Hot & Spicy

Hey y'all, I'm Paula Deen

Now I want y'all to sound the alarms because today we're going to be setting the kitchen ablaze

with some hot and spicy recipes. And my boys, Jamie and Bobby, are here to help me out

First we'll take a trip to the peanut shop of Savannah for some peanuts to go in my delicious pad thai

Then we're going to be making a special white bean chili that's sure to warm you and your guests up

And to go with it, we're cooking a fantastic layered Mexican cornbread

And just when you think you can't take it anymore, I'm coming to the rescue with a recipe for orange brownies

that's sure to douse those flames. So y'all grab you a tall glass of water

because today we're turning up the heat. Hey guys

Hey mom! Where are we going? I'm on my way to my favorite peanut shop

I'm going to make Michael some Asian food, some patine. I need some peanuts

Oh good! Y'all wanna ride with me? Yeah, let's go! Alright! The peanut shop of Savannah is the best place in town for Homestyle peanuts

Their secret is they're made the old-fashioned way, by hand and in small batches

With around 14 different varieties of nuts, I know that I can always find the right kind I need for any dish

They carry barbecue, salsa, even wasabi flavored. But today, though, I think I'm just going to stick with a bag of the original Homestyle

because I think they'll go great in my pad thai. I always said that about you, Bobby

How'd y'all like those peanuts? And I'll just have to tell you guys

when I first met Michael, we had a lot in common, especially food

And I asked him what his favorite food was. He said, well, he said, I just love the heat and the flavors from pad thai

And I said, oops. Ain't no Thai in this girl. So I had to phone a friend

And that friend was Danny Kim. Danny was born in Thailand. So he sat me down one afternoon and went over all this with me

and taught me how to make pad thai. So I can't wait to share that with y'all

I'm really anxious to show off my new skills. You ready for your apron

Yes, I need my apron. I love my apron. Looks good on you

Still a hot babe, huh? Comes in flashes on the hour, every hour

It comes in flashes now. All right, Jamie, son, let's get you started first

Okay. First thing we're going to do is soak our rice noodles

We're going to let that steep for about five minutes. Do I cover the noodles all the way? Yes

We're just going to put it in the bowl with boiling water

and we're going to let that sit. Why don't you move that over to your side, son? All right. In the meantime, I'm going to get Bobby going over here

Okay, son. I've got the tofu out. and drain it on the cloth here

Yeah, because you can see the liquid, and we don't want it to kind of splatter all over us

So you'll want to be very careful. In fact, let me let Mama just do it for you

I'll ask Paula Deen. You won't let me do it, please? I don't want you to burn yourself

Let me do something. If I burn myself, it'll be my fault. Okay. You ready? All right, I need a spatula or something, son

to turn this with. And you always want to turn it away from you

so it won't splash. All right, how's your noodles, son? These look pretty good, but they need a few more minutes

Why don't we dump ours in some boiling water and, like, boil it for a minute

What you think about that? All right, well, I'm going to just step over here and make the sauce for our dish

And, Mama, I think our tofu is ready. I think so, too, son. Just make sure you get your spatula good

Oh, that looks great. Looks like a big old cube of cheese or something

Yeah, it does. All right, now I'm going to make our sauce, and I'm going to start with tamarind here

and I'm gonna use about four tablespoons. Tamarind is the Southeast Asian fruit

that actually comes in a pod, and it's gonna give it a nice flavor

And I've got 1 1⁄4 of a cup of fish sauce, two tablespoons of soy sauce

and 1⁄2 a cup of rice wine vinegar. The last thing we're gonna put in this

is a preserved ground radish. These are not ingredients that you find

in your regular grocery store in South Georgia, I'll tell you. You have to track down that specialty shop

All right, Bobby, get your knife, son, because it's time to cut your tofu

I want you to cut this about the size that I would cut a potato

when I make potato salad, or you make potato salad. How about that Sure I can do that How about around there That looks great That looks so It looks like monster cheese Mmm All right I want like crepes for this

Now, we're going to take, like, half of these... I can make an eye on it. Sorry

All right, while you're doing that, Bobby, and Jamie, you're getting the noodles drained and chilled

I'm going to pulse these peanuts. And I'm going to do these in big chunks, and I like lots of it on my pad thai

Yeah. That's perfect. Okay, Jamie, where are you with the noodles? They're finished

I'm just going to give them a cool rinse and some water here, and they'll be ready to go

All right. I'm just trying to gather all my ingredients around me because we're going to put this puppy together real, real quick

Now I've gotten my wok hot, so I'm going to add my oil

and I'm going to throw in my fresh chopped garlic, and give that a few swirls, and y'all smell it, guys

It smells. All right, now I'm going to toss in my shrimp, and you can see that I'm leaving that last joint on

and along with the tails. Now I'm going to add a tablespoon of paprika

and here's where the heat comes in, y'all. One teaspoon of cayenne pepper

All right, now I'm just gonna toss these quickly, and you definitely need two utensils for this dish

Okay, those are opaque looking. All right, son, I'm gonna need those noodles, please

All right, I'm gonna toss our noodles over in there. Now I'm gonna pour all of our liquid

at one time over those noodles. Look at this, how good it's looking

This is going to make me Michael's number one woman. All right, guys

Now we're going to add our bean sprouts, and I just love that

And you don't want these to really get cooked. You want them to just kind of limp out

All right, now I'm going to take these garlic chives, and I'm just going to do them like this

in kind of big pieces because I want them to really be seen in this dish

It needs some color. Yeah. All right, guys, this is the last step over here at the stove

I'm going to toss in our tofu. It's still warm from us frying it

but I want to just warm it back up. And Bobby's got the eggs ready

I'm just going to toss this onto our dish. All right, son, now..

Now what would you like for me to do with the eggs? Just toss your eggs on top of that. Yeah

Sort of a... Doesn't that look good? You gonna garnish with this? Yeah, we can garnish that if you want to

We can go ahead and just put it around like that. All right, Jamie, if you wanna sprinkle those peanuts on top, then I think we're ready to eat

You know your mama loves nuts. Got it, sir. I mean, look what I got

Well, you got two big ones. All right, y'all pass me those bowls

Let's see, I'll go ahead and fix y'all a... serving. With each serving

I want to make sure that I got plenty of peanuts and egg

and all that garnish for you. So just take your... Thank you, brother. Take your lime juice

and just squeeze it. So what do y'all think, guys? I don't know. Let me see

It's very good. There's nothing overpowering about it at all. Shrimp are awesome

Alright, guys, do y'all have anything to do for the rest of the afternoon

I'm gonna go by the restaurant. I'm going to pick Brooke up, and we're going to go out and maybe have our early dinner

Okay. How about you, Bob? You got anything to do this afternoon? Go off with some friends

I'm so glad y'all can stay and cook with me, because coming up next, we're going to be cooking white bean chili and layered cornbread

Okay, now I feel a little bit better about this, Mom, instead of Pad Thai

This is something Bobby and I have had a pretty good experience with. This is our white chili recipe that we've used

So what we're going to do now here is I've got the chicken stock. I've boiled our chicken down and I've de-boned it and I've chopped it up down here

So I have five cups of leftover stock. That's what we're going to go with today

And also I pre-soaked these beans for two hours, kind of take the hardness out of them

So first thing I want to do is drain these off and then we're going to drop them down in our grease as soon as it comes up to speed

So I'm just gonna strain these off and as soon as that stock comes up, we'll be ready to get this going

And mom, I'm making cornbread, which fortunately I've done a million times before

I'm in good hands. You know, the hardest part about the chili for me is making it the same way twice

because I just put so many different things into it and the flavor is always kind of close to the same

but I couldn't tell you for a million dollars what the exact recipe is

I know it and you know I think a lot of times your tongue just is different Yeah I like to put different meats into it If it in season and a friend of mine has some fresh venison I love to have venison chili Hey you know what I just realized our first recipe today there was no butter or mayonnaise

Imagine that. There was no butter. No butter. You could keep a side around just to make you comfortable

We changing that right now. What's that, four? You got four tablespoons

Yeah, I got about four tablespoons of butter. Now, Jamie, I'm going to be sauteing you some garlic. Okay

And some onions. And some jalapeno peppers. Because we're going to spice up this dish

Okay, Mom, while you're working on that, there's a few things that we're going to put in our beans here to spice them up a little bit, okay

First, we're going to start with a tablespoon of oregano. Okay. And we've got a half of a teaspoon of white pepper

Just throw that in. Also got a tablespoon of cumin, and this is what really gives it that chili flavor

That ump, uh-huh. That's really the flavor that I look for in chili, besides spice and then the different flavors of the meat

This, we're just gonna put a couple pinches of the red pepper in. In case those jalapenos are not hot enough

Yeah, and then I'm just gonna put a little pinch of salt in here. We're gonna crack some black pepper in here

Okay, what I'm gonna do real quick is chop up about half a bunch of this fresh cilantro

Now, this is something that you may or may not like. So, we're gonna put half a bunch of that in there

And then I've got our chicken that's cooked down. And, Mom, if your vegetables are ready, we'll go ahead

They're ready. Get all this into our pot. This handle is hot

So. You cooking with heat again, Mom? This is really neat because as soon as you drop all that in there

the heat immediately brings the color up so much. And see how pretty all that green is with the white

Doesn't it look great? It does. It's going to be delicious, too. Jamie's pot's just a boil

Let's make cornbread, honey. All righty. Well, let me show you what we got here

We're gonna start out with cornmeal. This is so easy. A little bacon powder

Some flour. Just your basic, you know, cornbread ingredients. This is a little soft to taste

And then we are going to add a couple of eggs to it

Isn't it great having somebody in the kitchen with you that'll kind of clean for you as you go

That's right. It really is. Vegetable oil. About two-thirds cup of milk

And we're just going to stir this up until we get it to the right consistency. And I don't have to tell you guys

how many letters I get at the restaurant. Well, I got a letter one day

from a lady named Barbara Reese. So we're making Barbara Reese's version

of Mexican cornbread today. And now I've got the right consistency, So I'm gonna fold into a can of creamed corn

about a half cup of onions, chopped onions. Okay, son, get half that batter in there

All right. Batter up. Okay, so I've got half the batter in the pan

Yeah. And I'm gonna go ahead and layer it now with some jalapeno pepper and shredded cheddar cheese

and that's really all there is to it. I'm just gonna finish this off now and add the next layer of batter

All righty. All right, Jamie. Okay, Mom, we're gonna turn the heat down

and we're gonna slow cook this for about an hour and a half. Okay, and then I have one last thing

Give me that spoon. All right, Mama, I've got my cornbread ready to go

into the oven, and we are going to bake this at 350 for 35 minutes

Okay, gotcha. So this is going in, and I've got one ready right here

so I'm gonna go ahead and pull it out of the oven. And one's coming out

Now golly look at it too. Is it hot? It is hot

I got a pot of chili that I've been simmering in the back for about an hour and a half. Uh huh

And you do the honors. Okie doke. You go. You want your cornbread in the bottom of the bowl

Yes I do. Okay. There's one. Probably you want some fresh jalapenos on here

You know I do. Yeah. Mama you want a plate or a bowl

I think I'd like a plate and a bowl. I think I'm gonna eat mine separately. Cornbread

Thanks, Bobby. Look how delicious that looks. I just love that fat layer of stuff in there in the middle

That is good, Mom, but you should try it with some chili on top of it

I should. Wow, gracious. That is, mm. It's great. Well, I don't know about you guys

but after this hot and spicy, we need something to cool us down

And when we come back, I'm gonna share with you an award-winning orange brownie recipe

that you're gonna just love. The dish that I'm wanting to show y'all

I told you it was an award-winning dish, and it really is. A young woman was in the restaurant one day

and she called me over to the table and we spoke, And she said I just want a side refrigerator freezer and a trip to San Francisco with an orange brownie recipe So that where this recipe comes from

All right, now I've added flour and granulated sugar. This is so easy

I could actually do this with a little hand mixer or almost with no mixer

All right, now I'm going to put a pinch of salt, and now I'm going to throw in two sticks of butter

I've let these get nice and soft because you'll see there's really not a liquid going in her brownies except for the eggs

Now we're just going to crack our eggs in there. And we're going to beat this just for a couple of minutes

And the last egg. Okay, so we're just going to run that on medium speed just for a couple of minutes

All right, now the ingredients are all wet now, so I'm going to add two teaspoons of orange extract

And I've got a little orange zest, and that zest is really going to give it a little twang

And you can see just how easy and simple this recipe is. it's such a nice change from like a chocolate brownie. So all we're gonna do is put this in a

13 by 9 by 2 pan and we're actually gonna spray our pan which I already have and we're just gonna

put our batter into there and spread it out real nice and even. Waste not, won't not. I can't get

that saying out of my head from my little grandmother hires. I just think it'll ever leave me

We're just going to spread this out so that's ready to go. Just that simple

All right. We're going to put this into a 350-degree oven for about 30 or 35 minutes

With the boys here with me today, I really got a lot done with their help, so I've got one that's ready to come out

We're just going to sit it right over here. The glaze that Robin uses on this is a very quick little glaze to mix together

I'm just going to use powdered sugar, orange juice, and I'm going to add the zest to it

And before we pour on our glaze, I'm just going to take our fork and puncture holes

And that glaze is just going to run all down in that brownie and just make it all moist and wet

So while our brownie is still warm, I'm just gonna drizzle this glaze right on top of it

Now, if you're like me, and you like your glazes on the heavy side

all you have to do is double your recipe and just make it really, really kind of thick on there

And this is gonna be so delicious. And you can see all the dogs are moving around

and they know something's fixing to be going on plates real soon. Mm, mm, mm

All right, I think I'm just gonna put out a few for us

Oh, all right. I'm gonna just put the guys and us some on a dish

and it was faster and easier than a box brownie. Oh, so good

I'm gonna stop now and meet the boys at the table. Y'all don't go anywhere because when we come back

I'm gonna have some tips for you. Before I join Bobby and Jamie at the table

I want to share with you just a few tips on today's meal. If you have any of those delicious white beans left over

drain them, throw them in the blender, add a little garlic, olive oil, and lemon juice

and you'll have a delicious hummus, and you can spread that on your crackers

And if you're able to find these wonderful raw peanuts, by all means use those for your pad thai

But you'll just want to remember that they'll need to be roasted off to bring out the full flavor of them

And y'all take advantage of all these great hot sauces out there

They've got a sauce to fit every tongue. Okay, guys, y'all waiting on me

I'm sorry. Gosh, everything looks so good, doesn't it? I don't know whether I want to start with the pate or the white bean chili or that

scrumptious Mexican cornbread or those delectable orange brownies. I don't know what to start with

I know what I want to do. How about you, Bobby? I'll have a little bit of everything. Okay, what do you want, Bobby

I want to tell everybody, thanks for watching and from our kitchen to yours, best dishes

No, you got to do it better than that. Let me show you how it's done

Until next time, America. Best dishes from our kitchen to yours. Did I embarrass you, son