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4 Vintage Lady & Sons Recipes - 1-2 sentences explaining video/benefits/what you’ll learn. (use applicable keywords organically in copy). Paula’s Best Dishes, Season 2, Episode 3.
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00:00 Intro
0:36 Pot Roast Recipe: https://www.pauladeen.com/recipe/pot-roast/
4:23 Mashed Rutabagas Recipe: https://www.pauladeen.com/recipe/mashed-rutabagas/
10:00 Frozen Chocolate Mousse Pie Recipe: https://www.pauladeen.com/recipe/frozen-chocolate-mousse-pie/
17:58 Fried Green Tomatoes with Vidalia Onion Relish Recipe: https://www.pauladeen.com/recipe/fried-green-tomatoes-with-vidalia-onion-relish/
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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
today i'm kind of walking down memory
0:03
lane
0:03
so i'm sharing some lady and son's
0:05
buffet favorites that a few of our
0:07
celebrity guests have
0:08
really enjoyed like our tender and juicy
0:11
pot roast
0:13
then we keep them coming back for more
0:15
with this popular side dish
0:17
mashed rutabagas love them love them
0:21
love them and next a decadent classic
0:23
and we're just going to
0:24
pile it up a lady and son's frozen
0:26
chocolate mousse pie
0:28
and finally vijaya onion relish that's
0:30
just perfect
0:31
for those famous fried green tomatoes
0:34
let's dig
0:34
in y'all i'm gonna start by preparing
0:37
our pot roast
0:39
which i cooked for somebody that i think
0:41
is a
0:42
very special human being and that's
0:44
harry connick jr
0:46
his wife jill they popped in the
0:48
restaurant unexpectedly
0:50
and of course they chose the buffet and
0:53
he just loved my pot roast
0:55
so what can i say i'm gonna mix up now
0:59
something
0:59
that we're gonna rub our roast down with
1:03
i put in a half a teaspoon of black
1:04
pepper a teaspoon of seasoning salt
1:07
and one teaspoon of house seasoning
1:10
that's got our salt our pepper and our
1:12
garlic
1:13
and i'm just gonna mix that all together
1:15
and i'm just gonna kind of
1:16
rub this into our meat and then i'm
1:19
gonna brown it off
1:21
but so anyway he really appreciated
1:25
uh the flavors of that pot roast
1:28
i remember you asked if i was going to
1:30
your concert and i said
1:32
you know i i never was able to
1:35
take the time to get out and get tickets
1:37
and he said well you've got tickets now
1:40
we're going to
1:40
flip him over and rub the other side
1:44
down real real good so i kind of refer
1:48
to this now as
1:49
like the harry connick jr pot roast now
1:52
i've got our pot roast
1:54
rubbed i'm going to add just a little
1:56
olive oil
1:57
to my pan because we're going to sear
1:59
this off and kind of sear the flavorings
2:02
in there
2:03
while this pan continues to heat y'all
2:06
i'm going to chop up this onion
2:11
and then in the pot he goes
2:14
all right so we're gonna brown this
2:17
sauce
2:19
and over here i've got um our onions
2:22
ready to go in the pot
2:24
i've got a few cloves of garlic and i'm
2:27
just gonna kind of bust those up
2:29
and they don't have to be too too tiny
2:31
and then i'm gonna prepare
2:33
the liquids that's gonna
2:36
really make a wonderful sauce for our
2:39
pot roast
2:41
so i'm gonna start with a can of cream
2:43
of mushroom soup about a fourth of a cup
2:45
of a little red wine
2:47
a couple of tablespoons of
2:49
worcestershire sauce
2:50
a couple of teaspoons of
2:53
beef bouillon granules and then we're
2:56
gonna be ready to just pour that
2:58
over our pot roast when it's done
3:00
browning
3:02
here and let's flip our roast so there
3:04
we go look at that nice
3:06
brown color oh because he looks about
3:09
ready
3:09
all right and i've got a few bay leaves
3:12
here
3:14
so i'm just gonna throw our onion
3:18
in with this roast jaw along with the
3:21
garlic
3:22
and kind of let it kind of do its
3:25
thing in the pot
3:30
all right so let's move this on over
3:33
here
3:35
and i'm just going to roll those around
3:38
with that olive oil that
3:41
got that chuck roast flavor in them all
3:44
right so we're just going to cut this
3:45
off
3:47
for that old top of our beef
3:53
throw in the bay leaves
3:56
i'm gonna pour this on top of our roast
4:00
and this gravy is going to be so good
4:04
now i'm going to add about three
4:06
quarters of a can of water
4:08
because i don't want to run short of
4:10
gravy now we're just going to cover that
4:12
with tinfoil
4:17
we're gonna put this in our oven at 350
4:20
for about two and a half to three hours
4:24
i had a wonderful wonderful surprise one
4:27
night clint
4:28
eastwood and his adorable wife denise
4:31
came to the restaurant
4:32
and they chose to have the buffet and
4:36
that night i had rutabagas
4:39
on the buffet which is one of my
4:42
all-time favorite vegetables now to
4:45
start this dish
4:47
i'm using a stricoline to season
4:50
our pot with and stricoline is a shorter
4:55
strip of meat but it looks a lot like
4:58
bacon and it's called streico lean
5:01
because it has that streak of lean in it
5:05
but it also has much more fat in it it's
5:08
just gonna season this pot
5:10
unbelievably good so now i'm just kind
5:13
of cutting this up
5:15
into two pieces so in the pot this goes
5:21
and i probably used about five slices so
5:24
all we have to do now is
5:26
cover this with water and i'm gonna let
5:29
it cook
5:30
you know and start getting tender on us
5:34
i'm gonna add a little salt and this is
5:38
gonna have some salt in it the
5:40
stricoline
5:41
so i'm gonna let that come to a boil let
5:43
that cook
5:44
for 15 minutes we got the harry connick
5:47
junior pot roast in the oven
5:49
and next we're gonna get those wonderful
5:53
clint eastwood rutabagas going coming up
5:56
y'all
5:57
it's one of our buffet favorites mashed
5:59
rutabagas
6:00
love em love em love em then the dessert
6:04
of choice our frozen
6:06
chocolate mousse pine and later i get
6:09
geared up to make my video onion relish
6:12
for those fried green tomatoes
6:14
[Music]
6:16
i so hope y'all are enjoying the show
6:18
and
6:19
if you do be sure to click like
6:22
subscribe and the notification bell so
6:25
you'll never miss a video
6:27
and we'll be right back after the break
6:35
okay while y'all were gone i took the
6:38
pot roast out of the oven
6:41
look at this does that look delicious
6:45
chuck roast has a lot of fat on it
6:48
can see the grease sitting on top of
6:52
this and i
6:53
you know i really don't want all that
6:54
grease so i'm just gonna
6:58
you can't believe i said those words can
7:00
you
7:02
all right so i'm just gonna skim that
7:04
off
7:06
there we go all right he looks pretty
7:10
good
7:11
oh gosh and look how tender oh
7:18
[Music]
7:20
so tender all right so i got our pot
7:23
roast out
7:25
and i can see a few bay leaves so
7:28
i'm gonna take those off
7:31
uh your gravy that comes off your pot
7:33
roast
7:34
you know don't fret if it's real thick
7:37
or if it's real
7:38
thin we can fix it no matter what
7:41
i'm just gonna add a little bit of hot
7:43
water to mine to just
7:45
thin it down a little bit so i'm gonna
7:47
start scooping out
7:49
this gravy doesn't that look wonderful
7:52
all right so look at that to me that's
7:56
just like the perfect consistency for
7:59
gravy
8:00
so i've just got to have me a little
8:03
bite
8:06
oh my goodness oh my goodness
8:17
[Music]
8:32
oh my goodness so delicious
8:36
all right well let's move on to those
8:37
rutabagas y'all
8:40
listen to them it's like a rock and you
8:42
can see it's
8:43
it's got a coating of wax on it to
8:46
protect it
8:47
now you can try to do this a couple of
8:49
different ways you can just try peeling
8:52
it
8:52
or you can use a paring knife there's
8:55
really
8:56
no easy quick way to do this
9:00
it smells very much like a turnip root
9:03
off the turnip greens now once you get
9:06
it peeled
9:07
then we're gonna cut it in slices
9:11
and we're gonna cut it into strips
9:14
and then from there we're gonna cube it
9:17
too bad michael's on the ship
9:19
this morning if he was here i would
9:21
certainly
9:23
have him in here doing this job i'm
9:25
going to add a little
9:26
salt to our strickling and i'm going to
9:29
add
9:30
one little teeny pinch of sugar and now
9:33
i'm adding some fresh
9:34
cracked black pepper and we're gonna
9:38
just put our rutabagas in and you can
9:41
see that i have cut them
9:42
in the the style of a potato
9:46
so in the pot that goes and we're going
9:49
to cover it and let it cook for
9:51
about 45 minutes
9:55
all right so let's move on down here
9:58
to our dessert and it's a frozen
10:01
chocolate mousse pie
10:03
i just couldn't have a buffet meal
10:06
without making a wonderful
10:09
sinful dessert now i'm using a
10:11
refrigerated pie crust
10:13
i love any pie that is frozen
10:16
because the life of it you know is just
10:20
nice and long if i have like a chocolate
10:22
cream pie
10:23
i feel like i have to eat the whole
10:25
stinking pie like in one setting to kind
10:27
of get rid of it
10:29
i just love these refrigerated crusts i
10:32
swear i think they're a little
10:33
flakier and i'm just gonna fold that
10:35
extra
10:37
underneath the edge of the pie plate
10:42
and just kind of crimp that edge up
10:45
but gives it a nice kind of finished
10:49
homemade look to it now i'm gonna take
10:52
my fork
10:54
and i'm just gonna prick the bottom of
10:56
my crust
10:58
so that it won't blow up i'm gonna bake
11:01
this in the oven 350 degrees
11:03
for 11 minutes
11:07
so in the oven that goes
11:10
and when we come back i'm gonna put that
11:13
pie together
11:14
we're gonna see what our rutabagas are
11:17
doing in their pot
11:18
and i'm probably gonna sample that pot
11:20
roast
11:21
one more time to make sure it's still
11:24
good enough for harry
11:26
up next the most delicious frozen
11:29
chocolate mousse pie
11:30
you've ever put in your mouth
11:33
and later top off your fried green
11:36
tomatoes child
11:37
with this vadaya onion relish
11:41
i hope y'all are enjoying the show and i
11:43
want to hear from you
11:45
tell me what recipes or videos you'd
11:47
like to see me make
11:48
by just leaving a short comment below
11:51
now let's get back to the show y'all
11:59
our celebrity meal is getting very very
12:03
close to
12:04
being complete look in that pot
12:08
with that strickling the way we minced
12:10
it up it's just like
12:12
all through those rutabagas and what
12:14
just love it
12:15
so because i'm gonna mash these
12:19
i'm gonna pour off just a little bit of
12:21
that liquid now if i left them cubed
12:25
it wouldn't matter but because i'm going
12:29
to mash them
12:30
and i'm going to use just an old-timey
12:32
potato masher
12:39
this just reminds me of mama and
12:42
the way i ate them as i was growing up
12:46
i'm gonna add a little bit of butter
12:51
that's really not much
12:55
but it's enough to give it a nice
12:58
buttery flavor
13:00
um all right now i'm gonna add a little
13:02
bit more
13:04
cracked black pepper
13:07
i think they could stand just a little
13:09
bit more salt
13:10
i'm just going to transfer those now
13:12
y'all
13:14
to the bowl those are ready to eat
13:17
beautiful color i just want a little bit
13:22
kind of melt down over them
13:28
love them love them love them well
13:31
something else i adore
13:32
our frozen chocolate mousse pie
13:35
i'm gonna use one tablespoon
13:38
of chocolate cream liqueur
13:45
smells so good not overpowering
13:50
all right i'm gonna add three
13:52
tablespoons
13:55
of heavy cream we're gonna get a little
13:58
liquid going in our pot
14:01
because we want to melt our chocolate
14:04
chips
14:05
and they're just going to melt a lot
14:07
easier for us
14:09
if they've got a little liquid in there
14:11
all right
14:14
so two cups of semi-sweet chocolate
14:17
chips
14:19
into our pot and this is not gonna take
14:22
but a minute
14:24
for those little pieces of chocolate to
14:26
melt for us
14:30
see how that little bit of cream is
14:34
is helping loosen up those chips
14:37
um you'll want to be careful
14:40
not to have your eye too too high
14:44
because you don't want to scorch that
14:46
chocolate
14:47
and it's almost melted and look how
14:49
that's smoothing out on us
14:51
so that was easy enough whiten it and
14:54
we've just got one more ingredient
14:56
and that's about a teaspoon of vanilla
14:59
flavoring
15:02
that's going to give it a nice little
15:04
extra
15:05
kick to it i'm going to give it a quick
15:07
mix y'all and then let it cool
15:09
now down here y'all i have one quart
15:12
of heavy cream and i'm gonna sweeten it
15:15
by adding three cups of powdered sugar
15:18
that's
15:18
one and i'm just gonna beat it for a
15:21
quick second
15:22
all right so let's come on back in now
15:25
and add our last two cups of powdered
15:28
sugar
15:28
two and three and this looks like a lot
15:31
of sugar doesn't it y'all
15:34
but it's really not all that much and
15:37
then we're just gonna continue
15:39
to whip that until they form nice
15:42
kind of medium stiff peaks and then
15:45
we're going to fold in that chocolate
15:55
just that simple
15:59
the longest part to make in this pie
16:02
is folding in our chocolate
16:06
and remember we use semi-sweet chocolate
16:08
pieces
16:10
so it will take every bit of that
16:12
sweetened sugar to make this pie
16:15
and we're going to fold it into our
16:18
cream
16:18
and you'll want to kind of have a rather
16:20
gentle hand with this
16:22
i don't want my cream to lose all that
16:26
airiness
16:27
that i put in it by whipping the cream
16:30
and you can see it's starting to work in
16:32
and i just go down
16:34
and up and over until all that
16:37
chocolate is incorporated into that
16:41
cream
16:42
so it looks great and let's see how it
16:44
tastes
16:46
um and now we're just gonna transfer
16:49
this
16:50
to our cooked pie shell and we're just
16:53
gonna
16:53
pile it up
16:57
and that goes and i can't stand little
17:01
skimpy looking pies y'all
17:03
i like tall pies so i'm gonna just take
17:07
my spatula
17:08
and i'm gonna shape this kind of like a
17:10
dome
17:11
the last thing i'm gonna do to our pie
17:13
is grab me a handful of chocolate chips
17:16
and i'm just going to sprinkle them
17:19
on top of that pie
17:22
just like that just going to cover it
17:24
with a plastic wrap
17:25
and pop this in our freezer for about
17:28
two hours
17:29
until it's had a chance to freeze
17:32
coming up y'all keep your fried green
17:34
tomatoes company y'all with our vidalia
17:37
onion relish
17:39
i so hope y'all are enjoying the show
17:42
and
17:42
if you do be sure to click like
17:45
subscribe
17:46
and the notification bell so you'll
17:49
never miss a video
17:51
and we'll be right back after the break
17:59
fried green tomatoes y'all i'm gonna
18:01
share with y'all today
18:03
how we make this at the lady and sons
18:06
and how simple and easy it is
18:10
and how delicious the first thing you
18:12
want to do
18:13
is start with a clean green tomato
18:17
it's simply a red tomato that has
18:20
not ripened on the vine
18:23
now the first thing that i would do
18:25
after i've sliced my tomato
18:28
is sprinkle this with salt we're gonna
18:31
run it through
18:32
a little buttermilk and from the
18:35
buttermilk
18:36
into flour seasoned with a little black
18:38
pepper
18:39
and then into the deep fryer and you
18:41
want to fry them until they're a nice
18:43
golden brown i so enjoy these fried
18:47
green tomatoes
18:49
but i especially love them with an onion
18:52
relish
18:53
that we serve with our fried green
18:55
tomatoes at the lady and sons
18:58
and we're gonna be using two whole
19:00
onions
19:01
one of them has been diced but they
19:03
really smell a little strong
19:05
so if y'all don't mind
19:08
i'm gonna pull out my onion goggles
19:11
which have a nice line of foam
19:14
that will seal my eyes and keep those
19:18
onions from burning my eyes
19:21
and making me cry so
19:24
let's finish up our onions and we're
19:27
just gonna
19:29
dice these up so dice
19:33
diced dice
19:37
and let's put that in our bowl a couple
19:39
of tablespoons of chives
19:42
and then we're gonna add about a half a
19:45
cup of mayonnaise
19:47
two tablespoons of brown sugar and we're
19:50
gonna add about a half a cup
19:52
of our rice wine vinegar so there we go
19:56
okay i think we're safe now
19:57
[Music]
20:00
and i've got one y'all that i already
20:03
have
20:04
ready that has been in the refrigerator
20:08
for a little while
20:11
and those flavors have married together
20:15
all right so let's come in here and
20:19
get us a few tomatoes
20:24
[Music]
20:28
and we'll spoon a little relish on top
20:30
of them
20:34
[Music]
20:38
and let's dig in y'all
20:45
and by using the buttermilk y'all on our
20:48
tomatoes
20:49
is giving them a real crispy
20:52
coating so good
20:56
i love the vinegar flavor with that
20:58
mayonnaise and onions it's so good
21:01
well look on up here y'all that
21:04
beautiful frozen
21:06
chocolate mousse pie
21:10
here we're getting an added bonus of
21:13
that nice crust
21:18
tastes like the richest most velvety
21:21
chocolate ice cream
21:27
hey y'all it's paula dean now if y'all
21:30
enjoyed this week's full episode friday
21:33
be sure to like it and click the
21:35
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21:36
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21:39
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21:42
love and best dishes friends
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