Up next in 10
4 Southern Comfort Food Recipes - Paula is sharing some classic Southern recipes, including a barbecue short ribs recipe, a rutabaga recipe, and lace hoecakes. Paula’s Home Cooking, Season 1, Episode 24.
Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU
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00:00 Intro
2:13 Short Ribs Recipe: https://www.pauladeen.com/recipe/short-ribs/
6:12 Tugboat Turnips Recipe: https://www.pauladeen.com/recipe/tugboat-turnips/
8:06 Homemade Rice-a-Roni Recipe: https://www.pauladeen.com/recipe/homemade-rice-and-roni/
12:15 Lace Hoecake Cornbread Recipe: https://www.pauladeen.com/recipe/lace-hoecake-cornbread/
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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
(upbeat country music)
0:00
- Well, hey there, I'm Paula Deen.
0:02
And today I'm gonna take you up the river,
0:04
with some down-home country cooking.
0:06
First, I'm gonna show you the secret
0:08
to making the most mouthwatering,
0:10
barbecued short ribs ya ever tasted,
0:12
without the barbecue.
0:14
And then I'm gonna pass on to you,
0:15
the secret to the most tempting turnip treat
0:18
your tongue ever met.
0:20
I think even my fatherly friend, Hank,
0:22
will agree they're divine.
0:24
And then next I'll give you a twist on a rice dish,
0:26
that gives your grain that extra something.
0:29
And finally, there's a lace hoecake cornbread,
0:31
that travels anywhere you wanna take it.
0:33
So all aboard, who's coming aboard?
0:35
It's tugboat time.
0:38
The strength of our city here in Savannah,
0:40
is definitely the river.
0:42
And the strength on the river, is our tugboats.
0:46
And who drives these tugboats?
0:49
Big hungry burly men.
0:51
We're going to see today what they like to eat.
0:54
And I've heard that rutabagas,
0:56
is one of their favorite food.
0:58
So that's what we're gonna go find out about today.
1:01
So come along with me.
1:02
We're gonna have a great time.
1:04
My friend, Becky, has a produce stand,
1:07
but she was all out of rutabagas today,
1:09
so she's brought me to where she buys her produce.
1:12
All right, Becky, put me on the rutabagas.
1:14
- Here we are, Paula.
1:16
Mr. Rogers, got some beautiful greens here.
1:18
I've been buying from him for years.
1:20
- What is a rutabaga, Becky?
1:22
- It's a turnip, and when you cook the leaves,
1:24
it's like a cross between a cabbage and a turnip.
1:26
- I have to confess, I've never cooked a top before.
1:29
- You need to do that.
1:30
- Well, can you describe the taste of a rutabaga, Becky?
1:34
- To me, it's a turnip,
1:35
and it's gotta milder taste than a turnip.
1:38
The texture is almost the same as a turnip root,
1:41
but it seems you eat the rutabaga bottoms
1:43
more by their selves,
1:44
than you do the turnip roots by their selves,
1:45
'cause they're milder.
1:47
- You know, the flavor of a rutabaga,
1:48
is very very hard to describe.
1:50
So what I'm gonna do,
1:51
is just take these fresh rutabagas to the house,
1:54
and make Michael's very favorite dish, tugboat turnips,
1:58
and then I'm gonna try to describe 'em to you.
2:00
You ready, Beck? - I'm ready.
2:07
- You got a lap full of greens.
2:08
(light upbeat music)
2:10
What a fun time I had at the rutabaga farm,
2:13
but to start our meal today,
2:14
I hear that those men love short ribs.
2:18
So that's what we're gonna do today.
2:19
We're gonna do a pot of hot,
2:21
juicy, barbecued short ribs.
2:24
And we're gonna start by trimming some of the fat off.
2:27
Which I've already done,
2:28
and I'm gonna put it in this pot.
2:30
And you can see this is a hot pot.
2:33
I'm just gonna render some of the grease from that fat.
2:37
And see how it,
2:38
just that little bit of fat,
2:39
is oiling the bottom of our pot.
2:42
Which this will keep our short ribs from sticking,
2:45
when we start browning 'em.
2:47
We're just gonna salt those short ribs,
2:50
and throw them into that hot skillet,
2:52
and sear 'em up real good.
2:55
(meat sizzling)
2:58
I think I'm with those men.
2:59
I'm a beef girl.
3:01
And I think these are just gonna be,
3:04
out of this world good.
3:06
My boyfriend, Michael,
3:08
was a captain on one of these tugboats for years,
3:12
before he became a docking pilot.
3:15
When he went and applied for the job,
3:18
he couldn't believe it when they told him,
3:22
that they were gonna feed him as well as pay him.
3:25
He was so excited.
3:26
He said, "well, that job is for me!"
3:29
He said, they ate like kings.
3:30
They had one cook assigned to each tug,
3:33
and they got there early, early in the morning,
3:35
and they prepared three full meals for these men.
3:41
So that was really a bonus,
3:44
because the work is hard.
3:47
We're just gonna turn these around,
3:48
and just make sure they're brown nicely on all sides.
3:53
men just love beef.
3:54
Meat and taters, it's hard to beat.
3:57
Our ribs and nicely brown now.
3:59
So we're gonna take those out,
4:01
and we're gonna add all the ingredients
4:03
that's gonna make these plump little bones barbecue.
4:08
(meat sizzling)
4:11
To make our barbecue sauce is very simple.
4:13
We're simply gonna put some ketchup about a half a cup.
4:18
About a quarter of a cup of brown sugar,
4:25
A tablespoon, of Dijon mustard.
4:30
About a quarter of a cup of water.
4:32
(water sizzling)
4:35
A little bit of lemon juice.
4:38
A few shakes of Worcestershire.
4:42
A little bit of onion.
4:44
(knife clanks)
4:46
(ingredients sizzling)
4:51
Don' that look yummy?
4:55
We're just gonna nestle these short ribs,
4:59
down in that sauce.
5:02
I think that'll make a hungry man happy.
5:05
What about you?
5:06
All we do now is put our lid on.
5:08
We're gonna turn it down on low,
5:11
and let it cook for about two hours.
5:13
Now I have a second batch here already to go.
5:16
So let me show y'all how I'll put it on my platter.
5:19
I'm gonna reach down in this pot,
5:21
and I'm gonna go for the barbecue sauce,
5:24
that's down in the bottom.
5:28
And just ladle over our short ribs.
5:31
I'm not even gon' garnish this platter,
5:33
because I can tell you right now,
5:35
those men and ain't parsley eaters.
5:38
(laughs)
5:44
They say the way to a man's heart,
5:46
is through his stomach.
5:47
And I think we're gonna get our man today.
5:49
Stay tuned because next,
5:51
we're doing tugboat turnips.
5:56
I so hope y'all are enjoying the show.
5:58
And if you do.
6:00
Be sure to click like, subscribe and
6:03
notification bell so you'll never miss a video.
6:07
And we'll be right back after the break.
6:15
(knife clanks)
6:15
As I promised y'all,
6:17
we're fixing to start cooking our rutabaga now,
6:21
(cutlery clanks)
6:22
and I wanna show you what it looks like.
6:25
It looks very much like a turnip,
6:28
and it's waxed, and it's hard as a brick bat.
6:33
So you may wanna have your captain around girls,
6:36
on the day that you're serving rutabaga.
6:38
The easiest way to do this,
6:41
is to take your knife,
6:43
and peel it like this.
6:46
I wanna tell you how I came about this recipe.
6:49
Michael's brother, Hank,
6:51
before he decided to go into the priesthood,
6:54
was the cook on his tugboat,
6:56
that Michael was the captain of.
6:58
And this was one of the favorite dishes,
7:00
that he prepared the men.
7:02
And Hank and I both love to talk about food,
7:05
and we both love to eat.
7:07
And one day he was telling me about the tugboat turnip.
7:11
So it was great fun to find out another way,
7:14
to cook the rutabaga.
7:16
But as you can see,
7:17
this is a very, very hard vegetable,
7:19
and you'll wanna handle it with great care,
7:23
that you don't cut yourself.
7:26
I've got some already cut up here and ready for the pot.
7:29
But all we're gonna do now,
7:30
is take our rutabagas that have been cut up.
7:34
(pot clanking)
7:36
We're gonna put them in the pot,
7:38
along with our carrots,
7:43
and we're just gonna cover the tops of 'em with water.
7:49
(water trickling)
7:54
(utensils clanking )
7:56
We're gonna put just a little bit of salt in,
7:58
not too much,
8:00
and we're just gonna cover the pot,
8:02
and we're gonna let those cook until they're tender.
8:05
And the next dish we're gonna prepare is rice and roni.
8:09
And this is another one of Hanks' favorite recipes.
8:12
So every time I have rice, I think of Hank.
8:15
Now we're gonna start with just a vermicelli pasta,
8:19
which is our roni,
8:21
and we're gonna just break it up.
8:25
I started with just a couple of tablespoons of oil,
8:28
and we're just gonna toss that around,
8:30
until it's light brown.
8:32
We don't wanna burn it.
8:33
We don't wanna get it too, too dark.
8:35
By browning our pasta,
8:37
it's gonna bring out a very nutty flavor in it.
8:40
Giving you a whole different taste from pasta
8:42
that you would boil in water.
8:44
Its turning a nice toasty brown,
8:46
so we're going ahead and add our rice.
8:50
And brown that a little bit,
8:52
and browning that rice is also gonna give it
8:55
a nutty flavor as well.
8:58
And you can see this pasta,
9:00
is just wanting to jump out of the pot.
9:02
All right, now we're gonna add an onion, fresh parsley,
9:10
and two cups of chicken broth.
9:16
All we have to do is put our lid on,
9:19
turn our fire down,
9:20
and cook it for about 20 minutes.
9:23
So now I'm gonna just drain my rutabagas.
9:26
Well, we wanna get all of that water out of 'em.
9:29
So we're gonna give 'em a good shake,
9:32
and then we're gonna put 'em into our bowl.
9:36
And we're just gonna take a standard potato masher,
9:41
and just give 'em a little mash.
9:42
Now we don't want these smooth.
9:44
We want 'em a little, little texturey,
9:48
and you can see they're real tender.
9:50
So they're not gonna require a lot of mashing.
9:52
(masher clanking)
9:54
And the difference now between my rutabaga and Hank's,
9:58
is we're going with brown sugar.
10:01
Because the brown sugar is what makes a tugboat turnip.
10:05
A stick of butter.
10:08
You can see why these men and I get along well, don't you?
10:12
These guys on these tugboats worked so very hard,
10:16
because these tug boats are responsible for docking,
10:20
these tremendous ships that come in,
10:22
they work with tremendous ropes that are huge.
10:26
So when mealtime comes around,
10:29
these guys are starving.
10:33
Doesn't it have the pretty fall colors,
10:36
kinda makes me think of Halloween.
10:40
I wish you were here.
10:43
(wooden ladle clanking)
10:43
They're out of this world.
10:46
Let's go check on our rice and roni now.
10:52
It's done, and all we have to do is fluff the rice.
10:55
Look how delicious the browned pasta looks in it.
11:00
I don't think there's a way,
11:02
that you can mess this dish up,
11:04
except not having your measurements on your liquid, correct.
11:08
It's very important that you have just enough water
11:12
for your rice and your roni.
11:14
I use just a regular long grain white rice.
11:19
My favorite rice.
11:20
The rice that I always use,
11:22
is a rather inexpensive rice.
11:24
You can buy rices that are pricier,
11:27
but to me the cheaper the rice,
11:29
almost the better it is.
11:30
(wooden ladle clanking)
11:34
Now, if you wanted to,
11:35
you could drizzle it with butter,
11:37
but this is so delicious like this.
11:38
I don't even think we need it.
11:41
And when we come back, now,
11:43
I'm gonna be making my daddy's very favorite bread,
11:46
in the whole wide world,
11:48
and that's lace hoecake cornbread.
11:51
So stick around 'cause you're in for a treat.
11:59
I hope y'all are enjoying the show
12:01
and I want to hear from you.
12:03
Tell me what recipes or videos you'd like to see me
12:06
make by just leaving a short comment below.
12:10
Now, let's get back to the show, y'all.
12:16
As I promised,
12:17
I'm gonna share with y'all
12:19
my mother's way of cooking my daddy's favorite cornbread,
12:22
in the whole wide world,
12:23
and that's lace hoecakes.
12:25
And in order to do that,
12:27
you've got to have the proper pan.
12:29
And you can see it's got just a small little rise,
12:32
on the edges.
12:34
And it's very important that this pan be very well seasoned,
12:38
because there is an art to making lace hoecakes,
12:41
and it can be tricky,
12:43
but I'm going to try to help you,
12:44
to make the perfect lace hoecake.
12:47
And we're gonna start by heating our pan.
12:49
It's very important that we have a hot pan.
12:51
We're gonna spray it first with a non-stick spray.
12:55
(spray whiffs)
12:57
They're called hoecakes because years and years ago,
13:00
these were cooked out in the open field,
13:03
over an open fire on a hoe.
13:07
Now we're starting with just plain corn meal.
13:10
You'll wanna find,
13:12
a fine ground meal,
13:15
because these shouldn't be gritty.
13:17
We're gonna start with our meal,
13:20
and a little salt and water.
13:24
Lots and lots of water.
13:26
(water trickling)
13:31
This is definitely a poor man's bread.
13:34
It's just pennies a serving.
13:36
And you can see how liquidy that is.
13:39
And we're just gonna stir this,
13:41
until the lumps are gone.
13:43
And we're gonna let it sit for a couple of minutes,
13:45
because after that water incorporates with that meal,
13:48
it can puff up and become thick on you.
13:52
So, the most important thing about cooking a hoecake,
13:56
is your beginning batter,
13:58
and you want it nice and thin it's almost watery.
14:02
And I can smell our hoecake pan getting hot.
14:06
(wooden ladle clanking)
14:08
Can you see how nice and thin that is?
14:11
I mean, it pours truly like water.
14:15
and you can see that your corn meal,
14:18
will settle to the bottom.
14:20
You can see that I ran my spoon down here,
14:24
and have found my corn meal,
14:26
layin' in the bottom of the bowl.
14:28
So you'll want to constantly be giving that stirs.
14:33
And now we're gonna add a little oil,
14:36
because these will stick so easily,
14:39
you won't believe.
14:41
And as you can see,
14:42
our pan is nice and hot.
14:45
My mother made these hoecakes twice a day, every day.
14:49
I think probably my mother and daddy's very special
14:53
and favorite time together was at lunch
14:54
when my brother Bubba and I were away at school.
14:58
And she started off their lunch hour,
15:02
by serving him a delicious lunch.
15:04
(oil sizzling)
15:08
And the bread, every meal was hoecakes.
15:14
And you can see that we've gotten our pan good and hot,
15:18
and it's already beginning to lace around the edges for us.
15:23
I know my mother and daddy just hated the days,
15:27
that I messed up their lunch hour,
15:31
that they so look forward to together.
15:34
This delicate bread,
15:36
just brings back all kinds of memories for me.
15:39
I can see my beautiful mother standing up at the stove,
15:42
cooking these for the family,
15:44
and I'm even using my grandmother's hoecake turner.
15:50
And it's dated 1945.
15:52
So this is a very, very special time for me,
15:55
and I'm so glad that y'all are here to share it with me.
15:58
And we're just gonna kinda
15:59
run our spatula up underneath there,
16:04
so that the grease can get up under it,
16:07
and it won't stick on us.
16:10
This is my cousin Don's pan.
16:14
At some point,
16:15
I even lost contact with my mother's hoecake pan,
16:19
which makes me very sad.
16:20
All right, I'm gonna show you a trick now,
16:22
on how to turn these hoecakes.
16:24
I'm gonna take just a regular dinner plate,
16:27
(feet patters)
16:29
(water trickling)
16:32
And I'm gonna run it just under the water,
16:36
and I'm gonna cover our hoecake pan,
16:39
And then we're gonna very carefully,
16:43
flip our hoecake pan over.
16:49
We're gonna give our pan another quick spray,
16:54
and another squirt of oil.
16:56
And then we're gonna just slide that hoecake,
17:00
back into our pan.
17:04
The water on the plate,
17:06
allows it to just slide very easily off.
17:10
I can't tell you how this cornbread,
17:14
just does something to the meal that a biscuit can't do.
17:18
You know, there's just nothing like,
17:21
a big chunk of buttered lace hoecake.
17:24
And at the end of our meal,
17:25
we would pass the syrup,
17:28
and it would be our dessert as well.
17:31
Now that we flipped it that first time,
17:33
it's easy enough take your spatula,
17:36
and flip it back and forth.
17:37
But that very first time,
17:38
you really are gonna need the help,
17:40
of a dampened plate.
17:42
All right, we're just gonna take this one off,
17:45
and we'll just repeat the process.
17:50
And you might not think,
17:51
that you'll need to grease your pan every time,
17:54
but trust me, you really will,
17:56
because they'll stick so badly on you if you don't.
17:59
And that's about the biggest problem
18:02
that you're gonna have,
18:04
when you're making your hoecakes.
18:05
And you can see this batter is starting to get thick on me.
18:08
So I'm gonna control the thickness of this hoecake,
18:14
by the way I dip up my batter.
18:16
(oil sizzles)
18:22
While you take a break, I'm gonna finish hoecakes.
18:24
And when we come back,
18:25
we're gonna have that tugboat meal of the year.
18:28
So don't miss it.
18:34
I so hope y'all are enjoying the show.
18:36
And if you do.
18:38
Be sure to click like, subscribe and
18:41
notification bell so you'll never miss a video.
18:45
And we'll be right back after the break.
18:52
Before I leave y'all today,
18:53
I wanna talk just a little bit more about these hoecakes.
18:56
I'm really, really hoping,
18:58
that y'all will try these at home,
19:00
because they're so out of this world, delicious,
19:04
but there is a couple of little things
19:05
that you must remember.
19:07
If you can't find a whole cake pan,
19:10
you can always use just a regular black cast iron skillet
19:14
and drop them in little individual patties or cakes.
19:19
So don't let the pan stop you,
19:22
and always remember to spray your pan,
19:25
every time you drop your hoecakes in,
19:28
with a little non-stick spray,
19:30
and add a little oil with each cooking,
19:33
and I promise you, it will be worth it.
19:35
There is an art to making these hoecakes,
19:37
but it won't take you long to pick it up.
19:40
All you need is just a little practice.
19:42
Please promise me,
19:44
that you'll give 'em at least one try,
19:47
because you'll be in for the treat of your life.
19:52
I think you can understand now,
19:53
why the men working on these tugboats,
19:55
felt like they got a bonus,
19:56
with all this wonderful food that was cooked for 'em.
19:59
The tugboat turnips,
20:00
the hoecake corn bread,
20:02
the barbecue short ribs,
20:04
and the rice and roni.
20:06
And now it's time for me to take this man's size meal,
20:09
down to the man that I cooked it for.
20:12
until next time, America,
20:13
best dishes from my kitchen to yours.
20:29
Hey, y'all, it's Paula Deen.
20:30
Now, if you enjoyed this video, be sure to like it
20:34
and click the subscribe button as well as the notification
20:38
and bell to be alerted when I post a video.
20:42
Love and Best Dishes Y'all.
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