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4 Old-Fashioned Dinner Recipes - Paula knows classic Southern recipes, and today she's sharing vintage southern recipes, including fried chicken with gravy, a cucumber onion vinegar salad, and a red velvet cake recipe from scratch. Paula’s Home Cooking, Season 4, Episode 10.
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00:00 Intro
1:44 Mashed Potato Bake Recipe: https://www.pauladeen.com/recipe/mashed-baked-potatoes/
5:55 Fried Chicken with Gravy Recipe
7:26 Sliced Onions & Cucumbers Recipe: https://www.pauladeen.com/recipe/sliced-onions-cucumbers/
11:39 Grandmother Paul's Red Velvet Cake Recipe: https://www.pauladeen.com/recipe/grandmother-pauls-southern-red-velvet-cake-recipe/
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For more episodes of Paula’s Home Cooking, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyFJ8aWpcpr9ivq9xrVV7Z-q
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Show More Show Less View Video Transcript
0:00
- Hey y'all, I'm Paula Dean,
0:02
and today is a very special day for me
0:05
because I'm gonna be cooking up the recipes
0:08
that my mama and my grandma raised me on.
0:11
And you know, my mama would not cook a meal
0:14
without a potato being there.
0:16
So I wanna share with you
0:18
her mashed potato bake.
0:20
And once you try it, I'm sure it'll show up
0:24
on your table year after year.
0:26
And then, I'm gonna go back to the early days
0:29
when my grandmother fried chicken
0:31
in a very special way.
0:33
And I can't wait to share with y'all
0:36
what her secret was.
0:38
And then, I'm gonna be putting together a simple
0:41
tart and tasty cucumber and onion salad
0:44
that was on our table with every meal.
0:47
Well maybe except breakfast.
0:49
And then to top off this meal full of memories,
0:52
I'm gonna be sharing my grandma Paul's
0:55
red velvet cake with you.
0:56
Recipes this good will bring tears to your eyes.
1:01
Y'all grab our loved ones,
1:02
and let's take a trip down memory lane together.
1:05
'Cause today is definitely a family affair.
1:12
Guess what today's show is all about.
1:15
It's about something that's near
1:17
and dear to my heart.
1:20
Today we're visiting grandma's kitchen.
1:23
And I don't have to tell you
1:24
how much my grandmother meant to me.
1:27
She made a living with her food.
1:29
She fed us, her family.
1:32
She taught us how to cook.
1:34
And she gave me choices
1:37
by taking the time to pass her love
1:41
of food on down to me.
1:43
But do you know grand mama would not consider
1:47
laying out a meal that didn't have a tater in it, would she?
1:49
I'm telling the truth there.
1:52
So that's what we're gonna do,
1:53
but this one's kind of an updated dish
1:56
that grand mama may have done in her later years.
2:00
And I've got some frozen hash browns in the freezer,
2:05
and I've got a,
2:06
Gerty's head is laying right where I'm gonna have to stand,
2:09
I hope I don't get her nose.
2:12
All right, I've got my boiling water,
2:14
and I'm gonna just put these hash browns
2:17
in the boiling water,
2:19
and I'm gonna let them cook
2:20
for about five minutes.
2:22
And then over here in this bowl
2:24
I have some herb flavored instant potatoes.
2:28
I've got butter.
2:33
I've got softened cream cheese.
2:36
They sound delicious already, don't they?
2:39
I've got some jack cheese.
2:43
And I've got some sour cream.
2:50
I've got some garlic salt.
2:52
Potatoes are not good
2:53
if they don't have a salt in them.
2:55
So you wanna make sure you season those up good.
2:58
And while I'm waiting on those to heat up,
3:01
I'm gonna take our casserole dish
3:03
with a little softened butter.
3:07
I'm just gonna wipe our dish down with it.
3:12
All right.
3:13
And I think those potatoes are ready.
3:15
Now I'm just gonna dump those in our cullender
3:18
'cause we wanna make sure that we
3:23
get all the water out of 'em.
3:26
I'm gonna turn that eye back on.
3:32
So I've turned this eye back on.
3:34
Now what I'm gonna do is
3:36
throw those potatoes in there,
3:39
and just let that water that's in 'em evaporate.
3:43
That'll help just absorb that water
3:47
and pull that water right out of it
3:48
so it won't go into our casserole.
3:56
All right, I'm gonna dump our potatoes in there.
4:04
Okay now I've got all those ingredients mixed together.
4:07
All we have to do now is add a liquid
4:10
to our potato dish.
4:11
And I'm just gonna use water.
4:13
And I'm gonna measure up two cups.
4:16
Perfect.
4:19
I'm just gonna stir that in.
4:26
All right those look real, real good.
4:29
And I see that jack cheese kind of stringing in there.
4:33
Now I'm just gonna transfer these potatoes
4:37
to our dish.
4:44
All right, now I'm gonna put this into the oven
4:48
and I'm gonna bake this for about 45 minutes.
4:53
350 preheated oven.
4:59
All right we're going in with this.
5:08
And when we come back,
5:10
I'm gonna be frying up my grandma Paul's fried chicken.
5:14
So y'all don't go anywhere.
5:18
I so hope y'all are enjoying the show.
5:20
And if you do.
5:22
Be sure to click like, subscribe and
5:25
notification bell so you'll never miss a video.
5:29
And we'll be right back after the break.
5:35
All right, let's check on our mashed potato bake.
5:40
Now at this point all we have to do
5:42
is put our onion rings on top.
5:45
And you'll wanna be real careful that these don't burn.
5:48
So all it needs is about five more minutes.
5:53
And while those are cooking,
5:55
let's come over here to the refrigerator
6:00
and get out the chicken
6:02
because the recipes are just getting
6:05
better and better and better
6:06
as the show goes on.
6:09
Now this time I'm actually gonna use
6:12
my grandmother's recipe.
6:18
Well my grandmother
6:20
didn't deep fry her chicken.
6:22
Grandma put the lid on her chicken
6:24
after it started browning
6:27
and she would steam it.
6:28
So I'm gonna take our chicken,
6:31
I'm gonna roll it in the egg.
6:34
And this has got lots of salt
6:36
and pepper on it.
6:37
So I'm gonna throw it over here into the flour.
6:40
You'll wanna make sure that your dark meat
6:42
has a little bit longer to cook
6:44
because your white meat cooks very, very quickly,
6:48
where your dark meat takes a little bit longer.
6:54
All right, now I'm gonna start adding the chicken.
6:56
And you can see I'm adding,
6:57
I'm starting with the dark meat,
6:58
which is your legs and thighs.
7:07
I've got to get the goop off my hands y'all.
7:14
You can see I've got my pan pretty full.
7:17
If I was trying to fry three pieces
7:19
of chicken the heat wouldn't get distributed through it
7:23
like it should.
7:24
All right so I'm gonna let that brown,
7:26
and I'm gonna come over here,
7:27
and I'm gonna whip together
7:28
some cucumbers and onions real quickly.
7:30
And there's just nothing to it.
7:33
It's just a regular cucumber peeled,
7:36
or you can leave the peeling on if you'd like.
7:39
So I like to get it all off.
7:43
And my mother would fix these every day
7:45
for my daddy when he came home for lunch
7:49
during the summer months.
7:51
And then we're just gonna add onions and parsley.
8:00
And I'm just gonna cover this with white vinegar.
8:04
It's delicious with black eyed peas
8:06
and mashed potatoes and fried chicken.
8:08
You've just got that little bit
8:09
of twang to go along
8:12
with the sweetness of that fried chicken meat.
8:15
So that's all we have to do.
8:17
In fact, I'm not even gonna bother
8:18
refrigerating mine,
8:19
I'm just gonna sit it back there
8:21
'cause I really like mine at room temperature.
8:26
So let's check on our chicken.
8:28
This is looking just like my grandma's pot.
8:36
All right, I'm gonna turn that down,
8:41
and I'm just gonna cover that chicken,
8:42
cut it down, and let it steam.
8:46
Oh crap.
8:48
Mashed potatoes!
8:51
I forgot about 'em.
8:52
Oh but they're all right.
8:53
They're all right.
8:55
They're fine.
8:57
Ooh that scared me.
8:59
I just knew I had burned those onions
9:00
after I told y'all not to do that.
9:02
Okay, you can see how nice
9:04
and soft that chicken looks.
9:07
It's beautiful chicken.
9:10
All right, I'm gonna drain it right here for a second.
9:13
And there's nothing like fried chicken gravy.
9:17
All right so I'm gonna need only about
9:19
two or three tablespoons of oil.
9:21
It really depends how much gravy you wanna make.
9:25
And we're just gonna stir that flour up
9:27
in our drippings from our chicken.
9:30
We're just gonna brown that off
9:32
and I'm gonna add some salt.
9:33
You'll wanna scrape your pan
9:36
and get all those little pieces
9:39
of chicken and gravy.
9:40
All right, I think we're safe to add our water.
9:48
It's ready to plate, I think.
9:52
Let's bring our chicken over here
9:54
and put it on this platter.
9:56
Oh that chicken's hot.
10:05
Doesn't that gravy look good?
10:18
Y'all know I don't think
10:19
I ever met a chicken that I didn't like
10:21
because I love it all.
10:23
And I think I'm gonna put a little gravy
10:25
on my mashed potato bake.
10:36
Look at those mashed potatoes
10:37
and those onion rings
10:38
and that gravy.
10:43
Mm.
10:44
That could almost make me cry.
10:51
Just makes me think of family
10:53
that I no longer have and miss today.
10:57
But, through their recipes
11:01
and the things that they instilled in my heart,
11:03
they're still with me today.
11:07
So I'm gonna work on this plate,
11:10
and when we come back I'm gonna be making
11:13
my grandma Paul's red velvet cake
11:16
to finish off this meal.
11:19
So y'all don't leave me.
11:24
I hope y'all are enjoying the show
11:26
and I want to hear from you.
11:28
Tell me what recipes or videos you'd like to see me
11:31
make by just leaving a short comment below.
11:35
Now, let's get back to the show, y'all.
11:40
All right y'all, I'm glad to see you came back. (laughing)
11:46
I'm putting on these gloves
11:48
because I love my grandma's red velvet cake,
11:52
but it calls for food coloring.
11:54
So I'm gonna put these gloves on
11:56
just to make sure I don't have red hands when I'm through.
11:59
All right, we're gonna start with two sticks
12:02
of softened butter,
12:04
and two cups of sugar.
12:08
And we're just gonna beat these up
12:10
until they're smooth.
12:11
And then I'm gonna be adding one egg and a time.
12:30
All right, I'm gonna come over here now.
12:34
I've got two and a half cups of cake flour.
12:37
I'm gonna add two tablespoons of cocoa to our flour.
12:41
And I'm just gonna kind of stir those together.
12:45
And right here I have a half a teaspoon
12:49
of baking soda and a tablespoon of vinegar.
12:55
And you can see how that foamed up,
12:58
the reaction of the two ingredients.
13:02
All right, I'm gonna make sure
13:03
that these are stirred up well together.
13:07
I'm gonna pour that in there.
13:11
And now I'm gonna start adding
13:13
the flour and the cocoa alternately
13:16
with the buttermilk.
13:17
So this works very, very well.
13:21
So here we go.
13:39
And the last bit of flour and cocoa.
13:46
Now you can see that the color of our batter
13:48
is a light, light chocolate.
13:50
Just two tablespoons of cocoa
13:53
changed the color of it that much.
13:56
Well speaking of color,
13:57
we're really fixing to change that color now.
14:03
I'm gonna do this very, very slowly.
14:15
Okay, now we're ready to divide it up.
14:18
Now I have found that I can do it more consistently
14:23
if I use some type of measuring cup.
14:31
All right now I'm gonna put these
14:33
in a preheated oven at 350 degrees,
14:35
and depending on the size of your cake pan
14:38
will determine how long you're gonna bake 'em.
14:40
But you wanna bake 'em until the center,
14:42
if you touch the center it springs back,
14:45
or till it's ever so slightly
14:46
pulling away from the side of the pan.
14:49
So I've got 'em all ready,
14:50
and I'm gonna put 'em in our oven.
14:52
And you'll make sure that your pans
14:53
don't touch each other.
14:56
You'll wanna give 'em plenty of room
14:59
so that the heat can circulate around your pans.
15:04
All right, well while our cake's baking
15:06
I'm gonna make the icing.
15:07
I've got a one eight ounce package
15:10
of cream cheese that's softened,
15:14
and one stick of softened butter.
15:17
And I'm just gonna cream these two things together.
15:26
And I'm gonna add some marshmallows
15:28
that I just heated and melted in the microwave.
15:38
All right, now I'm gonna add
15:40
one 16-ounce box of powdered sugar.
15:54
All right, now I'm gonna fold in
16:00
a cup of sweetened shredded coconut
16:03
and a cup of chopped pecans.
16:09
This looks so yummy.
16:13
All right so we're ready to ice our cake now.
16:17
And you'll wanna make sure when you're making this cake
16:20
and using this frosting
16:22
that your cake is completely cooled
16:25
because if you try to put this on a hot cake
16:28
it will melt the icing
16:30
and you'll have a big mess,
16:32
it'll go everywhere.
16:33
So our cake is nice and cool.
16:37
I've got my wax paper to keep our edges clean.
16:41
Now I put a little dab of our frosting
16:42
in the center of our cake plate
16:45
because I don't want our cake to move around on us.
16:50
So that will make him stick.
17:03
So I'm just gonna try to divide our frosting
17:06
evenly between these three layers.
17:12
All right and then we're gonna take our next layer.
17:16
And if he gets to leaning,
17:18
don't be afraid to get your fingers in there
17:20
and straighten him back up.
17:32
Okay here we go.
17:50
Okay.
17:51
That looks so good.
17:54
All right really give this cake
17:56
a festive look at Christmas time,
18:00
a touch of holly and berries
18:05
make it so pretty and so festive.
18:08
Not only is it beautiful,
18:10
it tastes wonderful.
18:11
Speaking of taste,
18:13
I don't have time to taste this right now
18:14
'cause I've got to clean this up.
18:17
And then I'm gonna be back with some tips
18:19
and I'm gonna taste this cake
18:21
before this 30 minutes is up.
18:23
So I'll see y'all in a few minutes.
18:28
I so hope y'all are enjoying the show.
18:30
And if you do.
18:32
Be sure to click like, subscribe and
18:35
notification bell so you'll never miss a video.
18:39
And we'll be right back after the break.
18:45
Do y'all love scarp booking as much as I do?
18:48
I don't know of anybody that doesn't have a special recipe
18:51
that was in their grandmother's handwriting
18:54
or their mother's handwriting
18:55
that you don't wanna let anything happen to.
18:58
So why should we not place all our recipes
19:02
into a scrap book?
19:03
Now this particular recipe
19:06
was given to me by Jamie and Bobby's Aunt Sarah,
19:09
and I have a picture of her.
19:12
And I'm gonna put it right here on a scrap book page
19:14
along with the recipe.
19:17
But I love this one right here.
19:18
This is grandma (indistinct) sour cream pound cake.
19:23
That looks so pretty.
19:25
I had such a great time doing this.
19:27
I hope that you'll try this and like,
19:29
I think you will,
19:30
especially if you're a scrap booker like me.
19:34
Look at this table full of beautiful food.
19:37
And these recipes were passed down to us.
19:39
It just gave me a warm feeling inside
19:43
to prepare all the food for this show today.
19:45
It put me back in touch with people
19:47
that I miss so badly.
19:49
My grandmother's fried chicken,
19:51
it was so heavenly and so delicious.
19:54
When I bit into it,
19:56
it was just like I was back at my grandmother's table.
19:59
My grandma Paul's red velvet cake.
20:03
Look how pretty that looks.
20:13
I was so lucky to have the parents
20:15
and grandparents that I had.
20:18
So I wanna encourage y'all to go to your grandmothers
20:22
and your mothers,
20:23
and ask them to teach you all that they know
20:26
so that when they have to leave
20:28
the recipes don't have to go with them.
20:32
Until next time America,
20:34
I send you all my love
20:35
and best dishes,
20:37
from my kitchen to yours.
20:45
Hey, y'all, it's Paula Deen.
20:47
Now, if you enjoyed this video, be sure to like it
20:50
and click the subscribe button as well as the notification
20:54
and bell to be alerted when I post a video.
20:58
Love and Best Dishes Y'all.
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