0:00
- Y'all, if you came from the South,
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and I told you I was gonna make a caviar dish,
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you would know exactly what it is.
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but this is our Southern Southwest Georgia caviar.
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And this is what we got.
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We got a canned black-eyed pea that we're using.
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You know, if you have some fresh leftover that you cook,
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Corn, onions, red bell pepper,
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de-seeded chopped jalapeno pepper.
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And we have got the mild, so sissies like me can eat it.
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I can't stand anything real, real hot.
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So this is just the mild Rotel.
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And then we've got some chopped pimentos.
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So I'm gonna let that be draining.
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This is one of those real hard dishes, y'all.
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- [Theresa] What are we making it for?
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- Well, we're making it for Labor Day, honey.
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And I'm trying not to labor too much.
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Now, I like, sometimes you can find it, sometimes you can't,
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I like the white corn.
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But like I said, sometimes the stores will have it,
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sometimes they won't.
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But anyway, the corn makes it real good.
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All right, so there's a onion.
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Y'all liking my caviar dish?
1:43
- [Theresa] Can I ask a favor?
1:44
will you put that down in the counter?
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- [Paula] Yes, I will.
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- [Theresa] (indistinct) easier.
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- [Theresa] I'm sorry, I'm not as good as Eddie.
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No, all you have to do is ask
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and I will do what I can to--
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- [Theresa] You're very good at that.
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- [Paula] Yes, to accommodate you.
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Let me see if I got a nice spoon in here.
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- [Theresa] Feel like you're testing
2:09
the size of the bowl again.
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I probably should have used the biggest one.
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- [Theresa] 80 years from now,
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we're both going to be saying the same thing,
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me saying it's too small or you go, that's fine.
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- [Paula] No, it'll work.
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I promise you it'll work.
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- [Theresa] Just want y'all to know
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not everything's in there yet.
2:37
Boy, honey, did you enjoy that rainstorm
2:41
that we had last night?
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- [Theresa] Yes, we need to--
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- [Paula] The thunder and the lightning was incredible.
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So that was the Rotel.
2:56
I'm going to give in.
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And you know I don't like giving in,
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but that was just getting too hard to stir.
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And like Theresa said, still ain't done putting stuff in it.
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All right now, for Labor Day, like I said,
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I've been trying to give y'all recipes that you can do ahead
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and not have to do anything on Labor Day
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except pull it out and then take a bow.
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So our chopped pimentas that I've drained.
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And then we're going to use like a,
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I think this is like an eight ounce.
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- [Theresa] It is, eight ounce.
3:39
- [Paula] Okay, eight ounce bottle.
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- [Theresa] And you know, buy one get one this week,
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so that's even more of a bonus in my world.
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So this is going to marinate in that Italian dressing.
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And we have Southwest Georgia caviar, y'all.
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And you would serve this.
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You would let it sit in the refrigerator for 24 hours.
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And I always ask y'all to please make this dish your own
4:22
so you can add something else in it or take out something.
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But if you use the Rotel, the jalapeno,
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well, you don't even have to use jalapeno.
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I'm just going to eat it with a cracker
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because like I said, it's going to be really good tomorrow.
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Is that Kari (indistinct).
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I got a real treat for y'all.
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Coming up, in another video,
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my little angel niece, Kari,
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Listen, I spoiled her bad when she was little.
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I was more like a grandmother to Kari.
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She was named after my mother.
5:21
And Kari has turned into a great cook.
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I mean, a great cook.
5:27
So she's going to come in
5:29
and show us how she makes chicken piccata,
5:34
which is one of Eddie's favorite dishes.
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So y'all make sure y'all keep up with all the videos.
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This is so good, y'all, but it will be 10 times better
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So I'm going to stir it.
5:52
Since it's caviar, it's going to get
5:54
one of my finest dishes.
5:58
My bowl, my bowl glass.
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You think that's a quart, Theresa?
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- [Paula] Or is it bigger?
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- [Theresa] I would say like a half gallon.
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- [Paula] I don't think it's a half gallon,
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but I sure do love it.
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Look at this gorgeous Southwest Georgia caviar, y'all.
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And isn't it beautiful in that jar?
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Now, I just had a couple of crackers laying here.
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So I ate it with a cracker.
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But you need tortilla chips with this one.
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And the little corn chips that make a bowl like,
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I think they call them scoops, that would be good for that
6:44
so you wouldn't have to chase them black-eyed peas
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So have a nice Labor Day.
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And I send y'all love and best dishes
6:53
and wishes that everybody remains safe over the holiday.
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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
7:08
and click the subscribe button as well as the notification
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bell to be alerted when I post a video.
7:15
Love and Best Dishes Y'all.
