Up next in 10
Full Episode Fridays: Southern Style - 3 Southern Cooking Recipes for Dinner - Whether you're from the Northeast or the West Coast, everyone's going to be excited as Paula's making some delicious Southern favorites!
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0:37 Country Oxtails - https://www.pauladeen.com/recipe/country-oxtails/
06:52 Okra Laced Hoecakes - https://www.pauladeen.com/recipe/okra-laced-hoecakes/
14:16 Peach Tart - https://www.pauladeen.com/recipe/peach-tart/
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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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0:00
hey y'all welcome to my kitchen today
0:03
i am so excited about the recipes that
0:06
i'm fixing today
0:08
because they're southern favorites first
0:11
up it's a twist on one of michael's
0:13
favorites
0:14
country oxtails nothing
0:17
makes my mouth water like okra laced hoe
0:21
cakes
0:22
and last but not least i'm turning
0:25
georgia peaches
0:26
into the perfect peach tart so y'all
0:30
grab your stick of butter
0:32
cause today i'm dressing up recipe
0:35
southern style i've got my plate right
0:39
here
0:40
with three pounds of oxtails now i'm
0:43
going to take my house seasoning
0:45
and season those up so that's got our
0:48
salt our pepper and our garlic
0:51
now i'm just going to toss in
0:54
a little olive oil just to kind of
0:57
freeze up the bottom of my pan
1:01
all right now i'm just gonna flip these
1:03
over
1:06
hey baby are you getting ready to go to
1:07
work i am
1:09
what a terrible time and guess what i'm
1:11
fixing you
1:12
ox tails yes i am i don't
1:16
work i don't want you to go to work
1:18
either you know everybody knows that
1:20
this is your favorite dish
1:21
but i'm going to give it a twist so put
1:24
your ox tails well that'll be a pigtail
1:30
no a toya so i get it
1:34
now we're just going to sear those off
1:37
and i'm actually going to put
1:38
vegetables in this pot of ox tails
1:43
i'm going to put new potatoes and i'm
1:45
just going to take my potatoes and cut
1:46
them in half
1:48
do you like our spoon i got these yeah
1:51
yeah i'm going to it's going to kind of
1:52
like be like a beef stew yummy
1:56
all right now i'm prepping my onion i'm
1:59
just gonna kind of pedal my onion
2:02
put it to the side i'm gonna put a
2:03
little carrots
2:05
and i've got six cloves big cloves of
2:08
garlic
2:09
i'm just gonna cut in half all right so
2:13
flip them over and see what you've got
2:16
do the guys ever cook on tails on the
2:19
boat
2:20
no not at work um anthony's got pretty
2:22
good with uh
2:23
macaroni and cheese our son anthony
2:26
uh works on the tugboat and
2:29
they go on these tuck boats y'all and
2:32
they live a week on
2:34
and then they come home for a week so
2:36
they have to do their own cooking
2:38
and anthony's so cute he'll call me up
2:41
and he'll say
2:42
uh now paula how can i cook so-and-so
2:46
so one day i want to get anthony and our
2:48
son-in-law daniel in here in the kitchen
2:50
with me
2:51
and teach them some dishes that will
2:54
work out real good for their tugboat
2:57
week loving yeah all right that looks
3:00
good michael i think you can take those
3:02
up
3:03
and put them over there on the plate
3:06
and see all the bitsies
3:09
[Music]
3:13
on the bottom of our pan
3:17
look at there that's like the love from
3:19
the ox tail
3:21
down in there all right michael i've got
3:24
a can of beef broth back there
3:26
pour that in for me please honey before
3:28
it burns
3:30
there you go and
3:33
we need about a tablespoon of
3:35
worcestershire
3:36
so just kind of eyeball a tablespoon
3:39
that's about it all right we need about
3:42
a cup of red wine
3:45
so just measures out a cup
3:49
and then i'm going to take our garlic
3:50
clove and toss
3:52
over in there all right that looks good
3:54
now just kind of stir those things up
3:56
for me
3:57
because i'm going to add some nice herbs
4:00
to this
4:01
i'm going to add a teaspoon of dried
4:03
basil
4:07
a teaspoon of oregano
4:12
and i'm going to add a couple of bay
4:14
leaves
4:16
so there we go i know how you like about
4:20
your little bite
4:23
so we're going to add a little hot sauce
4:26
and now we're going gonna add
4:28
um a small can of tomato sauce
4:33
okay so you give that a stir
4:37
now if you would just add back honey
4:39
stuff the ox tails
4:44
and when you get those back in if you
4:46
just take the spatula
4:48
and then push take that juice that
4:50
little bit of juice off our pan
4:52
right that's kind of come out of our ox
4:54
tails
4:56
cause that's a mighty fine seasoning
4:59
in that plate
5:04
anthony and daniel could actually fix
5:06
these in the crock pot
5:07
uh-huh down on the tug
5:11
and if you couldn't get oxtails you
5:12
could use like short ribs for this right
5:14
oh gosh
5:14
short ribs would be fabulous in this
5:18
just fabulous so what we're gonna do now
5:20
michael
5:21
is we're just gonna put the lid on our
5:24
oxtails and if you would this
5:26
pan is right heavy if you would put this
5:29
in the oven
5:30
for me so you don't put the vegetables
5:33
into later
5:34
no because you know that potato cooked
5:36
down to nothing huh be careful
5:38
yeah they would cook down to nothing so
5:42
we're gonna let this cook anywhere
5:44
between 300
5:45
350 degrees for two to three hours
5:48
because oxtails do require good bitter
5:51
cooking to tender them up so we're gonna
5:53
let these tender up michael
5:55
okay and then i'm gonna take the pot out
5:59
and then we're gonna add our vegetables
6:01
it's gonna bring in
6:03
all new flavors so
6:07
i've got i've got your entree underway
6:12
just in time for you to go to work i
6:14
love you i love you too and i'll see you
6:16
later
6:16
i got to take a quick break y'all and
6:18
when we come back i'm gonna make you
6:20
another one of michael's
6:21
favorites and that's okra lace
6:24
cupcakes and later a perfect southern
6:28
treat
6:29
a peach tart i so hope you all are
6:32
enjoying the show
6:34
and if you do be sure to click like
6:37
subscribe and the notification bell so
6:40
you'll never miss a video
6:42
and we'll be right back after the break
6:49
hey y'all welcome back now i promised
6:51
y'all
6:52
some lace okra hook cakes so that's what
6:56
we're fixing to
6:57
get ready to go here now i'm using a hoe
7:00
pan
7:02
and you can see it has just a little
7:04
rise on the sides
7:07
and in order to make hope cakes this is
7:10
this is the pan i better cut that down
7:13
before i spray it now
7:14
you can use a regular frying pan i want
7:17
to make sure that i spray this well
7:19
because i don't want my hoe cake
7:21
sticking
7:23
and we'll go ahead and mix up our batter
7:25
now this is the easiest batter in the
7:27
whole entire world to make y'all
7:29
and it's got to be like the cheapest and
7:32
i'm sure that's why so many southerners
7:35
ate so many hoe cakes back in the day
7:37
because
7:38
you know it would get your belly full
7:40
tastes delicious
7:42
but costs very very little so i'm gonna
7:44
use two and a half cups of water
7:47
and now we're gonna measure out two cups
7:50
of
7:50
all-purpose cornmeal
7:58
that's one and you want this batter
8:03
not a whole lot thicker than water
8:08
all right now the important ingredient
8:11
to our lace hotcakes is salt
8:14
so we want to make sure that we get this
8:18
salty enough
8:20
and i'm going to just give that a quick
8:22
taste
8:22
[Music]
8:25
to see if that's salty enough maybe a
8:27
little bit more
8:28
all right there we go so i'm gonna let
8:31
that batter rest for a minute because
8:33
this will actually thicken up and i may
8:35
need to water it down a little bit more
8:38
but come on back here i've taken our
8:39
oxtails out of the oven
8:42
and uh i'm gonna slip our vegetables
8:45
into our pot now and i have to tell you
8:48
it smells heavenly
8:55
in goes our onions and our potatoes
8:59
and some carrots you know you could toss
9:02
in some sugar snap peas or something
9:05
like that
9:06
but i just love the idea of the potatoes
9:08
the onions and the carrots
9:10
and rather than put this back in the
9:12
oven since michael's not here to lift
9:15
this heavy pot
9:16
you know what i'm gonna do i'm just
9:18
gonna let those vegetables simmer away
9:21
back here on top of the stove until
9:22
they're done well let's come on up here
9:25
now and get started on our whole cakes
9:27
now i've got our pan heating i've got my
9:30
vegetable
9:31
all ready now let's move on with our
9:33
okra
9:34
if okra is in season
9:38
then you can use fresh okra but if it's
9:41
not
9:42
the frozen whole okra works very nicely
9:46
but on the fresh okra we just want to
9:48
slice this
9:49
real real thin because our hook cake
9:52
batter is
9:53
thin now we're going to add our okra
9:58
and you can add as much or as little as
10:00
you want
10:02
but if i'm gonna eat okra hoe cakes
10:06
i want some okra hoe cakes
10:08
[Music]
10:14
all right so our pan is nice and hot
10:17
for our whole cakes now i'm gonna add
10:20
some vegetable oil
10:22
this looks like a lot but we really need
10:24
a good bit
10:25
because we don't want it sticking all
10:28
right let me get a ladle and because
10:32
my pan is so hot i want to get me a
10:36
little protection there
10:38
i'm going to cook these between medium
10:41
and medium-high
10:43
and this is something that you'll want
10:45
to get in your kitchen
10:47
and just practice on y'all they're
10:50
called hotcakes because years and years
10:52
ago
10:52
these were cooked over an open fire on a
10:56
hose
10:57
but you can see around the edges that
11:00
it's like
11:01
bubbling up and it has holes in it and
11:03
that's why it's called
11:05
lace hoe cakes because it looks like a
11:08
pretty lace
11:09
dolly so what i want to do is
11:12
just work the edges around there
11:15
making sure that it stays kind of nice
11:18
and loosey
11:20
and let that all kind of get up
11:22
underneath there
11:23
and once i get this going
11:27
i i kind of cook it on low because
11:30
i don't want this to burn in the center
11:33
and that's coming along very very nice
11:37
now let me show you how my mama taught
11:40
me
11:40
to flip my hoe cakes because it's not
11:44
necessarily so
11:45
easy you know to to do it like this you
11:48
can but
11:49
a guaranteed way is taking your plate
11:53
and just running it under the tap with
11:56
cold water
11:57
laying it on top of my hotcake pan
12:04
flipping that over and look at that
12:08
like the prettiest ever
12:11
all right and i'm going to give that a
12:13
quick spray again because
12:14
i don't want it to stick on this side
12:17
we're just going to slide that
12:19
back onto our whole pan and we're going
12:22
to
12:22
let it cook on the other side all right
12:25
and it's
12:26
just that easy so i'm gonna take a quick
12:28
break run get you something to drink and
12:30
nestle back in front of the tv
12:32
because we're fixing a tasty okra hook
12:35
egg
12:37
and coming up the best peach tart you
12:40
ever put in your mouth
12:42
and later a delicious glaze for our
12:45
peach tart
12:47
i hope y'all are enjoying the show and i
12:49
want to hear from you
12:51
tell me what recipes or videos you'd
12:53
like to see me make
12:54
by just leaving a short comment below
12:58
now let's get back to the show y'all
13:03
[Music]
13:05
oh my goodness today is a great day in
13:08
the kitchen
13:09
because it's all about my southern
13:11
favorites
13:12
and i can't have my southern favorites
13:15
without this okra hoe cake
13:18
so look at here y'all i've gotten it
13:20
ready
13:21
and move it over here to my plate now
13:24
the only thing
13:28
this hoe cake needs is just a little
13:32
butter
13:34
i love to eat it with just a little
13:36
little butter look i'm gonna just kind
13:38
of smear that around
13:42
look at that look at that cornbread
13:46
y'all
13:54
hmm open wide
13:57
open wide did you get it
14:04
just in case you didn't i'll finish it
14:05
for you
14:07
all right i got my aux tails back here
14:09
y'all and i was gonna taste those right
14:10
now
14:11
but you know i don't think i'm gonna do
14:13
that because we've got a peach tart to
14:16
make
14:19
michael loves peaches you know this kind
14:22
of is like eating on popcorn
14:25
got that real corny taste it's so
14:27
delicious
14:28
um but i've got to get this peach tart
14:31
made
14:33
i've already made the crust i've used
14:36
one and a quarter cups of all-purpose
14:38
flour
14:41
one stick of butter at room temperature
14:46
two tablespoons of sour cream and i just
14:50
mixed them together it comes together
14:51
very very quickly
14:55
this is what your dough looks like you
14:57
may want to have your little flour on
14:59
hand just to keep the dough from
15:00
sticking to your hands
15:02
now we're just going to take our dough
15:05
and press it into our tart pan
15:09
just like i've done here and i baked
15:12
this tart shell off for 15 minutes
15:15
in a 375 degree oven
15:20
and i've brought it out i've let it cool
15:23
and now we're going to make the filling
15:25
to our tart
15:27
now down here i have six peaches
15:30
that i've pitted and sliced
15:34
and we're gonna take equal parts of sour
15:38
cream
15:43
we're gonna take three quarters of a cup
15:45
of sour cream
15:50
and that looks to be about right i've
15:52
got a fourth of a cup
15:54
of all-purpose flour we're gonna add the
15:57
sour cream
16:00
and then i've got three egg yolks
16:04
those go in the bowl and then we're
16:08
going to add three-fourths of a cup of
16:11
sugar
16:15
[Music]
16:16
so we're just gonna mix this together
16:21
just that quickly okay so there we go
16:26
there's our batter now i'm gonna take my
16:30
peaches
16:32
and i'm just gonna lay them in my tart
16:35
pan
16:36
and i'm going to kind of go with a
16:38
pretty design you know i'm just going to
16:40
kind of run them around the edges of my
16:44
my pan just like this
16:58
[Music]
17:07
all right i've got these tucked in there
17:11
nice and snug and that's going to be a
17:13
pretty design
17:14
kind of has a look of a flower
17:17
all right now all we're gonna do now is
17:19
take our batter
17:20
and pour it over our peaches
17:24
we're gonna need to lower our oven
17:26
temperature
17:27
to 350.
17:31
and then we're gonna bake this for about
17:33
an hour
17:35
look how easy that came together
17:44
okey-dokey in the oven
17:47
350 degrees
17:52
and when we come back we're gonna taste
17:56
these oxtails
17:57
i promise and coming up
18:00
a delicious glaze for our peach tart
18:05
i so hope you all are enjoying the show
18:08
and
18:08
if you do be sure to click like
18:11
subscribe and the notification bell so
18:14
you'll never miss a video
18:16
and we'll be right back after the break
18:21
[Music]
18:22
hey y'all welcome back i mean i'm
18:24
getting this stuff pulled together
18:27
i've dipping me a little rice just
18:29
because i like buttered rice
18:32
and these ox tails smell fabulous y'all
18:36
i can't wait to taste them i think
18:39
michael's
18:40
gonna be in favor of them get me a
18:43
little
18:43
potatoes and little carrots and
18:48
look how much hoe cake i have left y'all
18:50
i have two little pieces left
18:52
because i tell you what while y'all were
18:55
away i kept munching on the
18:57
on the cornbread but look at this
19:02
these ox tails have just cooked up and
19:05
they're
19:06
just as tender as your mother-in-law's
19:09
love
19:11
if you've ever heard that old southern
19:13
saying before
19:26
that is some good tail now let's move on
19:29
down here quickly because
19:31
i've already taken our peach tart out of
19:32
the oven and i've got it down here
19:35
cooling
19:35
but there's one last thing we have to do
19:37
to our peach tart
19:39
we want to put a nice pretty sheen on it
19:43
and we're going to do that by mixing up
19:47
just a jarred peach preserve and you can
19:50
just
19:50
eyeball this i'm going to use about a
19:52
half a cup
19:55
and i'm going to use about a tablespoon
19:59
of a orange juice concentrate the frozen
20:02
kind
20:03
that i've let thaw and i'm just gonna
20:06
smear on top of our tart
20:10
so let's come down here and finish this
20:12
off
20:14
it's gonna give this a beautiful sheen
20:20
at that beautiful shine y'all looks
20:23
delicious delicious delicious
20:28
okay now all we have to do
20:32
is push up on the bottom of our tart pan
20:36
and remove the ring
20:42
and let's get in here oops
20:48
and cut us a little piece of that tart
20:50
now this would be delicious
20:52
served with maybe some vanilla ice cream
20:55
or even peach ice cream
20:58
a little whipping cream
21:02
or
21:05
just a little mint like i'm gonna do
21:09
and look at that beautiful
21:12
fresh peach tart
21:25
hey y'all it's paula dean now if y'all
21:28
enjoyed this week's full episode friday
21:31
be sure to like it and click the
21:33
subscribe button
21:34
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21:37
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21:40
love and best dishes friends
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