Up next in 10
4 Unique Southern Recipes - Paula and Zac Brown of the Zac Brown Band are cookin' up some non-traditional Southern recipes. Paula’s Best Dishes, Season 2, Episode 12.
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00:00 Intro
3:13 Feta Dipping Sauce Recipe: https://www.pauladeen.com/recipe/fried-venison-medallions-with-feta-dipping-sauce/
1:08 Baked Vidalia Onions with Morel Butter Recipe: https://www.pauladeen.com/recipe/baked-vidalia-onions-with-morel-butter/
5:21 Butternut Squash Casserole Recipe: https://www.pauladeen.com/recipe/butternut-squash-casserole/
9:32 Fried Venison Medallions Recipe: https://www.pauladeen.com/recipe/fried-venison-medallions-with-feta-dipping-sauce/
17:02 Butterscotch Pie Recipe: https://www.pauladeen.com/recipe/butternut-squash-casserole/
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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
am i a happy girl of what this morning
0:02
there's three things that i
0:03
really really love that's my georgia
0:06
food
0:07
my georgia music and my georgia men
0:11
and you know what i got all three in my
0:13
kitchen this morning so i'm cooking up
0:15
my butternut
0:16
squash casserole that's so good it's
0:18
gonna make zach sing
0:19
pair of jeans that fit just right and
0:22
the radio
0:25
and zach's gonna cook for us venison
0:28
medallions with a feta dipping sauce
0:31
baby that dog will hunt and pair that up
0:34
y'all with a baked vidalia onion
0:36
just dripping with morel butter there is
0:39
nothing better
0:40
and we're gonna finish it off with a
0:42
rich delicious butterscotch
0:45
[Music]
0:51
let me tell y'all who this precious
0:53
young man is this is zach brown
0:56
one of the hottest new stars in new
0:58
south
0:59
music tell everybody hey zach good
1:01
morning
1:02
look how precious he is and he's going
1:04
to be helping me out today
1:06
showing me some of his favorite recipes
1:08
starting with his baked vada onion with
1:11
morel butter
1:12
you're a cook from way back aren't you
1:14
yes ma'am i love to cook
1:16
love to feed people everybody in my
1:17
family cooks and i was raised by nine
1:19
women seven sisters a mom and a
1:20
grandmother so
1:22
i had to know what i was doing and in
1:23
order to spend time with my family i had
1:25
to be in the kitchen because that's
1:26
where they work
1:27
i do too and uh what what is this you're
1:30
cutting
1:31
this is a morel it's actually a wild
1:33
mushroom and
1:34
uh it's native to georgia which i wanted
1:37
the whole theme to be you being a
1:38
georgia girl as well
1:40
everything that we're doing today you
1:41
could harvest from the woods so
1:44
this is a a really tasty mushroom and so
1:46
we're going to fold it into butter which
1:48
i know is one of your good friends
1:50
that sounds great well what can i do to
1:53
help you along
1:54
um you can take these vidalia onions and
1:56
wrap them up in aluminum foil nice and
1:58
tight for us so when we bake them
1:59
they'll steam nice and
2:00
okay well now let me ask you when i do
2:03
my
2:04
grilled or baked onions i like quarter
2:06
them almost
2:07
to the fruit is that how you want me to
2:09
do these or just
2:10
wrap them just like this wrap them up
2:12
whole and after they get nice and
2:14
caramelized and tender we're going to
2:15
cut a nice little cone out of them
2:16
and put that morel butter nice down
2:18
inside of them
2:20
and let it melt and go down in the onion
2:23
in one layer of tin fall or two i would
2:26
do two in case the juices get
2:28
get out of there that's what i do too
2:33
all right now you want me to get these
2:34
in the oven for yes ma'am we're going to
2:36
do that uh 450 450 degrees and for about
2:38
35 minutes 35 49. okay
2:41
okay i'll get these in the oven
2:45
in fact what can i do next uh why don't
2:47
we take these we're gonna
2:49
put them over here put a little bit of
2:50
extra virgin olive oil in the bottom
2:52
and uh put these nice morels down in
2:54
there just to tend them up a little bit
2:56
and then just put a little splash of
2:57
white wine in them and while you're
2:58
doing that i'm gonna start working on
3:00
the uh
3:01
okay that sounds great now do you want
3:02
me to slice up the rest of those
3:04
yes please that'd be great okay well
3:06
let's swamp okay
3:07
let's do a dance sounds good are you
3:08
going that way i'm going that way
3:10
you going that way so we're going to
3:12
make up our feta dip now for the fried
3:14
venison
3:15
so we're going to start out with 8 to 10
3:16
ounces of feta cheese
3:18
and an entire thing of sour cream just
3:20
use the whole i like
3:22
this boy so do you cook on the road
3:26
i do and my favorite thing to do anytime
3:28
we have a business meeting or anything
3:29
like that i'm more comfortable in the
3:30
kitchen
3:31
or behind the microphone than i am just
3:33
kind of sitting around a party like it's
3:34
kind of awkward just to mill around for
3:36
me so
3:36
yeah i always like to be doing something
3:38
so what we always do is wherever we have
3:40
meetings we'll show up and
3:41
and wherever whoever kitchen we'll host
3:43
it i'll bring groceries and i'll cook
3:44
for everybody
3:45
okay so you don't cook on the bus i
3:47
don't own the bus yet
3:48
there's 13 big hairy guys on the bus
3:51
right now sleeping
3:52
on there and i'm going to take some
3:55
garlic about a teaspoon or so
3:57
how's that for olive oil how much that
3:59
that's beautiful right there just enough
4:00
to get them softened up and get that
4:02
flavor pulled out of them a little bit
4:03
okay so your dad travels with you he
4:06
does he does he travels how
4:08
wonderful is that it's great my dad is
4:10
one of my heroes one of my favorite
4:12
people in the world one of my best
4:13
friends so
4:14
it doesn't get any better than that does
4:16
it no ma'am he's
4:18
he's my hero now we're just gonna
4:21
take some fresh dill feels great to kind
4:24
of freshen up anything that's real heavy
4:25
and creamy and stuff like that
4:29
chop that up nice and fine so you're
4:32
adding about
4:32
two tablespoons of chopped dill right
4:34
yes ma'am and i'm sauteing our chopped
4:37
morels
4:38
we're using about half a cup now a
4:40
little salt and pepper
4:44
so how do these look zach that looks
4:47
beautiful
4:48
okay i'm going to cut them off then so
4:50
i've folded in some feta cheese with the
4:52
sour cream and dill and garlic
4:54
and a little salt and pepper that took
4:55
you two seconds to whip it together
4:57
really easy
4:58
yeah how much wine do i put in here
5:01
just a little splash not much
5:06
perfect okay good that's perfect so not
5:08
much just enough to
5:10
let it sweat that's right in that liquid
5:13
okey-doke
5:14
well i tell you what i think i'm gonna
5:16
turn this over to you
5:18
okay oh and i'm gonna go down there and
5:20
do my squash okay
5:21
let's do it yo butternut squash kind of
5:24
reminds me of rutabagas do you love
5:27
rutabagas i do love rooney baby i adore
5:29
rutabagas
5:30
but i swear to pete you need a man in
5:33
the kitchen
5:34
because they're like his hearties these
5:36
counter tops and this butternut squash
5:39
has that same texture why don't you take
5:42
a hold of the onion and i'll do that
5:44
[Music]
5:45
you got a deal lucille now while i give
5:49
this onion a rough chop
5:51
zach is gonna peel and quarter the
5:52
butternut squash for us
5:55
all right so i got my onion done how are
5:58
you coming on that squash
6:00
coming along good she's doing good for
6:02
me
6:03
i'm throwing the onions in my pot and
6:05
zach
6:06
is removing the seeds from our squash
6:09
y'all don't go anywhere cause we're
6:10
gonna see just how good this guy is in
6:12
the kitchen
6:13
coming up we're gonna start blending up
6:16
my butternut squash casserole
6:18
and frying up those venison medallions
6:21
i love it good thank you and our vidalia
6:24
onions come
6:25
right out of the oven there is nothing
6:27
better than a five daily
6:29
onion y'all that's good and finally it's
6:32
my
6:32
butterscotch pie y'all you deserve the
6:34
whole pie
6:35
[Music]
6:38
i so hope y'all are enjoying the show
6:41
and if you
6:42
do be sure to click like subscribe and
6:45
the notification bell
6:47
so you'll never miss a video and we'll
6:50
be right back
6:50
after the break
6:55
all right y'all we got our butternut
6:57
squash
6:58
and our onions all cooked until they're
7:00
tender it smells so good
7:02
doesn't it smell good have a taste
7:04
[Music]
7:08
all right now what we're gonna do zach
7:10
is we're gonna cream it
7:11
okay and we're gonna need
7:15
three eggs so you just pick up my little
7:17
mixer
7:18
smile and you just beat the heck out of
7:21
it all right
7:22
ready to start it i'm ready now zach
7:25
beat up that squash real good while i
7:28
get our eggs going
7:30
i'm gonna sweeten up our butternut
7:33
squash by adding half a cup
7:35
of coconut milk now i'm gonna add one
7:38
and a half teaspoons of curry powder
7:41
i'm gonna add a little salt
7:44
a little cracked black pepper isn't that
7:47
a beautiful
7:48
color i love curry and i haven't been
7:50
into it that long but the last two or
7:51
three years anytime i get to get some
7:53
good thai food i
7:54
really love it i love the coconut and
7:56
the curry together i do
7:58
too now i'm just going to pour this into
8:00
your
8:01
butternut squash so you just keep a
8:04
beating
8:07
now we're going to just put it in our
8:08
casserole dish sack
8:10
and i've sprayed it with a non-stick
8:12
spray so you just pour that in there
8:16
and now i'm gonna measure out
8:19
a half a cup of raisins
8:23
and i'm gonna use a half a cup of
8:25
coconut
8:26
and i'm just using a flaked coconut
8:29
and you know what i think i used all my
8:32
bowls
8:34
so you know what
8:37
oh that pan's hot just
8:40
mix them together and now oh this is
8:43
this is a cast iron pan it's
8:46
heavy as lead
8:49
all right so we're just gonna sprinkle
8:52
that on top
8:55
doesn't that look good so now we're
8:58
gonna bake this y'all at 350
9:01
for about 40 minutes and while this is
9:04
baking
9:06
zach is gonna be over there in front of
9:08
the stove honey
9:10
strutting his stuff so how does that
9:14
look y'all
9:15
yummy doesn't it i think our onions are
9:17
just about done
9:18
that sounds great if you want to stick
9:20
that in there zach i'll
9:22
take your onions okie doke
9:26
40 minutes 350 degrees
9:30
okay so let's get started on those fried
9:32
venison medallions
9:34
this is a venison tenderloin just like
9:37
the tenderloin on a piece of beef only
9:39
not as big
9:40
if you'll just get my my wet ingredients
9:42
and my dry ingredients together
9:44
i like to dredge your buttermilk i do
9:46
too it feels more southern
9:47
i do too than a than an egg wash so
9:50
we'll just go ahead and pour you about a
9:51
good
9:51
okay you know half an inch in the bottom
9:52
of there okie dough
9:54
love cooking with buttermilk perfect all
9:57
right so how much mustard you want me to
9:59
add just take one of those big ol scoops
10:00
full right there and put it out like
10:02
that yes ma'am
10:03
about a tablespoon and just kind of stir
10:05
it in there i'm gonna take one of these
10:07
tenderloins and go ahead and start
10:08
slicing it
10:09
what i like to do too is to slice it
10:11
against the grain a little bit
10:12
so it's nice at an angle so it'd be nice
10:14
and tender but any kind of tenderloin is
10:16
going to be nice and tender
10:17
look at this y'all venison is
10:20
uh such a lean meat so tell me what to
10:24
put in the dry
10:25
all right and dry i'd say about around
10:27
two cups of flour but just coaching a
10:29
good casserole pan
10:30
in the bottom with your flour
10:32
[Music]
10:34
and uh this is some kind of fancy salt
10:38
that's some gray salted grease it's pan
10:40
harvested and it's just a pure sea salt
10:43
go ahead and go ahead and saute it put
10:44
you two or three good pinches in there
10:46
and then we're going to take some dry
10:47
mustard powder
10:48
and put it in there i'd say you know a
10:50
little less than a than a quarter of a
10:52
cup or so
10:53
that's perfect right there go ahead and
10:55
put your
10:56
little bit of cayenne in there just for
10:57
a little bit of heat afterward you don't
10:59
want to make it spicy
11:00
but even people that don't like spicy
11:02
food
11:03
like a little cayenne at the end of it
11:04
like a little cookie dough
11:06
all right so is that it always got to
11:10
use black pepper
11:10
i've got to have a little taste of that
11:12
in there okey-doke and you know
11:14
what you ain't saying me not the first
11:16
tune
11:18
do a little tune for me you know what i
11:20
like my chicken fry
11:21
and cold beer on a friday night a pair
11:24
of jeans that fit just right
11:27
and the radio
11:30
something like that i love that
11:32
hopefully we get to play it for you here
11:34
tomorrow oh gosh i hope so
11:36
out of all the arts i want to sing so
11:39
badly
11:40
and you know what i got my wish i sing
11:42
so badly
11:44
[Laughter]
11:47
all right a little olive oil i like to
11:49
use olive oil because it's just nice and
11:50
clean and light
11:51
and i wanted to have enough to fry it in
11:53
there a little bit
11:54
my granny used to fry and lard and it
11:57
tastes really good but
11:58
your arteries don't don't love it i love
12:00
your greenie
12:02
all right well you ready to get to
12:04
frying ready let's do it i'll switch
12:06
places with you honey
12:07
because you're in charge of the frying
12:09
pan so
12:10
i'm just gonna put it all in there there
12:12
you go until you scream
12:14
at me and we're just gonna marinate our
12:16
meat in the buttermilk just for a bit to
12:18
soak up a little extra flavor but in the
12:20
meantime
12:21
i'm gonna get started mixing up the
12:22
morel butter for those baked vidalia
12:25
onions
12:25
just fold in the the morels that we
12:27
sauteed up earlier
12:29
got them nice and then the flavor pulled
12:30
out of them you got them room
12:32
temperature now and you got the butter
12:33
at room temperature
12:34
just take them and fold them into the
12:36
butter until it's all mixed up nice and
12:37
we're gonna lay that out on a wax paper
12:39
and roll it up
12:40
we have three sticks of butter
12:44
but three onions you can always put it
12:46
in a ziploc bag and put it in the
12:48
freezer
12:48
so we're not gonna use it all on this
12:50
we're not gonna use a stick
12:51
per uh onion that would be a big ol
12:53
onion that would have to be a big onion
12:56
down comes my butter
12:57
[Music]
13:03
is that about the size you like your
13:05
logs yes ma'am
13:08
all right i'm going to stick this in the
13:10
freezer zach
13:12
all right okie doke that is looking good
13:16
how are you coming
13:17
it's doing good i love it good
13:20
thank you john coming up it's my
13:22
butterscotch pie y'all
13:24
and that looked good and later
13:27
zach's gonna sing for his supper
13:34
i hope y'all are enjoying the show and i
13:37
want to hear from you
13:38
tell me what recipes or videos you'd
13:40
like to see me make
13:42
by just leaving a short comment below
13:45
now let's get back to the show y'all
13:52
zach i can't hardly wait to taste
13:55
everything
13:56
we took our venison medallions out of
13:58
the fryer
13:59
and we drained them on some paper towels
14:02
now are we gonna
14:04
these are our vidalia onions that are
14:06
caramelized oh my
14:08
goodness let's leave them in the fog you
14:11
want to
14:11
that sounds good to me to keep that
14:13
juice let that be our little bowl
14:16
get that nice caramelized
14:20
onions syrup yes beautiful so you're
14:23
going to take the paring knife and now
14:25
you want to grab our uh our morel butter
14:27
that we put it up got it in the freezer
14:31
oh and my goodness it's i mean it didn't
14:34
take it long
14:35
[Music]
14:38
oh yeah so what i'm gonna do is i'm
14:40
gonna take these and cook them right in
14:41
the skin so
14:42
what i'm going to do is just take a pair
14:44
of knife and i'm just going to work it
14:46
in in a nice little
14:47
triangle here uh-huh
14:51
look at that and while these are better
14:53
y'all and while these are still
14:55
nice and warm uh-huh you just kind of
14:56
make it where you got a nice little lid
14:58
in there
15:00
open it up i love it
15:07
so there is nothing better
15:12
better buy your onion y'all that's good
15:15
well i'm gonna get our
15:17
butternut squash out oh gosh it's heavy
15:20
i'm gonna cut a piece of our morel
15:22
butter off and take it and just seat it
15:23
in there nice
15:26
put it in there and hold on when that
15:27
onion's nice and and warm it'll
15:30
it'll just blend together
15:34
yes yes yes all right for serving
15:37
reasons
15:38
put your little hat back on oh how cute
15:40
is that
15:43
all right now i'm gonna get us some
15:46
some of our venison tenderloin this is
15:49
just like fit for king
15:58
well i'm ready to eat all right oh look
16:02
at that venison y'all see it still got a
16:04
little
16:04
pinky to it you didn't like overcook it
16:08
you didn't
16:08
like it
16:13
it's out of this world the cayenne is is
16:16
now coming to life in my throat
16:19
make you want to eat keep on eating it
16:20
uh-huh it's delicious
16:24
it really is
16:28
look at this look at that y'all
16:37
it'll hunt baby that dog will hunt dig
16:40
into that casserole
16:44
is it good
16:45
[Music]
16:48
that is insanely good
16:51
put a piece of this in my pocket take it
16:53
take it with me
16:55
all right well listen now you keep
16:56
eating but if i don't move down here to
16:59
this pie
17:00
we ain't gonna have no dessert i'm gonna
17:03
cook you up a butterscotch pie
17:07
so now i'm going to put in
17:09
[Music]
17:10
one and a half cups of packed brown
17:13
sugar sack
17:14
a half a cup of all-purpose flour one
17:18
tablespoon of corn starch
17:20
about a half a teaspoon of salt and now
17:23
i'm just gonna
17:24
mix that together and we're cooking
17:27
these
17:27
over medium heat and now i'm gonna
17:30
slowly add
17:31
four cups of milk to it
17:36
and i'm gonna cook it until this gets
17:38
thick
17:39
and then once that happens i'm gonna add
17:43
some eggs
17:44
look at that y'all so
17:47
stinking good yeah coming up zach's
17:50
serenading me in the kitchen y'all
17:52
know a lot of chicken fries cold beer on
17:55
a friday night
17:56
and his reward is a big old bite of
17:59
butterscotch pie
18:01
[Music]
18:04
i so hope you all are enjoying the show
18:07
and if you
18:08
do be sure to click like subscribe and
18:11
the notification bell
18:13
so you'll never miss a video and we'll
18:16
be right back
18:17
after the break
18:21
he's serenading me in the kitchen y'all
18:24
how good does this get
18:27
now i'm making zack a butterscotch pie
18:30
now i've got all of our mixture cooked
18:34
and it's nice and thick
18:35
so i'm just gonna temper those eggs back
18:39
and i've beaten two egg yolks here
18:42
and then back into the saucepan it goes
18:47
and that's gonna make this real custardy
18:50
and rich so i'm just gonna let that cook
18:54
just for a couple of minutes
18:56
now before i chill this there's just two
18:59
more things that i need to add
19:01
and that would be a little butter a
19:04
couple of tablespoons of butter
19:07
and about two teaspoons of vanilla
19:09
flavoring
19:12
and that's it i'm just gonna put this in
19:16
the fridge and let it chill
19:18
now i'm gonna take our already chilled
19:20
filling
19:21
and fill up our pie shell doesn't that
19:24
look
19:24
good and before you start singing
19:27
i'm gonna just add a fourth of a cup of
19:30
butterscotch morsels
19:33
to one cup of heavy cream that i whipped
19:37
with a fourth of a cup of powdered sugar
19:40
so you hit it baby all right let's do it
19:43
[Music]
19:44
you know a lot of chicken fried cold
19:47
beer on a friday night
19:50
a pair of jeans that fit just right
19:53
and the radio
20:08
well i was raised up beneath the shade
20:11
of a georgia pine
20:12
and that's home you know sweet tea pecan
20:16
pie
20:16
and homemade wine where the peaches grow
20:20
in my house it's not much to talk about
20:25
but it's filled with love is grown in
20:28
southern ground
20:29
[Music]
20:30
and a little bit of chicken fries and
20:33
cold beer on a friday night
20:36
a pair of jeans that fit just right and
20:39
the radio
20:42
hope i like to see the sun rise see the
20:45
love in my woman's eyes
20:48
feel the touch of a precious child and
20:51
know a mother's love
20:54
well ain't it funny how it's the little
20:57
things in life
20:59
that mean emotion not where you live
21:02
what you drive or the price tag on your
21:05
clothes
21:06
[Music]
21:08
[Applause]
21:10
[Music]
21:15
i might have to take a break here for a
21:17
[Music]
21:28
second
21:33
hey y'all it's paula dean now if y'all
21:36
enjoyed this week's full episode friday
21:39
be sure to like it and click the
21:41
subscribe button
21:42
as well as the notification bell to be
21:46
alerted when i post a video
21:48
love invest dishes friends
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