Up next in 10
Light the candles and dig out the fancy china because today Paula's making a romantic dinner for two!
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#pauladeen #fullepisodefriday
Mushroom Canapes - https://www.pauladeen.com/recipe/mushroom-canapes/
Tangy Asparagus Salad - https://www.pauladeen.com/recipe/marinated-asparagus-salad/
Char-Grilled Filet Mignon - https://www.pauladeen.com/recipe/perfect-char-grilled-filet-mignon/
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0:00
Hey y'all. I'm Paula Dean. There's
0:03
nothing like having a quiet, romantic
0:05
evening at home with your honey. Today
0:08
it's going to be just Michael and me for
0:10
dinner. So, I'm fixing to make a fancy
0:14
but easy dinner for two. For starters,
0:16
I'm going to be making a delicious
0:18
crunchy mushroom canop and a asparagus
0:22
salad that's just tangy with flavor. And
0:25
just wait till y'all see the succulent
0:27
char grill fillet mñan I'm grilling. I
0:30
know Michael's going to love it. And
0:32
y'all don't forget to save room for
0:34
dessert because we're going to finish
0:36
this fabulous meal with a chocolate
0:38
banana cream pie, which is a real real
0:42
sweet ending for a very special meal. So
0:45
y'all dim the lights and pull out your
0:48
fancy china cuz today we're making
0:51
dinner for two. I just so enjoy coming
0:55
over here to my service cabinet
1:00
because it reminds me of friends that's
1:02
in my life. You know, I am a new bride
1:05
and today I'm going to be preparing a
1:07
romantic dinner for two. And I'm over
1:10
here looking for the perfect container
1:13
to make my dessert in. These glasses
1:15
that belong to my grandmother Paul. I
1:18
think I'm going to use these two
1:19
glasses. So, y'all come on over here in
1:21
the kitchen. Um because you know, we're
1:25
going to go ahead and start our dessert,
1:27
but you know, it's really not all that
1:29
easy to cook for two. I think I'd so
1:32
much rather cook for four than two cuz
1:35
like I said, it's just kind of hard to
1:36
break things down in in small portions.
1:39
But that's what I'm going to do today
1:42
because it's very very unusual.
1:46
But this meal is just going to be shared
1:48
between Michael and me. You see, there's
1:52
tons of folks around, but this one's
1:54
going to be a very, very romantic
1:55
dinner. So, our first recipe, I'm making
1:59
miniature chocolate banana pies. I'm
2:02
going to start with three ripe bananas.
2:04
And I'm going to give them a little mash
2:08
just to kind of help them along.
2:20
I'm going to add 1 15oz package of
2:24
ricotta cheese.
2:28
And then I'm going to add 1 8 oz package
2:30
of cream cheese.
2:33
And then I'm going to add a half a cup
2:35
of granulated sugar.
2:38
And I'm just going to simply whisk these
2:42
with a mixer.
2:44
And I know what you're thinking. You're
2:46
thinking, "Now Paula, you're making a
2:48
dessert for two and you've got a
2:50
tremendous bowl of stuff there." So,
2:54
this does make a lot. You can pair this
2:56
recipe down and make a smaller amount if
3:00
you like.
3:02
[Music]
3:03
All right. I'm going to turn that on low
3:05
speed. And I'm going to slowly add a
3:08
half a cup of cocoa powder so it won't
3:11
lump.
3:25
So, you can see that this is going to be
3:27
very, very rich in chocolate.
3:30
And I'm going to turn this off.
3:33
Now I'm going to take my spatula and I'm
3:36
going to go around my bowl pulling in
3:38
all that cocoa so it can get in the
3:41
blades and mixed up. And the last
3:44
ingredient we're going to add is uh half
3:47
a teaspoon to a teaspoon of vanilla
3:49
extract.
4:04
All right. So, I've taken just a regular
4:06
graham cracker crust, graham crumbs,
4:10
sugar, and melted butter.
4:13
And I'm going to
4:15
put this into my glasses.
4:20
So, I think I'm going to start with my
4:22
ladle. And I think it's going to work
4:24
nicely.
4:28
And I can't tell you what it means to be
4:31
able to use my grandmother's cups. She
4:33
prepared dishes in these and drank out
4:36
of these and
4:38
and used them. And they're going to be
4:42
beautiful. Plus, they're going to be
4:44
just kind of whimsical and romantic
4:47
looking. Now I'm going to fill these
4:52
with the chocolate.
4:55
You know, some of this leftover batter
4:58
would be wonderful inside of a crepe.
5:06
All right. So now I'm going to take my
5:07
pies and I'm going to top them with some
5:10
fresh
5:13
sweetened whipped cream.
5:18
Okay, I'm going to take dried banana
5:20
chips and I'm just going to crush these.
5:28
So,
5:29
this is going to let Michael know when
5:32
he sees this that there's a good chance
5:36
that there's bananas inside this pie.
5:40
Now, how beautiful are these?
5:49
So, I'm going to stick these in the
5:50
fridge. Those dried banana chips are
5:53
wonderful on top. They're real crunchy.
5:56
I'm going to take a quick break and
5:57
clean up this mess, y'all. When we come
6:00
back, I'm going to be making a marinated
6:03
asparagus salad and mushroom canopaze.
6:08
[Music]
6:16
Uh, I get real tickled at Michael
6:18
Groover because we'll go out and we'll
6:20
have a steak or we'll cook a steak here
6:21
and I'll say, "Michael, don't you want
6:23
some salad, honey?" And he'll say, "No,
6:25
I'm on a diet."
6:28
So,
6:30
sometimes he cuts out the wrong things,
6:34
but I'm going to make sure he eats some
6:36
asparagus because not only is it going
6:38
to be delicious,
6:40
it's good for you. So, let's get started
6:43
on our mushroom canopes. Now, I'm using
6:45
just a regular party bread, and I'm
6:48
using a pumpern nickel. You can use rye.
6:50
It comes in several different flavors,
6:52
so whichever you prefer. Now, I've put
6:55
this in the oven and I've toasted it off
6:57
so it's extra crispy. Now, I'm going to
7:00
take a small can of sliced mushrooms, a
7:03
half a cup of mayonnaise,
7:07
some fresh grated Parmesan cheese,
7:11
four of a cup, a third of a cup. You can
7:14
really make it as cheesy as you like.
7:16
And I'm going to take half of a small
7:19
can of fried onion rings. And I'm going
7:22
to use half that can. And I'm going to
7:24
fold those in.
7:30
And then I'm just going to pile this up
7:32
on our toasted pumpernnickel bread. And
7:35
I'm going to run this under the broiler
7:37
until it's bubbly. All right, there we
7:40
go. Now I'm just going to spoon this
7:44
onto our bread squares.
7:50
This recipe was shared with me by a
7:53
friend named Diane that has a bed and
7:56
breakfast downtown.
7:59
Diane's a great cook.
8:02
She loves to entertain.
8:06
And so I was thrilled when she shared
8:08
this with me.
8:12
I knew that Diane wouldn't serve
8:14
something that wasn't perfectly yummy.
8:17
So, let's run these under the broiler.
8:20
So, just follow me over here to the oven
8:25
and we're going to put these in.
8:28
And I think I'm going to put them on the
8:30
bottom shelf
8:34
so I don't have to worry about them
8:35
burning because while those are broiling
8:38
off, I'm going to start our marinated
8:40
salad. And uh I have just taken some
8:44
fresh asparagus and just steamed it off.
8:47
You can see it's holding its shape. You
8:50
don't want to steam this for more than
8:52
probably about 60 seconds. So I'm just
8:56
going to put them in a long shallow
8:57
dish. And I'm going to sprinkle them
9:00
with a garlic powder.
9:06
So,
9:08
all that garlic I just put in there
9:10
might take the romance out of this
9:11
dinner. I don't know. But if we both eat
9:14
it, maybe it won't be a problem. And
9:16
then I'm going to put about a half a
9:18
teaspoon of dried taragan,
9:23
a little salt,
9:26
a little pepper,
9:29
and then I'm going to take some Italian
9:32
dressing that's made from one pack of
9:34
the dry Italian mix. And you make it per
9:37
the directions on the packet.
9:44
I'm just going to give that a little
9:45
stir because the oil and the vinegar has
9:48
separated.
9:51
So, I'm just going to pour this over our
9:53
asparagus.
9:57
M.
9:59
It looks perfectly delicious. And I'm
10:02
going to add about a four of a cup of
10:06
tagon flavored vinegar.
10:10
That teragon vinegar is going to give it
10:12
an extra tartness.
10:17
Now I'm going to stick this on the
10:18
fridge and
10:22
our mushroom canopes
10:26
should be ready.
10:30
So let's check on them. I'm smelling
10:32
them.
10:35
Oh yeah,
10:37
they're perfect.
10:55
Ooh,
10:58
it got hot quick.
11:07
All right. Now, I'm going to just
11:08
sprinkle this
11:12
with a little fresh parsley.
11:16
Anything it takes, you know, to get
11:18
something green. And Michael Groover,
11:20
I'll do it.
11:23
All right.
11:25
Before I call him in, I'm going to just
11:28
give it a quick nibble, a taste, and
11:30
make sure it's all right. But look how
11:32
pretty that is.
11:37
[Music]
11:44
So good. He's going to love them.
11:50
Really, really good.
11:54
In fact, I'm going to spoil my dinner if
11:56
I'm not careful because these are just
11:58
out of this world. When we come back,
12:02
I'm going to be really homing in on one
12:05
of Michael's and mine's favorite food,
12:08
and that's a filet man. So, between the
12:12
steak, the chocolate banana pie, the
12:16
mushroom canopes,
12:19
it may be in the bag tonight.
12:27
[Music]
12:35
Tonight's dinner is all about a romantic
12:38
dinner for two. So, I'm thrilled that
12:41
y'all are here with me. And I'm getting
12:43
a a meal prepared that I think Michael
12:46
is going to love. Filet man. And I'm
12:49
going to start by marinating them in the
12:52
refrigerator. And I'm going to use just
12:54
a plain Italian dressing. Now, you can
12:57
use a bottled Italian dressing or if you
13:00
make your own, that'll be great. You can
13:02
just pour that over it. And I'm going to
13:05
marinate my steaks for about 4 hours.
13:08
Two hours on one side. Then I'm going to
13:11
flip them and marinate them for two more
13:13
hours on the other side. And I've
13:15
already got some that's marinating right
13:17
here. So, they're ready to go. Now, I'm
13:20
going to make a basting sauce for these
13:24
steaks as they're cooking. I'm going to
13:26
take two teaspoons of water and I'm
13:29
going to add two tablespoons of a steak
13:33
sauce.
13:35
I'm going to mix that together to just
13:38
break it down a wee little bit. All
13:41
right, now I'm going to take our steaks
13:43
out. Oh, and that smells delicious. All
13:46
the herbs and everything in that Italian
13:48
dressing. I can really smell it. Now,
13:50
I'm going to take two nice pieces of
13:52
bacon. And I tend to use in here in my
13:56
house a thicker bacon. Now, I'm just
13:58
going to wrap that around like that. And
14:00
I'm going to take a piece of kitchen
14:02
twine or cord. And I'm just going to
14:07
measure that off
14:13
and secure that bacon around that steak.
14:20
And then I'm going to cut that off
14:24
so that that won't fall onto the fire to
14:26
the griddle and burn. All right. So, I'm
14:29
going to take my second piece of bacon
14:31
and do the same thing.
14:33
And this one's going to be my steak
14:35
because it's smaller.
14:48
So, I'm just going to transfer these to
14:51
the grill.
14:54
I'm going to brush this side with our
14:57
steak sauce. And this is going to give
15:00
it just a little extra kick
15:04
that we normally wouldn't have. So, all
15:06
right. Now, I'm going to turn those over
15:10
and we're going to do the same thing on
15:12
the other side.
15:16
And I'm going to marinate this side.
15:21
That steak sauce smells really, really
15:24
good. All right. So, I'm going to let
15:26
this cook on for a few minutes. I'm
15:28
going to give my hands a quick wash.
15:31
Now, if you like your meat more towards
15:33
medium well, a thick fillet is really a
15:36
challenge to cook to that temperature.
15:40
So, if you're afraid that your meat
15:42
won't get done as much as you like it on
15:45
top of the griddle, you can transfer
15:47
this to a black skillet and run it in
15:49
the oven. All right. So, while that's
15:51
grilling, I'm going to move back down
15:53
here to my asparagus. And I've got the
15:55
perfect plate set out with a variety of
15:59
beautiful lettucees. Cuz you see, I'm
16:01
going to make this as tempting looking
16:03
to Michael Groov as I can. So, I'm going
16:06
to pile our asparagus in here. And I'm
16:10
going to do it so that the tips are
16:13
turned outwards
16:16
on my serving platter.
16:24
Okay. So, I've got about a cup of
16:27
mayonnaise. It really depends on how
16:29
much sauce you think you'll need, but uh
16:32
for us, I'm taking a cup.
16:36
probably a little bit more than the
16:38
ordinary person would use. And I've got
16:41
that wonderful marinade down here in my
16:44
bowl. And I'm just going to pour a
16:45
little bit of that into my mayonnaise.
16:50
And give that a stir. So, I'm going to
16:52
have a wonderful
16:54
tangy sauce to serve alongside of this
16:57
asparagus. I'm just going to tuck it
17:00
right in here.
17:06
But doesn't that look yummy? And how
17:08
lucky am I can snack on this?
17:13
And nobody will ever know I mess with a
17:15
dish
17:18
that's so good and so flavorful.
17:22
It's ice cold and crisp. It's delicious.
17:27
Well, let's walk back down here now.
17:32
check on our steaks. And I'm pretty
17:34
good, but I don't think I'm this good.
17:37
So, I don't think there's any way for me
17:39
to taste this steak until I completely
17:42
pull the meal together. But I do have
17:45
some things that I want to share with
17:46
y'all. And you know, you eat your meal
17:49
first with your eyes. So, when we come
17:52
back, I'm going to show you some tips on
17:55
setting up a romantic table.
17:58
So, I'll see y'all back in a minute.
18:00
You'll have a beautiful table put
18:02
together and a fabulous steak to try.
18:07
[Music]
18:13
I I like jewelry as most women do and I
18:17
like pretty napkins.
18:19
Well, I've taken some beautiful pattern
18:23
napkins
18:24
and I'm pulling the jewelry from my
18:27
closet out as napkin rings. This is a
18:30
beautiful silver bracelet that a friend
18:32
gave me. I just love it. Well, I love it
18:35
so much that that's going to be Michael
18:37
Groover's napkin ring tonight. This one
18:40
I've taken real fresh ivy, cut off a
18:44
piece long enough to tie the napkin with
18:46
and attached a flower to it. And the
18:49
last napkin ring, it's a rhinestone
18:51
brooch. And we all have these girls in
18:53
our jewelry box. And you can see I've
18:56
just slipped the napkin through this
18:58
brooch. And look how beautiful that is.
19:05
M. You smell so good.
19:11
So, what do y'all think about my
19:13
romantic meal for two? What do you
19:15
think?
19:16
I think it's marvelous.
19:17
Oh, it is. And the fact that we're in
19:20
our garden off of our bedroom, you know,
19:22
just a change of scenery can really turn
19:25
an ordinary meal into an extraordinary
19:28
experience.
19:30
And I've got you some wonderful dishes,
19:32
Michael. I've got your favorite
19:35
marinated asparagus.
19:37
Oh, great.
19:40
And I made you I made you some mushroom
19:43
canopes.
19:44
Oh, I do love those.
19:44
I know you love those. And of course,
19:46
one of your favorites, filt minan with a
19:49
wonderful toss salad. I've got
19:51
individual mini chocolate banana pies.
19:55
Oh, great.
19:56
And just a little snack for you to start
20:00
with. I've got you some fresh
20:02
strawberries and flavored whipped cream.
20:05
Well, Michael and I are fixing to share
20:07
this wonderful meal together. And he and
20:10
I send our love and best dishes to
20:12
y'all. And please find the person that
20:16
you care about the most and share a
20:18
wonderful romantic meal with them. You
20:22
ready?
20:23
Yes.
20:24
Serve me, baby.
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