Tricks of the Trade

Today on Paula's Party, y'all, it's my tricks of the trade

Who's eating who now, Mr. Gator? We're going deep fried, baby. I love to feed my men

Everything from ravioli to macaroni and cheese. We're gonna be making homemade butter straight from the cow

It was an utterly wonderful experience, Leah. And I'm gonna even be learning some pizza tricks

There ain't nothing I love better than when a man tells me I can't do something

I'm just trying to say it. So come on in and let's party, y'all

Great time of day

Did they have to pay y'all to come in here? Y'all are so pretty

Well, how do you like it out here at Uncle Bubba's? We're gonna have the best time today

I hope y'all are in a partying mood. Are ya? Do y'all wanna know the thing that inspires me to cook

Or at least one of the things that inspires me to cook? My deep fryer

I love, love, love my deep fryer. You can probably look at me and tell I like it

But we're gonna be frying up things that you just can't imagine in my deep fryer today

Do you know the other thing that inspires me to cook? I know y'all know the answer if you think about it just for a second

Butter! Butter! I love butter. And today, I'm gonna be making my own butter

And I have never done this before. So if it flops, it's gonna flop in front of millions of people

But hopefully it'll turn out real, real good. Well, are y'all ready to party

Me too! Alright, now I'm gonna start

by using my deep fryer. Do y'all have deep fryers at home

Love them. Love them, love them, love them. And this first dish I'm going to make is a fried ravioli

And the last time I made these, I think I was throwing a party for Brooke, my daughter-in-law

Now, we're going to start with like a frozen four-cheese ravioli that you can find in your frozen food department at the grocery store

Now, we have parboiled these for about two minutes. and then we have

just let them dry out. You want them dry. First, we're going to dip them in some egg

There we go. And in this bowl, I'm going to mix up a couple of cups of ground pecans

So we're going to mix these with about three quarters, that looks like about three quarters

of a cup of grated Parmesan cheese. Yes, ooh. And I'm going to mix some black pepper

a little salt in with the rest of those ingredients. We're just going to fluff them together

All right, now we're going to just make sure Those are evenly coated with the eggs

All right, now we're going to fry these at like 360. We're just going to drop them down in the fryer

All right. Yeah, they're starting to brown a little bit now. Look at those

Mmm, mmm. Don't those look good? And we're gonna dip these, y'all

in just a store-bought marinara sauce. All right, these are coming along nicely

Now, our dipping sauce is gonna be one part marinara and one part heavy whipping cream

I think these are probably just about ready. You can see they're a nice golden brown

So let's take these up, because I don't want to overcook them and have the cheese pop out

of them. You know what I mean? I want that cheese to stay in there

And while they're hot, I'm just going to garnish them. Don't those look yummy

All right. Now, who wants to try this? I see a good-looking man sitting right here

Actually, I see two good-looking men. You want some? Oh, yes, ma'am

I love to feed my men. Now, that's what I'm used to

Look, she said, mmm. You know what? I'll take it out of you

Closer, baby. Closer. Isn't that good

I'll tell you what, we got to take a quick break, but when we come back, it's gonna be more deep frying

and more partying. So we'll see y'all back in a minute. Thank you

Coming up, y'all, fried gator tails. So good, it's gonna leave you speechless

You like it? I'm fine. And later, deep fried apple pie. Thank y'all

Y'all are the cutest group. Well, welcome back. Today's party is all about things that really rev me up

Tricks of the trade things I love to do and that deep fryer is probably one of my biggest tricks So we been frying up a four ravioli

and if you think I'm just frying these because I wanted to, well, you're wrong

You know what? I get requests, and I get emails from my friends out there in TV land all the time

Well, I got a request to fry some gator. Now, who was that

Who? That was you. Now, why do you want me to fry a gator

We were on our way to Fort Gaines, Georgia, my parents and I, and we came across a gator crossing the road

My dad decided that he was going to shoo the gator out of the road, and everybody knows you can't shoo a gator

So the gator starts chasing him. My mom gets scared, locks the door, he's up on the hood of the car

No, so your mama locked your daddy out of the car? Oh, yeah. She was..

Oh, yeah. She didn't know what to do. Oh, my goodness. They can be very, very aggressive

They can, and they're very fast. Yes. Very, very fast. You don't think of a gator being fast

I mean, they can haul tail. All right, now, y'all, I've just salted and peppered this gator

You know, and if you don't have gator, you can use chicken or pork

All right, we're going to dust it in the flour. One time when Bobby, my youngest son, was probably about 16 years old

he was fishing with a good friend of his at a little pond there in Albany

kind of out in the country, and this gator came up just out of nowhere

and bit Bobby on the toe of his shoe. Like any good red-blooded American male, they shot him

So they brought that gator to the house. They called in all their male friends

and I cooked them a dinner that was fit for a king that night

That gator was so good being fresh, so it's a shame that your daddy didn't get the gator

All right, and now I'm gonna dip them into a mixture that is one cup of buttermilk and one cup of hot sauce

Yeah, yeah. But I promise, don't be scared. It's not gonna be that hot

because the heat will cook out of it. I use a milder hot sauce, like a Louisiana hot sauce

All right, so we're gonna just throw these over in here. Ooh, doggies

I'm gonna dip these in flour. Perfect. All right, so..

I'm gonna put these in the deep fryer where I've already got some in there frying

Let me get my camera. I want to... I want y'all to see this gator cooking

Doesn't that look delicious? And it's like chicken, you know. It'll take about that long

Won't take too long. What y'all think? Y'all think they're done? They do smell done, don't they

Who's eating who now, Mr. Gator? That's for biting my Bobby. Look at that

Yum, yum is right. All right. So how about it, Dimples

I'm ready. You ready for a little gator? You ready to bite back

Ooh. Oh, you want to come back here? Oh, I guess so. Great

Listen, that's great. I love folks at the stove with me. So this is just a ranch dressing

Okay. So reach in there and get you one. Mm

You like it? That's good. Did I get it too salty? Mm-mm

Is it hot? You want me to blow? It's delicious. Mmm. Mmm

Anybody else want some gator tail? Y'all want some tail? Come get it

Mmm, mmm, mmm, mmm, mmm. Wow. When we come back, we're gonna keep on deep frying

So y'all stick around. We'll be right back. Coming up, y'all, if it's good, it was my idea

If it's bad, it was your idea. Fried macaroni and cheese. And later on, y'all, what's a show without pizza dough

Welcome back

Welcome back, y'all. Today's party is all about things that inspire me to cook

And that number one thing is this deep fryer. And I'm fixing to fry up some kind of unusual things

I get requests and I get emails from my friends out there in TV land all the time

Now, who here had the idea for me to fry up macaroni and cheese

My idea. It was your idea. Yeah, my idea. Absolutely. And what is your name

My name is Tom. Tom. Well, I'm Paula, and it's very nice to meet you

Now, tell me about fried macaroni and cheese. My daughter, Mimi, loves macaroni, and my wife loves fried food

So if I could bring macaroni and cheese and fry it together, they would both be happy

So that's the idea behind fried. Have you done it? No, I haven't done it, but I'd like to see what it tastes like

So kind of like I'm your guinea pig. Exactly. All right. Well, we're going to try it, Tom, and see what happens

All right. Now we have made the regular macaroni and cheese using the lady and sons recipe

And we have let it set up and then put it in the refrigerator

so it could get nice and cold. So we cut them into kind of bite squares And you can see from being in the refrigerator that they nice and stiff

And because we're gonna fry it, we didn't top it with cheese at the last minute like we normally do

We've got a beaten egg here. And we're gonna go to the flour

to the egg. And that flour is going to help

give it some crust, Tom. And you'll have to really turn these

because sometimes that egg doesn't want to grab onto that flour. But I think we've got all the spots done now

Alright, and last, into the breadcrumbs. You can use plain breadcrumbs or you can buy them seasoned

All right, so there we go. I want to just make sure that's coated good

You want to come up here with me? Come on. Yeah, absolutely. Come up here with me

Now, if it's good, it was my idea. If it's bad, it was your idea

Okay, good, good, good. Okay? Excellent. Yeah, where have you had your hands

That's a good point. Well, let's give them a quick wash, just in case

All right, Tom. You do the arms, baby. Okay, excellent. There you go

I can't hardly wait. It looks good. Get the, um... There you go

It's just Velcro. All right, here we go. Okay. I think you might be on to something

That's a good idea, wasn't it? Yes! Well, I haven't tasted it yet, but it sure does look good

It sounds good. Now, if it just passed that third test, the taste-good test

Yum. You excited? Yeah. Oh, yeah. Can't wait to try it. I believe it's ready. Oh

Look at that. Doesn't that look delicious

So you ready to taste, Tom? Yes. Let's eat it. Me too

All right, now I'm going to. Oh, fantastic. I can't believe I was so smart to think of this

That is good. Very, very good. You know what? I believe I..

Get it on. I got the taste. I ain't got time to stand up here and hand-feed you

Whoa. Very good. Look at that cute little wife. Come up here, baby

My wife, Kelly. She has her child. Kelly, come on up, girl

How are you? All right, thank you. How are you? I can see why Tom wants to please you

You know what? The only thing this needed to me was maybe a little salt

Get in here. This? Yes. I want you to taste that, Kelly

Mmm. That is delicious. Fantastic. Tom, you're brilliant! Ah, thank you. It is out of this world, y'all

I can't believe it. You know, when you wrote me and said you wanted to fry a macaroni and cheese

I thought, I want some of whatever he's taking. But that was brilliant

You know what we could do? We could cut it into smaller bites

and serve it as an appetizer. I got a throat a break

Get it? So y'all don't go anywhere when we come back. It's more of Paula's Party

Did y'all like it? Wasn't it wonderful? My two favorite things. You know what

I think I'm gonna help you, Jeff. A hunk of butter and a hunk of man

Welcome back, y'all. If you've just tuned in, We're having the most fun today at Paula's party

In fact, I'm outside. I've slipped away from my audience because I'm doing things that inspire me

to get in that kitchen today. And we've talked about the deep fryer inspiring me

Well, now I'm fixing to talk about the number one thing that inspires me

And if you know me, you know that it's butter. That's right

Today I'm going to be making my very own butter. I've never done that before

But to do this, y'all, I'm gonna need the help of a friend. Her name is Liz

I'm gonna run back over here and go get her. Now, y'all stay right here. It won't take me but a second

Liz! Come on, Liz! So this is my friend, Liz! You know, in order to make butter

I gotta have some cream. Well, I can't produce a cream myself

but I know Liz can. She's ready to go. She's dripping. She's ready to go

All right, well, let's do it. Okay. All right, so we're going to get under the cow here

Very good. And we're going to start. The key is top to bottom

Top to bottom. Top to bottom. One, two, three, squirt. Okay? Okay

Should I just put my bucket down there and hope I hit it? And work on your aim as we go

Very good. Very good. First time. That doesn't happen all the time

It doesn't? No. I'm going to take this milk in the kitchen

and I'm going to make some real butter. Y'all, this is Andy

and this good-looking guy over here is Jeff, and they're both here from the Southeast Georgia Dairy Association

And you travel, don't you, Andy? I go around to schools and I do milking demonstrations

Now, Jeff, what do you do? Well, I'm just a prop, really

And a mighty fine prop. I didn know who I wanted to go for first the cow or you I don know how much milk I could have given you this time So this is pure cream The cream Has it been refrigerated Yes

It feels cold. You want it cold, right? And so you can actually let it sit in the refrigerator

while it, while the cream rises to the top. While it rises to the top. OK

Well, I've got a butter maker here. Good. A churn. A good paddle churn

That's right. We've got a strong name. I think he's a good one for it

He looks like the butter man to me. I'm the milk man. The milk man

The proverbial milk man. I've heard that joke too, Jeff. All right

So all we're going to do is we're going to pour our cream into our butter maker

And look, y'all. Jeff, you see that little ice cube camera? There you go

Now bring that over here, because I want everybody to see. Wow

Look at that, y'all. Look at that cream. No wonder I like cream so much

Wow. What do you think, Andy? I think this is great. I think you've got the right churn to do it, too

and the right guy to churn it for us. All right. Well, let's get this on

So this is a modern version of that, the original churn. Exactly

Here, Jeff, if you do the screwing for me. We've got the wooden churn there. All right

All right, you got it? All right. He's got it going. All right, start churning

You got him started. He should be occupied for about an hour and a half

It will take an hour and a half. I can go all night now, Miss Paula. You sure

Jeff! You cannot do this to an old lady. Oh, my God, I'm gonna be following you home, honey

I love you, Jeff. All right, I've got some ready. OK, thank God

You can stop. Good. Good, good. Look at this butter. And y'all can see in there that buttermilk

Jeff, if y'all pick that up, we've got like a little strainer right there

If we could just strain that. All right, now, you say this is buttermilk. Mm-hmm

But it doesn't look thick like the buttermilk that we buy in the grocery stores

Will it thicken up or...? Yeah, it'll thicken up a little bit, yes. It's not been pasteurized

This is, of course, real butter, so it will thicken up a little bit

You know what? I think I'm going to help you, Jeff. Be my guest

Let's sit back down with this. All right. All right. Okay. All right, Jeff, you hold that up, honey

and I'm going to just put my hand up there, and I'm going to keep that butter from coming out, okay

Because I think we can get it out faster that way. All right, tilt it up, baby

It's about got it all out. Look at that butter. Doesn't it look great? I'm telling you, a beautiful yellow golden

Okay, there you go. Good job. All right, now I'm just going to drop this butter back over in here

and we're gonna set our buttermilk to the side. Okay. And now we're gonna rinse our butter

Okay. We want it minus the ice, don't we? When we take it straight from the cow

of course it's not been pasteurized and it's not been homogenized. So you want to know your cow first

And milk it. All right, so back on with this. Now, one washing is all that's necessary

right Jeff just just shake it you just wanna wash it like you're washing clothes

huh there you go all right Jeff you want to pour that water off my yeah what are

we gonna eat this butter on we got it you gotta have something good I've got

you a biscuit oh good I've got you a cheese biscuit oh cheese eat that butter

All right, what I need now, Jeff, is a spoon. And I'm gonna dip some butter out of here. Whoa

It's hard. It's just like it's been in the refrigerator. Unbelievable. All right, let's sit that over there, Jeff, honey, please

Look at that. cuts like butter looks like butter it must be butter that's big

very good is it good good look at them giving you lots of buttering good butter

me up do you like it you're doing great Paula this is good well honey I couldn't

I could have done it without you and Liz. Yeah, it's the best butter. What about me

The best butter. And Jeff. Of course. I could have never, ever have done it without you

And when we come back, it's gonna be more tricks of the trade

So we'll be back in a minute. Up next, nacho mama's apple pie, y'all

Now you know you give this to a man you can catch him. Welcome back to Paula's Party

Today is all about tricks of the trade. There's a few things that I could not do without

This is one of them. I want to show you this spatula

And I'm going to try to come in on it. Can you read that date

1945. Y'all, this was my grandmother Paul's spatula. It's the one that she used in her restaurant

and later on, after she retired, she used it in her home

This spatula is two years older than I am. And every time I pull out this spatula

I hook up and connect again with my grandmother. I have a surprise out there for some one person

If y'all will check under your chairs, somebody has a spatula taped to the bottom of their chair

Come on up, honey. Now, what is your name? My name is Allison

Allison, what a beautiful name. I want you to come over here at this other stove

and I want you to make these along with me. Because you're not gonna believe how easy and simple

These are to making high delicious. So you come on over here. I'm ready

All right, so I'm gonna be over here doing my thing. You listen to what I'm doing, and you follow along, okay? Okay

You can come over here and borrow my sink, and you can give your hands a wash

I washed mine right before we started, so mine are clean. And I can't think of using this spatula

without thinking about my grandmama. She loves it. I loved a canned biscuit

I remember her saying how relieved she was when they came out with that product

because there's so many things you can do with them without having to make biscuits from scratch

or pie crust or things like that, Allison. And, uh, one of her favorite things was to make fried pies

with these biscuits. So all you have to do is take your flour

you got a little bench flour in a bowl over there, There you go

Onto your counter. And then we're just going to kind of give that biscuit a little..

a little toss in the flour. Put your little flour on your rolling pin

Now we're going to roll this out, Allison, to... Oh, probably about five inches

You don't want an oblong biscuit. You want a perfect circle. About like that

All right. So now we got to make the top. Okay. So we're gonna do the very same thing, Allison

We're gonna do another one, and we want it to be the same size because we're gonna put it on top of the other biscuit that we have

How old are you, Allison? I'm 26. Ooh. Well, do you have your eye on anybody you gotta suspect

I heard a rumor, Paula, that Bobby was single. single is he here no honey he's not here he's in Texas he's all filming his show

oh great all right now you've got a canned apple pie filling Allison right

there so what we're gonna do is we're gonna take a scoop of that and we're

just gonna put that in the center of our biscuit all right now we're gonna just

stick our fingers in some water, and we're gonna just come around that edge just a little bit

and we're gonna dampen that biscuit just like that. All right, now we're gonna take our other one

and we're gonna do the same thing. Just run around it quickly, moisten it just a little bit

because we want these biscuits to stick together. So there we go

So now you just take a fork. Do you have a fork over there, sweetie

I do have a fork. Okay, take your fork, dip the tines into the flour

and then just come around and crimp the edges, making sure your pie is sealed together good

All right, look how pretty this is. All right, now I'm going to check my grease

I just put a little water in there to see how hot my grease was So is your grease hot enough you think I think so All right well let just slip our pie in that grease

And we're going to kind of want to start moving it around pretty quickly

because we don't want it to sit in one spot and burn

because these biscuits cook pretty quickly. All right, now I'm going to take my biscuit

and I'm going to flip him. Look at that. Like a big old fried biscuit with apples in the center

So, you want to come back to Savannah? Yes, ma'am. And meet Bobby

Are you personally inviting me? How could I say no? Absolutely. Allison, you've got some sugar and some cinnamon

Yes. Mix those together, and we're just gonna sprinkle a pie with that

Oh, that smells so good. Oh, doesn't it smell wonderful? A little powdered sugar

Yum. Look how delicious that looks. All right. Allison, bring your pie over

Here, we'll find it. See if I've got another pretty dish back here

For us to put yours on. Oh, there you go. You know, and we're just going to do the powdered sugar thing

Beautiful. And, you know, I can't have a flour if you don't have a flour

There we go. Aw. Look how beautiful. So I'm going to give you a dollop

Mm, just a dollop. Oh, you're sliding around. You can have as much of that as you want

Thank you. And I'm gonna give me a dollop. All right, let me find us a spoon

And let's taste. Okay. All right, dig in. And you know what else this would be wonderful with Allison

Wedding cake? I think it would be fabulous with vanilla ice cream

Mm. Mm. You like it, Allie? It's so good. It's delicious. Yum

Keep going. Now you know you give this to a man you can catch him

You don't catch him so fast he won't know what hit him. I'm gonna try it

I'm gonna try it. When we come back, we've saved the best for last

We'll see y'all back in a minute. Thank you. It's pizza with the pros

We have to get it early. every day, 6 a.m., with pizza dough in our hand

Do you really Making some of that up LAUGHTER Welcome back y

Our time is almost up today, but before we leave, we've got one last thing to cook

and that's a pizza. I've never slung dough, so I need some help

Who can help me with pizza dough? Can anybody help me with pizza dough

Oh, my Jesus! Whoo! Whoa

Guys, y'all are great. Would you believe that these guys are from the US pizza team

That's true. This is Chris, and this is Raphael. And they compete every year in Italy

They travel around the world and compete in pizza spinning contests. They're athletes

These are well-trained athletes. We have to get up early every day, 6 a.m., with pizza dough in our hands

We run at least two miles every day. Do you really? Making some of that up

Well, y'all are so good. I didn't think y'all worked at the local pizza parlor here

I bet you can do it. It's not hard. You know, I've got to do it. Let me tell you why these guys are here

Because I've never slung dough. And I love a grill that I bought for Michael

Actually, his children and I bought it for him for Father's Day. It's called the green egg

It's so good. And you can really cook pizza in it. It gets that hot

And you can buy this attachment that goes with it called a pizza stone

So that grill has inspired me to learn how to sling duck

We are happy to help. It's kind of, you've thrown a Frisbee before. I have thrown a Frisbee

It's like you're throwing a Frisbee morphed in the shooting of basketball. Morphed

You have to morph it, it's very important. I don't know what morph is. At this point you're morphing into a basketball

Have you shot a basketball? Yes, I've shot basketball. Are you pretty good at basketball? No

So, Frisbee, basketball, parallel to the ground. That was beautiful. There you go

That's really good. I think I can do this. That's really good

All right, let's use this one. Now, I'm going to roll it out a little bit

How's that, guys? I'm going to make scallop and bacon pizza. It one of the quickest and easiest pizza recipes you can make So to make this pizza guys we gonna have some help from our friends out here We gonna make a pizza in 60 seconds

I think that's impossible. No, it's not. I don't know if that's humanly possible

You know what, Chris? There ain't nothing I love better than when a man tells me I can't do something

I'm just trying to say it. I love it. I feel a challenge coming on

Come up here, girl. Come up here. Now, you're gonna be the timekeeper

We're gonna do this in 60 seconds. All right, I'm gonna put a little cornmeal

on there, and I'm gonna make just a little rise so our stuff

will stay on our pizza and won't slide off. All right, look what y'all have done to me

I look like the Pillsbury Dough Girl. You rubbed it on my shirt. I did

Yeah. Well, I didn't mean to. That's okay. Oh, I got some more on it. All right. So our friends, some of our friends out in the audience have the ingredients

Tell us when to go now, timekeeper. Ready, set, go. Okay, who's got the marinara sauce

Way to go. This is a marinara mixed with sour cream. Perfect

Perfect. All right, now, who's got the bacon? How long do we have? 45 seconds. Come on, baby

Work with me. Work with me. There you go. Dump, dump, dump

Perfect. All right, now, who's got the scallops? Yay! All right, who's got the cheese

Cut the cheese, baby. Cut it. Oh! Oh! Oh! Oh! Oh! Oh! Oh! Oh! Oh! Oh! Oh! Oh

You were right, Paula. Yes, I know. So Chris, Chris, Chris, in a way, you were right

How's that? I didn't do it in 60 seconds. I couldn't do it in 60 seconds

So I'm right. Yeah, and I'm right. right. We're both right. It feels good when you're right. 39 seconds

Not bad. See, that's what you can do as a team. Yeah. Y'all want to taste the pizza

Yeah! Y'all some pizza? Yeah! I've enjoyed every minute with y'all today

I hope that you have forgotten everything negative in your life for just a little while and had a good time

don't forget to go home, pull your family into the kitchen and make memories

with them. And until the next party I'll see y'all later. Best dishes and love y'all