Paula-fy It

Hey, y'all

Today on Paula's Party, I'm taking over your kitchen. It's a nonstop ride where everything gets Paula-fied

Which one you like the best, mama's or the missus? It's a pear crisp with a twist

A southern version of beef bourguignon. To Kimberly having the best beef bourbon in y'all

I call it beef bourbon, y'all. And crispy cream bread pudding. I was thrilled that I had finally gotten a diet dessert recipe

So move away from that stove, because Mama's coming in. Today's show, y'all, is all about taking somebody else's recipe

and making it your own. So come on in and let's party, y'all

Oh, my goodness

Welcome to our party. Y'all are great looking. Well, I'm so glad for y'all to be here with me today

You know, there is probably nothing that I enjoy more than getting recipes from y'all

I always recommend that when you are given a recipe, make that recipe just like it's written

But then the next time you make that recipe, you make that recipe your very own

Because if it doesn't work, you can give it to the dog

The dog is not going to complain. So that's what we're going to do today

I'm going to take recipes that belong to other people, and I'm going to qualify them

How does beef bourguignon sound? Did I say that right? Did I say that right

Yes. Well, I'm going to be making a beef bourbon, y'all. And I tell you what, my husband, Michael Groover

adored, adored his mother's pear crisp. Well, I'm going to change that version up just a little bit

And then I'm going to ask Michael to come out and taste

And we're going to find out if he likes Mamas the best or the Mrs. the best

And he better get it right, sister. That's what we're going to be fixing today

Y'all ready to party? Follow me. I want to show y'all something that Michael inherited from his mother

This is his mother's recipe box. And you know, if the house caught on fire

there would be a few things that you would grab as you're running out the door

Well, this little treasure is one of those. It's full of her recipes and I never let this box get too far from me

The first recipe we're going to make today is a pear crisp. I'm going to take this recipe and I'm going to shorten it a little bit and do a few things that

fit my lifestyle and I don't think it's going to alter the taste one bit. Now I've started off right here. I've got the six pears

All right, now I'm going to squeeze the juice of one lemon over this pear, and that will help it to keep it light and color and from turning dark

All right, now I'm going to add a fourth of a cup of warm water, and I'm just going to pour this into our baking dish

All right, now in this pot, y'all, I'm going to add two and a half sticks of butter

And over here, I'm going to make our crust for our pear crisp

I'm going to add two cups of flour. I'm going to add some oats, some oatmeal to my crust

Because I think this will give it texture. It'll lower your cholesterol

All right, now I'm gonna add two cups of light brown sugar

And you want to pack that in there good, because that's the way brown sugar is meant to be measured

All right, and in goes two tablespoons of cinnamon. Ooh, and that smells so good

What, darling? I was wondering, could you use the crust with another fruit

Absolutely. It would be delicious with apples. And if you'll keep dried fruits in your pantry

you can steam those up and have a crisp or a cobbler

any time you get ready. All right, now I'm gonna stir this up together

And then we're gonna put this on top of our pears. We're gonna run it in a 350 degree oven and we're gonna bake it probably for about 45 minutes

All right, now you can see that this is gonna make like a crumbly top

Look at that. Mmm, I feel my cholesterol coming down right now, y'all

Yum. And that brown sugar and that cinnamon is going to seep all down

When we come back, I'm going to take that out of the oven

We're going to taste it and make pudding. And then we're going to put Michael Groover on the hot fire

We'll see you in a minute. This is not fair. Why? Why

because you got me over a barrel here. For those out there that's maybe just tuned in

I'm going to tell them, if y'all don't mind, I have just made a new version

of Michael's Mother's Pear Crisp. Now to go with this crisp instead of serving the ice cream that Michael mother used to serve I going to quickly put us together a smooth silky flavorful eggnog pudding to serve along with it

Now to start our recipe, I'm going to put three cups of milk in this pot

I'm going to turn the eye on and I'm going to let this milk scald

Now in this pot, I'm going to add 3 fourths a cup of sugar

a fourth of a cup of flour, and to that I'm going to add one tablespoon of cornstarch

Now that's going to act along with the flour as a thickener

Now to this, I'm going to slowly stir in a fourth of a cup of milk

and that's gonna prevent it from lumping on us. Alright, I see our milk

steaming. Alright, can y'all see? I want to show y'all by mixing that with just a small

amount of milk. See how smooth that is? Cody! Cody, what are you doing here

This is our dog. This is one of our Cody come here my baby. Oh Cody sit sit baby. Your daddy must be nearby. I can't

believe it. Come here Cody. Come here you stay with mama. Alright our milk is

scalded y'all now. I'm just gonna add this to our sugar flour and cornstarch

And I'm going to continue to cook this for two or three minutes

And in this bowl, I've got two egg yolks here. All right, and I'm going to slowly add just a little bit of this

All right, so this is getting nice and thick. All right, now that's slowly heated those yolks

Perfect. So in they go. I'm going to stir in some vanilla flavoring

I'm going to add one tablespoon of butter to it. Normally, I would add a little bit more butter than this

But this is all they've given me. I guess this is going to be diet pudding

All right. Now, y'all saw me a few minutes ago take those egg yolks and put them into here

Well, I used the egg whites. I beat them till they were dry

and now we're going to fold them into our pudding. Oh, it looks like a cloud

Y'all, hold on. Doesn't that look like a cloud? Oh, come taste

Stick your finger in there. Mmm, that's so good. Isn't that good

Mmm. Look at this. So, I'm gonna pour this in our dish. Yum

I've almost got this show on the road. Now, I'm going to add a little bit more nutmeg

because I want Michael to be able to see that. And then I'm going to put this in the refrigerator

and let it cool down completely. Who wants to meet Michael Groover? Whoo! Michael! Michael

Hey. How are ya? Fine. Y'all, this is Michael. Hey, everybody. This is the best taste tester a girl could have

You like the taste, don't you, darling? I'm good at my job

All right. Now, I know your mother always served the pear crisp with ice cream. Uh-huh

Well, I'm not doing that, because I'm not your mama, baby. So, how do you like what you see so far? Um..

You like it? Yeah. Looks good. Think very carefully before you answer any of the questions I might ask, okay? Okay

It looks good. Yum

All right, here, I know how you like the fruit. I want you to answer me

Mm-hmm. And answer me truthfully now. Okay. Which one you like the best, mama's or the missus

Now think carefully. Mm-hmm. Where do you get to sleep tonight, Michael

This is not fair. Why? Why? Because you got me over a barrel here

This is delicious. All right. When we come back, y'all, I'm gonna be making twice-cooked chicken

We're gonna excite that dead piece of chicken that you've been serving for years

And later... Maybe a little more raw. You think? Oh, yeah. Okay, if you and Sia..

Is that good? Thank y'all

Thank y'all. It's so much fun being with y'all today. Today's show is all about recipes that people have sent in to me

that I'm giving just a little twist to. Well, there's somebody sitting in our audience

that is tired of her twice-cooked chicken. Vanessa? Y'all, this is Vanessa

Well, how about your chicken dish? Tell me a little bit about it

Basically, I just batter it, put it in the skillet with some olive oil until the crust

is just brown. Uh-huh. Then I take out the grease, and then put it back in the skillet, put it in the oven

for a good 15 or so minutes. But that about where it stops You want to give it a new little look Yes Well I think we can do that Now I got my pan hot so what I going to count on you today is to teach me how to do it your way

Okay. First, I would put it in the flour, drudge it in flour. Okay

Are we going to season it at all? I don't, but we can

Good. It's really... I'm going to start by seasoning it, and I'm going to put just some house seasoning on it

which is our salt, pepper, and garlic. Okay, and then what would you do

Then dredge it in the flour. Okay, into the flour. And then into the egg wash

We add Louisiana hot sauce to this egg. It gives it a fabulous flavor

but the heat cooks out, so it's just got a wonderful flavor, but no heat

You're gonna put this in your egg and water mixture. Am I right

First, you wanna get your breadcrumb mixture together. Okay, I'm gonna take these out and put them back on this platter, right? Yes. Perfect

So what I do from here? You put a cup or so breadcrumbs, Parmesan cheese. Okay

And then I use Greek seasoning. So how much Parmesan cheese? About a cup

Sure, yes. All right, so I'm using a Greek seasoning, and that's oregano, salt, onion powder

garlic powder, black pepper, and dried parsley flakes. And you might want to add some more breadcrumbs to that

I'm not sure. That's good. That's great. Okay. Does that look right? Mm-hmm

All right, so now we're going to take our chicken. Yes. And bread it

And are we gonna lightly bread it, or are we gonna really..

I like it really breaded. You do, okay. Because it makes a good crust

Okay, so I'm gonna take it and really press it into the chicken

Now, when I cook this, am I gonna cook it completely done or..

No, just till you brown the bread. On a partially done? Partially done

Just till the outside is browned. Now, what temperature do you cook this over

I cook it on medium high. Medium high. Because you just want to quickly brown. OK

And you'd put it into the oven. In the oven, on 350. And you're going to cook it for how long

15 to 20 minutes. 15 to 20 minutes. Well, look at this

How is this looking, Vanessa? Perfect. Well, I think that you're going to love

that little bit of zip that that hot sauce is going to give it. Yum

But you know what I think I'm going to do with this chicken? I think I'm going to turn it into almost like a chicken

cordon bleu. Yum. How about a little ham? Now, to this, for a little color

I'm going to use parsley, because I I want there to be another layer of something interesting

I'm just going to rough chop that parsley just like that. Now I'm going to top it with a thick slice of mozzarella cheese. Yum

All right, I've got one ready for Espanessa. And I'm going to slip this in the oven

We're gonna bake it at 350 degrees from five to eight minutes

But how does that look? Delicious. Yum. Yum. Yum

Yum. I've just got to invite you up here to taste this with me

And you tell me what you think. Yum. I love the way it shows through

Uh-huh. Isn't that pretty? It is. I can't wait for you to try it. All right, here we go

Thank you. Sorry. No, no, no. I wanted my guest to be the first to..

Mmm. Yum. When we come back, y'all, a recipe that I could not improve on

I'm gonna be making beef bourbon, y'all. We're gonna let you taste it, and you think about your decision, okay

Welcome back. Thank y'all so much for being here today

This precious young couple sent me in a recipe for beef bourguignon

But I'm going to take this recipe that they shared with me

and I'm going to turn it into beef bourguignon. So it's only fitting

It's only fitting that I call this daughter-in-law up here to help me make my version

Kimberly, you ready? I'm ready. Come on. It's so nice to meet you

How are you? It's nice to meet you, too. Well, it's great to be here

So now tell me about this mother-in-law's... She's a great mother-in-law. First of all, I have to say that on television

Yes, you do. She has a great beef bourguignon, and I just want something to make it my own

You know, it's her recipe, and so I'd like to do something to give it a twist

That's right. Now, where's your husband? He's right there. What's his name

Yuan. Yuan-Won. Why? Yuan-Won. It's not an easy name here. No, it's not

Well, listen, what I want you to do is go down there. I've got your counter

All right. I'm going to help you give this recipe a twist

Okay. And then we've got some surprises in for Ewan. Oh, boy

Is that his name, Ewan? That's it. In the south it is, right

Come on down here, girl. All right, you've got everything you need. Okay

And I'll be walking us through this, okay? All right. Do you have some olive oil down there

Is this olive oil here? No, no, baby. Here, you can borrow mine

I don't have any. We can't afford two bottles. Now, we're going to take our beef when our oil heats up, and we're going to sear it off

Okay. Okay? We going to have you in Say you say it I just using my fingers Oh that all right I not allowed I not allowed to touch my meat or anything like that

So... Look at this, y'all. I mean, only the best for Paula

Okay. Here we go. So, Yohan, did I say it right

Yohan. Yohan. Yohan. Yohan. It's getting there, but it's not... I'll keep working on it

All right, where did your mama learn how to cook? She learned cooking for us

and taking some recipes from my grandmothers. Well, she learned the same way I did

from, like, my grandmother from the female relatives. All right, while we're waiting on our meat to brown

why don't we take our potatoes that I have here for us and let's cube these up

Does his mama put potatoes in her? No, she serves it usually with rice, actually

With rice, okay. All right, well, mine's ready. So I'm gonna take this up, Kimberly

And when yours is ready, you've got a plate over there. You just take it up and put your meat on your plate

I'm gonna put a half a cup of celery, a half a cup of bell pepper

a half a cup of onion, and I'm gonna saute off these vegetables

just for like two or three minutes. Okay. All right, now I'm gonna add some house seasoning

Do you know what house seasoning is? House seasoning is one cup of salt

a fourth of a cup of black pepper, a fourth of a cup of garlic powder

mixed together. So every seasoning that you're gonna need is in that little cup

Do you have one? I do. I think you do. Okay. They were generous with the house seasoning

Good. All right. Now we're gonna add one can of diced tomatoes

Okay. Pick up your measuring cup, girl. All right. Take a little sip

To Kimberly having the best beef bourbon in y'all. Pour it in, girl

We'll add one half cup of bourbon. All right, so I end with our bourbon

Now I've got you some beef stock over there. Okay. So we're going to pour our beef stock

You know, we're just gonna barely cover our meat. And come on back over here with me, Kimberly

because I have some that's been simmering. Oh, that smells good. Doesn't that smell delicious

All right, now to this pot, Kimberly, I'm gonna add some whole kernel corn

I'm gonna add a cup of green beans. Now, these are fresh

but you can certainly use a canned green bean. All right, throw those taters in, baby

All right, so we're gonna let that cook for about 20 minutes. Okay. But in the meantime now, we've got some that's ready here

You wanna call your man up and let's put it on him

Put you to the test you want. You wanna come up? We kiss and hug here in the south

I was going to say, I thought you did that in Paris. What you doing

Shaking my hand, boy. All right. Let's blindfold him. You want to

Absolutely. All right, now let's make sure, Kimberly, that he can't see now

Did I cut off your oxygen? So, we have got two pots up here

We've got your mother's recipe. We've got your wife's new recipe. We're gonna let you taste it

and you think about your decision, okay? Very carefully. Do you want to get to go home tonight with Paula or Mama

Oh, and I mean Kimberly. Yeah. Mix them up in case he can see tricking. Okay

It's hot. It's very good. Very good. Okay, baby. Here comes the next one

Mmm. It's very, very tender. What do you think? Mmm. Answer carefully

The first one is more... There you go. There you go. All right

You chose this one. A good choice, I might add. You said the meat was very, very tender on this one

But you said this one had more flavor. Mixer, yeah. Guess whose recipe that is

That's your wife's new recipe! Ha, ha, ha, ha, ha! When we come back, y'all, the best dessert

you've ever put in your mouth. Good choice, baby. Donut done different

My hat is off to you. You're the king of bread pudding. Well, I appreciate it

Thank y'all. The next recipe I want to share with you

is absolutely out of this world. I got a letter from a man

and guess what he wanted to share with me? His Krispy Kreme donut bread pudding

I could not believe it. because there was no way I could improve that donut

I thought. And then Bill came into my life. Bill, come on up

Oh, it's so great to see you. Now, what I want you to do is show us all how you make your recipe

So why don't you get over there at your stove. Okay. Look, look

Cody is drooling. He is drooling. He wants a doughnut. He just slobbers when he's hungry

But you come on over here, and I'm going to be over here

All right. And you walk us through this recipe, okay? Now, we have one dozen doughnuts that's already cut

But your recipe calls for two dozen, doesn't it? Well, it does

It calls for two dozen, but I always get two and a half dozen because I eat a half a dozen on the way home in the car

Okay, so I can... You can eat that. I can do this

Here, Cody. Catch it, boy. All right. So you walk us through

Okay, well, what I do is I tear the donuts. I think you cut yours on the recipe

I would much rather tear. Well, that's the way I do them. I didn't really think of a recipe for the bread pudding

I went to the grocery store, and there was no bread on the shelf

On the way back, I passed Krispy Kreme doughnuts, and I thought, well, that's three things I won't have to use

Sugar, flour, and grease. That's what impressed me so much with your recipe

I said the glorious part of Bill's recipe is it doesn't call for sugar

Well, that's right. I was thrilled that I had finally gotten gotten a diet dessert recipe

You know, that didn't call for sugar. The next thing I did

when I got home, I did that. I added some sweetened condensed milk

Sweetened condensed milk, but no sugar added. I ain't got a drop of sugar

over here, Bill. I started looking around. I put in a box of raisins

I love raisins in my bread pudding. Love raisins. Yes. And I thought that it might end up a little dry

so I looked around and I put a can of fruit cocktail in. That'll give it some moisture

Now you're talking, baby. And a little cinnamon. All right, how much cinnamon

I don't know. And then I thought, well, I'll just add some eggs

to bind it together and put it in the oven and let it cook

Okey-doke. It's real stiff, Bill. If I was at home, I'd put my hands right in it

See, that's what I want to do, too. Let's do it. This is our party, Bill

This is Paula's party. Yeah, now see, this breaks it down, Bill

This is much better. Yeah. So we're going to take our bowl

We're going to transfer it into our casserole dish. Into our casserole dish

Okay, do we need to spray the dish or anything? I don't think we do

Sounds good. I think the grease from the donuts will take care of that

Now we're going to put this in the oven. Come on down

I'm going to have to go wash my hands. Come on down and wash your hands

Now we're going to put this in the oven. What, a 350 degree oven

350 is fine. Now how long are we going to bake it for? 45 minutes to an hour

Okay. And while you're putting that one in the oven, I'm going to melt how much butter

Oh, at least a stick. At least a stick. Okay I gonna make the glaze while you getting that out Now don burn yourself How much rum am I gonna put in this Because we making a butter rum sauce because we were afraid that this might not be sweet enough

Sweet enough. That's right. Or tasty enough. Oh, look at this. See you, baby

I feel you. Oh. Look at that. Mm-hmm. All right, Bill. And I've already got one pound of confectioner's sugar

Let's just add the rum till you get it to the consistency you want

Okay, how about that? Just for pouring. Maybe a little more rum

You think? Oh, yeah. Okay, if you and Sia. Is that good

My husband loves rum. I love rum. And you could substitute bourbon

Yum. That looks great. Does that look good? All right, let's go, baby

Okay. Oh boy. Bill, I have to tell you

the first time I made this, my husband, who loves sweets, just shook his head

He said, Paula, I cannot believe they didn't come arrest you. I said, ain't my recipe

It's Bill's recipe. If anybody gets arrested, you do. All right, girls, bring it on in

Bill, I think you're a genius. Well, it was just by necessity that I came up with this

Well, you know, they say that necessity is the mother of invention

To you, Bill. So how y'all like it? Is it good? Bill, I can't thank you enough

It's a pleasure to be here. I just love you, and it's people like you

that just bring such pleasure to me by sharing innovative ideas. I mean, my hat is off to you

You're the king of bread pudding. Well, I appreciate it. When we come back

I'm going to show you how to make you a quick little snack with another prepared bread

Great. See y'all back in a minute. Up next, the delicious side of Upside Down

Hey, buddy. Thank y'all. Thank y'all. I'm back here talking to Cody

He's asking for some more donuts, Bill. Before we go today let talk about a few things that you need to have on hand all the time A biscuit mix There so many things you can do with a biscuit mix

You can go from appetizers to entrees to desserts with this. A processed cheese, you can whip up dips in a flash

Or you can whip up some fudge, believe it or not, with this cheese

And crackers. You can take a plain cracker like this, brush it up with olive oil

sprinkle it with different herbs and sesame seeds, and you have turned that ordinary cracker

into a fancy, flavorful cracker that's great along with cheeses or for your dips

Now, let's talk about this puppy for a minute. This is just a canned biscuit

that you'll find in your dairy case. I can close my eyes

and I can look back, and I can see my grandmother, Paul

I can hear her voice. And she rapped. Excuse me. I forgot. I got to take this off

I can... See, I can't work with my eyes closed. I can stand up here

Don't ever wrap on your can and then unwrap it. Now the thing that my mother would do

when I was a young teenager growing up, she would take these biscuits

and she would make a hole in them. She would take the biscuits, work a hole in it

and drop them down in hot, fresh grease, and she would cook Bubba and I donuts

And she would have a paper sack filled with powdered sugar, and as she took them out of the grease

she would dump these into the powdered sugar, and shake them up and bring them to Bubba and me

fat little Bubba and me, on a platter, and we would sit there and eat that whole can of donut biscuits

You know, if you have unexpected company and you think, oh, heck, I don't have a dessert

well, let me show you what you can do with these little biscuits. Do you love pineapple upside-down cake? Yes

I do, too. Well, that takes a few minutes to cook, but this will only take you about two minutes

and maybe 12 minutes 15 minutes for cooking time I have taken a can of crushed pineapple I always keep crushed pineapple in my pantry

I put a little brown sugar in it, and I usually keep a jar of cherries in the refrigerator

to just plop in the children's drink as they come in. And I always, always keep a little butter

So in this mixture, I've got crushed pineapple, brown sugar and butter. Now I've sprayed my pans because I don't want these to

stick. I'm going to spread that into the bottom of each muffin tin and I think

this can of biscuits had 10 biscuits in it. Now I'm just going to distribute that

evenly into those ten muffin tens

All right, now in the center of each, I'm going to stick a cherry and I'm going to

press it all the way to the bottom. And this is one of those recipes, if you've

got grandchildren or little children in the house, this is one of those things

that they can make along with you. Now I'm going to take our biscuit

and I'm going to press it into each one of those cups

just like that. And then I'm going to take my reserved pineapple juice

and I'm going to drizzle just a little over each of those biscuits

All right, I'm going to put these in the oven, and I'm going to bake them for about 12 minutes

at 400 degrees, y'all, and I have some ready here. And I'm just going to turn these

Look at these wonderful little miniature upside-down pineapple cakes. Can you believe how simple

So y'all remember, in your own kitchen, there are no rules. It's your kitchen

You're the boss. You make those recipes the way you want them

It's time to say goodbye, y'all. It's been a great party. Thank y'all so much for coming

So until our next party, I want to send my love and my best dishes to you. Woo