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Ladies with Love - 4 Delicious Fall Recipes - Paula and Bobby share a pumpkin side dish, corn fritters recipe, and more Southern fall recipe ideas. Paula’s Best Dishes, Season 7, Episode 5.
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00:00 Intro
0:43 Pumpkin Orzo Recipe: https://www.pauladeen.com/recipe/pumpkin-orzo/
2:25 Spicy Corn and Crab Puffs Recipe: https://www.pauladeen.com/recipe/spicy-corn-and-crab-puffs/
7:51 Pistachio-Crusted Salmon with Lemon Cream Sauce Recipe: https://www.pauladeen.com/recipe/pistachio-crusted-salmon-with-lemon-cream-sauce/
14:43 Southern Snowballs Recipe: https://www.pauladeen.com/recipe/southern-snowballs/
19:13 Caramel & Spice Latte Recipe: https://www.pauladeen.com/recipe/caramel-and-spice-latte/
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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
Hey y'all, Bobby Dean here. I'm in the kitchen with my mom today on Best Dishes
0:03
Today, Bobby and I are getting a feel for fall, y'all. Starting with our pistachio-crusted salmon and pumpkin orzo that's just perfect for the season
0:13
What a nice little fall lunch is that? Next, we got some spicy corn and crab puffs that are delicious and fun for your taste buds
0:23
I love the way that corn pops between my teeth. Wow, those are great
0:26
And finally, for a sweet ending, we've got Southern Snowballs and a Spiced Caramel Latte that's just perfect together
0:34
They're just like you. Fabulous. I'll take that. All righty, y'all
0:44
We're going to start off today by making a delicious pumpkin orzo
0:48
You know, it's hard to resist all those fruits that we get in the fall
0:53
We've got some fresh ginger. We've got three quarters of a cup of canned pumpkin
0:58
And we're going to use one and a quarter cups. Chicken stock. Of chicken stock
1:04
And it doesn't matter what order we put all this stuff in, y'all
1:08
We're just going to put it in the pan, get this going, and then we're going to add our orzo to it
1:15
All right. So let me get around here and switch places with you, son
1:19
Now, I'm going to just jump over here real quick, like, and I'm going to grate you a half a teaspoon of fresh ginger
1:26
Okay? Okay. There you go. All right. That looks like about a half a teaspoon, wouldn't you say
1:34
Thanks, Mar. I do think so. Okay, so we're just going to stir that up with a little salt
1:39
A little salt and pepper. How easy is that? Okay. I'm going to put one teaspoon of honey
1:48
and I'm going to put one teaspoon of balsamic vinegar. All right
1:58
Love balsamic. Can't do anything without a little butter. Can't get out of bed good without some butter, can you
2:04
No, honey, I have to grease up my feet to get them to moving in the morning
2:10
Something just slide on in the kitchen. That's enough. All right, a couple of tablespoons of butter
2:16
We're going to let it, you know, come to a bowl and then we're going to put in our orzo
2:19
Okay. And just let it cook for a few minutes. All right. Okay
2:23
Well, let's make the... And in the meantime, we're going to make some wonderful crab and corn fritters
2:28
My brother Bubba's recipe, it's much like hush puppies, which we're known for in the South
2:36
That's right. I'm going to start by draining the crab meat. I've got a pound of lump crab meat here
2:40
We've got eight ounces self-rising cornmeal mix, y'all. Not too long ago
2:46
There was some most wonderful young lady here with me, y'all, Vistan, Tricia Yearwood
2:52
And she was sharing some recipes with me out of her cookbook
2:56
And she made the most incredible corn fritter that was kind of much like this
3:03
But she didn't have crab in hers, so this one's a little different. Three quarters cup of buttermilk
3:08
We've got a couple of eggs here. So I'm gonna crack those, son, and beat those up
3:16
These are gonna be like hush puppies, but on steroids Yes, I mean, really, that's a great way to describe them
3:24
So I'm gonna put a little pepper, a little salt We got a cup of corn Yes
3:30
And now fry eggs And finally, a few dashes of hot sauce
3:37
Now this is what we soak our chicken in at the restaurant
3:46
Okay, Bobby, fold in that crab meat, son. And you don't want to tear your crab up, y'all
3:52
You kind of just want to fold that into your fritters because you want to be able to taste those lumps of crab
3:59
when you bite into it. All right, so Bobby, this has come to kind of like a low bowl
4:04
Okay. So I'm going to put a half a cup of orzo in there, y'all
4:10
And just let this simmer for about 15 minutes. So you just sit there, Mr. Orzo
4:18
Let me just chop us some green onions. All right. And I'm going to use the whole thing because that's what makes a hush puppy so delicious, y'all, is all the onion
4:27
And I'm going to just rough chop this because we want to be able to see it
4:32
But you know what, Bobby? I'm going to use the whole thing, white and all
4:37
Now, I've used five whole green onions. I don't waste nothing. Willie
4:50
We are ready, son. Okay. But you know what? Now, to me, I'm just going to add just a couple of tablespoons of flour to that, y'all
4:59
Right. And this is just a little self-rising flour that I'm adding
5:04
It just looks a little thin to me, Bobby. So I just want to make sure they don't come apart on us
5:12
So let's try one. We'll test it, Bobby. Right. And see what we got, son
5:16
And don forget to put your spoon down into your cold water so that batter will just slide off And now Bobby it important you want to turn them quickly because if you let them get too dark on one side
5:34
they get heavy and you can't flip them over. I've got the oil on 350
5:40
What do you think is the cook time on these? Oh, maybe six minutes
5:46
They're looking beautiful to me. Yes, they are beautiful. I got a hand in both parts
5:53
Look at Bobby go, y'all. I'm handling business in Mama's Kitchen today, so y'all stick around
6:03
I'm sure it's going to be entertaining. Taking care of business. Holly, you got me doing it all
6:08
And they look scrumptious. They do look good. These are coming along nicely
6:13
When we come back, y'all, we're going to try the crab and corn puffs. And we're also going to do a pistachio-encrusted salmon, one of my favorites
6:19
So y'all stick around. Coming up next is one of Bobby's favorites, y'all
6:24
Pistachio crusted salmon covered in the tastiest lemon sauce. This meal is like right up your alley today, Bobby
6:32
It's my kind of stuff. And then it's our southern snowballs. It's going to make you feel like a kid again
6:38
Roll in, roll in, roll in. And later, we're washing it all down with a delicious caramel spice latte
6:49
I so hope y'all are enjoying the show. And if you do, be sure to click like, subscribe, and the notification bell so you'll never miss a video
7:00
And we'll be right back after the break. These look beautiful. We're pulling out the last of the corn and crab fritters, y'all
7:13
They look delicious. Can I try one? Yes. Now, you notice we don't have a sauce with these
7:22
And look, y'all. Ooh. They all got done. We're safe. Do you like them, son
7:28
That's not the right word. Mm. Scrumptious. Those are out of sight
7:36
They're so good. Mm-hmm. Mm. I love the way that corn pops between my teeth
7:43
Wow, those are great. Mm. Mm. All right. Mm. You ready to move on down here
7:48
Yeah, move on down here because Bobby's going to cook us some
7:52
It's a pistachio encrusted salmon. That sounds great. It's really, really simple
7:58
Not a whole lot to it. I'm going to go ahead and get some olive oil heating up in our pan here
8:02
Let me cut on your eye for you. Okay. I'm going to take one clove of garlic
8:07
Okay. While you're doing that, son, I'm going to zest this lemon
8:12
Okay. And we need the whole entire lemon zested because I'm going to make Bobby a delicious lemon white sauce to go on top of this salmon
8:23
It's going to be incredible. It's going to be very, very good with our pumpkin orzo
8:29
This meal is like right up your alley today, Bobby. Yeah, this is my kind of stuff
8:34
So into the oil goes one clove of garlic. All right, you ready? Yes
8:39
Got to crush the pistachios. You could run these in a food processor
8:50
No. Okay. Or you could vent your frustration. Right. All right
8:59
How are you coming, son? I think I got it. Okay. Pretty sure I got it
9:05
I think you did, too. I'm going to give them one more whack. All right, buddy
9:09
I'm going to take that off the fire. I'm just mashing our clumps of garlic, y'all, down
9:15
so all those flavors of that garlic will come bursting out. That smells really good
9:23
It doesn't smell wonderful. It looks perfect. Pistachios are beat up. You're going to salt and pepper the fish
9:29
A little salt and pepper on the salmon. It's important, y'all, when you're cooking fish, you've got to salt it
9:34
I just want to cut my lemon open because we're going to need just a little squirt of lemon juice along with our rind
9:43
Look at this, Bobby. Look how beautiful. That's just a very light kind of tan color
9:50
It smells so good. No black to it. So you have to be very careful when you're sauteing garlic, y'all
9:58
especially if you're sauteing it in butter. Between those two, they will burn up on you
10:05
So you're going to saute it in this pan, right, Bobby? That's right
10:11
Bobby, I'm just going to do a little bit of that and rub that seasoning in
10:18
Okay. Because that oil is going to help those nuts stick to it
10:22
Yum. I love pistachios. I do, too. I was just thinking. All right, there we go
10:29
I'm going to start on our sauce while you man the salmon. All right
10:32
And I'm going to do that. by using equal amounts butter to flour
10:38
So about a tablespoon of butter. So in goes our flour. And I will take over, you look awkward
10:48
with your left hand there, so. Well I watching this fish I know you got your eye on that fish so I take over the sauce Doesn that look delicious Bobby It does It looks great And now I don know about you son but I like my salmon almost medium rare
11:03
I'm the same way. Because if you cook it till it's done, it's going to be dry and just not all that good
11:10
All right, now I'm going to add my fourth of a cup of heavy cream. Squirt of lemon juice
11:18
I'm not gonna let this get brown because I'm not making a roux
11:23
And then, son, I need about a half a cup of chicken stock. And then we're gonna see what we've got
11:35
So, so simple, y'all. I'm gonna flip this salmon over because it's just about time, okay
11:40
Yes, because it will be done in like a flash, son. Looks delicious
11:46
Now, I'm going to add some salt and some pepper. Ooh, that's beautiful
11:52
Now, some people, when they're making a white sauce, they like to use white pepper
11:59
But personally, I love seeing the little flakes of black in there
12:05
Looks like gravy. Now, I'm going to put the zest from our lemon in there
12:10
Every good fish deserves a little lemon. We're rocking. That salmon looks really good
12:18
We are rocking, son. So about two more minutes, I think, on this fish, and we'll be ready
12:23
Okay, well, that's about what I've got on this white sauce, son. So that'll work out great
12:28
You know what we're doing when we come back? Whatever you tell your mama to do
12:33
We're doing Southern Snowballs. Jamie, you used to do these for Jamie and me when we were kids
12:37
And I'm going to do them for you whenever we come back. So y'all stick around. Up next, we're getting this meal ready for a taste
12:43
and I think we've got a winner, y'all. This is out of this world delicious
12:49
And later, these Southern Snowballs and Bobby's Caramel Spice Latte are gonna certainly give you a kick
12:56
You'll probably find me on the roof after a few minutes. I hope y'all are enjoying the show
13:03
and I wanna hear from you. Tell me what recipes or videos
13:07
you'd like to see me make by just leaving a short comment below
13:12
Now, let's get back to the show, y'all. Ready for some pumpkin orzo
13:19
I am so ready for some pumpkin orzo. It's fall, y'all. It is fall, y'all
13:24
And the recipe is reflecting that. All right. I'm sorry. I'll dip the orzo
13:30
All right, I got the fish. And you just prop us a little piece of fish right there, son
13:35
Mm-hmm. And I'm going to get us some parsley ready. and that wonderful white sauce
13:44
I got a feeling about this. With lemon that I made is incredible
13:49
Mm-hmm. Isn't that beautiful, y'all? Looks great. What a nice little fall lunch is that
13:56
And our orzo turned out great. And really simple, too. Very simple. And that's yours
14:06
Yes, son. Oh. That sauce is incredible. Okay. All right, look at that
14:13
And it appears to me that you cooked it perfectly. Mm-hmm. Right
14:19
Oh, and the orzo's good, too. Look at that. Mm. Oh, Bobby
14:25
What do you think? I love that. This is out of this world delicious
14:32
It's very, very good. And that lemon white sauce just, oh. Unfortunately, you don't get to finish it
14:38
Oh, please. But we're moving on to something else. Okay. You ready to do some Southern Snowballs
14:45
Take you back in time a little bit. Let's get started. I'm going to have you handle the liquids while I'm doing the vanilla cookies over here. Okay
14:52
Three tablespoons, please, of the orange marmalade. And I'm just going to dump everything right in this bowl
14:58
All right, I'm going to start by crushing up a box of vanilla cookies, a small one. And now five tablespoons of your white syrup
15:05
Okay. Your corn syrup. Five tablespoons. And you know what I'm going to do
15:10
Mmm. Yum. Love, love, love orange marmalade. I'm going to just spray my little measuring spoon so that that syrup will come out for me
15:24
Look. Look how it just rolls off. I don't have to take my other finger, you know, and do it out
15:36
four, five. All right, and now lastly, two tablespoons of that orange juice concentrate
15:45
Okay. So this is like orange juice in a can mixed with no water
15:53
so it's really strong. Two tablespoons, son, you said of that? That's it
15:58
Okay. And I'm just going to stir this up. And we've got us a little tin
16:06
We've got our little miniature cups, just like a muffin, only we bought the small ones
16:12
I've got these wafer cookies pretty well beat up, so I'm gonna add them into your mixture there
16:18
Great Now we just gonna kinda fold that together Okey And what we gonna do Mom is to take these and we going to roll them into little balls I tell you what Bobby you know some things just have to be done by hand
16:35
So my hands are going to allow me to finish crushing up those vanilla cookies
16:40
The really neat part about these is you're going to take your fingertip and make a little
16:44
hole in it, and we're going to take one of those marshmallows and stuff them inside each one so they all have a nice little surprise in the middle
16:50
All right, so we don't want our balls any bigger than our little cups
16:55
This is a great recipe. Jamie and Jack like to do this together, so if you want to get the kids incorporated, this
17:00
is a good place to do it. Yeah, this is a great recipe for children because it requires no heat
17:04
And then the last part of the process is to just dredge them through this coconut. And you know what
17:09
At Easter time, y'all, this would be so cute to dye your coconut red and green
17:16
Look at that. Isn't that sweet, Bobby? And you could even use a little maraschino cherry in the center or just about anything you'd like
17:23
Any sort of a candy that you wanted to use. Yeah, that's what I love about it
17:27
This is a wonderful little gift to give somebody. That's something you could take to school for the teacher, too. Yes
17:35
During the holidays. Yes. Yum. Beautiful Rollin
17:45
Rollin' Rollin' Roll balls Roll These are so great And they really bring me back to holiday times
17:55
When Jamie and I were a kid And I can't wait for you to taste them But you can't try it yet Because we're going to take a little break
17:59
And when we come back with these We're going to have a really great spicy caramel latte
18:04
Oh yum son Up next, we are finally ready to top off this meal, perfect for any fall gathering
18:12
Here's the fall. And here's fall back at you, son. I so hope y'all are enjoying the show
18:20
And if you do, be sure to click like, subscribe, and the notification bell so you'll never miss a video
18:29
And we'll be right back after the break. Are you ready for a spicy caramel latte
18:37
I am so ready. I'll finish up with our tin of snowballs, y'all
18:43
Now, I fixed a little tussie-mussie, just a little bunch of flowers
18:48
So I wanted to just stick something in there to make that pretty
18:53
So look at that. That's beautiful. Isn't it beautiful? You could, you know, spice that up with anything
19:02
And if I had a little metal car, a little plastic car for Jack, I would stick that in
19:08
But he's going to have to settle for a flower today because that's all Guinea's got
19:13
Well, I am so ready for this latte. So tell me about it, son
19:17
Well, it's just a real simple espresso latte. Whoa. Good thing I got quick hands
19:23
And it's the color of mud, y'all. It is ready to go, too. So if you'll take a little bit of that caramel, Mom
19:27
You'll probably find me on the roof after a few minutes. These are snowballs
19:32
A couple of teaspoons of caramel. Okay
19:43
That's looking right, Bobby. That's going to be mine. This is half and half
19:49
Say when. This is yours. You like it kind of creamy? Yes
19:54
And what I think you ought to do is put a little whipped cream right on top. A little bit of the apple pie spice right on top of the whipped cream
20:02
Okay. And just like I do my eggnog. This is. With nutmeg
20:11
That's it. Here's to fall. I've had a lot of fun with you once again
20:18
And here's fall back at you, son. Do you want to try it? I can't hardly wait
20:24
I can only imagine what that caramel's going to taste like. Oh, my goodness
20:30
That's good. Oh, Bobby, it's fabulous. I love it. Michael would love that because he loves really strong coffee
20:39
And that is strong. What do you think of the snowballs? They're fabulous
20:44
Good stuff? They're just like you. Fabulous. I'll take that. Oh, look
20:57
Jack will never know. I think Ginny had a bite out of it
21:01
You think not? I think not. Mmm, Bobby. It's good. This is just like the perfect ending
21:11
I think they'll go good together, too. Ooh, yes. Mmm. Mmm-hmm. This is tea totally fabulous
21:19
And the snowballs are so, so good. And they make wonderful little just gifts that say I love you
21:26
So, thank you for being here, Bobby, with me. It's always a pleasure
21:32
Happy fall, y'all. Cheers. See ya. Hey, y'all, it's Paula Deen. Now, if you enjoyed this video, be sure to like it and click the subscribe button as well as the notification bell to be alerted when I post a video
21:48
Love and best dishes, y'all
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