The Pioneer Woman Season 40 Episode 1

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Transcript

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 a

00:28fancy 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 am 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

02:03done spice 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

02:45layer 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 a couple more ingredients.

03:35A 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.

03:44And 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,

03:56which by the way are amazing summertime treats.

04:00Okay so you want to keep cutting this mixture together until you don't see any more of the flour.

04:06It all looks perfect to me.

04:08Okay so this little crisp topping just goes all over the top of the blueberry dump cake.

04:17I don't want to leave any of that in there.

04:19When I was a little girl my mom used to make fruit crisps.

04:23And I don't know why but I would just eat the crisp.

04:28And so like I'd go and scrape crisp topping off into a bowl.

04:32It was like a really nice oatmeal cookie.

04:34My mom would walk into the kitchen and be like,

04:39Riii!

04:41Thank you for listening.

04:42I just wanted to share that moment from my childhood.

04:45I also used to get her fresh bread that she pulled out of the oven and like reach under the crust and pull the soft bread out.

04:52I'm going to stop now.

04:54I have so many stories about my oddities as a child.

04:59Okay this is all over in an even layer.

05:02So I'm going to put it into a 375 degree oven.

05:06And it's going to bake for about 45 minutes.

05:09And then I'll take it out and let it cool.

05:14The dump cake is out of the oven.

05:17It looks amazing.

05:18I let it sit and cool for a while.

05:21You never want to pull a dump cake out of the oven and serve it right away.

05:24Because it kind of needs to settle in.

05:27The filling needs to kind of thicken a little bit.

05:29And it will be really messy and too hot to eat anyway.

05:33So it's still warm but really, really nice.

05:37So I want to serve this.

05:39Normally I would cover it with foil and take it to my destination.

05:43But I really want you to feast your eyes on this gorgeous cake.

05:49Lots of crisp topping.

05:52Just the way I liked it as a little girl.

05:55But it kind of just falls apart when you put it on the plate.

05:58And you can see kind of that bright purple blueberry pie filling.

06:03And then those fresh blueberries that kind of burst open.

06:07Now if I was taking this with me, I would usually take along some whipped cream.

06:11I'll either whip it fresh like I did here.

06:14Or you can just take a can of like canned whipped cream.

06:20Of course, dump cake is also wonderful with any flavor of ice cream.

06:25So you could do like strawberry ice cream and embrace the berry side of things.

06:30My oh my.

06:31Oh me oh my.

06:33Look at this.

06:34I love the texture.

06:36I love the flavor.

06:38I love that it's just slightly warm.

06:41So delicious and very vintage.

06:46Mmm.

06:49Mmm.

06:53Of course, the meat is always the star of any barbecue.

06:57Whether it's brisket or burgers or ribs.

07:00But I have to say, I love the sides.

07:03I 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.

07:10I swear, if you take this to any cookout you're invited to, that will ensure lifelong recurring invitations.

07:18This is incredible.

07:19So basically, I boiled this corn until it was tender.

07:23And then I poured melted butter all over the cob, seasoned with salt and pepper.

07:28And 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.

07:40So 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.

07:49And I'll start with honey, about half a cup or so.

07:53And you can add more or less of what you like in this sauce.

07:58And then a little bit of apple cider vinegar, just a splash.

08:03And this is really spicy.

08:06This is where the hot honey comes in.

08:08A couple of jalapenos that I sliced.

08:11And they just go right into the mixture, along with some more heat with crushed red pepper flakes.

08:18And even more heat in the form of hot sauce.

08:23All right.

08:24And then I'll stir this together.

08:26And basically what's going to happen with this sauce is the jalapenos are going to turn into candy, basically.

08:33And they make the corn so incredible.

08:37Okay.

08:37Now I just need to bring this mixture to a gentle simmer.

08:41And then when it's done, I'll move on and show you how to serve the corn.

08:48The corn is ready.

08:50Looks beautiful.

08:52And the hot honey sauce is ready.

08:55I want you to look at this.

08:57How quickly those jalapenos changed.

09:00And the sauce is still really hot.

09:01But basically you've got this sticky candied jalapeno sauce.

09:07Really delicious honey.

09:09Oh my gosh.

09:10Can't wait to show you what it looks like on the corn.

09:12So the first thing I'm going to do is transfer all the corn to a platter.

09:18And it's good to have a platter like this if you're transporting.

09:21Because then you can just put foil over it.

09:24And it kind of keeps it all contained.

09:26So I'll probably do a little bit of a double-decker situation.

09:32Isn't this corn beautiful though?

09:34The cool thing is if you can't get fresh corn whenever you want to make it, you can just

09:39use frozen corn on the cob.

09:41And it works really nicely.

09:42So next up is this hot honey sauce.

09:48And you can pour it or you can just spoon it.

09:52And honestly if I were transporting this, I would probably do this at home.

09:58And 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.

10:10Ooh.

10:11Okay, last spoonful.

10:12Just make sure each little corn cob is totally covered in that sticky sauce.

10:21Mmm.

10:22Now if I were taking this to a cookout, I would probably just cover these two little dishes

10:27and take them separately.

10:29I've got some crumbled cotija cheese and some cilantro.

10:33But I'll show you what it looks like all garnished.

10:36It's good to save this for the end and then the cilantro won't wilt before you get to the

10:42cookout and the cotija won't kind of be absorbed by the other ingredients on the corn, if that

10:50makes sense.

10:52I think it makes sense.

10:53You could do feta cheese instead of cotija.

10:56Just anything you want.

10:58You could even do like grated Monterey Jack or even Parmesan.

11:02Anything works.

11:03And then finally, the cilantro just adds a pretty pop of color, but also the flavor of cilantro

11:11goes so well with that sweet, spicy, hot honey sauce.

11:17Incidentally, this hot honey sauce would be perfect with like fried chicken or fried chicken

11:23strips.

11:23Just make some hot honey chicken.

11:26Woo.

11:26You 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.

11:36This is one of the greatest side dishes you can take to a friend's house for a cookout.

11:42It's colorful.

11:44It's sweet.

11:45It's spicy.

11:46Just a little bit corny, but in all the best ways.

11:50If you are invited to a cookout and you need to figure out something to take, you can never

12:00go wrong with baked beans.

12:02I 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.

12:11Yes, they are delicious as they sound.

12:13I started the whole thing with just some sauteed onion, chopped yellow onion, and I've been

12:20cooking it in a little bit of oil, and I'm going to add some really delicious aromatic

12:26ingredients.

12:27I've got some garlic, some rosemary, and sage, and it's all chopped really fine.

12:36And I'll stir this around just to get the flavors going.

12:40Baked beans are so easy to make.

12:43The only tricky thing about them is you need a lot of time.

12:48I don't think I've ever made a pan of baked beans that didn't cook in the oven for at least

12:53an hour and a half.

12:54And then you need the time to let it sit and kind of calm down.

12:58So while it's easy to pull together, it takes just a little bit of time.

13:03And rosemary and sage.

13:05Okay.

13:06Where was I?

13:07I'm going to add the beans now.

13:10And here's the thing you may not know about baked beans.

13:14You can add canned beans to make baked beans because the magic of baked beans is the long

13:20time in the oven and sort of the caramelization of everything and the other flavors that you

13:26add.

13:27So of course, if you are a purist, you can soak pinto beans or navy beans and cook them

13:36for a long time and then make baked beans.

13:38Sometimes going all from scratch is good.

13:42But in this case, I love using just good old canned beans.

13:47Okie doke.

13:48Now, I'm actually going to turn the stove off for a second and add the bourbon.

13:54This is pretty boozy, so I don't want to add it while there's a big open flame underneath.

14:00And then I'll stir it all together, make sure the fumes are kind of calmed down.

14:06I added about a fourth a cup to a third a cup of the bourbon.

14:10Oh my gosh, that smells so good.

14:12Now, the stove can go back on safely.

14:17And I've got a few more things to add.

14:19Maple syrup.

14:20These are maple bourbon baked beans and some brown sugar.

14:26There's a lot of sweetness in baked beans and that's how you get that caramelized kind

14:31of consistency and flavor.

14:33I like to cut through all the sweetness with some spice.

14:36So, crushed red pepper and some dry mustard.

14:41It's a really nice flavor with baked beans.

14:44And then a good amount of salt.

14:48Alright.

14:49So, I'll get all this stirred together and that flame is really hot.

14:53So, it's already starting to heat up a bit.

14:56And you don't have to cook it on the stovetop.

14:58It's going to do all the cooking in the oven.

15:00So, you really just kind of want to get it to the hot stage and make sure everything

15:04is mixed together.

15:05Okay, and we are there.

15:08It's getting nice and hot.

15:10So, I'll get the baking dish.

15:14And 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.

15:26Hey, that was pretty successful.

15:27Alrighty.

15:29Now, I thought I'd add a little bit of hardiness to this.

15:33It's already hardy, but I'm going to add some sausage.

15:37And I kind of broke this into little pieces.

15:41And 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

15:51is going to cook completely.

15:53Obviously, 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.

16:04A lot of people like meat in their baked beans.

16:07I always think of them as, you know, very much a side dish.

16:12So, it's not something I do all the time, but this sausage is delicious.

16:16All right, I think that's enough.

16:19It's pretty much coating.

16:21And the little pieces are going to shrink as they bake.

16:25All right, I think that is well covered.

16:28So, I'm going to get that oven door open.

16:31And I'm going to bake these beans at 325 degrees for about an hour and a half.

16:38And then I'll take the pan out and let them cool for about 20 minutes.

16:42Well, these are the beans, and I can tell you that my kitchen smells like heaven right now.

16:51Now, normally, baked beans really need no garnish at all.

16:55They are what they are, but I'm just going to sprinkle on some parsley because I think

16:59it kind of gives the pan a little pretty pop.

17:04I just don't think there's anything that parsley doesn't make prettier.

17:08All righty, now I want to show you what this looks like.

17:11And I also want to eat some.

17:13So, the reason you want to let them sit for a while is that when you pull the pan out of

17:18the oven at first, it's extremely liquidy and runny.

17:23So, that 20 minutes that you let it kind of set, the beans thicken a little bit, and it's

17:29just a lot easier to serve up.

17:32Oh, my gosh, look at this.

17:35What I love about this dish is you get all those beautiful baked beans, but that sausage

17:42on top almost bakes into a crust, so you get a nice mix of textures.

17:48All right, I'm going to dig into these.

17:50I'm going to treat them as a main dish right now.

17:54And all I have to say is something I've been wanting to say for the last two hours.

17:59Cool beans!

18:00Now that I've shared these ideas for potluck things to take to a cookout, I'm actually on

18:13my way to one myself.

18:15My friend, Hi, is throwing one.

18:17She's going to cook the steaks and sausages, and the guests are going to bring everything

18:21else.

18:22So, I thought I would take coleslaw.

18:24I know coleslaw sounds very cliche for a cookout, but this is the most perfect classic version.

18:32I actually took it to Hyacinth's house once before, and she requested an encore.

18:37That may be saying something.

18:39It's so easy to make.

18:41Let me tell you how.

18:42First, prep the cabbage and the peppers.

18:45Take a colander and add four cups of finely shredded green cabbage, four cups of finely shredded

18:52red cabbage, and a cup of seeded and finely sliced red bell pepper.

18:57Next, sprinkle over a mounded tablespoon of kosher salt, and toss the vegetables to make

19:02sure they're well coated.

19:04The salt draws out the moisture, which keeps the coleslaw crisp and stops it from getting

19:09watery.

19:10Then, put the colander over a bowl and into the fridge for two hours.

19:14Now, for the homemade dressing, you need two-thirds of a cup of mayonnaise, one-fourth a cup of sour

19:21cream, two tablespoons of white sugar, two tablespoons of apple cider vinegar, a tablespoon

19:28of minced chives, two teaspoons of yellow mustard, a dash of hot sauce, a pinch of kosher salt,

19:36and a black pepper.

19:38When it's all in the bowl, just stir everything together.

19:41It is such a tasty, simple dressing, and you can make it the day before and just hold it

19:47in the fridge, or you can press on with the salad, and that's what I did.

19:53So first, I took the cabbages and peppers out of the fridge.

19:56I rinsed them under cold water to get the excess salt off, put them on a paper towel-lined baking

20:03sheet, and patted them dry.

20:05Then, to assemble the coleslaw, I got a big bowl, tipped in the cabbages and peppers, added

20:11the dressing, two tablespoons of chopped parsley, and mixed it together.

20:17Next, I tipped it into a glass bowl, all ready for the party, and sprinkled two more tablespoons

20:23of parsley over the top for a final flourish.

20:26How delicious does that look?

20:28It really is a simple, yet special take on slaw.

20:32I love how versatile this coleslaw is.

20:35You can pile it on a hot dog or a burger, or you can just eat it as a side.

20:41It's so crunchy and colorful.

20:43Well, I hope I have inspired you with new...

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