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- Hey y'all, it's Jamie Deen.
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Welcome back to The Chicken Box.
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I was just telling Theresa before she pushed the button,
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the unprecedented, never matched 20,000th time
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I've been on her phone
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without even looking in the mirror first.
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So I apologize for anything
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that you might see that's out of place.
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She's been here for two hours.
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The Chicken Box has been very busy today, thank you, Lord.
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And today, well, it's summertime.
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So there's a lot of people coming into Savannah
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in the summer, and one of my favorite things
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to do in the summer here at The Chicken Box
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and at the house is cold summer salads.
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So you know that I'm doing chicken salad forever
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and fermented cheese and I do egg salad and pasta salads.
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I made a loaded baked potato salad today.
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I did tomato cucumber salad today.
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All these are wonderful summer salads.
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The youngest I can remember having salad
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was this salad that my mom made my whole life growing up.
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It was one of my daddy's favorites, and I love it,
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But this is the English pea salad, garden pea, English pea,
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That's where we're gonna start with, y'all.
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I have two cans here that Theresa has drained off for me.
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Now, if you've never had this salad before,
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you have to trust me, this is delicious.
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Really one of my favorite salads that I ate growing up,
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and could not be more simple.
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We've got our two cans of,
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we got the very young and early.
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And Theresa's diced me up some onions here.
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Lemme check and see what that is.
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- [Theresa] Quarter of a cup.
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- A quarter of a cup of chopped vidalia onions.
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And now I have two eggs.
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And I'm gonna rough chop real quick.
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I can't explain southern salads,
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other than to say most of 'em have eggs in it
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One of my newer friends from south Florida
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who I'm getting to know really enjoyed the chicken salad,
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and could not believe that we put eggs in the chicken salad.
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He is really not gonna believe this.
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We got eggs in a garden pea salad.
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And this calls for just enough mayonnaise to moisten it.
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So I'm gonna go, maybe, I'm gonna go two tablespoons.
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(Nita talking indistinctly)
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No, I'm gonna go one and a half.
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I think I got too much.
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- [Theresa] (indistinct) over here,
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giving her two cents' worth.
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I wouldn't be able to find--
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- Because my mama used to make it, that's why.
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- Your mama made this salad too?
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- Yeah, yeah. - [Jamie] Yeah.
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- That's why I said no,
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you can put little bit more in there.
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- [Jamie] Well see after I mix it up.
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- [Jamie] Now the recipe doesn't call for salt and pepper,
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but I'm gonna salt and pepper this a little bit.
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This is mama's recipe, Nita, not yours.
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And you know I like to season my mayonnaise.
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That way, everything that touches the mayonnaise
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has got a little seasoning in it.
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Now, Nita, I'll ask you this.
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Did your mama put pimentos in her salad?
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- [Nita] No, but she didn't like it.
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- [Jamie] I'm not gonna put pimentos in mine, either,
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'cause I don't like it.
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- [Nita] She didn't like pimentos (indistiinct).
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- [Theresa] Paula probably did it
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to make it have some color.
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- [Jamie] Yeah, it could use a little bit of color.
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- [Theresa] So pretty pretty.
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- It looks a little bit like baby food.
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And I could put some pimentos in there,
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but that's not the way that I ate it growing up,
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so I'm not gonna put pimentos in there.
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See how simple that is?
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Now let's dip some up.
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So just enough, y'all to let me taste it.
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I'm telling you, we're busy here around the Chicken Box,
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but always got time for good food.
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I love English peas, hot or cold.
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They're really delicious in the salad.
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Y'all literally take two minutes this summer
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to fix this garden pea salad that mama's done.
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I think we looked at this recipe about four years ago.
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It's a classic, and we're trying it again today.
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I'm Jamie Deen, this is good food.
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See you around the kitchen.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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and bail to be alerted when I post a video.
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Love and Best Dishes Y'all.
