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Full Episode Fridays: Me and My Boy - 3 Recipes for Family Dinner | Family Meal Ideas
Aug 26, 2022
Me and My Boy - 3 Recipes for Family Dinner | Family Meal Ideas - Paula & Jamie share pork chop dinner ideas, centered around pork chops and grits. Paula’s Best Dishes, Season 7, Episode 4.
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00:00 Intro
1:14 Mississippi Mud Cake Recipe: https://www.pauladeen.com/recipe/mississippi-mud-cake/
7:30 Marinated Vegetable Salad Recipe: https://www.pauladeen.com/recipe/marinated-vegetable-salad/
11:00 Roast Pork Chops with Cheddar and Bacon Grits Recipe: https://www.pauladeen.com/recipe/roast-pork-chops-with-cheddar-and-bacon-grits/
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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
0:00
this is a face only a mother could love
0:02
y'all
0:04
today it's me and my boy jamie here in
0:07
the kitchen and we're starting off a
0:09
dish that you can be very creative with
0:11
a marinated vegetable salad you're only
0:14
limited by your imagination then i'm
0:17
gonna knock jamie's socks right off
0:20
y'all with our pork chops with cheesy
0:22
grits and bacon this may be the best
0:25
thing i've ever eaten on your show
0:27
really i'm not kidding and finally i got
0:30
the cutest young friend coming by to
0:32
help me finish up our extravagant
0:34
mississippi mud cake with me and my boy
0:38
way to go boy
0:39
thank you mama
0:45
hey y'all welcome to best dishes today
0:49
i'm gonna be in the kitchen with my boy
0:53
hey mama
0:56
hey son how are you i sure would like a
0:59
piece of mississippi mud pie
1:01
i can handle that for you
1:07
hey y'all
1:10
never know what my boy's up to i tell
1:13
you well today y'all he's gonna be
1:15
helping me make my mississippi mud cake
1:18
and it is one fine cake y'all wait when
1:22
the batter looks like mud is how it got
1:24
its muddy water i mean it's real thin so
1:27
you're gonna get our creaming of our
1:30
sugar and our butter i've got three cups
1:32
of sugar y'all that i'm gonna cream up
1:33
with two sticks of butter which equals
1:34
out to one butter melted butter y'all so
1:37
i'm gonna get that going and you got
1:39
three eggs and your vanilla flavoring so
1:42
while jamie's creaming that i'm gonna
1:45
come down here and i'm gonna measure out
1:47
our dry ingredients i'm gonna need two
1:50
and three quarters a cup of all-purpose
1:52
flour
1:53
[Music]
2:01
that's a fine start
2:04
sounds like a great cake to me
2:07
two
2:08
and three quarters
2:11
so there we go
2:13
our two teaspoons of baking soda
2:16
and i'm gonna put in a half
2:19
a teaspoon of salt
2:24
now i'm just gonna take my whisk and
2:27
whisk those together okay mama i've got
2:29
our sugar and our buttercream so i'm
2:31
gonna have my three eggs okay you wanna
2:33
help me with the cocoa mom yeah i will
2:36
and you know what
2:37
that
2:38
just sticking to that pot was about a
2:41
tablespoon of
2:43
butter and
2:44
i'm not gonna let that butter escape me
2:48
never have
2:49
hey mom i've got a teaspoon of vanilla
2:51
going in all right
2:53
one and a quarter cup of unsweetened
2:56
cocoa y'all
2:59
all right i'm just gonna mix that in
3:01
with my flour
3:04
[Music]
3:07
like i said this is going to be so so
3:09
thin
3:11
because we've got our cup and a half of
3:12
buttermilk and then we've got our water
3:15
that's going in all right now we're
3:16
going to alternate the flour and the
3:18
buttermilk into jamie's creamed butter
3:21
and sugar this is easy to remember we're
3:23
going to start dry and dry
3:26
there you go
3:29
there's your spatula so we can
3:31
keep those edges down
3:34
[Music]
3:37
see that's already starting to look
3:38
mighty fine there's no way you can mess
3:40
up if you start with three cups of sugar
3:42
and two sticks of butter
3:45
it's a good start for sure you know uh
3:47
if you're like me and and just had male
3:50
children that doesn't matter because the
3:52
guys like to cook too don't think just
3:55
because you got all sons that you can't
3:56
get in the kitchen and have a good time
3:58
with them because you can
4:01
i always like to eat that's why i always
4:03
like to cook
4:04
[Applause]
4:06
jack was so cute yonka baba had a
4:08
birthday last month jack was sick so he
4:11
couldn't he couldn't come to bubba's
4:14
birthday dinner
4:15
but jack made him a cake
4:18
he said well if i can't go the party i'm
4:20
gonna make uncle bubba a birthday cake
4:23
all right that's the last of the
4:25
buttermilk y'all
4:27
[Music]
4:29
yeah we need to scrape those sides good
4:32
and while you're doing that son i'm
4:33
gonna measure out a cup and a half
4:37
of boiling water
4:42
perfect i wish i could smell this i know
4:45
it smells i know why you got that lid up
4:48
son i'm just gonna take this and
4:51
add the last of the flour okay
4:55
watch your blouse
4:59
[Applause]
5:02
and if you'll put our speed on the
5:04
lowest setting sun
5:06
because i don't want to walk away with a
5:07
brown and white polka dot shirt or
5:10
scalding
5:12
yes okay you can turn it on that first
5:15
there you go
5:17
see how thin that battery is y'all looks
5:20
like mud
5:21
you know how i usually measure a
5:23
cake-out sun
5:25
but this is so thin we're just gonna
5:27
pour it yeah we just gonna pour in
5:29
eyeballing
5:30
all right son that's it now i'm gonna
5:32
spray our pans y'all we're gonna do it
5:35
in layers today i love the way a layer
5:37
cake looks all right there's one sun
5:41
here's the second one coming up
5:44
okey-doke just pour it in
5:47
[Music]
5:53
there you go you want to go over to the
5:56
other one
6:01
okay son
6:05
now we're gonna put this in the oven
6:06
y'all 350 degrees for 45 minutes but you
6:10
know always start checking your cake
6:13
about 10 minutes before your cooking
6:16
time's up because ovens vary and you
6:18
don't want to burn this cake all right
6:21
so i'll catch the door on the oven okay
6:24
it's going to be delicious y'all come
6:25
back
6:27
way to go boy
6:29
thank you mama thank you very much
6:32
coming up next we're making a marinated
6:34
vegetable salad that's the perfect
6:36
compliment to any meal
6:39
it's a perfect summer salad that you can
6:40
have year round
6:42
and then jamie can't believe it y'all we
6:44
got poke chops and cheesy grits coming
6:47
up y'all might not believe everything
6:48
you see on tv but you can believe this
6:51
and later don't forget about our mud
6:53
cake we're topping it off with something
6:56
special y'all
6:58
i so hope y'all are enjoying the show
7:01
and if you do be sure to click like
7:04
subscribe and the notification bell
7:07
so you'll never miss a video and we'll
7:10
be right back after the break
7:16
i'm here in the kitchen with my boy
7:18
i'm here with my mama
7:19
[Laughter]
7:21
and uh we got our mississippi mud cake
7:24
in the oven it's baking away and it's
7:27
gonna be so delicious
7:29
and now we're doing our beautiful
7:31
marinated vegetable salad jack eats a
7:34
lot of these
7:35
type of dishes doesn't he he loves
7:37
vegetables and i know too one of my
7:38
favorite things the broccoli uh salad
7:41
that you used to make when we were
7:42
growing up
7:43
i love raw vegetables we've got i know
7:45
cauliflower zucchini
7:47
carrots i've got a not too spicy but a
7:50
little spicy jar of cherried peppers and
7:53
i tell you what you can go to
7:54
philadelphia sun some of my favorite
7:56
places there i always get me a philly
7:58
steak and cheese and they serve these
8:00
peppers on the side and i've not known
8:03
them to be hot full of flavor but not
8:06
heat so you're going to handle the
8:07
dressing i'll handle the dressing okay
8:10
and i've got me a nice fat clove of
8:12
garlic here y'all and i'm gonna mince it
8:15
up real real good real fine
8:18
i used to make these a lot jamie
8:20
catering for the bag lady that would be
8:23
so gorgeous and i just put everything
8:25
but the kitchen sink in them i'd put
8:27
pickled okra and olives and just have
8:31
all this grand color i mean anything you
8:34
want
8:35
you're only limited by your imagination
8:38
now i'm making a very very simple
8:41
dressing for these
8:43
i'm gonna use about a half a cup of
8:46
olive oil
8:49
and a half a cup
8:52
and i'm gonna need a quarter of a cup of
8:54
white vinegar
8:58
and that's gonna bring my measurements
9:00
up to three quarters of a cup i'm gonna
9:03
add a tablespoon of dijon mustard
9:07
[Music]
9:10
this is something that y'all can do
9:11
ahead of time for your parties and it's
9:12
a perfect compliment for anything that
9:14
you might be barbecuing outside this is
9:16
a great great side dish this needs to
9:18
sit in the refrigerated marinade at
9:20
least for two hours y'all so yes this is
9:23
one of those great salads you can make
9:24
the day before or the morning off now
9:27
i'm gonna add a half a teaspoon of sugar
9:30
and i'm gonna add one tablespoon
9:33
of italian herbs and seasoning
9:37
and a little salt and pepper
9:40
[Music]
9:44
i'm adding a half a teaspoon of each
9:47
now i'm just gonna whisk
9:50
this up
9:52
and then we're just gonna pour it over
9:54
our
9:54
vegetables and let all those flavors
9:57
marry together
10:01
[Music]
10:04
that's very good but i'm going to add
10:07
one
10:08
more half a teaspoon of salt all depends
10:11
on your palette
10:14
and what you like because what one
10:17
person likes another may not but around
10:20
here we all like what mama likes okay
10:26
this is good
10:28
that olive oil gives it kind of an
10:31
an olivey taste yeah now if bobby dean
10:34
was here today there would definitely be
10:35
olives there would definitely be olives
10:37
in here all right if you wanna get pour
10:39
this on here mama i'm gonna i'm just
10:41
gonna give this a a kind of a quick turn
10:43
to coat everything and we're gonna cover
10:45
this and you want to put this in the
10:46
refrigerator for a couple hours before
10:47
you serve it look how beautiful that is
10:49
gorgeous
10:52
so i'm just going to drizzle this on and
10:54
you got you some plastic wrap
10:56
right there son you can cover this up
10:58
all right son i'm gonna get our pan to
11:00
heating down here because we got four
11:03
beautiful pork chops
11:05
that we're gonna sear off and we're
11:07
gonna serve those on top of grits what
11:11
yes pork chops boy punk chops
11:14
i do love pork chops yes you do now for
11:17
our pork chops i'm just gonna season
11:20
them just with salt and pepper and we're
11:23
gonna serve these pork chops jamie on
11:25
top of grits as i go up north and travel
11:29
i'm seeing grits more and more on menus
11:33
you see grit case even even outside of
11:36
the south
11:37
so i'm going to take a little olive oil
11:40
and then i'm just gonna add two
11:42
tablespoons of butter
11:43
all right i'm gonna stick this in the
11:45
refrigerator mom okay you can just stick
11:47
it right there in that drawer son and
11:49
what can i do to help you
11:51
not a thing but just stay with me
11:55
hang with your mama
11:57
i like the thickness of these pork chops
12:00
son they're not real thick but they're
12:02
kind of thick
12:04
i like them about that size in the pan
12:06
but if i'm going out to the grill i like
12:08
i like big size oh me too me too i like
12:11
an inch and a quarter to an inch and a
12:13
half
12:14
got him going i got him going sonny boy
12:17
when we come back y'all we're gonna get
12:18
started on our grits and this ain't your
12:20
everyday grit this is a cheese and bacon
12:23
grit and that's where those pork chops
12:25
are gonna live yes so y'all come back
12:27
thanks
12:29
up next we're finishing our grits and
12:31
getting this meal ready for a taste i've
12:34
almost swallowed my tongue y'all and
12:37
later a special friend stops by to help
12:40
us finish up our cake it's a big piece
12:42
of cake
12:44
as big as your head
12:48
i hope y'all are enjoying the show and i
12:50
want to hear from you tell me what
12:52
recipes or videos you'd like to see me
12:54
make by just leaving a short comment
12:57
below
12:58
now let's get back to the show y'all
13:04
welcome back y'all now we got our pork
13:05
chops going and i'm just going to flip
13:07
these over
13:09
and one of my favorite things in the
13:10
world are grits
13:12
and mama we're using a great salty
13:14
chocolate they're perfect
13:15
now we're going to boil our grits in
13:17
straight milk
13:19
this morning and our milk is scalded
13:22
it's not balling yet but that's all
13:24
right we can go ahead and put our grits
13:27
we have five cups of milk
13:29
and we're gonna put in one cup of five
13:31
minute grits okay
13:33
now my recommendation to y'all is just
13:35
because the package says five minutes
13:37
don't mean they're gonna be ready in
13:38
five minutes even five minutes needs 30
13:40
minutes when you're cooking grits and i
13:42
keep some heavy cream around so once it
13:44
tightens up if it needs some more liquid
13:47
yeah and it always does so this milk is
13:50
going to make them very very creamy and
13:53
son did you salt the milk i do okay
13:55
because if you don't salt your grits you
13:58
will never get them soft enough never
13:59
get them salty enough you need that
14:01
whole thing of salt right there to just
14:04
get these salty enough
14:06
all right now son you fried off some
14:08
bacon because we're double porking it
14:12
with this dish now a must-have
14:15
ingredient that goes in our pot is
14:17
butter
14:19
surprise into my pot
14:22
and that just helps keep a grip on those
14:25
grits and so i'm going to go back down
14:28
here now because we're gonna put some
14:30
cheese in our grits
14:32
and i'm gonna use a cheddar cheese
14:35
and you know we're not gonna put a whole
14:37
bunch a quarter of a cup third of a cup
14:40
but i tell you what if you like cheesy
14:42
grits then put you a cup in there
14:46
doesn't that look good
14:48
well i've way got a quarter of a cup
14:52
so i'll come down here and i'll
14:54
chop up our bacon
14:56
and i'm just gonna give our bacon a
14:59
rough chop
15:01
i think the recipe calls for four slices
15:03
so we're having eight
15:05
yes
15:06
because why have less when you can have
15:08
more
15:10
these grits are just about ready for our
15:12
stuff i'm gonna go back down here and
15:14
add the cheese jamie
15:18
and i'm gonna add our bacon okay
15:21
yes
15:23
wow
15:24
this is fabulous son that's gonna be
15:26
awesome look at that
15:29
i'm telling you what son that is one
15:34
fine pot of grits
15:40
is that mine sun
15:41
it can be okay that's a plenty all right
15:44
now i'm gonna top that with another
15:47
pad of butter
15:48
and i'm gonna come in here
15:50
and just nest on my pork chop
15:54
and y'all i've got um
15:56
kale out in my garden
15:59
and i just stuck some of this in the
16:01
oven and just baked it off
16:03
and i'm gonna use that as our garnish
16:06
[Music]
16:09
little piece of kale
16:12
great day in the morning
16:14
y'all see that i'm fixing to eat it
16:18
come on down here son i've i've almost
16:20
swallowed my tongue y'all this is so
16:22
gorgeous yes
16:24
[Music]
16:28
you know at this point are you really
16:29
worried about salad
16:30
no
16:32
no i'm really not
16:35
i'm going to taste it first before i go
16:36
okay you just go ahead
16:38
and as these grits cool down they get
16:41
thicker and thicker so we have wound up
16:44
almost in the middle of what is a fork
16:47
in a spoon grit
16:49
this is really awesome mom
16:51
this is so stinking good okay enough of
16:54
vegetables
16:56
you know and this makes
16:59
a fabulous breakfast brunch or dinner
17:02
doesn't it jamie
17:05
are you having a moment son i'm sorry
17:07
i didn't mean to disturb y'all
17:11
this may be the best thing i've ever
17:12
eaten on your show
17:14
really i'm not kidding
17:16
i guess it's all what you love and you
17:18
all know i love pork chops and i do so
17:20
love grits
17:21
y'all might not believe everything you
17:23
see on tv but you can believe this this
17:26
poor chime in these grits the best thing
17:27
i've put in my mouth in a long time well
17:29
son i'm so glad you love it damn mama i
17:33
know boy
17:35
[Music]
17:36
and it's only getting better y'all when
17:37
we come back we're going to finish our
17:39
mississippi mud cake
17:42
coming up next my new friend dagny is
17:45
helping us taste test one of the most
17:47
decadent desserts this show has ever
17:50
seen y'all
17:51
[Music]
17:52
three thumbs up
17:53
[Music]
17:54
i so hope y'all are enjoying the show
17:57
and if you do
17:59
be sure to click like subscribe and the
18:02
notification bell
18:03
so you'll never miss a video and we'll
18:06
be right back after the break
18:12
hey y'all welcome back jamie and i are
18:14
in here in the kitchen with a precious
18:16
friend of ours
18:18
uh from new york
18:20
her name is dagny and i love that name
18:24
where did you get that name precious my
18:27
grandma
18:28
is norwegian and i was named africa okay
18:31
so it's a norwegian name
18:33
well she has agreed to come in and help
18:36
jamie uh with the frosting of this cake
18:38
we've got our mississippi mud cake out
18:40
of and it's cooled i want to tell y'all
18:43
something interesting about dagny she's
18:45
nine years old and she's standing on a
18:47
wooden block back here y'all so she
18:50
appears taller than she is but she's a
18:52
horse woman
18:54
my pony's name's spiderman spiderman oh
18:57
i like that so you you jump and you want
19:00
to one day go to the olympics
19:02
in the
19:03
equestrian
19:05
event right
19:06
which i think that's wonderful dagny can
19:09
i frost it sure you can
19:12
this is just the filling right now dagny
19:16
and jamie is actually gonna make the
19:18
frosting that we're gonna frost this
19:20
with right after we put our second cake
19:22
layer on top it's an awesome icing y'all
19:25
i've got six cups of powdered sugar a
19:26
cup of butter two sticks that i've
19:28
melted dagny's going to add 10 ounces of
19:30
unsweetened chocolate pores
19:32
and i'm gonna cream this up a little bit
19:34
we're gonna do one teaspoon of vanilla
19:37
good job
19:39
and then i'm going to blend in eight
19:40
ounces of cream cheese so this is a
19:42
classic dean family icing that we're
19:44
doing
19:45
do tell empty paula
19:47
jagne what you cook
19:49
i usually cook apple pie chocolate chip
19:52
cookies
19:53
and crepes
19:55
wow
19:56
i love all of those things i do too
20:00
okay jamie has got our icing made
20:03
perfectly dagny and you can help me
20:08
i put a little icing up there on top of
20:10
the cake and we're just going to bring
20:11
it
20:12
down and we're going to frost the sides
20:16
of our cake so i'm going to come back in
20:19
with a little bit more icing and cover
20:21
that white and we're done all right
20:23
dagny now we're just gonna slip out our
20:26
wax paper just like that
20:29
and look isn't that gorgeous
20:31
and then we can top it with some mini
20:34
marshmallows
20:36
that looks yummy
20:38
and we've got some chopped pecans too
20:40
[Music]
20:43
and finally we're topping it off with
20:45
some chocolate syrup y'all i think we
20:48
got a masterpiece
20:52
awesome good job
20:54
i'll cut
20:56
look
20:57
look look here we go
21:03
[Laughter]
21:10
as big as your head yeah it's like as
21:12
tall as my head
21:14
it's a big piece of cake that's the way
21:16
we like our cakes dagny
21:20
all right you ready
21:26
yum
21:28
yum
21:29
[Music]
21:31
three thumbs up
21:35
hey y'all it's paula dean now if you
21:37
enjoyed this video be sure to like it
21:40
and click the subscribe button as well
21:43
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21:46
when i post a video
21:48
loving best dishes y'all
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