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