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4 Classic Southern Recipes - Paula is joined by a Southern food historian to prepare classic Southern cooking recipes for an easy family meal. Paula’s Best Dishes, Season 3, Episode 6.
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00:00 Intro
1:09 Green Tomato Pie Recipe: https://www.pauladeen.com/recipe/green-tomato-pie/
6:56 Lowcountry Smothered Pork Chops Recipe: https://www.pauladeen.com/recipe/lowcountry-smothered-pork-chops/
11:15 Celery Root Mashed Potatoes Recipe: https://www.pauladeen.com/recipe/celery-root-mashed-potatoes/
12:54 Black-Eyed Pea Dip Recipe: https://www.pauladeen.com/recipe/black-eyed-pea-dip/
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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
[Music]
0:00
good morning everybody welcome to best
0:02
dishes today's show is all about
0:04
savannah soul mate today my friend damon
0:08
lee fowler is joining me and we're
0:10
making some of our favorite southern
0:11
classics starting with a sinfully sweet
0:14
green tomato pie look at that beautiful
0:17
pie young
0:19
then it's the most tender smothered pork
0:21
chops you'll ever eat look i'm even
0:23
cutting through the bone
0:25
oh my look and damon shows me his celery
0:29
root mashed potatoes that are out of
0:31
this world isn't that good
0:33
[Music]
0:35
and then finally a colorful black-eyed
0:37
pea dip with a tangy dressing oh
0:40
my goodness
0:44
[Music]
0:45
my friend here
0:47
is truly a southern food historian he's
0:51
got fabulous books out
0:54
and he's the studious one and i'm kind
0:56
of
0:57
she's the cook i'm the cookie a little
0:59
bit of a clown
1:01
so
1:04
so damon is gonna fill us in aren't you
1:07
on the roots of this green tomato pie
1:11
but first finish slicing these five
1:13
green tomatoes while i start on the dry
1:15
ingredients now i've got one and a
1:17
fourth cup of sugar and a fourth of a
1:19
cup of raisins well this one goes way
1:22
back paula it goes back into the at
1:24
least before the civil war we don't know
1:26
how far the 1850s at least
1:29
i told you all he was smart it was in a
1:31
wonderful cookbook written called
1:33
verstil southern cooking that was
1:35
published right after the war between
1:36
the states damon i hate to interrupt you
1:38
honey but just let me quickly give
1:41
everybody the measurements two
1:43
tablespoons of tapioca
1:45
it goes way back and i think what it is
1:48
is you know you just didn't waste
1:49
anything in those days like you know you
1:52
can't use them all right so you might as
1:54
well use some of those green ones and
1:56
get the vines called down a half a
1:58
teaspoon of ground cinnamon
2:01
and a fourth of a teaspoon of nutmeg
2:05
and one teaspoon of orange zest
2:08
[Music]
2:09
it's gonna give this a little bit of zip
2:13
one of the things i love about this pie
2:15
is the tartness of the tomatoes you know
2:16
a green tomato is completely different
2:19
you know a green tomato is simply a
2:21
tomato that has not ripened
2:24
and you can see this one was on its way
2:26
to ripening one it was it was headed
2:28
there well you have got those tomatoes
2:30
sliced yeah i've got up our sweet we
2:33
have something to do here yeah if you
2:34
would get the pie crust
2:37
out of there this is this is going to be
2:39
a two crust pie we've made a simple
2:42
standard homemade pie crust we have
2:45
taken it we've divided our pie crust and
2:48
now damon if you would take the top and
2:51
roll it out
2:53
i'll be putting our tomatoes in
2:55
and here is your i'll take that roller
2:58
you can have it i want to take the pie
3:00
crust
3:02
and i'm just gonna line this crust y'all
3:06
with those tomatoes
3:07
and remember that after they cook
3:10
they're gonna shrink
3:12
so damon what is it that makes southern
3:16
food southern
3:18
i think it's a combination of things
3:20
probably it's it's
3:22
first of all the fact that we can have
3:24
gardens ten months out of the year even
3:26
in cooler parts of the south you can
3:28
have some things growing almost year
3:30
round
3:31
so that wonderful fresh produce then you
3:34
have the factor of who was cooking in
3:37
the kitchen the symbiosis of african
3:39
cooks
3:40
that
3:41
european cooking and then all that
3:44
wonderful fresh produce sort of comes
3:46
together and makes uh southern cooking
3:49
happen and i think that's really what
3:51
sets it apart from other parts of the
3:53
country
3:54
damon look at this
3:56
oh my lord doesn't that look wonderful
3:59
now you know if you don't like raisins
4:01
you could certainly leave those out
4:04
i love the sweetness
4:06
that
4:07
raisins add to a dish so all we're gonna
4:10
do now y'all
4:12
is just put this top layer i don't want
4:15
to do this i will do it
4:17
why don't you so i'm just going to kind
4:19
of pull
4:21
that excess off
4:26
and then we're just going to take it
4:27
oops get back on there i want you to
4:30
stay all we're gonna do
4:32
is just stick my finger
4:35
in there and pinch
4:37
take over and finish that up yes you can
4:40
and while you're doing that i'm going to
4:43
take an egg
4:44
and we're going to use the white part to
4:47
brush the top of our pie
4:49
because it's going to make it beautiful
4:51
and glossy
4:53
demon
4:55
you're the pie crust man baby
4:58
so we're gonna cut into this pie those
5:00
little slits are gonna allow the steam
5:03
to escape from our pie
5:06
look at that man
5:09
he's my hysteria it's a serious knife
5:11
yeah it's kind of serious
5:14
how many books do you have out now i
5:16
have six books get out honey you've been
5:19
a busy boy so this looks great it just
5:21
needs one more little thing a little bit
5:24
of sugar
5:25
just a little bit of sugar you and i are
5:27
a lot of light we believe in sugar and
5:29
butter sugar and butter honey
5:32
i think that's what the south was built
5:34
on
5:35
so this will kind of crystallize on top
5:38
of this pie
5:39
it'll just give it a nice little finish
5:43
good color so damon let's bring it down
5:46
honey
5:47
put it in the oven now we're going to
5:49
bake this pie for 25 minutes at 4 25 so
5:53
we're gonna have it in a hot oven so
5:55
it'll brown quickly then after 25
5:57
minutes we're gonna turn the oven down
5:59
to 350
6:01
and continue to bake it for 20 minutes
6:04
until those tomatoes are nice and soft
6:08
and juicy and delicious a southern
6:11
classic y'all smothered pork chops i
6:14
just kind of love pig you know what i'm
6:15
saying rich and creamy celery root
6:18
mashed potatoes now we're talking baby
6:21
and we're finishing up with a refreshing
6:23
black-eyed pea dip
6:26
i so hope y'all are enjoying the show
6:29
and if you do be sure to click like
6:32
subscribe and the notification bell
6:35
so you'll never miss a video and we'll
6:38
be right back after the break
6:43
i've got damon fowler in the kitchen
6:45
with me he's a food historian a fella
6:48
savannian and a dear friend of mine
6:51
and he's about to share with us
6:54
one of his recipes his low country
6:57
smothered pork chops i just seasoned
6:59
this side i'm going to flip them over
7:01
now and season the second side with a
7:03
little bit of salt pepper and cayenne
7:06
a little bit of oh yeah this is cayenne
7:08
this is not paprika this is
7:11
this is a wake-up call
7:12
and those are beautiful chops they are
7:15
probably an inch thick y'all center cut
7:17
chops a little bit of salt it's a little
7:20
bit of flour yes could you put a little
7:21
flour in here for me all right do you
7:23
want it here yeah just right there on
7:25
that plate you can wash your hands okay
7:27
i'm going to wash my hands uh damon
7:29
while i'm doing this i want you to wash
7:31
my hands about 30 times when i'm in
7:33
there well i don't want you to put your
7:35
finger in the wrong place and that
7:37
cayenne really light you yeah and i'm
7:39
going to put a couple of tablespoons of
7:41
butter you know we've got to have some
7:42
butter in it yes we do
7:44
and uh
7:45
that's a little more than two
7:46
tablespoons but who's counting right um
7:49
certainly not i you know you feel free
7:51
to put some more if you need it here we
7:54
just get those lightly coated with the
7:56
flour off yeah we'll just shake off the
7:59
excess yeah just get rid of it
8:02
okay so i've got you on pretty much
8:04
highs yeah well that that works for me
8:06
now i'm going to let them brown
8:09
on both sides
8:11
and while they're doing that
8:13
we'll come over and we're going to play
8:14
with some peppers here okey-doke we've
8:18
got some bell pepper we've got chicken
8:20
and these are the characteristic flavors
8:22
you know they always talk about that
8:24
holy trinity in the creole kitchen
8:26
absolutely yes well it was here first
8:29
they don't like to hear that
8:31
so what i like to do is take the top off
8:34
the pepper like that and then take the
8:36
bottom off and then you can just sort of
8:38
push all those seeds out of the way then
8:40
you can come in with the knife and cut
8:42
through at that point and just lay the
8:44
food flat right and then we're going to
8:46
just cut it into and out just pop out
8:50
that oh yeah
8:52
i always use every bit of it too and
8:54
i'll just give you one let you go play
8:55
with it over there
8:57
[Music]
9:00
all right there's a bell pepper oh that
9:03
one's really pretty yes
9:05
all four of them are pretty to me
9:08
i just kind of love pig you know what
9:10
i'm saying
9:11
all right now i see you've got some
9:13
garlic over there which you like
9:14
lemonade yeah about three cloves of
9:16
garlic so if you could peel those and
9:17
mince those for me and i'm gonna start
9:19
on the onion because i'm just going to
9:21
cut this onion in the strips
9:23
[Music]
9:29
all right now let me get you a plate
9:31
i think they're ready to come out paul
9:33
okay
9:34
[Music]
9:40
so now i'm going to put those peppers in
9:42
and the onions if you want to wait to
9:44
put the garlic in i always wait because
9:46
garlic cooks at a different rate from
9:48
peppers and onions i want to get a
9:50
little color on the onion
9:52
and i want the peppers to get a nice
9:55
bright green uh-huh ready for the car oh
9:57
i think so yeah and i'm going to push
9:59
this to the side and then we're going to
10:00
put these chops right back in here
10:03
and we're getting it off to the side
10:08
then i'm going to take those
10:10
those peppers and onions and you're
10:12
going to pour that little oh yeah
10:16
okay i'm going to clean my hands up if
10:18
you'll put the peppers and onions back
10:20
on top of the chopsticks okay because
10:22
what we want to do is we're smothering
10:23
them with that
10:26
now i'm going to add enough broth to
10:27
sort of half cover these things about
10:29
two cups
10:31
we don't want to completely cover them
10:33
it's really
10:34
almost a braise that we're gonna do here
10:36
one more thing i've got to add to this
10:38
before we cover it up is some
10:39
worcestershire sauce so let me just grab
10:41
it behind you here
10:42
and
10:43
we'll just dash a little of that in you
10:45
know this is a real southern thing using
10:47
lots of worcestershire sauce we've got a
10:49
bubble going so let's go ahead and cover
10:51
it take some tinfoil
10:55
and i'm just gonna
10:58
work it together like this because
11:00
that's a pretty big pot
11:02
so look at there we have a lid
11:05
all right we're going to let this simmer
11:07
for about 45 minutes
11:09
until they're tender they might be
11:10
tender enough in 10 minutes for
11:12
me i am so hungry
11:15
well let's move on down here damon and
11:17
get started on our celery root mashed
11:19
potatoes this is a celery root you can
11:22
get them in a regular grocery store and
11:24
what we're going to do is just take the
11:25
root off yes because you see when i cut
11:28
in here there's still some root up
11:30
underneath because the bottom of it
11:32
really has a lot of clumping in it right
11:34
it reminds me of a trimmed
11:36
pineapple a little bit yeah what i like
11:39
to do is switch at this point to a
11:41
vegetable peeler because you get you
11:43
take off a little bit less of it so
11:46
i know this is one of the ugliest and
11:47
most unpromising looking vegetables but
11:50
they add a creamy richness to the mashed
11:52
potatoes that you're just going to fall
11:54
over honey i'm smart enough to know that
11:56
beauty is only skin deep
12:00
we're making a delicious black-eyed pea
12:02
dip look at the colors of that looks so
12:06
good and don't forget those celery root
12:08
mashed potatoes and our delicious green
12:11
tomato pie y'all oh
12:13
my
12:14
goodness
12:16
i hope y'all are enjoying the show and i
12:19
want to hear from you tell me what
12:21
recipes or videos you'd like to see me
12:23
make by just leaving a short comment
12:26
below
12:27
now let's get back to the show y'all
12:33
in case y'all have just tuned in i'm in
12:35
here with my
12:37
uh savannah soul mate damon fowler we've
12:40
got our smothered pork chops going look
12:43
at those smothered pork chops
12:46
they're looking great and while you're
12:48
chopping up your six russet potatoes and
12:51
one celery root from mashed potatoes i'm
12:54
gonna make us a black-eyed pea dip and
12:56
this is very simple i'm gonna take two
12:59
cans of black-eyed peas
13:02
and this is one of those great dishes
13:04
where yes it's legal to use a canned pea
13:08
all right that's one can and like i said
13:09
i just want to drain it and then i'm
13:12
going to pour it all into my bowl
13:15
and my second can
13:17
there we go
13:19
just give that a swish
13:22
and then i'm going to use 1 15 ounce can
13:24
of whole kernel corn and we're also
13:27
going to drain that
13:29
and then i'm going to use one 10 ounce
13:31
can of a spicy tomato
13:34
and these come in different heat forms
13:36
you can go to real hot to a mild and
13:39
they're delicious for hot dips mexican
13:42
dishes
13:43
we rely on those a lot for that the last
13:46
thing that's going to go in is a jar of
13:48
pimenas
13:49
and i'm using a four ounce jar and i'm
13:51
just gonna drain those and throw those
13:53
in they're gonna be pretty red color for
13:55
us
13:56
so i'm gonna put this in the sink and
13:58
then i'm gonna come down and i'm gonna
14:00
make the dressing
14:02
for our black-eyed pea salad and look at
14:05
the colors of that the pretty black eyes
14:08
on the peas and whole kernels of corn
14:13
looks so
14:14
good all right damon you're about
14:17
through if you could put the celery root
14:19
and the potatoes on the stove oh sure
14:22
we're gonna let them cook for about 20
14:24
minutes
14:25
i need a couple of tablespoons of
14:27
chopped jalapeno peppers and we're going
14:29
to use some fresh
14:31
i need some red bell pepper and some
14:34
green and the rest of that onion chopped
14:36
up i'm going to start making our
14:38
dressing
14:39
for our black-eyed pea salad i'm going
14:42
to start with a half a cup of red wine
14:45
vinegar i'm gonna add about a tablespoon
14:48
of dijon mustard tablespoon of balsamic
14:52
vinegar half a teaspoon of dried oregano
14:56
and then i'm gonna add fourth of a
14:57
teaspoon of sugar
14:59
now i'm going to add
15:01
a half a cup
15:03
of olive oil
15:05
so how are you coming on those things
15:07
i've got the jalapeno chopped up here
15:10
now i'm going to add a half a cup of
15:12
vegetable oil
15:15
so we're using a full cup
15:18
of oils for our dressing
15:20
well you're a little busy so i'm gonna
15:22
walk behind you to the bowl sorry i'm
15:24
sorry let me pass it to you now we're
15:27
using two different kind of oils because
15:30
you're gonna get a different flavor with
15:32
the olive oil
15:34
now i'm gonna
15:36
hopefully this jar is seal proof
15:39
but you know what just to make sure i
15:42
don't sling all over me
15:44
i think i'm gonna take a rag that sounds
15:47
like a good idea well that sounds like a
15:49
good plan doesn't it damon
15:51
just to make sure
15:53
and i'm just gonna shake shake shake
15:55
shake it i'm shaking my booty down here
16:01
[Music]
16:04
oh isn't that gorgeous isn't that pretty
16:07
so we're just gonna pour this over our
16:09
black-eyed peas
16:10
and y'all as this sits in the
16:12
refrigerator it'll just get better and
16:15
better you ready for some onion i'm so
16:17
ready for this okay you tell me when you
16:19
can't put too many onions for me
16:22
all right so this is looking good damon
16:25
you're gonna get the bell pepper
16:27
cut up and i'm gonna put a little salt
16:30
and pepper
16:32
you know i'm mostly a home-cooked polish
16:34
so i'm a little slow you probably have
16:36
to fire me at the lady and son honey
16:38
listen i'm the same way you know i don't
16:40
want to necessarily be the fastest i
16:43
just want to be the most precise and i
16:45
want to have 10 digits when i walk away
16:49
that's my goal
16:52
you know one of the things i love about
16:53
things like this paula is that it really
16:56
is an example of all the fresh produce
16:58
we have in the south and how we can have
17:00
salads a lot longer in the season than
17:03
you can in other parts of the country
17:05
i'm right with you
17:07
this looks wonderful but let's taste oh
17:09
i gotta dig in
17:11
this looks so wonderful
17:17
i'm not yummy
17:19
perfect for football game food
17:23
we're mixing up a celery root mashed
17:25
potatoes i can see why you would go to
17:27
that extra little trouble that's out of
17:29
this world and we're finally gonna get
17:32
to dig into our green tomato pie great
17:35
time of day
17:38
i so hope y'all are enjoying the show
17:40
and if you do
17:42
be sure to click like subscribe and the
17:45
notification
17:46
bell so you'll never miss a video and
17:49
we'll be right back after the break
17:55
what are you doing honey i am ricing
17:57
these potatoes that we cooked for the
17:59
mashed potatoes just like rice maybe
18:01
that's why they call it a ricer i think
18:03
that might be it but you know this helps
18:06
to keep the potatoes smooth i'm going to
18:07
get that off just like rice doesn't it
18:10
what i need for you to do honey instead
18:12
of getting your hand in the pot
18:14
is drain those celery roots for me while
18:16
i finish this oh okay
18:18
and we've got our celery roots right
18:20
back here
18:22
you know what that looks like now
18:25
it still looks like pineapple to me you
18:27
know i said that earlier and i
18:29
stand by my store and it really kind of
18:32
does so what we're going to do is put it
18:34
into
18:35
the blender
18:36
we're going to add
18:38
a half a cup of cream to that now we
18:40
talking baby
18:43
and a couple of tablespoons of butter
18:45
pass me the butter and i'll add the
18:46
butter okay
18:48
you add the cream okay now how much
18:51
butter did you uh two tablespoons okay
18:54
right i feel him
18:55
so
18:56
now don't don't get too much in there
18:58
paul because i got to put some in the
19:00
mashed potatoes
19:01
i've got more oh wow
19:03
i should know that by now
19:06
so now we're going to add the cream and
19:07
the cream is going to help us liquefy it
19:12
so we're just going to switch this on
19:13
and uh
19:16
the topic's closed i know
19:20
i have two
19:21
oh i hear it laboring yeah it's it's
19:24
getting
19:25
so it's nice and thick and
19:27
it smells so good it doesn't
19:29
it does so now oh
19:32
now i'm gonna take the rest of this
19:33
butter we're gonna mash that butter into
19:36
the potatoes and while you're doing that
19:38
i'm gonna take the pie the oven because
19:41
i think
19:46
look at that beautiful pie y'all
19:51
green tomato pie y'all
19:55
i'm swallowing hard now demon so i'm
19:58
adding another half a cup of cream to
20:00
these okay and i'll mix that in now if
20:02
you can hand me the celery root you can
20:06
just pour it right on in there
20:09
and see how rich it is yeah i see yeah i
20:12
will use the cooking liquid from the
20:14
celery root isn't that good
20:16
[Music]
20:19
oh my goodness
20:22
so i want to add a little more salt to
20:24
this
20:25
then we'll add a little bit of pepper
20:27
you know i can see why you would go to
20:29
that extra little trouble that side of
20:31
this
20:32
world of this world
20:35
i'm gonna uncover those fabulous pork
20:37
chops
20:39
and you can show me how you would plate
20:41
this dish
20:45
oh
20:46
my
20:47
goodness
20:48
great time of the day
20:52
[Music]
20:53
damon this looks fabulous you know these
20:56
look look oh they're fork tenders
20:58
they're four tender look i'm even
21:01
cutting through the bone
21:02
oh my look
21:05
celery
21:07
root
21:08
homemade mashed potatoes
21:12
[Music]
21:15
oh lordy those potatoes lord have mercy
21:20
i gotta taste this pie
21:21
they're just really terrific
21:24
[Music]
21:28
hey y'all it's paula dean now if y'all
21:31
enjoyed this week's full episode friday
21:34
be sure to like it and click the
21:36
subscribe button as well as the
21:39
notification bell to be alerted when i
21:42
post a video
21:44
loving best dishes friends
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