Up next in 10
Today, Paula packs in the seasoning. She begins the day by heading to Cookouts to get some fresh savory spices and heads back to the kitchen to use them in her dishes.
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#pauladeen #blastfromthepast
Jalapeno Cracklin' Cornbread -
https://www.pauladeen.com/recipe/jalapeno-cracklin-cornbread/
Spicy Green Beans -
https://www.pauladeen.com/recipe/spicy-green-beans/
Show More Show Less View Video Transcript
0:00
hey y'all I'm Paula Deen and if y'all
0:03
can't stand the heat you better get out
0:06
of the kitchen today because we're fixin
0:08
to light up your taste buds but first
0:11
we're off to cookouts savannahs very own
0:15
spice shop to select our savory
0:17
seasonings and we're gonna pack them up
0:20
and hurry on back to my kitchen where
0:22
father Hanks gree odds and grits are
0:24
first up on the menu and if that's not
0:28
enough to get your mouth warmed up it's
0:30
jalapeno crackling cornbread and spicy
0:34
green beans just the perfect side dishes
0:37
and finally it's gonna be my fiery cajun
0:41
shrimp
0:42
they're simple spicy and delicious so
0:46
y'all bring your appetite and the fire
0:48
extinguishers cause some of us like it
0:51
hot
1:01
[Music]
1:17
[Music]
1:22
I've got some recipes today that I
1:25
really want to heat up and in order for
1:27
me to do that I'm gonna have to go to a
1:29
cute little store here in Savannah
1:30
called cookouts they've got all the
1:33
spices I need so y'all come with me
1:36
because this is gonna be a hot show
1:40
[Music]
1:42
I'm on my way to Savannah's only
1:45
cookouts where my friend Tom offers
1:47
everything from spices just sausage to
1:51
huge selection of smokers and I even
1:54
called ahead so Tom could have all of my
1:57
fiery spices ready for me when I get
1:59
there
1:59
hey Tommy how you doing how are you
2:03
doing doing good
2:05
well I'm getting your black peppercorns
2:08
your Cayenne your basically your tan
2:10
ready for you thank you you heard I'm
2:12
cooking up a hot hot meal today be like
2:15
I annulled ooh it doesn't worry about
2:16
that good good thanks so much Tommy
2:18
I can always count on cookout seen you
2:21
again I'll see you soon bye
2:23
[Music]
2:27
I got a hot stuff gang if y'all are
2:33
ready to turn the heat on I am - we're
2:36
gonna start with a hot spicy pot of
2:40
greens so I'm gonna start with this
2:43
beautiful meat I'm gonna salt him and
2:49
garlic powder and for a little extra
2:53
heat peppering now I'm just gonna toss
2:58
that around in there and then I'm gonna
3:00
dust them with just a little bit of
3:02
flour not a whole lot but just a little
3:05
now I've got a good heavy cast-iron pot
3:09
here on the stove now - this hot pot I'm
3:12
gonna add some bacon grease
3:14
oh really adds nice nice flavor to this
3:17
dish and a little vegetable oil okay
3:23
the meats ready to go into our pot and
3:26
we want our pot hot enough so that it's
3:29
gonna see her and really Brown our meat
3:31
for us I've told y'all before that
3:34
Michael's brother Hank is a priest in
3:37
New Orleans so I just talk food with
3:39
Hank all the time and Hank was actually
3:43
here in Savannah vishton I had been out
3:45
of town working for four or five days
3:47
and I was so starved for home cooking I
3:51
called the house to let Michael know
3:54
what time to pick me up at the airport
3:55
and he said Hank's sitting here with me
3:58
and I said put him on the phone please
4:00
I said hey would you please have me
4:03
something good cooked and he said yeah
4:05
honey I'll do that I'll have you
4:07
something
4:08
well I got home about 10:30 or 11:00
4:11
that night
4:12
and Hank had a big ol pot of buttery
4:16
creamy grits and a big ol pot of
4:19
steaming grids and I had never had this
4:22
dish before so you can see that meat is
4:25
sizzling and searing in that bacon
4:27
grease in that vegetable oil all right
4:31
we've got our meat Brown and I'm gonna
4:33
take it out and put it in our Bowl
4:36
because we've got some vegetables to
4:38
cook now
4:39
and we actually warned about three
4:42
tablespoons of grease left in here so
4:48
now to the pot I'm adding fresh garlic
4:50
celery onions and bell pepper and cook
4:55
those a few minutes until they're just
4:57
coated with the bacon grease and tender
5:00
okay those look done enough so I'm just
5:04
gonna scoop these out all right we're
5:08
gonna need about three tablespoons of
5:10
all in here to make our roux now to make
5:14
my root I'm gonna switch spoons cuz I
5:17
love making my roux with a wooden spoon
5:19
and we've got it hot we're gonna add
5:21
some flour and we're just gonna stir
5:26
that up until it gets a nice brown color
5:29
all right now I've got some beef stock
5:33
that I heated back here on the back
5:35
stove and I'm just gonna add that into
5:40
our flour all right just a minute now
5:45
I'm gonna put everything back in our pot
5:47
and get all those little crumb ease off
5:49
of there
5:50
I definitely want those in the pot we're
5:55
on our way
6:00
all right to our pot now I'm gonna add a
6:04
little salt and if it needs more I can
6:08
always add it and then I'll throw in
6:10
about three bay leaves and about a
6:14
teaspoon of basil and about a teaspoon
6:20
of thyme all right
6:25
the ingredient that's going to make this
6:27
really hot and spicy is a can of Rotel
6:31
tomatoes and I always use extra height
6:35
and I'm gonna put in about a tablespoon
6:38
of Worcestershire sauce and just in case
6:42
the Rotel tomatoes didn't do the trick a
6:44
couple of tablespoons of hot sauce
6:50
our pot is just looking fabulous already
6:53
to this
6:54
I like the chunkiness of a fresh tomato
6:56
in it and I just kind of crunch them in
6:59
my hand and tear them up I don't chop
7:02
them or dice um because I actually want
7:04
to be able to see those tomatoes that
7:07
looks delicious now I'm gonna cover this
7:09
and let it simmer for about an hour and
7:12
a half or as long as it takes for our
7:14
meat to really be fork tender now I've
7:17
already got a pot back here that's ready
7:23
because I knew we wouldn't have that
7:25
long don't wait on that pot to cook so
7:32
let's see what we've got
7:34
what kind of good that looks you just
7:36
don't eat greens without grits now I've
7:41
got a pot of hot steamy grits
7:44
now I've actually cooked these grits
7:46
with a little cream and a little butter
7:49
but I have to have just a little bit of
7:53
butter when I bowl up my grits I just
7:57
can't seem to eat them without it so
7:59
here goes the Greed's
8:01
and this is just how hank taught me to
8:04
eat them with lots of butter looks just
8:08
yummy
8:16
mmm they're so out of this world y'all
8:20
don't go anywhere because next crackling
8:24
cornbread and spicy green beans
8:32
[Music]
8:41
I'm gonna move right along to now one of
8:44
my favorite breads my Aunt Peggy makes
8:48
the best crackling cornbread I've ever
8:51
put in my mouth and a couple of weeks
8:53
ago I was home in Albany and I said okay
8:56
now let's get that formulated today and
8:58
we did because I so want to share this
9:00
with you now I've got two cups of
9:02
boiling water in my pot and I've got a
9:06
cup of cracklins now for those people
9:09
that don't know what cracklin C is it's
9:11
actually pig skins I don't know a nice
9:14
way to say that I'm gonna put them in
9:16
our water and soften them up because
9:19
cracklings are really really hard and so
9:23
I like to kind of soften them up alright
9:25
now I've got these soft someone cut off
9:28
from fire and I'm gonna add one cup of
9:32
plain cornmeal along with about a
9:35
teaspoon of salt and I'm gonna do
9:40
something to these the aunt pay you
9:42
usually doesn't do I'm gonna add some
9:45
minced fresh jalapeno peppers I'm going
9:51
to stir that up real good
9:53
and this should be real real thick and
9:55
it takes just a minute for that hot
9:58
water to absorb the meal and you can see
10:01
what that looks like the thickness of it
10:03
it's really thick now I've got our black
10:07
skillet in our oven getting piping hot
10:09
so when we drop these corn pones onto it
10:13
they'll immediately start browning
10:20
and that pan is hot hot hot which is
10:29
exactly the way we wanted it and I'm
10:32
going to spray it just a little bit
10:33
you'll find that a lot of grease is
10:35
going to cook out for my cracklings but
10:37
you can see it smoking and Aunt Peggy is
10:42
so cute when she does this she said now
10:44
Paula and knock your spoon down and get
10:49
it to stay up kind of high in fat I'm
11:01
gonna make about three poems I'm gonna
11:06
come in here and drop the last one down
11:10
and tap that spoon
11:12
now I'm gonna stick these back in the
11:14
oven and we're gonna cook them by about
11:17
15 minutes on 450 degrees and after 15
11:23
minutes we're gonna cut our oven down to
11:26
about 350 and these actually take almost
11:29
an hour to cook and you may find that
11:31
the tops don't get as brown as you like
11:33
but you can switch your oven to broil
11:36
and they'll brown nicely all right now
11:39
I'd like to show you how to really spice
11:40
up that ordinary green bean that can be
11:43
a little bland well we're gonna heat him
11:45
up now I've got my pan here where I
11:47
cooked about four slices of bacon and
11:50
you can see that I've left my bacon
11:52
grease in the pan and I'm gonna saute my
11:56
onions
12:00
okay so I put those until they're just
12:03
kind of translucent and now I'm gonna
12:06
add a couple of pounds of fresh green
12:08
beans just toss those around and get
12:13
them nice and coated with that bacon
12:16
grease and now we're just gonna put
12:20
about a cup of boiling water over these
12:28
we're gonna put the lid on these and
12:30
we're gonna let them cook for about 15
12:33
minutes we're not cooking these southern
12:36
style we want these still kind of crisp
12:38
and I've gotten something back here
12:40
that's ready that has actually cooked
12:46
for about 15 minutes see how good those
12:49
look all right now we're just gonna salt
12:51
these and butter them about three
13:02
tablespoons of vinegar is gonna go in
13:04
the pot and some cracked black pepper
13:08
the older I get the more I just love to
13:11
crack pepper I don't know what that says
13:14
about me says something though the real
13:17
heat is gonna come from cayenne pepper
13:19
for this just do it to your taste if you
13:22
like it a little hot use a little bit if
13:25
you like it really hot use a lot and
13:29
then I'm just gonna throw back in that
13:31
wonderful bacon that I fried earlier
13:35
we've got a nice pot of doctored up
13:40
fresh green beans all right now I've got
13:44
some cornbread in this other oven and it
13:46
should be ready I want to take a look at
13:48
it and hopefully it's gotten nice and
13:51
brown on the top
13:57
crackling bread looks perfectly
14:02
delicious it's nice and crispy and our
14:06
green beans are ready and this will be
14:08
so good
14:10
along with our greens and grits look at
14:14
the nice hunks of crackling and that
14:17
cornbread it looks yummy I know the
14:20
first piece I'm biting off of
14:28
just put me on butter right there this
14:32
will be so good mmm this is gonna be
14:44
perfect with the rest of the meal y'all
14:47
stay tuned because those folks that
14:48
don't like beef I'm gonna be doing some
14:51
spicy spicy cajun shrimp
15:01
[Music]
15:09
this last recipe I'm going to share with
15:12
y'all today you're going to be amazed at
15:14
how easy and scrumptious it is I'd be
15:18
willing to bet that you'll want to serve
15:20
it at your house probably weekly because
15:23
it's that good
15:24
not fast this recipe really serves a big
15:28
crowd I've got my shrimp over here and
15:30
now I'm gonna make a quick sauce I've
15:32
got two cups of butter then I'm gonna
15:35
pour into my bowl along with fresh
15:40
garlic fresh lemon juice about 1/4 of a
15:48
cup of Worcestershire 2 tablespoons of
15:53
pepper now you don't want to skimp on
15:56
this because the pepper is what makes
16:00
these so fiery and a little salt and a
16:09
couple of tablespoons of Texas Pete
16:13
great hot sauce I'm just gonna stir this
16:19
up and look at that pepper just clumped
16:23
in there so that's how simple our sauce
16:26
is so I'm just gonna put a little bit in
16:29
the bottom of the dish just kind of
16:35
cover the bottom of it so our shrimp
16:37
will have some sauce to City and layer
16:42
the shrimp in there about half of them
16:44
and you can see I'm using nice fat plump
16:48
shrimp I'm gonna take some lemon wheels
16:51
and lay on top of our shrimp and then
16:54
I'm gonna drizzle some more sauce over
16:57
that so delicious alright and then we're
17:02
gonna pile the rest of our shrimp on top
17:04
of that we just have the best shrimp in
17:07
Savannah alright and then we're going to
17:10
top those with more lemon
17:13
and pour on the rest of our sauce and
17:15
that's it
17:16
we're gonna run these into our oven and
17:19
we're going to cook these just until the
17:22
shrimp turned pink on us the secret to a
17:25
good shrimp is not overcooking them
17:29
that's it just that easy I've already
17:48
got some ready in this other oven let's
17:52
take a look at them and see what they
17:54
look like all this dish truly needs is
18:03
French bread to dip in that sauce and a
18:06
green salad and you've got a full
18:07
nutritious meal just in a matter of a
18:10
few minutes and y'all will notice that
18:12
my shrimp are in the jacket they still
18:15
have the shell own which is the fun of
18:18
eating these little things now I've
18:21
split them down the back and deveined
18:24
them but they're still in the shell
18:25
which holds in all those flavors and
18:29
I've got to get me some of that good
18:31
shrimpy butter sauce and a chunk of
18:37
French bread oh this is probably one of
18:44
my favorite ways to eat shrimp and let
18:47
me show you the best way to eat these
18:50
you need to dunk them in your sauce and
18:58
suck all that juice out of the shell and
19:01
it's hot and spicy and delicious and
19:05
then strip your shell off back into the
19:09
butter sauce
19:13
and chase it with a nice crusty piece of
19:17
hot French bread y'all hang in there
19:21
with me because I got some hot tips
19:23
coming up for you
19:33
I want to share with y'all just a few
19:42
quick tips and I have found it are
19:44
awfully handy in the kitchen when you're
19:46
cooking bacon don't ever throw away that
19:49
bacon grease store it in a tin can put
19:52
it in the freezer and it will last a
19:54
long time it won't go rancid on you you
19:56
can pull it out and just put that bacon
19:59
grease in some vegetables that will
20:01
really kick them up and for your green
20:03
beans when you want to cook them el
20:04
dente make sure that you've got a little
20:07
lemon juice in your water and cook them
20:09
just for about three minutes and then
20:12
dunk them in an ice bath and that'll
20:14
keep your green beans nice and green and
20:17
on the agree odds don't forget that
20:20
crock pot it works perfectly for this
20:22
recipe I really had a good time in the
20:26
kitchen today heating up some old timey
20:28
standard dishes the crackling cornbread
20:31
with a little bits of jalapeno and the
20:34
greens and grits and the spicy green
20:36
beans and the fiery cajun shrimp should
20:40
work perfectly for one night when you're
20:42
ready to turn the heat on so until next
20:46
time America I wish y'all best dishes
20:49
from my kitchen to yours
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