Up next in 10
4 Southern Comfort Recipes - Paula's making a country fried steak and gravy recipe, a cold pea salad recipe, her easy rolls recipe, and her take on a Mississippi mud cake. Paula’s Home Cooking, Season 2, Episode 8.
Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU
------------------------
00:00 Intro
3:48 Country Fried Steak With Milk Gravy Recipe: https://www.pauladeen.com/recipe/country-fried-steak-with-milk-gravy/
8:56 Wilmington Island Marsh Mud Cake Recipe: https://www.pauladeen.com/recipe/wilmington-island-marsh-mud-cake/
15:03 Garden Pea Salad Recipe: https://www.pauladeen.com/recipe/garden-pea-salad/
16:13 Easy Rolls Recipe: https://www.pauladeen.com/recipe/easy-rolls/
------------------------
For more episodes of Paula’s Home Cooking, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyFJ8aWpcpr9ivq9xrVV7Z-q
------------------------
Follow me on Facebook: https://www.facebook.com/pauladeen/
Follow me on Instagram: https://www.instagram.com/pauladeen_official/
Follow me on Pinterest: https://www.pinterest.com/pauladeen/
Sign up for my Newsletters: https://mailchi.mp/pauladeen.com/youtube
------------------------
Sign up for my email mailing list and get 3 FREE helpful kitchen printables: https://www.pauladeen.com/printables/
Find more recipes and videos on my website: https://www.PaulaDeen.com
Click here to shop my products on my online store: https://pauladeenshop.com/
Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen
Show More Show Less View Video Transcript
0:01
- Hi there.
0:02
I'm Paula Deen and I'm so glad y'all have dropped in
0:05
because I've invited the local scooter club
0:07
to come pick me up and take me for a ride later,
0:10
and a country cruise just wouldn't be the same
0:12
without a picnic.
0:13
So first I'm gonna pop out to my favorite chocolate shop
0:16
to pick out some premium marshmallows,
0:19
and then we're gonna head back to the house
0:20
so I can get to going on my country fried steak
0:24
and gravy fixings.
0:25
And then next we'll have to get
0:27
our marshmallow madness going
0:28
with a mouthwatering mud cake, straight from heaven.
0:32
And then it's a side of garden pea salad,
0:35
and these easy rolls that'll balance your picnic perfectly.
0:38
So pack up the old Wicker basket,
0:41
and grab your helmet, honey,
0:42
cause we got scooters to ride.
0:47
I just love getting up early in the morning.
0:49
I'm getting ready today to go on a picnic
0:52
with my scooter club friends,
0:54
and the whole meal is gonna be super, super simple,
0:58
but I am going to a little bit of trouble for our dessert.
1:01
I'm gonna be making a Wilmington Island marsh mud cake.
1:05
And you think marshmallows are marshmallows?
1:09
No, I'm gonna take you to where they're made
1:12
by hand and fresh.
1:16
So hang out with me this morning,
1:18
cause we gonna bake a cake.
1:25
Hey Michael.
1:26
- Hey Paula, how you doing?
1:27
- I'm fine, how are you doing?
1:28
- Very good.
1:29
- Good.
1:30
- What can we do for you today?
1:31
- Well, I'm here to get someone your homemade marshmallow.
1:35
- Gee I'm sorry, we don't have anymore.
1:38
- Don't kid me like that.
1:39
- No, I'm serious, we don't have any more,
1:40
but we are gonna be making some right away
1:43
if you want to come join me.
1:44
- I would love to.
1:48
All right, anything special I need to know before I dip?
1:51
- Don't drip.
1:51
- Don't drip, okay.
1:53
(light upbeat music)
1:58
Oh, I almost dri...
2:01
Uh oh.
2:03
I almost dripped, didn't I?
2:10
I can't tell y'all how much fun this is.
2:17
Is that enough Michael?
2:19
- For a thin one?
2:20
Sure, that's enough.
2:21
Now what you want to start doing is,
2:23
you want to spread it into the corners first.
2:24
- [Paula] Uh huh, get those corners.
2:25
- [Michael] Don't touch the paper.
2:27
- [Paula] Trying not to touch it.
2:29
- [Michael] Go to the corners first.
2:31
Use your finger.
2:33
There you go.
2:34
- All right, what will happen next?
2:35
How long would this have to sit Michael?
2:36
- Well basically from the time we finish up this batch,
2:39
it's gonna sit for about 30 minutes.
2:41
- Okay.
2:41
- And then we start cutting it.
2:42
- Great.
2:43
- [Michael] Okay, Paula, this is all finished.
2:45
- Okay, I did good,
2:46
didn't I Michael. - You did so good.
2:47
Look at that.
2:49
It's nice and even, let me just check it out.
2:51
Thin, it's gonna be perfect.
2:52
Let me wrap that up for you.
2:54
- I can't tell you how much fun I had with you today.
2:58
- I'm really glad, this was a lot of fun.
3:02
You wanna take it?
3:03
- [Paula] Yes I want to take it.
3:03
- [Michael] It's all yours.
3:05
- All right, well you just help me get out of here,
3:08
help me to the doors. - You got it.
3:09
All right, come on.
3:10
- Is there a special way to tote this?
3:13
- Nah, just run out
3:14
the front door. - How about like this?
3:14
- [Michael] That's good.
3:16
- Michael, thanks so much.
3:17
- Paula, it was my pleasure.
3:18
- You're the man.
3:19
You're the
3:20
marshmallow man, baby. - You're the woman.
3:22
(laughter)
3:23
- Thanks.
3:24
- You're welcome.
3:24
- It was fun.
3:25
- Safe driving now.
3:29
- I bet y'all never seen a marshmallow
3:31
that comes packaged this way, have you?
3:34
Well, I had not either.
3:36
Let's see if we can kind of peek in there
3:38
at that marshmallow.
3:39
Like no other.
3:42
I'm gonna leave it sitting right here
3:43
because what we're gonna do right now,
3:45
is we're gonna go to our entree,
3:47
and we're gonna do country fried steak.
3:50
Now I have added about three quarters of a cup
3:54
of oil to my pan to fry my steak in.
3:57
So we're gonna let our grease heat up,
3:59
and while we do that, we're gonna prepare our steak.
4:03
I'm gonna show you how my mother used to do hers.
4:05
Now we're gonna take this and season it,
4:07
just with our house seasoning,
4:09
and we're gonna take a regular seasoning salt,
4:14
and then we're gonna flip those over
4:17
and do the same thing to the other side.
4:21
All right.
4:23
That's it.
4:24
Now we're gonna bring it over here
4:25
and just dredge it in the flour just like that.
4:30
I'm gonna put them back in the pan.
4:32
Now this is what my mother did.
4:34
She would take our little bowl of water,
4:39
and just sprinkle that meat just like that.
4:44
And then we're gonna run it through
4:45
that flour one more time.
4:48
And that's just gonna give it a little extra crust.
4:53
That's all the water's for.
5:01
I'm gonna just drop our steak in there,
5:03
and we're gonna fry this very fast,
5:07
because we're gonna make a gravy
5:09
and we're gonna return the steak to the gravy,
5:11
and then let it cook for a while until it's tender.
5:16
Soon as this browns, we're gonna flip it
5:17
and brown it on the other side,
5:19
and take it up, and then we're gonna make our gravy.
5:28
All right, now see it's starting to brown.
5:32
All right it won't be but another minute or so,
5:35
and we'll be taking this up.
5:37
And I tell you what, while our,
5:38
while our steak is finished browning,
5:40
why don't we come on over here
5:41
and we'll slice up our onions,
5:44
and we're gonna just use a yellow onion.
5:48
Cutting it into small wedges.
5:52
All right.
5:54
Our steak is ready,
5:56
so we're just gonna take it out and throw it over here
6:00
on the plate and let it drain for a minute.
6:04
Now I'm gonna take this pan and just pour off
6:08
most of our drippings.
6:12
Gonna leave two or three tablespoons in the pan.
6:16
All right, and we're gonna take our flour
6:18
and we're gonna make a quick rue.
6:21
So I'm just gonna keep adding the flour
6:25
until it's the way I like it.
6:28
All right, and I'm gonna add our black pepper.
6:33
All right, and I'm gonna add some,
6:36
I think I'll just put our house seasoning in,
6:38
it's got a little pepper in it.
6:40
That's all right.
6:42
And we're just gonna stir that around
6:44
until it gets nice and brown.
6:48
Okay.
6:49
I think our rue is brown enough now.
6:50
I'm going to the sink and put some hot water in this pan.
6:59
All right.
7:03
That's just an old habit of mine,
7:05
since my early cooking days.
7:08
I've just always turned to the faucet.
7:10
You can see I've got it pretty thin.
7:12
Now we're gonna put our steak back in here in the gravy.
7:20
This is gonna be so good.
7:26
All right, and then we'll top it with the onions,
7:29
and these onions are gonna just give it a wonderful flavor.
7:34
Okay, we're just gonna cover this pan,
7:36
and forget it's there for a little while.
7:39
Let it get real, real tender.
7:43
Oh.
7:46
Looks so good.
7:48
(simmering)
7:59
Oh.
8:03
This looks so yummy.
8:19
Country fried steak and gravy is probably the epitome
8:23
of good comfort food.
8:25
Y'all hang around because coming up next,
8:28
I'm gonna make that Wilmington Island marsh mud cake,
8:31
using that homemade fresh marshmallow.
8:39
I so hope y'all are enjoying the show.
8:42
And if you do.
8:44
Be sure to click like, subscribe and
8:47
notification bell so you'll never miss a video.
8:51
And we'll be right back after the break.
8:58
All right, I'm getting ready to make
9:00
that Wilmington Island marsh mud cake,
9:02
and Michael at the marshmallow shop showed me a secret,
9:06
so I'm gonna put my water right there
9:08
and we're gonna get to that in a minute,
9:09
but right now we're gonna start the cake part.
9:12
This cake is amazingly simple.
9:15
We're gonna start with our cocoa,
9:19
and our melted butter.
9:25
So, so easy.
9:29
And we're gonna just kind of beat
9:31
that butter and cocoa together like that
9:35
to kind of just get it going.
9:39
All right, now we're gonna lift that up
9:40
and we're just gonna dump everything else in.
9:43
The sugar.
9:47
The flower.
9:49
I'm adding all purpose flour and a pinch of salt.
9:57
We'll add the four eggs.
10:02
I tell you one of the biggest fans of this cake is Michael.
10:07
Alright.
10:08
(mixing)
10:17
Teaspoon of vanilla.
10:22
All right.
10:23
Now you saw how simple that was.
10:25
All I'm gonna do now is fold in our pecans.
10:29
Before I put our cake batter into our pan,
10:31
I'm gonna show you a trick that Michael
10:34
at Jomart gave to me.
10:36
He told me to take a sponge with a little water,
10:39
he said it didn't matter if it was hot or cold,
10:42
and just wipe that paper.
10:46
And that will loosen the marshmallow.
10:53
I see it starting to crinkle,
10:55
and I'm gonna do the same thing with the top.
11:02
So let's see if Michael was telling the truth.
11:08
Well, so far, so good.
11:15
Now let's see if it'll come off the bottom.
11:17
That's gonna be the real test.
11:20
(laughs)
11:24
Thank you, Michael.
11:27
I think he's made marshmallows once or twice, don't you?
11:31
He knew what he was talking about.
11:33
All right, we've got it loose now,
11:37
and I'm just gonna let this sit right here
11:40
while our cake bakes.
11:42
So, back to the cake.
11:55
Okay, now we're just gonna take our spatula,
12:00
and spread it evenly in our pan.
12:04
So we're gonna put this in our oven.
12:14
And let it bake.
12:16
And while it's baking,
12:17
we're gonna make our icing for this cake.
12:20
All right, I'm gonna start by scalding
12:23
about a half a cup of milk,
12:25
and we're gonna start with a one pound box
12:29
of light brown sugar,
12:32
and I'm cutting back on this to half a stick of butter.
12:36
So we're gonna cream this.
12:44
Now we're gonna go ahead and add our cocoa.
12:50
All right, our milk is scalded.
12:53
So I'm gonna just pour that right into there.
12:57
And I'm gonna go ahead and add teaspoon of vanilla.
13:06
(mixing)
13:16
And that icing is ready to be poured
13:19
over that warm chocolate cake.
13:27
Oh.
13:30
Looks so good.
13:31
You can see it's pulled away from the sides just perfectly,
13:34
and I'm not gonna waste one second.
13:39
And lay it right on top of that hot cake.
13:45
(sighs)
13:47
All right, now we're gonna pour this icing
13:49
while it's warm on top of that marshmallow.
13:57
You know what?
13:58
I think I'm gonna go ahead and cut me out a little piece
14:00
while the chocolate's running.
14:03
Mm.
14:06
See it?
14:15
All right.
14:17
Oh look.
14:28
Marshmallow heaven.
14:33
I'm kind of cheating by having my dessert first,
14:36
but when I get through with this,
14:39
I'm gonna be making up some garden pea salad
14:41
and easy rolls.
14:49
I hope y'all are enjoying the show
14:51
and I want to hear from you.
14:53
Tell me what recipes or videos you'd like to see me
14:56
make by just leaving a short comment below.
14:59
Now, let's get back to the show, y'all.
15:08
I promised y'all that this meal was gonna be super simple,
15:13
and I'm good to my word.
15:17
English peas, just canned English peas.
15:22
I'm gonna take these and drain them real good.
15:29
We're gonna put hard hard-boiled eggs in it,
15:32
and I never dice mine.
15:34
I just take them and squish them up.
15:40
I'm gonna add some onion, a little bit of salt,
15:44
a little bit of pepper.
15:47
And I put a little diced pimento in it.
15:51
Now we're gonna moisten this with a little mayonnaise.
15:58
That's it.
16:07
All right.
16:09
This meal just keeps getting easier and easier.
16:13
I'm gonna show you these rolls that I've been making
16:17
since I was 19 years old.
16:20
It's self-rising flour, little bit of sugar,
16:25
milk, just regular sweet milk, and mayonnaise.
16:39
And it's kind of tastes like a cross
16:41
between a roll and a biscuit.
16:46
This is a great little recipe
16:47
because you don't have to roll the bread out,
16:49
or knead it, or any of that stuff.
16:51
You're just gonna drop it by the spoonfuls,
16:54
into the muffin tin.
16:58
Just like that.
17:00
And I think you'll be amazed at just how good this is.
17:06
But if you only want to make nine biscuits, it's fine,
17:10
just put you a little water in the rest.
17:18
And into the oven, we're gonna cook these
17:20
for about 12 to 15 minutes.
17:24
All right, those biscuits should be about ready,
17:26
so I'm gonna take out the garden pea salad,
17:33
and give it a quick stir.
17:37
And then see if those little golden biscuits are ready.
17:49
And they are.
18:07
Such satisfying flavors.
18:10
Y'all stick around, cause I got a few tips
18:13
for you before we leave.
18:18
I so hope y'all are enjoying the show.
18:21
And if you do.
18:23
Be sure to click like, subscribe and
18:26
notification bell so you'll never miss a video.
18:30
And we'll be right back after the break.
18:36
Just a few thoughts that I want to share with you.
18:39
When you're making your Wilmington Island marsh mud cake,
18:41
you might want to substitute marshmallow fluff.
18:43
It works very, very well.
18:46
And when you're serving your garden pea salad,
18:48
you might want to think about serving it in a lettuce cup.
18:51
It's real pretty.
18:53
But I want to give you a quick tip
18:54
for those leftover biscuits that you have.
18:57
Split them and butter them,
18:58
and toast them up in the skillet.
19:02
The next morning, you will enjoy them so much,
19:07
along with a little jelly.
19:12
I think it's better the second time around maybe.
19:18
You know, you really don't have to spend a lot of money
19:22
or search high and low for ingredients
19:24
to make a good hearty wholesome meal for your family.
19:29
I don't think you can get any better
19:30
than the country fried steak served over rice,
19:34
and the garden pea salad, and the biscuits,
19:36
and the Wilmington Island marsh mud cake,
19:39
just doesn't get any better.
19:41
I hope that you'll try some of these recipes,
19:43
and think about me while you're eating,
19:45
but right now I got a scooter to ride.
19:48
(upbeat music)
19:53
So until next time America,
19:55
best dishes from my kitchen and yours.
19:58
Ciao baby.
20:09
Hey, y'all, it's Paula Deen.
20:11
Now, if you enjoyed this video, be sure to like it
20:14
and click the subscribe button as well as the notification
20:18
and bell to be alerted when I post a video.
20:22
Love and Best Dishes Y'all.
#Food & Drink
#Hobbies & Leisure