You don’t have to travel far to have meals from my restaurants, Lady and Sons and Paula Deen’s Family Kitchen. We don’t keep our recipes top secret like many restaurants do because I love sharin’ all my special creations with y’all.
In the spirit of sharin’, I want to share with y’all a complete menu, featuring a mix of recipes from both Paula Deen’s Family Kitchen in Pigeon Forge, Tennessee, and The Lady and Sons here in Savannah, Georgia. I hope y’all like fried catfish because that’s the star of the show! If y’all have any questions about any of these dishes, let me know in the comments section below.
Love & best dishes,
Paula Deen’s Family Kitchen Georgia Fried Catfish
- 4 three-to-five-ounce Catfish Filets
- 1½ quarts Whole Milk
- ½ cup Dijon Mustard
- 6 Eggs, beaten
- 1 cup White Cornmeal
- 1 tbsp. Crab Boil Seasoning
- 3 cups Self-Rising Flour
- ½ tsp. Garlic Powder
- ½ tsp. Ground Black Pepper
- ½ tsp. Onion Powder
- Mix catfish with milk, Dijon mustard, and eggs. Put in refrigerator overnight.
- Mix together cornmeal, crab boil seasoning, flour, garlic powder, pepper, and onion powder.
- Dredge marinated catfish in dry mix.
- Fry in oil at 350 degrees for five to eight minutes.
Homemade Tartar Sauce
- 1 cup Mayonnaise
- ½ cup Dill Pickle, chopped
- ½ cup Green Onion, chopped
- ½ teaspoon Paula Deen’s House Seasoning
- Mix all ingredients until fully incorporated.
The Lady and Sons Okra and Tomatoes
- 4 Slices Bacon, diced into small pieces
- 1 Small Onion, peeled and chopped
- 2 Cloves Onion, minced
- 2 15-ounce Cans Diced Tomatoes
- 1 tbsp. Chicken Base
- 1 tbsp. Sugar
- 2 cups Fresh or Frozen Okra, washed, fuzz removed, cut into 1-inch pieces
- Fresh Ground Black Pepper
- Cook bacon slightly.
- Sauté onion and garlic with bacon until tender.
- Add tomatoes, chicken base, sugar, and pepper. Stir well and let simmer for about 20 minutes. Adjust seasoning if needed.
- Add the okra and simmer until okra is done—about 20 more minutes (less if using frozen okra).
- 13 Lemons
- 2 cups Sugar
- Ice Cubes
- Fresh Mint Sprigs, for garnish
- Cut 12 lemons in half. Squeeze the lemon juice into a bowl. Use a strainer to fish the seeds out of the juice.
- Simmer 1 cup water and the sugar together to make a simple syrup.
- Add the strained lemon juice and stir together.
- Add ice cubes and mint sprigs to a large pitcher. Add the lemon water into the pitcher. Fill the pitcher up with cold water.
- Slice the remaining lemon into thin slices. Put the lemon slices into the pitcher. Stir well.
- 1 package Yellow Cake Mix
- 4 Eggs, divided
- 2 sticks Melted Butter, divided
- 1 15-ounce can Pumpkin Puree
- 1 8-ounce Package Cream Cheese, softened
- 2 tsp. Vanilla
- 1 16-ounce box Powdered Sugar
- 1½ tsp. Cinnamon
- ½ tsp. Nutmeg
- Preheat oven to 350 °F. Grease a 13×9 baking dish.
- In medium bowl, add the yellow cake mix, 1 egg, and 1 stick melted butter and mix to combine.
- Pat the mixture into prepared baking dish.
- In a large bowl, add the pumpkin puree and cream cheese, and using an electric hand mixer, beat until smooth. Add the remaining 3 eggs, 1 stick melted butter, and vanilla. Beat until combined. Add the powdered sugar, cinnamon, and nutmeg, and mix well.
- Spread pumpkin mixture over cake batter, and bake for 40 to 50 minutes. Make sure not to overbake, as the center should be a little gooey.
- Serve with fresh whipped cream.