Up next in 10
3 Recipes for a Gourmet Dinner - Paula and Jamie are making easy gourmet recipes, including a stuffed shrimp recipe and au gratin carrots. Plus, learn how to make stuffed filet mignon! Paula’s Best Dishes, Season 10, Episode 4.
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00:00 Intro
0:45 Feta-Stuffed Shrimp Recipe: https://www.pauladeen.com/recipe/feta-stuffed-shrimp/
5:39 Carrots au Gratin Recipe: https://www.pauladeen.com/recipe/carrots-au-gratin/
12:50 Five-Star Filet Mignon Stuffed with Mushrooms and Onions Recipe: https://www.pauladeen.com/recipe/five-star-filet-mignon-stuffed-with-mushrooms-and-onions/
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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
- Gourmet today in our kitchen,
0:03
and I'm in here with the perfect man for gourmet.
0:05
- I don't know about that.
0:06
- So today Jamie and I are cooking up a gourmet meal
0:10
with a big old side of giggles,
0:12
we're kick-starting the feast off
0:14
with some Feta Stuffed Shrimp.
0:16
How's that for gourmet?
0:17
And then a gourmet surprise twist
0:19
on our Carrots Au Gratin.
0:21
Southern gourmet.
0:23
And we're gonna round out this gourmet meal y'all
0:26
with our five star Filet Mignon
0:27
stuffed with mushrooms and onions,
0:29
and then topped with my homemade Bearnaise Sauce.
0:32
- All gourmet, all day today.
0:45
- Well listen son,
0:45
today we're going do some Feta Stuffed Shrimp.
0:48
- [Jamie] Great.
0:49
- And I've got some beautiful shrimp here,
0:51
they're 10, 15s.
0:54
So these are almost like little langostinos.
0:57
Did I say that right?
0:58
- Who have you been hanging around?
1:00
- People.
1:02
- That's pretty gourmet word.
1:05
- Well langostinos is like a teeny lobster.
1:08
- That is a honker.
1:09
- These smell good and fresh.
1:11
- Well, I'm gonna chop up some herbs.
1:13
- All I'm gonna do, son is just butter fry them.
1:16
They have been washed and cleaned
1:19
and I'm just gonna take a paring knife
1:22
so I can go in there and open them up
1:25
because we are gonna stuff the pups.
1:28
So is Jack getting excited?
1:30
- He's doing good,
1:31
he starts a new school next year, he's excited.
1:34
- Yeah, it's amazing.
1:36
How quickly your babies grow, aint it Jamie?
1:39
- And you have no idea how fast time goes
1:41
until there's a little person at the house
1:44
with you that you see every single day.
1:46
- I was over at y'all's house the other day.
1:48
- I can't believe it's been almost five years.
1:51
- Crazy. Aint it son. - Yeah. Crazy.
1:53
- I was over at y'all's house the other day,
1:55
and as I was walking out the front door,
1:58
there was markings on the back door
2:02
where y'all been keeping up with Jack's height.
2:05
My gosh son, he's grown that much since he turned four.
2:08
- This has been the fact we do it every six months.
2:11
And this is the largest growth in six months
2:14
was from four to four and a half.
2:15
- Jack got to be tall.
2:18
His daddy's 6'4",
2:20
his uncles are 6'7".
2:22
- They are all giants.
2:23
- They are giants. In fact,
2:24
that's what we call them the giants.
2:26
- Yeah. Momma says what are the giants doing this weekend?
2:28
And I know you're talking about my wife's family.
2:30
Here, you wanna see a picture of Jack with his teeth out?
2:32
- Yes I wanna see a picture of Jack.
2:33
(laughs)
2:36
- That's my boy.
2:39
- Y'all, he is so cute.
2:41
And anybody out there that's a grandmother
2:44
will know exactly what I'm talking about.
2:47
Tell everybody what we doing.
2:49
- Well, this is what's going in our stuffing mum.
2:50
- Okay. - We've got two
2:51
tablespoons of parsley that we're gonna do.
2:54
Two tablespoons of roasted red pepper.
2:56
We're just taking these right out of the jar.
2:58
We've got a teaspoon of garlic
3:00
and to this, I'm gonna add
3:02
- a lemon zest. - a little lemon zest.
3:04
We've also got a tablespoon of lemon juice
3:06
that I'm gonna squeeze in here.
3:07
- Okey doke. - To this we're gonna add
3:08
a half a cup of panko y'all.
3:11
- Okey doke.
3:13
- Right in there.
3:14
- Feta cheese?
3:15
- A quarter of a cup
3:16
but I gotta get a little bit of butter in here.
3:17
I'm gonna put four tablespoons of butter in here.
3:21
I'm just gonna add butter. - How much?
3:23
One, two, three, four.
3:25
- Actually I need the back. - Two, three.
3:28
- Don't worry, we're gonna put the rest on the top.
3:31
Here's our measure right here.
3:32
- Okey dokey. - Fourth of a cup.
3:34
And if you want to, you can separate that egg for me.
3:36
We're gonna put one egg yolk here.
3:39
- Okey doke.
3:40
- This is gonna be so good.
3:42
Cooked down on these,
3:43
what'd you call them?
3:43
- Langostinoses.
3:44
- Langostinoses.
3:46
(laughs)
3:49
- Alright there's your yolk son.
3:50
- All right,
3:53
this looks good.
3:54
- Smells good, don't it?
3:55
- We're just gonna,
3:56
we can put them right in here, Mama.
3:58
- Jamie, this is a nice stuffing.
4:03
It's kinda firm and not too loosey juicy.
4:06
- Mm-hmm.
4:07
- Yumm. And that garlic smells so good.
4:12
- We're gonna pour a little white wine over this,
4:14
- Okay. - then add a little bit
4:15
more butter,
4:16
- Okay.
4:17
- and we're going to cook it at 350
4:18
- I'm in.
4:20
- for about 20 minutes.
4:22
- Okay.
4:24
- I think the key is making sure
4:25
that you get big enough shrimp,
4:26
Don't you think mom?
4:27
- Oh, without a doubt
4:28
its hard to stuff up. - If you try to do this with
4:30
Like 25,
4:31
- 26, 30, or
4:33
- you'll never get it,
4:35
- but this is wonderful.
4:36
Makes a fabulous appetizer.
4:38
- Mm-hmm.
4:39
- And you can do these up ahead y'all,
4:42
which makes it even better.
4:46
Looks delicious, Jamie.
4:48
- All right mom now,
4:50
- Okay.
4:51
- let me wash my hands.
4:55
We're gonna put a third of a cup of wine,
4:57
right on top of these.
4:59
- Okay.
5:00
And the rest of this butter?
5:02
- Yes Ma'am, three tablespoons.
5:04
- Three tablespoons, who counts butter?
5:06
(laughs)
5:09
That's the craziest thing I ever heard of?
5:13
- Well, I count in tablespoons,
5:14
you count it in sticks.
5:17
- Actually I count it in pounds.(laughs)
5:21
- This wine will give it a nice little flavor.
5:24
- Yes.
5:26
- It's gonna brown outside nice.
5:29
- Gourmet, s'moremet.
5:30
- I hear you sister.
5:32
- Butter makes it better.
5:33
- Into the oven, 350 for 20 minutes.
5:36
- Oh, okay y'all
5:37
what are we gonna make now?
5:39
- Carrots y'all. Carrots Au Gratin.
5:41
- Au Gratin Carrots.
5:42
- My favorite vegetable.
5:44
- I'm gonna
5:44
put a couple of tablespoons of butter into our pan.
5:47
- Am gonna start chopping up these...
5:48
- I've got a couple of green onions.
5:50
I'm gonna dice those up.
5:52
And you're gonna wind up
5:54
with about four cups of sliced carrots.
5:57
- Yes ma'am,
5:58
- Easy, easy, easy.
6:00
- It's easy for me to say.
6:01
- I think we might need a little bit more butter.
6:03
- Oh, sure.
6:05
All we gonna do is cook these down
6:07
for five or six minutes until they get soft.
6:09
These are super easy.
6:10
And I gotta confess when I do these for Jack,
6:13
I just, a little bit of Brown sugar
6:15
makes them so sick and sweet.
6:16
- Yes.
6:18
When we come back,
6:20
we're gonna have like a gourmet Filet Mignon.
6:24
- Five-star.
6:26
- Five-star.
6:27
Coming up next,
6:28
first course up, a Feta Stuffed Shrimp.
6:32
Delicious son.
6:32
And then how are we going to make
6:34
these carrots gourmet y'all?
6:35
- I know, grab a bag of chips y'all.
6:38
- And it's time to start grilling up our,
6:41
Stuffed Filet Mignon today
6:43
- Very fancy. Very up across.
6:49
I so hope y'all are enjoying the show.
6:51
And if you do.
6:53
Be sure to like, subscribe in the notification.
6:57
Bale so you'll never miss a video.
7:00
And we'll be right back after the break.
7:09
- Hey, y'all welcome back. Today is
7:13
gourmet at home.
7:15
- Obviously
7:15
- What kind of gourmet?
7:17
Southern gourmet.
7:20
Jamie and I have some beautiful stuffed Shrimp
7:23
they're stuffed with panko bread crumbs
7:27
and roasted red pepper and
7:30
parsley.
7:31
And a little lemon zest.
7:33
- Got some white wine on there.
7:34
- And white wine and feta cheese.
7:38
Over break y'all.
7:39
I looked at Jamie and I said,
7:41
"Son, you have that same crease that I have right here."
7:47
Mine is from, - Don't say it.
7:50
- working with the children and starting a restaurant.
7:53
- And mine is from working with my mother
7:55
and starting a restaurant.
7:55
- And dealing with people in,
7:57
are you nuts?
7:59
- Do I have to deal with you again?
8:01
That's where that line comes from.
8:02
- And I asked Jamie,
8:03
- It's the family business lines.
8:07
- Yeah, well, most people have money lines and life lines.
8:10
We got family business lines. - Family business.
8:12
(laughs)
8:15
- So you had to come in and face me every day.
8:18
- But it's not so bad now y'all.
8:20
- It wasn't so bad then either, he was just young.
8:23
- It was worse.
8:24
I squeezed a little bit of extra lemon juice on here.
8:29
This is good.
8:30
- Delicious son.
8:31
- If you have trouble keeping up
8:32
y'all can always look it up online.
8:34
- You French chefs eat your heart out.
8:37
cause we got it going on.
8:39
- Oh, they are.
8:40
Trust me.
8:41
- Well come on down son.
8:43
We had four cups of carrots
8:45
cooked off in a little butter with some parsley.
8:48
And now Jamie's gonna toss a couple of tablespoons
8:51
of flour in here.
8:52
- It's going to thicken it up a little bit.
8:54
- Yeah. And I'm just gonna cook that around in there.
8:58
I'm gonna turn this back up.
9:00
- I'm gonna chop a little parsley in here y'all
9:01
cause it is a gourmet.
9:03
(laughing)
9:06
It's all gourmet all day today.
9:10
- Alright We're gonna add a cup of milk
9:12
and this is gonna make like a roux.
9:14
And we're gonna add a cup of our Colby-Jack
9:19
Colby and Monterey Jack y'all.
9:22
I'm gonna get over here
9:25
and I'm gonna take, what's gonna take this
9:27
from ordinary to extraordinary gourmet
9:32
and crushed up these potato chips.
9:33
- What do my carrots need?
9:36
What is the one ingredient I can put on my carrots?
9:40
They're just,
9:42
I'm so tired of the ordinary carrot.
9:44
Let's go bigger.
9:45
Let's be gourmolts.
9:48
Oh, I know, grab a bag of chips y'all.
9:50
(laughs)
9:51
We get the Monterey Jack cheese.
9:53
We gonna put it in a casserole dish.
9:58
- You know what son?
10:00
We're using fresh carrots,
10:02
that counts for something.
10:03
- We got parsley in here.
10:05
That's all you really need.
10:06
I mean, look at that parsley.
10:08
- And Jamie needs just a few cups of chips son.
10:11
- I'm gonna spray this pan.
10:13
- Yeah, you spray it.
10:14
Alright, there you go son.
10:17
All right sunny boy deal with the carrots.
10:21
- You've got the chips ready mama?
10:22
- I sure do sunny boy.
10:28
Looks delicious.
10:30
- Almost perfect.
10:31
- Almost.
10:32
- There you go,
10:33
- Now it is.
10:36
- Yee haw mama.
10:38
- Oh my goodness.
10:39
You know if you can't make fun of yourself,
10:42
What's the use in living.
10:46
Oh, I'm laughing with us not at us.
10:49
- Okay y'all I'm gonna put - How about you Jamie?
10:51
- this fine delectable dish in the oven
10:53
at 350 degrees for 30 minutes.
10:57
Which is, everybody knows the appropriate cooking time
10:59
for a potato chip.
11:02
- Alright Jamie, now it's time to get started
11:04
on our stuffing for our Filet Mignon.
11:06
- And the first thing we're gonna do
11:07
is start with some onions and some fresh rosemary.
11:10
- Okay.
11:13
- We need...
11:14
- All of that butter.
11:16
- We need four bags of cotton candy.
11:18
(laughs)
11:21
- How much onion do we need?
11:23
- We just need one medium sized onion mom.
11:25
- Okey doke.
11:26
- And a tablespoon of rosemary.
11:28
Did you get this from the yard?
11:30
- Yes I did, as a matter of fact,
11:32
- it looks like it.
11:33
- You know rosemary is so easy to grow.
11:37
- I planted some tomatoes and basils last week,
11:39
- Oh, you did?
11:40
- Yeah,
11:42
looked for a mozzarella tree and couldn't find one, so,
11:44
- Couldn't find a mozzarella tree.
11:47
In goes the onions,
11:50
and then the Rosemary.
11:52
And we're just gonna let this all kinda saute together.
11:56
Y'all don't go anywhere,
11:57
when we come back,
11:58
we're gonna finish this stuffing.
12:00
Because we're having five star Filet Mignon today
12:04
- Very fancy, very up across.
12:07
- Coming up next,
12:08
Jamie shows us the easy way to skin a mushroom.
12:11
- This is the gourmet in me y'all.
12:13
- And then we're gonna get these filets sizzling.
12:16
Delicious.
12:22
I hope y'all are enjoying the show
12:24
and I want to hear from you.
12:26
Tell me what recipes or videos you'd like to see me
12:29
make by just leaving a short comment below.
12:33
Now, let's get back to the show, y'all.
12:42
- It's gourmet day here today y'all
12:45
in mama's kitchen.
12:46
- And I love this baby.
12:48
- Y'all see those steaks down there?
12:49
- Yes.
12:50
- We're doing Filet Mignons today, I love it.
12:54
The easiest tenderest steak that there is now,
12:59
mom and I prefer a bone in, let's say that.
13:01
- Having said that. - Cause the bone is
13:02
where flavor comes from. - Right.
13:04
- But what we're gonna do with these,
13:04
this is the perfect.
13:05
See how big it is?
13:07
We're gonna stuff it.
13:08
So I've got some portobellos,
13:09
now what I'm gonna do - Okay.
13:10
- Cause this is the gourmet in me y'all.
13:13
I'm taking the stem and these gills out of here.
13:16
- That's the gourmet in you.
13:18
- That's the gourmet.
13:20
- I love it.
13:22
We were riding along in the car,
13:24
me and Jack and Donna,
13:26
my buddy Donna.
13:27
And I said something.
13:29
And Jack said, guinea, that is not appropriate.
13:35
Turned around and looked at him.
13:36
I said, what'd I say Jack?
13:39
That was not appropriate.
13:40
He said, you said, hate guinea.
13:43
- Yap. Hate's inappropriate.
13:45
- Well, I was saying,
13:46
gosh, I hate that we got to go so late for this.
13:50
He catches me on every word.
13:52
- Yap. Hate is inappropriate.
13:53
Stupid is inappropriate.
13:55
- Oh my God, I can hardly say a word to the boy.
13:58
- Hate is off limit word in our house.
14:00
- Well, I hate that 'cause I say it a lot.
14:03
- I do too,
14:03
and I don't ever say I hate anybody.
14:05
I just say what, - Oh no, I don't hate people.
14:07
- I'd hate to meet Mr. Steak
14:09
and Jack says daaad!
14:11
- Yes. See that's what I was...
14:13
Whoa!
14:16
These onions are so gourmet they wanna jump out the pot.
14:19
- I think our onions are ready for some mushrooms into it.
14:21
- I think so too,
14:22
I'm trying to mash them.
14:23
- We've got our onion shallot,
14:25
we've cooked down with a little bit of butter
14:26
and we've got our,
14:27
our Rosemary. - our Rosemary.
14:29
- I'm just gonna,
14:30
I'll try to do this pretty quick.
14:32
- Are you gonna put those guts in there
14:34
or you...
14:35
- I'ma save them for you?
14:36
- I can almost eat a portobello y'all in place of meat,
14:39
believe it or not
14:40
because it cuts and chews almost like a meat.
14:44
- It just takes the time to cook them, you gotta be careful.
14:46
- Yeah.
14:47
- Okay, mom.
14:48
- Okay.
14:53
- If you want to mom, I'll be doing this,
14:54
you can go ahead and make the cuts
14:56
for the pockets in our steak.
14:57
- Okay
14:58
Alright, so I'm gonna cut a pocket,
15:00
being careful not to cut it
15:03
all the way through to the other side.
15:05
- No, about three inches by maybe an inch and a half.
15:07
- Yeah.
15:07
- Mama, I gotta put my wine in here, do you smell that?
15:10
Half a cup.
15:12
- Now I'm dusting this with
15:15
salt and pepper.
15:18
- And I need some salt and pepper on my mushrooms too.
15:20
- Okay,
15:24
Okey doke.
15:25
- Okay, Let's get these stuffed.
15:26
- Okay
15:28
- Alright, mama, this gonna be hot though.
15:30
- It is gonna be hot,
15:32
but you know what?
15:33
Jamie, is gonna kind of,
15:37
help that meat cook along a little bit.
15:43
- I'm not gonna be able to get a whole bunch in here.
15:45
- No, we're not.
15:46
But you know what?
15:47
There's no reason why we can't serve some of this alongside.
15:52
- Oh, yeah.
15:53
- It'll be delicious.
15:54
- Okay, Let's get those toothpicks mum.
15:55
- Okay.
15:56
How about this son?
15:58
- Perfect.
16:00
- Yeah.
16:07
- We're just going to want to be careful
16:08
when we're turning it.
16:11
So put some oil on this steak
16:13
and we'll get it out on the grill.
16:14
Is that so chief?
16:15
- Yes, cause we don't want it to stick.
16:17
And I tell you,
16:18
I think I'm gonna spray our
16:21
grill as well.
16:25
Okay, cause I don't want them sticking that bad
16:29
and Jamie, if you can son, let's cook them on the back.
16:38
- Okay.
16:46
- Woo! Looks delicious.
16:49
- Its just gonna cook for five or six minutes on each side.
16:52
- I'm gonna fix something that I have never cooked
16:55
before on this show.
16:57
And it's absolutely one of my favorite sauces.
17:01
I'm gonna make a Bearnaise sauce to go
17:03
with these wonderful five-star stuffed filet Mignon.
17:07
- Sounds awesome.
17:08
- So don't go anywhere, first ever.
17:11
Coming up next
17:12
one taste of this food and y'all are gonna be saying,
17:15
gourmet that is.
17:20
I so hope y'all are enjoying the show.
17:22
And if you do.
17:24
Be sure to like, subscribe in the notification.
17:28
Bale so you'll never miss a video.
17:31
And we'll be right back after the break.
17:40
I'm gonna attempt to make a Bearnaise sauce
17:42
and I'll tell you what I hadn't done it in a while son.
17:44
So we'll see what we got.
17:46
- Well let's see.
17:47
- A garlic please,
17:49
and a shallot and please mince them up real good.
17:51
- The whole thing?
17:52
- Yeah, the whole thing.
17:53
- All right.
17:55
- Now in our pan,
17:57
I'm gonna add
17:58
a couple of tablespoons of a champagne vinegar.
18:04
I'm gonna add about a fourth of a cup of wine
18:08
and we're gonna let this reduce down.
18:10
We're gonna cook our garlic
18:12
and our shallot in here.
18:15
While you're doing that son, I'm gonna separate our eggs.
18:35
Now to me,
18:36
the tarragon is so good
18:38
and that definitely defines a Bearnaise sauce.
18:42
Now Jamie's just chopping up
18:44
about a fourth of a tablespoon of tarragon.
18:46
Now I'm going to sit our bowl up here
18:48
and let it start getting hot.
18:51
I'm gonna get our butter ready.
18:53
- Okay.
18:53
- Room temperature, butter y'all.
18:56
And I'm gonna transfer this to our bowl.
19:01
Alright, so son,
19:03
- Ready? - I'm ready.
19:06
Whisk! Whisk son.
19:08
Just slowly
19:10
add your butter
19:13
and just squeeze it through your hands.
19:18
- I wish I had an apron on.
19:19
- Okay, well hold on.
19:25
All right, dip your head down.
19:28
Oh my gosh. It won't go around your big old head.
19:32
And all this is gonna need now son, is a little salt.
19:35
Now what I need to do,
19:39
- I love my apron.
19:41
- You love your apron?
19:42
Now, son, I wanna temper our yolks.
19:45
And if you would just add a little bit of that
19:48
warm mixture to my eggs, please.
19:55
More, more, more.
19:58
Okay. We should be safe.
20:03
Move that bowl to your hot boiling water
20:07
and let's finish beating it off.
20:09
- I'm so glad that we'd only make this
20:10
once in every eight years.
20:13
- Perfect son. Take it off.
20:16
- My pleasure. - Take it off.
20:20
Look at this beautiful Bearnaise sauce y'all.
20:25
Look.
20:27
- Let's pull our stakes up. What do you think?
20:29
- Take them off honey, I'm so ready.
20:32
And I'm gonna squirt just a little lemon juice in it.
20:36
You know its... - I'm gonna put our steaks
20:37
on top of some of our leftovers.
20:49
- Dig in.
20:52
Oh, my steak is perfect.
20:55
- These carrots are delicious
20:56
- And I wanna make sure I get some of
20:59
that wonderful tarragon,
21:02
Bearnaise sauce.
21:04
- Hate to cut it.
21:09
- Oh, I so wish y'all were here.
21:10
- Have a look at that.
21:12
- Jamie now, taste the Bearnaise
21:13
and tell me what you think son.
21:22
Look at that perfect bite.
21:25
- Whoa!
21:27
This is awesome.
21:28
- Aint it awesome?
21:29
- So good.
21:33
Hey, y'all, it's Paula Deen.
21:35
Now, if you enjoyed this video, be sure to like it
21:39
and click the subscribe button as well as the notification
21:42
and bail to be alerted when I post a video.
21:46
Love and Best Dishes Y'all.
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