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In this episode of Paula's Home Cooking, Paula goes international and cooks up some amazing international recipes that you can try at home.
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#pauladeen #fullepisodefriday
Cuban Sandwich with homemade chips - https://www.pauladeen.com/recipe/cuban-sandwiches/
Alice Joes Spaghetti Sauce - https://www.pauladeen.com/recipe/alice-jos-spaghetti-sauce/
Fresh Taco Salad - https://www.pauladeen.com/recipe/taco-salad/
Show More Show Less View Video Transcript
0:00
Hey y'all. I'm Paula Dean and today I'd
0:03
like to share with y'all ways that you
0:05
can help yourself to some international
0:07
cuisine without ever leaving the
0:09
comforts of your home. I'm going to
0:11
start with a Cuban sandwich with
0:13
homemade chips. And then what do you say
0:15
we run off to Europe for Alice Joe
0:17
spaghetti sauce that's so sweet and
0:19
savory and arrival
0:25
fresh taco salad and Mexican wedding
0:28
cookies. So y'all make yourself
0:30
comfortable cuz today we ain't going
0:32
nowhere. There.
1:06
No sandwich is complete without a
1:09
fabulously wonderful homemade potato
1:12
chip. I'm going to start by slicing a
1:15
potato very, very thin. Now, this is the
1:19
secret to wonderful homemade potato
1:22
chips. Just make sure you have a good
1:24
sharp knife.
1:26
Okay, so you can see how thin that is.
1:29
And I really would have liked to have
1:31
gotten it thinner than that if I could,
1:33
but I don't have my glasses on, so I'm
1:36
doing the best I can. All right, I've
1:38
got a pot of oil here that's heated to
1:40
about 350°.
1:42
So, we're just going to drop our
1:44
potatoes in there. There's nothing
1:48
nothing quite like a homemade potato
1:50
chip. All right, so we're just going to
1:52
let those bubble. And I'm frying these
1:54
in peanut oil. And I'm going to keep
1:56
that on
1:58
pretty much a high flame because I think
2:01
I'd really like my oil to be up
2:02
somewhere around 375
2:05
so we can fry them kind of quick and
2:08
crisp. And you don't want to over stuff
2:11
your pot.
2:14
All right, I'm going to let those brown
2:15
on off and we're going to come down here
2:17
and start on our Cuban sandwich. Any
2:20
kind of good soft but yet crusty bread
2:22
will work fine for this sandwich. Today
2:25
I'm going to be using French bread. Now
2:28
for our Cuban sandwich today, all I have
2:31
is just a regular ham, which is
2:34
certainly okay. But if you have the
2:38
opportunity to go out and find a Cuban
2:41
ham, it is so awesome. And I've heard
2:47
that in Cuba, they really an original
2:51
Cuban comes with like three different
2:53
meats. Well, today I'm only going to use
2:55
one.
2:58
All right. So, I'm going to put
2:59
mayonnaise on one side of my bread. I'm
3:01
going to come over here on the other and
3:03
put some Dijon mustard.
3:06
And I'm going to come in here with
3:08
pickles.
3:10
And just line that totally good with
3:13
pickles.
3:14
All right. And the next thing I'm going
3:16
to come in here with is ham.
3:20
You know, a Cuban sandwich is nothing uh
3:23
like I had ever served in any of my
3:26
restaurants before. So, now we're going
3:29
to add our Swiss cheese. It was so
3:32
different from what I was accustomed to
3:35
in the way of a sandwich.
3:38
Now, at the restaurant, I have one of
3:40
those little mini grills. It has a lid
3:43
uh for making grill sandwiches, and that
3:46
works great if you have one of those.
3:49
But I don't have one here at the house.
3:51
So, I'm just gonna butter this a little
3:54
bit. Put a little butter there.
3:57
All right. I'm going to put that
3:58
buttered side down and smear just a
4:01
little butter on this side. And since I
4:05
don't have a weight, I'm going to take
4:08
the the next smallest down cast iron
4:12
skillet
4:14
and I'm going to weight this sandwich
4:16
with that skillet.
4:19
If your pot happens to not be heavy
4:22
enough to hold it down, I'm going to
4:24
come in here and I'm going to add a
4:25
teapot. So, that's going to help weight
4:27
that other side down. And look over
4:29
here, y'all, at our potato chips. I'm
4:31
going to cut them off.
4:36
Don't those look just scrump delicious?
4:40
All right. Now, I'm going to take my
4:42
seasoned salt and I'm going to sprinkle
4:45
our chips with a little of that. And I'm
4:48
going to kind of toss them around. And
4:50
this gives our potato chip a barbecue
4:53
flavor taste.
4:55
All right. Now, I hear our sandwich just
4:57
a sizzling now that we've got some extra
4:59
weight on it. Now, it's time to flip our
5:02
sandwich. And I'm going to come in here
5:04
and just take my spatula and flip it
5:07
over.
5:12
While that's grilling on off, I'm going
5:14
to come over here and start putting our
5:16
plate together.
5:17
for our Cuban.
5:20
And I've got some beautiful Boston
5:22
lettuce.
5:24
All right. So, I'm going to just pile up
5:26
my slo.
5:29
Add a few extra pickles to that.
5:33
And I'm going to come over here and grab
5:36
me a handful of potato chips. Oh, and I
5:39
love them while they're still warm.
5:44
Oh, hear the crunchiness.
5:47
M.
5:50
So, so good. I'm going to take our
5:52
sandwich out now.
5:55
[Music]
6:03
Oh, and it's hot hot.
6:15
How's that for a Cuban sandwich?
6:21
I love the bread because it's like real
6:23
crispy
6:25
[Music]
6:28
and the mustard and the pickles and the
6:30
mayonnaise are all perfectly yummy
6:32
together.
6:37
I don't know about y'all, but I think
6:40
it's time to leave Cuba and go on to
6:42
what they say is one of the most
6:43
beautiful countries in Europe.
6:46
Let's eat our way through Italy. You
6:48
want to try? So, while y'all are gone,
6:50
I'm going to be browning the ground beef
6:52
for Alice Joe's spaghetti sauce. So,
6:55
I'll see y'all back in a few minutes.
7:04
[Music]
7:12
Hey, welcome back y'all to International
7:15
Meals today. And as promised, got my
7:17
ground beef brown while y'all are away.
7:20
Now, I've got about an extra pound here
7:23
that I'm not going to need for our
7:25
spaghetti sauce. So, I'm going to pull
7:27
out about a pound, leaving us
7:30
approximately a pound and a half because
7:33
we're going to use this in a few minutes
7:35
in another dish.
7:38
All right. Now, to our ground beef, I'm
7:40
going to add one onion that's been
7:42
chopped,
7:45
one green bell pepper,
7:51
one clove of minced garlic,
7:58
and we're just going to sauté that off
8:01
just for a couple of minutes. The name
8:03
of this spaghetti sauce is Alice Joe's
8:07
spaghetti sauce.
8:10
This is what Alice Joe cooks for the
8:13
seniors at the church. Everybody has
8:16
their own way of making spaghetti. I
8:19
have my own personal way the way I like
8:21
to make it. And you know, it's just one
8:23
of those dishes that you can personalize
8:26
and make your own. But today, we're
8:28
going to do it Alice Joe's way. Now, to
8:31
this, I'm going to add a tablespoon of
8:33
Italian seasoning.
8:36
Uh, Miss Alice Joe puts in two
8:38
tablespoons of sugar, which I don't
8:41
normally do when I make spaghetti.
8:44
And I'm going to use a tablespoon of
8:46
worooster. All right. Now, I'm going to
8:48
add two 6 oz cans of tomato paste.
8:55
All right. Now I'm going to add a can of
8:58
diced tomatoes or stewed tomatoes.
9:03
All right. Now I'm going to put a little
9:05
bit of salt.
9:07
I'm going to add a can of tomato sauce.
9:15
And then I'm going to add a cup of
9:18
water. And I'm just going to clean out
9:20
that tomato sauce bowl by pouring my
9:23
water over in there.
9:25
and just rinsing all of that sauce out
9:28
of there.
9:30
So, I'm going to bring this back to a
9:32
rolling boil and then I'm going to cover
9:34
it and I'm going to let it simmer for
9:36
about 30 minutes.
9:39
So, I've got another pot ready down
9:42
here. So, I'm just going to take this
9:44
lid and cover that. Uh, so you can see
9:48
what our spaghetti sauce looks like
9:50
after simmering for 30 minutes. It's
9:53
rich, thick, just loaded with flavor.
9:57
All right, our noodles should be ready.
10:00
And I'm using a box pasta, y'all.
10:05
And I'm just going to drain this.
10:14
Few shakes and back in the pot it goes.
10:24
Oh, it's so good.
10:27
Miss Alice Joe takes
10:30
some of her sauce and tosses everything
10:33
together. Oh, it looks so yummy.
10:39
Okay,
10:41
now to plate this.
10:47
I've got my spaghetti spoon. These are
10:50
wonderful. Uh if you don't have one of
10:52
these, you'll want to see that you get
10:54
you one. You can buy them at the grocery
10:56
store, you know, in that section where
10:58
they have different utensils.
11:02
Okay. All right. Now, I'm going to just
11:04
add some extra sauce to that.
11:07
M.
11:09
All right. That just looks perfectly
11:11
yummy. Going to just dust it with a
11:14
little Parmesan cheese. And I've got a
11:17
little mozzarella salad over here and
11:20
some French bread to go with it.
11:30
Look how yummy.
11:33
I can't hardly wait to taste it.
11:40
And I'm going to put some butter on it
11:41
and eat it the way I like it.
11:44
M.
11:55
That fixed it right up. Alice Joe, you
11:57
forgot that stick of butter, honey.
12:03
So good.
12:06
Well, this end of the counter is Italy,
12:09
y'all.
12:11
Follow me down to this other end and
12:13
we're going to Mexico. We're going to
12:15
make a taco salad today. Now, you
12:18
remember when I said I was going to pull
12:19
out about a pound of ground beef from
12:21
earlier? Well, that's going to go in our
12:23
taco salad. So, I've got some lettuce
12:27
that I started shredding.
12:31
And then I'm just going to
12:34
finally shred
12:37
our lettuce. All right.
12:41
So, we've got our lettuce all shredded.
12:43
And there's a number of ways that you
12:45
can make this salad. I'm going to add
12:48
just some diced sharp cheddar cheese.
12:55
And I'm going to add one onion that's
12:57
been diced.
13:04
Diced tomatoes.
13:07
All
13:11
right. Now, I'm going to add some ground
13:14
beef that I reserved.
13:17
And I'm going to toss it. When we come
13:19
back, I'm going to finish fixing this
13:21
taco salad. And then I'm going to be
13:24
making us Mexican wedding cookies to eat
13:27
along with our buttered spaghetti sauce.
13:45
Y'all, while you were away, I polished
13:47
off my buttered pasta and it was so
13:50
good. So, we're going to work our way
13:52
through the rest of our international
13:54
meals and I'm going to finish up this
13:56
taco salad. Now, I've got our cheese in
13:59
it. I've got our ground beef. I've got
14:01
tomatoes. And I've got onions. Well,
14:03
next I'm going to add a flavored
14:05
tortilla chip.
14:08
And then I'm going to add about a cup of
14:11
salsa.
14:17
And then I'm going to add about well a
14:20
yeah about a cup or a little over a cup
14:22
of Catalina dressing. So we're going to
14:25
keep it all kind of red.
14:28
[Music]
14:31
Just going to give this all a toss. And
14:34
if you have just a little bit of
14:35
lettuce, naturally you wouldn't want to
14:37
add that much wet to your salad. Or if
14:40
you had more lettuce than I have, then
14:43
you'd want to add more.
14:46
All right. Now, I'm just going to pile
14:47
this up on our platter.
14:56
Now, all I'm going to do to this is add
14:58
some just shards of uh fried tortilla
15:01
chips. We're just going to kind of stick
15:03
them around in there because they make
15:05
the best spoons.
15:11
And now I want to move y'all on down to
15:14
the dessert that I'm fixing for y'all
15:16
today. Now, this is called a Mexican
15:18
wedding cookie. It's a very simple
15:20
cookie. It takes very few ingredients.
15:23
I'm going to start with two sticks of
15:24
butter. I'm going to add a half a cup of
15:28
powdered sugar.
15:31
I'm going to add 1 and 34 cup of
15:33
allpurpose flour
15:37
and a teaspoon of vanilla.
15:41
And we're just going to beat these
15:42
together until they're smooth.
15:46
This cookie has been given more names
15:50
than any other cookie. People everywhere
15:52
have a different name for this wonderful
15:56
rich cookie.
15:59
All right, I'm going to turn this up a
16:00
little bit. We've I think I've got it
16:02
where I'm not going to spray myself with
16:04
flour.
16:08
All right, now the rest I'm going to do
16:10
by hand. I'm going to add a cup of
16:13
finely minced pecans.
16:17
And then I'm just going to come in here
16:20
with my hands. And the heat from my
16:22
hands is going to finish softening that
16:25
butter up. See how it's already sticking
16:27
together?
16:29
Now, you can make this cookie in a lot
16:32
of different shapes. You can make them
16:34
in fingers. You can make them in balls,
16:37
but today I'm going to make these in the
16:38
shape of a crescent. And you just start
16:41
off by giving them the shape of a
16:43
finger. And then give it a little twist.
16:45
and you've got a crescent.
16:48
And it really doesn't matter how you
16:50
shape these.
16:52
They're delicious. Any shape you can get
16:54
them. I remember my grandmother Paul
16:57
making these so often and grandma would
17:00
make them in different shapes depending
17:03
on the mood she was in. All right, that
17:06
completes our pan. Now, I'm going to put
17:08
these into a preheated 275°ree
17:11
oven, and we're going to let them bake
17:13
for about 40 minutes. The reason we're
17:16
going to bake them so long is because
17:17
they're a very dense cookie. They're
17:20
kind of a heavy cookie.
17:22
All right, so our oven is preheated.
17:25
It's set on 275°.
17:28
And we're going to let those bake for
17:29
about 40 minutes. And I've got some in
17:32
the other oven that's been baking, and
17:34
they should be ready. And they are. or
17:37
you don't want this cookie to get too
17:39
dark.
17:41
You want it to be just a nice light
17:43
brown. All right. Now, to finish this
17:45
cookie off, I've got some powdered sugar
17:48
here.
17:50
And while these are warm, we're just
17:52
going to pick them up and just roll them
17:54
in powdered sugar.
17:58
And that's how we get them sweet.
18:01
So, I'd be willing to bet that if you
18:04
had a sweet tooth that you could go to
18:07
the cabinet and find all of these
18:09
ingredients right in your own pantry.
18:15
Nobody will know that I slipped one.
18:19
I don't think I'm doing a good job of
18:21
slipping this cookie. I think it's going
18:23
to wind up all over me. I'm going to
18:26
clean up. I'm going to get rid of all
18:28
the evidence.
18:30
And when we come back, I've got a tip
18:32
for y'all that's going to make your
18:34
international traveling and eating
18:37
easier.
18:44
[Music]
18:52
For those of us that like international
18:54
flavors, but don't get the opportunity
18:57
to travel internationally, I've got a
19:00
few tips that you can use to make your
19:03
foods taste a little bit more
19:04
international. If you love olive oils,
19:08
these are some great tips. If you don't
19:10
like olive oil, you can use a nice light
19:12
vegetable oil. But if you'll learn to
19:15
flavor your olive oils with different
19:18
flavors, they'll you'll just find more
19:21
ways to use them. In this bottle, I have
19:25
heated red pepper flakes along with the
19:28
olive oil, and it turns the olive oil
19:30
red, and it's just wonderful on lettuce
19:33
leaves or anything that you want a
19:35
little bite to. And in this jar, I have
19:39
olive oil, lime, and mint. That would be
19:42
wonderful on fish. And in this one, I've
19:45
added lemon and fresh dill that will
19:48
also be great on fish. And over on this
19:51
side, I've got a basil olive oil. And
19:54
I've got a rosemary flavored. And in
19:57
this last beautiful jar, I've emulsified
20:00
a variety of herbs and I heated them up
20:03
with the olive oil. And there's just
20:05
going to be all kinds of wonderful
20:08
flavors in this jar. So, if you're
20:10
looking for a way to make your meals a
20:12
little bit more international,
20:15
I hope these tips are going to be just
20:17
the trick. Ma ma.
20:22
Well, y'all, I've had such a good time
20:24
today. You know, we I feel like we've
20:26
been all over the world and we never
20:28
even left the kitchen. I didn't really
20:31
have to because we had that fabulous
20:33
spaghetti and the taco salad and the
20:36
Mexican wedding cookies and oh that
20:38
Cuban sandwich that I so do love. I'm so
20:43
glad y'all were with me today. This is
20:45
going to have to do y'all until we can
20:48
do the real thing together. So until
20:50
next time, I send y'all love and best
20:53
dishes from my international kitchen to
20:56
yours.
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