Up next in 10
Full Episode Friday: Its My Party - 4 Unique Finger Food Recipes - Come on in, because Paula's cookin’ up four unique finger food recipes and with recipes like these, you'll want to make Paula's party, your party!
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0:00 - Intro
1:08 - Scallop Burger Sliders - https://www.pauladeen.com/recipe/scallop-burger-sliders-with-a-cilantro-lime-mayo/
7:39 - Spicy chicken Empanadas - https://www.pauladeen.com/recipe/spicy-chicken-empanadas-with-orange-salsa-verde/
13:45 - Petit Fours - https://www.pauladeen.com/recipe/petit-fours/
18:18 - Butter Poached Lobster Shooters - https://www.pauladeen.com/recipe/butter-poached-lobster-shooters/
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0:00
Hey y'all, come on in the house cuz you
0:02
know what I'm doing today.
0:05
I'm reliving my 60th surprise birthday
0:09
party. First, it's scallop burger
0:12
sliders with a creamy cilantro lime
0:15
mayo. Next, it's fantastic spicy chicken
0:20
empanadas. Then, it's petty for so good
0:25
you won't be able to eat just one. And
0:28
last but not least, y'all the best
0:32
butter poach lobster shooters ever. So,
0:37
I'm putting on my party hat, y'all, cuz
0:40
today it's my party and you're invited.
0:46
Y'all, my last birthday,
0:49
Michael surprised me with a surprise
0:51
party. We had so much fun. He had rented
0:56
a yacht out. hired a caterer here in
0:59
town. Her name is Libby Summers.
1:03
She's so very good at what she does. I
1:07
remember the first thing that came out
1:10
were these little scallop burger
1:13
sliders.
1:14
Now, we're going to start with 2 lbs of
1:17
fresh scallops. Now, I'm using sea
1:20
scallops. You can use the little base
1:22
scallops, which are a tinier scallop,
1:25
and they'll work out nicely.
1:27
So, I'm just going to chop this up. Just
1:31
mince it up. I just love scallops. This
1:34
is very, very rich meat. So, there we
1:38
go. We'll just throw those in there with
1:40
the others.
1:43
So, we're going to put this together
1:45
like we would a salmon croette or a crab
1:50
cake. Scallops have a smell all their
1:53
own. Now, I'm going to transfer these to
1:56
a larger bowl
1:58
so I'll have plenty of room for mixing.
2:02
Now, I've got some flour and some bread
2:05
crumbs here waiting on us. And I'm going
2:07
to put about 3 tablespoons
2:10
of each in our scallops. And this is
2:13
going to help bind our little cakes
2:15
together so they won't come apart on us.
2:20
Okay.
2:22
And I'm just using a grocery store
2:25
brand.
2:29
All right. So, in with a little salt,
2:33
a little pepper.
2:38
Now, I'm going to toss this
2:41
just around in those crumbs and flour.
2:46
And now, I'm going to beat up one egg.
2:49
And this egg is going to help bind our
2:51
cakes together.
2:58
Libby had some wonderful things on the
3:02
boat that night and it was so wonderful.
3:06
I didn't have to worry about a thing. I
3:09
didn't have to fix any of it. In fact,
3:12
I've got some pictures from the party
3:14
over there on the computer. That's kind
3:16
of got me thinking about this surprise
3:18
party cuz we had some good food. Okay,
3:22
now to our
3:25
scallops, we're going to add about a
3:27
half a cup of chives.
3:31
[Music]
3:33
And I'll finish these up. I had started
3:36
on them and didn't finish them. And then
3:39
I've got about a half a cup of cilantro.
3:44
We're going to toss that in.
3:47
And the cilantro is just going to give a
3:50
nice nice flavor to our little sliders.
3:54
All right.
3:56
A little lime juice because lime juice
3:59
really really intensifies the flavor of
4:03
those scallops.
4:08
Okay.
4:11
Now I'm going to add about a tablespoon
4:14
of grated
4:16
fresh ginger. I love ginger.
4:20
So that's going to add a nice, you know,
4:23
unexpected flavor to our scolops.
4:27
Before I pat these out, the last thing I
4:29
want to toss in is a vida onion that I
4:33
had diced up, that I had sauteed off in
4:36
just a wee little bit of butter. And
4:38
I've allowed these to cool. You don't
4:40
want to put your hot onions in with your
4:42
scallops. So, do these up ahead of time
4:45
and make sure they have time to cool.
4:51
Looks delicious, doesn't it? All right.
4:54
So, I'm going to turn up our eye a
4:56
little bit.
4:58
A little bit of oil. Just a very little
5:01
bit. Cuz this is not going to stick on
5:03
us. Now, we're gonna make these, you
5:06
know, like into 2inch cakes. The main
5:10
thing that you want is for them to fit
5:13
the bread that you're going to pair them
5:15
with. So, you just want to keep them
5:17
both the same size. So, depending on the
5:20
size of your bread would depend on the
5:23
size of your sliders.
5:26
So, look at that. They're doing just
5:30
great in this pan. They're sticking
5:31
together. If you see that they're too
5:34
loose, just simply add a little bit more
5:36
flour and bread crumbs and they'll be
5:39
fine. You just want enough so that
5:41
they'll stick together.
5:45
You know, it doesn't take much cooking
5:47
and you can see when the edges start
5:51
turning brown on you that they're ready
5:54
to flip.
5:56
Okay, these are looking just great,
5:59
y'all. Those scallops are cooking up.
6:03
While y'all are gone, I'm going to mix
6:05
us up a wonderful cilantro mayonnaise to
6:08
put on our sliders. So, I'll see y'all
6:11
back here in a minute cuz it's my party.
6:15
Coming up, it's the perfect appetizer.
6:18
Spicy chicken empanadas, y'all. And
6:21
later, something sweet and something
6:24
savory. Petty fours and butter poached
6:28
lobster shooters.
6:31
I so hope y'all are enjoying the show
6:33
and if you do, be sure to click like,
6:37
subscribe, and the notification bell so
6:40
you'll never miss a video. And we'll be
6:43
right back after the break.
6:47
Hey y'all, welcome back. We're reliving
6:50
my surprise 60th birthday party that
6:53
Michael and the kids threw for me. While
6:55
y'all were gone, I made us up a
6:57
wonderful little cilantro lime
6:59
mayonnaise, and it's just one cup of
7:02
mayonnaise, four tablespoons of fresh
7:05
lime juice, one clove of garlic that's
7:08
been minced, a little hot sauce, a
7:11
teaspoon of Dijon mustard. Then you just
7:13
mix that together. And we're just going
7:15
to put a dollop
7:18
on our little scallop sliders.
7:22
And I'll put all of our sliders on
7:24
little scallop shells. Isn't that just
7:27
neat
7:29
and perfectly
7:32
delicious, I might add. So good.
7:36
M out of this world. Come on down. I
7:40
want to share with y'all another recipe
7:42
that she served us at the party. And
7:45
this one had a kind of a Mexican flare
7:47
to it. It was spicy chicken empanadas.
7:50
Now, I've got a frying pan here warming
7:53
up because
7:56
our next dish calls for some onions.
8:03
One medium onion diced.
8:06
[Music]
8:08
One little small can of green chilies. A
8:11
half a jalapeno pepper that has been
8:14
seated and minced.
8:17
two cloves of minced garlic and about
8:21
half a teaspoon of cumin.
8:24
While that's simmering, let's come on
8:27
down here and we'll work on our filling
8:30
that we're going to use for our
8:32
empanadas.
8:33
Now, just take like a rotisserie chicken
8:37
from the grocery store. You could even
8:39
use a canned chicken or leftover chicken
8:41
that you had from a previous meal.
8:43
Debbone it, dice it up, and you've just
8:46
got it. Now, we're going to add about a
8:50
four of a cup of cilantro.
8:53
We're going to use about a tablespoon
8:56
of lime juice.
8:58
The lime juice is so good on top of that
9:00
chicken.
9:03
Okay, now for the pastry part of this
9:06
dish, we're just going to use a
9:08
refrigerated pie dough that you find in
9:10
the dairy section at your grocery store.
9:13
And I'm going to take my largest biscuit
9:15
cutter.
9:19
All right, so let's step over here and
9:21
see how our onions and our chilies are
9:24
doing. And we're going to add this to
9:27
our chicken. So, this has a little
9:30
Mexican flare to it, doesn't it?
9:34
And I tell you what, my family,
9:37
especially the young people, could eat
9:39
Mexican food at least five nights a
9:42
week.
9:44
All right. Now, I'm going to toss in two
9:46
cups of shredded jack cheese. Doesn't
9:50
that look delicious? All right. So,
9:53
we're just going to take our circles of
9:56
pastry
9:58
and we're just going to put like a
10:00
tablespoon. I'd love to put a half a cup
10:04
in there, but you really can't. You've
10:06
got to do this kind of on the skimpy
10:09
side or it'll all ooze out.
10:13
There we go. All right. Now I'm going to
10:16
take an egg that I've beaten and I'm
10:19
just going to go around those edges to
10:22
moisten that pie crust
10:25
so that we can fold them over and it'll
10:27
stick together.
10:29
[Music]
10:32
So there we go. We're just going to fold
10:34
these over. Now you can use the tine of
10:36
a fork or you can use your fingers and
10:39
press those together. You want all that
10:42
chicken and cheese to stay right inside.
10:45
Now, I've got my deep fryer heated up to
10:47
about 325.
10:50
So, since it's my party, I can fry if I
10:53
want to, can I, y'all?
10:56
So, we're going to drop these in the
10:58
fryer.
11:01
And the beauty of these is the center.
11:03
Everything's cooked in it, y'all. So,
11:06
all we have to cook is the pastry part
11:09
of our empanadas. So, that will barely
11:12
take like 2 minutes. Now, I always fry
11:14
in peanut oil because it has a high
11:17
resistance to burning. The main thing
11:20
that you'll want to do is start turning
11:22
them immediately as they pop up and
11:25
start floating. Oh, and these look so
11:28
good.
11:30
And you see how quickly we've cooked
11:32
those up. You know, sometimes I like to
11:34
come home and just have almost just
11:39
different bites of foods.
11:42
So, you know, if you do some of these
11:43
ahead, put them in the freezer. This is
11:46
one of those great things that you can
11:47
come in and pull out as you need them.
11:51
Look at the crispiness of that crust.
11:56
So, we're just going to slide these on a
11:58
plate. And we have a wonderful
12:02
salsa verde sauce that we're serving
12:06
along with them. And it's a storebought
12:09
sauce. And I've added half a cup of
12:12
orange juice.
12:14
So, in the serving bowl it goes.
12:18
[Music]
12:22
Just like that.
12:24
[Music]
12:26
And on the table these went.
12:30
So, let's take a break and let these
12:32
cool cuz I do want to taste them. And
12:34
when we come back, it's a cake you eat
12:37
with your fingers. Petty fours. and
12:40
later butter poached lobster shooters.
12:45
I hope y'all are enjoying the show and I
12:48
want to hear from you. Tell me what
12:50
recipes or videos you'd like to see me
12:52
make by just leaving a short comment
12:55
below. Now, let's get back to the show,
12:58
y'all.
13:00
[Music]
13:03
Hey y'all. Welcome back.
13:06
The theme today is it's my party. I'm
13:10
reminiscing about my 60th surprise
13:13
birthday party that Michael threw for
13:16
me. And I'm sharing all the recipes cuz
13:19
we had some fabulous food. And the last
13:22
dish I've prepared are these wonderful
13:25
spicy chicken empanadas. And we have
13:28
salsa verde sauce.
13:32
M. Oh, and the pie crust.
13:36
It's flaky.
13:38
The salsa verde
13:41
is a little bit spicy. It's got a little
13:43
bite to it, but I'm fixing to cool that
13:46
down.
13:48
Now, every birthday party, you have to
13:50
have some sort of cake, don't you? Libby
13:52
chose to serve petty fours. We're just
13:55
using a frozen pound cake from your
13:58
grocery store. I have cubed these up,
14:00
removed any crust. I put them in the
14:03
freezer because the frozen state of the
14:07
pett for is going to help our frosting
14:10
cling to it, stick on it, and harden.
14:13
So, to start our frosting, it's so
14:16
simple, y'all. Now, I have a double
14:18
boiler set up here. I'm going to add 2/3
14:21
of cup of cold water and one teaspoon of
14:26
unflavored gelatin.
14:30
This is going to give our icing the
14:32
thickness.
14:33
And then we're going to add one egg
14:36
white.
14:40
So, in that goes.
14:42
And now we're going to add one
14:45
tablespoon
14:47
of white corn syrup. And that's going to
14:50
help with the consistency of our icing.
14:55
I love that white syrup. Now, I've taken
14:58
our 2 lbs of confectionate sugar and
15:02
I've run it through the sifter because,
15:04
you know, sometimes powdered sugar can
15:05
clump up. You don't want any lumps for
15:08
your icing.
15:11
And I'm just going to add this
15:15
sugar to our liquids. And we're going to
15:18
cook this to 110°,
15:23
which is not real real hot, y'all. You
15:25
can use a candy thermometer if you want
15:28
to to make sure you know you're right on
15:31
110.
15:33
But when it feels a little warm to your
15:35
fingers, it's ready. Lot of sugar.
15:39
Oh, it's looking good already.
15:42
It's kind of thickening up in there.
15:47
Look how good that does look. I think
15:50
that's about 110, y'all.
15:53
We don't want it too too thick.
15:56
Now, I'm just going to divide our icing
16:00
among three bowls because I'm going to
16:03
make us all different color petty fours.
16:14
Few squirts of blue.
16:17
All right, the next one we'll squirt the
16:19
red in.
16:21
Going to make it real deep.
16:26
So there we go. Few squirts of green.
16:31
[Music]
16:32
I'm going to use two
17:12
pores off. I'm going to use some edible
17:16
gold
17:20
because after all
17:23
that's right up a girl's alley. Now, I'm
17:26
just going to moisten this a little bit
17:30
right there in the center because our
17:34
petty pores have already dried.
17:38
Let's go to the red one. A dollop right
17:41
in the center.
17:46
And it's just beautiful.
17:53
It's perfectly delicious.
17:55
Coming up, the best lobster shooters in
17:58
the South. Honey, I so hope y'all are
18:02
enjoying the show. And if you do, be
18:05
sure to click like, subscribe, and the
18:08
notification bell so you'll never miss a
18:11
video. And we'll be right back after the
18:13
break.
18:16
[Music]
18:18
I want y'all to just take a look. Look
18:20
at all the butter in this kitchen. I've
18:24
probably got about four lbs of butter.
18:26
We are going to poach our lobster tails
18:29
in clarified butter. I've got our
18:32
clarified butter here. I'm just going to
18:35
reserve one cup of butter because we're
18:37
going to use it in a few minutes. Butter
18:40
is a very, very beautiful thing. I'm so
18:43
glad God gave us cows.
18:48
All right, I'm going to pour the rest of
18:50
our butter in our pot. And I'm going to
18:53
bring this to about 160°.
18:57
And we're going to poach our lobster
18:59
tails for about 10 or 15 minutes in this
19:03
butter. Now to add just a little flavor
19:07
of garlic. bust them open
19:12
so the flavor can escape and just tinge
19:16
our butter with a little flavor of
19:18
garlic.
19:20
All right, let's come over here and take
19:23
a look at our lobster tails.
19:25
Now, to allow our lobster tails to cook
19:30
evenly, take your scissors and just go
19:34
right through that belly skin.
19:38
We're going to poach them for 10 to 15
19:42
minutes.
19:46
So, there we go. We're just going to
19:48
cover this up. I've got some
19:52
in this pot that's done.
19:56
You can see the way the lobster went
19:59
from a brown color to this beautiful
20:02
orangey red color. That lets us know
20:05
that the lobster's done.
20:09
All right. So, let's come on over here.
20:13
By snipping the belly of that tail,
20:18
it helps us remove that meat easier from
20:22
the lobster.
20:25
Okay.
20:27
Now, I'm going to just cut these long
20:30
ways.
20:36
So
20:38
about to choke on my tongue, y'all.
20:41
All right,
20:43
so we're just going to drop that
20:46
lobster tail into our shot glasses.
20:52
Just like that.
20:59
And you don't want to overdo it with the
21:01
butter because you don't want to make
21:04
yourself sick. Now, if you want to, you
21:07
can come in with just a little bit of
21:10
lemon, drop in there,
21:14
pass the tray around,
21:17
and tell everybody to say bottoms up.
21:27
Whoa.
21:28
[Music]
21:33
Hey y'all, it's Paula Dean. Now, if
21:35
y'all enjoyed this week's full episode
21:38
Friday, be sure to like it and click the
21:41
subscribe button as well as the
21:43
notification bell to be alerted when I
21:46
post a video.
21:48
Love and best dishes, friends.
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