Indholdsfortegnelse for September 2020 i Cooking with Paula Deen

THERE’S SO MUCH GOODNESS that the autumn season brings, and bountiful harvest produce is just the start. Apples, pears, and figs are some of my absolute favorite fruits to pick up at the store or farmers’ market, and they make any baked good or savory dish taste heavenly. The Fig Snack Cake (page 63), Apple Streusel Bars (page 34), and Pear Bundt Cake with Creamy Vanilla Glaze (page 35) will blow you away. You know what else gets me excited about fall? Having family and friends over to cheer on my favorite team during football season. I always have a big ole spread of game day goodies for everyone to enjoy, so turn to page 23 for a football feast that’ll bring the tailgate to your house. During the weekdays,…

BEER AND MUSTARD BOILED PEANUTS Makes 10 to 12 servings 2 pounds unshelled raw peanuts, rinsed6 (12-ounce) cans lager beer1 (10-ounce) bottle stone-ground mustard1 tablespoon kosher salt½ teaspoon ground red pepper 1. In a very large enamel-coated cast-iron Dutch oven, combine peanuts and water to cover. Let stand for 30 minutes. Drain. Return peanuts to pot. 2. Add beer and all remaining ingredients to pot; bring to a boil over medium-high heat. Reduce heat; simmer, partially covered, until tender, about 6 hours, adding water, 1 cup at a time, as needed. (Peanuts should stay submerged in liquid.) Let peanuts cool in cooking liquid. Refrigerate drained peanuts in an airtight container for up to 1 week. SMOKED BRISKET SLOPPY JOES Makes 4 to 6 servings 1 tablespoon vegetable oil⅔ cup chopped…

SUNDAY SUPPER MENU Apple and Shallot Pork Roast Bacon and Cider Brussels Sprouts Roasted Garlic Mashed Potatoes Buttermilk Herb Corn Muffins BUTTERMILK HERB CORN MUFFINS Makes 12 (photo on page 48) 5 tablespoons vegetable oil, divided1 cup plain yellow cornmeal1 cup all-purpose flour1 tablespoon sugar1 tablespoon chopped fresh sage1 tablespoon chopped fresh chives2 teaspoons baking powder1 teaspoon kosher salt⅛ teaspoon ground red pepper1 cup whole buttermilk1 large eggButter, to serve 1. Preheat oven to 425°. 2. Spoon ½ teaspoon oil into each cup of a 12-cup muffin pan. Place pan in oven until oil is very hot, about 5 minutes. 3. In a medium bowl, whisk together cornmeal, flour, sugar, sage, chives, baking powder, salt, and red pepper. 4. In a small bowl, whisk together buttermilk, egg, and remaining 3…

EATING PLAIN VEGETABLES often gets repetitive, so I like to mix it up by creating tasty recipes that keep fresh produce at the forefront but also include unexpected ingredients. These easy sides pack in the flavor while providing a healthy helping of veggies. “These nutritious side dishes are a delicious way to make your family fall in love with vegetables.” HERB-ROASTED BEETS, CARROTS, AND RADISHES Makes 4 to 6 servings 2 pounds golden beets, peeled and cut into ½-inch-thick wedges1 pound carrots, peeled, halved lengthwise, and cut into 2-inch pieces8 radishes, halved lengthwise⅓ cup red wine vinegar2 tablespoons canola oil½ teaspoon salt¼ teaspoon ground black pepper1 tablespoon finely chopped fresh sage2 teaspoons finely chopped fresh rosemary½ cup shaved Parmesan cheese 1. Preheat oven to 425°. 2. On a large rimmed…

Earlier this year, as everyone was facing the difficulties that came with the COVID-19 pandemic, Paula wanted to find a way to bring joy to her community during this uncertain and challenging time. Given that we were all under social distancing guidelines, she thought it would be the perfect time to promote closeness virtually by hosting a series of giveaways on her social channels, primarily Facebook. By leaving a comment on her videos, her followers were able to win Paula Deen cookbooks, air fryers, gift bundles, and so much more. These special giveaways garnered a lot of attention and excitement among her fans, and the lucky winners took home prizes that Paula uses and loves herself. Another way Paula connected with her community during this time was through her Facebook…

PEAR AND BUTTERNUT SQUASH PULL-APART BREAD Makes 1 (8x4-inch) loaf 4 slices thick-cut bacon, chopped¾ cup shredded peeled butternut squash½ cup shredded Bartlett pear, patted dry½ cup shredded Gruyère cheese1 teaspoon finely chopped fresh rosemary¼ teaspoon ground black pepper1 (16.3-ounce) can refrigerated flaky layers biscuits* 1. Preheat oven to 350°. Spray an 8x4-inch loaf pan with baking spray with flour. Line bottom of pan with parchment paper; spray pan again. 2. In a small cast-iron skillet, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 1 teaspoon drippings in skillet. 3. Add squash to skillet; cook, stirring frequently, until softened, about 3 minutes. Remove from skillet; let cool slightly. 4. In a medium bowl, stir together bacon, squash, pear,…

SAUSAGE, CORN, AND LADY PEA-STUFFED PEPPERS Makes 6 servings 1 tablespoon canola oil3 medium bell peppers, halved and seeded3 tablespoons water1 teaspoon kosher salt, divided1 cup chopped smoked sausage1 cup chopped onion1 cup fresh or thawed frozen corn kernels1 cup fresh lady peas1 cup long-grain rice, cooked according to package directions½ cup shredded Monterey Jack cheese2 cloves garlic, minced2 tablespoons chopped fresh parsley¼ teaspoon ground black pepper2 tablespoons panko (Japanese bread crumbs) 1. Preheat oven to 350°. 2. In a large shallow baking dish, place 3 tablespoons water and bell peppers, cut side up, in pan; sprinkle with ¼ teaspoon salt. 3. In a large bowl, stir together sausage, onion, corn, peas, rice, cheese, garlic, pepper, and remaining ¾ teaspoon salt. Divide sausage mixture among pepper halves. Loosely cover with…

MEATBALLS ARE MOST OFTEN ASSOCIATED WITH SPAGHETTI DINNERS, but they can be incorporated into all kinds of tasty dishes. From mouthwatering homemade subs to barbecue-inspired sliders, these hearty sandwiches are always a huge hit in my home. “My boys love these sandwiches, and I like that they come together quickly. It makes dinnertime a cinch.” WHITE BARBECUE CHICKEN SLIDERS Makes 16 4 tablespoons vegetable oil, divided⅔ cup finely chopped onion2 pounds ground chicken¼ cup panko (Japanese bread crumbs)1½ teaspoons kosher salt1 teaspoon smoked paprika½ teaspoon garlic powder½ teaspoon ground black pepperSlider buns and pickles, to serveWhite Barbecue Sauce (recipe follows) 1. In a small skillet, heat 1 tablespoon oil over medium heat. Add onion; cook until softened, about 6 minutes. Transfer to a large bowl; let cool for 2 to…

PECAN PIE CHEESECAKE BARS Makes 12 2 cups graham cracker crumbs⅔ cup plus 2 tablespoons butter, melted, cooled slightly, and divided4 (8-ounce) packages cream cheese, softened¾ cup granulated sugar¼ cup all-purpose flour6 large eggs, divided1 tablespoon plus ½ teaspoon vanilla extract, divided¾ cup firmly packed light brown sugar½ cup light corn syrup¼ teaspoon salt2½ cups coarsely chopped pecansCaramel sauce, to serve 1. Preheat oven to 350°. Line a 13x9-inch baking pan with foil, letting excess extend over sides of pan. Spray foil with baking spray with flour. 2. In a medium bowl, stir together graham cracker crumbs and ⅓ cup plus 2 tablespoons melted butter; press mixture into bottom of prepared pan. 3. Bake for 8 minutes. Remove from oven, and let cool completely on a wire rack. Leave oven…

MEAT □ Andouille sausage, 1 pound□ Chicken, 1 rotisserie; 2 pounds boneless skinless thighs; and 6 bone-in skin-on thighs□ Pork chops, 4 (½-inch-thick) bone-in□ Rib-eye steaks, 2 (12-ounce) bone-in□ Shrimp, 1½ pounds large PRODUCE □ Asparagus, 1 pound□ Arugula, 1 (5-ounce) package□ Basil, 1 bunch□ Bay leaves, 2□ Celery, 1 to 2 stalks□ Cherry tomatoes, 1 pint□ Cremini mushrooms, 1½ pounds□ Garlic, 2 heads□ Green bell pepper, 1 to 2□ Green onion, 1 bunch□ Leeks, 1 to 2 stalks□ Onion, 1 to 2 large□ Oregano, 1 bunch□ Parsley, 1 bunch□ Plum tomatoes, 3□ Red potatoes, 1 pound baby□ Red onion, 1 small□ Sugar snap peas, 1 pound□ Thyme, 1 bunch DAIRY □ Asiago cheese, 1 (8-ounce) package□ Eggs, 2 large□ Mozzarella, 1 (8-ounce) ball fresh□ Unsalted butter, 1 stick CANNED…

OVERNIGHT HAM, EGG, AND CHEESE CASSEROLE Makes 8 to 10 servings 12 cups cubed sourdough bread2 tablespoons olive oil1 cup chopped red onion1 (5-ounce) bag fresh spinach1 cup shredded sharp white Cheddar cheese, divided1 cup shredded Swiss cheese, divided1 pound cubed smoked ham6 large eggs4 cups half-and-half2 teaspoons kosher salt½ teaspoon ground black pepper 1. Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray. 2. On a large rimmed baking sheet, arrange cubed bread in a single layer. 3. Bake until slightly dried out, 10 to 15 minutes. 4. Meanwhile, in a medium skillet, heat oil over medium-high heat. Add onion; cook, stirring occasionally, until tender, about 5 minutes. Remove from heat; stir in spinach until just wilted. 5. Place half of cubed bread in prepared pan.…

FIG PRESERVES Makes about 2 cups 1 pound fresh Black Mission figs, stemmed and chopped¼ cup sugar¼ cup water1 teaspoon lemon zest2 tablespoons lemon juice1 teaspoon orange zest2 tablespoons orange juice¼ teaspoon kosher salt 1. In a medium heavy-bottomed saucepan, bring figs, sugar, ¼ cup water, lemon zest and juice, orange zest and juice, and salt to a boil over medium-high heat; cook, stirring constantly, for 5 minutes. Reduce heat, and simmer, stirring occasionally, until mixture is thickened and registers 220° on an instant-read thermometer, about 30 minutes. 2. Remove from heat, and transfer preserves to a heatproof container. Let cool, uncovered, to room temperature; cover and refrigerate for up to 1 month. CRUNCHY WILD RICE AND FIG SALAD Makes 6 to 8 servings 1 (6-ounce) package long-grain and wild…

APPETIZERS AND SNACKS Beer and Mustard Boiled Peanuts 25Crispy Red Pepper Jelly Chicken Wings 15Party Queso Dip 27Sweet Potato and Apple Fritters 34 BREADS Buttermilk Herb Corn Muffins 49Flaky Buttermilk Biscuits 77Pear and Butternut Squash Pull-Apart Bread 31 DESSERTS Apple Streusel Bars 34Chocolate Chip Cookie Sandwiches 13Double-Pecan Caramel Brownies 27Fig Snack Cake 63Fresh Fig Tart 62Pear Bundt Cake with Creamy Vanilla Glaze 35Pear-Raspberry Crisp 35Pecan Pie Cheesecake Bars 79 MAIN DISHES Andouille and Shrimp Jambalaya 20Apple and Shallot Pork Roast 49Baked Strawberry Oatmeal 43Cane Syrup-Glazed Chicken and Collard Greens 56Cherry-Pecan Breakfast Bread Pudding 43Chicken and Dressing Casserole 21Chicken Marsala with Figs 62Fig- and Mustard-Glazed Pork Loin 62Garlic Chicken with Red Potatoes 18Marsala Steak with Tomatoes and Mushrooms 22Overnight Ham, Egg, and Cheese Casserole 42Pimiento Cheese Breakfast Casserole 43Pork Chops with…