Here Piggy, Piggy

Hey y'all, I'm Paula Deen, and y'all want to get ready for pork, pork, and more pork

My kitchen is just full of it today, and these recipes are sure going to be belly pleasing

But first, I've got to head over to Stripling's General Store and pick up one of my favorite cuts of meat

an old country-style backbone. And then I want to head back to the kitchen where I'm going to cook y'all up a perfect breakfast food

my piggy pudding. And then I'm gonna cook those backbones up with some nice fluffy rice

And then I'm gonna be fixing the perfect savory side dish for any kind of pork

The traditional baked apple. And finally, a peanut butter grilled ham. Who would have thought

that a peanut and a pig would taste so good together? So y'all get out your wet nap

because this little piggy is going to market. Thank you

On today's show, one little piggy's going to have piggy pudding, one's going to have backbone and rice, and one is going to have grilled ham

And in order for all the little piggies to have this, this little piggy's going to the market

And I'm not talking just any market. I'm talking about the best country market in these parts

We're heading to Stripling's General Store to see my friend Skeeter. He's just a good old southern butcher boy

So what you say, let's get in and see what he's got for me today. Skeeter

Yes, Paula? Did you recognize my boy? I did. How you doing

Doing fine. How about you? Good, I'm fine. Good to see you again. Good to see you, honey

Do you know this is the only place in the whole world that I can find country-style backbone

Well, when we make our sausage, we cut them right off the fresh hogs. And you got some

How come y'all are the only ones doing it like this? We do it the old-fashioned way, and we take it a time and cut

The old-fashioned cuts of meat. Old-fashioned is still the best. It's still down south

It's still the best. All right. Thanks. I need about three of those, please

And, Skeeter, there's just one more thing before I leave. Do you know I've never been in this store that I didn't leave with beef jerky

Y'all have the best in the whole entire world. So I want two pounds of beef jerky

Good, Paula. Well, we just happen to have some. Boy, that's gotta be the best dadgum jerky in Georgia

But now it's time for me to get on back to my kitchen and start on my piggy party

Thanks, Skeeter. I just love Skeeter. Skeeter is so good

There's no store like Striplins. Well, actually, that's untrue. There's two places that I just love shopping for meats

and that's Stripling's in Lake Blackshear, Georgia, right outside of Albany and Cordill

And the other place is Ray's Butcher Shop on Montgomery Street in Savannah

But the big boys are not carrying a lot of the cuts of meat

that I'm used to cooking. And if you can find you a little independent butcher

y'all be nice to him. You know, slip him a 50 at Christmas time. But take care of that butcher

because he can really take care of you. And I can't hardly wait to start on this backbone that I have that Skeeter cut for me

But before we do that, I'm going to start on piggy pudding

We're just going to give that pan a quick spray. And this first recipe I'm going to show you is just great for a weekend breakfast or a Sunday night supper

All right, now we're just going to throw these in here. Some brown and serve link sausage

And while those are getting going, we've got some fresh apples soaking up some lemon juice

so they won't brown on us. And I cut mine fairly thin

This cooks in like 25 minutes. All right, now I'm going to go over here and drain the apples

I think our sausage

are plenty brown enough. Ain't nothing like a little pig, y'all. Alright, I'm gonna take

cornbread mix. And it does have sugar in it, so it's sweet

Which is gonna give us our sweetener savory. Alright, now I'm gonna take our sausage

and toss them into our greased casserole dish And then I going to take the drained apples toss them in

and then I'm just going to toss it all around. And then we're just going to pour our

cornbread mix over that. And that's how you put piggy pudding together

Now we're going to throw this in the oven, and we're going to bake it for about 20 or 25 minutes

All right, I've got that in the oven. And while that's baking, I'm going to start probably

one of my favorite dishes in the whole world, and that's backbone and rice

All that meat around that bone is so unbelievably tender. And just in case the pork doesn't have enough fat in it

I'm gonna start with a stick of butter. All right, I'm gonna add some diced onions

All right, I'm just gonna throw my backbone in here and fill in this pot full of backbone

All right, now I'm just going to cover it with water. And I'm going to throw in a few bay leaves

I'm going to put a little salt and a little pepper. And then I'm going to sprinkle in just a little cayenne pepper because Michael likes hot stuff

and I'm going to probably let that cook for 45 minutes to an hour

The one thing you'll just want to make sure is that your pork is done. Don't want to eat any raw pork

All right, so we're just going to let that cook away and I'm going to come over here in this other oven

because I have a piggy pudding waiting on me. Look how good this looks

All right, I want to just smear this with a little butter before I eat it

And it's important that I get my fruit in today. So one piece of apple

I'm going to drizzle that hot, pure maple syrup. I'm not stingy with the syrup at all, because it kind of drinks it up, you know

It's a perfect Sunday night supper, or Sunday morning breakfast. And when we come back, I'm going to finish up the backbone in rice

and later on we're going to be doing a grilled peanut butter ham

along with some baked apples. Y'all know pig and apples just go together

You've seen the whole roasted pigs with the apple in his mouth

Well, that's not done just because it's pretty. It's done because they actually taste good together

So that's what we're fixing to do next. But before I move on to that, I want to come down here and put our rice in our backbone

So that's boiling pretty good. Just going to pour that rice in

I think I want to add some more black pepper. So that looks good

And I'm going to let it come back to boil. I'm not going to turn it down yet

All right, so I'm going to put the lid back on it

And when I hear it starting to rattle, I'm going to turn it down and let it simmer for

about ten more minutes or until it's done. But in the meantime, I'm going to start getting our apples ready for our pig

And all I'm going to do is core this apple. I just love baked apples

And then I'm going to just cut the top off of that a little bit

And be sure when you core out your apples, you don't want to cut through the bottom because

you want this apple to act as like a serving bowl. All right, now we're going to take sugar and cinnamon and a little fresh ground nutmeg

stir that together. All right, let's see. Let's go back over here

Our rice has come to a nice ball. I just want to give it another quick stir

Now we going to turn that down and just let it cook till it absorbed most of that water Actually liquid that no longer water y

That's pork stock. All right, now I'm just going to pour our sugar mixture in the center of each apple

These are going to be so delicious. All right, now we're going to take a pat of butter and kind of stick him down in there

And then when we get these done, I'm gonna take some apple juice

and just pour around our dish. So instead of using water, this will give it even a stronger taste of apple

Now we're just gonna take some tinfoil and cover our apples, because we kind of want them to just steam

in that apple juice. I'm gonna cook them for about an hour

and then I'm gonna start checking on them, because I really like my apples nice and tender

Okay, let's take a look at our rice yet. Oh, my goodness

It's absorbed all the liquid. I just love green onions with my backbone in rice

So I'm going to cut just a little bit and throw it right there on top

I like it just like this, but you'll find as your dish sits, your rice is going to keep

absorbing your stock. All you have to do is just add a little hot water to it

In comes some of that fabulous backbone. This is such a plain dish

It's so ordinary looking, but it's so powerful in flavor. and I'm just going to add me a little parsley leaf

I see a bay leaf down in here. We'll want to pick that out

Mmm. Can't tell y'all how good this is. When we come back, I'm going to share with y'all

the fabulous peanut butter grilled center cut ham. So y'all don't go anywhere

I'm fixing to get an important piece of machinery out of my pantry for this next dish

One day I tried mixing up all this stuff by hand and it was hard

I learned quickly that you either got to have a food processor or a blender

So I'm starting on my buddy Ron's peanut butter grilled ham. And this marinade needs to soak into that ham for about three or four hours

so I'm going to get started. I'm starting with a chicken stock and fresh garlic and grated onions

And when you use a grated onion, it gets all of that juice and flavor out of it

So this is going to have a real strong oniony flavor. And I've got some honey, and it's going to help sweeten up that ham

And peanut butter. All right, I've got some soy sauce. It's going to make it salty along that sweetness of the honey

And this is just a kitchen bouquet. It's going to make it dark

It really doesn't have much flavor to me, but they say it actually adds flavor

All right, so we're just going to blend that up. All right

All right. Mmm. It's just a bunch of interesting flavors, and that onion is real, real strong in it

Now I'm just going to pour this over our ham. So we just want to make sure before we put our ham in the fridge that it's completely covered

And then during the day, during the three or four hours that I'm going to marinate it

I'll keep flipping it around in that pan. I'm going to have to wash my hands

Got sticky honey all over them. All right, so I'm going to throw this in the fridge

Normally, this would be cooked on an outside grill over charcoal. But today, I'm going to grill it right here on this cast iron griddle

And just give that a quick squirt. because I don want it to stick And I just going to shake that off just a little bit That looks so good

All right, so I'm gonna let that just grill away for a while

I'm gonna go back here to the oven and check our apples cause I think they're probably ready

I can see the steam coming out. They look so good

And I want to tell you a little bit about the marinade. What I'm going to do when I grill that other piece and take it all out, I'm going to pour

this up in a saucepan and I'm gonna bring it to a rolling ball. So it's nice and thick

it's gonna be wonderful. Alright let's come over here and check on our ham. ham

All right, so let's take our ham up

For me and my family, I'd cut us each a serving size, about the size of a pork chop

All right, now I'm going to put a little extra sauce on mine, and I'm going to sprinkle it

with a few peanuts. And to make me think I'm eating healthy, I'm putting some green stuff on my plate

And I can't hardly wait to dig in. I'm gonna go ahead and while I'm tasting this one

I'm gonna put the other one on and let it be cooking. And while that's cooking, I'm gonna be tasting

Oh, it looks so good. I wanna get me a little bite of apple, too

I thought it was gonna be a princess bite, but look how big it turned into

by the time I put everything on it. A new way to enjoy ham

It's wonderful. And I've got to leave for a minute, but when I come back

I'm going to show you all the cutest little piggy napkins that I've made to go along with this cute little piggy meal

I'm just having more fun today with this here piggy piggy show

I've even made some napkins for the family. I've made a papa pig for Michael

I've made a baby pig for Anthony and a baby pig for Michelle

And these are the little pigs that still live at home with us. And I'm actually working on my own right now

I bought just a plain linen napkin, and this is a stencil that I used

And you can go to your craft store and just find any kind of stencils that you want

Today's meal, I'm actually doing the pig stencil. This is a special paint that you can buy at the craft store, and it won't wash out of fabric

so you'll want to be careful that you don't get it on your clothes. So I'm just going to pat this paint on this pig

and I'm just going to blot that a little bit. And then I'm going to come in here and just press the piggy down

Now the cute little pig. And now I'm going to write my name on my napkin

And these napkins are great if you're having company over and you want to leave them with a little parting gift

They can take this home. And all you have to do for the piggy tail is take a pipe cleaner and just roll him around your finger to form his tail and then wrap your napkin up in it

It's the cutest little napkin. I wish I would look at this

I've got my best friend here with me, my fork. I can't hardly wait to dig into all these scrumptious dishes, and I literally don't know where to start with the grilled peanut butter ham, the piggy pudding, the backbones in rice

Just look at how good the apples turned out. You can see all the cinnamon and nutmeg and sugar and butter just pouring out of it

But Michael and the kids and I are definitely ready to just pig out

and speaking of pigs this little piggy sends y'all loving best dishes to all you other little

piggies out there till next time y'all