Up next in 10
4 Southern Dinner Recipes - Paula's sharing summer dinner ideas, including a pineapple pork chops recipe and some grilled fruit with a delicious bourbon grilling glaze. Paula’s Home Cooking, Season 5, Episode 3.
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00:00 Intro
0:53 Sensational Shrimp Mold Recipe: https://www.pauladeen.com/recipe/sensational-shrimp-mold/
6:57 Pork Chop and Pineapple Pie Recipe: https://www.pauladeen.com/recipe/pork-chop-and-pineapple-pie/
12:53 Grilled Fruit with Bourbon Glaze Recipe: https://www.pauladeen.com/recipe/grilled-fruit-with-bourbon-glaze/
13:48 Zucchini or Green Bean Bundles Recipe: https://www.pauladeen.com/recipe/zucchini-or-green-bean-bundles/
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For more episodes of Paula’s Home Cooking, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyFJ8aWpcpr9ivq9xrVV7Z-q
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#pauladeen #paulashomecooking
Show More Show Less View Video Transcript
0:00
- Hey, y'all, I'm Paula Deen.
0:02
Today, I'm firing up my show in my brand new smokehouse.
0:08
And I wanna start with a sensational shrimp mold,
0:11
and then I'm gonna be making a pineapple pork chop
0:15
that's dripping with savory juices.
0:18
And for the side, I'm gonna be fixing zucchini
0:20
and green bean bundles.
0:23
And just 'cause we're grilling ain't no reason
0:26
to forget about dessert.
0:27
So how about some ripe roasted fruit
0:31
that's just smothered in a banging bourbon glaze?
0:35
That's all coming up, so let's get to cooking.
0:39
I was just standing over there hoping to see some dolphins.
0:43
Sometimes one after the other'll come down the creek.
0:47
So today, I thought it was very appropriate
0:49
that I fix something that came out of these waters,
0:52
so I'm gonna start by fixing us a shrimp mold.
0:55
There's nothing like a wild Georgia shrimp,
0:59
and they're so sweet and so delicious.
1:01
Now, I've got a few here that I have not shelled.
1:04
I'm just taking my real sharp paring knife
1:06
and running down that vein,
1:09
and we're just gonna peel the shells off.
1:12
I've got most of 'em peeled right here.
1:14
In fact, Michael had most of 'em peeled for me.
1:17
In fact, hey, Michael.
1:20
- Hey, Paula. (Paula laughs)
1:22
- Michael's standing over there
1:23
on the porch watching me cook.
1:26
And I'm just gonna throw our shrimp
1:30
into this water.
1:32
And you know not to cook shrimp for very long.
1:36
They don't take but just a few, few minutes.
1:39
Because if you overcook 'em,
1:41
you'll find that you're eating something
1:43
that tastes much like an eraser,
1:46
and you don't wanna do that.
1:48
So while our shrimp are cooking, I'm gonna come over here,
1:51
and I'm gonna add some cream cheese
1:57
and some mayonnaise.
2:00
Love me some mayonnaise.
2:02
And you know another condiment
2:04
that I do love is Dijon mustard.
2:09
There's just not another flavor
2:11
in the whole entire world like Dijon mustard.
2:14
I just love it.
2:17
All right, so I'm gonna take my fork.
2:23
I had all this at room temperature,
2:24
but, of course, room temperature today is about
2:29
38, (laughs)
2:31
which is like a refrigerated temperature.
2:34
So that cream cheese is a little bit hard. (laughs)
2:40
Let's see if that heat'll soften that cream cheese.
2:44
I couldn't stand it out here today
2:46
if I didn't have these heaters.
2:48
Normally, it's not this chilly in Savannah.
2:54
All right, now I'm gonna add a little pepper.
3:00
And let's see, let's add a little bit of hot sauce to it
3:05
'cause you know how Michael is.
3:06
He likes his hot stuff.
3:09
And I'm gonna add some green onions.
3:14
All right, let's see if our shrimp are ready.
3:18
Oh, and I think they are.
3:20
Oops, (laughs) one with a shell got in the pot.
3:25
That wouldn't be so good ground up.
3:28
We do a lot of crab dips down here too,
3:30
but we normally serve those hot.
3:33
And of course, this one's gonna be served cold.
3:36
That's what I love about this recipe.
3:38
It's refrigerated, and you can pull it out,
3:40
and it's just ready.
3:42
Ooh.
3:44
Oh my goodness.
3:47
It's so good and tender, mm.
3:55
All right.
3:58
Now I'm gonna put these in our food processor,
4:00
and I'm gonna pulse 'em because I don't want 'em minced.
4:04
I want 'em chopped.
4:08
You can see I don't have a mince too fine.
4:11
In fact, I kinda wanna 'em as coarse as our conversation
4:15
on a Saturday night around this smokehouse,
4:17
and I think that's about perfect.
4:30
All right, now you can see how quickly
4:33
this wonderful dip came together.
4:36
All right, I'm gonna take this bowl,
4:39
and I've got a piece of plastic wrap.
4:41
Now I'm gonna just line this bowl.
4:46
Now I'm just gonna spoon this
4:50
into that lined bowl.
4:54
We eat so much shrimp salad here in Savannah.
4:58
Just about every restaurant you go into,
5:00
you can find a shrimp salad sandwich on the menu.
5:06
All right, now in just gonna cover that like that
5:07
and press it,
5:08
and I'm gonna let him sit until he's firmed up.
5:11
In fact, I have one down here.
5:15
Michael even put us a refrigerator out here,
5:17
which is wonderful
5:19
I don't have to make but one trip with everything.
5:22
So we'll put him in there.
5:28
And because we've lined it with the Saran Wrap,
5:33
we're easily gonna be able
5:35
to just turn him out onto our plate.
5:41
Doesn't he look good?
5:43
And this needs very little garnish.
5:47
Think I'll put us a few crackers around.
5:51
And I can never decide
5:53
which cracker I like the best with this.
5:56
All right, let's see, just a little bit of green onions.
6:04
Y'all ready for a taste?
6:13
You must try this recipe.
6:16
Like I said, if you don't have fresh shrimp,
6:19
just use the canned shrimp in the grocery store.
6:22
You're gonna love this.
6:24
It's incredibly simple and delicious.
6:29
And I gotta leave for a second, but when we come back,
6:32
I'm gonna show y'all how I prepare
6:34
a pineapple pork chop pie on the grill.
6:41
I so hope y'all are enjoying the show.
6:44
And if you do.
6:45
Be sure to click like, subscribe and
6:48
notification bell so you'll never miss a video.
6:52
And we'll be right back after the break.
6:58
Welcome back, y'all. (laughs)
7:01
In case you've just joined me,
7:03
I'm out here enjoying some
7:04
of this beautiful warm Savannah weather.
7:08
It's actually about 20 degrees cooler
7:11
than it normally is here.
7:13
But regardless of the weather,
7:16
us folks down South, we love to grill out,
7:18
and that's what we're doing today.
7:20
We're doing a smokehouse meal.
7:22
And what we're moving to next
7:24
is called pineapple pork chop pie.
7:28
Now, we're just gonna take a regular pork chop.
7:32
Now, these happen to be boneless.
7:34
I just bought a whole loin,
7:36
and I sliced it the thickness that I wanted.
7:39
And these are so good
7:40
because you don't have to fool with a bone.
7:43
All right, now I'm just gonna salt and pepper this.
7:46
And I wanna make sure I get that seasoning all over 'em
7:51
on both sides.
7:55
Now, I would really recommend
7:58
that you double-wrap these.
8:01
We're not gonna stick 'em directly on the coals.
8:03
We're gonna cook 'em up on the grate.
8:05
But you just don't wanna use real thin tinfoil
8:10
and it leak on you.
8:11
If you accidentally tear it,
8:13
then all that fabulous juice from the pork will spill out,
8:18
and you don't wanna lose a drop of it.
8:21
You can see Michael thought of everything
8:23
out here in our smokehouse.
8:25
He's got a wonderful sink.
8:27
Isn't he considerate, girls?
8:29
He's thinking about me all the time.
8:32
Now let's move on.
8:33
All right, so I've got us some bell peppers done,
8:36
and I'm gonna do us a few onion rings.
8:41
Okay.
8:44
All right, so we've got our salt and pepper chops,
8:47
and we're gonna start with a bell pepper
8:50
and a ring of onion and a ring of pineapple.
8:55
And now I'm just gonna douse it
8:57
with a little bit of teriyaki sauce.
9:02
All right.
9:05
I don't believe it, y'all, but I forgot my butter.
9:10
That's not like me.
9:12
I can't believe that I, Paula Deen, forgot the butter.
9:16
I would be so mad
9:18
if I got the one missing this pat of butter.
9:21
Oh, you can do it without butter, but who would want to?
9:26
Can't imagine wanting to do it without butter.
9:30
Okay, the bell pepper, the onion, the pineapple,
9:33
the teriyaki sauce.
9:38
This is just a great little meal
9:41
that's very little work
9:43
but is big, big on flavor.
9:48
All right, so we just gonna throw these
9:51
over here on our hot fire.
10:00
We just gonna put these on the grill.
10:03
And I've got some already on the grill cooking
10:05
that should be about ready.
10:07
Ooh, I can smell that pineapple and teriyaki sauce.
10:12
And while we're over here, I wanna show y'all something.
10:16
You see this little house right here?
10:19
Well, this is the house that my husband lived in,
10:22
that Michael lived in as a teenager.
10:25
And if those walls could talk,
10:29
Paula may not be standing here cooking today. (laughs)
10:35
Oh, these are hot!
10:42
Hot and smelling good.
10:44
And those others are already starting to just sizzle.
10:49
And let's see what we've got.
10:51
When you say grill cooking down here...
10:57
We just love pork done on the grill.
11:00
Look at all that beautiful, rich sauce,
11:03
the butter and the teriyaki sauce.
11:11
That looks so good.
11:17
The hobo hamburger was the most requested recipe
11:21
off the Food Network.
11:23
That told me that people want regular recipes
11:26
that are easy to fix
11:28
and allow them to enjoy the out of doors.
11:31
So I think this recipe is gonna be right up there
11:35
because those hobo burgers are cooked in tinfoil
11:40
on the grill just like this,
11:45
with a lot of the same ingredients,
11:47
only in the hobo burgers, I use potatoes.
11:53
All right, so let's dig into one of these
11:56
and see what we got.
11:59
But I've never known a pig that I didn't like off the grill.
12:05
Mm! That pork chop is so good and so tender.
12:10
And the pineapple gives it that sweetness.
12:14
I know the perfect side dish
12:18
for this wonderful pork pie.
12:22
When you come back, I'm gonna show you how I do it.
12:30
I hope y'all are enjoying the show
12:32
and I want to hear from you.
12:34
Tell me what recipes or videos you'd like to see me
12:37
make by just leaving a short comment below.
12:40
Now, let's get back to the show, y'all.
12:46
I told y'all that I felt like I had the perfect,
12:49
perfect side dish for those pork chops.
12:53
But before we get started on our vegetable side,
12:57
I'm gonna start over here making us a glaze
13:01
because when we get through making our vegetable side,
13:04
we're gonna move back over,
13:06
and I'm gonna show you a fabulous way
13:09
to eat fruit off the grill.
13:11
Now, I'm starting here with two sticks of butter,
13:15
and I'm gonna add 1/4 of a cup of bourbon.
13:18
Or you can use rum if you like, but I'm using bourbon.
13:24
Smells delicious.
13:26
I'm gonna use two cups of light brown sugar.
13:32
And I'm gonna use 1/2 a cup of water.
13:36
We're gonna let this just start cooking.
13:39
In fact, I think I'm gonna take one of our plates
13:41
and just cover that up so it'll cook quicker.
13:46
All right, today I'm gonna make us a nice vegetable,
13:51
using fresh green beans and fresh zucchini.
13:54
Now, I've gotten some green beans that have been washed.
13:58
All I'm gonna do is just snap the ends of 'em off
14:02
just like this.
14:03
So this is really gonna be a fairly healthy meal.
14:08
Tell you what, Michael and I could kinda stand
14:12
to lose a few pounds, if you know what I mean.
14:16
But I don't wanna lose weight
14:18
and sacrifice eating all the things that,
14:22
or having to quit eating all the things
14:25
that we enjoy so much.
14:29
There goes that wind again kicking up.
14:32
All right, I've got our green beans snapped.
14:35
And now I'm gonna take our zucchini.
14:39
This has been washed.
14:41
I'm just gonna cut the tips off,
14:43
and I'm gonna cut it in half.
14:48
And I'm just gonna cut this in strips
14:50
like I would a french fry.
14:56
All right, and this is just really super simple.
15:01
I'm gonna get a bundle of the beans.
15:04
And I'm gonna put a little of my Silly Salt.
15:08
It's got a little hint of lemon in it, and it's so good.
15:12
And I taste the garlic.
15:14
All right, now I'm gonna put a pat of butter.
15:18
We can't cook a vegetable without some butter.
15:22
And I'm gonna put a little pepper.
15:24
And then we just gonna bundle these up
15:26
and throw 'em on the grill just like we did our pork chops.
15:31
And we're gonna do the zucchini the same way.
15:34
I just adore grilled zucchini.
15:37
We're gonna do it the same way.
15:40
Little Silly Salt and a little pat of butter.
15:51
These vegetables are perfect alongside a good grilled steak.
15:57
All right, let's throw these on the grill real quick-like.
16:00
If you're worried about your paper
16:03
maybe getting a little prick in it, you can double-wrap it
16:06
so you won't lose any of those juices
16:09
because it's gonna be full of that wonderful melted butter.
16:13
All right, so while those are cooking,
16:15
let's go back over here and see how our syrup's doing.
16:23
Looks yummy. I'm gonna take it off the heat.
16:27
Oops.
16:32
Wanna give this a taste.
16:35
It's kinda thick and syrupy,
16:37
which is perfect for what we're gonna be doing with it.
16:44
Mm, gosh, that'd be good on type of ice cream, I think.
16:50
In fact, we may do that.
16:52
All right, now I'm gonna take a plum. (laughs)
17:00
All right, now I'm gonna pop out that seed.
17:06
And I'm gonna dip these down in our sauce.
17:14
And I'm just gonna throw 'em on the grill.
17:22
So we've got our plums on the grill,
17:25
so while I'm in the grill,
17:28
I think I'll check our bundles and see how they're doing.
17:34
The zucchini cooks a lot quicker than the green beans.
17:39
And this is cooked perfect.
17:46
It's yummy, just yummy.
17:51
Well, while I take these off the grill,
17:54
y'all run to the bathroom or get you something to drink.
17:57
And when we all come back and meet right here,
18:00
I'm gonna take the rest of the vegetables off,
18:02
and I'll have them ready for you.
18:04
I'm gonna take the plums off.
18:05
And then I got some tips for you
18:07
that you're not gonna wanna miss.
18:09
So I'll see y'all back in a few minutes.
18:16
I so hope y'all are enjoying the show.
18:18
And if you do.
18:20
Be sure to click like, subscribe and
18:23
notification bell so you'll never miss a video.
18:27
And we'll be right back after the break.
18:33
That wind is really whipping up out here.
18:36
And I can't think of any better thing
18:40
than a warm dessert on a chilly afternoon.
18:44
And this is my tip for you today.
18:46
We all love s'mores, don't we?
18:48
Well, when you're wanting to do your entire meal outside,
18:52
I wanna show you the perfect way to make a s'more.
18:56
Now, we're just gonna take our tinfoil.
18:58
We're gonna take our graham cracker.
19:01
And we're gonna get our chocolate.
19:03
And then I think three marshmallows will work perfectly.
19:07
And then we're gonna sandwich that bad boy together.
19:10
We're just gonna tuck that tinfoil around.
19:13
Stick that bad boy on the grill.
19:15
And within a matter of a few minutes, you've got a s'more.
19:22
Look at that s'more.
19:29
Mm.
19:32
You know, when I'm cooking,
19:34
I can't have too many desserts around
19:36
to suit Michael Groover.
19:38
He's got a sweet tooth the size of his smokehouse.
19:43
So I wanna show you how I decided
19:46
to serve these grilled plums with that bourbon sauce.
19:49
I have a little butter pecan ice cream.
19:52
And I think a little bit more of that sauce
19:55
just kinda drizzled over that ice cream.
20:00
What a perfect way to get your fruit intake for the day.
20:10
So there you go, desserts from the grill.
20:17
I sure do appreciate y'all being here with me today.
20:20
I want you to know that this was the first meal cooked
20:24
in our new smokehouse,
20:25
and I had so much fun being with y'all.
20:28
But I tell you what, that pork pineapple pie
20:33
and the shrimp dip and the vegetables
20:36
and the grilled fruit is hard to beat.
20:40
So until next time, America,
20:41
I hope you enjoy these recipes and many, many more.
20:44
And I send you love and best dishes
20:47
from my kitchen to yours.
20:52
Hey, y'all, it's Paula Deen.
20:54
Now, if you enjoyed this video, be sure to like it
20:58
and click the subscribe button as well as the notification
21:01
and bell to be alerted when I post a video.
21:05
Love and Best Dishes Y'all.
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