Up next in 10
Nawlins Bound - 4 New Orleans-Inspired Recipes - One of Paula's best friends joins her to make some Louisiana cooking recipes with a twist, including an apple praline cake recipe and a chicory coffee recipe. Paula’s Best Dishes, Season 10, Episode 3.
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00:00 Intro
1:38 Upside Down Apple Praline Cake Recipe: https://www.pauladeen.com/recipe/upside-down-apple-praline-cake/
7:26 Sloppy Roast Beef Po' Boy Recipe: https://www.pauladeen.com/recipe/sloppy-roast-beef-po-boy/
9:55 Stuffed Artichokes Recipe: https://www.pauladeen.com/recipe/stuffed-artichokes/
19:42 Nawlins Chicory Coffee Recipe: https://www.pauladeen.com/recipe/nawlins-chicory-coffee/
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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
- My goodness, what a glorious day it is.
0:03
You know why?
0:04
'Cause I'm New Orleans bound.
0:07
Today y'all, I'm heading to Louisiana
0:09
with one of my bestest girlfriends, Donna Foltz,
0:12
who always brings the fun.
0:15
This could turn into the Real Housewives of Savannah.
0:17
(laughing)
0:18
First, it's a Sloppy Roast Beef Po' Boy.
0:22
And then it's a New Orleans favorite y'all,
0:24
Stuffed Artichokes.
0:26
Look how gorgeous that looks y'all.
0:28
And topping off this meal,
0:30
we've got some Nawlins Chicory Coffee
0:33
and an upside-down Apple Praline cake
0:35
that'll knock you right off your feet.
0:38
Our tongues are going to want to slap our brains out.
0:41
(joyful guitar music)
0:51
Oh my God, it's Annette Funicello.
0:53
(laughing)
0:55
No, it's not, it's Donna Foltz.
0:59
- Hi! - You look like Annette.
1:02
You know what?
1:02
Donna was born and raised in New Orleans.
1:05
Now she sounds like she's from Jersey
1:08
Because she'll call me and she said,
1:10
"Paula, can we have coffee and talk?"
1:15
I said, "Girl, how'd a girl from New Orleans
1:16
come out with that kind of voice."
1:19
Talk to them, baby.
1:20
- Hello. Good morning.
1:21
It's good to see everyone.
1:23
Good afternoon.
1:23
(laughing)
1:24
- New Orleans is Donna's city y'all.
1:27
Her father, he played on Bourbon Street.
1:30
- Yes he did.
1:31
- And there's no better person to take us to New Orleans
1:34
than a New-Orleans-grown girl.
1:37
And we're going to pay tribute
1:39
with an Upside-down Apple Preline cake.
1:43
I've got to get our sugar in with our butter
1:45
and I'm going to put in two and a quarter cups of sugar
1:50
to my two sticks of butter.
1:53
And I'm creaming that.
1:55
Then I'll add five eggs.
1:59
Donna is putting together our dry ingredients.
2:02
They are three cups of all-purpose flour,
2:06
a teaspoon of cinnamon,
2:09
two teaspoons of baking powder,
2:13
1/2 teaspoon of salt
2:15
and 1/4 teaspoon of grated fresh nutmeg.
2:18
(blender roaring)
2:20
Now, I'm going to add a teaspoon of vanilla.
2:22
So now I can turn this down.
2:28
There.
2:28
We can turn that down a little bit so we can hear each other
2:30
- Okay. Good.
2:31
- For our wet, I'm going to be using buttermilk today.
2:35
It's going to make it so good.
2:37
It's going to give it a little tang.
2:39
And if you'll mix that up Donna,
2:42
we are going to add, alternately, our buttermilk
2:46
with our dry ingredients.
2:48
And you always start with your dry ingredients
2:51
and end with your dry ingredients.
2:54
So this is going to be yummy.
2:56
- We used to have pineapple upside-down cake
2:58
and I know this is very similar.
2:59
After we had a big crawfish boil or a seafood boil,
3:03
we'd all get together.
3:05
- What was your daddy's heritage?
3:07
Was he French? - No, he was Italian.
3:09
- He was Italian. How about your mother?
3:11
- German. - German?
3:14
- Mh-hmm
3:14
- Now, how did they wind up in New Orleans?
3:17
- Well, they met at a high school in New Orleans.
3:20
They attended the same high school
3:23
and they were high school sweethearts.
3:25
- How romantic. - Yeah.
3:27
And my dad was a trumpet player for many, many years.
3:31
(upbeat drum music)
3:32
- Alrighty. - Oh, that looks so good.
3:34
Doesn't it look good? - It's a pretty butter.
3:37
Very pretty
3:37
- You can see it's got enough cinnamon.
3:39
Why don't you come around here, Donna,
3:41
and start preparing our pans? - Sure.
3:44
- We've got our melted butter,
3:45
and if you would just divide the butter
3:48
between the two pans.
3:51
- New Orleans is a lot like Savannah in many ways.
3:54
- It is, they remind me...
3:55
- It's a very historical town.
3:57
- They remind me very much of each other.
3:59
- Yes
4:00
They're very similar.
4:01
- All right.
4:02
Now, we're just gonna put 3/4 of a cup of brown sugar
4:05
sprinkled over that melted butter in each pan.
4:09
- This is so pretty.
4:10
- Yes.
4:11
- It reminds me of New Orleans.
4:13
Anything that has these Pecan Pralines.
4:16
- Yes. Now, you call it praline.
4:18
- I know. We say Pecan, too.
4:20
We say pecan. - I say Pecan
4:23
- We say pecan,
4:23
we say praline.
4:25
We say crawfish. - Crawfish?
4:28
- Mh-hmm
4:29
Some people say crayfish.
4:30
- Crayfish? - Mh-hmm.
4:31
(upbeat music)
4:32
- Alright, I'm going to core this Apple.
4:35
And then we're going to slice them.
4:37
We've got a granny Smith and we got a Fuji.
4:40
We're not even going to peel them, Donna.
4:42
- Okay, great.
4:43
That makes it so much easier.
4:44
- Yeah. We're going to slice them.
4:46
- Okay, good. - Real thin.
4:49
(upbeat guitar music)
4:51
And then we're going to layer them
4:53
on top of that melted butter and Brown sugar.
4:57
And those apples are going to cook
4:59
and they're going to get all caramelized and gooey
5:03
and our tongues are going to want to slap our brains out.
5:05
(laughing) - Oh, goodness
5:07
- When is the last time you've been back to New Orleans?
5:11
- It's been about a year. - Has it?
5:13
- It's been about a year, yes.
5:15
- All right, Donna, I'm going to start layering my apples.
5:19
We are fixing to take a road trip though.
5:22
- Oh, that is going to be so much fun.
5:25
- We have rented an RV
5:29
and we're going to...
5:30
All, alright, you do yours and I'll do mine.
5:34
- Don't be taking my apple.
5:35
- Keep your hands off my circle.
5:37
Or this could turn into the Real Housewives of Savannah.
5:40
(laughing)
5:44
Going to New Orleans.
5:45
- Why are you using my apples?
5:47
- Because we're mixing them due to...
5:48
- Oh!
5:49
- I meant, Donna.
5:50
(laughing)
5:52
- Well, I need some of yours.
5:53
- I want you to have some.
5:55
(upbeat guitar music)
5:56
So I'm just going to take our batter and just divide it
6:01
until all of our batter is gone.
6:07
So we're going to put these in the oven...
6:09
Yes, they are like you, they are pudding.
6:11
(chuckles)
6:13
We're going to put them in the oven 350, for 35-45 minutes.
6:17
Y'all hang around because you're not going to believe
6:18
what we're going to do to these two cake layers.
6:23
Perfect, perfect homage to New Orleans
6:27
- Yay. (claps)
6:29
- Coming up next.
6:30
Y'all are fixing to find out why Donna is
6:33
one of my best cooking buddies.
6:35
It's gorgeous. You're gorgeous.
6:37
It's delicious. You're edible.
6:39
And later don't forget to come back
6:43
because we've got lots of New Orleans fun coming up.
6:51
I so hope y'all are enjoying the show.
6:53
And if you do.
6:55
Be sure to like, subscribe in the notification.
6:59
Bale so you'll never miss a video.
7:02
And we'll be right back after the break.
7:07
(hard guitar music)
7:11
I'm in here in the kitchen
7:13
with one of my dearest friends
7:15
in the whole world, Donna Foltz.
7:16
And she is constantly talking about this sandwich.
7:20
Of course, as many meals as you've cooked for me,
7:24
you have never made the Sloppy Roast Beef Po' Boy.
7:29
And New Orleans is famous for all kind of Po' Boys.
7:35
So that's what Donna is gonna make us.
7:37
- Yes.
7:38
Okay. So what we're doing is
7:39
I'm taking this two and a half pounds eye of a round roast
7:42
stuffing it with five large cloves of garlic.
7:45
But it's nice to put the large cloves y'all,
7:47
because when you slice it, you slice it very thin,
7:51
you can actually see the garlic clove.
7:54
It's really cool.
7:55
- Right
7:56
And get slices of that garlic.
7:57
- Yeah. It's nice.
7:57
Okay, so I'm going to salt this beef
7:59
and we're going to put it into the pot,
8:00
the heated vegetable oil.
8:02
- It's about...
8:03
- Yeah, I'd put about two tablespoons in here.
8:05
- Okay, perfect.
8:06
And then we're going to put 1/2 a bell pepper
8:08
and two bay leaves.
8:10
So we're going to put this and sear it.
8:12
(pot sizzling)
8:13
This is probably the most important part
8:15
of this Po' Boy sandwich recipe
8:18
because the gravy is going to come from the drippings
8:22
from this process.
8:23
You want to turn it as few times as you have to.
8:27
- Okay.
8:28
- So what we're going to do,
8:29
I'm gonna wash my hands.
8:31
There's a term in New Orleans that is called 'dressed'.
8:34
You go into a restaurant and you order a sandwich,
8:36
they'll ask you at the counter,
8:38
"Well, would you like get dressed?"
8:39
- I don't know.
8:40
I like mine naked.
8:41
(chuckles)
8:42
- Well, that simply means that you would have lettuce,
8:45
tomato, pickle, and mayonnaise, extra mayonnaise.
8:50
- Yes, extra mayonnaise
8:51
Cause when Donna talks about this sandwich to me,
8:54
y'all she talks about licking her arm.
8:57
(laughing)
8:59
- Well, it's the gravy and the mayonnaise.
9:01
Yes, it runs down your elbows.
9:03
It is a messy sandwich, but it's absolutely delicious.
9:06
And it's not as good if it's not sloppy.
9:09
- Yeah.
9:10
- Okay, this is really good.
9:11
- Okay. Are you ready to...
9:13
- Yeah. It's almost time we can...
9:15
- Oh, look at that pretty
9:16
- Look at that big chunk of garlic right there.
9:18
- [Donna] It's pretty yeah.
9:19
- [Paula] Okay, so we're going to add hot water to it.
9:21
- [Donna] Yeah, two cups of water.
9:23
You want to add that please?
9:24
- Yeah.
9:25
- And slowly so it doesn't... - We need to stand back.
9:27
- Yeah.
9:29
(upbeat guitar music)
9:35
- So we're gonna drop in our bell pepper and our bay leaves.
9:39
- So now we're going to put out two bay leaves
9:40
and half of this bell pepper.
9:43
And we're going to continue to monitor the water
9:46
and see if the level goes down.
9:47
If it goes down too much,
9:48
we're going to add some more hot water.
9:50
- Okay.
9:51
- So we're going to leave this about three hours.
9:52
We're going to go down.
9:53
We're going to stuff the artichoke.
9:55
- [Paula] I love artichokes.
9:56
Love, love, love them. - [Donna] Okay, yay
9:59
- All right, so you tell me what to start putting together
10:01
and I will do it.
10:02
- Okay, you can do two cups of bread crumbs.
10:05
- Of bread crumbs.
10:06
- [Donna] And then one half cup of cheese.
10:08
And I am chopping two large cloves garlic.
10:12
(joyful guitar music)
10:18
1/4 cup of olive oil. - Okey-doke.
10:22
- We're going to add 1/2 this lemon juice.
10:26
And now I'm chopping some flat-leaf Italian parsley.
10:31
We're going to do a tablespoon and 1/2.
10:35
- You can't have too much parsley.
10:37
- I know.
10:40
So we're gonna stuff those artichokes.
10:42
You're doing a good job.
10:43
- This is interesting y'all.
10:47
Now, do you serve this as a side, Donna,
10:49
or an appetizer?
10:52
- Well, this is the situation with these artichokes.
10:55
Almost any deli that you go into in New Orleans,
10:58
when you go to buy your sliced cold cuts,
11:02
there normally is a tray of stuffed artichokes.
11:05
- Really? - It's just a thing
11:07
that people in New Orleans love.
11:10
Well, I always try to take in a grocery store
11:14
when I'm in New Orleans,
11:16
but I've never noticed the stuffed artichokes.
11:19
- Yes.
11:20
- Look how gorgeous that looks y'all.
11:23
- Some people use different things to stuff them with.
11:28
- And a good ol' love for French bread.
11:31
- Oh, that would be so delicious.
11:33
- The breads in New Orleans is wonderful.
11:35
- Yes, they really are.
11:37
Okay, now, what we're going to do
11:38
is we are going to get some aluminum foil.
11:42
- Wait, how big a piece do you want?
11:44
- About this big
11:45
cause we're going to sit that artichoke.
11:46
- Okay. That like that?
11:47
- Yeah, perfect. Thanks.
11:51
- Okey-doke.
11:53
(hard guitar music)
11:56
- We're gonna put this in here.
11:58
You always use some lemon juice on top.
12:01
We're going to put a nice slice of lemon.
12:04
Okay, so we're going to wrap this like this
12:06
and we're going to put it in the pot.
12:08
- Now, Donna has about an inch and a half
12:11
of cold water in here.
12:13
I love cooking with my friends
12:14
that are from different areas of the country from me.
12:19
Because there's so many different ways to do things
12:23
and we get stuck in the way that we were originally taught.
12:27
So this is so much fun for me.
12:30
- And I love cooking for Paula because she is...
12:34
- Because I like deep.
12:35
- Well, she's not picky or fussy.
12:39
And she enjoys everything,
12:41
and she likes to taste new things,
12:43
which is great. - Yes, I do.
12:44
- It's fun to cook for someone like that.
12:45
Definitely - All right.
12:47
So we're going to cover this.
12:48
So if you're only cooking two artichokes,
12:50
you're looking at maybe two hours.
12:52
- True.
12:53
Lay it on, forget about it, honey.
12:55
But don't forget to come back cause it's gonna get good.
13:00
(joyful guitar music) Coming up.
13:01
Donna's got even more great tips to share with us y'all.
13:05
Do y'all see why Donna and I are such good friends?
13:08
And later, we're treating ourselves
13:10
to something a little extra.
13:12
You are a bad influence on me, buddy.
13:15
- Yeah!
13:19
I hope y'all are enjoying the show
13:21
and I want to hear from you.
13:23
Tell me what recipes or videos you'd like to see me
13:26
make by just leaving a short comment below.
13:30
Now, let's get back to the show, y'all.
13:33
(upbeat guitar music)
13:38
- All right. We're back.
13:39
Donna's things look so wonderful.
13:42
And our beef roast, our round is ready.
13:46
We are going to just take our bell pepper out, right?
13:50
- Yes.
13:51
We're gonna remove that.
13:52
- Okay, we'll lay it right here.
13:54
- [Donna] Yes, perfect.
13:55
- So now, I'm going to make our gravy.
13:56
Now, y'all, I'm going to add a tablespoon of flour
14:00
to our leftover juices right here in the pot.
14:02
So we'll let that cook for a second
14:04
and see if I need to add some more.
14:07
- And I'm going to slice this roast.
14:09
Look at that garlic.
14:10
- Oh my goodness, I see it.
14:11
- Look at the garlic, how pretty.
14:13
- It's starting to get a little thick.
14:15
- Let's see.
14:17
- Mmh
14:18
Oh.
14:22
- It's delicious.
14:23
- Now what we're going to do is we're going to put some of
14:26
these slices back into the pot
14:27
- Get out, honey. Go.
14:28
- Yes. Okay, are you ready?
14:29
- I was ready about two hours ago.
14:32
Oh my goodness, girl.
14:35
You should be spanked and arrested.
14:38
(chuckles)
14:40
- You see, in New Orleans. What they call these?
14:44
All these here, they call it debris.
14:47
- But the best part.
14:48
We're gonna put it in, aren't we?
14:49
- Yes.
14:50
And you can go into a restaurant
14:51
and you can order a debris Po' Boy.
14:55
- A debris? - Yes.
14:57
Okay, I'm ready. Let's go.
14:58
- Okay.
14:59
You got our French bread back there.
15:01
- We're good, we're done.
15:01
- Now, have you toasted that?
15:03
- Yes. Here we are.
15:05
- [Paula] Yum. - This looks fabulous.
15:08
- So what we're gonna do...
15:09
Oh my gosh.
15:10
First, we got to put the gravy.
15:11
Oh, yum. Look.
15:13
- Mmmh, love that.
15:15
- Some mayonnaise. Mayonnaise, yum.
15:17
(laughing) - Yes.
15:18
- Look, look.
15:19
- Do y'all see why Donna and I are such good friends?
15:22
Oh, we kind of eat the same way.
15:26
- Now, we're going to get the roast.
15:29
You hold the thing.
15:32
- Oh, my gracious granny.
15:40
Yes
15:41
- Mmmh, Yum.
15:42
Then we're going to put some pickles slices
15:46
that we're going to just grab here since my hands are clean.
15:50
- Yes.
15:51
- Yum.
15:52
- No onion, Donna?
15:53
- No onion.
15:56
So then you wrap it in the Portsman paper, which is great.
15:59
Cut it in half.
16:01
- Okay.
16:02
Oh...
16:04
- My goodness.
16:05
- And then there you have a beautiful Po' Boy.
16:09
Look at that.
16:10
- Donna, I can't wait for the artichoke.
16:13
- Okay
16:14
- All right, so the key here is not to eat you paper.
16:16
- Right? Oh, yum.
16:23
- Wow.
16:25
Wow
16:27
Hmm.
16:29
(laughing)
16:33
Legend has it that these group of working men
16:37
would come into the store at lunchtime just hungry.
16:43
Since crawfish and shrimp were plentiful,
16:46
they could do these sandwiches
16:48
really cheaply for these guys.
16:51
And they called them Po' Boys.
16:53
Cause they'd say, "Here comes those poor boys.
16:55
Let's fix them some lunch." - Oh.
16:59
- Something the poor boys can afford.
17:00
- Yeah, that's very cool.
17:01
- Well, I'm ready to taste my artichoke.
17:03
- Yum.
17:03
- Oh my gosh, that looks so good.
17:06
(joyful guitar music)
17:09
- Now, take that, and this is what you do.
17:11
Hold it like this.
17:12
- Okay, which hand do we go from?
17:13
- You go from the top. You eat this part.
17:16
- Okay.
17:17
- So what you do as you do is you get...
17:18
- Mm-hmm - Mmh.
17:24
Mmh, so good.
17:26
- It is so good.
17:29
You wouldn't think all that would work, would you?
17:33
- Okay, try that.
17:34
- You know the technique? - Mh-hmm?
17:35
- I'm about to get full Donna.
17:39
- You like it? - Mh-hmm.
17:41
- It's delicious? - Mh-hmm.
17:42
- It's gorgeous?
17:44
- It's gorgeous. You're gorgeous.
17:46
It's delicious. Your edible.
17:48
(laughing)
17:49
Up next, we've got one more stop
17:52
on our trip to New Orleans y'all
17:53
with this dessert.
17:55
Do you feel like in New Orleans yet?
17:57
- Yes I do, girl.
18:02
I so hope y'all are enjoying the show.
18:04
And if you do.
18:06
Be sure to like, subscribe in the notification.
18:10
Bale so you'll never miss a video.
18:13
And we'll be right back after the break.
18:18
(hard guitar music)
18:22
- All right, we got our first one out y'all.
18:26
Oh my goodness. Are you excited?
18:28
- Oh, I am. I cannot wait.
18:30
- I am too.
18:36
I'm going to put a few of these in between.
18:38
Yes. Look how good.
18:41
Now, those pecans are gonna be so good in there.
18:43
All right, now, we got our frosting in here, Donna.
18:48
We're just gonna put it in between.
18:51
(upbeat guitar music)
18:52
Now, we made this icing earlier,
18:54
by whipping together some cream and sugar,
18:56
adding some melted caramel sauce
18:59
and then just putting it in the freezer.
19:01
You can find this recipe at foodnetwork.com.
19:05
And I'm going to just spread this moose.
19:09
- Mmh Oh my goodness.
19:12
- Do you feel like in New Orleans yet?
19:14
- Yes I do, girl.
19:17
(laughing) Oh my God.
19:20
- I know. - It's beautiful.
19:21
- All right, Donna.
19:22
- Yum
19:27
Yum.
19:29
- Yes.
19:31
Look at the garnish.
19:32
- Yes, those are delicious.
19:35
- Look how gorgeous. - Yay, beautiful.
19:39
- Yum. All right, Donna,
19:41
I've got us some coffee brewed over here.
19:44
- Oh my God.
19:45
- Now, I'm just going to fill up our cups
19:49
with some vanilla ice cream.
19:52
If you want to pour the coffee,
19:53
I've got a good strong coffee.
19:56
New Orleans is known for their coffee
19:59
and especially their chicory coffee.
20:03
And I was told that the reason they added chicory to it
20:07
was, I guess, maybe during the depression, I'm not sure,
20:11
in order to stretch their coffee
20:14
because it was so expensive...
20:15
- I did not know that.
20:16
- They would add chicory to it.
20:18
(upbeat guitar music)
20:19
- [Donna] This is beautiful.
20:20
- [ Paula] Yes, this is beautiful.
20:23
Look at that. - [Donna] Yum.
20:25
- Beautiful.
20:29
- Nice.
20:30
- And this just goes perfect
20:32
along with our cake, doesn't it?
20:34
- Look at that. - look at that girl.
20:36
- How pretty.
20:38
- And let's come on over and we'll cut us a piece of cake.
20:42
(laughing) - Yum.
20:44
- You are a bad influence on me, buddy.
20:55
- Oh my goodness.
20:57
Y'all, the best cake that you have ever had.
21:03
Oh my goodness.
21:04
And it really wasn't that difficult to make.
21:05
- No, it wasn't.
21:07
Look at the Apple that want to come out, Donna.
21:11
- Delicious.
21:12
- Let's fold him up and put him right there.
21:15
Tucking nice and safe away... - You ready?
21:18
- So nobody can hurt him.
21:27
Donna... - Thank you for having me.
21:31
- To my dear buddy.
21:36
Hey, y'all, it's Paula Deen.
21:37
Now, if you enjoyed this video, be sure to like it
21:41
and click the subscribe button as well as the notification
21:45
and bail to be alerted when I post a video.
21:49
Love and Best Dishes Y'all.
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