Up next in 10
Paula's taking us back to the roots of Southern cuisine. First, is one of the most important meals in the South as Paula's makes a Grits Pie. Next, Chef Clayton Sherrod joins Paula to cook and talk about the roots of southern cooking and share one of his favorite traditional recipes--Braised Turkey Shanks. Finally, Paula makes her Spicy Black Eyed Peas!
Grits Pie - https://www.pauladeen.com/recipe/grits-pie/
Braised Turkey Shank - https://www.pauladeen.com/recipe/braised-turkey-shanks/
Spicy Black Eyed Peas - https://www.pauladeen.com/recipe/spicy-black-eyed-peas/
Fried Plantains - https://www.pauladeen.com/recipe/mexican-white-rice-with-fried-plantains/
Enjoy Y'all!
Recipes courtesy of https://www.pauladeen.com
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0:02
today's show is all about southern
0:04
traditions and one of the most wonderful
0:08
traditions that we have here in the
0:10
south is rockin in a comfortable chair
0:13
on the front porch but I can't do that
0:15
all day because I've got to get into the
0:17
kitchen because I don't want to show
0:19
y'all my recipe for making grits pie
0:22
I've got a friend coming in that's gonna
0:25
teach it how to braise a turkey shank
0:27
and then I'm gonna finish up with a
0:31
spicy black-eyed peas so I hope you'll
0:33
stay tuned because today is all about
0:36
southern roots and southern traditions
0:41
when we like our dogs to
0:45
[Music]
0:52
you
1:15
hey y'all you know it was hard for me to
1:17
get out of my rocking chair but there's
1:20
one thing that will get me up from that
1:22
chair and that's to get in my kitchen
1:26
and cook some of my southern favorites a
1:29
grits pie will get me out of the rocking
1:32
chair that's why I want to share with
1:34
y'all today you know grits plays a big
1:37
big part in the culinary world of a
1:39
southerner in fact I would say that
1:41
grits probably got a lot a lot of people
1:46
through the depression because grits is
1:49
nothing but ground corn and it's very
1:52
very economical you can serve a big bowl
1:56
of grits to somebody for just a few
1:57
pennies and we have learned to do just
2:00
about everything with that grit in fact
2:03
we'll eat it breakfast lunch and dinner
2:06
and now we're gonna eat it as a dessert
2:10
okay our water is boiling now I'm gonna
2:12
stir in a quarter of a cup of quick
2:16
cooking grits now you never ever ever
2:19
want to use an instant grit for this and
2:22
you don't want to use the long cooking
2:24
grits you want to use that quick cooking
2:27
grits that cooks in about four to five
2:30
minutes and you'll notice I'm gonna stir
2:32
this the whole time it's cooking because
2:36
I don't want our grits to lump up on us
2:38
I want our pie to be very very smooth
2:41
now I'm gonna take them off the heat for
2:45
a second and I'm gonna stir in it means
2:49
a small amount of grit Shou I'm mo
2:52
starting a stick of butter I'm sorry
2:56
it's just hard for me to talk about some
2:59
of this stuff with a straight face I
3:02
don't know how I feel about my butter I
3:05
just love it and this is also gonna make
3:09
it even creamier so I'm gonna put this
3:12
back on the heat if you've never had a
3:15
grit you just don't know what you're
3:16
missing y'all all right now I'm gonna
3:21
bring that over here and you can see how
3:23
wonderful they look they're creamy and
3:26
they're smooth
3:27
and that's because I've stirred them the
3:30
whole time now I've taken a ordinary
3:34
frozen pie crust from the freezer and
3:36
I've let it thaw now I'm gonna make the
3:39
custard part that goes into our grits
3:41
and I'm using 3/4 a cup of sugar 2
3:46
tablespoons of flour and I'm gonna stir
3:50
those two dry ingredients together that
3:53
will help cut down on the lumping of
3:57
this when I add my liquid there we go
4:00
now I'm gonna add a teaspoon of vanilla
4:04
I'm gonna add three beaten eggs just
4:09
slightly beat them you don't have to
4:10
pull out the mixer or a whisk and in
4:16
they go and those eggs are gonna give
4:18
our pie a custardy texture and flavor
4:23
and you can see how easy that's going
4:30
together because I incorporated that
4:32
flour and sugar together real real good
4:36
so I have no lumps now I'm gonna pour in
4:39
our liquid which is 1/4 of a cup of
4:42
buttermilk now because there's raw eggs
4:53
and our custard
4:54
I want to temper the grits into the
4:57
custard I don't want to dump it all at
4:59
one time because that could possibly
5:02
scramble the eggs that we have in it and
5:04
we don't want a scrambled egg in grits
5:06
pie
5:14
I'm just gonna take my buttermilk cup
5:21
and slowly cool down those grits with
5:28
the custard mixture and you can see that
5:35
has not scrambled our eggs up okay I got
5:44
those nice and tempered so I'm adding
5:49
all of that to our custard and it's just
5:52
that simple I've got it all together I'm
5:55
gonna just pour our custard now into a
5:57
Ford 9-inch unbaked pie crust
6:06
all right so in the oven it goes
6:10
I've got my oven set at 325 degrees and
6:17
I'm gonna bake our pie by about 40
6:20
minutes really it depends on your oven
6:28
you'll want to be careful placing the
6:32
pine you oven because you don't want it
6:34
to spill off or get on your crust you
6:37
want all that custard to stay right in
6:39
the center well our pies in the oven and
6:44
I've got a wonderful surprise for y'all
6:47
I've got a friend that's gonna be
6:50
joining me for the next segment and you
6:53
know what this is the very first time on
6:56
Paula's home cooking that a non family
6:59
member has ever appeared on the show
7:01
with me so y'all stay tuned we got a
7:04
wonderful wonderful traditional dish
7:07
coming up
7:09
prepared by one of my favorite chefs so
7:12
I'll see y'all back here in the kitchen
7:14
in a minute you don't want to miss this
7:15
one
7:18
you
7:20
[Music]
7:25
hey y'all welcome back when I left a few
7:28
minutes ago I promised you that I was
7:30
going to have a special guest in the
7:32
kitchen with me today now I really
7:34
wanted y'all to meet my friend chef
7:36
Clayton because he specializes in the
7:39
use of African and Caribbean ingredients
7:42
and that is the basis of the kind of
7:45
food that I cook Lowcountry cuisine chef
7:49
and I met in Birmingham in Birmingham
7:53
Alabama we were both invited to do a
7:55
fundraiser for Hannah home yes welcome
7:59
chef alright thank you so glad you're
8:02
here with me and we're just gonna walk
8:03
down memory lane today we're gonna visit
8:06
our heritage and the traditions that we
8:09
do here in the south so chef Clayton is
8:13
gonna teach us now to make braised
8:16
turkey shanks why don't you tell
8:20
everybody what braised mean ok braised
8:22
is really when we altai the turkey shank
8:25
here in this in this brazier and I'm
8:29
browning these drumsticks in olive oil
8:30
and what we've done we ahead of time we
8:33
French the turkey legs ahead of time
8:37
just by cutting here and the skin just
8:39
taking the skin off mostly for cosmetics
8:43
it looks real nice make it look like
8:45
shame I'm gonna get a couple of slices
8:47
of ginger this is I'm Christian this is
8:50
the best way to do ginger it almost
9:01
minced it with that just pulverizes it
9:04
and then we're gonna finish it off with
9:06
some peanuts also yeah Southwest Georgia
9:09
peanut ground nuts that means it's in
9:14
Africa you know anything that grows
9:16
underground is protected from the insect
9:19
ground not brown not grinded up no
9:23
ground underground
9:24
it's what I'm sayin all right and then
9:26
I'll get this okra ready okay and you're
9:30
just kind of cutting that on the
9:32
I just cut them on the bias like you
9:34
would for fried okra right right it's
9:38
going to throw everything in and that
9:41
smoked sausage you know that smokes
9:43
thoughts is really making it so much
9:46
chef in low country balls and gumbo yes
9:51
anything that we want a powerful smoky
9:55
flavor in right this kind of sausage
9:58
goes in our pot we're adding 8 ounces of
10:01
sliced smoked sausage and one large
10:03
onion dice oh how it looks fabulous I'm
10:08
gonna get that sausage around so we'll
10:10
get down in that all okay yummy in case
10:17
you're not from Alabama and you know
10:19
don't know what the Hana home operation
10:22
is it's really a safe shelter for women
10:25
that have been battered or addicted to
10:28
drugs and alcohol they move them into
10:30
this wonderful home they they're just
10:33
completing the building of this home and
10:37
it's just gonna provide a safe safe area
10:40
for women and their children it's taken
10:43
in family units it's a very very good
10:46
cause and I'm so thankful for the
10:49
opportunity to have been a part of it
10:52
because like I said I got to make a lot
10:54
of new friends but especially you buddy
10:56
oh you're so sweet thank you so now
10:59
we'll add 2 tablespoons of minced ginger
11:02
root and 1 cup of okra I do too I like
11:08
it anyone can get it ball fried
11:10
casserole
11:12
gumbo how about that now we have 1 cup
11:14
of diced celery uh-huh 1 cup of diced
11:19
sweet potatoes that was Kara oh man I'll
11:23
tell you there and then I lost potato
11:30
that's not like me to take it I'll take
11:33
2 tablespoons of minced garlic okay
11:37
now you're ready for some chicken stock
11:38
yes I'm ready for some stock okay
11:41
okay 3 cups of chicken stock
11:44
laughs OH quieting them up there I'm
11:47
telling you I think I'm gonna turn I
11:49
heat up a little bit okay now once we
11:53
get there turn it up and get it started
11:55
and then we turn it down to simmer and
11:57
we let that simmer for about 20 minutes
11:58
and then when we come back we're gonna
12:01
add a couple of other items to this
12:03
that's gonna really make it not only
12:05
Caribbean that's certain it's gonna be
12:07
very good so y'all can't leave me
12:12
[Music]
12:19
hey y'all welcome back in case y'all
12:22
have just tuned in I'm here in my
12:25
kitchen with Chef Clayton the chef I
12:28
just had to finish up I had to get my
12:30
bacon off because I'm getting ready for
12:32
the next dish but chef Clayton is
12:35
sharing a recipe with us called braised
12:39
turkey shanks now tell us a history on
12:42
this all right we have about three
12:44
different cultures and involved here we
12:47
have West African which is quite
12:49
naturally these groundnuts that we have
12:51
peanuts okay and then we have a northern
12:55
which is like Ethiopia we have some
12:59
injera bread that we're gonna use this
13:01
is a community like a community dish a
13:03
one-dish meal and then of course we
13:06
added one and a half cups of cooked
13:08
collard greens I mean this is gonna make
13:10
a southern along with the the smoked
13:12
sausage but we we have these collard
13:15
greens that we cook the traditional way
13:17
with the the ham hocks as my daddy used
13:20
to say ham hocks ham hock and and we
13:25
cook it the traditional way with the
13:26
with the ham hocks and onions and hot
13:28
peppers and vinegar and a touch of sugar
13:30
so we add all of this in and we let this
13:33
cook for about another 10-15 minutes
13:37
okay and just let those flavors just
13:39
marry okay and then once we do that and
13:41
then we add 1 cup of toasted unsalted
13:44
peanuts believe it or not it's best the
13:47
next day
13:48
oh yeah once those flavors just marry
13:50
flavors marry yes and it's very very
13:53
good the next thing is it too early for
13:55
me to no it's not too early um you know
13:59
I knew you're gonna do that women I have
14:00
something for you
14:01
so in case you know you're always
14:02
tasting people food here not only can
14:08
you taste reach over how sweet
14:16
this is wonderful well that's yours
14:20
thank you thank you I can steal
14:22
everybody's food off of everybody's
14:24
plate and they'll never realize what I'm
14:26
doing that's right cuz I can quickly
14:28
shut this back up how cute is this I
14:36
love it
14:36
okay but you know what that won't hold
14:39
that juice no but that show will nab a
14:42
turkey leg will never take a leg you are
14:45
too cute mmm out of this world God thank
14:53
you Paulie
14:53
and now what are we gonna do with that
14:55
bread well actually the way they do this
14:57
and Ethiopia is they actually use the
14:59
injera bread and you use it as if it's a
15:02
utensil and it's a community kind of
15:04
dish and you just grab it like this and
15:06
fold it up and just pop it into your
15:09
mouth now it's a little too much for me
15:11
to pop in my mouth right oh is it okay
15:15
well you know how to do it we also put
15:18
this in the bottom then gerra bread in
15:20
the bottom of the bowl and then pour the
15:22
the stew over the top and then after
15:25
everyone finished eating that bread
15:27
that's on the bottom has soaked up all
15:28
of those fabulous flavors well what
15:30
would you recommend them using if they
15:32
can't find or don't want to make this
15:34
injera bread believe it or not just use
15:37
some flour tortillas that's just as it
15:40
would be great just lay them in the
15:42
frying pan and just heat them up right
15:44
and you see rain but it's very this is a
15:47
community dish it brings the family back
15:50
home I like
15:52
yes everyone just sit around the table
15:54
and talk and that's what he doing
15:56
Ethiopia well it is just out of this
16:01
world thank you
16:03
and I'm definitely gonna be making it
16:05
alright thanks mmm well you know what I
16:08
could stand up here and eat that whole
16:11
pot but I got black-eyed peas to cook
16:13
okay okay that's I'm gonna be making a
16:16
spicy black-eyed pea today now I have
16:20
taken four slices of bacon chopped him
16:22
up browned them off because I'm really
16:25
gonna just garnish our black-eyed peas
16:27
with this bacon
16:29
I'm gonna add one diced onion you know
16:31
we have to have onion in everything
16:34
don't resolutely so I'm just gonna let
16:36
those sauté a couple of minutes chef
16:39
until they're kind of transparent okay
16:42
now I've got one pound of dried
16:45
black-eyed peas I'm gonna just throw
16:48
them in the pot just as they are but if
16:52
you're short on time use the quick
16:54
cooking method so come overnight and
16:56
water drain them and just go about your
16:59
recipe just like you would all right
17:01
Clayton I'm just gonna throw those dried
17:03
Black Eyed Peas over in there just gonna
17:06
kind of toss them around in that grease
17:09
and now I'm gonna add one can of diced
17:13
tomatoes with green chilies oh my gosh
17:15
that is what makes it and then I'm gonna
17:20
add a teaspoon of chili powder okay so
17:24
now we're gonna add our liquid I'm gonna
17:26
put about three cups of water and let's
17:32
add a little pepper just to give it a
17:34
little bit more spice and then I'm gonna
17:39
add some salt there we go now I'm just
17:45
gonna cover this and let those simmer
17:48
for about 45 minutes to an hour and I'm
17:52
gonna keep checking this pot because
17:54
they're again they're dried and they
17:57
they're gonna be doing a lot of drinking
17:59
yes down there in that pot so why don't
18:02
we take a quick break and when we come
18:04
back I'm gonna be showing y'all how to
18:06
fry plantain oh yes talkin about that
18:10
Caribbean food yes so I'll see y'all
18:13
back here in the kitchen in a minute I'm
18:15
having a ball with chef Clayton and hope
18:18
y'all were enjoying him too
18:24
I told y'all that chef Clayton had
18:30
taught me how to fry plantains his wife
18:33
but we'll take these and and just cut
18:36
them at an angle like so and all we have
18:38
to do is just drop these suckers and
18:40
some hot oil now I see that you've
18:42
gotten something over there to eat along
18:45
with them on the tray this is a mango
18:48
salsa mm-hmm serve this on top of this
18:51
one of these bends pains all right well
18:52
let's try them yes hope I don't burn my
18:56
mouth hmm there's a lot of flavors there
19:03
so many flavors
19:05
you got your kind of sweet plantain you
19:10
got the bite of the hell opinion which I
19:12
love and that strong flavor of cilantro
19:17
not to mention the red peppers and
19:21
onions
19:24
that is very good oh-hoo Thank You
19:27
Clayton these are great I hope y'all
19:30
enjoy him I hope that you've had a good
19:34
time with chef Clayton in me today
19:37
because we've certainly had a ball
19:39
talking about our Southern roots and our
19:42
traditions and cooking up all these
19:44
dishes but you know why what we never
19:48
tasted those black-eyed peas no we
19:50
didn't you know and that's as far as I'm
19:52
concerned that's a sin mmm they're so
19:59
good and you know what I couldn't
20:03
believe you and I are so much I'm like
20:06
in a lot of ways and you've never had a
20:09
grip
20:10
you never had a great pot well honey dig
20:14
in all right
20:20
I'm back at home in Birmingham this is
20:24
so good excellent you know we've made
20:26
some fabulous food today I love fried
20:28
plantains the spicy black-eyed peas this
20:32
grits pie oh and my goodness Clayton
20:35
your raised turkey shanks weren't those
20:38
delicious well it's over the top
20:41
thank you our time is up oh my goodness
20:43
so you want to help me find off yes and
20:47
it's always yo chef Clayton and I send
20:50
y'all love and best dishes from our
20:54
kitchen to yours Thank You chef you're
20:57
great you're great thank you
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