Up next in 10
4 Recipes with Chef Carla Hall - Today Paula is making Chef Carla Hall recipes! Learn how to make coconut macaroons at home, along with a lemon sweet tea recipe. Plus, get recipes for chicken fried lamb chops and asparagus with mustard sauce. Paula’s Best Dishes, Season 9, Episode 5.
Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU
------------------------
00:00 Intro
1:13 Chicken-Fried Lamb with White Wine Pan Gravy Recipe: https://www.pauladeen.com/recipe/chicken-fried-lamb-with-white-wine-pan-gravy/
10:40 Asparagus with Creamy Mustard Sauce Recipe: https://www.pauladeen.com/recipe/asparagus-with-creamy-mustard-sauce/
14:46 Lemon-Coconut Macaroons Recipe: https://www.pauladeen.com/recipe/lemon-coconut-macaroons/
19:03 Sweet Lemon Tea Recipe: https://www.pauladeen.com/recipe/sweet-lemon-tea/
------------------------
For more episodes of Paula’s Best Dishes, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyG6WX31_riXNzo5zGJLbeTB
------------------------
Follow me on Facebook: https://www.facebook.com/pauladeen/
Follow me on Instagram: https://www.instagram.com/pauladeen_official/
Follow me on Pinterest: https://www.pinterest.com/pauladeen/
------------------------
Sign up for my email mailing list and get 3 FREE helpful kitchen printables: https://www.pauladeen.com/printables/
Find more recipes and videos on my website: https://www.PaulaDeen.com
Click here to shop my products on my online store: https://pauladeenshop.com/
Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen
------------------------
Show More Show Less View Video Transcript
0:00
- Hey, y'all, wait until you see who I've got
0:02
in my kitchen this morning.
0:03
I have got a top chef with me, y'all.
0:06
Today, I'm getting the star treatment.
0:09
'Cause my friend Carla Hall
0:10
is here to make me chicken fried lamb with creamy grit.
0:14
I mean I'm just drooling.
0:16
And the next is a side of asparagus
0:18
with a creamy mustard sauce.
0:20
Then a sweet
0:22
and tart
0:23
lemon coconut macaroon.
0:25
- The yummy of the yummy.
0:27
- And finally we wash it all down with a sweet lemon tea.
0:32
- I love it.
0:33
(bright upbeat music)
0:37
- Hello, dear.
0:38
- Hello, Paula. It is--
0:39
- How are you?
0:40
- I'm good.
0:41
It's such an honor to be here.
0:42
- Oh, well I'm delighted to have you.
0:44
Now Carla has got a story to tell y'all.
0:48
And you know, it reminds me kind of my story.
0:51
- But you know what Paula,
0:52
I'm gonna tell my story.
0:53
And you know what?
0:54
I'm gonna take care of you today.
0:55
I'm a caterer.
0:56
You sit down,
0:57
we'll chat and I'll do everything.
0:59
So I'm going to grab a stool for you
1:01
and you just sit.
1:03
- (laughs)
1:04
- I know in your own kitchen,
1:05
be a guest in your own kitchen.
1:07
- Yeah.
1:08
Carla, you couldn't have picked a better day.
1:10
Tell everybody what you're making me.
1:13
- Chicken-fried lamb with creamy grits.
1:15
You know, I love grits.
1:16
We're both Southern girls.
1:17
- Yeah.
1:18
I just found out she's from Nashville, Tennessee y'all.
1:21
Southern roots.
1:22
- Yes. Southern roots.
1:23
- And you were a model.
1:24
- Yes. I was a model.
1:25
- I was kind of a mo--
1:26
Well, I'm modeled a little in my high school days, you know.
1:30
I never got paid for anything, but--
1:33
- Well, I barely got paid.
1:34
- (laughs)
1:35
- So I'm going to put in one and a half cups of grits.
1:40
But I'm starting them from cold.
1:41
You cook your grits from cold with that?
1:42
- You know, it depends.
1:44
I do sometimes do them straight from cold.
1:47
Just like you're doing now.
1:49
You know, it just depends on what kind of mood I'm in Carla.
1:52
- I'm in the cold mood.
1:53
- [Paula] (laughs)
1:54
- I'm gonna put two and a half cups of veggie stock
1:57
in there.
1:58
And this is a beautiful stock.
1:59
It's so rich.
2:00
And one and a half cups of whole milk.
2:02
We're not cutting any corners.
2:04
- (laughs)
2:05
- The reason I'm starting from cold
2:06
is because I love
2:09
creamy, creamy
2:10
grit. - I was gonna say,
2:11
if you start from cold y'all,
2:13
it will make for a creamier grit.
2:18
- So I'm just gonna mix that in.
2:20
And you know, I didn't do this growing up.
2:22
I always used hot and then put the grits in.
2:25
But when I was making my oatmeal,
2:27
I'm very particular about my oatmeal.
2:28
I started from cold water because I want them to be creamy.
2:31
And then one day, it was a peacock moment.
2:33
It was like, oh!
2:36
Cold water in the grits.
2:39
I know, it was like.
2:40
- Yeah.
2:41
- I think I was 30 something.
2:42
I'm like, oh my gosh!
2:43
I need to get back and eat all those grits so that,
2:44
you know.
2:45
I'm putting some compliments in here.
2:46
You know, we don't use salt.
2:48
We don't get no compliments.
2:49
- Listen, if you don't salt the grit when you're cooking it,
2:52
forget it.
2:53
- Forget it.
2:53
- So continue to cook.
2:54
And I wanna know how you got from model
2:58
to a successful caterer.
3:00
- So I was hanging out on Sundays with a bunch of models
3:04
and we were eating.
3:05
Contrary to what everybody believes,
3:07
we were eating. - So say models eat?
3:08
- Yes, we do.
3:10
That's garlic going in there by the way.
3:11
- [Paula] Okay.
3:12
Looks like Carla's using two cloves of garlic gal.
3:14
- So every Sunday we would have these brunches
3:17
and people would start talking
3:18
about what their mothers did, what their grandmothers did.
3:20
And I'm like, "Really?"
3:21
'Cause my mother didn't cook.
3:22
We had pancakes for dinner.
3:24
- (laughs)
3:25
- So I started buying cookbooks.
3:28
And then my sister had a baby shower.
3:31
I made the food
3:32
and I'd thrown it into a picnic basket.
3:34
And so her employer says,
3:36
"What's the name of your business?"
3:39
And I looked down at the basket,
3:40
the lunch basket.
3:41
- I was the bag lady.
3:43
- I know.
3:44
(laughter)
3:47
In seven days, Paula,
3:48
I had seven clients.
3:50
In a week I had seven clients.
3:51
In two weeks I had 14.
3:53
Right?
3:54
- [Paula] Oh my gracious.
3:55
- [Carla] Yes, yes.
3:56
- So Carla is self-taught y'all.
3:58
We have that in common.
4:00
We are home-trained self-trained.
4:03
- Yes.
4:04
- [Paula] (laughs) (drum beats)
4:05
- So next, Paula,
4:06
we're just going to dredge our lamb steaks into flour.
4:11
I'm gonna season it with some garlic powder.
4:13
- [Paula] And it's the all-purpose.
4:15
- [Carla] It's all-purpose.
4:16
- [Paula] Okay.
4:17
- The reason I'm using powder in this
4:18
is because I don't want it to burn when we fry it.
4:20
- Right.
4:21
- And I'm using a teaspoon of cayenne
4:23
because we want a little umpa,
4:24
a little, you know. - [Paula] Okay.
4:25
- [Carla] Spice.
4:26
- It's gonna have a little bite, y'all.
4:28
- Ooh kick, ow.
4:29
- [Paula] (laughs)
4:30
- And I'm just gonna whisk that up.
4:31
And of course, salt and pepper.
4:33
And now I'm going to crack an egg
4:35
and I'm just going to whisk that up a little bit.
4:37
- Now what cut of meat is this?
4:39
- This is a leg of lamb.
4:41
- Oh, this is right at my ally.
4:42
- So the whole thing, Paula, is it--
4:44
- Some comfort food today.
4:45
- Food that is gonna hug you.
4:46
So my pan is getting hot.
4:47
I'm going to put a little bit of oil in it.
4:49
- [Paula] Okay.
4:50
- I'm using a vegetable oil
4:51
and I don't want a oil that's strongly flavored.
4:54
I really want the flavor of the meat to come out.
4:57
Okay. (bright upbeat music)
4:58
So I'm adding compliments
5:00
and this is so beautiful.
5:02
And I'm gonna flip those over.
5:05
And then I'm gonna go from my cracked egg, to my flour.
5:10
I'm gonna do all of that.
5:11
- [Paula] That is beautiful.
5:12
- [Carla] Yeah. It's really pretty.
5:13
- I can't believe I'm in my kitchen today, y'all.
5:16
Sitting back on a stool.
5:18
I'm being cooked for by a top chef.
5:21
- I am so glad.
5:22
This is the perfect day for me to be here.
5:24
And so you see I've,
5:25
I have the,
5:27
the flour on here,
5:28
so it's sticking nicely and I'm going to lay it down.
5:30
As I lay it down, I'm laying in away from me
5:33
so it doesn't splatter me.
5:35
- [Paula] Yes.
5:35
- And then I'm gonna let it do what it's gonna do.
5:37
Our grits are looking good.
5:38
I'm going to turn these off.
5:39
See how thick they are.
5:41
- Yes.
5:42
I see, I see. - And you're, you know,
5:43
kinda kind of staying and not too thick, but yummy creamy.
5:45
- You know, I said, southerners,
5:48
they get in a war over their grits.
5:51
I mean, we're serious about our grits.
5:53
Some people like a fork grit,
5:56
some people like a spoon grit.
5:58
A fork grit is thicker.
6:00
It'll sit on your fork.
6:01
A spoon grit is thin and you have to eat it with a spoon.
6:06
- Right.
6:07
- 'Cause it won't stick on your fork.
6:08
- Exactly.
6:09
I think in the morning. - I like in the middle way.
6:10
- In the middle.
6:11
- Well, listen, Carla, we're going to take a quick break.
6:14
Y'all don't go anywhere.
6:15
Coming up, we dive into this top notch meal.
6:22
(laughs)
6:23
Next we're making irresistible macaroon.
6:26
- We should make two batches,
6:27
one to eat while we're making the cookies.
6:30
- And later, we're making a sweet tea
6:32
that's gonna take you by surprise.
6:34
(laughs) She likes it.
6:39
I so hope y'all are enjoying the show.
6:42
And if you do.
6:44
Be sure to like, subscribe in the notification
6:47
bell so you'll never miss a video.
6:50
And we'll be right back after the break.
6:55
(bright upbeat music)
6:57
I'm in the kitchen today with a fabulous woman,
6:59
her name is Carla Hall.
7:01
She was a model.
7:03
And now she has a catering business
7:07
and she can cook up a storm
7:10
and tell everybody what you have cooked.
7:12
I mean, I'm just drooling all on this pan.
7:16
I can't hardly wait to eat, Carla.
7:18
- So we have our chicken-fried lamb
7:21
and we're gonna take this out of the pan.
7:23
- Look.
7:24
How good does that look? - And then
7:25
I'm gonna finish a pan gravy,
7:27
a white-wine pan gravy.
7:29
- [Paula] Oh, wonderful.
7:30
- So we already have the pan that we cooked our lamb in.
7:33
Then we're gonna add in a half a cup of white wine.
7:37
So what I'm going to do is reduce this wine
7:40
to about a quarter cup
7:41
and then I'll add in some flour and some, you know,
7:44
make a little room.
7:45
- And she's using the flour
7:47
that she dredged the lamb steaks in, y'all.
7:50
- [Carla] Yes.
7:51
- I can see little yummy bites down in there.
7:52
And I can see the cayenne.
7:54
- [Carla] Do you wanna put some of that
7:55
in there for me? - [Paula] Yeah.
7:56
- [Carla] Only a couple of tablespoons.
7:57
- [Paula] Okay.
7:58
- All of the flavor that we used
8:00
to dredge our lamb, - [Paula] Right.
8:02
- is right in there.
8:03
- [Paula] Look at the show.
8:04
- And if you wanna keep stirring then.
8:06
- Okay. - I'm gonna slowly add
8:07
our stock,
8:09
and we're going to make this nice and creamy.
8:11
I don't have to tell you what to do.
8:13
Two cups of veggie stock.
8:15
- [Paula] Okay.
8:17
- I'm gonna slowly add it in. - Okay.
8:18
You wanna make sure you use the whisk
8:21
because you wanna prevent the lumps.
8:23
- That looks so good.
8:25
- Darn, that look good.
8:26
- Yeah, it looks really good.
8:27
- [Paula] Yes.
8:28
- While you're doing that,
8:29
let's add in about two teaspoons of Dijon.
8:32
- Okay.
8:33
That Dijon is gonna give it just a nice bite to your gravy.
8:38
- And some fresh thyme,
8:39
like three or four sprigs.
8:41
And now that it's all smooth,
8:42
we can kind of add our stock in and not worry about--
8:45
- Right.
8:46
- Lumps.
8:47
- Right.
8:48
You really have to take control of that stirring
8:50
when you first start adding your liquids,
8:53
'cause that heat with the flour start reacting
8:57
very quickly, y'all. - Yes.
8:59
And now I have about a half a cup of milk.
9:01
- Yes.
9:04
Milk gravy.
9:06
You know, a southerner,
9:08
loves some milk gravy.
9:09
- I wanna taste it to see where it is.
9:11
Let me get your spoon too, - Okay.
9:14
Is it good?
9:15
Is it good?
9:17
- Is that a little bit of a kick.
9:19
- Look, here's my spoon.
9:20
- That's there you go.
9:21
- Pulling me out one of those sissy spoons.
9:24
(laughter)
9:32
- It's good.
9:35
- I know, right?
9:36
- It's real good.
9:37
- Is that yummy?
9:38
So we're gonna let that cook and thicken up a little bit.
9:41
And then we're gonna add butter
9:43
and master pounds
9:45
of our grits. - [Paula] Okay.
9:46
- About three tablespoons of butter.
9:48
Okay.
9:49
Girl, I ain't mad at yah.
9:52
- That looks like three table spoons.
9:53
- It sure does.
9:54
It looks like goodness me. - My husband
9:56
is the one that taught me to measure.
9:57
Now I'm gonna add the mascarpone,
10:00
about a half a cup.
10:01
- Yeah. This smells so yummy.
10:03
- It does.
10:04
- And these grits are looking good now. Yeah?
10:06
They're so creamy. - [Paula] Yum.
10:10
All right.
10:10
- All right, I'm gonna add in some herbs.
10:12
I just have some,
10:14
some Rosemary
10:15
because we're doing lamb and I like Rosemary with lamb.
10:18
- Oh my gracious.
10:20
- But are they good?
10:22
- Just taste like more.
10:22
- No, they ain't good.
10:25
They're fabulous.
10:28
- And let's add in some parsley and a little bit of Rosemary
10:31
because I like Rosemary.
10:32
- That parsley smells so good.
10:33
- [Carla] All right, that looks good.
10:34
- So why don't we move down here
10:36
and finish up our side that we've got to go with this.
10:39
It's my asparagus with creamy mustard sauce.
10:42
So I have got nice warm asparagus
10:45
that I've blanched off about three minutes y'all.
10:48
Don't wanna over cook it.
10:50
You want it to still have some body to it.
10:52
All right now.
10:53
I'm gonna start with two tablespoons of a Brown mustard
10:56
and I'm just gonna add all that.
10:59
One tablespoon of lemon juice
11:01
and that's probably gonna be half of the lemon.
11:04
And then I'm gonna measure out a half a cup of heavy cream.
11:09
That's it girlfriend.
11:12
Look at that. - [Carla] That is so good.
11:13
That's beautiful.
11:14
- The heavy cream reacting with that lemon juice,
11:16
just tight and dried up.
11:18
All right.
11:19
Now, I'm gonna just add, oops,
11:21
a little salt
11:23
or a little compliment
11:26
as Carla says.
11:29
All right,
11:29
and I'm gonna give that another quick little beat.
11:33
And let's taste and see if it needs anything else.
11:39
Oh my gosh!
11:40
- I love the mustard at the lemon.
11:41
- It needs a chang.
11:43
(laughs)
11:47
Wotcha say, girlfriend.
11:49
- Yes.
11:50
- A little bit more salt.
11:51
I'm just going to drizzle this.
11:53
- [Carla] That's great.
11:54
That's beautiful.
11:55
- Over our asparagus.
11:57
What a wonderful compliment with our lamb.
12:01
And now I've got slivered almonds,
12:05
that I toasted off in low butter.
12:07
- [Carla] Perfect.
12:08
So we're just gonna sprinkle these
12:09
over the top of our asparagus and it's done.
12:13
- [Carla] So I'll put the grits into this beautiful bowl.
12:17
- Okay. Carla, I'm about to swallow my tongue.
12:20
- I know.
12:22
- Oh, my goodness.
12:23
What a treat this has been.
12:26
To have Carla in my kitchen today, y'all.
12:28
A beautiful girl that can also cook.
12:32
She has weighted on me today, yes.
12:34
Yes.
12:36
Yes
12:38
Don't be stingy
12:39
with the gravy sister. - Yummy.
12:40
Okay, let's tilt the skillet.
12:42
(laughter)
12:44
- All right,
12:44
now I want,
12:45
put some asparagus on and we're ready to chew.
12:49
- [Carla] We are ready.
12:50
- And I'm gonna give myself plenty of asparagus.
12:54
So many wonderful, fresh flavors going on, Carla.
12:58
- This looks so good.
12:59
I love almonds.
13:00
I love asparagus.
13:01
Oh, nice.
13:07
- All right. There you go.
13:14
(laughter)
13:17
Look at this, y'all. - [Carla] It's awesome.
13:20
- Look how beautiful.
13:30
- Sorry.
13:33
It's so good.
13:34
- It is so good. - It's so good.
13:35
And these asparagus.
13:36
- And you know how I like to eat my asparagus.
13:38
- Okay. I'm gonna do it too.
13:39
- Like this. - When in Rome.
13:47
I love the sauce.
13:48
I love the chang.
13:49
I love lemon.
13:51
That's one of my favorite flavors.
13:53
It is so good, girl.
13:54
Coming up, I've got two sweet treats for Carla.
13:57
My amazing macaroon.
13:59
- Oh, this is so good.
14:00
Now sweet lemon tea.
14:04
I hope y'all are enjoying the show
14:06
and I want to hear from you.
14:08
Tell me what recipes or videos you'd like to see me
14:11
make by just leaving a short comment below.
14:15
Now, let's get back to the show, y'all.
14:20
Well, if y'all were late today,
14:22
you have missed the most fabulous meal.
14:25
Carla Hall y'all,
14:27
she just cooked some wonderful creamy grits
14:32
and lamb with a white gravy.
14:35
Well, now we can't do a whole show without something sweet.
14:40
- That's right.
14:41
- Do you love macaroons?
14:42
- I love macaroons.
14:43
- I adore. - Love.
14:44
- I adore macaroons.
14:46
We're gonna make lemon coconut macaroons y'all.
14:49
Now if you would just zest that entire lemon for me
14:52
and I'm gonna be separating one egg.
14:56
Now, you know,
14:57
I think macaroons are probably one the easiest
15:00
cookies to make.
15:01
- Yes.
15:02
Can't hardly mess them up.
15:03
And you can do so many things with them as far as flavors.
15:07
- For the fact that you're putting lemon into it, I love it.
15:10
I mean, like I said,
15:11
lemons are my favorite. - Well,
15:12
I knew that you love lemon.
15:13
And I'm gonna separate the white from the yolk.
15:17
There we go.
15:18
How are you coming?
15:19
- I'm good.
15:20
I've got all this beautiful lemon zest.
15:21
- Okay. Wonderful.
15:22
All right now,
15:23
if you would just put that in our bowl with our egg white
15:27
and since you've been such wonderful company today
15:29
and offered to do so much of the work,
15:33
there you go, girl.
15:34
- Well, this is under my exercise for today.
15:36
- Yes. Whip it until it's frothy.
15:39
And then I'm going be putting our other ingredients in.
15:41
Now I'm gonna add just a pinch of salt.
15:44
- More compliments even for the desserts.
15:45
- Yes, yes, yes. (laughs)
15:48
Now I've got some sweetened condensed milk.
15:51
- Oh, my gosh!
15:52
Do you know I love sweetened condensed milk?
15:54
Do you make snow cream? - Oh, I don't.
15:55
- Oh, you don't.
15:56
(laughter)
15:58
- Do you know,
15:59
you ever make snow cream? - You drink it
16:00
right out of the can.
16:01
Honey,
16:03
the most wonderful dessert in the world
16:05
is snow ice cream.
16:07
- I know.
16:09
- Love it.
16:09
And all you have to do is get the clean white snow
16:13
and add sweetened, condensed milk to it.
16:15
- Yap.
16:16
- And it is out of this world.
16:19
All right, that looks great.
16:21
Half a teaspoon of vanilla extract.
16:23
- Yum.
16:26
- And then I'm going to add in honor of Carla,
16:29
half a teaspoon of lemon extract.
16:31
- Hoo! Ha!
16:33
(laughter)
16:34
Yum!
16:36
- All right.
16:37
Now I'm just gonna put in that three quarters of a cup
16:41
of the sweetened condensed milk.
16:43
- The yummy of the yummy.
16:45
- Yummy, yummy, yummy.
16:48
Yeah. I've got a 14-ounce bag
16:51
of flaked coconut.
16:53
Just fold in all of this coconut.
16:57
- [Carla] Nice. Nice.
16:58
- Right into there.
17:01
And I tell you what Carla,
17:03
I'll take this over.
17:04
- Okay.
17:05
- And fold this in.
17:06
- If you just pull our cookie sheet over here.
17:08
I mean, how simple a recipe
17:09
can this be y'all? - Well, that's the thing.
17:11
The thing is when things are easy
17:12
you will actually do them.
17:14
- You're exactly right.
17:16
Personally, I know my friends
17:18
and I. - I'm gonna go in.
17:19
- Yes, go in.
17:21
My friends and I love to keep it delicious but simple.
17:25
Is it good?
17:26
- Paula, this is so good.
17:29
The lemon.
17:31
- Oh, my gosh.
17:32
- Oh, my gosh.
17:34
We should make two batches,
17:36
one to eat while we're making the cookies.
17:39
- Yes, yes.
17:42
- I know.
17:42
- Now we're going to use
17:44
a real small ice cream scoop y'all.
17:47
(upbeat music)
17:49
You want all of them the same size so they'll all cook.
17:53
I'm just going to kind of press that down in there.
17:58
So we're going to get 12 mounds.
18:00
- Yummy.
18:01
- Isn't it yummy? (laughs)
18:03
- It really is.
18:04
Okay. I'm going to put these in, yeah?
18:05
Okay.
18:07
- Yes.
18:08
300 degrees y'all for 20 minutes.
18:11
And when we come back,
18:14
I'm going to make some lemon tea for you.
18:15
- (gasps)
18:16
- So she loves lemons.
18:18
- I love lemons. - Don't go anywhere.
18:20
We've got the macaroons coming up
18:23
and the sweet lemon tea.
18:25
- Nice.
18:26
I know I'm in Savannah.
18:28
Coming up,
18:29
this week tea is gonna leave you speechless.
18:31
- Oh my God!
18:35
I so hope y'all are enjoying the show.
18:37
And if you do.
18:39
Be sure to like, subscribe in the notification
18:43
bell so you'll never miss a video.
18:46
And we'll be right back after the break.
18:51
(bright upbeat music)
18:52
- Welcome back.
18:54
Oh, I'm in here in the kitchen with Carla
18:56
and the girl loves lemon y'all.
18:59
So, and she's in the South.
19:01
She's a Southern girl.
19:03
So I'm gonna make her a sweet lemon tea.
19:06
Now I have taken three family-size teabags, Carla
19:10
and I've steeped those probably back 20 minutes.
19:13
I've got a 12-ounce container of frozen lemonade.
19:17
I've got six cups of water here in my pitcher.
19:21
I've got us some cold ice.
19:22
I've got us some sugared lemon peel
19:25
or just regular lemon for garnishing our tea.
19:29
So what I need for you to do is,
19:32
put one. - Stop eating.
19:33
- No.
19:34
I want you to eat.
19:35
I want you to eat.
19:37
Measure me out one cup of sugar.
19:39
- [Carla] Okay.
19:40
- And I'm just gonna pour our tea
19:43
over our sugar.
19:45
- It's so perfect.
19:46
And that should still be a little more.
19:48
Yeah, it is.
19:49
I just want that sugar to dissolve as much as possible.
19:53
- You know, the thing that I don't like about,
19:54
I love sweet tea.
19:55
But when you go to restaurants
19:57
and they don't have sweet tea.
19:58
- Oh honey, they look at you like you're nuts.
20:00
- I know.
20:01
And then you fix up your tea
20:02
and it's perfect at the end
20:03
and then the waiter comes
20:04
and scoops it up and then gives you something else.
20:06
I'm, "Oh, no!" - Yes, yes.
20:08
I have,
20:09
I have grabbed many a waiter's arm
20:11
and said, "No, no.
20:13
"I just got it just right.
20:14
"Please don't do that."
20:17
I'm gonna empty out our lemonade concentrate into there.
20:21
I am going put in a half a teaspoon of almond extract.
20:26
- I love it.
20:28
- All right.
20:29
so now I'm gonna add - Smells so good.
20:31
our six cups of water.
20:36
- I love how you're serving these in the glasses.
20:38
It's so cute.
20:40
- Jelly jars are great.
20:44
- Fill me up, Paula.
20:45
- Okay go.
20:47
While I fix our sweet tea, Carla,
20:50
go ahead and grab us a few of those macaroons, girl.
20:56
Look at this.
20:57
Look at that.
21:00
You know, I feel like I've made a new friend today.
21:03
And I hope that we'll get to see each other.
21:06
Again.
21:09
- Cheers.
21:10
- Cheers.
21:14
It bubbles there.
21:16
- Paula.
21:17
- (chuckles)
21:21
(laughs)
21:24
She likes it.
21:25
- Oh my God!
21:27
Oh, thank you so much.
21:29
- Thank you, dear.
21:33
Hey, y'all, it's Paula Deen.
21:35
Now, if you enjoyed this video, be sure to like it
21:39
and click the subscribe button as well as the notification
21:42
bell to be alerted when I post a video.
21:46
Love and Best Dishes Y'all.
#Food & Drink
#Hobbies & Leisure