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In this full episode Paula serves up a tropical treat. Join Paula as she puts her own twist on Caribbean cooking.
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#pauladeen #fullepisodefriday
Watch or cook along as Paula makes jerk pork chops with mango chutney, coconut shrimp, lime souffle, and a pina colada.
Recipes Below:
Dora’s Jerk Pork Chops
https://www.pauladeen.com/recipe/doras-jerk-pork-chops/
Show More Show Less View Video Transcript
0:00
Hey y'all, I'm Paula Dean and you're in
0:03
for a tropical treat today cuz this
0:07
southern gal is putting her own twist on
0:10
some Caribbean cooking. And lucky for
0:13
us, this Bahama mama has a good friend
0:17
that's sharing some of his favorite
0:19
recipes. I'm going to start off with
0:21
some spicy jerk pork chops that have
0:24
been smothered in a savory mango
0:27
chutney.
0:29
And then it's crispy coconut shrimp that
0:32
are truly out of this world delicious.
0:36
And let's not worry about fitting into
0:38
that swimsuit cuz I'm going to cool
0:41
things down with a lime soule for
0:44
dessert that's been cooked in a coconut.
0:47
So we'll put the lime in the coconut and
0:49
serve it all up.
0:52
And last, but certainly not least, it's
0:55
a pinina colada cocktail that's going to
0:58
help this party get started. So stick
1:01
around y'all cuz today is sun and serve
1:04
Caribbean style.
1:37
Today's show I'm so excited about. I'm
1:39
thinking outside the box. Uh we're not
1:43
going to do southern food today. How
1:45
about we take a trip to the Caribbean?
1:48
Just you and me. Today I'm going to be
1:50
cooking up coconut shrimp and a lime
1:54
sule. And last but not least, a
1:58
wonderful jerk pork chop with a mango
2:00
chutney. And that's what we're going to
2:03
start with today. And we'll come on over
2:05
here and we'll start with our chutney
2:06
first. I'm going to use like 2 and 1/2
2:09
cups of diced mango.
2:13
Oh, it smells good already. I've got
2:16
some vinegar,
2:19
brown sugar,
2:23
ginger
2:26
minced up real well,
2:28
raisins,
2:30
and a very hot pepper that's going to
2:32
give us a spice. And that's a scotch
2:35
bonnet. And you'll want to be careful
2:37
because this is hot. So, I'm going to
2:40
stir this in with a spoon.
2:43
And I've got one clove of minced garlic,
2:48
little bit of salt,
2:50
and a little bit of pepper. And we're
2:52
going to turn this eye on.
2:58
It'll be ready in no time.
3:00
The colors in that are beautiful.
3:04
Okay,
3:06
let's move on to our pork chops. Now, at
3:09
the restaurant, we cut our own pork
3:10
chops because we've just found out that
3:13
it's just so much better. So, that's
3:16
what I've done today. And this one's
3:18
tied up. And I'm just going to nip this
3:21
string
3:25
and lay him up here. And I'm going to
3:27
cut these into chops. And I'm going to
3:30
cut mine about 3/4 of an inch.
3:35
Look at that pretty solid piece of white
3:39
meat.
3:41
Almost no fat on these. And you can cut
3:45
these as thick or as thin as you like, I
3:49
guess, depending on how you're going to
3:51
cook them. I was on Emerald's show the
3:54
other day with him and I was cooking
3:56
pork chops like this thick and Emerald
4:00
had some little thin chops,
4:04
but his were delicious. Now I'm going to
4:06
take my pork chops
4:08
and I'm going to sprinkle a little
4:10
garlic powder and house seasoning on
4:14
them.
4:16
This pork chop seasoning is my recipe
4:19
that I've been doing for quite a few
4:22
years now. And now I'm going to coat it
4:25
with the jerk. Now I've got all spice.
4:28
I've got dried red peppers, papa, brown
4:31
sugar, chives, thyme, ginger, cloves,
4:35
cinnamon, onion salt, nutmeg, and garlic
4:38
salt.
4:42
And you know, I don't know why they call
4:45
this a jerk seasoning.
4:47
Now, you can see I'm putting this on
4:49
pretty heavy because I can't get food
4:51
too spicy for Michael.
4:56
Now, you can increase the ingredients
4:59
and make you up a bottle of this so that
5:02
you don't have to make it fresh every
5:04
time.
5:06
You can just have it in your cabinets.
5:13
All right, I'm going to give our pan a
5:14
quick spray
5:16
so those won't stick. And we're going to
5:19
put these in a 350°ree oven
5:27
until they're cooked throughout. And
5:29
that won't take long
5:32
because there's no bone in this. And
5:34
it's your bone that that usually
5:36
requires more cooking. than just the
5:39
actual meat. So, we're going to just
5:41
throw this in the oven
5:45
and let it bake until they're done. All
5:48
right, let's check on our chutney.
5:51
The colors are beautiful. It looks like
5:54
corn almost, doesn't it? It's so yellow.
5:56
And I'm just standing up here admiring
5:59
this mango chutney. It truly smells out
6:02
of this world. So, when I come back,
6:04
when I get through cleaning and y'all
6:05
come back, we're going to make coconut
6:08
shrimp. It's one of my favorites. It's
6:10
out of this world. And we're going to
6:12
taste these jerk chops with this mango
6:14
chutney. So, I'll see y'all back in a
6:16
minute.
6:23
[Music]
6:31
All right, let's see how these pork
6:32
chops look.
6:36
Ooh,
6:38
they look delicious.
6:41
And our chutney is so nice and thick.
6:46
I love raisins.
6:53
[Music]
7:01
Oh, that looks so good.
7:26
The chutney just makes it. And you saw
7:29
how quickly I got that made. To me, it's
7:32
so much better than bottled chutney that
7:34
you buy in the grocery stores. And it
7:36
only takes a minute. Well, let's move
7:39
on. I do love these little puppies and
7:41
the coconut shrimp. And you'll be amazed
7:44
at how quickly you can do these at home
7:48
and they'll taste every bit as good, if
7:50
not better, than a restaurant coconut
7:52
shrimp. Now, I've got some whole shrimp
7:55
and I'm just going to peel them.
7:58
And I have some peeled here. You can
8:01
just take your shrimp and go down the
8:03
back of it with a sharp knife and
8:06
that'll remove your vein of your shrimp
8:09
at the same time. It almost butterflies
8:12
them. So, we're going to take our
8:13
shrimp, dust them in flour, and then
8:16
we're going to dip them in the egg, and
8:19
we're going to add our coconut
8:23
to our bread crumbs along with a little
8:25
salt cuz these are going to be sweet and
8:28
savory at the same time. All right. And
8:30
a little black pepper.
8:37
We're just going to mix that up. I've
8:39
got some already done here and I'm just
8:42
burying them down in that
8:45
breadcrumb and coconut.
8:49
And you can do this earlier in the day.
8:52
You can do this part and have them on a
8:53
tray in the refrigerator just waiting
8:56
for you to put them in that fryer. All
8:58
right, I think we can start frying. I
9:01
like to fry on like 350
9:05
to 375.
9:07
And we're just going to drop these in
9:09
our hot grease.
9:12
And these are not going to take but just
9:15
a minute to cook.
9:18
You don't want to crowd your pan too
9:20
much, but I'm cooking with a big Dutch
9:22
oven, so they'll hold quite a few. Now,
9:27
this is one of those foods that, you
9:30
know, I really love as an appetizer, but
9:33
these are so rich that it's almost too
9:37
much for me to make a whole meal of just
9:40
coconut shrimp. All right. Now, while
9:42
those are frying, they're not going to
9:44
take but a second, but I'm going to come
9:45
over here and I'm going to
9:48
add just regular orange marmalade
9:52
and some dark rum.
9:55
And I'm just going to heat those two
9:57
ingredients up.
9:59
And by the time I finish taking out our
10:01
shrimp, our sauce is going to be ready
10:03
for us. Ooh, look at that beautiful
10:06
brown shrimp.
10:09
That toasted coconut.
10:23
All right, I'm just going to pile these
10:25
up
10:27
on that platter.
10:32
And I'm just going to take these around
10:34
the room and pass them out.
10:37
And that way I kind of control how many
10:39
people eat.
10:46
Okay. Our
10:49
dipping sauce is ready.
10:57
Look how beautiful these look.
11:02
So, let's see what we've got.
11:05
Look at the steam pouring off of that.
11:12
[Music]
11:15
I love the marmalade with the sweetness
11:18
of the coconut. Believe it or not,
11:20
y'all, it's going to get even sweeter
11:22
because coming up next, I'm going to
11:24
make a lime sule baked in a fresh
11:27
coconut shell.
11:34
[Music]
11:42
This is a mighty hard coconut, y'all.
11:46
Hope I'll be able to do something with
11:48
it. I've been waiting all day to make
11:51
this dish. A lime sule. And we're going
11:54
to bake it in a fresh coconut. All
11:57
right. Right here in this pot, I've got
11:59
seven tablespoons of melted butter. And
12:02
to that I'm going to add sugar
12:06
and corn starch
12:09
and a little flour. Now I'm going to
12:11
make a regular custard almost like a
12:14
banana pudding custard. Now in this pot
12:18
I have one cup of milk
12:21
and it's warm.
12:23
This is just before boiling.
12:29
I'm going to add that to it. So, I'm
12:32
going to cut that off and I'm going to
12:34
come over here because we're going to
12:36
temper some egg yolks and add back into
12:40
our hot custard. And that's going to
12:42
make it real real rich. Now, for the
12:44
custard, we are going to need four egg
12:47
yolks.
12:50
And we're going to need six whites.
12:55
I've got two extra eggs. And remember to
12:58
have your eggs at room temperature. your
13:00
whites will beat up beautifully.
13:05
Okay.
13:07
And I'm just going to beat these up a
13:09
little bit. Now, I'm going to temper
13:11
this yolk. And temper means to heat
13:14
slowly because if you don't do this, if
13:17
you poured your yolks directly into your
13:20
custard, there's a good chance that you
13:22
might come up with scrambled eggs.
13:26
Oh, they're so pretty and nice and
13:27
thick. I'm going to just add this
13:33
into the custard. It goes.
13:36
I'm going to turn that eye back on. And
13:39
we're going to cook this for
13:42
oh about 2 minutes.
13:45
This is not complicated at all. There's
13:47
just a couple of things that you need to
13:49
do every time so that it won't lump on
13:52
you, like temper your yolks and stirring
13:55
in your dry ingredients all together
13:58
first.
14:00
All right.
14:02
So, now we're going to turn this off and
14:04
we're going to put it aside and let it
14:07
cool. All right. We're going to come
14:08
over here. We're going to take our
14:10
whites.
14:17
All right, I've beat our egg whites
14:19
until they're form in soft peaks. Now,
14:22
I'm going to add a pinch of salt
14:24
and a little sugar. And I'm going to
14:27
keep beating them until they're really
14:29
in the form of mering.
14:41
All right. Look how pretty. And I've got
14:44
some cooled custard. I want to put in
14:49
a little lime zest,
14:52
which going to kind of give us a little
14:54
tropical flavor. It's almost going to
14:57
taste like a key lime pie's been baked
14:59
in the center of that coconut. I'm going
15:02
to extract the juice from our lime. Just
15:06
a tropical feeling it gives me. All
15:09
right.
15:12
Just going to mix those up together. The
15:15
first time I decided that I was going to
15:17
bake a fresh coconut cake, I went out to
15:19
the garage with my coconut and my
15:21
hammer. I would hit it and it would it
15:24
would just take off and go somewhere
15:26
else. Well, I did that for about an hour
15:29
and I finally won the battle. So, I kept
15:31
calling my grandom and I finally got her
15:34
and she said, "Paula, you have to put a
15:36
coconut in a 400 degree oven and bake it
15:39
and then you take the hammer and it'll
15:41
just crack right open." Well,
15:45
I learned the hard way.
15:48
But most things that we learn the hard
15:49
way, we never forget them. All right,
15:52
let's get back to coconuts.
15:55
Well, I've got some coconuts that have
15:57
already been cracked. Now, to bake off
16:00
our lime soulets, we're going to butter
16:03
the inside of our coconut shells.
16:09
Real real simple. All right. Now, I'm
16:12
going to sprinkle them with sugar
16:14
because believe it or not, this
16:16
coconut's not real sweet.
16:19
Um, now you've got to get these things
16:22
to stand up. So to ensure that they
16:25
stand up, I've made some rings out of
16:27
just regular tin foil.
16:34
And we're just going to put our soule
16:37
down into our coconut.
16:40
I love serving food out of natural
16:44
containers as often as I can.
16:54
All right, the last thing I need to do
16:57
now
16:58
is take my finger and run them around
17:01
the edge.
17:05
And you see how that makes a little
17:07
indention because that's going to help
17:09
our soule rise. All right, these are
17:12
ready to go into the oven. I'm going to
17:14
put them in a preheated 375 degree oven.
17:17
And we're going to let them bake for
17:19
about 35 45 minutes until they're a nice
17:22
light brown.
17:24
And we're going to put these in
17:28
and let them do their magic. In the
17:31
meantime though, I've got some already
17:34
ready cuz four is not enough.
17:40
Look at those.
17:43
Aren't they beautiful?
17:48
Oh, I just love coconut. All right. Now,
17:51
I think I'm going to just
17:54
dust it with a little powdered sugar.
17:57
Yum.
18:01
And a little toasted coconut.
18:04
I think I'll just garnish it with a
18:05
little bit of lime. Oh, doesn't he look
18:08
pretty?
18:11
Oh, I don't know where to start. Think
18:14
I'll start right here.
18:17
[Music]
18:22
It's so light. I think the only thing
18:25
holding that to the plate is that heavy
18:26
shell. All right, I've got to go away
18:28
for a couple of seconds, but when I come
18:30
back and we're going to make a pinina
18:32
colada.
18:39
[Music]
18:47
Okay, now we're going to make a pinina
18:49
colada.
18:51
I really, really like this drink. It's
18:54
one of those drinks that almost tastes
18:56
like a drink, which I can drink as
18:59
long as I can't taste the liquor in it.
19:02
Uh, but it does it does uh have a pretty
19:06
powerful punch. So, you have to be
19:08
careful. All right, we're going to start
19:09
by adding some ice to our blender
19:11
because we want this drink good and cold
19:14
like a coconut milkshake. All right, now
19:17
this part depends on how strong you want
19:19
it. Maybe a half a cup of rum. I don't
19:23
want everybody getting completely
19:25
snered. So, all right. Now, I'm going to
19:28
pour in coconut milk
19:32
and a little pineapple chunks
19:35
and then the coconut cream, which is
19:37
really going to give it that wonderful
19:40
flavor.
19:50
[Music]
19:54
That looks and smells delicious.
20:00
This is going to be so good with all of
20:03
our dishes.
20:07
Oh, it looks like we're in the
20:09
Caribbean, doesn't it?
20:15
[Music]
20:20
Boy, Heidi, I got this one really,
20:23
really strong.
20:25
If you find that you can't go to the
20:26
Caribbean, but the weather's a little
20:29
nippy,
20:30
you can bring the Caribbean to you with
20:32
these wonderful dishes. The jerk pork
20:35
chops with that mango chutney is out of
20:38
this world. And the coconut shrimp, I
20:40
think those may be the best I've ever
20:42
eaten. And the lime sule is over the
20:46
top. And of course that pine colada is
20:49
not bad either. Until next time y'all, I
20:53
wish you best dishes from my Caribbean
20:56
meal to yours.
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