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DEEN
®
Paula’’s Ea
Paula Easter
Lemon Coconut
Cake, page 33
food
15 SIMPLE SLOW COOKER
Hash brown casserole
17 BAKING WITH GINNY
Blueberry muffins
21 PAULA’S WEEKLY FIVE
Quick and easy weeknight meals
61 JAMIE’S FAMILY TABLE
Pancakes and waffles
64 BOBBY LIGHTENS IT UP
Eggs Benedict Frittata and sides
Strata, page 44 77 SOMETHIN' SWEET
Monkey bread
81 CAST-IRON COMFORT
Dutch baby
living
13 COMMUNITY FARE
Paula gives back
67 TEN TO TRY
Biscuits and gravy
71 TRAVEL
Mississippi Gulf Coast
in every issue
3 HEY Y'ALL
7 ON THE SIDE
9 PAULA'S PICKS
79 RECIPE INDEX
Sticky Monkey
Bread, page 77
features
27 SUNDAY SUPPER
Easter brunch
41 A GOOD EGG
Transforming a staple ingredient
49 TRUE GRITS
Five ways with this morning meal staple
P.S. Have y’all caught my new TV shows? I’m cookin’ up a storm with my family
and friends on Positively Paula, and I’m sharing all my beautiful cookware and food
products, home accessories, and clothing on Evine's Sweet Home Savannah. You can
find where the programs air in your area at positivelypaula.tv and evine.com.
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Cooking with Paula Deen ISSN 1558-1853 is published bimonthly (except November and December) by Hoffman Media, 1900 International Park Drive, Suite 50, Birmingham, AL 35243.
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a ON THE SIDE b
ʔ A FAMILY FAVORITE ʔ
If you’re talking about Southern
breakfast classics, look no further
than that familiar yellow sign that
welcomes the hungry local and
the weary traveler alike. When Joe
Rogers Sr. and Tom Forkner opened
the first Waffle House in the Atlanta
suburb of Avondale Estates, Georgia,
in 1955, they knew they wanted to
create a restaurant that was focused
on making every customer feel right
at home, with plenty of good food
to them coming back. Nowadays,
this nationwide restaurant with 1,880
locations in 25 states keeps its doors
open 24 hours a day, 365 days a year
to serve up scrumptious breakfast
goodness. While their waffles have
stood the test of time, it’s the
restaurant’s hash browns that have
changed the way we talk about food,
begging each customer to answer
the question “scattered, smothered,
341
slices of bacon
o
238
orders of hash browns
o
127
cups of coffee
o
145 waffles
to brin
ng high-quality stone-ground grits straight from the farm to
the consumer. Jon and Michelle grow heirloom varieties of corn,
mill onn-site, and produce grits, polenta, and cornmeal. They are
truly p
passionate about sharing how their product goes from South
Caroliina soil to the table. Visit colonialmilling.com to purchase.
9 10
)
ÉTOUFFÉE
)
Crawfish
g et the recipe for
crawfish étouffée at
L a fay e t t e T r av e l . c o m /
Recipes
s ng
D
ickie Breaux has told the story a thousand and crawƂsh “fat.” The fat, which is actually liver, is the
times. But with each retelling, there still remains ambrosia of mythical Cajun cooking.
something mysterious about the origin of crawƂsh As Mr. Breaux’s legend goes, Aline ran the Rendezvous
étouffée. As a Breaux Bridge culinary legend and owner of Restaurant on the Henderson Highway outside of Breaux
storied Cajun restaurant Café Des Amis, he’s often called Bridge, and served a wide selection of Cajun favorites, most
upon as the keeper of crawƂsh lore. It’s tough to be an expert notably those featuring crawƂsh. In the 1940s, crawƂsh
on something carried on almost purely by oral tradition, weren’t widely eaten in public, but it was a daily staple
especially when that oral tradition has been passed along for the area while in season. Martin Begnaud, a banker
like a decades-long game of recipe “telephone.” from Lafayette, followed his nose through the swinging
CrawƂsh étouffée doesn’t come from a recipe in the way saloon doors into Aline’s kitchen and asked her what she
other folk staples like biscuits or shepherd’s pie do. It’s a was doing. “Mais, justement étouffée mes ecrivisses,” she
description of a method of preparation, like roasted pork replied. “I am simply smothering my crawƂsh tails.” Mr.
or barbecued chicken. Begnaud tried the dish, loved it, and returned the following
week with ten of his employees, each ordering crawƂsh
French, means “smothered.” in its telling, and the dish more complex in its preparation.
Some say Aline adapted her technique from crawƂsh court-
CrawƂsh étouffée is simply crawƂsh that has been smothered bouillon made at the nearby Hebert Hotel in the 1920s, and
rather than grilled, fried, braised, poached, or baked. It made it her own. Today, restaurant and home étouffées only
could just as easily be done with shrimp or catƂsh. hover around the original four-ingredient “recipe,” perhaps
But smothered, in this sense, means in the fashion of striving to make up for the difƂculty of obtaining crawƂsh fat.
Cajun cooks, in particular Aline Champagne. That original Still, crawƂsh étouffée owns a place as one of the most
smothering, according to Breaux, was a simple and rich iconic dishes in Louisiana food lore. And like its cousins,
one made with crawƂsh tails, butter, onions, bell pepper, gumbo and jambalaya, its legend is only growing.
800-361-8059
HOFFMANMEDIASTORE.COM/MASONJAR
a SIMPLE SLOW COOKER b
Crave-Worthy Casserole
THIS EASY-PREP CASSEROLE IS A SATISFYING MEAL FOR
BREAKFAST, BRUNCH, BRINNER, OR ANY TIME IN BETWEEN.
· kitchen tip ·
The paper towels under the lid
absorb excess moisture while
the casserole cooks, which helps
the edges to brown.
Order today!
hoffmanmediastore.com/groundbeef 800-361-8059
a BAKING WITH GINNY b
MY GRANDBABIES are growing up quickly, and I treasure every minute I get with them. I’m
filled with joy when something simple like these muffins is enough to bring a smile to their sweet
faces. I love helping them stir the batter and fill the pan, and they love digging into their very own
sweet goodies and, of course, sneaking seconds.
Paula Deen ’s
W eek ly
easy weeknight
five meal planner
THESE QUICK-PREP AND FAST-COOK RECIPES OFFER YOU DELICIOUS, EASY
SOLUTIONS FOR WEEKNIGHT FAMILY DINNERS. A SHOPPING LIST OF INGREDIENTS
TO PREPARE ALL THE MEALS CAN BE FOUND ON PAGE 79.
2
21 CO O K I N G W I T H PAU L A D E E N MARCH/APRIL 2017
PARMESAN RANCH PORK
TENDERLOIN
Makes 4 to 6 servings Monday
1⁄3 cup shredded Parmesan cheese
1 (1-ounce) package ranch
seasoning mix
1 teaspoon ground black pepper
1 (11⁄2-pound) pork tenderloin,
patted dry
· kitchen tip ·
Chop leftover pork and
potatoes with an onion and a
bell pepper, and sauté for a
quick and hearty hash.
tuesday
LEMON BUTTER CHICKEN thickness. In a small bowl, stir together Spicy Garlic Zucchini
Makes 4 servings cornstarch, salt, and pepper; sprinkle Makes 4 servings
onto both sides of chicken breasts.
4 boneless skinless chicken breasts 3. In a large ovenproof skillet, melt 2 tablespoons unsalted butter
1 tablespoon cornstarch 2 tablespoons butter over medium- 1 clove garlic, minced
1 teaspoon kosher salt high heat. Add chicken; cook until 4 small zucchini, cut into 2x¼-inch
1⁄2 teaspoon ground black pepper golden brown, about 3 minutes per strips
4 tablespoons unsalted butter, side. Remove from skillet. 1 teaspoon kosher salt
divided 4. Melt remaining 2 tablespoons 1⁄2 teaspoon ground black pepper
1⁄2 cup diced yellow onion butter in skillet. Add onion; cook until 1⁄4 teaspoon crushed red pepper
1 clove garlic, minced tender, about 5 minutes. Add garlic;
1 cup low-sodium chicken broth cook until fragrant, about 1 minute. 1. In a large skillet, melt butter over
1 lemon, zested and juiced Stir in broth and lemon zest and juice; medium-high heat. Add garlic; cook
1⁄4 cup heavy whipping cream cook until reduced by half, about until fragrant, about 1 minute. Add
Garnish: lemon zest 5 minutes. Remove from heat; whisk zucchini, salt, and peppers; cook,
in cream. Return chicken to skillet. stirring occasionally, until tender,
1. Preheat oven to 375°. 5. Bake until a meat thermometer about 10 minutes.
2. Place chicken between two sheets of inserted in chicken registers 165°,
plastic wrap. Using a meat mallet or a about 20 minutes. Garnish with zest,
rolling pin, flatten chicken to ½-inch if desired.
SHRIMP AND ARTICHOKE 1 pound medium fresh shrimp, alfredo sauce, vinegar, Worcestershire,
CASSEROLE peeled and deveined lemon zest and juice, salt, and
Makes 6 to 8 servings 1 (16-ounce) box cavatappi pasta, pepper. Stir in shrimp, cooked pasta,
cooked according to package artichokes, and parsley. Pour mixture
1 (10.5-ounce) can cream of directions into prepared pan. Sprinkle with
mushroom soup 1 (14-ounce) can quartered cheese.
1 (10-ounce) container refrigerated artichoke hearts, drained 3. Bake until shrimp are cooked
alfredo sauce* 1⁄2 cup chopped fresh parsley through and sauce is bubbly, about
2 tablespoons sherry vinegar 1⁄2 cup shredded Parmesan cheese 25 minutes. Let stand for 5 minutes
1 tablespoon Worcestershire sauce Garnish: chopped fresh parsley before serving. Garnish with parsley,
1⁄4 teaspoon lemon zest if desired.
1 tablespoon fresh lemon juice 1. Preheat oven to 400°. Spray a 13x9-
1⁄4 teaspoon kosher salt inch baking dish with cooking spray. *We used Buitoni Alfredo Sauce.
1⁄8 teaspoon ground black pepper 2. In a large bowl, whisk together soup,
tHURsday
BROWN SUGAR PINEAPPLE turning to coat completely. Let stand 1⁄2 small red onion, diced
CHICKEN for 15 minutes. 1 cup basmati rice
Makes 4 servings 2. Spray grill rack with nonflammable 2 cups low-sodium chicken
cooking spray and preheat grill to broth
1⁄3 cup firmly packed light brown medium-high heat (350° to 400°), or 1⁄2 teaspoon kosher salt
sugar spray a grill pan with cooking spray and 1⁄4 teaspoon ground black
1 tablespoon Dijon mustard heat over medium-high heat. pepper
1 teaspoon kosher salt 3. Add chicken, pineapple, and onion to 1⁄4 cup chopped fresh parsley
1⁄2 teaspoon garlic powder grill or grill pan. Cook, undisturbed, until
1⁄2 teaspoon ground black pepper browned on bottom, 5 to 6 minutes for 1. In a small saucepan, melt butter
1⁄2 teaspoon Worcestershire sauce pineapple and onion and 6 to 8 minutes over medium-high heat. Add bell
1 pineapple, peeled, cored, cut into for chicken. Turn, brush with reserved pepper and onion; cook until tender,
1⁄2-inch-thick rings, and juice sugar mixture, and cook until onions are about 5 minutes. Add rice; cook,
reserved tender and a meat thermometer inserted stirring occasionally, for 2 minutes.
8 boneless skinless chicken thighs in thickest portion of chicken registers Stir in broth, salt, and pepper, and
1⁄2 small red onion, cut into 1⁄2-inch- 165°, 5 to 8 minutes more. Brush with bring to a boil. Reduce heat to
thick rings any remaining reserved sugar mixture medium-low, cover, and cook until all
before serving. liquid is absorbed, about 20 minutes.
1. In a large bowl, stir together brown Remove from heat, and let stand,
sugar, mustard, salt, garlic powder, Bell Pepper Rice Pilaf covered, for 5 minutes. Gently stir in
pepper, Worcestershire, and 1 Makes 4 to 6 servings parsley with a fork just before serving.
tablespoon reserved pineapple juice.
Reserve ¼ cup mixture in a small bowl; 2 tablespoons unsalted butter
add chicken to remaining mixture, 1 red bell pepper, diced
CITRUS-GRILLED FLANK 3. Remove steak from marinade, letting 2 cups orzo pasta, cooked
STEAK excess drip off and reserving marinade. according to package directions
Makes 4 to 6 servings Add steak to grill or grill pan, and cook 1 (8.1-ounce) jar pesto*
for 5 minutes; turn and cook 5 minutes 1⁄4 cup chopped fresh parsley
1 navel orange, juiced more. Turn again, and brush with
1⁄4 cup olive oil marinade. Cook for 5 minutes. Turn 1. In a large skillet, heat oil over
2 cloves garlic, minced and cook 5 minutes more for medium medium-high heat. Add tomatoes, bell
2 teaspoons kosher salt rare or to desired doneness. Let stand pepper, salt, and pepper; cook, stirring
1⁄2 teaspoon ground black pepper for 5 minutes before slicing. Garnish frequently, until vegetables are tender,
2 pounds flank steak with parsley, if desired. about 6 minutes. Stir in cooked pasta
Garnish: chopped fresh parsley and pesto; cook until heated through,
Tomato and Pesto Pasta about 5 minutes. Stir in parsley just
1. In a large bowl, stir together orange Makes 4 to 6 servings before serving.
juice, oil, garlic, salt, and pepper. Add
steak, turning to coat completely. Let 1 tablespoon olive oil *We used Classico Traditional Basil
stand for 15 minutes. 1 pint grape tomatoes, halved Pesto Sauce & Spread.
2. Preheat grill to medium-high heat 1 yellow bell pepper, thinly sliced
(350° to 400°), or heat grill pan over 1⁄4 teaspoon kosher salt
medium-high heat. 1⁄4 teaspoon ground black pepper
KITCHEN TIP
Use basil, dill, thyme,
oregano, parsley,
chives, or any other
fresh herbs you like.
CORNMEAL BISCUITS WITH
HAM AND HERBED BUTTER
Makes 24
BREAKFAST CASSEROLE
Makes 8 servings
cover
Lemon Curd Filling
Makes 2 cups
E
R EC I P 1 cup sugar
¼ cup cornstarch
1 cup fresh lemon juice
4 large egg yolks
½ cup unsalted butter, cut into
½-inch pieces and softened
S S I C C O UN
a
C L
a y
H
R p De an l
li y
V O CC
CC I
There’s nothing quite as yummy as a good
old-fashioned country breakfast. For
generations, Southern cooks have been
whipping up big, hearty morning meals.
Bring back wonderful memories of
gathering around the table with this menu
of tried-and-true breakfast favorites.
b
re
a K Fa ST
Ph tog p CY SIMPSO
S N AND DEBORAH WHIT W LLEWELLYN
ipe De ent ood Styling by NANCY MCCOLL Styling by L Y FINNEY
“I just love
gathering fresh
eggs from my
henhouse. I’ve
named it the
Chick Inn!”
—Paula
2 large eggs
1 tablespoon heavy whipping
cream
1⁄4 teaspoon kosher salt
1 tablespoon unsalted butter
1⁄3 cup pimiento cheese*
2 tablespoons chopped green
onion
Garnish: chopped green onion, diced
pimientos, shredded Cheddar
cheese, chopped fresh parsley
1 (14.1-ounce) package
refrigerated piecrusts
21⁄2 cups chopped fresh spinach
1⁄2 (16-ounce) package bacon,
cooked and crumbled
11⁄2 cups shredded Swiss cheese
7 large eggs
12⁄3 cups heavy whipping cream
1⁄2 teaspoon onion powder
1⁄2 teaspoon kosher salt
1⁄2 teaspoon ground black pepper
1⁄2 teaspoon ground red pepper
R ci e ng
K
KAN
e y ME
the shorter the cook time. The most widely available grits 3 cups water
are old-fashioned, quick, and instant; these grits are known as 1 cup whole milk
hominy grits, which means the hull and germ of the corn was 11⁄2 teaspoons salt
1⁄4 teaspoon ground black pepper
removed during the grinding process. Exactly as their name 1 cup old-fashioned grits*
implies, stone-ground grits are whole kernels of corn that have 1⁄4 cup heavy whipping cream
been crushed between grindstones, and the hull and germ 1 tablespoon butter
remain with these grits. All grits can be frozen for long-term 1. In a large saucepan, bring 3 cups water,
storage, but stone-ground grits should always be kept in the milk, salt, and pepper to a boil over
freezer because the hull and germ contain fat that will eventually medium-high heat. Gradually whisk in
grits. Reduce heat, cover, and simmer,
spoil at room temperature. Yellow, white, and blue grits can be whisking occasionally, until grits are
used interchangeably in recipes as long as they are the same tender, 15 to 20 minutes. Whisk in cream
grind, although many people say yellow and blue grits taste a bit and butter until melted. Serve with
additional butter and pepper.
sweeter and have more corn flavor than white grits.
*We used Quaker Old Fashioned Grits.
kitchen tip
know your gr Slowly whisking grits
OL D - FASHRIOOUNNEDD-
QU ICK C O OOKU NI ND G- - MEDIUM G
COOK TIME: 15–20
MINS
GR
- F I N E LY
5 MINS
COOK TIME:
Y E L LOW COOUR N B LU E C OR N
- STONE GROUND -
- STONE GR ND -
COOK TIME: 45−60
MINS
MIN
COOK TIME: 45–6
0 S
S P EC K L E D
- STONE GROUND -
MIN
COOK TIME: 45−60 S
SMOKED CHEESE GRITS,
SAUSAGE, AND EGG BAKE
Makes 6 servings
2 cups water
2 cups chicken broth
1 teaspoon salt
1⁄4 teaspoon ground black pepper
1 cup old-fashioned grits
2 tablespoons all-purpose flour
8 medium eggs, divided
1⁄2 pound ground breakfast sausage,
cooked and crumbled
2 cups shredded smoked Gouda
cheese
1⁄2 cup shredded sharp Cheddar
cheese
2 teaspoons chopped fresh sage
Garnish: shredded Cheddar cheese,
chopped tomato, chopped fresh 1⁄2 cup plus 2 tablespoons all- to prepared rack, and keep warm in
sage purpose flour, divided oven. Repeat procedure with remaining
4 tablespoons vegetable oil, 2 tablespoons oil and remaining grits
1. Preheat oven to 375°. Spray a 13x9- divided cakes.
inch baking dish with cooking spray. 10 slices bacon 6. In same skillet, cook bacon over
2. In a large saucepan, bring 2 cups 15 (3-inch-long) trimmed fresh medium heat until crisp. Remove bacon,
water, broth, salt, and pepper to a boil asparagus spears and let drain on paper towels, reserving
over medium-high heat. Gradually 5 slices country ham, cooked drippings in skillet. Add asparagus to
whisk in grits and flour. Reduce according to package directions skillet; cook until tender, about 6 minutes.
heat, cover, and simmer, whisking 5 Fried Eggs (recipe on page 38) 7. On each of 5 serving plates, layer
occasionally, until tender, 15 to 20 Cheese Sauce (recipe follows) 1 grits cake, 2 slices bacon, 1 slice ham,
minutes. Remove from heat. 1 tablespoon chopped fresh chives another grits cake, 3 asparagus spears,
3. In a medium bowl, whisk together and 1 Fried Egg. Drizzle with Cheese
2 eggs; gradually whisk in 1 cup hot 1. In a medium Dutch oven, bring Sauce, and sprinkle with chives and
grits. Whisk hot egg mixture into 6 cups water, milk, salt, and pepper to a additional pepper. Serve immediately.
remaining grits. Stir in sausage, boil over medium-high heat. Gradually
cheeses, and sage. Pour into prepared whisk in grits and 2 tablespoons flour. Cheese Sauce
pan, and loosely cover with foil. Reduce heat, partially cover, and Makes about 1¼ cups
4. Bake for 20 minutes. Uncover and simmer, whisking occasionally, until
bake 15 minutes more. tender, about 45 minutes. Remove from 1 tablespoon butter
5. Using the back of a spoon, make heat, and let cool, whisking occasionally, 1 tablespoon all-purpose flour
6 indentations in grits. Crack until barely warm. 1 cup whole milk
remaining 6 eggs into indentations. 2. Line 2 (9-inch) round cake pans with 1⁄2teaspoon salt
Bake until eggs are soft set, about plastic wrap, letting excess extend over 1⁄8teaspoon ground black pepper
8 minutes, or to desired doneness. Let sides of pans. Spread grits into prepared 1⁄2cup shredded sharp Cheddar
stand for 5 minutes before serving. pans. Refrigerate until firm, about 4 hours. cheese
Garnish with cheese, tomato, sage, and 3. Preheat oven to 200°. Place a wire rack 2 teaspoons Dijon mustard
additional salt and pepper, if desired. on a rimmed baking sheet.
4. Invert grits onto a cutting board, and 1. In a small saucepan, melt butter over
GRITS CAKES STACKS cut into 10 rounds using a 3-inch round medium heat. Whisk in flour; cook
Makes 5 servings cutter. Dredge grits cakes in remaining for 1 minute. Whisk in milk, salt, and
½ cup flour. pepper, and bring to a boil, whisking
6 cups water 5. In a large nonstick skillet, heat constantly. Reduce heat, and simmer,
11⁄2 cups whole milk 2 tablespoons oil over medium-high whisking constantly, for 2 minutes.
1 tablespoon salt heat. Add 5 grits cakes; cook until Remove from heat, and whisk in
1⁄2 teaspoon ground black pepper browned and heated through, about cheese and mustard until melted. Use
2 cups stone-ground grits 2 minutes per side. Transfer grits cakes immediately.
2017 MARCH/APRIL CO O K I N G W I T H PAU L A D E E N 52
SHRIMP AND GRITS 11⁄2 cups shredded Monterey Jack whisk in grits and flour. Reduce
CASSEROLE cheese with peppers, divided heat, cover, and simmer, whisking
Makes 4 to 6 servings 2 tablespoons butter occasionally, until tender, 15 to 20
1⁄2 pound peeled and deveined minutes. Remove from heat.
2 tablespoons vegetable oil large fresh shrimp, cooked and 4. In a medium bowl, whisk 1 egg;
1⁄2 cup chopped onion halved gradually whisk in 1 cup hot
1⁄2 cup chopped red bell pepper grits. Whisk hot egg mixture into
1⁄2 cup chopped green bell pepper 1. Preheat oven to 350°. Spray a 2-quart remaining grits. Whisk in 1 cup each
2 cloves garlic, minced baking dish with cooking spray. Cheddar and Monterey Jack and
2 cups water 2. In a medium skillet, heat oil over butter until melted. Stir in shrimp
2 cups chicken broth medium-high heat. Add onion and bell and vegetables. Pour into prepared
1 teaspoon salt peppers; cook, stirring occasionally, pan. Sprinkle with remaining ½ cup
1⁄4 teaspoon ground black pepper until softened, about 4 minutes. Add each Cheddar and Monterey Jack.
1 cup old-fashioned grits garlic; cook for 1 minute. Remove 5. Bake until bubbly, about 25 minutes.
1 tablespoon all-purpose flour from heat. Let stand for 10 minutes before
1 large egg 3. In a large saucepan, bring 2 cups serving.
11⁄2 cups shredded sharp Cheddar water, broth, salt, and pepper to a boil
cheese, divided over medium-high heat. Gradually GRITS MUFFINS
Makes about 10
The self-published, first edition of Favorite Recipes of The Lady & Her Friends became the basis of the nationally
published The Lady & Sons Savannah Country Cookbook, one of more than a dozen best-selling cookbooks from Paula
and her family. The 20th anniversary edition of Favorite Recipes of The Lady & Her Friends includes 150 recipes never
published in any of her other cookbooks, as well as personal anecdotes and stories about Paula's family and friends.
The book will be on sale beginning April 4, 2017, through pauladeen.com, all Paula Deen restaurants and stores,
national booksellers, and amazon.com.
Jamie: We had been selling the cookbook for a while in the restaurant, and
then we had a little bit of luck that sort of changed everything for us. The
movie version of the book Midnight in the Garden of Good and Evil was
being filmed in downtown Savannah, and there were people from New York
and California in town. One day it started pouring rain out of nowhere, and
a woman ducked into Lady & Sons to get out of the rain. Mama served her
biscuits and hoecakes and introduced herself, and a few days later this woman
called the restaurant. She said she was a book publisher in New York, and she
bought two cookbooks over the phone.
A few days after that, Mama and I were hosting a private party in the
restaurant. Everything was all set up and decorated; we were just enjoying a
little bit of quiet time before all the guests arrived. This lady called back during
this time to say that her company wanted to publish our book nationally.
Paula: I’ll never forget Jamie and me dancing in the middle of the dining
room and being so excited. We had our own party! It felt so good because
after all our hard work and struggling, we were finally in the right place and
the right time.
Bobby: I was glad for us, but for Mama especially, because the book meant
that the food we grew up on would now get to be enjoyed by so many more
people. Fried chicken, peanut butter balls, our granny’s pound cake—
everything in the cookbook was straight from the Deen family or our friends.
For the back cover of the cookbook, we had our picture taken by a tree in
Telfair Square not far from the restaurant. I remember the day we took the
picture, we all came straight from the restaurant but had to clean ourselves up
and change clothes first because we were working so hard.
Jamie: When we decided to re-create the original covers for the new edition
of the cookbook, we had a hard time finding the tree on the back again. We had
expected it to change a lot after all those years—goodness knows we all have.
When we finally found it, I swear it had not grown one inch! But 20 years later,
we made that same walk to the same tree from our restaurant in the building
that we now own outright, as a healthier and happier family. It really meant a lot
to me for us all to do that and recognize how far we’ve come together.
This page, top: Bobby, Paula, and Jamie in front of the cast-iron skillet gate
outside The Paula Deen Store adjacent to The Lady & Sons. This page, bottom:
Paula shares a funny story about her first cookbook with Lady & Sons employee
Anasia Williams. Opposite page, top left: Paula and Rance Jackson, the longtime
manager of the restaurant. Opposite page, bottom left: Paula always greets
customers when she's at the restaurant. Opposite page, bottom right: Paula with
Ineata Jones, who has worked at The Lady & Sons for more than 20 years.
“I was glad for
us, but for Mama
especially, because
the book meant that
the food we grew
up on would now
get to be enjoyed
by so many more
@
people.”—bobby
a JAMIE'S FAMILY TABLE I by Jamie Deen b
WEEKLY BREAKFAST ROUTINES can become a little boring day after day, but these
fluff y creations add fun and flavor to your morning meals. Both sweet and savory, these
recipes are perfect for lazy weekends, a weekday indulgence, or breakfast for dinner.
“My boys always like
waffles and pancakes,
but they really love
fun new flavors that
taste extra special.”
HAM WAFFLES WITH CHEESE together buttermilk, melted butter, and 2 tablespoons confectioners’
SAUCE eggs. Stir buttermilk mixture into flour sugar
Makes 8 mixture just until combined. 1⁄4 teaspoon vanilla extract
3. Cook batter by ⅓ cupfuls according 1 cup fresh raspberries
11⁄2cups all-purpose flour to manufacturer’s instructions until Maple syrup
2 teaspoons baking powder lightly browned, 2 to 3 minutes. Garnish: confectioners’ sugar
11⁄2teaspoons chopped fresh thyme 4. In a medium microwave-safe bowl,
1 teaspoon dry mustard cook cheese and milk on high in 1. In a large bowl, whisk together flour,
1⁄2 teaspoon baking soda 30-second intervals, stirring between baking powder, granulated sugar, and
1 cup finely chopped deli ham each, until melted and smooth, 3 to salt. In a small bowl, whisk together
1 cup whole buttermilk 5 minutes. Stir in red pepper. Drizzle milk and egg. Stir milk mixture into
1⁄4 cup butter, melted onto waffles. Garnish with thyme, if flour mixture just until combined.
2 large eggs desired. 2. Spray a large nonstick skillet with
8 ounces processed cheese cooking spray, and heat over medium-
product,* cut into 1⁄2-inch pieces *We used Velveeta. high heat. Cook batter by ¼ cupfuls
1⁄4 cup whole milk until lightly browned on bottom,
1⁄8 teaspoon ground red pepper RASPBERRY CHEESECAKE- about 2 minutes. Turn and cook
(optional) STUFFED PANCAKES 1 minute more.
Garnish: fresh thyme leaves Makes 8 3. In a medium bowl, beat cream
cheese, confectioners’ sugar, and vanilla
1. Lightly spray a waffle iron with 11⁄2 cups all-purpose flour with a mixer at medium speed until
cooking spray, and preheat according to 4 teaspoons baking powder smooth. Spread mixture onto one side
manufacturer’s instructions. 1 tablespoon granulated sugar of each pancake, and top with a few
2. In a large bowl, whisk together 1⁄2 teaspoon salt raspberries. Fold up sides of pancakes,
flour, baking powder, thyme, mustard, 11⁄4 cups whole milk and secure with wooden picks. Serve
and baking soda. Stir in ham until 1 large egg immediately with maple syrup. Sprinkle
well coated. In a medium bowl, whisk 4 ounces cream cheese, softened with confectioners’ sugar, if desired.
2017 MARCH/APRIL CO O K I N G W I T H PAU L A D E E N 62
a JAMIE'S FAMILY TABLE I by Jamie Deen b
NUTELLA-STUFFED
PANCAKES
· kitchen tip · Makes 6
Chocolate–hazelnut rounds
6 tablespoons chocolate–hazelnut
can be frozen between
spread*
layers of wax or parchment
11⁄2 cups all-purpose flour
paper, so you can keep
1⁄4 cup sugar
a supply on hand.
1 tablespoon baking powder
1⁄8 teaspoon kosher salt
1 cup whole milk
1 large egg
2 tablespoons canola oil
1 teaspoon vanilla extract
Sliced fresh strawberries
· kitchen tip ·
This fruit salad is also great with
yogurt and a few chopped nuts for a
hearty snack or breakfast on the go.
Maple ĥtreet
Biscuit ompany
Locations in Florida and
Chattanooga, TN
They opened BeeHive in April 2013, grew up eating. Their mile-high biscuits and gravy. And with
and Treva, a classically trained chef buttermilk biscuits are served their own flour mill on site, it’s no
from Texas, proudly serves food that split and smothered in a peppery surprise that the secret to this
reflects her heritage, including many white sausage gravy, and there’s dish lies in the flour. The Pioneer
ways to enjoy biscuits and gravy. an option for adding a fried egg, Flour milled on site is the same
Two of the most unique varieties are chicken thigh, or fried chicken flour that's incorporated into
the Texas Hot Brown, an open-faced steak. Their most popular brunch their signature Pioneer Buttermilk
biscuit sandwich with turkey, bacon, offering is the Chicken Biscuit, Biscuits & Country Sausage Gravy.
tomato, and sausage gravy, and the starring a split biscuit with melted From doing their own milling to
French Quarter featuring ham, Swiss, Cheddar, a boneless fried chicken serving up scrumptious meals
onion jam, a fried egg, and shiitake thigh, sausage gravy, and spring and giving tours of the historic
and cremini mushroom gravy. Deep in greens. This, along with their other home, The Guenther House does
the heart of Brooklyn, this Southern- tempting dishes, helps reinforce the it all for an extraordinary Texas
inspired food offers a welcoming friendly atmosphere of Southern experience. 205 E. Guenther St.
respite that feels like home. hospitality. 750 Ellis St. rustyssf.com guentherhouse.com
182 South 2nd St. beehiveoven.com
Serious Pie
& Biscuit
Seattle, WA
Pie Spice
SWEET POTATO COCONUT 1 tablespoon kosher salt Makes about ¼ cup
GRAVY 1 teaspoon Madras curry powder
Makes about 3 cups 1 teaspoon ground black pepper 2 tablespoons ground cinnamon
1⁄2 teaspoon crushed red pepper 11⁄2 teaspoons ground nutmeg
Recipe adapted from Biscuit Head 1⁄3 teaspoon Pie Spice (recipe 11⁄2 teaspoons dried ginger
follows) 11⁄2 teaspoons ground allspice
1 tablespoon coconut oil 2 (14-ounce) cans coconut milk 1⁄2 teaspoon ground cloves
1 medium sweet potato, peeled Biscuits 1⁄2 teaspoon ground cardamom
diced 1⁄2 teaspoon dried lemon peel
1⁄4 cup diced onion 1. In a large saucepan, heat coconut
1 clove garlic, chopped oil over medium-high heat. Add 1. Combine all ingredients in an
1⁄3 cup firmly packed light brown sweet potato and onion; cook, stirring airtight container. Store for up to
sugar occasionally, until lightly browned. Add 1 year.
Meet Me in Mississippi
TAKE A DRIVE ALONG THE MISSISSIPPI GULF COAST FOR
BEAUTIFUL VIEWS AND DELICIOUS FOOD ALL ALONG THE WAY.
FROM CHARMING BAY SAINT LOUIS to the little town of Pascagoula, each coastal
community in Mississippi has its own identity and character, strung together by ocean
views, perseverance, and a pride of place. The seaside cities along the stretch of Mississippi
Gulf Coast have been shaped by their origins in the hardworking seafood industry and their
fight to rebuild after Hurricane Katrina devastated the area in 2005. These Gulf-front towns
are now thriving, and locals are thrilled to welcome visitors to their walkable beaches,
diverse cuisine, and inviting, laid-back communities.
Mockingbird Café owner
Bay Saint Louis Alicein Schwabacher
Frozen Treats at
Pop Brothers
Gulfport
A short drive east across the new Bay Saint Louis share with guests. Pop Brothers patrons love the fun
Bridge and along U.S. Highway 90 will bring you to the varieties, from the simple Oreo Cheesecake, Berries
town of Gulfport. Here you’ll find a fun stop for a treat and Cream, and Pistachio Milk and Honey, to the
at Pop Brothers (popbrothers.com). This shop’s menu interesting and unexpected flavors Octavio develops
boasts tons of flavors of all-natural ice pops, with no such as Hibiscus, filled with edible flowers, and Mardi
chemicals or artificial ingredients, categorized into Gras, featuring exotic fruit. Through these handcrafted
fruit, cream, and indulgent options. The menu changes pops, Octavio brings an incredible, refined taste to
often as Octavio Arzola, who owns the shop with his Mississippi locals and tourists in an approachable and
wife, Shannon, is always inventing new creations to simple way.
Biloxi
Continuing east along the shoreline on Highway 90
brings you to Biloxi, where the Maritime & Seafood
Industry Museum (maritimemuseum.org) will teach
you about the Gulf Coast’s history in the seafood
industry. Among the museum’s many artifacts and
exhibits are items that show the history of the area’s
shrimp and oyster industries, seafood-canning factories,
and all the hard work entailed.
The original museum was demolished during Hurricane
Katrina, and artifacts were strewn all over the area after
the storm. Many pieces were found and returned by locals
and restored to their former glory, which is just a small
glimpse into the way this community came together to
rebuild. The new museum was built in 2014 with the
concept of a ship in a bottle in mind, with the beautiful
boat the Nydia, built in 1898, set in place before the
museum’s remaining towering glass walls were erected
around it. Museum Executive Director Robin Krohn-
David says you can’t have Biloxi without seafood, and the with regular locals and intrigued tourists. Their beignets
museum’s insight into the city’s heritage will help visitors rival any that New Orleans has to offer, and their wide
understand the hardworking history that shaped this city. variety of po’ boys, including the Pan-seared Crabmeat
For a great, casual dinner in Biloxi, look for Fayard’s Po’ boy (recipe follows), are always a hit. The po’ boys at
(fayards.biz) on Popps Ferry Road, inside a gas station. This Fayard’s are a bit different from the stuffed-to-the-brim
family-owned business includes a meat market and deli, Louisiana style because they're pressed in a griddle, adding
ice cream parlor, restaurant, and more, and the food is a hit a warm and crisp finish to these incredible sandwiches.
1⁄2 pound fresh lump crabmeat mixture (combining the crab last
1⁄2 teaspoon Paul Prudhomme’s keeps it from getting overmixed and
Seafood Magic Seasoning falling apart.) Divide mixture into 6
Po’ boy bread loaf or French bread equal portions, and shape each into
loaf, halved lengthwise and cut a patty to fit bread pieces. Return
into 6 pieces patties to prepared pan; cover with
Tartar sauce, rémoulade sauce, or plastic wrap, and refrigerate for at
mayonnaise least 1 hour.
Sliced tomato 4. Preheat a panini press according to
Lettuce manufacturer’s instructions.
5. In a large nonstick skillet, melt
PAN-SEARED CRABMEAT 1. Line a baking sheet with parchment 2 tablespoons butter over medium
Photos courtesy of Shannon Arzola, Ellis Anderson, and Joshua Fayard
Ocean Springs
Across the Biloxi Bay Bridge is the artsy town of
Ocean Springs, where moss-draped live oak trees and
galleries, restaurants, and shops fill the historic streets.
The Greenhouse on Porter (biscuitsprings.com) is
a restaurant and coffee shop located in this charming
area, and their biscuits and high-quality coffees make it
well worth a stop for breakfast. Owners Jessie Zenor and
Kait Sukiennik create two specialty biscuits a day—one
savory and one sweet—for their regulars of all ages and
backgrounds to enjoy.
The restaurant, which gets its name from its location
in a converted greenhouse, is also home to many events
including live music, yoga, and the popular biscuit
tournaments they host. Jessie and Kait say they make The Shed BBQ & Blues Joint's
biscuits because you can’t be unhappy while making, or Pulled Pork Sandwich
eating, a buttery, scratch-made biscuit, and customers feel
just as happy enjoying one of their creations. ribs, spare ribs, pork, brisket, chicken, and sausage served
One thing that makes the Mississippi Gulf Coast with three sides and two breads.
unique is the way it simultaneously celebrates the best Co-owner and proud Mississippian Brooke Lewis says
of coastal and Southern cultures for an identity all its they strive to show off the culture, food, and blues music
own. For some good old-fashioned barbecue, head to of Mississippi to attract visitors to the coast and keep the
The Shed BBQ & Blues Joint (theshedbbq.com) on the traditions alive. They compete in barbecue competitions
bayou in Ocean Springs. Customers of this one-of-a-kind nationally and sell their all-natural and gluten-free
joint are affectionately called “ShedHeds,” and they can’t barbecue sauces in grocery stores and online. The Shed
get enough of the ribs, brisket, pulled pork, and yummy uses as many local products as possible and starts with
Southern sides. One of the favorite menu items is the high-quality meat and produce so they can provide their
Shed Sampler Platter, filled to the brim with baby back guests the absolute best and make Mississippi proud.
Photos courtesy of The Shed BBQ & Blues Joint/William Colgin and Scranton’s Restaurant/Erin Bennett
Scranton's
Restaurant
Pascagoula
and Catering Dinner at Scranton’s Restaurant and Catering in
Pascagoula (scrantons.com) is a nice and quiet way to
end a relaxing jaunt across the Magnolia State’s southern
coast. The restaurant is located in the town’s old firehouse
and city hall, with the red firehouse door, jail cells, and
town vault still bringing character to the place.
The menu is full of hearty comfort food of all kinds,
from the mouthwatering Shrimp & Grits, featuring
frresh Gulf shrimp, bacon, mushrooms,
ggreen onions, and a Cajun cream sauce
oover Cheddar grits cakes, to the humble
yyet impressive Reuben sandwich, made
w
with sliced corn beef, sauerkraut, Swiss
ccheese, and a special mustard sauce on
thick grilled rye bread. It’s a great place
to settle in and enjoy a casual dinner in
the heart of an endearing downtown
near the eastern end of the Mississippi
Gulf Coast.
Louisiana
H EART OF THE
C AJUN P RAIRIE
JOIE DE VIVRE—A LITTLE JOY OF LIVING
ACADIA PARISH TOURIST COMMISSION
877.783.2109
aptc@bellsouth.net
www.acadiatourism.org
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advertising@hoffmanmedia.com
a SOMETHIN' SWEET b
STICKY MONKEY BREAD 2 tablespoons honey 3. Lightly shape each biscuit half into
Makes 8 to 10 servings 10 tablespoons butter a ball. Add balls in batches to sugar
2 tablespoons firmly packed light mixture, and shake to coat. Layer half
2⁄3 cup granulated sugar, divided brown sugar of biscuit pieces in prepared pan, and
2 teaspoons apple pie spice Pinch kosher salt drizzle with honey. Top with remaining
2 (16.3-ounce) cans refrigerated biscuit pieces.
honey butter biscuits, each 1. Preheat oven to 350°. Spray a 15-cup 4. In a small saucepan, bring butter,
biscuit halved Bundt pan with baking spray with flour. brown sugar, salt, and remaining
2. In a large resealable plastic bag, ⅓ cup granulated sugar to a boil over
combine ⅓ cup granulated sugar and medium-high heat. Cook, stirring
pie spice, shaking well. constantly, until sugar is dissolved.
Carefully pour onto biscuit pieces.
5. Bake for 40 minutes, covering with
foil to prevent excess browning, if
necessary. Let cool in pan for
10 minutes. Invert pan onto a serving
plate; serve immediately.
RASPBERRY ALMOND
MONKEY BREAD
Makes 8 to 10 servings
PRODUCE
Garlic, 1 head
Grape tomatoes, 1 pint
Lemons, 2
Naval orange, 1 BREADS AND PASTRY Bacon, Swiss, and Spinach Quiche 45
Red bell pepper, 1 Blueberry Muffins 17 Brown Sugar Pineapple Chicken 25
Yellow bell pepper, 1 Cornmeal Biscuits with Ham and Citrus-Grilled Flank Steak 26
Red onion, 1 small Herbed Butter 30 Fried Eggs 38
Yellow onion, 1 small Dutch Baby with Fresh Berries 81 Grits Cakes Stacks 52
Parsley, 1 bunch Fluffy Drop Biscuits with Lemon Butter Chicken 23
Pineapple, 1
Tomato Gravy 38 Pan-Seared Crabmeat Po' Boys 74
Red potatoes, 3 pounds petite
Grits Muffins 53 Parmesan Ranch Pork Tenderloin 22
Zucchini, 4 small
Ham Waffles with Cheese Sauce 62 Pimiento Cheese Omelet 43
DAIRY Maple Scones 66
Alfredo sauce, 1 (10-ounce) Nutella-Stuffed Pancakes 63 MISCELLANEOUS
container refrigerated PB&J Waffles 63 Pie Spice 70
Butter, 2 sticks Raspberry Almond Monkey Bread 78 Sausage Deviled Eggs 48
Heavy whipping cream, 1 cup Raspberry Cheesecake-Stuffed
Parmesan cheese, 1 (6-ounce) Pancakes 62 SALADS
bag shredded Sticky Monkey Bread 77 Citrus Salad with Vanilla Mint
Toad in the Hole Biscuits 45 Sugar 66
CANNED AND DRY GOODS Fruit Salad with Sweet
Artichoke hearts, 1 (14-ounce)
CASSEROLES Orange Dressing 30
can quartered
Breakfast Casserole 31
Basmati rice, 1 (2-pound) bag
Cavatappi pasta, 1 (16-ounce) box
Eggs Benedict Strata 44 VEGETABLES AND SIDE DISHES
Chicken broth, 1 (32-ounce) carton Hash Brown Casserole 15 Bell Pepper Rice Pilaf 25
Cream of mushroom soup, Sausage and Cheese Deviled Chicken Sausage Patties 65
1 (10.5-ounce) can Egg Casserole 48 Crispy Hash Browns 39
Orzo pasta, 1 (16-ounce) box Shrimp and Artichoke Casserole 24 Perfect Plain Grits 50
Pesto, 1 (8.1-ounce) jar Shrimp and Grits Casserole 53 Roasted Garlic Red Potatoes 22
Smoked Cheese Grits, Sausage, and Sautéed Sugar Snap Peas and Leeks 31
CONDIMENTS Egg Bake 52 Spicy Candied Bacon 39
Dijon mustard Spicy Garlic Zucchini 23
Sherry vinegar CONDIMENTS AND SAUCES Tomato and Pesto Pasta 26
Worcestershire sauce
Cheese Sauce 52
Fresh Tomato Gravy 38
SEASONINGS
Crushed red pepper Herbed Butter 30
Garlic powder Sweet Potato Coconut Gravy 70
Ranch seasoning mix, 1 (1-ounce)
package DESSERT
Lemon Coconut Cake 33
STAPLES
Cornstarch FILLINGS AND FROSTINGS
Light brown sugar Lemon Curd Filling 33
Kosher salt Vanilla Buttercream 33
Ground black pepper
Olive oil
MAIN DISHES
Asparagus, Tomato, and
Feta Frittata 65
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Sweet GSavory
Pecan P raline
BANANA PUDDING
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May/Jun 2016 Jul/Aug 2016 Sep/Oct 2016 November 2016 December 2016
_______________________________________________________
Name
_______________________________________________________
Address City/State/Zip
_______________________________________________________
Phone Email
DUTCH BABY
WITH FRESH BERRIES
Makes 6 servings