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Full Episode Fridays: Company's Coming - 4 Casual Dinner Party Recipes | Easy Recipes for Dinner
Mar 25, 2022
4 Casual Dinner Party Recipes - Paula's making a spicy coleslaw recipe and more easy recipes for dinner at home. Paula’s Best Dishes, Season 5, Episode 8.
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00:00 Intro
1:13 Crunch Onion Rings Recipe: https://www.pauladeen.com/recipe/crunch-onion-rings/
7:49 Michael's Grilled Steak Sandwiches Recipe: https://www.pauladeen.com/recipe/michaels-grilled-steak-sandwiches/
10:46 Peppery Coleslaw with Orange Chili Vinaigrette Recipe: https://www.pauladeen.com/recipe/peppery-coleslaw-with-orange-chili-vinaigrette/
18:27 Cherry-Chocolate Coffee Float Recipe: https://www.pauladeen.com/recipe/cherry-chocolate-coffee-float/
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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
Y'all, I don't know if the day can get any better
0:03
I've got Michael in the kitchen and you got company coming, don't you
0:07
I can't wait. To get our meal going, we're frying up some super crunchy onion rings
0:13
My favorite. Next to me, right? Right. Then Michael's buddy, Jimmy, shows off his grilling expertise
0:21
on Michael's mouth-watering steak sandwiches. Mmm. Guys, y'all did great on the steak
0:28
All right, now here comes the little kick, y'all. It's my peppery coleslaw with an orange chili vinaigrette
0:36
Sounds real good, doesn't it? And I'm going to surprise Michael with an unbelievable dessert
0:43
A cherry chocolate coffee float. Might be the best cup of coffee I've ever taken
0:50
What a great day in the kitchen today, y'all. Two of my favorite things
0:57
steak and Michael. Well, thank you. He's going to be in here in the kitchen with me today
1:03
So why don't we get started on one of mine and Michael's
1:07
indulgence foods. Favorites. Yeah, it's one of our favorites. We are making some onion rings
1:15
There's nothing like a homemade onion ring. And they're really so easy to make
1:20
Now, I'm going to be measuring up, Michael, something wet to dip our rings in, too
1:26
Uh-huh. so that flour will stick to them. So I've got a cup of buttermilk and one egg
1:34
and I'm going to beat it together in this dish right here
1:39
And I've got Michael over there slicing up two large onions. And you cut the onion rings thicker a quarter of an inch
1:46
Because our batter is really hearty. Yeah, we're going to want our onion rings a little thicker
1:53
Some people like them real thin, like strings. and some people like them thicker
1:58
so it just depends on your personal preference. And what's going to make this batter a little bit different
2:06
is I've got one sleeve of saltine crackers, and Michael's going to crush those up
2:11
and I'm going to add those to my dry ingredients. That's going to give our coating kind of a totally different..
2:18
Uh-oh, here, here, I'm sorry, here. I think it's too late. I forgot to tell you to put on your onion goggles
2:25
I'm sorry. Oh, you're stunning. You know what? I think you might look a little bit like Elvis
2:31
Well, I've heard that more than once. Okay. All right, now we've got to have a dry ingredient
2:38
to dip our onion rings in. Now I'm gonna put together in this dish
2:43
one cup of all-purpose flour. Are you all right? Are your eyes watering
2:49
I'm all right. Do you need a tissue? All right, now I'm gonna put a teaspoon of salt
2:54
and then I'm gonna put anywhere from a half to one teaspoon
2:59
of chili powder. You need to break these up? Yes, buddy. Just break them up
3:05
Alright. So that was simple. Just flour, chili powder, and salt. Oh, and we need to
3:13
add your crackers as soon as you get it ready. They're gonna go into our
3:17
dry ingredients. How's that? Not good at all? Yeah. We just want them
3:22
you know, like real fine. Okay, I think that's good. Uh-huh. I think that's real good
3:29
All right, so I'll just add those to our flour mixture. And what we're gonna need to do
3:35
Michael, is break down our onions. Okay. Separate them into rings. And I'm just gonna mix that flour
3:42
and those salting crackers together. Uh-huh. Now I've got my deep fryer heated
3:48
to 350. So I'm going to let you fry the onion rings, okay
3:53
Oh, good. Because I want to make us a chipotle cream dipping sauce to go with our onion rings
4:00
So if you would dip those into there and then into our dry
4:04
Okay. And just gently put those into the deep fryer. I'm going to make us a sauce of one cup of sour cream
4:15
and that sour cream is going to help cool off that pepper that I'm going to be putting in here
4:23
I'm going to put the juice of one lime. I'm going to use a half a teaspoon of salt
4:33
And then I'm going to come back over here and I'm going to grab my chili powder
4:37
and again a half a teaspoon to a teaspoon, depending on how much you like
4:43
Now, the peppers that I'm using is a chipotle pepper, and you can find this in the international section of your grocery store
4:53
And they come like this in a sauce. Michael loves real hot food
4:58
Hot, hot, hot. The more hotter, the more better. I sure do
5:04
So the recipe calls for one whole pepper, but I think I'm going to back that up
5:09
because I want to be able to eat this too. So I'm going to mince up half of that pepper
5:15
The onion rings look fabulous, Michael. Don't they? Yes Can wait I can either All right So we got our sauce together very very quickly
5:30
To cream this up a little bit, I'm going to add like one tablespoon of heavy cream
5:36
Uh-huh. And that's it. It kind of tricks you. That chili powder makes it almost look like a Thousand Island dressing
5:46
Uh-huh. But when you bite into this, you're going to know it ain't got nothing to do with an island
5:53
It's going to be hot. Maybe Trinidad. Yeah, maybe Trinidad. All right, now I'm going to take our little stacker-whacker deal
6:03
What did you call it? Stacker-whacker. And I'm going to put our sauce in this
6:13
Yum, this looks so good. I can't wait. Look, Michael. Oh, good
6:22
Doesn't that look so good? Mm-hmm. All right, come on down here, honey
6:26
Let's taste them. So dig in. Let me try the dip. Is it going to be too hot for me
6:34
Probably. Oh, the onion's hot. Oh, the onion's hot. But the sauce is good
6:42
Mm. It's good? It's delicious. Coming up, Michael's fixing a mouth-watering marinade
6:52
for his fabulous grilled steak sandwiches. Ooh, and that steak looks wonderful, Michael
6:58
Better. And I'm making a dressing for our spicy coleslaw. Ooh, this is gonna be so good
7:04
And then later, you're ready for a good cup of coffee. My favorite
7:08
Well, this one promises to knock you into next week. I so hope y'all are enjoying the show
7:17
And if you do, be sure to click like, subscribe, and the notification bell so you'll never miss a video
7:26
And we'll be right back after the break. I am going to have such a good time
7:34
I'm with the guys today. Look at my cute cup. Warning, girls grilling
7:41
Isn't that cute? You know what, though? I think I'm going to leave the grilling to the men today
7:47
I'm going to help them with the inside stuff. Michael has a friend of his driving over from Vidalia, Jimmy Sykes
7:54
He makes this most wonderful grill, and they're going to do the cooking out on the grill
8:00
So you got company coming, don't you? I can't wait. I know it
8:05
And we've got a flank steak sitting up here, y'all. And what we're going to do is Michael's marinade for his unbeatable grill steak sandwiches
8:15
You like this one, don't you? Oh, it's delicious, yes. Y'all, do we look like the Osmond brothers and sisters
8:27
Did you say the Osmonds or the Osborns? No, not the Osborns
8:33
The Osborns. Look at our teeth. Smile, Michael. Michael, we're gonna need two cloves of minced garlic
8:43
I'm gonna go ahead and I'm gonna put in one and a half tablespoons of soy sauce
8:51
That garlic smells good. That garlic smells fabulous. And then I'm gonna use one tablespoon of Dijon mustard
9:01
So that's gonna make it a little tangy. One and a half teaspoons of dried oregano
9:06
and one teaspoon of the lady and son's house seasoning. And you're going to be adding some vegetable oil
9:16
I am. And how much are you adding? About three-quarters cup of oil
9:20
And we're just going to pour this over our flank steak, and we're going to cover it and refrigerate it
9:28
We can refrigerate it, oh gosh, probably about a minimum of an hour or overnight
9:37
I love doing those kind of marinades. It really doesn't matter. Ooh, and that steak looks wonderful, Michael
9:45
Doesn't it? Yes. All right, so we're just going to pour that over
9:51
Well, tell everybody what you've been doing lately. I just got a new car
9:55
I've been polishing it. I'm about to polish the paint off of it. Y'all, he's having a midlife crisis
10:03
I'm avoiding a midlife crisis. Oh, you're avoiding it. Yeah. One of his dreams, y'all, was to have a muscle car
10:11
So he finally got him a muscle car, and I have to admit, it's beautiful
10:17
It's a 1969 GTO judge, and oh, honey, he talks to that car
10:23
and he rubs that car like it's his love of his life
10:28
Paula come in and say you're gonna are you gonna rub the paint off this car you're gonna stay here all night I said don't listen to her I'll be back after
10:35
she goes to sleep all right put that in the fridge okay right down here all right so Michael now we gonna make sauce for our peppery coleslaw And it an orange chili vinaigrette
10:53
What we're going to need, Michael... Is it spicy? Yeah, it's kind of hot because I'm using a chili oil in it
10:59
Well, I know I like it. So you'll like it. You'll like it. All right, so what I need from you is about a teaspoon of orange zest
11:08
Okay. And as we get things measured out, we're just going to throw it right here into the blender
11:14
So that'll probably be about half that orange. Uh-huh. And I need two tablespoons of lime juice
11:23
And I'm going to add two teaspoons of sugar. Two teaspoons. All right, now I'm going to measure this out and see if I've got two tablespoons of lime juice
11:35
and there's two with a little drop left over. So in that goes
11:42
And a half a cup of orange juice. Oh, this is going to be so good
11:46
Now I'm going to add one tablespoon of Dijon mustard. So we got the mustard going on, don't we
11:55
It's going to be spicy. Yeah. It's going to be so good
12:00
All right, now here comes the little kick, y'all. I'm going to add two tablespoons
12:05
of a chili oil. Then a third of a cup of olive oil
12:10
All right, we're going to wait and turn. We'll put that in while it's going
12:15
Yeah, we're going to turn the blender on. And then I'm going to add about a half a teaspoon of cumin
12:22
about a quarter of a teaspoon of salt and pepper. So we're just going to carefully drizzle that oil into our blender
12:33
I'm gonna try to keep it from coming out on your pretty shirt
12:40
Alright, there we go. Alright, now I'm gonna turn it up. Okie doke
12:55
So that gets that. You want a taste? Yes. And this is real, real thin, Michael
13:13
Looks good. Love it. Yeah! Love it. Ooh, it's hot
13:25
All righty, so we're just going to cover this, Michael, put it in the refrigerator, and let those flavors marry together
13:33
And we're going to take a quick break and get this mess cleaned up before Jimmy walks in
13:38
Up next, while the guys are doing some grilling magic, I'm going to put the finishing touches on our coleslaw
13:46
Looks delicious. And later, I'll serve Michael the yummiest, tastiest cup of coffee he'll ever have
13:54
You took the words right out of my mouth. I hope y'all are enjoying the show
14:01
And I want to hear from you. Tell me what recipes or videos you'd like to see me make by just leaving a short comment below
14:09
Now, let's get back to the show, y'all. Okay, y'all, the guys are out at the grill, and I'm gonna be finishing up our coleslaw
14:21
You know, I made the sauce for it earlier, and it's a coleslaw with an orange chili vinaigrette
14:28
Sounds real good, doesn't it? A little bit different. What do you say, Jimmy
14:34
Is grill ready? I was just checking it out and making sure it was ready for the meat. All right
14:38
The meat's marinated and we're ready to go. Okay, you want to sear this first
14:42
Yeah. Yeah. Okay. Let's put it on there. Now, I'm just dicing up one red bell pepper, and I'm going to throw that in
14:52
This is going to give it a lot of pretty color, y'all. Now, I have used one 16-ounce package of pre-shredded cabbage that you can find in the produce section at the grocery store
15:05
You know, there's a lot of little shortcuts that you can do out there
15:09
This is one of my favorite shortcuts. It's as good as if I had stood up here and grated that whole cabbage by hand
15:18
And look what that red bell pepper is going to do to it. Now, everything's a little spicy today because, you know, I'm with a couple of spicy men, one of them being Michael
15:30
So I'm going to take a jalapeno that I've already diced up, and I took the seeds out of that, and now I'm going to dice up one poblano
15:41
Like I said, this is going to have some kick to it, y'all. Ooh, it smells so fresh and earthy
15:48
I love the crispiness that this gives the coleslaw, that crunchy. Now, I've got a good bit of our vinaigrette, y'all
15:57
I don't know how much I'm going to need of it, so I'm going to go kind of slow because, you know
16:03
dressing goes a long way on coleslaw Just going to kind of toss that I don like my Okay Jimmy throw that steak on there Here some tongs
16:21
Pull your apron off, let's run inside. I'll do it. So this looks pretty good, y'all
16:27
Now I think I'm going to add just a little bit of cracked black pepper
16:33
I just love the way the pepper looks in it. Looks delicious
16:40
Hey, Paula. Hey, guys. How are you? Gosh, great. That didn't take long
16:45
It didn't. Hey, Jimmy. How you doing, Paula? It's so good to see you, dear
16:49
How's everything in Vidalia, Georgia? Fine, fine. Good. I love it when Jimmy visits
16:55
because he shows me how to cook on my new grill. I know. And I love that grill better than any grill
17:01
I know it. He loves that grill, Jimmy. Not more than you
17:06
No, not more than me, I don't think. Well, we've got us a wonderful lunch now
17:16
All right, Jimmy, just get over here. I'll fix you one. Fix yours the way you want it
17:21
How about some onion rings? Ooh, gosh, yes. Yum, that looks delicious
17:27
Is that it? Dig in. Tell me what you think. Mmm. That's good
17:34
Guys, y'all did great on the steak. And the onion rings are so good
17:38
How y'all like the coleslaw? It's good. That looks pretty good. Mm-hmm
17:43
It's delicious. Mmm. The only thing better than Jimmy's grill is Jimmy coming down and cooking on him
17:51
I appreciate that, Mike. Mmm. Delicious. Coming up, the perfect dessert to end our perfect meal
18:03
It's two of my favorite things, ice cream and coffee. Ice cream and coffee
18:09
I so hope y'all are enjoying the show. And if you do, be sure to click like, subscribe
18:16
and the notification bell so you'll never miss a video. And we'll be right back after the break
18:26
You're ready for a good cup of coffee. My favorite. Oh, gosh
18:31
We're going to make a cherry chocolate coffee float, y'all. That's two of my favorite things, ice cream and coffee
18:38
Ice cream and coffee. We're using a real high-quality chocolate chip ice cream
18:46
And that two scoops, Michael. You want me to test it? Well, let's get it made first before you test it
18:55
So where did you learn to love espresso like you do? Well, Hank lived in Miami at one time, and we would get Cuban coffee
19:04
and they'd serve in little tiny demitasse cups. Uh-huh. And we'd start off drinking it like that
19:11
and then we'd end up with the big boy cups like these. I call it prescription coffee because you'd almost need a prescription to..
19:19
To drink it. To drink it. All right, I'm going to put about a half a cup of espresso
19:26
You might want to drop in one more little scoop of ice cream. I was thinking it needed something
19:31
Oh, it looks a little shy, doesn't it? And now I'm going to add one tablespoon of a cherry-flavored syrup to each of those
19:43
This looks like diet stuff, man. Doesn't it? It does look... Whoa, that's a big dollop
19:50
Mm-hmm. All right, now I'm going to put a, speaking of dollops, a dollop of fresh whipped cream
19:58
All right, you can have that one. Now I'm going to put just a little chocolate syrup
20:06
Not much I want to dye it. Okay, well, this one's yours. That's the biggest
20:10
All right, now I'm going to put a little shaved chocolate on it
20:15
And we've got to have a cherry. All right, now you can use a straw or a spoon
20:23
I'm going to take the spoon. You know what? I'm with you
20:28
I think I'm going to take my straw out. Oh, my goodness. This is like a dessert coffee, isn't it, Michael
20:34
It might be the best cup of coffee I've ever taken. All right, now take your sweet coffee
20:42
Oh, my goodness. This is so delicious. Well, if you don't have expresso, you can use any kind of good, strong coffee, y'all
20:53
It doesn't have to be an expresso. Well, Michael, I sure had a good time
21:00
Always have fun cooking with you. The food was wonderful. But our time is up
21:08
It was good, though, wasn't it? It was. It was good while it lasted
21:17
Hey y'all, it's Paula Deen. Now if y'all enjoyed this week's full episode Friday, be sure to like it and click the subscribe button as well as the notification bell to be alerted when I post a video
21:33
Love and best dishes, friends
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