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In this full episode Paula shows us how to put our best dish forward for a guest you need to impress.
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#pauladeen #fullepisodefriday
Whether it's your boss or mother in law, these recipes will help you earn extra brownie points! Paula cooks up a Veal Loin Stuffed with Roasted Bell Peppers, Goat Cheese, and Basil, and a Pumpkin Roll Cake. You can find all the recipes below!
Veal Loin Stuffed with Roasted Bell Peppers, Goat Cheese, and Basil
https://www.pauladeen.com/recipe/veal-loin-stuffed-with-roasted-bell-peppers-goat-cheese-and-basil/
Crab Mousse
https://www.pauladeen.com/recipe/crab-mousse/
Pumpkin Roll Cake
https://www.pauladeen.com/recipe/pumpkin-roll-cake/
All Recipes Courtesy www.PaulaDeen.com
Show More Show Less View Video Transcript
0:00
Hey y'all, I'm Paula Dean. You know,
0:03
when it comes to making a good
0:04
impression, it's important to put your
0:07
best dish forward. And today, I'm making
0:09
a meal to impress the boss, a
0:12
mother-in-law, or even the president.
0:14
And I'm going to be starting with a
0:16
gorgeous ve loin that's stuffed with
0:18
roasted bell peppers and goat cheese and
0:22
basil. And it looks just as good as it
0:25
tastes. And then I'm putting together a
0:28
delectable crab mousse, perfectly served
0:31
in shells. And for dessert is a sweet
0:35
and spicy oldtimey pumpkin roll cake
0:38
that's sure to earn you extra brownie
0:41
points. So if y'all are expecting
0:43
someone important soon, stick around.
0:46
You don't want to miss this one.
1:21
It's ve and can't go wrong with ve. So,
1:24
let's go ahead and get started on it.
1:27
Now, we're going to start with a long
1:28
piece of boneless ve and this one's
1:31
rather on the thin side. So, I'm going
1:33
to cut it one time. I'm going to
1:35
butterfly this one time. Make it like a
1:40
biffold. And I'm gonna make sure that I
1:42
don't go all the way through. Make sure
1:45
you've got a sharp knife for this. Now
1:48
that I've got it cut, I can come on in
1:51
here and finish butterflying it. All
1:55
right. Now, this is what Gertie's been
1:58
waiting on. Isn't it,
2:00
girl? We're going to cover this
2:05
meat so that I won't get meat juice all
2:08
over me. And we're just going to start
2:11
pounding. We don't want it to come
2:13
apart. So, we'll concentrate more on the
2:16
edges. This is going to help make it
2:19
even more
2:21
tender. Somebody just said I look like
2:23
Wilma
2:25
Flintstone. Okay. So, I think that'll
2:27
get
2:32
it. So, now we've got it pounded out.
2:35
I'm going to put little house seasoning.
2:38
All right, I'm going to wash my
2:40
hands real quick.
2:43
Like, now we're going to mix some
2:45
cheeses together. I'm going to mix an
2:48
herb flavored goat cheese and a chai
2:51
flavored cream cheese together. And this
2:55
is going to be part of the stuffing that
2:57
goes in our veil. We're going to save
3:00
out about a quarter of
3:02
this because we're going to be making us
3:04
a sauce later on. Now I've got a pot of
3:07
boiling water. We are going to
3:10
blanch and chop some
3:19
arugula. And that doesn't take but just
3:21
a
3:23
minute. Just that
3:33
quick. I'm going to put it out over here
3:35
on my towel to dry. All right. Now, I'm
3:38
going to take
3:39
about 16 leaves of basil. Nice big
3:43
leaves. I'm going to do the same thing
3:45
with
3:53
that. I'm getting ready to stuff the
3:59
veil. All right. The first thing we're
4:02
going to do is take our arugula that
4:04
we've
4:05
blanched and we're going to lay it out
4:07
in about a 2 inch wide strip. And then
4:11
we're going to
4:13
take roasted yellow
4:19
peppers. All right. Now, we're going to
4:21
go with a layer of sundried
4:24
tomatoes. I just love them. Love
4:27
them. And now we're going to go with our
4:29
cheese.
4:31
We're going to save about a quarter of
4:32
that later on for our sauce. So, you'll
4:36
want to make sure you remember to save
4:38
you some. All right. Now, we're going to
4:41
come with our basil. Roll it along. And
4:44
you can see all the beautiful colors
4:46
that this has. All right. So, now we're
4:49
going to roll this up jelly roll style.
4:53
Just like that. Tuck everything
4:56
in. All right. Now, I'm going to take
4:59
about six pieces of
5:01
[Music]
5:03
twine. I know that probably most people
5:07
do their entertaining in restaurants now
5:10
because our time schedules are just
5:14
horrid, but this is so nice if you can
5:18
take time to do this. This needs to go
5:21
in the refrigerator and sit for at least
5:23
6 hours. So, I would just wrap this one
5:26
in plastic wrap. And I've got one here
5:36
ready. And we going to have to kind of
5:38
curl them around in the pan cuz I don't
5:41
have a pan that
5:43
wide. So, we just going to curl him
5:46
around. Add just a little olive oil to
5:49
that. Now, I'm going to just
5:54
lay him down in this pan. And oh, he's
5:56
all right. So, I'll take a quick break
5:58
and when we come back, we're going to
6:00
get this in the oven. So, join me back
6:03
because not only are we going to finish
6:05
cooking this, we're going to be making a
6:07
heavenly crab mousse.
6:15
[Music]
6:23
While y'all were gone, I got the ve
6:24
browned and now we're ready to wrap him
6:27
in a little pig and get him in the oven.
6:30
So, I'm going to come over here. I've
6:31
got eight pieces of
6:33
bacon. Going to just nestle them up
6:37
together. There we
6:39
go. All right.
6:42
Then we're going to take this luscious
6:44
piece of
6:45
meat and lay it right
6:49
there. And then we're just going to fold
6:52
our
6:54
bacon over him just like
6:57
that. And then we're just going to tuck
6:59
tuck. Now we're going to put him in a
7:02
preheated
7:03
375°ree oven and we're going to cook him
7:06
to an internal temperature of about 140.
7:10
You can see how beautiful he's going to
7:12
be when we slice
7:16
him. In the meantime, let's start on our
7:20
sauce that we're going to have to pour
7:21
over him. And I'm going to throw in our
7:27
shallots. I'm just going to run those
7:29
around in all those brown crispies.
7:32
Now I'm going to take some chicken stock
7:36
and pour over the shallots and let this
7:41
cook until it's reduced to probably
7:43
about half that size. And then we'll
7:46
come back to that. But for right now,
7:48
let's move over to our crab mousse. This
7:50
dish is so good. All right, I'm going to
7:53
take some water and I've got one packet
7:56
of plain gelatin. So, I'm just going to
7:58
pour that over there and let that bloom.
8:00
Let that just sit for a minute. Give it
8:04
a little
8:05
stir. All right. And in this
8:09
saucepan, I'm going to add a can of
8:12
cream of mushroom
8:15
soup and a 8 oz package of softened
8:19
cream cheese. This is going to be just
8:22
delectable. All right. Now, we're going
8:24
to heat these two ingredients together
8:26
until they're hot and bubbly.
8:29
And then we're going to be adding our
8:31
gelatin just as soon as it's dissolved.
8:34
And I think it's all right. So, we'll
8:36
pour that in. And that's going to make
8:38
our mousse tighten up for
8:41
us. All right. You'll want to make sure
8:44
that you use your whisk so that this
8:46
won't be
8:47
lumpy. And this is smoothing out
8:50
beautifully, though. That's great. All
8:52
right. Now, I'm going to add some spring
8:54
onion or green onion tops.
8:58
I'm going to add some
9:04
celery. And this is very close to done.
9:07
Get starting to
9:10
bubble. Now, I'm going to want to switch
9:13
utensils because I'm going to be folding
9:15
in our crab meat. And I don't want to
9:17
tear that up. I want it to still be in
9:20
those big clumpy lumps because we paid a
9:24
lot of money for lump crab.
9:28
So, in that
9:32
goes along with the lemon juice, the
9:36
worooster
9:38
shower, and the seasoning
9:43
salt. And I'm just going to fold that in
9:46
rather
9:50
gently. I'm going to serve mine in the
9:52
shell because I think they're so cute.
9:59
It's going to give us such a variety
10:01
with our
10:03
meal. All right, you can see that I've
10:06
reduced our chicken stock and our
10:08
shallots. I'm going to throw in some
10:10
lemon juice, some
10:14
capers, and I've got some fresh
10:17
parsley. And then I'm going
10:20
to add our leftover cheeses. Goat cheese
10:24
and cream
10:34
cheese. All right. Now, I'm going to
10:36
whisk in our
10:39
butter. All right. I hear the veil. I
10:43
know it's ready cuz Gertiey's
10:46
sniffing. Oh.
10:49
Look how
10:52
delicious. All
11:02
right. He's just
11:12
beautiful. Now, how good are you going
11:14
to look when you serve this meal? You'll
11:16
have him eaten out of your hands for at
11:18
least a week. And I'm gonna let him cool
11:20
for a minute. I can't hardly
11:25
wait to
11:29
taste. I've just got to try our crab
11:38
mousse. So
11:40
yummy. But this is what I can't wait to
11:43
wrap my lips around.
11:49
It's so good. All right, I've tasted our
11:53
savory jelly roll. Coming up next is a
11:56
sweet jelly roll. Pumpkin jelly roll. Up
12:00
[Music]
12:14
next. Just a little bit of trouble for
12:17
today's dessert, but it's going to be
12:19
worth it. I'm going to throw in some
12:21
dark rum in the saucepan, and I'm going
12:24
to put in some plain gelatin.
12:27
And we're going to just heat this
12:30
up. All right, that's dissolved. So,
12:32
pour that in there and let it get
12:36
cool. Now, to make our pumpkin roll
12:38
cake, I'm going to start by beating up
12:40
our six egg whites until they're stiff.
12:43
And I'm sorry, but this is the boring
12:53
part. All right.
12:56
Now, we'll just push those over to the
12:58
side. Now, over here, I've got 3/4 of a
13:01
cup of cake
13:02
flour. And we're just going to run those
13:04
through the sifter along with
13:07
cinnamon,
13:09
ginger, and some
13:16
allspice. All right. Now, I'm going to
13:19
cream our six
13:21
yolks, granulated
13:24
sugar, and my brown
13:26
sugar. And we're just going to cream
13:28
this
13:35
together. We've got that nice and creamy
13:38
and a pretty yellow color. And now we're
13:41
going to add our pumpkin.
13:44
This is just an ordinary canned
13:59
pumpkin. Now I'm going to fold our
14:02
batter into our egg
14:09
whites. Oh, it smells so good.
14:14
All right. So, we're going to take that
14:16
and fold it
14:17
together. And I've got a prepared jelly
14:20
roll pan sitting here waiting on me that
14:23
I've lined with parchment paper because
14:26
we want our cake to come out easy. All
14:30
right. Now, we're going to just pour our
14:32
batter in. We're going to put this into
14:35
a preheated 375 degree oven and we're
14:39
going to let it bake for about 15 to 18
14:45
minutes. And you'll want to make sure
14:47
that you level it out good so it'll be
14:51
even. We'll give it a little shake to
14:54
make sure it spreads out
14:56
evenly. All right, so
14:59
375 for 15 to 18 minutes. But you know,
15:03
I've got another cake ready. You know,
15:05
we ain't cooking just one cake. So,
15:08
let's pull this one out
15:10
and see if it's
15:17
ready. Oh, look at that
15:21
cake. All right, we'll want to be very
15:23
gentle. Now, at this
15:27
point, I'm going to ease him off.
15:33
Now, I'm going to dust him with powdered
15:38
sugar. All right. Now, I'm very
15:41
gently going to curl up this edge. And
15:45
the cake's still hot, so you can use
15:48
your towel to roll him up. And I'm going
15:51
to
15:52
pull that parchment paper away.
15:56
And a tip that I have in my dessert book
16:00
on jelly
16:01
rolls, when you're making jelly roll
16:04
cakes, you can always trim the edges off
16:07
your jelly roll and it'll roll up nice
16:10
and easy for you. Now, we're going to
16:12
pop him in the fridge and let him chill
16:15
because we can't run the risk of using a
16:17
cold filling in a warm cake. So, this
16:20
has got to chill. This is a must.
16:30
Okay. But I've got one chilled in
16:35
here and I've got
16:38
some whipping
16:44
cream. Now, we're going to gently unroll
16:47
this
16:49
cake. All right, that's as far as I'm
16:52
going to open the jelly roll. And I'm
16:54
going to take some fresh whipped cream
16:56
and I'm going to fold in our gelatin and
17:02
rum. It smells good. And I'm going to
17:06
take six
17:07
tablespoons of an English
17:10
toffee. These are English toffee bits
17:13
and you can buy them in the bacon
17:15
section at the grocery
17:19
store. All right. And I'm going to take
17:21
some extra toffee chips and just run
17:24
them close to that
17:27
line. Look how beautiful he
17:32
looks. So now I'm just going to fold
17:36
that gently back together. Now I'm going
17:38
to take a knife and I'm going to cut
17:40
mine in
17:43
two. Place him on the
17:45
platter seam side down.
17:56
Start by dusting it with some powdered
17:59
sugar. And I'm going to drizzle it with
18:02
a nice caramel sauce.
18:08
Mhm. Little extra
18:14
topping. How beautiful is that? When we
18:17
come back, I'm going to share a good
18:19
quick one with
18:20
[Music]
18:26
[Music]
18:33
you. Got a little tip for you. And we're
18:36
going to quickly make a stuffing for
18:38
mushrooms. But I've got enough chopped
18:41
parsley, chopped green onions, a little
18:44
Parmesan cheese, and cream cheese. And
18:47
then I'm going to add the crab
18:50
meat along with a little house
18:57
seasoning. All right. Now, I'm just
18:59
going to stuff this into our
19:03
mushrooms. And the cream cheese with the
19:06
crab is delicious.
19:08
And that's all it is to it. Now, we're
19:10
going to stick that in the oven and
19:11
we're going to bake it until it's hot.
19:13
Now, I'm going to top them with a little
19:15
bread
19:17
[Music]
19:20
crumbs. I'm going to give it a spray
19:22
with some nonstick cooking spray. And
19:24
that'll just help it brown. Now, if
19:27
you've got a porttoella that needs to be
19:30
used up, just take the gills out of the
19:33
porttoella.
19:35
stuffing with our crab and cream
19:39
cheese, little house
19:42
seasoning, little bread
19:46
crumbs, a
19:49
squirt, and in about 20 minutes I'll
19:52
have a hot appetizer and I will serve
19:55
this at the
19:56
table and it's yummy and no trouble. So,
20:01
I hope you like this one.
20:04
I am so excited to share these recipes
20:06
with y'all today. The ve loin that's
20:09
stuffed with that fresh basil and the
20:12
goats cheese and the crab mousse. It's
20:15
just perfect for any time of year. And I
20:17
don't think I have to say a word about
20:20
this pumpkin jelly roll cake. I think it
20:22
probably speaks for itself. Whether you
20:25
got a boss
20:26
coming, a client, or maybe even a new
20:30
mother-in-law, I think all these recipes
20:33
will have you shining like a bright
20:36
star. And I've got one thing left to do,
20:39
and that's to taste this pumpkin jelly
20:41
roll
20:43
cake. And I'll try to leave a little
20:45
topping for the others.
20:50
Until next time, America. I send y'all
20:52
best dishes and love from my fancy table
20:55
to yours.
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