Up next in 10
4 Down-Home Recipes - Paula's brother Bubba joins her to make a wonderful steak and greens dinner with a seafood nacho appetizer recipe and more! Paula’s Best Dishes, Season 3, Episode 9.
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00:00 Intro
0:47 Uncle Bubba's Seafood Nachos Recipe: https://www.pauladeen.com/recipe/seafood-nachos/
7:26 Steak & Greens Recipe: https://www.pauladeen.com/recipe/steak-and-greens/
14:53 Okra Fritters Recipe: https://www.pauladeen.com/recipe/okra-fritters/
18:34 Aunt Glynn's Chewy Cake Recipe: https://www.pauladeen.com/recipe/chewy-cake/
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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
guess what today is
0:03
it's sibling suppers my little brother
0:06
bubba is joining me today to make an
0:08
unbeatable meal starting with
0:10
scrumptious seafood nachos an appetizer
0:14
just fit for a king and a hearty dish
0:17
steak and greens that serve right on top
0:20
of rice it looks delicious it is just
0:23
delicious and easy okra fritters oh
0:26
great time of day that's a fine fritter
0:29
and of course our family favorite ain't
0:31
glennis's chewy cakes i'm fixing to put
0:34
something sweet on it which is my lips
0:42
so tell everybody what dish we're
0:45
fighting over today bubba
0:47
well we're gonna make uncle bubba's
0:48
seafood nachos we got some crab meat
0:51
we're gonna put in it i noticed you had
0:53
brought in sea scallops they're huge
0:56
big ones y'all and some delicious shrimp
1:00
good
1:01
and we got three types of cheeses here
1:03
pepper jack give it a little bite uh-huh
1:05
and this is just uh cheddar
1:08
i i prefer char i like sharp too i like
1:11
to know i'm eating it it's two cups of
1:13
each cheese and i'm grating some
1:15
parmesan i'm grating some parmesan here
1:17
two cups of that too we got our cheeses
1:20
ready
1:20
so now we're gonna do our corn chips
1:23
okay on the pan that you selected y'all
1:25
now when i make nachos i like to use my
1:28
flat cast iron fan we're just gonna let
1:30
the chips fall where they may
1:33
what now see he's making a point y'all
1:36
he's trying to make an example of my
1:38
choice no i wouldn't do that
1:41
okay i think i'm gonna do my pants well
1:43
good you just do your pan cause i showed
1:46
you like my pants all right
1:49
let's let the chips fall where they may
1:51
it'd be funny y'all
1:54
that's beautiful okay you wanna add our
1:56
cheeses to it all right now you just
1:58
tell me how much cheese
2:00
well you know i like lots of cheese i do
2:02
too now i like a lot of cheese am i
2:04
gonna have enough for mine too okay
2:06
we'll add a little bit to yours here
2:08
i'll do it okay that's enough
2:10
okay paula needs some more cheese
2:14
for her little bitty dish all right okay
2:17
is that enough cheese that's that's
2:19
enough cheese for me okay so we're gonna
2:21
put this in the oven let's pop these in
2:22
the oven and let the cheese melt and let
2:25
that two or three minutes about 350
2:27
bubbles uh-huh three figures to melt
2:29
that cheese right
2:31
all right there goes mine
2:34
oh that's looking so good already
2:36
already it looks all ready you know what
2:38
come on down here melted cheese can you
2:41
all right
2:42
you got some heat on
2:43
all right medium to high heat
2:46
i'm going to add us a little butter all
2:47
i need one clove of garlic okey-doke all
2:50
right i'm going to start chopping over
2:52
here our seafood
2:53
these scallops are delicious looking
2:56
and i got a garlic going i'm going to
2:58
just mince that up
3:00
a little bit and we're going to toss the
3:02
garlic
3:03
and the scallops together uh-huh all
3:06
right there's one clove of garlic all
3:09
right i'm running out of space i'm gonna
3:10
go ahead and start the scallops
3:13
we got three large sea scallops and a
3:15
half a pound of shrimp peeled de-veined
3:19
and detailed now remember while we're
3:21
making this dish y'all the scallops are
3:23
really the only thing raw
3:25
the shrimp have already been steamed off
3:28
and crab comes to you already cooked so
3:32
these scallops are coming up and kind of
3:34
hitting me beside the head mmm smelling
3:36
good doesn't it smell fabulous bubba has
3:39
brought in for our seafood nachos y'all
3:42
lump crab meat which is pricey you could
3:45
use a claw
3:47
claw meat if you wanted to eight ounces
3:49
of crab meat this lump is just beautiful
3:52
and we're gonna keep those whole and
3:54
chunky okay so when you
3:57
go to dip that
3:59
chip pull that chip out right you want
4:02
to be able to see it and taste it don't
4:04
you all right so bubba now uh the next
4:07
thing i'm gonna do
4:08
is measure out a cup of heavy cream okay
4:13
and a half a teaspoon
4:15
of garlic powder to just enhance that
4:18
fresh garlic right that we have in there
4:21
so we're just gonna add our cream
4:24
and we're gonna let that reduce down a
4:26
little bit we're gonna let that those
4:29
scallops just explode in that cream yes
4:33
bubba i'm gonna add a little salt and
4:34
pepper is that okay it's okay with me i
4:36
love salt and pepper okay and after this
4:39
i'm gonna add the parmesan that you
4:41
grated
4:43
when we add our parmesan cheese y'all
4:45
it's going to get real real thick so not
4:48
to worry it's not going to be runny on
4:51
your nachos
4:52
in goes our shrimp and crab
4:55
look at the color of these shrimp oh
4:56
it's beautiful oh yeah oh bubba i think
5:00
those are ready oh you want to take
5:02
those out get your rag i'm going to wash
5:04
my hands
5:06
[Music]
5:12
so tell me what to do next bubba okay
5:15
what i want you to do next is pour your
5:18
seafood mix on top of our nachos okay
5:22
y'all ready for the good stuff
5:23
[Music]
5:27
now how much better is this than
5:29
hamburger y'all
5:32
i'd say a lot better a lot better that
5:35
looks delicious let's go with the
5:37
lettuce first bubble i'm gonna put a
5:40
little picot uh-huh
5:42
sour cream oh yes
5:45
and a jalapenos see how easy that is
5:49
so easy nothing to it and um
5:51
an appetizer just fit for a king so
5:55
there you go you ready to taste it yes
5:57
i'm gonna reach in there look at that oh
6:00
look at that y'all look mmm got a
6:02
jalapeno up there uh-huh got a jalapeno
6:05
i see some shrimp
6:07
and i see some crab meat
6:14
this is one of those elbow lickers y'all
6:17
bubblicious it is truly bubblicious
6:22
[Music]
6:24
you did a good job today well thank you
6:28
coming up we're making a southern
6:30
classic that's so good it brings bubba
6:33
to tears
6:34
i can't stand to see a grown man cry
6:38
then we're gonna deep fry golden and
6:40
delicious okra fritters oh bubba that
6:43
looks good
6:45
and later we're making up the chewiest
6:47
family dessert you've ever put in your
6:49
mouth oh and they're so good
6:54
i so hope y'all are enjoying the show
6:57
and if you do
6:58
be sure to click like subscribe and the
7:01
notification
7:02
bell
7:03
so you'll never miss a video and we'll
7:05
be right back after the break
7:09
[Music]
7:10
today is
7:12
sibling suffers
7:14
i have no choice i only have one sibling
7:18
lucky
7:20
we're all so lucky bubba to have you in
7:22
here with us buffy just made that
7:23
fabulous seafood nachos and now he's
7:26
gonna be cutting up two onions for us
7:29
to go in our steak and greens
7:31
it sounds like a lot of ingredients
7:33
y'all but it's really very very simple i
7:36
am gonna start out by browning five
7:39
tablespoons of flour
7:41
in a dry black skillet and we're just
7:43
going to brown off our flour
7:46
browning the flour bubba is going to add
7:48
a nice rich nuttiness to this dish
7:52
i'm going to put a few tablespoons of
7:54
oil
7:55
in my black cast iron skillet and while
7:58
i'm waiting on that to warm up i'm gonna
8:01
start making a rub
8:02
uh for our meat i'm gonna start with one
8:06
tablespoon
8:07
of paprika
8:10
two teaspoons of kosher salt
8:16
two teaspoons of dried mustard
8:19
paula where's your onion goggles
8:21
oh baba gosh i'm so sorry those onions
8:25
have been so strong oh look at him he's
8:27
crying
8:28
i knew i'd have him crying for this 30
8:31
minutes there we go
8:33
all right to finish this rub i'm gonna
8:35
add a teaspoon and a half of onion
8:38
powder
8:38
one teaspoon of garlic powder
8:41
one teaspoon of thyme one teaspoon of
8:45
ground ginger and three-fourths of a
8:47
teaspoon of white pepper a fourth of a
8:50
teaspoon of cayenne pepper half a
8:53
teaspoon of black pepper and a half a
8:56
teaspoon of cumin so there we go
9:00
just that simple we've got our dry rub
9:03
all right don't let me burn this flour
9:05
too bad bubba all right i don't think i
9:08
can see it look at his eyes i knew i'd
9:10
bring him to his knees y'all she makes
9:13
me cry every day
9:17
all right i've got about a pound and a
9:19
half of a round steak you could always
9:22
use a um
9:24
like a sirloin oh
9:27
i can't stand to see a grown man cry
9:32
who where's a grown man so i don't know
9:35
oh yeah
9:37
you have got to start on our greens okay
9:40
i'm just gonna toss this seasoning onto
9:44
our steak and just kind of rub it around
9:46
you know
9:47
and let that
9:49
seasoning work in there
9:51
and uh the greens part of this recipe
9:54
we're using a collard green
9:57
we're using a mustard green which is a
10:00
sharp
10:01
uh tangy love
10:03
i love mustard too i love turnips and
10:05
mustard mixed together
10:07
and then we've got our turnip greens now
10:09
you can see that bubba is taking our
10:11
collards and he is de-stemming them
10:15
and he's stacking them up and we're
10:17
gonna roll them up and slice em up
10:20
and i'm gonna go ahead and add our meat
10:22
oops look at that flour bubba
10:25
our flour's starting to brown
10:28
and i think the total recipe y'all calls
10:31
for about
10:33
15 cups of greens that sounds like a lot
10:37
but they they wilt down quickly it's
10:40
time for us to clean their little hands
10:42
because i've been
10:44
rubbing and playing with my meat
10:46
how big of slices do you want like this
10:49
yeah
10:50
that looks very good all right
10:52
all right now i'm gonna ask you bubba to
10:56
toss in those onions i can't wait to
10:58
taste all the three greens today oh
11:00
they're so good
11:02
well it looks delicious it is just
11:05
delicious
11:06
all right so i'm gonna take my
11:09
flour
11:10
and you can see how pretty and brown
11:12
that got uh-huh so i'm just gonna put
11:15
that all over there
11:16
okay that's gonna help thicken our beef
11:19
broth that we're gonna put in there and
11:22
if you'd measure us out about six cups
11:25
of beef broth okay
11:26
i'm just gonna stir
11:28
that flour in real good okay and i just
11:31
want to make sure it's not lumpy so i'm
11:34
gonna add about a cup of liquid y'all
11:37
uh and then i'm gonna start adding my
11:39
greens and i'm gonna do it slowly
11:41
because the greens will start out big
11:44
we'll have a full pot and we're going to
11:46
have to let those wilt down
11:48
uh so we can fit them all into our pot
11:51
all right okay so just pour me please
11:54
bubba about a cup in there
11:58
and you don't have to be so precise we
12:00
just need
12:02
you know enough liquid for those greens
12:04
to start wilting down so if you'll grab
12:08
about a cup and a half of each and just
12:10
toss it in there okay and i'll stir them
12:13
around and get them melt and that's
12:15
great
12:16
all right that's our mustard and now our
12:19
collards are going in they're a denser
12:21
green
12:22
and they're not gonna cook down as much
12:26
as a turnip green or a mustard green
12:28
would
12:30
so you can see our pots already filling
12:32
up we still got a lot of green to add so
12:35
you can go ahead bubba and add some of
12:37
our turnip greens now
12:39
let's go ahead and add the rest of our
12:41
stock now the rest of our greens okay
12:43
and we'll see y'all back in a minute
12:45
you're gonna see how wonderful this dish
12:47
is
12:49
coming up we're frying up a yummy and
12:51
crunchy tree i think this looks great
12:55
then we're gonna be finishing our
12:56
delicious steak and greens so good and
13:00
for dessert bubba and i recreate an old
13:03
family recipe this is probably one of
13:05
our favorite
13:06
[Music]
13:08
i hope y'all are enjoying the show and i
13:10
want to hear from you tell me what
13:13
recipes or videos you'd like to see me
13:15
make by just leaving a short comment
13:17
below
13:19
now let's get back to the show y'all
13:24
hey y'all welcome back
13:26
uh we got sibling suppers going on today
13:29
here in paula's best dishes i'm here in
13:31
the kitchen with my
13:33
precious little brother bubba you know
13:35
mama would rely on me a lot to help her
13:38
out with bubba and me being seven years
13:40
older
13:41
do you know i actually remember when i
13:43
was in grammar school if mama's help
13:46
didn't show up at the service station i
13:49
would just take bubba to school with me
13:51
and he would sit on my lap
13:54
and then i'd take him to lunch and out
13:56
to recess to play
13:58
and families just did what they had to
14:01
do back then you know we've always been
14:03
extremely close and i'm thrilled that
14:05
bubba's in the kitchen with me today
14:07
love it bubba's down here chopping us up
14:10
about four cups of fresh okra for some
14:13
okra fritters we're gonna be making in
14:15
just a little bit i've let our steak and
14:18
greens cook for probably around 45
14:20
minutes and now i'm gonna add one
14:22
tablespoon of that rub that i made
14:24
earlier to just make it a little
14:26
stronger
14:27
and i'm a firm believer that a good
14:30
green is a greasy green
14:33
so i gotta come in there with a little
14:35
butter
14:38
and i'm sure that won't surprise you
14:40
but i'm gonna stick about a half a stick
14:43
of butter in there this is looking
14:45
really really good bubba
14:47
it smells good uh-huh all right so our
14:51
beef and greens are working now let's
14:53
get to going on those okra fritters
14:55
bubba
14:56
so i'm gonna add
14:59
to my bowl
15:01
about a cup and a half of self-rising
15:04
flour
15:05
and i'm just gonna do this this is a
15:07
half cup measure okay i'll just do that
15:09
three times
15:11
and i'm gonna add probably a tablespoon
15:14
a scant tablespoon
15:16
of house seasoning
15:18
all right that's good on everything but
15:19
desserts i'm telling you what it's great
15:21
on everything but a cake honey i keep it
15:24
beside my stove every day i know and
15:27
it's nothing but salt pepper and garlic
15:29
powder let's just give this a mix and
15:31
finish up our batter
15:33
it's just one egg and one cup of
15:35
buttermilk then give it a stir and add
15:37
in the okra just scoop it all over in
15:40
there all right we want this nice and
15:42
okray uh-huh if you don't have fresh
15:46
okra available you can use a frozen okra
15:49
it'll work nicely
15:51
so i'm gonna take our tablespoon
15:53
measurer
15:54
[Music]
15:55
and uh
15:57
i'm just gonna start dropping into the
15:59
vegetable oil which is at 350 degrees
16:03
and y'all i'm dipping my spoon into
16:05
water so the batter will just slide
16:08
right off into the grease
16:09
all right so there we go you just get a
16:12
utensil bubble that you can turn these
16:14
with
16:16
some people like to use
16:18
tongs some like to use a slotted spoon
16:21
all right bubba just keep flipping our
16:22
fritters so they don't get too brown on
16:24
one side we want them to cook nice and
16:27
even
16:28
all right so you know what i'm gonna do
16:31
i love my rice buttered
16:35
so
16:36
you know i couldn't stand that other
16:37
half a stick of butter
16:39
just sitting there so how are those
16:41
doing they're browning very nicely good
16:44
i'll be plating up her all right these
16:47
are starting first
16:49
so
16:50
look at that i'm gonna just kind of
16:52
smear that butter around in that rice
16:55
and toss it around i just really really
16:59
love
17:00
nice how's that look buttered rice can
17:03
you see oh bubba that looks good good
17:06
yum
17:07
so you just want to make sure that they
17:09
are
17:10
down there long enough okay
17:14
you know that that okra's nice and done
17:16
and it should take between 12 and 15
17:18
minutes all right so i'm gonna spoon up
17:21
my beef and greens
17:24
on top of that rice
17:25
[Music]
17:27
i think this looks great bubba so what
17:30
you say
17:32
we have a bite we kind of dig in i'm
17:34
ready
17:35
[Music]
17:40
so good
17:44
so different i like the three greens you
17:46
do
17:49
[Music]
17:52
oh but great time of day that's a fine
17:54
fritter
17:56
that is so good y'all bubba you see that
17:59
round steak cooked up pretty tender yeah
18:01
it is
18:03
[Music]
18:08
coming up bubba and i revisit a sweet
18:12
dessert from our past takes me back 40
18:15
years
18:17
i so hope you all are enjoying the show
18:20
and if you do be sure to click like
18:23
subscribe and the notification bell
18:26
so you'll never miss a video and we'll
18:29
be right back after the break
18:33
this is a recipe
18:35
that bubba and i are making that brings
18:37
back some wonderful happy memories
18:40
many years for many many years we would
18:43
spend thanksgiving in statesboro with
18:45
our uncle bernie and ain't glennis out
18:47
in the country but i have to say this is
18:50
probably
18:51
one of our favorites oh so bubba has
18:54
emptied a one-pound bag of light brown
18:58
sugar now he is adding a stick of
19:01
softened butter the next thing we're
19:03
going to add is two cups
19:05
of self-rising flour
19:07
and these are aunt glennis's chewy cakes
19:11
oh
19:12
oh and they're so good oh i'm telling
19:15
you what makes them so chewy is the
19:17
coconut that we're gonna add into it
19:19
yeah and the fact that there's no milk
19:21
or anything like that it's a real thick
19:23
bite
19:24
you just mix that up bubba
19:27
and i'm gonna add three eggs
19:29
number two and number three
19:33
this dish is so easy
19:35
it is so easy
19:37
i'm gonna add about a tablespoon of
19:39
vanilla flavoring to it and while you're
19:42
getting that mixed up i'm gonna come
19:44
over here and i'm gonna chop us some
19:45
nuts okay and you know we like a lot of
19:48
pecans y'all
19:50
need two cups yes and now that your
19:52
batter is mixed bubba add one cup of
19:54
sweetened coconut a cup of chocolate
19:57
chips and i'll add the pecans now just
20:00
fold that all in and just press it into
20:02
our grease pan baby okay falling now
20:04
we're gonna pop it in the oven for about
20:06
30 or 35 minutes on 350 degrees oh it's
20:09
so so good
20:11
[Music]
20:12
oh bubba
20:14
oh yeah look at here it looks just like
20:17
aunt glennis's oh
20:19
yes i love them i'm gonna cut them about
20:22
the size
20:23
i remember ain't glenn is cutting ain't
20:26
glenn is trying to trick us
20:28
they had to go a long ways yeah
20:31
she would cut them about that size
20:33
remember pile them all up on the plate
20:36
mm-hmm and we'd walk through the dining
20:38
room and just grab a hand every time
20:41
i did absolutely that's the way we did
20:44
if you walked through the dining room
20:45
you grabbed you a chewy cake look at
20:48
those and i that's my favorite piece
20:50
right there oh the corner yeah okay
20:52
you're gonna let me have it of course
20:55
oh they came out perfect you did a grand
20:58
job now i'm gonna put a little cream on
21:00
it
21:01
and just to make everything pretty why
21:03
don't we just tuck that
21:05
perfectly and some powdered sugar you
21:07
know you could do that but i'm fixing to
21:09
put something sweet on it which is my
21:11
lips
21:18
hey y'all it's paula dean now if y'all
21:21
enjoyed this week's full episode friday
21:24
be sure to like it and click the
21:26
subscribe button as well as the
21:29
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21:31
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21:34
love and best dishes friends
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