Up next in 10
Fire Up the Grill! - 4 Easy Grilling Recipes - Paula and Jamie are make grilled artichoke recipes and radicchio salad recipes, plus a grilled tuna recipe and a homemade scone recipe. Paula’s Best Dishes, Season 9, Episode 7.
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00:00 Intro
0:54 Grilled Artichokes with Bacon and Rosemary Dip Recipe: https://www.pauladeen.com/recipe/grilled-artichokes-with-bacon-and-rosemary-dip/
1:43 Grilled Radicchio and Walnut Salad Recipe: https://www.pauladeen.com/recipe/grilled-radicchio-and-walnut-salad/
9:05 Tuna Steaks with Lemon Pepper Butter Recipe: https://www.pauladeen.com/recipe/tuna-steaks-with-lemon-pepper-butter/
14:09 Cream Scones with Grilled Strawberries Recipe: https://www.pauladeen.com/recipe/cream-scones-with-grilled-strawberries/
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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
- What you cooking?
0:01
- Oh, you know what we're going to do today y'all?
0:02
We're going to fire up the grill.
0:04
- Yes.
0:05
And we're starting
0:06
with a grilled radicchio and walnut salad.
0:09
- Awesome grilled salad, y'all.
0:10
- This is delicious.
0:12
Next it's grilled artichokes with a bacon rosemary dip.
0:16
Oh my goodness.
0:17
Then it's one magnificent main course, y'all.
0:20
Tuna steaks with lemon pepper butter.
0:23
Is this not like fit for a king?
0:26
- This is awesome.
0:27
- [Paula] And for dessert,
0:28
cream scones with orange cream.
0:31
- We ain't messing around here today.
0:33
(upbeat music)
0:37
Today is one of my favorite shows
0:39
because we're working on the grill.
0:40
We're firing up the grill, Mom.
0:41
And we're grilling inside so no matter what time of year,
0:44
you can always enjoy the flavor of a smoky charred goodness.
0:47
And we're gonna start with vegetables today.
0:48
- Oh my goodness.
0:49
Look what Jamie has got over here.
0:50
- Artichokes.
0:51
- One of my favorite foods in the world.
0:53
Y'all, it's grilled artichokes with a bacon rosemary dip.
0:57
- First thing I want you to do is cut these in half
1:00
and you're gonna take the choke out of the inside.
1:03
- Now you've already cooked these.
1:04
- [Jamie] I have.
1:05
- And trimmed the prickly parts off the outside.
1:08
You can go to foodnetwork.com
1:10
and see how to prepare the artichoke to this stage, y'all.
1:14
So here we go.
1:16
- Y'all see when you get into the center of it,
1:17
it's kind of hairy, it looks kind of fuzzy.
1:19
That is the bottom.
1:20
See right here, mom?
1:21
Scallop that out with your knife and pull out that.
1:23
In the inside there's some purple leaves,
1:25
it's real pretty but really not good to eat
1:28
so pull all that stuff out.
1:30
I'm just going to put a little bit of spray
1:31
on our grill that we're doing inside.
1:33
- [Paula] Look at there Jamie, I did it.
1:34
- [Jamie] Good job mom.
1:35
- Look at all the hairy little fuzz.
1:37
- [Jamie] Super, only five more to go.
1:39
- [Paula] Okay.
1:40
- While mom's doing that
1:41
I love to grill and I love salad
1:41
so today we're going to combine those two things.
1:43
I'm doing a grilled radicchio salad today.
1:45
For our radicchio y'all I'm going to cut this
1:47
the same way that mom cut hers.
1:50
And I'm going to leave just enough on the bottom here
1:52
so you can see that my leaves don't don't fall apart.
1:55
A little bit of olive oil
1:56
and this is going straight down on the grill.
1:58
(upbeat music)
2:02
I'm going to chop it up after it cooks.
2:04
- All right, so y'all I have
2:06
had to cut this two or three times
2:08
to get all those hair like fibers out.
2:12
- You want to really take care
2:13
to get that stuff out of there.
2:14
If you eat that you may never eat another artichoke.
2:16
(laughing)
2:18
Okay mom, we're going to have a real simple dressing
2:20
for our radicchio salad today.
2:22
I've got a white wine, white wine vinegar
2:25
and I'm gonna use three tablespoons.
2:27
Two, three,
2:30
and to my three tablespoons right here y'all
2:32
this is the honey is going to be the sweetness
2:34
in the salad dressing.
2:35
Y'all know I love sweet.
2:36
So I'm probably gonna put a good tablespoon in here.
2:39
Now I've got two tablespoons of olive oil
2:41
that I'm going to add
2:44
and just give this a turn.
2:48
Mom, can I help you with those artichokes?
2:49
Two is better than one.
2:51
Teamwork, mom.
2:52
- Yes.
2:53
(upbeat music)
2:58
Look at that, I did it in two scoops.
3:00
- Good one.
3:01
- Bet you can't do it in two scoops.
3:05
Okay there you go.
3:07
All right, do you want some orange zest?
3:08
- Yes ma'am I do.
3:09
Okay mom I'm going to put a little bit of olive oil on these
3:13
I've got actually two jobs for you,
3:15
I need the zest from one
3:16
and I need you to section the other one for me.
3:18
I'm going to roll these radicchios over.
3:20
- Well son, I love you to pieces
3:22
and I'm so glad you're here in the kitchen with me today.
3:24
- Well, I appreciate you having me.
3:26
Now mom, I need a teaspoon of that orange zest.
3:29
And if you would mom, section those out
3:30
and kind of take a quarter and cut it into thirds.
3:33
I'm going to take our lettuce off mom,
3:35
and I'm not going to do this fine at all
3:37
I'm going to leave it pretty big and chunky.
3:39
See, I'm just going to kind of do it in thirds.
3:41
- Oh my gosh Jamie.
3:43
- I'm going to take a little care to-
3:45
- All right, now how much orange do you want?
3:48
Look at this.
3:48
- Just a little bit more than that, mom.
3:52
Now I'm going to cut my bottoms out.
3:58
I can't take her anywhere y'all.
4:00
- I'd say it's good.
4:01
- So this kinds of, so it kind of falls apart a little bit.
4:05
What kept it together is now coming out.
4:08
- This orange is delicious.
4:10
This is a big old navel orange, y'all
4:13
that I'm using.
4:18
And the reason they call it a navel
4:20
you can see the little navel right there
4:23
in the top of the orange.
4:26
- These are beautiful.
4:27
Great job on the artichokes, mom.
4:29
- Yes, they are beautiful.
4:33
Okay, you think that's enough?
4:35
- This is good.
4:36
Now if you'll chop those walnuts up for me.
4:38
- Okay.
4:38
And how many nuts do you have?
4:40
- About a cup.
4:41
A little bit of salt and pepper in here.
4:44
- [Paula] How fine do you want your nuts, son?
4:46
- You don't have to chop them up too fine.
4:47
- Okay, so about like that?
4:49
- That looks great.
4:50
And you want to toss them in here.
4:51
- Yep.
4:55
That looks very, very good son.
5:00
(laughing)
5:01
- Now I'm gonna taste this, let me see.
5:04
Oh, that's so good.
5:05
- Is it?
5:08
Pretty good, huh?
5:15
I'm just going to toss this real lightly.
5:17
Look how beautiful this is, mom.
5:19
- I love radicchio.
5:21
- Okay mom.
5:22
Let's clean this up a little bit and put it in a nice bowl.
5:28
We're going to start our meal off
5:29
like any civilized person would.
5:31
- Looks so, so good.
5:32
- With a little salad.
5:34
- This is perfect for summer.
5:37
- Or anytime you know, radicchio you can find most any time
5:41
and you can put it on your grill inside the house
5:43
and it's so beautiful.
5:46
And it's got so many different flavors in it.
5:49
The sweetness of the orange
5:50
and the radicchio that earthy flavor
5:54
and then the crunch in the nuts.
5:55
- [Paula] Perfect son.
5:56
- Let's have a taste mom.
5:58
Because the artichokes are getting ready.
5:59
- I'm going to get in there and get those nuts.
6:05
The salt with the oranges just bring it out doesn't it?
6:12
- Awesome grilled salad y'all.
6:13
- This is delicious.
6:14
- And it's only going to get better.
6:16
When we come back, we're going to make a dip.
6:18
We've got a bacon Rosemary dip coming up for our artichokes
6:20
- Look how big a bite he takes. Look.
6:22
- I've got a big mouth.
6:24
- Coming up.
6:25
This dip takes our artichokes slam over the top.
6:30
Yummy Jamie.
6:32
Then we cheer on our grilled tuna.
6:34
- What your think?
6:37
- [Paula] And later we're even grilling up our dessert.
6:41
- The strawberries coming off the grill are so good y'all.
6:43
- Oh Jaime.
6:45
I so hope y'all are enjoying the show.
6:48
And if you do.
6:50
Be sure to like, subscribe in the notification
6:54
bell so you'll never miss a video.
6:57
And we'll be right back after the break.
7:01
(upbeat music)
7:03
- Okay y'all we got our beautiful artichokes.
7:05
- [Paula] Now we grilled them for about five minutes
7:07
on each side.
7:08
- Now all we need is a sauce, mom
7:10
and I want you to help me.
7:11
This is so simple.
7:12
It's a cup of mayonnaise
7:14
and we're going to use a quarter of a cup mom
7:16
of that sour cream.
7:17
And I'm going to use about a tablespoon of fresh rosemary.
7:20
And this is so easy to grow at the house.
7:22
It's super simple and really works straight with chicken
7:25
and it's perfect in the sauce today.
7:27
- In my rosemary down here in Savannah,
7:30
it last all winter long
7:32
and just thrives in the spring and summer.
7:36
- [Jaime] So good.
7:36
- Oh, it is so good.
7:38
- I'm just going to chop this up a little bit.
7:40
- All right there's your one cup of mayonnaise.
7:42
And what do you say son?
7:43
- [Both] 1/4 of a cup of sour cream.
7:45
- [Paula] Okay doke.
7:46
- And some bacon.
7:48
Now it calls for two pieces of bacon,
7:49
but I'm here with my momma today so we need four.
7:53
So I'm going to put our bacon in here y'all
7:54
and a little bit of these reserved drippings.
7:56
- [Paula] Salt and pepper.
7:57
Do you have the salt and pepper yet?
7:58
- A little bit of salt and pepper mom.
7:59
Momma calls that reserved drippings.
8:01
I call it flavor.
8:04
Give this a taste mom.
8:06
- Okay.
8:08
Oh my goodness that is delicious y'all.
8:11
- Now the inside of these artichokes
8:14
the very, very inside we've cooked long enough
8:16
that you can eat practically the whole thing.
8:18
- So you just take your teeth
8:20
- And you're going to find your meat
8:21
at the bottom 1/4.
8:25
So you kind of strip that off.
8:26
A little bit of sauce.
8:29
Now, if y'all want a special treat, come down to the bottom.
8:32
- You and I are thinking about the same thing
8:34
at the same time.
8:35
- Going for the heart?
8:36
- I'm going for the heart.
8:37
- Cut that stem off.
8:39
Now artichoke hearts y'all
8:41
is the bottom section of the artichoke.
8:44
And this is what you can buy all jarred in.
8:48
They're great on a salad.
8:51
It's a lot of work to get to the artichoke heart.
8:53
But regardless it's worth the trip.
8:55
- It's worth it y'all.
8:58
Yummy Jamie.
9:00
- Well now I'm really hungry mom.
9:02
- I know.
9:03
Well, I've got...
9:04
- Let's move now.
9:05
- [Paula] And we're making tuna steaks
9:07
with a lemon pepper butter.
9:08
- [Jamie] These are beautiful pieces.
9:10
- Now Jamie's going oil that.
9:12
And these tuna stakes are about a pound each.
9:16
A little salt and pepper, a little olive oil.
9:19
Now I'm going to make like a compound butter.
9:22
- Yay.
9:25
- To put on top of this for when we get through.
9:28
The compound butter is just going to be one stick of butter,
9:32
really down to room temperature.
9:34
1/4 of a teaspoon of garlic powder.
9:38
A little black pepper.
9:39
- How much do you want mom?
9:40
A little pinch?
9:42
- Yeah, that's good.
9:44
So look how soft that butter wash out
9:48
and we need two tablespoons of lemon zest
9:50
and one tablespoon of lemon juice.
9:52
- Now mom, we got an extra lemon down here
9:54
so I'm gonna cut it in 1/2 y'all.
9:55
This is so beautiful to do
9:56
if you're working out on the grill.
9:58
I'm just going to cut the two halves
9:59
and dunk it right down in our sugar here, mom.
10:02
And we'll put it on the grill
10:03
and this is going to caramelize and it looks gorgeous.
10:05
It's going to be a beautiful piece on our plate,
10:08
but you squeeze that sugary lemon on top of this fish
10:11
and Oh my gosh.
10:12
- I love doing peaches and apricots
10:16
that same way on the grill y'all.
10:18
It's a healthy way...
10:20
Oops.
10:21
A healthy way to just have a little something sweet
10:25
at the end of the meal.
10:26
- So I'm going to put these right down on the grill.
10:30
And we're going to do a little grill bread too, mom?
10:32
- Oh yeah.
10:33
Because we are going to serve this tuna
10:36
on a piece of toasted bread.
10:37
- [Jamie] Of course we are.
10:39
- All right now what I'm going to do, son
10:41
is just mix this up good.
10:44
And you can see it's really gotten soft.
10:47
I'm gonna stick this in our refrigerator
10:51
and give it a chance to kind of chill up a little bit more
10:55
so it won't melt so fast on our fish.
11:00
Let's put our fish on and probably no more
11:03
than two or three minutes per side y'all
11:06
and we're going to flip it once,
11:09
eat and enjoy.
11:11
So you can see the piece of tuna
11:13
as it starts to change colors next to the grill.
11:17
You don't want that tan color
11:18
to get anywhere near the middle of that fish.
11:22
- I'm ready to eat.
11:22
- All right and I think I'm ready to flip it son.
11:25
I don't want any overcooked tuna.
11:29
- That smells so good.
11:30
- Doesn't it smell good?
11:31
- Make that yes.
11:33
(humming)
11:36
- Going to be delicious.
11:40
Our lemons are like perfect.
11:43
We've got our toast ready.
11:47
- [Jamie] Great time of day.
11:51
- Even though there's no rosemary in here,
11:54
I'm just gonna borrow a little piece
11:58
cause I just love the idea of
12:02
little something green on our plate.
12:04
- I'll get that butter for you.
12:06
- Okay.
12:07
I mean it maybe got a little cool son, but not much.
12:12
(upbeat music)
12:21
- What you think?
12:26
We ain't messing around here today.
12:28
We're grilling inside,
12:30
we got butter,
12:32
caramelized lemons.
12:34
- [Paula] Look at this.
12:35
- [Jamie] Do it.
12:36
- All right now look at here y'all.
12:38
You see how that tuna
12:40
is still a beautiful pink color inside.
12:44
That is like perfect.
12:48
A little squeeze of lemon.
13:01
- Y'all fix this for dinner tonight.
13:04
Go to the store-
13:04
- Is this not like fit for a king?
13:07
- This is awesome.
13:10
- Oh my goodness.
13:11
The flavors are so simple, but yet so intense.
13:16
And the little sweetness
13:17
running through that lemon is exquisite
13:21
- I'm serious about eating this y'all, I'm sorry.
13:23
- Listen don't go anywhere. Come back.
13:25
Next, we add a sweet touch to our scones.
13:28
- That's awesome.
13:29
- And then we finish them with orange cream.
13:32
Yes.
13:37
I hope y'all are enjoying the show
13:39
and I want to hear from you.
13:40
Tell me what recipes or videos you'd like to see me
13:43
make by just leaving a short comment below.
13:47
Now, let's get back to the show, y'all.
13:51
(upbeat music)
13:52
All righty y'all we're in the kitchen today with Jamie
13:56
and we just had the most wonderful piece of tuna.
13:59
- Best.
14:00
- It was fabulous on that-
14:01
- I cleaned my plate, the whole thing.
14:02
- I know he did. He ate every drop of it.
14:04
- Every bite. Really.
14:06
- But I'm fixing to make you a little something sweet.
14:09
We're gonna make some cream scones son.
14:12
- [Jamie] Awesome.
14:13
- Simple, simple, simple.
14:15
So what we're going to do is measure out our flour.
14:19
- Tell me what to do, mom.
14:20
- Okay. If you'd measure out 1/2 a cup of sugar
14:24
and just put it here in my bowl.
14:26
I'm going to measure out 2 1/2 cups of all purpose flour.
14:31
- [Jamie] 1/2 a cup.
14:33
- Okay-doke.
14:34
Measure out 1/3 of a cup of cream son.
14:37
Don't put it in yet because we've got to cut in our butter
14:41
and our cream cheese.
14:43
Now to this, I'm going to add two teaspoons
14:46
of baking powder.
14:49
Now what we want to do is just whisk
14:52
all those dry ingredients together.
14:54
And how about putting a little salt?
14:57
I've got your salt in your chicken.
15:00
(laughing)
15:02
(quacking)
15:04
- Isn't this cute guys?
15:06
Everybody needs a little salt container like this
15:08
in their house
15:10
- 1/2 a teaspoon.
15:11
Ah-ah you shorted me.
15:18
So I know that I can't leave you with idle hands.
15:22
(laughing)
15:25
So I'm going to drop in the butter for-
15:26
- I'm gonna start cooking more tuna
15:28
if you don't keep it busy.
15:29
- So we're using 1/2 a cup of cold chilled butter
15:34
that I've got cut in little cubes
15:36
and we're going to cut this in along with our cream cheese.
15:41
All right, so there's 1/2 a cup of butter.
15:43
Now I've got a three ounce package of cream cheese
15:48
and I'm going to do the same thing with it.
15:50
I'm going to cut it into cubes
15:51
and slowly drop that in for you.
15:54
So you just keep cutting son.
15:56
This is a way to keep him out of trouble.
15:59
Oh my gosh was Jamie a naughty boy when he was little.
16:03
- There was a period when I was in the first grade
16:05
now within it's just probably like in one summer,
16:08
I got bit in the face by a dog
16:11
I was running with a stick
16:11
and knocked both of my front two teeth out,
16:13
I learned to ride a bike
16:14
and got three stitches under my chin.
16:16
I slammed my foot in the door
16:18
and like took 1/2 of my foot off
16:20
and I got poked in the eye with an umbrella.
16:23
That's in about three months.
16:24
- Oh wait, wait wait.
16:25
Don't forget you coming home in a back of a police.
16:28
- Oh I got picked up by the police for the first time
16:30
when I was in the first grade.
16:33
(laughing)
16:36
I was throwing firecrackers at cars.
16:39
And the last car that I threw one at
16:41
was a marked police car.
16:43
(laughing)
16:45
And as soon as the policeman walked up
16:47
he picked me right up by the back of my pants.
16:49
(laughing)
16:51
He was like, "Son, where do you live?"
16:52
And remember my momma was so upset I got home
16:54
this was probably one o'clock in the afternoon
16:56
- [Both] In my pajamas.
16:57
- He got into bed for the rest of the day.
17:00
- He didn't feel good.
17:02
(laughing)
17:05
- All right Jamie, you have got that worked up so good.
17:09
Now if you'll continue to stir,
17:11
I'm going to pour in your 1/3 of a cup of cream.
17:17
(laughing)
17:21
All right, if you would ball that up son.
17:24
- The whole thing?
17:25
- Yes.
17:26
And you can see where it's nice and stuck together.
17:30
I'm going to put just a little flour right here
17:33
and we're just going to pat this out
17:36
to about 1/2 an inch thick.
17:39
Don't that looked pretty.
17:42
Pretty, pretty, pretty.
17:47
All right now let's brush the top of these with some cream.
17:52
- [Jamie] You're gonna stick something to it?
17:54
- Yes.
17:55
- You fixing to break out the bacon?
17:56
- No, not bacon, sugar.
18:00
All right we've got a little turbinado sugar right here
18:04
and that cream helps that sugar to stick.
18:07
- That's awesome.
18:08
- Okay now here son,
18:10
take your biscuit cutter.
18:12
Now just dip them in the flour
18:14
then into the dough and then lay them on the baking sheet
18:17
that's lined with the parchment paper.
18:19
Perfect son.
18:20
I'm telling you what.
18:23
(upbeat music)
18:33
All right so in the oven, 375, 12 minutes.
18:37
These are beautiful son.
18:39
Now we've got to have a little some'n some'n
18:42
to go with them.
18:43
So how does grilled strawberries and orange cream sound son?
18:45
- [Jamie] Sounds good.
18:46
- We'll see y'all back in just a second.
18:49
Coming up.
18:50
We build our grilled sweet treat.
18:53
Those are so good y'all.
18:56
I so hope y'all are enjoying the show.
18:59
And if you do.
19:01
Be sure to like, subscribe in the notification
19:05
bell so you'll never miss a video.
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And we'll be right back after the break.
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(upbeat music)
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- Drive it home honey.
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- The grilled strawberries
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really don't take but like two seconds.
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So I'm going to get started kind of quick
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on our orange cream sauce that we're going to do mom.
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- [Paula] Jamie's adding two tablespoons and one teaspoon
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of Brown sugar along with one tablespoon of vanilla.
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And I'm going to add one cup of sour cream
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while Jamie gets one tablespoon of orange zest.
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- Now I've taken these wooden skewers
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and I like to use the wood ones
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but you're going to have to soak for about 30 minutes
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in some water or they'll catch on fire.
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Momma am I doing them right?
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- Well, you're not cutting them in two.
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- Nope. I'm going to do them just right this way.
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- Okay.
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- Straight through there.
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We're going to put two on there.
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And momma, if you'll keep an eye on those,
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they won't take for two seconds now.
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And I want you to flip them.
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- Well, I'm going to do another skewer
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and I think I might just try to spread a little
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of this wonderful soft butter on either side
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and just stick those right there.
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All right, well I'm going back to the oven
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because I will be so mad with myself
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if I burn these scones.
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They got a little brown in spots.
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And they're hot as a firecracker.
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- Load them up.
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(upbeat music)
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- [Paula] All right let's see which ones I want.
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These two got a little bit brown
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but those will still be fine.
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- [Jamie] Here mom.
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- And a little extra.
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- There you go.
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You want a little bit of sauce?
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- Yes. For my strawberries.
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Here I'll take this one.
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You take that one.
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Now...
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- Eat with your fingers momma.
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- Okay. I'm going to have to put just a little butter.
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(laughing)
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Oh my gosh and it's so hot it's not going to sit on it.
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- Strawberries coming off the grill are so good y'all.
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- Oh, Jamie.
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Those are so good y'all.
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I'm gonna dip my scone in a little of that orange cream.
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- That's also so good.
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When you're able to do something for your company-
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- Great time of day.
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- Grill a salad or grill strawberries.
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It's a real surprise.
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And it's even more of a surprise
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when you taste how good it is.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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bell to be alerted when I post a video.
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Love and Best Dishes Y'all.
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