Up next in 10
4 Deli Counter Recipes - Paula shares easy recipes to make at home with simple ingredients in this classic episode. Paula's Best Dishes, Season 1, Episode 11.
Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU
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1:11 Jumbo Lump Crab Cake Sandwich Recipe: https://www.pauladeen.com/recipe/jumbo-lump-crab-cake-sandwich/
8:48 Lemon Basil Chicken Salad Recipe: https://www.pauladeen.com/recipe/lemon-basil-chicken-salad/
13:38 New Potato and Green Bean Salad Recipe: https://www.pauladeen.com/recipe/new-potato-and-green-bean-salad/
18:43 Cheesecake Parfaits Recipe: https://www.pauladeen.com/recipe/cheesecake-parfaits/
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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
[Music]
0:00
hey how are you today y'all my friend
0:03
alan knowl is gonna be joining me in the
0:06
kitchen
0:06
and he's gonna help me make some
0:08
delicious deli recipes
0:10
we're gonna watch to see your techniques
0:13
baby
0:15
first alan is going to show me how to
0:17
make a classic
0:18
jumbo lump crab cake sandwich
0:22
and the view is so nice oh it's too
0:24
sweet then we're going to be whipping up
0:26
two of my favorite deli salads lemon
0:29
basil chicken
0:30
and a new potato and green bean salad
0:34
bodine just said give me some in case
0:37
you don't speak dog i think i can
0:39
understand that
0:40
we're gonna top it all off with my easy
0:43
and delicious
0:44
cheesecake parfaits give mama a kiss
0:48
and my girlfriend could be watching we
0:49
don't care
0:52
how are you how are you so good for you
0:54
to be here with me today
0:56
i'll just give y'all a little bit of
0:58
history about alan
1:00
he was the executive chef with a place
1:02
called eli's deli it was over on
1:04
haversham street
1:05
savannians loved loved your food
1:09
so come on in here what we're gonna make
1:12
today is a jumbo lump crab cake sandwich
1:14
with a little tomato remoulade
1:16
the sauce we're gonna make we're gonna
1:17
start with first is a oven roasted
1:18
tomato remoulade that's a mayonnaise
1:20
based sauce with a lot of good
1:22
ingredients in it so you can't really go
1:23
wrong
1:23
so you're gonna start with tomatoes well
1:25
actually these are oven-roasted tomatoes
1:27
what we do is you taste roasted
1:28
you take uh beautiful rum and tomatoes
1:30
and you actually take them and cut them
1:31
in half
1:32
and cut side up on a sheet pan and strip
1:34
them a little olive oil and salt pepper
1:36
and you put them in the oven overnight
1:37
about 200 degrees and what it does is
1:39
actually concentrates the flavor and
1:40
makes the tomatoes a little bit sweeter
1:42
get me to work in honey tell
1:43
me what you want me to do well what
1:44
we're going to do first is we're going
1:45
to start off with a cup of mayonnaise
1:47
okay i'm the mayonnaise queen i know
1:49
that's that
1:50
didn't know that actually i adore
1:52
mayonnaise right here in this bowl yes
1:54
man go ahead and put about a cup of
1:56
mayonnaise in there i'll say yes ma'am
1:57
too sorry i can't help it it's my nature
1:59
you make me feel old baby and is it
2:02
orange if i just kind of eyeball
2:04
it that's perfect as much mayonnaise as
2:06
i've touched in my life i feel like i
2:08
can figure out what a cup is yeah i bet
2:10
you do
2:10
i bet you do all right and you're dicing
2:12
up our tea yeah i'm gonna go ahead and
2:13
dice these tomatoes up for you
2:17
now paul we're also gonna add a
2:18
tablespoon of dijon mustard
2:22
about a tablespoon of worcestershire
2:24
sauce we're gonna also add a little bit
2:26
of uh sweet pickle relish
2:29
well we're gonna put a little salt in it
2:30
too with the capers so that's one of the
2:32
reasons i like to kind of use a sweet
2:33
pepper kind of gives it a little bit
2:34
more flavor it
2:39
sauce this is something that uh you used
2:41
to find a lot of just only in uh asian
2:43
species
2:44
now you see it everywhere though it's
2:45
real popular
2:48
is this like real hot it's like i said
2:51
you have to kind of taste it it's hot
2:52
but it's not
2:53
overly hot
2:57
it kind of bends in when you make it a
2:58
little uh when you mix it with
2:59
everything it's not too too bad
3:01
we're also gonna add in some hot stuff
3:04
falling well i'm sorry
3:06
hopefully it's not too bad we're gonna
3:07
add a little bit of chives and a little
3:08
bit of parsley
3:09
you can go ahead and just start mixing
3:11
that up okay this is beautiful
3:14
i mean like i said it's a nice simple
3:16
recipe stir that all together
3:21
the rest of these tomatoes in there as
3:22
well throw them in baby
3:24
and the last thing we're going to put in
3:25
there probably we're going to put a
3:26
little bit of lemon zest a little bit of
3:27
lemon juice
3:28
all right how much about a half a little
3:30
lemon i always like to use lemon zest
3:31
because i feel like a lot of times
3:32
people
3:33
waste it all right you want to cut that
3:35
into and
3:36
squeeze you got to have
3:39
lemon if you're doing seafood anything
3:41
else you have to have lemon exactly
3:43
well that is really really pretty
3:48
love the color mmm
3:51
two spices no it's not stick your finger
3:53
in
3:54
no it's not too hot at all and we're
3:57
actually gonna put a little bit on the
3:58
crab cake recipe that we're doing also
3:59
oh we are
4:00
using just about everything i cook with
4:01
so it just takes a place of red peppers
4:04
i can't wait to see how you put your
4:06
crab cakes together
4:07
well we're going to start with man he
4:08
said which is always a good food to do
4:10
mayonnaise
4:12
a cup of mayonnaise i'm just going to
4:15
chop some green onions that are going to
4:16
go in there then we're going to
4:18
add the egg to it okay one egg
4:22
and i see you're using lump meat well
4:25
you can use anything you want but jumbo
4:26
lump is just a little bit
4:27
more of a texture to it too and once you
4:29
see these this crab cake is actually
4:31
kind of a wet crab cake recipe
4:32
it's actually kind of it's a lot of crab
4:34
meat a little bit of filler to it so you
4:35
get the good flavors out of it
4:37
we're going to add about a tablespoon of
4:38
dijon mustard okay
4:40
as much as that as you want this time
4:42
now how much would you do
4:44
probably about a teaspoon in there you
4:46
can always adjust it later
4:47
yeah it's a big teaspoon but that'll
4:49
work i'm gonna have the green onions in
4:51
here for you
4:52
michael would just love these
4:56
i see that you've put some salt
4:59
and pepper down here so i'm going to go
5:01
ahead and add a little of that if i may
5:04
you sure and you are chopping up some
5:08
fresh
5:08
deep fresh dill which is so so
5:11
good with crab y'all
5:15
all right i'm gonna add a little bit of
5:16
the dill in there and that's about a
5:18
tablespoon
5:20
and then we're gonna also add about a
5:21
tablespoon of chopped parsley in here
5:23
and i'll go ahead and get started on
5:24
that
5:24
yeah the green always just makes it look
5:26
so woody doesn't it
5:28
if you want to add about a half a cup of
5:29
those bread crumbs okay
5:31
i always find that good quality bread
5:33
comes make a big difference about a half
5:35
a cup of diced bell pepper either red or
5:36
green it all depends on what you like
5:39
a little lemon zest and lemon juice okay
5:42
how much is this about something like
5:44
that
5:46
okie doke how's that mm-hmm
5:49
you work well together yes sweet
5:53
and the view is so nice oh too sweet
5:56
look at me got me confused already i
5:57
don't even know what i'm doing got me
5:58
flustered
6:01
a little bit don't let me fluster you
6:03
baby
6:04
i can't help it okay we're gonna mix all
6:07
that together
6:09
okay fold in our crabs and then fold in
6:11
the crab meat and you want to be kind of
6:13
gentle
6:14
with your crab meat you don't want to
6:16
tear it all up after all we have gone to
6:18
the expense of
6:20
using a lump meat and we want it to
6:22
remain lump
6:23
exactly it looks a little bit on the wet
6:25
side it is but that one egg that's in
6:27
there in that mayonnaise is actually
6:28
going to bind us together as soon as the
6:29
heat hits it so
6:30
it's going to actually give more crab
6:31
and less filler cells which we won't
6:33
well listen alan said that there's a
6:35
a technique that he has for frying up
6:37
these crab cakes
6:39
don't go anywhere when we come back
6:41
we're gonna
6:42
watch and wait anxiously to see your
6:46
technique
6:46
baby
6:49
coming up a delicious lemon basil
6:52
chicken salad really good
6:54
some good chicken honey and later it's
6:57
a new potato and green bean salad
7:01
delicious and we're going to top it all
7:05
off
7:05
with my easy cheesecake parfaits
7:08
i don't think i could resist that ball
7:11
[Music]
7:13
i so hope y'all are enjoying the show
7:16
and if you
7:17
do be sure to click like subscribe and
7:20
the notification bell
7:22
so you'll never miss a video and we'll
7:25
be right back
7:26
after the break
7:32
hey y'all welcome back i'm in here in
7:35
the kitchen with
7:36
alan uh the executive chef from the
7:39
eli's deli that was
7:41
here in savannah great chef
7:45
and he is fixing to show us his
7:47
technique y'all
7:48
for frying up these lump crab cakes
7:52
so i'm all eyes honey what we want to do
7:54
is we want to start with a little bit of
7:55
oil in there i like to use peanut all
7:57
but it doesn't matter
7:58
okay that's all i keep in my fryers
8:01
is peanut oil it gives them food much
8:03
better taste for sure
8:04
gives food great flavor so what we want
8:07
to do you want to make these with me
8:08
sure get a good old scoop
8:12
and add them down and you want to just
8:15
take it and dust it a little bit of
8:16
flour
8:17
yeah and that flour will help them hold
8:20
together
8:21
you kind of have to be a little a little
8:23
tricky
8:24
you have to handle this treat this like
8:27
a woman don't you
8:28
you do indeed with a very gentle hand
8:31
if you don't you'll know it so you want
8:34
to have your heat up good and hot
8:35
because what you want to do is
8:37
that'll help bind it on that side and it
8:39
really makes a big difference too it
8:40
actually just holds all together very
8:41
well
8:42
well while you're working on that i'm
8:44
gonna start working
8:46
on the next dish a deli is not a deli
8:50
unless it has a good chicken salad i'm
8:53
gonna mince
8:54
up one rib of celery
8:59
all right now i have put one rib of
9:01
celery
9:03
into some chicken that i've gotten
9:05
started
9:06
and while you're waiting on your crab
9:08
cakes you want to help
9:09
sure uh help start dicing up the chicken
9:12
absolutely now
9:13
i have gone to the grocery store and
9:15
picked up one of those roasted chickens
9:18
that is like one of the greatest
9:21
convenience
9:22
things you can come home and take that
9:26
chicken
9:26
so many different ways it'll save you
9:28
about an hour's time too
9:30
busy as everybody has to be it's like
9:32
it's a great
9:33
way to get a meal on the table and i
9:36
need about four cups allen
9:38
i don't want you to burn your crab cakes
9:39
now i should probably wear it
9:41
with me just about ready to flip them if
9:43
you look here probably you can see they
9:44
have it kind of
9:44
broken down just a little bit but
9:46
they're actually gonna be seared on the
9:47
other side
9:50
just take it gently flip it
9:56
there we go oh while those are cooking
9:59
on that side allen
10:01
i'm gonna need about two more cups i
10:03
think
10:04
of chicken meat okay and to our chicken
10:08
and our celery i'm gonna do equal parts
10:11
of
10:11
mayonnaise and sour cream and for this
10:15
too i'm gonna use just a little bit of
10:18
lemon juice
10:22
about a half a cup of sour cream
10:26
and a half a cup of mayonnaise you can
10:28
always come back and add some more
10:31
if you need it but this is a very very
10:34
simple
10:35
chicken salad i love nuts and chicken
10:38
salad there's a little crunch to it too
10:39
is it some crunch i'm gonna add about a
10:42
fourth of a cup
10:44
of slivered almonds so
10:48
just that quickly i have our chicken
10:51
salad together
10:52
now there is just one more thing i'm
10:55
gonna add to it and that's just a little
10:57
fresh basil
10:58
about a fourth of a cup love basil
11:04
so how's your cakes you got them ready
11:07
got them ready paula they are
11:09
good to go they look so good and i'm so
11:12
hungry i made these little
11:15
precaster rolls classic you made those
11:18
oh my goodness they're beautiful
11:22
now was these hard to make no actually
11:25
it's kind of like a pizza dough
11:27
um oh really simple but you just take
11:30
them and you add a little bit of herbs
11:31
and salt
11:32
a little bit of cheese on top and just a
11:33
little bit of tomato or red onion on
11:34
there and it
11:35
looks good it works out wow okay paul
11:38
i'm gonna go ahead and put a little bit
11:38
of our
11:40
oven roasted tomatoes yes premium here
11:42
for me
11:43
all right i got our basil in the chicken
11:45
salad
11:49
all right i'm gonna go ahead and get her
11:50
i'll just slide them right off of there
11:52
all right okay paul there's one last
11:54
thing i like to put on there
11:56
and this just gives it a little bit of
11:57
crunch to it a little bit of saltiness
11:58
this is pancetta
11:59
pancetta is basically same as bacon or
12:02
you can use bacon it doesn't matter
12:03
either way
12:04
but it doesn't it doesn't have the smoke
12:05
flavor to it um it's italian bacon it's
12:07
actually the belly of it and that looks
12:09
so beautiful and you just need a little
12:10
bit on there for it
12:12
so there you go gosh
12:16
where are you doing my dear thank you i
12:19
hope you enjoy it i'm like
12:20
just starving you ready ally i'm ready
12:24
here's to you i thought you were me to
12:26
bite it
12:27
you better not put your lips on my
12:29
sandwich
12:35
[Music]
12:36
a little messy that makes it good
12:40
you get to taste a little bit of the
12:41
pancetta in there too it gives a little
12:42
flavor to it
12:45
coming up we're gonna be mixing up a
12:47
yummy new potato and
12:48
green bean salad john must be pretty
12:52
good the way bodine's carrying on and
12:55
later we're finishing up with my easy
12:58
cheesecake parfaits i'm gonna fill this
13:01
sucker up honey
13:02
[Music]
13:05
i hope y'all are enjoying the show and i
13:07
want to hear from you
13:09
tell me what recipes or videos you'd
13:11
like to see me make
13:12
by just leaving a short comment below
13:15
now let's get back to the show y'all
13:20
[Music]
13:23
hey y'all today here in my kitchen we're
13:25
celebrating
13:27
deli foods and i'm in here with alan
13:30
a young man that was the executive chef
13:32
of a deli called
13:34
eli's they had fabulous food
13:37
the next recipe that we're gonna make
13:40
is from my magazine and it's new potato
13:44
bodin just said give me some in case you
13:47
don't speak
13:48
dogs i think i could understand that but
13:50
we're gonna make a fresh
13:52
red new potato and green bean salad
13:55
and this is really a different twist to
13:58
a potato salad
14:00
so i have taken my red potatoes i have
14:03
got us
14:03
three pounds i've quartered them
14:07
i've boiled them in salty water so
14:10
all we have to do now is get the green
14:12
beans
14:13
to the pot and we're gonna let those
14:15
cook for about two minutes
14:16
and we're using about a pound of green
14:19
beans
14:20
and while you're finishing that i'm
14:22
gonna make the dijon
14:24
vinaigrette to go on top of this
14:27
and this is real simple to make i'm
14:30
going to use about a third of a cup
14:32
of olive oil i hear you bodine
14:38
okay in my bowl that goes and then i'm
14:41
going to add
14:42
two and a half tablespoons of a white
14:45
wine vinegar
14:54
i'm gonna put in about a fourth of a
14:56
teaspoon
14:57
of dill now i'm using a dry dill now you
15:01
could use a fresh dill you just need to
15:03
increase the quantity of that because
15:06
dried herbs are much stronger than the
15:08
fresh ones
15:09
the last thing i'm going to add a
15:11
tablespoon
15:13
of dijon mustard
15:16
[Music]
15:19
boy honey that's good and sharp i love
15:21
dijon and about a half a teaspoon
15:23
of salt and black pepper
15:28
so there we go all right if you'll throw
15:30
those beans in
15:32
shadow and we'll let those cook for
15:35
about two minutes
15:37
and while those are cooking can i entice
15:40
you to
15:41
come down honey to the other end of the
15:43
counter and taste my chicken salad i
15:46
don't think i could resist that bowl
15:48
i've got us some wonderful boston leaf
15:50
lettuce yeah looks good and i just
15:52
love it's like you know uh oh
15:55
made a mess that's bodine yeah
15:59
it's like velvet on your tongue just
16:02
love it try that and tell me what you
16:09
think
16:12
mmm that's good
16:16
mm-hmm can't beat it i think i don't
16:18
think i can
16:20
the crunch of the almond and the fresh
16:23
basil
16:24
mmm no wonder bodine was flowing on my
16:28
leg
16:29
saying chicken chicken
16:32
all right well our beans should be ready
16:34
let me drain those off for you mm-hmm
16:36
just pour those in the colander allen
16:38
okay
16:47
oh great that's perfect alan
16:51
and when they drain we can just
16:55
toss them right in this bowl aren't they
16:58
pretty
17:00
very very pretty and like i said just
17:03
different
17:04
from what we think of as our normal
17:06
potato salad
17:08
now i'm gonna add just a little bit
17:11
more cracked black pepper to those
17:14
cause it just makes it pretty
17:18
and then i'm gonna just pour our
17:20
vinaigrette over it
17:23
and you can serve this either at
17:26
room temperature or chilled i'm about to
17:29
say either way i'm sure it'll be good
17:30
how do you like your potatoes
17:34
i like them in front of me in front of
17:36
you
17:38
i do too but i would serve this at room
17:42
temperature
17:43
but like i said it's very very good
17:47
served real cold coming up
17:51
delicious cheesecake parfaits mmm
17:54
for goodness sure is
17:56
[Music]
17:58
i so hope y'all are enjoying the show
18:01
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
[Music]
18:16
you know i'm sorry our time is almost up
18:18
today i've really had fun in here in the
18:21
kitchen with you
18:23
now our new potato and our bean salad
18:26
has chilled so i want you to taste that
18:28
it doesn't look good and see what you
18:30
think it's very
18:31
not typical of what you think of potato
18:34
salad is it
18:35
i like this vinaigrette on it though
18:37
it's really nice
18:39
it's good isn't it delicious
18:42
well speaking of delicious i can't let
18:46
you leave my kitchen
18:48
without a dessert okay and y'all
18:50
everybody knows that
18:52
cheesecake is the one dessert that you
18:55
think of when you go into a deli isn't
18:57
it
18:57
well we're gonna do a little twist to
19:00
that cheesecake
19:01
we're gonna turn our cheesecake into a
19:03
parfait today
19:05
i'm gonna use two three ounce packages
19:09
of instant cheesecake pudding
19:13
if you would measure out uh two cups of
19:17
the heavy cream and a cup of milk
19:22
mmm that smells good i can smell it i
19:24
was just thinking about it
19:27
while you're doing that i'm gonna
19:29
measure out
19:30
two cups of sour cream i know y'all had
19:33
a
19:33
good cheesecake and eat like basically
19:36
about three four different flavors of
19:37
cheesecakes what was y'all's number one
19:39
number one cheesecake was a pecan
19:41
cheesecake or pecan cheesecake
19:43
should say yeah i'm guilty i call them
19:47
pecans
19:49
and everybody every time i say that they
19:51
say no no no that's
19:52
that's because that's what the truck
19:54
drivers keep in their truck well you
19:55
small benny
19:56
but one way to check name one way to say
19:58
it all benny
19:59
that's right pecans all right now if
20:02
you'll take that mixer
20:05
and just mix that up for me until it
20:08
starts
20:08
getting thick
20:13
looks good
20:19
it tastes just like cheesecake smells
20:20
like cheesecake
20:23
all right just about got it there that
20:25
looks good alan
20:26
okay we can throw that in the
20:28
refrigerator
20:30
all right now grab our parfait glasses
20:33
and we can start putting them together
20:36
i've got your
20:37
fresh raspberries vanilla wafers and
20:40
fresh cream now you just put this
20:41
together any way you want
20:46
okay
20:51
what
20:54
[Music]
20:57
that looks pretty good dutch sure does
21:00
all right let's dig in okay
21:04
um pretty good
21:11
well alan i've had a great time with you
21:14
give mama a kiss
21:16
and my girlfriend could be watching we
21:18
don't care
21:19
[Laughter]
21:21
thanks hey y'all it's paula dean
21:26
now if y'all enjoyed this week's full
21:28
episode friday
21:30
be sure to like it and click the
21:32
subscribe button
21:33
as well as the notification bell to be
21:37
alerted when i post a video
21:39
love and best dishes friends
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