Up next in 10
Join Paula Deen at the ballpark in this full episode! Paula throws out the first pitch at a Savannah Sand Gnats game before heading into the kitchen!
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#pauladeen #fullepisodefriday
Follow along as Paula makes Macho Nachos, a Cajun Onion Bloomer, Soft Ball Pretzels, and a Hot Dog. These recipes are sure to be a home-run!
Featured Recipes:
Macho Nachos
https://www.pauladeen.com/recipe/macho-nachos/
Cajun Onion Bloomers
https://www.pauladeen.com/recipe/cajun-onion-bloomers/
Soft Ball Pretzels
https://www.pauladeen.com/recipe/soft-ball-pretzels/
Hot Dogs
https://www.pauladeen.com/recipe/good-doggies/
Show More Show Less View Video Transcript
0:00
Hey y'all, I'm Paula Dean and guess
0:02
what? I'm going to take y'all out to the
0:05
ballpark today. You know, here in
0:07
Savannah, our local baseball team, the
0:09
Sandats, have asked me to throw out the
0:11
first pitch, if you can believe that.
0:13
Now, I'm not sure I can even make it
0:15
past home plate. But one thing's a safe
0:18
bet. All of today's recipes are going to
0:20
hit a home run. So, after the seventh
0:23
inning stretch, I'm going to head back
0:24
to the kitchen and whip up some of my
0:26
all-time favorite baseball recipes.
0:29
First up, you'll never strike out
0:31
serving up these starters. It's my macho
0:34
nachos that are loaded up with chili and
0:37
cheese and a beer battered Cajun bloom
0:40
and onion. That's a sure winner. And
0:43
then you're going to be safe serving up
0:45
some softball pretzels. They're salty
0:48
and delicious. And no baseball game
0:51
would be complete without a good
0:53
oldfashioned hot dog that will have all
0:55
your players walking home for them. So
0:57
batter up y'all and grab your oven
0:59
mitts. It's time to play ball.
1:32
[Music]
1:35
Guess where I've been, y'all?
1:38
I just threw out the first pitch of
1:43
Savannah Sandat's game. What y'all been
1:46
doing?
1:49
I and I've got I brought some footage to
1:52
show y'all. I got it over the home
1:55
plate. It actually made it to the
1:58
catcher. I was so proud.
2:02
So, I got some home movies I want to
2:04
show y'all. And I'm going to be chopping
2:07
and prepping to make some macho nachos
2:10
for y'all. And in the meantime, while
2:13
I'm chopping, y'all watch the video.
2:16
[Music]
2:20
What you got? What is that? What is that
2:22
thing right there? I think that I'm
2:24
going to choose
2:26
the finger.
2:31
Let's go check out the food. Y'all want
2:34
to?
2:38
All right, Bill. What you cooking?
2:40
Polish sausage, brought works.
2:42
Those look delicious. In fact, I just
2:44
had a bite of somebody's burger.
2:46
If it was a good burger, it had to come
2:48
from me.
2:51
Who do you think's going to win?
2:52
Yo, awesome.
3:01
Here we go.
3:08
Thank you. Good luck. Thank you.
3:14
[Applause]
3:19
[Music]
3:22
Okay. So, how did y'all like the home
3:25
movies? I had a fabulous time. And I
3:28
told y'all we're having macho nachos.
3:32
All right. So, I got us some spring
3:33
onions chopped. I've got tomatoes. I got
3:36
jalapenos. I got two different kinds of
3:38
cheeses. I got diced onions. I got
3:40
chili. And I got reffried beans. So,
3:43
we're going to start putting these
3:44
together. And I don't know about y'all,
3:47
but when you go to a Mexican restaurant
3:49
and get Mexican food, they like pile all
3:52
the chips up and just put the goodie on
3:54
the top. Well, we're not going to do it
3:56
that way. We are going to make sure we
3:58
got bunches of goodie all the way
4:01
through it. I'm just going to kind of
4:03
dollop the reffried beans around. I love
4:07
these. And now, these are just canned
4:09
reffried beans.
4:11
I mean, you could go to the trouble of
4:13
cooking pinto beans, but these are so
4:16
delicious.
4:18
All right. Now, I'm going to sprinkle it
4:20
with a little onions
4:24
and
4:26
a little Monterey Jack. This way, we're
4:29
going to have some goodie on every chip.
4:31
All right. Now, let's see. I'm going to
4:32
throw a couple of jalapenos. And y'all
4:35
can see I'm leaving the seeds. I've cut
4:37
these into rings. And speaking of rings,
4:40
I've done it again, y'all. I'm sorry. I
4:43
bet people are saying she's just doing
4:45
that on purpose so she can show her
4:47
rings. And I'm really not. I just
4:49
forget. Worked hard to get that ring.
4:52
Y'all
4:54
waited a long, long time. Now, y'all
4:56
notice that I've got all these things
4:59
warmed because we want them to be hot
5:01
when we put them on our chips because
5:03
we're going to stick this in the oven,
5:04
but only long enough our cheese to melt.
5:07
And you can put this as heavy or as
5:10
light as you want them. In fact, you you
5:13
wouldn't even have to use chili on this
5:14
if you didn't want to. You could just
5:16
actually scramble you up some ground
5:18
beef,
5:19
you know, and just sprinkle big old
5:21
chunks. Now, we're going to put a little
5:23
cheddar cheese.
5:25
I think I hear my stomach growling.
5:28
All right. Now, here we're going to go
5:29
with another layer. You could actually
5:31
put some salsa on this. Just whatever
5:34
your family likes.
5:36
I can't tell y'all how exciting it was
5:39
to throw out the first pitch. My
5:42
family's always been real big baseball
5:45
fans. In fact, my brother Bubba when he
5:49
was 19 years old went to Atlanta,
5:52
Georgia and tried it out for the Atlanta
5:55
Braves.
5:57
Bubba could hit that ball out of the
5:59
park every time. In fact, when he was
6:02
growing up, he was the home run king. He
6:05
was one heck of a pitcher and a hitter.
6:09
So, here we go. Back to the nachos. I'm
6:11
going to continue to layer this till
6:13
everything is gone. And y'all want to
6:15
make sure that your dish is ovenproof.
6:19
So, we're going to put this in the oven
6:20
for a few minutes. I've got my oven
6:22
preheated to 350°.
6:27
Now, I'm fixing to show y'all how to
6:29
make a onion bloom at home. It's a very
6:32
simple batter. I'm going to use equal
6:35
parts allpurpose flour beer. And you
6:38
want to be careful while you're
6:39
measuring your beer because you don't
6:41
want to measure the foam. And I'm gonna
6:43
tilt it so I don't get a big head on it.
6:48
And I'm going to actually do a little
6:51
under two cups because you'll want your
6:53
batter more on the thicker side than the
6:55
thinner side. So, I'm going to make this
6:58
and we're going to let it sit for about
6:59
three or four hours so that the yeast
7:01
from that beer can activate with that
7:04
flour. So, all we're going to do is just
7:07
dump that in there.
7:10
And
7:12
I think I'm just going to put some plain
7:15
Cajun seasoning.
7:18
All right, we're going to let this
7:19
batter sit and let's talk about our
7:21
onions. You want to make sure that you
7:23
do not disturb the root end of your
7:26
onion because this root is what's going
7:29
to hold all of our petals together. All
7:31
right. Now, I'm going to even off this
7:34
top just like that. And I'm going to
7:36
pull all this skin off. This is a very,
7:40
very important step. We're not going to
7:42
bring our knife up next to that root
7:44
because it would actually make our onion
7:46
collapse too, too wide. So, I'm going to
7:49
drop that down.
7:51
And then I'm going to go all the way in.
7:53
I want to make sure the blade of that
7:55
knife goes through the center of that
7:58
onion. And then we're going to do the
8:00
same thing there. I love using our big
8:03
Vida onions, but our Texas sweet onion
8:06
is real good. But you want to make sure
8:09
that he's nice and round. And we're just
8:12
going to take our onion and go around
8:16
until the whole onion is cut.
8:19
All right. Now, look. I'm going to turn
8:21
this onion upside down. And I'm just
8:23
going to kind of wiggle him. So, when we
8:25
come back, we're going to fry up this
8:27
bad boy and we're going to taste those
8:29
delicious macho nachos. So, y'all don't
8:32
go anywhere.
8:39
[Music]
8:47
I smell those wonderful nachos in the
8:49
oven. So, I think they're telling me
8:51
they're ready to come out. So, let's see
8:53
what we've got. Oh my goodness. We've
8:56
got a plate full of nachos.
9:01
They smell so good. I think I'm just
9:05
going to put just a little dollop of
9:08
sour cream or maybe four little dollops.
9:12
And I'm going to
9:15
sprinkle them with some tomatoes
9:18
and some green onion tops.
9:22
And just for Michael, jalapenos. But
9:26
let's see what we've got here now.
9:32
M
9:34
so good and so messy and so spicy.
9:37
I love that spicy. Well, I'm going to
9:40
sit those right over here.
9:43
All right, that takes care of our macho
9:45
nachos. And next, I want to show y'all
9:47
how I make those blooming onions. And
9:50
this is my batter that I've had sitting
9:52
up for about 3 hours. I'm going to give
9:54
it a little stir
9:56
and see if I like the consistency of it.
10:00
I've got a little flour right here. And
10:02
I think I'm going to just dust it.
10:07
If your batter is too thin, it'll come
10:09
off and your batter will be all in your
10:11
grease and not on your onion. We've got
10:14
our Dutch oven filled with peanut oil.
10:17
So, I'm going to take our onion and I'm
10:19
going to lay it down
10:22
in our batter and I'm just going to
10:24
spoon that batter all in there cuz I
10:27
want it on every petal. And we want to
10:30
make sure that our temperature is where
10:34
it should be because if we put it in too
10:36
cold, our onion's just going to go soggy
10:38
on us. So, I'm going to check this with
10:40
a thermometer. And we're at 350.
10:45
So, here we go. I'm going to pick him up
10:48
by his side, but you just want to be
10:51
careful because when I put this onion
10:52
in, I run the risk of this boiling over.
10:55
So, you want to be real careful and not
10:57
fill it too full. Now, I've got to let
11:00
him stay down in there because I want
11:02
that batter to kind of adhere before I
11:05
disturb him. But you can see how he's
11:08
totally submerged in grease. And that's
11:11
what you need to make a successful
11:14
blooming onion. All right, let's see.
11:16
I'm going to ease him up. Now, I'm going
11:19
to let him drain over the pot for a
11:21
minute to get that grease out of him.
11:23
And I'm going to let it drain there just
11:25
for a second. And I'm going to put him
11:27
on our platter. Now I have chosen uh
11:31
ranch dressing as a dipping sauce.
11:36
Oh, this onion looks tea totally
11:38
perfect. And have y'all ever noticed how
11:40
Gertie shows up just as I'm ready to
11:44
taste? I don't know if y'all like
11:45
onions, though. Girl,
11:47
[Music]
11:50
the onion was a huge success.
11:53
So, I want to move on to the pretzels.
11:57
All right, we're going to start with
12:00
packet of yeast
12:03
and we've got a cup of warm water. And
12:05
the water temperature should be 98°.
12:08
Going to come over here and I'm going to
12:09
take our flour
12:11
and I'm going to sift it
12:18
into this bowl.
12:21
Now, I'm getting this pot of water ready
12:23
to boil cuz this is what we're going to
12:25
cook our pretzels in. And I'm gonna add
12:28
some baking soda. And they say it brings
12:31
out the flavor. Now to our dissolved
12:33
yeast, I'm going to add two tablespoons
12:36
of softened butter. You didn't think we
12:38
was going to make a pretzel without
12:40
butter, did you? And I'm going to add a
12:42
little salt. And I'm going to add half
12:45
of our flour to this.
12:52
Now I'm going to sprinkle a couple of
12:53
tablespoons of sugar over that.
12:57
And we're going to proceed to mix this
12:58
for three minutes.
13:01
I love the smell of yeast. It kind of
13:04
reminds me of those fabulously divine
13:08
yeast rolls that the school made when I
13:11
was in grammar school and high school. I
13:13
just loved them.
13:15
Okay, I'm going to come in here now and
13:17
add the rest of our flour.
13:22
And I'm going to mix that up real good.
13:24
Okay.
13:26
So, here we go. All right. Just put a
13:29
little flour.
13:33
Ain't that pretty?
13:36
Pretty dough.
13:40
See what a pretty
13:42
dough that batter made? It's just
13:45
beautiful. And now we're going to just
13:48
put our dough here. And we're just going
13:50
to cover this. And I'm going to set it
13:52
aside in a warm place. Now, you can
13:55
cover it with Saran Wrap, but I just
13:57
like the idea of that damp rag until it
14:00
doubles in size.
14:02
And I think right back here is a good
14:04
spot. And when we come back, I'm going
14:06
to show you how to shape and cook these
14:09
pretzels and
14:12
show you some more home movies.
14:15
Go Sands.
14:23
[Music]
14:30
Okay, our dough should have doubled in
14:32
size by now. And yes, it has. Punch it
14:35
down. See all the air coming out of it.
14:39
And that's going to redistribute the
14:41
yeast back through our pretzels. All
14:43
right, let our dough fall out onto our
14:47
flowered surface. Right,
14:52
we're going to knead this some more. So
14:54
now, this batch of dough that we have is
14:57
going to make a dozen pretzels. So I'm
15:00
going to cut it in half.
15:07
Okay.
15:10
Roll it around in the flour. And we're
15:12
going to roll this piece of dough out to
15:14
about 18 in.
15:19
That looks like 18 inches. So, all we're
15:22
going to do is pick up each end,
15:24
crissross it, and crisscross it again.
15:27
And we've got our pretzel.
15:31
We're going to put him right over there
15:32
because we are going to let these rise
15:35
one more time on our tray before we
15:38
throw them into our boiling water.
15:41
So, we're going to pick it up,
15:44
twist it, and twist it, and bring it
15:46
down. And we've got our pretzel. Now,
15:49
we're going to stick these over to the
15:51
side in a warm place, and we're going to
15:52
let them rise.
15:54
But in the meantime, I've got another
15:57
batch over here ready.
16:03
And I'm going to take our spatula and
16:06
I'm going to give it a spray.
16:09
And we've got our water here boiling.
16:13
And you can see how that slipped right
16:15
off.
16:22
And I'm going to boil these for about 1
16:24
minute. Their process is much like
16:27
cooking a bagel in the fact that they go
16:30
in water before they go into the oven.
16:33
All right, we're going to take our last
16:35
three out and cut off that hot stove.
16:40
I'm about worked up a sweat here like I
16:43
did at the ballpark. Oh, that was the
16:45
hottest ballpark. So, now I'm going to
16:48
take my butter
16:51
and I'm going to butter these up real
16:53
real good because I'm going to sprinkle
16:56
them with a lot of kosher salt. The salt
16:59
is what gives it its punch or the sesame
17:01
seed or whatever you're using. Plus, it
17:03
can't hurt the taste of them. Surely
17:05
not. All right. And I'm going to take my
17:07
kosher salt.
17:13
And I think in your frozen food section
17:15
where you can buy the frozen pretzels, I
17:18
think they may have actually a pretzel
17:19
salt in them. But this kosher salt works
17:23
just as good as far as I'm concerned.
17:26
So, we're going to run these in. 500°ree
17:29
preheated oven for about 10 to 12
17:31
minutes. And then we're going to have a
17:34
nice fat hot homemade pretzel.
17:40
All right, my first batch is ready over
17:42
here. It should be ready. And it is.
17:49
Now, I don't know about y'all, but I
17:51
love my pretzels with mustard.
17:54
So,
17:56
I'm going to check it out.
17:59
It's still kind of warm.
18:06
This is so good. It's real savory. But
18:10
y'all come right back because I want to
18:11
show you how to turn a pretzel not into
18:14
a savory, but a sweet one. And I'm going
18:17
to show you how to dress that hot dog
18:18
where he's going to be so pretty.
18:27
[Music]
18:34
So, let's share some tips on great
18:38
baseball food. Now, if you don't want to
18:40
make those homemade pretzels, it's all
18:42
right. They've got them in the frozen
18:44
food department. In fact, these are
18:46
frozen pretzels, and you can dress them
18:48
up. I think I'm going to brush this one
18:51
with butter.
18:54
That makes it good already. And I think
18:56
I'm going to sprinkle it with a little
18:58
kosher salt. And then I'm going to
19:00
sprinkle it with sesame seeds.
19:03
Ooh, that one's going to be so good. I
19:06
think for this one,
19:09
let's put a little cinnamon sugar on it.
19:12
I love a sweet pretzel once in a while.
19:16
Oh, yeah.
19:19
I'm going to drizzle him some chocolate.
19:25
Now, let's talk hot dogs.
19:28
Everybody eats hot dogs. The best ways
19:31
to eat a hot dog is to take your raw
19:33
dogs and spiral bacon around them. And I
19:38
love grilled onions. So, I'm going to
19:41
put a little bit of that. Michael loves
19:43
the jalapeno. And I love cheese on my
19:46
hot dog.
19:49
And I love cold slaw. Just a little
19:52
sloth.
19:54
Oh gosh, this looks like a Dagwood hot
19:56
dog.
20:00
[Music]
20:06
It takes it from ordinary to
20:09
extraordinary.
20:12
I just love ballpark food. the macho
20:16
nachos and the bloom and onion and this
20:19
array of pretzels are so good whether
20:22
you're sitting at the stands at the ball
20:23
game or whether you're sitting on your
20:25
sofa in front of the TV. So, I hope that
20:28
you'll try some of these and like them.
20:30
And I also hope that y'all will get out
20:32
and support your local teams. In fact,
20:34
if you're ever in Savannah, we would
20:36
love to have you come to one of the Sand
20:38
Nats games because did I forget to tell
20:41
you girls, these guys are so cute. So,
20:45
until next time, America, I send y'all
20:48
love and best dishes from my home plate
20:51
to yours.
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