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The birds are chirpin', the flowers are bloomin', the family is over and Easter is finally here!
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#pauladeen #fullepisodefriday
Zucchini Custard Bake - https://www.pauladeen.com/recipe/zucchini-custard-bake/
Cucumber, Tomato and Mint Salad - https://www.pauladeen.com/recipe/cucumber-tomato-mint-salad/
Roasted Rack of Lamb - https://www.pauladeen.com/recipe/vanilla-and-peppercorn-crusted-rack-of-lamb-with-vanilla-bean-butter-sauce/
Wine Spritzers - https://www.pauladeen.com/recipe/wine-spritzers/
Enjoy!
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0:00
Hey y'all, I'm Paula Dean and what a
0:03
wonderful day. The birds are chirping
0:05
and the flowers are blooming. Easter is
0:08
finally here. Today the whole family is
0:11
coming over and I'm going to make some
0:13
of my holiday favorites. I'm going to be
0:16
making a creamy zucchini custard bake.
0:18
Y'all, it's so rich and creamy. You're
0:20
going to be eating this by the bowls.
0:23
And I'm going to be serving up some
0:24
fresh vegetables from the garden in a
0:27
tomato mint salad, which is going to go
0:30
perfectly with the main entree, a
0:33
succulent roasted rack of lamb, and then
0:36
last but not least, we're having Easter
0:39
eggs. And believe it or not, y'all,
0:42
these eggs have my favorite ingredient
0:45
in them, potatoes.
0:47
So whistle for the family, gather around
0:50
the table cuz we're fixing to celebrate
1:25
Y'all, I had to just make myself leave
1:28
that garden and come inside. We've got a
1:31
beautiful, perfect day for Easter. But I
1:34
got to get started on these dishes so
1:36
that I can enjoy the rest of the day and
1:39
hide those Easter eggs. Now, the first
1:42
dish that I'm going to be sharing with
1:44
y'all is a zucchini custard bake. And
1:48
it's going to be really, really good
1:50
with the rest of our meal. Now, all I'm
1:52
going to do is
1:54
cut up my zucchinis into a dice.
2:00
Just like that.
2:03
And in my pan, I'm going to melt a half
2:06
a stick of butter. Now, while that's
2:09
melting, let's come down here because,
2:11
as I said, this is a custard bake. So,
2:14
we're going to create our custard for
2:16
this dish, which is a half of a cup of
2:20
evaporated milk, not condensed.
2:27
All right, our butter is starting to
2:29
sizzle down here. So, I'm going to go
2:31
ahead and throw in that zucchini
2:38
and let it start doing its thing.
2:41
And to our evaporated milk, I'm going to
2:44
add three eggs.
2:57
I just love Easter. Uh my aunt Peggy and
3:00
Uncle George was in the toy business and
3:05
my aunt Peggy made every Easter basket
3:08
that was sold at the toy house. and she
3:11
made without a doubt the most beautiful
3:15
Easter baskets you have ever seen. And I
3:19
over the years was taught by her how to
3:22
put together an Easter basket.
3:26
I would help the Easter Bunny
3:29
put these baskets together. I would put
3:32
just a lot of little neat things along
3:35
with candy. And the baskets were just
3:38
out of this world. All right. Now, to
3:41
this, I'm going to add two tablespoons
3:44
of bread crumbs.
3:47
A half of a large onion, diced.
3:50
A half a cup would be fine. If you like
3:52
a lot of onions, you know, go ahead and
3:54
put a cup in there. And I'm going to put
3:58
about a four of a cup of grated Parmesan
4:02
cheese. All right, let's come down here
4:04
and see how this is doing.
4:08
So, my children, as it turned out,
4:14
going to cover that and let it cook for
4:15
about five minutes. As it turned out, my
4:19
children became um really, really
4:23
excited at Easter time because they
4:25
never knew what the Easter Bunny was
4:28
going to put in that basket. It was just
4:30
really, really fun to watch them go
4:34
through these baskets because it doesn't
4:36
have to be just all candy.
4:43
Okay. All right. Now, to our
4:47
custard, I'm going to add some black
4:48
pepper
4:52
and some salt. Probably about a
4:54
teaspoon.
4:55
We don't want that undersalted. I'm
4:58
going to give it a couple of shakes of a
5:00
hot sauce.
5:03
And then I'm going to put about a
5:05
teaspoon of woristershire sauce in it.
5:14
And all we need at this point is our
5:16
zucchini.
5:22
All right, I think our zucchini is
5:25
ready.
5:27
Yeah, because this has eggs in it and I
5:32
don't want the heat from the zucchini to
5:35
to cook these eggs and turn them into
5:38
scrambled eggs. So, I'm going to slowly
5:41
kind of temper
5:46
those hot z pieces of zucchini into that
5:51
custard.
5:52
If you're like my family, sometimes it's
5:55
not always easy for me to get them to
5:58
eat like their vegetables kind of
6:00
straight up like this. But when I tempt
6:02
them with all the the custardy goodness,
6:07
then I can get them to
6:10
put it on their plates.
6:16
Like I said, I'm just slowly adding that
6:23
Okay, I think it's going to do fine. I
6:25
don't see any evidence that the eggs are
6:29
curdling up on us.
6:32
Okay, there we go. We did it.
6:36
Okay, now I'm just going to transfer
6:38
that
6:40
to my buttered casserole dish.
6:44
And I'm going to bake this in a
6:46
preheated 350° oven
6:50
for about 35 minutes
6:54
until it's a beautiful golden brown
6:59
and that custard around all that
7:02
zucchini has
7:04
set up.
7:08
So, I'm going to sprinkle it with the
7:10
rest of our Parmesan cheese.
7:14
And I've got a good healthy vegetable
7:18
that I think I'm going to be able to get
7:20
everybody to eat.
7:30
All right. So, into the oven it goes.
7:38
Now, when we come back, I'm going to be
7:40
making our entree rack of lamb. So, I'll
7:43
see y'all back here in the kitchen in
7:44
like two minutes.
7:47
[Music]
7:56
So, I'm going to take my rack of lamb
7:59
and I'm going to season it with some
8:00
house seasoning.
8:09
All right. Now, I've got my black cast
8:11
iron skillet heated up over here, and
8:14
I'm just going to brown these
8:21
racks of lamb off. We're not going to
8:23
cook them totally in this pan. We're
8:26
just going to kind of sear them off, you
8:28
know, and that'll hold the juices in
8:30
there. And I'm going to come down here
8:32
and start making our tomato cucumber
8:35
mint salad. I have four thinly sliced
8:39
cucumbers and I'm going to dump those in
8:42
my bowl
8:44
along with a couple of thinly sliced
8:48
onions
8:55
and about four tomatoes.
8:58
All right, I'm going to add some pepper.
9:05
I'm going to mix together a half a cup
9:08
of white vinegar,
9:11
a half a cup of olive oil.
9:17
I'm going to take one log of goat cheese
9:21
and just pinch it
9:26
in pieces.
9:29
And if you're not a big fan of goats
9:31
cheese, don't shy away from this recipe.
9:34
just make a substitution because this is
9:37
going to be really really nice
9:40
with our rack of lamb. All right, now
9:43
this is nice and browned off and now I'm
9:45
going to transfer this to the oven.
9:50
Doesn't that look good?
9:58
I'm putting it in a preheated 375 degree
10:01
oven and I'm going to let it continue to
10:04
roast off until it's the temperature
10:06
that I like it. And I prefer my lamb
10:11
medium where I eat my beef a medium rare
10:16
because of that stronger flavor in lamb.
10:19
I like it cooked a little bit more.
10:24
And it's really not going to take that
10:26
long because those lamb racks are really
10:30
not that big.
10:32
All right, so let's finish on up with
10:34
our salad. I'm probably going to take 20
10:37
mint leaves.
10:39
Um, if y'all have a little patch of yard
10:43
that you can throw some mint in, you'll
10:46
enjoy it so much. And this mint requires
10:50
very little loving care. All right. Now,
10:53
I'm just going to pile this up kind of
10:56
like I would if I was doing collard
10:58
greens.
11:01
And I'm just going to cut these in
11:05
little bitty strips, being careful
11:08
not to get my digits.
11:11
The crushing of that leaf is going to
11:15
allow all the flavors to come out of
11:18
that piece of mint. All right, so I'm
11:20
going to go ahead and toss that over
11:22
into my salad bowl.
11:26
And then I'm going to give our
11:30
oil and vinegar a little stir.
11:34
And then I'm just going to drizzle this
11:36
over
11:38
this salad.
11:40
And I'm going to let it marinate
11:43
until we're ready to eat.
11:48
But look how pretty that is. Now, you
11:51
can use your imagination, but don't drop
11:55
that mint if you're serving lamb because
11:58
that's really going to be a nice
12:00
compliment
12:02
with that rack. So, let's check on our
12:06
zucchini custard bake. See if it's
12:08
ready. And I bet you it is.
12:15
Oh, it's bubbly and and it looks Yeah,
12:20
you can see I'm giving it a shake.
12:23
Ooh, and it's set up nicely.
12:30
Let me see if I can
12:35
reach in here and get me a little bit
12:37
out without
12:39
Oh, look at that. Good as new.
12:53
That is wonderful. I taste the heat from
12:55
the hot sauce that gives it a little
12:59
kick and the eggs that that are so
13:02
custardy in it. They're wonderful.
13:06
Okay, so our meal's coming along. I'm
13:08
going to cover this and put it in the
13:10
refrigerator and let it marinate
13:12
um while I finish up the rest of the
13:14
meal. And when I come back, I'm going to
13:16
take the rack of lamb out of the oven.
13:19
And let me just say that Paula's two
13:23
favorite food worlds collide. So that'll
13:27
keep you guessing. That's your hint. So
13:29
I'll see y'all back in a minute.
13:33
[Music]
13:43
I want y'all to come on in and see this
13:45
one because this recipe is so intriguing
13:49
and interesting. The two foods that are
13:52
fixing to collide is sugar and mashed
13:55
potatoes.
13:59
It doesn't sound logical, does it? But
14:01
you're gonna be blown away by the flavor
14:05
and the taste of these little chocolate
14:08
eggs that I'm fixing to make for us.
14:10
Now, I'm going to take two oneb boxes of
14:14
confectionate sugar. I have taken mashed
14:17
potatoes from yesterday and I have added
14:20
a stick of butter.
14:23
So, I'm going to take these mashed
14:25
potatoes and I'm going to work them into
14:29
our confectionate sugar.
14:33
And I'm just going to work that in.
14:37
And I'm going to add about a teaspoon
14:39
and a half of vanilla flavoring. If you
14:43
want a chocolate egg, sift about a four
14:46
of a cup of cocoa powder in with your
14:48
confectionate sugar. You could take
14:50
candied cherries and chop them up and
14:54
have a cherry cream filling on the
14:58
inside of these. All right, I'm diving
15:01
in with my hands now, y'all.
15:04
And the heat from my hands is going to
15:08
break down that buttery mashed potato.
15:12
And you can see how it's already
15:14
starting to stick together. You may find
15:16
that you need to add a little bit more
15:18
powdered sugar or a little bit more
15:20
mashed potato. But either way, it should
15:22
come out the consistency of marzipan.
15:26
So, see any way you go, your problems
15:29
can be remedied. So, I think I'm going
15:33
to make mine very close to the size of a
15:36
real egg.
15:40
Right. So, does that kind of look like
15:42
an egg? Now you can make almost eggs the
15:46
size of a jelly bean.
16:01
So now we're just going to take our eggs
16:06
and dip them. And you can see the ones
16:08
that have set how much better
16:13
they dip than the softer ones.
16:21
So I would say to form your Easter eggs
16:25
into the desired shape and then maybe
16:28
put them in the refrigerator and let
16:30
them harden a little bit and then dip
16:33
them. But you can see I have taken just
16:36
a plain flaked coconut and I've tossed
16:39
it in a little green food coloring. So
16:41
it looks like the eggs are sitting on
16:43
grass. I love melted chocolate, y'all.
16:46
So instead of getting one of those that
16:48
set up, I'm going to get this one with
16:49
the
16:53
soft chocolate.
16:56
It's delicious.
16:58
You can see the creamy inside. The
17:00
important thing on your eggs is that you
17:02
be creative. You get in there with the
17:04
children and let them create their own
17:06
eggs. If they're beautiful, that's a
17:08
bonus. If they're not, it's memories.
17:11
So, let's move on down here. Our rack of
17:13
lamb is ready.
17:16
This whole meal
17:19
is almost totally together.
17:26
I just love all those little bones
17:28
coming out. And let me pull out our
17:30
salad.
17:37
This looks good.
17:44
I'm going to just
17:47
take some and pile it on our plate.
17:57
And this is going to be so easy for me
17:59
to slip in here and have a taste of this
18:02
and nobody know the difference.
18:07
While I'm tasting this, y'all go get you
18:10
something to drink. Take a little break.
18:12
And when we come back, I want to meet
18:14
you out in the backyard because I want
18:16
to share a tip with y'all on mimosas
18:20
that's going to be perfect along with
18:22
our Easter meal.
18:28
[Music]
18:34
Cody and I have worked ourselves up a
18:37
powerful powerful thirst this Easter.
18:40
Between cooking and hiding Easter eggs
18:43
and running to find them, we are worn
18:45
out. We're going to start with one large
18:47
can of thawed frozen orange juice
18:52
concentrate.
18:56
We're going to add one liter
18:59
of club soda.
19:03
[Music]
19:06
And then we're going to add one to two
19:08
bottles. And you can determine how much
19:11
you want of champagne or a sparkling
19:13
wine.
19:19
[Music]
19:30
And I'm going to give that just a little
19:32
stir around
19:39
and fill up my champagne glass
19:43
and tuck an orange in it.
19:46
[Music]
19:51
M.
19:53
That's really, really good. Wonder what
19:56
some orange sherbet would do to this.
20:00
I think next time I'll try that.
20:04
Well, y'all, I finally got my Easter
20:06
meal pulled together. And in a few
20:08
minutes, my family's going to come in
20:09
here and purely bombard my table. And
20:13
they're going to love this rack of lamb
20:15
roast. They're going to love this
20:17
zucchini bake. And the crisp tartness of
20:21
the cucumber, tomato, and mint salad is
20:24
going to go just fabulous with that
20:27
meat. And how about our chocolate Easter
20:30
eggs? Potato and chocolate. Can you
20:34
believe it? And the bimosas are going to
20:36
be just what the doctor ordered to wash
20:39
all this down with.
20:41
It's Easter, y'all. And I hope that the
20:44
renewal and the celebration of life
20:47
lives in every one of your hearts out
20:49
there. And until next time, I send y'all
20:52
love and best dishes from my kitchen to
20:56
yours. Happy Easter.
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