Up next in 10
4 Classic Lady & Sons Recipes - Paula & gang are making specials they used to serve up at the Lady & Sons restaurant in Savannah, Georgia. Paula’s Best Dishes, Season 2, Episode 11.
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00:00 Intro
1:26 Corn and Asparagus Salad Recipe: https://www.pauladeen.com/recipe/corn-and-asparagus-salad/
7:33 Three Meat Pasta Recipe: https://www.pauladeen.com/recipe/three-meat-pasta/
7:59 Grilled Tilapia with Peach BBQ Sauce Recipe: https://www.pauladeen.com/recipe/grilled-tilapia-with-peach-bbq-sauce/
18:08 Key Lime Pie: https://www.pauladeen.com/recipe/key-lime-pie/
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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
i am living a dream today y'all
0:03
y'all it seems like old times today at
0:05
the lady and sons cause i'm cooking with
0:08
my son bobby and
0:09
our gm dustin walls look up now look in
0:12
that camera
0:13
and today he's here to make some
0:15
specials that come from our menu
0:17
we have a grilled tilapia that's glazed
0:20
in a peach barbecue sauce
0:22
wow that looks and smells so good
0:24
doesn't it look delicious
0:27
and it goes perfectly with our corn and
0:29
asparagus salad what do you think
0:31
i love it and another favorite from the
0:34
restaurant a three meat pasta
0:36
gosh y'all look at that it's bubbling
0:39
and oh for dessert we have a frozen
0:43
key lime pie wow
0:46
it is
0:50
you know the lady and sons yeah
0:55
but you know what it should be guys it
0:58
should be the lady and sons plus one
1:00
well today it is yes it is
1:03
and look at this big boy
1:04
[Music]
1:05
[Laughter]
1:07
so you're doing some of the dishes that
1:09
we have on special
1:10
yes ma'am at the lady and sons and they
1:13
better
1:14
be good they're delicious i know they
1:17
are
1:17
i know they are so you've been up here
1:19
silking and husking corn
1:21
paul dean this is a new item we put on
1:23
the menu that i make at my home
1:25
very often there's a corn asparagus
1:27
salad sounds
1:28
yummy we're going to use six ears of
1:31
fresh
1:31
yellow corn sounds delicious clean those
1:34
real good and boil them for about
1:35
two or three minutes and give them an
1:37
ice bath i'm gonna chop this onion up
1:39
really finely for you
1:41
i'm going to do one small purple onion
1:43
awesome let me tell y'all how he started
1:46
oh on our team well he was working right
1:50
next door to us at this other restaurant
1:52
your reputation in savannah was one of
1:53
the top servers right we saw his work
1:55
ethic
1:55
you know we saw a lot about what kind of
1:57
guy he was dustin is now
1:59
the gm you know i'm so proud of you son
2:03
you're you're just like one of my
2:05
children i feel like family
2:07
when you come to the lady and sons you
2:09
might not see
2:11
jamie and bobby and you might not see me
2:14
but there's a
2:15
very good chance you'll see this tall
2:18
handsome young man i'm so proud of the
2:20
man that he grew into
2:24
so proud of you a lot to do with you all
2:26
and y'all's hard work i've learned a lot
2:27
from y'all well we
2:28
are just like another taller brother
2:33
this is a big man y'all i'm 6'4 so
2:38
so that tells you everything you need to
2:39
know about doc oh my goodness
2:41
so you've got eight to 12 ears of corn
2:44
boiling for how long
2:45
about two minutes uh-huh we're gonna
2:47
give that ice bath okay
2:49
then we're gonna throw in uh two bundles
2:50
of asparagus all right so
2:53
we got this uh show going on
2:56
bobby why don't you move down here son
2:58
cause dustin's gonna need
3:00
elbow room well then i may need to leave
3:02
the house
3:04
he's going to be cutting the corn off
3:06
and finishing the asparagus
3:07
why don't you make the salad dressing
3:10
got it for the corning asparagus salad
3:13
while dustin blinches the corn and gets
3:15
the asparagus started
3:16
i'm gonna work on the crust for our key
3:18
lime pie and
3:20
just graham cracker crumbs brown sugar
3:23
and butter
3:24
so you guys continue on and i'm gonna be
3:26
mixing that up right down here
3:28
got it all right this is this is really
3:30
really simple um like so much that we do
3:33
uh just gonna start with a half cup of
3:34
sugar
3:36
one cup of seasoned red wine vinegar
3:39
and then i'm gonna just season it with a
3:41
little salt and pepper to taste
3:42
now we're gonna take the corn off the
3:44
cob just cut it straight down
3:47
and after we do that we'll mix it
3:49
together in the bowl it'll break up nice
3:52
mama what you're doing i am pouring this
3:54
half a cup of melted butter
3:56
over two cups of graham cracker crumbs
3:58
and about a fourth of a
4:00
cup of packed brown sugar is just your
4:03
typical graham cracker crust
4:06
but instead of using white sugar i'm
4:08
using brown sugar
4:10
i think i hit the salt and pepper right
4:11
on too yeah
4:13
and it turned out to be a little less
4:14
probably than a teaspoon
4:16
of each so we've got a couple of
4:18
different things going on here in the
4:20
kitchen y'all
4:21
later on uh we're gonna share with you a
4:24
recipe
4:25
that was inspired by the lady and sons
4:28
we serve a fabulous key lime pie
4:32
and that's what this crust is for people
4:35
love it but we're gonna make
4:38
a key lime ice cream yummy yes
4:42
now i'm just packing the crust y'all
4:44
into this spring form pan
4:47
so dustin how about your asparagus is
4:50
that
4:51
i think we're done i'm gonna pull that
4:52
out right now and put in an ice bath as
4:54
well
4:54
okey-doke so we'll stop cooking
4:58
and give it a few minutes to cool down
4:59
and then we'll cut that up it's just
5:01
blanched
5:02
it's just blanched yeah it's gonna be
5:03
nice and crisp
5:05
so i'm gonna slice that about one inch
5:07
pieces
5:09
i'm gonna add that to the corn all right
5:11
okay i've done just about all i can do
5:13
to that simple sauce
5:14
well i'm ready to sun looks like you're
5:18
ready to go so let's put that in the
5:19
oven for about
5:20
eight minutes uh-huh and that's about
5:23
what it's going to take i'm going to
5:24
wash my hands
5:25
i think we're ready to put this salad
5:26
together just put the chopped onions and
5:28
asparagus in with the corn then top it
5:31
off with a quarter of a cup
5:32
of fresh chopped basil i'm going to put
5:34
this very simple little sauce on top
5:36
and we're just gonna fold this so i
5:38
don't
5:39
tear everything it looks delicious
5:41
dustin now y'all don't be mad with us so
5:44
if you come to the lady and sons
5:46
and you say unlike some of that corn and
5:48
asparagus salad we don't have it
5:51
because this is a special right actually
5:53
we're adding this to the menu you'll be
5:55
able to get it now good
5:56
uh every night so that one
6:00
what you think it's good
6:03
i love it i love it
6:07
[Music]
6:09
coming up i put together a peach
6:11
barbecue sauce for that
6:13
wonderful tilapia and then we get to
6:16
another lady and son special y'all
6:19
three meat pasta and that is one of my
6:22
favorite dishes that we serve at the
6:23
restaurant
6:24
and later we're gonna take one of our
6:26
most popular desserts
6:27
and put a twist on it
6:31
a frozen key lime pie
6:36
i so hope y'all are enjoying the show
6:38
and
6:39
if you do be sure to click like
6:42
subscribe and the notification bell so
6:45
you'll
6:45
never miss a video and we'll be right
6:48
back after the break
6:53
this should really be called the lady
6:55
and sons plus one
6:57
cause you see this big guy right here
6:59
look up now look in that camera
7:01
let them look at you because you know
7:04
who i think he looks like
7:06
harry connick jr am i right
7:10
i've heard it but i don't see it i feel
7:11
sorry for him if i look like
7:14
well dustin started with us he flipped
7:17
hoe cakes in our kitchen
7:18
when we were still cooking them in one
7:20
skillet and that was i was taller than
7:22
you batman
7:24
that's been a long time ago all right
7:27
i'm gonna be down here guys making a
7:29
peach barbecue sauce because we're gonna
7:31
cook some tilapia
7:33
bobby is cutting up our onions y'all now
7:35
for our three meat pasta
7:37
and dustin is getting ready to put the
7:40
pasta in our pot and cook the pasta
7:43
son i've got those onion goggles for you
7:46
oh that's right i forgot are those are
7:48
those burning your eyes
7:51
these are so cool we're gonna have to go
7:53
with them it's a good look okay go with
7:54
them because you know what i got some
7:55
more
7:56
i'm about to jump out of so for the
7:59
barbecue sauce y'all it's very easy
8:01
a lot of ingredients but it's very very
8:03
simple now to my pot i'm first going to
8:06
add three-fourths of
8:07
cup of ketchup three tablespoons of
8:10
prepared mustard
8:12
a half a cup of oil look at man i love
8:15
doing that
8:17
whoa your pot's boiling honey you might
8:21
want to
8:22
take your tongs and just give that pasta
8:24
a little stir
8:26
the next thing i'm gonna add is a half a
8:28
cup
8:29
of apple cider vinegar
8:32
a pinch of garlic salt
8:36
three tablespoons of worcestershire
8:38
sauce
8:39
and i'm just gonna eyeball that and then
8:42
to help
8:43
deepen the color i'm gonna add about a
8:46
tablespoon of paprika
8:48
a fourth of a cup of lemon juice
8:52
one teaspoon of pepper i love
8:55
just a little sweetness in my barbecue
8:58
sauce so i'm gonna add three tablespoons
9:01
of packed brown sugar
9:05
three-fourths of a cup of water oh i'm
9:08
gonna go and do it okay baby
9:10
screw your bobby d what do you think all
9:12
right now i'm gonna let this cook
9:14
i've got my all my lemon juice my pepper
9:17
my ketchup brown
9:18
sugar the next thing i'm gonna need is
9:21
these onions
9:22
that the onion man has been chopping for
9:25
the last 30 minutes
9:27
a half a cup of onion is what i'm gonna
9:29
need bobby when you're done chopping
9:31
and we can let this simmer for 15 or 20
9:34
minutes
9:35
before we put our peaches in that gives
9:37
us time to finish up our three meat
9:39
pasta
9:40
this recipe y'all is one of those
9:43
recipes that i came up with
9:45
because i always usually had leftover
9:49
ham i always had smoked sausage
9:53
and we always had chicken because i
9:55
could run out to the buffet
9:57
and grab the fried chicken skin it
10:00
cut it up real quick like so i said what
10:03
are we gonna call
10:04
this stuff that i'm putting out there to
10:06
feed these people so i said
10:08
three meat pasta so we're gonna be using
10:11
two cups of cooked chicken off the bone
10:13
two cups of cooked smoked sausage cut
10:16
about a half an inch
10:18
thick and two cups of cooked cubed ham
10:21
we're gonna add our cheese it's about
10:24
two cups
10:25
grated cheddar you've got a sharp grated
10:28
cheddar
10:29
you've got uh some fresh parmesan that
10:32
you grate
10:33
later and you know what i think i'm
10:35
gonna work a little bit
10:36
still gotta add some cottage cheese yes
10:40
cottage cheese so good
10:43
16 ounces 16 inches that's a 24 ounce
10:45
container so leave
10:46
about a third of it left in there all
10:48
right sunny boys together
10:49
if you throw me some of those onions for
10:52
our barbecue sauce
10:53
[Music]
10:56
do you want your parmesan cheese uh yeah
10:58
we're gonna add that pull it right where
11:00
we're going to put it in the oven
11:01
we're going to add a little water a cup
11:02
of water with three bouillons with some
11:04
sour cream
11:05
it's been about eight minutes i'm going
11:06
ahead and pulling the graham cracker
11:07
crust
11:08
sour cream never hurt anything and the
11:10
onions are in the barbecue sauce never
11:12
it's certainly not going to that's one
11:13
of our key ingredients and everything i
11:15
believe
11:16
oh shoot yeah about half a cup of sour
11:20
cream
11:21
that is one of my favorite dishes that
11:22
we serve at the restaurant dustin is
11:24
dissolving three chicken bouillon cubes
11:27
and a cup of water
11:28
and you'll want to make sure your
11:30
water's hot once the bullion is fully
11:32
dissolved
11:33
just pour it in and then add the pasta
11:36
and mix it up
11:37
real good now i'm just going to spray
11:39
this dish
11:40
with a little spray so it won't stick
11:43
pour the pasta in a baking dish
11:45
and top it off with your grated parmesan
11:48
so
11:48
there we go we have this beautiful three
11:51
meat pasta
11:52
so we're gonna put this in the oven 350
11:56
degrees y'all
11:57
and we're just gonna let it cook until
11:59
it's hot and bubbly
12:01
and you are not gonna believe how
12:03
stinking good
12:05
this three meat pasta dish is tell you
12:07
what high five
12:09
coming up great sun fish on the grill
12:12
we finish our tilapia and our creamy
12:15
pasta
12:16
and dustin surprises me with a quirky
12:19
keepsake from the lady and sons and
12:22
later a treat
12:23
inspired by one of our most popular
12:25
desserts a frozen
12:27
key lime pie
12:28
[Music]
12:31
i hope y'all are enjoying the show and i
12:34
want to hear from you
12:35
tell me what recipes or videos you'd
12:37
like to see me make
12:39
by just leaving a short comment below
12:42
now let's get back to the show y'all
12:48
now we're gonna finish up our barbecue
12:50
sauce y'all
12:52
and dustin is getting ready to puree our
12:55
peaches
12:56
we've got about two cups and we're gonna
12:58
use a canned peach
13:00
which works nicely or you can use a
13:02
frozen peach
13:04
because these are not available here
13:06
right
13:07
[Music]
13:12
that's good delicious now bobby has our
13:16
tilapia over here
13:18
and he's season it with our house
13:21
seasoning
13:22
salt pepper garlic powder and a little
13:24
bit of lime
13:25
i mean you know me if i'm if i'm making
13:28
fish his fish
13:29
never heard it okay i'm gonna stand back
13:32
so i won't get any red sauce on me
13:36
that looks like good enough to eat i
13:39
hope it's gonna be delicious
13:41
it is gonna be so so good
13:45
and if you wanna finish stirring that
13:46
i'll grab that three meat pasta
13:48
oh okay you're gonna pull it out oh i
13:50
almost forgot about the pasta i did too
13:52
oh it makes a pretty good little team
13:54
here we got a good meal going
13:56
we got it going on yeah okay this fish
13:58
is ready to go on the grill is it hot
14:00
okay son come on in w i got you a hot
14:03
plate over here oh
14:04
gosh y'all look at that three meat pasta
14:07
look at it it's bubbling oh
14:11
dusty it looks good i think we did good
14:13
honey so too
14:14
all right son go ahead do the fish fish
14:16
on the grill all right
14:17
now we all know this is this is one of
14:20
my favorites it's
14:21
not gonna take long tilapia
14:24
the nice firm fish yes the texture is
14:27
great
14:28
it's real easy to cook it stays together
14:31
for you nicely
14:32
while you're cooking it and i'm going to
14:34
let that last little bit of lime juice
14:36
run onto that fish
14:37
okay and i think maybe three
14:40
four minutes a side would be yeah this
14:42
is not going to take long
14:44
and look over here y'all show them this
14:47
dustin
14:48
now these are called cheddar cheese grit
14:50
cakes
14:51
and you just lightly run through some
14:53
flour and fry them
14:55
they're delicious oh my goodness
14:59
[Music]
15:01
it's going to be good with that fish and
15:03
a southerners willy grit
15:05
fishy grits that's a staple of my house
15:07
growing up all right now dustin
15:10
at what point do we start putting our
15:12
peach barbecue sauce on it
15:14
i think after that first time we're
15:16
gonna put a roast a little bit on well
15:17
you go ahead and i'm gonna be y'all's
15:19
boss
15:20
and then we're gonna finish it off one
15:22
more time once it hits the plate
15:23
but it'll never hurt to go ahead and put
15:26
a little bit on right now
15:32
wow that looks and smells so good
15:34
doesn't it look delicious
15:36
honey you missed a little piece once you
15:38
finish it up for me cause i got
15:39
something i want to
15:40
show you oh okay i'm gonna just
15:44
there right there right there right
15:46
there around these edges
15:48
that's all right mama can fix it i
15:51
don't even remember this book but i
15:52
found it weird but it's backwards and
15:55
upside down
15:57
and i kept it because it was so unique
16:00
you know i was just saying i gotta have
16:01
this
16:02
look at this you can see what it says
16:05
silly upside down
16:06
backwards love you now and
16:09
always paula december
16:13
2001.
16:16
can you believe this though that is
16:18
awesome
16:20
like i've been the fish is ready we've
16:22
got to pull okay dustin
16:24
if you would do the honors of plating
16:26
this up for us
16:27
sure i'll get one started because i want
16:29
i want you better do it quick bro
16:31
all right fish is ready everybody start
16:34
here
16:35
just how this plate looks when it comes
16:38
out of the kitchen at the ladies
16:43
[Music]
16:49
that's a good room plate right there man
16:52
this we don't plate in any special way
16:55
because
16:56
this is on the phone that's right and
16:58
you can plate it any way you want to you
17:00
can put a little bit or you can put a
17:02
whole lot
17:03
there you go i can't wait to taste you
17:06
let me try to get all of it together
17:08
[Music]
17:10
oh y'all i love that a lot of great
17:14
flavors together
17:15
there's a lot of great flavors mm-hmm
17:19
oh my goodness so good dustin
17:24
bo dean said if you don't give him a
17:26
product
17:27
right now dustin he's gonna bite your
17:29
leg off come on
17:34
this is the one that's going to bite
17:35
dusty's leg off coming up
17:39
ain't that looking good y'all we topped
17:42
this meal
17:42
off with a dessert inspired by the lady
17:45
and sons frozen
17:46
key lime pie
17:48
[Music]
17:51
i so hope you all are enjoying the show
17:53
and
17:54
if you do be sure to click like
17:57
subscribe and the notification bell so
18:00
you'll never miss a video
18:02
and we'll be right back after the break
18:07
dustin and i are preparing y'all a
18:10
frozen
18:11
key lime pie recipe inspired by
18:14
the key lime pie that we serve at the
18:16
lady and sons it's
18:17
so very good it's so simple
18:21
a cup of heavy cream beet until it forms
18:23
soft
18:24
peaks with a fourth of a cup of sugar
18:27
now let's add that 12 ounce can of
18:29
sweetened condensed milk
18:31
you just tell me how fast go for it baby
18:34
[Music]
18:37
ooh ain't that looking good it really
18:39
smells good already
18:43
all right now if you would send me like
18:45
a half a
18:47
tablespoon of that lump
18:50
right on in there and i'm gonna add
18:54
three-fourths of a cup of key lime juice
18:59
you guys shouldn't smell so good here
19:03
i'll get you a plate why don't you do it
19:05
on the plate and that might be easy
19:06
easier than fighting me
19:08
i think you're right as always
19:11
no i'm not always right but
19:15
9.97 times i am
19:17
yes you are well that's sweet of you to
19:21
say
19:23
all right now to this i'm gonna add
19:27
a pint of half and half which is two
19:30
cups
19:32
that's great dustin just throw it in
19:35
and the smell is incredible
19:38
without lemon zest it's awesome i say
19:41
all the time dustin i wish we had
19:42
scratch and sniff
19:44
tvs
19:48
so if you kind of move that out of the
19:50
way
19:52
and get our pie crust over here
19:56
we're gonna just pour our filling into
19:59
our pie crust
20:00
and we're gonna put this in the freezer
20:03
and let it set up
20:04
good how long will that take ah you know
20:06
four five
20:07
six hours you can make this the morning
20:11
of
20:12
or the night before yes let me grab a
20:16
spatula because i want to get every bit
20:18
of that
20:18
goodness
20:21
[Music]
20:22
doesn't that look delicious so good
20:26
okay so put that in the freezer cause we
20:29
gonna let it cool for three to four
20:31
hours
20:32
how sweet
20:35
yes you are right on time i usually
20:39
am
20:42
[Music]
20:44
you know it's one of those things that
20:46
can sit in your freezer and you go back
20:48
and enjoy a piece tonight while you're
20:50
watching tv
20:54
[Laughter]
20:55
you know what it is a little dollop of
20:58
whipped cream
20:59
might not be too bad
21:04
y'all gotta get you some for sure wow
21:07
out of this world it is you're right out
21:10
of
21:10
this world a perfect dessert that's
21:13
perfect yep
21:16
with a couple of perfect guys
21:19
proud of you dude i love you yo i'm so
21:22
proud of all of y'all
21:23
i just love y'all like the pieces
21:30
y'all it's paula dean now if y'all
21:32
enjoyed this week's full episode friday
21:35
be sure to like it and click the
21:38
subscribe button
21:39
as well as the notification bell to be
21:42
alerted when i post a video
21:45
love invest dishes friends
#Food & Drink
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