0:00
- Michael, this is what I would like for you to be doing.
0:03
- Okay. - I'd like for you
0:06
- Uh-huh. - in our water
0:07
and go around the edges of our wantons.
0:10
- Okay. - Because that way,
0:11
they'll stick together.
0:13
- I can do that. - All right.
0:14
I think for our wedding reception,
0:18
I got more feedback on this recipe
0:21
than I think everything that we served.
0:26
And, 'cause you know,
0:28
you say the Lady & Sons,
0:30
collard greens, you know, automatically pops up.
0:34
"How are we gonna serve those collard greens,
0:37
but in a nice, pretty way?" (laughs)
0:41
So, I came up with this recipe
0:48
Now, I didn't cook collards today. This is not my recipe.
0:53
There's a little restaurant out here called Papas
0:55
and they do a lot of vegetables.
0:59
and picked up a little container
1:04
and they're definitely not my collard greens.
1:07
I think there's pepper sauce in it
1:08
and they may have even put in a little sugar,
1:11
but I would highly recommend, oh,
1:16
maybe cooking your own collards.
1:19
In my recipe, it will be linked to this, right, Theresa?
1:24
- [Theresa] Mm-hm. Yes, it will.
1:25
- My collard green recipe.
1:27
So, I decided that I needed something
1:31
to stick those collard greens together.
1:35
"Well, what would be more better than some cream cheese?"
1:40
And I picked the ham hock
1:44
out of there and oh my goodness,
1:48
Just made it so, so good.
1:52
All right, so I'm gonna add a little bit more.
1:54
All right, perfect, Michael. You got those all?
1:57
- Yep, I can do that.
2:02
Okay, now Michael, since my hands are all gooped up.
2:08
- If you would do this now, just...
2:14
Do it like a pie, you know? Like that.
2:18
- [Michael] Oh, just one time?
2:19
- [Paula] Uh-huh. Just one time.
2:24
And if I filled it too full, I'll back off.
2:28
- [Michael] Okay, that's pretty full.
2:31
So, just make sure you go around it real good.
2:34
- [Michael] Oh, I got...
2:43
I'll back off a little bit.
2:50
But it was amazing, hun.
2:52
Uh-uh, you may need to...
2:56
Uh-oh, I smell my grease. (sniffs)
2:58
(water running and splashing)
3:07
Okay, let me get over here and...
3:10
(oil spitting and popping)
3:17
You just wanna make sure you seal those real good.
3:23
There we go, drop them
3:33
And it's not gonna take but just a minute y'all.
3:36
'Cause remember, everything is already cooked in those.
3:42
There's nothing raw in it.
3:49
Well, my grease was (indistinct) little hot.
4:00
- I made one that you don't fry.
4:02
- (laughs) That I don't fry?
4:04
- No. - What you mean?
4:07
- I made one that you, you actually smoke.
4:10
- But if you smoke it, you'll get fried.
4:15
- I think you're going back into the '70s.
4:18
- Yeah. - Is that right? (laughs)
4:22
Oh my goodness, Michael Groover.
4:25
How did you pull mama?
4:30
How did you pull mama and get y'all raised?
4:33
- I don't know- - Between the motorcycles
4:35
and the horses and the river.
4:43
- She had to have been.
4:52
One for your memories. (laughs)
4:55
- [Michael] I don't remember all of it.
4:58
- [Michael] I don't remember. It's a little blurry.
4:59
- I bet it was. I bet it was a lot blurry.
5:03
You know, that's nothing I've ever participated in
5:09
because I was scared. (sniffs)
5:16
And I'm so glad I was a chicken.
5:18
You can imagine serving these at a party.
5:23
I mean, perfect finger food.
5:27
- Perfect finger food,
5:28
and it looks better than a great big old bowl of collards.
5:32
I'm gonna have my own soon as I get these out.
5:38
- Mm, mm, mm, mm, mm.
5:40
- I'm so glad you like 'em
5:42
because we sure didn't get one that night.
5:51
They're just beautiful.
5:59
There. There's yours.
6:12
All right, there you go.
6:14
Smoke it if you got it.
6:19
Look, that grease was really hot when I put those in.
6:23
- I like 'em crispy like that.
6:29
even not without my collard green recipe.
6:32
- Well, I think the collards were good.
6:37
Delicious. (sniffs) - Mm-hm.
6:40
- Does this finish up all of our recipes
6:43
- [Theresa] Nope, we have two.
6:48
- We're going to be doing some more?
6:51
- What can I tell 'em to look forward to?
6:53
- [Theresa] Shrimp and grits.
6:57
Believe it or not. - I don't wanna smoke.
7:05
Quite good like that too, isn't it?
7:10
Mm, so we're gonna be doing shrimp and grits
7:14
- [Theresa] We've got another cake,
7:16
- Another cake, because you know what?
7:20
The groom's cake, and then we got the bride's cake.
7:29
- I forgot what that one was too.
7:32
- It was that wonderful poundcake with almond flavoring.
7:36
- Oh yeah. I remember that.
7:41
- Kiss me, you fool. (laughing)
7:44
Love and best dishes, y'all.
7:46
- Remember, those that cook together
7:48
and eat together stay, uh-uh!
7:50
Stay together. (both laughing)
7:55
Hey, y'all, it's Paula Deen.
7:56
Now, if you enjoyed this video, be sure to like it
8:00
and click the subscribe button as well as the notification
8:04
bell to be alerted when I post a video.
8:08
Love and Best Dishes Y'all.
