea and some bread.
1:54
- And it's called soda bread?
1:55
- Brown soda bread.
1:56
So now you, you get the eggs from these guys, right?
1:59
- Yes, yes.
2:00
- [Gavin] Do we have some we can look at?
2:01
- [Paula] Yes we do, so come on in here.
2:03
- [Gavin] All right.
2:04
- All right, they're funny.
2:05
They'll usually lay their eggs just on one level.
2:09
So let's see.
2:10
- [Gavin] Right down here, we got some.
2:12
- Yeah, just reach on in and grab you those eggs, Gavin.
2:16
So, you know, we did pretty good this morning,
2:18
two, four, six eggs.
2:20
- You know what this would be nice with?
2:21
And this is a very Irish thing.
2:23
Is we toast some of my soda bread
2:24
and make a little fried egg on top of it with a cup of tea.
2:27
- There is nothing better than a dip egg,
2:29
where the whites are done and the yellows are runny
2:31
and you take your bread and dunk it in.
2:32
- [Gavin] That's my favorite.
2:33
- (gasps) With salt and pepper, it's like no other.
2:36
- Fabulous, fabulous.
2:37
- Okie doke. - All right.
2:39
- (laughs) Oh, Gavin.
2:42
- Now my darling, what are we gonna do?
2:44
- Now I'm gonna hang those eggs right there.
2:46
I'm gonna, the first dish I'm gonna make for you, okay?
2:49
- [Gavin] Yeah.
2:50
- And, you know what, I'm probably an idiot
2:54
for doin' this.
2:55
- I doubt it, what's up?
2:57
What are you makin'?
2:57
- I'm gonna make the Irish man - I see.
3:00
- Irish stew.
3:01
What I would like for you to do for me
3:04
is chop up the onions, the celery and the leek.
3:07
- Alright.
3:08
- And then when you get through with that,
3:11
I need this-- - Cabbage?
3:13
- Fine.
3:14
- A fine slice on it?
3:15
- Yes, a fine shred on it.
3:17
- Okay, so you want these just cut it like a large dice
3:20
or you want it a bit smaller? - Oh, not really large,
3:23
but kinda large, yeah.
3:26
- So we got lamb, right?
3:28
- We've got lamb. - Okay, good.
3:29
'Cause a real Irish stew
3:30
has to have lamb in it. - It's already been cubed.
3:33
Now I'm just gonna season our lamb with salt and pepper.
3:37
- [Gavin] Okay.
3:39
- Now let me just wash my hands real good, okay?
3:45
Okay, I'm just gonna add a tablespoon of vegetable oil
3:49
and sear off our lamb.
3:52
Well, we have done well today, hadn't we, Gavin?
3:56
We got the fresh eggs from the henhouse.
3:59
- I'm excited about the eggs.
4:01
- We got the soda bread from you that you baked up fresh.
4:06
Did you go to culinary school?
4:09
- I went to cookery school in Ireland and--
4:11
- [Paula] Oh, you went in Ireland?
4:13
- In Ireland, yeah.
4:14
And I went to this school called Ballymaloe Cookery School,
4:15
which is in South--
4:17
- Oh say it again? - Ballymaloe Cookery School.
4:18
- Cookery. - School.
4:21
- School. (laughs)
4:23
- So I went to Ballymaloe, which is basically
4:24
a cooking school that is in the middle of a 100-acre farm.
4:28
And right now the farm is 50,
4:30
50 acres of that are now organic.
4:32
And the way I learned to cook is we would go out
4:34
to the farm every day,
4:35
we'd pick our vegetables, the eggs from the chickens.
4:39
We'd go out and pick the carrots,
4:40
whatever they were growing,
4:41
all the meat and fish came from the local purveyors.
4:43
And that's how I learned how to cook.
4:45
- Well hopefully I brought back memories for you.
4:46
- This is finely, this is just like,
4:47
you know, I could be back in my mother's kitchen
4:49
right now in Ireland with the lamb stew,
4:52
the potatoes, the soda bread.
4:54
Oh and I'm sure there's a pint of Guinness, hint hint.
4:57
- (laughs) I understand that you,
5:01
you have a healthier lifestyle.
5:05
- I cook, you know what--
5:06
- In the kitchen as far as...
5:08
- Ah, you know, what I'm tryin' to do with food
5:10
is I'm trying to make people, just show people
5:13
that eating healthy is not boring, it's not bland,
5:16
it's not eating your boiled carrots.
5:17
Let's give people little hints here and there
5:19
where they can make their recipes a little bit healthier.
5:22
Listen, I have no problem eating something
5:23
that's not gonna be great for me on a special occasion.
5:26
I'm not gonna do it every day.
5:27
- You can't-- - You can't do it every day.
5:28
- People think I eat fried chicken,
5:30
biscuits and gravy everyday, I don't.
5:32
I wish I could.
5:34
- [Gavin] Of course.
5:36
- Honey, we got to saute all those vegetables off.
5:39
(upbeat music)
5:42
- [Gavin] All right.
5:48
- So do you have a restaurant, Gavin?
5:50
- I don't.
5:51
I work as a personal chef for a lot of clients in LA
5:54
where I live with my beautiful wife, Christie.
5:55
- You do?
5:56
Do you do celebrities or--
5:58
- I have been known to do a few celebrities in my day.
6:00
- Okay.
6:01
Would you throw that cabbage in, please?
6:03
- Yes, darlin'.
6:04
- Thank you so much.
6:05
All right, I'm gonna put a half a teaspoon of thyme,
6:10
a half a teaspoon of coriander
6:13
and an eight ounce can of diced tomatoes.
6:17
And I'm just gonna put this lamb right
6:19
into our pot.
6:24
So I've got a couple of cups of beef broth.
6:26
- Right, straight in.
6:29
Is this going to go in the oven?
6:30
- [Paula] Yes.
6:31
- For how long does it go in for?
6:32
- For two hours, yes.
6:34
And we're gon' put that lid on there
6:36
so all those juices won't get outta there.
6:39
So we'll put it in this oven at 350 degrees.
6:43
And in two hours, we'll have us a delicious meal.
6:47
Comin' up next.
6:49
Gavin makes me an Irish classic, colcannon.
6:52
It is outrageously good.
6:55
- Isn't it, and simple.
6:57
- And later we take a trip to my garden
7:00
and pick us up some fresh greens.
7:01
All right wait now, you got to taste.
7:03
Just chew on that.
7:05
(upbeat music)
7:13
I so hope y'all are enjoying the show.
7:16
And if you do.
7:18
Be sure to click like, subscribe and
7:21
notification bell so you'll never miss a video.
7:25
And we'll be right back after the break.
7:33
- So, sweetheart, I'm gonna make you a traditional
7:36
potato-- - You're gonna cook
7:36
instead of me?
7:37
- I'm gonna cook for you this dish
7:38
because we have the Irish stew that you made.
7:40
So I'm gonna make you a potato dish.
7:42
It's called colcannon. - Colcannon.
7:44
- [Gavin] It means white-headed cabbage in Gaelic.
7:45
It's a very old traditional recipe--
7:47
- I've never heard that.
7:48
I cannot wait to learn a new way
7:51
to prepare my favorite food.
7:53
- All right.
7:53
So let's peel some potatoes.
7:55
And I'm gonna tell you a little bit about this dish.
7:57
So I learned this dish from my mother
7:59
who learned it from her mother.
8:01
So traditionally this dish was made for Halloween
8:04
as a Halloween dish.
8:05
- Halloween, now why is that?
8:07
- What men would do is they would hide little trinkets
8:10
in there and if any woman found it,
8:13
the guy would marry her.
8:14
- Oh my God.
8:15
- And that's where that tradition comes from,
8:16
way back when. - You have to be very careful
8:17
where you put your trinket.
8:19
- You would want to be very careful
8:20
to clean your mashed potatoes.
8:23
- [Paula] Have you ever gone out and dug for potatoes?
8:26
- I have, I grew up in a farming area in Ireland,
8:28
so I'm very familiar to that.
8:30
- You know what?
8:31
Some of my very favorite memories, Gavin.
8:34
My grandmother Paul,
8:36
who basically spent the most time with me in the kitchen.
8:41
And she had her own garden.
8:43
I would go out there to Grandma's
8:46
and help her dig her potatoes.
8:49
And I adored it.
8:50
It was like goin' on an Easter egg hunt.
8:54
All right, so speaking of potatoes,
8:58
let's see how many potato dishes we can come up with.
9:02
- Shoot.
9:03
- You go first. You're my guest.
9:05
- Mashed potatoes.
9:07
- French fries.
9:08
- Baked potatoes.
9:10
- Roasted potatoes.
9:12
- Colcannon.
9:13
Shoulda said that one first, didn't you?
9:15
- Country fried.
9:16
- Sweet potato fries.
9:19
- We ain't said nothin' about no sweet potato.
9:22
(both laugh)
9:24
- Okay, so a pot of water, add some salt, please.
9:27
- [Paula] Okay.
9:28
- Just a nice little handful of salt in there.
9:29
It needs salt 'cause otherwise you're
9:31
gonna have bland potatoes.
9:32
It gets the flavor into it. - Yes.
9:34
- So we're just gonna boil these,
9:35
you know, same way you boil any potatoes,
9:36
and we're just gonna make mash.
9:37
- [Paula] Until they're tender.
9:38
- Correct.
9:39
Lay it on there and forget about.
9:41
- Okay, forget about it. - Forget about it.
9:43
So what we're gonna do now is just saute some cabbage.
9:45
- Okay. - Very simple.
9:46
- So a little bit of olive oil, please.
9:49
There you go, perfect.
9:51
So all I have here is some-- - Shredded cabbage, okay.
9:55
- [Gavin] Yep, just some white cabbage.
9:56
- We got cabbage in two dishes so far.
9:59
- It's very good for you, though.
10:01
- Yes, it's very good for you. - Loaded in nutrients.
10:04
Okay, let's put some fresh thyme in here.
10:07
- I like it.
10:08
- And a very, very simple dish.
10:10
And this is something, again,
10:11
that I would have grown up eating all the time.
10:13
Because, you know, traditionally,
10:15
we Irish would have had potatoes with every single meal,
10:17
even me growing up.
10:19
- What do you think?
10:20
You probably don't want that brown, do you?
10:23
- No, I just want that white so we can put the heat down.
10:25
And put some nice, fresh thyme in there
10:27
just give it a nice and earthy flavor.
10:28
- Yes.
10:32
- So let's check our spuds and see how we're looking.
10:33
- Okay.
10:34
- Careful the steam.
10:36
Boo-yah, in business.
10:39
Beautiful, look at that.
10:40
So can drain these off. - Okay.
10:42
- And then we'll go back in the pot.
10:44
Perfect.
10:46
Back on the heat.
10:48
- And we'll hear that sizzlin' in a minute.
10:50
- Let me just check my cabbage.
10:51
- Uh-oh, do I need to turn that down or is it okay?
10:53
- No, no, we're golden, this is great.
10:55
You can turn it off actually right now.
10:59
So just a nice mash on these.
11:01
- Okay.
11:03
- They don't have to be too smooth because,
11:05
you know, they're homemade, I don't want them too buttery.
11:07
- You wanna taste a clump of potatoes.
11:09
- Of course you do.
11:10
Now, here's the way that I make my mashed potatoes.
11:12
A little bit cleaner, a little healthier.
11:14
I heard that you're not a big butter fan.
11:18
So I'm going to just respect that today
11:20
and I'm gonna use my chicken stock
11:22
to add a little bit of moisture.
11:23
No, no, I, you know what?
11:25
I'm in your house, I must do that.
11:27
So that's what we're doing, no butter today.
11:29
We're having a butter-free mashed potato
11:31
and, as an Irishman, that can hurt.
11:32
- I'm calling your mama, boy.
11:34
- Five, five, five.
11:36
(both laugh)
11:39
- Season, salt and pepper.
11:41
And watch this cabbage go straight in.
11:43
- Okay.
11:45
- Straight in, this could not be any easier.
11:50
And of course you have the flavor of the chicken broth,
11:52
which is delicious. - Okay.
11:58
Gavin, look out there at that, would you,
12:01
I see some dolphins.
12:02
- Get that outta here.
12:04
You can, you know what, you can put some on yours,
12:05
this is staying butter-free, how 'bout that?
12:08
How 'bout that?
12:09
That's a compromise, okay.
12:10
- Why didn't you look at that dolphin out there?
12:13
- Because I am no dummy.
12:13
Now, and that's it.
12:15
This is colcannon.
12:17
Keep it very rustic. - Yum.
12:19
- Doesn't that look good?
12:20
- It looks so unpretentious.
12:23
- But you can use, this is peasant food at it's--
12:25
- [Paula] It looks so honest.
12:26
- This is like a true Irish peasant dish.
12:29
- I love honest food.
12:30
- No frills.
12:32
- Oh look, look at the sunset.
12:33
- (laughs) What was that, a little cream cheese?
12:38
- I didn't see anything.
12:39
Bon apetit, darling.
12:40
- Bon apetit darling, thank you sweetheart.
12:44
The first thing you'll taste, you will taste the thyme
12:47
and your little crunch on the cabbage.
12:50
And you can still taste it a little, you know,
12:52
some mashed potato, so it's actual real potato.
12:55
- It is delicious.
12:57
- I could eat a whole bowl of this.
12:59
- It is outrageously good. Thank you, dear.
13:03
- You're welcome, sweetheart.
13:04
- Gavin.
13:04
- Yes, babe.
13:06
- I have to say this is inspired me.
13:09
- Good.
13:10
- How about a little trip to my special place
13:13
that I go to?
13:14
- Special place, I'm game.
13:17
- [Paula] Let's go.
13:18
- All right, let's go.
13:19
- Oh my gosh, I don't want to leave you.
13:23
Comin' up next.
13:24
We pick up some greens and braise 'em up good.
13:27
- Beautiful, oh yeah.
13:29
- And then, later y'all, I'm serving up
13:31
our delicious Irish stew.
13:34
So, slainte. - We're gonna Scott it up.
13:36
- Cheers, slainte.
13:37
- To your health, to your health.
13:38
- Slainte.
13:45
I hope y'all are enjoying the show
13:47
and I want to hear from you.
13:49
Tell me what recipes or videos you'd like to see me
13:52
make by just leaving a short comment below.
13:56
Now, let's get back to the show, y'all.
14:00
(upbeat music)
14:03
(Paula laughs) - All right,
14:04
so what have we got, look at this.
14:05
- Well, we've got flowers and we've got, you know,
14:08
different greens.
14:09
- Paula has a fantastic vegetable garden.
14:11
So we're out and we're gonna pick
14:12
some fresh vegetables today.
14:13
We're gonna cook them some collards, some kale,
14:16
some Swiss chard, we're gonna have a good time.
14:18
(upbeat music)
14:20
- And I'm gonna need about two and a half pounds.
14:25
- [Gavin] Now, that's enough of collards.
14:28
- [Paula] All right, let's get us some rainbow chard.
14:30
- [Gavin] All right.
14:38
- I think we got enough, baby. - Enough?
14:40
- Yeah.
14:41
- [Gavin] All right, babe.
14:41
- You know, we got our organic, fresh eggs.
14:43
We've got our fresh vegetables.
14:47
And I got a fresh Irishman. - We're in good shape.
14:49
Yeah you do, yeah you do! (laughs)
14:51
- [Paula] I'm in heaven. (laughs)
14:53
- Tell you what, man, your garden is awesome, awesome.
14:56
- Thank you. - Really pretty
14:56
and we have some fabulous greens for today.
14:59
So what is the plan, Stan?
15:01
- You know what?
15:02
Typically down South, we cook our collards
15:05
with ham hock and a lot of seasoning.
15:08
But what I've got planned for these
15:10
is let's just braise them.
15:12
- [Gavin] Love it.
15:13
- All right, so we're gonna need to wash them.
15:15
- Okay.
15:16
- Oh, my garden's clean.
15:19
- But anyway, just in case.
15:20
- But it does have dirt in it.
15:22
- Just in case.
15:23
- [Paula] Yes.
15:24
- And we have a lot here, right?
15:25
This is a big recipe, but of course, here by braising,
15:27
it's all gonna shrink down to hardly anything, right?
15:28
- It's gonna shrink down.
15:30
Gavin, I'm gonna show you
15:33
how we prep 'em at the restaurant.
15:36
I cannot abide a collard stem.
15:39
- You don't like them?
15:41
- No, so I'm just gonna take that out.
15:45
Just like that.
15:47
All right, so, see, we stack 'em up like that.
15:51
We roll 'em.
15:52
- Oh, I see what you're doing.
15:52
So you're gonna do like a chiffonade there,
15:54
sort of like you were chopping basil
15:55
or something like that.
15:56
- But not that thin.
15:57
- Gotcha.
15:58
Now these collards are loaded in nutrients.
16:01
- All right, so, if you wanna finish those collards,
16:05
I will dice up this onion
16:09
and I'm gonna get our pot to heatin'.
16:12
- So basically, so we saute the onion
16:14
with, do we put any herbs in there?
16:16
Any spices or anything?
16:18
- Whatcha talkin' about herb?
16:19
- Herb.
16:20
- Herb?
16:21
- Yep, tree herbs. (laughs)
16:23
- Herb. (laughs)
16:25
Uh, no.
16:27
Nope, herb, ain't gettin' near my pot for these.
16:31
Just some salt and pepper.
16:33
- We're on the pig's back, as we say in Ireland.
16:35
- On the pig's back?
16:36
- [Gavin] On the pigs back.
16:37
- What does that mean? - It means we're, you know,
16:39
we're doing good, we're flying high right now.
16:41
- On the pigs back, I like it.
16:43
I will be using that.
16:44
- [Gavin] Use that.
16:46
- All right, so, and now we've also
16:49
got to get on the Swiss chard.
16:51
- Now, the Swiss chard, I mean,
16:52
I reckon we could eat the stalks of that
16:54
'cause they're so tender, right?
16:55
What do you think?
16:56
- I don't know, I'm just not a stalky person.
16:58
- You're not a stalky, well, we'll have a look
16:59
and see what looks like.
17:01
- All right let's see.
17:04
- Now, do we cook both of these at the same time?
17:06
All right, I'll trust you.
17:08
- Whoa! You know what it tastes like?
17:10
- What's it taste like?
17:11
- Tastes just like a beet.
17:13
So beet-y, I adore beets.
17:15
- Beets are good.
17:18
- Alright, Gavin, let's get our collards
17:20
and Swiss chard into the pot.
17:24
All right, I'm-- - Okay, so we just saute this
17:25
for a few minutes?
17:26
- Yeah, I'm sayin' a little bit more olive oil.
17:28
- Okay.
17:29
- 'Cause that was a pretty big pot, Gavin.
17:35
- [Gavin] So what goes in now, we put the stock in?
17:39
- [Paula] Gon' put the stock in.
17:41
- Say so a couple of cups or something,
17:42
wouldn't you say? - Yeah, somethin' like that.
17:44
Then we're gon' put the lid on there
17:47
and we're gonna let 'em cook for about 20 minutes.
17:50
- Lovely.
17:51
- [Paula] So just two cups of chicken stock.
17:55
- Beautiful, oh yeah.
17:58
- How's that? - This is gonna be delicious.
17:59
Look how much that's already shrunk down.
18:00
- [Paula] I know.
18:01
- Oh, this is awesome.
18:03
I'm very excited.
18:05
- So there you go, 20 minutes.
18:07
- Fabulous.
18:08
- Comin' up next, our Irish stew is ready to taste.
18:11
Holy camoly.
18:13
And then we're gonna be fryin' up some fresh eggs
18:16
to top off these braised greens.
18:19
(upbeat music)
18:25
I so hope y'all are enjoying the show.
18:28
And if you do.
18:30
Be sure to click like, subscribe and
18:33
notification bell so you'll never miss a video.
18:37
And we'll be right back after the break.
18:46
- So should we check the stew?
18:48
- I'm in.
18:49
- Let's go.
18:50
(western music)
18:58
- Holy moly.
19:00
- Holy camoly.
19:01
- [Gavin] There's nothing wrong with that.
19:03
- No, look at that. - Look at that,
19:04
watch yourself, now.
19:06
That looks dynamite.
19:07
- [Paula] Yes, so this looks fabulous.
19:10
- This looks dynamite, so I'll tell you what we'll do.
19:12
- Okay.
19:13
- I'm going to toast some of my soda bread,
19:14
get a nice crispiness, you fry an egg, and let's chow.
19:18
(upbeat music)
19:24
- If you would, dip us up some greens.
19:28
- Okay, got it.
19:29
- So that those will be ready when we fry our eggs.
19:39
There's yours, now I'm gonna cook mine
19:41
just a wee bit longer. - Little bit more?
19:44
- All right, how's our toast?
19:45
- [Gavin] Oh, look at that.
19:46
- [Paula] We got our stew. (Gavin whistles)
19:48
- [Gavin] Oh yeah, boy.
19:49
- Oh, looks yummy.
19:50
Now, you know what I'm gonna do for our Irish stew?
19:53
I would love just a little of the potato on the bottom.
19:56
- Oh, that's what I have, oh, absolutely.
19:58
- Oh, okay, good.
19:58
- I want the same as you. - Is that enough potato?
20:00
- That's good enough to start with.
20:01
- [Paula] Perfect.
20:02
- Little bit of stew. Can I dish up for you?
20:04
- Please.
20:06
- [Gavin] I gotta, this smells unbelievable.
20:10
- [Paula] Oh, that's a-plenty.
20:11
- [Gavin] Look at that.
20:12
- So Gavin-- - This is yours, sweetheart.
20:14
- I've got a little paprika right there.
20:16
- This is for? - You know, just for color,
20:18
just to bump it up a little bit.
20:20
- Little bit-- - Yes, look how pretty!
20:22
- A little smoky flavor on there.
20:23
- Yes, and we've got room for our soda brand?
20:27
- Yeah boy.
20:28
Now the beauty about toasting like this
20:29
is that we have a nice thick slice,
20:30
which means it's crispy on the outside with soft--
20:32
- A nice tick slice.
20:33
- A tick one, yeah.
20:34
- A tick one.
20:35
- T-I-C-K, tick.
20:36
(Paula laughs)
20:37
- All right, my egg's almost ready.
20:39
(upbeat music)
20:48
All right.
20:50
- What are we going to do? Which one do we start with?
20:52
I say we start with the egg.
20:53
- I'm gonna start with the egg
20:55
and just bust that little egg.
21:01
(Paula hums)
21:05
(Gavin laughs)
21:07
- That is gorgeous. That is so nice.
21:10
Let's taste this. - All right, let's see
21:11
'bout that. - Now, as we say in Ireland,
21:12
slainte, to your health.
21:14
- Slainte.
21:14
- To your health. - Yes, darling.
21:17
- That is dynamite, so delicious.
21:20
- Thank you, I'm so glad you like it.
21:21
- Unbelievable, that is so good.
21:24
- I would love for you to come back and see me.
21:26
- I would love to my darling,
21:27
I've had an absolute blast today.
21:29
A toast to you, my darling,
21:30
a marvelous day and some fantastic food.
21:32
- You are so sweet.
21:34
- My pleasure.
21:36
Hey, y'all, it's Paula Deen.
21:38
Now, if you enjoyed this video, be sure to like it
21:42
and click the subscribe button as well as the notification
21:46
and bail to be alerted when I post a video.
21:49
Love and Best Dishes Y'all.
#Food & Drink
#Hobbies & Leisure