Southern Soul

Y'all, have you ever been here

Of course, I'm talking about the Loveless Cafe, y'all, in Nashville, Tennessee

The woman that I've got in my kitchen, y'all, she is the Loveless Cafe

Y'all, Miss Carol Bay is in the house, and she's sharing up some of her most famous recipes

from the Loveless. Like a spicy peach-glazed ham with a peach corn relish

Hot sauce for a hot lady. Woo, child. And then I'm going to be showing Miss Carol my biscuit and blue cheese bread pudding

How do you like the bread pudding? Oh, girl, that's good. And a pecan pie that's going to make you sing with Joey

Sing for me, baby. Woo, woo, woo, woo, woo, woo, woo, woo, woo, woo

Hi, you guys. Hello, darling. Hi, Paula. Isn't she the cutest thing, y'all

How long have you been at the Loveless Cafe? 29 years. 29 years, y'all

And the Loveless Cafe is known for their relishes, your preserves, your biscuits

Fried chicken. Y'all fried chicken. Carol is in charge at the restaurant of making all these relishes

So we're gonna be making a peach glazed ham with a peach corn relish

I'm gonna take your pot, and I'm gonna go ahead and put your seasonings in it

and that's for our relish. So I'm just gonna drop a fourth of a teaspoon of turmeric

mustard seed, and dry mustard. Now, Carol, I see that you're prepping our veggies

You have to have half of an onion, half of a sweet red pepper

and while you're putting all those things together, I'm going to put our ham in the oven

That'd be good, Pa. That'd be good. About time I've been salt mainin'

I'm telling you, what you been doing? We supposed to be working, honey

I know. I'm going to put our ham in the oven, y'all, and this is just a regular cured ham

It's not one of your country hams that y'all do at the Loveless. No

I'm going to put our oven on 325 degrees, Carol. Uh-huh. and I'm gonna let that cook for about an hour and a half

Right, yeah. And it's a beautiful, beautiful spiral ham. Yes, it is

It's a good one. It is a good one. Carol makes all of the preserves or relishes that's made at the restaurant

and she also does the biscuits. Yep, they call me the biscuit lady

They call you the biscuit lady. Oh, I need to get your sugar in here, darling. Yes

So I'm just gonna add this half a cup of sugar to our pot

And we gotta put our onions in. All right, now she has used, what, one medium-sized onion

Half of a big green pepper, half of a big red pepper

Yeah, sweet red and sweet green. Yes. You don't need no measurement, honey

Just get your stuff in there. So I'm gonna be peeling your peach for you, okay

Thanks, Paula. She's too good. Who taught you how to cook, Carol

My mama. Oh, she did. Yes, she did. And you are one of ten children

Nine children. Nine, and I have a niece, but my mama raised her, so she's our sister, too

But I'm the baby. I'm the baby of the last. You are the baby

Yeah, I'm the baby. Are you married? No, still single. You've never married

Still single. No. Guys, how would y'all like a hot biscuit for breakfast

Mm-hmm. Miss Carol will serve you up a hot biscuit with a big old smile

Oh, yes, I will. And now how do you want this diced up looking

Diced. Very little small cubes. Okay. We got to put our corn in

Okie dokie. And how much corn was that, Carol? About a cup of yellow corn

Okay. And you used fresh or frozen? Does it matter? It doesn't matter

Pinch of cloves. Yes. Just a pinch. We don't want it tasting like paprika

No, because cloves are very, very strong. Mm-hmm. Tell me, is it true you've done every job in that rust room

Yes, I have. Yes, I have. What was your least favorite of the jobs

The least favorite was... A dishwasher. It was. The dishwasher. That's a hard job

But you got to do what you got to do. And what was your favorite part of your job

My favorite one was cooking. One day, y'all, as the restaurant business is just..

It's such a typical story. The cook didn't show up. Yep, she didn't show up

And they pushed me on the grill. And I better have my stuff together by then

And you ain't been off since. No, I haven't, Paula. Now, while I dice these peaches

Carol is gonna be adding a third of a cup of water to our saucepan

And then I going to add the peaches to the pan And a pinch of cloves A pinch A pinch of cloves Now is that a big enough pinch to suit you

Oh, yes, that's a big enough pinch. Okay. Then we're going to take one cup of your corn relish and add to our peaches

Put it in with the peaches. And then we're going to serve this relish along with our ham. Ham

Are they done enough? Yes, they're done enough. Okay. So, we're going to take a cup of that

Cup of this. wonderful corn relish. Oh, it smells so good. I smell that vinegar

Mm-hmm. All right, so we're going to let that simmer just for a few minutes. Yeah, let it simmer

a little bit. Does that look to suit you? It sure does. Because I aim to

please. It sure does. That look good. Does it look to suit y'all? Because I

aim to please y'all, too. Come on down here, sweetheart. We are going to make the

glaze now for the ham. Okay. All right, now, y'all, these are some of Carol's

real peach preserves that she put up. It's just peach and sugar and a lot

of stirring. A lot of lovin'. Brown sugar lovin'. Yeah. We need honey mustard

Alright, we're gonna use one tablespoon of a Dijon honey mustard. Look at these wonderful

rich peach preserves, y'all. Half a cup. Now you know Carol has cooked the ever-loving

sin out of those. Thanks Paula. And we're going to put a little hot sauce in it. Yes

Look, a berry teaspoon is perfect. There you go. Hot sauce for a

hot lady. Woo, child, you know it, honey. Speaking of hot. Woo, Lord

it's hot in hell. Coming up next, we're using Carol's Famous Biscuits

to make this Dakotip Biscuit Blue Cheese Bread Pudding. Yummy, yummy for the tummy. And later

Carol's Famous Pecan Pie from the loveless. Come on down to the Loveless Cafe

I love it! Y'all, welcome back. I'm in here in the kitchen with the cutest little woman you have ever seen

Carol Faye from the Loveless Cafe, Nashville, Tennessee. Yes. Do you ever see a lot of stars

Oh, girl, yes. They come in there all the time. All right, who is your favorite

Can I ask that? Vince Gill. Oh, I love me some vents

I was just with him. Just Turner. Y'all, we took our ham out

and we're going to glaze it, you know, with that peach glaze, those wonderful preserves that Carol made

We're going to put it back in the oven. We're going to bake it for 20 more minutes

And have I got a treat for y'all today. I'm going to be using Carol's biscuits from The Loveless

to make this bread pudding. And so now let me tell y'all this

Carol wouldn't share her biscuit recipe with me, but that's all right

That's all right. I'll get it one day. But she did bring me some biscuits

Not the recipe, but the biscuits themselves. All right, Carol, let me get that back in the oven for you

Watch it. It's hot, honey. Mm. Look at that. It takes teamwork, doesn't it

That's looking real good. All right, so 20 more minutes. Going to give it a real sticky, sticky finish, y'all

Mm-hmm. All right, so Carol, let's get started on this biscuit and blue cheese bread pudding, girl

We got you some jalapenos chopped up. Mm-hmm. We got a bell pepper and an onion

If you dice that up. All right. I'm going to make the custard part to our bread pudding

It's just three cups of heavy cream. Three eggs. into our heavy cream

While you're cooking up, our peppers, our onions, and our corn. Now, I've got your eye on

so I'm going to come down here and put a stick of butter

All righty. Stick of butter. In goes the onions, bell pepper, and jalapenos

We're going to cook those off. Just that easy, y'all. We've got our custard

Now, Carol, I'm going to take our dish. Mm-hmm. And I'm going to spray it good

That's smelling good. Don't you love the smell of onions? Yes, I do

Love me some grilled onions. I do, too. And look at Carol's biscuits

Look how good those look. Yummy, yummy for the tummy. Honey, you hush

How many of these do you make a day? Thousands. Thousands a day

Yeah, we make them all day long. Well, I make them by five-gallon buckets

Five-gallon buckets. A lot of five-gallon buckets. Do you use a mixer

No. One of those big... No, this all... I bet you're as strong as an ox

I try to be. I wouldn challenge you in arm wrestling for all the tea in China No Can have my butt laid out on this countertop before I knew what hit me

All right, I'm going to put a little salt. I'm going to put a little pepper in our custard

And y'all, now I'm going to be using about two cups of blue cheese, Carol

But I'm going to crumble up about half of it and just sprinkle around on the bottom of my pan

and then we'll save the rest for the top of it. Do you like blue cheese

Yes, I do. I love it. I love a lot of stuff. I do too. All right, now I'm going to be crumbling up your biscuits, Carol

Okay. And she has brought me 18 biscuits, not 19. 18 biscuits, just what the recipe calls for

Is this good enough, Paula? You want me to chop the rest of them? No, honey, I think that's enough, don't you, for what we got

Yeah, I think it is, too. Yeah. All right, now, you've got some whole kernel corn here, two cups

I'm just going to dump that in your skillet. Thanks. You're welcome

All right, now, I'm going to take our biscuits, and I'm just going to crumble them up in here

Now, we're using old biscuits. I mean, they're hard. Yeah. You made them, what, yesterday

Yesterday. They don't have to be hot out of the oven. No, they don't. Because we're going to put them in the oven and we're going to bake them

Now, once I have all the biscuits broken in, we're going to mix in the veggies

Whoa! And crumble the rest of the blue cheese right on top

Doesn't this look delicious? Honey, with a ribeye steak, it'll knock you into next week

Girl, what you talking about? What you talking about? And some good eating

Carol, that looks delicious, honey. We're going to pour this over our blue cheese

Think it's ready to go in there? I think it's ready to go. All right, let's do it

Let's do it. Oh, my goodness. Mm-mm-mm. Look at that, girl. Got me sucking through my teeth

You hungry? Oh, girl. We're going to put this in the oven, 350 degrees

We're going to bake it for 50 to 60 minutes. All right

Don't go anywhere. I'm in here with Carol Faye from the Loveless Cafe, Nashville, Tennessee

Sing it for me, girl. Sing it. Sing me a country. Come on down to the Loveless Cafe

Come on down to the Loveless Cafe. I love it. Coming up next, it's time for Carol and I to sink our teeth in these fabulous dishes

I love your ham. I love this bread pudding. I'm so glad

And later, Carol is fixing to share with us her world-famous recipe for pecan pie

We got our ham ready, y'all. We got our bread pudding right out of the oven

Earlier, Carol shared the recipe for this wonderful corn relish. And now she's serving them up in peach halves

which I think is just the neatest little thing. You're doing that

How about if I fix us a little plate? Okay. Ooh, I smell those peppers

Look at that. That is some fine eating. Yes, it is. Ooh, that is fit for a king, honey

Yes, it is. Come on over here, girlfriend. Dig in. Ooh. Mm

How do you like the bread pudding? Oh, sure, that's good. Mmm. Mmm. Mmm

That blue cheese. Oh, yes. I love it. This is yummy. Mmm

I think she's got it going on, that's what I think. Thanks. She and the Loveless Cafe have got it going on. Mmm

I love your ham. Thank you. I love your relish. I love this bread pudding

I'm so glad. Mm-hmm. Y'all, we have been shaking some pots and pans today

And now she's fixing to share her recipe for pecan pie with us

First, we have to pre-bake our pie shell for like 10 minutes

And then we put our pecans in. We use a cup and a quarter of pecans

Pour them all around in there. Get them all situated. Boy, don't they look good there

Oh, yeah. And you see the way Carol's doing that? She's adding her pecans on her pie crust

That way she knows that she's got a complete cover on that pecan pie

Well, let's get to this feeling. Now, what you want me to do, I see your eggs. I see brown sugar

Mm-hmm. I want you to put the brown sugar in the bowl. Okay, how much

Half a cup. Okie-doke. I can do that. And I going to press this down y Half a cup Well then we We gonna put the butter in which is like Okay Six teaspoons

And then we're gonna whip that up real good before we put our eggs in. You want me to whip it with a whisk

Yes, please whip it with a whisk. I'll whip it with a whisk. Whip it good. Whip it good

Yeah, whip it good. Some people use white sugar. Some people use brown sugar

Some people use dark corn syrup. Yes. Some people use light. You know what I do

What do you do? I use half corn and half cane syrup

Oh, that's a good one. That's a good one. Yeah, we got to add our eggs

Three eggs. Okay, three eggs. I'm going to just dump them in this little bowl first

Okay. So I can check them out. While she's doing that, I'm going to add the cinnamon, which is one fourth of a teaspoon

I don't think I've ever put cinnamon in a pan. Mm-hmm. Mmm, the cinnamon

Then we're going to put our one teaspoon of real vanilla flavor

Okay. A light for a syrup. A cup. Mmm, look at that stuff

You know, I used to love this on my French toast when mama would cook French toast

Girl, love that stuff. I love it too. Then we're going to pull that in there

Whip until you can't whip no more. The only way you can mess up a pecan pie, y'all, is underbaking it

Yeah. Okay, there you go. You ready? Ready. We're going to bring this up to here

Okey-doke. So we can party. Oh, that looked good. Look how gorgeous

Now, how many pies you make a day? Well, we make a lot

We have peanut butter, fudge, coconut. That's my favorite. My favorite pie in the whole world is coconut cream pie

All right, get that in the oven, Sally Mae. Right. And we're going to bake it for how long now

About 30 to 35 minutes. 30 to 35 minutes on what degree

Then we're going to check it, see if it's ready. Oh, okay. On what section

375. Gotcha. Coming up next, we're making a buttery pecan sauce to go with our pie

Now it's rich. And one bite of this pie is gonna leave us speechless. Woo

You're not gonna believe this, y'all, but we're gonna take it one step further

We're gonna make a pecan sauce to go on top of our pecan pie

I've got a half a stick of butter melted. Carol, if you would measure us up

Half a cup of heavy cream. Pour that in our butter. A fourth of a teaspoon of cinnamon

And a cup of our nuts. And we're just going to let this get hot

And now toss in the two cups of brown sugar. And we're just gonna let that sugar kind of melt down and evaporate

This would be wonderful just on top of ice cream Yeah, you know a lot of people say that oh I can't eat but a little sliver of pecan pie cuz it's so rich

well Now it's rich all right, come on down here and I'm gonna cut our pie

And I've got some ice cream right here. This pie looks so good, Carol

Mm-hmm. That ain't bad looking

Okay. All right, put us a scoop of ice cream on it

All right, here we go. Mm. A little hot caramel sauce. Well, that's going to give you a sugar rush

I'm telling you. Hold on, girl. Here's our vegetable. Yeah. There you go, my angel

Thanks. Here we go. I feel pure guilty. Mm, mm, mm. Carol, that is out of this world

Mm, mm, mm. Mm, mm. Woo! I'm telling you what

That is so good. Mm. I've had so much fun with you today, Carol

Thank you. And you've been such a pleasure to have with me today

Thank y'all. Love and best dishes. Thank you. you