Secret Recipes

Hey y'all, I'm Paula Deen. You know, and I'm sure that you've met at least one person that had a recipe and they wouldn't give it out to you. They wanted to keep it a secret. Well, you know, I really don't feel that way. I like to share all my recipes, but I am in the mood today for finding out some secrets

And I'll tell y'all, Jamie and Bobby's going to be in here with me today cooking

and I'm going to see if I can pull some secrets out of them. And while I'm doing it, I'm going to be cooking up a shrimp and gumbo casserole

and then I'm going to make a savory roasted beet salad, and then I'm going to be making delectable little pots of a rich scallops Charleston

And, of course, we can't share secrets without a yummy dessert, So I'm going to be fixing us up a Boston fudge cake with the fudgiest sauce you ever tasted

So y'all go grab your recipe scrapbook and find a free page, because I'm going to be looking for secrets today

Y'all come in a little closer

because I don't want to talk too loud. I want to tell you what today's show is all about

It's all about secrets. Now, is it secrets about recipes? Or is it maybe some secrets that my boys hold

They're gonna be in the kitchen cooking with me today and I'm gonna try to find out really

what's going on in their lives so y'all hang around and see if we can find some good juicy

gossip from these bad little boys. So don't go anywhere. Hey guys

Y'all about ready to get started? Hey, Ma. Hey! Hey, Mom. Hey, hey, hey

Got the shrimp. Good. You got the shrimp. You got the okra. All right, son, why don't you be peeling the shrimp

Okay. I know you've made regular gumbo before, son. Yes, ma'am. You've not made the gumbo casserole, so I want to just walk you through it, show you how easy it is

but start with a couple of tablespoons of olive oil. All right. And you don't even have to measure that if you don't want to

Just, there you go. And I got your pan hot for you

Now, throw in your onions and your celery. All righty. And we're just gonna saute those off until they're soft

How long will these take? Oh, just a few minutes. Won't take long at all

This gumbo that we're making today is a seafood gumbo. We're gonna put shrimp in it

But you could use chicken and sausage. Now let's throw in a couple of bay leaves

All right. And then we're going to add a teaspoon of lemon pepper

And I love that product. Do you cook with that at home? I do sometimes

I love it. All right. And then a teaspoon and a half of house seasoning

Which I use in everything. I know. All the time. And then a teaspoon of thyme

Smells great already. Doesn't it smell delicious? And we're going to add a cup of chicken stock

And then you're going to add one 14-ounce can of diced tomatoes

So tell me what all's going on, son. Nothing. I'm just getting excited about my house

Well, tell me about your house. Was it expensive? Well, you paid a lot of money for it, but you're going to love it

It's worth every penny. I promise you. You did. You paid a lot of money

How did you get my money? You gave it to me. I did

You did. You're going to love it. It's beautiful. When did I give you the money

You're giving it to me in increments. Oh, I am. Every week

All right, when does the okra go in? Right now. All right, son

You've got this going. Let's put a lid on it. Okay, son. You got all the tails off those

I think so. All right, now, Bobby, I've got a pot of gumbo over here ready

All right. Okay, now what we're gonna do is just add our shrimp, and that's probably about two or three cups

This is a pretty quick... Oh, it's very quick and easy. And very tasty

This is good on one of those kind of cool fall nights

All right. Now we're gonna make a cornbread topping for it. So we're gonna use a box of cornbread mix. Okay

A third of a cup of milk with one egg and then we just gonna stir that into our cornbread mix Well it looks wonderful Doesn it look wonderful Now turn this eye back on just to heat up those shrimp

So you just want me to... Just dump it in there, son, and just mix it until it's rather thick

because we're gonna drop this in mounds on top of this so it'll kind of make a crust on top

Take your ice cream scoop and do like five. Perfect

All right, we're going to put that in a 400-degree oven now, and we're going to bake this off for about 35 minutes

because everything is done but the cornbread. We just want to cook the cornbread

You want to put that over the way for you? Yeah, baby. All right, son, so if you'll put the lid back on this

and just put it to the side and let it simmer, I want you and I to put together a beet salad

Okay. Now, the secret to this recipe is we're not going to the trouble of using a fresh beet

We're using a canned, sliced beet. And what we're going to do is just spray our pan

lightly with a pan coating. All right, and then we're going to lay our beets out

in just a single layer. So you can get started on that pan while I work on this one

And we're going to put these under the broiler. We're not going to bake them. And we're going to broil them about 8 to 10 minutes

And then we're going to turn them every 2 to 3 minutes until the edges start to get a little brown

And then we're going to make a salad out of them. All right

When we come back, we're going to finish up the beet salad, and we're going to taste this wonderful gumbo

And guess what? I'm going to be making scallops Charleston. They are yummy, and I've got a secret about them, too

So y'all don't go anywhere. We'll meet you back, same place, same spot, in about two minutes

Welcome back, y'all

If you've just joined me, today's show is all about secrets. I'm sharing some secrets about some of my recipes with my boys

and hopefully they're going to share back with Mommy some secrets about them that I don't know about

Right, guys? I think they'll tell me, y'all. I don't know about that

But Bobby is going to be finishing up a beet salad. It's a roasted beet salad, and the secret to that is we're not using a fresh beet

We're using a canned beet that's simple and easy and delicious. And over here, I'm going to be showing Jamie how I make my scallops Charleston

And I do have a secret about that recipe, y'all. This is a secret I didn't know

wipe in mushrooms with paper towels. Yes. You never want to wash your mushrooms

because they're like a sponge and it just soaks up all that water and then it makes them mushy

Only wipe a mushroom. What's the secret about the Scops Charleston recipe

I wrote this recipe one night sitting up in the middle of my bed

and I put it in the Lady and Son Savannah Country cookbook

and I never tested it. I just put it in there. But I cooked it in my head

I sat right there in that bed and put it all together. And it's delicious

So that's my big secret. All right, Bobby, it's time to take the beets out of the oven, son

Put them here in the bowl. We're going to toss them with the rest of our ingredients. Jamie, if you would finish wiping these mushrooms, son

and just cut them into quarters, please. Okay. Don't those beets look good

They look like little purple potato chips, don't they, son? They do

This is new to me, Mom. They taste good, too. Oh, I love a beet

I just adore a beet. I like them anyway, but I've never had them like this before. Okay, just put them in your bowl

All right, Bobby, all we need to do at this point is add the feta cheese, the dill, the garlic powder, black olives, rice wine vinegar, a little olive oil, salt, and pepper

Well, I like all of those items. A little hot sauce. So if you'd go ahead and mix those up

Now, speaking of adding, I'm going to put just a little oil in the pan for the scallops

and we're going to start getting it hot. And I'm going to season them up with a little salt, a little pepper, and then I've got some fresh basil

Those look beautiful. Mm-hmm. All right, I'm going to add a little paprika

and a little garlic powder to our flour. And just mix that up

And now I'm gonna just roll these scallops in that seasoned flour We gonna finish them in the oven so we don have to cook these slap all the way You just going to brown both sides Mm

You know, scallops are such a moist seafood that sometimes your crust has a tendency to want to fall off

So you may be able to manhandle them a little bit better

Think it's time to flip our first one? Yeah, try one over here and let's see what you..

Ooh, he looks good. Can I interrupt you long enough to let you taste something good

I think it's perfect. Is it good? It's beautiful on that plate that you put it on

Could you add? You know, I was thinking while I was putting that out. Yeah. Could you add a little portobello to that

You could do anything. You know, son, that's what I love about recipes

Oh, those are really looking good now, son. Perfect. I think these are done

Okay. All right, Jamie. Let's go ahead and make your roux. Now we've got your butter melted

Add your flour to it. Okay. And, Bobby, our scallops are ready, son

If you would take these out and put on your plate. Certainly

And the liquid that we're going to use to loosen our roux is going to be clam juice

Now I don't know if y'all have ever used that product or not, but to me clam juice is one of those great, great liquids

The gumbos or chowders or crab stew, I just love what that does to the broth

Don't those look good? You see all those little yummy bites down the bottom

We're gonna make sure all of that gets into our roux. All right, now we're going to come back with this pan

We're going to add the shallots. Okay. And the sherry to this pan

All right, now we're just going to let that reduce down. And then we're going to add that to our roux that we've got going over here

And at that time, we're going to add more clam juice to get it to the thickness that we want it

Okay, and Sonny Boy, I forgot to tell you to add the mushrooms there, right over there

Throw the mushrooms in there. We're going to let that reduce. We're going to get that shrimp gumbo out of the oven that we put in

It should be ready. It is. It's bubbling. And what y'all say, let's taste this

All right, y'all taste, guys, like I've taught y'all to taste, okay

Sneak it from the bottom? Yes, sneak it from the bottom. What do y'all think about it, guys

Yummy. All right, guys, we're going to let that reduce. When we come back, we're going to put our casserole together

in our little ramekin cups, and we're going to be making a fudge cake

with a fabulous fudge sauce. So we'll see y'all back in a couple of minutes

Welcome back, y'all. We're doing a show today on secrets, and I'm sharing some secrets that I know about food with my boys today

So we're going to finish our scallops Charleston. All right, we've got our roux right here, son

If you would add that to our reduced sherry scallops and mushrooms with a little butter

And when you get that to the right consistency, add your scallops back in your pan

Make sure you get all the crispies. Load them up into the little ramekins, and then top them with the Gruyere cheese

And in the meantime, Bobby and I are going to be down here making this fabulous Boston fudge cake

And if you don't mind helping me, Bobby, because I've just pulled out the little hand mixer

so it's great if you've got an extra set of hands. Now I'm going to start this dessert with two cups of dark brown sugar

and I'm going to put in a half a cup of shortening

And if you would cream those, please, son. And I'm going to share with y'all my secret today

There's nothing, nothing in the world that makes me any happier than being in the kitchen with these two boys

I'm happy as a lark. I'm happiest when I'm eating your food

All right, son, if you'd take those scallops and toss them on in there. All right, sonny boy, and you're just a creaming and a creaming

All right, now I'm going to add a teaspoon of vanilla. I'm going to add 3 fourths a cup of buttermilk

And I'm going to add two squares of melted semi-sweet chocolate. All right, now we're going to add three eggs, and we're going to add one at the time

All right, son, just fill those up. You're going to need a little bit more in that other one

Now if you didn have these ramekins you can put this in a bacon dish and do it all together and then just let everybody dip their own All right now just top them with cheese

All right, Bobby, back to you, son. I'm just gonna sift our dry ingredients

our bacon soda and our salt and our all-purpose flour, directly into our mixing bowl

And you just keep turning the bowl and mixing your dry ingredients in

All right, Bobby, while you finish that, son, I prepared you a baking sheet that I've lined with wax paper

All right. And I've sprayed it so our cake will come out

If you would, just cut that off and spoon this into here. We're going to put it in a 350-degree oven

and we're going to bake it for about 35 minutes. All right

And while you're doing that, I'm going to make the sauce. Do y'all remember me making y'all that hot fudge sauce

Oh, for the ice cream? Uh-huh. Lord, yes. Out of this world, I haven't made it in so long

Now, I'm going to melt a stick of butter. I'm going to melt one German chocolate square in that butter

And then I'm going to toss in a semi-sweet square. You can buy a bar of German chocolate in your baking section

All right, Jamie, if you would throw in, actually slowly pour in the evaporated milk

Now, this is evaporated milk. It's not regular milk, and it's not condensed milk

It's a canned evaporated milk that is so rich in flavorful sauces

I just love it. All right, son, to finish off this sauce, we're going to add a box of confectionate sugar

It's early, all at once? It doesn't matter. You can just dump it. And son, if we're going to eat that today

you might want to get that in the oven. What you laughing about

All right, guys. Guess what? I've got a cake back here that's already cooled

And you know, I can think of several different things that we could do to this cake

to just really make it yummy. All right, Jamie, I've cut off your chocolate sauce

and you added the vanilla, right? Yes, ma'am. You're gonna make sure you add that at the end

And I can't believe I'm eating this without ice cream. Look at that

Now, guys, you be careful, because this sauce is so hot, it will take the skin off your lips forever

All right. Cheers, guys. Cheers, Mom. To you, brother. You. I had so much fun, Mom

The wonderful times in the kitchen and telling secrets. Enjoyed being in here with you today

I did, too. I did, too, son. That's so good. If I could moonwalk, I'd moonwalk

I just don't know how. Guys, y'all don't overdo it on the chocolate now

because remember, we still got the scallops Charleston in the oven that we're going to be eating

and when we come back, the boys are going to have a tip for you. So we'll see you back here in a couple of minutes

And don't worry, I'm going to eat your share for you. Hey, y'all

Here's a secret that our mama doesn't even know about. The best barbecue sauce we've ever made isn't mom's, it's our Aunt Peggy's

That's right. This is our Aunt Peggy's barbecue sauce. And her recipe would be apple cider vinegar, Worcestershire sauce, lemon juice, a little butter, and some peanut butter, creamy peanut butter

What we're going to add to it is a little chili powder and celery seed

And that's going to take a good barbecue recipe and make it even better. It is awesome

And don't forget, you can use this on your chicken and pork chops. And just remember, though, the most important thing

don't start basting your meat until the last 15 minutes. All this butter in this recipe has a tendency to make it burn

Did y'all have fun being with us today? We found out a couple of secrets, didn't we

And that's some of our favorite recipes that we cook around our house. The roasted beet salad is yummy, yummy, yummy

The scallops, Charleston, they are out of this world, aren't they? Mm-hmm

And the shrimp gumbo casserole. That's a winner, isn't it? That's my favorite

And the Boston fudge cake with a fudge sauce. Oh, my goodness

I love, like, brownies and sauces and whipping cream. Mm-hmm. That's no secret

He's absolutely right. My appetite for food is no secret from anybody

I guess it's sign-off time then. Until next time, y'all, we send you love and best dishes from our kitchen to yours