Up next in 10
4 Football Game Day Recipes - Need game day appetizer recipes? Try Paula's tailgate recipes, including smashed chili dogs and a black eyed pea dip. Paula’s Home Cooking, Season 1, Episode 11.
Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU
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00:00 Intro
6:10 South Georgia Caviar Recipe: https://www.pauladeen.com/recipe/south-georgia-caviar/
8:51 Gator Taters Recipe: https://www.pauladeen.com/recipe/gator-taters/
11:08 Smashed Dogs Recipe: https://www.pauladeen.com/recipe/smashed-dogs/
14:08 Orange Walnut Salad with Sweet-and-Sour Dressing Recipe: https://www.pauladeen.com/recipe/orange-walnut-salad-with-sweet-and-sour-dressing/
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For more episodes of Paula’s Home Cooking, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyFJ8aWpcpr9ivq9xrVV7Z-q
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Show More Show Less View Video Transcript
0:00
- [Voice-over] Welcome y'all.
0:02
I'm Paula Dean
0:03
and today I'm taking you
0:05
to the world's largest outdoor cocktail party,
0:08
the Georgia-Florida game.
0:10
You know half the fun is in the tailgate,
0:12
so I'm gonna show you a sweet Georgia salsa
0:15
that's so divine,
0:17
we call it Caviar where I come from.
0:20
And then next I'm gonna show you a Smashed Dog.
0:23
Ooh, it's good.
0:24
(soft music)
0:25
And then there's gonna be my famous Gator Taters.
0:27
That's right folks, alligator.
0:29
You know we just love it here in the South.
0:31
And finally, the simplest, tastiest, orange
0:34
and Walnut Salad you ever had.
0:36
(soft music)
0:37
So you fire up your grill
0:38
and round up your pals
0:39
cause it's time to play ball.
0:43
- You know there's nothing more exciting
0:44
or exhilarating for a Southerner
0:46
than to go to the Georgia-Florida game.
0:49
It's the biggest rivalry
0:50
and it holds the record
0:52
for being the largest outdoor cocktail party.
0:55
So we're gonna go and we're gonna follow the fun
0:58
and the food and you know where there's food,
1:00
you gon' find me.
1:02
Go dogs, woof!
1:09
(handbrake clattering)
1:10
Well here we are just like I promised.
1:12
It's almost game time.
1:14
But before we can kick off,
1:16
we gotta see what kinda food they're cooking.
1:19
So let's get going.
1:20
(upbeat music)
1:28
- Can you smell what the Dogs are cooking?
1:34
(upbeat music continues)
1:40
- My gracious,
1:41
I wish that y'all would look at this set up.
1:44
I wanna snoop around in here
1:45
and see if I can find
1:47
who's responsible for this portable,
1:51
pullable outdoor restaurant.
1:53
- He is.
1:54
- [Paula] He! (laughs)
1:56
(people laughing)
1:58
- I can assure you I'm not responsible
2:00
and they'll tell you.
2:00
(both laughing)
2:02
- [Paula] It's fabulous.
2:03
- [Man] Thank you.
2:04
- Well tell me,
2:05
when are you gon' start your cooking?
2:06
- We're cooking a couple of Boston butts
2:08
for a friend of ours right now.
2:10
- [Paula] Oh, my gracious!
2:12
Well we're just thrilled to be here with y'all
2:14
and y'all are traveling first class I'll tell you guys.
2:18
- [Man] Thank you very much.
2:19
- And I'm invited back.(laughs)
2:20
- Absolutely, absolutely, bring the crowd.
2:22
- Well, wonderful.
2:23
Well y'all a ball
2:24
and I'm gonna be back to check on y'all
2:26
cause I see y'all got it going on.
2:27
- Come on back. (laughs)
2:28
Nice to meet you.
2:29
- Nice to meet you.
2:30
- Y'all have a great day.
2:33
- Hey guys.
2:34
- Hello - Hey, how you doing?
2:36
- What y'all cooking?
2:37
- Got chicken wings, got venison, and ribs.
2:40
Would you like to try?
2:41
- I would love to try some.
2:43
Which trailer is yours?
2:44
Is this yours? - Right here, yeah.
2:47
- Are y'all all together or what?
2:48
- Yeah, this is The Dog Pack.
2:49
We get together every year
2:50
and we've been getting together
2:51
since probably about eight years now
2:53
and we've got some Gators in here
2:55
and mostly Bulldogs.
2:57
- Well, this is delicious.
2:58
Well, what have y'all got ready to eat
3:00
that I can try besides the venison?
3:02
- [Man B] You could try the honey barbecue wings right here.
3:04
(indistinct chattering)
3:05
- Are they? - [Man B] Yes they are.
3:06
- And they've already got a sauce on them?
3:08
- [Both] Yes they do.
3:09
- [Man B] We can't tell you the recipe of
3:10
that barbecue sauce we'd have to-
3:11
- You'd have to shoot me. - We'd have to kill you.
3:13
- You'd have to kill me.
3:14
(man laughing)
3:15
- It's an old family recipe.
3:19
- It's delicious!
3:21
- Thank you. - And it's sweet
3:23
and it's not too hot.
3:24
- [Man B] No, we don't like them too hot.
3:26
- Let me ask you this,
3:28
would Sam's Club have anything to do with this recipe?
3:31
- Yes it's possible.
3:32
(both laughing)
3:35
- [Paula] What food do you really go all out on?
3:38
- Maybe some good ribeyes
3:40
or filet mignon with some grilled shrimp
3:42
something like that.
3:43
It's still not too hard to cook.
3:45
We don't wanna work too hard.
3:46
- How long y'all here for?
3:48
- Until, well we'll have a victory party
3:50
when the Dogs win Saturday.
3:52
- I like that.
3:53
So it's cook, cook, cook and eat, eat, eat?
3:55
- Right and don't forget drink, drink, drink.
3:57
- And drink, drink, drink!
3:58
(both laughing)
4:03
Knock knock!
4:04
- [Dave] Hey, come on in.
4:07
- Do you mind me crashing your party?
4:09
- [Dave] Not a bit,
4:10
come on in baby. - I'm Paula.
4:11
- Hey I'm Dave Allen, how are you?
4:12
- Nice to meet you
4:12
what are you doing?
4:13
What are you shooting up in here?
4:14
- I'm getting this turkey ready.
4:16
- [Paula] So what you fixing to stick in him, Dave?
4:18
- We're gonna put the Cajun Injection into him
4:20
and then we're gonna cook him out there-
4:21
- You think that makes him better?
4:22
- Oh yeah.
4:23
- Oh, he's gon' be wonderful.
4:25
I can have some of him
4:26
when you get him ready? - Oh yeah.
4:27
He'll be ready in a little while.
4:27
- Well listen,
4:28
I wanna see your setup here.
4:29
- Wanna see it?
4:30
Go see our tent.
4:31
- I wanna see,
4:32
who are you here with?
4:33
- I'm with a group,
4:34
behold this is Alligator Alley you in out here.
4:36
- Alligator Alley. - Alligator Alley,
4:38
that's right.
4:39
- And you're letting a Georgia Bulldog-
4:40
- A Georgia Bull...
4:40
Well, the Dogs are always welcome.
4:41
(Paula laughing)
4:42
- Well, I'm gon' look. - Come on back.
4:45
- The bed is wonderful!
4:47
Can I try it?
4:49
- Absolutely.
4:50
Can't believe I got myself a Bulldog
4:51
right in the middle of that Gator right there.
4:53
(both barking)
4:54
(Paula laughing)
4:55
Chomp, chomp, chomp.
4:56
(both laughing)
4:57
- Now who sleeps in this bed?
4:58
- Me and my bride.
4:59
- Any way we could get rid of her?
5:01
- Oh yeah, we could tonight.
5:02
(Paula laughing)
5:03
We got the Bulldog in the bed.
5:04
- This is wonderful!
5:06
This is great!
5:07
- Doesn't like the Florida-Georgia people.
5:09
- I'm telling you
5:10
this is just the greatest party.
5:11
- Absolutely.
5:12
- And a lot of kidding going on.
5:15
But there's a lot of comradery
5:17
whether you're a Georgia fan or a Florida fan.
5:20
- We've been thinking about this flipping for the game
5:22
and to keep on record.
5:23
(both laughing)
5:25
- That sounds like a winner. - Yeah.
5:27
- I won't keep you
5:28
you go ahead and stick your bird.
5:29
- You gon' come back and eat with us.
5:30
- I'm gonna to come back and eat with you.
5:31
- Absolutely I appreciate you guys-
5:33
- Well thanks for the tour
5:34
you got a great setup.
5:36
(music drowns man)
5:37
And if anything happens to that bride you call me.
5:39
- All right darling.
5:39
(upbeat music)
5:44
- Right now though it's time for you
5:45
and me to head back to the kitchen
5:46
so let's get going.
5:47
(upbeat music)
5:52
- Wanna bite?
5:53
Really good, Gator rib.
5:59
- We just got back
6:00
and we had the most wonderful time.
6:02
I saw everything from hot dogs to steak to seafood
6:06
but today I wanna to show y'all a few of the things
6:08
that I would fix for tailgate party
6:10
and we gonna to start with South Georgia Caviar. (laughs)
6:14
You think Caviar has fish eggs, wrong.
6:18
It's black eyed peas, honey.
6:21
And we're gonna start
6:22
with just can black eyed peas, can corn
6:25
(utensils clanging)
6:26
and you wanna make this a night before
6:27
cause you want to serve at nice and chilled.
6:29
(utensils clanging)
6:30
Diced tomatoes,
6:32
jalapeno peppers for a little heat,
6:34
(utensils clanging)
6:37
some chopped Pomona,
6:41
chopped onion.
6:44
The onion gives it such a good flavor
6:46
and some diced red bell pepper
6:49
and we're gonna just mix all that stuff up
6:52
just stir it up.
6:53
Look at all those pretty colors.
6:55
This recipe has been a Southern favorite
6:58
now for a good while you start eating those jalapenos
7:01
and you want more beer
7:02
and then you drink your beer
7:03
and then you want more Caviar.
7:05
Now I'm gonna cover this with just an Italian dressing
7:09
and that's it.
7:11
And we're just gonna put this in the refrigerator
7:13
and let it chill
7:14
and we're gonna serve it later with corn chips,
7:17
tortilla chips whatever suits you fancy.
7:21
This one's ready for the fridge
7:23
but to be sure I had enough,
7:25
I made a batch yesterday.
7:26
So let's check on the Caviar
7:28
and see if it's good
7:29
and chilled it should be
7:34
and yes it is.
7:36
And look at this adorable little Caviar tin I have.
7:40
I'm gonna just put this
7:42
(tin clanging)
7:43
into the tin
7:47
(Caviar pouring)
7:49
which will be great because when we're through with it
7:51
I'll just pop the lid back on it.
7:53
We're just gonna pop this into the tin
7:56
into the middle of our tray
7:58
and then we're just gonna toss it
7:59
with tortilla chips on one side
8:01
(paper clattering)
8:02
and then I'm gonna put the corn chips
8:05
around here on the other side.
8:06
(paper clattering)
8:09
So we are pleasing everybody now.
8:12
And like I said when we're through with it
8:13
I'll just be able to put the lid back on it
8:15
and throw it in the fridge.
8:17
I've got to have a sample.
8:22
(Paula crunching)
8:24
It's delicious.
8:26
And when we come back,
8:27
one for each team.
8:29
Fried Gator Taters
8:30
and Smashed Dogs.
8:32
So y'all stick around.
8:34
I so hope y'all are enjoying the show.
8:37
And if you do.
8:39
Be sure to click like, subscribe and
8:42
notification bell so you'll never miss a video.
8:46
And we'll be right back after the break.
8:53
(birds chirping)
8:55
Got my Gator meat. (chuckles)
8:57
(plate clanging)
8:58
We're gonna start by cutting our Gator into chunks.
9:02
(birds chirping)
9:03
We're gonna salt it, little pepper.
9:06
(Paula grinding)
9:07
I'll never forget
9:08
the first time I cooked Gator meat.
9:09
My son Bobby had been out to a friend's pond
9:12
and he called me and he said,
9:14
"Mama you won't ever believe,
9:16
a Gator came up
9:17
and bit me on my shoe so I killed him."
9:20
(Paula laughing)
9:22
And I said,
9:23
"You did, did he hurt you?"
9:24
He said, "No, mom he didn't hurt me,
9:26
but I just wanted to know
9:27
if I bring him home will you cook him?"
9:29
I said, "You bring that tail to the house son
9:31
and I'll fry him up."
9:33
And I said, "Bring all your friends."
9:35
I think I could Gator that night for about 20 males.
9:38
Gosh, it's probably been 20 years
9:40
and they still talk about that Gator meal that they had.
9:43
Now I've just tossed it in some buttermilk
9:46
and we're gon' dredge it in the flour.
9:48
If you don't like Gator meat,
9:50
use some chicken
9:52
and it kind of tastes a lot like chicken too.
9:54
(birds chirping)
9:56
So we've got our pot ready.
9:57
It's at 350 degrees.
9:59
And you'll hear me say that temperature a lot
10:01
because that's just a good frying temp
10:04
and we're gonna fry this much like we would white chicken.
10:09
It don't take a whole long time to cook this.
10:11
(meat sizzling)
10:12
And you wanna shake it
10:13
and kind of get the excess flour off of it.
10:15
(meat sizzling)
10:16
And since we've got these little chunks
10:17
(meat sizzling)
10:18
it really won't take us long at all.
10:20
(meat sizzling)
10:20
And I'm gonna just kind of move them around
10:22
so that they'll brown evenly.
10:25
(meat sizzling)
10:26
And over here,
10:27
our hot dogs are sizzling
10:28
you can see the skin is bursted on them
10:31
and their juices are pouring out of them.
10:33
They're ready.
10:34
(hot dogs sizzling)
10:34
Our buns are hot
10:35
our potatoes are piping hot
10:38
and soft for our fried Gator meat.
10:40
(meat sizzling)
10:41
And speaking of fried Gator meat it's floating now
10:44
(meat sizzling)
10:44
and it's nice and brown.
10:45
So we're gonna take it up and drain it.
10:47
(meat sizzling)
10:48
Look how pretty that is.
10:50
And back here we've got chili
10:52
(food sizzling)
10:53
for our smashed dogs.
10:55
And if you don't like chicken
10:56
you could actually even use a pork tenderloin.
10:59
(meat sizzling)
11:00
But I thought the Gator was really appropriate.
11:03
And I think first thing I'm gonna do is,
11:05
put one of our Smashed Dogs together.
11:08
Look at this wonderful Florida plate
11:10
that I found in the China cabinet today.
11:12
It's a Florida plate
11:13
and it's even got a Gator on it.
11:15
And that's what we gonna fix
11:16
these wonderful Smashed Dogs on.
11:18
And they are so simple and so good.
11:20
(birds chirping)
11:21
We just gonna take our bun
11:22
that's been heated on the grill,
11:24
(utensils clanging)
11:24
take one of these long juicy hot dogs
11:28
and stick it in there
11:29
now at this point if you want mustard
11:31
or ketchup or whatever you can certainly do that.
11:34
I kind of like mine plain
11:36
and I'm gon' to turn him on his side
11:37
and I'm gonna actually smash him.
11:40
(utensils clanging)
11:42
And then we're just gonna ladle him with this chili
11:44
I'm gonna give it a little stir
11:45
cause it's good and hot
11:47
and I want to get that chili
11:49
that's really hot down there next to the burner.
11:52
And we're just gonna ladle this chili just right
11:56
on top of that dog.
11:58
And then we're gonna bring it over here.
12:00
And the great part of this is,
12:02
our toppings for our Gator Taters
12:04
we can also use for our Smashed Dogs.
12:07
Now, if you like cheese
12:09
just sprinkle it with a little cheese.
12:11
If you like onions,
12:12
sprinkle it with a little onions
12:15
and it's ready to go.
12:17
Next I'm gonna put together
12:19
the fried Gator Taters.
12:21
Now, if I fixed a potato at my house
12:23
and didn't make this potato sauce
12:25
that my children love,
12:26
I don't even think they'd eat a potato.
12:29
We're gonna start with mayonnaise,
12:33
(utensils clanging)
12:35
and sour cream,
12:36
(utensils clanging)
12:38
chopped onions
12:40
(utensils clanging)
12:42
fresh parsley and a little salt and pepper.
12:45
(Paula grinding)
12:46
And this just does marvelous things for a potato.
12:50
I've served this sauce with just bald potatoes
12:54
baked potatoes, any kind of potatoes.
12:57
And it's also wonderful in a casserole,
12:59
but I'm just gonna mix those up
13:01
and that's our potato sauce.
13:04
We're gonna take our potato
13:05
and these are so hot.
13:07
Now you can do this a couple of different ways.
13:09
You can just slice through your tin foil
13:12
or you can unfold it.
13:13
I'm gonna split the potato
13:15
and you can see the steam coming off of
13:17
that bad boy he is hot as a firecracker.
13:20
(birds chirping)
13:21
I'm just gonna stick a little butter in him,
13:23
you know out of all the foods
13:24
the potato is probably my very favorite of all foods.
13:28
(birds chirping)
13:28
All right, now we're gonna top him
13:30
with a little potato sauce
13:32
or maybe a lot of potato sauce,
13:34
a little cheddar, a little jack,
13:37
a little Gator tail, look at that.
13:41
And a little green onion.
13:43
And you got yourself a fried Gator Tater.
13:47
Now that we got these together
13:49
we're gonna come on inside
13:50
and do our salad mix.
13:53
I hope y'all are enjoying the show
13:55
and I want to hear from you.
13:57
Tell me what recipes or videos you'd like to see me
14:00
make by just leaving a short comment below.
14:03
Now, let's get back to the show, y'all.
14:10
In honor of Florida our citrus state,
14:13
we gonna serve up a fresh crisp Orange Walnut Salad today.
14:18
Now I have regular spinach leaves right here
14:21
that have already been washed and cleaned.
14:23
And I just got through washing
14:26
and cleaning some very fresh Boston lettuce.
14:30
And the first thing we're gonna do is
14:32
saute some Walnuts,
14:34
naturally in butter.
14:36
(utensils clanging)
14:37
Gonna let that melt a little bit.
14:38
(utensils clanging)
14:39
And we wanna be careful
14:40
because butter does burn so very easily.
14:43
And that's just about melted.
14:44
(Walnuts pouring) (Walnuts sizzling)
14:45
Like I said you wanna be careful
14:47
you don't wanna burn these.
14:48
You just wanna heat them
14:50
and let the (indistinct) from the Walnut
14:52
come out and get their flavor,
14:54
get them in full flavor.
14:56
You can use a pecan if you'd like
14:59
but I've just loved the flavor
15:00
that Walnuts give this.
15:03
But you can use any nut of your choice.
15:07
And God knows there's probably plenty of nuts around.
15:10
This is such an easy, simple salad
15:13
and I think you'll really impress your guests
15:15
because it's not just a tossed salad.
15:19
And of course you've gone to no trouble,
15:20
as you can see.
15:22
Now we brought the flavor on those Walnuts
15:24
and I'm just gonna put them back in this bowl,
15:27
so that they can cool.
15:28
(utensils clanging)
15:29
And we're gonna go and try dressing.
15:31
We're gonna start with oil
15:34
and you notice I'm putting it in a jar
15:36
that I can shake it in,
15:38
without any trouble without getting it all over me.
15:41
I'm just using a vegetable oil
15:43
and white vinegar.
15:44
(fluid pouring)
15:47
Sugar, this salad's gonna have a kind of a sweet
15:51
and tangy taste.
15:52
Celery seed, graded onion
15:58
and the next thing is dry mustard,
16:02
paprika and salt.
16:06
And we're just gonna put our lid on it.
16:08
When I make tartar sauce,
16:10
I like to use half graded
16:12
and half chopped onion
16:14
because you just nothing else will give you that flavor.
16:17
All right, we've got our jar secured good.
16:20
(fluid sloshing)
16:21
We're just gonna shake
16:22
(fluid sloshing)
16:22
Go Gators!
16:24
♪Shake shake shake shake your booty... ♪
16:27
too bad I can't sing.
16:29
(Paula chuckling)
16:30
Look at the pretty color of that.
16:32
Real orangy, citrusy looking from the paprika.
16:36
All right, so we're ready to put our salad together
16:39
and of course if you're gonna take
16:40
this to a tailgate now,
16:41
you wanna have all your components just separate
16:45
and you won't wanna dress it
16:46
until right before you serve it.
16:48
But our Walnuts have cooled down enough.
16:50
We're just gonna toss these into our lettuce
16:53
and we've got some nice,
16:54
fresh orange slices here
16:56
and I'm gonna show you how to easily section an orange.
17:00
First you'll need a good sharp knife
17:02
but you want all the pith,
17:04
which is this white stuff.
17:06
You don't want any of that because that'll be bitter.
17:08
And then all you have to do is take your orange
17:11
and go right down the membrane
17:14
and you have a wonderful orange segment.
17:17
Simple as pie.
17:19
We're gonna toss this into our lettuce
17:21
and our Walnuts then we're just gonna give
17:23
that a little toss
17:25
and then when we're ready
17:26
we'll dress it with our salad dressing.
17:28
And we've got our nice fresh salad
17:30
now in honor of our Florida friends
17:34
the state we love to hate.
17:37
And when we come back,
17:39
I'm gonna show you how to pack
17:40
the perfect cooler to make the meal last.
17:44
I so hope y'all are enjoying the show.
17:47
And if you do.
17:49
Be sure to click like, subscribe and
17:52
notification bell so you'll never miss a video.
17:56
And we'll be right back after the break.
18:02
Here's a few tips for a successful tailgate party
18:06
and that will be packing your cooler correctly.
18:09
We've got our lettuce in a Ziploc bag.
18:11
(soft music)
18:12
We've got our Walnuts in a container.
18:14
We've got our oranges in a container
18:16
and we've got our dressing in a container
18:19
and we've got our pepper
18:21
and we're just gonna pack this
18:25
and put it over in our cooler
18:26
(cooler clattering)
18:28
and our meats we wanna be sure
18:29
that they don't touch anything else.
18:31
That all of that is packaged separately.
18:34
You can go ahead and have your Gator
18:36
or your pork or your chicken chopped up in chunks
18:39
in a separate container
18:40
put directly on the ice
18:42
as well as your hot dogs.
18:45
Our water is gonna serve two purposes today.
18:47
We're gonna freeze it,
18:48
drop it in our food.
18:50
It's gonna keep our food icy cold
18:51
by the time we get to our game
18:53
it's gonna be melted
18:54
but still icy cold to drink.
18:57
(soft music)
19:00
So let's just run over real quickly again
19:02
our menu for today.
19:04
(soft music)
19:05
We've got the Orange Walnut Salad,
19:06
we've got the South Georgia Caviar,
19:09
we've got the fried Gator Taters
19:11
and we've got the Smashed Dogs.
19:13
(soft music)
19:14
And if you can't get to a tailgate party
19:15
this is a great meal to serve for your friends.
19:18
If they're just coming over to your house
19:19
to watch your favorite football game
19:21
or basketball game.
19:22
Any occasion to get together with your friends.
19:24
(soft music)
19:25
So until next time America
19:28
best dishes from my tailgate party to yours.
19:31
(soft music)
19:37
Give me a B. (laughs)
19:40
Give me another A. (laughs)
19:44
Give me an N (laughs)
19:46
Give me a Y.
19:48
(soft music)
19:50
What do you got?
19:51
Oh bany huh!
19:54
(Paula yelling) (Paula laughing)
19:58
It's only been 37 years.
19:59
(Paula laughing)
20:03
Hey, y'all, it's Paula Deen.
20:05
Now, if you enjoyed this video, be sure to like it
20:09
and click the subscribe button as well as the notification
20:12
and bell to be alerted when I post a video.
20:16
Love and Best Dishes Y'all.
#Food & Drink
#Hobbies & Leisure