Up next in 10
Sunday Dinner - 3 Family Dinner Ideas - Paula & Jamie are making Southern comfort food recipes for dinner. These Southern dinner ideas are perfect Sunday dinner recipes! Paula’s Best Dishes, Season 13, Episode 01.
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00:00 Intro
0:47 Red Wine-Braised Beef Short Ribs Recipe: https://www.pauladeen.com/recipe/red-wine-braised-beef-short-ribs/
8:02 Jamie's Salad with Maple-Red Wine Vinaigrette Recipe: https://www.pauladeen.com/recipe/jamies-salad-with-maple-red-wine-vinaigrette/
13:22 Hummingbird Cake Recipe: https://www.pauladeen.com/recipe/hummingbird-cake/
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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 y'all I'm in the kitchen today
0:02
with one of my favorite minion.
0:04
- Aw stop it.
0:06
Hey, y'all.
0:07
- Jamie's here today
0:08
and we're making a few of our favorites Sunday dishes y'all.
0:11
- Sounds good to me.
0:12
- First up y'all is my red wine braised beef short ribs
0:16
and then we tossed together a salad
0:17
with Jamie's favorite maple red wine vinegarette.
0:21
That is incredible son.
0:23
And our Sunday dinners always end with a decadent dessert.
0:27
So we're gonna be baking up, my hummingbird cake.
0:30
Today is all about Sunday meals.
0:33
(upbeat music)
0:43
Today son, we're gonna cook like a Sunday dinner.
0:47
- I love short ribs.
0:48
- That's what I'm cooking you today son.
0:51
I've got me some short ribs right here,
0:53
I've got my cast iron skillets, sizzling like my son.
0:57
- No, stop it.
0:58
Mom I know sometimes you'll break
0:59
out the crock-pot for your short ribs
1:01
and you're doing 'em in a Dutch oven today.
1:02
- You know, sometimes I do son if I'm gonna be, you know,
1:06
running errands and things like that,
1:08
but I want a decent meal,
1:09
I'll pull out that crock-pot.
1:12
- Momma, while you're doing that,
1:13
I'm doing a butternut squash.
1:15
We're gonna roast some butternut squash today.
1:17
This has been one of the most favorite foods at our house.
1:20
- Really? - Jack had a ton of it,
1:21
and Matthew loves roasted butternut squash so--
1:24
- I didn't realize that son.
1:26
- We're gonna roast this off,
1:27
and I'm gonna put it in a salad.
1:28
So I'm just gonna peel it
1:29
and get it cubed while you're doing that. Okay?
1:32
- All right.
1:33
That pot's nice and hot.
1:37
So in our short ribs go.
1:41
- You gotta have a hot pot cause you want it to be brown.
1:43
- That's why you wanna sear it, you wanna sear,
1:47
seer those flavors in those short ribs.
1:49
I remember my momma cooking short ribs a lot, Jamie.
1:53
She would cook 'em in her Dutch oven
1:55
and put 'em in the oven and you know,
1:58
let 'em cook until tender.
1:59
Jamie I need for you to just coarsely chop the onions son.
2:03
- Okie doke.
2:04
- I've scrubbed the carrots good before you got here,
2:06
so those don't need to be peeled.
2:09
Let's see, I'm gon' put a little tomato paste.
2:12
Sometimes momma would do a tomato base on her short ribs
2:19
and sometimes she would just let 'em be a natural brown.
2:22
So what have you been doing today son?
2:24
- Tell you momma I'm so sore.
2:25
We had a softball game last night.
2:27
I had a softball game last night.
2:28
- Oh how did it go? I meant to ask you.
2:29
- You have got to come, we have the best time.
2:32
I want you to picture this now, I'm the pitcher, okay?
2:35
So I pitch and the guy who's
2:39
a little bit younger than me but not much.
2:41
- (laughs) - It's a slow roller.
2:42
So I see it unfolding in front of me.
2:44
So I'd go to my left.
2:46
I'm gonna get the ball, play it perfectly, lob.
2:50
The first invading by a half a step.
2:53
It was gonna be perfect.
2:55
- What happened?
2:55
- Reality happened.
2:56
- Reality?
2:57
(laughs)
2:59
- I bend and begin to stumble.
3:02
- Oh Jamie.
3:03
- And I look up and I see the first baseman backing up
3:06
as fast as he can.
3:07
- No.
3:08
- Because there's 205 pounds
3:10
of stumbling wildebeest headed towards him.
3:12
- (laughs)
3:14
- I slammed my head into the ground.
3:16
- No.
3:17
- I wound up about six feet from first base,
3:19
sitting in the dirt by myself, nowhere near the play.
3:23
- It's hard for me to believe, but he's 45 years old.
3:27
- And momma's 65, wow. You started it.
3:33
But on the inside, I only feel like I'm 20.
3:36
So that's the challenge. - You know, and he can't,
3:37
you can't be doing the things that you did at--
3:40
- Why not? I can try.
3:43
- Because we got, you got a lot of folks counting on you.
3:46
You got to behave.
3:47
- Well that's no worse than the wrestling matches
3:49
Jack and I have, I promise you that.
3:51
- (laughs)
3:52
(upbeat music)
3:58
Alrighty, these look nice and kinda seared up.
4:03
I want you to throw in the onions and the carrots
4:06
and then we're gonna cook those for a few minutes.
4:10
Right, Look at all that goodness down in there, Jamie.
4:13
- That's all the flavor right there.
4:14
- So good, yes.
4:15
Doesn't it smell awesome?
4:18
Awesome.
4:20
Love them.
4:21
All right, now I'm gonna throw in our portabellas.
4:24
- Love portabellas, this will be fantastic.
4:27
- Yeah it's gonna be so good.
4:29
- I'm gonna put my squash on this pan mom with a little bit
4:32
of salt and pepper and some oil.
4:33
- Okay.
4:35
And if you'd pass me that rosemary.
4:38
I'm gonna let this cook down for a little bit
4:40
and let's see a few sprigs of rosemary.
4:44
- I'm just gonna put in a little bit of oil on these mom.
4:47
- Yum yum.
4:47
- And some salt and pepper.
4:50
- I'll take some of the salt and pepper son.
4:54
- Momma I got this all ready.
4:55
I'm gonna put it in the oven, okay?
4:55
- Okay.
4:56
- This is at 400 y'all for about 30 minutes.
4:59
- Okay.
5:02
I'm gonna sprinkle a few tablespoons of flour in here
5:07
just to make it thick
5:09
and we're just gonna toss those vegies.
5:12
- This is a Sunday comfort meal right there.
5:15
- Yeah. after you get that flour mixed up good in there,
5:19
I'm gonna add our two cups of chicken broth.
5:23
- Okay.
5:25
- Now we'll need two cups of red wine.
5:29
That's gonna make it red.
5:31
And then we're gonna put that tomato sauce in there.
5:36
And then our three stops of rosemary son.
5:39
You know I can't do a dish without a little butter.
5:43
We just gon' silken that up, just a little taste of butter.
5:46
- The butter y'all at the end of a sauce like this,
5:49
it gives it a really beautiful color
5:51
and it also makes it real smooth.
5:53
- Yes.
5:54
- Really finishes off a sauce, really good.
5:56
- So I'm gonna start adding our short ribs back in there.
6:01
- Oh, I'm gonna eat those.
6:03
- I know, and I'm gon' help yah.
6:06
(laughs)
6:07
- Well this is one solid pot of groceries right there.
6:10
- I like 'em where all my lips need to do
6:13
is just give 'em a little bit of encouragement.
6:16
Let's take two towels.
6:18
- I got it. They made this to--
6:20
I mean, I picked up a pot before.
6:23
You ready?
6:24
- I know you have.
6:25
(laughs)
6:27
So we're gonna let this cook for a minimum
6:30
of two and a half hours.
6:34
What did mama say?
6:37
Coming up next.
6:38
Jamie whips up a red wine vinegarette
6:41
- I think you're gonna like it mom.
6:42
- Then there's only one way to describe these ribs.
6:47
And later we get started on a Southern classic dessert.
6:50
A hummingbird cake.
6:52
(upbeat music)
6:57
I so hope y'all are enjoying the show.
7:00
And if you do.
7:01
Be sure to click like, subscribe and
7:04
notification bell so you'll never miss a video.
7:08
And we'll be right back after the break.
7:14
(upbeat music)
7:17
So news update y'all.
7:19
When I left you, I was fussing at Jamie,
7:22
I said, son, don't do it that way, get your two towels.
7:25
Well look who got burned.
7:27
- Y'all listen to your mommas.
7:29
- So, stand back son, no, I don't want you hurt.
7:34
If anybody gets hurt, I'd rather it be me.
7:37
- That is a mother's love.
7:38
I just should've picked up two towels.
7:42
- I'm sorry I didn't think of that.
7:45
If I'd have thought of that I'd have passed it on to yah.
7:49
All right.
7:52
Looks good enough to eat, don't it?
7:55
All right.
7:56
Well listen--
7:57
- You wanna pull it out or let it cool off? Which one?
7:59
- No, lemme just leave it sitting right there
8:02
and why don't we come on down here and get your salad done.
8:05
- Okay. If you would mom, I want you to do the lettuce.
8:07
I'm gon' mix out a jar dressing y'all.
8:09
You know, I love the jar dressings.
8:11
Mom I kinda got this from you
8:12
because it's such an easy way to mix.
8:15
So I'm gonna start with a shallot,
8:16
then I'm gonna make--
8:17
- What would you do without a Mason jar, Jamie?
8:19
- I know that great great has kept hers
8:22
and Mason jars my whole life.
8:23
- Yes. Now when he talks about great great y'all,
8:27
that's aunt Peggie.
8:28
- So momma I'm gonna add the shallot here to this jar.
8:31
Momma I'm gonna start with Dijon mustard,
8:33
about a teaspoon in there.
8:35
I'm gonna put one tablespoon of maple syrup.
8:39
Two tablespoons mom of red wine vinegar,
8:42
and three tablespoons of oil.
8:45
- Okay. Do you want me to put some of these in here?
8:48
And I see grapes.
8:49
- Yeah if you wanna cut those grapes.
8:50
- So tell me.
8:51
- We're gonna add the grapeshot
8:52
because the lettuce that we're using
8:54
is just a little bit bitter.
8:55
So that adds a little bit of sweetness to it.
8:57
- So you want these grapes just cut in two?
8:59
- Yes ma'am, I got a spring mix
9:01
and I've also got some feta cheese.
9:03
And like momma said,
9:04
we're gonna put roasted salted pistachios
9:07
and I love fat and that's one of Brooke's favorites.
9:10
So is a really good salad
9:14
and this dressing, I think you're gonna like it.
9:16
- Love the spring mix.
9:19
and look at the radicchio in there, ain't that pretty?
9:25
Alright, so that looks pretty good, doesn't it son?
9:29
How's you're dressing?
9:30
- I'm gonna add a little bit of salt.
9:32
- Okay.
9:33
And--
9:34
Lastly, we've got our butternut squash mom--
9:37
- Okay.
9:38
- I'm gonna get two towels.
9:41
- Bye George, I think he's got it.
9:44
- I don't need but one, but I'm just gonna carry two.
9:47
- (laughs)
9:48
He don't wanna hear no trash talking from his momma y'all.
9:51
- We're past that.
9:52
Momma we're gonna let these sit and cool just a little bit.
9:55
- Okay.
9:56
- I'm gonna chop these nuts.
9:57
- Okay.
9:58
- I'm just gonna rough chop these,
10:00
maybe try to get 'em all in half.
10:02
I'm like you, I love a crunchy nut in the south.
10:05
- I do.
10:06
Son, speaking of nuts, I think I'm gon' do a few more,
10:09
while you're playing with your squash.
10:15
I really love pistachios.
10:18
And you know what?
10:19
It's one of the few nuts that I like in the shell,
10:22
because you suck off that salt from the shells.
10:25
- Tastes like candy.
10:28
- Oh Jamie.
10:30
- Ain't that so good?
10:32
- Oh, you didn't put anything on there,
10:34
but a little olive oil,
10:35
and salt and pepper. - Salt and pepper.
10:38
- Yum, simple is always the winner.
10:40
- Now we're gonna get the feta in here.
10:43
- Wow.
10:44
- Now let's get aggressive.
10:45
- Get that little black pepper.
10:48
Wow, son.
10:51
Well, I'm gon' start plating this up
10:53
a little something something.
10:56
Looks yummy, look at that.
10:59
- Whoa.
11:04
We wound up eating like kings and queens.
11:07
- A little of that salad son.
11:10
You know what? I have tried to reconstruct my plate y'all.
11:14
My plate now has more greens on it.
11:18
Moderation. - Here you go.
11:19
- That ol' nasty M word.
11:23
Don't you just hate that word?
11:25
But it's the key-- - Mom, you said a bad word.
11:28
- (laughs)
11:29
- We don't say hate.
11:30
- No. Every time I say, "oh gosh,
11:32
"I just hated to see that happen."
11:34
Jack will go, " Ginny, bad word."
11:40
(laughs)
11:44
- That' so good.
11:45
- Oh Jamie.
11:47
That is incredible son.
11:48
And you know what made it?
11:50
- Me?
11:51
- (laughs)
11:52
Well besides you making it, the Dijon mustard.
11:57
That's the way short ribs should be, right?
11:59
- Short ribs have got the marbling in it.
12:02
The fat that hasn't cooked down, just melt in your mouth.
12:06
That's good fat too.
12:08
- (laughs)
12:09
Jack can show you good fat.
12:10
(both giggle)
12:12
- So mum, something this good, I know we got dessert coming.
12:14
What you thinking?
12:15
- I thought I'd make us a hummingbird cake.
12:18
- Perfect.
12:19
- And then we're gonna ice it,
12:21
because today is all about Sunday meals.
12:26
- This is a good one.
12:27
- Coming up next, Jamie and I are doing
12:29
a little improv on this cake.
12:32
- This is my kinda baking.
12:33
- And later y'all, who knew frosting could be so much fun?
12:38
(upbeat music)
12:44
I hope y'all are enjoying the show
12:46
and I want to hear from you.
12:47
Tell me what recipes or videos you'd like to see me
12:50
make by just leaving a short comment below.
12:54
Now, let's get back to the show, y'all.
13:02
♪ We are a happy family ♪
13:06
♪ And a knick knack paddy whack ♪
13:08
♪ Give the dog a bone ♪
13:11
♪ This old man came rolling home ♪
13:14
- Sunday dinner y'all.
13:16
It's been the same way my whole life.
13:18
- (laughs)
13:19
I love the son.
13:20
- I love you more.
13:21
- Now that's enough messing around son,
13:22
let's get started on our hummingbird cake.
13:24
Jamie's mashing me up four bananas.
13:27
Son, I need for you to measure out three cups
13:32
of all purpose flour.
13:34
- Okie dokie.
13:39
- A teaspoon of soda.
13:42
A teaspoon cinnamon.
13:44
I'm gonna start beating up my ingredients,
13:47
Which is two sticks of butter.
13:50
So Jamie, you also gon' need to add a teaspoon of salt.
13:53
And I'm gonna measure out two cups of sugar.
13:58
And you need to just drain that can of pineapple
14:01
and add that to the bananas.
14:03
All right. So I'm just gonna cream this together.
14:07
The bananas and the pineapple y'all, make this so moist.
14:13
You know, if you actually make it
14:14
a couple of days in advance,
14:16
it's just gon' get nothing but better.
14:18
- I was supposed to drain that, I bet.
14:21
- Yeah, I said drain it.
14:22
Jamie has never listened to me his whole life.
14:25
Not draining the pineapple
14:26
is not as bad as grabbing an extra towel.
14:29
I'll tell you that.
14:32
I'm hurting.
14:32
- So what we'll do now is we will cut back on our buttermilk
14:38
because we have so much liquid from the pineapple.
14:41
So cut that back to like a third of a cup
14:44
and that'll make up the liquid.
14:47
All right, sunny boy, if you'd crack me an egg at a time
14:52
and put it in that bowl.
14:54
And the reason we're gonna do that
14:55
is we're gon' check and make sure that egg is okay.
14:59
And we're just gonna add those one at a time.
15:03
(upbeat music)
15:09
Get all that goodness down.
15:11
Yeah. It's all right, go ahead.
15:13
Go ahead, gourd head.
15:15
Right, now how many is that?
15:17
- It's five.
15:18
- You have put five eggs in my cake, all we need is four.
15:21
- All the better.
15:22
- You have put all the juice from the pineapple,
15:24
if this doesn't turn out, it is not my fault.
15:26
- It's gonna be awesome.
15:27
- Now would you take that spatular
15:29
and run it around that bowl please.
15:31
What we're gonna do now,
15:33
is we're gonna add our dry ingredients
15:37
with our wet ingredients.
15:38
We're gon' start with flour and end with flour.
15:41
- Okie dokie.
15:42
- It makes a smoother cake batter.
15:46
Okay, all right.
15:49
So let's put a little butter milk.
15:52
- This is not a recipe you've made a lot when we were kids.
15:55
- I used to make 'em once in a while,
15:57
especially at Christmas time.
16:02
We really don't have much liquid to add to it.
16:05
(giggles)
16:07
- But we got this, that's liquid.
16:08
- Yeah.
16:13
(giggles)
16:14
All right. So that finishes off our wet and our dry.
16:21
So you wanna measure me out about a tablespoon,
16:24
you can just eyeball it at this point son,
16:26
because that's kinda the way you've done my whole recipe.
16:29
- This is my kinda baking.
16:32
Eyeballing it. That's what I'm talking about.
16:34
(whistles)
16:35
- All right. Pour in your pineapple and your banana.
16:40
All right.
16:42
Alrighty. So I'm gonna just slip that mixer out
16:46
and let you finish.
16:49
Just folding that in.
16:51
(oil can fizzes)
16:57
Now, I tell you, Jamie, I can't stand to see
17:02
a cake with a big old thick layer
17:04
and a big old thin layer.
17:05
- Measure the batter out.
17:07
(upbeat music)
17:14
- Now I'm just gonna bang those pans around
17:17
and get those air bubbles out.
17:24
All right. So sunny boy, let's get this in the oven.
17:27
Y'all, we're gonna bake this on 350
17:30
for 25 to 35 minutes.
17:36
Coming up next.
17:37
We put the finishing touches on our cake.
17:39
It's a miracle cake and y'all,
17:42
we'll see if our tinkering worked.
17:46
- That good.
17:46
(upbeat music)
17:51
I so hope y'all are enjoying the show.
17:53
And if you do.
17:55
Be sure to click like, subscribe and
17:58
notification bell so you'll never miss a video.
18:02
And we'll be right back after the break.
18:11
- We're not gonna call this a hummingbird cake.
18:13
We're gonna call it the miracle cake.
18:15
Hold on.
18:16
- (laughs)
18:18
- Hold on.
18:19
I'm gonna just gonna do a little something something.
18:22
We are putting a little parchment paper y'all,
18:25
around our cake dish.
18:29
- To keep the dish clean.
18:30
- To keep the dish clean.
18:33
So to make our frosting, I've two sticks of softened butter,
18:38
two eight ounce packages of cream cheese.
18:41
You wanna cream son?
18:42
- Sure.
18:43
- And while you're doing that,
18:44
I'm gonna add a tablespoon of lemon juice.
18:49
Cause hummingbirds like lemons, I know they do.
18:52
- And cream cheese.
18:53
You can see 'em around the cream tree bleaches in my house.
18:55
- Listen, they are,
18:57
I can't get 'em off my cream cheese bleaches.
19:01
All right, a tablespoon of vanilla.
19:04
- Nothing I remember likes better than vanilla.
19:06
- (laughs)
19:09
All right, we'll change pots.
19:12
I'm gonna add, you can't have too much powdered sugar.
19:16
- Oh good. My thumb is just killing me.
19:19
- I am so sorry.
19:20
I wish I'd have thought and told you to grab some towels.
19:26
(both laugh)
19:29
Oh I did. Didn't I?
19:32
Yes. Oh, perfect son.
19:36
All right, now, if you would swap places with me.
19:39
- Okie doke.
19:40
- I want you to just chop me a little bit of those pecans.
19:45
All right.
19:46
- How much you need mom, about a cup?
19:48
- The more nuts, the better.
19:49
Now while you're doing that,
19:50
I'm gonna start icing the cake.
19:55
Doesn't that look good?
19:58
A couple of more.
20:03
We cannot both ice this cake. No!
20:08
I guess we'll both ice it.
20:11
I'm not gon' have enough icing.
20:13
- It don't matter, 'kay?
20:17
- Look at this, oh, my God, what a mess.
20:18
- What an excellent job.
20:22
- Oh my God.
20:23
- What?
20:24
- Whoa.
20:24
(both laugh)
20:27
Wait. Coconut.
20:30
All right, wait. What? Don't even look--
20:32
- We gon' put this on the sides?
20:34
Can I put it on the sides?
20:35
- Yes, don't even--
20:36
- Okay, come I'll help yah.
20:38
- No Jamie, I don't like the way you help.
20:40
- Momma, I'mma help yah.
20:42
- You like it.
20:43
- No I don't. - Look at how perfect that is.
20:45
(upbeat music)
20:53
- Pecans?
20:54
- Yes. But now just on the top.
20:59
(giggles)
21:01
- Look at that.
21:01
- It's gonna do this first, okay.
21:05
- Don't matter. You ready to cut it momma?
21:07
- Yes, I'm ready, I'm so ready to cut it
21:09
and I'm so ready for you to go home.
21:10
(both laugh)
21:14
- Sounds good to me.
21:18
Look at that, never doubted.
21:21
- So tell me if it was worth it.
21:23
No, let me tell you, if it was--
21:25
(laughs)
21:27
- That's good.
21:30
And it wasn't boring.
21:33
- It was worth it.
21:36
Hey, y'all, it's Paula Deen.
21:38
Now, if you enjoyed this video, be sure to like it
21:42
and click the subscribe button as well as the notification
21:46
and bail to be alerted when I post a video.
21:49
Love and Best Dishes Y'all.
#Food & Drink
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