Up next in 10
Full Episode Friday: Grilled to Perfection - 4 Spring Grilling Recipes - Today's show is all about grilling! Bobby joins Paula in the smokehouse and they’re cookin’ up 4 delicious spring recipes!
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0:00 - Intro
0:49 - Fish Fajitas with Spicy Salsa Verde - https://www.pauladeen.com/recipe/fish-fajitas-with-spicy-salsa-verde/
9:12 - Grilled Rosemary Lambchops - https://www.pauladeen.com/recipe/grilled-rosemary-lamb-chops/
09:48 - Portabello and Asparagus Salad - https://www.pauladeen.com/recipe/portobello-and-asparagus-salad/
18:39 - Sweet Mango Melba - https://www.pauladeen.com/recipe/sweet-mango-melbas/
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For more episodes of Paula’s Best Dishes, click here: https://youtube.com/playlist?list=PL2LHabI5sYyG6WX31_riXNzo5zGJLbeTB
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Show More Show Less View Video Transcript
0:00
[Music]
0:00
hey y'all today's show is all about
0:03
grilling my son bobby is out here in the
0:06
smokehouse today
0:08
and he's going to teach me one of his
0:10
favorite recipes
0:11
fish fajitas topped with a spicy salsa
0:14
verde
0:15
say it again salsa verde that's perfect
0:18
then it's
0:19
bobby's grilled rosemary lamb chops
0:23
is there a reason why these come with a
0:24
little handle on them like that we're
0:26
mixing up a portobello and asparagus
0:28
salad
0:29
that is truly divine and we're even
0:32
grilling dessert today
0:34
it's sweet mango melva y'all give me
0:38
that one that one's perfect
0:49
i'm happy to be here today with you mama
0:50
because we're doing two things that i
0:52
really really like yeah you know i love
0:53
fish
0:54
i know you're a big fish eater and i
0:56
love to grill and you love to grill and
0:58
it's beautiful out there
0:59
manly thing you know the fire and the
1:02
maybe a nice cold cocoa yeah yes well
1:05
put me to work
1:06
tell me what you want me to do this
1:07
recipe is fish fajitas
1:09
and we're gonna use the flour tortillas
1:12
exactly
1:13
and you already mentioned the tomatillos
1:14
we got these these are
1:16
it's a neat neat little thing it almost
1:18
tastes like a like a fried green tomato
1:19
when you pull them off the grill
1:20
just put them on there long enough to
1:22
score them give them a little bit of
1:23
color they have a real smoky flavor
1:24
cause
1:25
i tell you what i snuck one a few
1:27
minutes ago
1:28
they're great and these taste real real
1:30
smoky and they come in
1:32
almost like a parchment paper y'all and
1:34
you just peel that paper away
1:37
and this is where the verde comes in
1:39
we're making a salsa verde for these
1:40
fish to tease
1:42
if you can get started with this none of
1:44
these ingredients are strange to us also
1:46
you're gonna be using a little bit of
1:47
salt a little bit of sugar a little bit
1:49
of pepper you're gonna have cilantro
1:51
you're gonna have jalapeno peppers and
1:53
of course you're gonna have the
1:53
tomatillos
1:54
and a little bit of onion okay i'm
1:56
putting a little salt i'm just gonna
1:57
chop your onions and then i'm gonna put
1:58
the fish
1:59
okay so there's this little fresh ground
2:02
pepper
2:02
i hid our cilantro and under here
2:06
because it was blowing away on me so i'm
2:08
just gonna grab that every bit of that
2:10
cilantro bobby all of it go ahead and
2:12
put it in there
2:13
okay cause we like that flavor in our
2:14
sausage your onions are chopped
2:17
the grill is on and ready and what i'm
2:20
gonna do y'all to get the grill started
2:21
is i'm going to
2:21
just dip this towel very very lightly
2:24
into some oil i don't want to saturate
2:26
it because i don't want a big fire here
2:27
but i'm going to make sure that my grill
2:30
isn't sticky when i put the fish on
2:32
because the worst thing that you can do
2:33
with fish is have it stick all over the
2:35
grill
2:35
now i'm adding a tablespoon of lime
2:37
juice sun
2:39
and um this is a seeded jalapeno pepper
2:42
that you've got
2:43
right and i'm gonna put the whole amount
2:45
in it is and it's gonna give it that
2:47
good jalapeno flavor but it's not gonna
2:48
be so hot because you know where the
2:50
heat is
2:50
yeah we've seeded it and we've taken the
2:53
vein out of it
2:54
and i'm gonna cut this fish in if you
2:55
see i got about inch thick strips here
2:58
on this fish this is perfect
3:00
for a fajita size
3:06
and you want me to put this whole onion
3:08
in here i do every bit of it that's
3:09
about a half of a white onion there okay
3:12
and i'm gonna lightly season this fish
3:14
with a little bit of sea salt
3:16
and a little bit of pepper and that's
3:17
really gonna be it i might
3:19
uh squeeze a little bit of lime on it
3:20
i'm telling you you
3:22
eat so much fish i just really like it
3:25
it really appeals to me all right son
3:26
how about those avocados
3:28
i've got no what we're gonna do with the
3:29
avocados is we're gonna we're going to
3:31
peel them and we're going to just cut
3:32
them into chunks it's not going to go
3:33
into the salsa
3:34
and we're just going to use chunks of of
3:36
avocado right on top of the fish
3:37
retardant right so you want me to just
3:39
pulse it get that sucker started you
3:42
want this kind of pureed or
3:44
just chopped make it kind of chunky like
3:47
a sausage
3:47
chunky okay oh look how beautiful that
3:50
looks
3:51
oh that cilantro
3:54
you know cilantro is one of those herbs
3:57
that had to grow on me
4:01
you know what me too i the only time i
4:04
really care for it is in a salsa
4:06
cause it's just got one of those it's a
4:08
really distinct flavor that you either
4:10
like it or you don't like or you don't
4:11
like it
4:12
all right now i'm gonna um just go ahead
4:15
and slice our avocado
4:17
can i use a little bit of your lime yes
4:19
i'm gonna need some more tube because
4:21
i'm just gonna put just a little bit on
4:23
my fish here now this is
4:24
just for like
4:28
garnishing it to go on top of our
4:30
exactly you're gonna get it out of that
4:32
peel
4:32
and you're gonna cut it into little
4:34
cubes and we're just gonna drop it right
4:36
on top of our tortillas
4:37
as sort of a finishing touch uh hand me
4:39
that spoon out of your tomatoes down
4:41
there please
4:43
right there yeah
4:46
all right you asked me about the
4:47
consistency of the salsa you're not
4:49
finished you realize that
4:50
oh no the tomatillos are going in there
4:52
oh okay so that's gonna give us a little
4:53
liquid and it's gonna add a little bit
4:55
more consistency too
4:56
i'm going to go ahead and put the fish
4:57
on okay okeydoke well i'm just going to
5:01
get these avocados ready
5:05
oh i love avocados i do too
5:09
and all right every one of these sun yes
5:11
ma'am all of it
5:12
[Music]
5:15
so this is gonna be a nice tart
5:19
salsa it is you know how much your
5:21
sauces are just i mean they're tomato
5:23
based
5:24
yeah most of your sausages are just like
5:25
red and this is gonna
5:27
be gonna have a really nice green color
5:29
to it you know what
5:30
and a little bit different flavor too
5:32
yeah i think that you can buy
5:35
this in the grocery store
5:38
[Music]
5:39
you know already made up but how nice is
5:42
this
5:43
it's so easy we're making it from
5:45
scratch you don't have to buy that
5:47
with a little or no problem
5:50
oh look look bobby look oh yeah that's
5:54
perfect
5:54
oh wow that's perfect all right
5:57
look at that the salsa is ready taste it
6:00
give it a little bit of a
6:02
see okay cause i may need to add some
6:04
more salt to it
6:08
oh nice bobby
6:12
i know it's like all the difference in
6:14
the world
6:15
you know in in a homemade versus stuff
6:18
no question
6:19
the fish is on the grill that's only
6:20
going to take a few minutes maybe four
6:21
to five minutes for these trips of fish
6:23
okay sauce is ready check this out mom
6:25
i'm gonna take the tortilla shell
6:27
come up on the top rack just to get them
6:28
warm rain i got the fish going it all
6:30
looks really really good i'm gonna keep
6:32
it fabulous just a couple of minutes on
6:34
that
6:35
when we come back we're going to have
6:36
fish fajitas and we're going to have
6:38
grilled rosemary lamb chops
6:40
coming up succulent grilled
6:43
rosemary lamb chops look at that oh
6:47
they look fabulous they're beautiful and
6:50
later it's a portabella and asparagus
6:53
salad
6:54
and then grilled peach melvas for
6:56
dessert
7:00
i so hope y'all are enjoying the show
7:03
and if you
7:04
do be sure to click like subscribe and
7:07
the notification bell
7:09
so you'll never miss a video and we'll
7:12
be right back
7:13
after the break
7:17
bobby's finishing up the fish on the
7:19
grill he's putting together fish fish
7:24
and i got us some plates ready bobby i
7:27
cannot hardly wait to taste all right
7:30
and this
7:31
salsa verde just looks
7:34
delicious say it again salsa verde
7:37
that's perfect
7:39
i probably didn't say it right but you
7:41
know what i know how to eat it
7:43
everything you say is right look at that
7:46
it looks beautiful the shells are nice
7:48
and warm yeah you don't want to overheat
7:50
those y'all because
7:51
they'll get crisp on you and you can't
7:53
fold them put one together you want to
7:55
i am so wanting to here's our show
7:58
there's your plate and there's my plate
8:01
how you want to start i don't know you
8:03
know i think
8:05
i think i'll start with a piece of fish
8:08
actually i think i'll start with two
8:10
pieces of fish you think so
8:12
and you know you can kind of put
8:14
anything you want to
8:15
on this bobby couldn't you we could put
8:18
lettuce
8:19
you know almost like a chocolate
8:20
shredded lettuce would be good lettuce
8:21
and cheese
8:22
or avocado oh
8:26
would you pass me the sour cream please
8:28
bobby
8:29
and we've got some extra uh cilantro
8:33
there
8:34
break up this avocado and put it on
8:36
there all right sour cream
8:38
well or do you already get it no i think
8:41
there's enough in there
8:42
look at this look y'all
8:46
[Music]
8:51
bobby enough
8:55
tell me if you want to but i know
8:58
[Laughter]
9:00
that's how i like my food messy bobby
9:03
this
9:04
is delicious just delicious
9:08
went all the way to colorado to get that
9:09
fish recipe i think jack would love
9:11
those
9:12
let's do something else that we've
9:13
picked up while we're in colorado too
9:15
we're gonna do a grilled rosemary
9:17
lamb chops so i'm gonna go ahead and
9:19
clean the grill off
9:20
okay let you get started on season in
9:22
the lamb chops okay
9:24
okey-doke love lamb chops
9:27
now i'm gonna just make us some marinade
9:30
and my marinade is gonna be
9:32
some fresh rosemary i got about
9:36
two pounds of lamb chops so i'm gonna
9:38
use about a
9:39
tablespoon of rosemary you know
9:41
rosemary's very very potent
9:44
so i'm just gonna mince this up and now
9:46
what are you doing bobby what are you
9:48
making i'm putting together your
9:49
portobello and asparagus salad
9:51
okay i'm just gonna be making that next
9:53
so you're just prepping
9:54
it's gonna go perfectly with the lamb
9:56
chops oh it'll be delicious
9:58
and i know that you don't like this cut
9:59
i know you like it popped off that's
10:00
what you always taught us so i'm
10:01
snapping yourself i like it just kind of
10:03
snapped off
10:05
and these are a couple more of my
10:06
favorite things i love asparagus i love
10:07
portobello
10:08
love cooking with this stuff i love
10:10
portobello's tucson now save those stems
10:12
bobby because
10:14
when you're making stock you can throw
10:16
those in and
10:18
they'll really you know jazz up your
10:20
your stock
10:21
okay otherwise i'm just going to leave
10:23
the portabellas flat like this and i'm
10:24
going to put them on the grill exactly
10:26
like this
10:26
so for your salad we got the portobellos
10:28
i'm going to save the stems the
10:29
asparagus is prepped and ready to go
10:31
and i'm just going to take a bunch of
10:32
these little tomatoes slice them in half
10:38
all right so there's my tablespoon of
10:39
rosemary
10:41
and then i'm going to mince up
10:46
about two teaspoons of fresh garlic
10:49
so there we go garlic's nice and minced
10:57
[Music]
10:59
and then i'm gonna just eyeball
11:02
you know a couple of tablespoons of
11:04
olive oil
11:05
just enough to get around all those
11:08
chops
11:09
well maybe three tablespoons of olive
11:12
oil
11:13
now i'm just gonna season our lamb chops
11:17
with just a little
11:18
salt and pepper
11:22
and i'm gonna let these marinate y'all
11:25
for about
11:26
two hours or you can marinate them up to
11:28
overnight i think
11:32
aren't these beautiful vibes they are
11:34
they're perfect
11:35
all right so y'all we got our lamb chops
11:38
ready i'm just gonna drop them in the
11:40
bag
11:43
and i'm using a freezer a freezer weight
11:46
bobby so they're
11:47
real real strong and you can put that in
11:50
the fridge and
11:51
you know like you said for two hours or
11:52
you could let it stay there overnight
11:54
overnight
11:56
and it just so happens yeah that we've
11:59
got
11:59
some marinade some that have been
12:01
marinating all night long
12:04
the suckers are ready oh my goodness yes
12:07
look at that you want to just rub them
12:10
you know when you get them in your bag
12:12
just rub all that marinade into them
12:16
gosh those are gonna be good tomorrow it
12:18
looks fabulous
12:20
well bobby these are ready to go on the
12:22
grill gun all right
12:25
and i'm just gonna pour them back out on
12:27
the platter
12:30
that i seasoned them on and i'm gonna
12:33
take these over to the grill
12:34
so how long do you think we would cook
12:36
those for a bobby if we wanted a medium
12:39
a chop that
12:39
i'd say four or five minutes probably
12:41
per side per side okay well over a
12:42
medium type heat
12:44
okay well let's get these on the grill
12:46
sun
12:48
and when we come back we'll finish up
12:50
our salad
12:52
perfect oh that part is a little hot
12:55
we'll see y'all back in a second
12:58
up next a fabulous portabella and
13:01
asparagus salad
13:02
that is out of this world dig in son
13:06
and later grilled mango melba
13:09
you couldn't ask for a better dessert
13:12
[Music]
13:15
i hope you all are enjoying the show and
13:17
i want to hear from you
13:19
tell me what recipes or videos you'd
13:21
like to see me make
13:22
by just leaving a short comment below
13:26
now let's get back to the show y'all
13:29
[Music]
13:32
now i went ahead and put our portabellas
13:34
or bobby went ahead and put our
13:36
portabellas on the grill
13:38
over break because they take longer
13:41
than like our little pencil asparagus
13:45
so look at these beautiful mushrooms
13:47
would you look at
13:48
all that juice our lamb chops look
13:51
fabulous they're perfect they are
13:54
they're perfect
13:55
we're just gonna throw our asparagus and
13:57
our tomatoes
13:59
right up here on this little extra grate
14:02
just so they won't fall through
14:05
bobby just put the tomatoes back there
14:07
son all right
14:09
look at there is that not like beautiful
14:12
colors
14:13
why don't we just shut the grill bobby
14:15
okay let those
14:16
heat up and if you would just be cutting
14:19
our
14:19
portabellas like into strips and we're
14:22
gonna do something a little different
14:24
now
14:24
the recipe in my magazine just calls for
14:27
the portabellas
14:29
the asparagus and the tomatoes
14:32
but because we need a starch
14:35
well maybe we don't need it but we won't
14:37
it we won't we
14:38
wanna starch to go along with those lamb
14:41
chops
14:42
we're gonna toss this in pasta so
14:45
that'll give us our starch and our
14:46
vegetable
14:47
all in one dish now while bobby's doing
14:49
that i'm gonna come around here
14:51
and i'm gonna make us a little seasoning
14:54
to go onto our pasta and our vegetables
14:57
bobby
14:58
and i'm gonna start with one teaspoon of
15:00
salt
15:02
two teaspoons of dried oregano
15:07
one and a half teaspoons of dried
15:10
parsley a
15:12
teaspoon and a half of onion powder
15:17
one and a half teaspoons of garlic
15:20
powder
15:20
and then last a little fresh ground
15:23
black pepper
15:24
and you can just do this to taste how
15:27
are those
15:28
vegetables doing vegetables look good
15:30
but they really don't need that long
15:31
no okay here we are mom the asparagus
15:34
and tomatoes are ready
15:35
these look beautiful bobby
15:38
and the chops are perfect all right
15:41
we've got our pasta
15:43
now you can use any type of pasta that
15:46
you want
15:47
i'm just going to use a paneer and look
15:49
at these portabellas
15:52
oh bobby
15:56
i'm just gonna lift off our asparagus
16:00
and i'm just gonna cut this
16:07
oops in the bowl that goes
16:10
warm warm warm okay
16:15
let's see if this is cooled off no it's
16:18
still a little warm so
16:21
i'm just gonna take those
16:24
and roll those tomatoes right off our
16:27
rack
16:29
okey doke the salad is almost together
16:32
bobby
16:32
look at that oh they look fabulous
16:35
they're beautiful
16:37
gosh i mean bobby we have got a meal
16:41
fit for a king put together here that
16:44
salad's gorgeous too
16:45
in that gorgeous now i think just some
16:48
fresh lemon juices in order
16:51
and now our dry seasoning
16:55
i'm just gonna sprinkle our seasoning on
16:57
here bobby
16:58
all right i'm gonna get your chops ready
17:00
look at this
17:02
pass me that olive oil son even though
17:05
we had a little i
17:06
guess just i just want to drizzle just a
17:09
little bit
17:11
chops look perfect these are they do
17:14
is there a reason why these come with a
17:15
little handle on them like that yes so
17:17
you can pick them up and
17:18
gnaw them is that a perfect medium or
17:20
what
17:22
bobby you give me that one that one's
17:25
perfect that's
17:26
my chop
17:27
[Music]
17:31
okay oh man they're perfect
17:36
perfect
17:39
look at that y'all perfect medium
17:42
beautiful
17:43
dig in son
17:46
portobello like you said portobello is i
17:48
like it because it's
17:49
almost like the consistency of a it's
17:51
almost like a chop
17:54
yeah i mean it's like a piece of meat is
17:56
it good do you like him
17:57
mm-hmm does that need some more olive
17:59
oil or anything great salad
18:01
does it need more lemon juice doesn't
18:04
need anything but for you to eat it just
18:05
needs
18:06
lips
18:09
that's wonderful coming up how does a
18:13
grill
18:13
mango melba sound y'all
18:16
oh i can't wait
18:18
[Music]
18:21
i so hope y'all are enjoying the show
18:24
and
18:24
if you do be sure to click like
18:27
subscribe and the notification bell so
18:30
you'll never miss a video
18:32
and we'll be right back after the break
18:36
[Music]
18:38
hey y'all welcome back you know i can't
18:41
leave you today without a sweet ending
18:43
we have got some wonderful fresh mangoes
18:46
on the grill
18:47
and i think i'd like just a little sugar
18:49
sprinkled on them
18:50
and this is gonna help kind of
18:53
caramelize them too
18:54
and you brushed them with butter you did
18:56
in fact i got a stick of butter back
18:58
here
18:58
melting uh in case we need a little bit
19:00
more good now when you flip those over
19:02
you can just
19:03
sprinkle them with a little bit more
19:04
sugar but in the meantime while those
19:07
are cooking
19:07
i'm gonna come on over here and show you
19:10
how i
19:11
prep these mangoes i'm just gonna take a
19:14
potato peeler
19:16
oh good bob you gonna help me yeah i'm
19:19
gonna show i'm gonna show the folks that
19:20
anybody can do it
19:28
[Music]
19:33
and i have us a wonderful raspberry
19:37
like that i've made
19:42
how are those mangoes coming they're
19:43
looking good i just turned them
19:45
i think those are ready to come up son
19:47
don't you i think so
19:49
oh that one's oh that one's real soft
19:52
perfect yeah that's the good one yeah
19:55
you might want to
19:56
those look kind of hard you can leave
19:58
those on a second more because this is
20:00
enough to go ahead and put our dessert
20:02
together
20:05
all right the soft ones for me
20:10
the hard ones for poppy
20:13
what don't forget i still got some more
20:14
back here i didn't say anything
20:16
son all right
20:20
[Music]
20:22
scoop of ice cream
20:25
on top of our mangoes
20:29
how does that look that looks good i
20:30
didn't know that was coming
20:32
you didn't yeah now i'm gonna
20:35
put a little of our raspberry
20:39
puree on that
20:42
a little fresh mint and how about
20:47
a few fresh raspberries to drop on top
20:51
of that
20:52
you couldn't ask for a better dessert
20:55
now son than that
20:57
nothing to it looks beautiful thank you
21:04
oh i can't wait are yours nice and soft
21:08
mango because i tried to give you the
21:10
soft ones now you don't
21:13
i heard what you were doing mmm
21:16
the smoky taste but the ice cream is
21:20
exceptional
21:21
it's a nice mix and we did it all on the
21:24
grill
21:25
did it all on the grill i had a blast
21:28
thing
21:32
hey y'all it's paula dean now if y'all
21:35
enjoyed this week's full episode friday
21:38
be sure to like it and click the
21:40
subscribe button
21:41
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21:47
love and best dishes friends
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