Up next in 10
Southern Social - 4 Southern Cooking Recipes - Get some great Martha Foose recipes, including a chocolate egg cream drink and a chocolate silk pie recipe. Paula’s Best Dishes, Season 10, Episode 6.
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00:00 Intro
0:59 Deviled Tomatoes Recipe: https://www.pauladeen.com/recipe/deviled-tomatoes/
7:46 Grilled Catfish with Olive Tomato Relish Recipe: https://www.pauladeen.com/recipe/grilled-catfish-with-olive-tomato-relish/
13:25 Chocolate Chiffon Pie Recipe: https://www.pauladeen.com/recipe/chocolate-chiffon-pie/
18:58 Chocolate Egg Cream Soda Recipe: https://www.pauladeen.com/recipe/chocolate-egg-cream/
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For more episodes of Paula’s Best Dishes, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyG6WX31_riXNzo5zGJLbeTB
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Show More Show Less View Video Transcript
0:00
- Hi y'all,
0:01
I'm standing up here with Martha Foose
0:03
and we are having a Southern social today.
0:07
We are starting off with Martha's deviled tomatoes.
0:10
I love it.
0:11
And I'm making her some grilled catfish
0:14
with an olive and tomato relish.
0:16
Isn't that a beautiful dish?
0:18
And then she's showing us
0:19
how to make a silky smooth chocolate chiffon pie.
0:23
- If I'm visiting you I gotta make a pie.
0:24
- I'm in.
0:26
And then we're topping it off
0:27
with a fizzy chocolate egg cream y'all.
0:32
(upbeat music)
0:41
This is a real treat for us today.
0:43
Martha's a fabulous Southern cooking girl
0:47
who has a beautiful new cookbook "A Southerly Course."
0:51
And she's gonna share
0:52
some of her favorite recipes with us today.
0:56
And the first one I just love,
0:58
it's a deviled tomato?
1:01
- Deviled tomato.
1:02
- And you got some bacon going over here girl
1:04
and it looks like it needs to come out.
1:06
May I go ahead and take this out?
1:09
- That'd be great.
1:10
And leave those drippings in the pan-
1:11
- Hunnie you-
1:12
- Like I need to tell you that of all people.
1:14
- A wild hog couldn't keep me from leaving that in.
1:19
- Well i'm gonna start chopping up this red onion
1:21
while you are saving our bacon grease over there.
1:24
- Okie doke.
1:26
- A friend of mine married a girl from New Hampshire
1:29
and his aunt said, "That marriage is never gonna last.
1:31
She don't even save her bacon grease."
1:34
(upbeat music)
1:39
- Now you got a bell pepper up here.
1:41
What you want me to do with it?
1:43
- Just seed it and chop it up.
1:44
- Okie doke.
1:45
- Then I'm gonna chop up a little bit of garlic too.
1:48
- Okay.
1:49
- And we've got two jalapeno peppers,
1:51
had been seeded and diced.
1:52
- Yes.
1:53
- And if you're big, spicy, spicy girl,
1:56
you can throw another one in there.
1:58
- My husband loves spice so--
2:02
- Because it's also gonna have some jack cheese in it so-
2:04
- Oh good, good, good, good.
2:08
(upbeat music)
2:12
- I'm gonna start cutting up these tomatoes.
2:13
- Okay.
2:14
- And I'm just gonna cut them in half,
2:15
and I'm gonna scoop out the flesh and chop it up.
2:17
- Okay.
2:18
- And when we get everything in the pan,
2:19
we're gonna add the tomato enter in there too.
2:21
- Okie doke, I love it.
2:23
Devil tomatoes.
2:25
- These are inspired by my friends Cindy started it.
2:28
We call her spicy Cindy.
2:29
So these tomatoes have a little spice
2:32
with the pepper jack cheese and the jalapenos.
2:34
- So is she a home cook or--
2:36
- she is a great home cook and a fabulous hostess.
2:40
- Oh really?
2:42
Well I would love to meet her.
2:44
Tell her we appreciate inspiration from all of our friends.
2:50
- We surely do, surely do.
2:52
- All right-
2:53
- Plus couldn't be cooking
2:53
if you don't have anybody to cook for cook for.
2:54
- There you go or cook with.
2:57
Now Martha I went ahead and threw these in the pan.
3:01
I hope that sound right?
3:01
- That is all right.
3:02
And you know what, I'm gonna--
3:04
- I was gonna say,
3:04
I'll grab your onions for you while you're doing that.
3:07
- Thank you ma'am.
3:08
- And we're gonna throw the onions,
3:10
the garlic and the jalapenos all in.
3:13
- The whole shebang. - Is that right?
3:15
- Yes ma'am.
3:15
And once those get a little tender, we'll add this tomato.
3:17
We don't wanna get too much liquid in there.
3:19
- Yeah
3:20
- So that the vegetables will cook on down.
3:21
(upbeat music)
3:25
- Now while we're waiting on this stuff
3:28
to finish tenderizing,
3:31
you've got a nice oval casserole dish
3:35
and you've got some wonderful sourdough bread
3:38
that you've toasted off.
3:40
And we are gonna put that toast--
3:42
- Right in the bottom of this casserole dish.
3:44
- Right in the bottom of that casserole dish.
3:46
Now do we need to spray it or anything-
3:48
- Not a thing, not a thing.
3:50
These little toasts are gonna sup up
3:52
all of the juice-- - Yes.
3:54
- From our tomatoes and really catch all that flavor.
3:56
My husband's an artisan bread baker so whenever I can--
3:59
- Easy.
4:00
- Throw some sourdough in there.
4:01
Always like to do that. - I didn't realize that.
4:04
- Our alarm goes off at three in the morning.
4:05
I have an early morning...
4:06
Am gonna cut a little bit of these tomatoes off the bottom
4:09
so they'll sit nice and flat.
4:11
- So they'll see it.
4:12
- And also so that juice will drain down into our bread.
4:15
- Well y'all have to go to bed with the chickens,
4:17
don't you honie?
4:18
- I'll tell you they like savings time.
4:20
Our Korean twin starts getting late at nine o'clock.
4:22
- It's so hard to bed when it's still daylight, isn't it?
4:26
- It is and I will start stripping that oregano.
4:30
- Now when do we add the oregano?
4:32
- We're gonna add it towards the end--
4:34
- Okay.
4:35
- Because we don't want those essential oils to cook out.
4:36
We want that flavor to still be nice and bright and fresh.
4:39
- Are you ready for the tomatoes taste?
4:41
- Tomato time.
4:42
- Okay.
4:43
Why don't I put this over here.
4:46
Yeah, lets...
4:48
There we go.
4:49
That makes it easy.
4:51
(upbeat music)
4:56
- And you're gonna need about two tablespoons or so
4:59
of graded cheese per tomato.
5:01
- Am gonna salt and pepper our shells.
5:06
'Cause tomatoes just call for a lot of salt,
5:10
don't they?
5:11
- And also that's gonna help draw out those juices.
5:13
Why don't we put our filling into our tomato shells
5:16
and we're gonna mount it up a little bit
5:17
'cause it's gonna settle a little bit as it sits.
5:20
- Yeah (upbeat music)
5:27
- And after that we'll put our bacon on the top--
5:29
- Okie doke.
5:30
- And our pepper Jack cheese.
5:32
(upbeat music)
5:40
All right, I think we are good to go.
5:42
- Okie doke.
5:44
- All right.
5:45
So in the oven this goes
5:47
and we're probably going to brawl it
5:49
no more than a couple of minutes, right Martha?
5:51
- With your Zippy broiler,
5:52
we're gonna keep a timer on--
5:54
- We are gonna have to stand over there.
5:56
Now when serve it,
5:57
do you serve the toast and all?
6:00
- The toast and all-
6:00
- Love that.
6:01
- And you want me to get the oven door for you?
6:04
- Yes please.
6:06
- There you go.
6:06
- Thank you.
6:08
So Martha and I are not going anywhere,
6:10
so y'all please don't either.
6:13
When we come back,
6:14
we're gonna show you these beautiful devil tomatoes.
6:19
Coming up we get a taste of devil tomatoes.
6:22
It's delicious Martha.
6:24
- Oh thanks.
6:25
- And later I'm grilling up a Greek inspired catfish,
6:29
and then Martha's making me a chocolate chip fun pie.
6:32
It's just like the most wonderful treat.
6:38
I so hope y'all are enjoying the show.
6:41
And if you do.
6:43
Be sure to click like, subscribe and
6:46
notification bell so you'll never miss a video.
6:50
And we'll be right back after the break.
6:54
(upbeat music)
6:58
All right, we've been waiting on y'all.
7:00
Our tomatoes are ready
7:03
and they look so good Martha.
7:06
- Colorful and cheesy.
7:07
- Yes, look.
7:09
- Yum.
7:10
- They are yum.
7:11
Would you like to try one ma'am?
7:12
- I would love to try your tomatoes.
7:14
- I would be pleased to serve you.
7:16
- Oh, and I love the green plates that you chose.
7:18
(upbeat music)
7:24
That was in the oven what, two minutes?
7:27
- Just about-
7:28
- So your tomatoes is still chilled.
7:30
- And you've pre-cooked all the center ingredients,
7:34
so you've got that nice cool and hot texture mix,
7:37
kick a Jalapeno.
7:39
- It's delicious Martha.
7:40
- Thanks.
7:42
- Well, I hope you like my dish only as good as I did yours.
7:46
I'm gonna share with you a catfish
7:48
with an olive tomato relish.
7:51
Now you're a Mississippi girl.
7:53
- I am and live on a catfish farm coincidentally.
7:56
- Do you live on a catfish farm?
7:58
- 350 Water acres of catfish out on Pluto Plantation.
8:02
- Pluto Plantation in what town in Mississippi?
8:06
- Well they took our zip code away
8:08
'cause we wouldn't have the pay for it anymore,
8:10
but the closest place is Yazoo City.
8:12
- So if you would,
8:14
we've got our griddle going
8:16
and I've got us two nice beautiful catfish fillets.
8:21
Salt and pepper, our cat fish.
8:25
- Carefully.
8:25
- And while you're doing that,
8:27
I'm gonna spray our grill 'cause it had gotten way hot.
8:32
So I just wanna make sure it doesn't stick on us.
8:34
- The insurance spray.
8:36
- Yes, and I'm gonna spray it even our fish.
8:39
So if you'd flip that over and season the other side.
8:41
- Got it.
8:42
- We are gonna make a relish to serve on top of our catfish.
8:46
Now I'm gonna chop about one and a half cups
8:50
of Kalamata olives.
8:53
- And I'm just gonna put these poppies right on the ground.
8:55
- Put them on hunnie.
8:57
- And I'm gonna use about a half a cup
8:59
of sun dried tomatoes,
9:01
about a teaspoon and a half of lemon zest,
9:04
a tablespoon of fresh parsley,
9:07
three tablespoons of olive oil
9:09
and when we mix this together Martha,
9:11
we gonna put it on top of a fish.
9:13
(upbeat music)
9:19
How's that look Marhta?
9:20
- It's looking good.
9:23
I might've let the griddle cool down
9:26
but it had gotten so hot.
9:27
- Hot as a six shooter?
9:29
- Hot as a six shooter.
9:31
Yeah, I always say hot as a $3 pistol.
9:35
'Cause if you buy a $3 pistol,
9:36
you know that sucker stolen and it's hot.
9:43
All right.
9:45
I'm gonna chop up about a tablespoon of parsley.
9:49
(upbeat music)
9:53
- Can I add my tomatoes into your--
9:55
- Please, throw them into the bowl.
9:59
- I'm gonna check on this fish.
10:04
- It looks good.
10:08
I bet living on a cat fish pond,
10:12
I bet you have more ways to cook a cat fish.
10:16
than you can shake a stick at.
10:19
- Pretty much, pretty much.
10:20
It's definitely a staple.
10:21
In the spring when they are spawning, it's so exciting.
10:25
Hustle bustle in the hatcheries running 24 hours a day.
10:28
- Really?
10:29
All right, salt and pepper
10:32
and we are good to go.
10:35
Alright,
10:36
I'm gonna grab our plates
10:39
and I'm gonna plate this up if you're ready.
10:41
- Am ready.
10:42
- I think the fish is ready.
10:43
Definitely don't wanna over cook it.
10:47
So if you're ready, they're ready.
10:49
- I was born ready.
10:51
- Me too (laughing).
10:54
All right.
10:55
I'm gonna put our relish just right there on top.
11:00
- Beautiful.
11:01
- Ain't it yummy looking.
11:04
And then we're gonna sprinkle
11:05
about a tablespoon of feta cheese on top.
11:08
(upbeat music)
11:12
I want your professional opinion.
11:15
- Will.
11:15
I wanna get a little bit of all the goodness
11:17
in every bite here.
11:21
The texture of the relish works perfectly with the fish,
11:25
perfectly.
11:27
- What are we gonna do next Martha?
11:29
- How about chocolate chiffon pie with a ginger snap crust.
11:32
- I'm ready.
11:33
- Let's go.
11:34
- We got some melted butter back here
11:36
for your pie crust.
11:38
- Two tablespoons of melted butter,
11:40
and we're gonna get a cup
11:42
and three quarters of ginger snap crumbs.
11:45
- Okay.
11:46
- My friend Danielle wanted me to ask you
11:48
if when you cry, if you weep butter tears.
11:50
(both laughing)
11:53
- Yes, don't you?
11:55
- I think so.
11:57
- Isn't everybody's tears real olive?
12:00
(both laughing)
12:01
- And then we're gonna get a tablespoon of granulated sugar.
12:06
And you can use sugar in the raw
12:07
or any of those that you like.
12:09
And we're just going to toss this together.
12:12
Thanks.
12:13
And we're going to pop this right into our--
12:17
- I adored ginger snaps.
12:19
(upbeat music)
12:23
- To get a homemade slice of pie
12:27
is just like the most wonderful treat.
12:30
- let's make pie.
12:32
- Stick it in the oven.
12:33
Let's put it in this oven over here.
12:35
Three twenty five, six minutes.
12:39
Coming up, we make a silky smooth chiffon pie filling.
12:44
- And it's so light You can get two pieces.
12:47
- There you go.
12:47
And later I'm gonna be making her
12:50
a chocolate egg cream soda.
12:53
(upbeat music)
12:57
I hope y'all are enjoying the show
12:59
and I want to hear from you.
13:01
Tell me what recipes or videos you'd like to see me
13:04
make by just leaving a short comment below.
13:08
Now, let's get back to the show, y'all.
13:16
Hey y'all, welcome back.
13:18
I'm in here with Martha Foose,
13:20
who has a beautiful new cookbook,
13:22
"A southernly Course."
13:24
And I so love when Martha comes to see me
13:28
'cause I know she's gonna make me a pie y'all,
13:31
and the filling is a chocolate chiffon.
13:34
- It's also gonna be nice and puffy and light and airy
13:37
but intensely chocolate flavor.
13:38
- Am so ready.
13:40
Tell everybody how we're gonna get this wonderful feeling.
13:44
- We are going to use a cup of whole milk.
13:47
So if you wanna start measuring that out.
13:48
- Okie doke.
13:49
- This little bowl, I'm gonna add some cool water
13:51
and a package of gelatin.
13:54
- Okay.
13:55
- And I'm just gonna sprinkle that over the top
13:56
and let it set for a little bit so it'll blend in nicely.
14:01
This is gonna help give it a wonderful mouth feel to it.
14:04
And in our little sauce pan here,
14:06
I'm gonna measure up a quarter of a cup of granulated sugar,
14:11
and a quarter of a cup of a Dutch process cocoa.
14:14
- Okay.
14:15
Now is there any particular kind of cocoa or just--
14:20
- I like to look for a European blend
14:21
and you can find them in any grocery store these days.
14:24
And a pinch of salt just to balance things out.
14:28
And pour the milk right in.
14:30
- Okie doke.
14:31
- And we're gonna cook this
14:33
just until it begins to simmer a little bit.
14:36
Whisk and whisk and it'll smooth out once it heats.
14:39
- Yeah, it looks like you gonna have a lumpy mass
14:42
when you're working with dried cocoa but we're not.
14:46
- Promise.
14:47
- Promise, promise.
14:49
- And while I'm stirring and tending to this,
14:51
would you mind separating some eggs?
14:53
- I would love to.
14:55
- we're gonna use four yolks and three whites.
14:58
(upbeat music)
15:07
We're gonna beat those lightly.
15:09
And once this begins to simmer,
15:12
I'm gonna ladle in just a little bit
15:14
of this warm mixture to our egg yolks
15:16
so that they're tempered
15:17
and they are not gonna curdle up on us.
15:22
You're going to add two tablespoons
15:24
of sugar to our egg white
15:26
and one teaspoon of vanilla extract.
15:28
- Okay.
15:29
- And vanilla is one of those things
15:30
you get what you pay for.
15:31
And you're only going to use a little bit.
15:32
So go ahead and splurge on it.
15:35
- And it smells so good.
15:38
- And I'll take this tempered egg yolk mixture,
15:41
and I'm gonna pour this
15:42
right back into our chocolate mixture here.
15:45
And I will tend to this if you wanna start
15:47
whipping those egg whites.
15:48
Okay, that's great.
15:49
- And we're gonna add on gelatin in here.
15:54
It's gonna take about eight minutes and a little heat
15:57
to get this thick for us.
16:00
(upbeat music)
16:05
- All right, what do you think Martha?
16:07
I think that's it.
16:07
- That looks perfect.
16:11
We're gonna let this cool completely
16:13
before we add it to our-
16:15
- Oh, okay.
16:16
- I'm right.
16:17
This is gonna take about 20 minutes.
16:18
- And y'all it gonna be big and light
16:21
and fluffy and sweet and delicious,
16:23
kind of like us.
16:26
- So see this is cooled and really thickened up.
16:29
- So you say you need a bigger-
16:31
- We need a bigger bowl.
16:33
- Okay.
16:34
- And we're gonna add our cooled chocolate mixture
16:37
with the egg yolks in it right into our big bowl.
16:40
So we'll have plenty of room to fold, fold, fold.
16:43
For folding It's best to use a nice big rubber spatula.
16:48
- Yes.
16:48
And here's your clean one if you would rather-
16:52
- You wanna lick that way.
16:53
- Yes.
16:54
- Thought so.
16:54
We're gonna add less than about a third.
16:57
- Okay.
16:58
- So we're gonna take a little bit
16:58
that's gonna be our sacrificial Mirang,
17:00
just to lighten the whole batch so it'll fold in easier.
17:03
- This is so chocolaty.
17:05
(upbeat music)
17:12
- Alright.
17:13
I think that we are ready to transfer this
17:15
to our cool ginger snap crust.
17:21
- This looks so good.
17:23
- It's good for your sense of wellbeing to eat pie.
17:27
(upbeat music)
17:32
Right, and then we'll just cover this pie.
17:34
- Okay.
17:36
To be safe.
17:38
You know I buy that insurance honie.
17:40
Don't mess with my food.
17:44
And we will Stick it right here in the drawer.
17:46
And we'll stand up here
17:49
and we'll chat for two hours until our pie's ready.
17:55
So what's been going on out there y'all.
17:58
y'all been busy?
17:59
How are the kids?
18:00
Y'all doing good?
18:02
Yay.
18:03
Coming up, a double dose of chocolate gel,
18:05
chiffon pie and fizzy egg cream sodas.
18:09
It's delicious isn't it?
18:11
(upbeat music)
18:15
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.
18:36
Lets get our pie.
18:37
- Lets get our pie.
18:41
We are going to whip up some cream.
18:43
- Look at that beautiful pie.
18:47
It did not stick.
18:50
- Looks beautiful.
18:50
- So we gonna make our whipped topping.
18:52
- Yes ma'am.
18:54
- All right.
18:55
While you're doing that,
18:57
I'm gonna make us egg cream soda.
19:02
- How about I'll whip up some heavy cream.
19:05
- Okay.
19:06
- A cup of heavy whipping cream
19:07
and a tablespoon of powdered sugar.
19:11
- Okay.
19:12
- I love this measuring cup.
19:13
I think my great aunt had one just like it.
19:14
- I know it is old timey in it.
19:19
Alright.
19:20
So while you're doing that,
19:21
I'm just gonna eyeball about a fourth of a cup of milk
19:26
into each glass Martha.
19:30
And about two tablespoons of chocolate syrup.
19:35
(upbeat music)
19:41
All right now,
19:42
I'm just gonna fill this up with club soda.
19:48
Whoa,
19:50
Whoa.
19:52
- I think this is ready,
19:53
'cause I don't wanna make butter out of it.
19:58
- Whoa.
20:01
There you go my dear friend.
20:06
I'm so ready for pie.
20:07
- I'm so ready for it.
20:08
- Now we're gonna put the whipped cream,
20:11
just a dollop on the-
20:13
- I like do like about eight big dollar kind of the top,
20:16
or we can go crazy and spread it.
20:18
It's your house.
20:21
We can do this pie however you like.
20:23
- Well, I could just stand up there
20:24
with a spoon and dig in.
20:27
(upbeat music)
20:31
- Am gonna give us a big sprinkle over the top.
20:34
- I do, I do, I do.
20:36
- Grated dark chocolate shavings.
20:40
- Is that suit you?
20:41
- That suits me perfectly.
20:43
- Okie doke.
20:44
Well, if you will pay us our plates.
20:47
(upbeat music)
20:56
- That is a beautiful piece of pie ma'am.
21:00
- Yes it is.
21:02
Thank you so much.
21:04
Look at that.
21:09
- And it's so light you can eat two pieces.
21:11
- There you go.
21:13
- It's not a big diet pie I'm sure.
21:18
It's delicious isn't it?
21:19
- Chocolate fizzy deliciousness.
21:21
- Yes.
21:24
Yum!
21:25
Well Martha, I always love it when you come see me girl.
21:28
I've had a great time.
21:30
I hope you don't have two,
21:35
Hey, y'all, it's Paula Deen.
21:36
Now, if you enjoyed this video, be sure to like it
21:40
and click the subscribe button as well as the notification
21:44
and bail to be alerted when I post a video.
21:48
Love and Best Dishes Y'all.
#Food & Drink
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