Ep 12. Georgia Girls

In the season 6 episode 12 of Paula's Best Dishes, foodie viewers are taken on a culinary journey through the heart of Georgia with Paula Deen, the queen of Southern cuisine. Appropriately named "Georgia Girls," the episode features an all-women crew where Paula showcases the unique flavors of Georgia's rich agricultural lands.

The episode starts with Paula preparing a classic Peaches and Cream Cake. She talks about how Georgia is known for its exceptional peaches, which are a staple in the local cuisine. The cake is topped with fresh whipped cream and sliced peaches, perfect for a summertime dessert.

Next up, Paula is joined by her friend, Rhonda, who shares her recipe for Hoppin' John. The dish is a traditional Southern dish which is made with black-eyed peas, rice, and bacon. Paula adds her twist to the recipe by adding some grape tomatoes, red onions, celery, and peppers. Hoppin' John is a hearty and flavorful dish, which is served on New Year's Day for good luck.

Moving on, Paula decides to prepare Georgia Shrimp and Grits, another classic Southern dish. She demonstrates how to prepare the grits, using chicken broth to add more flavor instead of water. Paula also shares a secret ingredient to the dish, which is to add some Worcestershire sauce to the shrimp, ensuring that it pops with flavor.

In the next segment, Paula heads out to explore Georgia's rich agricultural heritage. She visits a dairy farm where she samples some of the best cheese in the state. She then stops by a peach farm, where she meets a farmer who shows her how to properly pick a peach and shares some interesting facts about the peach trees.

After her exciting farm visits, Paula goes back to the kitchen to create her Twist on a Cobb Salad. She explains how the salad was invented in the 1930s in Hollywood, California, and how she adds some boiled eggs, bacon, and grilled chicken to make the salad more filling. The dish is then drizzled with her homemade buttermilk ranch dressing, the perfect accompaniment to a delicious and healthy meal.

For dessert, Paula prepares her Georgia Tea Cakes, which are a cross between a cookie and a cake. She talks about how women in the South would bake these cakes to share with their neighbors, often enjoying them with a cup of tea. The cakes are soft, moist, and bursting with vanilla flavor, the perfect end to Paula's southern-inspired feast.

As the show ends, Paula thanks her viewers for joining her on this gastronomic journey through the heart of Georgia. She encourages everyone to keep experimenting with flavors and learning about new ingredients, reminding them that cooking is an art best enjoyed when shared with loved ones.