Bubba's Oyster Show

Hey y'all, I'm Paula Deen, and you know today is a very, very special day for me

because I'm going to be cooking with my brother at our new restaurant, Uncle Bubba's Oyster House

And just in case it's going to take you a while to get here, I thought I'd share some of our signature dishes with y'all

I'm going to be sharing the secret to the very best char-grilled oysters this side of the Mason-Dixon line

and then I'm going to show you one of my favorite sandwiches, a shrimp and oyster pooh-boy

that's drizzled with my homemade tarta sauce. And nothing goes better with seafood than something tart

So I thought I'd show you how to make a fabulous key lime pie

that's sweet and sour and crunchy, but sure to bring a smile to your face

So y'all pull out your recipe book and grab a pencil, because I think these recipes will surely make it to your table

I don't know that I've ever been this excited about doing a show

and sharing a part of my life with y'all. I am in Uncle Bubba's Oyster Bar

My brother Bubba and I are not only partners in our lives

but we are now partners in a restaurant. We've got a wonderful deck out here that seats 150 people

and Bubba's going to have the most fabulous seafood dishes. So y'all stay with me because I'm going to have Uncle Bubba himself

cooking his signature dish that's going to knock your socks off. Hey, Bubba

Hey, sis. It looks like I'm just in time. Yes, you are

We got us a good fire going. I was just chatting with everybody out there in TV land

and I was telling them, I don't think I've ever been more excited about a show than this one. Really

Me too. Yes, I'm so proud of you. Well, thank you. You meant so much to the Lady and Sons

You took us to all new levels, and the opportunity for us to do this together, open up this seafood restaurant

just almost brings me to tears. And I promised everybody that you were going to show them

what's going to be our signature item here at Uncle Bubba's. Okay

What are you doing? This is Uncle Bubba's charbroiled oysters on the half shell

and we're going to put some butter and Parmesan cheese on it

and we're going to cook them until it gets a good charbroiled flavor, and they're delicious

We'll serve them with some French bread. And it started. You might want to get your water bottle because I'm going to start putting the butter to your oysters

All right, now you're having to spray that with water. Uh-huh, we're going to control the fire

Because this butter is really agitating your flames, isn't it? Right, right

But you want it to do that to a degree. This is where you get the charbroil flavor, right here

That's right. Those look delicious, Bubba. Yes, they are looking good. All right, now I just sprinkle these with some Parmesan and Romano cheese

And you don't want to use the fresh grated. You want to make sure that you get it already like in the powder form that you use on spaghetti and things like that

And it's going to give these oysters the most intense flavor. Now, you don't think we're going to have any trouble getting these year-round

No, uh-uh. So that is a wives' tale, you say, about months that end in are only good for oysters

Right, but now that we have refrigeration trucks and warehouses and everything

they can be harvested year-round and shipped immediately. That one's ready. Okay, Bubba, I'm going to start shucking some more because those look ready, don't they

Yes, they do. Anyway, Bubba and I first had these type of oysters in New Orleans at Drago's

and we just fell in love with them, and we wanted to be able to eat them a little bit more often

So we felt like the guests that come to Uncle Bubba's would enjoy these also

And you have to be very, very careful when you're eating these

because that shell gets hot as a firecracker, doesn't it, Bubba? Yes, it will

You have to be very careful when you pick them up. All right, in shucking oysters, you'll want to make sure that you start with an oyster knife

And you want to keep a towel around or either some gloves because if you slip with this oyster knife

you want to have a little protection there. So I'm going to take my knife, I'm going to nestle it in there

and then I'm just going to twist just like this. Bubba, show them how to oat my oyster

All right, let me help you. All right I rather butter anyway Some of them can be a little tough That one was hard wasn it Just got to get it started And then I like to take and cut the mussel

And you want to make sure when you serve the oysters that you put extra butter on it

Because we're going to sop up all that butter that we ladled

over those oysters aren't we? Yes. Well can we taste? Let's do

This is the way I like to eat mine. I like to take my bite of bread

and then I like to come over there and just scoop and clean out that shell, just like that

You're the man, Bubba. Okay. Here you go. I'll fix you up

All right. Not. All right. Mmm

Wow. Well, Bubba, they're out of this world. They're pretty good, aren't they

No, they're better than pretty. It's better than pretty good. Y'all stay tuned, because next I'm going to be showing y'all the shrimp and oyster poor boy that Bubba's going to be serving here at Uncle Bubba's

So don't go anywhere. It's oysters, oysters, and more oysters. I think probably my second favorite cuisine in the whole world is New Orleans cooking

And New Orleans is not New Orleans without a po'boy. And I'm going to be making today for us a shrimp and oyster po'boy

And there's an interesting story behind this sandwich. There was a store in New Orleans, and every day these bunch of pobois would come in and pick them up something for lunch

And finally the owner said, you've got to have something here for these pobois to eat

Well, their answer to that was making them shrimp and crawfish pobois sandwiches

They could pile them high because crawfish were real abundant as well as the shrimp and the oysters

and they said, now this is for those poor boys. So that's why they call it a poor boy

Now I'm getting my shrimp ready right now, but since I'm going to be putting it inside of a sandwich

I don't want anybody to have to deal with a tail. So I'm completely removing the shells

Now I'm going to take our shrimp that we have shelled and I'm going to go right down the center with my knife

And I'm going in pretty good because I want my shrimp to kind of lay open

and cover more of my bread. So I'm going to open it about like that

So I'm going to make my poor boy, and I'm going to mix the shrimp and the oysters together

And I want to put seven shrimp in this poor boy. All right

So now we're going to move on to our oysters. Well, now they're going to lose a lot of their size in frying

So you'll want to go through and pick out the biggest ones that you have

Now I've got some flour sitting here waiting for me. I'm going to take our house seasoning

which is salt, pepper, and garlic powder. So it'll be a little seasoning on our seafood

All right, and in this bowl, I'm going to beat us up some eggs with Texas Pete

And this is how we fry our chicken at the Lady and Sons. And I'm going to do our seafood the exact same way

just like I was frying chicken. So I'm going to really salt the Texas peat to it

And if you wanted your poor boy really, really spicy, then you could add some cayenne pepper to it

but I'm not going to go that far. So I'm just going to beat that up a little bit

There we go. Now I'm going to take our shrimp, and I'm just going to roll them around in our eggs and hot sauce

and then dunk them into the flour. I would love to know how many pull boys that they served during Mardi Gras

There is no telling. All right, now in goes our oysters. Just going to toss them around

And I'll have to be careful with these oysters or they'll get lost in the flour

So I think I'm going to take them right straight on out. But the main thing about your poor boys, you don't want to scrimp with your seafood

You want it really nice and piled high. All right, I've got a pot ready for our oysters and our shrimp, and I'm hoping that it's going

to be about 350 degrees or 375, but we're going to cook these very, very quickly

Just gonna drop them down there one at the time into that hot grease And as I told you I removed the tail on those All right now I going to quickly drop our oysters

All right, let's pull those shrimp out. How is that, Bub, beautiful shrimp

Uncle Bubba is going to serve so many of these bad boys, it won't even be funny

Now, I like my oysters a little on the crispy side, and these look perfect

And you can see what a beautiful batter that that Texas peat and eggs and flour does to them

All right, now I'm using a tartar sauce. Now, some people like an aioli, some people like me

I can't... I knew they wouldn't be safe. You better get out of here

All right, I'm using a French bread, and I buttered it and I grilled it

and I'm gonna put plenty of tartar sauce. So I've got my lettuce shredded

I'm just gonna run that on that bottom piece of bread. Gonna layer it with my tomatoes

I think I'll put a little salt and pepper and garlic on it

on it and then I'm going to start piling my seafood. Does that look wonderful or what

Look at that. You're not gonna believe how good it is

I gotta clean up and then I'm gonna come back and I'm gonna show you the tea lime pie that we're gonna be serving at Uncle Bubba's

So y'all don't go anywhere. Don't leave me. Okay, folks, I want to show y'all the perfect ending to a hearty seafood meal at Uncle Bubba's

You know, no seafood meal is complete unless you have a big piece of key lime pie

Now, I love my key lime pies in a graham cracker crust rather than a flour crust

All I'm going to do is take graham cracker crumbs and melted butter and slivered almonds

And I especially want to specify the slivers because they're a little chunkier than the sliced almonds

So we're going to just toss that in. So our crust is really going to have a lot of crunch to it

Now, if you don't want to go to this trouble, you can always buy a store-bought graham cracker crust

All right, now I'm just going to pack this down into the plate

So we're going to put this in a 350 degree oven and we're going to bake it for five to

ten minutes, but in the oven it goes. And what an easy crust is that

No kneading or any of that other stuff with a flour crust

All right, and to make the center is just as simple as making the crust

I'm going to start with two whole eggs, and I'm going to beat them up just a little bit

before I start adding the other ingredients. All right, to my beaten eggs

I'm going to add one 14-ounce can of condensed milk. This is just so good

All right, now I'm going to add half a cup of key lime juice

Now that is very, very important that you use real key lime juice

And as far as the zest goes, I don't have a bit of problem using a regular lime for the zest

And I'm going to grate just about maybe a teaspoon of lime zest

and you can alter that any way you want to. If you like yours more tart, you can add more zest

All right, I'm going to add about a teaspoon of our lime zest

and you can see if I measured that out and packed it down, it'd be about a teaspoon

Now I'm going to blend this together. Oh, it smells so good and tart

All right, now I've got a pie crust. It's already baked, and it's hardened

And I'm just going to pour our filling into our crust, and look how pretty the zest is

Now I going to put our pie into the oven and I going to bake it for about 15 minutes and I I gonna pull it out let it rest on the counter until it cool and then I gonna take the pie and transfer

it to the refrigerator and let it chill overnight because I want it to cut very, very nicely

So he will go into the oven and into the refrigerator. Well, I have one finished right

here. So to finish off, all I'm gonna do is topping with sweetened whipped cream rather than a meringue

Okay, I'm gonna do this and have a little extra lime just floating around in that whipped cream

Okay. Oh yeah, that's gonna be pretty. Alright, I'm going to slowly add my sugar to our cream as it's whipping

And I'm going to ease up the speed as it gets thicker

If I started off on the highest speed, well that whipping cream, because of its thinness

would have just come all in my face. Alright, I smelt my crust, so I'm going to take that out and let it cool

So all I'm going to do now is pile this up onto our pie

And there you have it. And all I'm going to do is just stick a couple of lime wheels in the center

And she's all ready. All right, we're going in, kiddos

Oh, I can't believe it, y'all. I'm going to have to go get a pie server

This is not working. Sorry, y'all, but I guess I'm going to have to wait

and share this pie with Uncle Bubba. So y'all come back. I'll see you in a few minutes

There's nothing to stop me from licking the spoon, though. I want to share with y'all a few great tips that can make your outdoor seafood party go so smoothly and make it easy on the hostess

You can see that I've started with just an old galvanized tub

I bought this from the hardware store. They're very reasonable, and I promise you'll find several, several ways to use this thing

But today, I'm going to use it to house all the seafood that I'm serving my guest

Now, I've piled it full of ice that I just bought from the curb store, and I have coated it in a kosher salt

If you would like, though, you can use an ice cream salt, which is coarser, and either one will work

but it will help your ice to keep from falling down into the bottom of the container

And I have put in my oyster knives, my crackers, and my forks all around the tub

And all you'll want to do is just pile your seafood nice and hot

Now I'm going to pile mine with some of those Savannah blue crabs that we all love here

And now I'm going to take my boiled shrimp. Now, these are already shelled, so the guests won't even have to fool with shells

And I'm just going to toss it around directly on top of our ice

And I'm going to finish it off by sticking some nice, cold, raw oysters around

And to top it off, a few clams. And I think we all agree that this is fit for the nearest and dearest family and friends that you're feeding

Do y'all know something? I'm so proud of my little brother Bubba

I think he's got some wonderful winning dishes here for Uncle Bubba's restaurant

I'm really proud of you, Bubba. Thank you. So what are you more excited about serving the folks

The Paul Boys, the key lime pie, the char-grilled oysters? What are you just so gung-ho about

Uncle Bubba's char-broiled oysters. I figured you was gonna say that. I have to say I love them too

I really do. But you know what? What? Don't that pie look good

You wanna dig in? Last one in's a rotten egg. Mmm. Mmm. Mmm

Until next time, y'all, this is Paula Dean and her brother Bubba

and we send you loving best dishes. from our seafood restaurant to yours