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Secret Recipes - Paula’s Home Cooking - Full Episode
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#pauladeen #fullepisodefriday
Paula goes all out to show you some of her best kept secrets in this episode of Paula’s Home Cooking while Jamie and Bobby join in to share some of their secrets as well!
Shrimp and Gumbo Casserole - https://www.pauladeen.com/recipe/shrimp-gumbo-casserole/
Beet Salad - https://www.pauladeen.com/recipe/roasted-beet-salad/
Scallops Charleston - https://www.pauladeen.com/recipe/scallops-charleston/
Boston Fudge Cake - https://www.pauladeen.com/recipe/boston-fudge-cake-with-fudge-sauce/
Do you have a favorite secret recipe?
Show More Show Less View Video Transcript
0:00
Hey y'all. I'm Paula Dean. You know, and
0:02
I'm sure that you've met at least one
0:04
person that had a recipe and they
0:08
wouldn't give it out to you. They wanted
0:09
to keep it a secret. Well, you know, I
0:11
really don't feel that way. I like to
0:13
share all my recipes, but I am in the
0:15
mood today for finding out some secrets.
0:18
And I'll tell y'all, Jamie and Bobby's
0:20
going to be in here with me today
0:22
cooking. And I'm going to see if I can
0:24
pull some secrets out of them. And while
0:26
I'm doing it, I'm going to be cooking up
0:28
a shrimp and gumbo casserole. And then
0:32
I'm going to make a savory roasted beet
0:34
salad. And then I'm going to be making
0:37
delectable little pots of a rich
0:39
scallops Charleston. And of course, we
0:42
can't share secrets without a yummy
0:44
dessert. So I'm going to be fixing us up
0:46
a Boston fudge cake with the fudgiest
0:50
sauce you ever tasted. So y'all go grab
0:53
your recipe scrapbooks and find a free
0:55
page because I'm going to be looking for
0:58
secrets today. A little closer because I
1:02
don't want to talk too loud. I want to
1:04
tell you what today's show is all about.
1:06
It's all about secrets.
1:09
Now, is it secrets about recipes
1:14
or is it maybe some secrets that my boys
1:16
hold? They're going to be in the kitchen
1:18
cooking with me today and I'm gonna try
1:20
to find out really what's going on in
1:23
their lives. So, y'all hang around and
1:25
see if we can find some good juicy
1:28
gossip from these bad little boys. So,
1:31
don't go anywhere.
1:34
Hey guys,
1:36
y'all about ready to get started?
1:39
Hey, Mom.
1:40
Hey.
1:41
Hey, Mom.
1:42
Hey. Hey. Hey.
1:43
Got the shrimp.
1:44
Good. You got the shrimp. You got the
1:46
okra.
1:47
All right, son. Why don't you be peeling
1:50
the shrimp? Okay.
1:51
I know you've made regular gumbo before,
1:53
son. Yes, ma'am. You've not made the
1:54
gumbo casserole. So, I want to just walk
1:57
you through it. Show you how easy it is.
2:00
But start with a couple of tablespoons
2:01
of olive oil. And you don't even have to
2:03
measure that if you don't want to. Just
2:06
There you go. And I got your pan hot for
2:09
you. Now, um, throw in your onions and
2:13
your celery. Ready?
2:16
And we're just going to sauté those off
2:18
until they're soft.
2:20
How long will these take before?
2:21
Oh, just a few minutes.
2:24
Won't take long at all. This gumbo that
2:27
we're making today is a seafood gumbo.
2:30
We're going to put shrimp in it, but you
2:32
could use chicken and sausage. Now,
2:36
let's uh throw in a couple of bay
2:38
leaves.
2:39
All right. And then we're going to add a
2:42
teaspoon of lemon pepper. And I love
2:45
that product. Do you cook with that at
2:47
home?
2:47
I do sometimes.
2:48
I love it. All right. And then a
2:50
teaspoon and a half of house seasoning,
2:54
which is I use in everything all the
2:57
time.
2:59
And then a teaspoon of thyme.
3:02
Smells great already.
3:03
Doesn't it smell delicious?
3:05
And we're going to add a cup of chicken
3:08
stock.
3:09
And then you're going to add one 14 oz
3:12
can of diced tomatoes.
3:17
Um, so tell me what all is going on,
3:20
son.
3:20
Nothing. I just uh,
3:22
you know,
3:23
get excited about my house.
3:24
Well, tell me about your house.
3:26
Just uh,
3:26
was it expensive?
3:29
Well, you paid a lot of money for it,
3:30
but you're going to love it.
3:31
I did. I
3:32
It's worth It's worth every penny. I
3:34
promise you. It's got a You did.
3:37
You paid a lot of money. Wait, how did
3:38
you get my money?
3:40
You gave it to me.
3:41
I did.
3:41
You did?
3:44
You're going to love it. It's beautiful.
3:45
When did I give you the money?
3:47
You giving it to me in increments.
3:49
Oh, I am.
3:50
Mhm. Every week. All right. When does
3:52
the okra go in?
3:53
Right now.
3:56
All right, son. You've got this going.
3:59
Let's put a lid on it. Okay, son. You
4:01
got all the tails off those? I
4:03
think so.
4:03
All right. Now, Bobby, I've got a pot of
4:06
gumbo over here ready. All right.
4:08
Okay. Now, what we're going to do is
4:09
just add our shrimp. And that's probably
4:12
about
4:14
two or three cups.
4:15
This is a pretty quick uh
4:17
Oh, it's very quick and easy
4:20
and very tasty. This is good on one of
4:22
those kind of cool fall nights. All
4:25
right.
4:27
Now, we're going to make a cornbread
4:29
topping for it. So, we're going to use a
4:32
box of cornbread mix.
4:35
Okay. 1/3 of a cup of milk with one egg.
4:40
And then we're just going to stir that
4:41
into our cornbread mix.
4:44
Well, it looks wonderful.
4:45
Doesn't it look wonderful? Now, I turn
4:47
this eye back on
4:50
just to heat up those shrimp.
4:52
So, you just want me to
4:54
just dump it in there, son? And just mix
4:57
it until it's rather thick because we're
5:01
going to drop this in mounds on top of
5:04
this. So it'll kind of make a crust on
5:06
top.
5:08
Take your ice cream scoop and do like
5:11
five.
5:16
Perfect.
5:19
All right, we're going to put that in a
5:20
400°ree oven now and we're going to bake
5:23
this off for about 35 minutes because
5:27
everything is done but the cornbread. We
5:28
just want to cook the cornbread. You
5:30
want to put that over for you?
5:31
Yeah, baby. All right, son. So, if
5:33
you'll put the lid back on this and just
5:35
put it to the side and let it simmer. I
5:38
want you and I to put together a beet
5:40
salad.
5:40
Okay.
5:41
Now, the secret to this recipe is we're
5:44
not going to the trouble of using a
5:46
fresh beet. We're using a canned sliced
5:50
beet. And what we're going to do is just
5:54
spray our pan
5:57
lightly with a pan coating. All right.
6:00
And then we're going to lay our beets
6:01
out in a just a single layer.
6:04
So you can get started on that pan while
6:06
I work on this one. And we're going to
6:08
put these under the broiler. We're not
6:10
going to bake them. And we're going to
6:12
broil them about 8 to 10 minutes. And
6:15
then we're going to turn them every 2 to
6:17
3 minutes until the edges start to get a
6:19
little brown. And then we're gonna make
6:22
a salad
6:24
out of them. All right. When we come
6:27
back, we're going to finish up the beet
6:29
salad and we're going to taste this
6:31
wonderful gumbo. And guess what? I'm
6:35
going to be making scallops Charleston.
6:38
They are yummy. And I've got a secret
6:40
about them, too. So, y'all don't go
6:42
anywhere. We'll meet you back. Same
6:44
place, same spot in about two minutes.
6:53
[Music]
7:02
Welcome back, y'all. If you've just
7:04
joined me, today's show is all about
7:06
secrets. I'm sharing some secrets about
7:09
some of my recipes with my boys, and
7:12
hopefully they're going to share back
7:13
with mommy some secrets about them that
7:16
I don't know about. Right, guys?
7:19
Think they'll tell me, y'all? I don't
7:21
know about that. But Bobby is going to
7:23
be finishing up a beet salad. It's a
7:25
roasted beet salad. And the secret to
7:27
that is we're not using a fresh beet.
7:30
We're using a canned beet that's simple
7:32
and easy and delicious. And over here,
7:35
I'm going to be showing Jamie how I make
7:37
my scallops Charleston. And I do have a
7:40
secret about that recipe, y'all. Um,
7:44
this is a secret I didn't know. Wipe in
7:47
mushrooms with paper towels.
7:49
Yes. You never you never want to wash
7:52
your mushrooms because they're like a
7:54
sponge and it just soaks up all that
7:55
water and then it makes them mushy. Only
7:59
wipe a mushroom.
8:00
What's the secret about the Scots
8:02
Charleston recipe?
8:04
I wrote this recipe one night sitting up
8:06
in the middle of my bed and I put it in
8:09
the Lady and Sun Savannah country
8:11
cookbook and I never tested it.
8:16
I just put it in there. But I I cooked
8:18
it in my head. I sat right there in that
8:21
bed and put it all together and it's
8:23
delicious. So that's my big secret. All
8:26
right, Bobby, it's time to take the
8:28
beets out of the oven, son. Put them
8:30
here in the bowl. We're going to toss
8:31
them with the rest of our ingredients.
8:33
Jamie, if you would finish wiping these
8:35
mushrooms, son, and uh just cut them
8:38
into quarters, please. Okay.
8:41
Don't those beets look good? They look
8:42
like little purple potato chips, don't
8:45
they, son?
8:45
They do. This is uh new to me, Mom. They
8:48
taste good, too.
8:49
Oh, I love a beet. I just adore a beet.
8:52
I like them anyway, but I've never had
8:53
them like this before.
8:54
Okay, just put them in your bowl.
8:57
All right, Bobby. All we need to do at
8:59
this point is add the feta cheese,
9:02
the dill, the garlic powder, black
9:05
olives, rice wine vinegar, a little
9:08
olive oil, salt, and pepper.
9:10
Well, I like all of those items.
9:12
A little hot sauce.
9:14
So, if you'd go ahead and mix those up.
9:16
Now, speaking of adding, I'm going to
9:18
put just a little
9:20
oil in the pan for the scallops. And
9:22
we're going to start getting it hot. And
9:24
I'm going to
9:27
season them up with a little salt,
9:30
a little pepper,
9:32
and then I've got some fresh basil.
9:36
Those look beautiful.
9:37
Mhm. All right. I'm going to add a
9:40
little paprika
9:42
and a little garlic powder to our flour
9:46
and just mix that up. And now I'm going
9:49
to just
9:51
roll these scallops
9:54
in that seasoned flour. We're going to
9:56
finish them in the oven. So we don't
10:00
have to cook these slap padab all the
10:02
way.
10:03
You're just going to brown both sides.
10:04
Mhm. You know, scallops are such a a
10:07
moist
10:09
seafood that sometimes your crust has a
10:13
tendency to want to fall off. So, you
10:16
may be able to manhandle them a little
10:18
bit better.
10:19
Think it's time to flip our first one.
10:21
Yeah. Try one over here and let's see
10:23
what you
10:25
Oh, he looks good.
10:28
Can I inter interrupt you long enough to
10:29
let you taste something good?
10:34
I think it's perfect.
10:36
Is it good?
10:38
It's beautiful on that plate that you
10:40
put it on.
10:41
Could you add, you know, I was thinking
10:42
while I was putting that out?
10:44
Yeah.
10:45
Could you add a little porttoella to
10:46
that?
10:47
You could do anything. You know, son,
10:49
that's what I love about recipes. Oh,
10:52
those are really looking good now, son.
10:55
Perfect.
10:55
I think these are done.
10:57
Okay. All right, Jamie, let's go ahead
11:01
and make your r now. We've got your
11:02
butter melted. Add your flour to it.
11:05
Okay.
11:05
And Bobby, our scallops are ready. Son,
11:08
if you would take these out and put on
11:11
your plate.
11:11
Certainly.
11:12
And the liquid that we're going to use
11:14
to loosen our roof is going to be clam
11:17
juice. Now, I don't know if y'all have
11:18
ever used that product or not, but to
11:21
me, clam juice is one of those great
11:24
great liquids for gumbos or chowders or
11:29
crab stew. I just love what that does to
11:34
to the broth.
11:36
Don't those look good? And see all those
11:38
see all those little yummy bites down
11:40
the bottom? We're going to make sure all
11:43
of that gets into our r.
11:45
All right. Now, we're going to come back
11:46
with this pan. We're going to add the
11:49
shallots,
11:50
okay?
11:51
And the cherry to this pan. All right.
11:54
Now, we're just going to let that reduce
11:56
down. And then we're going to add that
11:58
to our r that we've got going over here.
12:00
And at that time, we're going to add
12:02
more clam juice to get it to the
12:05
thickness that we want it.
12:07
Okay. And sunny boy, I forgot to tell
12:09
you to add the mushrooms. They're right
12:10
over there. Throw the mushrooms in
12:12
there. We're going to let that reduce.
12:14
We're going to get that shrimp gumbo out
12:16
of the oven that we put in. It should be
12:19
ready
12:20
as it's bubbling. And what y'all say?
12:23
Let's taste this.
12:26
All right, y'all. Y'all taste, guys,
12:27
like I've taught y'all to taste. Okay.
12:30
Sneak it from the bottom.
12:31
Yes. Sneak it from the bottom.
12:35
What do y'all think about it, guys?
12:37
Yummy.
12:39
All right, guys. We're going to let that
12:40
reduce. When we come back, we're gonna
12:43
put our casserole together in our little
12:45
ramkin cups, and we're going to be
12:47
making a fudge cake with a fabulous
12:52
fudge sauce. So, we'll see y'all back in
12:54
a couple of minutes.
13:01
[Music]
13:09
Welcome back, y'all. We're doing a show
13:12
today on secrets and I'm sharing some
13:14
secrets that I know about food with my
13:17
boys today. So, we're going to finish
13:19
our scallops Charleston. All right,
13:21
we've got our rue right here. Son, if
13:23
you would add that to our reduced
13:25
cherry, scallops and mushrooms with a
13:27
little butter. And when you get that to
13:30
the right consistency, add your scallops
13:33
back in your pan. Make sure you get all
13:35
the crispies. Load them up into the
13:37
little ramicans. and then top them with
13:39
the griier cheese.
13:40
Okay.
13:41
And in the meantime, Bobby and I are
13:43
going to be down here making this
13:44
fabulous Boston fudge cake. And if you
13:48
don't mind helping me, Bobby, because
13:50
I've just pulled out the little hand
13:51
mixer, so it's great if you've got an
13:54
extra set of hands. Now, I'm going to
13:56
start this dessert with two cups of dark
13:59
brown sugar. And I'm going to put in a
14:02
half a cup of shortening. And if you
14:05
would cream those, please, son. And I'm
14:08
I'm going to share with y'all my secret
14:12
today. There's nothing nothing in the
14:16
world that makes me any happier than
14:19
being in the kitchen with these two
14:20
boys.
14:22
I'm happy as a lark.
14:26
And I'm happiest when I'm eating your
14:28
food.
14:30
All right, son. If you take those
14:31
scallops and toss them on in there. All
14:34
right, Sunny Boy. and you're just a
14:35
creaming and a creaming. All right. Now,
14:37
I'm going to add a teaspoon of vanilla.
14:41
I'm going to add 3/4 a cup of
14:43
buttermilk.
14:47
And I'm going to add two squares of
14:50
melted
14:52
semieet chocolate. All right. Now, we're
14:55
going to add three eggs. And we're going
14:57
to add one at a time.
15:01
All right, son. Just fill those up.
15:03
You're going to need a little bit more
15:04
in that other one. Now, if you didn't
15:07
have these ramicans,
15:10
you can put this in a a bacon dish and
15:13
do it all together and then just let
15:15
everybody dip their own. All right. Now,
15:17
just top them with cheese. All right,
15:20
Bobby, back to you, son. I'm just going
15:22
to sift our dry ingredients, our baking
15:25
soda, and our salt and our allpurpose
15:28
flour directly into our mixing bowl.
15:33
And you just keep turning the bowl and
15:36
mixing your dry ingredients in. All
15:38
right, Bobby, while you finish that,
15:40
son, I prepared you a baking sheet that
15:43
I've lined with wax paper.
15:45
All right.
15:46
And I've sprayed it so our cake will
15:48
come out. If you would just cut that off
15:51
and spoon this into here. We're going to
15:53
put it in a 350°ree oven and we're going
15:57
to bake it for about 35 minutes.
15:59
All right.
16:01
And while you're doing that, I'm going
16:02
to make the sauce. Do y'all remember me
16:05
making y'all that ch that hot fudge
16:07
sauce?
16:08
Oh, for the ice cream.
16:09
Good lord. Yes.
16:11
And out of this world, I had made it in
16:12
so long. Now, I'm going to melt a stick
16:15
of butter. I'm going to melt one German
16:17
chocolate square
16:19
in that butter. And then I'm going to
16:21
toss in a semieet
16:24
square.
16:26
You can buy a bar of German chocolate in
16:29
your bacon section.
16:31
All right, Jamie, if you would throw in
16:34
actually slowly pour in the evaporated
16:37
milk. Now, this is evaporated milk. It's
16:40
not regular milk and it's not condensed
16:43
milk. It's a canned evaporated milk that
16:46
is so rich in flavorful sauces. I just
16:49
love it. All right, son. To finish off
16:51
this sauce, we're going to add a box of
16:54
confectionate sugar.
16:55
Slowly all at once.
16:56
It doesn't matter. You can just dump it.
17:00
And son, if you if we're going to eat
17:02
that today, you might want to get that
17:04
in the oven.
17:05
[Laughter]
17:09
What you laughing about? All right,
17:11
guys.
17:13
Guess what?
17:15
I've got a cake back here that's already
17:17
cooled.
17:18
And you know, I can think of several
17:20
different things that we could do to
17:21
this cake to just really make it yummy.
17:25
All right, Jamie, I've cut off your
17:27
chocolate sauce and you added the
17:28
vanilla, right?
17:29
Yes, ma'am.
17:30
You want to make sure you add that at
17:31
the end. And I can't believe I'm eating
17:34
this without ice cream.
17:40
Look at that. Now guys, you be careful
17:43
cuz this sauce is so hot. It will take
17:47
the skin off your
17:50
lips forever. All right. Cheers, guys.
17:54
Cheers, Mom. To you, brother. You had so
17:57
much fun, Mom.
17:58
The wonderful times in the kitchen and
18:01
telling secrets and
18:03
enjoyed being in here with you today.
18:05
I did, too. I did, too, son. That's so
18:08
good.
18:09
If I could moonwalk, I'd moonwalk.
18:12
I just don't know how.
18:16
Guys, y'all don't overdo it on the
18:17
chocolate now. Cuz remember, we still
18:19
got the scallops Charleston in the oven
18:21
that we're going to be eating. And when
18:23
we come back, the boys are going to have
18:25
a tip for you. So, we'll see you back
18:27
here in a couple of minutes. And don't
18:29
worry, I'm going to eat your share for
18:31
you.
18:38
[Music]
18:45
Hey y'all, here's a secret that our mama
18:47
doesn't even know about. The best
18:48
barbecue sauce we've ever made isn't
18:50
mom's, it's our aunt Peggy's.
18:52
That's right. This is our aunt Peggy's
18:54
barbecue sauce. And her recipe would be
18:57
apple cider vinegar, worstershar sauce,
19:01
lemon juice,
19:05
little butter,
19:08
and some peanut butter. Creamy peanut
19:11
butter. What we're going to add to it is
19:12
a little chili powder
19:15
and celery seed.
19:17
Mhm. And that's going to take a good
19:19
barbecue recipe and make it even better.
19:21
It is awesome. And don't forget, you can
19:23
use this on your chicken and pork chops.
19:25
And don't just remember though, the most
19:27
important thing, don't start basting
19:28
your meat until the last 15 minutes. All
19:30
this butter in this recipe has a
19:32
tendency to make it burn.
19:35
Did y'all have fun being with us today?
19:37
We found out a couple of secrets, didn't
19:39
we? And that's some of our favorite
19:41
recipes that we cook around our house.
19:43
The roasted beet salad is yummy, yummy,
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yummy. The scallops, Charleston. They
19:49
are out of this world, aren't they?
19:51
And the shrimp gumbo casserole. That's a
19:54
winner, isn't it?
19:55
That's my favorite.
19:56
And the Boston fudge cake with a fudge
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sauce.
20:01
Oh my goodness. I love I love like
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brownies and sauces and whipping cream.
20:07
Mhm. That's no secret.
20:12
He's absolutely right. Uh my appetite
20:15
for food is no secret from anybody. I
20:18
guess it's signoff time then. Until next
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time, y'all. We send you love and best
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dishes from our kitchen to yours.
Food & Drink
Hobbies & Leisure