Southern Style

Hey y'all, welcome to my kitchen today

I am so excited about the recipes that I'm fixing today because they're Southern favorites

First up, it's a twist on one of Michael's favorites. Country oxtails

Nothing makes my mouth water like okra-laced hoecakes. And last but not least

I'm turning Georgia peaches into the perfect peach tart. So y'all grab your stick of butter, because today I'm dressing up recipes Southern style

I've got my plate right here with three pounds of oxtails. Now I'm going to take my house seasoning and season those up

So that's got our salt, our pepper, and our garlic. Now, I'm just gonna toss in a little olive oil just to kind of grease up the bottom of my pan

All right, now I'm just gonna flip these over. Hey, baby, are you getting ready to go to work

I am. What a terrible time. And guess what I'm fixing you

Oxtails. Yes, I am. I don't want to go to work. I don't want you to go to work either

You know, everybody knows that this is your favorite dish, but I'm going to give it a twist

So put your oxtails. Well, that would be a pigtail. No, a twist

Oh, I get it. Now we're just going to sear those off

and I'm actually going to put vegetables in this pot of oxtails

I'm going to put new potatoes, and I'm just going to take my potatoes and cut them in half

Be like a beef stew? Yeah. It's gonna kind of be like a beef stew. Yummy

All right, now I'm prepping my onion. I'm just gonna kind of petal my onion, put it to the side

I'm gonna put a little carrot, and I've got six cloves, big cloves of garlic

I'm just gonna cut in half. All right, so flip them over and see what you've got

Do the guys ever cook oxtails on the boat? No, not at work

Anthony's got pretty good with macaroni and cheese. Our son Anthony works on the tugboat

and they go on these tugboats, y'all, and they live a week on, and then they come home full week

So they have to do their own cooking, and Anthony's so cute, he'll call me up and he'll say

now, Paula, how can I cook so-and-so? So one day I want to get Anthony and our son-in-law Daniel in here in the kitchen with me and teach them some dishes that will work out real good for their tugboat week

Oh, that'd be neat. Yeah. All right, that looks good, Michael. I think you can take those up and put them over there on the plate

Look it up. And see all the bitsies? Right. Mm-mm-mm. On the bottom of our pan

Mm-hmm. Look-a there. That's like the love from the oxtail. Mm-hmm. Down in there

All right, Michael, I've got a can of beef broth back there

Pour that in for me, please, honey, before it burns. Look it up. There you go

And we need about a tablespoon of Worcestershire. So just kind of eyeball a tablespoon

That's about it. All right, we need about a cup of red wine

So just measure aside a cup. And then I'm going to take our garlic cloves and toss over in there

All right, that looks good. Now just kind of stir those things up for me. Because I'm going to add some nice herbs to this

I'm going to add a teaspoon of dried basil. Mm-hmm. A teaspoon of oregano

and I'm going to add a couple of bay leaves. So there we go

I know how you like about your little bite. So we're going to add a little hot sauce

and now we're going to add a small can of tomato sauce

Okay, so you give that a stir. Now, if you would just add back, honey, the oxtails

And when you get those back in, if you just take the spatula and then push, take that juice, that little bit of juice off our pan

Right. That's kind of come out of our oxtails. Mm-hmm. Because that's a mighty fine seasoning in that plate

Anthony and Daniel could actually fix these in the crock pot. Uh-huh

Down on the tug And if you couldn get ox tails you could use like short ribs for this right Oh gosh short ribs would be fabulous in this Just fabulous So what we going to do now Michael is we just going to put the lid on our oxtails

And if you would, this pan is right heavy. If you would put this in the oven for me

So you don't put the vegetables in until later? No, because, you know, that potato..

They're cooked down to nothing, huh? Be careful. Yeah, they would cook down to nothing

So we're going to let this cook anywhere between 300, 350 degrees for two to three hours

because oxtails do require a good bit of cooking to tender them up

So we're going to let these tender up, Michael. Okay. And then I'm going to take the pot out, and then we're going to add our vegetables

It's going to bring in all new flavors. So, I've got your entree underway

Just in time for you to go to work. I love you. I love you, too, and I'll see you later

I got to take a quick break, y'all. And when we come back, I'm going to make you another one of Michael's favorites

and that's okra lace hook eggs. And later, a perfect southern treat, a peach tart

Hey, y'all. Welcome back. Now, I promised y'all some lace okra hoe cakes. So that's

what we're fixing to get ready to go here. Now, I'm using a hoe pan. And you can see

it has just a little rise on the sides. And in order to make hoe cakes, this is the pan

I better cut that down before I spray it. Now, you can use a regular frying pan

I want to make sure that I spray this well because I don't want my hoe cake sticking

And we'll go ahead and mix up our batter. Now this is the easiest batter in the whole entire world to make, y'all, and it's got

to be like the cheapest. And I'm sure that's why so many southerners ate so many hoe cakes back in the day because

You know, it would get your belly full, taste delicious, but cost very, very little

So I'm going to use two and a half cups of water, and now we're going to measure out two cups of all-purpose cornmeal

That's one. And you want this batter not a whole lot thicker than water

Alright, now the important ingredient to our lace hoe cakes is salt

So we want to make sure that we get this salty enough

And I'm going to just give that a quick taste to see if that's salty enough

Maybe a little bit more. Alright, there we go. So I'm going to let that batter rest for a minute because this will actually thicken up

And I may need to water it down a little bit more. But come on back here. I've taken our oxtails out of the oven, and I'm gonna slip our vegetables into our pot now

And I have to tell you, it smells heavenly. So, in goes our onions and our potatoes and some carrots

You know, you could toss in some sugar snap peas or something like that

but I just love the idea of the potatoes, the onions, and the carrots

And rather than put this back in the oven, since Michael's not here to lift this heavy pot

you know what I'm going to do? I'm just going to let those vegetables simmer away

back here on top of the stove until they're done. Well, let's come on up here now and get started on our hoe cakes

Now, I've got our pan heating. I've got my vegetable all ready

Now, let's move on with our okra. If okra is in season, then you can use fresh okra

But if it's not, the frozen whole okra works very nicely. But on the fresh okra, we just want to slice this real, real thin because our hoe cake batter is thin

Now we're going to add our okra. And you can add as much or as little as you want

But if I'm going to eat okra hoecakes, I want some okra hoecakes

All right, so our pan is nice and hot for our hoecakes

Now, I'm going to add some vegetable oil. This looks like a lot, but we really need a good bit because we don't want it sticking

All right, let me get a ladle. And because my pan is so hot

I wanna get me a little protection there. I gonna cook these between medium and medium high And this is something that you want to get in your kitchen and just practice on y

They're called hoe cakes because years and years ago, these were cooked over an open fire on a hoe

But you can see around the edges that it's like bubbling up and it has holes in it

And that's why it's called Lace Hoe Cakes, because it looks like a pretty lace darling

So what I want to do is just work the edges around there, making sure that it stays kind of nice and loosey

And let that all kind of get up underneath there. And once I get this going, I kind of cook it on low because I don't want this to burn in the center

And that's coming along very, very nice. Now let me show you how my mama taught me to flip my hoecakes

Because it's not necessarily so easy, you know, to do it like this

You can, but a guaranteed way is taking your plate and just running it under the tap with cold water

laying it on top of my hoecake pan. flipping that over, and look at that

Like, the prettiest ever. All right, and I'm going to give that a quick spray again

because I don't want it to stick on this side. We're just going to slide that back onto our whole pan

and we're going to let it cook on the other side. All right, and it's just that easy

so I'm going to take a quick break, run and get you something to drink, and nestle back in front of the TV

because we're fixing a tasty okra hook egg. And coming up, the best peach tart you ever put in your mouth

And later, a delicious glaze for our peach tart. Oh my goodness, today is a great day in the kitchen

because it's all about my southern favorites. and I can't have my southern favorites without this okra hoe cake

So look-a-here, y'all. I've gotten it ready and move it over here to my plate

Now the only thing this hoe cake needs is just a little butter

I love to eat it with just a little, little butter. Look, I'm going to just kind of smear that around

Look at that. Look at that cornbread, y'all. Mmm. Mmm

Open wide. Open wide. Did you get it? Just in case you didn't, I'll finish it for you

All right, I got my oxtails back here, y'all, and I was going to taste those right now

But, you know, I don't think I'm going to do that. Because we've got a peach tart to make

Michael loves peaches. You know, this kind of is like eating on popcorn

It's got that real corny taste. It's so delicious. Mmm. But I've got to get this peach tart made

I've already made the crust. I've used one and a quarter cups of all-purpose flour

one stick of butter at room temperature, two tablespoons of sour cream

and I just mixed them together. It comes together very, very quickly

This is what your dough looks like. You may want to have your little flour on hand

just to keep the dough from sticking to your hands. Now we're just going to take our dough

and press it into our tart pan. just like I've done here

And I baked this tart shell off for 15 minutes in a 375-degree oven

And I've brought it out, I've let it cool, and now we're going to make the filling to our tart

Now, down here, I have six peaches that I've pitted and sliced

And we're going to take equal parts of sour cream We're going to take three quarters of a cup of sour cream

And that looks to be about right I've got a fourth of a cup of all-purpose flour

We're going to add the sour cream And then I've got three egg yolks

Those go in the bowl and then we gonna add 3 4th a cup of sugar So we just gonna mix this together just that quickly

Okay, so there we go. There's our batter. Now I'm gonna take my peaches and I'm

just gonna lay them in my tart pan and I'm gonna kind of go with a pretty

design you know I'm just gonna kind of run them around the edges of my my pan

just like this All right, I've got these tucked in there

Nice and snug, and that's going to be a pretty design. Kind of has a look of a flower

All right, now all we're going to do now is take our batter and pour it over our peaches

We're going to need to lower our oven temperature to 350. And then we're gonna bake this for about an hour

Look how easy that came together. Okey-doke

So in the oven, 350 degrees. And when we come back, we're gonna taste these oxtails, I promise

And coming up, a delicious glaze for our peach tart. Hey, y'all, welcome back

I mean, I'm getting this stuff full together. I'm dipping me a little rice, just because I like buttered rice

And these oxtails smell fabulous, y'all. I can't wait to taste them

I think Michael's going to be in favor of them. Get me a little potatoes and a little carrots

And look how much hoe cake I have left, y'all. I have two little pieces left because I tell you what

while y'all were away, I kept munching on the cornbread. But look at this

These oxtails have just cooked up, and they're just as tender as your mother-in-law's love

if you've ever heard that old Southern saying before. Mm-hmm

That is some good tail. Now let's move on down here quickly

because I've already taken our peach tart out of the oven and I've got it down here cooling

but there's one last thing we have to do to our peach tart. we want to put a nice pretty sheen on it

And we're going to do that by mixing up just a jarred peach preserve

And you can just eyeball this. I'm going to use about a half a cup

And I'm going to use about a tablespoon of an orange juice concentrate

the frozen kind that I've let thaw. and I'm just going to smear on top of our tart

So let's come down here and finish this off. It's going to give this a beautiful sheen

Look at that beautiful shine, y'all. Looks delicious. Delicious, delicious. Okay

Now all we have to do is push up on the bottom of our tart pan and remove the ring

And let's get in here. Oops. And cut us a little piece of that tart

Now this would be delicious served with maybe some vanilla ice cream

or even peach ice cream. A little whipping cream. or just a little mint like I'm going to do

And look at that beautiful fresh peach tart. Mmm. Mmm

It's perfect. I hope the next time that we see each other

y'all won't have tried one of these recipes and loved them just as much as Michael and I do

So until next time, you know, I always send you loving best dishes

From my kitchen to yours, I'm going back to the hoe cake, y'all