Up next in 10
Full Episode Fridays: Ladies Luncheon - 5 Delicious Lunch Recipes | Brunch Recipe Ideas
May 26, 2023
5 Delicious Lunch Recipes | Brunch Recipe Ideas - Paula is sharing some Southern luncheon ideas, including a Southern tomato pie recipe and a crab quiche recipe. Paula’s Best Dishes, Season 10, Episode 7.
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00:00 Intro
1:12 Curry Pecan Deviled Eggs Recipe: https://www.pauladeen.com/recipe/curry-pecan-deviled-eggs/
4:09 Crab Quiche Recipe: https://www.pauladeen.com/recipe/crab-quiche/
9:17 Southern Tomato Pie Recipe: https://www.pauladeen.com/recipe/tomato-pie-2/
11:44 Orange Strawberry and Date Salad Recipe: https://www.pauladeen.com/recipe/orange-strawberry-and-date-salad/
16:36 Peanut Butter Chocolate and Banana Cookie Sandwiches Recipe: https://www.pauladeen.com/recipe/peanut-butter-chocolate-and-banana-cookie-sandwiches/
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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
- Well, good morning everybody.
0:02
We are talking about entertaining.
0:05
Today you're getting an inside scoop on dishes
0:07
from one of Savannah's top caterers, Susan Mason.
0:12
Up first, we've got a Curry Pecan Deviled Egg.
0:16
Delicious.
0:18
Then it's delectable Crab Quiche
0:21
that's loaded with fresh crab and melted cheese.
0:24
This is gonna be such a hit at your party.
0:27
And a pie that's layered with savory perfection.
0:30
Honey, hush.
0:31
Tomato pie y'all.
0:34
And then we're lightening things up
0:35
with a Orange, Strawberry and Date Salad.
0:38
It's gorgeous, Susan.
0:40
And it's something amazing for dessert.
0:42
A Peanut Butter, Chocolate and Banana Cookie Sandwich.
0:46
- I can't wait.
0:47
- Me neither.
0:49
(upbeat music)
0:58
Susan Mason, if there's a fluffy duffy party going on,
1:04
Susan is in charge of the food.
1:06
So why don't we get our party started Susan.
1:10
Now this first one is one that I do.
1:12
It's a Curry Pecan Deviled Egg.
1:16
- Oops. Broke that one. - Sounds pretty good ,
1:17
doesn't it? - It does,
1:18
it sounds wonderful.
1:19
- So thank you...
1:19
- I'm popping the yolks in here.
1:20
- Yes. You're popping the yolks.
1:22
You know Deviled Eggs are easy to make.
1:26
- Put them on a cocktail table
1:28
and they disappear in two minutes.
1:29
- First thing gone, aint it?
1:31
- Men especially love them.
1:33
- So I'm gonna make our creamy base.
1:36
And I'm gonna need about a half a cup of mayonnaise, Susan.
1:39
- All right. - To do this.
1:43
And I'm just gonna eyeball it.
1:45
I can always add a little bit more.
1:47
A half a teaspoon of curry powder.
1:51
And I'm gonna put about a tablespoon of milk Susan
1:56
to just help us you know, make that a little creamy.
2:00
- Okay.
2:01
- And I'm gonna add a little pepper.
2:04
A little salt.
2:06
And I'm gonna add a half a cup of roasted chopped pecans.
2:10
- Ooh, that'll give it a good crunch.
2:12
- Yes - Yeah.
2:13
- So I'm just gonna stir these up.
2:15
- Okay.
2:16
- And then put the yolks in. - Okay.
2:21
Do you think those are mashed up in there.
2:22
- I think they are just plenty good enough.
2:25
- Okay.
2:26
- Have you catered any parties lately?
2:28
I'll tell a horror story if you'll tell a horror story.
2:31
- Oh, man.
2:33
I've had things happen like
2:34
going out of town for a wedding and losing the food truck.
2:40
You know, like the driver of the food truck is lost
2:43
and not answering his cell phone.
2:44
- Oh no.
2:45
I'm just gonna load up our piping bags.
2:48
- Okay, do that. - With our mixture.
2:50
Because I just think a piped deviled egg is prettier.
2:54
- Oh I think so too.
2:55
- Well, the very worst catering disaster,
2:59
I think that I had.
3:02
It was at Christmas time. It was just me and Dora.
3:07
I was driving a little too fast.
3:09
Dora was behind me. I had to slam on brakes.
3:13
Dora slammed on brakes. She hit me.
3:17
I had all these little stuffed red potatoes.
3:21
I had them on just sheet trays.
3:24
Then potatoes came flying
3:27
over my shoulders
3:30
hitting the windshield, flying all over me.
3:35
Those folks never call me back
3:37
to cater another party.
3:40
- I can't imagine.
3:41
- Great Susan, we got our eggs lined up here on a tray
3:44
so let's start filling them up.
3:45
- Okay. Let me sprinkle a few chives on here
3:48
just to make them, you know, a little more decorative.
3:54
How do you think those look?
3:55
- I think they're just like you, they are gorgeous.
3:57
- Oh, thank you.
3:58
- I'm gonna sit them right there.
4:00
I tell you what, if I start on them now,
4:03
we'll have an empty plate.
4:05
- Right.
4:06
- So what have you got planned for us down here Susan.
4:09
- We're going to make my Crab Quiche.
4:11
- Love Crab Quiche.
4:13
Tell me what to do.
4:15
- We need two green onions - Okay.
4:17
- sized. - Okay, I will do it.
4:18
- And I will make the mixture.
4:21
I'm going to use four ounces of Gruyere cheese.
4:25
- Love Gruyere cheese.
4:25
- I think it makes it so much lighter,
4:27
- Love it.
4:28
- than any other kind of cheese.
4:31
- I think so too.
4:33
- And we gonna break three eggs in here
4:35
and beat them up and add a cup whipping cream Paula.
4:39
- Okey dokey
4:46
- All right, I'm going to put a pinch of salt
4:50
and half a teaspoon of old bay.
4:52
- Okay.
4:53
- Paula, sprinkle some on the bottom
4:56
- Okey doke. Okay. - just a little bit
4:56
if you will then we will see what we get.
4:58
- I don't know how much you want.
5:00
- That's about right.
5:01
Give me a little more cheese. I like a lot of cheese.
5:03
- I do too.
5:04
- Okay, this is a half a teaspoon of dry mustard.
5:07
- Uh huh.
5:07
- And this is a pinch of mace,
5:11
and you know, mace is so like nutmeg.
5:13
- Mm hmm. - Smell it.
5:15
- Yeah. A milder. - A milder.
5:17
- A milder form of nutmeg.
5:19
- Right. Okay. And then we're gonna combine all this.
5:21
- So now I'll do your zest for you.
5:24
- About a half a teaspoon.
5:25
- Okay and I'm just gonna to do it a custard mixture.
5:27
- Just put it into that custard mixture.
5:28
That's great.
5:29
- So that's it.
5:31
Very simple ingredients.
5:34
All right, so show me how
5:34
you're gonna put this quiche together.
5:37
- Let's put a pound of crab meat.
5:38
- Okay.
5:41
- And this is just that beautiful white.
5:44
- Lump crab
5:45
- Lump crab, all right spread that out.
5:47
Okay, sprinkle your onions.
5:51
Okay and so then I add the rest of the cheese.
5:53
- Okay.
5:54
- Now we're gonna pour this in here.
5:56
Hope, this is not gonna overflow,
5:58
but if it does it will be on - Oh I don't think it will.
5:59
I'll poke my finger in it.
6:00
- Will you poke your finger in it.
6:01
- Yes. So it can get down in there.
6:06
- And all the way out.
6:09
Okay.
6:10
- Oh Susan.
6:11
- Now, we're gonna put this in the oven.
6:12
- Honey hush.
6:14
- Okey dokey.
6:15
- I'm gonna wash my hands.
6:17
- Me too.
6:17
- And I'm gonna get that in the oven.
6:19
- We gonna put it in the oven at 350 for about 40 minutes.
6:23
- So while I was down there washing my hands,
6:25
I grabbed us a deviled egg.
6:28
You want the whole thing?
6:37
Delicious aint it?
6:39
So in the oven, this goes.
6:41
- Oh, Thank you.
6:44
- I got you sister.
6:45
Coming up, we get started on a tomato pie
6:48
with a topping of my dreams.
6:50
Mayonnaise frosting.
6:52
Then it's an orange strawberry and date salad.
6:56
Out of this world.
6:57
And y'all, you don't wanna miss this fabulous dessert.
7:00
Wow!
7:05
I so hope y'all are enjoying the show.
7:07
And if you do.
7:09
Be sure to click like, subscribe and
7:12
notification bell so you'll never miss a video.
7:16
And we'll be right back after the break.
7:25
- Hey, y'all, welcome back.
7:27
Today's show is all about fabulous, entertaining recipes.
7:32
And there's no one in town any better
7:35
than to share entertaining recipes
7:38
with than my buddy Susan Mason.
7:40
She made us a beautiful crab quiche.
7:43
And now she's gonna cut us a slice.
7:45
- I'm going to cut
7:46
this Quiche which is absolutely beautiful.
7:49
- And after we sample this quiche y'all.
7:53
We have got some hot boiling water over here
7:56
where we blanch some tomatoes.
7:59
Because Susan is preparing,
8:02
one of my favorite recipes in the whole world.
8:05
And that's tomato pie.
8:07
Now to peel our tomatoes easily y'all.
8:11
We just cut a little notch in the top of each tomato
8:17
dropped them down in boiling water for a second
8:20
and that skin just slips right off.
8:24
We've got our tomatoes waiting on you girlfriend
8:28
and I am ready to taste some of this Quiche.
8:33
- It looks wonderful
8:34
- It does. - See how light.
8:35
- Oh my goodness Susan. Thank you.
8:37
- Yes.
8:39
- Now this has got a pound of that lump crab in it.
8:43
Just looks heavenly.
8:47
To you Susan.
8:55
- That is delicious.
8:56
- This is gonna be such a hit
8:59
Such a hit at your party.
9:02
Well Susan,
9:05
I'm gonna try to make myself put this down.
9:08
Because I might love this next dish
9:13
even better than that one.
9:14
And that's our tomato pies.
9:16
So we've got our tomatoes ready.
9:19
- I would like for you to slice the tomatoes
9:21
and I will start grating the cheese.
9:24
I'm going to grate four ounces of white cheddar.
9:28
- Okay. - And four ounces
9:29
of just regular cheddar. - Okay.
9:31
- Then I can mix those together.
9:33
- Okay. - So I'm gonna...
9:34
- And you what these kind of thin or.
9:37
- That's perfect. - How do you like them?
9:39
- That's perfect. - Okay.
9:40
- I think this dish is so delicious.
9:42
You do not have to pay
9:44
too much attention to the pie crust.
9:46
So I've had those refrigerated pie crust
9:48
that you just roll out
9:50
and you know, kind of put in the pie plate
9:52
- I love the way you think girlfriend.
9:55
- It does so easy.
9:56
- I can't wait to see your version girl.
9:58
- Okay, well what we need to do is put two tablespoons
10:02
of Dijon mustard on the bottom of this pie.
10:03
- Okay. Okay.
10:05
It's gonna give it a tangy tart little bite doesn't it?
10:07
- It gives it a tangy. Right.
10:09
- We pre baked it
10:10
because when we put this back in the oven y'all,
10:13
there's nothing really that has to cook in it.
10:15
We just want to get it hot and melt all the cheese.
10:18
- Melt all the cheese.
10:21
- Now I've sliced up three of these tomatoes Susan.
10:24
- Well let's start and why don't you just give me
10:27
a layer of tomatoes. - Okay.
10:32
Okey doke. - There you go.
10:36
- How's that?
10:37
- All right. Now I'm just gonna put a pinch of salt.
10:39
- Okay.
10:40
- And a pinch of pepper. - Okay.
10:44
- So I'm just going to sprinkle cheese.
10:48
Like this, about that much.
10:51
And then we'll have another layer tomatoes.
10:53
- It's just beautiful.
10:55
- Now we need to end up with the cheese on the top.
11:00
- Okey doke.
11:01
- Then we gonna paint the top with this mayonnaise mixture.
11:04
- Okay. We'll go ahead and salt that.
11:05
- All right. Will you do the salt and pepper for me?
11:07
- Yes.
11:08
- I'm going to mix half a cup of mayonnaise,
11:12
and a third of a cup of Parmesan cheese.
11:16
- Okey doke.
11:17
- All right, now we gotta sprinkle this last cheese in here.
11:20
- Do you want me to measure your Parmesan
11:22
- That would be great.
11:23
- and put in your in your mayonnaise.
11:24
- Just throw it in there.
11:25
We gonna mix this together.
11:28
Then I'm going to paint the top or like icing a cake.
11:32
- Mayonnaise frosting. I love it.
11:35
- Okay, this goes in at 350 for about 20 minutes.
11:39
- So. - Yeah.
11:40
All right, so Susan while you putting that in the oven baby,
11:44
I'm gonna come down here and I'm gonna start our salad.
11:47
Which is gonna be perfect alongside of our Quiche
11:51
and our tomato pie.
11:53
So if you would be tearing up the Boston leaf lettuce,
11:57
it's like butter in your mouth.
12:00
Love the way it tastes. - Love this.
12:01
- So if you will tear that up Susan.
12:03
- Just tear it up a little bit. Okay.
12:05
- I'm gonna peel this navel orange y'all
12:07
and I'm gonna section it.
12:10
And this is going into our salad.
12:15
- How is this looking? The lettuce.
12:17
- It looks yummy.
12:18
All right, so I'm just gonna section this orange
12:22
and I do that by going.
12:25
- In and out. There you go.
12:27
- On either side.
12:28
- Do you want me to be doing these strawberries?
12:31
- Yes, if you would quarter those strawberries, Susan.
12:34
- Okay.
12:35
- I think we got about a pint of strawberries.
12:37
- Okay.
12:38
- And then what I want you to do
12:40
is take those dates over here
12:44
and slice those real thin.
12:46
And we need about a half a cup of those.
12:49
And those dates,
12:51
are gonna just sweeten up
12:54
this wonderful salad.
12:55
All right, so Susan, we're gonna need
12:58
about a half a cup of dates.
13:02
And when we come back,
13:04
we are gonna make a wonderful buttermilk dressing
13:07
to go on our salad.
13:08
- Oh, I can't wait.
13:10
- Me neither.
13:12
Up next y'all, we're cutting into that cheesy tomato pie.
13:15
Look like a cat's stalking a bird, doesn't she?
13:19
And then we're fixing a delightful dessert. Gorgeous.
13:22
My peanut butter chocolate banana cookie sandwiches.
13:30
I hope y'all are enjoying the show
13:32
and I want to hear from you.
13:33
Tell me what recipes or videos you'd like to see me
13:36
make by just leaving a short comment below.
13:40
Now, let's get back to the show, y'all.
13:48
How's it look Suzie Q?
13:49
- Oh, it's looking like it's done.
13:52
I think we can take it out now.
13:53
- Look like a cat stalking a bird, doesn't she?
13:57
Well take it out honey cause I'm ready to
13:59
get this salad dressing made
14:01
and taste that tomato pie.
14:04
You know today's show is all about entertaining.
14:07
And I'm in here with the girl honey.
14:11
She is the creme de la creme
14:14
of fancy schmancy entertaining parties.
14:18
All right, are you gonna cut us up a piece?
14:21
- I am.
14:23
- Oh my gosh, it looks so good.
14:26
All right now, I'm gonna be cutting up some shallots
14:29
for our buttermilk salad dressing,
14:31
I need about two teaspoons.
14:34
And that looks about like on the money.
14:39
So in my bowl that goes.
14:42
It looks delish.
14:44
I'm gonna add six tablespoons of buttermilk.
14:50
- All right. So,
14:51
Paula you wanna to taste this pie?
14:52
- Yes, yes I will stop what I'm doing.
14:55
- Let's taste it and see if it, ooh.
14:56
- Oh Susan, It looks so good.
14:59
- Don't it look good?
15:00
- Oh and that crust, it just said crisps crisps.
15:04
Is it wonderful?
15:05
- Now you know that really is delicious.
15:08
- Out of this world.
15:13
- And so easy to make.
15:14
That's what makes it such a beautiful dish for entertaining.
15:17
- Right.
15:18
Oh, Susan, if you'd come down here
15:20
and start stirring this up.
15:22
I've got shallots, our buttermilk.
15:25
For our salad dressing,
15:27
if you'd add salt - Okay this is,
15:28
and pepper to this.
15:29
- salt and pepper, this is the butter milk.
15:31
- And I'm gonna add about a half a teaspoon of tarragon.
15:36
Now we just need a fourth of a cup of Olive oil.
15:40
- Okay, so I'm gonna emulsify.
15:42
- Yes, emulsify sister.
15:44
- So I'm just gonna, ooh.
15:46
I think that should be it.
15:48
- And I'm gonna add us about a tablespoon
15:53
of fresh lemon juice.
15:56
- Okay.
15:57
- That looks perfect.
15:58
I'm gonna just pour and toss.
16:00
- Okay.
16:02
- So, there we go. How beautiful is that?
16:04
- Oh, that is beautiful.
16:07
- All right.
16:08
- You want me to serve it?
16:09
- Please.
16:15
- There we go.
16:16
- All right, so let me know how you like this.
16:24
- I like that.
16:27
That is a good combination.
16:29
- Little sweet bite to it.
16:33
- Well, very good.
16:34
That's a good combination. - This is delicious.
16:36
Now lets get started on the desert.
16:38
Now, this is starting out as a ordinary chocolate cookie.
16:42
And we're gonna start off
16:44
by using a 17.5 bag of a sugar cookie mix.
16:49
If you would just stir those up.
16:50
- Okay. - We're gonna add the egg.
16:54
One stick of butter at room temperature.
16:59
Now I'm gonna add two tablespoons of unsweetened cocoa.
17:04
When you get tired, I'll take over. Okay?
17:06
- Why don't you take a turn.
17:08
- There you go. - Okay.
17:09
- The warmth from my hands is gonna help soften
17:12
that butter even more.
17:13
All right, that looks good.
17:15
So what we're gonna do now Susan is
17:17
we're gonna roll these into balls
17:20
about the size of a walnut.
17:21
About an inch and a half.
17:26
And I think we can get about 12 on our cookie sheet.
17:31
And we're gonna throw these in the oven
17:33
after we flatten them.
17:35
And we're gonna bake them at 350.
17:38
- Okay.
17:39
- For nine, 10 or 11 minutes, something like that.
17:46
Now I'm just gonna push these down
17:50
with the palm of my hand.
17:54
Just like that.
17:56
Now in the oven they go and we come back,
17:59
we're gonna turn this chocolate cookie
18:01
into something very special.
18:03
Kind of like you.
18:04
- Oh, thank you.
18:06
- Coming up next, we're stuffing these chocolate cookies
18:09
with heavenly goodness y'all.
18:11
Look how pretty those are.
18:15
I so hope y'all are enjoying the show.
18:18
And if you do.
18:19
Be sure to click like, subscribe and
18:22
notification bell so you'll never miss a video.
18:26
And we'll be right back after the break.
18:35
I promised you that
18:36
Susan and I was going to do something special
18:39
to these chocolate sugar cookies.
18:42
They are out of the oven, we've let them cool.
18:44
Now we are gonna melt five, one ounce pieces
18:49
of a semi sweet chocolate.
18:51
So Susan,
18:52
if you would measure out a fourth of a cup of heavy cream
18:56
and half a cup of peanut butter.
18:59
You can pour the milk on over in here
19:02
- Put in the chocolate. - if you want to,
19:03
and I would just, I think I would just kinda eyeball it.
19:07
- Okay.
19:08
- We're gonna put it all in our sauce pan.
19:10
We're gonna melt our chocolate and our peanut butter down.
19:14
- That's about right. There you go.
19:17
- Okey doke. So we're just gonna melt that down.
19:20
And then we're gonna let it cool for like 15 minutes.
19:24
- Okay.
19:25
- Because this is gonna look real real thin y'all.
19:28
But after it cools, it's gonna thicken back up.
19:30
- Set up.
19:31
- And we're gonna put it in between
19:34
those two cholate sugar cookies.
19:37
Don't that look good?
19:39
Okey doke Susan, so that looks nice and creamy.
19:43
I'm gonna just sit that back there.
19:44
Let it cool for 15 minutes.
19:47
And I'm gonna bring us a little cake plate up here.
19:51
And some mint and some cocoa.
19:53
- I'll slice some more bananas while you're doing that.
19:55
- Okey doke.
19:56
So look on here y'all.
19:57
This is cooled down.
19:59
And look how nice and thick that is.
20:01
- Oh, that's beautiful.
20:03
- So you wanna start putting together some cookies.
20:07
- Mm-hmm.
20:08
- You know my grandson Jack does not like chocolate.
20:12
- (gasps) No.
20:13
- Can you believe that?
20:14
- I cannot imagine anybody not liking chocolate.
20:17
- Yes. - Now do you need to put
20:18
more chocolate on the top still.
20:19
- You know what, I think I am so that it will,
20:22
- Stick together. - just a light little bit.
20:24
- Perfect.
20:25
- Look how pretty those are y'all.
20:27
- Its so pretty.
20:34
- Gorgeous, gorgeous. - It's gorgeous.
20:37
- It has to be delicious.
20:39
- Absolutely.
20:40
- I'm gonna dust it with a little coco.
20:44
- There we go. - There we go.
20:46
- And let's just tuck a little mint.
20:47
- Tuck a little mint in there.
20:50
There we go. - Just a little green.
20:52
I think I'm gonna add a layer of fresh whipped cream.
20:55
But let's do this.
20:58
I'm just gonna take that apart
21:01
and do this.
21:03
- Oh, I think that's just really gilding the lily.
21:06
It really looks wonderful.
21:07
- You know I can always find a way.
21:09
- A way to gild the lily.
21:10
Oh, that looks wonderful.
21:12
- Don't you like the way that looks?
21:13
- I love the way that looks.
21:15
- I do too.
21:17
- Am I taking the first bite?
21:19
- Let's see.
21:20
Oh, I'm fixing me one, you're not eating alone.
21:24
I would never let you eat alone.
21:29
- This looks wonderful.
21:31
- Well Susan as always have had so much fun
21:33
being in the kitchen with you.
21:35
Hey, y'all, it's Paula Deen.
21:37
Now, if you enjoyed this video, be sure to like it
21:41
and click the subscribe button as well as the notification
21:45
and bail to be alerted when I post a video.
21:48
Love and Best Dishes Y'all.
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