Southern Twist

Hey, Mama

Hey, sonny boy. So we're doing it Southern style today. That's right

Hey, y'all. And we're putting a new twist on some of our favorite Southern classics

We're starting off with Bobby's cheese bacon stuffed mini potatoes. I never met a potato I didn't like

And then we're topping off cheeseburgers with a real Southern favorite, y'all

Fried green tomatoes. Don't you swipe me. And finally, we're taking pecan pie over the top with fried pecan pockets

Who all's in? Hey, y'all. Welcome to Best Dishes with Paula Deen

I'm Bobby, here with my mom today. And today, we are putting a southern twist on everything that we do

We are going to take it southern style today, baby. Starting with a cheesy applewood bacon mini stuffed potato

When you see bacon, crisp bacon in Mama's kitchen, you know it's all about Southern style today

That is the truth. And I've got a few slices of applewood flavored bacon over here. I'm going to go ahead and chop these up

And while I'm really finely chopping this bacon, Mama, if you will get our 8-ounce package of cream cheese and our sour cream and go ahead and begin to add these together. Okay

And then we're going to put the bacon in, and I'm also going to grate up some cheese and add to that as well

And this is going to be the stuffing for these little potatoes that we're doing. These are kind of an appetizer, kind of an hors d'oeuvre, kind of slash twice-baked potato

It's very similar to that. Yeah, yeah. And I'm going to take that and just mash that in with your onions, son

You know, I've done these before, Bobby, something very similar with a little bitty red

You know, I mean, not much bigger than a marble. And they are wonderful for an appetizer because they're truly just a bite

Right. I've got this pretty finely chopped up, and I'm going to save a little bit of this bacon out

Because in the end of this, we're going to use it as sort of a topping, a little garnish

All right, now I'm going to add an 8-ounce carton of sour cream

We've got some cheddar cheese up there and some pepper jack cheese

We're going to be grating that. I'm going to go in with the salt and the pepper

And I'm cutting these potatoes, Mom, and what I'm doing is I'm cutting them in half, but I'm also taking the very end off of them

so they'll stand up for your tray. So they'll see it, yes. Because you don't want to chase your potatoes

all over a pan. I hate chasing my potatoes. I hate it when my potatoes run from me

Because you know you're going to catch them, don't you? I know I'm going to catch that sapsucker

Now, Bobby's cutting up our two pounds of boiled Yukon Gold potatoes

Now, let's move on over here to an ingredient that I just adore

there's not anything in this world better than this. Roasted garlic. I love it

Roasted garlic. So this is real simple. Just cut your garlic in two

Sprinkle it with a little olive oil. You can even salt and pepper it a little bit if you want to

Wrap it in tinfoil and roast it off about 30 minutes in a 300-degree oven

I'm going to use two teaspoons of that, and it will just squirt right out

and all I have to do is squeeze it and drop it into my bowl

I'm creating a quarter cup each of pepper jack cheese and of sharp cheddar cheese

Your cheddar is going to give you that cheesy flavor that you want

and that pepper jack's going to give it that little bitty bite

Okay. All right, so we've got our roasted garlic, a yummy, yummy, yummy roasted garlic

and our two cheeses. All right, now I'm going to use a melon baller, and I'm just going to kind of form a circle in my potato

So you don't want to dig too deep, y'all, because this is like your little basket

So if you take too much out, you'll destroy your basket. Is that what it is, a little basket

It's a little basket. And the meat from the potatoes is going directly into our cream cheese mixture

We're about to the end, son, so why don't you take those potatoes

and be mixing those in while I finish scooping. Aren't these pretty, pretty, pretty

Everybody loves a potato. I know I do. I know I'm my mama's child as far as that's concerned

You can give me some potatoes and sour cream. You are sure to please

So what do you think, a piping bag or spoon? I think just spoon

Okay. All right, let's give this some taste. Mmm. You love it

Bobby, I think it's delicious. I'm going to top these with a little bit of this bacon that I've chopped off

They look gorgeous Simply gorgeous They look gorgeous They look gorgeous Simply gorgeous

Bobby, you know what made these that Michael and I have never done

What? Is the roasted garlic. I think this was such a grand idea on you and Jamie's part

Good call. Yum. All right, I'm going to put these in the oven. Bobby. 300 for 20 minutes

I don't know how you're going to stand to be with me for 30 minutes. You're standing there sucking on that garlic like it's all right

I am eating this garlic like a lollipop. Give mums a kiss

And when we come back, we're going to do a southern twist on a hamburger

We're putting a fried green tomato. Yes. Give mums a kiss. Give mums a kiss

So y'all take a rant. Coming up, we're creating a new southern classic, fried green tomato burger

It's only the best burger I've ever tasted in my life. And later... What? is better than a slice of southern pecan pie

Fried pecan pie pockets, of course. Y'all come on down and let's taste these potatoes

Oh my goodness. I'll take a big one, thank you. I'll take this one. Mm

To you. To you. Ooh, ooh. They're hot. Mm-hmm. Oh, no. Hot and delicious

Mm-hmm. That's super. Mm. You like it? Mmm. Yeah, I like it

Okay, I forgot. It's a potato. Mm-hmm. It's a big black one

I never met a potato I didn't like. Mm. This is yummy

That's awesome. Love, Bobby. Mm-hmm. Love, love, love the garlic in it

Mm. Let's get started. I could eat six of them. That was sad to leave, isn't it

All right, son, let's get started on these fried green tomato burgers

I think this is a great idea to put a southern twist on a hamburger. Fried green tomatoes

Mm-hmm. I'm so glad you like this recipe. Well, I love fried green tomatoes, and I love hamburgers, so I think it's a good combo

I'm going to start up and mix up your burgers down here and go ahead and patty them up for you, all right? Okay

Well, I'm going to get started on our green tomatoes because I want to give them a second to sit

I'm going to salt them, y'all. I want to give them a few minutes for that salt to pull all the water out of these green tomatoes

and I've got a cookie sheet over here lined with a paper towel

I'm going to just put these onto here. I've got, Mama, I've got two pounds of ground beef down here, ground chuck actually

And I've added three tablespoons of Worcestershire and then one and one half teaspoons of the Paula Deen house seasoning

Oh, good. And I'm just with my hands going to go ahead and mix this up and patty up your burgers for me

Great, son. We love burgers in our family, y'all. Well, I think, you know, I think everybody does

Oh, who doesn't love a burger? But particularly in the south down here where we have so much good weather and, you know

we like to get together with our friends and get out on the deck or on the dock or in the backyard

Normally we would be doing this outside, wouldn't we? Oh, for sure. All right, so I'm going to give those a minute to sit

And I'm going to pour me up a little buttermilk. You know, I love the crust that buttermilk blends

So I'm going to get our pan on. and in this cute little chicken dish

What's in the chicken? Oink, oink, oink, oink. The chicken is walking around with a little pig rendering

Oh, okay. So I'm going to fry these up in a little bacon rendering

Look at that. Down south, for every strip of bacon that we fry up, y'all

we save the renderings from it because there's an intense flavor that you get from those renderings

Yeah, that's gold. Yes, that is gold. That chicken stock. What do you think about this size patty

Oh, I think that's great. And then I'm going to use a little vegetable oil

And now for our dry, I've got about a cup of flour

and I'm just going to pour that in my bowl. I'm going to just use a little cornmeal

A little house seasoning. Don't want to overdo it because I've salted our tomatoes once

And to me, like I said, I think the buttermilk. Down at the Lady and Sons, we have the best fried green tomatoes, I think, in the state of Georgia

And it's because we put them in buttermilk first. And that buttermilk makes for the most wonderful, wonderful crust

So let's take a look at our tomatoes. I'm just going to rub that salt into them

Into here and then into here, right? Yes, we're going to dip these in buttermilk, son, first

All right. And then the flour. I'm going to help you and go ahead and get started. And I'm going to help me by taking another bite of potato

It ain't no accident where you're working in. No! And they've actually cooled off now

Those things are great They are delicious All right are you ready to let go ahead and start pannin these these Mm Here sonny boy why don we switch Okay You run them through the buttermilk and let me handle the flour

And you want to knock that excess flour off. But the tartness of these green tomatoes

are going to be delicious along with that hamburger. Yeah, that's going to be a good combination

It's going to be a great combination. So in we go. That's going to turn something kind of ordinary

into something super sunny. Extraordinary. Yeah, extraordinary. From ordinary to extraordinary. They do look good

Look at those fried green tomatoes, y'all. And Bobby, I'm still eating on your potatoes

Son, I think this might be the best I've ever tasted. No kidding

All because of that roasted garlic. I think these burgers are ready for a flip, so I'm going to go ahead and give them a turn

Ooh, doggies. Yeah. And I'll just flip the tomatoes. Y'all, we got our burgers frying

We got our green tomatoes frying. Because today, we're all about the South and Southern cooking

Don't go anywhere else. Scarlet and redder in the kitchen. Coming up, we're on the right track with our fried green tomato burgers

Toot, toot. And later, a sweet ending, y'all. Pecan pie pockets. This is out of this world, y'all

Burgers look great. I'm going to go ahead and put the cheese on them. Let's cheese them. And I'm using pepper jack cheese, Mom, because I think that might be my favorite, especially on a burger

I like a little kick in my cheese. A little kick. So we'll let that melt

And let's go ahead and put together the sort of a thousand island type thing. The thousand island dressing

This is my version, Bobby, of a thousand island dressing. It's the one that I've made forever

Well, I'm measuring you a cup of ketchup. Ketchup. Well, I'm going to measure me out about a cup and a half of mayonnaise

And I'm going to dice you up really fine. A boiled egg here, Mom, for that. Yes

I'm using a dill pickle relish, not a sweet relish. And I'm going to probably do about a fourth of a cup of that, y'all

And then I'm going to zest my lemon. So just go ahead and dump it in the bowl

Yeah. A little hot sauce. You know what? I'm going to give you a little house seasoning first

Okey-doke. A little hot sauce to taste. Just a wee little bit

Yep. All right. That's enough. Then I'm just going to cut this lemon in two, son

So I'm just going to squeeze a little bit of that lemon juice in there, too

All right. So just that quick, we have a wonderful Thousand Island dressing

And I've got some beautiful toasted onion bonds here. You can go ahead. I remember, Bobby, my mother, the only time she made Thousand Island dressing is when we'd have wedge salad

Now, wedge salads are real popular today, but they're done with blue cheese

but Mama would just cut that wedge lettuce and just drizzle it with her Thousand Island dressing

and that was it. Will you go ahead and cut off my hot top there, Mama

Mm. A little bit of bacon. The bacon. And watch this. Bring it home, son. Now

Now this is a southern style burger. I see that baby. Mmm

Don't you slap me. Ah, ah. Look at his face, y'all. Oh, my God. Mmm

What do you think? It's the only best burger I've ever tasted in my life. It's so good

And the onion bun, y'all. Not as many layers of flavor going on in there

That's crazy good. Toot, toot! That's crazy good. I need something sweet

Let's have something more fattening than that. Come on down, y'all. We are going to make pecan pie pockets

What is better than a slice of pecan pie? I bet I know

A deep fried pecan pie. I knew that. That is the answer

because today it's all about Southern style. All right, son, a cup of sugar there

One cup of sugar. All right. Perfect. Two-thirds a cup of a light corn syrup. Okay

And I'm just gonna spray this so that'll pour out easily. Oh, good idea

And we gonna use a third of a cup of butter So go ahead and put that in Two of a cup of light corn syrup And if you would scramble up those eggs real quick like for me

All right. You don't want me to add these yet, do you

Yeah, go ahead and add them. Okay. Beauty

There you go. A little pinch of salt, Mama. Yeah, to kind of balance out the sweet

So there we go. Now I've incorporated that egg pretty good into there, son

If you would just toss in our pecans. All of them? We're going to use a cup and a half of chopped pecans

Okay. Okay. So just right in there. These are going to be real nutty and real, real good

Mm-hmm. Now, because pecan pie you'd ordinarily bake for 45 minutes to an hour

so we've got to get this cooked before we put it in our filling. Right

So that's why we're cooking this on top of the stove. So we're going to just bring this to a boil, y'all

and we're going to cut down the heat after it comes to a boil, sunny boy

and then we're gonna let it simmer for about 10 minutes, and that'll get nice and thick

And then we're gonna put this into pie crust, and we're gonna deep fry it

Who all's in? Coming up, an even better way to enjoy southern pecan pie

If you're a fan of pecan pie, this is a must try. All righty, y'all

Look how nice and thick our pecan pie filling is, y'all. And we've added our vanilla flavoring

All right, so this is what we're going to do. Now, do this a couple of different ways

We're using a refrigerated pie crust, which fries up incredibly beautiful. All righty, and I'm just using a bowl

Because this is the size pie we want. Now, I'm going to take this edge, Bobby

Mm-hmm. Come in with my finger. Wash your brush or no? Or brush

All right. Now, we're going to come over here, y'all. And we're going to take this fabulous pecan pie filling

This is ridiculous. They are ridiculous. All right. Now, we're going to take the tines of our fork

We're going to dip them in our flour. And we're going to seal. just like this, Bobby

Mm-hmm. So if you would be working on that one, I'm going to show you another way

because pecan pie is so incredibly rich. This is a great way to just eat half of that pecan pie

This one's a little bigger, so I'm going to go ahead and put it in first. Okay. Okay. Well, regardless, they won't take but just a minute

So these are literally only going to take two to three minutes, son, because that dough is nice and thin

Mm-hmm. So it's not going to take a whole lot of cooking. But I tell you what, I'm so very experienced in using this refrigerator pie crust

And I'm here to tell you, it cooks up so incredibly flaky

You would never know that you're using a store-bought prepared product. Wow, that looks great

Look, you can see that crust, Bobby. It's already trying to flake away

Looks homemade. That's a good pie crust, y'all. Great time of day

Those look good. I think we got some ice cream over here, too. Oh, my gosh

And we've got a scoop of butter pecan ice cream. So there you go

Mmm. Mmm. Mmm. This is out of this world, y'all. If you're a fan of pecan pie, this is a must try

You know, a pecan pie is the one pie to me that you can't mess up

Think so? No fail. No fail. Well, you didn't mess that one up

Oh, it's delicious, son. In fact, all of our food has been delicious today

It's all about taking it to that next level, you know, southern style

That's right. You've seen the pig. You've seen the green tomatoes. You've seen the pecans

And that's all very, very southern. Hope y'all enjoy sharing our southern roots with us today

And the Dean family always, always sends y'all love and best dishes

Until next time, have your pie and eat it too