Up next in 10
3 Recipes from the Louisiana Bayou - Paula and Chef John Besh are sharing some Louisiana cooking recipes, including soft shell crab, in this vintage episode. Paula’s Best Dishes, Season 5, Episode 12.
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00:00 Intro
1:07 John's Busters and Grits Recipe: https://www.pauladeen.com/recipe/johns-busters-and-grits/
13:03 Sweet Potato Bread Pudding with Pecan Crumble Recipe: https://www.pauladeen.com/recipe/sweet-potato-bread-pudding-with-pecan-crumble/
18:35 Café au Lait with Chocolate-Dipped Spoons Recipe: https://www.pauladeen.com/recipe/cafe-au-lait-with-chocolate-dipped-spoons/
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For more episodes of Paula’s Best Dishes, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyG6WX31_riXNzo5zGJLbeTB
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0:00
[Music]
0:00
you know if you're a fan of good-looking
0:02
men
0:03
who can cook
0:05
and who has got the lock on louisiana
0:08
cooking
0:10
you don't want to change that dial john
0:12
bash is here y'all to share some of his
0:15
best value bites like busters and grits
0:17
i love love love a soft shell crab and
0:21
i'm pitching in with a sweet potato
0:23
bread pudding with a fabulous pecan
0:25
crumble then you're gonna be a happy man
0:29
and what better way to finish it all off
0:31
than with a cafe au lait with chocolate
0:34
dipped shortbread spoons when you see
0:36
the husband run
0:42
today is about bio
0:44
bites
0:46
and i might give this bio a bite
0:48
before the show's over so what are we
0:51
doing john you know first of all kind of
0:53
embarrassed come here to savannah in
0:55
your backyard and say here we're going
0:57
to make grits but i thought we'd do
0:59
something really great showing the
1:00
correlation between our two cuisines one
1:03
country and then one from way down there
1:05
on the bayou and so when i think of
1:08
grits i think of busters and grits and
1:11
busters busters are what we call soft
1:13
shell crabs that are just busting out of
1:15
the shell so we have a quart of water
1:17
and what i want to do is just add these
1:18
grits to it and we're adding a cup of
1:20
grits these look like the grits that i
1:23
cook yeah same thing
1:24
okay you salted your water
1:27
thank you the water has been lightly
1:29
salted we're going to add more salt
1:30
before too long okay i just want to uh
1:33
put those in
1:34
and then we'll start to start well i'm
1:36
going to turn those down the most
1:37
important thing and i've told y'all a
1:40
thousand times is make sure you stir
1:42
those grits up good when they hit the
1:44
water because they'll come out in golf
1:47
ball sizes right if you don't and so we
1:50
just want to make sure we stir that in
1:51
bring it to a boil and then we're gonna
1:53
we'll just lower it down to a simmer
1:55
let's let this uh simmer for about 15-20
1:57
minutes that's fine okay while that's
1:59
working i like to work on what i call my
2:01
crab pan sauce now for this pan sauce if
2:03
you could go ahead and
2:05
cut chop smash whatever two cloves of
2:07
garlic okay what i'm gonna do
2:09
is i'm gonna add an onion to it
2:11
[Music]
2:15
john now once you get that onion diced
2:18
we're gonna add the garlic to the pan
2:20
along with a couple of tablespoons of
2:22
olive oil
2:23
we're gonna sweat that down over high
2:25
heat medium-high heat that's fine and
2:27
then we'll add these uh onions
2:30
i'm so interested
2:32
in this
2:33
buster's thing you're talking about
2:35
isn't that crazy that i've lived to be
2:38
this age and never heard of buster's
2:41
well i think it's strictly a new orleans
2:43
thing or as as a lot of people saying
2:46
a quarter cup of your fennel and it's
2:48
kind of like licorice
2:50
uh any flavor to this uh-huh this is
2:53
great to cook with you know when this
2:54
simmers down it's really really sweet
2:57
and so here's a fennel all i want to do
2:59
all right do you ever cook with the
3:01
green parts i do and like potato soup
3:05
and some moisture potato soup
3:08
uh-oh okay
3:10
let me show you okay we're gonna have to
3:12
put the
3:13
he-man stir what we're gonna do to this
3:16
uh-huh in a couple of minutes we'll stir
3:18
this a couple of times uh-huh just want
3:20
to make sure it's on
3:21
low low heat
3:24
and then at the end we'll add a little
3:26
bit of cheese
3:27
type of cheese i like to use is the
3:29
mascarpone cheese the italian cream
3:31
cheese now john i hear your wife
3:33
jennifer is quite a cook as well she's a
3:36
great cook but she doesn't have time
3:38
with the four kids and running around i
3:40
have four children oh yeah
3:42
great
3:43
what what are their age
3:45
four six
3:47
eight and thirteen
3:50
oh my goodness how do you get everything
3:52
done
3:53
that you have to do i don't know
3:58
i would say yes she does have a heart
3:59
attack i knew you'd agree with that now
4:02
what i want you to do is measure out a
4:04
cup of that heavy cream okie dough now
4:06
what is that it's that's dry vermouth
4:09
okay this is some of the fresh made crab
4:11
stock uh-huh so i've added half a cup of
4:14
uh driver mood a cup of crab stock a cup
4:16
of heavy cream and we'll let that just
4:19
reduce down together we'll just let it
4:20
cook down fabulous once it comes up to a
4:22
boil we'll turn that down if you could
4:24
grab a sprig of thyme okay a sprig of
4:27
the uh tarragon we'll just drop that in
4:30
how about that and you can throw a bay
4:32
leaf in there too okay and one teaspoon
4:35
of a crushed red pepper flavor so this
4:36
is gonna have a little bite to it a
4:38
little bite
4:39
it needs a little bite we're talking
4:41
about bayou bites uh-huh yeah you know
4:43
that you're gonna get spicy food when
4:45
you go to new orleans we've got the
4:46
sauce reducing we'll let that pan sauce
4:48
just reduce down for a couple more
4:50
minutes that's right and then we have uh
4:52
our grits working a couple of minutes
4:54
we'll finish those grits but we'll let
4:55
those just simmer i want to talk to you
4:58
about your crab stock right i want you
5:00
to tell us how to make the very best
5:03
crab stock now when you're making your
5:05
stock do you use any kind of crab ball
5:08
in it i don't because i like to use the
5:11
crabs that we have left over from the
5:12
crab oil and make that stock with yeah
5:15
anytime we have a crab oil crawfish boil
5:17
shrimp i'll save all the shrimp i'll
5:19
save the crabs i'll save the crawfish
5:20
i'll take those shells and make a stock
5:22
out of them and those stocks that's what
5:24
we use for the good stuff so y'all don't
5:26
go anywhere i'm in here with john besh
5:28
and he's the best
5:30
keep talking
5:32
coming up here comes the busters y'all
5:35
this is pretty darn
5:37
i'll help you reach back there if you
5:39
can't get it
5:40
and later a little something sweet this
5:44
is to die for
5:45
sweet potato bread pudding with a pecan
5:48
crumble
5:52
i so hope y'all are enjoying the show
5:55
and if you do be sure to click like
5:58
subscribe and the notification bell
6:01
so you'll never miss a video and we'll
6:04
be right back after the break
6:09
well welcome back everybody i'm in the
6:11
kitchen with john bash from new orleans
6:14
one of new orleans finest he's making us
6:17
busters busters and grits today and
6:20
busters y'all are what john calls soft
6:22
shell crabs that are busting through
6:24
their shell
6:25
and come on over here sounds great we're
6:28
gonna make ourselves really quick and
6:30
dirty battery okay this is quick quick
6:32
and dirty quick and dirty
6:35
okey-doke i can see why you have four
6:37
chillin
6:38
oh my gosh
6:40
let's just run through this real quick
6:42
if you could go ahead and crack those
6:43
four eggs i see you've got eggs here
6:46
what i'm doing here is just making a
6:47
real simple dredge for my uh for my
6:50
crabs this is going to be a batter and
6:52
this is a wet batter this won't be okay
6:54
this won't be a uh dry batter but you
6:57
could essentially put it the same way
6:58
that you would fry fish or anything else
7:01
so john i see that you're adding a cup
7:03
of cornmeal to the half a cup of flour
7:06
now what is cream spice
7:08
and so i'll take a teaspoon actually but
7:10
yeah a little bit to grow on okay that
7:12
was like two teaspoons you're measuring
7:14
that like i measure my butter john got
7:17
to do it
7:18
mix that up and then we'll add some milk
7:21
to it about a half cup milk for the eggs
7:24
okay and then
7:27
we'll blend you can pour that
7:29
into this one okay
7:31
i like to mix the wet ingredients with
7:33
the wet to dry with the dry and then
7:35
combine them just like that
7:37
and
7:39
look it's just that simple this is
7:41
that's very this is just good cooking
7:43
everything that you have over here in
7:45
the way of dry is plain correct right
7:48
we're talking about all-purpose flour
7:50
we're talking about yellow cornmeal
7:52
white cornmeal doesn't really make a
7:53
difference okay
7:54
i just want to show you these soft shell
7:56
crabs if you can look these really
7:59
sometimes you'll have the slight paper
8:01
shell on there yes i like just to take
8:03
that off yeah i kind of do you don't
8:05
need to soft shell crabs
8:08
only happen
8:10
what twice a year you know it depends
8:13
in your neck of the woods i think it's
8:14
twice a year because of the water
8:16
temperatures and one night
8:17
in my neck of the woods you're talking
8:19
about nine months out of the year really
8:21
i have soft shell crabs
8:23
and all right now you're just breaking
8:25
them too cause i'm just breaking these
8:27
off uh-huh and i'm just dropping them
8:29
and they're so easy these things and
8:30
they're already
8:31
nice and salty because of the yeah they
8:33
break apart yeah they're coming straight
8:35
from the salt water so you have a lot of
8:37
flavor there oh about john miss paula so
8:41
happy so that you don't have to mess up
8:42
your pretty fingers
8:45
i'm gonna drop a couple of these in here
8:47
now we're frying them in peanut oil
8:50
at 350 degrees and i'm going to come
8:53
down here and i'm just going to
8:56
give her when that reduces about halfway
8:58
you can just go ahead and
9:00
turn it off so add about a half a stick
9:02
of butter to our stock and if we need to
9:05
we can add more later okay
9:08
john these crabs have a rich golden
9:10
brown color and it looks like to me that
9:12
they're ready to come out these crabs
9:14
are looking good and if you could do me
9:16
a quick favor yeah absolutely anything
9:18
for you i'll pull these out if you can
9:21
take let's add that mascarpone to the uh
9:24
grits okay and then also the rest of
9:26
this uh clutter about
9:29
four or five tablespoons of butter into
9:31
the um
9:32
and stir that in i'm gonna take these
9:34
out these are oh all i'm looking for is
9:37
something golden brown just like that
9:40
those are beautiful
9:42
and our mascarpone is just it's just
9:45
melted right on up
9:47
now that's not four or five tablespoons
9:49
you and i measure a life
9:51
just make them taste good quite that but
9:54
i've got some more back here you know we
9:56
never run out of butter at this house so
9:58
that's right so there we go just add a
10:02
little bit of salt to that sean let's
10:05
set this here i'm gonna make a little
10:07
bit of room for it okay
10:10
if you haven't noticed i love to make a
10:12
mess in the kitchen well you know
10:13
there's as far as i'm concerned if
10:15
you're not making a mess and you're not
10:16
cooking yeah you're not cooking
10:19
and then right here uh-huh
10:21
you know we love our green onions yes we
10:24
did so i'm just gonna take
10:26
a handful of these all right now i'm
10:28
gonna do you want bowls or plates for
10:31
this giant let's serve these in bowls
10:34
okay this is bold kind of food yes it is
10:37
for the green onions i think it's not
10:40
very important to measure all this stuff
10:41
out no it's not let's add a few chopped
10:43
green onions to it looking good there
10:46
and a little bit of hot sauce
10:51
let's see oh gosh look at that creamy
10:54
as the day is long
10:57
look at that y'all that i'm gonna just
10:59
marscapo you know what we can add more
11:02
we could take some out that's fine
11:04
and then what i like to do is i'll take
11:06
this
11:07
if you want to get fancy
11:09
uh-huh you can strain the sauce you can
11:12
do this or that this is country cooking
11:16
no no i don't want mine stuff i add a
11:18
little bit of that sauce to it yeah and
11:20
i want to add my sauce first
11:23
so that you know you don't pour the hot
11:25
sauce right over a
11:27
crunchy soft shell crisp spiny y'all and
11:30
look i'll take this
11:32
and we'll just serve that in there
11:36
and that's for you
11:38
oh gosh and this is for me
11:42
tried that oh my gosh
11:45
but this is it this is what
11:47
i i'd come home with um
11:49
soft shells or look out i come home with
11:51
busters and mama would cook this up
11:53
[Music]
12:00
i hate to brag and all but this is
12:02
pretty darn good
12:05
i'll help you reach back there if you
12:06
can't get it
12:08
thank you thank you because this is ever
12:11
more fun stuff that was the way that you
12:13
stirred that mascarpone
12:19
love love a soft shell crab
12:21
john besh you're the best coming up all
12:24
of it yes uh all of it
12:27
i'm gonna be sharing my sweet potato
12:29
bread pudding with a pecan crumble y'all
12:32
and then you're gonna be a happy man
12:35
and later cafe olay with chocolate
12:38
dipped shortbread spoons
12:43
i hope you all are enjoying the show and
12:45
i want to hear from you tell me what
12:48
recipes or videos you'd like to see me
12:50
make by just leaving a short comment
12:52
below
12:54
now let's get back to the show y'all
12:59
i'm in the kitchen today with john bash
13:02
he's so cute i'm actually fixing to make
13:04
him a sweet potato bread pudding with a
13:07
pecan crumble topping and i have asked
13:11
john to separate six eggs for me and i'm
13:14
gonna be making the custard now the
13:17
custard is gonna be
13:19
two cups of milk
13:21
do you like bread can or pecan you know
13:25
that discussion goes on all the time you
13:27
say tomato
13:28
say tomato you say potato i say
13:32
potato i'm gonna add a half a cup of
13:36
white sugar
13:38
in goes a half a cup of brown sugar so
13:42
all total we've got one cup so we're
13:45
just gonna mix that up now i've got a
13:48
cup and a half john
13:50
of
13:50
pureed sweet potato and if you would you
13:54
can add that
13:56
uh one and a half cups of pureed sweet
13:58
potato now all i did y'all was bake off
14:01
some sweet potatoes and i just put that
14:04
through a food processor to get them
14:06
real smooth for me could you use a
14:08
canned sweet potato yes but you know
14:12
too easy just to do the real thing it's
14:14
too easy to do a real sweet potato all
14:17
right here's a whisk
14:19
and i'll whisk it john if you would
14:22
i'm gonna need a half a teaspoon
14:25
of cinnamon
14:27
is this like one of my teaspoons or one
14:29
of yours so it's something more exact
14:30
than that one of mine
14:33
either way we've got this so that's a
14:35
half teaspoon of cinnamon yes and a
14:38
quarter of a teaspoon of nutmeg
14:40
you know nutmeg that's powerful oh it's
14:43
powerful stuff
14:44
well if you just kind of beat up those
14:46
yolks for me all right
14:48
and we're gonna let this heat up
14:51
and then uh we'll come back and we'll
14:53
temper our eggs
14:55
into our custard so come on down here
14:57
john
14:58
just come right around you you little
15:00
sweet thing
15:02
i love bossing you around i like being
15:05
boss
15:06
do you
15:07
all right we're gonna add one cup of
15:10
flour
15:11
a half a cup of oats
15:14
and then we're going to need another cup
15:16
of brown sugar and i toasted off some
15:18
pecans so we're going to need anywhere
15:21
from a half duff cup
15:23
you know you do that two
15:27
you can't put too many nuts in it to
15:29
suit me
15:30
all right and what i need for you to do
15:32
is slice this bread here let me get that
15:35
though okay if you'll do that i'm gonna
15:37
watch over our custard pot and how about
15:39
how thick do you want them
15:41
well
15:42
something about a little bit thicker a
15:44
little thicker and i'm gonna check on
15:46
our custard
15:48
it's coming up to heat john uh now that
15:51
i have these sliced what if you would
15:53
john just line the bottom of our pan
15:56
okay just spread it yes
15:59
yeah it's going to take about five
16:01
so you can just
16:02
slice one of these there you go just
16:05
well actually just cut it in half this
16:07
away there you go all right
16:10
all right so if you would
16:12
you want to temper this in yeah all
16:14
right so by tempering we mean that we're
16:17
slowly bringing those yolks up to heat
16:20
so that they won't become scrambled eggs
16:22
when we put them in our hot custard
16:24
because we don't want scrambled eggs
16:27
sweet potato bread but it smells good
16:29
the smell and it smells delicious just
16:31
like thanksgiving should smell yes
16:36
john now that we've added the eggs i
16:38
need you to cut a stick of softened
16:39
butter into our pecan mix
16:44
and once the custard thickens i'm just
16:46
going to add the two teaspoons of
16:48
vanilla
16:49
then we're covering the first layer of
16:51
our bread y'all with half of the custard
16:54
just like the half of it spread it out
16:57
okay
16:59
and just do the same for the second
17:01
layer y'all
17:03
[Music]
17:05
cover this with a plastic wrap and we're
17:08
gonna let it sit for at least eight
17:10
hours it's not gonna hurt it to sit
17:14
so we're just gonna put that crumbled up
17:17
topping look how thick this is doesn't
17:19
that look good and so
17:21
the plastic yeah baby you know all of it
17:24
yes
17:25
all of it
17:27
this is gonna be delicious
17:29
bread has had a chance to soak up all
17:32
those eggs and the
17:34
milk
17:35
how does that look that's beautiful
17:38
okay john just slip that in there and
17:41
remember our oven has been preheated to
17:44
350 degrees we're going to bake it off
17:47
for 45 minutes and then you're going to
17:49
be a happy mayonnaise
17:52
coming up look at it all right
17:54
beautiful the sweet potato bread pudding
17:56
comes out of the oven and i've got the
17:59
perfect thing to go along with it when
18:02
your utensils become edible
18:05
life is good
18:07
[Music]
18:09
i so hope y'all are enjoying the show
18:12
and if you do be sure to click like
18:15
subscribe and the notification bell so
18:18
you'll never miss a video and we'll be
18:21
right back after the break
18:26
we're gonna be finishing up the fabulous
18:28
meal that you've cooked uh the busters
18:30
and grits were truly out of this world
18:35
and i can't think of a better way to top
18:37
them off than with a cafe au lait with
18:40
chocolate dipped shortbread spoons
18:42
y'all we have made the cutest little
18:44
shortbread cookie using a spoon mold
18:48
and now we're just going to take these
18:51
and we're going to dip our spoons
18:53
down in our chocolate
18:56
all right so
18:58
let's try that
19:01
oh my gosh yes that is so good
19:04
you know what when your utensils become
19:07
edible
19:09
life is good
19:10
so this could be any sort of cookie huh
19:12
yes
19:13
but i love shortbread i especially love
19:17
shortbread with cafe au lait
19:20
which is steamed milk and coffee
19:28
instead of steamed milk though
19:30
we are going to use heated heavy cream
19:34
i've got us a nice chicory
19:37
of coffee
19:39
so now you tell me how much coffee oh
19:41
that's perfect okay you mind if i steal
19:44
some sugar no you use anything so it's
19:46
kind of racy too this has been a pretty
19:48
racy show
19:49
steal some sugar yeah now i'm using a
19:52
sugar substitute that's plenty for me i
19:55
think
19:57
and you pour you know in new orleans
19:59
it's all about equal parts milk to
20:01
coffee yeah so this is cream tell me
20:04
when okay
20:06
you do how you think
20:08
mm-hmm
20:11
well that's gonna be you normally drink
20:13
your coffee black don't i like coffee
20:15
bite but if it's coffee and chicory i
20:16
think chicory you need a little bit of a
20:18
you know i love cowboy coffee
20:21
or cowgirl coffee which means i just
20:24
like it with cream and sugar look at
20:26
this all right look at here beautiful
20:29
our bread pudding and so how do we go
20:31
about we just cut
20:35
stick it in and it's gorgeous
20:38
now all that's left to do is to top it
20:40
with some whipped cream and just a few
20:43
extra pecans and look at these beautiful
20:47
pansies that are uh what we could do
20:50
growing in my garden
20:52
i'm gonna pick one of those right there
20:55
yes
20:56
i'm gonna put us up this is a great idea
20:58
you don't mind if i steal them no get
21:00
you a fork
21:02
and i'm gonna just just wrap myself at
21:04
home sit here you can stay as long as
21:06
you like honey or at least
21:08
do you mind if i uh bring them along too
21:13
what do you think about the bread
21:15
pudding i think i don't want to leave
21:16
i'm telling you
21:20
hey y'all it's paula dean now if you
21:23
enjoyed this video be sure to like it
21:26
and click the subscribe button as well
21:29
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21:34
loving best dishes y'all
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