Up next in 10
Paula’s goin nuts with all kinds of nuts in this week’s episode!
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#pauladeen #fullepisodefriday
Cranberry Salad - https://www.pauladeen.com/recipe/cranberry-salad/
Pecan Crusted Salmon With a Creamy Citrus Sauce - https://www.pauladeen.com/recipe/pecan-crusted-salmon-with-a-creamy-citrus-sauce/
Fudgie Scotch Ring - https://www.pauladeen.com/recipe/fudgie-scotch-ring/
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0:00
Hey y'all, I'm Paula Dean. Today's show,
0:03
we're going nuts with all kind of nuts.
0:07
First, I'm going to be whipping together
0:08
a tangy cranberry salad with just the
0:12
right touch of pecans. And then after
0:14
that, I'm going to be preparing a
0:16
perfectly crusted pecan coated fish with
0:20
a rumal sauce that's sure to bring
0:23
everybody back for seconds. And last but
0:26
not least, y'all, is my fudgy scotch
0:29
ring. It's just covered with gooey
0:32
sweetness. So y'all grab a handful of
0:35
your favorite nuts and join me in the
0:38
kitchen cuz today we are going nuts.
1:15
recipes that have nuts in them. The
1:17
first recipe that I'm going to be making
1:19
today is a jello salad. And I'm starting
1:22
with a cup of boiling water. I've got a
1:24
4 oz can of crushed pineapple that I
1:27
have drained. And I'm going to add the
1:30
pineapple juice to the water.
1:33
And in a separate bowl, I've got a half
1:35
a cup of water that I'm going to add
1:37
black cherry gelatin to. And we're going
1:40
to dissolve that.
1:43
All right. And our water and our
1:45
pineapple juice is boiling.
1:51
So, we're going to add that to the
1:53
gelatin. And now I'm going to put this
1:54
in the refrigerator and I'm going to let
1:56
it chill until it just begins to set. We
2:00
don't want it to get hard though because
2:02
we're going to add our pineapple, our
2:05
dried cranberry, and some more sugar and
2:08
naturally nuts.
2:11
All right, that's completely dissolved
2:12
now. And I've got one in here ready and
2:14
waiting on us.
2:20
And you can see how it's just starting
2:22
to to set up. And to this, we're going
2:25
to add a half a cup of sugar,
2:31
our pineapple,
2:35
and I'm using a dried cranberry. Now,
2:38
the recipe calls for fresh cranberries,
2:40
but you know, we can't get those just
2:42
any time of year. So, the the dried
2:45
works nicely.
2:48
And then last but not least, our nuts.
2:53
And I'm using pecans. Now, you could use
2:56
macadamia nuts would be wonderful along
3:00
with a pineapple. So, you can use any
3:02
kind you want to. All right. Now, I'm
3:05
just going to pour this into our mold.
3:11
If you've got one of those pretty little
3:13
dy molds, you can put it in that. But
3:16
I'm just going to use this bowl that I
3:18
had up in the cabinet.
3:21
All right. Now, I'm going to stick this
3:23
in the refrigerator and I'm going to let
3:25
it sit until it's set.
3:29
And you know, I have one ready.
3:38
Now, I'm going to just sit this bowl in
3:42
some hot water. You'll want to be
3:45
careful
3:46
that you don't let the hot water come
3:48
into your gelatin.
3:52
And then I'm going to take my knife
3:55
and just run around the edge just to
3:58
make sure that our gelatin slips right
4:03
out for us.
4:06
All right.
4:22
All right. Now, I'm just going to invert
4:23
our plate
4:26
and hopefully
4:29
it's going to slip right out. And I
4:31
think I just heard like a
4:34
sound. Let's see if I did or not.
4:38
Oh, I did hear it.
4:42
Doesn't this look good? But it's not
4:45
quite finished yet.
4:48
I want to show you what I like to serve
4:50
with this salad.
5:00
Nobody eats parsley, but
5:04
it's just not complete without something
5:06
green. Now, in the two bowls, I have
5:10
sour cream in this one, and I have
5:12
whipping cream in this one. If you like
5:14
a savory salad, I like to use sour
5:17
cream. If you want your salad to serve
5:19
almost as a dessert, then you'd want to
5:22
use the sweetened whipped cream. And I'm
5:25
kind of a savory girl, so I'm just going
5:28
to put
5:30
a dollop of sour cream on the top of
5:33
mine.
5:37
And just a little parsley to add some
5:40
pizzazz to it.
5:45
But see how pretty that is? How very
5:47
simple and pretty. And it's just full of
5:50
those nuts that I just love.
5:54
Look how good that looks. You can see
5:55
the pineapple and all those pecans and
5:59
the tartness of the sour cream.
6:02
[Music]
6:09
I just love it.
6:12
I've got to take a quick break. And
6:15
coming up next, I'm going to do a pecan
6:18
crusted fish with a wonderful rumlide
6:21
sauce. So, y'all don't go anywhere. I
6:24
want y'all to be here with me today and
6:26
go nuts with me. So, I'll see y'all back
6:28
in a minute.
6:36
[Music]
6:44
I'm glad to see y'all back with me. And
6:46
just in case you've just tuned in, it's
6:49
official, y'all. Today, I'm going nuts.
6:52
All of our recipes are about nuts. And
6:57
I'm fixing to fix a wonderful red
7:00
snapper fillet that's just encrusted
7:04
with ground up pecans. And I started by
7:08
spraying my pan because I don't want my
7:10
fish to stick. And I'm going to add just
7:12
a little bit of olive oil, not a whole
7:15
bunch.
7:17
And you can use any kind of fish that
7:19
you like, any kind of white fish. And
7:23
first I'm just going to season up our
7:25
fililelets.
7:27
And I want to make sure I get both sides
7:31
because to me, fish is one of those
7:33
foods that if you don't get it seasoned,
7:35
it just comes out really, really bland
7:38
if you're not careful. All right.
7:42
Now, I've got a stick of melted butter
7:45
that I'm going to put in this dish.
7:50
And I've got my ground pecans that's
7:52
going in this dish.
7:55
And you can see I ground them up pretty
7:57
nicely, almost like a crumb.
8:00
Now, we're just going to take our fish
8:02
and run it through the butter and then
8:05
into the nuts.
8:07
All right, I'm just going to put that
8:08
one to the side
8:10
and come in here and do the same thing
8:13
for the next piece.
8:20
All right, we're going to put that in
8:22
our pan. And those fillets are so nice
8:25
and big.
8:27
And while that's browning, I'm going to
8:29
move down here and I'm going to start
8:30
our rumal sauce. Now, we're going to
8:32
start with a good quality mayonnaise.
8:35
And this is one of those recipes that
8:36
you just put in the food processor and
8:39
just dump.
8:41
So, we've got mayonnaise, we've got
8:43
fresh parsley,
8:46
we've got some chopped green onions,
8:50
we've got a clove of garlic,
8:55
we've got about a four of a cup of
8:57
capers.
9:00
I'm going to use
9:03
a couple of tablespoons of olive oil.
9:08
And look at my pretty fish.
9:11
measuring spoons, y'all.
9:14
Aren't they pretty? And then I've got
9:16
about a teaspoon of Dijon mustard.
9:21
And then a little lemon juice.
9:24
I didn't get you, did I? I saw that
9:27
lemon juice squirt.
9:37
All right. And it was just that easy.
9:42
I hope these nuts hadn't burned
9:45
on this fish, y'all, while I've been
9:46
down there making that rumal. And you'll
9:48
want to tilt your pan so you won't
9:51
splatter yourself. Looks pretty good,
9:54
y'all.
9:56
All right. Now, I'm going to cut this
9:58
off and I'm going to put it in our oven
10:00
at 350
10:02
for just a few minutes. Watch it, Harry.
10:04
Don't let me burn you.
10:10
Okay, our rumalad sauce is ready. Our
10:13
fish is just about ready.
10:16
So, I'm just going to
10:19
Whoops.
10:21
Transfer this to our bowl.
10:25
This sauce is so good, y'all.
10:28
It's real tart. Almost tastes like it
10:31
has horseradish in it, but you saw me
10:34
make it. We know it doesn't.
10:37
I'm going to prep us a lemon.
10:46
All right. Now, let's check on our fish.
11:01
It's sizzling. And it smells real, real
11:04
good. All right, let's see. I'm going to
11:07
gently try to
11:12
remove it. Uhoh. I need a double wide
11:14
spatula, don't I?
11:26
No, it's not overcooked. It looks
11:30
perfect.
11:39
I can smell the
11:42
toastiness of the pecans.
11:53
I'm going to put a dollop of the sauce
11:55
on there.
12:02
And it looks just delicious, doesn't it?
12:11
And I see a little piece up underneath
12:13
there that I can pull out.
12:27
[Music]
12:30
Love the taste of that lemon juice.
12:37
[Music]
12:39
So, so good. Y'all, when we come back,
12:43
y'all, we've got to have something sweet
12:45
to go with these other dishes. And it's
12:47
going to be a fudgy scotch ring. So, I'm
12:50
not going to tell you what it is. I'm
12:52
just let your imagination run wild and
12:54
I'll see you back here in a few minutes.
13:11
Today's show is all about nuts. I've
13:14
just gone completely slap kadab nuts.
13:16
First, I started out with nuts in my
13:19
salad and then I put nuts all over my
13:21
fish. Well, we can't quit today until we
13:24
put nuts into chocolate. And we're going
13:27
to start by making us a double boiler.
13:31
And we're going to add a cup of
13:32
butterscotch chips, a cup of semieet
13:35
chocolate chips,
13:37
and one can of condensed sweetened milk.
13:42
Looks good already. And y'all not going
13:44
to believe this, but this recipe is a
13:48
diet recipe.
13:50
doesn't have one speck of butter in it.
13:54
So, we're just going to mix that up
13:56
until it's melted. While that's melting,
13:59
I'm going to come on over here. I have
14:01
lined our pie pan with some tin foil.
14:04
And now, I'm going to come in here. As I
14:06
told you, this is called a fudgy scotch
14:09
ring. So, this is how we're going to
14:12
make our ring. I'm going to start by
14:14
taking our walnut halves and making a
14:18
ring around our pie plate.
14:20
And you know, just like any recipe, if
14:22
you don't like walnuts,
14:25
you can use another kind of nut. It
14:27
really doesn't matter. This is one of
14:29
those recipes that I love to make at
14:31
Christmas.
14:33
In fact, this recipe has been around my
14:35
house for a long, long time. This is one
14:37
of those delicious, easy, simple
14:40
recipes.
14:46
And bring the bowl over here. And I'm
14:48
going to add one cup of chopped walnuts
14:51
to the melted chocolate
14:54
and about a teaspoon of vanilla
14:56
flavoring.
15:01
And I'm going to stir this together. And
15:03
now I'm going to place this in the
15:05
refrigerator and I'm going to let it
15:06
chill for about an hour because you can
15:09
see at this consistency if I tried to
15:12
make that into a ring I couldn't do it
15:14
because it's too soft and too melty.
15:17
Although it looks quite delicious just
15:19
like that.
15:21
All right. Oh, and this bowl is hot.
15:25
So, let's put this in the refrigerator.
15:28
And I've got one that's been in here for
15:30
about an hour now.
15:44
And I'm just going to kind of stir it
15:46
up.
15:48
You can see it's gotten a lot lot
15:50
thicker.
15:55
Now, all we're going to do is drop our
15:57
chocolate
16:00
onto our walnuts.
16:09
And when I get all this chocolate
16:12
distributed, then I'm going to work it
16:14
all into a nice ring.
16:19
Now, we're just going to put them on
16:20
this side.
16:22
Doesn't that look yummy? Look how shiny
16:25
and pretty that chocolate is. And I
16:29
think that this is almost set enough.
16:32
And normally we would put this in the
16:34
refrigerator and let it sit,
16:38
but I'm going to see if I can't make it
16:40
work
16:42
right now
16:49
because I don't know about y'all, but I
16:52
love soft chocolate. In fact, I'll buy a
16:56
candy bar and I'll sit it up in on the
17:01
dash of my car in the sun so it can kind
17:04
of melt because I just love them that
17:06
way. And this one's definitely soft.
17:12
Doesn't that look yummy? Red cherries.
17:15
They'll be beautiful in there.
17:20
Like I said, at Christmas time, this
17:22
would be beautiful made out of white
17:24
chocolate and you could put you a
17:27
greenery or a bow there. So, it would
17:29
really look like a wreath.
17:32
Look at that. It looks like the richest
17:34
fudge.
17:37
Doesn't that look
17:41
sinful? I believe the word is.
17:56
It's just scrump dillyishes.
18:01
I'm going to finish eating my chocolate
18:03
and then when I get done and y'all come
18:05
back,
18:08
I'm going to share some more nutty ideas
18:10
with you. So, I'll see y'all back in a
18:13
minute.
18:14
[Music]
18:20
[Music]
18:28
Okay, for today's tip, I want to share
18:31
with you a little bit of an unexpected
18:33
way to go nuts. We're going to quickly
18:36
put together an easy peanut butter
18:38
bread. I've got two cups of allpurpose
18:41
flour, 1/3 of a cup of sugar,
18:45
four teaspoon of baking powder,
18:50
and a pinch of salt.
18:53
A little bit bigger pinch. Going to stir
18:56
this together. We're going to add Hey,
18:58
Gertie. We're going to add a half a cup
19:00
of peanut butter.
19:03
And that's where the nuts come in for
19:05
this recipe.
19:09
Did you hear me say peanut butter? Say
19:12
Gertie. All right. Now, I'm going to add
19:14
to this a cup and a half of milk.
19:19
Just that simple. Just blend this until
19:22
it's smooth. Put it in a greased loaf
19:25
pan and bake until done. In fact, I have
19:27
one that's already ready and it's kind
19:30
of cooled.
19:37
And there's nothing better than a fresh
19:41
jam served along with your peanut butter
19:43
bread. It tastes like you're eating a
19:45
peanut butter and jelly sandwich. And
19:48
you know how those kids love that. Yeah,
19:52
Gertiey's trying to talk to me and tell
19:54
me that she loves them, too.
19:57
I think you'll love this tip,
20:02
Gertie.
20:07
Oh my goodness. Well, I want to thank
20:09
y'all so much today for spending a
20:11
little time with me and just kind of
20:12
going nuts with me. I think you'll
20:15
really like these nutty recipes. That
20:17
red snapper that's just encrusted with
20:20
all those crushed pecans and the rumalad
20:22
sauce and the cranberry nutty salad is
20:27
so good. And of course, this fudgy
20:29
scotch ring. What can I say about it?
20:32
It's over the top. Rich and creamy and
20:34
nutty. And of course, a peanut butter
20:36
bread. Now, if you really want to take
20:39
this over the top, take a slice, butter
20:42
it on both sides, brown it off in a
20:45
skillet, and top it with your homemade
20:48
jam, and it's out of this world. Until
20:51
next time, y'all. I send you love and
20:54
best dishes from my kitchen to yours.
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