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Full Episode Fridays: House Special - 1 Summer Dinner Menu | Fish Po' Boy Recipe
Apr 15, 2022
Summer Dinner Menu | Fish Po' Boy Recipe - Paula & Bobby are creating some easy summer dinner recipes, including a fish po' boy sandwich. Paula’s Best Dishes, Season 5, Episode 11.
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00:00 Intro
1:08 Grilled Tilapia Po' Boy Recipe: https://www.pauladeen.com/recipe/grilled-tilapia-po-boys-with-homemade-tartar-sauce/
3:49 Corn and Carrot Salad with Golden Raisins Recipe: https://www.pauladeen.com/recipe/corn-and-carrot-salad-with-golden-raisins/
7:34 Bobby's Favorite Sausage Potato Salad Recipe: https://www.pauladeen.com/recipe/bobbys-favorite-sausage-potato-salad/
12:29 Fluffy Oatmeal Raisin Sandwich Cookies Recipe: https://www.pauladeen.com/recipe/fluffy-oatmeal-raisin-sandwich-cookies/
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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
Bobby and I are in here, y'all. We're
0:02
getting pure silly because we're
0:04
starting off today, y'all, with the most
0:06
gigantic grilled tilapia poboy sandwich
0:09
with Bobby's homemade tarta sauce. Then
0:11
it's a blast from my children's past. A
0:14
corn and carrot salad with the sweetest
0:17
golden raisins.
0:18
These are beautiful raisins. I like
0:19
these.
0:20
I love golden raisins. I do, too.
0:22
Next, two of my favorite ingredients
0:24
come together in Bobby's unbelievable
0:27
sausage potato salad. This is going to
0:29
be t totally delicious. And finally,
0:33
we're making oatmeal raisin sandwich
0:35
cookies. That's almost as cute as Bobby
0:38
in an apron. Bobby,
0:39
how did this happen?
0:40
You're beautiful.
0:47
Good morning, y'all. We're thrilled to
0:49
be here in the kitchen. I always love
0:51
starting my day off with my son, Bobby,
0:53
who's got the most beautiful, longest
0:55
eyelashes.
0:58
So, I I understand that we're doing
1:00
something.
1:00
We're going to do something different.
1:01
We're going to do fish.
1:03
You always do fish, son.
1:04
I know I do, but it's so good. It's so
1:06
reliable.
1:06
I know. I know. So, where are we going
1:08
to start, son? For these delicious
1:10
grilled tilapia pull boys.
1:12
I am going to do the fish. And I would
1:14
like for you to make a tartar sauce for
1:15
me.
1:16
Okie do. Cuz I know.
1:17
So, that's you you've got tilapia up
1:19
there,
1:19
right? Tilapia. These are like uh 7 oz
1:22
pieces of fish. First, I'm going to get
1:23
the fish ready. Okay. And so to start,
1:25
I'm just going to brush them with a
1:26
little bit of olive oil on both sides.
1:27
I'm going to turn these over in just a
1:29
sec. Sprinkle a little bit of salt and
1:30
pepper on them.
1:31
Mhm. Mhm.
1:32
Little more oil.
1:33
Mhm.
1:34
Say it for me.
1:35
Little more. Oh,
1:36
there you go.
1:37
Tilapia has absolutely no fatty.
1:40
Almost none.
1:41
So that'll help keep it from sticking
1:43
when we put it on our griddle.
1:45
I love tilapia because it's so easy, you
1:47
know, so easy to prepare. It's not, you
1:48
know, there's nothing complicated about
1:49
it.
1:50
So tell me, son, what goes in this tarta
1:52
sauce? 1/2 cup of mayonnaise to start
1:55
and about 1/4 teaspoon of garlic powder,
1:57
please.
1:57
Okie do.
2:00
We're going to squeeze a tablespoon and
2:02
a half of this nice fresh fat lemon.
2:04
Okie do. So, I'm just going to eyeball
2:06
that.
2:09
There's a big fat one. Leave those seeds
2:11
out.
2:11
Feel how soft. I love lemons like that
2:14
where you know you going to get a lot of
2:16
love out of them.
2:18
I love this coarse sea salt, too.
2:20
How much pickles? two tablespoons each
2:23
of red onion and sweet pickles.
2:25
I have found that a lot of folks here in
2:26
Savannah love the sweet pickle.
2:30
So, I see that you're kind of following
2:32
the southern
2:33
I like I like sweet tradition.
2:36
This is kind of standard. And Bobby, I'm
2:39
not sure if you knew this, but this
2:42
sandwich got the name poleboy from like
2:45
what we call curb stores.
2:48
Mhm. And the guys would come in from
2:51
work on their lunch break and they
2:54
didn't have much money. Well, the owner
2:56
of this particular store said, "I want
2:59
to make something that these pool boys
3:01
can afford to get for lunch." So, they
3:03
would pile this crusty French bread up
3:06
with these crawfish and shrimp, and the
3:09
pool boys could afford to have lunch,
3:10
too.
3:11
I like it.
3:12
So, if you'll pass me your fish.
3:14
Are we hot?
3:16
Yeah, it feels feels warm. Now, I'm
3:18
going to give this grill just a quick
3:20
spray.
3:23
Oh, I love tilapia about it.
3:28
[Music]
3:33
Did you add the salt and pepper yet,
3:34
son? Here, let me
3:36
taste it.
3:38
Yeah, it could stand a little salt and
3:40
pepper, I think.
3:41
All right,
3:42
Salt and pepper never hurts a thing. All
3:44
right. So, Bobby, your fish is looking
3:46
good, son. The tarta sauce is made. I'm
3:49
going to start working on the sweet corn
3:51
and carrot salad.
3:55
Sweet little girkin.
3:57
I like them. All right. Well, let me
3:58
help you do the carrots for you.
4:00
Okay.
4:01
Now, this is a real easy salad. And when
4:04
you and Jamie were little boys, I used
4:06
to make carrot and raisin salad all the
4:08
time because I felt like it was
4:09
something that was really good for them.
4:11
This one's been jazzed up a little bit
4:14
and children still continue to love it
4:17
because it's got sweet corn in it.
4:19
So, I mean,
4:20
did I eat it when I was a kid?
4:21
Yes.
4:21
I mean, from a young kid.
4:23
Yes.
4:24
Cuz I love it now.
4:25
I'm using y'all a frozen corn. So, one
4:28
cup into our bowl.
4:30
And by the time I get finished, I'm
4:31
going to have about two cups of carrots
4:33
here.
4:34
Bobby, I'm going to check your fish.
4:36
Yeah, that looks good. I'm just going to
4:38
give these a
4:40
quick turn, buddy, because I don't want
4:42
them to overcook.
4:44
Yeah. They're only a couple minutes
4:45
aside.
4:45
Mhm. I'm going to put about a tablespoon
4:49
of lemon juice in here. And I'm just
4:51
going to eyeball that. Little salt,
4:55
little pepper,
4:59
two tablespoon of mayonnaise.
5:02
I got you just about just about the
5:04
right amount of carrots here.
5:05
Okie do. And I'm going to chop you up
5:07
some parsley.
5:08
Okay, great. About a tablespoon of olive
5:10
oil. You know, children love corn, don't
5:13
they?
5:14
You know, I always have. Yeah. I don't
5:16
think that's something you really have
5:16
to you don't have to wrestle them to eat
5:19
that. No. I think every kid likes
5:20
that. One one night, I think Jamie was
5:22
out of town working and and so Brooke
5:24
and Jack were on their own. So, I called
5:28
and and asked him to come over for
5:30
supper. Well, Jack was really just
5:32
starting to eat table foods. And I
5:35
picked up some fresh corn from the
5:37
grocery store. And if he was not the
5:40
cutest thing,
5:41
did he pick it up? And
5:42
he picked it up and ate every kernel off
5:47
that corn. Okay, I'll just add our corn
5:51
mixture to your carrots, Bobby.
5:53
These are beautiful raisins. I like
5:54
these. The
5:54
I love golden raisins. I do,
5:56
too. So, yeah, about a half a cup. Yeah.
5:59
And just a quick tip, y'all. In case
6:02
you've gone to your pantry and gotten
6:04
your raisins and they're real, real
6:05
dried and hard, just put them in a cup
6:08
of like boiling water. They'll soften up
6:10
real nicely. Um, so don't give up on a
6:14
dried raisin. We are still good.
6:18
And parsley. And just fold that all
6:21
together, son.
6:22
All right. Well, it's certainly
6:24
that pretty.
6:24
It's certainly colorful.
6:26
All right. So y'all, we've almost got
6:28
our meal put together. Don't go anywhere
6:30
cuz the tilapia is almost ready.
6:34
Oo, I'm so ready for a poboy.
6:36
Love it.
6:38
Coming up next. No matter how you cut
6:40
it, this salad is one of my favorites.
6:44
I'll take a potato ri
6:47
cream smashed. Then we're putting
6:50
together our pullboy sandwiches that are
6:52
fit for a king. M m. Them poor boys were
6:57
lucky, weren't they?
6:58
Very good.
6:58
And later, you're not going to believe
7:00
what we do to these oatmeal cookies.
7:04
I so hope y'all are enjoying the show.
7:07
And if you do, be sure to click like,
7:10
subscribe, and the notification bell so
7:14
you'll never miss a video. And we'll be
7:16
right back after the break.
7:21
Bobby and I are back at the stove. I've
7:23
got our French bread on the grill
7:26
waiting to put our pobo together. We've
7:29
got our fish down there and our tarta
7:31
sauce. So, the next thing we're going to
7:33
make is Bobb's sausage potato salad,
7:36
y'all. One of our favorites. All right.
7:39
So, I'm going to take a half a pound of
7:41
kilbasa. I'm just going to slice this in
7:44
little maybe quarter of an inch rings.
7:47
This is a little different than the
7:49
potato salad that that you made for
7:50
Jamie and me growing up, which I really
7:52
really grew to love, but you know, we
7:54
just wanted to uh shake it up and make
7:55
it a little bit different.
7:56
I I love it, Bobby. You know, your
7:58
greatgrandmother used to make shrimp
8:01
potato salad,
8:02
and I love the meat
8:04
in with the potatoes. So, I think this
8:07
is going to be tea totally delicious.
8:10
Well, it is. I've I've made it before
8:11
with Jamie, and it's uh it's real good.
8:13
You know, like I said, it's just a
8:14
little something different. I'm going to
8:15
chop up a stock of celery and uh two
8:18
green onions for the potato.
8:19
This is so funny, y'all. I had to hide
8:21
the celery and the onions when they were
8:23
growing up that I put in the potato
8:25
salad because if they thought they were
8:27
eating celery or onions, they wouldn't
8:28
eat it. So, here he is voluntarily now
8:32
putting that celery in his recipe.
8:34
That's right. I didn't start eating the
8:35
green stuff until I was about 30.
8:38
I'll just start cooking our sausage in a
8:40
little oil. And then I'm going to dice
8:43
up one clove of garlic.
8:45
Okay. I'm going to start cubing up some
8:47
of these red potatoes. I've got about a
8:48
pound of red potatoes here boiled.
8:50
Okay. And he has boiled those y'all skin
8:53
on,
8:53
you know. And I I learned to like that
8:55
through you, too. I like to see my skin
8:56
on the
8:58
I said it worked out well cuz it was
9:00
kind of a lazy man's way of cooking a
9:02
potato. I can't stand peeling potatoes.
9:05
So, it really worked for me because
9:08
that's where your color and your
9:10
nutrients come from. A lot of vitamins
9:11
in the skin.
9:12
The nutrient is in the skin. So, that's
9:15
what I tell myself. All right. I want to
9:17
make sure that this garlic is is minced
9:20
up as finely as I can get it because
9:24
this is going into the dressing. All
9:26
right, that's just one clove of garlic,
9:28
y'all. And that was a big garlic.
9:31
Love those potatoes. All right. So,
9:35
here's us a bowl, Bobby, to mix our
9:37
potato salad up in. Now, let's go ahead
9:39
and make our dressing in this.
9:41
Okay.
9:42
And I'm turning off our
9:43
What about the potato salad?
9:45
Oh, sorry, sir.
9:47
That's all right. That's all right. I
9:48
just want to go ahead and get this in a
9:49
bowl.
9:49
I'm living in Polaro World. And I'll
9:51
start working on your sauce.
9:53
We're going to use 3 tablespoons of
9:55
olive oil.
9:56
This is an easy sauce.
9:58
Very easy, son.
9:59
But with a lot of flavor.
10:01
Ooh, yeah. 1 tbsp of tangy dijon.
10:06
We're going to use 1 and 1/2 tablespoons
10:07
of red wine vinegar.
10:08
Okay.
10:09
[Music]
10:13
Just going to whisk that together. And
10:14
once we get all of our dry ingredients
10:15
put together, we'll just pour it right
10:17
on top.
10:17
Okay. And we'll just add a little salt
10:19
and pepper to our potatoes before we add
10:21
our dressing.
10:22
All right. So, in goes here. Bobby, you
10:24
want to take your spatula and
10:27
uh there's not a lot of grease, but I'm
10:28
going to throw this into the colander.
10:31
Okay. Just to drain it a little bit.
10:33
Yeah, just to make sure it's well
10:35
drained. Get
10:36
this all mixed together. And I'm going
10:37
to try to fold this so I don't rip these
10:39
potatoes up.
10:40
Your potatoes up. I don't care. I'll
10:41
take a potato ripped whole
10:44
cream.
10:44
Cream smashed. Son, let me find you a
10:48
bigger bowl. I can't hardly stand it.
10:50
Let's put this
10:51
here. This is the pot that we boil the
10:54
um potatoes in. So, let's just mix it
10:56
and then we'll throw it back in the
10:58
bowl. How's that?
10:59
That's good. There we go.
11:02
That looks great.
11:03
Okay. Perfect.
11:05
That looks good.
11:06
Looks delicious. All right. All right.
11:07
Pile it back in your bowl. Okay.
11:11
Cuz that bowl is very pretty in here,
11:13
son. Yeah. If you'll
11:15
There you go. M.
11:17
Look at that sausage.
11:20
So, now we're ready to move over and put
11:23
those pull boys together. Now, I like a
11:26
lot of tarta sauce over there.
11:28
Yeah. Me, too. Me, too.
11:29
Yes. M m.
11:34
Now coming up, I bet you can't guess my
11:36
favorite ingredient, y'all, that goes
11:37
into these cookies.
11:39
What might be the first ingredient that
11:40
I start with?
11:41
Two sticks of butter.
11:42
There you go.
11:44
And later, we got some unbelievable
11:47
filling for these cookie sandwiches. Is
11:49
the devil not in this kitchen today?
11:54
I hope y'all are enjoying the show and I
11:57
want to hear from you. Tell me what
11:59
recipes or videos you'd like to see me
12:01
make by just leaving a short comment
12:03
below. Now, let's get back to the show,
12:07
y'all.
12:10
Y'all, when I was a typical housewife,
12:13
you know, a a stay-at-home mother, I was
12:16
a cookie making mama, whatnot.
12:18
You were indeed.
12:19
I don't know if I was making them for
12:21
y'all or for me.
12:22
You were making them for you.
12:23
A good chance I was. Y'all, I love
12:27
cookies. And uh we're going to finish up
12:30
today with these amazing fluffy oatmeal
12:33
raisin sandwich cookies. Is the devil
12:36
not in this kitchen today?
12:39
I think she may be.
12:40
She may be along with all the dogs. So,
12:44
we're going to take these oatmeal
12:46
raisin.
12:46
What might what might be the first
12:48
ingredient that I start with?
12:49
Two sticks of butter.
12:50
There you go.
12:53
One and a4 cups of packed light brown
12:56
sugar.
12:56
There's the first,
12:57
right? One and a4 cup. Then we've got
13:00
one egg. And then we It sounds like a
13:03
zoo
13:03
zoo in here.
13:07
And he's going to cream that real well.
13:09
And then I'm going to add your your
13:11
milk.
13:13
I'm going to need for you to help me add
13:14
some ingredients to this. All right.
13:16
I will. You just um you just beat the
13:19
heck out of that. We want to cream our
13:21
butter. Oh, are you getting messed up?
13:23
Brown sugar all over me. That's all
13:24
right.
13:25
One of Bobb's biggest pet peeves, y'all,
13:28
is getting stuff on his clothes.
13:31
Is my mama speaking for me?
13:33
I have actually seen Bobby want to get
13:36
up and leave a meal
13:39
because he got something on him. A
13:42
little tighter, mama.
13:44
Tighter.
13:46
I love television. And I love doing
13:48
television with my mom. There's nothing
13:50
embarrassing about it at all.
13:53
You're adorable. I wish it looked that
13:55
good on me.
13:55
It's awesome.
13:56
Bobby, you look beautiful.
13:58
All right, mama. Thank you. I appreciate
13:59
it.
14:00
Between your apron and your eyelashes,
14:03
I am so jealous.
14:07
All right. Are you going to help me
14:08
here?
14:09
Yes.
14:09
Are we making something
14:10
besides me blush?
14:13
And we're making you blush.
14:14
All right.
14:15
Okay. 1/4 cup of milk and then one egg,
14:17
please.
14:18
And one egg.
14:21
So, Bobby, for our dry ingredients for
14:23
our cookie, I'm using a half a teaspoon
14:26
of baking soda, not powder, but soda.
14:30
Half a teaspoon of cinnamon, a half a
14:33
teaspoon of salt, and a/4 of a teaspoon
14:37
of nutmeg.
14:39
All right. Now, over here, I'm going to
14:41
put in two cups of allpurpose flour.
14:47
I'm done with the apron. I appreciate
14:50
it.
14:50
Okay. But look at you. How clean you
14:52
are.
14:52
That's right. That's right.
14:55
[Music]
14:58
So, I'm just going to fluff those
15:01
ingredients together. All right. So,
15:04
we're just going to stir in Bobby our
15:06
dry ingredients into our wet.
15:09
All right.
15:10
[Music]
15:16
Okie do. So, half a cup of raisins. And
15:20
then you're going to need 2 and 1/2 cups
15:22
of rolled oats. And we're going to use
15:24
the quick cooking that cooks in like 5
15:27
minutes. You don't want to use the long
15:29
cooking. And you certainly don't want to
15:30
use instant. Now, I'm a big nut.
15:35
Yeah.
15:36
Don't you say a word.
15:37
I know. It's true, though. I am a big
15:40
nut lover. Uh now ordinarily I would put
15:44
nuts in at this time, but this
15:46
particular recipe does not call for
15:48
nuts. So, but I've got an idea.
15:51
All right. What is it?
15:52
And we're going to get our nuts mixed
15:54
in. All right.
15:55
With this, but we're going to do it when
15:56
we get to the sandwich part. Okay, son.
15:59
You've done a great job on that.
16:00
I think that's together.
16:01
So, bring this down here. And um we're
16:05
going to put these on our cookie sheet.
16:08
We want to use like two tablespoons
16:11
of cookie dough.
16:13
[Applause]
16:17
These are perfect, Bobby. But just to
16:19
make our job a little bit cleaner, we
16:22
are going to put a silicone mat down in
16:24
there. And that makes them not stick.
16:29
And it just makes clean up easy, easy,
16:32
easy. And Bobby has done this just
16:34
perfectly. Do you see the way he's taken
16:37
his scooper and he's kind of pressed
16:39
them down to give them a head start on
16:42
flattening out?
16:44
Here you go. Finish these up, Mom. And
16:45
I'm going to put that first tray in the
16:46
oven. Right.
16:46
You don't. That sounds great, son.
16:48
Excuse me.
16:50
All righty.
16:50
So, in they go. 350 for about 11
16:52
minutes, right?
16:53
Yeah. 11 minutes.
16:56
And these look perfectly
16:59
out of this world, y'all. Here's your
17:01
other pan.
17:02
Right. And in 11 minutes, we're gonna
17:05
have some fabulous cookies. Then this
17:08
show is gonna turn into an R-rated show
17:12
because we're gonna do something obs.
17:16
We're going to make sandwiches out of
17:17
these oatmeal cookies, y'all.
17:19
With fluff.
17:21
Up next, they might have to bring us in
17:23
for making these dangerously delicious
17:25
cookie sandwiches.
17:27
Here you go. You can put me in my
17:29
cancuffs and tote me off.
17:30
What are you talking about? I should be
17:32
arrested.
17:34
[Music]
17:35
I so hope y'all are enjoying the show
17:38
and if you do, be sure to click like,
17:41
subscribe, and the notification bell so
17:44
you'll never miss a video. And we'll be
17:47
right back after the break.
17:51
Bobby and I are in here, y'all. We're
17:53
getting pure silly. Uh these these
17:56
oatmeal sandwich cookies that we're
17:58
about to make is what you sent us over
17:59
the top.
18:00
Perfect size. Look at our cookies,
18:02
y'all. How beautiful are those? They
18:06
look great.
18:06
Yeah. If you'd chop those nuts for me,
18:08
Bobby.
18:10
So, we've got a chocolate sauce and
18:13
we've got a fluffy marshmallow.
18:15
Mhm.
18:16
Now, on this side, I'm going to take
18:18
that chocolate and I'm just going to put
18:21
all in that cookie
18:24
on that side. Let's do a little bit
18:26
more.
18:28
M
18:29
you know, I meet more people that tell
18:30
me they watch your show while they're on
18:31
the treadmill, and I just wonder why.
18:33
Why do you think that is?
18:35
You know, and I always get
18:36
I watch your mama's show while I'm
18:37
working out.
18:38
Uh-huh. I always get a big kick out of
18:40
that cuz I say, you know, that's where
18:43
you should watch Best Dishes is from the
18:47
treadmill. Remember, son, how I told you
18:50
I just love nuts?
18:51
Yes, ma'am.
18:52
I've got a mixture of cho nuts here. So,
18:56
well, here you want some to sprinkle.
18:58
Oh. Oh wow. Oh, that's a good idea.
19:01
Ain't that a great idea?
19:02
That is a good idea. I like that.
19:04
Look at that. Look at that goodness.
19:06
Good grief. Give me a bite.
19:08
Take it. Take it.
19:10
[Music]
19:14
Look at that.
19:17
I should be arrested.
19:18
Oh, yeah. You're right.
19:20
All right. My nuts over here, Bobby has
19:23
almonds and walnuts and pecans,
19:27
but I know how you feel and just just
19:30
about pecans.
19:31
Yeah. And I like mine real fire.
19:33
Okay. So, I'm going to just put the
19:36
center to your cookie together. And then
19:38
you can dip yours in your pecans.
19:41
That is awesome.
19:42
All right. There you go.
19:44
[Music]
19:46
Look at this.
19:47
This is sickening.
19:48
Sickening. I'm on my way to the gym
19:50
right now.
19:52
Look, look, look.
19:58
[Music]
20:02
Hey y'all, it's Paula Dean. Now, if you
20:05
enjoyed this video, be sure to like it
20:07
and click the subscribe button as well
20:10
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20:13
when I post a video. Love and best
20:16
dishes, y'all.
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