Up next in 10
Full Episode Fridays: Dinner on the Deck - 4 Seafood Dinner Recipes - Bobby is cooking with Paula today and they're fixing to make 4 delicious seafood recipes for a fabulous meal!
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0:00 - Intro
0:39 - Crispy Shrimp Po Boy - https://www.pauladeen.com/recipe/shrimp-pobubbas/
09:26 - Lobster Roll - https://www.pauladeen.com/recipe/lobster-rolls/
14:55 - Chocolate chip pie - https://www.pauladeen.com/recipe/chocolate-chip-pie/
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Show More Show Less View Video Transcript
0:00
Hey y'all. Welcome to our kitchen today.
0:04
I'm in here with Bobby, my baby son.
0:07
Bobby and I are fixing some of our
0:09
favorite things that we like to eat
0:10
outside. First, we're going to put
0:13
together a crispy shrimp poba with an
0:16
easy cold sloth. And then Bobby and I
0:20
are mixing up some creamy lobster rolls.
0:24
And for a taste of the sweet, there's
0:27
nothing better than a chocolate chip
0:29
pie. So clear your plans and get ready
0:33
to join us because it's all about dinner
0:36
on the deck. All right, we're going to
0:39
start off by making one of our favorite
0:42
sandwiches to eat outside and watch the
0:45
creek go by and watch the dolphins go
0:47
by. And that's our shrimp pole bubble.
0:50
Now Bobby, you got some mighty pretty
0:52
shrimp here. son. These are 2630s.
0:56
They're nice size shrimp. You're going
0:57
to get 26 to 30 shrimp per pound of
1:01
shrimp. So, these are nice size shrimp
1:03
that we're using. Two pounds of them.
1:05
Yes. And we have peeled, devained,
1:09
detailed, and butterfied them. We've
1:12
really opened up the shrimp nicely, so
1:14
they're going to like really puff out.
1:18
So, son, if you would go ahead and salt
1:20
and pepper those. I'm going to come over
1:22
here and make up our wet batter while
1:25
you're doing that. All right. I'm going
1:27
to be using three eggs.
1:32
Did I scare you with a flying shell?
1:36
All right. I'm just breaking these in a
1:39
separate bowl so I can kind of look at
1:41
them, you know, make sure they're all
1:43
right.
1:46
That pepper, I mean, fresh ground. I
1:49
love fresh ground. I mean, it's coming
1:51
up my nose.
1:53
I've got my three eggs. I'm just going
1:55
to give them a light little beat.
1:58
I'm going to add about a four of a cup
2:00
of water.
2:04
And now I'm going to add a half a cup of
2:07
hot sauce. And that sounds like a lot.
2:10
It looks like a lot, but it's really
2:12
not. It'll cook out. Mhm.
2:15
And I'm using like a Louisiana hot
2:17
sauce, which is not like as fiery as
2:21
some of them are. Now, I want to share
2:23
with everybody the fry mix that we use
2:26
at Unabubba's Oyster House. I've got
2:30
five cups of flour here. I'm going to
2:31
add one more, giving us six cups of
2:34
self-rising flour. And because I'm not a
2:38
big fan of my seafood being just meal,
2:43
real heavy batter. Yeah, I don't like it
2:45
real heavy batter and I don't like it
2:47
real real mealy. I'm only going to add
2:50
one cup of cornmeal to my flour. So
2:55
that's going to give it just a little
2:57
bit of a mealy texture. Mhm. And then
3:01
I'm going to add one teaspoon of salt
3:05
and one teaspoon of black pepper.
3:09
And I'm going to make sure I stir up all
3:10
those ingredients real good. And the
3:14
beauty of this is it will last, Bobby.
3:17
So, I'm just going to use just enough to
3:20
fry our shrimp with. Maybe a couple of
3:23
cups over here. Cup and a half. So, what
3:25
do you do? What do you do with what
3:26
you're not going to use, though? I mean,
3:27
do you freeze it? Do you store it in
3:28
your pantry? What goes on? You just put
3:30
this in a plastic bag, store it in your
3:33
refrigerator, or throw it in the
3:35
freezer, and it can probably last up to
3:37
a few months in the freezer. Awesome.
3:40
And if you just don't have room for it
3:44
in the refrigerator, then throw a bay
3:45
leaf in here. And the bay leaf will
3:48
disourage any kind of little bugs coming
3:51
in it. Really? Yes.
3:54
See, don't know that. Don't get rid of
3:56
your mama. She's just full of all kind
3:58
of I was just about to.
4:02
Well, let's try some shrimp. Batter's
4:04
ready. Okie do. Yes. We've got this
4:06
mixed up. I've got our deep fryer set at
4:09
350°
4:11
and
4:13
my shrimp are seasoned. Your shrimp are
4:15
your wet batter made. We've got our wet
4:16
batter. We've got our flour ready and
4:18
we'll start passing you some shrimp. And
4:20
we're on the way to the most yummy
4:23
pork bubba shrimp sandwiches you ever
4:26
put in your mouth. Well, I can't hardly
4:28
wait. I can't either. So, what I'm going
4:31
to do is I'm taking those shrimp out and
4:34
I'm going to let them drain for a
4:35
second.
4:37
I'm going to shake as much of that wet
4:40
off the shrimp, Bobby, as I can. Pile
4:43
these up on my flour, my fry mix.
4:48
There we go. Into the fryer. And then
4:50
into the fryer. And now, when we're
4:52
cooking boiled shrimp, I know that it
4:54
doesn't take that long. And you can look
4:55
at them and and you can see uh sort of
4:58
when they're done, when they get that
4:59
nice, you know, the right pink color to
5:00
them. Now, with frying, you can't really
5:02
see them. Yeah. But so, how do you know
5:04
when they're done? the same way as when
5:06
you're boiling them. We'll watch them
5:07
curl up. We'll see the edges curl up.
5:10
Mhm. All right. Now, we toss that in the
5:13
flour. Now, we want to give them a nice
5:15
shake. Like that.
5:18
I have a feeling these are going to be
5:19
really good. You would be right. All
5:22
right. Lift that basket up for me, Sunny
5:24
Boy, please.
5:27
Now, I've got our deep fryer set on 350.
5:31
Okay. I hear you swallowing.
5:33
All right. You have my Now, lift me up
5:36
the other basket, please.
5:40
Cuz it's important that, you know, these
5:43
all get cooked for about the same amount
5:45
of time so that they'll all be done at
5:49
the same time. We probably won't fry
5:51
these, maybe even quite 2 minutes. Now,
5:54
you'll just want to give your basket a
5:56
shake. You know, keep your shrimp moving
5:58
around in there. Give them a check. Make
6:00
sure none of them are sticking together.
6:03
So, you want to let's take a quick break
6:06
and Why don't we take a break and let
6:08
our shrimp come on out of the fryer and
6:11
cool off for a second and then we'll
6:14
come back. Look at that. Oh, man. Then
6:17
we'll come back and we'll make my easy
6:18
coleslaw. How about that? That sounds
6:20
great.
6:22
Coming up, creamy lobster rolls and
6:26
later Bobby's sweet treat, chocolate
6:30
chip pie.
6:32
I so hope y'all are enjoying the show
6:35
and if you do, be sure to click like,
6:38
subscribe, and the notification bell so
6:41
you'll never miss a video. And we'll be
6:44
right back after the break.
6:49
[Music]
6:53
Hey y'all, welcome back. While y'all
6:56
were gone, Bobb's been working on
6:59
getting us together a bowl of coleslaw.
7:02
Now, what kind of You're not using like
7:04
a regular cabbage, are you? This is a
7:05
real real easy colelaw. This is three
7:07
different types of cabbage. It's a napa,
7:09
a seavoy, and of course, red cabbage,
7:11
which you can't do colelaw without.
7:13
We've got about four cups total. And
7:15
I've also diced up four scallions,
7:18
y'all.
7:20
Now, I'm going to start with some
7:22
storebought tarta sauce. All right. Now,
7:24
I'm going to be putting our pullboys
7:26
together. Okay, do it. I've got one
7:28
together, and I'm going to get the other
7:31
one now. They look so good. Don't they
7:33
look good? Little lettuce, little
7:36
tomato.
7:38
I'm going to use a/4 of a cup of a
7:40
pre-made kleslaw mix. Yeah. Along with
7:44
those different types of cabbage and
7:46
scallions, you know, and if you don't
7:47
have that, all you have to do is mix up
7:49
a little mayonnaise, sugar, and vinegar.
7:51
It's very easy giving you about the same
7:53
thing. So there's my wet. And to that
7:56
I'm going to add about a/ teaspoon of
7:58
carowway seeds. And that's the entire
8:00
thing. The colors of these cabbages are
8:03
just beautiful. They have vibrant color
8:07
to them. Mhm. Really, really easy. Oo,
8:10
these sandwiches. And you know Yeah,
8:12
their sandwiches look great. You know,
8:14
you know what I might would do too,
8:15
mama, is I might I might would put some
8:17
of this colelaw
8:18
on one of those uh pubbas. You know
8:21
what, Bobby? I've never eaten one like
8:24
that, but it would probably be pretty
8:26
good. I'm going to add just a half a
8:28
teaspoon of carowway seeds. I don't
8:29
think you're going to be able to tackle
8:30
that by yourself. Oh, I bet I can.
8:34
All right. Now, I split our bread and I
8:38
lightly buttered it and I just toasted
8:40
it back here on the griddle. You know
8:42
what? I'm gonna bust him out. Wait a
8:46
minute. Now I got my hands full with
8:47
this. Don't be doing me like that. I
8:49
know it. Don't be doing hurry, son.
8:52
Oh boy, it looks good.
8:54
[Music]
8:56
Is it good?
8:58
What do you think? Look at that big fat
9:00
shrimp falling out.
9:04
Swirl.
9:07
Mhm.
9:10
All right. Give me some coleslaw.
9:12
Look at that. Mhm. And the colors. Mhm.
9:21
Colors are so bright. Mhm.
9:24
Well, listen. What's next? We love
9:26
lobster rolls. That's the only reason I
9:29
put down the poboy cuz I want some
9:31
lobster cuz you knew I was going to make
9:32
a lobster roll. Mhm. All right. Come on
9:35
down here, Bobby. And look at this
9:36
wonderful lobster that I've got in the
9:38
bowl. I've boiled off four 8 oz lobster
9:42
tails, y'all, for about eight to 10
9:43
minutes. Now, I've got about a pound and
9:46
a half of lobster meat. I've got one
9:49
more tail to get in. And I'm just going
9:52
to take my kitchen shears
9:55
and just cut right through the center.
9:57
This is the easiest way to get into a
9:58
lobster. Absolutely.
10:02
[Music]
10:05
Pull it back. Pull that shell back. And
10:09
look at that beautiful tail exposed in
10:11
there. Yeah, that looks beautiful. Isn't
10:14
that beautiful? You cut that or you just
10:16
tear it up? Well, no. I'm going to cut
10:18
it. Well, I tell you what, while I'm
10:21
cutting the lobster, if you would come
10:23
down here,
10:25
you better stay out of that lobster. If
10:27
I would do what? If you'll come down
10:29
here and finish dicing up our parsley
10:33
and chopping our celery, we'll need
10:36
about two tablespoons of parsley and two
10:40
celery stalks.
10:42
[Music]
10:44
Oh my goodness. Is it good? Is it good?
10:49
I love lobster.
10:52
Okay,
10:54
I'm going to add a little salt,
10:57
a little pepper. You know, Bobby, and
10:59
when you're making lobster rolls, less
11:02
is really more. We don't want a bunch of
11:06
different flavors going on. Lobster
11:08
should be good by itself. It should
11:10
stand on its own, honey. So, I've got my
11:12
lobster. I got my salt, my pepper. I'm
11:15
going to
11:17
squeeze in a little lemon juice. Not a
11:20
whole bunch because I don't want it real
11:22
overpowered with lemon. Just enough
11:25
lemon juice to kind of enhance the
11:26
flavor of the lobster.
11:29
Okay. So, just a couple of tablespoons
11:31
of that. All right, Bobby. You know the
11:34
buns that they make these up in Maine
11:37
and all up in there, they can get a
11:40
bread that's like split down the middle.
11:43
Well, I couldn't find that bread down
11:45
here. That's all right. This is going to
11:47
work nicely. It's all right with me. I'm
11:49
going to just come over here, Bobby,
11:52
and I'm just going to brush the sides of
11:54
this with butter. Same way I do when I'm
11:57
cooking this hot dog.
12:00
I'm going to go ahead and add the uh
12:02
chopped greens into your Yes, lobster.
12:04
So, there we go. We're just going to let
12:06
those brown off a little bit on the
12:08
griddle.
12:10
Perfect. Now, I'm going to eyeball about
12:14
a half a cup of mayonnaise.
12:19
And you know, you may want to add this
12:21
slowly. You definitely don't want to add
12:24
so much mayonnaise that it's goopy wet.
12:31
Okay, Bobby.
12:34
That looks perfect. Did you taste it? M.
12:36
No.
12:38
No, I did not. I'm waiting.
12:42
We're going to cover it in the
12:44
refrigerator.
12:46
Let it chill for a minute and we'll come
12:48
back. We're going to make us a lobster
12:51
roll, sample it, and then we're going to
12:53
make a chocolate chip pie. So great. How
12:56
does that sound? Y'all don't go
12:58
anywhere.
13:00
I hope y'all are enjoying the show. And
13:02
I want to hear from you. Tell me what
13:04
recipes or videos you'd like to see me
13:06
make by just leaving a short comment
13:09
below. Now, let's get back to the show,
13:12
y'all.
13:15
[Music]
13:19
Hey y'all. Bobby and I are in here
13:21
finishing up our lobster rolls.
13:25
All right, Bobby. I've just kind of
13:27
grilled and toasted off just regular hot
13:30
dog buns. I think those will be fine,
13:32
don't you? Yes. These are warm and
13:35
buttery. This has been in the fridge
13:37
just long enough to kind of get cool and
13:38
I guess incorporate the flavors a little
13:40
bit. Just cool for a minute. Very very
13:43
nice. Doesn't that look very very nice?
13:46
Mhm. Might be a little Might be a little
13:48
much though, do you think? You know, it
13:50
might be, but I'm I'm bad about
13:52
stuffing.
13:54
I'm a stuffer. I'm a stuffer.
13:58
You always have them. All right. Some
14:00
sweet potato chips. Yes. I've got us a
14:01
few chips.
14:03
Just going to kind of pack that in our
14:05
bun.
14:07
That looks delicious. Doesn't it look
14:09
yummy? Mhm. All right. A few chips for
14:12
me.
14:14
Whoa.
14:16
And just a little garnish. That's a
14:19
great meal for a sunny summer afternoon.
14:21
Yes. There we go. All right. Take this
14:25
out to the porch and nestle into a
14:28
rocking chair. Yeah. How about right
14:30
here?
14:32
Tell me what you think.
14:38
Golly, it's good. M. Don't worry about
14:41
that bun. Mhm. That bun.
14:45
Mhm. Mhm.
14:48
I love them. I love them. You don't have
14:51
to go to a fancy restaurant to have a
14:53
good lobster roll. All right, speaking
14:56
of good,
14:58
we're fixing to whip up a chocolate chip
15:02
pie. I have got two cups of allpurpose
15:05
flour sifted in here. If you would just
15:07
finish measuring out your 3/4 a cup of
15:09
flour that you need, 1 and 1/2 teaspoon
15:12
of salt, 1 and 1/4 teaspoon of baking
15:16
powder, and one teaspoon of baking soda.
15:20
Okay, got it. Okay. So, while you're
15:23
doing all that, I'm going to be whipping
15:26
together two sticks of butter. Now, I'm
15:30
going to come in here and I'm going to
15:31
measure out
15:33
1 and 1/2 cups of brown sugar.
15:40
Now, I'm going to turn our mixer on
15:44
[Music]
15:45
and we're going to start creaming our
15:47
butter and our brown sugar together.
15:50
While that's creaming, I'm going to get
15:52
my three eggs cracked. Now, mama, this
15:56
is a crustless chocolate pie. Uh-huh.
15:59
But the flour is going to form almost
16:01
like a cookie base, right? All right.
16:04
Now, I'm going to add a half a cup of
16:07
granulated sugar to our brown sugar and
16:11
our butter.
16:13
So, this is going to be a nice sweet
16:15
pie. Mhm. All right, I'm ready. I've got
16:18
my ingredients sifted. Okay, I'm going
16:20
to just turn this up a little bit, son,
16:23
and really get in there and get our
16:25
products creaming together. Okay. And
16:28
then I'm going to kind of drop in my
16:30
eggs one at a time.
16:36
I'm going to add about a tablespoon
16:39
of vanilla flavoring. I'm just going to
16:41
eyeball that.
16:43
Now, if you would just add our flour,
16:46
you know, a little bit at a time.
16:49
Ready for a little more? Yeah, you can
16:51
put a little bit more.
16:53
[Music]
16:54
Just going to go ahead and dump the
16:55
rest. Okay. Okay.
17:01
All right. All right. That looks good,
17:02
son.
17:05
I'm just going to turn that on low,
17:06
unlock my mixer.
17:09
Slowly lifting out my beater. And I've
17:12
got two and let that batter just kind of
17:14
come out of there. I've got two grease
17:16
pans over here. I'm going to go ahead
17:17
and grab them.
17:19
Okay.
17:24
Set these right out in front here.
17:28
Kind of shake off the last little bit of
17:30
that batter. And that looks like a
17:32
beautiful batter. Looks good. All right.
17:34
Now, we're going to add two cups of
17:36
walnuts.
17:38
You go ahead and add those in. Yeah.
17:43
Looks like about It's probably very
17:46
close to two cups. Yeah. I think you're
17:48
safe just pouring them all in.
17:51
All right. And in this other bowl, we
17:53
have three cups of semieet chocolate
17:56
chips. And let your big old muscles.
18:01
Stir. Oh, I'm getting sugar all over. I
18:04
know. This is pretty well good. Oh,
18:07
those look yummy. All right. So, all
18:09
we're going to do, Bobby, is evenly
18:13
put it in our grease pie pans. And Bobby
18:16
and I are going to slip these into a
18:19
preheated 350°ree oven and we're going
18:22
to bake them for 30 minutes.
18:26
Son, if you go ahead and slip those in
18:28
the oven. I can do it. When we come
18:30
back, we're going to make the topping
18:32
for Bobby's wonderful chocolate chip
18:34
pies. So, y'all hang close to us.
18:38
I so hope y'all are enjoying the show.
18:41
And if you do, be sure to click like,
18:44
subscribe, and the notification bell so
18:48
you'll never miss a video. And we'll be
18:50
right back after the break.
18:54
[Music]
18:57
Okay, Bobby. I think I've got the the
19:00
topping ready. It's two cups of heavy
19:03
cream and a4 of a cup of powdered sugar.
19:06
And I'm just going to beat that until
19:08
it's got nice peaks to it. All right.
19:12
So, to our whipped cream, I'm going to
19:14
add a4 of a cup of the little mini
19:19
semieet chocolate chips. Semieet
19:20
chocolate chips.
19:22
That's pretty. Oh, Bobby. This y'all
19:25
look at these pies. Is that not the most
19:29
beautiful pie? Now, because we're
19:31
putting a topping on these pies that can
19:34
break and won't necessarily hold up that
19:37
long, don't frost your whole pie. if you
19:40
don't think you're gonna get it all
19:42
eaten during that meal. All right, so
19:44
we're just gonna take our topping
19:49
and pile it up
19:52
on our pie.
19:55
I might be using a little much. You
19:58
know, I'm just kind of that kind of
20:00
girl. I know you are. All right. You
20:03
know what I'm going to do? What you
20:04
going to do? I'm going to go in here.
20:06
You don't mind me just kind of playing
20:08
with your recipe, do you? You won't. I'm
20:10
going to just sprinkle a few more
20:12
chocolate chips on top. But I'm taking
20:15
I'm taking that away from
20:18
All right. Now, I'm going to cut us a
20:20
piece. You got our plates, don't you? I
20:22
have. You know, Bobby, and I think this
20:26
is going to be kind of rich. It is. It
20:29
is a bit rich. So, I'm not going to go
20:32
crazy with the size. With the size. Yes.
20:38
Just want to gently kind of loosen that.
20:42
Nice job. All right, there's you a
20:44
piece. A little springrig of mint. How
20:47
about that? M. That mint smells so good.
20:50
All right, Sunny. Look at that. You
20:53
know, I told you that this piece of pie
20:55
was going to look like a great big fat
20:58
giant chocolate chip cookie. That's
21:01
exactly what it looks like. And that's
21:02
what it tastes like.
21:04
Oh, thank you, son.
21:08
Oh, and look at that big old dollop of
21:10
cream mine has on it. Little bit of
21:13
milk. Hate that.
21:16
Yeah, that's a tragedy, isn't it?
21:24
Bad to the bone, y'all.
21:27
Bad to the bone. Simple as can be.
21:33
Hey y'all, it's Paula Dean. Now, if
21:36
y'all enjoyed this week's full episode
21:38
Friday, be sure to like it and click the
21:41
subscribe button as well as the
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notification bell to be alerted when I
21:46
post a video.
21:48
Love and best dishes, friends.
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