Up next in 10
3 Southern Christmas Recipes - Paula's creating a Southern Christmas dinner, ending with a peppermint cookies recipe that is absolutely decadent. Paula’s Best Dishes, Season 7, Episode 12.
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00:00 Intro
0:39 Fried Green Tomato Salad with Chipotle Dressing Recipe: https://www.pauladeen.com/recipe/fried-green-tomato-salad-with-chipotle-dressing/
6:09 Cornbread-Stuffed Crown Roast of Pork Recipe: https://www.pauladeen.com/recipe/cornbread-stuffed-crown-roast-of-pork/
12:41 Meemaw's Christmas Kitchen Sink Cookies Recipe: https://www.pauladeen.com/recipe/meemaws-christmas-kitchen-sink-cookies-recipe/
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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
Merry Christmas, y'all. Hey y'all. Today
0:03
we're celebrating the holidays with
0:05
family. First, my brother Bubba is here
0:07
to help make a fried green tomato salad
0:10
with a yummy chipotle dressing. Oh,
0:12
Paula, they look delicious. And then
0:14
it's the king of this meal, y'all.
0:17
Cornbread stuffed crown roasted pork.
0:20
That pork roast is not going to be the
0:21
only thing stuffed around here, y'all.
0:24
And finally, my nephew Jay stops by to
0:26
whip up a batch of Mimosa's kitchen sink
0:29
Christmas cookies. Heavenly. Heavenly.
0:33
And so easy, so simple.
0:38
We're going to make y'all a fried green
0:40
tomato and avocado salad. And you're
0:43
going to make a wonderful chipotle
0:45
dressing. Correct. To go on it. Yep.
0:48
Now, I'm taking our tomatoes, Bubba, and
0:50
I'm slicing them maybe a little bit more
0:53
than a quart of an inch. Okay. And I'm
0:56
just going to lay them right there on
0:57
paper towels. All right. So, that'll
1:00
help pull the water out of them. Paula,
1:02
just to catch up a little bit on the
1:04
sauce that I'm making here, we're using
1:05
a/4 cup of mayonnaise, 2 tablespoons of
1:08
adobo, and 3 tablespoon of lime juice,
1:12
and a pinch of salt. That's going to be
1:14
good with our tomatoes.
1:19
Now, I like to salt and pepper them on
1:21
both sides. The salt draws out some of
1:24
that water. So, are you all ready for
1:26
Christmas, Bubba? You done all your
1:28
shopping?
1:30
Well, you know me. I'm going to wait
1:32
till the last minute. But, uh, three
1:33
Christmases ago, I came over here for
1:35
Christmas. And what did you give me? You
1:38
wanted a brown Labrador. Uhhuh. So, I
1:42
found it, Bubba, at the last minute. And
1:45
Bubba loves that dog. That was such a
1:48
great Christmas. Now for our breading,
1:50
y'all, I'm gonna need about a cup of
1:52
flour. Now, I'm just gonna put a little
1:55
salt and pepper into my flour. And then
1:58
I'm just going to dredge my tomato
2:00
slices. All right. So, I'm going to drop
2:03
the tomatoes in. I've got my fryer set
2:06
on 350. We fry in peanut oil. They're
2:10
bubbling. And while these are frying,
2:13
Bubba's going to set up our salad with
2:15
our masculine mix and our avocado
2:17
slices. I love avocados. I do too,
2:20
Bubba. I just love them. So, Bubba, I
2:23
remember the Christmas that mama had
2:26
more presents than us because mama was
2:29
so tired of not getting anything for
2:31
Christmas, she went and bought every
2:34
Christmas present that she wanted. and
2:38
she had no idea that daddy was getting
2:41
her a mink stole diamond rings and she
2:46
just felt so bad, Bubba, because she had
2:49
more presents than us. But that's the
2:52
Christmas I remember. Well, I remember
2:54
one year daddy gone out of town on
2:56
business or something. He brought me a
2:58
toy back and it was a helicopter
3:02
and he sat in the living room and played
3:04
with it more than me. He wouldn't even
3:06
let me play with it. You don't remember
3:08
that little helicopter? Well, dad was a
3:10
big kid. Big cut up. Big kid. Yeah. I
3:13
never got to play with it until I was
3:14
about 19 or 20.
3:19
Oh my goodness. Wash my hands. Did you
3:22
ever sneak behind mama's back and open
3:24
Christmas presents?
3:26
Every year. Oh my gosh. I'll never
3:28
forget the Christmas I did that, Bubba.
3:31
I was so angry over the gifts that I got
3:36
cuz they weren't good. I was so mad with
3:39
myself because Christmas morning I had
3:42
to get up and act surprised and I didn't
3:45
like a dead gum thing I got.
3:48
I never did it again after that. Y'all,
3:50
I remember one year there was this one
3:52
box that had my name on it and I wanted
3:55
to find out what was in it. So I went in
3:57
in the little bathroom, you know, down
3:59
the hall. I didn't have but one. Yeah. I
4:02
go in there, lock the door, unwrapped
4:05
and open and slid the box out. It was a
4:08
brown belt.
4:13
Yeah. See, some things should just be a
4:15
surprise. Are those tomatoes ready? We
4:18
got to make this salad. I think they
4:19
are, Bubba. They look They're They're
4:21
getting brown. Fabulous. They do. I'm
4:23
going to cut our fryer off. Okay. Do you
4:26
like the way those look? Oh, Paula, they
4:28
look delicious. Now, let's top off our
4:30
salads with these fried green tomatoes.
4:35
We're just going to drizzle a little
4:37
dressing on.
4:39
Looks good. This is a wonderful
4:44
little salad for a first course. I I
4:47
love tomatoes just about any way you can
4:50
make them or grow them.
4:54
Bubba, is it good? M. You like my sauce?
4:58
M. It sounds good. It's delicious. This
5:01
is not too filling, but yet it has
5:03
substance to it because of the fried
5:05
green tomatoes. Right. But speaking of
5:07
full, I'm going to fill us up. What we
5:10
going to make next? A stuffed roast of
5:13
pork. That pork roast is not going to be
5:15
the only thing stuffed around here,
5:17
y'all. Coming up, your stomach's not
5:20
going to believe your eyes, y'all, when
5:21
they catch a peek of this dish. These
5:24
bones are going to be so good to know.
5:26
It's going to be incredible. Then my
5:28
nephew Jay is here to help me load this
5:31
roast with one unforgettable stuffing. I
5:34
was here first. You got to get in the
5:36
back of the line. And later we make a
5:38
batch of cookies that has all of my
5:41
favorite ingredients.
5:44
I so hope y'all are enjoying the show.
5:46
And if you do, be sure to click like,
5:50
subscribe, and the notification bell so
5:53
you'll never miss a video. And we'll be
5:55
right back after the break.
6:01
Merry Christmas again. This is going to
6:04
be a very, very special meal, Bubba. I
6:07
see. Is this not beautiful? Yum. This is
6:10
going to be a cornbread stuffed crown
6:12
roast of pork. And you're not going to
6:15
believe how easy and simple this is to
6:17
prepare, y'all. Good. The only thing is
6:20
I want to caution you uh to make sure
6:23
you do it right. Don't overcook it. You
6:25
want to check with your butcher uh
6:28
pre-arrange for him to have this ready
6:30
for you. Heavenly. Heavenly. And so
6:34
easy. So simple. How many pounds is
6:37
this? We're using about a 5 lb 5 lb
6:40
roast. So Bubba, if you'll move down
6:42
there and start the stuff for our
6:45
stuffing. Okay. I'm going to get this in
6:48
the oven. Now I'm just going to rub it
6:50
down with salt and pepper. I'm going to
6:52
manhandle this piece of meat, y'all.
6:56
These bones are going to be so good to
6:58
know. It's going to be incredible. And
7:01
I'm going to turn it every which way.
7:04
All right. So, the next thing I'm going
7:05
to do is rub it down with my sage,
7:07
garlic, and olive oil mixture. Now, you
7:10
can go on foodnetwork.com
7:12
and get your exact measurements.
7:15
Remember to rub your meat, y'all. Rub
7:17
your meat.
7:19
smells so good. The freshness of the
7:23
herbs is divine. So, Bubble, what are
7:26
you doing down there? Tell everybody
7:27
what you're doing. I'm prepping for our
7:30
uh dressing. I've got or one stalk of
7:32
celery, a uh medium white onion, one
7:36
clove of garlic, and we're going to chop
7:39
up two tablespoons of rosemary and a
7:42
cilantro. Okay. And y'all, I am making
7:46
sure that I rub the spices into those
7:49
bones because that's my favorite part is
7:52
I'm a bone knower, y'all. We used to
7:54
fight over them. We used to fight over
7:56
that. Yes, we did. Mom and Daddy used to
7:58
cook when we'd have steak. They would
8:00
cook one big sirloin steak and it had
8:03
the long bone and Bubba and I would
8:05
fight. But you always won. No, I did
8:09
not. If I had a date and was in a hurry,
8:12
um, you would win.
8:14
Okay, Paula. Now, we're going to do a
8:15
half a stick of butter. Who you kidding,
8:18
Bubba? Who you kidding? A half a stick
8:21
of butter. That'll just make us mad,
8:23
boy. Yeah. Enough to make your mouth
8:25
mad. Well, why don't we get the roast in
8:28
the oven? Okay. Well, you got it. Our
8:30
oven is preheated. I'll open the door
8:32
for you. Well, it's looking great.
8:34
Doesn't that look wonderful? All those
8:37
fresh herbs. It's going to be so
8:39
delicious and so succulent.
8:42
All right. So, 15 minutes at 450. That's
8:45
going to get a nice brown crust on our
8:48
roast. Then, we're going to lower the
8:50
temperature to 350 and we're going to
8:53
cook it for maybe another 45 minutes to
8:56
an hour.
8:58
All right. So, I'm going to help you
9:01
while you are chopping up your your
9:03
herbs. Yeah, I got I'm going to dice up
9:06
your bell pepper for you. Okay. So, we
9:09
can get our stuffing underway. We're not
9:12
using our traditional stuffing recipe
9:15
for our pork blowing. We're doing
9:17
something just a little bit different
9:19
cuz we're making it special for the
9:21
holidays.
9:23
[Applause]
9:26
And we're sautéing this for about 5
9:29
minutes, y'all. 5 to 7 minutes uh in
9:34
half a stick of butter.
9:39
Oops. Oops.
9:41
There we go. And I have some cornbread
9:46
that I baked off. All right. Now, I'm
9:48
going to need six cups.
9:52
[Music]
9:55
I'm going to whip us up a couple of
9:57
eggs.
10:00
[Music]
10:01
And I've got a wonderful chicken stock.
10:04
I'm probably going to use almost two
10:06
cups.
10:09
And then I'm going to add a little hot
10:11
sauce. About a teaspoon of that. And I'm
10:14
just going to pour that into our
10:16
cornbread. And you can stir that up. And
10:19
I'm going to go back down here and see
10:21
about our herbs. Okay, that's smelling
10:24
good. And goes our rosemary. A little
10:28
cilantro right there at the end. Now, I
10:31
don't like to overcook these vegetables
10:33
because I like them to have a little
10:35
crunch. Uhhuh. Right. And I want you to
10:39
be able to see them. So that's about all
10:42
I'm going to do on those, Bubba. All
10:44
right. So, in goes our herbs. Okay. And
10:47
our veggies. All right. So, we're going
10:50
to stir this up.
10:53
I'm going to add a little pepper. All
10:54
right. Little salt. It's looking good.
10:58
It is looking good. It's going to be
10:59
delicious. You have to roll me out of
11:01
here this Christmas in a wheelbarrow.
11:05
All right. So, Bubba, if you'll spray
11:06
our pan. Okay. And we're going to let
11:09
this bake, y'all, for about 45 minutes
11:13
at 350°.
11:15
Perfect. Okay.
11:19
Look at that. Look at the colors.
11:21
Because I know we didn't overcook our
11:24
vegetables. Look how beautiful. Oh, it
11:26
is pretty. Yes. It's beautiful.
11:29
Beautiful. Beautiful. And it tastes so
11:33
good. Bubba, if you could now just pop
11:36
that in the oven for me. It's going to
11:38
be so good. It's Christmas time. We'll
11:41
see y'all back in a few minutes. Don't
11:43
go anywhere. Coming up, my nephew Jay is
11:46
here and I show him why it's better to
11:48
dunk a cookie in chocolate than in milk.
11:51
Makes everything better. And later,
11:53
we're digging in to this Christmas
11:55
masterpiece. Grab and grab. All right.
12:01
I hope y'all are enjoying the show and I
12:03
want to hear from you. Tell me what
12:05
recipes or videos you'd like to see me
12:07
make by just leaving a short comment
12:10
below. Now, let's get back to the show,
12:13
y'all.
12:17
Y'all,
12:18
Bubba has really uh gotten a lot younger
12:22
over the commercial, hadn't he? It's not
12:26
He was never this good looking.
12:32
This is Bubba's son, y'all. Jay, my
12:34
nephew.
12:36
That was pretty good, Jay. Well, Jay has
12:39
stepped in the kitchen to help me make
12:42
kitchen sink Christmas cookies. Now,
12:44
Mimo was Brook's grandmother. And it's
12:48
really, really good, JBird. So, we're
12:50
going to do the the wet ingredients
12:52
here, Paul. And what I'm going to use is
12:54
1 cup of vegetable oil. And we're going
12:55
to add it to this half a pound or two
12:58
sticks of softened butter, 1 cup of
13:00
lightly packed brown sugar, 1 cup of
13:04
granulated sugar, I got one egg, and one
13:07
teaspoon of vanilla extract. Okay. And
13:11
last but not least, go ahead and get
13:13
started mixing this up. Okay. And what
13:15
have you got over there? I've got 3 and
13:18
1/2 cups of allpurpose flour, 34 of a
13:21
teaspoon of salt,
13:24
one teaspoon baking soda, and 1 teaspoon
13:28
of cream of tarta. So, I'm just going to
13:31
whisk this together. And that's it. So,
13:34
we're going to slowly add this to Jay's
13:38
wet ingredients. This recipe, Jay,
13:42
belonged to Brook's grandmother, her
13:44
Mimo. And Mimo would start the day after
13:48
Thanksgiving and she made like 500
13:52
Christmas cookies. And that's what she
13:54
gave all her family, all of her friends
13:57
because uh that you know that was the
14:00
way she showed her love. Uh because a
14:04
homemade gift is like giving a piece of
14:06
yourself. They make wonderful Christmas
14:09
gifts. And you can see why she called
14:12
this one Mimosa's kitchen sink Christmas
14:15
cookies because look at all the stuff.
14:18
They're easy to make. You could probably
14:20
just clean out your refrigerator. It is.
14:22
But they've got a lot of things in them.
14:25
So that gets that. All right. So Jbird.
14:28
Yes, ma'am. I'm going to measure out now
14:31
everything that makes this Mimos's
14:33
kitchen sink Christmas cookies. I'm
14:36
going to measure out a cup of a puff
14:39
rice cereal. Yummy, yummy, yummy. Yum,
14:42
yum. One cup of oatmeal. Now, this is a
14:46
quick cooking oatmeal. The next thing
14:48
I'm going to add is one cup of coconut.
14:52
And the coconut is going to make these
14:54
cookies so moist and so delicious. All
14:58
right, the last ingredient
15:01
is my favorite, toffee. Yes. Makes
15:05
everything better. Put them in before I
15:07
eat them all and throw them in at the
15:08
mouth. Okie do. When you're through
15:12
beating that up, we're just going to
15:14
stir in our other ingredients. Okay. And
15:18
I think that this is all done here. Okie
15:21
do. I'll save the beers for myself if
15:24
you don't mind. No. All right. Now, if
15:27
you would just stir those in. And Jay,
15:29
your dad and I cooked a wonderful roast
15:33
and made a delicious stuffing for our
15:36
roast. Look at that. Yum. That looks
15:39
wonderful. Yum, yum. How beautiful is
15:41
that? Okay, I think I've got this all
15:43
mixed up here. Okie do. I'm actually
15:45
going to stick this in the refrigerator
15:47
for 1 hour and let it chill.
15:50
And we just want to pile this up in the
15:53
middle of our pork roast. That is
15:55
gorgeous. Y'all starting without me? No,
15:58
Bubba. Well, I see you got the cookie
16:00
monster with you. Yes, I was here first.
16:03
You got to get to the back of the line.
16:05
I heard y'all were in here making
16:07
cookies. And every time I made cookies
16:10
at home when he was a kid growing up,
16:12
I'd go to the pantry, Paula, to get me a
16:15
cookie. There would be one cookie left.
16:19
At least I had the decency to leave the
16:21
last one, right? I mean, why make
16:22
cookies if nobody's going to eat them?
16:24
Look at that.
16:26
It looks delicious. Doesn't it look
16:29
delicious? Yum. Oh my goodness. Ooh. You
16:33
chow down, baby. All right, JBird. Yes,
16:36
ma'am. I want a meal, not a snack. You
16:40
got it. Look at that.
16:45
[Music]
16:48
All right, guys.
16:51
Grab and grab. All right.
16:54
Are we going Are we going to sit here?
16:57
I'm going to sit right here. You're
16:58
going to sit right there. Look at that.
17:01
Is that not fabulous? We're at home.
17:04
We're We're at home, aren't we? Yes.
17:07
Some things never change.
17:10
See what I'm saying about Bubba and I
17:12
fighting for a bone? Isn't that
17:14
delicious? I'm telling you, it's out of
17:16
this world. We cook it perfect.
17:19
The stuffing is out of this world. Yes.
17:22
Look, now I've gotten straight to the
17:24
meat
17:26
of what I want. Look how moist and
17:28
delicious. Fabulous, isn't it? Great
17:31
holiday idea, Paula. Mhm. How do you
17:34
like the stuffing? I love it. I'm sold.
17:37
Merry Christmas, y'all. Wish you were
17:40
here. Yeah. Don't forget about the
17:41
cookies, y'all. Oh, you better hurry up
17:43
and get one, Paula,
17:45
or he'll eat them all. I'll save you
17:47
one. Coming up, the perfect way to top
17:51
this holiday meal, a beautiful Christmas
17:54
cake. I know. Look how pretty they are.
17:57
I so hope y'all are enjoying the show.
18:00
And if you do, be sure to click like,
18:03
subscribe, and the notification bell so
18:06
you'll never miss a video. And we'll be
18:09
right back after the break.
18:14
Welcome back, y'all. We're finishing up
18:17
the cookies. I've got my cookie dough.
18:20
I'm just going to take a scooper and
18:23
stick 12 little scoops out on a cookie
18:27
sheet here. And Bubba is crushing
18:29
peppermints for us. I'm melting white
18:33
chocolate, y'all.
18:35
And once our cookies are baked, we're
18:40
going to dip part of it in our white
18:42
chocolate. And then we're going to dip
18:45
it in the crushed peppermint. Okay. I'm
18:48
just going to throw these in the oven on
18:50
350 for 12 to 14 minutes. Okay.
18:54
How do you like your I haven't tried
18:56
your Cheers. Apple and pear cider. Did
19:00
you try it, Bubba? Oh, not yet. Cheers.
19:02
It's delicious. It's a warm cider,
19:04
y'all. You can go to foodnetwork.com for
19:07
the recipe.
19:09
It's nice and warm. It feels so good to
19:11
the tummy. kind of cold outside. So now,
19:15
Bubba, if you would just pour your
19:17
peppermint into our dish,
19:22
J-bird, you want to check and see how
19:25
our cookies are. I would say they're
19:26
ready. Yeah. And they've been in there
19:28
about 13 or 14 minutes. It's hot. All
19:30
right. Our chocolate looks nice.
19:33
And our cookies look great. Because we
19:37
use parchment paper, y'all, they didn't
19:39
stick.
19:42
So, into a little chocolate and then
19:46
into
19:48
the peppermint. Oh, wow.
19:51
And Jird, you have the first cookie.
19:54
Actually, I get the first 11 cookies.
19:58
Yeah, you better watch him. And into the
20:01
peppermint again. There's you a cookie,
20:04
Bubba. Okay. Thank you. And then mine
20:08
into the chocolate.
20:10
And into the peppermint.
20:14
A beautiful Christmas cake. I know. Look
20:16
how pretty they are. Well, eat up. M.
20:20
Aren't they yummy? I love the toffee
20:23
bits. Don't you, Jeopard? Yes.
20:26
Definitely taste those. And you know, at
20:28
the holiday time, there's nothing like
20:31
family and friends. That's the most
20:33
important thing in the world, the time
20:35
that you spend with them and the
20:37
memories. So, thank y'all. Thank you for
20:40
having us for loving me. Hey y'all, it's
20:43
Paula Dean. Now, if you enjoyed this
20:45
video, be sure to like it and click the
20:48
subscribe button as well as a
20:51
notification bell to be alerted when I
20:53
post a video. Love and best dishes,
20:57
y'all.
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