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

All right, I'm going to take cornbread mix, and it does have sugar in it, so it's sweet

which is gonna give us our sweetener savory. All right, 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 gonna throw this in the oven

and we're gonna bake it for about 20 or 25 minutes. All right, I've got that in the oven

and while that's baking, I'm gonna 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. And 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. You 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. Going to drizzle that hot, pure maple syrup

I'm not stingy with the syrup at all, cause it kinda drinks it up, you know

Mm, mm. It's a perfect Sunday night supper, or Sunday morning breakfast

And when we come back, I'm gonna finish up the backbone in rice, and later on we're gonna 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 a 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 10 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, and I just want to give it another quick stir

Now we gonna turn that down and just let it cook till it absorbed most of that water Actually liquid that no longer water y That pork stock All right now I 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 gonna 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 tin foil 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 and rice

some gonna 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 gonna 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. 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 gonna have a real strong oniony flavor. And I've got some honey

and it's gonna help sweeten up that ham. And peanut butter. All right, I've got some soy sauce

It's gonna make it salty along that sweetness of the honey. And this is just a kitchen bouquet

It's going to make it dark. 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. Mmm

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

Now I'm just gonna pour this over our ham. So we just wanna 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 gonna marinate it

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

I've got sticky honey all over them. All right, so I'm gonna 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 gonna 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. All right let's come over here and check on

our ham. Alright, 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 going to go ahead and while I'm tasting this one, I'm going to put the other one on and let it be cooking

While that's cooking, I'm going to be tasting. Oh, it looks so good

I want to get me a little bite of apple, too. I thought it was going to 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 y'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 pop of 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

And that 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