Up next in 10
4 Southern Comfort Food Recipes - Paula's making Southern dinner recipes, including a pork roast in the oven, candied yams, and an orange sherbet ice cream recipe. Paula’s Home Cooking, Season 2, Episode 4.
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00:00 Intro
3:17 Southern Pork Recipe
5:33 Ol' No 7 Yams Recipe: https://www.pauladeen.com/recipe/ol-no-7-yams/
10:03 Turnip Greens With Cornmeal Dumplings Recipe: https://www.pauladeen.com/recipe/turnip-greens-with-cornmeal-dumplings/
15:25 Clouds and Sunshine Squares Recipe: https://www.pauladeen.com/recipe/clouds-and-sunshine-squares/
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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 everybody, y'all come on in I'm Paula Dean.
0:04
And today I'm going to give you the low down
0:06
on low country cooking.
0:08
But first, we got to go down the road for some
0:10
of my favorite farm style sherbet, but that's just dessert.
0:14
Next, is back to the house to pop this big old ham
0:18
and a couple of juicy yams in the oven and let them set
0:21
while we work on our turnip greens
0:23
and some classic cornmeal dumplings
0:26
that are simply to die for.
0:28
And finally, the angels will be singing
0:30
for these creamy squares of clouds and sunshine.
0:33
So kick it into low gear and call in the neighbors,
0:36
because today the lady is cooking low and slow.
0:41
Hi, today's program is all about some favorite foods of mine
0:46
that I grew up on in the south,
0:48
but don't ever underestimate our sweet tooth.
0:52
Before I get started,
0:53
we're going to go get some heavenly treats.
0:56
So come on with me.
1:02
What you doing Joe?
1:04
- [Joe] Hey Paula, how are you today?
1:07
- You making me a banana split?
1:08
- You betcha.
1:09
- (laughing) You knew I was coming didn't you?
1:10
What kind of flavors do you have in there?
1:12
- We have orange sherbet,
1:14
raspberry sorbet, and strawberry ice cream.
1:17
- You're gonna help me eat this though aren't ya?
1:19
Surely you didn't make - I hope you need help!
1:20
- This just for me.
1:22
Let me come down here and get some ...
1:25
Now, what did you say this was?
1:28
Tangerine?
1:28
- That's orange sherbet.
1:29
- Orange sherbet.
1:31
That's what I've come for today.
1:34
- (chuckling) I'm going to make you some fresh.
1:34
- Oh, that's too bad, have to have fresh ice cream.
1:38
- The first thing we're going to do
1:39
is put our ingredients in up here.
1:40
And the first thing we're going to need
1:42
is a little bit of milk.
1:43
- You're using whole milk aren't ya Joe?
1:45
- Oh yeah.
1:46
We're going to add some water.
1:47
- [Paula] Uh-huh.
1:49
- And then we're going to add our sugar.
1:51
This is what gives us all our flavor.
1:53
We're going to add those right in here also.
1:54
- I bet that's very, very powerful isn't it?
1:57
- Yes, they both are pretty powerful.
2:00
It's quite a bit of flavoring
2:04
because you want to really juice it up a little.
2:06
- Right.
2:16
Is it soup yet Joe?
2:17
- It looks ready Paula.
2:36
- (chuckling)
2:49
Put this inside for you.
2:52
Pack that up.
2:55
And you're going to be all set.
2:56
- Joe you've got me a perfect ending to a perfect meal.
2:59
Thanks so much.
3:00
- Thank you.
3:01
- I'll see you later.
3:02
- [Joe] Come back and visit us again.
3:03
- I'll do it!
3:09
(giggling)
3:10
Do y'all think I got enough ice cream?
3:13
(giggling)
3:14
That will feed a family of four.
3:16
All right.
3:17
The very first thing that we're going to start with now,
3:19
is one of a Southerners probably favorite meats
3:22
and that's fresh pork.
3:28
And I think we're going to go ahead and put him in a tray
3:30
so I can be just as sloppy as I wanna be.
3:34
This had to have been a mighty fat hog.
3:39
Isn't he just beautiful?
3:41
What we going to do to him now is very, very simple.
3:44
I'm going to sprinkle him with soy sauce,
3:47
and just kind of rub that into him.
3:50
Y'all know how I like to rub my meat and touch my meat.
3:53
And I like to rub the seasonings into it.
3:56
If I didn't rub my meat, look,
3:59
it would just sit there and roll off.
4:01
I want it to get into it.
4:03
Now we're going to add our house seasoning
4:05
and y'all will hear me say a hundred times
4:07
what our house seasoning is,
4:09
it's a cup of salt, a fourth of a cup of black pepper
4:13
and a fourth of a cup of garlic powder.
4:15
So we're just going to coat him good with that.
4:17
Cause like I said,
4:18
that salt is going to kind of form a crust on him.
4:21
We're going to throw him in the oven
4:22
and we're going to put him in a 325 degree oven
4:26
and we're going to cook him
4:27
approximately 20 minutes a pound.
4:30
And because we're cooking him in a slower oven,
4:32
we're not even going to have to cover him.
4:34
And I've got one in the oven that's been cooking
4:37
for about four hours now, and how beautiful.
4:45
Now you're going to want to open the oven periodically
4:49
and just spoon your juices on top of him.
4:57
- (chuckling) Isn't he just beautiful?
4:59
Can you tell why us Southerners love pork?
5:02
It's gonna be so good.
5:04
The reason I like this cut of meat
5:06
is because three nights in a row
5:08
you can three totally different meals.
5:11
Tonight we're going to slice it and serve it warm.
5:14
But tomorrow at lunch,
5:16
we're going to have a nice, fat sliced, pork roast sandwich
5:20
with lettuce and tomato and onions.
5:23
And then the next night I can chop it up,
5:25
toss it in barbecue sauce and we've got barbecue sandwiches.
5:28
So it makes it so versatile, it's wonderful.
5:31
And while that's sitting there resting we're going to start
5:33
on our sweet potato yams.
5:34
Now I have put these yams in the oven
5:38
and baked them for about an hour.
5:40
And I've let them cool long enough
5:42
for me to remove the skin.
5:46
And see how it'll just peel right off for you?
5:49
All right.
5:50
We're just going to line them up like that.
5:51
Then I just slice them all at one time,
5:54
because we're going to be pouring sweet sauce over them.
5:57
And I want them to go all the way through.
5:59
to make our sauces ever so simple,
6:02
we are gonna make what they call, a simple syrup.
6:06
And we've started with boiling water,
6:10
brown sugar, and I want you all to take note of this now,
6:14
I'm only using a half a stick of butter (chuckling).
6:18
Which, you have to admit is unusual for me.
6:22
We're going to drop a couple
6:23
of little pieces of cinnamon stick in there,
6:25
and we're going to put a little fresh grated nutmeg.
6:28
(grinding)
6:29
Once I discovered fresh grated nutmeg,
6:32
I just can't use any of that packaged ground stuff.
6:36
This makes it so much better.
6:38
All we got to do now is add an orange strip,
6:42
and don't leave this out.
6:44
If you have to run to the store to buy an orange,
6:46
by all means do it.
6:49
We got one last thing to put in here,
6:53
Old No. 7.
6:55
And we're going to put about a third of a cup
6:57
and I'm going to use our little buttercup to measure.
7:00
And that looks just about right.
7:04
So we've got all of our ingredients in there.
7:07
All we're going to do at this point is put a lid on it
7:10
and let it simmer for about 30 to 45 minutes.
7:13
We want this to start turning to a syrup,
7:17
thickening up, just like the syrup
7:19
that we'd eat on our pancakes.
7:25
Renny! (chuckling)
7:28
My cooking buddy Renny (chuckling).
7:31
Actually Renny's my eating buddy.
7:35
Okay, I have a pot here that already made a syrup.
7:39
So all we're gonna do now is pour our syrup
7:43
over our potatoes.
7:46
We don't want to be stingy with our syrup.
7:48
We want to give those sweet potatoes,
7:53
plenty of juice to cook in.
7:56
Don't those look delicious?
7:58
So we're going to put these in the oven
7:59
and we're going to bake these for about 30 to 45 minutes.
8:04
But while we're waiting on that,
8:05
I've got some ready over here on the counter,
8:08
that I think are ready for us to taste.
8:15
Oh, and you can see how the tops
8:17
have kind of caramelized on us.
8:21
Oh!
8:22
They look perfectly, heavenly delicious.
8:26
And you know, I can't eat a yam without a little piece
8:29
of pig to go with it
8:35
So far so good.
8:43
(chuckling).
8:52
Oh gosh.
8:55
You know this reminds me of my mother's kitchen at Easter.
9:06
Look at that!
9:12
It's out of this world.
9:16
But now,
9:20
just got to taste some of that pork along with it.
9:30
It's just perfect along with the yams.
9:33
Y'all don't leave me because next,
9:35
we're going to make some out of sight, turnip greens
9:38
and cornmeal dumplings to go along with this Southern meal.
9:41
So y'all come back.
9:46
I so hope y'all are enjoying the show.
9:48
And if you do.
9:50
Be sure to click like, subscribe and
9:53
notification bell so you'll never miss a video.
9:57
And we'll be right back after the break.
10:04
Look at all these beautiful greens I have over here.
10:08
Wonderful, fresh turnip greens.
10:10
They do require a little care though.
10:12
The first thing we're going to do is strip the greens away
10:16
from the stem.
10:18
Where the green starts you just stop and pull
10:21
and it's out of there.
10:23
And before you know it you'll have a big bowl full
10:26
and you're going to think,
10:26
oh my gosh, I don't have a pot big enough for these.
10:29
Well, let me tell you,
10:30
let me tell you a little secret about turnip greens,
10:33
you can have a barrel this big and that deep,
10:36
and when you get through cooking them
10:38
it's going to go down to about this size right here.
10:41
The other thing I want to tell you
10:42
about greens is,
10:43
they can be very, very gritty
10:45
because they grow down into the dirt.
10:47
So you're going to want to make sure you wash them very,
10:49
very good, get all that grit out of them.
10:52
So we've got our greens
10:54
and over here in this pot, I've had ham hock cooking
10:58
for about an hour and a half.
11:00
Now, if you would like, you can certainly swap out ham hock
11:03
for smoked turkey wings.
11:06
And you can find these in most any of your grocery stores,
11:10
they make a great seasoning and you will have to cook them
11:13
about the same length of time that you will the ham hock.
11:15
Now these greens that I have up here
11:18
that I've de stemmed have been washed three times.
11:21
They're nice and clean.
11:22
So here we go, that water's boiling,
11:24
we're just going to put them down in that broth
11:30
and you can see how quickly they'll break down.
11:34
So depending on the greens,
11:36
they could take anywhere from 30 minutes
11:38
to 45 minutes to an hour depending
11:40
on whether they're young or they're older greens.
11:43
So you'll just have to test your greens.
11:45
And while those are cooking,
11:47
I'm going to be preparing the roots
11:48
that we're going to put in there.
11:50
So to prepare your root,
11:52
just trim both ends off and peel them like so.
11:57
These take about 12 to 15 minutes.
12:01
So we'll add those towards the very end of our cooking time.
12:04
And we'll just slice them just like we would a potato,
12:09
a cottage potato.
12:12
Just like that.
12:14
Now I'm going to come back to our pot,
12:17
now that our greens have kind of wilted down
12:19
and I'm going to add a chicken bullion cube.
12:22
And remember this contains a lot of salt too.
12:24
So I'm going to drop that in.
12:29
And one other thing I'm going to do these turnip greens
12:31
that my grandmother Paul did not do,
12:33
I'm going to put a little ground ginger in them.
12:36
Just a pinch
12:42
All right so I'm going to cover these up,
12:43
and while they're cooking,
12:45
I'm going to go on to make my grandmother's
12:49
cornmeal dumplings.
12:52
When I was cooking my turnip greens,
12:53
I put in a little extra broth
12:55
so that I could have the extra broth to pull out.
12:59
So we're going to mix up our cornmeal dumplings by starting
13:03
with a white, medium-ground, plain, cornmeal,
13:09
a little bit of salt, a little bit of chopped onion.
13:14
And I like adding a little green onion.
13:16
They just add a lot of interest in color, and one egg.
13:31
All right, now we're just going to pour a little bit
13:32
of that broth and you'll want to do a little bit at the time
13:36
because remember you can always add to,
13:38
but it's hard to pull it back out.
13:41
And see how simple that was?
13:43
So all we're going to do is pick up a spoonful
13:47
of our dough and mold it.
13:49
And we're just going to drop those down
13:51
in the hot boiling liquor.
13:53
And it seems to be holding together nicely.
13:55
Now we're going to let those cook
13:57
for, oh gosh, maybe about 10 minutes.
14:00
It really doesn't take them very long
14:02
because we're going to let them boil pretty good.
14:06
Oh, look at that pot of turnip greens.
14:10
Now I've added those sliced turnip roots.
14:12
They've cooked and look how beautiful they are.
14:14
Now I'm going to take our cornmeal dumplings
14:17
and I'm just going to lay them around on the greens.
14:22
Just like granny taught me to do.
14:25
How wonderful do they look?
14:29
I want to make sure I get me a little piece of everything.
14:33
Talking about putting some south in your mouth.
14:36
This is it.
14:38
And then I'm going to grab me a corn stick.
14:50
They're so good,
14:52
but there's still a sweet ending to all this,
14:56
so don't y'all leave me.
15:09
I hope y'all are enjoying the show
15:12
and I want to hear from you.
15:13
Tell me what recipes or videos you'd like to see me
15:16
make by just leaving a short comment below.
15:20
Now, let's get back to the show, y'all.
15:28
When I was a little girl I think my very favorite ice cream
15:32
in the whole entire world was called a Dreamsicle.
15:36
It had up a white vanilla center and it was covered
15:40
with an orange sherbet.
15:41
And I just loved them.
15:43
I thought that they were named appropriately.
15:46
So we're going to recreate that Dreamsicle
15:49
by very simply making us a layer of orange sherbet.
15:53
Now we're going to make our bottom layer,
15:56
which is actually going to wind up our top layer.
15:59
We're going to make it about an inch thick.
16:01
I've softened this sherbet so we can easily get it
16:04
into our bowl.
16:05
And then we're going to come with our next layer,
16:09
about an inch deep,
16:12
and do the vanilla ice cream.
16:16
Just kind of take your finger and work your ice cream
16:21
to form that next layer.
16:23
All right so here we go with another sherbet layer.
16:30
We're just going to kind of slide him right off the spoon.
16:36
All right we're going to finish up now
16:38
with the vanilla layer,
16:39
and it's actually going to be the bottom.
16:42
All right we've smoothed him out
16:44
now we're just going to cover him with wax paper
16:46
and put him into the freezer and let him stay
16:49
until he's good, good and hard.
16:52
And I have one right here that's ready.
16:55
So, we're going to see what our Dreamsicle tastes like.
17:00
See if it's what we remember.
17:05
I'm going to invert him onto this plate,
17:11
and you can see he's still sitting in the container.
17:17
So just in case that happened,
17:19
I had a rag over here, soaking in warm water,
17:23
and I'm just going to lay it on top of this,
17:25
and that should release the ice cream from the bowl.
17:29
See how pretty and how easy he just slipped right out
17:32
of our mold?
17:34
All I'm going to do now to garnish him
17:35
is just put a little fresh mint in there,
17:37
and look at this fresh orange zest.
17:40
How pretty is that?
17:42
This dessert looks like we've gone to a lot of trouble,
17:45
but in reality we haven't.
17:47
And so before he melts,
17:48
I think I ought to taste him though don't you?
17:50
And see if my dream circle is a reality
17:53
or a dream.
17:57
(sighing)
18:06
I'm six years old again, it's out of this world.
18:11
Y'all stick around because coming up next,
18:13
I got a few tips to share with you.
18:19
I so hope y'all are enjoying the show.
18:22
And if you do.
18:24
Be sure to click like, subscribe and
18:26
notification bell so you'll never miss a video.
18:31
And we'll be right back after the break.
18:37
Before I leave y'all today,
18:38
I wanted to share with you a few tips
18:40
that might make your Southern meal
18:42
go just a little bit smoother.
18:44
Moving on down to our meats,
18:46
the kind of meats that you cook your greens in,
18:48
my first preference is ham hock, but if you can't find it
18:51
for some reason and you can't find the smoked turkey wings,
18:54
you can always get a nice smoked slab of bacon.
18:58
You can slice this in thick strips
19:01
and fry it up in your pan,
19:03
get the seasoning out of it, and then add your water.
19:06
And to add just a little extra zest and crunch
19:09
to your sweet potatoes,
19:10
you can take pecans, or even walnuts
19:13
and just crush them up and toss them over your potatoes.
19:17
Let's talk about greens for a second.
19:19
There's a lot of different greens that you can cook,
19:22
but to be true to my heritage,
19:24
I have to say that I prefer collards, turnips, or mustard.
19:29
The mustard green is even tarter than the turnip green
19:33
and it'll make you a fabulous pot of greens.
19:36
I hope that I've managed to bring a little Savannah sunshine
19:39
to y'all with my Southern comfort food.
19:42
The yams are so good and the pork roast,
19:46
and don't forget the turnip greens and corn meal dumplings
19:50
with that ham hock in there.
19:52
And look at all the things that you can do
19:54
with that pork roast.
19:55
And don't forget the delectable Dreamsicle dessert.
20:00
So until we eat again America,
20:03
best dishes from my kitchen to yours.
20:09
Hey, y'all, it's Paula Deen.
20:11
Now, if you enjoyed this video, be sure to like it
20:15
and click the subscribe button as well as the notification
20:19
and bell to be alerted when I post a video.
20:22
Love and Best Dishes Y'all.
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