Grubfest

Hey y'all, I'm Paula Deen

And you know, not all foods look as good as they taste. And I happen to call those foods grub food

And on today's show, my sons Jamie and Bobby are going to be helping me fix a grub fest

We're going to be starting with my barbecue meatloaf that's packed full of sweet and tangy flavor

And then we're going to move on to Wayne's beefy macaroni and cheese

Yeah, beef and cheese just doesn't get much better than that. And last but not least is my banana split cake

Mmm, it's so sugary and sweetened. So y'all want to grab plenty of napkins and maybe even a bib

because it's time for a grub fest. Today's going to be a real good show

It's going to be all about grubbing and grub food. And to me, grub food is just real honest food

food that just tastes good that everybody across America likes. And of course, to me, there's no grub food like a meatloaf, a barbecue meatloaf

So I'm going to start with a pound and a half of ground beef and a half a cup of tomato sauce

And I'm going to move this over here because that's going to go in the sauce that we're going to top our meatloaf with

I'm going to add a cup of breadcrumbs, and these are fresh breadcrumbs

I'm gonna add one diced onion. And Gertie's sticking close to me this morning, y'all

She loves meatloaf. So we're gonna add one egg. And then salt and pepper

And just do this to taste. And we're just gonna mix those ingredients together

Michael fusses at me because, you know, he worked hard to buy this ring

And to see me getting food all in, it just kills him. but I just feel so much better about them being on my fingers

I'd just rather have them dirty and on my fingers than clean and lost, you know

But for a second, I'm going to have to take them off so I can really get in here

All right, so I'm just going to take our meatloaf and put it into our baking dish

And I want to make sure he's nice and compact in there so he won't have a bunch of cracks

All right, now we're going to make our sauce. And our sauce is going to be a little bit on the sweet side

To our tomato sauce, I'm going to start by adding the Worcestershire sauce

the brown sugar, the Dijon mustard, the vinegar. Now we're just going to pour this over our meatloaf

Yum. All right, so we're going to put this in the 350-degree preheated oven

and we're going to let it bake for an hour. All right, I've got that meatloaf in the oven

and remember, about every 15 minutes, we're going to go to that oven

and spoon that sauce on top of that meatloaf and keep it basted for the entire hour that it's baking

But in the meantime, y'all, I've got another one. You know, around my house, I can't do anything in small amounts

I have to have a lot of whatever I'm cooking because not only now do I have my two sons

I've got another son and another daughter, and I've got a niece and I've got a brother and I've got their friends

There's always somebody to feed in our house. Oh, look at this

What is that smell? Wee! Barbecue meatloaf? I get it, I get it

It's one of my favorites. Wait! I want some of that. What are you doing

Bobby, you want one or two pieces? I want two. Excuse me, Mom

I think I'm going to have two too. You got some white bread mayonnaise

Yes, I do. I want some white bread mayonnaise. Yes, I do

Yes, I do. Mom, get us some bread, please. Just a second

Dad, come on. Let me borrow the spring real quick. I was going to try to baste

Wow. Oh, forget it. It's too good. Thanks, Mom. That's my favorite

Appreciate that. I don't think you basted it enough, though. Where are y'all going

Going to watch TV Thanks Mom Oh well at least they left me the biggest part That barbecue sauce is just perfectly yummy

You know, this piece of meatloaf, two pieces of white bread and some mayonnaise, it just

don't get no grubbier. And you know I think y'all gonna have to excuse me

I can't stand it, I've got to go find me some bread

Oh man, I can't wait. This is the absolute perfect way to eat meat, love

And y'all see, I'm not being stingy with that mayonnaise. What a sandwich

Let's see. Hey boys. Oh, that looks good. I think I have a sandwich now

I want one for sure. I guess you won't. So, guys, I forgot to get the bananas for the banana split cake

So guess who's doing the next segment? What are we cooking, Mom

Wayne's Beefy Mac. Y'all will be fine. You can do it. So, I guess it's us

I guess it is. All right, then. So next on the Jamie and Bobby's Home Cooking Show

Wayne's Beefy Macaroni. Sounds good. It does sound good. As we wait for Paula

So stay tuned. We'll be right back to the Bobby and Jamie Show. Welcome back, y'all, and do not adjust your televisions

This is Paula's Home Cooking. You believe we are out of bananas, and mom's had to go out and pick some up

So we're taking over this segment. We're going to do Wayne's Beefy Macaroni

This comes from a friend of mom's up in Maryland. His name's Wayne. So the first thing we're going to do is start with a skillet, and we're going to put a couple squirts of some vegetable oil down here

I guess what we should do first is we've got a pot of boiling water here. One box of elbow macaroni

I'm going to put my fresh garlic down in this pan. And now I see, Jamie, this is a variation of one of my favorite things that Mom cooks

She used to make a homemade goulash for me, but I see that some of the ingredients are different

And I know that you're familiar with Wayne's recipe, and I'm really not. So tell me what you want me to do and how to help you

Well, this is the main ingredient of a lot of our recipes. And this is a sauteed fresh garlic, onion, and bell pepper

And we're going to cook this until it's soft. If you want to stir this, Bobby

All right. Well, I'm going to put some salt down in our macaroni first. We forgot to do that

I mean, I don't want to compare it, but similar to like a lasagna? Basically, Bobby, all it is is a goulash recipe that we're going to put in a casserole dish

We're going to cover it with cheese and bake it off. That looks pretty good, Bob. Okay

So we're done here. Go ahead and pull this off. No, we're going to leave your pan there

I'm just going to take this stuff out, and then I'm going to get you to brown that hamburger meat. All right, turn that back on

You're just going to brown this like we were making a lasagna or spaghetti? Pretty standard stuff

Anytime I'm doing any cooking with beef, I always, always salt and pepper it

It can't hurt it. Well, when do we do that? Do we do that while it's in the bowl, or do we drop it in there and begin to brown it and then season it

While this is warming back up, let's do it this way. Just put a little bit of salt in here

And that way, once you get it in the pan, you can just concentrate on cooking it. All right, back up. I'm your little brother, but I can do this

Okay. Brown that hamburger meat off. Are those noodles boiling? The noodles are boiling

Here you go. Just brown that off. You might want to turn that down a little bit so you don't get grease splatter on you

Looks like the noodles are done. I'm going to drain those. You want to go ahead and get everything seasoned

Yeah. Do you want to do this now, or are we going to combine everything after I've browned and drained

It's almost browned. We'll strain that grease off of there before we season it up

This is a hot pot. Jamie's got more experience than I do

Jamie was working in restaurants well before I was. The first restaurant I ever worked in actually belonged to my mom

so my cooking skills are still a work in progress, so to speak

and I like to get in the kitchen with Jamie any time I can because I can always learn from him

How many years has it been now, Jamie, that you've been cooking for mom? In a week, it'll be 16 years

Golly. Hard to believe. The thing about it is, though, Bobby, is that everybody that cooks

I mean, you'll always, there's always more to learn, but it's something that you just keep doing

and you always, and people come in and say, gosh, it looks so simple, and you make it look so simple

but it's just the knowledge that you're armed with is what makes it look simple. Okay, this is some oregano, Bobby

We're going to put some dried oregano in here, and we've got some basil

This is my favorite. And what else? You got some cumin over here? Yeah, and cumin's what gives it really a distinct flavor

I'd love to put cumin in my chili. Okay, Bobby, let's put those canned crushed tomatoes in

Okay. Three cups of canned crushed tomatoes. Three cups, yeah. You shouldn act like I cooked a lot longer than you have You and I were there with mom when we started Well no I mean I been cooking with mom and with you and at home for you know better than 20 years now

But as far as experience is concerned, I mean cooking in restaurants, selling food

Yeah. You know, I've been using people as guinea pigs for over 20 years, but I couldn't have been selling that food

I'm still learning. So what we're going to do now is we're just going to add all of this delicious stuff onto this macaroni and give it a big turn

Let's see, I hope this bowl is big enough. Oh, this smells so good

I just love meat and pasta. And this is so close to my favorite, the goulash that mom used to make

and it's so simple. You know, it's just like everything that mom does. That's what I was saying

It's all about what you're familiar with, you know. All right, bring that over here, Jamie. I'll hold your bowl if you want to scrape that off into your casserole dish there

We lightly greased this so it wouldn't stick too bad. So we're just going to cover the top with cheese

And at 350, everything's done on the inside, so we just want to melt this cheese real good

So it's about two cups. This is a pretty full casserole. I've got your oven. It's on at 350

So if you want to drop that in there. That looks good

And because Paula's Home Cooking is my favorite show on television, and I know how she does it, we have one already ready

Yes. Practically screams grub fest. Good grief

Isn't that something? That looks wonderful. Should we test it? I think so

Looks so young. Oh, my goodness. Give. Coming. That looks great

Yeah, see how good all that comes together in there? Yeah. And you see what I mean when I say that this reminds me of like a baked lasagna

Mm-hmm. Mmm. Mmm. Man, is that good. Now don't go away, because when we come back, Mom will be back with the bananas for the banana split cake

Jamie, thank you for the lesson. Wayne, thank you. This is spectacular

Okay, guys, I'm back with the bananas. How'd it go? How'd y'all do

It was good. I thought it was real good. Yeah, we had fun. That's a simple recipe

Paula's home cooking is still in good? We're switching it up. We'll come back to the Bobby Dean show

What? Whatever. No, it was okay. The next dish that we're going to do is just a banana split cake

But I have to tell y'all, this is one of those recipes that I've always had a lot of calls on

because of the controversy of the raw egg in the dish. And this dish doesn't get cooked

And, you know, I'm just not afraid of raw eggs as long as they're nice and tight in their shell

no cracks, and they hadn't expired. But for those of you out there that might have an issue with that

You can use a pasteurized egg in place of it, and then that way you have no worries at all

Jamie, why don't you start by making the crust, son? Two of my favorite things, graham cracker crumbs and butter

Mine, too. It's about four cups of graham cracker crumbs. And then to stick a butter, and we're going to do a little something different

The recipe doesn't call to stick this crust in the oven, but I like what heat does to this

it makes it kind of harden and form more like a hard crust

So we're just going to press this into our dish, and we're going to stick it in the oven for like five to eight minutes

and pull it out and let it cool. So while you're doing that, I'm going to slice the bananas

And Bobby, you want to go ahead and make the filling, son? Sure. I'm going to start with two sticks of butter

and I'm going to go ahead and begin to cream that. I'm going to add two eggs, beat two eggs into this as well, and I'm going to add in a box

one one-pound box of powdered sugar. All right, Jamie, son, if you want to go ahead and get that in the dish and get it in the

oven, we're going to put that in a 350-degree oven. Like I said, for about five to eight minutes, just for it to harden up

And Bobby, how are you coming over there, son? Perfectly. All right, Jamie, I've got another one

in the oven. If you would go ahead and get it out please, because we want to make sure it's cool

We don't want to put this together while it's hot. You know Bob, it's funny. You never had any

cooking experience like Jamie had. You really had, you were in sales. Yeah, well I got my experience

Trial by fire. I really wanted you to join us and you did. You quit your salesman's job

And you came over and you became the dishwasher. I've been working out for you

It taken me so far And then you were promoted Yeah To all the desserts

The pastry chef. And I got really good at it. Never got bored with it

But I really got, no, not at all. And I've always, you know, growing up with you, or growing up in your house, rather

Growing up along with me. Yeah, you and I have grown up together. No, I always enjoyed cooking, but I didn't really get the joy of

once I started cooking for people and getting their reaction from it, that's when I really started to enjoy it

To me, there's nothing like our job. Granted, it's hard, hard work. You really put yourself on the line out there

You really open yourself up for shots. But if you're good at what you do

there's nothing like that immediate gratification that we get from walking out on the floor and people saying

and oh my goodness, you know, I just love your food. Seeing the looks on their faces

That looks so good and buttery, Jamie. You know, it's not the easiest thing in the world to spread

All right, so what we're going to do now, son, we're just going to spread those bananas all over

and then we're going to top our bananas with the canned crushed pineapple

that's been very, very well drained. All right, I'm going to top this now

You can use a frozen whipped topping. But y'all know when I'm making these kind of desserts that I only use one thing

and that's sweet and fresh cream. All right, so that was just that simple

And now we're just going to top it with a few graham cracker crumbs

that I nabbed from Jamie's crust. Doesn't that look yummy? Mm-hmm. And you got dishes

Yes. Oh, this looks so good

You going to fix the dish, Mom? Well, I think I'm just going to try

Is it good? It's really good. I think I'm going to try just a bite

I love the pineapple in it. I do too. That pineapple really makes it

To you, my darling. to the parts you played into all the desserts

that we serve at the Lady and Sons. I think I'm the reason for your success

Here's to you, Bobby. Here's to me. That's really good. Y'all, I think I'm going to have to take a break

And when we come back, I'm going to share with you a great grubbing tip

Mini BLTs. You're not going to believe how simple, easy, and delicious they are

So I'm going to find a wash rag for the boys, and I'll see you back here in just a second

Has your husband ever brought home unexpected company with him? What are you going to feed him

You need a quick little appetizer, something that will fill him up. Well, I've got just the trick for you

because there's a good chance that you have all these items in your refrigerator

All you're going to need is lettuce, bacon, tomatoes, mayonnaise, and sour cream

and of course some kind of chip. And most all of us keep these things in our house at all times

All you'll want to do is shred your lettuce. Mix your sour cream and your mayonnaise together

Two of my favorite condiments. Love sour cream. We're going to just mix those two items together

Quickly put those in the center of our container. Just pile our lettuce up around it

Top it with tomatoes. Top it with bacon. Stick our chips around it and everybody can step up to the table and make them a little

mini BLT and you're out of the woods, girl. I think grubbing and grubbing food may have just moved to my number one favorite category

And what about my little stars here with your beefy mac? This was very, very good

And the banana split cake over the top. One of my favorites

But y'all got to please promise me that you will make this barbecue meatloaf

and make you a meatloaf sandwich. But I'm so proud of y'all

Thanks, Mom. Well, thanks. We enjoyed doing your show. Thank you. It was a pleasure

Well, I tell you what, I think it's time for us to go today, but I have had a good time with y'all

So next time on Bobby and Jamie's show. Jamie and Bobby's home cooking

Best dishes from our family to yours. Thank you