Southern Favorites

Hey, y'all. Today I'm going to be doing a lot of my Southern favorites

I'm recreating a childhood favorite with my barbecue pork sandwich and the best corn fritters you ever put in your mouth

and traditional Southern deviled eggs. And then it's Kari's Kentucky Pie. So grab your sweet tea and get ready to enjoy my Southern favorites

We're gonna start with a simple barbecue pork sandwich. I'm gonna start with a four pound shoulder pork roast

and we're gonna make a dry rub, and our dry rub consists of two tablespoons of salt

Now, I'm gonna use two tablespoons of dark brown sugar. Now, that's dark brown, not the light brown

The dark brown sugars had the molasses left in it. All right, now our next ingredient to go in our bowl

is two tablespoons of black pepper. You know, this is gonna have a little kick to it

but sometimes we like to be kicked down here in the South

Sounds crazy, doesn't it? The next ingredient is paprika. I'm gonna put in two tablespoons

and I'm just gonna eyeball that. and I'm gonna use a half a tablespoon of garlic powder

And then the last thing I'm putting in is cayenne pepper. And I'm gonna add about a half a tablespoon

Now you can add to or back off of that. So that's it

Just that few ingredients does it take to make a fabulous dry rub

All right, I'm gonna bring my meat over here. and I'm gonna just very liberally sprinkle him

with this dry rub. I'm not gonna let this hand touch the pork

because I'm not gonna use all of this rub today. I wanna save it for the next time I'm needing a dry rub

Now, all we're gonna do is just cover him up with a plastic wrap, pop him in the fridge

and we're gonna let him marinate for about two hours. All right, so let's pop him in

and I'm gonna have to stop at the sink and wash my hands because, you know

I got all that cayenne pepper on me, so I sure don't wanna accidentally put my hands

to my nose or my mouth, so you'll wanna make sure all that cayenne

is gone from your hands. All right, now while we're waiting on our shoulder

to marinate. I want to show you how to put together a corn fritter. I'm going to start

by cracking two eggs. And I'm going to add one cup of milk. Just kind of beat those together

All right. I've got a 15.25 ounce can of corn. I'm just going to let it be draining while we're

mixing together our dry ingredients. Our dry ingredients are one and a fourth cup

of self-rising cornmeal mix. It's got all your leavenings in it, plus it's got some flour in it

So one and a fourth cup of self-rising cornmeal mix. Now we're gonna add all-purpose flour

and I am gonna add a cup and a fourth also. All right, now I'm gonna come in here and I'm gonna measure out a fourth of a cup of

sugar and a teaspoon of salt. All right, so our corn has drained nicely

So in goes our corn. Now I'm just going to beat in my milk and eggs

All right, there we go. And the last thing that's going to go in is four tablespoons of melted butter

So there we go. All right, now come on over here and I want to show you my deep fryer

Now I've set our grease on 325 degrees. I don't want my grease to be so hot that my fritters are going to get too brown on the

outside and still raw on the inside. So I don't want my grease too hot

Now over here I have a cup of water and you'll find that if you'll dip your spoon in water

and then dip into your batter that it come off of your spoon without you even having to touch the batter

So just that easy. We're gonna let these fry for about three minutes

All right, so the main thing you'll wanna remember now, y'all, is to flip your fritter

before it gets too brown on one side because it'll get heavy with the grease and then it

won't want to flip. It'll be one-sided on you. I just can't tell y'all how much I've enjoyed this

deep fryer. Would you believe this is where I cook my bacon? Guilty! All right. So there we are

We've got our corn fritters. I've mixed up a little sauce back here

Roasted red pepper and mayonnaise. Doesn't that look yummy? Wouldn't some fresh jalapenos diced up be good in there

Mm. Oh, my goodness. They are so good, y'all. Mm. Guess what's coming up in this kitchen next

The devil's going to try to come in my kitchen. But that devil is coming in the form of a southern deviled egg

And we're going to finish up that yummy pork roast sandwich. And later, it's my niece, Kari's Kentucky Pie

Hey, y'all, welcome back. I'm so glad y'all have joined me in the kitchen today

and I hope that you're enjoying the recipes that I'm preparing for y'all

In case you've just tuned in, I mixed up a dry rub

and I took a four pound pork shoulder roast, and I rubbed him good with that dry rub

We put him in the refrigerator and let him marinate for two hours

Now I'm going to make us a delicious pulled pork roast sandwich

I'm going to add two cups of apple juice, or you can use apple cider

Now I'm going to pour in one cup of apple cider vinegar

And the next ingredient is Worcestershire sauce. Now I'm going to put in two tablespoons of the Worcestershire

And now I'm going to add one tablespoon of liquid smoke

And this is going to come out resembling barbecue pork roast that you would cook out on the grill

because we've got our liquid smoke here and we've got our apple juice giving it like an apple woodsy taste

And I'm going to cook it until it just pulls apart. All right, so a quick stir on our wet ingredients

I'm gonna just sit our roast down in our pot. Now, I'm gonna cover him with tinfoil

I've got my oven, y'all, preheated to 325 degrees, which is kind of a slower heat

Now, I'm gonna put the lid on him, fasten him down real good

Now, I'm gonna put him into our preheated oven, And I'm gonna let our pork roast cook for four hours

Oh, and this is so heavy. Oh, that's like a workout. All right, now let me step down here and wash my hands

because I've been touching that pork. And then we're gonna move on to another food

that we just love down here. And that's a southern deviled egg

You know, I can't stand a skimpy deviled egg. So to ensure that I always have plenty of filling, I boil me off one extra egg

And then I take that egg and I mash him up. And I just mash him as fine as I can get him using a fork so that no one will see the white in our deviled eggs

All right. Now I'm just going to take my other six eggs, slice them

Look at that. I lucked up with that one. The whole yolk just came right out, leaving me a nice clean shell

All right, maybe we'll get lucky again. Well, we got half lucky

Half of it came out. All right so we just gonna pop him out All right we got all our yolks out now

Got our whites all lined up. So I'm just going to mash those yolks up

All right. Now I'm just going to start adding dried black pepper

a little salt, and I'm going to add a fourth of a cup of mayonnaise

For the tartness, I'm going to use a sweet relish, and I'm going to put in about one and a half tablespoons

But I'm going to make sure that I squeeze off all that moisture

because I don't want that extra wetness in my filling. And then I'm going to come down here

and I'm going to add one teaspoon of prepared yellow mustard. All right

Our filling is mixed together. Using a spoon, I'm going to just stuff the filling back into the cavity, just like that

All right

And look-a-there. Is that, like, just perfect? The green color of the dried split peas is beautiful with the egg

and that's going to keep our eggs from rolling all around and making a big mess when I go to walk with these to the table

Very pretty. Now I'm going to sprinkle them with just a little paprika

It makes them pretty. I'm going to come in here. I've got some diced pimenta because the red color makes them so pretty

And if you drop on the peas, that is quite all right

Aren't they beautiful? Mmm, there's nothing like it. Coming up, Kari's Kentucky Pie

Hey, y'all. Now, I just took our pork shoulder roast out of the oven

Oh, gosh. Let's bring it around here. And let's unveil this bad boy and see what we've got

Look how good that does look. It smells like it's been cooking outside on that grill

Mmm. Mmm. What flavor it does have. Well, come on down here, y'all

because I can't let the day end without us making a dessert

Now, I've got a 12-ounce package of semi-sweet chocolate morsels that I melted in the microwave

So we're going to put these in a larger bowl. This is one of the pies served in Louisville, Kentucky on Derby Day

and I can understand why this is one of their favorites. Oh, too bad

I think this is going to require a finger licking. Oh, that chocolate is so good

All right, now I'm going to crack four eggs and just dump them in there with my chocolate

Just like that. Now I'm gonna put in two cups of sugar

And this recipe is gonna make two pies. Which is great, I'll have plenty for everybody

Now I'm just going to mix together our ingredients. Alright, now I'm going to add one cup of melted butter

All right now I going to add a cup of sifted self flour

There we go. So this pie mixes together very, very quickly, y'all

All right. I'm gonna toss in a couple of teaspoons of vanilla flavoring

Just gonna beat that in. All right. So we got our pie mixed together

Now I'm just gonna stir in our two cups of chopped pecans

So in we go. And we're just gonna stir those nuts into our pie batter

So I'm just gonna divide this batter now among my pie shells

Now, I'm using two frozen shells. How great do these look? All right

Into the oven our pies go. We're going to let them bake on 350 for anywhere from 50 to 60 minutes

And when we come back, y'all, we're gonna make a delicious pulled pork barbecue sandwich

Hey, y'all, I got our pork up here now, and it's cooled enough for me to get in here and pull it

I love me some pulled pork. I'm gonna put me some mayonnaise on my bread

I'm gonna pile my pork up. onto one side of my bread

Now I'm going to put just a little barbecue sauce, and I'm going to put just a little coleslaw on mine

A little black pepper. And we have got us, y'all, a fine..

Oops, I'm going to add a little bit more mayonnaise. Soak it into the bread

We have got us a fine two-fisted pulled barbecue pork sandwich. And it's pretty good, y'all, with a pickle, too

But I'll get me some pickles later. I'm going to take my sandwich, and I'm going to come down here

because I want y'all to see these Kentucky pies. Now, these are cooled

I got one poofy pie and one on the skimpy side. So I'm going to have to tell you what I'm going to do with the skimpier pie

I'm going to put it in the back and I'm going to cut this poofy pie. Oh, excuse me, Bodine

All right. Remember that trick I taught y'all about? snipping through the tinfoil

Well, I'm just going to be able to do that with my knife. Pull that down and come in here and get my piece

Now, over here on our plate, I'm going to place my pie

I've also got ice cream here, y'all. Bodine just said ice cream, that settles it. Alright

Ice cream it is, Bodine. Personally I don't see anything wrong with a little whipped cream either

On with our whipped cream. And always, always your vegetables. Doesn't that look good

All right, y'all. Mmm. You just want to eat this among friends

because it can get kind of messy. All right, let's come in here

We know what we're doing down here in the South, I think, because this is some show enough good eating, y'all

I hope that you get in your kitchen and enjoy them as much as we do. And until next time, I send you loving best dishes

from my kitchen to yours