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http://GetCookin.PaulaDeen.com - I just love cookin' with my Corrie. She is so sweet and is turning into a wonderful cook. I am so glad I can pass on the recipes that my mom and grandma taught me.
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Hey y'all. It's Paula Dean at
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paulyaine.com. So, I think it's time for
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us to get
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[Music]
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cooking. My niece Carrie has just come
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in. She and Brian. Now, I don't have
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anything planned. Carrie, I mean, we
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just going to have to dig. All right,
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let's see. I got bacon. This is the
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eggs. I've got this cold little
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watermelon. And we get all these very
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interesting mixes that people send us.
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Our pantry is full of condiments and
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mixes. That's great. So, this is a um
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Main Street flour buttermilk pancake
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mix. Just add water. That's perfect.
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[Music]
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All right. You want to get me a
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measuring cup, sweetie? With a wire
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whisk, a rotary beater until most lumps
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are gone.
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[Music]
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[Music]
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Put it back in. This is going to yield
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us
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about about five
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waffles. But just a couple of minutes.
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All right, Brian, you might want to flip
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over the waffle maker. You know, I know
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everybody um has kind of nicknamed me
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the butter queen, but this is really the
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way I do it. You need butter in every
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square. People say, "Paula, you're the
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only girl I know that deep fries
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bacon." But like, you would not believe
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how fast I can cook for a crowd by deep
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frying that bacon.
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You know, it takes a long, long time to
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stand up and pan fry enough
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bacon. So, there we go. That is just
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enough for
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you. Golden rotisserie. Okay, let's use
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this
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one. So, what we're going to do is do
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just like a quick little boneless pork
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chop. Put it in the deep fryer.
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No, I mean we could if you want to. We
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could flour it and deep fry. You want to
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do that?
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We don't even have to season this curry
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cuz it's already been seasoned. Okay.
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Wham. Bam. Thank you, ma'am. I'm just
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taking um the tenderloin that she cut
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and just flouring it. And we're just
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using allpurpose flour. She didn't have
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to go rising. A good southern cook never
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takes all of her diamonds off. Okay. So,
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we're going to um put them in two
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separate baskets. I know when they're
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done, when they kind of want to float on
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their own and they're nice and golden
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brown.
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Oh my goodness my gracious. Oh, those
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look good.
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I personally do scrambled feed more than
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two or three
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people. Now, I'm just adding some white
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pepper in here. This is some um just
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kosher salt. And sorry, I got little
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bacon grease over here in mama's.
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This is
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mama's grease.
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And you know, southerners, we always
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save all of our bacon grease. And go the
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eggs. You want to run out the garden and
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get some fresh parsley. There's some
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right outside the door. Okay.
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Get a good sign.
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Yes. And just let that melt. Oh, look
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how good that looks. And I love to put
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the lid back on and um Paul taught me
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that and let the cheese melt on top, not
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stir it
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[Music]
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in. So, just in a matter of a few
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minutes, y'all, Carrie and I have
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managed to raid the refrigerator and
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make a wonderful breakfast. Look at
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these waffles dripping with butter.
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the fried bacon that was deep fried and
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it just took a couple of minutes. I
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realized I had the Smithville boneless
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pork tenderloins in my cooler and they
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were already seasoned. So, all I had to
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do was slice those, flour them and CI
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fried them up. Uh CI scrambled eggs with
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cheese and fresh parsley she ran out to
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the garden to get and um seedless
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watermelon and tomatoes that were grown
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in our garden.
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just the way the economy is right now
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and um a lot of people eating at home
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and not trying to eat out and it's all
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about the eye appeal that if you make it
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presentable to your family and if it
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looks good it's like you're eating
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[Music]
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out. This is so good. Thank y'all so
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much for joining us this morning. We've
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had a great time in the kitchen with
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family and friends this morning. Car,
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you're welcome back anytime, honey. I'll
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be back probably tomorrow.
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