Up next in 10
Full Episode Friday - 4 Southern Cooking Recipes - Come on in because Paula's cooking’ up some southern favorites that are guaranteed to please the family!
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0:30 BBQ Pork Sandwich - https://www.pauladeen.com/recipe/bbq-pork-sandwich/
02:51 Corn Fritters - https://www.pauladeen.com/recipe/corn-fritters/
09:40 Southern Deviled Eggs - https://www.pauladeen.com/recipe/traditional-southern-deviled-eggs/
14:36 Corrie's Kentucky Pie - https://www.pauladeen.com/recipe/corries-kentucky-pie/
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For more episodes of Paula’s Home Cooking, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyGDrI6qTDHH45JaS_1lwQ_q
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Show More Show Less View Video Transcript
0:00
hey y'all today i'm going to be doing
0:03
a lot of my southern favorites i'm
0:06
recreating a childhood favorite
0:09
with my barbecue pork sandwich and the
0:12
best corn fritters you ever
0:14
put in your mouth and traditional
0:17
southern deviled eggs and then it's
0:20
kari's kentucky pie
0:23
so grab your sweet tea and get ready to
0:26
enjoy
0:27
my southern favorites we're gonna start
0:31
with a
0:31
simple barbecue pork sandwich
0:35
i'm gonna start with a four pound
0:38
shoulder pork roast
0:40
and we're gonna make a dry rub and our
0:43
dry rub
0:44
consists of two tablespoons of salt
0:49
now i'm gonna use two tablespoons of
0:52
dark brown
0:53
sugar now that's dark brown not the
0:56
light brown
0:57
the dark brown sugars had the molasses
0:59
left in it
1:01
all right and our next ingredient to go
1:03
in our bowl is
1:04
two tablespoons of black pepper
1:07
you know this is gonna have a little
1:08
kick to it but sometimes we
1:11
like to be kicked down here in the south
1:15
sounds crazy doesn't it the next
1:18
ingredient is paprika
1:20
i'm gonna put in two tablespoons
1:24
and i'm just gonna eyeball that and i'm
1:27
gonna use a half a tablespoon
1:30
of garlic powder and then the last thing
1:33
i'm putting in
1:34
is cayenne pepper and i'm gonna add
1:37
about a half a tablespoon
1:39
now you can add to or back off of that
1:42
so that's it just that few ingredients
1:45
does it take
1:47
to make a fabulous dry rub all right i'm
1:50
gonna bring my meat over here
1:57
and i'm gonna just very liberally
2:01
sprinkle him with this dry rub i'm not
2:04
gonna let this hand touch the pork
2:07
because i'm not going to use all of this
2:09
rub today i want to save it for the next
2:12
time
2:12
i'm needing a dry rub now all we're
2:16
going to do is just cover him up
2:19
with a plastic wrap
2:22
pop him in the fridge and we're gonna
2:24
let him
2:25
marinate for about two hours
2:28
all right so let's pop him in and i'm
2:31
gonna have to stop at the sink
2:34
and wash my hands because you know i got
2:37
all that cayenne pepper on me so i sure
2:39
don't want to
2:40
accidentally put my hands to my nose or
2:42
my mouth
2:44
so you'll want to make sure all that
2:47
cayenne is
2:48
gone from your hands all right now while
2:51
we're waiting on our shoulder to
2:53
marinate
2:53
i want to show you how to put together a
2:56
corn fritter
2:57
i'm going to start by cracking two eggs
3:04
and i'm gonna add one cup of milk
3:07
just kind of beat those together
3:12
all right i've got a 15.25 ounce can of
3:16
corn
3:17
i'm just gonna let it be draining while
3:19
we're mixing together
3:20
our dry ingredients our dry ingredients
3:23
are
3:24
one and a fourth cup of self-rising
3:26
cornmeal
3:27
mix it's got all your leavenings in it
3:30
plus it's got some flour in it
3:32
so one and a fourth cup of self-rising
3:36
cornmeal mix
3:38
now we're going to add all-purpose flour
3:41
and i am going to add a cup and a fourth
3:45
also
3:53
all right now i'm going to come in here
3:56
and i'm going to measure out a fourth
3:58
of a cup of sugar
4:02
and a teaspoon of salt
4:07
all right so our corn has drained
4:10
nicely so in goes our corn
4:15
now i'm just gonna beat in my
4:19
milk and eggs
4:24
all right there we go
4:28
and the last thing that's going to go in
4:31
is four tablespoons of melted butter
4:38
so there we go
4:42
all right now come on over here and i
4:43
want to show you my deep fryer
4:45
now i've set our grease on 325 degrees
4:49
i don't want my grease to be so hot that
4:52
my fritters are going to get too brown
4:54
on the outside
4:55
and still raw on the inside so i don't
4:58
want my grease too hot
5:00
now over here i have a cup of water and
5:03
you'll find
5:04
that if you'll dip your spoon in water
5:09
and then dip into your batter
5:12
that it'll come off of your spoon
5:15
without you
5:16
even having to touch the batter
5:20
so just that easy we're going to let
5:22
these fry for about
5:24
three minutes all right
5:27
so the main thing you'll want to
5:29
remember now y'all is to flip your
5:31
fritter
5:32
before it gets too brown on one side
5:34
because
5:35
it'll get heavy with the grease
5:38
and then it won't want to flip it'll be
5:40
one-sided on you
5:43
i just can't tell y'all how much i've
5:45
enjoyed this deep fryer
5:47
would you believe this is where i cook
5:49
my bacon
5:54
guilty all right
5:59
so there we are we've got our corn
6:01
fritters
6:04
i've mixed up a little sauce back here
6:09
roasted red pepper and mayonnaise
6:15
doesn't that look yummy when some fresh
6:17
jalapenos diced up
6:20
be good in there
6:29
oh my goodness they're so good y'all
6:34
guess what's coming up in this kitchen
6:36
next
6:38
the devil's gonna try to come in my
6:40
kitchen
6:42
but that devil is coming in the form of
6:44
a southern deviled egg
6:47
and we're gonna finish up that yummy
6:49
pork roast sandwich
6:50
and later it's my niece kari's kentucky
6:53
pie
6:55
i so hope y'all are enjoying the show
6:58
and
6:58
if you do be sure to click like
7:01
subscribe and the notification bell so
7:04
you'll never miss a video
7:06
and we'll be right back after the break
7:11
[Music]
7:13
hey y'all welcome back i'm so glad y'all
7:16
have
7:16
joined me in the kitchen today and i
7:18
hope that you're enjoying the recipes
7:21
that i'm preparing for y'all in case
7:24
you've just tuned in
7:25
i mixed up a dry rub and i took a four
7:29
pound pork shoulder roast and
7:32
i rubbed him good with that dry rub
7:35
we put him in the refrigerator and let
7:37
him marinate
7:38
for two hours now i'm gonna
7:42
make us a delicious pulled pork roast
7:46
sandwich
7:47
i'm gonna add two cups of apple juice
7:51
or you can use apple cider now
7:55
i'm gonna pour in one cup
7:58
of apple cider vinegar
8:04
and the next ingredient is
8:07
worcestershire sauce
8:09
now i'm gonna put in two tablespoons
8:13
of the worcestershire
8:19
and now i'm gonna add one tablespoon
8:22
of liquid smoke and this is going to
8:26
come out resembling
8:27
barbecue pork roast that you would cook
8:30
out on the grill
8:31
because we've got our liquid smoke here
8:34
and we've got our apple juice giving it
8:36
like an apple woodsy taste and i'm gonna
8:39
cook it
8:40
until it just pulls apart
8:43
all right so a quick stir on our wet
8:45
ingredients
8:47
i'm gonna just sit our roast down in our
8:50
pot
8:51
now i'm gonna cover him with tinfoil
8:55
i've got my oven y'all preheated to 325
9:00
degrees
9:01
which is kind of a slower heat
9:04
and i'm going to put the lid on fasten
9:08
him down
9:08
real good now i'm gonna put him into our
9:11
preheated oven
9:12
and i'm gonna let our pork roast cook
9:15
for
9:15
four hours oh
9:19
and this is so heavy
9:22
oh that's like a workout
9:27
all right now let me step down here and
9:28
wash my hands
9:30
cause i've been touching that pork
9:34
and then we're gonna move on to another
9:36
food
9:37
that we just love down here and that's a
9:40
southern deviled egg you know i can't
9:44
stand a skimpy deviled egg so to ensure
9:47
that i always have plenty of filling
9:50
i ball me off one extra egg
9:54
and then i take that egg and i
9:57
mash him up and i just mash him as
10:01
fine as i can get him using a fork
10:04
so that no one will see the white
10:08
in our deviled eggs
10:11
all right now i'm just gonna take my
10:14
other six eggs
10:17
slice them look at that i looked up with
10:20
that one
10:21
the whole yolk just came right out
10:24
leaving me a nice clean shell
10:29
all right maybe we'll get lucky again
10:33
well we got half lucky
10:36
half of it came out
10:40
all right so we're just gonna pop him
10:44
out
10:48
all right we've got all our yolks out
10:50
now
10:53
got our whites all lined up
10:56
so i'm just gonna mash those yolks up
11:03
all right now i'm just going to start
11:06
adding dried black pepper
11:11
a little salt and i'm going to add a
11:13
fourth
11:14
of a cup of mayonnaise
11:19
for the tartness i'm going to use a
11:21
sweet relish
11:23
and i'm going to put in about one and a
11:25
half tablespoons
11:27
but i'm gonna make sure that i squeeze
11:29
off all that moisture because i don't
11:31
want that extra wetness
11:33
in my filling and then i'm gonna come
11:36
down here and i'm gonna add
11:38
one teaspoon of prepared yellow
11:42
mustard
11:46
all right our filling is mixed together
11:53
using a spoon i'm gonna just stuff the
11:56
filling
11:57
back into the cavity just like that
12:09
[Music]
12:17
all right and look at there
12:23
is that like just perfect the green
12:26
color of the dried split peas
12:29
is beautiful with the egg
12:32
and that's going to keep our eggs from
12:35
rolling all around
12:36
and making a big mess when i go to walk
12:39
with these to the table
12:42
very pretty now i'm going to sprinkle
12:45
them with just a little
12:47
paprika it makes them pretty
12:53
i'm going to come in here i've got some
12:56
diced pimento because the red color
13:00
makes them so pretty
13:02
and if you drop on the peas that is
13:06
quite all right
13:08
aren't they beautiful
13:13
um there's nothing like it
13:17
coming up kari's kentucky pie
13:21
i hope y'all are enjoying the show and i
13:23
want to hear from you
13:25
tell me what recipes or videos you'd
13:27
like to see me make
13:28
by just leaving a short comment below
13:31
now let's get back to the show y'all
13:35
[Music]
13:41
hey y'all now i just took our
13:44
pork shoulder roast out of the oven oh
13:47
gosh let's bring it around here
13:54
and let's unveil this bad boy
13:58
and see what we've got
14:04
look how good that does look
14:14
it smells like it's been cooking
14:18
outside on that grill
14:23
[Music]
14:25
mmm what flavor it does have
14:28
well come on down here y'all because
14:32
i can't let the day end without us
14:34
making a dessert
14:36
now i've got a 12 ounce package of
14:39
semi-sweet chocolate morsels
14:42
that i melted in the microwave
14:45
so we're gonna put these in a larger
14:47
bowl
14:49
this is one of the pies served in
14:52
louisville kentucky
14:53
on derby day and i can understand
14:57
why this is one of their favorites
15:01
oh too bad i think this is going to
15:03
require a finger licking
15:11
oh that chocolate is so good
15:15
all right now i'm gonna crack four eggs
15:20
and just dump them in there with my
15:24
chocolate
15:27
just like that
15:33
now i'm gonna put in two cups of sugar
15:38
and this recipe is gonna make two pies
15:45
which is great i'll have plenty for
15:47
everybody
15:49
now i'm just gonna mix together our
15:52
ingredients
15:55
[Music]
16:02
all right now i'm gonna add one cup of
16:05
melted butter
16:13
[Music]
16:14
all right now i'm gonna add a cup of
16:17
sifted
16:18
self-rising flour
16:21
there we go
16:26
so this pie mixes together very very
16:29
quickly y'all
16:34
all right now i'm gonna toss in a couple
16:38
of teaspoons of vanilla flavoring
16:45
i'm just gonna beat that in
16:52
all right
16:56
so we got our pie mixed together now i'm
16:59
just gonna stir in
17:00
our two cups of chopped pecans
17:09
so in we go
17:11
[Music]
17:15
and we're just gonna stir those
17:18
nuts into our pie batter
17:21
so i'm just gonna divide this batter now
17:29
among my pie shells
17:33
now i'm using two frozen shells
17:39
how great do these look
17:44
all right into the oven our pies go
17:50
we're gonna let it bake on 350 for
17:53
anywhere from 50 to 60 minutes
17:57
and when we come back y'all we're gonna
18:00
make a delicious
18:02
pulled pork barbecue sandwich
18:06
i so hope y'all are enjoying the show
18:09
and if you
18:10
do be sure to click like subscribe and
18:13
the notification
18:14
bell so you'll never miss a video
18:17
and we'll be right back after the break
18:23
hey y'all i got our pork up here now
18:26
it's
18:26
cooled enough for me to get in here and
18:28
pull it i
18:29
love me some pulled pork i'm gonna put
18:32
me some mayonnaise on my bread
18:36
i'm gonna pile my pork up
18:42
onto one side of my bread
18:46
now i'm gonna put just a little barbecue
18:50
sauce
18:52
and i'm gonna put just a little coleslaw
18:56
on mine
19:00
a little black pepper
19:04
and we have got us y'all a fine
19:07
oops i'm gonna add a little bit more
19:08
mayonnaise soak it into the bread
19:12
we have got us a fine two-fisted
19:17
pulled barbecue pork sandwich
19:22
and it's pretty good y'all with a pickle
19:24
too
19:25
but i'll get me some pickles later i'm
19:27
gonna take my sandwich and i'm gonna
19:29
come down here
19:30
cause i want y'all to see these kentucky
19:33
pies
19:34
now these are cool i got one poofy pie
19:38
and one on the skimpy side
19:41
so i have to tell you what i'm gonna do
19:42
with the skimpier pie
19:44
i'm gonna put it in the back and i'm
19:46
gonna cut this goofy pie
19:51
oh excuse me bodine
19:55
all right
19:59
remember that trick i taught y'all about
20:03
snipping through the tin foil
20:06
well i'm just going to be able to do
20:08
that with my knife
20:11
pull that down and come in here and
20:15
get my piece
20:19
now over here on our plate
20:22
i'm gonna place my pie
20:29
i've also got ice cream here y'all
20:34
bodine just said ice cream that settles
20:37
it
20:38
all right ice cream it is bodine
20:46
personally i don't see anything wrong
20:48
with a little whipped cream either
20:53
own with our whipped cream and
20:56
always always your vegetables
21:01
doesn't that look good all right
21:04
y'all
21:09
um you just want to eat this among
21:12
friends
21:14
because it can get kind of messy
21:17
all right let's come in here
21:30
hey y'all it's paula dean now if y'all
21:33
enjoyed this week's full episode friday
21:36
be sure to like it and click the
21:38
subscribe button
21:39
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21:44
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