Down Home Dishes With Trisha Yearwood

Most people know Trisha Yearwood as a Grammy-winning country music star, but her friends and family know her as a fabulous cook.

She's partnered with her sister and mom to write her first cookbook, "Georgia Cooking In An Oklahoma Kitchen" which debuted at No. 3 on The New York Times Bestseller list.

"We love to cook," she told Early Show co-anchor Julie Chen. "My mom and my sister made me a little collection of recipes when I moved to Oklahoma."

Yearwood said that she was definitely homesick for "mama's cooking" and was happy to have all of those recipes in one place. Putting it all in a book just seemed the natural thing to do.

While out on the Early Show plaza, Yearwood showed how to make a Fourth of July menu that included her father's barbecued chicken - the trick is to soak it in saltwater overnight - featuring a vinegar-based sauce. For the side dishes, she showed how to make a not-too-sweet cole slaw as well as his and hers deviled eggs (her husband Garth Brooks likes mustard, but she likes mayonnaise).

Also below are her recipes for easy baked beans and home-churned ice cream to round out the menu.

When she's not busy making dinner - or making music - Yearwood devotes time to various charitable causes. Recently she teamed up with the Susan G. Komen Foundation and Coldwater Creek in support of a unique donation program, Share Your Journey For The Cure. To find out more, click here.

RECIPE: His 'n' Hers Deviled Eggs

"You won't go to a southern picnic or covered-dish supper and not see deviled eggs," Yearwood writes. "Garth and I grew up eating different versions of this dish, so both varieties are included here. Honestly, I never met a deviled egg I didn't like, so these are both yummy to me!"


12 large eggs

His Filling:
1/4 cup mayonnaise
2 teaspoons yellow mustard
1 tablespoon butter, softened
Salt and pepper to taste

Her Filling:
1/4 cup mayonnaise
1 1/2 tablespoons sweet pickle relish
1 teaspoon yellow mustard
Salt and pepper to taste

Paprika for garnish

Place the eggs in a medium saucepan with water to cover and bring to a boil. Remove from the heat, cover the pan, and let stand for 20 minutes. Pour off the hot water and refill the saucepan with cold water. Crack the eggshells all over and let them sit in the cold water for 5 minutes. Peel the eggs, cover, and chill for at least 1 hour.

Halve the eggs lengthwise. Carefully remove the yolks and transfer them to a small bowl. Mash the yolks with a fork, then stir in the filling ingredients of your choice. Season with salt and pepper. Scoop a spoonful of the mixture into each egg white half. Sprinkle the tops with paprika.

This is one time when freshest isn't bestest. Very fresh eggs are hard to peel, so use eggs near the sell-by date on the carton. Also, invert each egg in the carton the night before cooking so this yolk will become more centered in the white. It makes a prettier deviled egg. Who knew?

RECIPE: Fourth of July Coleslaw

"There are as many varieties of coleslaw as there are shades of pink, especially in the South!" Yearwood writes. "A lot of coleslaw recipes have sugar as an ingredient, but this one gets that bit of sweetness from sweet salad pickles, which don't mask the fresh flavors of the cabbage and carrots. We serve this every Fourth of July with Barbecued Pork Ribs and Easy Baked Beans (see below).


1 firm head green cabbage, about 2 pounds
1 large carrot, peeled
1/2 small sweet onion, such as Vidalia, peeled and chopped fine
1/4 cup diced salad pickles
1/2 cup mayonnaise
1/2 teaspoon salt

Pinch of black pepper

Remove and discard any bruised or undesirable outside leaves from the head of cabbage. Quarter the cabbage and grate it into a large bowl using the coarse side of a hand grater or the shredding blade of a food processor. Grate the carrot and add it to the cabbage, tossing together to combine. Add the onion, pickles, mayonnaise, salt, and pepper. Stir together until thoroughly mixed. Chill for 1 hour before serving.

RECIPE: Barbecued Chicken

"As a young man, my dad worked with the State of Georgia Extension Service, where he learned to barbecue chickens by the hundreds," writes Yearwood. "Over the years, he cooked thousands of chickens that were sold on the town square, at football games, or horse shows. He and his friends would build a huge pit with cement blocks and top them with specially made racks that could hold about 50 chicken halves each. To turn the chickens, another rack was placed on top, and two men, one on each end of the racks, would flip the entire rack at once! My mom has adapted Dad's recipe to serve a family, not the whole town."


3 2 1/2-pound frying chickens, split (see Note)
4 tablespoons salt
1 cup cider vinegar
3/4 cup peanut oil
1 teaspoon Tabasco sauce
1/8 teaspoon black pepper
1/4 cup water
1 teaspoon cayenne pepper

Put the chicken halves in a very large bowl or deep pot and cover with water. Sprinkle 3 tablespoons of the salt in the water. Cover the bowl or pot and refrigerate the chickens in this brine for 6 hours or overnight.

Prepare a fire in a grill with the grilling rack set 16 inches above the coals (see Note).

In a saucepan, mix together the vinegar, remaining tablespoon salt, peanut oil, Tabasco sauce, black pepper, 1/4 cup water, and the cayenne. Bring this mixture to a boil, stir well, and remove from the heat.

When the coals are uniformly covered with gray ash, spread them in a single layer. Drain the chicken, pay dry, and place the halves on the grill, skin side up. Baste with the sauce and cook for 30 minutes. Using tongs, turn the chickens skin side down and baste the top with sauce. Continue to grill the chickens for an additional 1 1/2 hours, turning and basting the chicken every 15 minutes. Add charcoal as needed to maintain a hot layer of coals. Check for doneness by twisting a drumstick. It should move easily.

Note: If you cannot find small chickens, use larger ones (3-3 1/2 pounds) and quarter them. If the grill rack cannot be adjusted, cook the chickens closer to the coals and turn the halves more often to avoid burning.