Up next in 10
Who doesn't like a nice picnic in the park? In this classic episode from Paula's home cooking, Paula Deen shares some simple recipes that can easily transported to the park.
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#pauladeen #fullepisodefriday
Gussies Fried Chicken - https://www.pauladeen.com/recipe/gussies-fried-chicken/
Pimento Cheese Spread - https://www.pauladeen.com/recipe/pimento-cheese/
Carrot Salad - https://www.pauladeen.com/recipe/corn-and-carrot-salad-with-golden-raisins/
Show More Show Less View Video Transcript
0:00
Hey y'all, I'm Paula Dean and Michael
0:02
and I can't think of a better way to
0:04
enjoy the outdoors than packing up a
0:07
picnic lunch and heading straight to the
0:10
park. And today I'd like to share with
0:12
y'all what I feel like is some simple
0:14
recipes that sure to help make your
0:16
outdoor dining a major hit. And I'm
0:19
going to share with y'all today Gussy's
0:22
fried chicken. And I'm going to just
0:24
pour over the sweetest pecan honey
0:27
glaze. And then I'm going to show you an
0:29
old southern classic, a pimeina cheese
0:32
spread. And then I'm going to make a
0:34
delicious carrot salad. And for dessert,
0:37
one of Michael's favorite, peanut butter
0:40
cupcakes. So y'all gather up your family
0:42
and friends cuz today we're going on a
0:45
picnic.
1:18
favorite things to do here in Savannah
1:20
is go have picnic in the park. Well,
1:23
that's what today's theme is about. It's
1:26
about picnics. So, I'm going to show you
1:28
a few things that work so well for
1:31
taking food off to eat on the ground and
1:34
also for tailgates. Uh, the first thing
1:37
I'm going to start with is a pimeina
1:39
cheese. And this is so good, so simple.
1:43
Uh, it works great as a dip or a
1:45
sandwich. So, no southern picnic uh is
1:48
the same without a pimeina cheese. Now,
1:51
I've started with sharp grated cheddar.
1:53
I've got some white cheddar and I'm
1:56
gonna add those two together. And I'm
1:58
going to add pepper. I really, really
2:01
like what the pepper does to the pimeina
2:05
cheese. I'm going to add a good bit of
2:07
this. All right. Now, I'm going to add a
2:10
little salt. And I'm not going to add a
2:13
whole bunch because I'm fixing to add
2:15
some diced pimeas along with the juice.
2:18
And these have a lot of salt in them. So
2:21
you want to make sure that you don't
2:23
overs salt your pimean cheese.
2:27
And now my favorite binder in the whole
2:29
world is a/2 cup of mayonnaise.
2:37
I'm just going to mix this up. But this
2:40
is so good.
2:43
All right. I'm just going to pile this
2:45
up.
2:49
And uh you can see that I'm I've got
2:52
scoopable corn chips that are just
2:56
divine dipped down in this pimeina
2:58
cheese. And then I've got white bread
3:00
for those that want to make a sandwich.
3:02
I just love it this way. Or you can eat
3:04
it with a cracker, but the corn chips
3:06
are
3:09
just perfect for it. Now, I want to show
3:11
y'all a little salad I hadn't made in it
3:13
seems like a hundred years. It's called
3:16
copper pennies. It got its name because
3:18
it looks like a brand new penny. And
3:21
rather than just taking strips of
3:23
carrots to a picnic, this is a great way
3:28
to have that wonderful sweet vegetable.
3:31
Now, I've got some chopped right here.
3:34
I'm going to just finish that off.
3:36
Needed a couple of more. And I'm going
3:38
to slice them kind of thin.
3:41
And you'll want to get them cut all the
3:44
same size so that they'll cook evenly.
3:49
All right, I'm going to take these
3:51
carrots and I'm going to toss them into
3:53
the boiling water
3:56
that's had a little salt put in it.
4:00
And I'm going to cook these for about
4:02
five minutes. Uh I don't want them to
4:05
cook very long. I don't want them like
4:07
mush.
4:09
All right. So, I'm going to let these
4:10
come back to a boil. And while those are
4:13
cooking, I'm going to come over here in
4:15
this other pot, and I'm going to make
4:17
the marinade
4:20
that these wonderful, sweet little
4:22
carrots are going in. I'm going to start
4:24
with a vegetable oil. This is about a
4:28
cup of oil.
4:34
And some sugar.
4:36
This is about a cup of sugar.
4:40
and some vinegar. See, this is about a
4:43
cup of vinegar.
4:45
And I'm going to bring this to a boil
4:47
and let that sugar dissolve in there.
4:51
I'm going to add a teaspoon of worooster
4:54
sauce,
4:58
a teaspoon of salt,
5:02
a teaspoon of dried mustard,
5:08
and a teaspoon of black pepper.
5:12
I'm just going to mix this up. Now, I've
5:15
got one more ingredient to add to it,
5:17
and that's a can of tomato soup.
5:25
And that's going to turn that a pretty
5:29
kind of coppery color. Okay, our carrots
5:32
are ready.
5:34
And I'm going to take these over here
5:36
and strain them. If I can do this
5:39
without disturbing Gertie.
5:44
Don't mind me, girl.
5:48
Just don't expect me to buy you any dog
5:50
biscuits when the check comes in.
5:56
All right.
6:02
All right. I've drained those good. Now
6:05
I'm just going to toss them back in the
6:07
bowl. I love this spatula.
6:11
We just all match. an orange spatula,
6:13
orange carrots, orange shirt, orange
6:16
lipstick,
6:18
and it was all a pure accident.
6:22
All right, now I'm going to take our
6:23
marinade
6:25
and pour that
6:28
over our carrots.
6:34
I'm going to dump in some diced green
6:37
peppers
6:39
and some sliced onion.
6:43
And I'm going to put this in the
6:44
refrigerator and let all those flavors
6:47
marry together. This will last in your
6:50
refrigerator for up to six weeks.
6:55
Ain't that great? All right, so I'm
6:57
going to just put this in the
6:58
refrigerator.
7:00
And when we come back, it's Gussy's
7:03
fried chicken with a pecan glaze on it.
7:08
You know, we'll just put sugar on
7:10
anything, won't we?
7:11
[Music]
7:18
[Music]
7:26
Well, I know y'all are probably thinking
7:28
now Paula,
7:30
you are the only person I know that can
7:34
take fattening food and make it even
7:36
more fattening. Well, I have to tell
7:39
y'all this is not my recipe that I'm
7:42
making. So, don't hold me responsible
7:44
for this one. This is called Gussy's
7:47
Pecan Glazed Chicken. And y'all know my
7:51
name ain't Gussy. I'm just going to
7:53
share the recipe with y'all and show you
7:55
how to cook it. All right. I've got my
7:58
chicken that's been washed and cleaned
8:00
real good. Now, I'm going to just salt
8:03
and pepper my chicken.
8:12
All right. And I've got some garlic
8:13
powder. And that's garlic powder, not
8:16
salt. Now, I've got two eggs here that
8:19
I'm going to just beat up.
8:22
And I'm going to just toss that over the
8:24
chicken. Just like that.
8:29
Just tossing, tossing, tossing. And you
8:32
could do this part earlier in the day
8:34
and stick him back in the refrigerator.
8:36
All right, let me give my hands a a
8:39
wash, y'all.
8:43
Cuz between the eggs and the chicken, it
8:45
feels pretty yucky.
8:49
Okay, I've got some paper sacks here
8:54
that we're going to put some self-rising
8:56
flour in. They've been double bagged.
9:01
[Applause]
9:09
And I'm going to start with our dark
9:11
meat
9:12
first.
9:14
Going to just throw it over in here.
9:18
Just a few pieces at a time.
9:21
Going to grab that top real good and
9:25
hold it and just shake shake my chicken
9:28
in there.
9:34
And then I've got another bag here. I'm
9:36
going to do the same thing with the
9:39
other pieces.
9:48
I know the Pirates House for years had
9:50
this particular chicken on their menu.
9:54
The Pirates House is located uh in the
9:57
historic district right off the river
10:00
there in Savannah and it was called the
10:04
Pirates House because that's where the
10:06
pirates hung out. It may very well be
10:09
the oldest structure in Savannah. can't
10:11
rem can't quite remember my history on
10:14
that, but people
10:17
love to visit
10:20
the Pirates House when they come to
10:22
Savannah because it's such a historical
10:25
place.
10:32
All right,
10:34
going to dig down in here and get our
10:36
chicken. And I'm going to drop it in
10:39
deep fat. I had my oil up to 375°.
10:47
It's going to cool down some when I put
10:49
the cold chicken in there. All right.
10:52
And now Gussy tells us to put the lid on
10:55
the pot. Don't close it completely.
10:57
Crack it so that steam can escape and
11:00
our chicken's going to get really moist
11:02
and almost stay kind of soft. And while
11:06
that's frying, why don't I pull out that
11:08
copper penny salad that I made earlier
11:13
and let's see how it turned out. Like I
11:16
said, it's been years since I made this.
11:22
And this is just a nice
11:25
different way to eat them.
11:33
this kind of thing as those other
11:36
flavors go into that carrot, it'll just
11:40
get
11:41
better and better.
11:46
The tomato soup is such a nice flavor
11:49
for those carrots. This kind of salad
11:52
you could package in the little
11:53
throwaway containers that you get from
11:56
the grocery store. You can fill it full
11:58
of your foods. They stack very nicely.
12:01
And when you're done eating, throw them
12:04
away and you have nothing to haul home.
12:06
Well, let's step down here and see how
12:08
Gussy's fried chicken's going.
12:13
Smells like fried chicken.
12:20
It's very close to being ready. I tell
12:23
you what, y'all go fix you something to
12:25
drink. By the time you get settled back
12:27
in, the chicken's going to be ready. And
12:29
I'm going to be making some chocolate
12:31
peanut butter cupcakes
12:35
that are perfect for any picnic. You're
12:37
not going to want to miss that one. So,
12:39
I'll see y'all in a few minutes.
12:46
[Music]
12:55
All right, y'all. The chicken's ready.
12:57
Going to pull it out. Oo, it just feels
13:01
like just as light as a feather. I'm
13:04
just going to let that drain on that
13:06
paper towel for a minute
13:09
because I'm going to show y'all Gussy's
13:12
honey pecan glaze next. All right. So,
13:15
while that's draining, I'm going to come
13:17
over here and y'all please don't write
13:20
or call me about this one
13:23
cuz it's not mine. I've got two sticks
13:27
of butter like Gussy told me to do. I've
13:29
got a half a cup of honey
13:33
that I'm going to add to that butter.
13:37
And now I'm going to add a cup of
13:39
pecans.
13:42
And I'm going to mix that all together
13:45
and let it simmer for about 10 minutes.
13:50
And then I'm going to come over here and
13:52
I'm going to put our chicken
13:55
on our platter.
14:00
You better get back here. That bird was
14:02
trying to fly away from me.
14:10
That looks pretty delicious. All right,
14:13
I'm going to turn this off cuz this one
14:15
has been cooking for about 10 minutes.
14:19
I'm just going to stir that together
14:22
real well. And then I'm going to come
14:24
over here, y'all.
14:27
I'm going to ladle this over
14:30
our fried chicken.
14:34
That looks pretty delicious.
14:38
All right, let's come on down here to uh
14:41
would you believe it a less fattening
14:43
dish than that one?
14:45
and it's peanut butter brownie cupcakes.
14:49
Now, I'm using just an ordinary brownie
14:51
mix that you buy at the grocery store.
14:54
I'm going to make it per the box
14:56
directions, which is oil,
15:01
water,
15:04
and for a cake-like brownie, three eggs.
15:17
Now, I'm going to beat this by hand
15:20
about 50 strokes. These don't have to be
15:22
smooth. Your batter will still appear a
15:26
little lumpy. Now, I've taken my muffin
15:29
tins and I've lined them with a paper
15:31
liner. I really prefer my cupcakes to
15:35
have a liner. They're just easier to
15:37
transport, easier to to eat.
15:42
So, I'm going to put about
15:45
half the batter in.
15:57
All right. Now, I'm going to come in
15:59
here in the center of these brownies
16:01
with some peanut butter chips. And I'm
16:04
just going to put a layer of those right
16:07
on top of that batter. All right. So now
16:10
I'm going to come back in here now
16:13
and top them with another spoon of
16:17
batter.
16:28
All right, I'm just going to spread that
16:30
batter
16:32
around those chips.
16:35
Just like that.
16:37
And I'm going to put these in a 350°ree
16:41
preheated oven and bake them for about
16:43
18 to 20 minutes.
16:48
And I've got another pan that's ready in
16:51
this other oven.
16:56
Oh,
16:59
you can see how delicious those look.
17:10
Don't they look yummy? All right. Now,
17:13
you know, I told y'all I have never
17:15
eaten Gussy's chicken.
17:18
I've never cooked it this way, so I
17:21
can't hardly wait
17:23
to sample it.
17:26
Oh, well, as it turned out, I've gotten
17:28
a wing. And the wing happens to be one
17:31
of my eight favorite pieces on a
17:33
chicken. How is that?
17:37
Look at that cupcake, y'all.
17:41
All right, here we go.
17:47
It's really good.
17:54
This is really, really good, Gussy.
17:59
I like it for once in a while a change.
18:02
It's nice.
18:04
All right. Can't wait to see what our
18:06
little cupcakes look like.
18:09
And you can see our peanut butter
18:11
morsels in there.
18:16
[Music]
18:18
Oh, they're so good.
18:20
And so is the chicken, y'all. When we
18:23
come back, I'm going to be showing y'all
18:25
some tips to make some wonderful creamy
18:28
fruity butters that are a nice treat at
18:31
a picnic.
18:38
[Music]
18:45
The tip I want to share with y'all today
18:47
is really easy and simple and tasty. I'm
18:51
making a fruit butter. But you know
18:52
what?
18:54
Butter doesn't have a thing to do with
18:56
this fruit butter. I think you'll love
18:58
this one when you're going on a picnic.
19:00
It'll give you an extra surprise. I'm
19:02
going to take equal parts of water
19:06
and sugar.
19:09
[Music]
19:12
And I'm going to boil this up. And I'm
19:14
going to make a simple syrup. And then
19:16
I'm going to add the fruit of my choice.
19:19
I can use a dried fruit like the
19:21
apricots that you get at the grocery
19:24
store. You can use fresh products or you
19:28
can use frozen. Now, I'm going to add
19:30
frozen blueberries to these.
19:33
And I'm going to just let them cook
19:35
until they're thickened.
19:38
You can always puree this and strain it.
19:42
Or if you like a more preserved type
19:44
butter, then you can just cool it and
19:46
pack it the way I've done these. I have
19:49
a wonderful apricot butter here, a
19:52
blueberry, a strawberry, and a
19:55
store-bought chocolate for those that
19:57
don't like fruits. This is going to be
19:59
great tucked in my picnic basket along
20:02
with some breads and some crackers, and
20:04
they're going to eat it up.
20:07
You know, things taste so good to me
20:10
when you eat them with your family out
20:12
of doors. I don't know what it is. I
20:15
think you'll love these recipes. Gussy's
20:17
pecan honey glazed fried chicken is over
20:20
the top. The copper pennies are perfect
20:23
for a salad. The pimeina cheese you're
20:26
going to love. And the peanut butter
20:29
brownie cupcakes are so so good. And if
20:34
you really want to make those illegal,
20:36
put a little chocolate glaze on them.
20:38
And don't forget to pack up your fruit
20:40
butter. That has nothing to do with
20:43
butter. It looks like Gertie's getting
20:46
anxious. She's ready for us to leave to
20:48
go on our picnic today. So, until next
20:51
time, y'all. I send you love and best
20:54
dishes from my kitchen to yours.
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