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Take Me Out to the Ballgame | 4 Ballpark-Style Recipes - Learn how to make soft pretzels at home and bloomin' onion at home, plus more ballpark recipes! Paula’s Home Cooking, Season 3, Episode 20.
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00:00 Intro
2:59 Macho Nachos Recipe: https://www.pauladeen.com/recipe/macho-nachos/
5:57 Cajun Onion Bloomers Recipe: https://www.pauladeen.com/recipe/cajun-onion-bloomers/
11:32 Soft Ball Pretzels Recipe: https://www.pauladeen.com/recipe/soft-ball-pretzels/
19:19 Ballpark Hot Dog Recipe
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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
Hey, y'all I'm Paula Deen.
0:02
And guess what?
0:03
I'm gonna take y'all out to the ballpark today.
0:06
You know, here in Savannah, our local baseball team
0:08
the Sand Gnats have asked me to throw out the first pitch
0:12
If you can believe that.
0:13
Now I'm not sure I can even make it past home play,
0:16
but one thing's a safe bet.
0:18
All of today's recipes are gonna hit a home run.
0:21
So after the seventh inning stretch,
0:24
I'm gonna to head back to the kitchen
0:25
and whip up some of my all time favorite baseball recipes.
0:29
First up you'll never strike out serving up these starters.
0:33
It's my mucho nachos that are loaded up with chili
0:36
and cheese and a beer battered Cajun bloomin' onion.
0:41
That's a sure winner.
0:43
And then you goin' be safe
0:44
serving up some softball pretzels.
0:47
They're salty and delicious,
0:49
and no baseball game would be complete
0:52
without a good old fashioned hotdog that will have
0:54
all your players walking home for 'em.
0:57
So batter up y'all and grab your oven mitts.
1:00
It's time to play ball.
1:04
Guess where I've been y'all.
1:07
I just threw out the first pitch
1:12
of Savannah Sand Gnats game.
1:15
What y'all been doing?
1:18
And I've got...
1:19
I brought some footage to show y'all,
1:23
I got it over the home plate.
1:26
It actually made it to the catcher.
1:28
I was so proud.
1:31
So I got some home movies I wanna show y'all
1:34
and I'm gonna to be chopping and prepping to make some
1:38
mucho nachos for y'all.
1:41
And in the meantime, while I'm chopping,
1:43
y'all watch the video.
1:50
What is that?
1:51
What is that thing right there?
1:52
I think that I'm gonna choose the finger.
1:59
(laughs)
2:01
Let's go check out the food.
2:03
Y'all want to.
2:07
All right, what you cooking?
2:09
- whole sausage bratwurst.
2:12
- Those look delicious.
2:13
I just had a bite of somebody's burger.
2:15
- If it was a good burger it had to come from me.
2:18
(man in glasses whistling)
2:22
- Yoh, offense.
2:24
- [Man Over Speaker] Joining us on the pitch
2:25
is Paula Deen who has her own cooking show
2:28
on Food Network.
2:31
- Here we go.
2:35
(audience cheers)
2:38
Thank you.
2:39
Good luck.
2:39
- Thank you.
2:43
(people cheering)
2:46
- Save.
2:52
Okay so how do y'all like the home movies?
2:55
I had a fabulous time
2:57
and I told y'all we having mucho nachos.
3:01
All right, so I got us some spring onions chopped.
3:03
I got tomatoes, I got jalapenos.
3:06
I got two different kinds of cheeses.
3:08
I got diced onions.
3:09
I got chili and I got re fried beans.
3:12
So we're gonna start putting these together.
3:15
And I don't know about y'all,
3:16
but when you go to a Mexican restaurant
3:18
and get Mexican food, they like pile all the chips up
3:22
and just put the goodie on the top.
3:24
Well, we're not gonna do it that way.
3:26
We are gonna make sure we got bunches of goodie
3:30
all the way through it.
3:32
I'm just gonna kinda dial up the re fried beans around.
3:36
I love these and these are just canned re fried beans.
3:41
I mean, you could go to the trouble of cooking Pinto beans,
3:44
but these are so delicious.
3:47
All right, now I'm gonna sprinkle it with a little onions
3:53
and a little Monterey jack.
3:57
This way we're gonna have some goodie on every chip.
4:01
All right, now, let's see, I'm gonna throw a couple
4:02
of jalapenos and y'all can see I'm leaving the seeds.
4:06
I've cut these into rings and speaking of rings,
4:10
I've done it again.
4:11
Y'all I'm sorry.
4:13
I bet people are saying she's just doing that
4:15
on purpose so she can show her rings.
4:17
And I'm really not.
4:18
I just forget, worked hard to get that ring y'all (laughs).
4:23
Waited a long, long time.
4:25
Now y'all noticed that I've got all these things warmed
4:29
because we want them to be hot when we put them
4:31
on our chips, because we're gonna stick this in the oven,
4:34
but only long enough for our cheese to melt.
4:36
And you can put this as heavy or as light as you want 'em.
4:41
In fact, you wouldn't even have to use chili on this.
4:44
If you didn't want to, you could just actually scramble you
4:46
up some ground beef, you know, and just sprinkle big chunks.
4:51
Now we're gonna put a little cheddar cheese.
4:53
I think I hear my stomach growling.
4:57
All right, now here, we're gonna go with another layer.
5:00
You could actually put some salsa on this,
5:02
just whatever your family likes.
5:06
I can't tell y'all how exciting it was to throw out
5:09
the first pitch.
5:11
My family's always been real big baseball fans.
5:15
In fact, my brother Bubba, when he was 19 years old,
5:20
went to Atlanta, Georgia and tried out
5:23
for the Atlanta Braves.
5:26
Bubba could hit that ball out of the park every time.
5:30
In fact, when he was growing up, he was the home run King.
5:34
He was one heck of a pitcher and a hitter.
5:38
So here we go back to the nachos.
5:40
I'm gonna continue to layer this till everything is gone
5:44
and y'all want to make sure that your dish is oven proof.
5:48
So we're gonna put this in the oven for a few minutes.
5:51
I've got my oven preheated to 350 degrees.
5:55
(utensils clinking)
5:56
Now I'm fixing to show y'all how to make an onion blooming
6:00
at home.
6:01
It's a very simple batter.
6:03
I'm gonna use equal parts, all purpose flour to beer.
6:07
And you wanna be careful when you're measuring your beer
6:09
'cause you don't wanna measure the foam
6:12
and I'm gonna tilt it so I don't get a big head on it.
6:18
And I'm gonna actually do a little under two cups
6:21
because you'll want your batter more on the thicker side
6:24
than the thinner side.
6:25
So I'm gonna make this and we're gonna let it sit
6:28
for about three or four hours so that the yeast
6:30
from that beer can activate with that flour.
6:34
So all we're gonna do is just dump that in there.
6:39
And then I'm just going to put some Plano Cajun seasoning.
6:47
All right, we're gonna let this batter sit.
6:49
And let's talk about our onions.
6:51
You wanna make sure that you do not disturb the rooty end
6:55
of your onion because this root is what's gonna hold
6:58
all of our petals together.
7:01
All right now I'm gonna even off this top, just like that.
7:05
And I'm gonna pull all this skin off.
7:08
This is a very, very important step.
7:10
We're not gonna bring our knife up next to that root,
7:14
because it would actually make our onion collapse
7:17
too too wide.
7:18
So I'm gonna drop that down and then I'm gonna go
7:22
all the way in.
7:22
I wanna make sure the blade of that knife goes through
7:26
the center of that onion,
7:28
and then we're gonna do the same thing there.
7:31
I love using our big vidalia onions.
7:34
But our Texas sweet onion is real good
7:37
but you wanna make sure that he's nice and round,
7:41
and we're just gonna take our onion
7:43
and go around until the whole onion is cut.
7:49
Right now look, I'm gonna turn this onion upside down
7:52
and I'm just gonna kind of wiggle him.
7:54
So when we come back, we gonna fry up this bad boy
7:57
and we're gonna taste those delicious mucho nachos.
8:01
So y'all, don't go anywhere.
8:07
I so hope y'all are enjoying the show.
8:10
And if you do.
8:12
Be sure to click like, subscribe and
8:15
notification bell so you'll never miss a video.
8:19
And we'll be right back after the break.
8:25
I smell those wonderful nachos in the oven.
8:27
So I think they're telling me they're ready to come out.
8:30
So let's see what we've got.
8:32
Oh my goodness.
8:33
We've got a plate full of nachos.
8:39
They smell so good.
8:42
I think I'm just gonna put just a little dollop
8:45
of sour cream or maybe four little dollops.
8:50
And I'm gonna sprinkle 'em with some tomatoes
8:56
and some green onion tops.
9:00
And just for Michael jalapenos,
9:03
but let's see what we've got here now.
9:08
Mmh mmh, mmh, mmh, mmh, mmh.
9:11
So good, so messy.
9:13
And so posse.
9:14
Hmm. I love that spicy.
9:17
Well, I'm gonna sit those right over here.
9:20
All right, that takes care of our mucho nachos.
9:23
And next I wanna show y'all how
9:25
I make those bloomin' onions.
9:27
And this is my batter that I've had sitting up
9:30
for about three hours.
9:31
I'm gonna give it a little stir and see if I like
9:35
the consistency of it.
9:38
I've got a little flour right here and I think
9:39
I'm gonna just dust it.
9:44
If your batter is too thin it'll come off
9:47
and your batter will be all in your grease
9:49
and not on your onion.
9:51
We've got our Dutch oven filled with peanut oil.
9:54
So I'm gonna take our onion and I'm gonna to lay it down
10:00
in our batter.
10:01
And I'm just going to spoon that batter all in there.
10:04
'Cause I want it on every petal.
10:07
And we want to make sure that our temperature
10:10
is where it should be.
10:12
Because if we put it in too cold degrees,
10:14
our onions just gonna go soggy on us.
10:16
So I'm gonna check this with a thermometer
10:19
and we we're at 350.
10:22
So here we go.
10:25
I'm gonna pick him up by his side,
10:27
but you just wanna be careful,
10:29
because when I put this onion in,
10:30
I run the risk of this boiling over.
10:32
So you wanna be real careful and not fill it too full.
10:37
Now I've got to let him stay down in there,
10:39
'cause I want that batter to kind of adhere
10:42
before I disturb it.
10:44
But you can see how he's totally submerged in grease,
10:48
and that's what you need to make a successful
10:51
bloomin' onion.
10:53
All right, let's see.
10:54
I'm gonna ease him up.
10:56
Now i'm gonna let him drain over the pot for a minute
10:59
to get that grease out of him.
11:01
And I'm gonna let it drain there just for a second.
11:04
Now, put him on a platter.
11:06
Now I have chosen a ranch dressing as a dipping sauce.
11:13
Ooh. This onion looks T totally perfect.
11:16
And have y'all ever noticed how Girdy shows up
11:19
just as I'm ready to taste?
11:22
I don't know if you like onions so girl,
11:25
mmmh mmh mmh the onion was a huge success.
11:31
So I wanna move on to the pretzels.
11:35
All right, we're gonna start with a packet of yeast
11:41
and we've got a cup of warm water.
11:43
And the water temperature should be 98 degrees.
11:46
I'm gonna come over here and I'm gonna take our flour
11:49
and I'm gonna sift it
11:55
into this bowl.
11:58
Now, I'm getting this pot of water ready to boil
12:01
'cause this is what we're gonna cook our pretzels in.
12:04
And I'm gonna add some baking soda and they say it brings
12:08
out the flavor.
12:09
Now to our dissolved yeast.
12:12
I'm gonna add two tablespoons of softened butter.
12:15
You didn't think we was gonna make a pretzel
12:17
without butter did you?(laughs)
12:19
And I'm gonna add a little salt,
12:21
and I'm gonna add half of our flour to this.
12:29
Now I'm gonna sprinkle a couple of tablespoons of sugar
12:32
over that.
12:34
And we're gonna proceed to mix this for three minutes.
12:39
I love the smell of yeast.
12:41
It kind of reminds me of those fabulously divine yeast rolls
12:46
that the school made when I was in grammar school,
12:50
and high school, I just loved 'em.
12:53
Okay I'm gonna come in here now and add the rest
12:56
of our flour and I'm gonna mix that up real good.
13:02
Okay. So here we go.
13:06
All right, just put a little flour.
13:11
Ain't that pretty, pretty dough.
13:17
See what a pretty dough that batter made?
13:21
It's just beautiful.
13:24
And now we're gonna just put our dough here
13:27
and we're just gonna cover this
13:28
and I'm gonna sit it aside in a warm place.
13:31
Now you can cover it with saran wrap,
13:34
but I just like the idea of that damp rag
13:36
until it doubles in size.
13:40
And I think right back here is a good spot.
13:42
And when we come back,
13:44
I'm gonna show you how to shape and cook these pretzels
13:47
and show you some more home movies.
13:52
Go Sand Gnats!
14:00
I hope y'all are enjoying the show
14:02
and I want to hear from you.
14:03
Tell me what recipes or videos you'd like to see me
14:06
make by just leaving a short comment below.
14:10
Now, let's get back to the show, y'all.
14:16
Okay, our dough should have doubled in size by now,
14:19
and yes it has.
14:21
Punch it down, see all the air coming out of it.
14:24
And that's gonna redistribute the yeast back
14:28
through our pretzels.
14:29
All right, let our dough fall out on to a floured surface.
14:38
All right, we're going to knead this some more.
14:40
So now this batch of dough that we have is gonna make
14:44
a dozen pretzels.
14:45
So I'm gonna cut it in half.
14:53
Okay.
14:54
(knife clinks)
14:55
Roll it around in the flour.
14:57
And we're gonna roll this piece of dough out
15:00
to about 18 inches.
15:05
That looks like 18 inches.
15:07
So all we're gonna do is pick up each end,
15:10
criss cross it and criss cross it again.
15:13
And we've got our pretzel.
15:17
We're gonna put him right over there,
15:18
because we are gonna let these rise one more time
15:22
on our tray before we throw 'em into our boiling water.
15:27
So we're gonna pick it up,
15:30
twist it and twist it and bring it down.
15:33
And we've got our Pretzel.
15:35
So now we're gonna stick these over to the side
15:37
in a warm place and we're gonna let them re rise.
15:41
But in the meantime,
15:42
I've got another batch over here, ready.
15:49
And I'm gonna take our spatula,
15:52
and I'm gonna give it a spray.
15:55
And we've got our water here boiling
15:59
and you can see how that slipped right off.
16:08
And I'm gonna boil these for about one minute.
16:11
Their process is much like cooking a bagel,
16:15
in the fact that they go in water,
16:17
before they go into the oven.
16:19
All right, we're gonna take our last three out.
16:23
Cut off that hot stove.
16:26
I'm about worked up a sweat here like I did at the ballpark.
16:31
Ooh, that was the hottest ballpark.
16:33
So now I'm gonna take my butter,
16:37
and I'm gonna butter these up real, real good,
16:40
because I'm going to sprinkle them
16:42
with a lot of kosher salt.
16:44
The salt is what gives it its punch or the Sesame seeds
16:48
or whatever you're using.
16:49
Plus it can't hurt the taste of them.
16:51
Surely not.
16:52
Right and then we'll take my kosher salt.
16:59
And I think in your frozen food section
17:01
where you can buy the frozen pretzels,
17:03
I think they may have actually a pretzel salt in 'em,
17:07
but this kosher salt works just as good as far
17:10
as I'm concerned.
17:12
So we're gonna run these in a 500 degree preheated oven
17:16
for about 10 to 12 minutes.
17:18
And then we're gonna have a nice fat hot homemade pretzel.
17:26
All right, my first batch is ready over here.
17:29
It should be ready.
17:30
It is.
17:35
Now, I don't know about y'all.
17:36
But I love my pretzels with mustard.
17:40
So I'm gonna check it out,
17:45
it's still kinda warm.
17:52
This is so good.
17:54
It's real savory, but y'all come right back
17:57
'cause I want to show you how to turn a Pretzel
17:59
not into a savory, but a sweet one.
18:02
And I'm gonna show you how to dress that hotdog
18:04
where he's gonna be so pretty.
18:11
I so hope y'all are enjoying the show.
18:14
And if you do.
18:16
Be sure to click like, subscribe and
18:19
notification bell so you'll never miss a video.
18:23
And we'll be right back after the break.
18:28
Let's share some tips on great baseball food.
18:33
Now, if you don't wanna make those homemade pretzels,
18:35
it's all right.
18:36
They've got them in the frozen food department.
18:38
In fact,these are frozen pretzels and you can dress them up.
18:43
I think I'm gonna brush this one with butter.
18:48
That makes it good already.
18:49
And I think I'm gonna sprinkle it with a little kosher salt
18:53
and then I'm gonna sprinkle it with sesame seeds.
18:57
Ooh, that one's gonna be so good.
19:00
I think for this one,
19:03
let's put a little cinnamon sugar on it.
19:06
I love a sweet pretzel once in a while.
19:10
Yeah, I'm gonna drizzle him some chocolate.
19:19
Now let's talk hotdogs.
19:22
Everybody eats hotdogs.
19:23
The best ways to eat a hotdog, is to take your roll dogs
19:27
and spiral bacon around 'em.
19:31
And I love grilled onions.
19:34
So I'm gonna put a little bit of that.
19:36
Michael loves the jalapeno,
19:38
and I love cheese on my hotdog.
19:43
And I love coleslaw.
19:45
Just a little slaw.
19:47
Oh gosh, this looks like a Dagwood hotdog.
19:54
Mmh mmh mmh
20:00
It takes it from ordinary to extraordinary.
20:06
I just love ballpark food.
20:09
The mucho nachos and the bloomin' onion,
20:11
and this array of pretzels are so good.
20:15
Whether you're sitting at the stands at the ball game
20:17
or whether you're sitting on your sofa in front of the TV.
20:20
So I hope that you'll try some of these and like 'em.
20:23
And I also hope that y'all get out
20:26
and support your local teams.
20:27
In fact if you're ever in Savannah,
20:29
we would love to have you come to one of
20:32
the Sand Gnats games.
20:33
'Cause did I forget to tell you girls,
20:36
these guys are so cute.
20:38
So until next time America I sent y'all love
20:42
and best dishes from my home plate to yours.(soft chuckle)
20:50
Hey, y'all, it's Paula Deen.
20:52
Now, if you enjoyed this video, be sure to like it
20:55
and click the subscribe button as well as the notification
20:59
and bell to be alerted when I post a video.
21:03
Love and Best Dishes Y'all.
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