Up next in 10
Paula's Cooking Class | Paula Deen Fried Chicken Recipe - On this special Paula Deen cooking show, the Deens are sharing basic Southern comfort food recipes. Paula Deen Special Episode.
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00:00 Intro
8:23 Shrimp & Grits Recipe: https://www.pauladeen.com/recipe/shrimp-and-grits/
17:43 Fried Chicken Recipe: https://www.pauladeen.com/recipe/southern-fried-chicken-recipe/
20:49 The Lady & Sons Cheese Biscuits Recipe: https://www.pauladeen.com/recipe/the-lady-and-sons-cheese-biscuits/
26:48 Southern Macaroni & Cheese Recipe: https://www.pauladeen.com/recipe/the-ladys-southern-mac-and-cheese-recipe/
30:21 Southern Collard Greens Recipe: https://www.pauladeen.com/recipe/collard-greens/
36:49 Chocolate Rum Cake Recipe: https://www.pauladeen.com/recipe/chocolaty-peanut-butter-encrusted-rum-cake/
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For more episodes of Positively Paula, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyFW4fceMhkzsIfer9SGChS6
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Show More Show Less View Video Transcript
0:00
- Hey, y'all!
0:00
I'm Paula Deen,
0:02
and I'm here in my hometown of Savannah, Georgia.
0:06
And did you know I have a cooking class?
0:08
You can't cook grits without a stick of butter.
0:11
(audience applauds)
0:11
Well, it's not like any kinda cooking school
0:14
you've probably ever been to.
0:16
- I like mine naked.
0:17
(audience applauds)
0:18
- Yeah, baby! (laughs)
0:20
And we talk about everything.
0:22
You never know what's gonna come up.
0:24
I've been trying to get pregnant.
0:26
(audience laughs)
0:28
I'm so lucky.
0:29
There's nothing any better than being able to cook
0:31
the food that you love with the people that you love.
0:36
And apparently Michael kinda liked it.
0:38
(audience laughs)
0:40
(audience gasps)
0:42
Well, today we're going back to "Cooking School 101."
0:47
Fried chicken, shrimp and grits,
0:49
cheese biscuits, and macaroni and cheese.
0:54
(audience laughs and applauds)
0:59
Paula's Cooking School is in session.
1:03
(upbeat bluegrass music)
1:23
The reason I started my little cooking school was
1:26
I just plain-out missed sitting around
1:28
and chatting with folks.
1:30
'Cause I found that when we get together and cook
1:33
that we have a lot more in common than just food.
1:37
You know, I'm really just like a lot of folks out there
1:40
who are faced with the decisions of having to do
1:42
whatever it takes to survive.
1:45
They tell me their stories and I tell them mine,
1:48
and how I got started in a sandwich business
1:52
with just $200 with the help of my sweet boys.
1:56
Till I bought my first restaurant here in Savannah
1:59
on Congress Street, which I thought that
2:01
I would never be able to fill up with customers. (laughs)
2:06
We had 21 tables where we had gone from like 9 tables.
2:12
And in no time, I mean absolutely no time,
2:16
we had outgrown the space.
2:18
But we stayed on for six more years,
2:20
struggling in that little kitchen.
2:23
So I started rat packing money one more time.
2:28
And where we sit right now,
2:30
I actually own 15,000 square feet
2:33
under The Lady and Sons roof here.
2:36
And I said, "Oh, my goodness, my gracious,
2:40
my stars, Great Granny,
2:43
I will truly never, never fill this space up."
2:48
And I went out and I announced in the paper
2:50
and everybody that would listen that I finally had a place
2:56
big enough that you would never have to wait ever again,
3:01
that you could walk in anytime and get a table.
3:05
And unfortunately, it's still not big enough. (laughs)
3:13
(upbeat music)
3:18
- How y'all doing, folks?
3:19
- For all the people that I try to get to the restaurant,
3:22
I've always made room for my cooking school.
3:25
You know, this originally started out in the basement
3:28
as a-one time deal, but I found myself having so much fun,
3:31
I do them all the time now.
3:33
We try to keep it at around 50 people.
3:37
We try to hold it to three hours,
3:39
unless I'm especially gabby.
3:42
They come from all over to just learn how to cook this food.
3:46
So we thought, "Maybe this is something so good
3:50
and so magical that we need to share it."
3:54
So we just blowing it up and bringing in the cameras.
3:58
(team chattering)
4:04
- I have a tremendous team behind me.
4:08
- Is that possible?
4:10
Now go over the menu with me.
4:11
- All right.
4:12
In your second segment,
4:13
you're gonna make Shrimp Florentine over tomato grits.
4:18
- Okay, let's do salt.
4:19
- Salt? - Salt.
4:20
Basically the most important part of my job is to
4:22
set up the set, make sure that she has everything
4:25
that she's going to need to cook her recipes.
4:27
- What is salt?
4:28
- Let's do chocolate.
4:30
- Chocolate?
4:31
- [Team Member] What is that? Did you bring some with ya?
4:32
We don't have any of that. - If I talked like that,
4:34
I'd have even more wrinkles around my lips.
4:37
If you walked into the room
4:39
before I came out and did my show, you'd think,
4:42
"Great time of day." (laughs)
4:44
The Memphis Mafia.
4:46
Where's Elvis? (laughs)
4:48
Am I almost there?
4:51
- She's the type of person that
4:52
once you tell her it can't be done,
4:55
that's when she really starts to do it.
4:58
- Paula operates pretty well under chaos.
5:00
She can juggle chainsaws and do it naturally.
5:06
- I'm scared.
5:08
- I gotta tell you my most honest emotion is,
5:10
"I hope we don't mess it up."
5:12
'Cause I know that Mom won't.
5:17
- [Paula] You know, when it comes right down to it,
5:20
what did they come for?
5:21
- Yeah, I expect to learn a lot.
5:23
Hopefully take it to the kitchen.
5:24
- He's the cook in the family, so.
5:25
- And I have to make sure I give it to them,
5:28
which is teaching them how to cook
5:31
and teaching them how to laugh.
5:33
(audience cheers and applauds)
5:39
(audience applauds)
5:42
Well, everybody's here and raring to go,
5:44
so y'all stand by
5:45
'cause we've got a Southern classic coming right up.
5:50
And the first thing that I'm gonna start with is
5:53
a favorite of the East Coast: Shrimp and grits.
5:57
And later we drop by on
5:59
a very unsuspecting neighbor.
6:02
Surprise! (laughs)
6:04
Who has a sweet family secret to share.
6:08
Well, this is yummy.
6:09
It's like liquor and sugar.
6:12
I so hope y'all are enjoying the show.
6:15
And if you do.
6:17
Be sure to click like, subscribe and
6:20
notification bell so you'll never miss a video.
6:24
And we'll be right back after the break.
6:28
(audience cheers and applauds)
6:36
Is that it?
6:37
(audience laughs)
6:39
(Paula laughs)
6:40
- Hey, y'all.
6:41
(audience chatters)
6:42
- It's great to be here with y'all. I'm thrilled.
6:47
And before we get started, I wanna introduce two guys to ya
6:51
that have been my backbone,
6:55
Jamie and Bobby Deen.
6:57
Y'all come on out!
6:58
(audience cheers and applauds)
7:02
(audience applauds and whistles)
7:16
Do y'all know why y'all are here?
7:17
(group laughs)
7:20
I've never seen such a smiling group of willing participants
7:27
to go to school.
7:28
We're gonna go back to basic cooking, "Cooking 101."
7:33
I'm gonna be frying up that wonderful juicy,
7:36
fabulous fried chicken that we serve at the restaurant.
7:38
(audience cheers and applauds)
7:40
I'm gonna be making cheese biscuits.
7:42
(audience cheers)
7:44
I've got a new twist for shrimp and grits.
7:47
(audience cheers and chatters)
7:49
- I'm gonna be making macaroni and cheese.
7:51
(audience cheers enthusiastically)
7:54
Collared greens!
7:55
(audience cheers)
7:56
You know, our collard greens at the restaurant
7:58
will really move ya.
7:59
(audience laughs)
8:01
Almost to tears sometimes. (laughs)
8:05
And then last but not least,
8:07
I've got a very, very special secret dessert for y'all.
8:12
So let's go to school.
8:13
I hear the bell ringing.
8:14
(audience applauds)
8:17
We're here in the beautiful mansion located on Forsyth Park
8:20
here in Savannah, Georgia,
8:22
and the first thing that I'm gonna start with is
8:25
a favorite of the East Coast: Shrimp and grits.
8:30
How many folks are here not from Savannah?
8:35
Oh, a good bit.
8:36
Do y'all eat shrimp and grits?
8:39
Y'all do?
8:40
Don't.
8:40
- [Audience Member] Eat the grits?
8:41
- You eat the grits?
8:42
Why don't you eat the shrimp?
8:44
- I've always lived on the coast
8:45
but never eaten any seafood.
8:46
- You're kidding me!
8:47
Well, you just sit right there.
8:48
(audience laughs)
8:50
'Cause we're gonna change that.
8:52
So Bobby is peeling and de-veining the shrimp.
8:55
You're not taking the tails off, are ya, baby?
8:58
- No, Ma'am.
8:58
- Okay, good.
8:59
(audience laughs)
9:02
You know, Michael and I...
9:04
I believe you are. (laughs)
9:08
- I like mine naked.
9:10
- Well, I don't!
9:11
- The whole thing.
9:12
I like it-
9:12
- It's called "Paula's Cooking School!"
9:13
- My bad. (audience laughs)
9:15
- All right. My water's boiling, y'all.
9:17
And I'm gonna add a cup of grits to 2 cups of water.
9:21
And for those of you that are not having
9:24
especially good luck cooking grits,
9:26
I wanna tell ya, there's a couple of tips.
9:29
You must salt the water.
9:32
Have you ever tried to get a grit salty
9:34
after it's been put in a bowl and on your plate?
9:38
It takes about a half a jar of salt.
9:40
(audience laughs)
9:41
And the next important thing is
9:43
you've got to keep that water moving
9:46
the whole time when you first add those grits
9:49
or they'll lump up on ya and you'll look in there
9:52
and you'll see like golf balls.
9:54
And, you know, you just have to stab.
9:56
- [Bobby] That's all right.
9:57
That's how my grits always come out.
9:58
- Well, that's 'cause you're not stirring your pot.
10:00
You got to tend to your pot.
10:01
- That's why it's not "Bobby's Cooking School."
10:02
(group laughs cheerfully)
10:05
- [Bobby] I always thought lumpy grits was right.
10:07
(audience laughs)
10:08
- No. Now you know better than that.
10:11
You're kidding me?
10:12
- [Bobby] Mm-hmm.
10:13
- You'll upset your mommy.
10:15
All right, so I'm just gonna add a little milk.
10:18
I love adding cream to my grits.
10:21
You know, people will come up to me and they'll say,
10:23
"Paula, do you have anything that's not fattening here?
10:26
Why don't you have a low cal menu?"
10:29
(audience laughs)
10:32
I said, "Because I'm your cook, not your nurse."
10:35
(audience laughs)
10:36
That's why I don't have a low cal menu. (laughs)
10:39
(audience applauds)
10:45
All right, so we're just gonna let those cook,
10:47
cook, cook along.
10:51
(audience laughs)
10:53
(Paula laughs)
10:54
They're not yellow enough. (laughs)
10:58
All right, so we're ready to make the topping for our grits.
11:02
This is garlic, a few onions, lemon juice.
11:06
I'm gonna add...
11:07
Oh!
11:09
(pan sizzling)
11:12
(audience laughs)
11:13
Is this a good one?
11:15
- It's there.
11:16
- Is that a good brand, Son?
11:17
- I don't know.
11:18
Yes.
11:19
(group laughs)
11:22
(audience cheers and applauds)
11:27
(audience laughs)
11:28
Looks like it's good.
11:29
- All right, now we're gonna let our topping reduce.
11:32
So I wanna share with y'all
11:34
a little piece on how we got these shrimp.
11:38
Michael and Jamie and Bobby and myself
11:42
went out shrimping the other day
11:44
to catch the shrimp for this show,
11:46
and we had a wonderful time.
11:49
Y'all take a look.
11:50
Just take a look at the video.
11:52
(upbeat music)
11:56
I've got a real good friend here in town, Michael Sullivan.
12:00
He knows more about a shrimp
12:02
than a shrimp knows about a shrimp.
12:04
Driving your boat, letting me hold your livelihood!
12:08
You're a brave man.
12:09
- All right, Paula, I think it's about time.
12:11
Let's go check those nets
12:12
and see if we're catching any shrimp.
12:14
- We're so proud of our shrimpers and the work that they do.
12:17
And the shrimping industry brings in
12:21
over $6 million annually.
12:24
So we're talking about a million and a half pounds of shrimp
12:29
harvested off these waters.
12:32
These wild shrimp grow up in the waters
12:34
where they're eating the squid, the minnows,
12:38
and that natural diet.
12:39
And that's why these shrimp are absolutely made to order
12:45
for my shrimp and grits.
12:47
These are beauties, guys!
12:49
Look at them.
12:51
What are they gonna be, Michael?
12:52
- Scrump-diddlyicious.
12:54
- They're gonna be scrump-diddlyicious.
12:56
- That's it!
12:57
(Paula laughs)
12:58
- You can't get any fresher than Michael Sullivan's shrimp.
13:01
I can't hardly wait
13:03
till it's time to get these babies in the kitchen.
13:06
And up next, I can't wait to show y'all
13:09
the finished product of my shrimp and grits recipe.
13:12
Look at that clump of cheese.
13:15
All right, now to our plate of grits,
13:18
I'm gonna add our Shrimp Florentine.
13:20
Look at here.
13:22
And then later I'm gonna share
13:23
my restaurant's most famous dish.
13:25
What'd I promise?
13:27
- [Audience] Fried chicken!
13:28
- Fried chicken!
13:29
- [Audience Member] Cheese biscuits!
13:30
- And cheese biscuits.
13:34
I hope y'all are enjoying the show
13:36
and I want to hear from you.
13:38
Tell me what recipes or videos you'd like to see me
13:41
make by just leaving a short comment below.
13:45
Now, let's get back to the show, y'all.
13:48
(relaxing upbeat music)
13:50
They come from all over this United States
13:53
to just learn how to cook this food.
13:56
And the first thing that I'm gonna start with
13:59
is shrimp and grits.
14:02
Are y'all enjoying the Cooking School today?
14:04
(audience applauds)
14:06
All right, now I'm gonna move on with these grits.
14:08
I'm gonna add some cheese.
14:10
Now I'm using a sharp cheddar
14:13
and I'm gonna add a can of RO-TEL tomatoes.
14:17
Y'all, these are unbelievably delicious.
14:20
And then I'm gonna add green onions
14:23
that I sauteed over here in the butter.
14:26
I'm gonna add every bit of that butter. (laughs)
14:28
(audience laughs)
14:30
Yeah!
14:31
(audience applauds)
14:32
Yeah, baby!
14:36
These are basically done just that quick.
14:39
All right, now who had a question?
14:41
Somebody? What, darling?
14:42
- Who taught you how to cook?
14:44
- Who taught me how to cook?
14:47
Well, mainly my grandmother.
14:50
My mother died when she was young,
14:53
so I didn't have any opportunity to be taught by my mother.
14:57
But her mother, my Grandmother Paul,
15:00
lived to be 91 years old.
15:04
So I had about 20 years in the kitchen with her.
15:09
And I just learned everything
15:11
that she was willing to teach me.
15:14
So I graduated magna cum laude Granny Paul's School.
15:18
(audience laughs)
15:22
All right, I'm gonna throw my shrimp in.
15:25
And you'll wanna be careful now.
15:27
The worst thing that you can do to a shrimp is overcook it
15:31
because it will become just like an eraser, won't it, girl?
15:35
- Yes, it will!
15:35
(audience laughs)
15:36
- You know? Put that puppy on the end of your pencil.
15:39
That's all it's good for.
15:41
All right, so I'm gonna add the cream.
15:45
I'm gonna add the cheese.
15:47
I'm gonna add the spinach.
15:48
This is the healthy part. (laughs)
15:50
(audience laughs)
15:53
(audience applauds)
15:55
Y'all, look, look, look at that clump.
15:57
- [Audience] Ah!
15:58
- Look! Look at that clump of cheese.
16:01
All right, now to our plate of grits,
16:04
I'm gonna add our Shrimp Florentine.
16:06
Look at here.
16:09
You won't believe how delicious it is.
16:11
- [Audience Member] Are you gonna give us a sample?
16:13
- No!
16:14
(audience laughs)
16:16
But I want y'all to look at it.
16:18
- [Audience Member] Oh, it is beautiful.
16:19
(audience chatters and coos) - I want y'all to see.
16:21
- [Audience Member] Want the recipe.
16:22
- I ain't sharing it. This ain't in no book.
16:24
(audience laughs)
16:25
Would you like some?
16:28
Well, you can't have any. (laughs)
16:29
(audience laughs)
16:32
(audience applauds)
16:32
Come here, Billy.
16:34
Billy.
16:36
(audience chatters)
16:38
- You come over here and get on your throne.
16:41
- You know we were talking about this earlier.
16:43
(Paula laughs cheerfully)
16:46
(audience cheers and laughs)
16:49
- You're killing me, Mama. (laughs)
16:54
(audience laughs and applauds)
17:00
(audience laughs)
17:02
- [Paula] While Billy's tasting the shrimp and grits,
17:04
I'm gonna be frying some chicken and making cheese biscuits.
17:08
- The grits look phenomenal.
17:10
- So, and I was excited about the shrimp and grits,
17:12
but when she said, "Fried chicken,"
17:13
that's gonna be it for me.
17:16
- I have had people say they know my chickens are drugged
17:20
because they cannot, cannot quit eating it. (laughs)
17:25
What'd I promise?
17:27
- [Audience] Fried chicken!
17:28
- Fried chicken!
17:29
- [Audience Member] Cheese biscuits!
17:30
- And cheese biscuits.
17:32
I have to tell ya, this is really "Cooking Class 101."
17:37
I'm taking you back to the very basic thing
17:40
that means the most to our restaurant,
17:43
and that's fried chicken.
17:44
So I have some here
17:45
that's already seasoned with our house seasoning
17:48
and I've got 4 eggs in my bowl,
17:51
and I'm gonna add to it about a cup of hot sauce.
17:57
(audience cheers and applauds)
17:59
Now believe it or not,
18:01
all this hot sauce that we're gonna put over this chicken
18:04
is not gonna make it hot.
18:05
It's gonna leave it with a wonderful flavor but no heat.
18:09
Now if you want to,
18:10
if you really want it to soak up that hot sauce,
18:13
you can let it sit for an hour, if you want to.
18:16
And I don't think it would be too hot.
18:19
But we're just gonna roll that chicken around in there.
18:22
And like I said, you can go on about your business
18:24
and be doing something else.
18:26
I'm gonna wash up my hands real quick-like.
18:30
And I don't have to tell y'all
18:31
when you're talking about chicken,
18:34
it's one of those foods that really, really is dangerous
18:38
because of cross-contamination.
18:40
So you wanna be careful.
18:40
Keep everything clean that touched it.
18:43
All right, our chicken is soaked.
18:45
Now the main thing that you wanna remember
18:47
when you're frying chicken is
18:49
you wanna start by dropping your dark meat in first
18:52
because it takes longer to cook.
18:54
So the dark pieces are what?
18:58
(audience chatters)
18:59
- That's exactly right.
19:01
And I'm tossing them in self-rising flour
19:04
because it puffs up for me.
19:07
And I just like my chicken puffy.
19:09
(audience laughs)
19:10
Puffy and fluffy.
19:12
And we're probably gonna let this cook
19:16
maybe 12 or 14 minutes.
19:18
It really depends on how big your chicken is.
19:21
When I was a girl growing up,
19:23
I remember my mother getting two pound chickens
19:26
and there is no sweeter bird in the whole world
19:28
than a little old bitty chicken.
19:30
(audience laughs)
19:32
They were so good and so sweet.
19:33
I just don't know what they puff them full of now.
19:36
Maybe they're feeding them butter. (laughs)
19:38
(audience laughs)
19:41
They were just hoping that
19:42
that fried chicken was gonna fly off the plate
19:46
and come out there and land in their hands.
19:50
And I've got my biscuit
19:51
and this is the way we do every biscuit that we cook
19:55
at The Lady and Sons.
19:57
Anybody else like a biscuit?
19:58
- [Jamie] I would like a biscuit, Mama.
20:01
(audience gasps and chatters)
20:05
(audience cheers)
20:07
I so hope y'all are enjoying the show.
20:10
And if you do.
20:12
Be sure to click like, subscribe and
20:15
notification bell so you'll never miss a video.
20:19
And we'll be right back after the break.
20:23
(upbeat music)
20:25
What'd I promise?
20:27
- [Audience] Fried chicken!
20:28
- Fried chicken!
20:30
And I'm tossing them in self-rising flour
20:33
because it puffs up for me.
20:35
And I just like my chicken puffy.
20:37
(audience laughs)
20:38
Puffy and fluffy.
20:40
I'll bet you never thought that school could be so much fun.
20:44
And we're gonna let the chicken cook,
20:46
like I said, maybe 12 minutes.
20:48
So I'm fixing to make our cheese biscuits.
20:51
This is 2 cups of self-rising flour.
20:54
I'm gonna add, even though it's self-rising,
20:56
I'm gonna add another teaspoon of baking powder
21:00
because I wanna make sure
21:02
these things are real good and fluffy.
21:04
I'm gonna add a little bit of sugar
21:07
and I'm gonna come over here and grab my salt
21:10
and add just a little bit of salt to it.
21:13
And I don't have any lard.
21:15
I wish I could tell y'all that I did,
21:17
but all I have is a shortening, a solid shortening.
21:20
So I'm just gonna cut this in.
21:22
And as y'all know, I'm gonna change the subject.
21:25
Now I'm shifting gears here.
21:26
Y'all have just got to meet my Aunt Jessie.
21:30
Aunt Jessie is 87.
21:32
She came to me about five or six years ago
21:36
and said she had just fallen in love with
21:39
her old high school sweetheart.
21:41
- [Audience] Ah!
21:44
- A man that she was engaged to 60 years ago.
21:47
- [Audience] Oh!
21:49
- And I'd come home at night
21:50
and those two would just be sitting on that sofa
21:52
grinning from ear to ear.
21:53
(audience laughs)
21:55
And I thought, "Now I wonder what they've been doing
21:57
while I've been working." (laughs)
21:58
(audience laughs)
22:00
One time I came home and I think Inman's shirt was off,
22:03
Aunt Jessie.
22:04
- [Audience] Oh!
22:05
(group laughs)
22:08
- 'Cause I remember you saying, "Oh, Inman got hot."
22:12
(group laughs)
22:15
(audience applauds)
22:16
And it was such a privilege.
22:17
And I said, "Well, maybe if I'll slow down long enough
22:21
to watch Aunt Jessie, maybe I can find me a man too.
22:25
(audience laughs)
22:27
- [Audience Member] Paula, how did you meet Michael?
22:28
- How did I meet Michael?
22:29
Actually prayed Michael up.
22:33
I prayed for about four years for God to send me a neighbor.
22:36
And about four years
22:37
after praying this prayer every night of my life,
22:41
my little dogs ran on me,
22:43
ran around the wall to the Groover house,
22:47
and drug us up a daddy. (laughs)
22:49
(audience laughs and applauds)
22:56
- [Becky] Don't burn the chicken!
22:57
- Oh, thank you Becky.
23:00
Y'all, that's my friend Becky Polk.
23:03
I've been buying vegetables from them
23:07
since I started The Bag Lady, hadn't I?
23:09
(audience chatters)
23:10
- I was so broke!
23:12
I was so broke that I had to buy
23:14
what everybody else thought was rotten.
23:17
(audience laughs)
23:18
But you know what everybody didn't know?
23:21
That I was getting the sweetest of all
23:24
because pretty is not necessarily good.
23:27
(audience applauds)
23:29
And that's a good lesson with everything in life
23:33
because that shriveled up, kinda old-looking fruit
23:37
sure was sweet. (laughs)
23:39
(audience laughs and applauds)
23:42
Well, I could talk all day long,
23:44
but I'm gonna have this stirred down to nothing.
23:47
So I've got some buttermilk here.
23:48
I'm gonna add buttermilk to them
23:50
and then I'm gonna add sharp cheese.
23:53
All right, so let me show ya
23:55
the easiest way in the world to make a biscuit.
23:58
You take your ice cream scoop and I've got my biscuit
24:01
and this is the way we do every biscuit
24:04
that we cook at The Lady and Sons.
24:07
All right, now I'm gonna put these in the oven here
24:09
and I'm probably gonna put these on like a 400 degree oven.
24:13
All right, I think our chicken...
24:15
(audience gasps and cheers)
24:19
I think our chicken is done.
24:21
And I'm so sorry that
24:24
they won't give me a big enough fryer to feed y'all.
24:29
But I will let y'all smell it.
24:31
(audience laughs)
24:32
- That's just mean!
24:33
- I know!
24:35
That's what you get for quitting my restaurant.
24:38
(audience laughs)
24:40
(audience applauds)
24:41
- I had to take care of my baby!
24:42
- That's what you get for going out and having babies
24:46
and quitting your job.
24:48
You too, Susie!
24:52
I'll give you a piece, Kathy. - Thank you.
24:55
- Doesn't it smell good?
24:57
- [Audience Member] It looks fabulous.
24:58
- I so wish y'all could have some.
25:00
- [Audience Member] Don't bring it back.
25:02
- Guys!
25:03
Bring these girls and boys out some chicken.
25:06
(audience cheers and applauds)
25:16
Are y'all enjoying your chicken?
25:17
(audience cheers and whistles)
25:19
- Great. It's the best. - It's phenomenal.
25:21
This is awesome.
25:22
- I learned several things.
25:24
Several of the mistakes that I have been making,
25:26
I hope to prepare now.
25:28
And I'm gonna buy a big pot and fry some chicken.
25:32
Her personality just comes out,
25:34
then the food sitting here smelling it,
25:35
not being able to eat it is just killing you.
25:38
- You know, and that fried chicken is delicious.
25:41
Hands down, it's center of the plate.
25:45
But you ain't got a meal if you ain't got the collard greens
25:47
and the macaroni and cheese to go with it.
25:50
Jamie and Bobby are in the kitchen with me, y'all,
25:52
because we're making macaroni and cheese and collard greens
25:55
and both of those take a little time,
25:58
and I get to running my mouth and talking
26:00
and I forget to cook.
26:03
So I'm so glad to have them back here with me.
26:05
- [Jamie] I think these are done.
26:06
- Yes?
26:07
- [Audience Member] What do you consider
26:08
the most important flavoring or seasoning?
26:12
- Butter.
26:13
(audience laughs and applauds)
26:17
Or bacon grease.
26:21
Well, I tell you what.
26:22
I keep house seasoning next to my stove all the time.
26:25
I love the three ingredients that are in it,
26:29
the salt, the pepper, and the garlic powder.
26:32
So if I could only have one seasoning,
26:34
it'd probably be that.
26:36
Alright y'all, I'm buttering up these biscuits
26:40
and you can see I'm not a selfish or stingy person.
26:45
All right, now over here you'll find that
26:47
Jamie's cooking the macaroni and cheese.
26:50
- We're gonna put the cheese in first while it's hot
26:52
to get it all creamy and smoothie,
26:55
and then we're gonna add milk.
26:57
And our other secret ingredient
26:58
for the macaroni and cheese at the restaurant is sour cream.
27:01
So we add those three items while it's hot.
27:05
And doing it while it's hot
27:07
helps incorporate these things into the creaminess,
27:09
but that also brings the temperature down.
27:11
We're gonna add 4 eggs.
27:13
And so we don't wanna put eggs
27:15
directly on top of hot-out-of-the-pot food.
27:18
So that helps bring the temperature down a little bit.
27:20
- Yeah, we'll have scrambled eggs and macaroni, right?
27:24
Now when you're cooking your macaroni
27:25
for macaroni and cheese,
27:27
you have heard so often al dente, al dente,
27:30
al dente on pasta.
27:32
I say poo, poo, poo, poo, poo, poo.
27:34
(audience laughs)
27:36
Because if you cook it al dente,
27:37
the liquids that you're gonna put in it will dry it up
27:40
and your macaroni and cheese is gonna be too dry.
27:43
All right, now this needs lots of salt
27:46
and I like a little pepper in my macaroni and cheese.
27:49
Now Jamie is going to put that in a greased casserole dish
27:53
and he's gonna throw it in a 350 degree oven.
27:55
He's gonna bake it for about 25, 35, maybe even 40 minutes,
28:00
depending on how big your casserole dish is.
28:03
And then when it's done, he's gonna pull it out
28:06
and he's gonna top it with more cheese.
28:09
Oh, our mac and cheese. Mm!
28:12
I've told everybody what the secret ingredient is
28:17
to that dish and that's sour cream.
28:20
That little bit of sour cream just makes it so creamy
28:26
mixed up with that cheese and the eggs and the milk.
28:32
Yum. I'm starving.
28:36
I hope y'all are enjoying the show
28:38
and I want to hear from you.
28:40
Tell me what recipes or videos you'd like to see me
28:43
make by just leaving a short comment below.
28:47
Now, let's get back to the show, y'all.
28:50
(upbeat music)
28:53
And this is the way we do every biscuit
28:55
that we cook at The Lady and Sons.
28:58
All right, now I'm gonna put these in the oven here
29:00
and I'm probably gonna put these on like a 400 degree oven.
29:04
(audience cheers and applauds)
29:05
Are y'all having a good time?
29:07
Susie?
29:10
(audience laughs)
29:12
Susie used to be a hostess at the restaurant.
29:16
She ate more cheese biscuits.
29:18
(audience laughs)
29:20
You've missed them, haven't you girl?
29:23
And how about Mama?
29:24
I bet you used to take them to Mama all the time,
29:26
didn't ya?
29:28
Oh, Mama missed it!
29:29
(group laughs)
29:33
(audience laughs)
29:37
I'll see if there's some butter left for me.
29:40
(audience laughs and applauds)
29:43
- I'm just watching.
29:47
- So good. Aren't they yummy?
29:51
Anybody else like a biscuit?
29:52
- [Jamie] I would like a biscuit, Mama.
29:53
- [Paula] No, you don't get one.
29:55
- I bet you I do.
29:56
(audience laughs)
29:58
(audience gasps)
30:00
(audience chatters)
30:03
(audience applauds)
30:10
- All right while Bobby's...
30:11
What are you doing, Son?
30:12
You're supposed to be making the macaroni and cheese.
30:15
- I'm making a tomato sandwich right this second.
30:17
(audience laughs)
30:21
- All right, Bobby is over here getting our collard greens.
30:25
(audience laughs)
30:28
- Collard greens, Mama.
30:30
- Bobby's over here
30:31
getting our collard greens ready for the pot.
30:33
They are a wonderful, wonderful vegetable.
30:36
They're really healthy.
30:38
Supposedly they have- - Like this.
30:41
After we get done with them, they're not gonna be that way.
30:42
- No, they'll still be healthy. (laughs)
30:45
They're just gonna taste real, real good
30:47
while they're being healthy.
30:48
All right, and the first thing I wanna show you is
30:52
how to prepare your collard green for the pot.
30:55
Now you can see that this has got a big, big stem in it.
30:59
Now this stem is tough.
31:02
I cannot stand to find stems in my collard green pot.
31:06
So all you have to do is break off the top and then...
31:11
(Paula laughs)
31:12
And then strip it.
31:13
(group laughs)
31:15
And then you just pile your leaves up,
31:18
roll them up and cut them.
31:20
Now to season your collard green pot,
31:23
there's several different ways that you can season them.
31:26
Personally, I like pork.
31:28
If you are trying to stay away from pork,
31:31
for different reasons you don't eat pork,
31:34
you can use a smoked turkey wing
31:37
and they are just as flavorful as the pork,
31:41
but it doesn't have the fat in it.
31:44
So we're gonna throw these in our pot
31:47
and then it'll be time to add the collard greens.
31:49
All right, now I'm gonna change the subject.
31:52
Now I'm shifting gears here.
31:54
I wanna share with everybody the news that
31:57
Jamie, my oldest son, recently got married.
32:00
I'd like to introduce y'all
32:02
to the newest edition to our family.
32:08
(audience applauds)
32:12
This is the mother of my future grandchildren.
32:15
(audience laughs)
32:18
Are we pregnant? Are we pregnant yet?
32:21
- Not yet.
32:24
- From the church to the reception,
32:26
we walked in the door of our reception
32:28
and Mama's in the back, "Y'all pregnant yet?"
32:31
(audience laughs)
32:34
- Listen, y'all, I have wanted a grandchild so badly,
32:38
I've been trying to have it myself.
32:41
I've been trying to get pregnant. (laughs)
32:43
(audience laughs)
32:47
Brooke, wait, don't leave!
32:49
One other thing.
32:51
Jamie and Bobby just went up to New York with me last week
32:54
to tape some shows.
32:55
First time they had been separated
32:58
and Bobby and I turned around
33:01
and Jamie was sitting over there on his phone
33:04
calling Brooke.
33:05
Now tell us how you were talking.
33:07
Tell everybody how you were talking.
33:11
- Sometimes when I was really missing her real bad
33:15
and I'd call her and say, "Oh, baby."
33:18
Say, "Oh, I kiss your feet." (laughs)
33:21
(audience laughs)
33:24
And I really do.
33:26
- And Bobby and I, that first time thought it was so sweet.
33:30
The second time we were throwing up, weren't we? (laughs)
33:32
(audience laughs)
33:35
And right after that, Michael called me and I said,
33:39
"You wanna hear something sickening?" (laughs)
33:42
(audience laughs)
33:43
I said, "My son is so in love."
33:45
I said, "He was calling her and saying,
33:47
'Oh!
33:50
Oh baby, I kiss your feet.'"
33:56
And apparently Michael kind of liked it. (laughs)
33:59
(audience laughs)
34:06
Because he said, "Would you kiss my feetsies?"
34:11
I said, "Baby, I'm sucking on one of your socks right now."
34:15
(group laughs)
34:21
Oh, my goodness. Thank you, Brookeful.
34:26
(audience applauds)
34:31
All right.
34:32
Jamie, how about your macaroni and cheese?
34:35
- [Jamie] Y'all see this?
34:36
Looks good enough to eat just like this.
34:37
- Jamie, it looks yummy.
34:38
I'll open the oven door for ya.
34:40
- And with the eggs in it, that's gonna help.
34:41
It's gonna set up kinda like a quiche.
34:43
Like a pasta quiche.
34:43
- [Audience Member] You didn't top it with more cheese?
34:44
- Nope. We're gonna run it through the oven until it's done.
34:47
In the last five minutes,
34:48
I'm gonna put another eight, nine pounds of cheese on here.
34:51
(audience laughs)
34:54
Open the door.
34:55
(audience applauds and chatters)
34:57
- All right, let's taste these greens.
35:02
They say that these actually have medicinal purposes.
35:07
- You put them on a ho cake and I guarantee ya they do.
35:10
(audience laughs)
35:12
- [Paula] Mm! And Jamie, how about your macaroni and cheese?
35:15
- [Jamie] Let me see.
35:16
Y'all see that?
35:17
(audience chatters and applauds)
35:21
- [Paula] It looks just perfectly wonderful.
35:26
- Brother do something right?
35:28
- [Paula] Mm!
35:31
(audience applauds)
35:32
- Oh, my gosh! I just want more.
35:34
I just want more. - I'm starving.
35:35
- Coming up next in my cooking class,
35:38
I'm going on a field trip for a very special dessert.
35:41
Because I'm fixing to go knock on this door
35:44
because I understand there's a real sweet woman in here
35:47
that's got a recipe for me for chocolate rum cake.
35:51
Surprise!
35:53
(both laugh cheerfully)
35:56
I so hope y'all are enjoying the show.
35:59
And if you do.
36:01
Be sure to click like, subscribe and
36:04
notification bell so you'll never miss a video.
36:08
And we'll be right back after the break.
36:12
(upbeat guitar music)
36:14
(audience cheers and applauds)
36:16
Are y'all enjoying Cooking School?
36:19
(audience applauds)
36:20
We're up to dessert time now.
36:22
And I have to tell y'all that
36:24
I have more friends across the country that I've never met
36:27
that send in recipes, and I treasure everyone that I get.
36:32
So I've got a special treat for everybody.
36:35
We're gonna go to a home here in Savannah
36:37
and the lady of the house is sharing a recipe with me,
36:41
but she does not realize it's me coming to the door.
36:45
(relaxing upbeat music)
36:48
I'm fixing to go knock on this door
36:51
because I understand there's a real sweet woman in here
36:54
that's got a recipe for me for a chocolate rum cake.
36:58
And I hope the dogs don't eat me up
37:00
before I can get her to come to the door.
37:02
You know, I've got folks out there
37:05
that are wanting to share their history
37:07
and things that their grandmother did for them.
37:10
She's not expecting me.
37:12
She thinks we're coming to take her picture.
37:15
(dog barking)
37:17
So she's gonna be surprised I hope.
37:22
Surprise!
37:23
(both laugh cheerfully)
37:25
- Oh, my God! I was like, "Oh, my God, it's Paula Deen!"
37:28
(both laugh cheerfully)
37:30
- [Paula] Hey, Karen! - Hello!
37:33
Oh, my God! (laughs)
37:34
- You weren't expecting, were you?
37:35
- No!
37:36
My daughter said, "Somebody's coming up the driveway."
37:38
And I'm like, "Oh, they're lost. They took the wrong one."
37:39
They was like, "Oh, my God, it's Paula!"
37:42
(Paula laughs cheerfully)
37:43
So my children are going upstairs going,
37:44
"We need to change clothes!"
37:46
- Well, can I come in? - Come in, please.
37:47
Being from Savannah and knowing about her
37:49
before the rest of the world knew her
37:51
just from eating at her restaurant
37:53
and enjoying her cookbook,
37:54
and now watching her on TV,
37:55
and she's just so warm and genuine,
37:57
you just kind of feel like you know her.
37:59
- Well, where is this cake?
38:01
- It is in here in the kitchen.
38:02
- [Paula] Well, take me to the cake.
38:04
- [Karen] And so we...
38:05
- I noticed that Karen had two cakes on the counter.
38:08
Well, I found out that they had two different toppings
38:11
because one child liked this and one child liked that,
38:15
which goes back to what I'm always saying,
38:18
that a recipe is just a starting point.
38:21
- We've loved doing rum cakes for years.
38:23
Well, me before I had children.
38:24
And then it's just got to be a tradition.
38:26
So there's like a little bit of chocolate
38:29
woven in the batter
38:30
and then it's swimming in a pool of chocolate
38:32
for the glaze with some crumble,
38:34
chocolatey peanut butter crunch stuff all over it.
38:37
So I've got- - I can have a bite?
38:39
- Absolutely.
38:40
- [Paula] Karen, where did you get this recipe?
38:42
- My daddy came home one day
38:44
and a client had baked him a rum cake
38:46
and I just about ate the whole thing
38:47
and asked for the recipe.
38:48
So then I did that and I was like,
38:50
"Well, it doesn't quite have. It was great when she made it,
38:53
but it must be something different."
38:54
So I tweaked it over time.
38:55
- [Paula] Lee, you wanna see who all wants a piece?
38:59
- That looks pretty good, huh?
39:00
- Lee, you gave your dad the piece I wanted.
39:02
- No, that was my piece.
39:04
(Paula laughs cheerfully)
39:05
We have enough. We got plenty.
39:06
We have more.
39:07
- Here you see that extra dob of chocolate?
39:09
- [Lee] Okay.
39:10
- Well, this is yummy.
39:11
It's like liquor and sugar.
39:14
- [Lee] Pretty much.
39:15
(Paula laughs cheerfully)
39:16
I can see why.
39:17
- It's very Savannah.
39:18
We love it, you know?
39:21
- I couldn't let it just stop with me going to their homes.
39:26
I felt like I just had to bring them back
39:28
into the cooking school with me and let everybody meet them,
39:32
let my family meet them, and let my family meet their food.
39:37
- Nice to see.
39:38
- Nice to see you.
39:38
- Hey, Karen. How you doing?
39:41
Yeah!
39:42
- I should have known you was a bulldog
39:43
when I saw this cake.
39:44
- Go dogs.
39:45
- How about them dogs? - Oh, yes.
39:46
- [Jamie] This cake looks so good.
39:49
- [Bobby] Okay.
39:49
- Wow! It smells like rum.
39:50
- It smells like rum. I like it when you can smell it.
39:53
- [Jamie] Mm!
39:53
- It is delicious, Karen.
39:54
And my boys have hardly uttered a word besides,
39:57
"Mm, mm, mm!"
39:59
(audience laughs)
40:03
I have so much fun in these cooking classes.
40:07
I mean, for goodness sakes,
40:09
fried chicken and cheese biscuits can make me cry.
40:15
What can I say?
40:17
But that's the way I feel.
40:19
It's my past, it's my present,
40:22
and it's my future, God willing.
40:24
(audience applauds)
40:26
Oh, I wanna thank y'all so much.
40:29
My heart's so full being here with y'all,
40:32
but our time is up.
40:34
And before I leave, I just wanna run by one more quick time
40:38
the dishes that we made.
40:39
The cheese biscuits,
40:44
helped take a business to where it is today.
40:47
And the fried chicken,
40:48
I shudder to think how many chickens it's taken
40:52
to feed everybody that we've fed over the last 16 years.
40:56
And of course,
40:56
a meal is not a meal without the collard greens.
40:59
And I think I made a believer out of a couple of folks
41:02
that didn't like collard greens today.
41:04
And the shrimp and grits, you know,
41:07
you just can't live on the coast
41:08
and not have those as a regular part of your diet.
41:12
And this sweet, sweet dessert
41:16
that has blossomed a new friendship,
41:19
which is what food is really all about.
41:23
You know, in two hours I cannot teach you
41:25
how to cook if you don't know how to cook,
41:29
but in two hours there is something that I can teach you
41:34
and that's how to have fun.
41:36
Grab your family, get in the kitchen, make memories,
41:41
and live every moment that you can
41:44
with a smile on your face.
41:47
So until next time,
41:49
I sent y'all best dishes from my heart to yours.
41:54
(audience cheers and applauds)
41:59
- I took away more than just great recipes.
42:01
I just, I took away a lot of inspiration
42:04
and just a lot of confidence
42:06
for what women can do out there.
42:08
- Anytime that I have the opportunity
42:10
to really be close enough to touch the people,
42:15
whether I'm here at the restaurant
42:16
or doing cooking classes,
42:18
I always go with it in my head,
42:22
"I'm gonna blow these people away.
42:24
I'm gonna give them so much more than what they thought
42:27
they were coming to get."
42:30
But inevitably when I'm finished
42:35
and I cut out the light and I walk away,
42:38
I realize that one more time,
42:41
these people have given me back more than what I gave.
42:48
And that's just too good to be true.
42:53
Hey, y'all, it's Paula Deen.
42:54
Now, if you enjoyed this video, be sure to like it
42:58
and click the subscribe button as well as the notification
43:02
and bail to be alerted when I post a video.
43:06
Love and Best Dishes Y'all.
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