Up next in 10
4 Popular Catering Recipes - One of Savannah's premiere caterers shares elegant recipes for a party. Paula’s Best Dishes, Season 2, Episode 7.
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00:00 Intro
0:49 Asparagus Quiche Recipe: https://www.pauladeen.com/recipe/asparagus-quiche/
7:45 Shrimp Crostini Recipe: https://www.pauladeen.com/recipe/shrimp-crostini/
13:11 Fried Oyster Spoons Recipe: https://www.pauladeen.com/recipe/fried-oyster-spoons/
18:25 Strawberry Tiramisu Bites Recipe: https://www.pauladeen.com/recipe/strawberry-tiramisu-bites/
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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
we're all in for the greatest treat
0:02
today
0:03
i've got a friend of mine susan mason
0:06
who is the most fabulous caterer here in
0:09
savannah
0:10
so today susan and i are catering for
0:13
ourselves
0:13
we're going to be starting off y'all
0:15
with susan's delectable asparagus quiche
0:18
beautiful and then my
0:21
irresistible shrimp crustiness isn't
0:23
that good
0:25
and you don't want to miss miss susan's
0:27
elegant fine oyster spoons this is like
0:30
the best eating in the world y'all
0:32
and for dessert my scrumptious
0:34
strawberry tiramisu bites
0:36
this will pick y'all up i guarantee you
0:40
you have done really some big
0:43
big jobs here in savannah hate me susan
0:45
i am
0:46
and you're gonna share with us one of
0:48
your recipes
0:49
an asparagus quiche all right now paula
0:52
we're gonna make
0:53
pie crust i just measured up a cup and a
0:56
half of instant flour
0:58
now what is instant flour it's more fine
1:02
and rolls out a lot easier and this is a
1:04
half a cup of cut up
1:06
cold butter so it'll remain flaky and
1:09
then if you'll put in three tablespoons
1:11
of the crisco
1:13
okay and then cut it in some people use
1:16
a pastry cutter but i use
1:17
two knives now i'm gonna add a third of
1:21
a cup of
1:22
ice water okay and a half of a teaspoon
1:25
of salt okay
1:26
and then you're just going to keep i
1:27
just keep it cut
1:29
and then we're going to stir it with one
1:32
of your wooden spoons
1:33
until a ball starts forms a bone okay
1:37
so i think there's a big spoon here yeah
1:39
okay so let's start with that
1:41
well i'll cut the wax okay because this
1:43
is gonna be really roll a ball
1:45
in the wax paper and we're gonna
1:47
refrigerate this for a couple hours
1:49
yes you have to get it cold so you can
1:51
roll it out okay
1:52
just plain old wax paper okay well i'll
1:55
get this done
1:56
for you okay you want to move on down
1:59
there
1:59
okay i would start the filling
2:03
for the quiche so it's going to be you
2:05
know three eggs uh-huh
2:08
and i'm going to mix in here this smells
2:11
good sushi does it smell good
2:13
don't you think it really it smells
2:15
sweet real fake
2:17
a beautiful crust yes now i've got my
2:19
three
2:20
eggs in here mm-hmm i'm going to add a
2:23
cup and a half
2:24
of heavy cream i love heavy cream i do
2:28
too and butter do you love butter
2:31
i love butter you don't look like you've
2:34
loved it as long as
2:36
i have i love butter
2:39
okay all right in the frigerator this is
2:41
gonna be a cup and a half
2:43
of heavy cream okay what can i do to
2:45
help you
2:46
i need a fourth of a cup of that parsley
2:48
top because it's going in the filling
2:50
also
2:51
add my cream into my egg mixture
2:54
and i'll be chopping the fourth of a cup
2:56
of parsley half a teaspoon of salt
2:59
and a half teaspoon of white pepper
3:00
because you don't want any
3:02
speck okay put the parsley in here
3:05
now i need to roll out my pie crust i
3:08
have one
3:10
in here already chilled for you great
3:14
well i see you got a frying pan out here
3:16
i got a frying pan now what are we gonna
3:18
do with this
3:19
why won't you do this for me if you will
3:21
cut the asparagus
3:23
now i don't cut them and hey if i just
3:24
cut them you know you break them
3:26
everywhere i snap
3:27
yeah that's the easiest way to do it all
3:29
right i'm done sprinkling some flour
3:31
out so i can roll out my pound okay
3:34
here now is this gonna be fairly easy to
3:37
roll susan it is
3:39
you just keep rolling it from all sides
3:41
i'm gonna add
3:42
a couple of tablespoons of butter in the
3:44
pan and then toss in the
3:46
asparagus so this is just the way you
3:48
keep doing it
3:50
and then we want to get it about a
3:53
fourth of an inch
3:54
thick before we put it in the pie plate
3:56
okay
3:57
you have to kind of take your fingers
3:59
and mold it in here
4:01
that's looking good susan since this
4:04
asparagus is
4:05
gonna be baked in with the quiche we're
4:06
only gonna need to cook it for a few
4:08
minutes
4:09
just until it starts getting tender now
4:11
i'm going to punch some holes
4:13
in this clasp so when we get filling in
4:16
and it won't rise up and boil
4:18
so i'm doing this and then i'm gonna do
4:20
what my grandmother always did
4:22
crimp it with you with your time then
4:26
we'll put it in the refrigerator
4:28
and we'll let it stay for about an hour
4:30
and get it set
4:31
and you know you can always resort to a
4:33
refrigerator pie crust
4:35
absolutely okey-dokey and we've got one
4:39
in the fridge that's been cooling for
4:40
about an hour
4:42
and it's ready to go we're going to put
4:45
foil in this crust and we're going to
4:47
fill it with beans
4:48
to weight it down so your pie crust
4:50
won't bubble big old bubbles exactly
4:53
those are pinto beans they make a great
4:55
weight
4:56
okay all right you want to get the oven
4:58
i will do it okay so in the oven
5:00
seven to eight minutes right and then
5:02
we're gonna take it off from what
5:04
temperature
5:04
425 425 okay now you can see that i
5:08
partially baked shell is beautiful seven
5:11
to eight minutes seven to eight minutes
5:13
and i'm going to put a third of this
5:16
filling in and we're going to bake it
5:18
all so we can then put the asparagus so
5:21
okay now why are we doing that it just
5:23
gives it a foundation for the asparagus
5:25
to stick into
5:27
so that's about a third okay so if
5:30
you'll put that in the oven for me okie
5:32
doke
5:33
for about 10 minutes okay and just until
5:36
it sits
5:40
it's all set see it doesn't wiggle yeah
5:43
so we're going to put this and this
5:45
is a very important step because we're
5:48
going to put the asparagus
5:50
we're arranging them so that when we
5:52
serve our keyshawn
5:53
each slice will get a stalk of asparagus
5:56
and the asparagus will float to the top
5:59
once it's baked y'all
6:00
now we just need to add the cheese and
6:02
paula would you
6:04
grate it for me i certainly because you
6:06
look like a great grater
6:07
i am a grape grater
6:10
[Music]
6:13
now i think this probably looks about
6:15
like now we're using a gruyere cheese
6:17
y'all which is
6:18
one of my favorite cheeses for melting
6:21
and i think it's
6:22
some out okay paul that's probably
6:24
enough let's see okay
6:26
it's about a half a cup might be wise
6:28
for us to put a layer of tinfoil
6:30
right around that because your crust is
6:32
already nice and brown
6:34
exactly and i don't like my crust to get
6:36
too too dark
6:37
no
6:42
i'll feel better about it that's a good
6:43
idea you want me to open up
6:45
please okay
6:48
and it goes for about 30 minutes at 425
6:52
degrees
6:53
coming up it's my delicious garlic
6:55
shrimp crustini's
6:59
then susan's fabulous fried oyster
7:01
spoons y'all
7:02
look at these little bite-sized
7:04
delicacies pretty
7:06
and later it's my mouth-watering
7:08
strawberry terramasu bites
7:12
i so hope y'all are enjoying the show
7:14
and if you do
7:16
be sure to click like subscribe and the
7:19
notification bell
7:21
so you'll never miss a video and we'll
7:23
be right back
7:24
after the break
7:29
y'all um i'm in the kitchen today with
7:31
one of the great caterers susan mason
7:34
and uh we're getting ready to share a
7:37
recipe with y'all that's
7:38
one of those great recipes that are good
7:41
at cocktail parties
7:43
especially passing them on a tray it's
7:45
just a garlic shrimp
7:46
crustini and susan is getting our french
7:49
bread
7:50
cutting little rounds for us and we're
7:52
gonna toast that off we've got
7:54
susan's elegant asparagus quiche in the
7:58
oven bacon
8:00
so this recipe is gonna come together
8:03
very very quickly susan
8:05
and i'm gonna mix the cream cheese
8:07
spread for our crustini
8:09
it's just two cloves of minced garlic
8:12
two tablespoons of green onions
8:15
an eight ounce package of cream cheese a
8:18
fourth of a cup of mayo
8:20
and a little black pepper okay paula
8:23
do you want me to put these in yes honey
8:25
if you just kind of roast those off
8:27
or bake them off okay we like i said
8:30
we've got our quiche in the oven
8:32
what temperature it's on 4 25 so we'll
8:35
have to keep an eye on that bread
8:37
now right here i've just got our cream
8:39
cheese our mayonnaise
8:41
our garlic and our minced onion so we're
8:44
gonna go over here now
8:46
and uh heat up our skillet
8:49
and i'm gonna put a couple of
8:50
tablespoons of butter and if you wanna
8:52
be working on
8:54
uh three cloves of garlic okay you want
8:56
it mint uh-huh please mince that
8:59
and uh i'm gonna get the shrimp ready
9:04
for our dish like i said if you're
9:05
having a cocktail party
9:07
this is a great dish uh because you can
9:10
have your little crustini you know done
9:12
up ahead of time
9:13
i'm gonna be using about 24 medium-sized
9:16
shrimp that's been peeled and de-veined
9:18
with the tails with the tails now
9:21
michael and i fuss
9:23
all the time now he's lived in this very
9:25
spot for 52 years his whole entire life
9:29
so he thinks he's a master of shrimp and
9:31
crabs and all that stuff
9:33
and we argue all the time about tail
9:36
zone tells off
9:38
well i love to do my shrimp tail zone
9:42
because it adds
9:43
texture it gives you something to hold
9:46
on to
9:47
um and they're right they're they're
9:50
just pretty much
9:51
michael said don't worry about the
9:53
things being pretty just give me two
9:55
shrimp and that'll make it prettier
9:57
so when you get that garlic done
10:00
i'm gonna throw that in and kind of let
10:03
it sweat in this butter
10:05
and then the parsley and then i'm going
10:09
to throw our shrimp in
10:10
and i'm just going to saute those y'all
10:13
until they're just
10:15
pink you know i don't want to overcook
10:17
them
10:18
the worst thing you can do to a shrimp
10:20
is over
10:21
cook it and susan we'll need about two
10:24
or three tablespoons of chopped parsley
10:26
while i'm throwing the shrimp in susan
10:29
is going to be cutting a few cherry
10:30
tomatoes into to garnish the crostini
10:33
wet
10:38
all right now i'm gonna take out our
10:40
little crustini's cause
10:42
i bet they're ready and we're gonna let
10:45
our
10:46
oh yeah they look good perfect they look
10:49
perfect
10:50
so oh be careful it's hot hot and hot
10:53
we're just gonna take a little bit of
10:57
our cream cheese mixture
11:02
and put that on our
11:05
i'm gonna bring this back down here
11:07
because i'm gonna
11:08
i'm gonna want a little bit of parsley
11:11
and we're just gonna take our shrimp
11:14
see that little handle perfect
11:18
we're gonna set our shrimp up there and
11:21
then we're gonna take
11:22
our one of our tomatoes and just kind of
11:25
prop it on that tomato and then i'm
11:28
going to take a little piece of parsley
11:30
just for color look how beautiful that
11:33
is
11:34
beautiful and you just put them on a
11:36
tray and
11:37
people will love them so just that
11:40
simple susan
11:41
oh it's blue thank you we've got them
11:43
together
11:45
prop a little tomato
11:48
and a little twig of parsley and a
11:50
little twig of parsley oh i don't know
11:52
who invented parsley but it has saved
11:54
many i'm telling you uh i i love
11:58
i love the parsley you just put those on
12:01
your plate and have someone pass
12:04
those oh would you have one
12:07
i'd love one thank me too
12:11
now how to eat this you know
12:14
we should hold the tail you think we
12:16
should hold the tail down
12:18
like this okay one bite okay
12:27
isn't that good up next
12:31
is susan's tasty fried oyster spoons
12:34
oh my goodness this is like the best
12:36
eaten in the world y'all and later
12:38
strawberry tiramisu bites that are just
12:41
out of this world
12:43
that is delicious
12:46
i hope y'all are enjoying the show and i
12:49
want to hear from you
12:50
tell me what recipes or videos you'd
12:52
like to see me make
12:54
by just leaving a short comment below
12:57
now let's get back to the show y'all
13:03
i have got the caterer of savannah here
13:07
with me susan mason
13:09
and susan's making the next dish for us
13:12
elegant delicious
13:13
little spoons of fried oysters
13:16
and over here i am chopping some
13:19
shallots i've got to have
13:20
three shallots chopped i'm going to make
13:23
the tarragon tartar sauce
13:24
that's going to go with the oysters you
13:26
take a cup of mayonnaise
13:28
okay and we're going to then add your
13:32
shallots and
13:33
would you chop me up two tablespoons of
13:35
that fresh tarragon
13:37
i sure will and then i'm going to add
13:40
one tablespoon of tarragon vinegar
13:43
it's very easy to make all you have to
13:46
do is put your tarragon
13:48
in a bottle y'all and pour your vinegar
13:50
over it
13:51
and then let it sit until they have time
13:54
to marry together
13:55
i'll mix this a little bit first get the
13:57
vinegar
13:58
incorporated in here yeah don't you love
14:01
pressures
14:02
i love fresh herbs i'm going to add
14:06
two tablespoons of capers and these
14:09
capers will add a nice salty kick to the
14:12
sauce
14:14
okay so that's minced fine enough for
14:17
you
14:17
thick okay i'm going to just
14:21
incorporate all of this all right now
14:24
we're going to fry
14:25
our oysters which you measure up a cup
14:28
and a half and this is an all-purpose
14:30
coating
14:31
you can get it at the grocery store
14:32
they're all different brands but
14:34
if you'll measure that into this place
14:36
this is an all-purpose coating
14:39
oysters this almost looks like that
14:41
instant flour
14:44
consistency and i've already picked
14:47
through these oysters these are bluffton
14:49
oysters
14:50
uh-huh and the thing that i love about
14:52
bluffton oysters are
14:53
they're small and they're sweet yes you
14:56
can use the standard or the select size
14:59
oysters and just after you fry them cut
15:01
them in half because what you want is a
15:03
bite size since we're going to put them
15:05
in these spoons
15:07
i'm going to take this over and i'm
15:08
going to put
15:10
just a dollop of this in each spoon
15:15
if you just want a dollop can y'all tell
15:17
that she's got
15:18
um is that sea salt it almost looks like
15:21
rock salt just put a little dollop
15:24
of your target now we're ready for the
15:26
oysters okay
15:28
so just lay them in there one by one and
15:31
the peanut oil is preheated
15:33
to 350 degrees susan you want to get the
15:36
keshava oven honey because i bet it's
15:38
ready
15:39
oh sure while i'm getting these ready to
15:41
go in our fryer
15:43
and that quiche looks good now i'm gonna
15:47
drop the oysters in
15:49
so now this takes probably what five
15:51
minutes oh i don't know that it would
15:52
take that long i mean these are super
15:55
tiny okay that quiche looks delicious
15:58
susan i can't wait to taste all this
16:02
wonderful
16:02
stuff and these little oysters are
16:05
adorable how'd they see their beginnings
16:09
look at these little bite-sized
16:11
delicacies
16:13
now they're done but if you want a
16:14
crispy oyster
16:16
i do i think we ought to leave them a
16:18
little bit longer
16:22
it's beautiful beautiful and that
16:26
is brilliant yes oh my gracious it looks
16:31
beautiful all right now what are you
16:33
thinking about these oysters i'm
16:36
thinking they're about to get there
16:37
okay i'll take them out
16:41
oh my goodness this is like the best
16:43
eating in the world y'all
16:45
mm-hmm look at that
16:50
now we're just going to stick one on our
16:52
spoon there you go
16:53
there you go love it just like that
16:56
love it and you just pass this hors
16:59
d'oeuvre when i pass it i
17:00
place it on a round tray with a bowl in
17:03
the center
17:04
so your guests can just take one eat it
17:07
and throw the spoon in the bowl
17:08
and the waiter keeps going let's taste
17:10
this quiche that
17:11
crust is wonderful uh-huh i mean it
17:13
looks like you've done it with lard
17:18
[Music]
17:28
oh yeah have a noise tell me what you
17:30
think
17:32
[Music]
17:34
heavenly heavenly and so simple
17:37
this is such an easy
17:39
[Music]
17:40
order
17:42
[Music]
17:44
um coming up next
17:48
it's decadent strawberry tiramisu bites
17:51
y'all
17:52
oh that's the perfect ending to milk
17:58
i so hope y'all are enjoying the show
18:00
and
18:01
if you do be sure to click like
18:04
subscribe and the notification bell so
18:07
you'll never miss a video
18:09
and we'll be right back after the break
18:14
y'all i'm in the kitchen today with my
18:16
friend susan mason
18:19
she just is a fabulous cook
18:22
and caterer here in town and i'm gonna
18:25
be making
18:26
a little strawberry terramassou
18:30
i have just squeezed a couple of
18:31
tablespoons
18:33
of lemon juice into this bowl
18:37
and i'm gonna take a carton of
18:40
marscapone
18:41
cheese love marzipan i do too and you
18:44
just can't have tiramisu without
18:46
mascarpone cheese
18:48
now susan is down here filling these
18:51
little tart shells and i
18:53
love using these sushi you can find them
18:55
in the freezer
18:56
department near your pie shells
19:00
in your grocery store and she's just
19:03
spooning about a half a teaspoon
19:05
of strawberry jam into the bottom of
19:07
these tart shells y'all
19:10
i'm gonna put in about a fourth of a cup
19:14
of lemonade now you can use the
19:17
limoncello i love lemon juice uh but if
19:19
you're serving children
19:21
right might want to stay away from the
19:23
alcohol
19:25
so i'm going to substitute this with my
19:28
lemonade
19:30
and i'm going to just beat that together
19:33
you know what tiramisu means
19:35
i can't remember when i was in italy
19:38
they said it meant
19:39
pick me up like you know yes so pick me
19:41
up pick me up
19:43
this will pick y'all up i guarantee you
19:47
all right so i've got that pretty creamy
19:50
now i've gotten some fresh
19:52
whipped cream over here i think i
19:53
started with like a cup cup and three
19:55
quarters of fresh cream
19:57
along with a fourth of a cup of powdered
19:59
sugar and i've whipped that now all i'm
20:01
gonna do
20:02
is just fold these together and then
20:04
we're gonna put a little
20:06
dollop of this on top of the little tart
20:09
shells
20:10
that's holding our strawberry preserve
20:13
so here we go
20:15
do you want me just put one strawberry
20:16
in it i think i think one strawberry is
20:19
just beautiful
20:20
don't you
20:24
there we go now how quick is that that
20:26
is so
20:27
and how beautiful beautiful
20:30
this is so beautiful i hate to mess it
20:33
up
20:37
[Music]
20:44
oh my goodness perfect ending to a meal
20:47
that is delicious and you almost feel
20:50
like you're eating fairly
20:52
light mm-hmm because these little crusts
20:55
are like air
20:56
mm-hmm they can't be that bad for you
20:59
that bad for
21:00
you all right i have a little gift for
21:02
you because i know that you really love
21:04
your grandmother's spatula
21:06
you said to me i've seen you use it i do
21:08
but my daughter thought you needed
21:10
something
21:12
a little glitzy and my daughter
21:14
christine made this video
21:15
no she put it out like that look at this
21:18
beautiful bag
21:20
you have the best taste oh my gosh
21:29
hey y'all it's paula dean now if y'all
21:32
enjoyed this week's full episode friday
21:35
be sure to like it and click the
21:37
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21:38
as well as the notification bell to be
21:41
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21:44
love invest dishes friends
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