Georgia Girls

Look who I'm in the kitchen with, y'all

Look who I'm in the kitchen with. Trisha, you would, y'all. And we're swapping some of our favorite southern recipes, y'all

Trisha's frying up spicy jalapeno hush puppies, and we're going to dip them into my sweet and spicy chili sauce

Not only is she beautiful, but the girl can cook. Then Trisha's sharing her saucy catfish

and then I've got something special for her. Stewed collard greens. I can taste the butter

Yeah. And then we're making a dessert that's a southern girl's dream

a chocolate pecan cobbler. It's kind of probably wrong to be this happy about this

No, it's not. Well, listen, y'all. I'm in the kitchen with Miss Trisha Yearwood

I'm so excited to be here with you. Another Georgia girl. I love it

Trisha has got a cookbook, Home Cooking. She's married to Garth Brooks

and he looks like he could appreciate good food. He does. He was very excited about being the chief tester for a lot of these recipes

Well, I love having a man that appreciates good food. So we are actually going to be cooking something from your cookbook

Right, darling? Yes, ma'am. We're going to make jalapeno hush puppies. Sounds delicious, Tricia

It's good and it's easy. All right, so I'm going to start cutting your onion for you

Okay, we need about a half a cup of onion. I'm here to work for you, honey

You're my chopper. because I bet you're better at chopping than me. No, not really. You could teach me a thing or two about that

Not really. I'm an ugly chopper. But you know, it doesn't matter what it looks like

It matters what it tastes like. Do you like yours diced any particular way

You like it big, little? I kind of like them little. Okay. Since you're doing it

If I was doing it, I'd probably leave them big because it's easier. About three-fourths of a cup

Oh, and you're believing the seeds in, aren't you, girl? Oh, yeah

Yeah, I do. You're a little Miss Heidi. And we need a cup and a half of self-rising cornmeal

All right, so a cup and a half. A cup and a half. And then a cup of self-rising flour, which you have over there

Okay. Now, do you have any children? We have three girls. Oh, my goodness

What are their ages? They are 17, 15, and 13. Oh, my goodness

I hope y'all are saving your money. for wedding day? Oh, I don't know

We're just trying to get through high school right now. Garth's trying to get through high school. He'd think when they were little, he thought

girls, that's going to be so easy, it's great. And now he's like, sometimes he just leaves the room

15 1⁄2-ounce can of cream corn. Oh, cute. And two eggs. And the recipe says to lightly beat the eggs

before you put them in there, but I don't. Do you pay attention? No, not me. No, I don't. Mama always said not to open the eggs over your recipe

which I'm also doing. I know. And I teach that, too, but I don't really practice it very well

My daddy used to say something to me. Daddy used to say, do as I say, not as I do

There you have it. Now we just have to mix it together. Okay. No liquid that goes in this

The eggs and the corn? Do it all. Do it all. Okay. I'll fry up the hush puppies

All right. If you'll mix up the sauce, Tricia. Okay. It's a sweet and spicy chili dipping sauce

Now, is there a particular size that you like your... I just usually do

It looks like you got teaspoons there. I usually just kind of eyeball it and do a teaspoon full and just drop them in

You know, about that big. All right. Perfect. All right. So I'm just going to give them a couple of more stirs

All right. Now, are you going to talk me through this? I'll see. Well, honey, it's just easy

You just dump. Okay, fine. Dump and mix. We're going to dump a cup of mayonnaise in here

I love your measuring cups, too. These are pretty. Thank you. Aren't those neat? I will see that you have some to take home with you

Oh, well, then I love your refrigerator. You may have it. I love your front porch

You may have it. Now, I want to show you a little trick, and you probably already know it

If you'll put your spoon down in water, and then it'll slide right off into our peanut oil, which is 350 degrees

And I'm putting three tablespoons. What is this I'm using, Miss Paul

That's a Thai chili sauce. That's a garlic chili sauce. I can smell the garlic

Put just a little pinch of red pepper. Okay, a little pinch right here

Uh-huh. You know, Tricia, this is fun because I don't have time to do a whole bunch of experimenting anymore

You know, I... I don't either. My husband actually is the one who'll take something I've been making forever and say, what if you tried this

And he's usually right. He's really pretty good cook. Was his mother a good cook

Yes. His mother was a really good cook. She was. And, you know, there's a couple of things of hers that I make

I don't make much of her stuff because, you know, you can't make it taste like Mama's

So, you know, I kind of just do my own thing. I just stir this up. That's all I do

Yes, just stir it up and that's it. All right. And put it in that bowl. You know Michael mother used to make a pear crisp And it hurt my feelings so bad because I made him a pear crisp And he took one bite and he said mm not like mama

Garth's mother's name was Colleen, and there's a recipe for cabbage rolls that she made in this book

and I think he's sweet about it, but I know they don't taste like hers. All right, now tell me when they get the color that you like them

How do you like them? I like them how you like them. Well, they're just about there for me

I like them kind of crunchy. And they look beautiful, those little specks of fresh jalapeno in there

So you ready? Let's take them up. These are incredibly beautiful. You've got to love them that's got a deep fryer built into the kitchen counter

You don't have a deep fryer. I have a deep fryer, but it's an appliance that I bring

Because I don't deep fry every day. I would like to, but I don't. I don't either

You probably don't either. People think I munch on a stick of butter. and a dozen biscuits and a whole fried chicken daily

But I don't, y'all. I don't. Pretty good. Look. That looks good

That looks very, very good. Going to dip you out one. Is that a happy dance

Mm-hmm. Not only is she beautiful and can sing, but the girl can cook

Okay, this is the sauce. That's awesome. A little hot with that sauce

a little hot with that help. Thank you. Coming up next, I made Trisha stewed collard greens

I love, love collard greens. And she's going to whip up a special sauce for the catfish

This sauce you could put on cardboard and I think you could serve it. And later, y'all

my chocolate pecan cobbler. Y'all, we're talking to Gwen. We're talking to Trish's mama

My mama couldn't be here today, but she is here on the phone. Hey, Gwen

Tell everybody hey. Hey, Paula. I know you're having a great time

I am. We're frying up about a half a pound of bacon. Oh, that's my favorite

We're getting ready to do the saucy catfish today, and we're doing this collard green thing

I don't know what it is. I've told her I love collard greens, but I don't think she really understands how much I love collard

So I'm pretty excited about that. Well, Gwen, I got this recipe from my sons

I'm doing stewed collard greens. Anybody that cooks collards for my girl, you've won her heart

And I'll call you when it's over and tell you all about it. Okay, I can tell you're having a great time

I'm sorry I'm missing it. Okay, I love you. I love you, darling. Bye-bye. Oh, how sweet

I love you, darling. Thank you. I'm going to add one onion. Okay

I'm going to be making the sauce. Okay. I was raised, like we talked about, on farm-raised catfish and brim

I had a cousin who sent me this sauce, and she puts it on bass

But we're going to try it on catfish today because I like catfish. A sauce is a sauce is a sauce

And I have said this sauce you could put on cardboard, and I think you could serve it

And this sauce has a cup of mayonnaise, half a cup of mayonnaise, sorry

I might put a cup of mayonnaise. I'm not real big on it. That'll be all right. It's not real big on measuring

It has a... Look, now, my boys don't call for butter. I love butter. And these collard greens, but I'm sorry

Now, I've got to have some butter. So this has a half a cup of mayonnaise in it

It has a half a cup of ketchup in it. Uh-huh. It has a couple of teaspoons of the apple cider vinegar

It has a fourth of a cup of brown sugar. It's sounding a little like Thousand Island dressing

It kind of has that vibe, I have to say. All right, now, I'm going to go down here, Tricia, while you're putting that all together

because this is going to take a few minutes. Okay, and I want you to tell me how you clean your collard greens

because everybody does a little bit different. I just wash them real good. And you see these stems

I do not like that stem. No. So I'm going to take that

and I'm just going to pull that stem right out of there. And then I'm going to stack them up kind of like a cigar

and then I'm going to cut them in ribbons. That's interesting. My mom that we were talking to, she was raised in Willicucci, Georgia

Yes, I know where that is. She worked tobacco fields. Oh, my gosh

And that's kind of the way they would, you know, it kind of sounded kind of like how you do tobacco

She finally taught me how to cook down collards and freeze them

because I used to just let her do it and then just send me a bunch of collards through the mail or bring them when you came to visit

And then just send you a mess. Send them frozen, and I just thaw them out. And it's going to have a little kick in it

We're going to put some yellow mustard and some Worcestershire sauce. Okay, and I'm going to be down here working on my collards

You got my butter cooking on the side. Oh, yeah. Now, this is a half a cup. You really can't have too much butter

No. This is real easy. You just put these are catfish fillets Now normally I think catfish cooks quicker Probably about 20 minutes will do for this fish And that catfish looks good It looks real fresh

It looks really good. Salt our catfish on either side. This is such an important step, y'all

Because really, you've got to, that's where your flavor. It's like grits. There's some food that you have to have

Salt on fish is one of them. All right, now I'm rolling up

And a little bit on both sides. So once you've got it in the pan, just turn it over. I'm rolling up

This last bunch of collards, Tricia. Then we're going to pour this sauce all over the entire thing

Use all the sauce. Yes. Because that's going to keep your fish also from getting too dry

What did it make? About a cup and a half of sauce

I'm going to say a couple of cups. So you don't reserve any then to go? I do not reserve any sauce

Okay. All right, now here we go. Last bunch. Doesn't it look good

And I'm just going to add a little salt and pepper. and then I've got a couple of cups of water over here, y'all

and I'm going to add the water to it. Is smelling good in here

It is smelling good. But I'm smelling bacon and butter. That's a good thing

You know, I said I wanted to come up with a room deodorizer that smelled like butter and bacon

You know, they have bacon candles. I need to send you one. Get out. They do. Now, only we would probably like a bacon-flavored candle

All right, so our collard greens are on. I'm going into the oven with fish

About 300 degrees for about 20 minutes. I'm going to put the lid on these collards

And we're going to let them cook for about 25 minutes. Fish is in the oven

Oh, my gosh. We are rocking. We are. I don't like this

My time is flying by with you. But what you are going to like is your cobbler coming up

Chocolate pecan. Chocolate cobbler. Oh, look. The girl knows how to pronounce the word pecan

I am from Georgia. I love it. I love it. I can't wait. I'm so excited for that

Don't go anywhere. Wonderfully sweet girl, Trisha Yearwood. Y'all hang around. Coming up next, we're all gonna get a taste of saucy catfish and stewed collards

I can't tell you how happy I am right now. Don't they look good? They look really good

And later, my decadent chocolate pecan cobbler, y'all. You like it, don't you

I do. How could you tell? Y'all look how delicious this catfish looks

Oh, it's falling apart. That's a good sign. Yes. And it looks good. All right

Now, I would spoon you out a little bit of extra sauce on that. Okay. Look, we got a spoon right here

I feel that we are both sauce girls. Yes. That smells good. Oh, look, I'm a two-dipper

Well, I got to have two, too. I got to be just like you. Yes, I'm going to get you two just like me

Thank you so much. This fish looks incredible. It looks flaky. All right, now let's dip us up

That's a little warm. Let's dip us up some collards to go with our fish

Oh, my goodness. I can't tell you how happy I am right now. Don't they look good

They look really good. Yum. That's pretty good. Kind of tastes like a barbecued fish

It kind of does. It is delicious. I got to get any of these collard greens

Oh, I hope they're good. Are they good? Mm-mm. You know, southern is..

I can taste the butter. Yes. Did I put that much? Mm, they're good

Mm. It's really good. You need to invite me a little more often

I will. You have an open invitation. Okay. Well, come on down here, Tricia

and I'm going to show you how to make this delicious cobbler

All right, y'all, to start our cobbler, I'm going to pour in three quarters of a stick of melted butter

If you would do the filling part, this is our fruit, y'all

And our fruit today is half a cup of chopped pecans. All right

And we've got cocoa and sugar. I'm going to make the batter for this

And I'm going to use one cup of self-rising flour. And do you like these kind of finely chopped or coarsely chopped

I kind of like them coarsely chopped. Okay. Because I like to know about them

And now I'm going to do three quarters of a cup of sugar. All right

And you're going to have sugar in yours down there too. All right, now half a cup of milk

Cup of sugar. All right, now I'm going to add a teaspoon of vanilla flavoring

And I'm putting a quarter of a cup of cocoa in here

I'm going to have two tablespoons of cocoa in mine. And y'all, when this cobbler's done, it's going to be like a chocolate pudding with nuts

That sounds so good. Doesn't it sound good? And I'm going to pour this

Do you love toffee? I do. I'm just smelling the toffee. Wake up and smell the toffee

You can get these chocolate coated. Really? I might not need to know that

And they in your baking section or you can get them just plain like that They smell good I have to tell you I love them either way Half a cup of them Now I just going to pour this batter on top of our butter

It's looking good. If you like a chocolate pecan pie, you're going to love this cobbler

It's going to be delicious. All right. Now, if you will pour all your stuff

All right, now you just pour that. You just can kind of spoon it over

Kind of just do it just like this. If we were making a fruit cobbler, you know, this is when we would put in our fruit

All right, now I'm going to be measuring out. Our fruit is chocolate today. Yes, our fruit is chocolate

All right, now I'm measuring out one and a half cups of boiling water

And I have never heard of such a thing. I mean, I've heard of boiling water

I'm not that new. All right, now I'm just going to slowly pour that hot, hot water on top

and we're going to bake it for about 40 to 50 minutes at 350 degrees

And that crust is going to rise up above those nuts and that chocolate and that sugar

and it's going to be thick and rich and sweet. Let's get it in the oven

Yes, let's get it in the oven. I'll tell you what, I'll carry it if you love that fancy oven for me

I'll open the door or if you'll put it in. Okay, sounds good. Coming up next, my chocolate pecan cobbler and a special message for Garth Brooks

I promise I will make you this when I get home and you are going to marry me all over again

Are y'all ready for the finale? I'm ready for this. I'm just not ready for our time to be over

But, Tricia, let's get it going. I've been waiting for this. I'm so excited right now

Okay. Let's just use the whole carton. Oh, well, then we don't need to pour it. No, we don't need to pour it

No measuring needed. No, we're going to use two cups of fresh whipping cream

so that it beats up really, really good. Yeah. All right, we're going to make a caramel-flavored whipping cream

So about a half a cup of the powdered sugar. Okay. and a couple of tablespoons of the caramel sauce

Okay. And do you just kind of ease it in? No, honey, just do. I like it

And we're going to use about two tablespoons, and this is just a store-bought caramel syrup, Tricia

for your ice cream. All right. And a couple of tablespoons of that

Now just eyeball it. Just do it the way you like it. Yeah. I'm going to say that's a tablespoon

That's exactly how I do it. That's a tablespoon. That's exactly how I do it

And this is needing to clean it up because it's just... Mmm. That caramel's good

Trisha, why don't you be dipping up our cobbler? Okay, Paula. And we've got ice cream here

We've got our whipped cream. And we have got chocolate shaving. This doesn't smell good at all, by the way

It does? No. I don't think it's fit to eat. Look, it's ready

I'm so happy. It's kind of probably wrong to be this happy about food

No, it's not. Look at this. What is that? Ice cream

Chocolate and vanilla swirl. Okay. And, of course, our caramel whipped cream

This is serious. Wait. What are we missing? Hold on. Hold on

I've got you again. I can't hold on. You did? Hurry. I wanted you to have... Uh-uh

Eat first. You can look at this while you're eating. Just look

Oops. No balancing. So tell me what you think. Would Garth like it

Honey, I promise I will make you this when I get home, and you are going to marry me all over again

Or you're probably going to actually dump me for Paula Deen, but... That's pretty good

Can I have a kiss? Paula Deen just kissed me on the mouth

Sometimes I kiss on the first date. You like it, don't you? I do

How could you tell? All right. Now, here's your gift. You didn't have to get me anything

I know I didn't. Oh, these are these gorgeous spoons we've been using today

Thank you so much. Look, I'm opening your present. Oh, let me see what it is

I'm so excited. Oh, my gosh. It's just what I wanted. Just what you always wanted

Measuring cups. Yay! I got measuring cups. Thank you. You're so welcome

I want you to put those in your kitchen, and every time you use them, I want you to think about the afternoon that we spent together in my kitchen

Thank you so much. Thanks for a great day. No, Trisha. Thank you

She's a darling woman. I always tell everybody that I send them love and best dishes

and today I'd like to include your kitchen. I like that. It was Trisha Yearwood and I get to say love and best dishes for me and Miss Paula Deen

Bye, y'all