Up next in 10
4 Recipes for a Steak Dinner - Paula's making dinner starring a steak with a mustard steak marinade and rounding out her meal with a sweet creme brûlée recipe. Paula’s Home Cooking, Season 3, Episode 13.
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00:00 Intro
2:41 Cornucopia Layered Salad Recipe: https://www.pauladeen.com/recipe/cornucopia-salad/
7:14 Baked Potato with Ring Tum Ditty Recipe: https://www.pauladeen.com/recipe/baked-potato-with-ring-tum-ditty/
8:34 Mustard and Peppercorn-Crusted Ribeye Recipe: https://www.pauladeen.com/recipe/mustard-and-peppercorn-crusted-ribeye/
12:32 Créme Brûlée Recipe: https://www.pauladeen.com/recipe/creme-brulee/
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For more episodes of Paula’s Home Cooking, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyFJ8aWpcpr9ivq9xrVV7Z-q
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Show More Show Less View Video Transcript
0:00
(jolly country music)
0:01
- [Paula] Hi, y'all, I'm Paula Deen.
0:03
And whether you prefer charcoal, gas,
0:06
or a lean, mean grilling machine,
0:08
y'all get ready to fire up your grill,
0:11
'Cause I'm gonna show you how to cook up
0:12
a barbecue banquet like you've never seen before.
0:16
First, we're gonna head
0:17
to my favorite little barbecue shop here in Savannah.
0:20
It's called Cookout's.
0:21
And then we're gonna head back to the house
0:24
and I'm gonna whip up a savory cornucopia salad,
0:27
followed by my baked potato with Ring Tum Ditty.
0:33
Then get ready to sink y'all's teeth
0:35
into my special mustard and peppercorn and crusted rib eye.
0:39
But y'all leave lots of room for dessert
0:41
'cause I'm gonna whip up the richest crème brûlée around.
0:46
So I hope you brought your appetite today,
0:48
cause it's gonna sizzle.
0:55
Y'all won't guess where we're going today.
0:58
We're going to Cookout's, and pick us up some wood chips,
1:00
because we gonna be out in the yard today,
1:02
chilling and grilling.
1:03
(pleasant piano music) Before I start grilling,
1:05
I'm heading to Cookout's,
1:07
where I come for everything barbecue!
1:10
Y'all know a lot of women pass by a jewelry store
1:13
and just have to go in.
1:15
Well, that's the way I am about Cookout's.
1:19
It has so many types of grills, plus different wood chips
1:24
for flavoring all my wonderful needs.
1:26
First, my friend Tommy showed me
1:28
a few different grill styles,
1:30
and then I picked up some cherry wood chips
1:32
to mix into the charcoal.
1:34
Now on charcoal grills, Tommy told me
1:37
that you just want to toss those woodchips
1:39
right on top of the glowing embers,
1:42
and with gas grills like I'm using today,
1:45
Well, most of them have a smoker box
1:47
where you just put those woodchips,
1:49
but whichever one you're using,
1:51
I've got a great tip for ya.
1:54
You wanna soak the chips in water first
1:56
so they won't burn too quickly.
1:58
And that'll give you more time
1:59
for the smoke to cook into your meat.
2:02
When Tommy added those chips to the charcoal,
2:05
man, that smell was amazing.
2:08
In fact, I'm gonna bring home
2:09
some wood chips to try for myself.
2:12
I'm sure my steak will taste just great.
2:16
I just love going over to Cookout's,
2:18
and I've got my cherry wood,
2:20
and how'd you like all those grills that Tommy showed us?
2:23
You've really got a big array of choices out there now,
2:26
and he carries all these different flavors of wood.
2:29
And I'm gonna show ya in a little while
2:31
how you can use these wood chips on any grill ya got.
2:35
I don't care how expensive or how cheap it is.
2:38
So I'm gonna throw these right down here,
2:40
'cause in the meantime,
2:41
I'm gonna start putting us together a salad.
2:43
Now down South, we eat a lot of layered salads,
2:47
and I kinda got tired of the old standard layered salad.
2:52
So I'm gonna show you the new way
2:54
that I make the layered salad.
2:55
And I always use iceberg because it has more body,
3:00
it's a more dense lettuce, this salad goes a long way.
3:05
Okay, so we've got our lettuce down in here
3:08
and I'm just gonna sprinkle some water chestnuts.
3:11
I like all these crunchy things in this salad.
3:14
You can see I've got a lot of stuff to put on this lettuce.
3:18
and now I'm gonna use an ordinary frozen green pea,
3:23
but we're not cooking 'em.
3:24
I just love those sweet little peas in here.
3:28
Okay.
3:29
The next thing I'm gonna put in is diced bell pepper.
3:33
All right.
3:34
And the next thing I'm gonna add is diced celery.
3:36
So you can see that this salad's gonna have
3:38
a lot of crunch to it.
3:42
The next thing I'm gonna put in is the bananas.
3:45
I cannot tell you what a banana does to lettuce.
3:49
It sounds like the weirdest thing, so they're delicious.
3:53
All right, now I'm gonna give these a squirt
3:55
in a little lemon juice just to keep them from browning,
3:58
'cause as you know, bananas,
4:00
don't have a great deal of life to 'em.
4:02
This is just gonna knock your socks off,
4:04
you're not gonna believe me
4:05
until you make this at home yourself and try it.
4:09
The next thing I'm gonna go with is raisins.
4:13
And this is gonna be so good
4:14
mixed with your tangy dressings.
4:17
You can see how all those pretty colors
4:20
and textures and flavors are coming together.
4:23
I think the first time I ever had a salad
4:25
with a banana and it was down in Thomasville, Georgia,
4:29
and I thought, "well, I'm just gonna incorporate that
4:31
"into that layered salad that every Southern gal makes."
4:36
Right, so now I'm going with nuts.
4:39
Like I said, this is gonna be so crunchy and so good.
4:44
All right, now we've got all of our ingredients
4:47
in this half of our salad.
4:49
Now I'm gonna come over here
4:50
and I'm gonna take ordinary mayonnaise
4:53
and I'm gonna add some white vinegar, and sugar.
4:59
And this actually makes like a coleslaw dressing.
5:02
And we'll let this mix for a minute.
5:06
Okay, let me just... (bowl clatters)
5:08
clean up a little bit.
5:10
We're fixing to frost this salad
5:13
with this mayonnaise mixture.
5:15
I don't know about y'all,
5:16
but this is gonna be so good with that banana.
5:20
So we're just gonna take it and frost it.
5:25
Like I said, y'all are just not gonna believe
5:28
how good this is.
5:30
We're gonna seal it up.
5:33
All right, we're gonna come over here
5:35
and we're gonna take our bacon that we've cooked
5:38
and we're gonna crumble it onto here.
5:41
It's kind of like a BLT isn't it?
5:42
Only we left out the "T".
5:45
All right, we've got a couple more pieces,
5:49
lot of different things going on in this salad.
5:52
Now we're gonna add the cheese, see, I told you
5:56
there was a lot of things good for you in here.
5:59
Now we're gonna add some green onions.
6:04
We have finally completed our cornucopia layered salad.
6:10
I'm gonna see if I can pull me out a little taste
6:12
to make sure it's all right.
6:16
And I'm gonna take just a little piece out of this corner.
6:24
So, let's see what we've got.
6:26
I think I've gotten a little bit
6:28
of every one of those ingredients in this bite,
6:31
and it's gonna be a big one, y'all.
6:36
Mm, out of this world.
6:39
We're cooking steaks on the grill.
6:41
So I'm gonna take a quick break,
6:45
get outside,
6:47
and show you how we gonna use that wonderful cherry wood
6:49
that we got from Cookout's, so y'all, don't go very far.
6:57
I so hope y'all are enjoying the show.
7:00
And if you do.
7:01
Be sure to click like, subscribe and
7:04
notification bell so you'll never miss a video.
7:08
And we'll be right back after the break.
7:15
I thought I had everything, and I forgot my tomatoes,
7:19
so I had to run back in and get those.
7:22
And I've got some bacon and onions
7:25
going here for the Ring Tum Ditty.
7:28
I bet y'all thought I just made that up, didn't ya?
7:31
Well, I didn't, it's a real recipe
7:34
and I've got the bacon and the onions almost ready,
7:37
and I'm gonna take my tomatoes,
7:40
and I'm gonna drain those real quick,
7:44
and then I'm gonna kind of just squash 'em.
7:48
Love this job, listen to it sizzling.
7:50
Oh, this is gonna be delicious.
7:52
Actually, we're gonna put this on top of our baked potato,
7:55
and we're just gonna dump in some whole kernel corn.
7:58
Now I'm gonna let that cook for about 15 minutes.
8:02
I'm gonna let it simmer.
8:03
I'm gonna put a little salt in, this is nice kosher salt,
8:07
and I'm gonna put in some thyme
8:13
(shaker grinding)
8:15
And a little fresh ground pepper.
8:20
Now that's ready, we're just gonna let it sit there
8:22
and do its magic.
8:23
It's time to start on the meat.
8:25
I've got the grill nice and hot here, it feels so good.
8:29
And I've prepared the baked potatoes, almost done.
8:33
And now for the steak,
8:34
we're doing a mustard peppercorn and crusted rib eye.
8:38
And I think out of all the beefs
8:40
rib eye has got to be right up there,
8:42
maybe my favorite steak, because it's got enough fat in it
8:46
and marbling to really make it juicy and tender.
8:50
Michael and I just love buying the whole boneless rib eyes
8:54
so we can cut our own steak.
8:58
Oh, look at that steak, all that wonderful marbling in it.
9:02
This is gonna be just delicious.
9:04
As I told y'all, I'm doing the cracked pepper corn on it.
9:08
So I've got my handy, reliable cast iron skillet,
9:12
and I'm just gonna crack... (skillet clanging)
9:15
the pepper just like that.
9:16
But I've already gotten some done here.
9:19
Now, all we're gonna do is take this steak,
9:21
and I'm gonna brush it with Dijon mustard.
9:24
So this is gonna be a hot steak.
9:27
It's gonna be a little on the warm side
9:29
from the Dijon mustard and the cracked pepper.
9:32
But I have to tell you, Michael loves the heat.
9:35
He loves steak "à point", you know,
9:37
which is nothing but a black pepper
9:39
and crusted piece of meats.
9:41
So I'm gonna do it really, really nice and heavy.
9:45
And then we're just gonna flip over here
9:46
and do the other side.
9:48
When you think of grilling steaks,
9:49
you just put your soy sauce and your black pepper on it,
9:52
but there's really a lot of different things
9:54
that you can do to your steaks.
9:57
The last couple of minutes of cooking,
9:58
I love to coat 'em in a barbecue sauce,
10:01
a homemade barbecue sauce.
10:02
Ooh, that looks just delicious.
10:04
All right, we're gonna put our steaks on the grill.
10:08
(meat sizzling) Ooh, hear it sizzle!
10:12
Ah!
10:14
These are gonna be delicious.
10:15
Now I've got some wood chips down here.
10:18
I'm very fortunate that my grill has a box
10:21
so it allows me to put the wood chips to flavor it.
10:25
I'm gonna show y'all a neat little tip on how you can
10:29
make your own wood box in case your grill doesn't have one.
10:32
I'm gonna cook this probably six or seven minutes
10:36
on each side and you should turn him only once.
10:39
So make sure you've had plenty of time for him to see her.
10:43
All right, I'm gonna finish up our Ring Tum Ditty
10:46
for our baked potato.
10:47
And now I'm gonna pour the cheddar cheese in it.
10:51
Look at that!
10:55
We gonna have a baked potato fit for a Texas king.
10:59
All right, let's check on our steaks.
11:01
Ooh, yeah, those look good, but first I'm gonna...
11:06
(foil crinkling) Dress this potato.
11:11
(chuckling) It's almost time, gurdy.
11:15
You know, I didn't think it was possible
11:17
to improve a baked potato until I tasted this.
11:22
This was actually a recipe from a friend of mine,
11:25
Herb Traub, and Herb had a reputation
11:29
for being one of the best Southern hosts in the city.
11:39
Let's take a look at our steak.
11:42
Look girls, mm, mm-mm, then we're just gonna...
11:49
pile this up on our baked potato.
11:52
Oh, how good does that look?
11:55
All right.
11:59
Oh!
12:01
This steak is a perfect medium rare.
12:05
Y'all stick around, 'cause I'm fixing
12:06
to run back in the house, and we're gonna be making
12:11
fabulous crème brûlée.
12:14
Mm-mm!
12:17
I hope y'all are enjoying the show
12:19
and I want to hear from you.
12:21
Tell me what recipes or videos you'd like to see me
12:24
make by just leaving a short comment below.
12:28
Now, let's get back to the show, y'all.
12:34
(door closing) Well, if y'all are ready,
12:35
I'm ready to make the crème brûlée.
12:37
It's just a fancy word for custard.
12:40
Now I've taken two vanilla beans and I'm scraping them,
12:44
and gonna get every bit of that goodie to our saucepan.
12:48
This is a magnificent dessert and it's one of those
12:51
that you can make the day before or that morning
12:54
so you're not rushed on it.
12:56
All right, we're gonna add two cups of heavy cream.
13:04
So we're gonna cook this for about 15 minutes,
13:07
and then we're gonna take it off the heat,
13:09
and we're gonna let it steep for about 15 minutes,
13:13
but you'll want to make sure
13:14
that you don't have your heat too high
13:16
and you don't quit stirring
13:17
because this will stick to the bottom,
13:19
and it'll scorch, and you don't want that to happen.
13:22
So I actually have some that I've cooked for 15 minutes
13:26
and let it steep for 15 minutes.
13:30
It's still a little warm,
13:33
but you can see what it looks like.
13:35
So to put our crème brûlée together,
13:38
we're gonna beat four egg yolks
13:41
until they're light and fluffy,
13:43
along with a little bit of sugar for about five minutes.
13:48
(blender whirring)
13:52
So we'll get those going good,
13:54
and we're gonna add our sugar.
13:57
All right, that's got it.
13:58
We're just gonna beat them
13:59
until they're pale out a little bit
14:02
and they get real fluffy.
14:11
All right, that looks really, really nice.
14:14
So they're nice and light and fluffy.
14:16
All right, now I'm gonna take...
14:20
our cream and our vanilla beans
14:22
and I'm gonna strain that
14:24
because we don't want to accidentally
14:28
get a whole vanilla bean in one of our crème brûlées.
14:32
Now we've got that strained
14:34
and you can see our vanilla beans.
14:36
And now, what I'm gonna do is add about...
14:39
half of this slowly to our egg yolks,
14:45
just gonna whisk, whisk, whisk.
14:47
So pretty, it looks like a lemon custard ice-cream almost.
14:55
(whisk clattering) That's looking good.
14:57
And now I'm gonna take this,
15:00
and add it to the rest of the cream.
15:02
It's gonna be easier if I have something with a spout
15:06
when I go to fill up our custard cups.
15:09
We'll wanna get every bit of that goodie out of there.
15:17
All right. (whisk clattering)
15:18
So we're just gonna whisk that together.
15:23
All right, we're gonna fill our custard cups,
15:26
and you can use any size custard cup that you want.
15:30
So I have chosen the smaller cups.
15:36
All right, so what we're gonna do now
15:37
is pop these into a 350 degree oven,
15:40
and we're gonna let 'em cook
15:42
anywhere from 30 to 45 minutes.
15:45
When I get it in the oven,
15:46
I'm actually gonna pour some hot water in
15:49
and we're gonna water bath them.
15:55
(oven clattering)
15:55
And I'm filling mine in the oven.
15:58
If I knocked it, I'd hate to ruin my custard
16:01
because the water sloshed in it.
16:03
And we're gonna pour enough to go 'bout halfway up our cups.
16:09
All right, those are taken care of, but I've got some more
16:13
that's already ready and they've actually cooled down.
16:16
So I'm gonna bring them up here
16:19
and put them on our cutting board.
16:21
And this is my favorite part of crème brûlée.
16:24
I just love that crackling of the sugar
16:27
when I put my spoon in it, so good.
16:30
Now I'm gonna just sprinkle these,
16:33
and you want just a thin even layer.
16:36
Now, as I was telling y'all earlier,
16:38
the beauty of this dessert is
16:39
you can make it the day before, or certainly the morning of.
16:44
And what we're gonna use here is just a little torch
16:46
that you can get at any of your nice culinary shops.
16:51
And we're gonna hit this once, and we've got a flame.
16:55
And we're gonna just torch our sugar.
16:58
Now, if you don't have a torch,
17:00
you can also do this under the broiler in your oven,
17:03
but you really have to keep a close eye on it
17:06
because it'll burn on you very quickly,
17:09
but you can see how that's caramelizing real, real nice.
17:13
Doesn't that look yummy?
17:14
Look at that sugar just bubbling.
17:19
All right, those look really, really good, don't they?
17:24
Now you can eat crème brûlée just like this,
17:28
but have you ever seen me eat anything plain?
17:33
Almost never!
17:34
So I'm gonna put a little dollop of whipped cream on mine.
17:41
I think I'm gonna put a little strawberry on mine.
17:48
Look what a luscious dessert that makes,
17:51
and you saw how quickly we got it done
17:53
and how very simple it was.
17:56
The only thing that would make this dessert any better
17:59
would be a spoon, so let's see if I can find one.
18:05
And you know what?
18:06
Every time I open this drawer to get me a spoon
18:08
to taste with, it's always a big one.
18:11
I don't know how that happens.
18:13
All right, Let's dig in.
18:16
So I can't resist it.
18:21
This is so delicious.
18:22
When we come back, I'm gonna show you different ways
18:24
that you can make a variety of different crème brûlées.
18:28
So y'all stick around, we'll be right back.
18:29
We're not gone long.
18:33
I so hope y'all are enjoying the show.
18:36
And if you do.
18:38
Be sure to click like, subscribe and
18:41
notification bell so you'll never miss a video.
18:45
And we'll be right back after the break.
18:51
Okay, I want to share with ya a few tips on crème brûlées.
18:54
You can actually use several different kinds of sugars.
18:58
You can use the white granulated sugar,
19:01
or you can use the raw sugar,
19:04
which is beautiful little coarse crystals,
19:07
or you can actually use a light brown sugar.
19:09
It'll make you a little darker crust on your custard.
19:13
And you see this piece of bread
19:14
that I've got in the brown sugar?
19:16
It's there to keep it loose.
19:18
I know you've probably gone to your pantry before
19:20
and found it just hard as a brick and had to throw it out,
19:23
well, just stick you a little piece of bread in there.
19:25
And you can also top your crème brûlées,
19:27
you don't have to use strawberries or whipping cream,
19:30
but you can put a little orange zest on them.
19:33
And this one I'm even grating a little chocolate on.
19:37
And for that grilling, even if you have a little gas grill
19:41
that doesn't have a wood box with it,
19:44
it's very simple to make your own little special wood box.
19:48
You just take your wood that's been soaked in water
19:51
and you just fold it up into tin foil,
19:54
(foil crinkling) just like so,
19:58
and you just poke holes in it with a knife
20:00
and throw that directly onto your flame.
20:04
It'll cause that wood flavor
20:06
to go all through whatever you're cooking.
20:10
I don't know who enjoyed today's show more,
20:12
me or the dogs, but you know what?
20:15
I think it's probably me,
20:17
because they didn't get to taste this yummy layered salad
20:20
or the baked potatoes with the Ring Tum Ditty on it,
20:24
or this heavenly crème brûlée.
20:26
All they got to taste was those luscious steaks.
20:29
And I can tell you right now they sure did like them.
20:33
And as always America, I send you best dishes,
20:37
hugs, and kisses, from my kitchen to yours.
20:44
Hey, y'all, it's Paula Deen.
20:46
Now, if you enjoyed this video, be sure to like it
20:49
and click the subscribe button as well as the notification
20:53
and bell to be alerted when I post a video.
20:57
Love and Best Dishes Y'all.
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