Southern BBQ With a Twist

Hey, y'all

Today we're giving a little twist to some classic barbecue dishes when my friend and southern chef, Jamica Pessoa, stops by

Is that how you're doing? You got to strut your stuff. I can't strut it

First off, we're building a layered salad that's chock full of healthy and yummy veggies

Look at the beautiful layers, y'all. You can see every color. And then Jamica puts her own little spin

on some delicious southern baked beans. That is so good. I know it's good, honey

I saw you making it. For dessert, it's my banana doodle cookies that's going to melt in your mouth

It is a snickerdoodle with a banana. I love it. It's delicious

And finally, we're going to fry up some spare ribs and dip them in my honey barbecue sauce

Got to have a party, Miss P. We fix a have a party. Y'all, I'm in here in the kitchen

I'm having such a good time already. We haven't even hardly gotten started. I adore your shoes

You need a shoe cam. Can I try them on? Only with you. I will share my shoe

How about that? My toes are curling. You got it? Look at this, y'all

Oh, don't fall. Worth it. Look, these rock. They rock, Jamaica. Do you walk

Do you walk? Worth it. Okay, I'll try. Worth it. Is that how you do it

You got to strut your stuff. I can't strut it. Oh, I love them

Well, I know what I'm going to get you next time I come back. Why? I'll bring you a gift. I'll bring you some shoes that you can walk in

How about that? These look so good on you, and you just owning them, honey

Well, you know, I only wear these out when I'm out with my husband. He's tall so he can hold me up and hold these shoes up

Now look, I look like a shrimp now. Gotta get you some big shoes, Mama

We got you to start cooking. We're having too much fun. I know. So to start off with today, I'm going to be making a layered salad

And I think it just goes with anything and everything. All right

Now if you're finished getting that bacon on the sheet, I'm going to start chomping our lettuce

And I'm going to pop this in the oven just to get that crisp up. Right? We're going to do some bacon bits or something on top

Oh, we'll do something, honey. All right. So if you would chop those tomatoes

Certainly. We're just going to chop our lettuce. Now, I have to tell you, because I'm originally from Alabama

so we've always done a variation of layered salad. So I'd love to see what you've come up with

Yes. All right, now I'm going to put on frozen peas, y'all

These are so good. So that's the first two layers. Okay. All right

Now I'm going to take my cucumber. The recipe says to seed it, but I love the seeds, so I'm not going to seed it

And I've got three tomatoes. This should be enough right here, right? Yeah, that should be enough

Okay. And you can put this together in any order you want to, y'all, as long as your cheese and your bacon and your dressing are the last three things

All the good stuff that people can see. Yeah. Yes. Everybody gets excited when they see cheese and bacon, huh

Yes. Yes. As the bowl grows, you can start to see the different colors

Yum. Now, I'm going to chop up some scallions, and if you could slice up those radishes, we'll have our next two layers

Oh, we're chopping. You didn't tell me we're chopping. I thought we were slicing. Oh, that's all right. No, if you'll just slice them for me, then I'll just chop them right over here

Your kitchen, your rules, you got it. All right, so we got radishes

Uh-huh. Looking pretty. Now we're going to make our dressing. Okay. And I tell you what, you can take that bowl right there

Sure. And we got two cups. Of sour cream? Yes, and we're making this light, y'all

I noticed the light sour cream. Yeah, so this is light sour cream. Is that how you stay all slim and trim now

Because you're looking very cute, I must say. Thank you. It's more moderation

And people just have to understand that. You don't have to eat the whole thing. That's what I had to learn

Like, it's still going to be good. I mean, by the time I get to the second bite, I now know what it tastes like

You know what it tastes like, so you don't have to go in for, and just keep going. All right

Just stop yourself. So, two teaspoons of salt. Okay. And that sounds like a lot of salt, y'all

But you got a lot going on. The cream requires a lot of salt

Ooh, let me do some pepper. All right. Now we're going to put in about a quarter of a cup of lemon juice

There you go. You got some muscles there, Miss Honey. Honey, I got muscles. I'm scared of you

That's from raising two boys, honey. All righty. There we go. Yay

Let me get that whisk, and then I can whisk this better. Thank you. All right

And speaking of bacon, look at that. Jamaica, our bacon's ready. I going to grab this bacon If you will frost that Just pour it all over And I going to crumble up our bacon And just sprinkle that on top

This bacon is nice and crisp and warm. And I love how you said frost the salad

It is almost like a frosting. Look at that. Yes, it's like frosting a cake, honey

Oh, my goodness. And the great thing about this, y'all, is you can make it ahead of time

You can actually make this a day ahead of time. You would think that your lettuce would get soggy, but it doesn't

And then all those flavors just kind of come together. Yes. Oh, that's beautiful. How beautiful is this, y'all

Get that bacon, lady. Get that bacon. Yes, yes. Now that's how you top a salad

Look at that. Yes, yes. Look at the beautiful layers, y'all. You can see every color

It is very fresh. That is beautiful. Just beautiful. and got so many yummy things in it that taste good and are good for you

When we come back, we're going to start on your baked beans. Oh, yes

So don't go anywhere because this putty, putty Alabama girl knows how to bake some beans

Coming up next, Jamaica turns up the heat on her baked beans

You tell me when. You tell me when. Can you handle it? Ha, ha, ha, ha, ha

Then we get started on our banana doodle cookies. This is the bomb

Oh, my goodness. And later, I'm gonna show you my twist on barbecue spare ribs

We're frying them up, y'all. These ribs, they are looking fine. Y'all, I'm in here with the cutest girl I've ever seen

Her name is Jamika. Pronounce your last name. Pasoa. Pasoa. And she's fixing us up some southern baked beans

So you got chopped onions, ground beef. Onions and ground beef. And if you want to make it light, you can do ground turkey

We'll work too. And I put in two cloves of garlic. So we just cook that down

And then to this, we're going to add 16 ounces of baked beans

If you serve that at a barbecue, they're just kind of bland. You got to jazz them up a little bit

Right, you really do. So to that, and then we're going to add a fourth of a cup of brown sugar

Okay. And the two cans of? Baked beans. Baked beans. And then I'm going to add a tablespoon of spicy brown mustard

Okay. We'll add about a cup of barbecue sauce. This is a smoky, sweet barbecue sauce, y'all

Oh, that would be perfect with this. So how much are we adding? A cup of that. You think I can eyeball it

I know you always eyeball it perfectly. It looks about like a cup, doesn't it, y'all

And I see you got some hot sauce. Just a few little dashes, if you please

I please. You tell me when. You tell me when. Can you handle it

I can try. All right. And then we'll just do like a teaspoon of salt and a fourth a teaspoon of pepper

Can you grab me some? Okay, yes, yes. Where did this recipe come from

My sister went to a barbecue, and she came back and was raving about these baked beans with ground beef in them. Right

So I said, let me try to put my own little spin to this. So this is what I came up with

And we haven't even got to the good part yet. What's the good part? Turn the flame off for me

And what we'll do, if you can grab that casserole dish back there, you can make it real pretty for your barbecue, or you can keep it simple

Okay. And then we will go ahead and... Oh, the bacon. You know I had it

You can't bake beans without bacon, honey. You know I had to bring the bacon for you

Let's pour this in here and not get any on us. Yes. And you can't have baked beans without onions in them, y'all

You gotta have onions. And you can even do bell pepper if you want. I was going to say, do you know what else I like

I love bell pepper in my baked beans. Sometimes I do bell pepper in it, too

but when I'm doing barbecue, it's like I really like to focus on my meats, so the side dishes should be good

but you shouldn't have to work all day on them. Here's your favorite part in mind

Yes. You're just going to lay strips of bacon on top. Every time I make this dish, the bacon always disappears

and it always seems to be my husband with his mouth moving off in the corner

hiding, eating all the bacon. Go ahead and put this on a sheet pan. Okay. And that way, because it's going to get nice and bubbly and hot

It'll be easier to take out the oven with this. Let me help you out. Okay, yay, thank you

We'll go in with this at 350 until maybe about 45 minutes

Yeah, that's about how long that is. Nice and hot. And then just as it's done, we'll put it under the broiler to crisp up the bacon

Okay. So it'll be nice and crunchy. So I'm going to move down here and share with you a recipe called a banana doodle cookie

So we're going to start with, oops, whoa. We're going to start with a broken dish, one cup of broken glass, a half a cup of butter, and a half a cup of solid shortening

And if you just start beating up those with that mixer. It's a softened butter. I like that

I'm perfect. So while you're creaming that, let me go ahead and add one and a half cups of sugar

There you go. I kind of have a feeling that maybe these are going to taste a little like a snickerdoodle

Ooh. You like snickerdoodles I do like snickerdoodles I like just saying snickerdoodles I like saying snickerdoodles too All right so I going to measure out our dry ingredients and I going to need two and three quarters of all flour

Two teaspoons of cream of tarta. One teaspoon of baking soda. and a half a teaspoon of cinnamon

I'm going to turn that off. Wait for you. There we go. Yeah, I'm almost caught up with you

Half a teaspoon of salt, and I'm just going to kind of whisk that up

Turn that baby on high, honey. Bring it up. Bring it up. It'll go to like seven

There you go. And we'll add one egg at the time. Okay

Second egg. Who taught you how to cook? My grandmother taught me how to cook

I'm the youngest of three girls. I was a little baby, so she couldn't put me down

So she's trying to knead dough, holding me on her head. And now we add our one mashed banana

Cut that down just a little bit. How about four? Because we don't want to wear the flour

We just want to put it in here, y'all. All right, now I'm going to dump the rest of that in

All right. I'm going to add a teaspoon of vanilla. Okay. There we go

Maybe a little bit more. That looked like a little more. I wasn't going to say anything. Who's measuring

You can't go wrong with vanilla. All right. That's all good. Now we're going to put about three-quarters of a cup of walnuts

All right. You can put as many nuts as you like. Two of those in

Or you can take the nuts out if you don't like them

What we're going to do now is we're going to roll these. So come on over there and flour your hands

Okay. So they won't stick. Floured. Okay. Because we got all that butter in them

All right. Into our sugar cinnamon. And then on to our parchment paper

Gotcha. And we're going to put about eight cookies on this cookie sheet. Okay

All right. So I'm going to run over and put these in the oven

If you'll grab that other pan back there. Will do. And be getting those ready

Now, these are going in the oven, y'all, a 400-degree oven for about 10 minutes

And they're going to spread out and get big. Mmm. Coming up next, we're frying up ribs, y'all

Look at these ribs. Only you with deep-fried ribs. That's why I love you so much

And later, banana doodles. Yes. Thank y'all for coming back

I'm in here in the kitchen with Jamaica, and we are fixing to fry up some ribs, honey

This is probably one of the favorite meats that we do down at the restaurant

Oh, I love a good rib. Actually, we came about this quite by accident, y'all

We were having ribs. We ran out. And I said, what to do, what to do

Because it takes a while to cook ribs. I said, let's fry them

Only you would say. We fried them. And they were so good

So what do you need me to do here? All right, if you would pour some buttermilk in the first one

Sure. And flour in the next one. All right. just enough for us to dredge. Okay

All right, now I've got two different kind of salts here. I've got a seasoned salt, and I've got our house seasoning

Okay. So I'm going to do just a little bit of each

Don't want to get them too salty. But that's the good thing, though. Unlike barbecuing, you've got to do like a dry rub or something

When you are in the restaurant business, you come up with quick ways to solve your problems

Very clever in the kitchen, yes. Yes. You have to be that way because for all your planning, it doesn't always work out

Something's got to go wrong. My role in the restaurant quickly became problem solver

And sometimes I was the one creating the problem. Like the day I didn't pay our gas bill

And it was quarter till 12 and we were trying to get lunch ready

and Dora called for me back in the kitchen and she said

Paula Deen, did you not pay the gas bill? I said, I forgot, Dora

A little late to forget this. She loaded up that chicken, honey, and went over to the Holiday Inn and said

may we use y'all's fryer, please. Oh my goodness. So like I said, sometimes I was the root of the problem

All right. Here your last rib Thank you baby I want a rib And we going to let them cook for about 12 to 15 minutes y Things are so much more fun when you got a buddy in the kitchen with you I know When I on the road

it's like I'm running around and I do miss the cooking. You know what? My beans

are in the oven. Okay. They're not ready yet because what I'm gonna do is put it on broil

Okay. And then that's gonna crisp up the bacon. Alright, but you're really gonna

have to watch them because let me tell you, my oven... Please keep an eye on this. Yes. You put my oven on

broil. It's broil. It's gonna broil. About two minutes, and hopefully it won't burn before we smell it

Y'all, look at these ribs. Only you would deep fry ribs. That's why I love you so much

Oh, my goodness. Do you? I love you. Thank you. I love you. Thank you

I got lipstick on there. I'll take it. Christmas, people. All right

So we're just going to let those fry. You know what else is ready? What's that

Oh, cookies. Our banana doodle cookies. All right. I got one eye on this

You check those cookies. OK. What we got going? They smell really good

Oh, my gosh. Look, they kind of look like a snickerdoodle. Banana doodles

Yes. Those are beautiful. And I can see the cinnamon and the sugar coating on them

Tell me how much you love me. Look at that. Oh, my gracious

This is heavy and hot. Look at all the bacon grease, y'all. That's bacon flavor

That's what that is. Yeah, bacon flavor. Let me see if I can. Honey, you're going to take the skin out of your mouth hole

That is so good. I know it's good, honey. I saw you making it. And I tasted it before you ever got it cooked

I know I'm biased because I made it, but it's so good. All right, so look here, honey, at these ribs

They are looking fine. You want to grab the salad? Yes, yes, yes

So we got our baked beans ready. The ribs are fine. The banana doodles are ready

The beans smell incredible. Y'all don't go anywhere, because we're fixing to dig in in just a few minutes

We've got to have a party, Miss P. We're fixing to have a party. Coming up next

I'm whipping up a quick barbecue sauce for the ribs, and then it's time for us to chow down. Mmm

Hey, y'all, the ribs are on. Oh, yeah. And I'm going to make us a little barbecue sauce

Now, I'm taking just a regular sauce, and I'm going to heat it up

and I'm going to add a little Savannah Bee honey to it. Mmm

About a half a cup. Honey, I am so ready. Make that sauce, because these ribs aren't going to last very long around me, okay

They are not going to last. Oh, yum. Mmm. Good, huh? Stick your finger in there

Let me see. Let me see. That honey just takes it to the moon, honey

Oh, that's sweet and sweet. I love it. I love it. I think that's hot enough. We just wanted to barely warm it

Okay. And I'm just going to pour us a little bit in our cup. Then we dip the rib in the sauce

You picking up what I'm putting down. Oh, my goodness. Do you want to adopt me

I will, honey. Sometimes I feel like the old woman in the shoe

You need a daughter. You need me. You need a daughter. I do, don't I

All right, so you ready to serve this up? Yes. And I'm going to dig down deep

There you go. Yes. There's your cookie. Are those ribs cooled off a little bit

Well, I don't know. You don't mind if I just touch them? That's all right with me

All right, here we go. Oh, my goodness. Bride spare ribs. first time for me

Let's see what we got. Mmm. This is like

fried chicken times 12. Like, this is so good. And I'm mad I didn't think of doing this earlier

Look at this. Ha, ha. This is so good. Oh, my goodness

And crunchy. Mmm. Now, I gotta try this salad with cheese and the bacon

I was thinking we could do, like, avocado with this. We could do all kinds of stuff

Oh, my gosh. Lots of times I'll put water chestnuts in it for a crunch

Oh, that would be good. So anything you want to do on the later salad

Wait, now we got to get the beans. Hold on. Ground beef, all the bean goodness in there

Mmm. Wait a minute. Did I just get a Paladine seal of approval with that

Oh, my gosh. It's so stinking good. It's a cookie, honey. It's delicious

Oh, my goodness. I love the banana. It is a snickerdoodle with the banana

I love it. I'm moving in. You're not getting rid of me. I'm staying

This is too good. And, you know, me and my sister here

we send y'all love and best dishes. From our kitchen to yours

Mmm