Up next in 10
3 Recipes from a Savannah Restauranteur - Chef Patrick McNamara of Noble Fare in Savannah, GA, joins Paula to create some romantic dinner recipes. Paula’s Best Dishes, Season 5, Episode 4.
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00:00 Intro
1:29 Truffle Potato and Carrot Puree Recipe: https://www.pauladeen.com/recipe/truffle-potato-and-carrot-puree/
2:56 Seared Scallops with Pineapple-Cucumber Salsa Recipe: https://www.pauladeen.com/recipe/seared-scallops-with-pineapple-cucumber-salsa/
7:34 Grilled NY Striptease Steak Recipe: https://www.pauladeen.com/recipe/grilled-ny-striptease/
14:36 Chocolate Molten Love Cake Recipe: https://www.pauladeen.com/recipe/chocolate-molten-love-cake/
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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
y'all it's gonna be a fun time here in
0:02
paula's kitchen today
0:04
i've got one of savannah's top chefs
0:07
y'all and he's gonna be cooking some of
0:09
his tastiest dishes well i'm smacking my
0:13
lips here
0:14
our main course is a flavorful grill
0:17
striptease steak with a creamy truffle
0:20
potato and a carrot puree look at that
0:24
cream and butter butter don't get no
0:26
better does it i'm fixing the perfect
0:29
appetizer y'all succulent sea scallops
0:32
with a cool pineapple cucumber salsa do
0:36
you like it
0:37
i love it and dessert is one of
0:40
patrick's signature dishes a chocolate
0:43
molten love cake i'm ready for a little
0:46
love baby
0:51
today i want to expose y'all to some
0:54
local cuisine
0:56
there's a young man
0:58
in the historic section of savannah that
1:01
has a restaurant called noble fair
1:04
this is patrick mcnamara y'all
1:08
and he is owner and chef of this
1:10
precious little restaurant it's the buzz
1:12
of savannah so fantastic having said
1:16
that
1:17
tell everybody hello hello everybody
1:19
[Laughter]
1:22
we're glad to have you yeah thanks for
1:23
having us appreciate it so what are what
1:26
are you making well i'm peeling some
1:28
yukon gold potatoes i'm gonna do a white
1:30
beautiful potato truffle puree and uh
1:34
we're gonna grill a perfect steak today
1:35
we're gonna keep it real simple oh my
1:37
god do i love steaks y'all guess i love
1:40
steaks why don't i just help you finish
1:43
these carrots
1:44
and get them in the pot for you and what
1:47
are we doing with these patrick what
1:49
we're gonna do is make a beautiful
1:50
carrot puree just boil the carrots yum
1:53
threw a little food mill salt white
1:55
pepper and a little heavy cream you
1:57
romantic little devil you
2:00
cream and potatoes and steak
2:03
oh my gosh you've got me so hooked
2:06
that's great all right now i can tell by
2:08
your accent that you are not from
2:10
savannah uh no ma'am i was born and
2:12
raised on the west side of cleveland
2:14
uh-huh and uh went to school in
2:16
charleston south carolina to johnson
2:18
wales i was gonna say are you a graduate
2:20
of johnson and williams yes ma'am well
2:22
how did you wind up in savannah uh well
2:24
it was my first saint paddy's day parade
2:27
in nineteen oh my god there's so many of
2:30
you little yankees
2:32
that that wind up staying after saint
2:35
patrick's day
2:36
so that's how we got you absolutely
2:40
that's a heck of a party absolutely that
2:42
we throw here in savannah now do you
2:45
need any salt or anything in any of
2:46
these pots oh no finish
2:50
yeah when we're done when we're done we
2:51
do when i finish well i in turn am gonna
2:54
make a dish for patrick i'm gonna make
2:57
our appetizers i'm gonna be searing up
2:59
some scallops with a cool pineapple
3:02
cucumber salsa so how old are you
3:04
patrick i am i will be 40 in may oh you
3:07
shut so
3:09
i'm sorry
3:10
time's been kind to you yes i have my
3:13
scallops here look at these beautiful
3:16
sea scallops y'all i've got for us now
3:19
i'm just gonna quickly salt and pepper
3:23
each side of them
3:25
because i want them to have plenty of
3:26
seasoning and i'm gonna get my pan real
3:29
hot y'all
3:30
and then i'm just gonna kind of sear
3:32
these off
3:36
so in the pan they go beautiful aren't
3:40
they beautiful
3:41
and i'm using about two pounds of sea
3:44
scallops all right now i'm just gonna
3:46
wash my hands
3:48
now patrick's been down there dicing up
3:50
our pineapple and we're gonna need about
3:52
one cup all right so now while those are
3:55
searing off i've got a beautiful
3:58
burpless cucumber here y'all and i'm
4:01
just going to strip it down with my
4:04
peeler i don't want to peel it
4:06
completely i like to leave a little of
4:08
the green on it for color
4:11
patrick i hear that you and your wife
4:13
have been in the restaurant business now
4:15
for quite a while me and my wife jenny
4:17
uh when we met we met in the restaurant
4:20
and uh oh you did yeah we met in the
4:22
walk-in cooler in chagrin falls ohio so
4:26
we wanted to do something really
4:27
personable
4:28
really
4:30
intimate
4:31
patrick's chopping up one tablespoon of
4:33
red onion and then he's gonna give us a
4:36
teaspoon of jalapeno pepper and he's
4:39
gonna chop us up some cilantro to go in
4:42
our salsa
4:44
so i'm gonna turn our scallops
4:47
beautiful
4:48
aren't they beautiful
4:50
so into the cucumbers now i'm gonna zest
4:54
this lime this beautiful lime because
4:57
lime is just fabulous in any kind of
5:00
salsa isn't it
5:02
absolutely
5:03
all right so i'm gonna put the juice
5:06
of this lime now in here
5:09
and i'm using my fingertips
5:11
to kind of just crush up that pulp
5:15
all right now what i'm gonna do is i'm
5:17
gonna add about a fourth a teaspoon
5:20
of hot sauce
5:23
just to give that jalapeno in there a
5:25
little kick all right so if you'll pass
5:28
me those plates patrick absolutely i
5:31
will plate up our scallops okay
5:34
all right there's your sweetie and if
5:36
you'll just top them with some salsa
5:40
smells great
5:42
doesn't it smell great absolutely
5:44
okay have a seat right here well thank
5:47
you so much
5:48
this looks wonderful oh no thank you
5:51
dig in baby
5:56
do you like it um
5:59
i love it
6:04
hot and cold together it's beautiful
6:06
mm-hmm
6:07
and speaking of the hot i feel a little
6:10
of the jalapeno mm-hmm here it comes
6:13
i'm doing its work in my mouth that's
6:16
great oh gosh this is yummy
6:18
coming up patrick's fixing us a meal
6:21
that's gonna leave you speechless
6:24
[Music]
6:31
and later patrick's wife jenny joins us
6:34
in a little bit of love this is
6:37
incredible
6:39
incredible
6:43
i so hope y'all are enjoying the show
6:46
and if you do be sure to click like
6:49
subscribe and the notification bell so
6:52
you'll never miss a video and we'll be
6:55
right back after the break
7:00
welcome back y'all today is all about
7:03
local flavors
7:04
here in savannah and patrick mcnamara is
7:08
here with me from noble fair
7:11
and he is kind enough to share some of
7:14
his recipes with us today
7:16
i understand patrick that your
7:19
restaurant is sexy yes sim you probably
7:22
have a lot of people coming in for first
7:24
dates
7:25
or anniversaries things like that
7:29
gonna make his favorite restaurant
7:32
recipe y'all it's a grill new york strip
7:35
tease with truffle potatoes and carrot
7:38
puree well put some sex on us honey okay
7:41
well we're gonna start with the sexy
7:43
bottle of red board dough wine and we're
7:45
gonna take one cinnamon stick a couple
7:47
star anise
7:49
and we're gonna throw it in there
7:52
we're just gonna let cinnamon stick just
7:54
a couple of these yeah yes ma'am of anis
7:57
in that beautiful yawn
7:59
and we're gonna get that reducing and
8:01
then we're gonna take two thirds of a
8:03
cup of our savannah honey this is the
8:05
tupelo honey
8:07
she has a little orange essence to it a
8:09
little bit i love honey and we're gonna
8:12
reduce that
8:13
down to a syrup consistency probably a
8:15
half hour on medium heat okay
8:17
we're gonna put a little heavy cream in
8:20
all right well you just potatoes tell me
8:22
what to do honey okay i'll tell you what
8:24
two ounces of butter going with our
8:25
heavy cream two ounces and that'll be
8:28
for our uh um you know i'm not used to
8:31
ounces in butter that would be two
8:33
tablespoons or just cut a piece in half
8:37
i'm gonna take the potatoes down here
8:39
get them ready for the ricer
8:43
let me
8:43
help you when we use them is just to
8:45
keep a little bit of texture but to make
8:47
them smooth don't over whip them don't
8:49
beat them up
8:50
load them up baby pull them up there we
8:52
go all right
8:55
patrick let me help you with that ooh
8:57
this is good for building muscles
8:59
absolutely
9:03
that's good exercise this is like for
9:06
the bust
9:08
and meanwhile i'm gonna do a little salt
9:10
and pepper on the steaks we've chosen an
9:12
american angus beef which is aged 28
9:15
days and why 28 days patrick
9:19
it'll make the steak taste like butter
9:20
if you grill it properly
9:22
i'm not afraid to season these me either
9:25
you know i don't like a lot of tricky
9:27
things on my steaks y'all i like salt
9:30
and pepper mm-hmm we're just using
9:32
kosher salt which i love kosher salt
9:34
that's what i keep in here and i just do
9:36
a real simple salt and pepper both sides
9:38
make sure it's really hot
9:40
and put them on
9:42
that cream should be ready with the
9:44
butter
9:45
all right now this is a scald
9:47
a scald is just before a ball
9:50
y'all
9:51
so this is ready okay i'm going to bring
9:53
the carrots down for our carrot puree
9:56
i'm just going to go straight in are we
9:57
going to do this oh okay we're going to
9:59
do the potatoes and the carrots together
10:01
i'm enjoying this y'all i'm just getting
10:03
to stand around drink my coffee and
10:06
look at the scenery
10:09
and taste the food all right now are you
10:11
through with this if you are i'll put it
10:13
away okay i'll tell you what okay i'll
10:16
mix this up if you want to drizzle in a
10:17
little bit of that salted cream and
10:19
butter
10:21
look at that cream and butter can't beat
10:23
it butter makes everything better no
10:25
better does it oh i love it
10:27
i'm going to be embalmed with butter i
10:29
think
10:31
that's good there and i'll tell you what
10:32
we're going to put a little truffle oil
10:34
just okay just a little bit a little bit
10:36
goes a long way yeah we just want to
10:39
make it a little earthy
10:41
salt and white pepper
10:43
and what about our carrots patrick we're
10:45
gonna take some of that leftover cream
10:47
and butter okay uh-huh we're gonna pour
10:48
it in there you're gonna puree it so it
10:50
becomes paper smooth okay you used um a
10:53
white pepper correct i noticed in there
10:56
and
10:57
uh tell everybody why you would use a
10:59
white pepper versus a black pepper white
11:02
pepper i was always taught
11:04
use it with a white product whether it's
11:06
a white sauce white potato
11:08
white fish or whatever it is so it's
11:10
strictly so that you won't see it that
11:13
it blends in with whatever you're
11:14
cooking
11:17
okay we're just going to puree this up
11:19
so it gets a nice smooth texture
11:22
how much cream did you put in there
11:24
about a quarter cup and then uh we used
11:26
to how many carrots two i would say
11:28
about a pound and a half of carrots okay
11:31
and those carrots should be right on the
11:33
money it's a beautiful collar
11:36
steaks are doing good and we're just
11:37
going to flip them because it looks like
11:39
they're ready to flip
11:40
i can't hardly wait to taste
11:43
up next patrick's gonna plate our
11:46
mouth-watering meal this is fabulous
11:50
and later we'll make the most heavenly
11:53
dessert the chocolate smell is out of
11:56
this world
11:57
[Music]
11:59
i hope you all are enjoying the show and
12:02
i want to hear from you tell me what
12:04
recipes or videos you'd like to see me
12:06
make by just leaving a short comment
12:09
below
12:10
now let's get back to the show y'all
12:15
all right i'm gonna be
12:17
straining our reduction for you patrick
12:21
all right and we're getting very very
12:24
close welcome back y'all i'm
12:27
smacking my lips here
12:30
all right that looks and smells great
12:32
now that was just a nice red wine
12:36
a cinnamon stick and a couple of pieces
12:39
of anise
12:41
and that was that one and a little bit
12:43
of honey now what we do is just
12:47
take our sauce and fill it in a squeeze
12:50
bottle
12:51
so you've got the carrot puree
12:54
on the bottom
12:55
and the wonderful truffle potatoes on
12:58
top
12:59
and next y'all patrick's gonna add the
13:02
wine reduction along with a wonderful
13:04
basil oil all we need is
13:08
here we go the beef baby here we go
13:11
where is the beef
13:13
let's put that guy there
13:15
and we're going to plate the other one
13:17
here
13:18
junk
13:20
i'm gonna
13:21
get all this stuff out of our way
13:24
all right a little more red wine a
13:25
little basil oil
13:27
with the other stuff you see i'm
13:29
bellying up
13:31
okay
13:33
now when i eat a steak patrick
13:36
i have a favorite place that i like to
13:38
start on the steak okay this is my
13:41
favorite spot right here to start
13:44
oh the corner nice yes
13:47
perfect
13:48
look at that
13:52
[Music]
14:00
[Laughter]
14:02
mmm not bad huh
14:05
you can taste that truffle a little bit
14:06
of that truffle with potato
14:08
it's not too dominating
14:12
this is fabulous
14:16
the flavors
14:17
[Music]
14:18
whoa of those truffle potatoes
14:21
and that reduction
14:23
of that wine and those carrots that's
14:25
this is yummy y'all now remember save
14:27
room because we have the chocolate
14:28
molten love cake coming up for dessert
14:30
and we'll definitely save room for
14:32
dessert right
14:33
i'm ready for a little love baby
14:36
we're gonna take a little bit of
14:37
chocolate okay patrick but i'm taking my
14:39
steak with me buddy perfect
14:42
double boiler here paula you want to do
14:44
a favor for me and you want to crack
14:46
five eggs
14:47
and uh what we'll do with the eggs i'll
14:49
measure out some sugar and we'll take
14:51
the eggs in with our sugar and we'll
14:52
cream them just a little bit we'll do
14:54
just that
14:55
and patrick's using six ounces of a
14:58
bittersweet chocolate along with a
15:00
fourth of a cup of sugar and i'm going
15:03
to let that chocolate melt i'm going to
15:04
take a little bit of the butter i'm just
15:06
going to actually take those a lot of
15:08
butter down there in the garbage
15:10
two sticks or a half a pound either or
15:14
and then we're gonna take a rubber
15:15
spatula kind of melt this up get it
15:18
going a little bit
15:19
we've got that in a double boiler y'all
15:22
so that it won't scorch on us right
15:25
correct we just want to infuse and
15:27
incorporate and marry the chocolate and
15:28
the butter together
15:31
okay we're gonna let that do the work
15:33
here
15:34
let that go
15:36
and i'm gonna take this whisk cream this
15:38
a little bit you don't want to whip too
15:40
much air into it we don't want to
15:41
achieve any type of air like most cakes
15:44
i have some cake flour here okay and
15:46
we're going to do two tablespoons
15:49
and it's always pre-sifted so we get a
15:51
nice fine texture i want the lumps this
15:53
is almost a flourless cake yes we use
15:57
very little just to hold it all together
15:59
you can do flourless but then it will
16:00
become a chocolate ganache
16:03
okay chocolate's melted tell you what
16:06
you want to take the chocolate on top of
16:08
yeah melt that there and we're just
16:09
cooling it so we can temper our eggs in
16:12
with our chocolate so we don't make
16:13
scrambled eggs okay
16:15
and then you'll notice as it comes down
16:16
to temperature because of your ice bath
16:18
you'll actually well it's starting to
16:20
thicken up right now some patrick
16:24
you ready
16:25
yes i am
16:26
[Music]
16:27
they don't look like they're scrambling
16:30
that's a good sign
16:31
beautiful sign right yeah what i'm going
16:33
to do is get these rings ready for the
16:35
chocolate to go into okay
16:37
and what we'll do is apollo we're gonna
16:39
spray the rings on the sides uh-huh
16:41
don't be afraid okay make sure it's okay
16:43
nice so it comes out after this is
16:45
getting so thick
16:47
that's perfect it's looking great okay
16:50
and we're just going to take a little
16:51
flower at the end here
16:52
does it matter fold it in okay yeah we
16:55
don't want to whisk it because that'll
16:56
incorporate air and then we'll get too
16:58
much height
17:00
and this will make it nice and dense
17:02
okay and what we're going to do paula
17:05
we're going to bring that over here
17:07
and you want to do the honors of
17:08
bringing the ring what do you do you
17:10
want to just do something like this yeah
17:12
so how how full do you want me to
17:15
halfway up the ring
17:16
just halfway up way up because we're
17:18
gonna it's gonna elevate a little bit
17:20
and it'll sink a little bit kind of like
17:21
a cheesecake okay
17:27
i didn't make too big of a meal that's
17:28
perfect let me get these in the oven
17:31
and patrick says we should bake these at
17:33
375 y'all for about 10 minutes just time
17:37
enough to fix your guest cup of coffee
17:39
that's perfect
17:41
coming up patrick's making an
17:43
unbelievable
17:44
sauce to go with our dessert well i love
17:47
all those flavors going on in my mouth
17:50
right now and his wife jenny stops by to
17:53
share in our
17:54
lovely sweet ending i can see why you
17:58
love this man
18:02
i so hope y'all are enjoying the show
18:04
and if you do
18:06
be sure to click like subscribe and the
18:09
notification bell so you'll never miss a
18:12
video and we'll be right back after the
18:15
break
18:18
so we're making now what a little
18:21
raspberry coulee it's just a natural
18:22
puree of uh some beautiful red
18:25
raspberries what am i stirring that's a
18:27
simple syrup you're taking just fresh
18:29
raspberries take a full pint and then
18:32
we'll take some of that beautiful simple
18:33
syrup that we made okay i have some
18:35
ready here that's already cooled down oh
18:37
okay it's uh four ounces so
18:39
you want to do the honors yeah and we're
18:41
going to put the whole thing in you're
18:43
going to put i would say three quarters
18:44
of that okay
18:46
yep perfect we're just going to puree it
18:48
a little bit
18:50
okay
18:50
[Music]
18:53
and if
18:54
you want to go ahead and just force that
18:56
through a little bit without the seeds
18:57
and i'll check the cakes here she does
19:00
patrick this sauce is going to be
19:02
fabulous with your chocolate molten love
19:04
cake
19:05
i'll make the plates up three of us
19:07
today correct okay we'll take a little
19:08
bit of that cream on glass hey here's
19:10
the third one well it's a chocolate mold
19:12
and love cake so i figured you know i
19:14
might as well make one for my love of my
19:15
life that's the freezer girl yes
19:19
freezer woman
19:22
how are you i'm good how are you i'm
19:24
great well come on in now jenny and pull
19:27
up a seat
19:29
now is that what they're supposed to
19:31
look like
19:32
a shiny center like they're not oh ow
19:34
ooh you okay
19:36
yeah it was getting hot you're still
19:38
cooking a little bit because the rings
19:40
are metal and the sheephead's a little
19:41
warm so by the time we plate it it'll be
19:43
perfect all right you have squirted the
19:46
butterscotch on there
19:48
a little
19:49
creme and glaze and i don't know who
19:51
you're kidding with that little dot
19:55
so does he make this for you a lot jenny
19:57
absolutely that's why i married him was
20:00
like the love cake
20:01
it was the love cake it was a love cake
20:03
and what is this this is a little
20:06
pistachio tweel that we make at the
20:08
restaurant i put a little of this
20:10
raspberry coulis that we just made that
20:11
will go well with the chocolate the
20:13
smell is heavenly young
20:17
the chocolate smell is out of this world
20:24
i love the simplicity of this recipe
20:28
a couple blueberries a couple
20:29
raspberries now i'm helping myself oh
20:32
that's great i'm to take a seat over
20:33
here
20:34
let's dig in okay
20:39
baby i love this game how does it taste
20:42
[Music]
20:46
this is incredible
20:49
[Music]
20:51
incredible
20:53
all right maybe i still love you well
20:55
you still love me all right the love
20:57
cake is still in
20:58
i can see why you love this man this is
21:01
true
21:02
this is fabulous you were so sweet to
21:04
come in and and share your hospitality
21:08
and your recipes with everybody and i
21:10
hope that when folks come to town that
21:12
they'll
21:13
work in a night to go to noble fair it
21:17
really is a beautiful quaint little
21:19
restaurant
21:20
and patrick will be at the stove all
21:23
right not to worry right yes ma'am thank
21:26
you for having us
21:27
thank you jenny for coming in
21:33
hey y'all it's paula dean now if y'all
21:36
enjoyed this week's full episode friday
21:39
be sure to like it and click the
21:41
subscribe button as well as the
21:43
notification bell to be alerted when i
21:46
post a video
21:48
love invest dishes friends
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