- 1 week ago
The Pioneer Woman Season 40 Episode 1
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00:00Here's what's happening on the ranch. I'm updating potluck cookout classics with three
00:08show-stopping sides and a super special sweet. It's a blueberry crisp dump cake with two absolute
00:15favorites mashed up in one beautiful dessert. Then it's all about sides with show-stealing
00:22hot honey corn that's a total crowd pleaser. A big batch of maple bourbon baked beans with
00:28a fancy spin on a beloved barbecue must-have and finally perfect crunchy coleslaw that everyone
00:35will love. It's all about elevating the essentials in cookout potluck. In the summertime I love getting
00:44invited to cookouts especially when the cookouts are potluck style. Everybody brings a dish and
00:52it's always fun to see kind of the variety that you wind up getting. Well I'm going to share some
00:58of my favorite cookout potluck recipes starting with a blueberry crisp dump cake. It's kind of the
01:05best of both worlds. It's a blueberry crisp and a dump cake and it is so amazing and you're not going
01:12to believe how easy it is. I started by spreading a can of blueberry pie filling into the bottom of
01:19this baking dish and since I'm using canned pie filling I'm going to kind of spike it with some
01:25fresh blueberries. So again you get the best of both worlds. Okay and I'm going to save some back
01:32and use some more in a second. Now just in case you missed the memo about dump cakes. Dump cakes use
01:39boxed cake mix and it's kind of like a fruit cobbler when it's all said and done. I am using a vanilla
01:48cake mix but once you start making dump cakes you'll realize that there is no end to the varieties
01:56you can make. I always think a vanilla or yellow cake mix is so good for a fruit cobbler but I've done
02:03spice cake versions. I've done chocolate cake versions. The list goes on. They're so much fun.
02:10Okay now what's important now is that you not stir it together. I'm just going to keep it dry
02:16and spread it so that it's in an even layer and already that pie filling is kind of starting to
02:23get sucked into that cake mix. Alrighty so the first thing you do is take 12 tablespoons of butter.
02:34I'm just going to warn you this is a buttery buttery proposition and you can cut them into small pieces
02:40if you want but I just like to leave them in big chunks. But the beauty of any dump cake is this
02:46layer of butter on top and again you don't want to mix it in just leave it as is. And then I told
02:52you I'd sprinkle on the rest of the blueberries so I'll add the rest of these here and then you kind
02:58of get blueberries on the various layers. Alright now I'll scoot that over and I am going to make
03:06a crisp topping just like I would make for any fruit crisp and that's just a classic combo of flour,
03:16brown sugar, and oats, and then more butter. A little bit shocking the amount of butter that's in this.
03:25But the thing is this dump cake is so rich and a little goes a long way.
03:32Oh couple more ingredients. A little bit of baking soda and a little bit of baking powder.
03:40And then I'm going to go ahead and add some salt and I'm going to grab my pastry cutter and just cut this mixture together.
03:48I would use this same crisp topping if I was making any sort of blueberry crisp or apple crisp which by the
03:57way are amazing summertime treats. Okay so you want to keep cutting this mixture together until you don't
04:04see any more of the flour and it all looks perfect to me. So this little crisp topping just goes all over
04:13the top of the blueberry dump cake. Don't want to leave any of that in there. When I was a little girl
04:21my mom used to make fruit crisps and I don't know why but I would just eat the crisp and so like I'd go
04:29and scrape crisp topping off into a bowl. It was like a really nice oatmeal cookie. My mom would walk into
04:37the kitchen and be like Ree. Thank you for listening I just wanted to share that moment from my childhood. I also
04:45used to get her fresh bread that she pulled out of the oven and like reach under the crust and pull the
04:51soft bread out. I'm going to stop now. I have so many stories about my oddities as a child. Okay this is all over
05:01in an even layer so I'm going to put it into a 375 degree oven and it's going to bake for about 45 minutes
05:10and then I'll take it out and let it cool.
05:14The dump cake is out of the oven. It looks amazing. I let it sit and cool for a while. You never want
05:22to pull a dump cake out of the oven and serve it right away because it kind of needs to settle in.
05:26The filling needs to kind of thicken a little bit and it'll be really messy and too hot to eat
05:32anyway so it's still warm but really really nice. So I want to serve this. Normally I would cover it with
05:40foil and take it to my destination but I really want you to feast your eyes on this gorgeous cake.
05:49Lots of crisp topping just the way I liked it as a little girl
05:55but it kind of just falls apart when you put it on the plate and you can see
05:59kind of that bright purple blueberry pie filling and then those fresh blueberries that kind of burst
06:06open. Now if I was taking this with me I would usually take along some whipped cream. I'll either
06:12whip it fresh like I did here or you can just take a can of like canned whipped cream. Of course
06:21dump cake is also wonderful with any flavor of ice cream so you could do like strawberry ice cream and
06:27embrace the berry side of things. My oh my oh me oh my. Look at this. I love the texture. I love the
06:37flavor. I love that it's just slightly warm. So delicious and very vintage.
06:43Of course the meat is always the star of any barbecue whether it's brisket or burgers or ribs
07:00but I have to say I love the sides. I love every side there is when it comes to a barbecue
07:06and I'm going to show you how to make hot honey corn. I swear if you take this to any cookout you're
07:13invited to that will ensure lifelong recurring invitations. This is incredible. So basically I
07:21boiled this corn until it was tender and then I poured melted butter all over the cob seasoned with
07:27salt and pepper and then I put it under the broiler to get it really charred on the first side.
07:33I just turned the corn over and it's going back under the broiler to blacken that second side.
07:39So while that happens I'm going to make this hot honey sauce that is so out of this world good.
07:46I'm going to get some heat under this saucepan and I'll start with honey about half a cup or so
07:54and you can add more or less of what you like in this sauce. And then a little bit of apple cider vinegar
08:01just a splash. And this is really spicy. This is where the hot honey comes in. A couple of jalapenos
08:10that I sliced and they just go right into the mixture along with some more heat with crushed red
08:17pepper flakes and even more heat in the form of hot sauce. All right and then I'll stir this together
08:25and basically what's going to happen with this sauce is the jalapenos are going to turn into candy
08:33basically and they make the corn so incredible. Okay now I just need to bring this mixture to a gentle
08:40simmer and then when it's done I'll move on and show you how to serve the corn.
08:45The corn is ready looks beautiful and the hot honey sauce is ready. I want you to look at this
08:57how quickly those jalapenos changed and the sauce is still really hot but basically you've got this
09:03sticky candied jalapeno sauce. Really delicious honey. Oh my gosh can't wait to show you what it looks like
09:11on the corn. So the first thing I'm going to do is transfer all the corn to a platter and it's good to
09:19have a platter like this if you're transporting because then you can just put foil over it and it
09:24kind of keeps it all contained. So I'll probably do a little bit of a double decker situation. Isn't this
09:32corn beautiful though? The cool thing is if you can't get fresh corn whenever you want to make it
09:38you can just use frozen corn on the cob and it works really nicely. So next up is this hot honey sauce
09:48and you can pour it or you can just spoon it and honestly if I were transporting this
09:55I would probably do this at home and then just cover it with foil so everything stays nice and warm
10:02and then that's one less thing you have to worry about when you get to your destination.
10:06Look at these jalapenos. Ooh. Okay last spoonful just make sure each little corn cob is totally covered
10:18in that sticky sauce. Now if I were taking this to a cookout I would probably just cover these two
10:27little dishes and take them separately. I've got some crumbled cotija cheese and some cilantro but I'll show
10:34you what it looks like all garnished. It's good to save this for the end and then the cilantro won't
10:41wilt before you get to the cookout and the cotija won't kind of be absorbed by the other ingredients
10:49on the corn if that makes sense. I think it makes sense. You could do feta cheese instead of cotija just
10:56anything you want. You could even do like grated monterey jack or even parmesan. Anything works.
11:03And then finally the cilantro just adds a pretty pop of color but also the flavor of cilantro goes so
11:12well with that sweet spicy hot honey sauce. Incidentally this hot honey sauce would be perfect with like fried
11:20chicken or fried chicken strips. Just make some hot honey chicken. You could do lots of things with this.
11:29Kind of opens up creativity along with your nasal passages because it's so spicy.
11:35All right this is one of the greatest side dishes you can take to a friend's house for a cookout.
11:42It's colorful. It's sweet. It's spicy. Just a little bit corny but in all the best ways.
11:54If you are invited to a cookout and you need to figure out something to take you can never go wrong
12:00with baked beans. I usually make just a good old classic version but it's also fun to change it up.
12:07So I am making maple bourbon baked beans. Yes they are delicious as they sound. I started the whole
12:15thing with just some sauteed onion, chopped yellow onion and I've been cooking it in a little bit of
12:21oil and I'm going to add some really delicious aromatic ingredients. I've got some garlic, some rosemary
12:30and sage and it's all chopped really fine and I'll stir this around just to get the flavors going.
12:41Baked beans are so easy to make. The only tricky thing about them is you need a lot of time. I don't
12:48think I've ever made a pan of baked beans that didn't cook in the oven for at least an hour and a half
12:54and then you need the time to let it sit and kind of calm down. So while it's easy to pull together
13:00it takes just a little bit of time and rosemary and sage. Okay where was I? I'm going to add the beans
13:10now and here's the thing you may not know about baked beans. You can add canned beans to make baked
13:16beans because the magic of baked beans is the long time in the oven and sort of the caramelization of
13:23everything and the other flavors that you add. So of course if you are a purist you can soak pinto beans
13:32or navy beans and cook them for a long time and then make baked beans. Sometimes going all from scratch
13:41is good but in this case I love using just good old canned beans. Okey-doke. Now I'm actually going to
13:49turn the stove off for a second and add the bourbon. This is pretty boozy so I don't want to add it while
13:57there's a big open flame underneath and then I'll stir it all together make sure the fumes are kind of
14:04calmed down. I added about a fourth a cup to a third a cup of the bourbon. Oh my gosh that smells so good.
14:12Now the stove can go back on safely and I've got a few more things to add. Maple syrup. These are maple
14:21bourbon baked beans and some brown sugar. There's a lot of sweetness in baked beans and that's how you
14:29get that caramelized kind of consistency and flavor. I like to cut through all the sweetness with some
14:36spice so crushed red pepper and some dry mustard. It's a really nice flavor with baked beans and then
14:44a good amount of salt. All right so I'll get all this stirred together and that flame is really hot
14:53so it's already starting to heat up a bit and you don't have to cook it on the stove top. It's going to
14:58do all the cooking in the oven so you really just kind of want to get it to the hot stage and make sure
15:04everything is mixed together. Okay and we are there. It's getting nice and hot. So I'll get the baking dish
15:15and I'm going to turn the heat off and just pour this entire skillet right into the pan
15:22hoping I don't make a huge mess along the way. Hey that was pretty successful. All righty. Now I thought
15:29I'd add a little bit of hardiness to this. It's already hardy but I'm going to add some sausage and
15:37I kind of broke this into little pieces and I'm just going to kind of arrange them all over the top.
15:45It's uncooked but the baked beans are going to bake for so long in the oven that the sausage is going to
15:52cook completely. Obviously the flavor from the sausage is going to become part of the baked beans
15:59and this winds up being almost a main course instead of a side dish. A lot of people like
16:06meat in their baked beans. I always think of them as you know very much a side dish so it's not
16:13something I do all the time but this sausage is delicious. All right. I think that's enough. It's
16:19pretty much coating and the little pieces are going to shrink as they bake. All right. I think that is
16:27well covered so I'm going to get that oven door open and I'm going to bake these beans at 325 degrees
16:36for about an hour and a half and then I'll take the pan out and let them cool for about 20 minutes.
16:45Well these are the beans and I can tell you that my kitchen smells like heaven right now. Now normally
16:52baked beans really need no garnish at all. They are what they are but I'm just going to sprinkle on
16:58some parsley because I think it kind of gives the pan a little pretty pop. I just don't think there's
17:05anything that parsley doesn't make prettier. All righty. Now I want to show you what this looks like
17:11and I also want to eat some. So the reason you want to let them sit for a while is that when you pull
17:17the pan out of the oven at first it's extremely liquidy and runny so that 20 minutes that you let
17:25it kind of set the beans thicken a little bit and it's just a lot easier to serve up. Oh my gosh look
17:34at this. What I love about this dish is you get all those beautiful baked beans but that sausage on top
17:42almost bakes into a crust so you get a nice mix of textures. All right I'm going to dig into these.
17:50I'm going to treat them as a main dish right now and all I have to say is something I've been wanting
17:56to say for the last two hours. Cool beans!
18:00Now that I've shared these ideas for potluck things to take to a cookout I'm actually on my way to one
18:14myself. My friend Hi is throwing one. She's going to cook the steaks and sausages and the guests are
18:20going to bring everything else. So I thought I would take coleslaw. I know coleslaw sounds very cliche for a
18:28cookout but this is the most perfect classic version. I actually took it to Hyacinth's house
18:34once before and she requested an encore. That may be saying something. It's so easy to make. Let me tell
18:41you how. First prep the cabbage and the peppers. Take a colander and add four cups of finely shredded
18:49green cabbage, four cups of finely shredded red cabbage, and a cup of seeded and finely sliced red bell
18:56pepper. Next sprinkle over a mounded tablespoon of kosher salt and toss the vegetables to make sure
19:03they're well coated. The salt draws out the moisture which keeps the coleslaw crisp and stops it from
19:09getting watery. Then put the colander over a bowl and into the fridge for two hours. Now for the homemade
19:16dressing you need two-thirds of a cup of mayonnaise, one-fourth a cup of sour cream, two tablespoons of white
19:24sugar, two tablespoons of apple cider vinegar, a tablespoon of minced chives, two teaspoons of
19:31yellow mustard, a dash of hot sauce, a pinch of kosher salt, and a black pepper. When it's all in the bowl
19:39just stir everything together. It is such a tasty simple dressing and you can make it the day before
19:47and just hold it in the fridge or you can press on with the salad and that's what I did. So first I took
19:54the cabbages and peppers out of the fridge. I rinsed them under cold water to get the excess salt off,
20:01put them on a paper towel lined baking sheet, and patted them dry. Then to assemble the coleslaw I got a
20:07big bowl, tipped in the cabbages and peppers, added the dressing, two tablespoons of chopped parsley,
20:15and mixed it together. Next I tipped it into a glass bowl all ready for the party and sprinkled two
20:22more tablespoons of parsley over the top for a final flourish. How delicious does that look? It really
20:29is a simple yet special take on slaw. I love how versatile this coleslaw is. You can pile it on a hot
20:37dog or a burger or you can just eat it as a side. It's so crunchy and colorful. Well I hope I have
20:45inspired you with new ideas for the next time you get invited to a cookout potluck. I am on my way
20:51to hyacinths with my coleslaw. I am going to have fun. I'm excited. Bye friends.
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