Up next in 10
4 Recipes for Hungry Men - In this vintage episode, Paula cooks up some old favorites that were previously served at The Lady & Sons in Savannah, GA. Paula’s Best Dishes, Season 3, Episode 8.
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00:00 Intro
1:10 Roasted Fingerling Potatoes Recipe: https://www.pauladeen.com/recipe/roasted-fingerling-potatoes/
3:28 Southern-Style Steak Recipe: https://www.pauladeen.com/recipe/southern-style-steaks/
4:26 Lady & Sons Salad Recipe: https://www.pauladeen.com/recipe/lady-and-sons-salad/
14:48 Chocolate Volcano Cake Recipe: https://www.pauladeen.com/recipe/chocolate-volcano-cake/
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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
[Music]
0:00
here on best dishes
0:02
we're saying meet us in savannah y'all i
0:05
got the meat girls look at this meat
0:08
right here
0:09
dustin walls general manager of the lady
0:11
and sons is helping me make some of our
0:14
restaurants favorite
0:16
starting with roasted fingerling
0:18
potatoes i adore roasted vegetables
0:21
y'all and then southern style steaks
0:23
with gorgonzola butter butter
0:27
that's all i gotta say then we're gonna
0:29
be mixing up our lady and son salad that
0:31
we're topping with our homemade blue
0:33
cheese dressings finally my specialty
0:36
from my days in the kitchen a volcano
0:38
cake as hot as lava here's dimitri and
0:41
savannah baby
0:45
[Music]
0:47
dustin is a wonderful cook he started
0:49
out in the restaurant y'all cooking hoe
0:51
cakes i'm so proud of this young man
0:54
dustin is like the third dean son
0:57
if you ever
0:58
have a problem in that restaurant
1:00
you just call
1:02
him
1:06
isn't that right every day so let's get
1:08
started on the first dish the roasted
1:11
fingerling potatoes all right paul i'm
1:13
cutting up this onion and i'm going to
1:15
ask you to have those fingerling
1:16
potatoes we got a little finish in here
1:18
we're all going to slice that up love
1:20
fennel it's like a big old ball of
1:22
licorice y'all we've got about three
1:24
pounds of fingerling potatoes they're
1:26
kind of a
1:28
gourmet potato y'all and we're also
1:31
sauteing some bacon we cut the bacon
1:33
into half inch little slivers we're
1:35
going to use all that bacon juice
1:37
mix it all together
1:40
just how you like it
1:42
dustin used that whole pound of bacon
1:44
y'all
1:45
so how's things going at the restaurant
1:47
we're staying steady the boys are there
1:49
about every day good good you keep those
1:52
boys to work and dustin you keep them
1:54
straight okay
1:56
god knows mama needs all the help she
1:58
can get
1:59
and little jack little jack takes up a
2:01
lot of jamie's time he's good looking i
2:04
remember the first day i saw him and say
2:05
where's my new boss
2:08
that's all he had to say
2:10
yes sir i'm on it
2:14
tell me what to do honey put those
2:16
potatoes in the bowl okey-doke
2:19
and one onion sliced okay and we gotta
2:23
slice that fennel too oh okay and if you
2:25
want
2:26
cause this won't take long we can go
2:28
ahead and put that bacon grease in there
2:30
and toss it all together
2:32
let's do that see why i love my baby boy
2:38
he's after paula's heart
2:40
thank you chris look at that
2:44
okay there you go now i poured every bit
2:45
of it over here and we're done
2:48
you want me to kind of toss these and
2:50
here's some fennel okay
2:51
[Music]
2:52
and you just kind of did that like you
2:54
would an onion there we go
2:56
smells so good it's looking good those
2:59
are nice and coated beautiful
3:01
yes you got a little salt and pepper
3:05
so we're gonna roast these you say we're
3:07
gonna roast them for about 40 minutes at
3:10
450 degrees this is wonderful
3:13
i adore roasted vegetables y'all oh
3:16
dustin it's looking good uh-huh
3:20
all right so you want to put that in the
3:21
oven yes ma'am
3:24
and then tell us what you plan to cook
3:26
next dustin
3:28
we're gonna do a southern style steak
3:29
today and we're gonna top it off with
3:31
caramelized onions and a gorgonzola
3:33
butter now we're going to caramelize
3:35
these onions for about 20 minutes to a
3:37
nice okay and it's going to like bring
3:39
out the sweetness when you caramelize
3:42
those y'all
3:43
you would swear that these onions are
3:45
grown in sugar instead of salt delicious
3:48
i'm gonna slice four vidalia onions okay
3:51
we're gonna add two tablespoons of
3:53
butter okay i'll be the judge yeah
3:55
you'll be the judge of that you got the
3:57
best
4:00
we get
4:01
so many people to talk about our steaks
4:02
people know us for the southern home
4:05
cooking that you make and you've made
4:07
famous but our steaks i have so many
4:09
people say they're the best they've
4:11
eaten
4:12
great cut of meat prepared perfect
4:15
they're so shocked y'all cut it with a
4:17
fork so we're gonna let these caramelize
4:20
for about 20 about 20 minutes so let's
4:22
start next with lady and son's favorites
4:24
blue cheese dressing idiot one that you
4:26
made famous i'm telling you i wish i
4:28
could figure out how we could bottle
4:30
this dusting me too but it's got to be
4:32
homemade it's just it's got it's got
4:34
homemade it's so good so tell me the
4:37
measurements 3 4 cup of mayo and i'll
4:40
just eyeball that do you want a good
4:42
premium mayonnaise let's do three
4:44
tablespoons of sour cream yeah you don't
4:46
want much sour cream you want the sour
4:49
cream to help make it creamy but you
4:51
don't want that flavor to come through
4:53
so
4:54
just a little bit
4:58
all right now how much lemon juice is
4:59
going to use half a lemon
5:03
all right we're going to do a pinch of
5:05
silly salt our silly salt y'all is a
5:08
seasoning that i love to use in cold
5:10
things like dressings chicken salad
5:12
shrimp salad
5:14
and you know it's a combination of
5:15
spices
5:17
and some garlic garlic yeah we're gonna
5:18
do a teaspoon all righty we call our
5:22
dressing a blue cheese dressing but blue
5:24
cheese is very very strong so trying to
5:28
please people across the board
5:30
over the years they have changed it in
5:33
the kitchen to gorgonzola and gorgonzola
5:36
is a mild blue cheese it's still
5:39
delicious see it looks like blue cheese
5:42
but it's just not as hard getting
5:44
about eight ounces about eight ounces
5:47
now we're gonna put some red wine
5:49
vinegar now how much two tablespoons
5:52
should be about right
5:55
and a little buttermilk i like
5:58
buttermilk better than i do plain milk
6:00
because buttermilk's thicker that flavor
6:03
is a little bit more strong too i'm not
6:05
gonna put but a drop because we're
6:07
making a very very small amount here
6:10
how much do we usually make
6:13
we make it every morning about five
6:15
gallons
6:16
of blue cheese
6:20
and we run out at the end of the night
6:21
every night no you don't mean it i like
6:25
to take the spatula and mash that cheese
6:28
up in it and that causes the flavor to
6:32
explode into your ingredients quicker
6:35
and last we're just going to hit it with
6:37
a pinch of cracked pepper
6:39
and i'll take over the stirring
6:43
there you go
6:44
that's perfect
6:46
i got to stick my finger in here and
6:48
just see if we're on the money y'all
6:50
sure perfect
6:51
[Music]
6:53
oh yeah perfect we're on the moon
6:57
for sure gosh it's so good
6:59
coming up we are cooking some fabulous
7:02
steaks y'all with a tasty gorgonzola
7:04
butter and then we're pulling together a
7:06
salad to dress with our creamy blue
7:09
cheese dressing i'm about to swallow my
7:12
tongue y'all and later we're bringing
7:14
back an old favorite it's my famous
7:17
volcano cake y'all
7:20
i so hope y'all are enjoying the show
7:22
and if you do be sure to click like
7:26
subscribe and the notification bell
7:29
so you'll never miss a video and we'll
7:31
be right back after the break
7:36
so look at these steaks dustin's brought
7:39
in good job baby thank you
7:42
look at those beautiful
7:45
tenderloins
7:47
i love tenderloin no wonder you can eat
7:49
them with a fork exactly fine quality
7:52
steak what we're gonna do is a southern
7:54
steak and we're gonna top it off our
7:55
caramelized onions and gorgonzola butter
7:58
it's gonna be good does that sound
8:00
delicious or what y'all
8:02
and sometimes i think less is more
8:05
correct so what do you think about your
8:06
salt and pepper in them yep just a
8:08
little salt and pepper should do it
8:10
and i kind of like to you know press the
8:12
seasonings in
8:14
salt pepper and butter
8:16
is all you need to make a fabulous steak
8:20
you cannot go wrong with that
8:21
combination and i'm finishing off these
8:23
caramelized onions
8:25
all right now let's talk about
8:26
temperatures a little bit dustin you're
8:28
like michael you like yours kind of on
8:30
the rare side i like mine on the medium
8:32
rare side
8:34
so what do you recommend the cooking
8:36
time be for a rare steak for me i do
8:39
mine about three to four minutes on each
8:41
side okay and then we'll pick it up to
8:43
about four to six minutes for the medium
8:45
rare now i'm just going to spray our
8:47
grill with a little non-stick spray
8:50
so how about if i put mine on first
8:51
sounds good let's do that and then
8:54
hopefully we'll have a medium rare steak
8:56
and a steak that's more rare so i'll
8:59
start making our gorgonzola butter yep
9:02
now i'm going to start our salad we're
9:03
just going to do some wild greens half a
9:06
red onion and we got some peppers which
9:08
you can get any pepper you like and
9:09
you're just going to clean those real
9:11
good slice them in the little rings and
9:13
then we're going to put it all together
9:14
with our mixed greens you could use
9:16
really anything that you like to put in
9:18
you
9:19
compound butters are so easy to make
9:20
y'all don't ever miss the opportunity to
9:23
just bring your dish up a little bit
9:26
with some butter okay so i'm gonna take
9:29
one stick of butter that is at room
9:32
temperature and what do you think dustin
9:34
on the and salad three tablespoons or
9:36
really just however much you like okay
9:38
so just a couple now i'm just take a
9:41
fork and i'm just gonna work that cheese
9:43
into that butter
9:45
we make a lot of butters at the
9:47
restaurant we make crab butters
9:50
we make sweet butters we make savory
9:52
butters you just put the flavors that
9:55
you like and work them into the butter
9:58
all right dustin i'm going to add your
10:00
steak now okay
10:01
what i'm going to do is stick this into
10:03
the refrigerated drawer so it can chill
10:07
sounds good while we're getting
10:08
everything else ready grab these onions
10:10
and clean these peppers so right in
10:12
there it goes
10:15
gorgonzola butter y'all
10:18
stir those onions for me i will stir
10:20
those onions
10:21
you know and it may take longer than 20
10:23
minutes depending on how many you're
10:25
doing and how big your potty is
10:28
but those are those are sweating down
10:31
pretty good
10:33
all right now i'm just going to kind of
10:35
take my steak and i'm going to turn it
10:38
that way so i can get my grill marks
10:41
in a cross
10:42
formation
10:44
i am
10:45
a big advocate of only turning a steak
10:49
one time me too that's key i like to
10:51
seal it on one side and seal it on the
10:53
other there's different methods that you
10:55
can use to see if your steak is the
10:57
right temperature my favorite method
10:59
dustin is the old hand
11:02
you would start with a real loose fist
11:06
and mash right there in the fatty part
11:08
of your hand that is what a rare steak
11:10
feels like
11:13
i learned that method sure first time i
11:14
started cooking then you tighten your
11:16
hand a little bit more that's the feel
11:19
of a medium rare
11:20
you tighten it a little bit more that's
11:22
the feeling of a medium steak
11:25
you make a fist hard as you can that's a
11:27
well done it's over which don't fool
11:30
with that don't fool with a well done
11:32
steak if you're gonna eat a well done
11:33
steak have a hamburger burger exactly a
11:36
lot cheaper
11:39
all right look at this y'all look at
11:41
those beautiful grill marks
11:44
i think that's probably ready to turn
11:46
for you
11:47
i didn't cook it too long no ma'am it's
11:49
gonna be perfect
11:51
i'll get our potatoes while you're
11:52
finishing that sounds good
11:56
these look delicious
11:59
it's kind of roasted down so good
12:02
look at that
12:04
now we're just gonna take that bacon we
12:06
sauteed earlier mix it all in drum roll
12:09
drum roll
12:10
it's all you
12:12
i'm just gonna use it all
12:14
because you can never have too much
12:15
bacon no
12:18
oh those are not hot no i got cooking
12:21
these ain't hot you know
12:23
you know our hands do get really tough
12:25
in the restaurant business
12:27
that looks so delicious
12:29
yes
12:30
y'all don't go anywhere because i am
12:32
looking forward to wrapping my lips
12:36
around that steak coming up next we're
12:39
finally going to dive into this meal
12:41
butter
12:42
that's what i gotta say then y'all we're
12:44
making my favorite dessert volcano cake
12:48
and later a special topping that's just
12:50
gonna melt in your mouth
12:52
i so want to just give y'all a bite
12:56
i hope y'all are enjoying the show and i
12:59
want to hear from you tell me what
13:01
recipes or videos you'd like to see me
13:03
make by just leaving a short comment
13:06
below
13:07
now let's get back to the show y'all
13:12
hey welcome back today
13:14
i'm in the kitchen with the gym of the
13:16
lady and sons dustin walls dustin has
13:19
put us together a fabulous meal and i'm
13:22
gonna give you the honors of platinus
13:24
okay
13:28
get up some of those caramelized onions
13:30
i'm about to swallow my tongue y'all
13:36
[Music]
13:46
oh and dustin i found you some candy
13:49
walnuts that's gonna be so good you know
13:51
i can't operate a kitchen without nuts
13:53
gotta have them
13:54
[Music]
13:56
i'll get me a little salad
13:58
give me some of these potatoes oh justin
14:02
[Music]
14:04
all i can think of is this fabulous
14:07
piece of meat look at that perfect
14:10
i'm going to make sure i smear some
14:12
butter on i've got to have some butter
14:24
i love those little fingerling potatoes
14:28
and how about the salad i love the
14:30
purple onion
14:32
i'm gonna take a jimmy dean bite it
14:33
looks like
14:35
[Music]
14:38
you're pretty good i guess he learned it
14:39
from his mother well dustin i could
14:42
throw my face down in that plate
14:44
not bring it up until the plate was
14:46
clean but we got to do something to make
14:47
the sun
14:48
this volcano cake was one of my
14:50
specialties at the lady and sons i got
14:53
an old 13 by nine by two pan would you
14:56
spray that for me this is like our gooey
14:59
butter cakes you know you can really
15:01
shake this up and make so many different
15:03
flavors i'm gonna start with a german
15:05
chocolate cake mix and dustin if you
15:08
would just kind of help me throw
15:10
everything in yes ma'am just tell me
15:12
what to do we're just going to mix this
15:14
up just like the directions tell us to
15:16
on the bottom okay three eggs a little
15:18
oil and water
15:20
and if you would just whip that up
15:22
now to my pan i'm gonna add one cup of
15:26
sweetened coconut flakes and you see i'm
15:29
just eyeballing it but i'm just gonna
15:31
make sure it covers the bottom of our
15:33
pan
15:34
now on top of our coconut i'm gonna use
15:37
a cup
15:38
of pecans and you can change this up you
15:41
can use walnuts almonds you know the nut
15:45
of your choice
15:47
really does not matter
15:49
all right so dustin and that looks
15:52
perfect uh-huh here's the kicker y'all
15:55
we are fixing to fold into this cake
15:58
a little bite-sized candy
16:01
that please have one it's one of my
16:03
favorites
16:04
it's got an almond in the center
16:06
and coconut all underneath it but you
16:09
can use any kind of candy bar you like
16:12
so we just stir those in just fold them
16:14
in this is about ten little bite-sized
16:18
pieces
16:19
how simple and easy can you get so just
16:22
pour that over there and then i'm going
16:24
to be getting up the rest of our
16:26
ingredients because we've got a little
16:28
something special that we're going to
16:31
dollop on top of that mix oh i remember
16:34
that you remember that little dollop
16:37
my belly remember that anyways all right
16:39
i've got one eight ounce package of
16:42
softened cream cheese i'm gonna use the
16:45
same beaters
16:46
i'm not even gonna
16:48
doesn't matter i'm gonna take a stick of
16:50
butter again that would be great
16:53
and uh i'm gonna throw in two cups of
16:57
4x 10x sugar confectionary sugar so just
17:01
beat the heck out of it honey all the
17:03
way
17:04
i can't tell y'all how much you're going
17:06
to love this recipe
17:09
that looks perfect grab you a spoon
17:12
and we're just going to take dollops of
17:14
this y'all now we don't want to cover
17:15
this up because when this cake bakes
17:18
it is gonna sink down in the spots that
17:21
we put the cream cheese
17:23
and it's gonna look like craters
17:26
hence the volcano cake
17:29
y'all have got to bring it back this is
17:31
one of those that i used to make all the
17:32
time
17:33
when i was back in the kitchen
17:36
look at that
17:38
[Music]
17:40
so i'm gonna put this in our oven y'all
17:42
we're gonna bake this for about 40 or 45
17:45
minutes on
17:47
350 degrees
17:49
when we come back
17:51
you won't find this in the recipes in
17:53
the cookbook but i'm gonna take it to
17:55
one more level and we are gonna be so
17:58
happy can't wait
18:00
coming up next we're bringing this cake
18:02
over the top with a treat you don't want
18:05
to miss
18:06
wow
18:07
gosh you can stick your face in that for
18:09
sure
18:11
i so hope you all are enjoying the show
18:14
and if you do be sure to click like
18:18
subscribe and the notification bell so
18:21
you'll never miss a video and we'll be
18:23
right back after the break
18:28
you know i didn't tell anybody in the
18:31
cookbook and i don't know why but i
18:33
always like to put a chocolate glaze on
18:35
our volcano cakes so we're just melting
18:38
half a stick of butter here
18:40
now you could do this in a mixing bowl
18:43
never even involving heat but i love
18:46
cooking mine on top of the stove
18:48
because that takes this chocolate glaze
18:51
to like a fudge level next i'm going to
18:54
add a fourth of a cup of cocoa powder so
18:57
if you would take your little whisk
18:59
uh-huh and i'm gonna bring this to a
19:01
bowl y'all and i'm just gonna eyeball
19:04
the milk i'm probably gonna use about a
19:06
half a cup and i'm gonna make this
19:09
thinner because i want it to just pour
19:11
over our cake i don't want to have to
19:12
take a knife and spread it if it's a
19:15
little too thick then we'll just add a
19:17
little bit more milk all right now i'm
19:19
gonna start adding
19:20
some confectioners sugar and once again
19:22
i'm not gonna really measure
19:29
and i think these are quarter cups four
19:31
cups
19:34
we'll put a little bit more i used about
19:36
a cup and a half of confectioners sugar
19:39
i wouldn't recommend putting more than
19:41
three cups in those all right i'm gonna
19:44
add just a little bit of almond extract
19:46
now this is a very strong flavoring
19:48
y'all so
19:50
uh-huh smell it immediately you don't
19:52
want it to overpower so i'm gonna add
19:55
probably like a half a teaspoon so let's
19:57
take the cake out of the oven dustin you
20:00
see how it's got little holes in it it's
20:02
pulling away from the edges of the pan
20:05
with us so all we're gonna do while that
20:08
cake is nice and hot smells good just
20:10
pour that beautiful glaze on top that
20:13
almond flavoring just really gives it a
20:16
little kick
20:21
there we go
20:22
i'm so ready to eat that cake
20:25
what a perfect ending to a delicious
20:27
meal that you've prepared for us dustin
20:32
it's hot it's steaming that's ridiculous
20:35
i know look at that cream cheese oozing
20:36
out
20:38
i think i might need this spatula to
20:41
just kind of coats that out oh look at
20:44
that look at that yep
20:47
this is straight out of the oven hot and
20:49
i recommend y'all letting it cool
20:51
but i couldn't do that
20:54
you can put a little fresh cream topping
20:57
on it
20:59
look at it it's melting off
21:02
look at that wow dustin i have never
21:05
eaten a volcano okay this no not right
21:08
out of the oven let's do it cheers
21:10
here's dimitri and savannah baby all
21:12
right
21:12
[Music]
21:15
gosh you can stick your face in that for
21:17
sure oh i so want to just look down that
21:20
camera and give y'all a bite you're
21:22
missing out
21:23
[Music]
21:29
hey y'all it's paula dean now if y'all
21:32
enjoyed this week's full episode friday
21:35
be sure to like it and click the
21:37
subscribe button as well as the
21:39
notification bell to be alerted when i
21:42
post a video
21:44
loving best dishes friends
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