Latest / Cookbook Love Podcast / Episode 395: How Hannah Dasher Turned Visibility into the Stand By Your Pan Cookbook

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Episode 395: How Hannah Dasher Turned Visibility into the Stand By Your Pan Cookbook · Cookbook Love Podcast

• 0:02
  Speaker: You are listening to the Cookbook Love Podcast with
• 0:04
  Speaker: Maggie Greene, episode number three ninety five.
• 0:11
  Speaker: Welcome to the cookbook Love
• 0:12
  Speaker: Podcast, a podcast that
• 0:14
  Speaker: celebrates cookbook readers,
• 0:16
  Speaker: buyers, collectors, writers, and
• 0:18
  Speaker: clubs.
• 0:19
  Speaker: And now your host, cookbook
• 0:21
  Speaker: author, culinary dietitian, and
• 0:23
  Speaker: cookbook writing coach, Maggie
• 0:25
  Speaker: Green.
• 0:31
  Speaker: Hi, everybody.
• 0:32
  Speaker: Welcome back to another episode of the cookbook Love podcast.
• 0:35
  Speaker: How's everybody doing?
• 0:36
  Speaker: Today we are headed into Easter weekend.
• 0:40
  Speaker: And if you have a ham in your future and a ham bone to go with
• 0:45
  Speaker: it, you are going to want to listen to this episode.
• 0:48
  Speaker: Today on the show, I'm talking with Hannah Dasher.
• 0:51
  Speaker: Hannah is a country music artist
• 0:53
  Speaker: and creator whose cooking videos
• 0:55
  Speaker: took off on TikTok during
• 0:57
  Speaker: quarantine.
• 0:59
  Speaker: What started as sharing simple,
• 1:01
  Speaker: nostalgic recipes turned into a
• 1:03
  Speaker: loyal audience.
• 1:05
  Speaker: And now a cookbook called Stand by Your Pan.
• 1:09
  Speaker: As you listen, here's what I
• 1:11
  Speaker: want you to notice about Hannah
• 1:13
  Speaker: how her personality, her
• 1:14
  Speaker: storytelling, and the way she
• 1:16
  Speaker: shows up all directly translate
• 1:18
  Speaker: into her book, because that is
• 1:21
  Speaker: how some cookbooks are happening
• 1:23
  Speaker: now.
• 1:24
  Speaker: In this episode, Hannah and I talk all about her approach to
• 1:27
  Speaker: cooking, how she stocks her kitchen, and we walk through the
• 1:31
  Speaker: chapters in her book with plenty of practical tips along the way,
• 1:34
  Speaker: including what to do with that leftover ham bone.
• 1:38
  Speaker: So as you listen, think about your own voice, your own
• 1:41
  Speaker: recipes, and how you're showing up and being seen by people.
• 1:46
  Speaker: If you also want to write a cookbook.
• 1:48
  Speaker: So without further delay, let's
• 1:50
  Speaker: dive into this interview with
• 1:52
  Speaker: Hannah Dasher.
• 1:54
  Speaker: Hi, Hannah.
• 1:55
  Speaker: Welcome to the Cookbook love Podcast.
• 1:58
  Speaker: Hey, Maggie Green, nice to meet you.
• 2:01
  Speaker: Great for you to be here.
• 2:02
  Speaker: Why don't you tell everybody before we start talking about
• 2:04
  Speaker: your book, a little bit about who you are and what you do.
• 2:07
  Speaker: Well, if they don't follow me online, I'm an entertainer.
• 2:10
  Speaker: I'm a country music singer, and I love to cook.
• 2:13
  Speaker: And my TikTok kind of blew up over quarantine.
• 2:16
  Speaker: Stand By Your Pen is a series that I started.
• 2:18
  Speaker: And so we just launched my cookbook.
• 2:22
  Speaker: And when I'm not messing around in the kitchen, I'm, you know,
• 2:26
  Speaker: touring the world, uh, slinging a Fender guitar.
• 2:28
  Speaker: And I write songs for other
• 2:30
  Speaker: country artists that, you know,
• 2:31
  Speaker: on the radio and things like
• 2:33
  Speaker: that.
• 2:33
  Speaker: And I'm always doing some fun little collaborations online
• 2:37
  Speaker: with people like the Cornbread Cowboy or talking about my
• 2:40
  Speaker: hoochie grandmother who's been married five times.
• 2:43
  Speaker: Uh, that series has recently
• 2:44
  Speaker: gone viral, but I'm just me
• 2:46
  Speaker: girl.
• 2:46
  Speaker: That's right.
• 2:47
  Speaker: So you are getting ready to go
• 2:49
  Speaker: on tour for a cookbook, which is
• 2:51
  Speaker: different than going on tour for
• 2:52
  Speaker: music, right?
• 2:53
  Speaker: Oh, yeah.
• 2:53
  Speaker: Very different.
• 2:54
  Speaker: Let's rock and roll.
• 2:55
  Speaker: But still fun.
• 2:57
  Speaker: Yes, yes.
• 2:58
  Speaker: So let's talk about quarantine Covid times.
• 3:00
  Speaker: When you started online, you started talking about food.
• 3:04
  Speaker: What did what kinds of things
• 3:05
  Speaker: did you start talking about and
• 3:06
  Speaker: sharing that really got people
• 3:08
  Speaker: excited about cooking in your
• 3:10
  Speaker: kitchen?
• 3:11
  Speaker: I cut some joke about Tanya
• 3:13
  Speaker: being easy and that video just
• 3:16
  Speaker: took off.
• 3:17
  Speaker: It's just an easy, nostalgic,
• 3:18
  Speaker: very simple cucumber tomato
• 3:19
  Speaker: salad that we make in the summer
• 3:21
  Speaker: back home.
• 3:22
  Speaker: And I think people were just as taken by the avocado green
• 3:26
  Speaker: canisters and the background.
• 3:28
  Speaker: You know, my I'm a bit of a
• 3:30
  Speaker: hippie, so I like to live in a
• 3:32
  Speaker: time capsule and chasing this
• 3:34
  Speaker: wild dream that is country
• 3:35
  Speaker: music.
• 3:35
  Speaker: I like to kind of escape that rat race when I come home.
• 3:39
  Speaker: And so my kitchen pays homage to some of my favorite cooks, which
• 3:42
  Speaker: were my grandmothers.
• 3:44
  Speaker: And so it's very, it's very nineteen seventy.
• 3:47
  Speaker: My home is very much a kind of a honky tonk.
• 3:49
  Speaker: So you think it's possible that people were just as much
• 3:52
  Speaker: interested in what they saw in your kitchen, as opposed to just
• 3:56
  Speaker: the recipes and the food that you were doing.
• 3:57
  Speaker: Absolutely, absolutely.
• 3:59
  Speaker: I think we pull people from all for all reasons.
• 4:02
  Speaker: Yeah, because it kind of then
• 4:03
  Speaker: set people in a certain era, a
• 4:05
  Speaker: certain decade.
• 4:07
  Speaker: Let's talk a little bit about that decade and the food that
• 4:10
  Speaker: you're cooking and what you tried to do in your brand new
• 4:13
  Speaker: book, what you're getting ready to go out and talk about stand
• 4:15
  Speaker: by your pan.
• 4:16
  Speaker: Yeah, we're talking about the nineteen seventies.
• 4:19
  Speaker: Yes, yes, exactly.
• 4:21
  Speaker: Thought of yet.
• 4:22
  Speaker: But, um, you know, to to look at
• 4:24
  Speaker: me, I'm obviously a big Elvis
• 4:25
  Speaker: fan.
• 4:26
  Speaker: I love big collars and big Loretta fan.
• 4:29
  Speaker: And, uh, I just, uh, when my grandmother passed away, the non
• 4:33
  Speaker: hoochie grandmother, I got all the things that nobody wanted.
• 4:37
  Speaker: The, uh, like the Tupperware items and the CorningWare, which
• 4:40
  Speaker: is, you know, now worth, you know, a lot of money.
• 4:42
  Speaker: Yeah, I mean, crazy.
• 4:44
  Speaker: Yeah.
• 4:45
  Speaker: Anyhow, and so instead of buying
• 4:48
  Speaker: new things, I just added to that
• 4:49
  Speaker: collection.
• 4:49
  Speaker: My whole house is kind of like a honky tonk museum, if you will.
• 4:53
  Speaker: And so and through the years, I've collected some celebrity
• 4:56
  Speaker: steak pieces, and I'll tell you that are sitting around that
• 4:58
  Speaker: just they're fun.
• 5:00
  Speaker: And, uh, yeah, I wanted to I
• 5:04
  Speaker: want to keep some things alive,
• 5:05
  Speaker: like the steel guitar and my
• 5:07
  Speaker: music.
• 5:07
  Speaker: I want to keep around, you know, cold salads.
• 5:10
  Speaker: I think it's, it's just polite to serve them with a meal when
• 5:13
  Speaker: it's, you know, with every meal, it adds color to your plate.
• 5:16
  Speaker: And, uh, so those are some
• 5:17
  Speaker: things that we do and stand by
• 5:19
  Speaker: your pen, but, but the flavors
• 5:20
  Speaker: and the recipes are not to be
• 5:22
  Speaker: missed.
• 5:23
  Speaker: They definitely get away.
• 5:25
  Speaker: Yeah.
• 5:25
  Speaker: So did you take a lot of the recipes from either of your
• 5:28
  Speaker: grandmother or are these things that you created on your own?
• 5:31
  Speaker: Yes, yes and yes.
• 5:33
  Speaker: Um, I wanted to include some recipes that went viral online,
• 5:36
  Speaker: but some of my favorites, I wanted to obviously pay homage
• 5:40
  Speaker: to, to both of my grandmothers.
• 5:42
  Speaker: So the butter beans and dumplings that I grew up loving
• 5:45
  Speaker: that my Nana made, I wanted that kind of in her words.
• 5:48
  Speaker: And it's delicious.
• 5:50
  Speaker: Butter beans and dumplings.
• 5:51
  Speaker: What's not to love with a bunch of hog towel in it?
• 5:53
  Speaker: Yum.
• 5:54
  Speaker: Yeah.
• 5:54
  Speaker: And, uh, and then things like
• 5:56
  Speaker: chicken pie that have been in
• 5:57
  Speaker: the family for, uh, seven or
• 5:59
  Speaker: eight generations.
• 6:01
  Speaker: Yeah.
• 6:01
  Speaker: So one, one of the things that I noticed in the beginning of your
• 6:03
  Speaker: book is you did have some really nice tips for people that want
• 6:06
  Speaker: to cook or stock their kitchen.
• 6:08
  Speaker: One of the things you said was
• 6:09
  Speaker: how to stock a soul food
• 6:11
  Speaker: kitchen.
• 6:12
  Speaker: And there were four main things that you talked about.
• 6:14
  Speaker: I thought it might be kind of fun.
• 6:15
  Speaker: Before we talk about some of the
• 6:17
  Speaker: specific recipes to go through
• 6:19
  Speaker: these tips, because I think
• 6:21
  Speaker: people get a feel for the kinds
• 6:22
  Speaker: of things that you believe in
• 6:23
  Speaker: and what you're trying to do in
• 6:25
  Speaker: your book.
• 6:25
  Speaker: The first one is keep your bones.
• 6:28
  Speaker: What do you mean by that?
• 6:30
  Speaker: Your bones?
• 6:30
  Speaker: Well, uh, when you go to a nice steakhouse and, uh, your skinny
• 6:35
  Speaker: friend doesn't know, you know, she orders the bone in cowboy
• 6:39
  Speaker: rib eye, if you will.
• 6:40
  Speaker: And, you know, don't you know I
• 6:42
  Speaker: always cart that up and take it
• 6:43
  Speaker: home?
• 6:44
  Speaker: I have one in my refrigerator from the other night.
• 6:46
  Speaker: As a matter of fact, uh, because I saved my vegetables and I make
• 6:50
  Speaker: stock out of things like that.
• 6:51
  Speaker: So it makes really good rich stock or bone stock.
• 6:54
  Speaker: But yes, keep your bones.
• 6:56
  Speaker: Yeah.
• 6:56
  Speaker: Because my great grandmother died.
• 6:57
  Speaker: We found pork chop and rib bones
• 6:59
  Speaker: in her pocketbook as a matter of
• 7:00
  Speaker: fact.
• 7:00
  Speaker: And her pocketbook in her purse.
• 7:02
  Speaker: Yes.
• 7:02
  Speaker: In the closet.
• 7:03
  Speaker: They did.
• 7:04
  Speaker: They found.
• 7:04
  Speaker: Yep.
• 7:05
  Speaker: She kept bones.
• 7:05
  Speaker: I was expecting you to maybe say you found them in the freezer,
• 7:08
  Speaker: not in her pocketbook.
• 7:09
  Speaker: Oh, she had them wrapped up.
• 7:10
  Speaker: Well, she was in her eighties.
• 7:12
  Speaker: I mean, I don't really know her, but.
• 7:13
  Speaker: Yeah, wrapped up in napkins in her purse.
• 7:14
  Speaker: Honey, she saved everything.
• 7:16
  Speaker: And I bet your grandma did, too, man.
• 7:17
  Speaker: Yeah.
• 7:18
  Speaker: I mean, and I think that we should save the bones.
• 7:19
  Speaker: I think you're right.
• 7:20
  Speaker: It makes great stock.
• 7:21
  Speaker: It's something we usually throw away.
• 7:23
  Speaker: And a lot of times, if you buy
• 7:24
  Speaker: meat at the supermarket, you
• 7:25
  Speaker: might think there's not even a
• 7:26
  Speaker: bone in a chicken or in a piece
• 7:29
  Speaker: of pork.
• 7:30
  Speaker: Everything is boneless, but the bones are what have the flavor
• 7:33
  Speaker: for the stock.
• 7:34
  Speaker: So yeah.
• 7:35
  Speaker: Yes.
• 7:35
  Speaker: Oh, and rotisserie, I'm glad you mentioned that.
• 7:37
  Speaker: But yes, rotisserie chickens are obviously like they're amazing.
• 7:41
  Speaker: Yeah.
• 7:41
  Speaker: And I've got several bags,
• 7:43
  Speaker: rotisserie bags of, you know, of
• 7:46
  Speaker: the, of the carcass in my
• 7:48
  Speaker: freezer.
• 7:48
  Speaker: Now those are incredible for.
• 7:50
  Speaker: Yeah.
• 7:50
  Speaker: Chicken stock.
• 7:51
  Speaker: Yeah.
• 7:52
  Speaker: And then saving the vegetables of course goes along with that.
• 7:54
  Speaker: Any vegetable scraps that you
• 7:56
  Speaker: want for making then you've got
• 7:57
  Speaker: everything you need to make the
• 7:58
  Speaker: stock.
• 7:58
  Speaker: You also say keep your animal fat.
• 8:00
  Speaker: Tell me about that.
• 8:01
  Speaker: Amen.
• 8:02
  Speaker: Well, a lot of us meal prep
• 8:03
  Speaker: these days and we use air
• 8:04
  Speaker: fryers.
• 8:05
  Speaker: And so all that grease that you
• 8:06
  Speaker: catch at the bottom when you're
• 8:07
  Speaker: making those chicken thighs,
• 8:09
  Speaker: that's delicious.
• 8:10
  Speaker: Chicken fat is one of the most
• 8:11
  Speaker: flavorful fats that you that you
• 8:13
  Speaker: can use.
• 8:14
  Speaker: So yeah.
• 8:15
  Speaker: And, uh, steak fat when I, or
• 8:18
  Speaker: when we smoke a brisket or
• 8:20
  Speaker: something, all that beef fat
• 8:21
  Speaker: that gets rendered is, is really
• 8:23
  Speaker: good.
• 8:24
  Speaker: I, I save the fat, clean it and
• 8:25
  Speaker: then I cook that down and I use
• 8:27
  Speaker: that beef fat as well for
• 8:28
  Speaker: gravies and yes, all the good
• 8:30
  Speaker: things.
• 8:30
  Speaker: Yes.
• 8:31
  Speaker: And then the fourth one is store fresh frozen produce.
• 8:35
  Speaker: Yes, if you can.
• 8:37
  Speaker: I mean, I grew up in the country and people were always bringing
• 8:39
  Speaker: you things from their garden or now, you know, we love farmer's
• 8:43
  Speaker: markets and things like that.
• 8:44
  Speaker: So, so definitely if you can, uh, Get it while while it's
• 8:48
  Speaker: available and just I teach you how to blanch it in the book.
• 8:52
  Speaker: You can blanch it up in the freezer, and then you've got
• 8:54
  Speaker: fresh vegetables all year long.
• 8:56
  Speaker: Yep.
• 8:57
  Speaker: So those four things really get
• 8:58
  Speaker: you started in terms of having a
• 9:00
  Speaker: foundation of things that you
• 9:01
  Speaker: can do to make stock, to have
• 9:04
  Speaker: animal fat on hand for
• 9:06
  Speaker: flavoring.
• 9:06
  Speaker: And then also, of course, the
• 9:08
  Speaker: vegetables that go along with
• 9:10
  Speaker: that.
• 9:10
  Speaker: So let's talk a little bit about I love to talk about the
• 9:13
  Speaker: chapters in a cookbook.
• 9:14
  Speaker: I think it's been one of the biggest improvements, not the
• 9:18
  Speaker: right word, but over the years, as people have been writing
• 9:20
  Speaker: cookbooks help personalize not just the chapter titles are, but
• 9:25
  Speaker: the recipe titles are.
• 9:26
  Speaker: And I've noticed in your book, that's.
• 9:28
  Speaker: One thing that really stands out is the recipe titles.
• 9:32
  Speaker: They are not just standard recipe titles.
• 9:35
  Speaker: Some of them are.
• 9:36
  Speaker: But let's talk about a few of them.
• 9:37
  Speaker: Now you have an appetizer chapter, obviously.
• 9:40
  Speaker: What's your philosophy about appetizers?
• 9:41
  Speaker: When do you serve them or how should we serve them?
• 9:44
  Speaker: Well, what are your guests arrive.
• 9:46
  Speaker: I mean, always have.
• 9:48
  Speaker: And we talk about about this in the book, but I always have a, a
• 9:51
  Speaker: meal time in mind.
• 9:53
  Speaker: So depending on what that dish
• 9:55
  Speaker: is and how long I'm going to
• 9:56
  Speaker: need for it to come out of the
• 9:57
  Speaker: oven.
• 9:58
  Speaker: Um, I like to have something for
• 10:00
  Speaker: them to nibble on or if people
• 10:01
  Speaker: are just popping by, not for a
• 10:03
  Speaker: meal, but just to come by and
• 10:04
  Speaker: say, hey, because I haven't seen
• 10:05
  Speaker: you in a minute, you can't not
• 10:06
  Speaker: serve them a little bit of
• 10:07
  Speaker: something.
• 10:08
  Speaker: Yes.
• 10:08
  Speaker: Uh, so, you know, anytime you
• 10:10
  Speaker: serve alcohol, always have a
• 10:12
  Speaker: nibble too.
• 10:13
  Speaker: So exactly.
• 10:14
  Speaker: An appetizer is kind of a, a year round weekly, you know,
• 10:18
  Speaker: item like pimento cheese.
• 10:19
  Speaker: You always need to have that in the refrigerator.
• 10:20
  Speaker: Yeah.
• 10:21
  Speaker: It's almost like something just to keep on hand.
• 10:23
  Speaker: One of the things that I saw on the list is stuffed angel eggs.
• 10:25
  Speaker: Now we talk about deviled eggs,
• 10:26
  Speaker: but you have to tell me about
• 10:27
  Speaker: angel eggs.
• 10:28
  Speaker: Oh, heavens.
• 10:29
  Speaker: Well, I don't associate with the
• 10:31
  Speaker: devil, so we have to call them
• 10:32
  Speaker: angel.
• 10:33
  Speaker: That's so funny.
• 10:34
  Speaker: Um, it was one of those recipes that went viral.
• 10:36
  Speaker: One of those moments that went viral online.
• 10:38
  Speaker: It's a simple deviled egg.
• 10:39
  Speaker: I don't eat other people's deviled eggs because, you know,
• 10:41
  Speaker: people like to lick their fingers and they have, uh, kitty
• 10:44
  Speaker: cats walk across their countertops and things like
• 10:46
  Speaker: that, and I don't.
• 10:46
  Speaker: That's not me.
• 10:47
  Speaker: Yeah, but I thought girls my age and the Gen Z girls needed to
• 10:51
  Speaker: know how to make good deviled eggs that we could all trust,
• 10:53
  Speaker: you know, and make them pretty.
• 10:55
  Speaker: Yeah.
• 10:55
  Speaker: And that's just one of the little simple things that I
• 10:57
  Speaker: thought would be easy for, uh, new cooks to follow.
• 11:01
  Speaker: What's the difference between
• 11:02
  Speaker: those in the gitcho and scotch
• 11:04
  Speaker: eggs?
• 11:05
  Speaker: Oh my goodness.
• 11:06
  Speaker: A Scotch egg is a heaven on earth.
• 11:09
  Speaker: My one of my debutante friends introduced me to those.
• 11:12
  Speaker: She made them.
• 11:13
  Speaker: And we photographed some of this.
• 11:14
  Speaker: It was she as a neighbor when we photographed this.
• 11:17
  Speaker: And, uh, part of these dishes in
• 11:20
  Speaker: her home, which was next door to
• 11:21
  Speaker: mine, I was in the guest house
• 11:22
  Speaker: to their larger house where
• 11:24
  Speaker: Waylon Jennings used to live and
• 11:26
  Speaker: Charlie Daniels and anyway, uh,
• 11:29
  Speaker: but it's wrapped in it's a soft
• 11:30
  Speaker: boiled egg wrapped in, uh, well,
• 11:32
  Speaker: little seasoned flour and then
• 11:34
  Speaker: wrapped in sausage, pork
• 11:35
  Speaker: sausage, just a thin layer of
• 11:36
  Speaker: that venison sausage is really
• 11:38
  Speaker: great too.
• 11:39
  Speaker: And, uh, yeah, and then breaded
• 11:42
  Speaker: and good breadcrumbs and I put a
• 11:44
  Speaker: few extra things for texture in
• 11:45
  Speaker: there.
• 11:45
  Speaker: But.
• 11:46
  Speaker: Yep.
• 11:46
  Speaker: And then it's fried.
• 11:48
  Speaker: Yes.
• 11:48
  Speaker: How could it not be good?
• 11:50
  Speaker: Exactly, exactly.
• 11:51
  Speaker: And then we see shrimp pecans, pizza dip if you must.
• 11:55
  Speaker: I gotta know about the pizza dip.
• 11:57
  Speaker: Haven's out well, or I don't like red velvet.
• 12:00
  Speaker: Red velvet.
• 12:00
  Speaker: The titles are fun.
• 12:02
  Speaker: But, I mean, again, I wanted this to be an interesting read.
• 12:04
  Speaker: Just like when I'm writing songs I want people to be.
• 12:06
  Speaker: I want to capture your attention.
• 12:07
  Speaker: And so, but, uh, but yeah, like pizza dip.
• 12:10
  Speaker: I get tired of going to parties and, uh, or Super Bowl things
• 12:14
  Speaker: or, and it's, you dip your chip into a, you know, the spoon and
• 12:18
  Speaker: it's just a bunch of big, thick layer of cream cheese.
• 12:20
  Speaker: Nobody wants to eat just a big old block of cream cheese.
• 12:22
  Speaker: Yeah.
• 12:23
  Speaker: So we doctor things up and put a bunch of pepperoni and things
• 12:26
  Speaker: like that in there.
• 12:27
  Speaker: And yeah, it's good.
• 12:28
  Speaker: Yeah.
• 12:29
  Speaker: Very good.
• 12:30
  Speaker: Soups and breads.
• 12:31
  Speaker: Are you a soup person?
• 12:32
  Speaker: You like to make soup sometimes.
• 12:34
  Speaker: I mean, when it's just me and I'm trying to keep a flat tummy.
• 12:38
  Speaker: Absolutely, absolutely.
• 12:41
  Speaker: but, um, I'm, I'm definitely a bread person.
• 12:44
  Speaker: You can look at me and tell.
• 12:45
  Speaker: Yes.
• 12:46
  Speaker: And you have biscuits, beer,
• 12:48
  Speaker: cheese bread, cinnamon apple
• 12:50
  Speaker: beer bread.
• 12:51
  Speaker: Let's talk about the cathead biscuits.
• 12:53
  Speaker: That's a type of biscuit that
• 12:54
  Speaker: maybe people from the South have
• 12:56
  Speaker: heard of.
• 12:56
  Speaker: If people aren't from the South, they're not familiar with why
• 12:59
  Speaker: they call a biscuit.
• 13:00
  Speaker: Cathead Cathead biscuit.
• 13:02
  Speaker: It's a great question.
• 13:03
  Speaker: It's in the shape.
• 13:04
  Speaker: It's kind of like a. They're almost triangular.
• 13:08
  Speaker: They are.
• 13:08
  Speaker: And, uh, mine are basically deep fried and lard.
• 13:13
  Speaker: And so it makes this it makes this incredible.
• 13:16
  Speaker: They're oven fried.
• 13:17
  Speaker: Don't worry.
• 13:17
  Speaker: So it's healthy, but they're, it makes this incredible texture,
• 13:22
  Speaker: uh, that is soft on the inside and the crust is just chewy and
• 13:26
  Speaker: I can't even describe it.
• 13:28
  Speaker: Um, but it's so good.
• 13:29
  Speaker: And my editor, good old new
• 13:32
  Speaker: Jersey fella who flies to
• 13:34
  Speaker: Austria to study pastry chefs
• 13:36
  Speaker: flew down to Nashville to have
• 13:37
  Speaker: some biscuits.
• 13:38
  Speaker: So precious.
• 13:39
  Speaker: And, um, and some of these dishes and, uh, but yeah, it's,
• 13:43
  Speaker: uh, I made them on Rachael Ray.
• 13:45
  Speaker: Um, you've gotta follow the directions specifically.
• 13:48
  Speaker: I've got this pan sitting here
• 13:49
  Speaker: because my last podcast I was
• 13:50
  Speaker: just on.
• 13:51
  Speaker: Yes, sure.
• 13:52
  Speaker: Make sure you're using a, a, an
• 13:54
  Speaker: eight inch by two inch cast iron
• 13:56
  Speaker: skillet.
• 13:56
  Speaker: That's one of those things to stock your kitchen with folks is
• 13:59
  Speaker: they just, you will use cast iron forever, but this is the
• 14:01
  Speaker: perfect size skillet for biscuits, for cornbread, for the
• 14:05
  Speaker: pork, for frying eggs.
• 14:07
  Speaker: You're going to use this for a
• 14:08
  Speaker: lot of stuff, but make sure it's
• 14:10
  Speaker: this size specifically two inch
• 14:13
  Speaker: indestructible.
• 14:15
  Speaker: Yeah, but but the what you cook it in has so much to do with the
• 14:18
  Speaker: texture and the, the end result.
• 14:20
  Speaker: You know, I've seen people tag
• 14:21
  Speaker: me in, you know, make, try to
• 14:23
  Speaker: make the biscuits and they'll
• 14:24
  Speaker: make it in a pan that's too
• 14:25
  Speaker: large.
• 14:26
  Speaker: And you know, there's a science behind, uh, getting a good
• 14:29
  Speaker: biscuit and you know that.
• 14:31
  Speaker: So you said that was an eight inch wide.
• 14:34
  Speaker: Yeah.
• 14:34
  Speaker: The eight by two.
• 14:36
  Speaker: Yep, a number three.
• 14:37
  Speaker: Yep.
• 14:38
  Speaker: A cast iron skillet should be
• 14:39
  Speaker: eight inches, and it's not the
• 14:41
  Speaker: short one.
• 14:41
  Speaker: It's the tall, the two inch.
• 14:42
  Speaker: Yep.
• 14:42
  Speaker: Two inches.
• 14:44
  Speaker: Wonderful.
• 14:44
  Speaker: And it does get a great, um, a
• 14:46
  Speaker: lot of heat from a pan like
• 14:48
  Speaker: that.
• 14:49
  Speaker: Oh yeah.
• 14:49
  Speaker: Nice crust.
• 14:50
  Speaker: And it it does bake a do a good
• 14:53
  Speaker: job with with biscuits and with
• 14:55
  Speaker: cornbread both.
• 14:55
  Speaker: It's wonderful.
• 14:56
  Speaker: Yes.
• 14:57
  Speaker: Yum.
• 14:57
  Speaker: Very good.
• 14:58
  Speaker: And you have some from scratch.
• 14:59
  Speaker: Chicken soup.
• 15:01
  Speaker: Cream of mushroom soup.
• 15:03
  Speaker: And you also have soup.
• 15:05
  Speaker: Yep, yep.
• 15:06
  Speaker: Yeah.
• 15:07
  Speaker: Go ahead.
• 15:07
  Speaker: No directions also for making the stocks that you have the
• 15:10
  Speaker: bones in your freezer.
• 15:11
  Speaker: The chicken stock and the beef stock and ham stock too.
• 15:14
  Speaker: Um, you know, a lot of folks, uh, you know, they underestimate
• 15:19
  Speaker: a ham bone.
• 15:19
  Speaker: And anyway, I love good ham stock.
• 15:22
  Speaker: And even if you don't bake a ham.
• 15:23
  Speaker: I also teach you how to make a
• 15:26
  Speaker: ham stock out of just a ham base
• 15:28
  Speaker: as well.
• 15:29
  Speaker: So it's just good and rich
• 15:30
  Speaker: because I mean, ham is that's
• 15:32
  Speaker: what we used to flavor a lot of
• 15:33
  Speaker: vegetables.
• 15:34
  Speaker: And uh, don't just put water in your peas, darling.
• 15:37
  Speaker: use Hamadalk again.
• 15:38
  Speaker: This is going to be flavor packed soul food.
• 15:41
  Speaker: So I traveled the world.
• 15:42
  Speaker: I've traveled a lot of places.
• 15:44
  Speaker: Um, I'm not an expert by any means, but I understand all soul
• 15:47
  Speaker: food is not created equal.
• 15:48
  Speaker: And so in my humble opinion, I've put together what I think
• 15:51
  Speaker: is the best versions of these soul food classics, um, that
• 15:56
  Speaker: you're going to have.
• 15:56
  Speaker: And I've added some other fresh things in there too.
• 15:59
  Speaker: And with Easter being here
• 16:01
  Speaker: around the time this podcast
• 16:02
  Speaker: comes out, it's possible people
• 16:03
  Speaker: do have a hambone, um, in their
• 16:06
  Speaker: freezer or around the house that
• 16:07
  Speaker: they could definitely use to
• 16:08
  Speaker: make ham stock because ham is
• 16:10
  Speaker: one of those things that, um,
• 16:12
  Speaker: you might not have it all the
• 16:13
  Speaker: time or you might not have only
• 16:15
  Speaker: for certain times of the year,
• 16:16
  Speaker: but the bone is really, truly
• 16:17
  Speaker: one of the best parts of the
• 16:19
  Speaker: ham.
• 16:19
  Speaker: Yes.
• 16:19
  Speaker: Like at Christmas time.
• 16:20
  Speaker: Save that hambone and make your
• 16:22
  Speaker: collard greens with it for New
• 16:23
  Speaker: Year's Day.
• 16:23
  Speaker: I mean, one hundred percent.
• 16:26
  Speaker: Yes, yes.
• 16:27
  Speaker: Alright, let's talk a little bit
• 16:28
  Speaker: about the salads and the
• 16:30
  Speaker: dressings.
• 16:31
  Speaker: There's quite a variety of
• 16:32
  Speaker: salads, vegetable salads, Pasta
• 16:35
  Speaker: salad.
• 16:36
  Speaker: Potato salad.
• 16:37
  Speaker: Of course.
• 16:37
  Speaker: We gotta talk about potato salad.
• 16:38
  Speaker: Potato salad in the book.
• 16:40
  Speaker: Why did I do that?
• 16:41
  Speaker: I don't even remember doing that.
• 16:43
  Speaker: Let's talk about potato salad.
• 16:45
  Speaker: Proper potato salad.
• 16:47
  Speaker: And, uh, those strawberry pretzel salad.
• 16:52
  Speaker: Oh, one of my favorites.
• 16:54
  Speaker: So the proper potato salad.
• 16:56
  Speaker: It says in the South, that's the fastest way to get judged is to
• 16:58
  Speaker: bring store bought potato salad to a meal.
• 17:01
  Speaker: I remember that.
• 17:03
  Speaker: Well, think about it.
• 17:03
  Speaker: Nobody likes you can't do that.
• 17:05
  Speaker: It's easy to make.
• 17:07
  Speaker: And, uh, you know, I cut the potatoes in, like, two inch
• 17:11
  Speaker: cubes because if you cut them in one inch cubes, you'll cook them
• 17:14
  Speaker: all to pieces.
• 17:15
  Speaker: Um, I'm pretty specific, I believe on directions, uh,
• 17:18
  Speaker: there, but, um, but yeah, it's they're really, really great.
• 17:21
  Speaker: The, the secret to any good salad, like chicken salad,
• 17:24
  Speaker: potato salad, egg salad is those fourteen day sweet pickles.
• 17:28
  Speaker: And so I don't want folks to really sleep on that recipe.
• 17:31
  Speaker: It would be a great project to make, you know, to do with kids
• 17:35
  Speaker: or with your sister?
• 17:37
  Speaker: Uh, you know, or with your husband.
• 17:39
  Speaker: Just be a really fun project to do this summer.
• 17:42
  Speaker: Um, and you will keep them and you'll use every last jar.
• 17:46
  Speaker: Can we talk a little bit about
• 17:47
  Speaker: the sweet pickles since you
• 17:48
  Speaker: mentioned them?
• 17:49
  Speaker: What does it mean?
• 17:50
  Speaker: Fourteen day?
• 17:51
  Speaker: Well, it's it's an old recipe.
• 17:53
  Speaker: Um, it's just what makes the potato salad taste so good.
• 17:55
  Speaker: A lot of folks put sugar in their potato salad.
• 17:57
  Speaker: You don't need to do all that
• 17:58
  Speaker: when you've got a really good,
• 17:59
  Speaker: flavorful pickle.
• 18:01
  Speaker: These, uh, they've got alum.
• 18:03
  Speaker: Um, and it's the.
• 18:05
  Speaker: Is it the.
• 18:06
  Speaker: Kirby?
• 18:07
  Speaker: Yep.
• 18:07
  Speaker: Kirby cucumbers.
• 18:08
  Speaker: Yep, yep.
• 18:09
  Speaker: I believe is the variety.
• 18:10
  Speaker: Yeah.
• 18:11
  Speaker: Um, but, uh, if you can get
• 18:14
  Speaker: them, uh, from somewhere, you
• 18:16
  Speaker: know, where they're locally
• 18:17
  Speaker: grown, you know, in, in good
• 18:19
  Speaker: soil, that's not been, you know,
• 18:22
  Speaker: excuse me, that hasn't been mass
• 18:25
  Speaker: produced.
• 18:25
  Speaker: You're going to get a really great, flavorful vegetable.
• 18:29
  Speaker: Yeah.
• 18:29
  Speaker: And, uh, and it takes honestly, about sixteen days to make.
• 18:33
  Speaker: These are called a fourteen day sweet pickle because that's how
• 18:36
  Speaker: long they're in that brine.
• 18:36
  Speaker: But my grandmother, I mean, I
• 18:38
  Speaker: just remember growing up every
• 18:40
  Speaker: summer she had that big crock,
• 18:42
  Speaker: that, uh, McCoy in big old crock
• 18:45
  Speaker: with the cheesecloth over it,
• 18:46
  Speaker: the towel, and and you keep a
• 18:48
  Speaker: plate on top of them to keep
• 18:49
  Speaker: them weighted down in that
• 18:51
  Speaker: brine.
• 18:51
  Speaker: But there's a lot about five pounds of sugar.
• 18:53
  Speaker: Yeah, but a lot of pickles, so it's fine, but, uh, but they
• 18:56
  Speaker: make incredible gifts.
• 18:57
  Speaker: You don't have to can them because they're already, you
• 19:00
  Speaker: know, they're already pickled.
• 19:02
  Speaker: You just put them in clean jars and keep them on the shelf, keep
• 19:05
  Speaker: them in the fridge.
• 19:06
  Speaker: They make incredible relish for
• 19:07
  Speaker: hot dogs and they just really
• 19:09
  Speaker: kick your chicken salad up a
• 19:11
  Speaker: notch.
• 19:11
  Speaker: It'll hurt people's feelings.
• 19:13
  Speaker: Yes.
• 19:13
  Speaker: And I think that it's a great
• 19:15
  Speaker: thing to point out that, um,
• 19:17
  Speaker: adding something like that can,
• 19:19
  Speaker: you don't need to put the, you
• 19:20
  Speaker: don't need to put the sugar in
• 19:21
  Speaker: when you have something like
• 19:22
  Speaker: that.
• 19:23
  Speaker: And, uh, it does make a great gift.
• 19:25
  Speaker: I think that canning had a little bit of, uh, Reese, a
• 19:29
  Speaker: little bit of a resurgence.
• 19:30
  Speaker: People are interested in it
• 19:31
  Speaker: again, because I think they see
• 19:32
  Speaker: this.
• 19:34
  Speaker: It's a process that you don't do all the time, but it's really
• 19:36
  Speaker: not that hard to do to take the time to do it.
• 19:40
  Speaker: Now you do have to get the alum powder and you need to probably
• 19:43
  Speaker: get the canning jars, but those things are readily available.
• 19:46
  Speaker: Absolutely.
• 19:47
  Speaker: And right there in the little
• 19:49
  Speaker: the seasoning, the spices
• 19:50
  Speaker: section of the grocery store,
• 19:51
  Speaker: they'll have pickling spice and
• 19:53
  Speaker: that alum.
• 19:53
  Speaker: But the flavor of those pickles, I've not had any outside of the
• 19:58
  Speaker: Lowcountry where I'm from and that Georgia Carolina region.
• 20:01
  Speaker: But when you pair that with that
• 20:03
  Speaker: pimento cheese, one of those
• 20:05
  Speaker: pickles with pimento cheese, I
• 20:06
  Speaker: can't it's just oh it's
• 20:08
  Speaker: heavenly.
• 20:09
  Speaker: Yeah.
• 20:09
  Speaker: You know, like when blue cheese marries candied ginger for all
• 20:12
  Speaker: you food snobs.
• 20:13
  Speaker: You can't describe that.
• 20:14
  Speaker: Whoa.
• 20:14
  Speaker: What is this?
• 20:16
  Speaker: Um, anyway, it's a it's an amazing pair.
• 20:19
  Speaker: Yeah.
• 20:20
  Speaker: So which grandmother taught you or made the pickles?
• 20:23
  Speaker: The non hoochie grandmother.
• 20:24
  Speaker: The one.
• 20:25
  Speaker: The one whose house you live in.
• 20:27
  Speaker: Right.
• 20:28
  Speaker: Whose furniture you got?
• 20:29
  Speaker: Yeah.
• 20:30
  Speaker: Oh, right.
• 20:30
  Speaker: Right, right.
• 20:31
  Speaker: Yeah.
• 20:31
  Speaker: The house is in Georgia, but I live in Nashville.
• 20:33
  Speaker: But yes, a lot of the furniture
• 20:34
  Speaker: that you see is was from the
• 20:36
  Speaker: grandmother.
• 20:36
  Speaker: Nana got Nana left so many
• 20:38
  Speaker: husbands and left most of her
• 20:39
  Speaker: stuff behind.
• 20:40
  Speaker: So she just went on to the next the next person she was married.
• 20:44
  Speaker: She did not stand by her man, but she would stand by her pen.
• 20:49
  Speaker: So let's talk about strawberry pretzel salad.
• 20:51
  Speaker: A lot of people that have don't live in the South might not have
• 20:53
  Speaker: ever heard of this.
• 20:54
  Speaker: Tell us a little bit about it.
• 20:55
  Speaker: Oh my goodness.
• 20:56
  Speaker: It's a buttery, slightly sweet baked pretzel pretzel crust.
• 21:00
  Speaker: And then of course, you have to have, uh, a good old, uh,
• 21:04
  Speaker: sweetened cream cheese layer, you know, with the, the powdered
• 21:07
  Speaker: sugar and the cream cheese and the vanilla and a little bit of
• 21:10
  Speaker: heavy cream whipped in or Cool Whip if you're pressed for time.
• 21:13
  Speaker: I'm not a big cool Whip person.
• 21:14
  Speaker: I like to make my own whipped cream.
• 21:17
  Speaker: Um, and then a, uh, the sliced strawberries that are in the
• 21:22
  Speaker: sugar in the syrup.
• 21:23
  Speaker: Or you can make your own with little strawberry jello on top.
• 21:27
  Speaker: It makes a beautiful salad.
• 21:29
  Speaker: It's so delicious.
• 21:31
  Speaker: You can even make it with
• 21:32
  Speaker: raspberries, preserves and
• 21:33
  Speaker: raspberry.
• 21:34
  Speaker: Uh, you know, frozen raspberries if you wanted to, but it's just
• 21:37
  Speaker: something that we had, uh, at Christmas because it was red and
• 21:41
  Speaker: it was the cold salad that we always went with our Christmas
• 21:43
  Speaker: prime rib and our greens and our potatoes and whatever we had.
• 21:48
  Speaker: And that's a little bit of
• 21:49
  Speaker: saltiness in that pretzel crust
• 21:51
  Speaker: is really good with all the
• 21:52
  Speaker: others, with all the other sweet
• 21:54
  Speaker: stuff that's in it with the
• 21:55
  Speaker: fruit topping.
• 21:56
  Speaker: It's very, very good.
• 21:57
  Speaker: Yeah.
• 21:59
  Speaker: Strawberries.
• 21:59
  Speaker: It's so good.
• 22:00
  Speaker: It is really good.
• 22:01
  Speaker: Now there's, um, growing up in
• 22:03
  Speaker: Kentucky, that's where I grew
• 22:04
  Speaker: up.
• 22:05
  Speaker: Oh, really?
• 22:06
  Speaker: Tomato aspic was always on the table.
• 22:08
  Speaker: And my Aunt Eileen's house and it's I can't honestly say I've
• 22:12
  Speaker: seen a ton of cookbooks with tomato aspic in it.
• 22:14
  Speaker: Would you be willing to share
• 22:15
  Speaker: about your shrimp and tomato
• 22:17
  Speaker: aspic?
• 22:18
  Speaker: Absolutely, absolutely.
• 22:19
  Speaker: Um, it's one of those things
• 22:21
  Speaker: that that, that it runs off
• 22:24
  Speaker: small children.
• 22:24
  Speaker: You know, it's one of those things that only the adults.
• 22:26
  Speaker: Yeah, the kids aren't always into it.
• 22:28
  Speaker: The kids are not going to eat it.
• 22:29
  Speaker: Um, and so, um, I, I included
• 22:33
  Speaker: this for humor, but it makes a
• 22:35
  Speaker: beautiful, uh, and this, and
• 22:39
  Speaker: this probably tastes pretty
• 22:40
  Speaker: good.
• 22:40
  Speaker: It has tomato soup, even though you say that you include humor,
• 22:45
  Speaker: but it's probably good.
• 22:47
  Speaker: Oh, it absolutely is delicious.
• 22:49
  Speaker: Exactly.
• 22:50
  Speaker: Uh, a little tomato, uh, like that condensed tomato soup.
• 22:53
  Speaker: It's got a little bit of like,
• 22:55
  Speaker: uh, like cream cheese in it as
• 22:57
  Speaker: well.
• 22:57
  Speaker: And of course, you have to use
• 22:58
  Speaker: gelatin so that it keeps it's
• 22:59
  Speaker: pretty shape, but, but, uh, but
• 23:01
  Speaker: paired with, uh, some, uh,
• 23:04
  Speaker: boiled shrimp, which are
• 23:05
  Speaker: obviously seasoned.
• 23:06
  Speaker: Please don't serve anything they didn't season.
• 23:08
  Speaker: Um, it pairs really, really well.
• 23:11
  Speaker: It even goes well with like, if
• 23:12
  Speaker: you do lump crab meat and
• 23:13
  Speaker: cocktail sauce, uh, and a little
• 23:15
  Speaker: bit of that, uh, on the side
• 23:17
  Speaker: with your butter knife, it's
• 23:18
  Speaker: absolutely delicious.
• 23:20
  Speaker: Um, and you don't have to have a
• 23:21
  Speaker: bundt pan or a salad mold for
• 23:23
  Speaker: it.
• 23:23
  Speaker: You can put it in a casserole
• 23:25
  Speaker: dish and cut it into squares and
• 23:26
  Speaker: then serve it on a. You know,
• 23:28
  Speaker: some Bibb lettuce, some buttered
• 23:30
  Speaker: lettuce for presentation as
• 23:32
  Speaker: well, too.
• 23:33
  Speaker: Each slice on a piece of lettuce as well.
• 23:35
  Speaker: It's still pretty.
• 23:36
  Speaker: Yeah.
• 23:36
  Speaker: Your tomato aspic has plain gelatin.
• 23:39
  Speaker: Yep.
• 23:39
  Speaker: And some cream cheese in it.
• 23:41
  Speaker: So it's a lighter pinker color.
• 23:44
  Speaker: My aunt made it with lemon jello and the tomato soup.
• 23:48
  Speaker: But no cream cheese, really.
• 23:50
  Speaker: So it was like red.
• 23:51
  Speaker: Like red, red like the tomato pretzel salad.
• 23:54
  Speaker: Red.
• 23:55
  Speaker: Oh, wow.
• 23:55
  Speaker: Talk about running off small children.
• 23:57
  Speaker: We'd be like, what in the world?
• 23:59
  Speaker: Well, it's one of those things.
• 24:00
  Speaker: It's like, oh, I don't think that'd be good.
• 24:01
  Speaker: But I mean, it is.
• 24:03
  Speaker: It was good as well.
• 24:05
  Speaker: My mom would say, you know, you have to try everything.
• 24:07
  Speaker: So we tried it and, um, actually we became very fond of it.
• 24:11
  Speaker: And it was always we always knew
• 24:13
  Speaker: her ham dinners were going to
• 24:15
  Speaker: have that.
• 24:15
  Speaker: So yeah, we missed it when she was not around anymore.
• 24:18
  Speaker: Hey, there you go.
• 24:19
  Speaker: It's just it's one of those things again, it brings back
• 24:22
  Speaker: memories for you.
• 24:22
  Speaker: And that's the very reason that it's in this book.
• 24:24
  Speaker: Correct.
• 24:25
  Speaker: And with shrimp.
• 24:26
  Speaker: I'm sure it's it's cool.
• 24:27
  Speaker: It's got the copper pennies.
• 24:28
  Speaker: MM. So good.
• 24:29
  Speaker: Yeah.
• 24:30
  Speaker: Tell us about copper pennies.
• 24:31
  Speaker: Copper pennies.
• 24:33
  Speaker: Uh, cool carats.
• 24:34
  Speaker: It reminds me of my Aunt Jackie.
• 24:35
  Speaker: What an amazing woman.
• 24:36
  Speaker: That World War two generation.
• 24:38
  Speaker: Uh, she could always make something out of nothing.
• 24:41
  Speaker: And, uh, I mean, I crave these every spring.
• 24:45
  Speaker: They keep in the fridge for weeks, like they keep for a
• 24:48
  Speaker: long, long time.
• 24:49
  Speaker: It's that good old.
• 24:50
  Speaker: The old recipes would call it Wesson oil, but, you know, you
• 24:54
  Speaker: call them, um, little bell pepper again, using that
• 24:57
  Speaker: condensed tomato soup.
• 24:59
  Speaker: It's great in recipes.
• 25:02
  Speaker: And, uh, obviously a little bit
• 25:03
  Speaker: of sugar and vinegar and some
• 25:05
  Speaker: things.
• 25:05
  Speaker: Little onion and it just and it
• 25:08
  Speaker: just makes these amazing pickled
• 25:10
  Speaker: carrots.
• 25:11
  Speaker: It's just pickled carrots.
• 25:12
  Speaker: MM. And you cut them into slices.
• 25:14
  Speaker: And so we call them copper pennies.
• 25:16
  Speaker: Um, and you keep them cold.
• 25:18
  Speaker: So my grandmother called them
• 25:19
  Speaker: cool carrots because they
• 25:21
  Speaker: weren't, they weren't served
• 25:22
  Speaker: warm.
• 25:23
  Speaker: So, uh, but yeah, but, uh, cool
• 25:25
  Speaker: carrots is what grandma called
• 25:28
  Speaker: them.
• 25:28
  Speaker: Delicious.
• 25:29
  Speaker: Very nice.
• 25:30
  Speaker: Really good.
• 25:30
  Speaker: I encourage you to make them.
• 25:31
  Speaker: They're they're kind of addicting.
• 25:32
  Speaker: Yes.
• 25:34
  Speaker: All right, let's talk about the main dishes.
• 25:35
  Speaker: We've got everything in this
• 25:37
  Speaker: chapter from beef roast to pork
• 25:39
  Speaker: chops.
• 25:40
  Speaker: Chili.
• 25:41
  Speaker: Um, what?
• 25:42
  Speaker: Tell me about your meatloaf.
• 25:43
  Speaker: I always love to hear people's
• 25:44
  Speaker: recipes for meatloaf because
• 25:45
  Speaker: everybody does it a little bit
• 25:46
  Speaker: different.
• 25:47
  Speaker: I was like, well, Ma, the meatloaf, right?
• 25:50
  Speaker: I did a little, uh, Will Ferrell
• 25:52
  Speaker: nod there, but, um, I love
• 25:56
  Speaker: breadcrumbs and, and I've always
• 25:59
  Speaker: soaked my breadcrumbs in, uh,
• 26:01
  Speaker: canned milk just makes it a
• 26:03
  Speaker: little rich.
• 26:04
  Speaker: I don't want it to absorb the grease, um, of the meat, uh,
• 26:09
  Speaker: because I kind of want to keep that, uh, you know, I don't want
• 26:13
  Speaker: the moisture to remain, you know, in, in the beef itself so
• 26:16
  Speaker: that it stays soft and yummy.
• 26:18
  Speaker: And because I'm always watching my figure.
• 26:21
  Speaker: I use ground turkey.
• 26:22
  Speaker: You know, you can use ground, Chuck.
• 26:24
  Speaker: Obviously it would be great.
• 26:26
  Speaker: Um, but yeah, so the breadcrumbs for me are important.
• 26:30
  Speaker: And then I sauteed my veggies,
• 26:31
  Speaker: my little green bell pepper and
• 26:34
  Speaker: my onion.
• 26:35
  Speaker: I was raised by black women and
• 26:37
  Speaker: white women, uh, so who are all
• 26:41
  Speaker: amazing cooks.
• 26:41
  Speaker: And so like my aunt Joanne, one
• 26:43
  Speaker: of my aunties, you know, use a
• 26:45
  Speaker: lot of bell pepper in her
• 26:45
  Speaker: dishes.
• 26:46
  Speaker: And so, uh, I just, I, I like the flavor of bell pepper.
• 26:50
  Speaker: A lot of people don't, you know, you can't leave that out.
• 26:53
  Speaker: But anyway, it's just a basic meatloaf.
• 26:55
  Speaker: I mean, it's just, it's just full of flavor.
• 26:57
  Speaker: They have to get the book, you know?
• 26:59
  Speaker: Yeah.
• 26:59
  Speaker: That's right.
• 27:00
  Speaker: Everybody made a paste or whatever.
• 27:01
  Speaker: You got ketchup if you don't have it, you know.
• 27:04
  Speaker: Yeah.
• 27:05
  Speaker: Very good.
• 27:06
  Speaker: So another recipe that's in here that I find, um, I have to say I
• 27:09
  Speaker: don't see a lot, but I think it's always very good if people
• 27:12
  Speaker: make it as fried chicken livers.
• 27:13
  Speaker: Mhm, mhm.
• 27:14
  Speaker: Oh my gosh.
• 27:15
  Speaker: Yes.
• 27:15
  Speaker: So don't underestimate a chicken liver.
• 27:18
  Speaker: And I encourage people to try what they don't like.
• 27:21
  Speaker: Try that recipe.
• 27:22
  Speaker: Yes.
• 27:23
  Speaker: Um, so, uh, we every Christmas
• 27:26
  Speaker: Eve, I mentioned Christmas three
• 27:27
  Speaker: times.
• 27:27
  Speaker: Good heavens.
• 27:27
  Speaker: But, um, we we have brunch, uh,
• 27:31
  Speaker: somewhere after Christmas Eve
• 27:32
  Speaker: service at Wesley Monumental
• 27:34
  Speaker: downtown Savannah.
• 27:35
  Speaker: And so we like to support Vic's on the river.
• 27:38
  Speaker: It's a place in Savannah and they served an appetizer to us
• 27:41
  Speaker: one time that was fried chicken livers, and it was, uh, the
• 27:45
  Speaker: gravy that it was with.
• 27:47
  Speaker: It was some kind of a, it had port wine in it.
• 27:49
  Speaker: And I thought, you know what?
• 27:50
  Speaker: I need to go make something like this.
• 27:52
  Speaker: This would be delicious.
• 27:53
  Speaker: Um, and so if you don't, you
• 27:56
  Speaker: know, if you don't do port wine,
• 27:57
  Speaker: I think bing cherries and the
• 27:58
  Speaker: juice from bing cherries would
• 27:59
  Speaker: be delicious.
• 28:00
  Speaker: Uh, if you don't like livers, duck breast would work really
• 28:04
  Speaker: well too with this port wine sauce, but serve it over grits.
• 28:08
  Speaker: Or if you're watching your figure, some mashed cauliflower.
• 28:12
  Speaker: Um, but it is so rich and delicious.
• 28:16
  Speaker: Um, with the onions and the, um,
• 28:19
  Speaker: you know, add a little unsalted
• 28:20
  Speaker: butter, of course, at the end so
• 28:22
  Speaker: that they think we know what
• 28:23
  Speaker: we're doing.
• 28:23
  Speaker: Yes, yes.
• 28:24
  Speaker: Um, but it helps.
• 28:26
  Speaker: It's so good.
• 28:27
  Speaker: Yeah.
• 28:27
  Speaker: These little, I think I use bing
• 28:28
  Speaker: cherry juice, but or I just, uh,
• 28:30
  Speaker: you know, I just use a lot of
• 28:32
  Speaker: port wine, which is a sweet red
• 28:33
  Speaker: table wine.
• 28:34
  Speaker: Basically, if you don't have a
• 28:35
  Speaker: port wine, um, use what you've
• 28:38
  Speaker: got.
• 28:38
  Speaker: If you don't, if you've even got a bottle of Merlot or cab going,
• 28:42
  Speaker: you know, that needs to be used.
• 28:43
  Speaker: Use that and just add a little sugar to this gravy.
• 28:46
  Speaker: It will still be delicious.
• 28:47
  Speaker: Yeah.
• 28:47
  Speaker: And you know, it's so different than beef liver.
• 28:49
  Speaker: You know, beef liver is a slice.
• 28:50
  Speaker: But because chicken livers are smaller and they're like these
• 28:53
  Speaker: little nuggets, when you bread them and you cook them, you just
• 28:57
  Speaker: get that coating all around it.
• 28:58
  Speaker: And then you put the gravy on it.
• 29:00
  Speaker: And it's maybe something that I probably haven't cooked them in
• 29:03
  Speaker: years, but they're so good.
• 29:07
  Speaker: When you cook them like that and you get like a nice seasoned
• 29:11
  Speaker: flour and there's nothing like it, but they are rich.
• 29:14
  Speaker: Like it's just the texture and
• 29:15
  Speaker: the in the consistency and the
• 29:16
  Speaker: flavor of the liver itself is
• 29:18
  Speaker: rich.
• 29:19
  Speaker: It's rich, it's rich.
• 29:20
  Speaker: And people dry them out easily too.
• 29:22
  Speaker: And so the technique that I,
• 29:23
  Speaker: that I tell you in here, like we
• 29:24
  Speaker: poke them with a fork, you know,
• 29:26
  Speaker: um, to tenderize them a little
• 29:28
  Speaker: bit.
• 29:28
  Speaker: It's just some things that I picked up from some of my soul
• 29:30
  Speaker: food, uh, friends.
• 29:33
  Speaker: Yeah.
• 29:33
  Speaker: So they don't get too dry when you cook them.
• 29:35
  Speaker: Correct.
• 29:36
  Speaker: They don't get too dry, but also so they absorb some of that
• 29:38
  Speaker: flavor in too.
• 29:40
  Speaker: And, you know, you gotta let your stuff rest on a rack if you
• 29:43
  Speaker: want a pretty fried product.
• 29:45
  Speaker: So I let them rest on a rack and think about what they did.
• 29:48
  Speaker: Yes.
• 29:49
  Speaker: That's right.
• 29:50
  Speaker: You sit there and think about it.
• 29:51
  Speaker: And before we enjoy eating the chicken livers, they're very
• 29:55
  Speaker: good, I used to.
• 29:56
  Speaker: Fun fact work at Kentucky Fried Chicken.
• 29:59
  Speaker: Did you really?
• 30:00
  Speaker: I did in high school, and we
• 30:02
  Speaker: wore these brown polyester
• 30:04
  Speaker: uniforms.
• 30:05
  Speaker: And I was one of the cashiers.
• 30:07
  Speaker: And there was a gentleman that
• 30:08
  Speaker: came in every Sunday after
• 30:10
  Speaker: church.
• 30:11
  Speaker: Ordered a fried chicken liver dinner every single week.
• 30:15
  Speaker: That was his thing.
• 30:16
  Speaker: That's a little cup of mashed potatoes and gravy.
• 30:18
  Speaker: Side of coleslaw and chicken liver dinner.
• 30:20
  Speaker: That's coleslaw.
• 30:21
  Speaker: I love your coleslaw.
• 30:22
  Speaker: I, I had to put my daddy's in
• 30:24
  Speaker: this book, but KFC coleslaw, my
• 30:26
  Speaker: one of my girlfriends sent me
• 30:27
  Speaker: the.
• 30:27
  Speaker: Who's from Kentucky.
• 30:28
  Speaker: Yes.
• 30:29
  Speaker: The recipe.
• 30:29
  Speaker: It's so good.
• 30:30
  Speaker: Did you happen to get the eleven herbs and spices written down?
• 30:33
  Speaker: Well, you know, that's one of the things that's kept under
• 30:35
  Speaker: lock and key.
• 30:36
  Speaker: Kind of like what's in that syrup for Coca-Cola?
• 30:38
  Speaker: Nobody really knows.
• 30:40
  Speaker: No, no, I think it's in white powder, you know, but that's
• 30:44
  Speaker: what they put in it.
• 30:45
  Speaker: But yeah, that's always, uh, very good.
• 30:47
  Speaker: And I think the seasoning in the flour for a lot of dishes like
• 30:51
  Speaker: that fried chicken and the chicken livers, it's all about
• 30:55
  Speaker: the seasoned flour.
• 30:56
  Speaker: I use Kentucky Colonels season
• 30:57
  Speaker: flour when I would make chicken
• 30:59
  Speaker: livers.
• 31:00
  Speaker: Um, the other one, Warren, my husband grew up.
• 31:03
  Speaker: His mother made milk gravy all the time.
• 31:04
  Speaker: I I'm not I know how to make it, but I don't make it.
• 31:07
  Speaker: And I probably can count on one hand the number of times since
• 31:10
  Speaker: we've been married that I ever made milk gravy.
• 31:12
  Speaker: But if I was going to make it tonight, it would be to serve
• 31:14
  Speaker: with chicken livers.
• 31:15
  Speaker: Really?
• 31:16
  Speaker: Or I'd have to try your port
• 31:17
  Speaker: wine gravy, because that sounds
• 31:18
  Speaker: good too.
• 31:19
  Speaker: Yes.
• 31:20
  Speaker: Or just do a brown gravy.
• 31:21
  Speaker: You know, drain the drippings
• 31:22
  Speaker: and, you know, fry some onions
• 31:24
  Speaker: in that.
• 31:25
  Speaker: And, uh, you know that good old fried liver grease.
• 31:28
  Speaker: Make some delicious.
• 31:29
  Speaker: Especially with that homemade stock you're going to have.
• 31:31
  Speaker: Exactly.
• 31:32
  Speaker: You've got me all stocked up, and now I can make my own.
• 31:35
  Speaker: But we took a little detour down.
• 31:37
  Speaker: Chicken liver laying there.
• 31:38
  Speaker: But, um.
• 31:39
  Speaker: Yeah, if you guys haven't cooked them, people that are listening
• 31:42
  Speaker: haven't eaten, they're worth trying one time.
• 31:44
  Speaker: They really are.
• 31:45
  Speaker: Do not underestimate the chicken livers.
• 31:47
  Speaker: Yes, yes.
• 31:48
  Speaker: Okay, one more thing.
• 31:49
  Speaker: In the main dish section.
• 31:51
  Speaker: Tomato pie.
• 31:52
  Speaker: Yes.
• 31:53
  Speaker: Why do we have a pie?
• 31:54
  Speaker: About tomatoes?
• 31:55
  Speaker: Well, because of the South, right?
• 31:57
  Speaker: It's all about these.
• 31:59
  Speaker: Because we have tomatoes coming out of our ears.
• 32:01
  Speaker: If we're growing tomatoes and we gotta, we gotta come up with
• 32:03
  Speaker: reasons to cook them or or.
• 32:05
  Speaker: Right.
• 32:05
  Speaker: So, uh.
• 32:06
  Speaker: So why not?
• 32:07
  Speaker: And if you don't grow tomatoes like me.
• 32:09
  Speaker: I'm too busy to have a garden
• 32:10
  Speaker: because I'm touring all the
• 32:11
  Speaker: time.
• 32:11
  Speaker: The Campari tomatoes are that
• 32:13
  Speaker: you can find at the grocery
• 32:14
  Speaker: store.
• 32:15
  Speaker: Make wonderful tomato pies.
• 32:18
  Speaker: And, um, you know, if you are a vegetarian, you don't have to go
• 32:23
  Speaker: with the bacon.
• 32:24
  Speaker: Uh, in this recipe.
• 32:25
  Speaker: But you gotta have a little bit of bacon.
• 32:27
  Speaker: If. If not.
• 32:28
  Speaker: And, um, you know, I'm, I'm a
• 32:30
  Speaker: fan of use whatever cheese is in
• 32:32
  Speaker: your refrigerator.
• 32:34
  Speaker: So I've already farmer's cheese,
• 32:37
  Speaker: uh, sharp white Vermont, uh,
• 32:39
  Speaker: work.
• 32:40
  Speaker: Well, even mozzarella, uh, parmesan.
• 32:42
  Speaker: I do a little shake, uh, a lot of tomato pie.
• 32:45
  Speaker: But the difference between this tomato pie and what you're going
• 32:47
  Speaker: to find at, like, your church dinner or what maybe you might
• 32:50
  Speaker: have grown up with.
• 32:52
  Speaker: Um, and this is a technique that I adopted from my mother.
• 32:55
  Speaker: I don't like a, I don't like a soupy tomato pie.
• 32:58
  Speaker: So in addition to sweating those tomatoes on the countertop with
• 33:02
  Speaker: your paper towels, we also put a layer in my recipe.
• 33:06
  Speaker: We put a heavy layer of
• 33:07
  Speaker: breadcrumbs on the bottom of
• 33:09
  Speaker: that pie dish, and that helps to
• 33:10
  Speaker: absorb some of that moisture so
• 33:13
  Speaker: that you get a pretty cut
• 33:14
  Speaker: whenever you cut into that
• 33:15
  Speaker: slice.
• 33:16
  Speaker: Yeah.
• 33:16
  Speaker: Otherwise it is too moist.
• 33:18
  Speaker: The tomatoes, you know, the
• 33:19
  Speaker: moisture has to come out
• 33:20
  Speaker: somehow.
• 33:20
  Speaker: And if you haven't drained them, and even if you have, you still
• 33:23
  Speaker: sometimes have extra juice that it's just too much.
• 33:26
  Speaker: So that's a great tip.
• 33:28
  Speaker: Very good.
• 33:28
  Speaker: That's what I love about
• 33:30
  Speaker: cookbooks is we get to pick up
• 33:31
  Speaker: tips.
• 33:32
  Speaker: And that was something you said your mother taught you.
• 33:34
  Speaker: That's what my mother taught me.
• 33:35
  Speaker: Yes.
• 33:36
  Speaker: How to sweat tomatoes and put a little bread on the bottom.
• 33:38
  Speaker: Yeah, yeah.
• 33:39
  Speaker: Very good.
• 33:40
  Speaker: All right.
• 33:41
  Speaker: Besides, I think that we
• 33:43
  Speaker: probably could write a whole
• 33:44
  Speaker: southern cookbook.
• 33:45
  Speaker: Just about side dishes, right?
• 33:46
  Speaker: Oh, yes.
• 33:48
  Speaker: Now you have everything from coleslaw to potato casserole,
• 33:52
  Speaker: garden peas, squash fritters.
• 33:56
  Speaker: Yes.
• 33:57
  Speaker: Grits and savannah red rice.
• 33:59
  Speaker: So what should we start with?
• 34:01
  Speaker: Oh my goodness.
• 34:03
  Speaker: Uh, how about your daddy's coleslaw?
• 34:06
  Speaker: What makes it daddy's Coleslaw.
• 34:08
  Speaker: Oh, heavens.
• 34:09
  Speaker: Well, because he's a great cook
• 34:10
  Speaker: and he makes a really great
• 34:12
  Speaker: coleslaw.
• 34:13
  Speaker: Um, there's a fried chicken place, uh, that I grew up with
• 34:16
  Speaker: in town called blockers.
• 34:17
  Speaker: And they always made the best coleslaw.
• 34:20
  Speaker: Those ladies made the best.
• 34:21
  Speaker: And they loved my daddy because we.
• 34:23
  Speaker: I mean, I have their phone number memorized.
• 34:24
  Speaker: We all did because we gave him
• 34:25
  Speaker: so much business, and they gave
• 34:27
  Speaker: him that recipe before they
• 34:28
  Speaker: closed.
• 34:28
  Speaker: Oh, and so this is, um, it's not
• 34:32
  Speaker: it's not quite as sweet as
• 34:33
  Speaker: theirs.
• 34:34
  Speaker: Um, anyway, and I put a little more onion in mine.
• 34:39
  Speaker: Uh, but, uh, this pays homage to them.
• 34:41
  Speaker: And, you know, my daddy, I wanted him to have a, a recipe
• 34:45
  Speaker: or two in this book.
• 34:46
  Speaker: Yeah, I think it's great.
• 34:48
  Speaker: You know, not everybody has, uh,
• 34:50
  Speaker: parents that cook, of course,
• 34:52
  Speaker: but maybe not uncommon to think
• 34:53
  Speaker: that our grandmothers might have
• 34:54
  Speaker: cooked, maybe our mothers
• 34:56
  Speaker: cooked, but, um, to have a
• 34:58
  Speaker: father that cooked and shared
• 35:00
  Speaker: recipes, I think it's kind of
• 35:02
  Speaker: neat because often, um, if my
• 35:04
  Speaker: dad didn't, but if he were, I
• 35:05
  Speaker: can imagine it would just be
• 35:06
  Speaker: like a few things that he would
• 35:09
  Speaker: have enjoyed making or was known
• 35:10
  Speaker: for making.
• 35:12
  Speaker: Really.
• 35:12
  Speaker: One Thanksgiving, he decided he
• 35:14
  Speaker: was going to try to cook some
• 35:15
  Speaker: things about.
• 35:15
  Speaker: My mom was like, what in the world are you doing?
• 35:18
  Speaker: You know, he's like following the recipes and trying to like,
• 35:20
  Speaker: do it exact.
• 35:21
  Speaker: And, you know, she had cooked
• 35:23
  Speaker: Thanksgiving for thirty five or
• 35:25
  Speaker: forty years and didn't have to
• 35:26
  Speaker: look at a recipe, but he kind of
• 35:29
  Speaker: took a little bit of an interest
• 35:31
  Speaker: in it.
• 35:31
  Speaker: I don't I think that's darling.
• 35:34
  Speaker: I know it was kind of sweet at the end.
• 35:35
  Speaker: I love a man that likes to help
• 35:37
  Speaker: cook as long as he likes to help
• 35:38
  Speaker: me clean.
• 35:39
  Speaker: Exactly.
• 35:39
  Speaker: That's the that's the other thing.
• 35:41
  Speaker: You gotta clean up the dishes.
• 35:42
  Speaker: Tell us about Savannah Red rice.
• 35:44
  Speaker: She grew up in Georgia.
• 35:45
  Speaker: In South Carolina, you said
• 35:47
  Speaker: Georgia, Georgia, but but near
• 35:50
  Speaker: the the.
• 35:52
  Speaker: Yeah, yeah.
• 35:52
  Speaker: Near the state line.
• 35:53
  Speaker: Yeah.
• 35:53
  Speaker: We could go to South Carolina.
• 35:55
  Speaker: Right.
• 35:55
  Speaker: So what about the Savannah red rice?
• 35:57
  Speaker: So this was made popular by a place called the pirate's House.
• 36:00
  Speaker: Where am I, hoochie grandmother, the one that's gone viral.
• 36:03
  Speaker: The hoochie nana used to wait tables And, um, it's, uh, you
• 36:08
  Speaker: know, it's just good old.
• 36:09
  Speaker: It starts with fried bacon.
• 36:12
  Speaker: And you.
• 36:12
  Speaker: Uh, render that fat and you saute your, your trio, your, uh,
• 36:17
  Speaker: if you want, you've got celery, onion, bell pepper in that.
• 36:20
  Speaker: If you don't have celery, don't use it.
• 36:23
  Speaker: Uh, and then, uh, again, this is
• 36:26
  Speaker: just a, it's really a poor man's
• 36:28
  Speaker: dish.
• 36:28
  Speaker: It's, uh, it's something that you can whip up quickly.
• 36:30
  Speaker: Uh, you save that grease, that fat, you add the, uh, you know,
• 36:34
  Speaker: a can of diced tomatoes and you rinse that can out with some
• 36:37
  Speaker: water, literally, and, uh, and add some white rice and that,
• 36:42
  Speaker: uh, you know, that bacon, uh, let that sit on the countertop.
• 36:46
  Speaker: Don't throw it away, but just put the lid on, cook it and then
• 36:49
  Speaker: add the bacon, fold it in a little bit of sugar, salt,
• 36:51
  Speaker: pepper, sugar makes everything better, doesn't it?
• 36:54
  Speaker: It does help bring out some of the flavors just like a good
• 36:57
  Speaker: nice pinch of salt does also.
• 36:59
  Speaker: Yes, but I mean, but you could serve that with, uh, you know,
• 37:02
  Speaker: it's just a way to kick up your tomatoes and rice, if you will.
• 37:04
  Speaker: So you know any kind of pork dish, anything fried chicken.
• 37:07
  Speaker: It's just a it's just a yummy, yummy side.
• 37:09
  Speaker: Use up some old bacon.
• 37:11
  Speaker: Yeah, I think it's interesting that part of the country.
• 37:13
  Speaker: Um, how much rice based dishes there are.
• 37:16
  Speaker: Well, there are rice plantations down there.
• 37:18
  Speaker: You know, that's what we had.
• 37:19
  Speaker: And so everything growing up, we ate everything over rice.
• 37:22
  Speaker: Beef stew was over rice or peas,
• 37:24
  Speaker: over rice gravy and rice that
• 37:26
  Speaker: there was always rice at the
• 37:28
  Speaker: table.
• 37:28
  Speaker: And my parents grew up that way.
• 37:30
  Speaker: And, uh, I don't cook it rice as much up here because I'm
• 37:33
  Speaker: obviously trying to keep trying to stay, uh, pretty on camera or
• 37:38
  Speaker: trying to be.
• 37:39
  Speaker: You know what I mean?
• 37:40
  Speaker: But, uh, but yeah, it's, uh, rice makes you pretty.
• 37:43
  Speaker: That's what the old folks say.
• 37:45
  Speaker: Yeah.
• 37:45
  Speaker: It's beautiful.
• 37:46
  Speaker: If not rice, I use grits as well.
• 37:48
  Speaker: So, like with our beef stew, we'd have that on rice over, you
• 37:51
  Speaker: know, for Sunday dinner, which dinner means lunch in the south.
• 37:56
  Speaker: Uh, and then for breakfast on Mondays, we'd have that leftover
• 37:59
  Speaker: beef stew with that yummy brown gravy over grits.
• 38:01
  Speaker: Yeah, we don't put sugar in grits, though.
• 38:04
  Speaker: No, we didn't either.
• 38:05
  Speaker: We just grew up with no sugar.
• 38:09
  Speaker: I think it's funny, some people do put sugar in it.
• 38:11
  Speaker: Um, I'm not really sure about that.
• 38:14
  Speaker: No. You have proper grits in your book.
• 38:16
  Speaker: What makes them proper?
• 38:17
  Speaker: Other than the fact.
• 38:18
  Speaker: No sugar.
• 38:18
  Speaker: Right?
• 38:19
  Speaker: Right.
• 38:19
  Speaker: There's no sugar in them.
• 38:20
  Speaker: But it's just.
• 38:21
  Speaker: I just don't like bland, watery grits.
• 38:23
  Speaker: And so in the book, I just teach you how to get the, uh, the most
• 38:26
  Speaker: flavor, uh, rich, creamy hangover food you're ever going
• 38:31
  Speaker: to eat, I think.
• 38:32
  Speaker: Throw some white cheddar in there, too.
• 38:34
  Speaker: Um, in addition to some other things.
• 38:36
  Speaker: And, um, yeah, it's just really, I mean, Sean Brock's got it
• 38:39
  Speaker: figured out, I think Ford fry.
• 38:42
  Speaker: Yeah.
• 38:42
  Speaker: And me.
• 38:43
  Speaker: Oh, that's right.
• 38:45
  Speaker: I love that some people like to put cream cheese in their grits.
• 38:48
  Speaker: Yeah.
• 38:48
  Speaker: We don't do that.
• 38:49
  Speaker: Yeah, but it's good old cream.
• 38:51
  Speaker: Good old cream.
• 38:52
  Speaker: Yup.
• 38:53
  Speaker: Yeah.
• 38:53
  Speaker: Alright.
• 38:54
  Speaker: Well, no meal would be complete in the South without dessert.
• 38:57
  Speaker: Mhm.
• 38:58
  Speaker: So all kinds of dessert recipes, cakes, crumbles, puddings, pies
• 39:05
  Speaker: and Bucky's blondies.
• 39:07
  Speaker: Well that's my that was my
• 39:08
  Speaker: desperate grab for a Bucky's
• 39:09
  Speaker: endorsement.
• 39:11
  Speaker: Did it work?
• 39:12
  Speaker: Uh. We'll see.
• 39:13
  Speaker: They they want a big old chunk
• 39:15
  Speaker: to keep the book there on their
• 39:16
  Speaker: shelves.
• 39:16
  Speaker: But everywhere, everybody else
• 39:17
  Speaker: has been giving us a lot of
• 39:18
  Speaker: love.
• 39:18
  Speaker: So I'm tickled that, you know, to have the book everywhere.
• 39:22
  Speaker: Yes.
• 39:22
  Speaker: And then, uh, tell us about Naomi's possum pie.
• 39:25
  Speaker: Oh, heavens.
• 39:26
  Speaker: Naomi Judd.
• 39:27
  Speaker: Um, uh, you know, I was in the music industry and, uh, was on
• 39:34
  Speaker: the red carpet a few years ago, the CMA or the CMT Awards.
• 39:38
  Speaker: I was on the red carpet, and
• 39:39
  Speaker: Wynonna and Naomi were being
• 39:41
  Speaker: honored that night, and they
• 39:43
  Speaker: were coming up behind me on the
• 39:45
  Speaker: carpet and went on and goes,
• 39:46
  Speaker: Hannah, mom and I have been
• 39:48
  Speaker: watching your videos during
• 39:49
  Speaker: quarantine.
• 39:49
  Speaker: We love Stand by Your Pan.
• 39:52
  Speaker: She's like, can, can I want Mama to meet you?
• 39:54
  Speaker: Will you come get a picture with us?
• 39:56
  Speaker: And of course, I could have just I would have, I could have died.
• 39:58
  Speaker: Yes, Lord.
• 40:00
  Speaker: And I was a little bit heavier then.
• 40:01
  Speaker: So I had my wig was a little more exaggerated.
• 40:04
  Speaker: Um, just to detract just, you know, to distract your attention
• 40:08
  Speaker: from, you know, my heaviness.
• 40:11
  Speaker: Anyway, uh, so, but the first
• 40:13
  Speaker: thing was that Naomi says to me,
• 40:15
  Speaker: and I, I'm going to quote her,
• 40:16
  Speaker: but she goes, bitch, you better
• 40:17
  Speaker: snatch that wig off of your
• 40:18
  Speaker: head.
• 40:19
  Speaker: I'm supposed to have the tallest hair here.
• 40:21
  Speaker: Oh, it was hilarious.
• 40:23
  Speaker: It was wonderful.
• 40:24
  Speaker: Uh, but of course, she died a couple of weeks later.
• 40:26
  Speaker: He did, he did.
• 40:28
  Speaker: And that just that just touched my soul.
• 40:30
  Speaker: And, uh.
• 40:30
  Speaker: And she loved to cook as well, so I wanted to include.
• 40:33
  Speaker: I felt the Possum Pie is a wild
• 40:35
  Speaker: title, but it's, it's just a
• 40:38
  Speaker: chocolate delight.
• 40:39
  Speaker: And, um, you know, and I make mine with heavy cream because I
• 40:43
  Speaker: don't like store bought whipped cream and but it's a good old
• 40:46
  Speaker: southern classic that, uh, you know, I want to keep around.
• 40:50
  Speaker: Sounds terrific.
• 40:51
  Speaker: Well, what do you have planned for your book tour?
• 40:55
  Speaker: Um. Oh, and don't sleep on the eight layer cake.
• 40:57
  Speaker: It's one of those recipes that's dying.
• 40:59
  Speaker: It won't.
• 40:59
  Speaker: It's.
• 41:00
  Speaker: It is difficult to make.
• 41:01
  Speaker: I didn't make the one that you see in the book.
• 41:03
  Speaker: Our sweet little chef did that.
• 41:05
  Speaker: So please don't judge.
• 41:06
  Speaker: But it was obviously her first time, too.
• 41:09
  Speaker: But I know she, uh.
• 41:10
  Speaker: Anyway, all that to say, you
• 41:13
  Speaker: know, these these are lots of
• 41:14
  Speaker: easy recipes.
• 41:15
  Speaker: Some of these are, you know, for
• 41:16
  Speaker: your more experienced cooks as
• 41:18
  Speaker: well.
• 41:18
  Speaker: But, uh, don't sleep on that eight layer yellow cake.
• 41:21
  Speaker: Uh, I set out to try to beat the boxed cake, the yellow cake, and
• 41:24
  Speaker: try to make the most flavorful, yummy, moist yellow cake, in my
• 41:28
  Speaker: opinion, that you could make.
• 41:30
  Speaker: And so this is that, and it says
• 41:33
  Speaker: stacked eight to fourteen layers
• 41:36
  Speaker: high, correct?
• 41:36
  Speaker: Correct.
• 41:37
  Speaker: Depending on how, uh, how much
• 41:38
  Speaker: better you make and how and you
• 41:40
  Speaker: know, how, how much time you've
• 41:41
  Speaker: got.
• 41:42
  Speaker: But yeah, this, uh, my recipe makes eight, uh, thin layers.
• 41:46
  Speaker: Uh, and I just use, I have like four cake pans that I just
• 41:50
  Speaker: rotate in the oven.
• 41:52
  Speaker: I have a double oven.
• 41:54
  Speaker: And so I just rotate, you know, and in no time.
• 41:57
  Speaker: And they they bake in no time.
• 41:59
  Speaker: Just takes a, you know, a few minutes each layer.
• 42:00
  Speaker: But it's that good old cooked fudge icing.
• 42:03
  Speaker: You can really taste the sugar granules, you know, when you
• 42:06
  Speaker: bite into it.
• 42:06
  Speaker: It's just, um, yeah, it's just a good old.
• 42:09
  Speaker: We had to order this from an old lady that lived like an hour and
• 42:13
  Speaker: a half away growing up.
• 42:14
  Speaker: Not everyone makes these.
• 42:15
  Speaker: Um, and so I wanted to learn how to, how to do it so that because
• 42:19
  Speaker: that old lady miss and she's dead now and so I just.
• 42:23
  Speaker: Yeah.
• 42:24
  Speaker: And what's the, I mean, some of
• 42:25
  Speaker: these recipes, if people don't
• 42:27
  Speaker: continue to make them, they will
• 42:28
  Speaker: die.
• 42:28
  Speaker: They will die out.
• 42:29
  Speaker: People will, they won't know how to do it.
• 42:32
  Speaker: They won't see anybody ever making it.
• 42:34
  Speaker: So it is important to try to
• 42:36
  Speaker: keep some of these recipes
• 42:37
  Speaker: alive.
• 42:38
  Speaker: And I know there's bakers that
• 42:39
  Speaker: are out there that are listening
• 42:40
  Speaker: that would like to take on the
• 42:41
  Speaker: challenge.
• 42:42
  Speaker: So dig in to stand by your pan and make.
• 42:44
  Speaker: It's my favorite cake.
• 42:46
  Speaker: Eight layer cake.
• 42:46
  Speaker: Yes.
• 42:47
  Speaker: Thank you.
• 42:48
  Speaker: Yes.
• 42:49
  Speaker: All right.
• 42:49
  Speaker: So what's plan for the book tour?
• 42:51
  Speaker: Yes, yes.
• 42:51
  Speaker: So we've been to Austin and Seattle.
• 42:55
  Speaker: And where have I been?
• 42:56
  Speaker: Tucson.
• 42:57
  Speaker: I'm going to be on the LA at the LA Book Festival.
• 43:01
  Speaker: Book fair.
• 43:02
  Speaker: AM I saying that right?
• 43:04
  Speaker: Um, I don't know.
• 43:05
  Speaker: It's probably one or the other, huh?
• 43:07
  Speaker: Yes, but I'm excited.
• 43:08
  Speaker: Uh, the LA times book fair.
• 43:10
  Speaker: The big book thing that they do.
• 43:11
  Speaker: I'm really excited to go there.
• 43:13
  Speaker: I'll be, uh, doing a live activation.
• 43:15
  Speaker: I'm not sure what I'm making, either collard green dip or we
• 43:17
  Speaker: might be making some cathead biscuits for my skinny friends
• 43:20
  Speaker: out in LA.
• 43:22
  Speaker: Yes.
• 43:22
  Speaker: I'm so excited about that.
• 43:24
  Speaker: So. And I'm headed up to New York tomorrow morning.
• 43:27
  Speaker: I'm going to talk food and rock and roll and all things with
• 43:31
  Speaker: Lars at Barstool Sports.
• 43:32
  Speaker: So it's a lot of fun.
• 43:35
  Speaker: And then we play Golf Shire Hall that night.
• 43:36
  Speaker: And so I encourage folks to bring their books.
• 43:40
  Speaker: If you miss me at a signing, because a lot of times those
• 43:42
  Speaker: are, you know, we have those at Barnes and Noble and they're
• 43:44
  Speaker: usually at like five thirty.
• 43:46
  Speaker: And that's hard for folks to get through traffic and get there.
• 43:49
  Speaker: So come to a show that's usually
• 43:51
  Speaker: like at eight p m, come to one
• 43:52
  Speaker: of my shows, bring your book
• 43:54
  Speaker: with you.
• 43:54
  Speaker: Um, and we may have some copies available at merch as well, but
• 43:57
  Speaker: I will sign them for you.
• 43:59
  Speaker: I'll stand in line for an hour or two hours, and I will sign
• 44:02
  Speaker: books for people and take pictures with you.
• 44:04
  Speaker: So you didn't get a signed copy.
• 44:06
  Speaker: You can get it on the show.
• 44:08
  Speaker: Wonderful.
• 44:09
  Speaker: That's great.
• 44:09
  Speaker: And people bring your own books if you have one, and Hannah will
• 44:13
  Speaker: be happy to personalize it and sign it for you.
• 44:16
  Speaker: Absolutely.
• 44:17
  Speaker: So tell us a little bit about
• 44:19
  Speaker: where people can connect with
• 44:21
  Speaker: you online.
• 44:22
  Speaker: Thank you.
• 44:23
  Speaker: Maggie.
• 44:24
  Speaker: Uh, go to, uh, Instagram.
• 44:26
  Speaker: I'm at Hannah dash h a n n a h D a s h e r. Facebook.
• 44:32
  Speaker: Uh, same title.
• 44:33
  Speaker: Hannah Dasher on TikTok, it's Hannah.
• 44:36
  Speaker: Damn, Dasher.
• 44:38
  Speaker: Um, YouTube.
• 44:39
  Speaker: I'm on YouTube as well.
• 44:41
  Speaker: Uh, or just go to Hannah dot com.
• 44:43
  Speaker: Um, but the tour schedule is
• 44:45
  Speaker: posted everywhere on the socials
• 44:47
  Speaker: and they can find me, uh, as
• 44:49
  Speaker: well, uh, wherever they stream
• 44:51
  Speaker: music.
• 44:52
  Speaker: I've got a Pandora station on Amazon and Spotify and Apple and
• 44:56
  Speaker: all those things.
• 44:56
  Speaker: So wonderful.
• 44:57
  Speaker: Very good.
• 44:58
  Speaker: Well, they'll be able to connect
• 45:00
  Speaker: with you and enjoy your brand
• 45:02
  Speaker: new book.
• 45:02
  Speaker: Stand by Your Pan one hundred
• 45:05
  Speaker: easy and affordable comfort food
• 45:07
  Speaker: recipes.
• 45:07
  Speaker: So good they'll hurt people's feelings, right?
• 45:13
  Speaker: I wish you nothing but the best with your book.
• 45:15
  Speaker: I think you have combined the best topic ever with music.
• 45:20
  Speaker: And that's food.
• 45:21
  Speaker: And now a book.
• 45:23
  Speaker: So enjoy all of it.
• 45:25
  Speaker: All the people that you get to meet.
• 45:27
  Speaker: And we wish you nothing but the best with your endeavors this
• 45:30
  Speaker: spring and summer.
• 45:31
  Speaker: Promoting your new book, Maggie, you are a Queen.
• 45:34
  Speaker: Holler if you ever want to come
• 45:35
  Speaker: to a show, we'd love to have
• 45:36
  Speaker: you.
• 45:36
  Speaker: Okay, that'd be great.
• 45:37
  Speaker: Thank you so much.
• 45:38
  Speaker: And I wish you nothing but the best.
• 45:39
  Speaker: Have a great time on the road.
• 45:41
  Speaker: Okay.
• 45:42
  Speaker: Thank you.
• 45:43
  Speaker: Bye bye.
• 45:44
  Speaker: Bye bye.
• 45:46
  Speaker: Thank you so much for joining us today for this episode of the
• 45:49
  Speaker: cookbook Love podcast again.
• 45:51
  Speaker: All the links can be found in the show notes at WW.
• 45:56
  Speaker: And if you are interested in
• 45:58
  Speaker: writing a cookbook of your own,
• 45:59
  Speaker: please check out the free
• 46:01
  Speaker: Cookbook Writing Masterclass
• 46:03
  Speaker: called How to Get Paid to Write
• 46:05
  Speaker: a Cookbook.
• 46:06
  Speaker: It is designed specifically for food or nutrition experts, and
• 46:10
  Speaker: you can check that out at WW Cookbook Writers Academy.com.
• 46:18
  Speaker: So that's it for today's episode of the Cookbook Love Podcast.
• 46:21
  Speaker: This is your host, Maggie Green,
• 46:22
  Speaker: and until next time, have a
• 46:24
  Speaker: great day and keep loving your
• 46:26
  Speaker: cookbooks.
• 46:31
  Speaker: Thanks for listening to the Cookbook Love Podcast.
• 46:34
  Speaker: You can find out more information at WW.