Up next in 10
3 Healthy Lunch Recipes - Paula's sharing easy luncheon recipes, including a watermelon salad with feta cheese and a tomato sandwich recipe. Paula’s Home Cooking, Season 1, Episode 10.
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00:00 Intro
4:43 Tangy Marinated Shrimp With Parsley or Chives Recipe: https://www.pauladeen.com/recipe/tangy-marinated-shrimp-with-parsley-or-chives/
9:17 Tomato Sandwich with Parsley or Basil Recipe: https://www.pauladeen.com/recipe/tomato-sandwich-with-parsley-or-basil/
15:22 Watermelon Salad With Mint Leaves Recipe: https://www.pauladeen.com/recipe/watermelon-salad-with-mint-leaves/
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For more episodes of Paula’s Home Cooking, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyFJ8aWpcpr9ivq9xrVV7Z-q
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Show More Show Less View Video Transcript
0:00
- Hi there y'all.
0:02
I'm Paula Deen
0:03
and I love to garden almost as much as I love to cook.
0:07
And today I'm entertaining some of the ladies
0:10
from my garden club.
0:11
First, I think we'll whip up this tangy shrimp marinade.
0:15
And next I'll give you
0:16
a recipe, courtesy of a friend of mine,
0:18
for tomato sandwiches that'll take just about all
0:22
and every herb you can throw at them.
0:24
And finally, my minty watermelon salad, it's so refreshing.
0:29
So prune back the front wall cause the ladies
0:32
are coming to lunch.
0:35
I started cooking when I was 18 years old, as a new bride.
0:38
I'm very lucky because I came from a family of
0:41
wonderful southern cooks.
0:43
And at 42 years old, I was faced with having to support
0:46
myself and my two sons.
0:47
So I turned to my first love, which is cooking.
0:50
And so I started cooking for a living.
0:53
I think food is such a big part of family
0:56
and I hope that y'all can watch me
0:58
and learn to have fun with yours while
1:00
building wonderful memories around the food
1:03
that you're preparing.
1:05
Hi, you caught me going through my herb cabinet.
1:09
I'm having my girlfriends over today
1:10
for a nice healthy lunch.
1:12
And I'm gonna need some herbs
1:13
and I'm just sick of these dried herbs.
1:17
So I think right here at the last minute,
1:19
I'm gon dash out of here
1:20
and try to find some fresh ones
1:21
and I hope y'all will come with me.
1:26
(doors slamming)
1:27
The absolute best place to find anything fresh
1:30
is at the farmer's market.
1:32
So I headed straight to the Monkshood Nursery booth
1:35
where I knew my friend, David Rowley would have exactly
1:38
what I needed.
1:41
- Hello
1:42
- Hey David.
1:43
- How are you Paula.
1:44
I'm fine, how are you?
1:45
- Good, thank you.
1:46
- I'll be better
1:46
if you can help me with some herbs today though.
1:49
I am making a tangy marinated shrimp
1:51
that I'm gonna need some fresh parsley for.
1:53
I'm making tomato sandwiches that I'll
1:56
either use dill or basil with.
1:57
I haven't made up my mind, so I want both.
2:00
And I'm making a fresh watermelon salad.
2:03
- It's a mint.
2:03
- Yes. Yes.
2:04
I'm putting mint in it.
2:05
- Okay.
2:06
Well, let's start off with the parsley here.
2:08
We have the regular curly parsley, which is great
2:10
for decoration and we have the Italian parsley --
2:13
- Love the Italian.
2:14
- Which is stronger in flavor
2:15
and has more Vitamin C in it.
2:17
For the mint we have regular spearmint,
2:20
which is absolutely great flavor wise.
2:24
Very profuse grower.
2:25
Helps settle upset stomachs.
2:27
- And you know what else?
2:28
I may need some chives.
2:30
- Okay.
2:31
I have regular chives,
2:34
which is just the normal onion flavor.
2:36
And then I also have the garlic chives
2:38
which is garlic and onion together.
2:40
- Which do you like the best?
2:41
- I like the, garlic chives the best.
2:42
- See I love garlic too.
2:44
- And basil today we have, sweet Genovese,
2:47
which is a very sweet tangy,
2:49
the basil everybody uses for everything.
2:51
Then I have the spicy globe, which grows like a globe
2:54
and tastes kind of spicy.
2:56
Red Rubin.
2:57
- Now I just love the color of it.
2:58
- It's great flavor
2:59
and very attractive to adds to like tomato salads and stuff.
3:03
- Well, before I leave today, I want you to
3:05
show me how to put together an indoor herb pot.
3:08
- For the pot, very important to have a drainage hole
3:11
to let the excess water out.
3:13
Then we're just gonna put in the compost.
3:15
We'll put some garlic chives in the side.
3:19
- So you're kinda putting the low growers down--
3:21
- Yeah, the low growers in the sides.
3:23
Then when these are in here
3:26
you're just gonna fill it up with soil on the top.
3:29
- Tell me just a few quick tips for people at home that
3:32
that don't live in the weather like I live in.
3:35
- To keep them in the house on the window cell.
3:36
Don't let them sit in water for too long and harvesting
3:40
for example, basil to harvest, just pinch out just
3:43
above the leaves there and you get twice as much next time.
3:46
- I love big stuff.
3:48
You know, big hair, big plants, big everything.
3:51
Can you stick me some big ones in there?
3:52
- Yeah. We have this red ribbon basil.
3:55
It's gonna get two and a half foot tall.
3:56
It's gonna look huge in this part after a while.
3:59
And the more you harvest it, the more it's gonna get big
4:01
and we can put maybe some dill in the top too.
4:03
- I love dill
4:04
- And dill is gonna get to about three or four foot tall.
4:07
- Good.
4:08
Now you're gon help me get this to my car.
4:10
- Certainly.
4:10
- Because I have requested a big pot from you
4:13
and it's heavy.
4:14
I sure do appreciate it David.
4:15
- No problem.
4:16
Thank you.
4:17
- Thanks so much.
4:18
And my car is right over here.
4:25
We had great luck today at the garden shop didn't we.
4:28
I was so fortunate to run into David and I was thrilled
4:31
that he taught me how to set up a herb garden for my house.
4:35
All my herbs being outside, I just love this idea.
4:39
I've got everything I think I'm gonna need
4:41
for today's dishes.
4:42
In fact, the first dish that I'm doing today,
4:45
is a tangy marinated shrimp.
4:47
And this is just a easy tasty recipe.
4:50
And I serve it at so many cocktail parties.
4:54
Olive oil, white vinegar, house seasoning
5:06
and we're just gonna blend that together like that.
5:10
And the recipe calls for mayonnaise
5:13
but since the girls and I are thinking about
5:15
our waistlines today, I'm gonna go with yogurt.
5:20
Or if you wanted to,
5:21
you could go with a light or a fat-free mayonnaise.
5:24
We're gonna do a couple of tablespoons of course mustard.
5:29
And that looks about right.
5:31
And we're gonna do two scant tablespoons of anchovy paste.
5:39
And we don't wanna put too much though, because you know
5:41
this is salty and we've already got our salt in there.
5:43
So, we can always go back and add a little bit more of that.
5:49
We're just gonna whisk that up.
5:52
And we're gonna use the juice of one lemon.
5:57
This little reamer is just great.
6:00
It'll get every drop of that juice out.
6:02
And lemon is so, so good with shrimp.
6:05
And for color, I'm gonna just slice up some red bell pepper
6:10
and we're gonna drop the rings in there.
6:12
Now you can do anything you want to.
6:15
Lots of times I'll even put sliced fresh mushrooms in mine.
6:19
And it just gives it a different texture.
6:22
And just adds one more nice flavor to the pot.
6:25
This is another one of those dishes
6:27
that you can just have fun with.
6:30
And I'm gonna put some green onions,
6:32
just chopped green onions.
6:34
And I'm using perfectly cooked bald shrimp.
6:38
And you see I'm leaving the tails on
6:41
because we're gonna eat these with our fingers.
6:44
So we're just gonna toss all that in there.
6:46
And I'm just gonna toss those shrimp
6:49
and vegetables in the marinade.
6:51
Ain't that pretty the red and the green
6:54
and the coral color from the shrimp.
6:57
Well, I think all this needs now
6:59
is some coarse ground black pepper.
7:01
And of course the herbs that we went out to get.
7:04
And I think I'm gonna do chives.
7:08
And let me show you while we're down here,
7:10
how to clip those.
7:11
You clip them right at the top of the white.
7:15
And then those will come back
7:16
and give me lots, lots more chives.
7:20
And I'm gonna do some fresh parsley.
7:25
And this dish is all done just in a matter of a few minutes.
7:29
And you know I'm a sniper with scissors so,
7:31
that's the way I'm gonna do it because I want to kinda
7:34
keep them in fairly big pieces.
7:38
And I'm gonna cut these at an angle.
7:40
I don't know.
7:41
That's just a polar court.
7:41
That's just the way I like them cut.
7:44
Okay, we've got those herbs that we went for.
7:46
Now we're just gonna top this off
7:48
with some fresh ground black pepper.
7:50
So we're gonna cover this and stick it in the fridge
7:52
and we're going to marinate it anywhere
7:54
from two hours to overnight.
7:56
Whatever time it'll allow for you.
7:59
(glass clinking)
8:04
Okay, we're gon let that one rest
8:05
but I have another one over here ready for you.
8:07
And I wanna just show you how we'd serve it and plate it.
8:11
Yes, this one has been soaking
8:13
and he's just drank in all those wonderful flavors.
8:17
Make a nice full plate of lettuce.
8:20
And I'm just gonna mount this up
8:23
and get a little of a marinade and drizzle over it.
8:26
And that'll help dress that lettuce
8:29
because we'll be eating that too.
8:31
And we'll stick a few more fresh chives on it.
8:34
Aren't they pretty.
8:35
And a couple of tomato wedges and a lemon twist
8:40
and it's ready to be eaten.
8:44
These marinated shrimp are a great start to a light lunch.
8:48
Coming up next,
8:49
I'm gonna be fixing Lucile Wright's tomato sandwiches.
8:52
Savannah would never dream of having a party
8:55
or having the girls over without them.
8:57
So stick around.
9:00
I so hope y'all are enjoying the show.
9:02
And if you do.
9:04
Be sure to click like, subscribe and
9:07
notification bell so you'll never miss a video.
9:11
And we'll be right back after the break.
9:18
The next dish we're gonna be working on is such
9:20
a simple dish.
9:21
It's just incredibly simple
9:24
but Savannah would not dream of having the girls over
9:29
for lunch or a cocktail party
9:31
without these delicate tasty little sandwiches.
9:36
In fact, I don't know if you've
9:37
read John Barron's Midnight in The Garden of Good and Evil,
9:40
but it talks about the parties that Jim Williams
9:43
used to throw.
9:44
And there was one lady in town that was
9:47
the only person that was allowed to cater his parties.
9:50
And her name was Ms. Lucille Wright.
9:52
And I'm sorry to say that she's no longer with us
9:55
but Jim would not have a party without her.
9:57
And people would just die to get
9:59
an invitation to his parties.
10:02
And we're gonna make Miss Lucille's tomato sandwiches today.
10:06
I'm gonna start by dropping our tomatoes,
10:08
in some boiling water, just until the skin splits.
10:12
We're not gonna keep them in there very long.
10:14
And now we're gonna dunk them in ice water very quickly.
10:17
Cause we don't want the tomato to cook
10:19
because we're using a fresh ripe tomato.
10:22
This is just gonna help us slip the skin off easier.
10:24
And if you don't wanna do this
10:26
you could actually peel the skin with a paring knife.
10:29
Ms. Lucille was so highly sought after by Savannah society
10:34
that if a lady called to book a party with Ms. Lucille,
10:39
and she was already booked, the ladies wouldn't go
10:42
find another caterer they would reschedule their party.
10:46
Now that's how much they thought of Ms.Lucille
10:48
and all of her food.
10:50
All right, we can see that the skin is split.
10:53
And that's the last one.
10:54
So I'm gonna turn that off.
10:56
All right, we're gonna get these peeled now
10:58
that I've got them good and chilled.
11:00
But these parties that Jim Williams threw where the height
11:04
of Savannah society.
11:06
Everybody sat around at Christmas time, just waiting,
11:09
hoping and praying that they wouldn't be called from
11:12
the Christmas list.
11:14
All right, we're gonna take these out
11:16
and let them drain a little bit.
11:18
This is a very, very simple sandwich to make
11:22
but I'm just wanna give you a couple of tips
11:24
that will make your tomato sandwiches even better.
11:27
You'll wanna size up your bread with your tomatoes.
11:30
So you wouldn't wanna go out and buy a tomato this big
11:33
when you're making tomato sandwiches.
11:35
And you can see that I've got my biscuit cutter over here
11:39
and you see that the sizes are gonna match real good.
11:42
So all we're gonna do now is put these tomatoes
11:45
on a paper towel to drain.
11:48
And we're just gonna sprinkle these with a little seasoning
11:50
and that salt is gonna pull the water out of the tomato
11:55
so that we won't have soggy tomato sandwiches.
11:58
And plus it'll give it a zippy little flavor.
12:01
We're gonna take our bread
12:03
and I like to do only one slice at the time
12:06
which is a little slower, but that's just the way I like to
12:10
do it.
12:11
And don't throw away these because you can save them
12:14
and put them in a skillet in the morning
12:16
and put your child's egg in the center and have popeyes
12:20
for breakfast.
12:22
They also make great croutons.
12:25
This is a nice, fresh bread.
12:27
Speaking of fresh bread, you have to be careful
12:29
that it's not too too fresh, because it will be hard to cut
12:34
but this is just right.
12:35
And you can do all of this the day before.
12:38
You can get you a plastic container and cut your bread and
12:43
then dampen you very, very lightly dampen some paper towels
12:49
and cover them in that.
12:50
And they'll be just as fresh tomorrow cause you really
12:54
don't wanna make your sandwiches ahead of time.
12:57
You wanna kinda do them at the last minute.
12:58
In fact, I've done many a party where I'm behind the scenes
13:01
in the back, putting these tomato sandwiches together
13:04
just as quickly as I can.
13:06
Now you can play with this
13:08
but I'm gon follow this just like Ms. Lucille did it.
13:12
And that's, mayonnaise, a little salt, fresh ground pepper
13:23
a little shake of accent and some fresh grated onion
13:28
will really produce a lot a lotta strong onion flavor.
13:33
In fact, I can feel it running down my fingers right now.
13:37
This one's got a lotta juice in it
13:41
So just a little.
13:46
you know, I never knew Jim Williams.
13:48
When I moved to Savannah back in the '80s, I can't remember
13:53
if he had just gone to jail or he had just died.
13:57
Either way it was bad news.
14:00
So we're just gonna smear just a little on the bread.
14:04
So this is all we're gonna do.
14:15
And just top them and aren't they pretty?
14:19
And I'm gonna do one thing that Ms. Lucille didn't do.
14:25
And I just found that this makes my plate pretty.
14:29
All we're gonna do is dab my finger ever so lightly
14:32
in mayonnaise.
14:34
Dab it onto the breads, and this is gonna act as a glue.
14:41
I'm gonna take a little petal of parsley
14:44
and stick on each of those dabs of mayonnaise.
14:49
And it just adds a nice little touch of color.
14:53
So that gets them all ready.
14:55
And Reany you look so sad, girl, but I'm sorry
14:57
these are for me.
15:01
I'm sorry.
15:02
Stick around cause watermelon salad's coming up.
15:08
I hope y'all are enjoying the show
15:10
and I want to hear from you.
15:12
Tell me what recipes or videos you'd like to see me
15:15
make by just leaving a short comment below.
15:19
Now, let's get back to the show, y'all.
15:26
I'm just gathering up the rest of my ingredients
15:28
for this watermelon salad.
15:31
And we're just gonna trim that meat.
15:34
And I'm just gonna finish cubing this.
15:37
All right.
15:37
Now, we're gonna make our dressing.
15:39
We're gonna start with an olive oil.
15:42
A good olive oil, red wine vinegar, pepper
15:48
and I love the pepper love what it does to the watermelon.
15:53
This recipe was given to me by Damon Fowler
15:57
a buddy that lives in Savannah.
15:59
And I'm just crazy about Damon.
16:01
We have the best time when we get together.
16:04
Down south we got watermelon crazy for a few months.
16:10
We're gonna let that sit and just mix up a little bit.
16:13
And we're gonna just slice some onion rings.
16:17
A purple onion would be real pretty in this if you had it.
16:21
You could even add some green onion tops for color.
16:25
We just gonna drop those rings over in there.
16:28
Like so, so all we're gonna do at this point
16:30
is pour the dressing over it.
16:37
This is a great way to enjoy watermelon.
16:40
Especially if you get tired of just eating it plain.
16:43
And plus, it's good for you.
16:46
Let's see if we can just toss that around
16:48
and just let that watermelon get around in that olive oil.
16:53
And we're gonna use some fresh mint.
16:56
And I'm gonna get that right now.
17:02
Now to get the full flavor of mint, you need to crush it.
17:06
And if you want to, I like mine whole so you can see it.
17:09
But if you want to, you can just snap those leaves off
17:13
and just do a quick chop, chop, chop on them.
17:16
And that'll also help release that flavor.
17:19
So that's good.
17:20
Now that'll give us some different sizes of mint.
17:24
And we're just gonna toss that up just a little bit.
17:27
Now we're gonna add the last ingredient
17:29
that really makes this kind of a funky little dish.
17:33
And that's feddar cheese just gon crumble it up in there.
17:37
Look what that does to that watermelon.
17:40
And you can see I'm not doing it very fine.
17:42
I'm leaving it in big chunks too.
17:45
Doesn't that look so good?
17:48
Such an interesting way to eat watermelon.
17:51
Now I love, as I said earlier
17:53
I love the black pepper with it.
17:55
So I'm just gonna top it with a little bit more.
18:01
The flavors are between the mint and the cheese
18:04
and the onions, you just, wonder
18:08
what in the world is that gonna taste like?
18:10
And the answer is, wonderful.
18:13
And what goes just perfect with this delicious salad
18:17
is a cool, fresh glass of my homemade ice tea.
18:20
How refreshing.
18:26
It's so good.
18:28
When we come back, we're gonna show you
18:30
how to use the right herb the right way.
18:34
I so hope y'all are enjoying the show.
18:37
And if you do.
18:39
Be sure to click like, subscribe and
18:41
notification bell so you'll never miss a video.
18:45
And we'll be right back after the break.
18:53
Before we go today, though, I wanna talk to you
18:55
a little about fresh herbs versus dried herbs.
18:59
The dried herbs that you get in the store,
19:01
like the ones that I decided not to use today,
19:04
like these are very, very potent.
19:07
They're very, very strong.
19:09
You would need to use
19:10
twice as many fresh as you would the dried.
19:14
And remember, when you're buying your herbs to buy them
19:17
in small pots so that you can bring them
19:20
into your kitchen and set them
19:21
in the window and you can enjoy them all winter long.
19:25
And another way to preserve some of your fresh herbs is
19:30
picking off your leaves letting them dry out, store them
19:33
in a jar and then you can pull them out on
19:36
a cold cold winter day and enjoy them right on.
19:39
And remember when you're using dried herbs
19:43
to just kind of re-crush them
19:45
with your fingers to release that flavor.
19:48
But do remember these are twice as strong as these
19:55
I'm so glad y'all dropped in on me today.
19:58
I really had fun hanging out with you, and I hope
20:00
that I've given you some good ideas and some good tips
20:04
for your day in the garden with the girls.
20:07
The tomato sandwiches and the marinated shrimp salad
20:12
and the watermelon salad are all perfect dishes
20:17
for a nice summer day.
20:19
And of course
20:20
don't forget a cool refreshing glass of sweetened ice tea.
20:25
And until next time America,
20:27
I wish you best dishes from my kitchen to yours.
20:34
Hey, y'all, it's Paula Deen.
20:36
Now, if you enjoyed this video, be sure to like it
20:39
and click the subscribe button as well as the notification
20:43
and bell to be alerted when I post a video.
20:47
Love and Best Dishes Y'all.
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