Boss is Coming to Dinner

Hey y'all, I'm Paula Deen

You know when it comes to making a good impression, it's important to put your best dish forward

And today I'm making a meal to impress the boss, a mother-in-law, or even the president

And I'm going to be starting with a gorgeous veal loin that's stuffed with roasted bell

peppers and goat cheese and basil. And it looks just as good as it tastes

And then I'm putting together a delectable crab mousse, perfectly served in shells

And for dessert, it's a sweet and spicy old timey pumpkin roll cake that's sure to earn

you extra brownie points. So if y'all are expecting someone important soon, stick around

You don't want to miss this one. The first dish that I'm going to be starting off with this morning is veal, and can't go wrong with veal

So let's go ahead and get started on it. Now we're going to start with a long piece of boneless veal

and this one's rather on the thin side. So I'm going to cut it one time

I'm going to butterfly this one time, make it like a bifold

And I'm going to make sure that I don't go all the way through. Make sure you've got a sharp knife for this

Now that I've got it cut, I can come on in here and finish butterflying it

All right. Now this is what Gertie's been waiting on, isn't it, girl

We're gonna cover this meat so that I won't get meat juice all over me

And we're just gonna start pounding. We don't want it to come apart

so we'll concentrate more on the edges. This is gonna help make it even more tender

Somebody just said I look like Wilma Flintstone. Okay, so I think that'll get it

So now we've got it pounded out. I'm going to put a little house seasoning

All right, I'm going to wash my hands real quick. Now we're going to mix some cheeses together

I'm going to mix an herb-flavored goat cheese and a chive-flavored cream cheese together

And this is going to be part of the stuffing that goes in our veal

We're going to save out about a quarter of this because we're going to be making us a sauce later on

Now, I've got a pot of boiling water. We are going to blanch and shock some arugula

And that doesn't take but just a minute, just that quick. I'm going to put it out over here on my towel to dry

All right, now I'm going to take about 16 leaves of basil, nice big leaves

We're gonna do the same thing with that. I'm getting ready to stuff the veal

Alright, the first thing we're gonna do is take our arugula that we've blanched

and we're gonna lay it out in about a two inch wide strip

And then we're going to take roasted yellow peppers. All right, now we're going to go with a layer of sun-dried tomatoes

I just love them, love them. Mmm. And now we're going to go with our cheese

We're going to save about a quarter of that later on for our sauce

so you'll want to make sure you remember to save you some

All right, now we're going to come with our basil, roll it along, and you can see all the

beautiful colors that this has. All right, so now we're going to roll this up, jelly roll style, just like that, tuck

everything in. All right, now I'm going to take about six pieces of twine

I know that probably most people do their entertaining in restaurants now because our time schedules are just horrid But this is so nice if you can take time to do this This needs to go in the refrigerator and sit for at least six hours

So I would just wrap this one in plastic wrap. And I've got one here ready

Mmm. And we're going to have to kind of curl him around in the pan

because I don't have a pan that wide. So we're just going to curl him around

Add just a little olive oil to that. Now I'm going to just lay him down in this pan

And, oh, he's all right. So I'll take a quick break, and when we come back

we're going to get this in the oven. So join me back because not only are we going to finish cooking this

we're gonna be making a heavenly crab mousse. While y'all were gone, I got the veal browned

and now we're ready to wrap him in a little pig and get him in the oven

So I'm gonna come over here. I've got eight pieces of bacon. Gonna just nestle them up together

There we go. All right. Now we're gonna take this luscious piece of meat

and lay it right there. And then we're just gonna fold our bacon

over him just like that. And then we're just gonna tuck, tuck

Now we're going to put him in a preheated 375 degree oven

and we're going to cook him to an internal temperature of about 140

You can see how beautiful he's going to be when we slice him

In the meantime, let's start on our sauce that we're going to have to pour over him

And I'm going to throw in our shallots. I'm just gonna run those around in all those brown crispies

Now I'm gonna take some chicken stock and pour over the shallots

and let this cook until it's reduced to probably about half that size

And then we'll come back to that. But for right now, let's move over to our crab mousse

This dish is so good. All right, I'm gonna take some water

and I've got one packet of plain gelatin. So I'm just going to pour that over there and let that bloom

Let that just sit for a minute. Give it a little stir

All right, and in this saucepan, I'm going to add a can of cream of mushroom soup

and an 8-ounce package of softened cream cheese. This is going to be just delectable

All right, now we're going to heat these two ingredients together until they're hot and bubbly

And then we're going to be adding our gelatin just as soon as it's dissolved

And I think it's all right, so we'll pour that in. And that's going to make our mousse tighten up for us

All right, you'll want to make sure that you use your whisk so that this won't be lumpy

And this is smoothing out beautifully, so that's great. All right, now I'm going to add some spring onion or green onion tops

I'm going to add some celery. And this is very close to done

It's starting to bubble. Now I'm going to want to switch utensils

because I'm going to be folding in our crab meat, and I don't want to tear that up

I want it to still be in those big, clumpy lumps, because we paid a lot of money for lump crab

So in that goes, along with the lemon juice, the Worcestershire, and the seasoning salt

And I'm just going to fold that in rather gently. I'm going to serve mine in the shell because I think they're so cute

It's going to give us such a variety with our meal. All right, you can see that I've reduced our chicken stock and our shallots

I'm going to throw in some lemon juice, some capers, and I've got some fresh parsley

And then I'm gonna add our leftover cheeses, goat cheese and cream cheese

All right Now I gonna whisk in our butter All right. I hear the veal

I know it's ready because Gertie's sniffing. Oh. Look how delicious. All right

He's just beautiful

Now, how good are you going to look when you serve this meal? You'll have him eating out of your hands for at least a week

And I'm going to let him cool for a minute. I can't hardly wait

to taste. I've just got to try our crab mousse. So yummy

But this is what I can't wait to wrap my lips around

It's so good. All right, I've tasted our savory jelly roll. Coming up next is a sweet jelly roll, pumpkin jelly roll, up next

Well, we're going to go to just a little bit of trouble for today's dessert

but it's going to be worth it. I'm gonna throw in some dark rum in the saucepan

and I'm gonna put in some plain gelatin, and we're gonna just heat this up

All right, that's dissolved, so pour that in there and let it get cool

Now to make our pumpkin roll cake, I'm gonna start by beating up our six egg whites

until they're stiff, and I'm sorry, but this is the boring part. All right

Now we'll just push those over to the side. Now over here, I've got three-fourths of a cup of cake flour

and we're just going to run those through the sifter along with cinnamon

ginger, and some allspice. All right. Now I'm going to cream our six yolks, granulated sugar, and my brown sugar

And we're just going to cream this together. We've got that nice and creamy and a pretty yellow color

And now we're going to add our pumpkin. This is just an ordinary canned pumpkin

Now I'm gonna fold our batter into our egg whites. Oh, it smells so good

All right, so we're gonna take that and fold it together. And I've got a prepared jelly roll pan sitting here waiting on me that I've lined with parchment

paper because we want our cake to come out easy. All right, now we're gonna just pour our batter in

We're gonna put this into a preheated 375 degree oven. We're gonna let it bake for about 15 to 18 minutes

Mmm, and you'll wanna make sure that you level it out good so it'll be even

I'm gonna give it a little shake to make sure it spreads out evenly

All right, so 375 for 15 to 18 minutes, but you know I've got another cake ready

You know we ain't cooking just one cake. So let's pull this one out and see if it's ready

Ooh, look at that cake. All right, we'll wanna be very gentle now at this point

I'm gonna ease him off. Now I'm gonna dust him with powdered sugar

All right now I very gently going to curl up this edge and the cake still hot so you can use your towel to roll him up And I going to pull that parchment paper away

And a tip that I have in my dessert book on jelly rolls

When you're making jelly roll cakes, you can always trim the edges off your jelly roll

and it'll roll up nice and easy for you. Now we're gonna pop him in the fridge and let him chill

because we can't run the risk of using a cold filling and a warm cake

So this has got to chill. This is a must. Okay, but I've got one chilled in here

And I've got some whipping cream. Now we're going to gently unroll this cake

All right, that's as far as I'm going to open the jelly roll. And I'm going to take some fresh whipped cream

and I'm going to fold in our gelatin and rum. Mmm, that smells good

And I'm going to take six tablespoons of an English toffee. These are English toffee bits, and you can buy them in the baking section at the grocery store

All right, now I'm going to take some extra toffee chips and just run them close to that line

Look how beautiful he looks. So now I'm just going to fold that gently back together

Now I'm going to take a knife and I'm going to cut mine in two

Place him on the platter, seam side down. Start by dusting it with some powdered sugar

And I'm going to drizzle it with a nice caramel sauce. Mmm

A little extra topping. How beautiful is that? When we come back, I'm going to share a good quick one with you

I've got a little tip for you. And we're going to quickly make a stuffing for mushrooms

But I've got another chopped parsley, chopped green onions, a little parmesan cheese, and the cream cheese

And then I'm going to add the crab meat along with a little house seasoning

All right, now I'm just going to stuff this into our mushrooms. and the cream cheese with the crab is delicious and that's all it is to it. Now we're going to

stick that in the oven and we're going to bake it until it's hot. Now I'm going to top them with a

little breadcrumbs. I'm going to give it a spray with some nonstick cooking spray and that'll just

help it brown. Now if you've got a portabella that needs to be used up, just

take the gills out of the portabella, stuff in with our crab and cream cheese

little house seasoning, little bread crumbs, a squirt, and in about 20 minutes I'll have a hot appetizer and I will serve

this at the table. And it's yummy and no trouble. So I hope you like this one

I'm so excited to share these recipes with y'all today. The veal loin that's stuffed with that

fresh basil and the goat's cheese and the crab mousse. It's just perfect for any time of year

And I don't think I have to say a word about this pumpkin jelly roll cake. I think it probably

speaks for itself. Whether you got a boss coming, a client, or maybe even a new mother-in-law

I think all these recipes will have you shining like a bright star

And I've got one thing left to do, and that's to taste this

pumpkin jelly roll cake. And I'll try to leave a little topping

for the others. Until next time, America, I send y'all best dishes

and love from my fancy table to yours