Up next in 10
5 Extravagant Lunch Recipes - Paula & Michael are making summer lunch recipes at home, including a turkey reuben with coleslaw and a brookies recipe! Paula’s Best Dishes, Season 11, Episode 10.
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00:00 Intro
1:49 Pecan-Crusted Fried Brie with Raspberry Sauce Recipe: https://www.pauladeen.com/recipe/pecan-crusted-fried-brie-with-raspberry-sauce/
7:36 Grilled Turkey Reuben Recipe: https://www.pauladeen.com/recipe/grilled-turkey-reuben/
9:39 Garden Salad with Fried Okra Croutons Recipe: https://www.pauladeen.com/recipe/garden-salad-with-fried-okra-croutons/
13:24 Chocolate Chip Brownie Bars Recipe: https://www.pauladeen.com/recipe/chocolate-chip-brownie-bars/
18:53 Summer Spritz Recipe: https://www.pauladeen.com/recipe/summer-spritz/
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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
(upbeat music)
0:02
- Michael?
0:03
- What?
0:03
- I'm actually going to miss you.
0:05
- Aawww, do you guys want to go make out?
0:07
- No.
0:09
Y'all Michael has the trip to Costa Rica
0:11
with a few of his friends and they go down there
0:14
all the time fishing.
0:16
And we're going to have a special lunch together precious.
0:21
So I think it'd be fun to give Michael a going away lunch
0:25
and starting off with some fun fried brie.
0:28
One of Michael's favorites, a Rubin
0:30
with my homemade coleslaw and a side salad
0:34
with fried okra.
0:35
And finishing out the perfect takeaway dessert,
0:39
chocolate chip brownie bars.
0:41
- I don't even want to go now.
0:43
- You can stay home with me
0:45
and I can cook some more good stuff for you.
0:49
(upbeat music)
1:01
Courtney, tell what you said to Michael
1:03
this mornin' that was so funny.
1:05
- Okay, you're supposed to be out there in five minutes.
1:08
This one's sleeping up in the bed like big baby.
1:10
So I said, Michael Anthony, you get outa that bed
1:15
or I'm gonna hit you up side the head with a ham hock.
1:19
(laughing hysterically)
1:21
- Somebody said ham hock?
1:22
(laughing hard)
1:24
- That's how Michael woke up.
1:26
- He come runnin' in there to that.
1:28
- All she had to do was say, ham hock.
1:30
(cackling laugh)
1:32
- Get him outa bed.
1:36
Well, speakin' of ham hock and food,
1:38
I'm gonna gonna make you lunch today, Michael.
1:41
Well, we eat lunch, it's still a little touch
1:43
of the bag lady.
1:44
She likes to have a complete meal.
1:45
I pretty much forgot how to cook after I met Paula.
1:48
- And I'm going to start
1:50
by making this ooey gooey fried brie.
1:53
You know Michael, you have been working the longest hours
1:56
and I can't believe now you finally off.
2:00
- Well, I hadn't really.
2:01
- And you're goin' to Costa Rica.
2:03
- I hadn't really been working long hours.
2:05
They were like 60 minutes.
2:06
- Sixty minutes.
2:07
(chuckles slightly)
2:09
You are so funny.
2:12
So anyway, I'm looking forward to us having lunch today
2:14
before you leave.
2:16
So crack those three eggs in there.
2:18
I'm going to do up of crust using Panco and pecans.
2:25
(county music)
2:27
And these nuts I'm just going run a knife through 'em.
2:31
- Okay, do I beat these eggs up?
2:32
- Yes, please.
2:34
Now tell me what kind of fish
2:35
y'all are fishin' for in Costa Rica.
2:37
- Um, it's the sailfish capital of the world,
2:40
but they also have Marlin
2:41
and there's a neat fish called a rooster fish.
2:44
And it looks like it has got a big comb on his head.
2:46
- Oh, I heard you talking about that the last time you went.
2:48
Y'all didn't catch one, though did ya?
2:50
- No.
2:51
Okay, now put this in here, the eggs?
2:51
- Yeah, yeah.
2:53
- Okay.
2:53
- You can mix this up for me.
2:56
- Okay.
2:57
- And what we're going to do is I'm going to cut
2:59
our Brie into wedges.
3:01
I've got some tiny wheels.
3:04
I'm jus' gone do it like a pie
3:06
and cut it
3:09
maybe in eight.
3:11
And we jus' gonna drop 'em
3:14
real quick down in the fryer.
3:16
So stick these in the eggs in here.
3:18
- And then in here?
3:19
- Yeah.
3:20
Alright.
3:21
- Okay.
3:22
- Drop it.
3:22
- Perfect.
3:23
- Yes.
3:24
All right, so you can take your hands out of my crust
3:27
and you keep 'em in your eggs.
3:29
- Okay.
3:34
- All right, I'm gone have to dip over here and help ya.
3:37
- What are you supposed to keep your hand?
3:38
- I know, I know, I know.
3:40
- Outa my egg plate.
3:42
- So time's your plane?
3:44
- Um, soon.
3:45
- Good.
3:47
He's one of the funniest men I've ever met.
3:49
And we pull each other's chains all the time.
3:51
We do a lot of teasing and joking.
3:54
You know what, Michael, you better be careful
3:56
'cause I heard there's some big, bad monkeys in Costa Rica.
4:01
That just run loose and will just come up on ya
4:03
and is not scared of ya.
4:05
- Who told you that?
4:06
- Susan Greene Bubbles.
4:08
She said she went.
4:10
And all of a sudden these monkeys
4:11
just appeared out of nowhere.
4:13
- They got monkeys down there, but they don't chase you.
4:15
- Well, she said they would come up and look at you
4:17
like what you doin' here.
4:19
- Well, you know what you do there?
4:21
- Yeah, you get yo butt outa there.
4:23
(quickly laughing)
4:24
Alright.
4:25
So look at these.
4:26
- That looks better than what I was thinking.
4:27
- Yeah, I know sometimes you think
4:31
what is she feedin' me?
4:34
But I've never given you anything bad, have I?
4:37
Have I?
4:38
- Maybe dangerous, but not really bad for me.
4:42
- Now, we not going fry these but just for a minute,
4:45
come on Brie, pop on up there.
4:51
- You want me to do that
4:51
while you do the raspberry sauce?
4:53
- Yes, yes.
4:54
- But I mean, they're almost ready to take up, Michael.
4:57
- Okay, here I go.
5:01
- Yum!
5:03
So I'm going to start
5:04
with a third of a cup of raspberry preserves.
5:07
'Cause I know you like hot stuff.
5:09
- Right.
5:10
- I'm going to put some red pepper flakes
5:12
and a little rice wine vinegar
5:15
you know, to tart it up a little bit.
5:17
And then I'm thinking a little lemon zest
5:22
will be good in it.
5:23
- What did that Peggy call that?
5:24
(quietly laughing)
5:26
The lemon zest.
5:28
- Jest.
5:29
(laughing loudly)
5:32
- She is so funny.
5:33
She just mutilates English language.
5:35
- I said, please say it one more time.
5:37
(cackling laugh)
5:38
- Y'all let me tell you about my Peggy.
5:41
Oh my goodness.
5:42
She knows exactly what it is in her head,
5:45
but her translations can knock you
5:48
on your butt with laughter.
5:50
Now here's our sauce.
5:52
Look Michael, our Brie is just running everywhere.
5:55
- Un-brie-vable.
5:57
- Un-brie-vable.
5:59
Alright, come on over here Michael.
6:01
- Okey dokey.
6:02
- This is going to be
6:05
a wonderful little treat.
6:07
So dig in.
6:09
- So how do we eat this?
6:11
- With your hands, in your mouth.
6:14
- Huh.
6:16
- There you go.
6:26
- Mmm.
6:27
- What?
6:28
- Delicious.
6:30
- Do you really like it?
6:31
- Mm-hm.
6:32
You know, it reminds me of a grilled cheese sandwich
6:34
you know, I I'll give anything a try.
6:36
- Oh, Michael is delicious.
6:39
- And I like to try the way Paula prepares it
6:42
because I know it's done right.
6:44
I don't even want to go now.
6:45
- You can stay home with me
6:48
and I can cook some more good stuff for ya.
6:52
Comin' up next.
6:53
I'm going to kinda make her own sauerkraut.
6:56
You don't mind me experimentin' with you, do ya?
6:58
- No.
6:59
- And later, the perfect dessert to package up,
7:03
chocolate chip brownie bars.
7:05
And I know you like those.
7:07
- I love it.
7:11
I so hope y'all are enjoying the show.
7:13
And if you do.
7:15
Be sure to click like, subscribe and
7:18
notification bell so you'll never miss a video.
7:22
And we'll be right back after the break.
7:27
(fast happy music)
7:31
- Alright, so listen, I'm gonna
7:33
to do a little twist, Michael.
7:35
- Okay.
7:36
- I'm gone to kinda make our own sour kraut
7:39
to put on this delicious turkey Reuben sandwich.
7:43
So I'm going to take a couple of tablespoons of butter.
7:46
I'm just using a package coleslaw
7:49
and we gone wilt it down.
7:52
- Saute it?
7:53
- Yeah.
7:54
And I'm going to put a little bit of vinegar.
7:58
Now I'm gone put half a teaspoon of sugar.
8:02
All right, so we gone to saute this
8:04
probably for about five minutes
8:07
and we'll add a little salt and pepper.
8:09
You don't mind me experimentin' with you, do you?
8:12
- No.
8:16
- So are you excited about the sauerkraut?
8:17
- I am.
8:19
- Alright, so I'm going to make us two sandwiches
8:21
and I'm going to use this beautiful marbled rye.
8:25
And I'm going to cheat
8:27
and just use a store-bought thousand island.
8:31
Okey-doke.
8:33
Alright, let me get out the.
8:36
Let's see.
8:37
You got Swiss, you got the turkey.
8:42
I got the griddle on.
8:44
Let's put our sandwiches together.
8:46
- Alright.
8:50
- All right, so there's our cheese.
8:56
Ooh, that's good.
8:58
(happy upbeat music)
9:02
Yummy to my tummy.
9:04
Okay, yeah, put the sandwiches together.
9:07
And then I got to butter 'em Michael.
9:09
- Well, I knew that.
9:10
- Before we throw 'em on the.
9:11
- I knew that with comin'.
9:13
- Of course you did.
9:14
(chuckles slightly)
9:15
Alright.
9:16
Does our griddle feel hot?
9:18
- Yep.
9:19
- Okay, delicious looking Michael.
9:24
- Oops I lost a piece of our cabbage.
9:28
- All righty.
9:30
- That does look great.
9:31
- Now I'm going to sit this frying pan on top off 'em.
9:34
- To smash 'em down?
9:36
- Smash 'em down honey.
9:38
Well, let's get crackin' on this fried okra salad Michael.
9:42
Now you just start slicin' up three cups of okra
9:45
into like half an inch slices.
9:48
And I'm going to chop two cloves of garlic over here.
9:51
- You know, I didn't eat okra when I was little.
9:53
- Are you kidding, Michael?
9:55
- No, and uh, Hank told me they was,
9:59
the fried okra was called googies.
10:02
- Googies?
10:03
- Googies, and Cowboys ate them.
10:05
And I said, well, let me try him.
10:07
If Cowboys eat 'em, let me try 'em.
10:09
So I ate 'em and loved it.
10:10
Then I saw my mother cooking them one day
10:12
and I said, what are those?
10:14
She said, well, these are googies.
10:16
I said, huh-uh, those are okra.
10:17
(chuckling loudly)
10:19
- Now I'm going to add a fourth of a cup
10:21
of balsamic vinegar to our garlic here.
10:24
And then I'm going to add about a teaspoon, a Dijon mustard.
10:27
Next I'll just need a little salt and pepper.
10:30
All right now, what I want you to do
10:33
is sprinkle a little buttermilk over our okra,
10:38
just enough because we want the flour to stick to it.
10:44
All right, I'm going to put a little lemon zest
10:47
in our dressing.
10:49
Make this a little tart.
10:51
Kinda like me, a little on the tart side.
10:56
Last, just put your okra into the flour.
10:58
And I'm finishing off with a juice of a half a lemon.
11:03
- Okay, I think we're ready.
11:05
- Just drop it down.
11:07
And while you're doing that,
11:09
I'm gonna throw our salad together.
11:14
I'm gonna use a mixture of lettuces.
11:18
Now while our okra is frying
11:19
you can take our sandwiches off the griddle Mikey.
11:23
- Think we could fry the salad?
11:27
- I don't see why not.
11:32
I'm going to put a little salt and pepper on our salad.
11:36
- Perfect.
11:37
- Yeah, I'm just going to dress our salad.
11:43
Wow.
11:45
See, this is a pretty nice healthy little lunch,
11:49
isn't it Michael?
11:50
- It looks good.
11:51
- All right.
11:53
Now for the good stuff.
11:56
- The fried stuff.
11:59
- What we been waitin' on,
12:02
our croutons.
12:04
There we go.
12:06
- Perfect.
12:06
Let's eat.
12:07
- Let's eat.
12:13
You like it?
12:14
Good, I'm so glad.
12:19
- Delicious.
12:20
- I thought you might not like it.
12:22
Isn't that homemade sauerkraut good?
12:25
- Delicious.
12:26
Tell me how you like your croutons.
12:30
- The okra was a neat idea.
12:33
- Delicious.
12:34
- Yum, yum, yum.
12:36
(country music)
12:38
- Comin' up next.
12:39
Better keep an eye on Michael's bakin' y'all.
12:42
Then you level those off good, right?
12:45
- Uh, pretty close.
12:46
(laughing ornerly)
12:47
- Now, you know, bakins' a formula.
12:47
You've got to make sure.
12:50
And later, a fun drink to wash it all down.
12:55
I'm just gone garnish it with a little pineapple.
12:58
- Make it healthy.
13:03
I hope y'all are enjoying the show
13:05
and I want to hear from you.
13:07
Tell me what recipes or videos you'd like to see me
13:09
make by just leaving a short comment below.
13:13
Now, let's get back to the show, y'all.
13:17
(upbeat happy music)
13:22
- Alrighty, Mikey, for your trip
13:24
I'm going to make you some chocolate chip brownie bars.
13:29
- Well, let's do it.
13:30
I can't wait.
13:30
- I think you're gonna like it.
13:32
- I love it.
13:33
- I'm gonna use a 13 x 9 x 2 pan.
13:36
Cause I'm gonna make like a stiff batter.
13:40
This is gonna be very, very close to, you know,
13:44
the double chocolate gooey butter cake.
13:47
And I know you're like those.
13:51
All right, so I'm going to spray this.
13:53
So it'll come out of our pan easy.
13:56
Right now okay, so Mikey, I see you're measuring
13:59
a third of a cup of the vegetable oil
14:02
and that's going to go in our box of brownie mix.
14:04
And I'm going to crack two eggs for ya.
14:07
And then you just need a fourth of a cup of water.
14:11
And I've got you two eggs.
14:13
And they'll tell you on the brownie box, you know,
14:15
just whisk by hand, like 50 strokes.
14:18
- Uh-huh.
14:20
- You gonna count your strokes?
14:22
- After you put this in, right?
14:23
- Yes.
14:26
Alright.
14:27
Now I'm going to get started on the bottom part.
14:30
I'm going to start with two sticks of butter
14:32
and one and a half cups of brown sugar,
14:36
and I'm gone pack that down in there good.
14:42
All right, now in this bowl, Michael,
14:45
what I'd like for you to do right here
14:46
is measure two cups of all purpose flour.
14:50
- I can do that.
14:50
- One teaspoon of baking soda
14:52
and a half a teaspoon of salt.
14:53
- Okay.
14:55
- And I'm going to start creaming this, and this is,
14:59
this is gonna be real thick.
15:01
Okey doke, and you leveled those off good, right?
15:05
- Uh, pretty close.
15:06
(laughing ornerly)
15:08
- Now you know bakins' a formula and you gotta measure.
15:13
And uh, just whisk that together for me.
15:17
And if you would just break me two eggs off in there.
15:24
And then.
15:26
- Put them in here?
15:27
- Yeah, I think it's creamed enough,
15:29
it's kinda fluffy.
15:31
If you would, take this spatula
15:33
and go around my bowl with me.
15:36
So I can incorporate it all.
15:39
- Looks like peanut butter.
15:40
- Does look like peanut butter, dudn't it?
15:43
All right, and then while I'm beatin',
15:47
if you just dump our dry ingredients in.
15:51
- Okay.
15:52
Maybe not all at one time, but maybe like half.
15:55
- Just a little bit?
15:56
- About half.
15:57
- Okay.
15:58
- See how stiff this is going to be?
16:00
- Uh-huh.
16:02
- Okay.
16:04
- Is that all?
16:05
- Put it on.
16:07
When we go to pat this, what we probably gone need to do
16:10
is just kinda run some flour on our hands,
16:15
so it won't stick.
16:17
(faster music)
16:23
- Okay, press this out?
16:24
- Yeah, we just gonna press that evenly.
16:31
I tell you what why don't you reach over
16:33
and get our chocolate chips
16:37
and I'll work on this for you?
16:41
'Cause it can be tedious.
16:49
- So you just sprinkle these in?
16:51
- We could, you just gone sprinkle them on top.
16:53
If you wanted to, you could put a layer
16:56
of coconut, a layer of nuts, peanut butter morsels,
17:03
you know, you've got.
17:04
- Butterscotch.
17:05
- Butterscotch.
17:06
You could really just do kind of anything you wanted to do.
17:10
very much like that base.
17:12
Okay, so just put a layer of chocolate chips on
17:17
and then Michael, we're just goin' to pour
17:20
our brownie dough, our brownie batter,
17:23
right on top of that and we're gonna bake it
17:27
at 350 for 40 minutes.
17:34
Just spread 'em around, make sure everybody gets a bite.
17:43
If you'll go around,
17:44
if you'll go around and hold that bowl.
17:48
That glass bowl is heavy.
17:54
You getting closer to Costa Rica, baby.
17:59
And those rooster fish.
18:01
If you catch one, now I want you to take a picture of it.
18:05
- Oh I am.
18:08
- Alright, baby cakes, 350, about 40 minutes.
18:16
Up next.
18:17
I don't think these chocolate brownie bars
18:19
are gonna make it to Michael's friends.
18:22
Okay, so I need to make yall three packs, right?
18:25
- Well, at least.
18:27
In case I get hungry on the plane.
18:32
I so hope y'all are enjoying the show.
18:35
And if you do.
18:37
Be sure to click like, subscribe and
18:40
notification bell so you'll never miss a video.
18:44
And we'll be right back after the break.
18:48
(fast happy music)
18:53
- All right Michael, I'm just eyeballing this.
18:55
This is some pineapple and some cran-raspberry juice
18:59
for a summer spritz.
19:00
And it's going to be a great way to wash
19:02
down those brownie bars, Michael.
19:05
And now I'm just going to top it with some ginger ale.
19:09
Then just add a little peach nectar
19:11
and stir it all together.
19:13
You can get all these recipes
19:15
and more @foodnetwork.com.
19:20
Taste this, see which you think.
19:22
- It's delicious.
19:23
- I think it's mighty mighty good.
19:25
All right, now Michael
19:28
I'm just going to garnish it with a little pineapple.
19:31
- Make it healthy.
19:32
- Well, my I'm going to make it pretty.
19:36
You know, it's important that it be pretty.
19:46
- Thank you.
19:46
- Got to have your lovin' wedge of pineappley.
19:51
- I feel like I'm in Costa Rica.
19:52
- We're gettin' you ready.
19:55
You like it?
19:56
- It's good.
19:57
- Good.
20:00
All right, look how pretty these are Michael.
20:05
You're gone be popular with your buddies.
20:12
Look at these Michael.
20:13
- Oh, those look good.
20:14
Do you want to try one before we go to.
20:17
- Of course I do, let's save that corner one
20:19
for me and you.
20:20
- Let's do that.
20:21
I like the corner ones the best.
20:23
- I know you do.
20:23
How many guys are gone be there?
20:26
- Well three, I think.
20:27
Rick and his brother, I mean.
20:29
- Okay, so I need to make y'all three packs, right?
20:32
- Yeah, at least.
20:35
- Just in case their packs don't make it to them.
20:38
You have an extra pack.
20:40
- In case I get hungry on the plane.
20:43
- Beautiful.
20:45
- There you go.
20:47
- Thank you so much.
20:48
- You know, your wife is in the food business.
20:50
I can't, I can't send you off with ugly snacks.
20:54
- That's right, thank ya.
20:58
All right, there's that corner for you.
21:01
- Oh thank you.
21:04
Mmm.
21:06
- Pretty good, idn't it?
21:08
And like I said, you could mix this up, shuffle it up
21:12
any way you like.
21:13
You know, I just love spending time
21:15
in the kitchen with family, especially my husband.
21:19
He is so much fun.
21:22
Put them in your man purse.
21:24
- Thank you, thank you.
21:25
- I'll see you when you get back.
21:27
- Bye.
21:29
(cackling quickly)
21:33
Hey, y'all, it's Paula Deen.
21:35
Now, if you enjoyed this video, be sure to like it
21:38
and click the subscribe button as well as the notification
21:42
and bail to be alerted when I post a video.
21:46
Love and Best Dishes Y'all.
#Food & Drink
#Hobbies & Leisure