Hometown

Hey, y'all

Today on Paula's Party, we're going to be going from state to state, cooking up your favorite hometown foods

You would love it. Shut up. We're going to be cooking up our cheese souffle

with Wisconsin cheese. Maryland blue crab stew

Big bite, big bite. You got to get the cream with it

and some New York mini cheesecakes. Perfect. And I'm a match-making mama

When do you want to get married? Um, how about next weekend? Perfect

They ain't no place like home, y'all, so click your heels three times

and let's party! Yay! I just love y'all

Do you? And I love you. Do you know what? today's show is all about. Well, why are you here? Huh? Yes. This is all about hometown favorites

Foods that remind you of home. You know, I know what my favorites are, but I want to talk to y'all

I've asked some of you to bring me foods from your hometown or a place that you love to visit

and I want to cook them up for you today. So y'all ready to party

Now, I see up here that I've got some salmon. Who brought me the salmon

I did. Y'all, this is... Hey, Mama. Hey, y'all

Hi, Becky. How are you? I'm fine. In case y'all don't know, this is my son, Bobby

Hey, everybody. I'm going to try to wipe my hands real quick

Okay, come over here, son, and wash them. All right. So you..

I'm fresh back from Washington State. Uh-huh. Come on over here, son. Went on a little fishing trip

Your fish is just... Oh, and I brought you something back. You did

Uh-huh. I know how much you love jewelry. So I brought you back

Oh, son. Isn't it beautiful? It's fine pewter. Fine pewter. Well, thank you

I want to put it on. Please do. Here you go. Let me help you. I tell you what, I've missed you and your brother so much

So y'all had a big time. We had a great time. And you know why I'm here is because I love salmon

It's my favorite dish. But I kind of find myself cooking it the same way every time

And how's that, son? either in the oven or in tinfoil on the grill

And it's great, but it's the same thing every time. And I want to try something different

I want you to help me make a salmon mousse. Okay. Well, I've got everything up here to do that with

You going to teach me? I'm going to teach you how. I tell you what, that fish is beautiful

He is beautiful. Bobby, why don't you find some place to sit this

Okay, where? Sit it over there. Bobby, mousse is so easy to make

Never done it. Well, you'll do it after today. It's so simple

Well, I've emptied a pack of unflavored gelatin in here, so I'm going to add a fourth of a cup of cold water

Now stir that up, son. We're just going to soften up that gelatin, get it dissolved

Not a whole lot there to stir, you understand. No, there's not, but there is going to be by the time we get through with it

Okay. All right, now I've got a half a cup of hot water

All right. Pour that in and mix that up real good. Get up there on the sides

You can see where it's... Take your spoon. There you go. So what's the gelatin for

This is a mousse. You know, we want it nice and thick

And it's like, you know how, all right, let me see how I can say this without saying name brands

Like, hello? Hello? Do you know what hello looks like? I get it, yes, ma'am

Okay. All right, son. Now we're going to add a half a cup of mayonnaise to that

Really? Yes. You know how I love mayonnaise. I know, but it just seems like a weird combination

Me too. Me too. Pello and mayonnaise don't seem like they would go together. Well, they do

All right, stir that in. I'm going to throw in a tablespoon of fresh lemon juice

Okay. A tablespoon of fresh lime juice. All right, I've got one tablespoon of grated onion

Can you see that? You see how fine it is? It's not chopped but grated

And when you grate onion, it produces a lot of liquid, which is so powerful with flavor

Now I'm going to add two tablespoons, Bobby, of capers. Do you like capers

I do like capers. Alright, and I've drained these so we're not going to have any of the liquid from them. Alrighty

What you got? Then I'm gonna add about a half a teaspoon

of paprika for color. To enhance the color of the salmon, which is already kind of pink

All right, now I'm gonna add a little salt. Then what do we got

Now this is whipped cream. And Bobby, all I need for you to do is fold that in, son

And you know how to fold. You take your spatula down and over, down and over

Or beat the hell out of it. Well, how am I doing

However you want to do it, my precious. How am I doing? Sometimes it takes a while when you're folding, Bobby

like whipped creams and things like that in. It just takes a few minutes

But look. All right. I mean, is this? Uh-huh, that's perfect. I'm not beating the hell out of it, am I

No, no. All right, now I'm going to add the poached salmon

You just fold that. Fold that together. We've got to take a quick break

And when we get back, we're doing hometown food. See y'all back in a few minutes

Up next, we're going to be finishing up our salmon moose. Welcome back, y'all

Welcome back. Bobby has just walked in here and surprised me by bringing me back a fabulous

fresh salmon from Washington State and I doing home town favorite foods and he wanted me to show him how to put together a nice salmon mousse So that what we done And I real surprised at how simple it is It simple son

Most wonderful, good foods are simple. Now, there's one more thing we want to do to this. Okay

And I know this is one of your favorite things. It is. And this is some hot sauce

And I'm going to put just a little bit in there. And that's going to give it just that little bit of flavor

All right, so what do we do? Just into the fish mold with this? Yeah, I'm going to look at this beautiful fish mold, y'all

It's a copper fish mold. Bobby, put that. There you go. All right, so let's pour your mousse into this mold

Now, I've buttered this mold because we want this to slide out easily for you

We'll put this down here for the time being. Okay, that'll be great. I'll move it in a second

Now, we're just going to cover this with a saran wrap, and we're just going to tuck that in the fridge

And I've got one. that's already been through the chilling process. Okay

Now, you'll want to chill this four to six hours or even overnight

And we're going to pull this out. We're going to plate it up, Bobby. Now, I'm going to come over here

I'm going to just dip this, Bobby, in a bowl of warm water. What's that going to do, just loosen it up a little bit

Yeah, it's just going to loosen it. Now, give me a butter knife, please. Are you pretty confident that this is going to slide right out

Well, I'm hoping. You know? You never know, but I'm going to just give him a little help, you know, just making sure he's loose from around those edges

So I'm a little concerned about something. Okay. You know, you're this perfect

Oh, God. Perfect specimen of a young man. Where is your girlfriend

Right here. Right here. Did you hear what she just said? I did hear that

Hey, baby, how are you? Her name's Catherine. Hi, Bobby. Hey, Catherine

I'm a big fan. Oh, of my mom. Me, too. Of your mom. I don't think she's talking about me, son. Really

How are you? Catherine. I'm great. How are you? It's nice to meet you. You, too

Now, I feel some wonderful things happening here. Are you going to kill me

I'm a little... Yeah, well, you know. I'm sorry, son. I'm not going to kill you, but you always do this to me in front of people

Well, I'm sorry. Are you trying to distract everybody from realizing that your mold ain't working

Alakazabra-zam. That'll do it. Perfect. Oh, there it is. Very nice

We just had to give it a little convention. Isn't that pretty

That is beautiful. Now, I'm going to put us some crackers out here. So you would just eat it like a pate almost

Yes. Yes, it's very much like a pate. Put some pretty lemons there

So, y'all, I'm going to serve this with just a simple dill sauce

because the dill goes so wonderful. All right, let's see. But you're not going to put the dills off the floor

Wait, wait, wait, wait. Catherine. Bobby. Why don't we have a romantic lunch

You want to? That's perfect, isn't it? Come on. Come on. Come here, Catherine

Would y'all get up? Would y'all get up? Let's see. We got to make this real romantical

Y'all get your water. Catherine. Bobby Dean! Hey, Catherine. How are you

Nice to meet you. You too. Isn't this intimate and romantic? Have a seat

Wait, wait, wait. Let me get y'all some plates. Yeah, give me a plate, Mama

Give me a plate. Oh, that's bowls. This mousse looks lovely. Have you ever had this before

No, I haven't. Why don't we have an intimate little dinner together

You ever get the feeling that everybody's watching you? So, Catherine, honey, tell me, how old are you

23. 23. Do you have an education? I do. I'm a nurse

I'm a nurse. They can tend to you when you're old, son

All right. Have you been married before? No, ma'am. Great, mommy. No true

I think this is perfect. All right, well, when do you want to get married? Um, how about next weekend

Perfect! And listen, possibly, possibly we could be pregnant by the next weekend

I think that works. So that Jack would not be too much older than his cousin

Perfect. Is that working? You ready to go practice? I'm ready. Don't you just love it when a good plan comes together, Katherine

I need to come to Savannah more often. I know you do. Good things happen

Well, you know, Bobby, nothing would thrill me more. You know, for the day that you do settle down is, you know, for her to be a southern girl

You know what they say about southern women, don't you? Why don't you refresh me

Well, we like to keep our hairdos high and our expectations low

and that way we ain't never disappointed. We'll be back in a minute with more hometown favorite foods

Up next, a fabulous crab stew, And later, I'm in a New York cheesecake state of mind

In case you've just tuned in, I'm doing hometown favorite foods

So somebody from Maryland has brought me something that has to do with her favorite hometown food

That's me. And who is me? Erin. Well, you look like Jennifer Aniston

I appreciate that. Thank you. Come on up here. All right. So you have brought me these beautiful blue crab

I have. From Maryland. Yes. Ah! Ah! Ah! Ah! Ah! Ah! Ah! Ah! Ah! Here

Look. And I'm not a bit scared of you. Look at that

Well, now, if that was my finger, he would have bitten it. Oh, see him? Look. Whoa

You're going to get yourself. Well, Erin, I so appreciate you bringing these blue crabs from Maryland for all of us to see

But I've already got some crab back here. And there's no sense in us wasting these beautiful creatures

So why don we just release them back into the water since I got this crab here because I want to come back here and make you the most wonderful blue crab stew you ever put in your mouth Sounds good to me OK thanks

They're yummy looking. Blue crabs are just perfect for stew because they're big and meaty

You're not going to believe how easy this is to make. In fact, I'm going to, how about if I just instruct you? OK

and let you do it. Okay. Now, I'm going to take about a half a stick of butter

We're on a diet. Usually I would use a stick, but I'm trying to cut back a little bit

That's good. That's good. All right, so we're going to let that melt, and we're going to saute about a half a cup of green onions

Mm, they smell good. You'll want to use the green parts, too, because they make the pretty color

Now we're going to add two cloves of minced garlic. And we're just going to let that sizzle there for a couple of minutes and do its thing

You kind of want to keep it stirred because you don't want your garlic to burn

Okay. Because it can burn on you pretty quickly. All right, now y'all, I'm going to add three tablespoons of flour to Erin's pot

And okay, kind of blend that up. Just get in there good and blend it, blend it, blend it

All right, now we're going to add two cups of chicken stock

You can buy the bases in your soup department. Are y'all familiar with the wet bases

They're fabulous. They're so much better than, like, the dried bouillon cubes

And you can get your bases in ham, beef, chicken. You can get a seafood base

You can get them in a lobster base. And those make sauces very, very well

All right, now to this, Erin, we're going to add one cup of heavy cream, and it's going to make that stew so rich

All right. So what's this, milk? This is just milk. We're going to add a cup of milk

And then we're going to add about a half a teaspoon of lemon pepper

I love what the lemon pepper does to it. I put lemon pepper on everything

Do you? Everything. I love it. I love it. Now, we've got a pound of lump crab meat

Now, when you go to buy your crab, you can buy different grades

Lump is your highest grade, and it's very, very expensive. You can also get a claw meat, which is darker in color, but has wonderful flavor to it

for like half the price, but for you, Erin, we're using lump

And lots of times I will mix lump and claw because I really do like the flavor of the claw meat

All right, now we're going to add about a half a teaspoon of white pepper

and this will get thicker as it steams. Now, do you like sherry in yours, or do you like sherry poured on top

I don't think that I'm particular to either way. So... Okay. Well, how about if I add a little bit to this

And then I'll save you some and if it doesn't have enough to suture, then you can just pour

more sherry on top of it. Okay. Look at that. The onions give it a nice color

Nice color. A little specks of color. Nice flavor. flavor. All right. Now to this, I'm just going to add a little bit of Parmesan cheese, a little

bit of chive, and now there's not but one other thing that I would like, and that's your

lips, Erin. Now that you put it that way. There you go. Now tell me what you think

Oh, my goodness. You weren't going to have any of this, right

This is mine? Are you kidding me, girl? You think I'm going to let you eat without me

The parmesan gives it a nice flavor. It's different. Oh. Mm, so good

It's delicious, isn't it? You saw how quickly we did that? Yeah, it was very fast

Y'all, this is out of this world. Don't go anywhere, because we're doing hometown favorite foods

and when we get back, it's more favorites. So I'll see y'all back in a minute

Coming up, a cream tart with Georgia peaches. Welcome, welcome back, y'all

Thank you so much. Erin and I had such a good time playing with those crabs

and making that crab stew. Now, we're going to move on. Erin's down there on the dock

I don't know if y'all can see her or not, but she's releasing those crabs back into the waters

And we're going to move from Maryland back into Georgia. Now, y'all know that I'm a Georgia peach, or I used to be

I think after a certain stage and age, you no longer become a peach, but maybe one of those sweet and sour tarts or something

But anyway, peaches are abundant in the state of Georgia, especially in the county that I was born and raised in, which is Albany, Georgia, Daugherty County

peach trees everywhere. So we looked very, very forward to peach season coming in

Well, the next thing I want to share with y'all is a peach tart

But you know what? The beauty of this recipe is you don't have to wait until peach season

You can use canned peaches. You can use a frozen peach. But I have to say the fresh peaches are the best

Now, I'm going to take my peach, and I'm going to throw that peeler away, and I'm going to

come in here with a paring knife so I can get in here. Now, you want to just make sure you get all the skin off of it

All right, now, we're going to take these, and we're going to slice them fairly thin

and they'll just slip off that seed very, very easily. And I've baked this off a tart shell, and I have just made the crust from flour, sour cream, a little butter

It's very, very simple. Anybody got a question? My grandmother has passed down a really good chicken jollop recipe, and it's been passed..

Chicken what? Jollop. Jollop? Mm-hmm. Like dollop? It does rhyme with dollop

Okay, okay. I just wanted to make sure I was hearing you right. And it's really good. And I was wondering if you have any recipes that have been passed down just from family member to family member Lord have mercy yes You know my grandmother Paul and my grandmother hires my grandmother Paul was especially a fabulous southern cook She was in the restaurant business

and she taught us everything we knew as my mother and my two aunts were growing up

And then, thank goodness, she pulled me into the kitchen. But like our chicken and dumplings

nobody could make a chicken and dumpling like my grandmother. The pastry was so thin and it was tough, you could take your fork and cut it

You know, it wasn't like those balls of dumplings. So, yes, we do, do have recipes and procedures that have been passed down from family member to family member

All right, now I've got our peaches laid out. See that? I've laid them out into that crust

Now we're going to make the filling, and this is super, super, super simple

I'm going to take three egg yolks, three-quarters of a cup of sour cream

three-fourths of a cup of granulated sugar, about three tablespoons of an all-purpose flour

and we're just going to dump that and just blend it together

Can't get any easier than that, can you? All right. So we're just going to pour this over

All right. Into the oven, we're going to bake this for about an hour

I've got one that's ready in here. Here we go. And in the oven with this one

Now, to finish this off, I'm going to come in here and I'm going to take a nice peach preserve that I've warmed in the microwave and gotten it loose

And we're just going to brush this onto the top of our tart

And it's going to give it a beautiful glaze and add just a little bit more flavor

And there we go. Doesn't that look really, really good? Ain't hot

There we go. Isn't that pretty

Little whipped cream. Little mint

Little bit more peach. And I've got the cutest little pie server

Now who brought me this pie server today? You did. What is your name? Megan

Megan, this is so cute. Look y'all. You have the same love for shoes that I do

Yes, I do. You know when you gain weight shoes, you can always keep buying with no problem

You hear me girl? You don't have to be a size two to be wearing a good-looking pair of shoes

Well, this is the cutest thing. You just take the heel off

All right, now let's cut us up a piece of this tart

Looks delicious, doesn't it? Can't tell y'all what a wonderful dessert this is in the middle of summer

when it's hotter than blue blazes. And you got those wonderful fresh peaches

Just a little extra. Come here, darling. I want you to have this peach tart

That's all yours. It's good, isn't it

So good. It's sweet and creamy. Uh-huh, and peachy. I love it

The crust is really good. Isn't that crust delicious? Eat some more

Eat some more. That crust is so easy to make. And I love my shoe

I love my pie. I hope you enjoy it. I will, and I'll think about you every time

Thank you, darling. Enjoy your peach start. We'll be back in a minute, y'all

We're moving on up north. We'll see you back in a minute

Next, I would like to make my four-cheese souffle for you. Say cheese, y'all

Welcome back, y'all. Now, I got on the Internet and asked some questions

I asked y'all about your favorite foods, foods that remind you of home

And I got some responses. One of the first responses was, cheese, cheese

Do you love cheese? I mean, I just love cheese. Now, I know somebody from Wisconsin has brought me some cheese

It's me. It's me. Well, hey, cutie. Did you bring me some cheese

From Wisconsin? Come up here, darling. What have we got here? What kind of cheese is

Well, actually, we have Swiss. We have cheddar. And then we have the Monterey

Oh, it's delicious. Am I eating plastic? No. What's your name? My name's Keisha

Hey, Keisha. Hi. It's delicious. Out of this world, Keisha. Okay, what else we got

Bliss cheddar, Monterey Jack, and Munster. Well, listen, I think for you

that I would like to make my four cheese souffle for you

Wow. That sounds delicious. Would y'all like that? And in order to do this, Okay

Why don't you invite a few friends up here to help grate all these cheeses? Come on up

Come on up. Come on up, girl. And look-a-here. Look-a-here what we got for you

Y'all are going to be my cheese heads. All right, listen. You look like the perfect cheese head

Y'all get this cheese grated for me. I'm going to come over here and start putting our dish together, okay

Sounds great, thank you. Well, y'all, I'm going to start with a cup of butter in our saucepan

That's a good sign right off the bat, isn't it? A stick of butter

And I'm going to have that over medium heat. Now, to our butter, I'm going to add two diced onions

It's hot back here. All right. And I'm just going to let these saute until they're kind of opaque, you know, or transparent

Anybody? What, darling? Can we get a microphone here? Where are you from

I'm from Maryland, but I've been to Minnesota, and they have farmer's cheese

comes in big curds and they beer batter it and deep fry it. Shut up

You would love it. They are so good. I know I would love it

All right, now I've added about a third of a cup of flour to this

Stirred it around and now I'm fixing to stir in. How y'all doing over there

Beautiful. I'm going to slowly stir in two cups of milk. And that flour is going to thicken this up for us

Oh, that looks good. Let me get my little camera over here

See how nice that looks, y'all? All right, now I'm going to put a little salt

You know, you want to... Y'all, food is not good unless it's seasoned properly

All right, so I've taken that off the heat. Now I am going to add some yolks

Actually, I should have let this cool a few minutes, but, you know, this is just an hour show

An hour party. Okay, we better hurry up and get that cheese in here, y'all

Hurry, hurry! Cup of Swiss! Cup of Swiss! Oh, no, darling. Cup of cheddar

A cup of Monterey. And a cup of Munster

All right. Now, at this point, we would let that cool. And I have some right here that has cooled

because we are fixing to add some egg whites. And we wouldn't want to put egg whites

into a hot mixture Okay now we just gonna fold that in And I got me a that in and I got me a souffle bowl over here that

been buttered. We're going to fold in those egg whites, put it in our souffle bowl, and we're going to

put it in the oven at like 350, and we're going to let it bake for about 35 minutes

Okay, there we go. and we're gonna fill up our bowl almost to the top of the the bowl you can see

we're really bringing it on up there all right into the oven I got one ready for

y'all. Doesn't that look fabulous? You know what? I can't find a dish, so I'm going to

use the butter dish. Look at this. I got to get me a better spoon, though. Y'all don't

have a little parmesan over there, do you? Just hit me with a little cheese. Hit me with

your best shot, baby. Come on, you stingy little heifer. Look, look, look. Looks like

a cheese split, doesn't it? This is mine

Don't burn your pie hole. Isn't it delicious? Thank you, you bunch of cheeseheads

When we come back, it's gonna be more hometown favorites. Coming up, New York peanut butter cheesecake minis

Y'all, we've had the best time today at the party. We have jumped from state to state to state cooking everybody's favorite hometown foods

Well I couldn let this party end without going to one of the best states in the country Now somebody here is from New York That would be you

New York is a great state. Now, when I think of New York, I think of New York Cheesecake

What is your name, darling? Sloan. Sloan. You want to come up here with me

What did you bring me? did you oh my gracious look y'all come on over here Sloan so Sloan I want to show you one of

Michael's favorite recipes for cheesecake excellent now you're not going to believe

how easy this is Sloan the graham cracker crust is just that graham crackers butter sugar

We've put about a teaspoon into the bottom of all of these little muffin cups

We've got our cream cheese beaten and softened at room temperature. You want to come over here and do this

So what do you do in New York? Well, I actually just moved down here to Savannah

I'm enjoying it, though. Well, you're very pretty and very tall. It's the shoes

I sure do like those shoes. What size are they? About an eight and a half

Can I try them? You want to try them on? Sure. Yeah, because I'd like to be a good one

All right, you can have mine. Those are cute. Aren't they cute

All right, give me that other one. Oh, great time of day

These are a little small, I think. Oh, yeah. Now I can see you

Much better. I may be falling before it's over with. Uh-oh. Yeah, be careful

Okay. I've never had on hills this tall. No? All right. Now we're going to add a cup of sugar

We're going to add a little flour. A couple of eggs. I bet men catch you all the time, don't they

They catch you? Oh, you can't run fast from them. No. In these shoes

They like them. They look good. Whip that stuff up, girl. All right

All right, let's go. Why do y'all do this to your feet

Alright, beat that up. Turn that thing. Alright, that's great. Alright. Alright

Now what we gonna do is we gonna come over here You know y are talented

Alright, we're going to drop these in each of these cups. And as I drop, now y'all these are a little like peanut butter with chocolate

We're going to drop those down in the center. Now, what I want you to do is I want you to fill these cups with our cream cheese batter

Okay. Okay? Look-a here. Let me show you this. You know, you may know about high heels, but I know about..

Look-a here. Ain't that unique? Nice. I just needed the right technique, you know

There you go. Just wipe your little barrel off. All right. There you go

Okay. You're getting there. You're perfect. You're doing perfect. You didn't wipe it good

I didn't spill that time. I guess I did a little bit. Yes, I guess I did

There you go. Wipe it. She don't like that wiping part for some reason

All right. Okay, don't. All right. Now let's put this in our oven, Sloane

All right. And we're going to take out the ones that we have ready

All right, put those in. And you and I, and guess what

the audience. All right. We're all fixing to have a miniature cheesecake

Here we go. That looks great. Doesn't that look great? And a little piece of mint

And I think we're ready to eat. All right, now I want you to taste that, Sloane

All right. Just take it out of the cup, pick it up and hold it, Let me know how you like it. OK

Big bite, big bite. You got to get the cream with it. Very good

Hey, girls, y'all bring out some of these cheesecakes for the audience. Come on

Y'all, I don't want our time to end together. I hope y'all have had a ball

Going with me from steak to steak to steak. And before we go, I got hats for y'all

Hope y'all had a good time. Y'all come back this evening. We'll see you in the next party