Up next in 10
4 Light Summer Recipes - The lighter recipes for summer are absolutely perfect to enjoy on a hot day when you don't want your food weighing you down!
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00:00 Intro
0:43 Almond Rice Pilaf Recipe: https://www.pauladeen.com/recipe/almond-rice-pilaf/
3:00 Bobby's Baked Tilapia Recipe: https://www.pauladeen.com/recipe/bobbys-baked-tilapia/
6:46 Carrot, Zucchini, Squash Ribbons Recipe: https://www.pauladeen.com/recipe/carrot-zucchini-squash-ribbons/
13:26 Fresh Fruit Salad with Creamy Custard Recipe: https://www.pauladeen.com/recipe/fresh-fruit-salad-with-creamy-custard/
18:01 Minted Lemon and Limeade Recipe: https://www.pauladeen.com/recipe/minted-lemon-and-limeade/
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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
i'm in the kitchen with my man today
0:02
it's all about
0:04
me today y'all we're cooking up some of
0:06
bobby's favorite dishes
0:08
we're kicking it off with some garlic
0:10
and lime baked tilapia you like your
0:12
fish
0:12
taste like chicken exactly
0:16
fried chicken and to go along with it an
0:19
almond rice pilaf that rice is out of
0:21
this world
0:22
and some tasty carrot zucchini squash
0:25
ribbons
0:26
look this is perfect and then to quench
0:28
our thirst y'all
0:29
we're gonna squeeze in a mint lemon lime
0:32
aid
0:32
is it good that's refreshing and for
0:34
dessert i prepare a cream custard sauce
0:37
for our fresh fruit salad
0:39
yum oh it's good
0:42
wow that's great do you know how much i
0:44
like fish oh i know
0:46
you're you're a fish nut which is good
0:48
but lately i'm enjoying pilafs and
0:50
mushroom rices and things like that so
0:53
kind of predictable but since i'm here
0:54
with you today i wanted to do some fish
0:56
okay
0:56
and some rice i'm with you so we're
0:59
gonna start with an
1:00
almond rice pilaf they say that we
1:02
should eat fish at least three times a
1:04
week y'all
1:05
and uh of course fish is so plentiful
1:08
here in savannah
1:09
so i am totally on with that yeah and
1:12
i like easy white fishes like tilapia
1:15
and mahi and things like that that's why
1:16
are you sure you came from my loneliness
1:18
i did come from yo loins
1:20
so tell me tell me how to get started
1:22
here what you want me to do a couple of
1:24
tablespoons of butter please okay
1:25
into that pot once you get that butter
1:27
melted we get the onions in and get it
1:29
all kind of married together we're gonna
1:30
put in the uh
1:31
the almonds i've just about got the
1:33
onion ready to go in there
1:34
that sounds great i've got the butter
1:36
melting so then we're gonna just put the
1:38
onions in here with the butter that's it
1:40
we're gonna get them together
1:41
and get those flavors going and that's
1:43
one of my favorite things is the smell
1:45
of an onion
1:46
don't you don't you don't you i do that
1:48
butter's melted
1:50
onions do you think i should use all
1:51
these yes yes yes you can't have too
1:53
much onions
1:54
i agree
1:55
[Music]
1:58
so then they go i like you son i love
2:01
that
2:02
it's one of my favorites and we're gonna
2:03
add about a third a cup of almonds okay
2:05
and just kind of brown them in there
2:07
with the onions you know for a minute
2:09
and we're using slivered almonds and i
2:12
just
2:12
love the slivered versus
2:15
the slice i do too it's gonna be a third
2:17
of a cup of almonds
2:19
then one cup of long grain white rice
2:21
add two cups of chicken broth
2:23
what i've heard you say to other people
2:24
and what you've taught me is go buy the
2:26
recipe the first time you make something
2:27
but then after that do whatever you want
2:29
to so i like to i like to experiment
2:31
there you go you know try anything
2:33
because you told me that if it's not
2:34
good then you can just give it to the
2:35
dog
2:36
that's exactly right and you don't have
2:38
a dog i don't have a dog
2:40
so it's perfect so everything's
2:41
delicious everything's delicious i've
2:43
never made a bad meal it's perfect you
2:45
all should come up and eat
2:46
that's great let's make some fish so
2:49
we're going to turn that down
2:50
on low and it's going to take
2:54
15 to 20 minutes and we're going to have
2:57
a nice pot of rice
2:59
and there's some beautiful tilapia here
3:00
to go with that
3:03
let's see i love tilapia um it's a nice
3:06
mild white fish it kind of reminds me a
3:09
little bit of flounder
3:11
and this is farm-raised fish some fishes
3:15
uh will flake and break apart on you but
3:18
tilapia won't
3:20
and it's just one of my favorite fishes
3:22
i think it's one of the easiest to cook
3:24
so we've got some tilapia we've got four
3:27
uh fillets here
3:28
six to eight ounce plates and these
3:30
things um you can see
3:32
how they're they're strong they're fr
3:34
they're real firm
3:35
it can take a lot of a beat yes well
3:38
that's your piece
3:40
put that on a different plate
3:43
all right you want me to season i'm
3:44
kidding seriously you're kidding but
3:46
seriously yeah i do want to season it up
3:48
now i'm going to add a little salt to
3:50
both sides of the fish y'all
3:52
if you don't put enough salt on fish
3:54
it's very bland
3:56
and um or fishy which is you know ironic
3:59
yeah some people like fishy fish
4:02
you like your fish to taste like chicken
4:04
exactly
4:07
fried chicken i'm
4:10
zesting a lime over here because today
4:11
we're going to use it i'm probably going
4:12
to squeeze a little bit of juice on it
4:13
but we're going to use
4:14
zest as well so if you want to start
4:16
grabbing any of this and put it on there
4:18
feel free
4:19
to keep getting a little bit coming
4:22
doesn't that green look
4:23
pretty it does it's beautiful pretty on
4:25
that fish now how are we going to cook
4:27
this
4:27
we're going to make it do you know what
4:29
i would prefer to cook this on
4:31
if you have no problems with it uh my
4:34
piece of cast iron
4:35
okay that would be great now i'm going
4:36
to add some cooking spray so that the
4:39
fish won't stick when it starts to cook
4:41
that weighs six eight pounds yeah it's
4:43
really stunning you know it'll be around
4:45
it'll be around longer than you and me
4:47
oh when we're long gone
4:49
so all right well i like it i like that
4:50
idea instead of bacon in it
4:54
now you could do this fish a few
4:55
different ways though you could do it on
4:56
the on the grill if you had a grill
4:58
basket that holds fish and scallops and
5:00
shrimp and things like that um you could
5:02
just do it in a pan that's how i do it
5:04
oftentimes at my house
5:06
bobby adds a little bit more lime zest
5:08
and i top it off with some fresh lime
5:10
juice and just a wee bit of cracked
5:12
black pepper
5:14
and i think it's ready to go in the oven
5:16
you want to use some butter
5:17
yes let's let's use a little bit of
5:19
butter
5:20
that fish is good just like it is but
5:22
we'll put a pat on each piece okay that
5:24
sounds good
5:26
buttery fish yeah
5:29
perfect yum
5:34
i love it and there's yours
5:38
[Laughter]
5:40
i love it so good i'm playing all right
5:43
we're going to
5:44
well i've used the butter though right
5:46
now we got to do something with it i
5:47
can't i'm getting it i'm getting it
5:49
the uh this fish is gonna bake at 375
5:53
for like eight to twelve minutes
5:54
pretty easy yeah can you get the oven
5:57
yes
5:58
here you go
5:59
[Music]
6:04
coming up bobby and i slice up some
6:07
vegetable masterpieces
6:09
love it love it i love it then we sample
6:12
the goods
6:15
out of this bowl and later bobby chops
6:17
us up some fruit while i whip up a
6:19
surprise
6:20
sauce to top it all off with we're gonna
6:23
enjoy
6:24
that fruit
6:25
[Music]
6:28
i so hope you all are enjoying the show
6:30
and
6:31
if you do be sure to click like
6:34
subscribe and the notification bell so
6:37
you'll
6:37
never miss a video and we'll be right
6:40
back after the break
6:46
the vegetable that i wanted to do today
6:48
is your uh
6:49
zucchini and squash ribbons okay so i'm
6:52
peeling off some
6:53
little strips here but we're gonna do
6:55
them on the mandon
6:56
well mandolins scare me i i don't like
6:59
them i'll let you do it well you know as
7:00
long as you use your
7:02
your safety guard son
7:05
there's a safety guard right there which
7:07
is this they really can be very very
7:09
safe i'm gonna show you how on a
7:12
mandolin
7:14
you can certainly use a peeler
7:18
so
7:19
[Music]
7:24
so i'll be chopping these two cloves of
7:26
garlic over here
7:27
you want to tell me how to do that
7:28
whenever you get done no son but
7:30
i mean look how easy you're right i'm
7:32
kidding i'm i'm being smart
7:34
very consistent the way it's set though
7:37
this is set
7:38
a little on the thick side right
7:41
and i think that what we need to do son
7:44
is is set this where it's
7:48
thinner because i really want these
7:51
as thin as a ribbon
7:55
i'm gonna see if i can take it a little
7:58
bit thinner look
8:01
this is perfect i just don't have a man
8:04
one mama that's what it is i don't have
8:05
one
8:06
well you know what that's all right guys
8:09
you know speaking of drums for christmas
8:13
when you were a little boy you got a
8:14
drum set and i've got a picture son
8:17
of you in your pajamas playing the drum
8:20
playing the drums
8:21
and you did finally get you a nice set
8:24
of drums yeah i did
8:26
i never i never got real real good but i
8:28
got me a nice set
8:29
i saw you play in the drums before i
8:32
play a little bit
8:32
all right now look at these aren't these
8:35
nice
8:36
those are really are now i'm gonna peel
8:39
our carrot
8:40
like i said you can use any kind of
8:43
vegetable
8:44
that you want these are these are great
8:46
vegetables with fish though if i'm
8:48
eating fish i'd love to have zucchini
8:49
and squash
8:50
yes those are great all right so let's
8:54
see what i can do with this carrot
8:56
see if i can make carrot ribbons
9:00
got the garlic just about ready to go
9:01
i'm gonna go ahead and get this sauteing
9:02
with some butter
9:03
for your veggies okay okey-dokey you
9:05
know what i don't need a bunch of
9:08
carrots
9:09
just just enough to give it some color
9:13
so how's that do you like that beautiful
9:14
that's perfect just enough
9:16
all right here comes the garlic and i'm
9:18
gonna saute it in two tablespoons of
9:21
butter
9:22
let's put our carrots in first you want
9:24
to
9:25
because i think those will take a little
9:27
longer so like a medium heat
9:29
yeah i'm gonna chop some parsley for the
9:31
rice oh okay
9:36
all right bobby i think i'm gonna go
9:37
ahead and
9:39
toss in our squash and zucchini all
9:43
right
9:44
[Music]
9:46
oh looks good good good yes
9:50
this is gonna be delicious with that
9:52
you've cooked it's smelling real good in
9:54
here
9:54
isn't it smelling good all right nancy
9:57
any particular seasonings you want me to
10:00
put in this little bit of salt and
10:01
pepper that's it i'm gonna put in a
10:02
little bit more butter
10:04
and a dash of pepper i've chopped up a
10:07
little fresh parsley and add that in
10:09
which you know just
10:10
gives it that beautiful green color i
10:13
think if we add a little butter to that
10:15
okie doke you don't have to twist
10:18
mommy's arm
10:19
no right
10:22
okay your wish is my command
10:26
fresh pad of butter right on top cover
10:28
this back up
10:31
looks so good it does it looks perfect
10:33
and look at these beautiful vegetables
10:36
bobby
10:36
they look great so we're gonna take that
10:39
lime flavor that bobby's got going on
10:42
and we're gonna bring it all the way
10:44
through to our vegetables
10:46
it just it doesn't hurt anything yeah no
10:48
oh no
10:50
[Music]
10:55
love it love it i love it why don't you
10:57
chop me up a little bit of parsley for
10:59
this too
11:00
and that'll give it a nice little pop
11:03
for color
11:05
because you know we we first eat our
11:07
food
11:08
with our eyes y'all she's been telling
11:11
me that forever that's
11:12
that's one of the most important things
11:14
in my opinion we pay a lot of
11:16
attention to detail because of that and
11:18
that is
11:19
if there's one uh phrase that i've
11:22
passed down to the people you eat with
11:24
your eyes first so
11:25
food's got to look good and the rest
11:28
takes care of itself
11:29
that looks great son how about tossing
11:32
that
11:32
over here in your veggies
11:34
[Music]
11:36
and once that's in i'm gonna add some
11:38
cracked
11:39
black pepper is this okay can i go ahead
11:41
and pull the fish out
11:42
yeah let's get that fish out bobby
11:44
doesn't that look
11:45
delicious and it smells so
11:49
oh my goodness you can just slip it
11:50
right there son
11:52
the easy fuss to reach beautiful
11:55
beautiful
11:56
and i'm gonna start plating
11:58
[Music]
12:03
doesn't that look delicious y'all god
12:06
that's gonna be so good
12:10
[Music]
12:14
oh my god that rice is out of the
12:17
squirrel oh my god
12:19
i almond and that rice is just right on
12:22
how great is that fish that fish is
12:23
seasoned
12:24
perfectly and you all saw that i put a
12:28
lot of lime on there
12:30
bobby i used a lot of lime and i used a
12:32
lot of lime zest
12:34
but it's not overpowering in any way
12:37
it's out of this world
12:38
and doing it on the skillet made it even
12:40
better
12:42
[Music]
12:45
out of this bowl i don't know
12:50
coming up next is a fresh fruit salad
12:53
with the easiest topping ever
12:55
that's great and later a lemon limeade
12:59
with a twist that mint flavor will just
13:02
explode throughout our lemon limeade
13:07
i hope y'all are enjoying the show and i
13:10
want to hear from you
13:11
tell me what recipes or videos you'd
13:13
like to see me make
13:14
by just leaving a short comment below
13:18
now let's get back to the show y'all
13:25
bobby the next recipe we're gonna make
13:28
is from yours and jamie's cookbook
13:30
that's right
13:30
and it's a creamy custard sauce we did
13:33
this one for you fresh fruit
13:36
so if you would separate the eggs for us
13:40
and um it's an
13:43
egg separator well you want to see it in
13:45
action yes i love
13:47
it all right oh it's going to take you
13:49
got to fill it up though it's going to
13:50
take a few eggs before it starts doing
13:51
it
13:52
tilting now i'm going to get started
13:54
over here on our custard
13:56
we'll get two in there okay look there
13:58
it comes
13:59
bobby and i'm going to use two-thirds
14:02
a cup of sugar
14:06
for our custard
14:07
[Laughter]
14:15
hey y'all it reminds me of your brother
14:19
when he was a little boy
14:21
he was born with a runny nose i think
14:24
this
14:24
person has a cold i'm gonna have a cold
14:27
in there
14:27
yes i'm gonna stir in one and a half
14:30
cups of milk
14:31
i'm gonna mix the milk and the sugar
14:33
together
14:35
bobby's gonna whip up the yolks i'm
14:37
gonna let you work on the uh custard
14:39
sauce and i'm gonna go ahead and start
14:40
cutting some fruits this is not gonna
14:41
take but a second
14:43
our milk and sugar is getting warm so
14:47
i'm gonna start just
14:49
tempering our eggs by adding a little
14:52
bit of our hot mixture
14:54
move that stuff over here close to me
14:57
okay
14:58
i like you close to me this is tempering
15:01
nicely bobby
15:04
so that goes back in my pot
15:09
and i'll need to cook this for five
15:11
minutes
15:12
aren't those peaches beautiful fresh
15:14
georgia peaches
15:16
yes
15:19
[Music]
15:21
i wanna pay close attention to my
15:23
custard
15:24
uh i'm gonna stir it constantly
15:27
until it gets thick because i don't want
15:30
it to stick
15:33
okay bobby our custard is ready i'm
15:35
gonna cut off the heat
15:37
and i'm gonna add a couple of
15:39
tablespoons of butter
15:41
and a little bit of vanilla gonna put
15:43
like a half a teaspoon
15:46
and we're going to let that cool
15:49
and um next week when bobby is through
15:53
filling up that bowl next week
15:56
yeah we're gonna have some fruit and
15:58
custard look at these beautiful
15:59
blackberries oh they're beautiful
16:01
gorgeous you want yes i love
16:04
blackberries and i especially love a
16:05
blackberry and a cobbler
16:08
that blackberry is so good and so smart
16:11
sweet
16:12
and listen bobby a while ago i uh
16:14
remembered that i had
16:15
some cantaloupe in the fridge
16:18
that sure saved me some time yeah so why
16:21
don't you throw the
16:22
cantaloupe in there
16:25
[Music]
16:27
a couple of blueberries in there as well
16:30
[Music]
16:41
it's hot now it's hot oh that's good
16:45
wow that's great you know what wow right
16:48
like this then
16:49
what sun now it's hot it's hot
16:52
[Music]
16:54
so we're gonna chill this bobby that's
16:58
good
16:59
sorry that's good in it yummy
17:04
all right i'm gonna just pour a custard
17:06
through here bobby
17:08
excuse me son and just strain it make
17:11
sure it's free of any lumps
17:13
and then we're gonna chill this and
17:16
we're gonna enjoy
17:18
that fruit i'm looking forward to that
17:20
and that custard
17:23
i i adore kiwi
17:26
you know and kiwi is so very good for
17:28
you we're eating healthy today
17:31
we are aren't we we'll be back in a
17:33
minute coming up next y'all
17:35
we prepare a thirst quenching mint lemon
17:38
limeade
17:39
that's refreshing
17:43
i so hope y'all are enjoying the show
17:45
and if you
17:46
do be sure to click like subscribe and
17:50
the notification bell
17:52
so you'll never miss a video and we'll
17:54
be right back
17:55
after the break
18:01
y'all i'm in here in the kitchen with
18:03
one of my favorite boys in the whole
18:06
entire world
18:07
bobby dean you're a lucky duck ain't you
18:09
i'm so a lucky duck
18:12
oh and today is all about the
18:15
thing johnny and sharing some things yes
18:19
and what are you fixing to share with us
18:21
now real simple little lemon
18:22
lime it's a lemonade basically and this
18:24
recipe calls for
18:26
a third of a cup of fresh mint leaves
18:29
and you are using the juice from three
18:32
limes
18:33
[Music]
18:36
the juice of four lemons
18:42
all right so we're going to muddle the
18:45
sugar
18:46
and the mint first is that correct
18:48
that's right now how much sugar
18:50
so a quarter cup of sugar let's toss in
18:52
the mint and
18:53
we're breaking up those mint leaves so
18:56
that that mint flavor will just explode
18:59
throughout our lemon limeade
19:02
all right so son if you will
19:06
now remember this is the juice of three
19:08
limes and four
19:10
lemons and now we're going to add
19:13
the rest of our sugar three quarters of
19:15
a cup it's actually a half
19:17
because we muddled our mint with a
19:20
fourth of a cup already
19:22
stir this and let that dissolve
19:25
into that juice so eight cups of cold
19:28
water y'all
19:30
[Music]
19:32
and i'm gonna keep stirring so that
19:34
sugar will dissolve
19:36
i'm gonna cut us a little slice of lemon
19:42
and i'm gonna reach in here and get us a
19:45
another piece of mint to go on top
19:52
perfect
19:55
and here we go this is going to be
19:59
delicious
20:00
with that fresh fruit and that custard
20:05
all righty
20:06
[Music]
20:08
let's go down here son look how pretty
20:10
that is
20:11
mm-hmm is it good that's refreshing
20:15
you wanna do the custom first yes son
20:18
pop up on the stool all right
20:21
and i'm gonna get our custard out oh my
20:23
goodness this custard's just
20:24
beautiful and i'm gonna just
20:28
pile us up some fruit
20:35
[Music]
20:36
oh he does
20:37
[Music]
20:42
look at this custard
20:48
[Music]
20:50
it does look good you know what son i
20:53
set the tallest
20:54
cup in front of me so i'm going to
20:56
change
20:57
with you there's your napkin
21:01
this is all my stuff how are you just
21:03
you and me son
21:04
i love it when it's all your stuff
21:08
i'm very proud of you and jamie how do
21:10
you do mom
21:11
holly customer bobby the recipes are
21:15
wonderful
21:16
thank you mama and you know we always
21:18
always
21:19
send them what son i'm not full fruit
21:28
hey y'all it's paula dean now if y'all
21:31
enjoyed this week's full episode friday
21:34
be sure to like it and click the
21:36
subscribe button
21:38
as well as the notification bell to be
21:41
alerted when i post a video
21:44
love invest dishes friends
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