Up next in 10
4 Guys Night Recipes - In this classic episode, Paula shares baked potato recipes, a grilled chicken wings recipe, and an easy cheesecake recipe. Paula's Best Dishes, Season 1, Episode 7.
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1:02 Steak & Mushroom Topping Recipe: https://www.pauladeen.com/recipe/steak-and-mushroom-topping/
8:34 Creamed Seafood Topping Recipe: https://www.pauladeen.com/recipe/creamed-seafood-topping/
13:42 Lime-Marinated chicken Wings with Avocado Dip Recipe: https://www.pauladeen.com/recipe/lime-marinated-chicken-wings-with-avocado-dip-2/
19:50 Cheesecake Surprise Pops Recipe: https://www.pauladeen.com/recipe/cheesecake-surprise-pops/
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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
hey y'all i am all smiles today because
0:03
you know what
0:05
got one of my favorite guys in the
0:06
kitchen with me and my favorite food
0:10
bobby dean and a potato first
0:13
bobby and i are making a baked potato
0:15
bar with all the fixings
0:17
a cream seafood topping and a steak and
0:20
mushroom topping
0:22
is that not yummy then bobby is sharing
0:25
his recipe for the most
0:27
outrageous lime marinated chicken wings
0:30
with an avocado dip he's going in y'all
0:34
going in and finally you never know what
0:37
you're gonna get with these cheesecake
0:39
surprise pops
0:44
well i've got our potatoes washed and
0:46
i've got them dried bobby
0:48
because today we're gonna do like buffet
0:51
type
0:52
food that you can serve a crowd do you
0:55
know i remember when y'all were young
0:56
one of the things that i'd do when i
0:58
threw y'all a birthday party
0:59
uh i would do potato bars now first
1:03
we're gonna do a steak and mushroom
1:05
topping
1:05
we've got us a nice top sirloin steak
1:08
that we've cut in strips
1:10
and we're sauteing that off in a little
1:13
owl
1:13
so you kind of watch over that bobby and
1:16
i'm gonna get our potatoes ready for the
1:18
oven
1:18
okay i got it all right i'm gonna use
1:21
four idaho potatoes that i have
1:25
washed and dried off now i'm gonna just
1:28
take a fork
1:30
and i'm just gonna prick them and
1:32
that'll help
1:33
the insides cook just a wee bit quicker
1:37
and all it takes is just one poke y'all
1:39
okay
1:41
so there we go now i'm gonna take our
1:42
potatoes and i'm gonna roll them
1:45
in a little olive oil yeah because we're
1:48
gonna salt our skins
1:51
and of course you have to have the
1:52
surfaces damp
1:54
so that the salt will stick to it now
1:57
bobby is dicing up
1:58
our bell peppers because we're getting
2:01
everything ready for the next topping
2:03
that we're gonna do
2:04
yeah in a few minutes and that's gonna
2:05
be a seafood topping
2:07
all right so i'm just gonna toss this
2:11
in kosher salt i do like using the
2:14
kosher versus a table salt
2:16
because it it's bigger
2:19
and it doesn't evaporate onto the potato
2:23
now i've got my oven set at 350 degrees
2:26
and i'm gonna bake these potatoes for
2:28
about an hour and 15 minutes
2:31
[Music]
2:33
all right in the oven those go well i'm
2:35
gonna step down here and look at our
2:36
steak it's brown and it looks good yeah
2:38
it's brown we've used a top sirloin
2:41
and i've got an onion here that i wanna
2:43
just slice up and
2:45
throw in there all right so just strip
2:48
that
2:48
onion just like that there's so many
2:51
ways
2:52
that you can please everybody with the
2:55
same dish
2:56
you've got your meats your vegetables in
2:58
fact speaking of vegetables
3:00
you can even do a potato for a
3:04
vegetarian you know you can do a
3:07
broccoli and cheese topping or
3:10
or uh like grilled off eggplants
3:13
spinach now we're just using a regular
3:16
button mushroom but you could take the
3:18
opportunity to use
3:19
any type of mushroom you can use strips
3:22
to portable
3:23
you could just do it you could do a
3:24
portobello you could do one of these
3:25
with just portabella
3:26
and onion and cheese yum i sure do love
3:29
coming over here and cooking with
3:30
oh gosh son it makes me so
3:34
happy when you show up oh i know it dude
3:36
oh when jamie shows up
3:38
oh me you
3:42
say leave jamie out of this equation
3:44
bubba
3:47
okay son we're gonna just put that steak
3:50
onto our platter all right do you
3:53
remember the day we went the best
3:55
western
3:56
oh god
4:00
i guess that's the guess yes i remember
4:02
every day that we were at the best
4:04
western well
4:04
our our truck didn't show up our food
4:07
truck y'all
4:09
and the food truck was usually there
4:11
like eight o'clock in the morning
4:12
nine o'clock at the ladies are you
4:14
making a roux right now no i'm
4:16
i'm fixing to yeah kinda i'm making a
4:18
gravy
4:19
or a sauce not a real roux no i'm not
4:22
doing a real roux
4:24
but i'm gonna add some butter to the pan
4:27
uh and we've got all that wonderful beef
4:29
stock
4:30
oh yeah so if you'll just sprinkle bobby
4:33
like a tablespoon of flour all right now
4:36
now refresh me on
4:37
on what what happened how did we how did
4:40
we
4:41
how were we funny that day
4:44
it was actually very horrible that's
4:46
those are the funniest days
4:48
so the truck i think i'd like maybe just
4:50
a wee little bit more flour bobby not
4:52
much
4:53
truck didn't show up cause i'm actually
4:55
having trouble remembering this are you
4:56
truck didn't show up and what happened
4:58
that's perfect how could you forget you
5:00
want this yet no not yet let me kind of
5:03
wet all this down so the truck didn't
5:06
show up so we only had a limited amount
5:08
did we take the day off
5:09
no we didn't take the day out uh we
5:12
spent the afternoon crying
5:14
drying mama's tears now i'm gonna add a
5:17
can of
5:18
extra rich beef broth y'all
5:22
and let this cook up and then are you
5:24
gonna add all the
5:26
meat and the onions back to the bread
5:27
right we're gonna put the steak
5:29
and the onions back in there and then
5:31
we're gonna toss in the mushrooms
5:32
and if you'll excuse me just one second
5:34
i'm gonna get
5:36
a whisk out so i can whisk so
5:39
it was just devastating i remember
5:42
jumping all over the food purveyors i
5:45
said what do you think you're doing
5:48
not showing up that's the day they
5:50
learned what order they were going to
5:51
make their deliveries in wasn't it
5:53
well see we were a very very very tiny
5:57
fish
5:58
in a very very big pond i remember one
6:01
morning when i
6:02
got to work i was the one opening up the
6:04
restaurant
6:05
yo remember our placement i'm gonna add
6:08
a little pepper a
6:09
tiny bit of salt our place was it was a
6:11
restaurant inside of a motel where they
6:13
did
6:13
where they did a free continental
6:14
breakfast and that was kind of the
6:16
breakfast business that we expected
6:18
every day was was the people who would
6:19
fix that continental and then come in
6:21
and sit at our table we'll have a cup of
6:22
coffee and have a cup of coffee
6:23
uh we were competing against free every
6:26
day of our lives so i
6:27
i walk into work one morning to open the
6:29
place up by myself what
6:30
you working with that handle uh-huh i'm
6:32
gonna turn that oops got caught my shirt
6:34
that time
6:36
um i walked in one morning to open the
6:38
place up by myself
6:39
because we normally didn't have any
6:41
business normally there was nothing
6:42
going on
6:43
so i'll walk in and throw the switch on
6:45
on the uh on the door
6:47
and turn around to go put on a pot of
6:48
coffee for myself
6:50
uh and i hear the door open and i turn
6:52
around and look and
6:54
three softball teams walk in and i'm not
6:56
talking about kids i ain't talking about
6:57
little kids i'm talking about
6:58
grown big men that play softball like
7:00
for a living in a league
7:02
i was cooking i was taking orders and i
7:05
was filling coffee all at the same time
7:06
by myself and you know what that's the
7:07
only day that i've ever cried
7:10
about our business that was at the time
7:13
not funny
7:14
i'm so sorry but yeah you know it's
7:16
things like that that build character
7:18
those are the things that don't kill you
7:20
yeah all right so we're going to cover
7:22
that let it sit for
7:23
about 30 minutes and we're going to take
7:26
a break
7:27
and when we come back we're going to do
7:29
one of your favorite dishes aren't we
7:32
coming up we're going to be finishing
7:34
our decadent toppings for the
7:36
ultimate baked potato bar they're both
7:38
pretty great
7:39
so good when he gave us the potato and
7:41
later
7:42
my baby boy's lime marinated chicken
7:44
wings
7:45
with a fabulous avocado dip
7:48
[Music]
7:50
i so hope y'all are enjoying the show
7:53
and if you
7:54
do be sure to click like subscribe and
7:57
the notification bell
7:59
so you'll never miss a video and we'll
8:02
be right back
8:03
after the break
8:05
[Music]
8:07
we're doing all sorts of buffet
8:11
foods that work real real good for a
8:13
crowd
8:14
that casual dining i know that my family
8:17
and i love
8:17
so much so bobby we have our mushrooms
8:20
our onions our
8:21
steak all we need now bobby is about a
8:24
tablespoon of worcestershire son
8:26
and if you would throw in that half a
8:28
cup of sour cream
8:29
all right we're really taking this
8:31
almost to like a beef stroganoff yeah
8:33
now over here in this pot bobby had
8:36
diced up a green bell pepper
8:38
and an onion and i've sauteed it off in
8:40
a little oil
8:42
and in this pot we're gonna make
8:45
a seafood topping to go on our potatoes
8:49
i'm gonna add a half a stick of butter
8:52
and then i'm gonna toss in about three
8:54
tablespoons
8:55
of flour all right so here we go
9:00
i'm cheating
9:01
[Music]
9:05
oh my goodness it's delicious can i help
9:07
you with that
9:08
yes if you would grab the spoon and take
9:10
over
9:11
now i'm gonna add about a cup and a half
9:15
of half and half and if you'd kind of
9:17
just stir that
9:18
if you need to use a whisk switch to a
9:21
whisk
9:22
i've got one in that drawer over there
9:25
no i have one right here son here don't
9:28
have to dig for it
9:30
this is gonna be so good i'm adding a
9:33
bell pepper
9:33
and an onion i've sauteed it off in a
9:35
little oil when you think of seafood you
9:37
think of it
9:38
having just like a light little pink
9:41
color to it so
9:42
i'm going to add about a teaspoon of
9:43
ketchup
9:45
just to give that a slight
9:48
pinky cast all right and the next
9:51
ingredient
9:52
is gonna be about a teaspoon of dijon
9:55
mustard
9:56
we want this to be nice and thick and to
9:59
help us get this nice and thick
10:01
we're gonna toss in two cups of toasted
10:04
off bread crumbs
10:09
i'm adding those bread crumbs because
10:11
it's gonna give it body
10:13
if you'll switch to a spoon a spoon now
10:16
and i'm using one pound
10:18
of lump crab meat y'all the last thing i
10:20
want to add bobby
10:22
is like the juice of a half a lemon
10:25
because
10:25
something about citrus and seafood lemon
10:28
and seafood
10:29
i mean it's always a perfect combination
10:32
see how
10:33
thick that is i've got
10:36
our potatoes out of the oven all right
10:38
bobby look at these neat little chafin
10:41
dishes
10:42
that i have all i have to do is light
10:45
the candles
10:46
and this is just gonna be perfect
10:50
to hold our hot toppings
10:53
[Music]
10:54
so if you'd load up our little chaff and
10:56
dishes
10:57
gosh doesn't that look good y'all
11:01
love a potato bar
11:03
[Music]
11:07
perfect
11:11
so look at this you just put the lids on
11:14
them
11:14
well only for a second now look over
11:17
here bobby
11:19
i've got for those that don't like meats
11:21
or seafood
11:22
margarine no we got
11:25
butter and we got a nice cheddar cheese
11:28
we got
11:29
chives we've got bacon and we've got
11:31
sour cream so
11:33
everybody is going to be able to fix
11:35
their potato any way they want it
11:37
everybody is going to be able to fix
11:38
that potato any way they want it after
11:40
us
11:41
after us and look at our potatoes
11:45
i get two and you get two look at that
11:51
look at the steam coming off that potato
11:53
it's cooked
11:54
perfectly it is perfect all right so get
11:56
your potatoes
11:57
done well come around here
12:00
come around here now you want me to
12:02
handle the butter any way you want to
12:04
there's a fork
12:06
i don't need that mmm
12:12
all right i'm gonna start fixing my
12:14
potato the way i like it
12:17
oh here honey use a spoon so you can get
12:20
get you some of that wonderful sauce i
12:23
think i'm gonna put
12:24
seafood on mine oh my goodness
12:29
look at that try that
12:34
okay and you can try this
12:41
whoa i don't know which one's better
12:45
[Music]
12:47
they're both pretty great so good when
12:49
he gave us the potato
12:52
coming up finger licking good marinated
12:55
chicken wings
12:57
served with a fabulous avocado dip
13:01
it's going in y'all going in and later
13:05
bobby and i are taking cheesecake to the
13:07
max
13:08
surprise cheesecake pops y'all
13:14
i hope y'all are enjoying the show and i
13:16
want to hear from you
13:18
tell me what recipes or videos you'd
13:20
like to see me make
13:21
by just leaving a short comment below
13:24
now let's get back to the show y'all
13:28
[Music]
13:30
y'all welcome back we're having the best
13:32
time in the kitchen today
13:34
i'm you know i'm sore through my middle
13:36
from
13:37
from like me punching you from me
13:39
laughing
13:41
oh my goodness well we're fixing to do
13:43
is a lime marinated chicken wings
13:46
with avocado dill right i'm gonna need
13:49
the zest
13:50
or you're gonna need the zest from about
13:53
one and a half lines it's my recipe
13:55
yes it is i'll be zesting your lime if
13:57
you would zest that lime
13:59
into the chicken i've got a blender up
14:01
here
14:02
uh because we're gonna really really
14:05
incorporate all these products good
14:07
we're gonna pour it over our chicken
14:09
wings then we're gonna let them marinate
14:10
overnight
14:11
i'm gonna start with one jalapeno pepper
14:14
that has been
14:15
seeded and sliced don't get that pith in
14:19
it now
14:20
you'll want to make sure that you're my
14:22
resume
14:24
i think the recipe calls for pith no it
14:27
does no it does
14:28
it says a small amount of pith y'all i
14:30
have to and you're pissing me off
14:32
get to cooking that
14:35
all right now i'm gonna add four cloves
14:38
of garlic
14:41
fourth of a cup of oil and we're using a
14:44
vegetable oil
14:46
one tablespoon of tomato paste
14:49
[Music]
14:50
pinch of salt and
14:55
two tablespoons of honey that i'm just
14:58
gonna eyeball
15:00
all right now i'm gonna juice
15:04
one and a half limes
15:08
okay all right now all we're gonna do is
15:11
puree our ingredients
15:17
all right let's take a look at that
15:22
does it smell good
15:26
all right so i'm just gonna pour this on
15:29
top of your wings
15:30
and this does have to marinate overnight
15:33
and you can get a
15:34
i'll just do it with my hands oh no
15:36
don't do it with your hands
15:38
no what you want me to use pair of tongs
15:40
yeah just use those
15:41
tongs all right
15:44
so son if you'll just toss that up
15:46
making sure they're
15:48
all coated real good and then just cover
15:51
it with a plastic
15:53
going in y'all going in after you handle
15:57
poultry you want to wash your hands real
15:59
good with soapy water
16:01
y'all excuse me while i wash my hands
16:02
with soap well while bobby's washing his
16:05
hands
16:06
i'm going to come down here and pull out
16:09
some chicken that i've already marinated
16:12
because i knew bobby dean would not want
16:14
to wait until tomorrow
16:16
oh you had something ready yes
16:19
so look at these wings sweet
16:24
we're just gonna lay our wings out
16:27
on our cookie sheet and i've got
16:28
parchment paper
16:30
on this cookie sheet so that cleanup
16:32
will be easy
16:34
now i noticed in your recipe bobby that
16:36
you put these under the broiler and it
16:38
says to broil them
16:39
on each side for four to five minutes
16:42
yeah this is a quick
16:43
quick recipe so let's put these in the
16:46
oven
16:46
son and i tell you what my oven
16:51
really has a very strong broiler and i'm
16:54
gonna crack that
16:56
because you should always brawl with
16:59
your
16:59
oven door not completely shut i didn't
17:02
know that how come
17:03
well because it can get too hot and it
17:05
can burn it so you want to let
17:07
some a hot air out and some cool air in
17:10
well you don't have some uh ready
17:11
someplace since you had something
17:12
marinated already
17:14
it's not a there's not a hot pan of wine
17:16
in about five minutes per side
17:18
get down here and make this avocado
17:20
dipping cup this is something that
17:22
that i don't do uh a lot jamie's really
17:25
really good at making an avocado dip
17:30
just turn it kind of clockwise now
17:32
because this is so ripe
17:35
we're not gonna have any trouble getting
17:36
this out you would just take your spoon
17:40
nestle it against that skin
17:43
come around and just that easy your
17:46
avocados out
17:48
now bobby add the second half of the
17:50
avocado
17:51
and dice this up three tablespoons of
17:54
cilantro
17:55
all right now i'm gonna put a little
17:58
salt
18:01
i got you some cilantro now if you'd add
18:04
that one clove of minced garlic and
18:06
cilantro
18:07
we're gonna put one and a half teaspoons
18:09
of fresh lime juice
18:11
so just that quickly bobby we've got
18:14
another
18:15
great item to put on that buffet table
18:18
casual dining that we love up next
18:22
surprise cheesecake pops that's gonna
18:24
just
18:25
leave you wanting mower
18:31
i so hope y'all are enjoying the show
18:34
and
18:34
if you do be sure to click like
18:37
subscribe and the notification bell so
18:40
you'll
18:41
never miss a video and we'll be right
18:43
back after the break
18:46
[Music]
18:49
bobby and are taking wonderful recipes
18:52
that work for the buffet table you know
18:55
our family
18:56
loves casual dining and there's some
18:59
foods that's just
19:00
meant for a buffet table now we have
19:05
cooked up some lime marinated chicken
19:07
wings
19:08
and i love the fact that they've not
19:11
taken your typical expected blue cheese
19:16
and served with these they've made up an
19:18
avocado dip
19:19
so i can't wait to dig in tell me what
19:22
you think are they done enough
19:24
yes they're perfect
19:27
and broiling them has got that skin real
19:30
real crispy
19:32
mmm never eaten avocado and
19:35
wings before together
19:38
[Music]
19:42
best one you've ever had oh bobby
19:45
they are delicious but you know what i
19:48
want now something sweet
19:49
me too this is called a cheesecake
19:51
surprise pop and this is just a
19:53
store-bought cheesecake okay and uh all
19:56
kinds of delicious little goodies that
19:57
we can use for
19:58
you can fill the centers of these with
20:00
peanut butter filled
20:02
chocolate bite here we've got a chewy
20:04
caramel
20:05
and then we've got fresh raspberries
20:09
now i got the stick in the caramel you
20:11
make it a surprise by wrapping the
20:12
cheesecake around okay
20:13
and i'm just using like a medium-sized
20:16
scooper
20:17
and i'm gonna try to avoid that crust
20:20
but
20:20
because i think if we got any of that
20:22
crust you could probably have a hard
20:24
time making a ball i'm going to break it
20:25
down
20:26
that crust oh bobby look how simple
20:30
all right i'm going to roll this one in
20:32
nuts
20:34
i love caramel and nuts
20:38
so look at this doesn't that look good
20:41
bobby very very good very simple
20:45
you can refill it very very simple put
20:47
these in the fridge for a couple hours
20:49
and
20:49
let them get nice and solid yes
20:57
give it a shot i've eaten so many of
20:59
these things
21:01
mmm you like it mmm
21:04
this is one of those things that you
21:06
won't want to put out too early
21:09
no this is the other since they start
21:11
getting to room temperature i mean
21:12
you'll want to just put a few of these
21:14
out at the time right as people are
21:16
ready to eat them
21:17
um gosh i've had fun putting this buffet
21:20
together with you today
21:22
um and bodine said he has to
21:25
pick that poor baby up
21:31
hey y'all it's paula dean now if y'all
21:34
enjoyed this week's full episode friday
21:37
be sure to like it
21:38
and click the subscribe button as well
21:41
as the notification bell
21:43
to be alerted when i post a video
21:46
love and best dishes friends
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