Up next in 10
Celebrating Dads - 4 Father's Day Dinner Recipes - Paula and Jamie are sharing family dinner recipes, including a potato salad recipe and a cherry hand pie with puff pastry! Paula’s Best Dishes, Season 9, Episode 6.
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00:00 Intro
0:59 Chicken Croquettes with Creole Sauce Recipe: https://www.pauladeen.com/recipe/chicken-croquettes-with-creole-sauce/
8:06 T-Bone Steaks with Garlic Parsley Sauce Recipe: https://www.pauladeen.com/recipe/t-bone-steaks-with-garlic-parsley-sauce/
10:22 Ultimate Creamy Potato Salad Recipe: https://www.pauladeen.com/recipe/ultimate-creamy-potato-salad-recipe/
13:54 Fried Cherry Walnut Pies Recipe: https://www.pauladeen.com/recipe/fried-cherry-walnut-pies/
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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 celebrating dads today y'all.
0:03
- It's Father's day.
0:04
- Today, my son, Jamie
0:06
and I are celebrating all you special dads out there.
0:09
Starting with chicken croquettes
0:11
and a spicy Creole sauce that you just got to try.
0:15
You know, just another way to eat chicken.
0:19
Next is a classic father's day favorite, T-bone steaks
0:22
with a garlic parsley sauce.
0:24
And what's meat without potatoes y'all,
0:27
it's our ultimate creamy potato salad.
0:30
- It's your lucky day, if you get to eat this.
0:33
- And finishing on a sweet note,
0:35
we've got fried cherry Walnut pies.
0:37
It's gonna bring a smile to any dads space.
0:40
Don't wait for father's day
0:41
to show your appreciation of that special day.
0:44
(upbeat music)
0:45
(laughing)
0:47
So, we're celebrating dads
0:49
and it's only natural that I would have
0:52
a dad in the kitchen with me.
0:53
- Hey y'all
0:54
- You know, I just love it, when Jamie's here,
0:56
we have a good time when we're in the kitchen together.
0:59
So, we're gonna start by making chicken croquettes y'all.
1:03
- We're starting today with three things
1:04
that is the base for a lot of delicious recipes.
1:07
We're gonna saute a red pepper with some celery
1:10
and some onion and a little bit of butter.
1:12
- And I have one tablespoon of Wooster shower.
1:16
I'm gonna mix the wet ingredients.
1:18
It's gonna hold our chicken croquettes together.
1:21
I'm gonna add a half a cup of mayonnaise.
1:27
This is gonna make those croquettes so moist and delicious.
1:33
So, in that goes and two tablespoons of Dijon mustard.
1:38
And how are you coming son?
1:40
- Good, mum, if you want to let's turn this pan on
1:42
and go ahead and get a couple of tablespoons of butter
1:44
- Okay 'cause we are gonna,
1:46
- I'm gonna have this right ready?
1:48
- We're gonna saute the vegetables.
1:52
All right, I'm going to put a little bit of butter.
1:55
So, Jamie can saute those veggies,
1:59
and I'm gonna add two eggs
2:02
and Jamie I'm using eggs that my chickens have.
2:07
- Is that from chicken little?
2:08
- Yes, its from chicken little
2:09
- Or a booboo chicken.
2:10
My son has name one of mama's chicken.
2:11
- What did he name one of the chickens?
2:13
- Booboo chicken.
2:14
- Oh, I Couldn't remember what he called that.
2:17
Okay, I've got some seasoning salt here.
2:21
I'm gonna add one teaspoon.
2:25
So, there we go.
2:26
- Yeah, I'm gonna leave the leaves on the celery
2:29
because so much flavor comes from the leaves here.
2:34
And it's always so pretty mixed up in whatever dish
2:38
that you're doing.
2:39
- All right. Now I've got my wets mixed up, Jamie.
2:42
So, I'm gonna come on over here
2:44
and dice up my three chicken breast halves,
2:49
and we've just poached them off in a little water.
2:52
So, I'm just gonna take those and just mint some.
2:55
(upbeat music)
3:08
I know little Jack loves getting in the kitchen and cooking.
3:13
Does he ever cook for you son?
3:15
- Well, he's building up to it.
3:17
Jack's not quite old enough to get in there,
3:19
but he's the best little helper a dad could ask for.
3:23
- Well, I know when your uncle Bob had just had a birthday,
3:25
Jack was sick and he couldn't come to his birthday dinner,
3:31
but Jack made the cake and sent the cake.
3:35
- It's funny.
3:35
And everybody knows a bit of Jack makes a cake and we bring
3:38
it to the party, there's always a piece missing.
3:42
- Now, I'm just gonna pour my liquid over our chicken.
3:47
Now, you can see, this is really wet
3:49
and there's no way that would even begin
3:53
to form a Patty where I could fry.
3:56
So, I am gonna use Pan co breadcrumbs
4:01
and I'm gonna start with a cup and a quarter.
4:05
- They're looking good.
4:06
- Yeah, may have to add some more.
4:09
- All right, let's go.
4:11
- As soon as you get those in there,
4:13
you can come down here and you can make the sauce.
4:21
- Now, it used to be syrup or ketchup
4:22
but today we're gonna do a fancy Pan co.
4:25
First thing I'm gonna do is put a tablespoon of a Dijon
4:31
mustard in a bowl.
4:33
- Alright son, I'm gonna go back in
4:35
for another quarter of a cup.
4:38
So, now I'm up to a cup and a half, y'all.
4:41
- About a half a cup of my mayonnaise here,
4:44
I'm gonna put up half a cup of the sour cream,
4:47
I'm gonna use the juice of one whole lemon.
4:49
Now, this lemon juice is really gonna be good
4:51
on that chicken.
4:52
- That's gonna make my chicken pop.
4:54
- I'm gonna chop up a clove of garlic to go in here.
4:58
And then to this,
4:59
I'm gonna add a teaspoon of Creole seasoning
5:04
and give it a good whip.
5:06
And this is a lot better than ketchup or syrup.
5:09
- All right, I'm getting my patties ready.
5:12
I'm just sitting them down there y'all on the board.
5:15
'Cause I wanna put them in all at the same time.
5:20
What do you think?
5:21
- Oh, so good.
5:23
- So, it's salty enough?
5:24
- Do you want me to start dropping these
5:26
or help you pat?
5:27
- Yeah, you can.
5:28
We are gonna cook these in just a little bit
5:30
of olive oil, pretty right?
5:33
- Gorgeous.
5:36
- Aren't they beautiful?
5:38
- And how long do you think these are going to have to take?
5:39
- It's not going to take long son,
5:41
just a couple of minutes on both sides.
5:46
Everything's done in them y'all except for the raw egg.
5:50
All right, look at these y'all.
5:53
See what I tell you son.
5:55
- Just a few minutes.
5:56
- I mean, it didn't take long at all for these to cook.
6:00
Just another way to eat chicken y'all.
6:05
- I think these are done mom, we should put them up.
6:13
These look great.
6:14
- All right, let me cut that far off
6:17
and let's come down here.
6:19
I wanna taste your sauce.
6:25
A little sauce looks good.
6:33
- So, y'all ready to dig in?
6:37
- Y'all see how fast we did this?
6:38
- Hmm, is it hot?
6:43
- Mm mm, mm, mm, mm Hmm.
6:48
- I like the source
6:50
- I was so good, but mom was right.
6:52
The, lemon and the Dijon,
6:54
those two things together and the sauce really sets
6:56
his chicken over the top.
6:58
- Good, good, good.
6:59
- Super delicious.
7:01
This is a great start to my celebration day, mom.
7:05
- [Instructor] Coming up next we're top
7:07
and T-bone steaks with an unbelievable garlic parsley sauce.
7:11
- It's gonna be T totally the bomb only steak son.
7:16
And then, you know, you can't have meat without potatoes.
7:20
- I know you, and then at some point you're gonna
7:22
be looking for a potato.
7:23
- Yes I am.
7:24
And later we got a fried cherry Walnut products
7:27
gonna hit the spot.
7:30
I so hope y'all are enjoying the show.
7:32
And if you do.
7:34
Be sure to click like, subscribe and
7:37
notification bell so you'll never miss a video.
7:41
And we'll be right back after the break.
7:45
(upbeat music)
7:48
Hey y'all, in case you just joined us
7:51
we're celebrating dads today.
7:53
- It's your lucky day if you get to eat this.
7:55
Y'all take a look at these steaks.
7:59
That's a big piece of me, mom.
8:00
And I would recommend that we start cooking those now
8:03
or we're going to have to eat them for breakfast.
8:06
- So, these are T-bones steaks with a garlic parsley
8:09
sauce y'all.
8:10
These are two beautiful porterhouse T-bone Pan co.
8:14
- About an inch and a half, approximately.
8:15
- I'm gonna be seasoning these.
8:18
- Okay.
8:18
- And I'm just gonna borrow a little bit of your olive oil.
8:22
Beautiful, steak.
8:25
- The bone in the marble and in this meat
8:27
is gonna add so much flavor.
8:28
The only thing we're gonna do is put a little bit of some
8:30
pepper on here with the olive oil.
8:32
While you're getting ready to throw those on mom,
8:33
let's take a look at this green garlic sauce that we're
8:35
gonna put up here.
8:36
I'm just going to take an end off my shallot right here
8:39
and drop it in.
8:40
Now ,I've got five cloves of garlic.
8:43
- We've done our grill real hot
8:46
and I'm just gonna spray that grill
8:49
so that our steaks will stick.
8:51
- I'm just gonna give this a few pulses to bust it up.
8:56
- Okay. I think these are ready to go on.
8:58
(upbeat music)
9:04
All right. So, I'm gonna come down here
9:06
and wash my hands
9:09
because I've been rubbing him patting on that meat.
9:12
- Okay. Now, to this, I'm going to add three tablespoons
9:15
of white wine vinegar here.
9:18
I'm gonna put in a teaspoon of red pepper flakes,
9:22
about a cup of this parsley.
9:27
I'm gonna cut the ends off and put them in here.
9:30
I'm gonna pulse this a couple of times.
9:39
- Now, to get my grill effects,
9:43
I'm gonna just do under here and burn the steak.
9:48
That way I can get my pretty glance.
9:51
- And the last thing I'm going to put in here y'all
9:53
is a half a cup of olive oil.
10:05
Smells so good.
10:07
- Just a little bit more olive oil.
10:11
- This looks good.
10:11
- Oh my gosh.
10:12
That is gonna be T totally the bomb only steaks son.
10:18
- Yeah, I'm gonna put these in a little bowl mama.
10:20
- Looking good son.
10:22
Now, come on down here
10:23
and let's get started on our creamy potato salad.
10:26
- And I've roasted off some really small potatoes
10:29
and my mum will leave these whole
10:30
because these potatoes are all about a bite size.
10:36
I don't want to mash these up.
10:38
I'm using about three pounds today.
10:40
- I'm just gonna take a peek.
10:43
Okay. Let me just flip our steakes real quick.
10:46
(upbeat music)
10:50
- I'm gonna put in a half of a cup of mayonnaise.
10:53
- I don't care what you put in it.
10:55
- It really doesn't matter right now, but I know you
10:59
and at some point you're going to be looking for a
11:02
potato.
11:03
- Yes, I am.
11:04
- I love stone ground mustard.
11:05
So, I'm gonna put a tablespoon in here.
11:07
- All right, you need a tablespoon or so
11:10
- A tablespoon of coriander and parsley,
11:13
a tablespoon of basil,
11:15
I'm gonna put a tablespoon of fresh lemon juice,
11:21
two tablespoons of olive oil.
11:24
(upbeat music)
11:28
I'm gonna mix this up.
11:32
- All right son.
11:33
(Indistinct)
11:35
That's my Basil and my parsley.
11:37
- Yes.
11:39
- I'm gonna put a little bit of salt and pepper in here
11:41
- So, I'm gonna do a 90 degree turn on the steaks.
11:46
So, there you go.
11:50
That is really pretty son.
11:53
- See how pretty this is?
11:54
- Oh, it's gorgeous son.
11:56
And it looks so different
11:58
than using those little marble size potatoes, I love it.
12:04
Listen to those steakes y'all,
12:06
it's getting down to business.
12:08
Why don't you make us a plate son?
12:12
pass me your plate
12:23
- It looks pretty good.
12:27
I wanna go look at it before I tell y'all
12:30
look how beautiful that is nothing to it.
12:33
- Okay. Here we go.
12:35
(upbeat music)
12:42
- I'm going to leave all the talking
12:44
from this point forward up to my mama.
12:46
- No, that means we don't have a host or hostess right now.
12:56
- We're not lying, this is good.
13:03
- This is a man's work.
13:11
- The potato salad is good Jamie.
13:15
- I'm not talking to you anymore.
13:17
(Upbeat music)
13:20
- Up next. We're filling up these pies with something sweet,
13:24
just for that special dad y'all.
13:26
And later, we're taking this dessert to another level.
13:30
We gonna have more cherries than that.
13:32
Now we talking.
13:38
I hope y'all are enjoying the show
13:40
and I want to hear from you.
13:42
Tell me what recipes or videos you'd like to see me
13:45
make by just leaving a short comment below.
13:49
Now, let's get back to the show, y'all.
13:54
You and your brothers certainly
13:55
have one of the best recipes
13:57
for fried cherry Walnut pies
14:02
- Now, mom used to use biscuits
14:04
and you would take a preserves
14:06
and she might cook down some apples
14:08
and some sugar and stuff.
14:10
- Yeah I do all different things
14:10
- This filling is so good and it's all done in one pan,
14:14
and mama's going to crack and scramble two eggs.
14:18
I'm gonna chop up a cup and a half of walnuts.
14:24
- And I'm gonna add these eggs to my butter.
14:27
- And I'm going to add those eggs to my butter.
14:31
One cup of sugar, is that correct?
14:33
- Yes mom.
14:36
- And then we're gonna add our butter and eggs in a cold pan
14:40
because you don't want to wind up with scrambled eggs
14:44
and we're using a white table syrup.
14:49
Now, how much of a corn syrup?
14:51
- Two thirds of a cup mom.
14:52
- Okay. Oh, this just sounds incredible.
14:58
- Oh, this just sounds incredible.
15:01
- Yes mom, dried cherry and Walnut fried pies.
15:07
Now, I've got all my nuts chopped up.
15:09
So, I'm gonna add those.
15:19
- And I'm gonna put a quarter of a cup a little bit more.
15:22
- Yeah, heap in, I like the cherries.
15:26
- We're gonna do a quarter of a cup
15:29
and a little sneaky handful.
15:30
- (Indistinct)
15:31
Come on son, we gotta have more cherries than that.
15:34
Put some more.
15:36
- Let's just assume that I said a half a cup.
15:39
Now we talking .
15:44
I mean, we would really have to hunt down those cherries.
15:48
put as many cherries as you want in it.
15:51
- Put as many cherries as your mama tells you to.
15:55
- One teaspoon of vanilla extract .
15:59
Now, this is where I'm might differ from you son.
16:03
- No.
16:04
- Yes. I would probably because we're doing cherries,
16:09
I'd probably do almond.
16:11
But that's what makes the world go round, isn't it?
16:18
- I'm just gonna flower my board up a little bit.
16:20
I've got two pie shells that I bought from the store
16:23
and just roll them out.
16:25
There is a time and a place for everything.
16:29
And sometimes you might want to make your own, but for this,
16:33
when you can find what you need at the store.
16:36
And I'm gonna take a cookie cutter,
16:39
and I'm just going to press out some circles
16:42
from our dough here.
16:43
- These frappes so beautifully, this particular dough y'all.
16:48
And it's so nice and thin that
16:53
it's gonna take no time.
16:56
It's gonna take about 10 minutes for this to cook y'all.
17:01
And then we have to let it cool down
17:03
because naturally we can't put this hot feeling
17:07
on that dough.
17:09
- This is really gonna tighten up,
17:10
we've got the sugar and the butter and the eggs.
17:12
So, it's gonna be a really hardy fit.
17:14
- But look how thick it's already got
17:16
those eggs cook up in
17:18
- But look how thick it's already got
17:21
those eggs cook up in there, they make it like a custard.
17:24
Jamie, I just love these.
17:25
And you know who's going to love it?
17:28
- Me.
17:29
- Well, besides you, another dad that I know.
17:34
- Michael Grover.
17:35
- Michael Grover, and look at this.
17:39
This is starting to get thick.
17:41
You can see the way that eggs
17:45
is beginning to thicken this up.
17:49
So, son now what are we gonna,
17:51
You're gonna make circles,
17:52
put a little filling
17:54
and then put a top one on it, is that?
17:57
- As soon as that cools down and y'all come back,
18:00
I'm gonna show you exactly what we're gonna do.
18:02
- Okay. Well, I can't wait
18:03
'cause this is smelling like the bomb.
18:08
- Stick around, when we come back,
18:09
we're going to put the finishing touches on these
18:12
and then put our teeth on them.
18:14
Y'all come back.
18:15
- Up next.
18:16
We're finishing up our celebration of dads with fried pies.
18:20
Just the way Jamie likes them.
18:23
- Let's put some ice cream on top, I'll be quick.
18:28
I so hope y'all are enjoying the show.
18:31
And if you do.
18:33
Be sure to click like, subscribe and
18:36
notification bell so you'll never miss a video.
18:40
And we'll be right back after the break.
18:44
(upbeat music)
18:46
So, this is cool.
18:49
And we're ready to go to work.
18:50
Now, mom, let's fill them and top them in for the edges.
18:53
- I'm with you. All right
18:55
now I'm just gonna go around the edges
18:57
with this egg wash.
19:01
(Indistinct)
19:04
- Putting a top on them.
19:05
You can put a little bit more in there, don't you think?
19:09
- And look how pretty these are gonna be.
19:10
Now, I'm gonna take my fingers y'all,
19:13
and press these down and then I need
19:14
a little bit of flour.
19:17
'Cause we want to make sure that they seal real good.
19:23
- Don't want any of this coming out.
19:25
- Just gonna put a little bit right here on the board.
19:34
These are just beautiful.
19:37
All right, look at their shell.
19:40
How beautiful is that little cherry Walnut pie.
19:46
In the fryer they go.
19:47
- Perfect.
19:50
- Didn't take long ,two or three minutes.
19:53
- You got your fryer on about 350.
19:54
- I got the fryer 350 are so lovable.
20:00
- Yeah, I was thinking that steak
20:02
might be the best thing
20:03
of the show today, but I don't know.
20:04
I'm looking down in this fryer
20:06
and I'm thinking the fried pies.
20:09
- I think they're done.
20:10
(upbeat music)
20:16
- My favorite.
20:18
Let's put some ice cream on top, i'll be quick.
20:22
- Well, look at that beautiful Pie.
20:24
Wait, wait, wait, wait, wait, wait, wait.
20:31
- Add sugar of course.
20:33
That's so beautiful.
20:36
- And they're beautiful.
20:37
I'm about to swallow my tongue.
20:41
(upbeat music)
20:43
You know our bodies shouldn't get this excited over food.
20:47
- Especially when we're about 15 minutes off
20:49
a two pound steak.
20:51
(Upbeat music)
20:55
- Is it?
20:57
The flight? (indistinct)
21:08
- So good.
21:11
- I wanna open this up so y'all can see it.
21:14
See the cherries.
21:19
Don't wait for father's day to show
21:20
your appreciation to that special dad
21:25
This is too good to wait a year for.
21:27
- They're so good.
21:29
- And I enjoy every minute that I spend in the kitchen.
21:31
- Me too, thanks for having me.
21:33
- Thank you, darling.
21:34
- Thanks y'all.
21:36
Hey, y'all, it's Paula Deen.
21:38
Now, if you enjoyed this video, be sure to like it
21:42
and click the subscribe button as well as the notification
21:45
and bail to be alerted when I post a video.
21:49
Love and Best Dishes Y'all.
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