I prefer Barefoot Contessa's recipes by far. I have only made one of Paula's sweet recipes and like you said, it's way over the top. I did have make a great corn bread from one of her recipes, with lots of whole corn in it. Was really yummy with BBQ ribs.
As far as southern cooking goes, she's good, but it's definitely not for the health-conscious eater. It's pretty common knowledge that southern food is generally not very subtle and not very healthy.
As far as food network goes, I like a lot of Barefoot Contessa's recipes. I pretty much live off her "green goddess salad dressing". It's not the healthiest dressing, but if you're like me and don't like to use much dressing anyhow, then it's quite tasty.I also get rave reviews from absolutely everyone who tries the guacamole I make from one of her books.
Guacamole
4 ripe Haas avocados
3 tablespoons freshly squeezed lemon juice (1 lemon)
8 dashes hot pepper sauce
1/2 cup small-diced red onion (1 small onion)
1 large garlic clove, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 medium tomato, seeded, and small-diced
Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl. (I use my hands.) Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.
Don't mix it up so much that you lose the texture from big chunks of avocado, onion, and tomatoes. It's fucking fantastic if you do it right.
Green Goddess Salad Dressing
1 cup good mayonnaise
1 cup chopped scallions, white and green parts (6 to 7 scallions)
1 cup chopped fresh basil leaves
1/4 cup freshly squeezed lemon juice (2 lemons)
2 teaspoons chopped garlic (2 cloves)
2 teaspoons anchovy paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup sour cream
3 heads Bibb lettuce
2 to 3 tomatoes
Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. (If not using immediately, refrigerate the dressing until ready to serve.)
It's meant to be served with crunchy lettuce, but works wonders on any mix of greens. I prefer a simple wedge of iceberg lettuce with the dressing on top. Add some sliced tomatoes on the side and any other additions you prefer.
