Up next in 10
3 Tasty Lunch Recipes - Cheryl Day is sharing some of her Back in the Day Bakery recipes for some delicious lunch recipe ideas. Paula’s Best Dishes, Season 5, Episode 2.
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00:00 Intro
0:39 Sweet Tea-Brined Fried Chicken on a “Biscone” Recipe: https://www.pauladeen.com/recipe/sweet-tea-brined-fried-chicken-on-a-biscone/
2:49 Paula’s Italian Pasta Salad Recipe: https://www.pauladeen.com/recipe/paulas-italian-pasta-salad/
7:28 Biscone Recipe: https://www.pauladeen.com/recipe/sweet-tea-brined-fried-chicken-on-a-biscone/
15:04 Scooped Out Cupcake Tarts Recipe: https://www.pauladeen.com/recipe/scooped-out-cupcake-tarts/
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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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Show More Show Less View Video Transcript
0:00
[Music]
0:00
y'all i'm here in the kitchen today with
0:02
cheryl day and cheryl's here to give me
0:05
a taste of one of her family recipes
0:08
sweet tea brined fried chicken on a
0:11
biscone looks like my mom's paula he did
0:14
that thrills me to pieces and i'm
0:16
sharing one of my family favorites an
0:19
italian pasta salad i better see
0:21
something sweet come out of this kitchen
0:23
side you
0:25
and you know a visit from cheryl
0:27
wouldn't be complete without something
0:29
sweet like this scooped out cupcake tart
0:33
not good so
0:35
good
0:37
[Music]
0:39
look at cheryl she's back here steeping
0:41
tea bags uh we're gonna be making
0:44
cheryl's
0:45
mother's fried chicken that is brined in
0:49
sweet tea sweet salty tea
0:52
i have to confess i've never heard of
0:54
this cheryl that's okay so you're gonna
0:57
love it i can't wait to taste basically
0:59
what i'm gonna do paul is i've got this
1:01
tea here and i just quartered a lemon
1:03
two big gallon size tea bags in here a
1:06
quarter of water then we're gonna add
1:08
the salt
1:10
to do our brine because you know when
1:12
you brine the chicken
1:13
it just takes it to a whole other level
1:16
it really does you know lets the
1:17
moisture stay in the chicken and then it
1:19
just really brings out the flavor
1:21
everything goes all the way to the bone
1:23
exactly well cheryl was telling me a
1:25
while ago that you know she was still
1:28
really a little unclear on this recipe
1:30
because she found it written on a
1:33
envelope well actually you know both of
1:35
us have lost our parents early and
1:37
i can't tell you how precious it is when
1:39
you find those little bits of paper yes
1:41
i i treasure my recipes that are hand
1:44
written by my mother now how much salt
1:46
was that a half a cup of like kosher
1:48
salt now you don't want to put table
1:50
salt how long did you let it steep
1:53
i let it steep probably only about five
1:55
minutes okay so now you want a good
1:57
strong tea we're gonna have to let this
2:00
cool down and so that's everything that
2:02
we need in there except for i'm gonna
2:03
have you add the sugar so if i could get
2:06
you add a cup of sugar in there and then
2:07
we're going to let that dissolve this is
2:10
going to be some sweet fried chicken
2:12
and sometimes what i'll do paula is add
2:14
a little ice you know because obviously
2:16
you don't want to put your your chicken
2:17
in there we're not trying to poach the
2:19
chicken so that's basically all we're
2:21
going to do
2:22
and then i'm going to just plastic wrap
2:24
this okay you want me to get you a
2:26
little eye cheryl and put it in put some
2:28
ice in there just so we can chill it
2:30
down okay maybe we want to eat these
2:32
today so yeah maybe just kind of a cup
2:34
of ice yeah about a cup of ice would be
2:37
perfect
2:38
[Music]
2:41
i'm just gonna wrap it up and put it in
2:42
the refrigerator until we're ready for
2:44
that sounds great well in the meantime
2:46
i'm gonna share a recipe with cheryl and
2:49
this is one of my favorites y'all an
2:51
italian pasta salad i've got some bow
2:54
tie pasta okay it's ready if you would
2:57
drain that cheryl sure let's come on
2:59
down here and we're gonna put together a
3:01
pasta salad hopefully you'll like this
3:03
and you can always pause
3:06
this cook that i'm not gonna like
3:09
well let's just say we appreciate each
3:11
other's cookies we do all right i'm
3:13
gonna need like two cups of cherry
3:16
tomatoes sliced in half and i need a
3:19
half of a bell pepper oh dice okay and
3:22
i've got some kalamata
3:24
olives and i'm gonna need like
3:26
two-thirds of a cup so if you would just
3:28
cut those in two
3:30
this is like italian pasta yeah yes but
3:34
you know i like my my pasta just a
3:36
little on the sweet side
3:38
now we've got one four ounce can of
3:41
mushrooms sliced mushrooms we need two
3:43
thirds of a cup of that all right and
3:46
then we've got some fresh parmesan
3:48
cheese when we get all of our salad
3:50
mixed up we'll grate some of this on it
3:53
because so do you know
3:54
any recipe you can give me because i'm
3:57
still the baker i'm happy to share with
4:00
you i'm gonna start making our dressing
4:03
and jamie
4:04
made all my pasta salads in the back
4:07
this was a big bag lady okay lunch that
4:10
we served and jamie dean got where he
4:13
could make the best pasta salad now i'm
4:16
measuring out one cup and this was just
4:19
a store-bought balsamic vinaigrette
4:23
dressing
4:24
so you can sweetness i do too so i'm
4:28
gonna put that in my bowl
4:31
and then i'm gonna add a fourth of a cup
4:34
of mayonnaise
4:36
and
4:37
you know i'm just gonna kind of paul i
4:39
think that's cool enough i'm just okay
4:41
honey here you want to take the spatula
4:43
and give it a toss or
4:45
oh that looks good i love the bow tie
4:48
now you can use any kind of pasta that
4:51
you want and because i said i liked it a
4:54
little sweet
4:55
here comes the sugar i'm gonna put one
4:57
tablespoon of sugar in there
4:59
yum so this is so easy to make
5:02
while i mix this up you just go ahead
5:05
and toss all those chopped veggies right
5:07
on into our pasta
5:09
all right stick your finger in this
5:10
cheryl and tell me what you think just
5:12
stick your finger in it
5:14
fingers are fine in my kitchen
5:18
that's perfect it's good isn't it it is
5:20
just that nice little sweetness just
5:23
that little bit of sweet and i'm gonna
5:25
add just a little salt and pepper
5:28
just about a half a tablespoon of each
5:33
then slice the kalamata olives
5:36
add them right along with the bell
5:38
pepper in the dressing
5:40
what's going to be good with our
5:42
sandwiches paula yes i can't hardly wait
5:45
cheryl
5:46
just mix it up now and top it with that
5:47
grated parmesan cheese
5:50
so paul we need to go ahead and get that
5:52
chicken in the brine so we can eat okay
5:54
that's great this is ready okay
5:57
so
5:58
now we're doing the little sandwiches
6:01
so cheryl is using a boneless skinless
6:04
breast
6:05
so we can eat them with ease
6:07
hopefully yes
6:09
i'm not above knowing a bone though me
6:11
either
6:13
i have never heard of a sweet tea brian
6:16
before well my mama and i know yours did
6:19
too love she was her pride was her sweet
6:22
tea oh my mama made the best yeah i
6:25
believe it
6:26
so we're just gonna
6:28
wrap that back up and forget about it
6:30
and then we can go out and do everything
6:32
else i'll make you some cupcakes and
6:35
we'll do all kinds of stuff
6:38
[Music]
6:43
coming up cheryl shows me what you get
6:46
when you mix a biscuit with a scone look
6:49
at these scones y'all and later scooped
6:53
out cupcake tarts y'all
6:56
[Music]
6:57
i so hope y'all are enjoying the show
7:00
and if you do be sure to click like
7:03
subscribe and the notification bell so
7:06
you'll never miss a video and we'll be
7:09
right back after the break
7:14
i'm here in the kitchen y'all enjoying a
7:17
little bit of my day
7:19
by going back in the day with cheryl day
7:23
yay she has a fabulous bakery here in
7:26
town
7:26
and she has come up
7:28
with a fisco a bascone it's a cross
7:32
y'all between a biscuit and a scone and
7:36
i so love both so we got a lot of action
7:39
going on in the
7:40
in the kitchen right now because
7:42
cheryl's gonna be on one end y'all
7:44
making the scones
7:46
and i'm gonna be on the other end frying
7:49
up the chicken i'm i'm actually gonna
7:51
shut up y'all
7:54
believe it or not
7:55
and let cheryl tell you what she's doing
7:57
so i've got three cups of all-purpose
8:01
flour
8:02
and then we're gonna add to that
8:05
two tablespoons of baking powder
8:08
we're gonna put in a teaspoon of salt
8:12
and a teaspoon of pepper
8:14
and so basically what i'm going to do is
8:16
i'm just going to whisk this all
8:18
together
8:20
and then you know with biscuits people
8:22
are so afraid to make biscuits because
8:24
you know if you handle them too much
8:26
they're gonna you're gonna get tough
8:28
biscuits so next i'm gonna put in our
8:30
butter
8:31
that's my girl cheryl two sticks of
8:34
cubed butter and then we're just gonna
8:35
put that right in
8:37
and then pull up i'm just gonna cut in
8:39
this butter and what are you doing down
8:41
there paula i did about a heaping cup of
8:43
flour two tablespoons of corn starch and
8:47
one teaspoon of my house seasoning okay
8:50
and over here i have buttermilk
8:52
and you told me
8:55
that uh you like a little hot sauce i do
8:58
because with that sweet tea
9:00
you know it just gives it kind of that
9:02
just little edge that that's
9:05
so much this is this is
9:07
the secret ingredient to the fried
9:09
chicken at the lady and sons
9:11
so
9:12
i'm just gonna mix a little of that hot
9:14
sauce
9:16
in with our buttermilk and right now i'm
9:18
fixing to make the decision as to how
9:22
many times i'm going to dip okay now
9:24
i've got our fryer set at 350 degrees
9:27
awesome
9:28
so now i've got my butter cut in so i'm
9:31
gonna measure out a one and a half cups
9:34
of our buttermilk here add in our
9:36
buttermilk uh-huh
9:39
and then kind of toss those around and
9:41
this will make eight sandwiches okay now
9:44
i'm just taking our chicken out of our
9:46
brine y'all
9:47
now cheryl i see that you're adding a
9:49
cup of grated parmesan cheese which i
9:52
just love now i'm going to start
9:54
breading your chicken i'm going to dust
9:56
it with flour
9:58
and then i'm going to go into the
9:59
buttermilk in the hot sauce go and then
10:02
i'm going to come back
10:04
and dust it again now this should give
10:06
it a real thick crust and we may look at
10:09
this and decide oh that's too crusty
10:12
what for the sandwich yeah so we'll make
10:14
a decision
10:16
i'm gonna just drop that one in
10:18
and let him brown up a little bit yum
10:22
all right so i can look at this and tell
10:24
it's just a little bit too sticky still
10:27
excuse my hands but they are
10:29
nice and clean it's very similar to a
10:32
biscuit but what i do is
10:34
i'm you know how a lot of times you see
10:36
scone recipes they'll say turn it out
10:38
onto another surface well why
10:41
when you can make it right in the bowl
10:43
yeah right in there exactly so we're
10:45
gonna do that
10:47
well i'm gonna need private lessons
10:49
after we're through okay all right now
10:51
what do you think sheryl do you think
10:53
that's too much batter was that one or
10:55
two that was two honey
10:58
i don't know paul it's gonna be good
10:59
either way what do you think i'm
11:01
perfectly happy with a single dip okay
11:05
so i'll dip this one just once and then
11:08
we can just see how it turns out
11:11
[Music]
11:12
so paul look i've just got
11:14
i just kind of pat it down
11:17
and then i take a little all-purpose
11:19
flour and there is the scone cheryl i
11:23
think i like this just the one okay so
11:26
once i think that's enough so
11:28
now i'm just gonna go all of the chicken
11:31
into the buttermilk
11:33
now paula check this out it's my
11:35
revolutionary one bowl no roll biscone
11:39
this is so funny because this is how we
11:42
do our biscuits at the ladies really yes
11:44
we use an ice cream scoop no rolling
11:48
no rolling oh i might have to come get
11:49
me a day job
11:53
[Music]
12:05
i just do a little egg wash a little
12:07
back up jack i'll tell you what it's hot
12:09
isn't it oh gosh and i see those chunks
12:12
of butter
12:16
and that's it
12:17
well cheryl they look fabulous listen
12:20
i'm just trying to figure out what
12:21
you're gonna need
12:23
i'm gonna do 3.75 for about 18 to 20
12:26
minutes i like mine golden i do too the
12:29
chicken is almost done
12:32
it looks fabulous it looks like my mom's
12:35
paula you did it that thrills me to
12:37
pieces yeah you guys don't go anywhere
12:39
cause i better see something sweet come
12:40
out of this kitchen side you
12:44
coming up y'all that fried chicken
12:46
biscone comes together out of this world
12:50
and later cheryl delivers with her
12:52
scooped out cupcake tarts these are
12:55
beautiful cheryl
12:57
[Music]
13:00
i hope y'all are enjoying the show and i
13:02
want to hear from you tell me what
13:04
recipes or videos you'd like to see me
13:07
make by just leaving a short comment
13:09
below
13:10
now let's get back to the show y'all
13:16
all right cheryl i'm taking our last
13:18
piece of chicken out and look at these
13:21
scones y'all so paula decision time
13:25
should i cut it in half or
13:28
oh cheryl
13:29
[Music]
13:31
let's show miles should we cut it let's
13:33
cut it in half okay all right because we
13:35
do have all that chicken
13:37
all right so then all we're going to do
13:39
is cut it in half and you can toast it
13:41
or whatever but you know they're it's a
13:43
pretty hearty thing
13:45
and what you're going to do is we made
13:47
some scallion butter earlier it's just
13:49
basically butter and chopped scallions
13:51
butter you never had to get some butter
13:53
in here
13:54
smear it on there you are such a bad
13:57
girl
13:59
[Music]
14:02
what do you think i love it i'm going to
14:04
get you to plate this up for us
14:07
that's a chicken
14:08
chicken in it i'm telling you what it is
14:11
and you can tell it's dark exactly from
14:14
the tea y'all
14:16
because cheryl brined this and i'm
14:18
telling you the flavor i can't wait for
14:20
you to try it well cheryl now go ahead
14:22
honey and serve up some of that italian
14:24
pasta salad for us
14:26
enough for you
14:28
listen to the crunch oh yeah
14:31
yeah cause i'm saving
14:33
i'm saving room for
14:35
the dessert
14:37
that looks so good is this sinful or
14:40
what y'all pretty simple
14:42
looks delicious cheryl okay
14:46
grab your stool
14:50
[Music]
14:52
out of this world
14:55
yum yum yum
14:58
well i'll tell you what
15:01
i promised you
15:02
cupcakes today yes you did so i've come
15:05
up with a special little recipe to go
15:07
with our delicious lunch oh i can't wait
15:10
cheryl for that scooped out cupcake tart
15:14
i'm bringing my biscone okay and my
15:16
biscuit with me
15:18
so this
15:20
i'm listening it's a simple recipe
15:25
and i'm gonna need at least one i bet
15:27
you could do this one-handed
15:31
because you can't just lift one-handed
15:33
doesn't
15:36
all right so we're gonna cream this
15:37
together we've got three sticks of
15:39
butter in here paula
15:41
and then we've got
15:44
two
15:45
and one third cup sugar
15:48
to that we're gonna add some vanilla and
15:51
some other good stuff okay so that's
15:53
creamed
15:56
and then i'm gonna let you take this
15:57
over
15:58
all right so what i'm gonna do is
15:59
separate
16:01
three egg whites okay i'm like you paul
16:04
i always like to check and make sure
16:05
that i'm getting good eggs
16:10
so that's one
16:11
[Music]
16:13
it's just rude chill
16:15
not at all
16:17
not at all because it was hard for me to
16:20
put that down let me just tell you
16:22
i'm just glad you're enjoying it
16:24
so good
16:26
i love the stones yeah they're great
16:28
aren't they and easy
16:30
all right so to that paula i'm just
16:32
going to get you to add
16:34
the egg whites are three eggs
16:37
add it to that
16:39
and then i'm just gonna add in
16:41
two teaspoons of vanilla okay
16:44
[Music]
16:45
and then you're just gonna cream that
16:47
until it's white
16:50
i can do that you can do that and then
16:52
now what i'm going to do is i've got
16:54
three cups
16:56
of cake flour
16:58
i use this recipe a lot for
17:01
wedding cakes because what it's going to
17:03
do you'll see when we make the tart is
17:05
it baked kind of flat
17:08
it's just kind of like you used to get
17:10
to make your
17:11
your shortbread
17:13
a teaspoon and a half of baking powder
17:17
three-fourths teaspoon
17:19
of baking soda and then we've just got
17:22
three-fourths teaspoons of salt
17:25
so one two three okay
17:29
and then i'm just gonna sift this up
17:31
okay well this is nice and creamy over
17:34
here so i'm going to come over are we
17:36
going to add that alternately with your
17:38
buttermilk alternately no keto
17:41
so we'll just add thirds of the dry
17:43
mixture with one and a half cups of room
17:46
temperature buttermilk
17:48
[Music]
17:53
i'm just gonna spray this with baking
17:55
spray okay cause then we're just gonna
17:58
pop them right out of the cups
18:00
i love this spray
18:04
and scoop it in
18:06
not good
18:08
that's a delicious batter cheryl so
18:11
we're gonna use our little
18:13
yeah and how many scoops do you think
18:15
it's just one scoop because
18:17
these will rise
18:19
up on you because it's got the baking
18:22
soda and the baking powder and the
18:24
buttermilk
18:26
and then we're just going to pop them in
18:27
the oven
18:29
for about 18 to 20 minutes at 350.
18:33
that's perfect yummy yummy and then
18:35
they're just going to rise up and
18:36
they're going to bake kind of flat
18:38
and then we're going to finish them up
18:39
and we're going to eat
18:41
all right i'm gonna pop these in the
18:42
oven i don't see how the cupcakes can be
18:45
any better than the batter yawn
18:48
coming up i'm fixing to find out how
18:50
good these scooped out cupcake tarts
18:53
really are not good so
18:57
[Music]
18:59
i so hope you all are enjoying the show
19:01
and if you do be sure to click like
19:05
subscribe and the notification bell
19:08
so you'll never miss a video
19:10
and we'll be right back after the break
19:16
well y'all i'm finally getting that
19:18
cupcake that cheryl promised me
19:21
now they came out of the oven and cheryl
19:23
they're beautiful cupcakes paula these
19:26
are great for this because they bake
19:28
nice and flat
19:31
and so we can do a little scoop i just
19:33
like to take a paring knife
19:35
and these are baker's treats in the bowl
19:38
mm-hmm
19:40
so i just like that i'm kind of scooping
19:42
out because then we're going to fill
19:43
them up with whipped cream
19:45
and fresh fruit today but paula i do
19:49
all kinds like i'll do lemon curds
19:51
sometime
19:52
i've done pastry cream i mean i've done
19:54
all kinds of things yeah you could put
19:56
anything in the world that you wanted
19:59
beautiful scoops scoop scoop
20:02
scooped out tarts baker's treats you
20:04
want to try one
20:05
i do want to try one you know i want to
20:07
try to try a little piece of cake and i
20:09
got one right here
20:13
you feel nice and light today yummy and
20:15
we're just going to fill them up
20:17
with a little and this is just sweet and
20:19
whipped cream
20:27
all right so then we're just going to
20:28
fill them up with fruit how do you want
20:30
to put do yours oh my little jack loved
20:33
blueberries okay i mean like you could
20:35
do something with all blueberries
20:38
and we've got our vegetable yeah
20:41
and then we'll do
20:43
one with a little
20:45
raspberry and
20:47
blue oh these are beautiful cheryl
20:50
now you would need to keep these
20:52
refrigerated because of the
20:54
the heavy cream exactly
20:57
[Music]
21:06
hey y'all it's paula dean now if y'all
21:09
enjoyed this week's full episode friday
21:12
be sure to like it and click the
21:14
subscribe button as well as the
21:17
notification bell to be alerted when i
21:19
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21:22
love and best dishes friends
#Food & Drink
#Hobbies & Leisure