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Full Episode Fridays: Southern Twist - 3 Recipes Southern-Style | Southern Comfort Food Recipes
Feb 24, 2023
3 Recipes Southern-Style | Southern Comfort Food Recipes - Paula & Bobby are making Southern cooking recipes, including a decadent fried pecan pie recipe and stuffed potatoes with bacon and cheese. Paula’s Best Dishes, Season 9, Episode 9.
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00:00 Intro
0:48 Cheesy Bacon-Stuffed Mini Potatoes Recipe: https://www.pauladeen.com/recipe/cheesy-bacon-stuffed-mini-potatoes/
7:14 Fried Green Tomato Burgers Recipe: https://www.pauladeen.com/recipe/fried-green-tomato-burgers/
15:37 Pecan Pie Pockets Recipe: https://www.pauladeen.com/recipe/pecan-pie-pockets/
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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
- Hey Momma.
0:01
- Hey sonny boy.
0:02
So we're doing it Southern style today.
0:04
- That's right, hey y'all.
0:05
- [Narrator] And we're putting a new twist
0:07
on some of our favorite Southern classics.
0:09
We're starting off with Bobby's cheese bacon
0:12
stuffed mini potatoes.
0:13
- I never met a potato I didn't like.
0:16
- [Narrator] And then we're topping off cheeseburgers
0:18
with a real Southern favorite y'all fried green tomatoes.
0:22
Don't use slap me.
0:24
(laughing)
0:26
- [Narrator] And finally, we're taking pecan pie over
0:28
the top with fried pecan pie pockets.
0:32
- Who wants in?
0:33
(laughing)
0:34
(bright music)
0:36
(laughing)
0:38
- Hey, y'all welcome to "Best Dishes with Paula Dean".
0:40
I'm Bobby here with my mom today
0:42
and today we are putting a Southern twist
0:44
on everything that we do.
0:45
- We are gonna take it Southern style today, baby.
0:48
- Starting with a cheesy Applewood bacon
0:50
mini stuffed mini potatoes.
0:51
- When you see bacon, crisp bacon in mama's kitchen,
0:54
you know it's all about Southern style today.
0:56
- That is the truth.
0:57
And I've got a few slices of Applewood flavored
0:59
bacon over here.
0:59
- Okay.
1:00
- I'm gonna go ahead and chop these up
1:01
and while I'm really finally chopping this bacon mama,
1:04
if you will get our eight ounce package of cream cheese
1:06
and sour cream, and go ahead
1:08
and begin to add these together.
1:09
- Okay.
1:10
- And then we're gonna put the bacon in,
1:11
and I'm also going to grate up some cheese
1:13
and add to that as well.
1:14
- Okay.
1:15
- This is gonna be the stuffing for these little potatoes
1:16
that we're doing.
1:17
These are kind of an appetizer, kind of an order,
1:19
kind of slashed twice baked potato.
1:22
- Yeah.
1:22
- It's gonna fit into that. - Yeah.
1:23
And I'm gonna take that and just mash that in
1:26
with your onion, son.
1:27
- Right. - You know, I've done
1:28
these before Bobby, something very similar with
1:31
a little bitty red, you know, I mean, not much bigger
1:35
than a marble and they are wonderful for an appetizer
1:39
cause you're truly just a bite.
1:41
- Right.
1:42
I've got this pretty, pretty finely chopped up.
1:44
And I'm gonna save a little bit of this bacon
1:46
out cause in the end of this, we're gonna use this sort
1:49
of a top and a little garnish.
1:51
- Alright now I'm gonna add an eight ounce carton
1:54
of sour cream.
1:56
We've got some cheddar cheese up there
2:00
and some pepper jack cheese.
2:02
We're gonna be grating in that.
2:05
Oh, I'm gonna go in with the salt
2:09
and the pepper.
2:12
- And I'm cutting these potatoes mom.
2:13
And what I'm doing is I'm cutting them in half,
2:15
but I'm also taking the very end off of them.
2:16
- Okay. - So they'll stand up
2:18
on the tray. - So they'll see it.
2:18
Yes, cause you don't want to chase your potatoes
2:20
all over a pan.
2:22
- I hate chasing my potatoes.
2:23
- I hate it when my potatoes run from me.
2:26
- Cause you know you're gonna catch them.
2:27
- I know, I'm gonna catch that sap sucker.
2:31
Now Bobby's cutting up our two pounds
2:33
of bull Yukon Gold potatoes.
2:35
Now let's move on over here
2:39
to an ingredient that I just adore.
2:44
There is not anything in this world, better than this.
2:49
- Roasted garlic.
2:50
I love it.
2:51
- Roasted garlic.
2:53
So this is real simple.
2:54
Just cut your garlic in two, sprinkle it a little bit
2:57
with a little olive oil.
2:58
You can even salt and pepper it a little bit if you want to.
3:01
Wrap it in tinfoil and roasted off about 30 minutes
3:04
in a 300 degree oven.
3:06
I'm gonna use two teaspoons of that
3:08
and it will just squirt right down.
3:10
And all I have to do is squeeze it
3:12
and drop it into my bowl, so.
3:15
- I'm grating a quarter cup each of pepper jack cheese
3:17
and of sharp cheddar cheese.
3:19
- Your cheddar is gonna give you that cheesy flavor
3:23
that you want and that pepper jack is gonna give it
3:26
that little bitty bite.
3:28
(bright music)
3:32
- Okay. - Alright.
3:33
So we've got our roasted garlic.
3:34
Our yummy, yummy, yummy roasted garlic and our two cheeses.
3:39
Alright, now I'm going to use a melon baller
3:43
and I'm just going to kind of form a circle in my potato.
3:48
So you don't want to dig too deep y'all
3:50
because this is like your little basket.
3:54
So if you take too much out, you'll destroy your basket.
3:59
- Is that what it is?
3:59
A little basket?
4:00
- It's a little basket.
4:01
(bright music)
4:03
And the meat from the potatoes is going directly
4:06
into our cream cheese mixture.
4:13
We're about to the end son.
4:15
So why don't you take those potatoes
4:19
and be mixing those in while I finish scooping.
4:24
(bright music)
4:25
Aren't these pretty, pretty, pretty.
4:30
Everybody loves a potato.
4:34
- I know I do.
4:35
I know I'm my momma's child.
4:36
As far as that's concerned, you can give me some potatoes
4:38
and sour cream.
4:40
- You are sure to please.
4:48
So what do you think a piping bag or spoon?
4:50
- I think just spoon.
4:54
- Let's give this some taste.
4:59
- Do you love it?
5:00
- Bobby, I think it's delicious.
5:03
- I'm gonna top these with a little bit of this bacon
5:06
that I've chopped up.
5:07
(bright music)
5:11
They look beautiful.
5:12
- They look gorgeous.
5:14
Simply gorgeous.
5:21
Bobby, you know what made these that Michael and I
5:25
have never done.
5:26
- What?
5:27
- Is the roasted garlic.
5:28
I think this was such a grand idea on you and Jamie's part.
5:33
- Good call.
5:34
- Yum.
5:34
- All right I'm gonna put these in, 300 for 20 minutes.
5:36
- I don't know how you're going to stand to be
5:39
with me for 30 minutes.
5:40
- I just stand there sucking all my garlic
5:41
like it's all right.
5:42
- I am eating this garlic like a lollipop.
5:44
Give mums a kiss.
5:46
- And when we come back, we're gonna do
5:47
we're gonna do a Southern twist on a hamburger.
5:50
We're putting up a fried green tomato.
5:51
- Yes.
5:52
Give momma a kiss. - So y'all, woo
5:53
So y'all stick around.
5:55
(laughing)
5:57
- [Narrator] Coming up we're creating a new Southern classic
6:01
fried green tomato burger.
6:03
- It's only the best burger I've ever tasted in my life.
6:05
- [Narrator] And later.
6:06
What is better than a slice of Southern pecan pie?
6:10
- [Narrator] Fried pecan pie pockets of course.
6:16
I so hope y'all are enjoying the show.
6:18
And if you do.
6:20
Be sure to like, subscribe in the notification
6:24
bell so you'll never miss a video.
6:27
And we'll be right back after the break.
6:32
(bright music)
6:34
- Y'all come on down.
6:34
Let's taste these potatoes.
6:37
Oh my goodness.
6:39
I'll take a big one.
6:40
Thank you.
6:42
- And I'll think this one.
6:44
To you.
6:45
- To you.
6:45
- Oh they're hot.
6:46
Oh men.
6:49
- Hot and delicious.
6:51
- That's super.
6:52
Do you like it?
6:53
- Do I like it?
6:55
- Okay, I forgot.
6:57
- It's a potato.
6:58
- Stupid question.
7:00
- I never met a potato I didn't like.
7:03
This is yummy.
7:04
- That's awesome. - Love, Bobby
7:06
love, love, love the garlic in it.
7:08
Let's get started.
7:11
I could eat six of them now.
7:12
- That felt sad to leave didn't it?
7:14
- All right son, let's get started
7:16
on these fried green tomatoes burgers.
7:19
- I think this is a great idea to put a Southern twist
7:21
on a hamburger, fried green tomatoes.
7:24
- I'm so glad you liked this recipe.
7:26
- Well, I love fried green tomatoes and I love hamburgers.
7:28
So I think it's a good combo.
7:31
I'm just kind of start up and mix up your burgers down here
7:34
and go ahead and patty them up for you.
7:35
- Okay.
7:36
Well, I'm gone get started on our green tomatoes
7:38
because I want to give them a second to sit
7:41
and we will salt them.
7:43
I want to give them a few minutes
7:45
for that salt to pull all the water
7:49
out of these green tomatoes.
7:51
And I've got a cookie sheet
7:52
over here lined with a paper towel.
7:55
I'm gonna just put these on to here.
7:58
Yes.
7:59
- Mama I've got two pounds of ground beef down here,
8:01
ground chuck actually.
8:02
And I've added three tablespoons of Worcestershire
8:05
and then one and one half teaspoons
8:07
of the Pauline house seasoning.
8:09
- Oh good.
8:10
- And I'm just with my hands gonna go ahead
8:11
and mix this up and patty up a few burgers for you.
8:13
- Great son.
8:15
We love burgers in our family y'all.
8:18
- I think you know, I think everybody does.
8:20
- Who doesn't love a burger?
8:21
- But particularly in the South down here where we have
8:23
so much good weather and you know, we like to get together
8:26
with our friends and get out on the deck or dock.
8:29
- Yeah, normally we would be doing this outside with me.
8:31
Alright. - Oh for sure.
8:33
- So I'm gonna give those a minute to sit.
8:37
And I'm gonna pour me up a little buttermilk.
8:41
You know, I love the crust, that buttermilk lends.
8:45
So I'm gonna get our pan on
8:52
and in this cute little chicken dish,
8:53
buck, buck, buck.
8:55
- What's in the chicken?
8:56
- Oink, oink, oink.
8:58
(laughing)
9:00
The chicken is walking around with a little pig rendering.
9:03
- Oh okay.
9:04
So I'm gonna fry these up in a little bacon rendering.
9:08
Look at that down South for every strip of bacon that we fry
9:12
up y'all we save the renderings from it
9:16
because there's an intense flavor that you get
9:20
from those renderings.
9:21
- Yeah, that's gold.
9:22
- Yes that is gold.
9:24
That chicken stock.
9:25
- What do you think about this about this size pat.
9:26
- Oh, I think that's great.
9:28
And then I'm gonna use a little vegetable oil
9:32
and now for our dry, I've got about a cup of flour
9:37
and I'm just going to pour that in my bowl.
9:40
I'm gonna just use a little corn meal
9:44
a little house seasoning.
9:48
Don't wanna overdo it because I've salted our tomatoes once.
9:51
And to me, like I said, I think the buttermilk down
9:56
at the lady and sons, we had the best fried green tomatoes,
10:00
I think in the state of Georgia.
10:03
And it's it's because we put them in buttermilk first
10:08
and that buttermilk makes
10:09
for the most wonderful, wonderful crust.
10:13
So let's take a look at our tomatoes.
10:16
I'm just gonna rub that salt into them.
10:18
- Into here and then into here, right?
10:20
- Yes, we're gonna dip these in buttermilk son first.
10:23
- All right.
10:24
- And then the flour.
10:25
- I'm gonna help you and go ahead--
10:26
- Okay.
10:28
And I'm gonna help me by taking another bite of potato.
10:31
(laughing)
10:33
- That ain't no accident where you're where you work.
10:35
- No.
10:36
(laughing)
10:37
And they've actually cooled off now.
10:39
- Those things are great.
10:41
- They are delicious.
10:43
- All right, are you ready to let's go ahead
10:44
and start patting these?
10:45
- Hmm.
10:46
Here's sonny boy, why don't we switch?
10:48
- Okay.
10:49
- You run them through the buttermilk
10:50
and let me handle the flour.
10:53
And you want to knock that excess flour off.
10:56
(bright music)
11:05
But the tartness of these green tomatoes
11:08
are gone be delicious along with the hamburger.
11:11
- Yeah, that's going to be a good combination.
11:13
- It's gonna be a great combination.
11:16
So in we go.
11:17
- That's gonna turn something kind of ordinary
11:18
into something super subtle.
11:20
- Extraordinary.
11:21
- Yeah, extraordinary.
11:22
- From ordinary to extraordinary son.
11:24
- They do look good.
11:25
(bright music)
11:30
- Look at those fried green tomatoes y'all.
11:33
And Bobby I'm still eating on your potatoes, son I think
11:37
this might be the best I have ever tasted.
11:39
- No kidding.
11:40
- All, because of that roasted garlic.
11:43
- I think these burgers are ready for a flip.
11:44
So I'm gonna go ahead and give them a turn.
11:48
- Oh doggy.
11:50
- Yeah.
11:52
- And I'll just flip the tomatoes.
11:56
Y'all we've got our burgers frying.
11:58
We've got our green tomatoes frying, cause today we're all
12:02
about the South and Southern cooking.
12:04
Don't go anywhere else.
12:05
Call it rata in the kitchen.
12:08
- [Narrator] Coming up we're on the right track with
12:10
our fried green tomato burger.
12:12
- That's crazy good. - Toot toot.
12:14
- [Narrator] And later a Sweden bennion pecan pie pockets.
12:19
- This is out of this wall y'all.
12:24
I hope y'all are enjoying the show
12:26
and I want to hear from you.
12:28
Tell me what recipes or videos you'd like to see me
12:31
make by just leaving a short comment below.
12:34
Now, let's get back to the show, y'all.
12:38
(bright music)
12:40
- Burgers look great I'm gonna go ahead
12:41
and put the cheese on them.
12:42
- Let's cheese them.
12:43
- And I'm using pepper jack cheese mom
12:45
cause I think that--
12:46
- Okay.
12:46
- I think that might be my favorite especially on a burger.
12:48
I like a little kick in my cheese, you know?
12:52
So we'll let that melt and let's go ahead
12:54
and put together the sort
12:55
of a Thousand Island dressing. - The thousand island
12:57
dressing.
12:58
This is, this is my version, Bobby of
13:01
a Thousand Island dressing.
13:02
It's the one that I made forever.
13:05
- I'm measuring you a cup of ketchup.
13:07
- Ketchup.
13:08
Well, I'm going to measure me out about a cup
13:11
and a half of mayonnaise.
13:13
(bright music)
13:17
- And I'm gonna dice you up really fine a boiled egg,
13:19
here mom for that.
13:20
- Yes.
13:21
I'm using a deal pickle relish, not a sweet relish.
13:25
And I'm gonna probably do about a fourth of a cup
13:28
of that y'all.
13:30
And then I'm going to zest my lemon.
13:33
So just go ahead and dump it in a bowl.
13:35
Yeah.
13:37
- Little hot sauce and you know what?
13:39
I'm going to give you a little house season first.
13:40
- Okie dokie.
13:43
- And a little hot sauce to taste.
13:46
- Just a wee little bit, yep.
13:48
All right, that's enough.
13:50
(laughing)
13:52
Then I'm just going to cut this lemon in two son.
13:55
So I'm just gonna squeeze a little bit of that lemon juice
14:01
in there too.
14:03
Alright, so just that quick,
14:06
we have a wonderful Thousand Island dressing.
14:10
- And I've got some beautiful toasted onion buns here.
14:12
- We'll go ahead--
14:13
- I remember Bobby
14:17
my mother, the only time she made
14:20
Thousand Island dressing is when we'd have wedge salad.
14:24
You know now wedge salads are real popular today,
14:29
but they're done with blue cheese,
14:31
but mama would just cut that wedge lettuce
14:35
and just drizzle it with her Thousand Island dressing.
14:39
And that was it.
14:41
- Will you go ahead and cut off my hot top, there mama.
14:43
(bright music)
14:49
A little bit of bagged bacon.
14:50
- Bacon.
14:51
- And watch this.
14:54
- Bring it home son.
14:55
(bright music)
15:00
Now this is a Southern style burger.
15:03
- That's it baby.
15:10
- Don't you slap me.
15:11
(laughing)
15:13
(bright music)
15:14
Look at his face y'all.
15:17
What'd you think?
15:19
- It's only the best burger I've ever tasted in my life.
15:21
- And the onion bun, y'all that's many layers of flavor
15:28
going on in there.
15:30
- That's crazy good. - Toot toot.
15:32
- That's crazy good.
15:33
- I need something sweet.
15:34
- Lets have something more fattening than that.
15:35
- Come on down y'all.
15:37
We are going to make pecan pie pockets.
15:41
What is better than a slice of pecan pie?
15:44
- I bet I know.
15:46
- A deep fried pecan pie.
15:48
- I knew that.
15:49
- That is the answer cause today
15:50
it's all about Southern style.
15:52
All right, son, a cup of sugar there.
15:54
- One cup of sugar.
15:56
Right?
15:57
- Perfect.
15:58
Two thirds, a cup of a light corn syrup.
16:00
- Okay.
16:01
- And I'm just going to spray this
16:03
so that'll pour out easily
16:06
and we're gonna use a third of a cup of butter.
16:12
So go ahead and put that in.
16:15
- Two thirds of a cup of light corn syrup.
16:17
- And if you would scramble up those eggs real quick for me.
16:22
- All right.
16:29
You don't want me to add these yet, do you?
16:30
- Yeah, go ahead and add them.
16:39
And there you go.
16:40
- A little pinch of salt, mama.
16:41
- Yeah to kind of balance out the sweet.
16:44
So there we go.
16:45
Now I've incorporated that egg pretty good into their son.
16:51
If you would just toss in our pecans.
16:54
- All of them?
16:55
- we're gonna use a cup and a half of chopped pecans.
16:58
- Okay.
17:00
- So just right in there
17:02
these are going to be real nutty and real, real good.
17:07
Now because pecan pie you'd ordinarily baked for 45 minutes
17:11
to an hour.
17:12
So we've got to get this cooked
17:14
before we put it in our Philly.
17:15
- Right.
17:17
- So that's why we're cooking this on top of the stove.
17:21
So we're gonna just bring this to a ball y'all
17:24
and we're going to cut down the heat after it comes
17:27
to a ball, sonny boy and then we're going to let it simmer
17:31
for about 10 minutes.
17:33
And now we'll get nice and thick.
17:36
And then we gonna put this into pie crust,
17:39
and we gonna deep fry it.
17:42
Who wants in?
17:44
(laughing)
17:46
- [Narrator] Coming up
17:47
- An even better way to enjoy Southern pecan pie.
17:51
If you are a fan of pecan pie this is a must try.
17:57
I so hope y'all are enjoying the show.
17:59
And if you do.
18:01
Be sure to like, subscribe in the notification
18:05
bell so you'll never miss a video.
18:08
And we'll be right back after the break.
18:12
(bright music)
18:15
Alrighty, y'all look how nice and thick our pecan filling
18:20
is y'all and we've added our vanilla flavoring.
18:23
Alright, so this is what we're gonna do.
18:25
Now do this a couple of different ways.
18:28
We're using a refrigerated pot crust
18:30
which fries up incredibly beautiful.
18:36
Alrighty.
18:38
I'm just using a bowl because this is the size pie we want.
18:44
Now I'm gonna take this edge Bobby, come in with my finger--
18:48
- Which brush or not?
18:49
- Or brush.
18:51
All right, now we're gonna come over here y'all
18:54
and we're going to take this fabulous pecan pie filling.
19:01
- This is ridiculous.
19:03
- They are ridiculous.
19:04
(laughing)
19:06
Alright, now we're gonna take the times of a fork.
19:10
We're gonna dip them in our flour
19:12
and we're going to seal just like this Bobby.
19:17
So if you would be working on that one.
19:19
- Okay.
19:20
- I'm gonna show you another way
19:23
because pecan pie is so incredibly rich.
19:27
(bright music)
19:28
This is a great way to just eat half of that pecan pie.
19:33
(bright music)
19:40
- This one's a little bigger.
19:40
So I'm going ahead and put it in first.
19:42
- Okay.
19:43
Well, regardless they won't take, but just a minute.
19:46
(bright music)
19:51
So these are literally only gonna take two
19:55
to three minutes son, because that dough is nice and thin.
19:59
So it's not gonna take a whole lot of cooking,
20:02
but I tell you what I'm so very experienced
20:04
in using this refrigerator pie crust.
20:07
And I'm here to tell you it cooks up so incredibly flaky.
20:13
You would never know that you're using
20:16
a store bought prepared product.
20:20
- Wow, that looks great.
20:22
- Look, you can see that crust Bobby,
20:25
it's already trying to flake away.
20:27
- Looks so nice.
20:28
- That's a good pie crust y'all.
20:30
(bright music)
20:34
- All right, time--
20:36
- Those look good.
20:37
I think we got some ice cream over here too.
20:38
- Oh my gosh.
20:42
And we've got a scoop of butter pecan ice cream.
20:47
So there you go.
20:56
This is out of this world y'all.
20:59
If you're a fan of pecan pie, this is a must try.
21:04
You know pecan pie is the one part of me
21:08
that you can't mess up.
21:09
- You think so?
21:10
- No fail.
21:11
No fail.
21:12
- Well, you didn't mess that one up.
21:13
- Oh, it's delicious son.
21:15
In fact, all of our food has been delicious today.
21:17
It's all about taking it to that next level.
21:21
You know, Southern style.
21:22
- That's right.
21:23
- You've seen the pig, you've seen the green tomatoes.
21:25
You've seen the pecans and that's all very,
21:28
very Southern hope.
21:29
Hope y'all enjoy sharing our Southern roots with us today.
21:36
Hey, y'all, it's Paula Deen.
21:37
Now, if you enjoyed this video, be sure to like it
21:41
and click the subscribe button as well as the notification
21:45
bell to be alerted when I post a video.
21:49
Love and Best Dishes Y'all.
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