Up next in 10
Full Episode Fridays: Table For Two - Paula and Michael rarely get to sit down to a nice dinner, but today Paula gets to put together a table for two!
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0:55 Herb Crusted Pork Loin - https://www.pauladeen.com/recipe/herb-crusted-pork-tenderloin/
01:10 Mushroom Rice - https://www.pauladeen.com/recipe/mixed-mushroom-rice/
6:48 Curry Fruit - https://www.pauladeen.com/recipe/hot-curried-fruit/
12:18 Eggplant Dip - https://www.pauladeen.com/recipe/grilled-eggplant-dip/
17:55 Mocha Fondue - https://www.pauladeen.com/recipe/mocha-fondue/
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For more episodes of Paula’s Home Cooking, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyGDrI6qTDHH45JaS_1lwQ_q
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0:00
hey y'all I'm so excited about today's
0:03
show cuz let me tell you what's gonna
0:05
happen it's gonna be a table for just
0:08
two today
0:09
me and Michael and I've got a fabulous
0:10
menu planned for us I'm gonna do an herb
0:13
crusted pork loin I'm gonna be doing a
0:17
curried fruit that's gonna be fabulous
0:19
with that and then of rice it's just
0:22
full of all kind of mushrooms and to
0:24
start our meal off with a little
0:26
appetizer I've got an eggplant dip but
0:29
wait until you see our dessert I'm gonna
0:31
do a mocha fondue or Michael so I hope
0:35
y'all come on in and join me because I
0:38
love company while I'm cooking
0:41
[Music]
0:47
[Music]
0:51
okay I can't wait to get started on this
0:54
meal because it's truly gonna be
0:56
delicious I'm gonna be making a herb
0:59
crusted pork loin that's just covered in
1:02
fresh herbs and then I'm gonna be making
1:04
a rice dish to go alongside of it it's
1:06
filled with three different kinds of
1:08
fresh mushrooms I'm gonna be adding
1:10
shiitake Portobello and then just a
1:13
regular white cap mushroom and I've got
1:16
a half a stick of butter over here in my
1:18
saute pan and we're just gonna throw our
1:21
mushrooms in there this is 3 cups of
1:26
mushrooms if you have a particular
1:29
favorite mushroom you know you can just
1:32
go with one but like I said I think this
1:35
is interesting you know having a variety
1:38
so now I'm gonna add one onion that's
1:41
been diced and we're just gonna let that
1:46
saute away until it's kind of soft I'm
1:55
gonna go ahead and add a little black
1:57
pepper to it
1:58
and a little bit of salt
2:02
all right let's step on over and talk
2:05
about our pork loin you know this is one
2:09
of my favorite meats to prepare because
2:12
it's so simple
2:14
it's so easy and it's so delicious you
2:18
know it requires very little attention
2:22
I'm gonna cook this on our rack but I'm
2:24
gonna put it to the side because I want
2:27
to come in here and really get to my
2:30
meat now I'm gonna rub it with some
2:32
olive oil all right now for the herbs
2:37
today I've selected to use thyme 2
2:44
teaspoons of fresh thyme I'm using 2
2:49
teaspoons of fresh basil and 2 teaspoons
2:53
of fresh rosemary and now I've got 4
2:57
cloves of garlic that I've minced up
3:01
and one tablespoon of salt and we're
3:05
just gonna mix those together those
3:08
fresh herbs look so beautiful I think
3:13
I'm gonna start by peppering my roast
3:17
and Michel likes a lot of pepper so I'm
3:24
really gonna coat this good just for
3:26
Michel now I'm just gonna begin by
3:30
taking my herbs and rubbing those in my
3:35
meat and you really want to massage them
3:39
in this is already smelling so good and
3:44
then I'm gonna flip it fat side up and
3:47
I'm gonna kind of let it sit there with
3:49
as much of those herbs as I can get on
3:52
top I'm gonna slip my rack back
3:57
underneath there put it back on the pan
4:01
I'm gonna drizzle it with the rest of
4:04
that olive oil I'm gonna put this in a
4:08
preheated 475 degree oven and I'm gonna
4:11
roast it for 30 minutes and then I'm
4:14
gonna lower the temperature to 425
4:15
degrees and I'm gonna let it cook for
4:18
another hour and it's gonna be
4:21
incredible so in the oven this goes so
4:34
in the oven that goes I want to come
4:37
down here and wash my hands anything
4:46
that was on the meat off on my hands
4:48
it's important you know that we wash our
4:50
hands often during cooking in fact
4:54
sometimes I feel like I've washed my
4:56
hands until they've got wrinkles in them
4:58
so come on back down here let's finish
5:01
putting our rice dish together now I've
5:04
got five cups of rice that I've already
5:07
had cooked up and I'm just gonna add
5:11
that
5:13
to our mushrooms and break that rice up
5:19
tell you what these spoons that God
5:22
invented they're the best time to have
5:24
you know alright now I'm gonna add just
5:29
a little soy sauce because that's gonna
5:34
be a nice flavor there's no rule for
5:37
this you can add as much as you like all
5:40
right now I'm gonna toss in some green
5:43
onions give it a little taste perfect
5:54
I'm just gonna push that to the side I'm
5:57
gonna take a quick break you want to
5:59
come back I want to show you how that
6:02
herb crusted pork loin turned out and
6:05
then guess what I'm gonna be cooking to
6:07
go along with it a nice hot curried
6:12
fruit dish and later a delicious garlic
6:15
eggplant dip and for dessert a wonderful
6:19
mocha fondue
6:21
[Music]
6:24
hey y'all welcome back look at this
6:27
this proves that time really does fly
6:30
when you're having a good time
6:32
Audie and a half and look I roast is
6:35
done I'm gonna let this rest for about
6:38
20 minutes but I'm really excited over
6:40
this next dish you know I have been
6:43
eating this dish for years but the more
6:45
I talk about it the more I find people
6:47
who have never had it so I don't know if
6:49
it's just a southern thing or what it's
6:52
a hot curry fruit dish and you're not
6:54
gonna believe how good the curry is with
6:57
all that fresh baked fruit now we're
7:00
gonna start off with one stick of butter
7:02
I'm gonna put in a half a cup of light
7:06
brown sugar and about a tablespoon of
7:10
curry powder now you can determine this
7:14
curry is a strong herb I'm probably
7:18
gonna use about two teaspoons in there
7:21
all right and then we're gonna squeeze
7:24
the juice from one lemon and this is
7:27
gonna give our butter a nice tart flavor
7:32
okay all right I see a lemon seed in
7:37
there somehow he got past me we're gonna
7:40
keep him out of there
7:43
all right now let's come over here and
7:47
talk about the fruit we're using I'm
7:49
using a fresh pineapple fresh pears
7:52
fresh peaches and fresh apples now for
7:56
the apricots it's not apricot season so
7:59
I turn to the dried apricot these are
8:02
just perfect all right I'm gonna go
8:07
ahead and core this with one whack there
8:14
we go
8:16
alright I'm just gonna slice this into
8:19
chunks now I've taken my pears I've
8:25
peeled and cored and quartered them
8:28
along with the peaches and the apples
8:30
I've treated them the same way so let's
8:33
just start piling our fruit in our dish
8:38
you can see why this is a wonderful dish
8:42
with pork all the perfect flavors now
8:47
for color and for flavor I can't make
8:51
this fruit dish without some beautiful
8:53
maraschino cherries and we are in the
8:57
south so I definitely think that pecans
9:01
are in order
9:02
there's nothing that we won't throw a
9:04
nut in all right so I've got those all
9:10
mixed up so in the dish it goes now
9:18
don't worry about it being too high
9:19
because you know it's fruit cooks it it
9:22
shrinks up now let's just pour this over
9:26
our fruit mmm it's truly stunning so
9:33
we're gonna pop this in the oven we're
9:35
gonna bake it at 325 for about an hour
9:38
or either an hour and 15 minutes so just
9:41
keep an eye on it and no more than an
9:47
hour in 15 minutes it should produce a
9:50
dish that looks just like this almost
9:54
looks like a dessert doesn't it so let's
9:57
come on in our meat has rested I've got
10:00
my rice ready so let's cut into our pork
10:04
loin and see what we have mmm doesn't
10:10
that look delicious all those herbs on
10:13
top oh my goodness and it's just still
10:17
full of juice y'all by no means is this
10:21
dry can you see all the moisture coming
10:25
out of it
10:28
YUM this is gonna be a great meal all
10:31
right now I'm gonna come in here and
10:34
just mound up my rice these are the
10:37
cutest little measuring cups I bought
10:40
them at an antique shop they're old but
10:42
I just love them love having a little
10:46
handle on them now let's come in here
10:49
with our pork looks delicious
10:55
right now I'm gonna come in here and put
11:00
just a little fruit
11:10
that looks pretty good doesn't it a
11:12
perfect plate for two
11:17
so what you're saying let's dig in you
11:21
don't ever know
11:23
I'll go underneath
11:31
[Music]
11:35
it's delicious and the rice just goes
11:42
right on in there with that pork roast
11:44
and that fruit just steps on top of that
11:46
pork and gives it a fabulous flavor well
11:49
y'all this completes our meal but I've
11:52
got to have the starter and I've got to
11:54
have the ending because that's
11:55
definitely missing so coming up next I'm
11:58
gonna be preparing Michael and me a
12:00
wonderful fresh eggplant dip but here's
12:03
the kicker y'all and you're gonna want
12:05
to stick around for it how does a mocha
12:08
fondue sound to you I'm so excited about
12:16
this next dish because I just dearly
12:19
love an eggplant and we eat it all the
12:22
time down here in Savannah but we slice
12:25
them real thin and deep-fry them so I'm
12:28
always anxious to find new ways to eat
12:31
one of my favorite vegetables now I've
12:34
got one of our eggplant prepped and you
12:37
can see the cloves of garlic sticking
12:41
all in that eggplant so let's go ahead
12:44
and get the other one done and like I
12:47
said just randomly we're gonna stick
12:49
that garlic in because I'm gonna be
12:52
making an eggplant dip that has a little
12:56
mid-eastern taste to it
13:00
all right there we go our eggplant is
13:05
slipped in there now I'm gonna take a
13:07
little extra virgin olive oil and I'm
13:11
just gonna rub this on the skin of our
13:14
eggplant now we're gonna put this in a
13:20
preheated oven 350 degrees and we're
13:23
gonna roast this off about an hour so
13:26
let's pop this in the oven
13:32
eggplant looks like such an exotic
13:36
romantic food to me I guess the color
13:41
and the shape of it it's just um
13:46
dramatic to me alright
13:49
now I have two eggplants here that have
13:52
roasted for one hour and they have
13:54
cooled because I have to peel these and
13:57
it would be very very hard to peel if
13:59
these were piping hot so come on back
14:02
down here I want to I want to share with
14:05
you how we're gonna put this dip
14:07
together and all the great flavors it's
14:10
going to be in it and you can see
14:13
they've shriveled up a little bit
14:16
hattingh they they've become very
14:17
wrinkly after that trip in the oven so
14:21
I'm just gonna cut off the stems and now
14:28
we're just gonna peel this and you can
14:32
see there's gonna peel fairly easily
14:35
kind of like a sweet potato after its
14:38
baked
14:48
okay so there we go just gonna tear that
14:52
apart drop it in the food processor
14:55
along with those cloves of garlic okay
14:59
here we go again we're just gonna slip
15:02
that skin off
15:08
my skin will come off in strips there we
15:12
go and if we have a little bit of skin
15:15
on it it certainly won't hurt it
15:17
I love the skin of eggplant now I'm
15:21
gonna start by adding four tablespoons
15:23
of tahini sauce and this is like a
15:27
roasted sesame paste and you can find
15:31
this in your ethnic section of your
15:33
grocery store you know along with your
15:35
Asian in your Mexican foods and that
15:38
goes along with our eggplant all right
15:42
now we're going to add three tablespoons
15:45
of lemon juice and always use fresh I
15:50
don't ever recommend you use in the
15:52
bottle lemon juice it just really takes
15:56
away from it all right now I'm going to
15:58
add three tablespoons of extra virgin
16:01
olive oil now I'm gonna throw in a
16:09
teaspoon of house seasoning which is
16:13
your soft your pepper your garlic so
16:16
let's put our lid on now I'm gonna add
16:25
some fresh flat-leaf parsley and this is
16:29
probably about three tablespoons and
16:32
that should get it all right whoops
16:44
over here I've got a bowl it's been
16:48
lined with that wonderful Boston leaf
16:50
lettuce that I do love
16:52
now I'm just gonna pour Rd up right in
16:56
there doesn't that remind you of a very
17:01
mid-eastern dip now I'm gonna sprinkle
17:05
it with just a little paprika and this
17:08
is very very good especially when you
17:11
want to serve people maybe just a little
17:14
something different now I've made some
17:17
pita chips and all I did was deep-fried
17:21
you can do them in the oven though if
17:23
you like I just dropped him in the deep
17:25
fryer and sprinkled them with a little
17:28
garlic salt and parsley
17:31
well let's dip in here and see what we
17:34
got mmm
17:38
Michael's gonna love it he's gonna scoff
17:40
him down but I tell you what he's really
17:43
gonna like coming up next
17:45
mocha fine dude so y'all don't go
17:49
anywhere
17:50
[Music]
17:54
y'all this whole entire meal I have been
17:58
so looking forward to getting our
18:00
dessert ready Michael groover is gonna
18:03
love this a mocha fondue now I've got
18:07
3/4 of a cup of heavy cream that I've
18:10
brought to just a light bowl and now I'm
18:13
gonna add one pound of a semi-sweet
18:17
chocolate that I've chopped up so it'll
18:20
melt easily right in there with that
18:22
cream and it's not going to take that
18:26
long to melt all right now to our
18:34
chocolate I'm gonna add 1/4 of a cup of
18:37
a coffee liqueur I'm already going into
18:50
a chocolate coma this is that simple
18:55
y'all so I'm just gonna pour our
18:58
chocolate into our pot so just that
19:07
simple we've got it all ready now the
19:09
thing I like about a chocolate fondue is
19:12
because you can let your imagination run
19:15
wild whatever you've got is great for
19:18
this plate but today I've chosen bananas
19:21
and fresh strawberries poundcake
19:24
marshmallows the Scottie and last but
19:29
not least a fresh pineapple so let's go
19:32
on over to the table cuz I know Michael
19:35
is gonna be soon to follow
19:42
hey darling I knew you were gonna smell
19:44
my plate everything looks wonderful
19:46
doesn't it look yummy I've got a meal
19:50
fit for a king for you I can't wait I
19:54
have roasted you off a fabulous herb
19:58
encrusted port blowing I've made you a
20:00
rice full of those wonderful mushrooms
20:03
that you love and I've got an appetizer
20:05
for us it's an eggplant deal and then
20:09
look at the curried fruit are you
20:12
excited I am and what is this well this
20:16
is your dessert your special dessert so
20:19
what would you like to taste darling
20:21
well Scotty the biscotti okay I don't
20:27
think that's gonna ruin your appetite
20:29
there you go you enjoy that while I tell
20:33
everybody good bye y'all I've had great
20:36
fun being with you today so glad you
20:42
dropped in and listed with me while I
20:44
prepared a great meal for a table for
20:47
two or a table for 12 and as always you
20:52
know that Michael and I sent y'all
20:54
loving best dishes from our table to
20:57
yours
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