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Fill up your tank, as today Paula's taking you on a culinary trip to taste dishes from all around the country!
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#pauladeen #fullepisodefriday
Smoky Portobello Mushroom Soup - https://www.pauladeen.com/recipe/smoky-portobello-soup/
Biscuits - https://www.pauladeen.com/recipe/southern-biscuits/
Chicken Fried Steak - https://www.pauladeen.com/recipe/chicken-fried-steak/
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0:00
howdy y'all I'm Paula Deen and I want
0:04
y'all to get ready to hit the road
0:05
because today's show is all about food
0:09
that I've tasted in my travels around
0:10
the country and first of all from
0:13
Florida I'm gonna be cooking up a rich
0:16
and creamy smoky mushroom soup then from
0:20
Texas I'm gonna be heating up the
0:22
griddle and I'm gonna make some
0:24
chicken-fried steak with the most divine
0:28
gravy and then I'm gonna ladle it all
0:30
over my fresh out of the oven
0:33
mouth-watering biscuits that have been
0:35
baked up Carolina style so y'all take a
0:38
seat fasten your belts and enjoy the
0:41
ride cuz I got some delicious recipes
0:45
coming up ahead it never traveled much
0:48
I've been on the road a whole bunch just
0:52
lately and that's what today's show is
0:54
about it's all about that road food you
0:57
know being on the road or going on
0:59
vacation 3/4 of the fun is the food and
1:02
that's what we're gonna be doing today
1:04
and I'm gonna show y'all probably my
1:07
all-time favorite smoky cream of
1:10
mushroom soup that I just fell in love
1:12
with when I was down in Florida Vista in
1:15
this restaurant you can smoke your
1:17
portobello a couple of different ways
1:19
you can do it on a grill over an open
1:21
fire with would use them wood to give it
1:24
that wonderful smoky flavor or you can
1:26
do the way that I opted to do mine which
1:29
is a real short cut and I have just
1:33
taken my whole Portobello and I coated
1:37
it in a little olive oil just rub him
1:40
like that and to that I'm gonna add just
1:46
a little liquid smoke and I'm a very
1:49
small amount of liquid smoke but that's
1:52
gonna give it the flavor that the wood
1:54
would have given you had we done it
1:56
outside and I'm just gonna put these in
1:59
a dish sprinkle them with a little bit
2:01
more olive oil and then I'm gonna just
2:04
roast them off in the oven and I've got
2:06
my smoked Portobello and this is what
2:09
they look like
2:10
alright so the recipe is for regular
2:13
Bela's in for that's been smoked and now
2:17
I'm just gonna rough chop this
2:20
Portobello and add it to the others so
2:24
this will give me 4 natural
2:27
portobellos there we go and I'm gonna do
2:31
the same thing to these mushrooms just
2:33
going to rough chop them look at the
2:43
texture ok so I've got 1/2 a cup of
2:47
onions that have been sauteed off in a
2:50
little olive oil and now I'm gonna take
2:53
our mushrooms and throw them in here
2:58
with our onions and I'm gonna use 1 and
3:01
1/2 teaspoons of fresh minced garlic
3:08
okay so we're just gonna saute that off
3:11
just for a minute alright now I have a
3:17
fourth of a cup of wine of it I'm gonna
3:20
pour over those mushrooms and in goes
3:27
our 8 cups of chicken stock I'm gonna
3:34
let it come to a ball put a lid on it
3:36
and let it simmer for about 20 minutes
3:40
now we don't have 20 minutes so I have a
3:44
pot that's already ready let's cook the
3:47
20 minutes so I'm gonna just switch that
3:49
out because I want y'all to see how this
3:52
looks the mushrooms have shrunk I'm
3:56
going to take my little whipper dipper
3:58
machine and I'm gonna insert it into the
4:02
soup and I'm gonna puree those mushrooms
4:05
onions and garlic
4:10
it sounds like I'm cutting the hedge
4:11
doesn't it
4:15
[Music]
4:26
well I just pure like that y'all now
4:32
what I'm gonna do next is make a white
4:34
roof for our prima mushroom soup I'm
4:37
gonna use a stick of butter and a half a
4:40
cup of flour and when I say a white roof
4:43
that means I'm not gonna let that flour
4:46
Brown I'm just gonna incorporate the
4:49
butter and the flour together
4:52
all right now our butter is melted and
4:54
I'm gonna add our flour and that's a
4:57
half a cup okay you'll want to make sure
5:05
that while you're preparing your roux
5:07
that you mash out any lumps that might
5:12
be in there because we don't want our
5:14
soup to be lumpy we want it to be very
5:17
smooth all right so I'm gonna add our
5:22
roux to our mushroom mixture and that
5:34
stick of butter is not gonna do one
5:39
thing to hurt the flavor of this soup
5:45
now I'm gonna add our 1 quart of heavy
5:49
cream to this and I'm gonna let it cook
5:52
for about 20 more minutes oh that's
5:59
looking mighty fine
6:01
all right we're getting very very close
6:04
and when we come back this beautiful
6:07
soup should be ready to sample and then
6:10
I'm gonna be making the king of all road
6:13
foods chicken-fried steak gravy and best
6:17
it's one push
6:19
[Music]
6:22
you
6:23
[Music]
6:29
welcome back y'all this smokey prima
6:33
mushroom soup is I think just perfect
6:36
this is only one food that you'll find
6:38
when you're out there on those road
6:40
trips there's another one if you've ever
6:42
visited a diner and that's chicken-fried
6:45
steak and biscuits and gravy and I'm
6:48
gonna start by taking one envelope one
6:50
small package of yeast and dissolving it
6:54
and a half a cup of warm water and I'm
6:57
gonna put that in there and let that
6:59
bloom while I'm putting everything else
7:02
together now I have 5 cups of
7:05
all-purpose flour and to that flour I'm
7:08
gonna add one teaspoon of baking soda
7:11
I'm gonna add one tablespoon of baking
7:16
powder 2 tablespoons of sugar because
7:23
our flour is an all-purpose I'm gonna
7:26
add a little bit more than just a pinch
7:28
of salt I'm gonna add about 1/2 a
7:31
teaspoon now I'm just gonna mix those
7:33
dry ingredients together just like that
7:38
and now I'm gonna take 3/4 a cup of a
7:42
solid shortening now if you want to make
7:45
a true old-timey southern biscuit you
7:48
can use lard lard makes the best
7:52
biscuits and the best flaky pie crust
8:03
and I'm just gonna cut this shortening
8:06
into our flour until it resembles like a
8:09
coarse gram meal now that gets that I've
8:14
cut that in nice and evenly all right
8:18
now our yeast has bloomed and I'm gonna
8:21
dump this into our flour and then I'm
8:27
gonna add two cups of buttermilk and I'm
8:35
not gonna add it all at once
8:37
I'm gonna just start working that flour
8:42
slowly in to that milk in that yeast all
8:49
right and I'm gonna add some more of
8:50
this milk fact I'm gonna go ahead and
8:54
add the rest of it and this is a great
8:58
recipe that can give you the flavor of
9:02
yeast but doesn't require all the rising
9:05
and all that stuff you know it's not
9:07
going to be drugged out over you know
9:10
two or three hours of rise and punching
9:12
it down letting it rise again we're
9:14
gonna do this in one fell swoop all
9:18
right now I'm gonna put a generous
9:19
amount of flour on my cutting board I'm
9:24
just gonna roll this dough out onto that
9:27
flour
9:34
I'm gonna sprinkle a little bit more
9:37
flour on top and then I'm gonna need it
9:40
oh and that yeast smell I just adore
9:46
that smell now as I told you today is
9:56
all about road trips and eating all that
10:00
fabulous food that you might not
10:03
necessarily eat at home now you can roll
10:06
these biscuits out to the thickness that
10:09
you like them I'm gonna use a medium
10:12
sized cutter
10:13
now you know you can't have
10:18
chicken-fried steak without a biscuit so
10:24
that's why I'm making these
10:39
how beautiful to those look in course to
10:42
make my biscuits look really homemade I
10:45
like to come through and press them down
10:47
or take my knuckles and press those down
10:50
now before I put these in the oven I'm
10:53
gonna brush them with a melted butter
10:54
and I'm gonna bake them at 400 for about
10:57
12 minutes so that's going in the oven
11:01
next so let's come on down here chase
11:05
that cream of mushroom soup I want to
11:08
show you how this was served all right
11:14
let's see I think I can I think I can
11:18
just pour that without making a mess now
11:23
you can serve this in one big serving
11:25
bowl or you can put it in individual
11:29
serving bowls the way this was presented
11:33
to us was a little dollop of sour cream
11:39
in the center sprinkled with onions the
11:45
green onion tops a few croutons and
11:51
crumbled bacon look how good that looks
11:58
and of course if you're not a big
12:00
meat-eater you can certainly do away
12:03
with the bacon that's truly optional but
12:06
you know in Poland world if it's an
12:09
option in involves bacon you know that
12:12
I'm gonna use it
12:23
delicious young hard to believe that
12:26
just last weekend I was down in Florida
12:28
eating this y'all stick around because
12:30
we will come back I'm gonna make some
12:32
chicken-fried steak to go along with
12:35
those light and fluffy yeast biscuits
12:38
that I just got through making sauce see
12:40
y'all back in a minute
12:48
[Music]
12:56
y'all come on over here and stick your
12:59
head in this oven I want you to see the
13:01
most beautiful biscuits that you have
13:03
ever seen in your life look at this I
13:08
love the way a biscuit cooks in a
13:13
cast-iron pan
13:14
oh it's heavy though and it's hot
13:18
look at that junk look at those biscuits
13:25
look at that oh ho I can't hardly wait
13:29
to butter them and eat them along with
13:31
this gravy well let's move on because
13:34
the next thing I'm fixing to make is a
13:36
chicken-fried steak
13:37
this is one of these dishes whether
13:40
you're in Millbrook New York or you're
13:42
in Albany Georgia or Savannah Georgia
13:45
you're gonna find a chicken-fried steak
13:48
on the menu now I've got two different
13:50
bowls up here I've got one full of flour
13:53
and I'm gonna feel one with buttermilk
13:56
and I'm gonna take our steak and your
14:02
your your steak is nothing but a round
14:05
steak that you have had your butcher run
14:09
it through a cuber and it breaks the
14:11
meat down because round steak is not
14:13
typically a tender cut of meat so it has
14:17
to have some help in breaking down that
14:19
meat so that it will get tender now I'm
14:22
going to take our steak and I'm just
14:25
gonna sprinkle it with house seasoning
14:27
and then I'm gonna run it through the
14:29
buttermilk and then into the flour and
14:33
that buttermilk is going to help it have
14:37
a nice heavy crust on it
14:41
I probably got about a half an inch of
14:43
grease and it's not gonna take long for
14:46
this steak to cook at all so let's start
14:49
by sampling a piece and yeah that's good
14:52
in fact that might just be perfect
15:02
all right let's look at our steak now
15:05
because it's probably ready to split up
15:09
yes it is and you'll want to do this
15:13
gently so that your crust doesn't fall
15:16
off because you want every bit of that
15:18
crust
15:19
alright well I'm at stake is finishing
15:24
up and it's not ready I'm gonna move the
15:27
biscuits down here and I'm gonna take
15:30
the steak up and I'm gonna let it drain
15:35
for a second on a paper towel and now
15:39
I'm gonna make that delicious white milk
15:42
gravy that we love down here I'm gonna
15:46
ever so gently walk this down to the
15:49
deep fryer and I'm just gonna pour this
15:53
into my fryer and hold me back just
15:57
enough grease to make my gravy and
16:00
that's gonna be a couple of tablespoons
16:06
so there we go our pans nice and hot and
16:11
I'm probably adding a couple of
16:14
tablespoons of flour now to our flour
16:18
and leftover drippings I'm gonna add a
16:21
little salt and this is the ingredient
16:26
that I do love in white milk gravy and
16:28
that's coarse ground black pepper all
16:31
right now I'm gonna add some sweet milk
16:39
sweet milk is southern talk but just
16:42
plain Oh whole milk and I don't know how
16:44
much of this milk it's going to take but
16:47
I had out a quart then I'm down to about
16:50
a cup and a half left that looks just
16:53
perfect look at that piece of
16:57
chicken-fried steak isn't that yummy
16:59
looking mmm and now I'm gonna drizzle
17:10
that gravy on top of those biscuits and
17:15
then I'm gonna come over here and get me
17:18
just a little bit of gravy for that
17:22
chicken-fried steak and just because I
17:27
need something green on that plate I'm
17:32
gonna stick a couple of green onions on
17:34
it how yummy does that look
17:58
this is so good it just screams America
18:03
no matter where you go you can find this
18:06
comforting dish
18:13
so coming up next I'm gonna be shooting
18:15
oysters not like in the water but this
18:19
so like
18:24
you
18:25
[Music]
18:28
you know my family and I love to go on
18:31
road trips along the coast so that we
18:33
can sample all the oysters and there's
18:35
many many ways to eat an oyster well I
18:38
want to share with y'all a few ways to
18:40
enjoy a raw oyster not necessarily on
18:44
the half-shell I love to do Easter
18:46
shooters the first way I'm going to show
18:48
you that's dropping a oyster in a shot
18:51
glass topping it with a little cocktail
18:54
sauce and a squirt of lemon and you just
18:58
kick it back the next way you could do
19:01
it is by pouring a little vodka on it
19:06
[Music]
19:08
can you do the same thing a little
19:10
cocktail sauce and a little squirt of
19:14
lemon now the last way you can enjoy an
19:17
oyster shooter is cover it with a little
19:20
tomato juice
19:22
[Music]
19:25
a little hot sauce and a squirt of lime
19:31
and that gives you three more ways to
19:36
enjoy this fabulous fruit from our seat
19:41
you know the most fun about road trips
19:43
or vacations as far as that goes is the
19:47
food and these are some wonderful foods
19:50
that you're gonna run up on out there on
19:52
your road trip you know hit that diner
19:54
and taste that chicken-fried steak and
19:57
biscuits and gravy
19:58
or that wonderful creamy mushroom soup
20:01
and don't miss enjoying some fresh
20:03
oysters whether you're like I'm fried or
20:06
to shoot them they are delicious so the
20:08
moral of this show is if you just can't
20:10
squeeze in a road trip at least you can
20:13
fix these dishes at home you can go jump
20:16
in the car sit in the yard and just
20:18
pretend like you're on a road trip so as
20:21
always I'm gonna send you my love and
20:24
best dishes from my kitchen to yours so
20:28
long
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