Up next in 10
3 Seafood Restaurant Recipes - Paula is sharing recipes from Uncle Bubba's Seafood House, including how to make chargrilled oysters and her best key lime pie recipe. Paula’s Home Cooking, Season 4, Episode 8.
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00:00 Intro
2:10 Chargrilled Oysters Recipe: https://www.pauladeen.com/recipe/bubbas-chargrilled-oysters/
6:25 Shrimp & Oyster Po'Boy Recipe: https://www.pauladeen.com/recipe/shrimp-and-oyster-po-boy/
12:24 Bubba's Key Lime Pie Recipe: https://www.pauladeen.com/recipe/bubbas-key-lime-pie/
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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
- Hey y'all.
0:01
I'm Paula Deen and you know,
0:03
today is a very, very special day for me because
0:06
I'm gonna be cooking with my brother
0:08
at our new restaurant, Uncle Bubba's Oyster House,
0:11
and just in case it's gonna take you awhile to get here,
0:14
I thought I'd share some of our signature dishes with y'all.
0:18
I'm gonna be sharing the secret
0:19
to the very best char grilled oysters
0:22
this side of the Mason-Dixon line, and then,
0:25
I'm gonna show you one of my favorite sandwiches,
0:28
a shrimp and oyster po'boy that's
0:30
drizzled with my homemade tartar sauce,
0:32
and nothing goes better with seafood than something tart,
0:36
so I thought I'd show you how to make
0:37
a fabulous key lime pie that's sweet and sour and crunchy,
0:42
but sure to bring a smile to your face.
0:45
So y'all pull out your recipe book and grab a pencil
0:48
'cause I think these recipes will
0:50
surely make it to your table.
0:52
I don't know that I've ever been
0:54
this excited about doing a show
0:58
and sharing a part of my live with y'all.
1:00
I am in Uncle Bubba's Oyster Bar.
1:04
My brother Bubba and I are not only partners in our lives,
1:09
but we are now partners in a restaurant.
1:12
We've got a wonderful deck out here that seats 150 people
1:16
and Bubba's gonna have the most fabulous seafood dishes.
1:20
So y'all stay with me because I'm gonna have
1:23
Uncle Bubba himself cooking his signature dish
1:26
and it's gonna knock your socks off.
1:29
Hey Bubba!
1:30
- [Bubba] Hey sis!
1:31
- It looks like I'm just in time.
1:33
- Yes you are.
1:34
We got us a good fire going.
1:36
- I was just chatting with everybody out there in TV land
1:39
and I was telling them,
1:41
I don't think I've ever been more
1:42
excited about a show than this one.
1:44
- Really?
1:45
Me too.
1:45
- Yes.
1:46
I'm so proud of ya.
1:47
- Well, thank you.
1:48
- You meant so much to The Lady and Sons.
1:51
You took us to all new levels and the
1:53
opportunity for us to do this together,
1:57
open up this seafood restaurant,
1:59
is just almost brings me to tears.
2:02
And I promised everybody that you were
2:04
gonna show them what's gonna be our
2:06
signature item here at Uncle Bubba's.
2:08
- Okay.
2:09
- [Paula] What are you doing?
2:10
- This is Uncle Bubba's char broiled oysters
2:12
on the half shell and we're gonna
2:13
put some butter and Parmesan cheese on it
2:16
and we're gonna cook them 'til it gets
2:18
a good char broiled flavor.
2:20
And they're delicious.
2:21
We'll serve them with some French bread.
2:24
- You might wanna get your water bottle 'cause
2:26
I'm gonna start putting the butter to your oysters.
2:30
Now you're having to spray that with water.
2:32
- [Bubba] We're gonna control the fire.
2:34
- 'Cause this butter is really
2:36
agitating your flames, isn't it?
2:39
- Right, right.
2:40
- But you want it to do that to a degree.
2:41
- This is where you get the char broil flavor right here.
2:43
- That's right.
2:44
Those look delicious, Bubba.
2:47
- Yes, they are looking good.
2:49
- Now I just sprinkled these with some Parmesan
2:51
and Romano cheese.
2:53
You don't wanna use the fresh grated.
2:56
You wanna make sure that you get it already
2:59
like in the powder form that you use on spaghetti
3:01
and things like that.
3:03
And it's gonna give these oysters the most intense flavor.
3:07
You don't think we gonna have any trouble
3:09
getting these year round?
3:10
- [Bubba] No.
3:11
- So that is a wives tale you say about
3:14
months that end in R are only good for oysters?
3:17
- Right, but now that we have refrigeration trucks
3:21
and warehouses and everything,
3:23
they can be harvested year round and shipped immediately.
3:27
- I think that one's ready.
3:28
Okay Bubba, I'm gonna start shucking some more 'cause
3:30
those look ready, don't they?
3:33
- Yes, they do.
3:34
- Bubba and I first had these type of oysters
3:38
in New Orleans at Drago's and
3:40
we just fell in love with them
3:43
and we wanted to be able to eat them
3:45
a little bit more often,
3:47
so we felt like the guests that come to Uncle Bubba's
3:51
would enjoy these also.
3:54
And you have to be very, very careful
3:57
when you're eating these because
3:58
that shell gets hot as a firecracker, doesn't it Bubba?
4:02
- Yes it will.
4:03
- Have to be very careful when you pick them up.
4:07
In shucking oysters, you wanna make sure that you
4:10
start with an oyster knife and you
4:12
wanna keep ya a towel around or either some gloves
4:15
because if you slip with this oyster knife,
4:19
you wanna have a little protection there.
4:22
So I'm gonna take my knife,
4:24
I'm gonna nestle it in there and
4:26
then I'm just gonna twist, just like this.
4:31
(man laughs)
4:35
Bubba, show them how to open my oyster.
4:37
- Let me help you.
4:39
- [Paula] I'd rather butter anyway.
4:42
- Some of them can be a little tough.
4:44
- That one was hard, wasn't it?
4:46
- Just gotta get it started,
4:49
and then I like to take and cut the muscle.
4:54
- And you wanna make sure when you serve the oysters
4:58
that you put extra butter on it because
5:00
we're gonna sop up all that butter
5:03
that we ladled over those oysters, aren't we?
5:06
- [Bubba] Yes.
5:07
- [Paula] Well, can we taste?
5:08
- [Bubba] Let's do.
5:09
- This is the way I like to eat mine.
5:10
I like to take my bite of bread
5:13
and then I like to come over there
5:15
and just scoop and clean out that shell just like that.
5:25
You the man, Bubba!
5:26
(man laughs)
5:30
Here you go.
5:31
I'll fix ya up.
5:36
Not.
5:37
(man groans) (woman giggles)
5:45
(man hums)
5:46
- Wow.
5:47
- [Paula] Well Bubba, they're out of this world.
5:49
- [Bubba] They're pretty good, aren't they?
5:50
- No, they better than pretty.
5:52
(man laughs)
5:53
It's better than pretty good.
5:54
Y'all, stay tuned 'cause next,
5:56
I'm gonna be showing y'all the shrimp and oyster po'boy
6:00
that Bubba's gonna be serving here at Uncle Bubba's,
6:02
so don't go anywhere.
6:03
It's oysters, oysters and more oysters.
6:09
I so hope y'all are enjoying the show.
6:11
And if you do.
6:13
Be sure to click like, subscribe and
6:16
notification bell so you'll never miss a video.
6:20
And we'll be right back after the break.
6:26
I think probably my second favorite cuisine
6:29
in the whole world is New Orleans cooking
6:32
and New Orleans is not New Orleans without a po'boy
6:36
and I'm gonna be making today for us
6:38
a shrimp and oyster po'boy.
6:41
There's an interesting story behind this sandwich.
6:45
There was a store in New Orleans and
6:47
every day, these bunch of poor boys would come in
6:52
and pick them up something for lunch and finally,
6:55
the owner said, you gotta have something here
6:57
for these poor boys to eat.
6:59
Well, their answer to that was making them
7:04
shrimp and crawfish po'boy sandwiches.
7:08
They could pile them high because
7:10
crawfish were real abundant as well
7:12
as the shrimp and the oysters and they said
7:15
this is for those poor boys,
7:17
so that's why they call it a po'boy.
7:19
I'm getting my shrimp ready right now,
7:22
but since I'm gonna be putting it inside of a sandwich,
7:25
I don't want anybody to have to deal with a tail,
7:28
so I'm completely removing the shells.
7:31
I'm gonna take our shrimp that we have shelled
7:35
and I'm gonna go right down the center with my knife
7:39
and I'm going in pretty good because
7:41
I want my shrimp to kind of lay open
7:44
and cover more of my bread.
7:47
I'm gonna open it about like that.
7:50
I'm gonna make my po'boy and I'm gonna mix
7:55
the shrimp and the oysters together.
7:57
And I wanna put seven shrimp in this po'boy.
8:02
So now we're gonna move on to our oysters.
8:04
Well now, they gonna lose a lot of their size in frying,
8:08
so you'll wanna go through and pick out
8:09
the biggest ones that you have.
8:13
Now I've got some flour sitting here waiting for me.
8:15
I'm gonna take our house seasoning,
8:18
which is salt, pepper and garlic powder,
8:21
so it'll be a little seasoning on our seafood.
8:26
And in this bowl,
8:29
I'm gonna beat us up some eggs with Texas Pete,
8:33
and this is how we fry our chicken at The Lady and Sons,
8:36
and I'm gonna do our seafood the exact same way.
8:42
Just like I was frying chicken.
8:44
So I'm gonna really sop the Texas Pete to it
8:47
and if you wanted your po'boy really, really spicy,
8:51
then you could add some cayenne pepper to it,
8:55
but I'm not gonna go that far.
8:57
So I'm just gonna beat that up a little bit.
9:03
There we go.
9:04
Then I'm gonna take our shrimp and
9:05
I'm just gonna roll them around in our eggs and hot sauce
9:10
and then dunk them into the flour.
9:13
I would love to know how many po'boys
9:16
that they serve during Mardi Gras.
9:20
There is no telling.
9:22
Now in goes our oysters.
9:24
Just gonna toss them around and I'll
9:27
have to be careful with these oysters
9:29
or they'll get lost in the flour,
9:32
so I think I'm gonna take them right straight on out.
9:36
But the main thing about your po'boys,
9:38
you don't wanna scrimp with your seafood.
9:40
You want it really nice and piled high.
9:46
I've got a pot ready for our oysters and our shrimp
9:50
and I'm hoping that it's gonna be about 350 degrees or 375,
9:55
but we're gonna cook these very, very quickly.
9:59
Just gonna drop them down there one at the time
10:02
into that hot grease.
10:05
And as I told you,
10:08
I've removed the tail on those.
10:12
Now I'm gonna quickly drop our oysters.
10:21
Let's pull those shrimp out.
10:23
How is that for a beautiful shrimp?
10:25
Uncle Bubba is gonna serve so many of these bad boys,
10:28
it won't even be funny.
10:31
Now I like my oysters a little on the crispy side
10:35
and these look perfect.
10:37
And you can see what a beautiful batter
10:41
that that Texas Pete and eggs and flour does to them.
10:46
Now I'm using a tartar sauce.
10:48
Some people like an aioli.
10:53
(woman growls)
10:57
I knew they wouldn't be safe.
10:58
You better get out of here!
11:00
I'm using a French bread and I buttered it and I grilled it
11:04
and I'm gonna put plenty of tartar sauce.
11:10
So I've got my lettuce shredded.
11:14
I'm just gonna run that on that bottom piece of bread.
11:20
I'm gonna layer it with my tomatoes.
11:23
I think I'll put a little salt and pepper and garlic on it
11:27
and then I'm gonna start piling my seafood.
11:33
Does that look wonderful or what?
11:47
Look at that.
11:54
You not gonna believe how good it is.
11:56
I gotta clean up and then I'm gonna come back
11:58
and I'm gonna show you the key lime pie
12:01
that we gonna be serving at Uncle Bubba's,
12:03
so y'all don't go anywhere.
12:05
Don't leave me.
12:09
I hope y'all are enjoying the show
12:12
and I want to hear from you.
12:13
Tell me what recipes or videos you'd like to see me
12:16
make by just leaving a short comment below.
12:20
Now, let's get back to the show, y'all.
12:25
Okay folks, I wanna show y'all the perfect ending
12:29
to a hearty seafood meal at Uncle Bubba's.
12:32
You know, no seafood meal is complete unless you have
12:36
a big piece of key lime pie.
12:39
Now I love my key lime pies in a graham cracker crust
12:42
rather than a flour crust.
12:44
All I'm gonna do is take graham cracker crumbs
12:49
and melted butter
12:55
and slivered almonds.
12:57
And I especially wanna specify the slivers because
13:02
they're a little chunkier than the sliced almonds,
13:06
so we're gonna just toss that in.
13:09
So our crust is really gonna have a lot of crunch to it.
13:14
If you don't wanna go to this trouble,
13:15
you can always buy a store bought graham cracker crust.
13:20
Now I'm just gonna pack this down into the plate.
13:26
So we're gonna put this in a 350-degree oven
13:29
and we're gonna bake it for five to 10 minutes.
13:31
But in the oven it goes.
13:33
And what an easy crust is that.
13:35
No kneading or any of that other stuff with a flour crust.
13:42
And to make the center is just as simple
13:44
as making the crust.
13:47
I'm gonna start with two whole eggs
13:53
and I'm gonna beat them up just a little bit
13:56
before I start adding the other ingredients.
14:02
To my beaten eggs,
14:03
I'm gonna add one 14-ounce can of condensed milk.
14:08
This is just so good.
14:11
Now I'm gonna add a half a cup of key lime juice.
14:15
Now that is very, very important that you use
14:19
real key lime juice.
14:24
And as far as the zest goes,
14:27
I don't have a bit a problem using
14:29
a regular lime for the zest.
14:32
And I'm gonna grate just about maybe
14:35
a teaspoon of lime zest.
14:38
And you can alter that any way you want to.
14:40
If you like yours more tart, you can add more zest.
14:45
I'm gonna add about a teaspoon of our lime zest
14:49
and you can see if I measure that out and packed it down,
14:52
it'd be about a teaspoon.
14:54
Now I'm gonna blend this together.
15:00
It smells so good and tart.
15:06
Now I've got our pie crust.
15:08
This is already baked.
15:10
And it's hardened.
15:13
And I'm just gonna pour our filling into our crust
15:18
and look how pretty the zest is.
15:22
I'm gonna put our pie into the oven
15:25
and I'm gonna bake it for about 15 minutes
15:28
and I'm gonna pull it out, let it rest on the counter
15:31
until it's cool and then I'm gonna take the pie
15:35
and transfer it to the refrigerator
15:37
and let it chill overnight because
15:39
I want it to cut very, very nicely.
15:44
So he will go into the oven and into the refrigerator.
15:48
Well, I have one finished right here.
15:50
So to finish off, all I'm gonna do is topping with
15:54
sweetened whipped cream rather than a meringue.
15:58
I'm gonna do this and have a little extra lime
16:03
just floating around in that whip cream.
16:12
Oh yeah, that's gonna be pretty.
16:17
I'm gonna slowly add my sugar to our cream as it's whipping.
16:24
And I'm gonna ease up the speed as it gets thicker.
16:28
If I started off on the highest speed,
16:31
well that whipping cream, because of its thinness,
16:35
would've just come all in my face.
16:44
I smelt my crust, so I'm gonna take that out
16:47
and let it cool.
16:49
So all I'm gonna do now is pile this up onto our pie.
16:55
And there you have it.
16:56
And all I'm gonna do it just stick a couple
17:00
of lime wheels in the center.
17:06
And she's all ready.
17:15
We're going in, kiddos.
17:19
I can't believe it, y'all.
17:22
I'm gonna have to go get a pie server.
17:24
This is not working.
17:26
Sorry y'all, but I guess I'm gonna have to wait
17:29
and share this pie with Uncle Bubba.
17:31
So y'all come back.
17:32
I'll see you in a few minutes.
17:36
There's nothing to stop me from licking the spoon, though.
17:43
I so hope y'all are enjoying the show.
17:45
And if you do.
17:47
Be sure to click like, subscribe and
17:50
notification bell so you'll never miss a video.
17:54
And we'll be right back after the break.
18:00
I wanna share with y'all a few great tips
18:03
that can make your outdoor seafood party
18:06
go so smoothly and make it easy on the hostess.
18:10
You can see that I've started with
18:12
just an old galvanized tub.
18:15
I bought this from the hardware store.
18:17
They're very reasonable and I promise
18:20
you'll find several, several ways to use this thing,
18:24
but today, I'm gonna use it to house all the
18:27
seafood that I'm serving my guests.
18:29
I piled it full of ice that I just
18:32
bought from the curb store and I have
18:34
coated it in a kosher salt.
18:37
If you would like though,
18:38
you can use an ice cream salt, which is coarser,
18:41
and either one will work,
18:43
but it will help your ice to keep
18:45
from falling down into the bottom of the container.
18:48
And I have put in my oyster knives,
18:52
my crackers and my forks all around the tub.
18:57
And all you'll wanna do is just pile
19:00
your seafood nice and high.
19:02
I'm gonna pile mine with some of those Savannah blue crabs
19:07
that we all love here.
19:09
And now I'm gonna take my boiled shrimp.
19:11
Now these are already shelled,
19:13
so the guests won't even have to fool with the shells,
19:16
and I'm just gonna toss it around
19:18
directly on top of our ice.
19:21
And I'm gonna finish it off by sticking some
19:25
nice, cold raw oysters around.
19:28
And to top it off, a few clams.
19:32
And I think we all agree that this is fit
19:37
for the nearest and dearest family and friends
19:40
that you're feeding.
19:42
Do y'all know something?
19:44
I'm so proud of my little brother Bubba.
19:49
I think he's got some wonderful winning dishes
19:53
here for Uncle Bubba's restaurant.
19:55
I'm really proud of you, Bubba.
19:57
- Thank you.
19:58
- So what are you more excited about serving the folks,
20:01
the po'boys, the key lime pie, the char grilled oysters,
20:05
what are you just so gung ho about?
20:09
- Uncle Bubba's char broiled oysters.
20:11
- I figured you was gonna say that.
20:13
I have to say, I love them too.
20:15
I really do.
20:17
But you know what?
20:18
- [Bubba] What?
20:19
- [Paula] Don't that pie look good?
20:20
- [Bubba] You wanna dig in?
20:22
- Last one in's a rotten egg!
20:24
(woman laughs)
20:28
(brother hums) (woman hums)
20:33
Until next time y'all, this is Paula Deen
20:36
and her brother Bubba and we send you love and best dishes
20:41
from our seafood restaurant to yours.
20:46
Hey, y'all, it's Paula Deen.
20:48
Now, if you enjoyed this video, be sure to like it
20:52
and click the subscribe button as well as the notification
20:55
and bell to be alerted when I post a video.
20:59
Love and Best Dishes Y'all.
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