0:03
what you went to see your new
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entrance down there where you yes go out
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to your cottage yes love it
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listen pretty yes good well i just went
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down there looking for you i thought
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but uh i'm fixing a start
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on sharing how to cook one of our
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favorite vegetables ain't peggy
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okra and tomatoes okay so you want to
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tell me how you do yours
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nope she doesn't want to tell me so
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we'll just make up our own how about
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all right i'm sure we probably make it
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i think so yeah i'm gonna start with
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i'm gonna put just a wee bit
1:04
so that can kind of start cooking
1:08
until it produces its own
1:11
fat in there that butter will just help
1:20
this is uh one of those side dishes
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that down south we could probably eat it
1:30
and uh we always like to serve rice
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when we have okra and tomatoes so
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this is very much i don't know if y'all
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ever heard of succotash
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but it's very very much the same
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prepared the same way that you would do
1:47
to me succotash has corn in it and even
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butter beans some fresh butter beans
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um but this is just okra
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and tomatoes so we're going to get all
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all the goodies out of this bacon
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and let's just go ahead and throw our
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and let them be getting kind of
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so this is this is a great great start
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there's nothing nothing in the world
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i said i wish i could come with the air
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freshener that smelled like
2:37
bacon and onions cooking together
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you know you could put that on your
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stove and not be cooking another thing
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and people would come in and say oh my
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goodness what are you cooking
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it smells so good and then you can turn
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that bacon and onions off
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and uh when your company leaves you go
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sit back down and get back to your tv
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because you ain't cooking nothing right
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but you would sure impress somebody for
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okay so those are looking good
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i think it called for two what did it
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that's what i thought two cups one inch
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yeah of okra cut into half an inch
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one inch up however thick you like it
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sliced and we are using fresh fresh okra
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but uh you know most of the time
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sliced okra because we can't always get
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all year round you know it's growing
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wildfire right now but
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in a little while it'll be gone and i've
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uh the sliced frozen okra let me down
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i mean you know because they flash
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freeze everything now theresa
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so i mean it's just like we put this up
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in our freezer fresh ourselves
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all right bacon come on give me some
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i want some of that fat to come out
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can you fat come out and play today
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come on out and play with me today
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or i'm gonna have to add some more
4:50
you know what we might just stand a
4:51
little bit more bacon but
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instead i'm just gonna put some bacon
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because i think that was just thin bacon
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it was really really thin
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so it wasn't like good old thick bacon
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it's coming along now
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now according to your lips
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you could add some bell pepper at this
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you could actually uh dice up some hot
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peppers the green peppers
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if you like heat i don't i'm a
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all right so now i'm gonna put in two
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so that is getting very aromatic in here
5:55
and now i'm going to use let's see what
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what size is this it's a you know i
6:02
can't read on some papers it's just not
6:08
but what does that say i see it right
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bring them bring it under the light okay
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eddie means white too what size can you
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28 ounces so it's 214 ounces yeah
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two 14 ounce containers here
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and then i'm gonna wash
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wash my tomato can out with a little
6:38
and now i'm gonna add
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one tablespoon of chicken base
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and i'm using the wet base because it's
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just better than the bouillon cubes
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base and they make this from roasted
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so i think it's the real deal
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and i've always always
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produced some good flavored food by
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using that kind of base
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all right the next thing i'm gonna do is
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a little sugar so it's gonna make our
7:30
it's going to take the tart
7:33
out of those tomatoes
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and melon mellow them out
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with that tablespoon of sugar
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and i'm gonna give it a
7:55
over salt it because the chicken base
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contains a lot lot of salt so
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oh my goodness that's so good y'all
8:12
i am going to add some pepper
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and maybe just that much salt
8:23
because we haven't put our oak green yet
8:27
that may need a dash of salt so in goes
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and like i said don't hesitate to use
8:44
in fact theresa i think we could stand
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oh goodness you think
8:50
i mean i've always got some here in my
8:55
it's one of those things i try not to
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but i just i like a lot of okra in my
9:01
opinion tomatoes see and i like a lot of
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oh you do but it could use a little bit
9:08
yeah it could usually
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be two cups so i would probably say for
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the recipe three cups
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yes so we'll change that
9:16
and we're gonna turn that down to low
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let that okra get real tender
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and i'm gonna look and see if i can find
9:25
some more uh-oh cake's ready
9:27
i'm gonna see if i can um
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find some more cut ochre to throw in the
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ocher into tomatoes are done
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they look so good now all i've got to do
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is just cook a little pot of rice eddie
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like our okra and tomatoes
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rice and a biscuit or rice and a
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so um look at that we got that bacon and
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and a piece of okra now you can heat
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any way you want to you could put red
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pepper flakes in it if you liked it hot
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or poor just pour some vinegar like we
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pour on our collards and turnips
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that little bit of syrup sugar that i
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just gave it a touch of sweet it's out
10:35
and i went back and added some more
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black pepper so it's got a little
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bite to it but on buttered rice honey
10:43
you'll think in hog heaven
10:46
loving best dishes to each and every one
10:52
hey y'all it's paula dean now if you
10:54
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