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Keep your guests buzzin' with excitement with these sweet recipes!
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#pauladeen #fullepisodefriday
Savory Salmon - https://www.pauladeen.com/recipe/fired-up-rosemary-salmon/
Honey Vinaigrette - https://www.pauladeen.com/how-to-simple-satisfying-vinaigrette/
Sweet Potato Biscuit - https://www.pauladeen.com/recipe/sweet-potato-biscuits/
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0:02
I have to tell y'all, I think I'm
0:05
entering probably one of the favorite
0:06
parts of my yard. If you look closely,
0:09
you can see this bush right here, just
0:12
covered in all kind of bees. And did you
0:15
know that a bee will produce different
0:18
honeys depending on the flower that they
0:20
fed on? Today, I'm going to be making a
0:23
honey glazed salmon. And then I'm going
0:26
to be making a fabulous vinegarette
0:29
using honey. And finally, I'm going to
0:32
be making a sweet potato biscuit that's
0:34
going to be out of this world with my
0:36
homemade honey butter. And all these
0:39
dishes are going to taste totally
0:40
different. And why? Because the bees
0:43
produce different types of honeys
0:45
because of the flowers that they feed
0:47
off of. So, y'all come on in the kitchen
0:50
with me today
0:52
because honey, I'm ready.
0:57
Come on, Cody. Let's go in and cook,
0:59
buddy. Come on.
1:31
Well, welcome into my kitchen, y'all.
1:33
You'll notice that I'm in my new kitchen
1:36
and I've enjoyed cooking in it so much
1:39
cuz I have plenty of room to stretch
1:41
out. As y'all can see, that's exactly
1:44
what I've done this morning. I have
1:46
stretched out from one end of this
1:48
counter to the next. So, the first dish
1:52
that we're going to start with is a
1:54
savory salmon. This is called savory
1:58
salmon, but to me it's really u a sweet
2:01
and savory salmon. I've got a two-lb
2:04
fillet right here. And we're really
2:07
going to jazz this piece of salmon up.
2:10
I'm going to start by sprinkling it with
2:12
a little house seasoning.
2:15
That's going to be our savory.
2:18
And I'm going to cover it with
2:22
Julian green peppers.
2:25
and red peppers.
2:32
Look at all the beautiful colors. I'm
2:34
going to cover it with one
2:37
thinly sliced onion.
2:46
And then I'm going to top it with one
2:49
orange that's been sectioned out.
2:53
So, there's some interesting flavors
2:56
going on around this fish. I can smell
3:00
the orange. I can smell the onions.
3:03
All right. So, I have here one pint of
3:06
fresh strawberries that I've sliced. I'm
3:08
going to add a half a cup of water to
3:11
them.
3:12
I'm going to add a half a cup of fresh
3:15
dill.
3:18
I'm going to add some chopped green
3:21
onions. And that's probably about two
3:24
tablespoons.
3:26
You don't have to be so specific. You
3:28
can add as many as you like. And I've
3:31
got about four or five cloves of garlic
3:34
that's been minced.
3:38
All right. Now, I'm going to add about a
3:40
half a cup
3:45
of honey. And that looks like about a
3:48
half a cup. And I'm just going to pour
3:51
that
3:53
over all those
3:57
yummy ingredients.
4:01
All right. So, I've got all of our
4:02
ingredients in the bowl, and I'm just
4:05
going to give them a few twist
4:09
with a spatula. And look how beautiful.
4:12
Look at those beautiful colors.
4:15
All right. Now, let's move back over
4:17
here to our fish. I've got the juice of
4:19
two lemons, and I'm going to pour that
4:24
just over our fish
4:27
and our peppers and our onions and our
4:30
oranges. And now I'm going to ladle the
4:35
strawberry honey mixture on top of that.
4:52
It's beautiful, isn't it?
5:02
It was so cute the way this recipe
5:07
got developed. this cutish young man,
5:11
very talented young man, an artist. And
5:13
one day he came to me, he was from
5:15
India. And he came to me and he said,
5:18
"Paula, I would like to make you a
5:20
fish." And I said, "Well, I would love
5:23
for you to make me a fish." And this was
5:25
the dish that he created. You could tell
5:28
he was an artist the way he put his
5:31
colors together. All right. Now, I'm
5:33
just going to gently
5:35
bring over the foil.
5:38
and
5:40
loosely
5:44
loosely cover it. And I'm going to run
5:46
this in the oven and uh cook it at 350°
5:52
for about 30 minutes according to Cam.
5:55
His name was Cam. And I would love to
5:57
see him. He's back in India now. And I
5:59
understand with his family and uh really
6:03
doing well.
6:05
Cam is just one of a few hundred
6:09
students that we've had come into our
6:12
life and and add so much richness to it.
6:15
We have students from all over the
6:17
world. And it's so hard for me to love
6:21
these kids and then have them grow up
6:23
and leave home and get real jobs. Uh
6:26
because every one of them has worked
6:28
their way through school in a restaurant
6:31
of some sort.
6:34
And it's hard for us to say goodbye to
6:36
these kids.
6:38
So Cam, if you're watching over there in
6:40
India, just know that Paula still loves
6:43
you and misses you. Now, when we come
6:46
back, I'm going to be making a honey
6:47
vinegarette that I'm going to drizzle
6:50
over a bowl of fresh, crisp mixed
6:53
greens. So, I'll see y'all back in the
6:56
kitchen in a second.
6:59
[Music]
7:08
The recipe that I'm going to share with
7:09
you was given to me from these precious,
7:15
beautiful men that own the Savannah Be
7:18
Company. Let's get started with our
7:20
vinegarette dressing. I'm going to start
7:22
with 1/4 a cup of rice wine vinegar,
7:28
1 and 1/2 teaspoon of dijon mustard,
7:35
2 tablespoon of honey, and y'all will
7:37
see I'm measuring it with a teaspoon,
7:39
but
7:40
I think I can get it pretty close.
7:51
All right. And I'm going to add a pinch
7:52
of salt,
7:56
a little fresh ground black pepper.
8:02
So, I'm going to blend those
8:03
ingredients.
8:08
So, we're going to start now. I've got
8:10
34 a cup of the walnut oil. And we're
8:13
going to start just slowly adding that
8:16
to
8:18
y'all. That looks pretty dangerous.
8:19
Excuse me. Just one second.
8:22
I'm going to grab me an apron
8:26
or I'm going to be covered in oil and
8:28
vinegar.
8:35
You can hear that working. You can see
8:38
it working.
8:46
All right. So, we're going to let that
8:47
run just for a second.
8:52
You can see the pretty color that's a
8:55
mustard turned our our vinegarette.
9:02
All right. So, that should
9:05
have it.
9:09
I think I'm safe to take off my apron
9:12
now.
9:15
All right. Now, I'm going to come over
9:16
here to our greens. And you can see I'm
9:19
using a variety of masculine greens. And
9:23
to our lettuce, I'm going to add one
9:25
mango that's been diced.
9:29
I'm going to add one cup of goat cheese.
9:38
That white color in there is going to be
9:41
stark and beautiful. And then I'm going
9:44
to add a half a cup of dried
9:46
cranberries.
9:50
And these are going to give it a a nice
9:53
texture. They're going to be a little
9:55
bit on the chewy side. And they're going
9:57
to be a little tart and a little sweet
9:59
all at the same time. So, I'm just going
10:02
to give this a toss.
10:07
And at this point, you could add
10:10
anything else that you wanted to this
10:12
salad. In fact, um some walnuts would be
10:16
very, very good since I've used the
10:18
walnut oil. And I think I've got some
10:21
mint laying here. And I think I'm just
10:23
going to pull a few sprigs of mint
10:29
and toss into the greens as well.
10:32
That'll give it a nice little little
10:35
hit. All right. All right. Now, I'm just
10:37
going to drizzle this with our
10:39
vinegarette.
10:41
And you'll want to be careful. You can
10:43
see how because I slowly added the oil
10:46
last that it didn't separate.
10:54
So, I'm going to stop right there.
10:59
Give this a toss.
11:05
and get just a little bit of that
11:09
dressing on all the ingredients in
11:11
there.
11:16
And how delicious
11:18
does that look? You've got all the
11:21
different textures
11:25
and all the different flavors.
11:28
Okay, our salad's all ready. Usually, I
11:33
always have walnuts around. And I wish I
11:35
had some cuz I think they'd be perfect
11:37
on that.
11:39
Well, I can't resist a little taste cuz
11:41
you know this is almost like
11:44
kind of like free calories.
12:00
This tastes so nutty. and the
12:02
cranberries.
12:04
M, they're chewy and
12:09
real big on flavor.
12:11
I think that you're going to love this
12:13
and uh you can have it with so many
12:15
different meals.
12:17
It'd be wonderful with chicken, fish,
12:19
beef.
12:23
Speaking of fish,
12:26
I think we need to get our fish out now.
12:31
It's been just
12:34
cooking away.
12:36
Let's take a look and see what Cam's
12:39
fish looks like.
12:45
Look how pretty that is.
12:48
Now, this may be a trick.
12:54
Not bad.
12:58
Not bad.
13:00
And I can't resist a taste of this,
13:02
y'all.
13:04
I want to make sure I get a bite of
13:05
strawberry.
13:11
Oh, Cam, it's so good.
13:14
So totally different
13:17
from what you would expect with a fish
13:20
dish.
13:22
Thank you, darling. Now, when we come
13:23
back, y'all, I'm going to be making
13:25
something so moist and so yummy, and
13:29
it's just going to scream for honey.
13:32
[Music]
13:42
All right, we've got all this wonderful
13:44
honey in the kitchen and uh I want to
13:46
make something not that has honey in it,
13:50
but something we can drizzle the honey
13:52
over. And what better drizzler maker can
13:57
I do than a sweet potato biscuit? I'm
14:00
going to start by sifting 1 and a4 cups
14:04
of self-rising flour with two heaping
14:08
tablespoons of sugar.
14:14
and a pinch of salt. And I'm just going
14:17
to take my spatula and run those through
14:21
the netting. And there we go. We've got
14:23
a a nice fine mixture of flour and
14:27
sugar. Now over here, I'm going to mix
14:31
34 of a cup of mashed cooked sweet
14:33
potatoes.
14:37
And I'm going to take a half a stick of
14:41
room temperature softened butter
14:45
and I'm going to blend those together.
14:50
I'm going to
14:52
bring this over
14:55
and add this to our flour mixture.
15:01
All right. And I'm just going to cut
15:02
this buttered sweet potato into our
15:06
flour. Just like you were making a
15:08
biscuit with just shortening or butter,
15:12
you want to just cut it in. And now I'm
15:15
going to take 1/4 of a cup of milk
15:20
and work that into our mixture.
15:25
All
15:28
right. Now, I'm going to take some
15:31
self-rising flour
15:33
and put on my cutting board.
15:37
And I'm going to scoop my biscuit mix
15:40
into that flour.
15:46
And I'm going to
15:49
give it some toss.
15:55
in that flour because the milk
15:58
had our dough real soft.
16:05
So, I'm going to just knead that dough
16:09
in that flour until our dough is the
16:12
right consistency. So, I'm going to take
16:15
the
16:17
rolling pin and I'm going to roll these
16:20
out. And you know, depending on the
16:24
thickness that you want for a biscuit, I
16:27
kind of like mine a little on the
16:29
thicker side.
16:31
Biscuit cutters can come in all
16:33
different shapes and sizes as far as
16:36
that goes. So, it just depends on how
16:40
big you want your biscuit to be. I kind
16:42
of like the medium size, so I can have
16:45
two of them. I feel like they're not
16:47
that big, so I can have two. So, I'm
16:50
going to choose this cutter.
16:55
And you'll want to take your biscuit
16:57
cutter
16:59
and dip it in your flour.
17:03
So, your biscuit will pop right out of
17:06
there.
17:10
All right. And you can see that I'm
17:12
going to be
17:14
cooking my biscuits today
17:17
on a black cast iron skillet. And this
17:21
is my hoake maker that I'm putting these
17:24
on.
17:27
It's just the perfect
17:31
piece of equipment. All right, one more.
17:35
The perfect amount
17:38
for that pan.
17:41
All right. Now, I have some melted
17:43
butter back here,
17:48
and I'm just going to brush the tops of
17:51
my biscuits
17:54
with this real
17:57
real butter.
18:00
That butter is going to make those
18:02
biscuits golden and give it some more
18:05
butter flavor. Here we go.
18:08
into the oven 450°
18:14
for 20 minutes. But I'm going to keep a
18:18
close eye on those biscuits cuz I don't
18:20
want them to cook and get too brown on
18:23
the bottom and not be brown enough on
18:25
top. I'm going to take a quick break to
18:27
clean up my mess and when I come back,
18:29
I'm going to be making some wonderful
18:32
creamy honey butter to pile on those
18:35
biscuits.
18:38
So, we've come too far together today,
18:40
y'all, for you to leave me. So, I'll see
18:43
y'all back in a minute.
18:46
[Music]
18:52
No self-respecting sweet potato biscuit
18:56
would be caught dead without his honey
18:58
butter on him. So, I want to show y'all
19:01
how quickly you can mix this up. And I
19:04
also want to share with y'all some
19:06
different variations that you can do
19:08
with this honey butter. I've got one
19:10
stick of softened real butter and I'm
19:13
just going to pour some honey on it. Now
19:15
you can determine how sweet you want
19:17
your butter. I'm going to mix that in.
19:20
And I probably used about a/3 of a cup.
19:24
And if you want to change this honey
19:26
butter around, you can add ground
19:28
cinnamon,
19:30
vanilla flavoring.
19:32
Oo, some shredded orange zest will just
19:36
make that perfect.
19:38
And a few little nuts added into that
19:41
will make a perfect butter for pancakes,
19:44
waffles, bagels, blueberry muffins, all
19:48
kind of muffins. But right now, my
19:51
thoughts are on that sweet potato
19:53
biscuit because I do want to eat it
19:55
while it's hot.
19:58
Oh, look at that beautiful biscuit.
20:04
And that yummy honey butter.
20:13
Come here, Cody. You want a biscuit?
20:15
[Music]
20:26
Don't miss it, y'all.
20:29
Don't miss it. It's out of this world.
20:34
Y'all know today our time together has
20:36
really been sweet. You know, with all
20:38
this honey and all, it was perfect on my
20:41
savory salmon and the vinegarette on the
20:45
salad was so tangy and fresh. The sweet
20:48
potato biscuits with the honey butter
20:51
were just out of this world. And so
20:54
until next time y'all, I send you love
20:56
and best dishes from my kitchen to
20:59
yours.
21:01
[Music]
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