Paula Deen Paula Deen is a self-made success story who learned the secrets of southern cooking from her Grandmother some 30 years ago. She had no idea at the time that the love for southern cooking her grandmother instilled in her would lead to a lifelong career. Newly divorced and with only $200 to her name, Paula packed up her two sons and moved from Albany, Ga., to Savannah. There she started her own catering business called The Bag Lady, where she prepared fresh lunches to sell to downtown businesses and doctors' offices. Most days Paula rose in the early morning to grill chicken for her popular chicken salad. Every Thursday night she cooked until the wee hours to create a mouthwatering Friday barbecue special, Boston Butt. Her local specialties, such as chicken pot pies, barbecue sandwiches, lasagna and banana pudding, caught on with the Savannah business crowd and quickly became the talk of the town. In 1990, Paula opened her own restaurant in the south side Savannah Best Western. Called The Lady and Sons, it served breakfast, lunch and dinner in a small space that could seat 42 people maximum. The restaurant remained in that location for four years, where Paula and her sons built their business with a core of faithful patrons. In 1995, Paula jumped on the opportunity to relocate to downtown Savannah, where The Lady and Sons has been ever since. The Lady and Sons has gathered accolades from critics and media alike. The most important honor for Paula was when the food writer for USA Today recognized The Lady and Sons as having the Most Memorable Meal of the Year for 1999. Paula's business continues to flourish with a series of successful cookbooks: Paula Deen and Friends: Living It Up, Southern Style, The Lady and Sons Savannah Country Cookbook, The Lady and Sons Too and The Lady and Sons Just Desserts. Paula brought a southern touch to Food Network with her show, Paula's Home Cooking. She also surprised the owner of a century-old home with a kitchen makeover in a style all her own on the 2005 Food Network special, All-Star Kitchen Makeover.
Prestonwood Gourmet January Menu Paula Deen Appetizers Salad Entrée Vegetables Desert Bread Wine Sugar-and-Nut-Glazed Brie Cheese-Stuffed Mushrooms Orange Walnut Salad with Sweet-and-Sour Dressing The Lady and Son s Smoked Boston Butt Roast Pineapple Casserole Fancy Green Beans Not Yo Mama s Banana Pudding Cheese Biscuits Shiraz (Host Choice) Suggested Division of Labor: (Four Couples) Couple 1 Couple 2 Couple 3 Host The Lady and Son s Smoked Boston Butt Roast Orange Walnut Salad with Sweet-and-Sour Dressing Sugar-and-Nut-Glazed Brie Pineapple Casserole Fancy Green Beans Cheese-Stuffed Mushrooms Not Yo Mama s Banana Pudding Cheese Biscuits Wine (Five Couples) Couple 1 Couple 2 Couple 3 The Lady and Son s Smoked Boston Butt Roast Sugar-and-Nut-Glazed Brie Orange Walnut Salad with Sweet-and-Sour Dressing Pineapple Casserole
Cheese Biscuits Couple 4 Host Fancy Green Beans Cheese-Stuffed Mushrooms Not Yo Mama s Banana Pudding Wine Planners Note The appetizers, salad, desert and bread will serve either four or five couples. Sugar-and-Nut-Glazed Brie 1/4 cup packed brown sugar 1/4 cup chopped macadamia nuts or pecans 1 Tbsp. brandy (or you can use 1 Tbsp. apple juice instead) 14-oz. round brie apple and pear wedges, for serving 2 to 3 Tbsp. lemon juice crackers, for serving In a small bowl, stir together sugar, nuts and brandy (or apple juice). Cover and chill for at least a day or up to 1 week. Preheat oven to 500ºF. Place the brie on an ovenproof platter or pie plate. Bake 4 to 5 minutes, or until brie is slightly softened. Remove from oven and spread the sugar mixture in an even layer on top of brie while it s still warm. Return to oven and bake another 2 to 3 minutes, or until the sugar melts. To serve, brush fruit wedges with lemon juice so they won t brown. Arrange them around one side of the brie, with the crackers arranged around the other side.
Cheese-Stuffed Mushrooms 24 fresh mushrooms, stems removed 1 (10-ounce package) frozen chopped spinach 2 ounces cream cheese 4 ounces feta cheese 1/2 cup finely chopped green onion, with tops 1 teaspoon House Seasoning, recipe follows Salt, to taste 1 cup grated Parmesan Preheat oven to 350 degrees F. Wipe mushroom caps clean with a damp paper towel. Thaw spinach in a colander; squeeze out as much moisture as possible. In mixing bowl, combine all ingredients except mushrooms and Parmesan. Mix well. Fill mushroom caps with mixture and place on a cookie sheet. Sprinkle Parmesan on top. Bake for 15 to 20 minutes. Serve warm.
Orange Walnut Salad with Sweet-and-Sour Dressing Salad: 3 small heads bibb lettuce, cleaned and torn into bite-size pieces 1 1/2 pounds fresh spinach, cleaned and torn into bite-size pieces 3 oranges, peeled, sectioned, and seeded 3/4 medium red onion, sliced and separated into rings 3/4 cup walnuts, coarsely chopped 3 teaspoons butter Sweet-and Sour Dressing: 1 1/2 cups vegetable oil 3/4 cup vinegar 3/4 cup sugar 1 1/2 teaspoons salt
1 1/2 teaspoon celery seed 1 1/2 teaspoons dry mustard 1 1/2 teaspoons paprika 1 1/2 teaspoons grated onion In a large bowl, combine the lettuce, spinach, oranges, and onion. Using a saucepan, saute the walnuts in butter until lightly browned and add to the lettuce mixture. To make the dressing, combine all of the ingredients in a jar, shake well and chill in refrigerator. Shake before serving. Pour on top of salad and serve.
The Lady and Son s Smoked Boston Butt Roast 1 (5-pound) pork butt roast 4 tablespoons House Seasoning, recipe follows 2 tablespoons seasoned salt 4 tablespoons liquid smoke, found in grocery store 1 medium onion, sliced 1 cup water 3 bay leaves Barbeque sauce of choice, for serving Preheat oven to 350 degrees F. Sprinkle 1 side of the roast with 2 tablespoons of the House Seasoning, making sure to rub well. Flip the roast over and rub the remaining 2 tablespoons of House Seasoning. Repeat the process with the seasoned salt and liquid smoke. Place the roast in a large roasting pan. Add the onion, water and bay leaves to the roast. Place in the oven and cook for 2 1/2 to 3 hours, or until thermometer reads 170 degrees F. Let meat cool for a few minutes and then slice. Serve with your favorite barbeque sauce. Yield: 6-8 Servings House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder
Pineapple Casserole 1 cup sugar 6 tablespoons all-purpose flour 2 cups grated sharp cheddar cheese 2 (20-ounce) cans pineapple chunks, drained, and 6 tablespoons pineapple juice reserved 1 cup cracker crumbs (recommended: Ritz) 8 tablespoons (1 stick) butter, melted, plus extra for greasing pan Preheat the oven to 350 degrees F. Grease a two-quart casserole dish with butter. In a large bowl, stir together the sugar and flour. Gradually stir in the cheese. Add the drained pineapple chunks, and stir until ingredients are well combined. Pour the mixture into the prepared casserole dish. In another medium bowl, combine the cracker crumbs, melted butter, and reserved pineapple juice, stirring with a rubber spatula until evenly blended or combine in food processor. Spread crumb mixture on top of pineapple mixture. Bake for 25 to 30 minutes, or until golden brown. Servings: 8 Cooking Time: 30 Minutes
Fancy Green Beans 3 slices Bacon 1 1/2 pounds fresh green beans, preferably thin ones, trimmed 2 tablespoons teriyaki sauce 1 tablespoon honey 1 tablespoon fresh lemon juice 1/2 cup red bell pepper, cut into strips 1/2 cup thin onion wedges 1/2 cup whole cashews Fill a bowl with cold water and ice cubes. Bring a large pot of water to a boil and add the lemon juice. Drop in the beans and cook for 2 to 3 minutes, or until the beans are bright green. Drain the beans in a colander, then plunge them into ice water; drain again and set aside (this may be done in advance). In a small bowl, stir together the teriyaki sauce and honey. In a skillet, cook the bacon until very crisp; crumble and set aside. Saute the bell pepper and onion in the hot bacon fat for 2 minutes. Add the beans, teriyaki-honey sauce, cashews, and bacon to the skillet and toss gently. Yield: 8 servings Cooking time: 15 minutes
Not Yo' Mama's Banana Pudding 2 bags Pepperidge Farm Chessmen cookies 6-8 bananas, sliced 2 cups milk 5 ounce box instant French vanilla pudding 8 ounce package cream cheese, softened 14 ounce can sweetened condensed milk 12 ounce container frozen whipped topping thawed, or equal amount sweetened whip Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve. Yield: 12 servings Preparation time: 30 minutes
Cheese Biscuits 2 cup self-rising flour 1 teaspoon baking powder 1 teaspoon sugar 1/2 teaspoon salt 1/3 cup shortening 3/4 cup grated sharp Cheddar 1 cup buttermilk 1/4 stick butter, melted Preheat oven to 350 degrees F. In a medium bowl, mix flour, baking powder, sugar, and salt together using a fork; cut in shortening until it resembles cornmeal. Add cheese. Stir in buttermilk all at 1 time just until blended. Do not over stir. Drop by tablespoonfuls, or use an ice cream scoop, onto a well greased baking sheet. Brush dough with melted butter. Bake for 12 to 15 minutes. Prep Time: 10 minutes Cook Time: 15 minutes Difficulty: Easy Yield: 16-20 biscuits