Up next in 10
4 Spicy Summer Recipes - Paula's turning up the heat with a shell on shrimp recipe, jalapeño cornbread, a spicy green beans side dish, and a Southern grits recipe. Paula’s Home Cooking, Season 2, Episode 24.
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00:00 Intro
2:05 Grillades & Grits Recipe: https://www.pauladeen.com/recipe/grillades-grits/
8:14 Jalapeño Cracklin’ Cornbread Recipe: https://www.pauladeen.com/recipe/jalapeno-cracklin-cornbread/
11:15 Spicy Green Beans Recipe: https://www.pauladeen.com/recipe/spicy-green-beans/
14:52 Fiery Cajun Shrimp Recipe: https://www.pauladeen.com/recipe/fiery-cajun-shrimp/
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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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Show More Show Less View Video Transcript
0:00
Hey y'all, I'm Paula Deen.
0:03
And if y'all can't stand the heat,
0:05
you better get out of the kitchen today
0:07
because we're fixin' to light up your taste buds.
0:11
But first we're off to Cookout's,
0:14
Savannah's very own spice shop,
0:16
to select our savory seasonings.
0:19
And we're gonna pack 'em up and hurry on back to my kitchen,
0:22
where Father Hank's grillades and grits
0:24
are first up on the menu.
0:27
And if that's not enough to get your mouth warmed up,
0:30
it's jalapeno cracklin' corn bread and spicy green beans,
0:35
just the perfect side dishes.
0:38
And finally, it's gonna be my fiery Cajun shrimp.
0:43
They're simple, spicy, and delicious.
0:46
So y'all bring your appetite and the fire extinguishers,
0:50
'cause some of us like it hot!
0:53
I've got some recipes today that I really wanna heat up.
0:57
And in order for me to do that,
0:59
I'm gonna have to go to a cute little store
1:01
here in Savannah called Cookout's.
1:03
They've got all the spices I need.
1:05
So y'all come with me because this is gonna be a hot show.
1:11
I'm on my way to Savannah's own Cookout's,
1:14
where my friend Tom offers everything
1:16
from spices to sausage to a huge selection of smokers.
1:22
And I even called ahead so Tom could have
1:24
all of my fiery spices ready for me when I get there.
1:28
Hey, Tommy. - Well, how you doin'?
1:31
- Fine, how you doin'? - Doin' good.
1:34
I'm gettin' your black peppercorns, your cayenne,
1:37
your basil and your thyme ready for ya.
1:39
- Thank you, you heard I'm cooking up a hot,
1:41
hot meal today, didn't you?
1:43
- [Tom} Well, that cayenne will do it,
1:44
there's no doubt about that.
1:45
- Good, thanks so much, Tommy.
1:47
I know I can always count on Cookout's.
1:48
- [Tom] I'll be seein' you again.
1:49
- I'll see you soon. - Bye bye.
1:51
(upbeat music)
1:58
I got our hot stuff, gang.
2:01
If y'all are ready to turn the heat on, I am too.
2:04
We're gonna start with a hot,
2:07
spicy pot of grillades.
2:10
So I'm gonna start with this beautiful meat.
2:14
I'm gonna salting,
2:17
and garlic powdering.
2:21
And for a little extra heat, peppering.
2:23
(pepper grinding)
2:25
Now, I'm just gonna toss that around in there.
2:28
And then I'm gonna dust 'em
2:29
with just a little bit of flour,
2:31
not a whole lot, but just a little.
2:34
Now, I've got a good, heavy,
2:35
cast iron pot here on the stove.
2:39
Now, to this hot pot, I'm gonna add some bacon grease.
2:43
Oh, really adds nice, nice flavor to this dish.
2:47
And a little vegetable oil.
2:50
Okay, the meat's ready to go into our pot.
2:55
And we want our pot hot enough so that it's gonna sear
2:58
and really brown our meat for us.
3:01
(meat sizzling)
3:02
I've told y'all before that Michael's brother Hank
3:04
is a priest in New Orleans.
3:05
So I just talk food with Hank all the time.
3:10
And Hank was actually here in Savannah visitin'.
3:13
I had been out of town workin' for four or five days,
3:16
and I was so starved for home cookin'
3:20
that I called the house to let Michael know
3:22
what time to pick me up at the airport.
3:24
And he said, "Hank's sittin' here with me."
3:26
And I said, "Put him on the phone please."
3:29
I said, "Hank, would you please
3:31
"have me something good cooked?"
3:33
And he said, "Yeah, honey, I'll do that.
3:35
"I'll have you something."
3:37
Well, I got home about 10:30 or 11:00 that night.
3:40
And Hank had a big old pot of buttery, creamy grits
3:46
and a big old pot of steaming grillades.
3:49
And I had never had this dish before,
3:52
but you can see that meat is sizzlin' and searin'
3:55
in that bacon grease and that vegetable oil.
3:59
All right, we've got our meat brown
4:01
and now, I'm gonna take it out
4:03
and put it in our bowl because we've got
4:05
some vegetables to cook now.
4:08
And we actually want about three tablespoons
4:12
of grease left in here.
4:16
So now, to the pot, I'm addin' fresh garlic,
4:19
celery, onions, and bell pepper.
4:23
And cook those a few minutes until they are
4:25
just coated with the bacon grease and tender.
4:29
Okay, those look done enough.
4:32
So I'm just gonna scoop these out.
4:36
All right, we're gonna need about three tablespoons
4:38
of oil in here to make our roux.
4:42
Now, to make my roux, I'm gonna switch spoons,
4:45
'cause I love making my roux with a wooden spoon.
4:47
And we've got it hot and we're gonna add some flour.
4:50
(sizzling)
4:53
And we're just gonna stir that up
4:55
until it gets a nice brown color.
4:59
All right, now, I have got some beef stock
5:02
that I heated back here on the back stove.
5:05
And I'm just gonna add that (sizzling)
5:08
into our flour.
5:10
All right, just a minute to get hot.
5:13
Now, I'm gonna put everything back in our pot.
5:16
I'm gonna get all those little crumbies off of there.
5:18
I definitely want those in the pot.
5:23
We're on our way.
5:29
All right, to our pot now, I'm gonna add a little salt.
5:35
And if it needs more, I can always add it.
5:37
And then I'll throw in about three bay leaves.
5:42
And about a teaspoon of basil.
5:47
And about a teaspoon of thyme.
5:53
All right, the ingredient that's gonna make
5:55
this really hot and spicy
5:58
is a can of Rotel tomatoes.
6:01
And I always use extra hot.
6:05
And I'm gonna put in about a tablespoon
6:07
of Worcestershire sauce.
6:09
And just in case the Rotel tomatoes didn't do the trick,
6:13
couple of tablespoons of hot sauce.
6:19
Our pot is just lookin' fabulous already.
6:22
To this, I like the chunkiness of a fresh tomato in it,
6:26
and I just kinda crunch 'em in my hand
6:29
and tear 'em up, I don't chop 'em or dice 'em
6:32
'cause I actually wanna be able to see those tomatoes.
6:35
That looks delicious.
6:37
Now, I'm gonna cover this and let it simmer
6:39
for about an hour and a half or as long as it takes
6:42
for our meat to really be fork-tender.
6:45
Now, I've already got a pot back here that's ready.
6:52
Because I knew we wouldn't have that long
6:57
to wait on that pot to cook.
7:00
So let's see what we've got.
7:02
Look how good that looks.
7:04
You just don't eat grillades without grits.
7:09
Now, I've got a pot of hot, steamy grits.
7:12
Now, I've actually cooked these grits
7:14
with a little cream and a little butter,
7:18
but I have to have just a little bit
7:21
of butter when I bowl up my grits.
7:24
I just can't seem to eat 'em without it.
7:27
So here goes the grillades.
7:30
And this is just how Hank taught me to eat 'em,
7:34
with lots of butter, looks just yummy.
7:45
Mm, they're so out of this world.
7:48
Y'all don't go anywhere because next,
7:52
cracklin' corn bread and spicy green beans.
7:57
I so hope y'all are enjoying the show.
8:00
And if you do.
8:02
Be sure to click like, subscribe and
8:05
notification bell so you'll never miss a video.
8:09
And we'll be right back after the break.
8:18
I'm gonna move right along to now,
8:20
one of my favorite breads.
8:22
My Aunt Peggy makes the best cracklin' corn bread
8:26
I've ever put in my mouth.
8:28
And a couple of weeks ago I was home in Albany.
8:31
I said, "Okay, now, let's get that formulated today.
8:33
And we did because I so wanna share this with you.
8:36
Now, I've got two cups of boiling water in my pot
8:41
and I've got a cup of cracklins.
8:44
Now, for those people that don't know what cracklins is,
8:46
it's actually pig skins.
8:49
I don't know a nice way to say that.
8:51
I'm gonna put 'em in our water and soften 'em up
8:54
because cracklins are really, really hard.
8:58
And so I like to kind of soften 'em up.
9:01
All right, now, I've got these soft,
9:03
so I'm gonna cut off our fire.
9:05
And I'm gonna add one cup of plain corn meal,
9:10
along with about a teaspoon of salt.
9:15
And I'm gonna do something to these
9:17
that Aunt Peggy usually doesn't do.
9:20
I'm gonna add some minced, fresh jalapeno peppers.
9:27
And I'm gonna stir that up real good.
9:29
And this should be real, real thick.
9:31
And it takes just a minute
9:33
for that hot water to absorb the meal.
9:36
And you can see what that looks like,
9:38
the thickness of it, it's really thick.
9:42
Now, I've got our black skillet
9:43
in our oven gettin' piping' hot.
9:46
So when we drop these corn pones onto it,
9:49
they'll immediately start brownin'.
9:54
(oven door rattling)
9:58
And that pan is hot, hot, hot,
10:04
which is exactly the way we wanted it.
10:07
And I'm gonna spray it just a little bit.
10:09
You'll find that a lot of grease is
10:10
gonna cook out for my cracklins, but you can see it smoking.
10:17
(sizzling)
10:17
And Aunt Peggy is so cute when she does this.
10:19
She said, "Now, Paula Ann, knock your spoon down,
10:25
"and get it to stay up kind of high and fat."
10:32
(sizzling)
10:37
I'm gonna make about three pones.
10:41
I'm gonna come in here and
10:44
drop the last one down
10:46
and tap that spoon.
10:48
Now, I'm gonna stick these back in the oven
10:51
and we're gonna cook 'em
10:53
for about 15 minutes on 450 degrees.
10:58
And after 15 minutes,
11:00
we're gonna cut our oven down to about 350.
11:03
And these actually take almost an hour to cook.
11:06
And you may find that the tops
11:08
don't get as brown as you like,
11:10
but you can switch your oven to broil
11:12
and they'll brown nicely.
11:14
All right, now, I'd like to show you
11:15
how to really spice up that ordinary green bean
11:18
that can be a little bland.
11:20
Well, we're gonna heat him up.
11:22
Now, I've got my pan here where I cooked
11:24
about four slices of bacon.
11:26
And you can see that I've left my bacon grease
11:28
in the pan and I'm gonna saute my onions.
11:32
(sizzling)
11:37
Okay, So I'll cook those until
11:38
they're just kind of translucent.
11:41
And now, I'm gonna add a couple
11:43
of pounds of fresh green beans.
11:46
Just toss those around,
11:48
and get 'em nice and coated with that bacon grease.
11:54
And now, we're just gonna put
11:56
about a cup of boilin' water over these.
12:04
I'm gonna put the lid on these
12:06
and we're gonna let 'em cook for about 15 minutes.
12:10
We're not cooking these Southern-style.
12:12
We want these still kind of crisp.
12:15
And I've got some back here that's ready,
12:20
that has actually cooked for about 15 minutes.
12:24
See how good those look?
12:26
All right, now, we're just gonna salt these.
12:30
And butter 'em.
12:37
About three tablespoons of vinegar is gonna go in the pot.
12:43
And some cracked black pepper.
12:45
(pepper grinding)
12:46
The older I get, the more I just love cracked pepper.
12:49
I don't know what that says about me.
12:51
Says something though.
12:53
The real heat is gonna come from cayenne pepper.
12:56
For this, just do it to your taste.
12:58
If you like it a little hot, use a little bit.
13:01
If you like it really hot, use a lot.
13:05
And then I'm just gonna throw back in
13:07
that wonderful bacon that I fried earlier.
13:12
We've got a nice
13:15
pot of doctored up fresh green beans.
13:19
All right, now, I've got some corn bread
13:21
in this other oven and it should be ready.
13:23
I wanna take a look at it and hopefully,
13:25
it's gotten nice and brown on the top.
13:34
Our cracklin' bread looks perfectly delicious.
13:40
It's nice and crispy, and our green beans are ready.
13:43
And this will be so good along with our grillades and grits.
13:50
Look at the nice hunks of cracklin in that corn bread.
13:53
It looks yummy.
13:55
I know the first piece I'm biting' off of.
14:05
Just put me a little butter right there.
14:08
This will be so good.
14:17
(crunching)
14:19
Mm, this is gonna be perfect with the rest of the meal.
14:22
Y'all stay tuned 'cause those folks that don't like beef,
14:25
I'm gonna be doin' spicy, spicy Cajun shrimp.
14:37
I hope y'all are enjoying the show
14:39
and I want to hear from you.
14:41
Tell me what recipes or videos you'd like to see me
14:43
make by just leaving a short comment below.
14:47
Now, let's get back to the show, y'all.
14:55
This last recipe I'm gonna share with y'all today,
14:58
you're gonna be amazed at how easy and scrumptious it is.
15:03
I'd be willing to bet that you'll wanna serve it
15:05
at your house probably weekly
15:07
because it's that good and that fast.
15:11
This recipe really serves a big crowd.
15:14
I've got my shrimp over here,
15:15
and now, I'm gonna make a quick sauce.
15:17
I've got two cups of butter
15:20
that I'm gonna pour into my bowl,
15:22
along with
15:24
fresh garlic.
15:28
Fresh lemon juice.
15:31
About a fourth of a cup of Worcestershire.
15:37
Two tablespoons of pepper.
15:39
Now, you don't wanna skimp on this
15:41
because the pepper
15:43
is what makes these so fiery.
15:49
And a little salt.
15:53
And
15:54
couple of tablespoons of Texas Pete,
15:59
great hot sauce.
16:03
And I'm just gonna stir this up.
16:05
And look at that pepper just clumped in there.
16:09
So that's how simple our sauce is.
16:12
So I'm just gonna put a little bit
16:13
in the bottom of the dish.
16:19
Just kind of cover the bottom of it,
16:21
so our shrimp will have some sauce to sit in.
16:26
Layer the shrimp in there, about half of 'em.
16:30
And you can see I'm using nice, fat, plump shrimp.
16:34
I'm gonna take some lemon wheels
16:36
and lay on top of our shrimp.
16:38
And then I'm gonna drizzle some more sauce over that.
16:43
So delicious.
16:46
All right, and then we're gonna pile
16:48
the rest of our shrimp on top of that.
16:50
We just have the best shrimp in Savannah.
16:54
All right, and then we're gonna
16:55
top those with more lemon,
16:58
and pour on the rest of our sauce, and that's it.
17:02
We're gonna run these into our oven
17:04
and we're gonna cook these
17:05
just until the shrimp turned pink on us.
17:09
The secret to good shrimp is not overcooking 'em.
17:14
That's it, just that easy.
17:26
(dish banging)
17:33
I've already got some ready in this other oven.
17:37
Let's take a look at 'em and see what they look like.
17:41
Oh!
17:46
All this dish truly needs is French bread
17:49
to dip in that sauce, and a green salad,
17:51
and you've got a full nutritious meal
17:54
just in a matter of a few minutes.
17:56
And y'all will notice that my shrimp are in the jacket.
18:00
They still have the shell on,
18:02
which is the fun of eatin' these little things.
18:05
Now, I've split 'em down the back and de-veined 'em,
18:09
but they're still in the shell,
18:10
which holds in all those flavors.
18:14
And I've gotta get me some of that good shrimpy butter sauce
18:21
and a chunk of French bread.
18:26
Oh!
18:28
This is probably one of my favorite ways to eat shrimp.
18:31
And let me show you the best way to eat these.
18:35
You need to dunk 'em in your sauce.
18:40
Mm. (sucking)
18:43
And suck all that juice out of the shell.
18:46
And it's hot and spicy and delicious.
18:50
And then strip your shell off,
18:53
back into the butter sauce.
18:58
And chase it with a nice crusty piece of hot French bread.
19:05
Y'all hang in there with me 'cause I got some
19:07
hot tips comin' up for ya.
19:13
I so hope y'all are enjoying the show.
19:15
And if you do.
19:17
Be sure to click like, subscribe and
19:20
notification bell so you'll never miss a video.
19:24
And we'll be right back after the break.
19:32
I wanna share with y'all just a few quick tips
19:34
that I have found that are awfully handy in the kitchen.
19:37
When you're cookin' bacon,
19:39
don't ever throw away that bacon grease.
19:41
Store in a tin can, put it in the freezer,
19:44
and it will last a long time.
19:46
It won't go rancid on you.
19:48
You can pull it out and just put
19:50
that bacon grease in some vegetables.
19:52
That'll really kick 'em up.
19:54
And for your green beans,
19:55
when you wanna cook 'em al dente,
19:57
make sure that you've got a little lemon juice
19:59
in your water and cook 'em just for about three minutes.
20:03
And then dunk 'em an ice bath.
20:05
And that'll keep your green beans nice and green.
20:09
And on your grillades, don't forget that crock pot.
20:12
It works perfectly for this recipe.
20:16
I really had a good time in the kitchen today,
20:19
heatin' up some old-timey, standard dishes.
20:21
The cracklin' cornbread with the little bits of jalapeno,
20:25
and the grillades and grits,
20:27
and the spicy green beans, and the fiery Cajun shrimp
20:31
should work perfectly for one night
20:33
when you're ready to turn the heat on.
20:36
So until next time America,
20:39
I wish y'all best dishes from my kitchen to yours.
20:47
Hey, y'all, it's Paula Deen.
20:49
Now, if you enjoyed this video, be sure to like it
20:52
and click the subscribe button as well as the notification
20:56
and bell to be alerted when I post a video.
21:00
Love and Best Dishes Y'all.
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