Up next in 10
5 Summer Lunch Recipes - These recipes for lunch are perfect for a weekend get-together or to serve to your family. Paula’s Best Dishes, Season 02, Episode 13.
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00:00 Intro
1:08 Corny Coleslaw Recipe: https://www.pauladeen.com/recipe/corny-coleslaw/
4:10 Parmesan and Garlic Potato Chips Recipe: https://www.pauladeen.com/recipe/parmesan-and-garlic-potato-chips/
7:57 Salmon Burgers Recipe: https://www.pauladeen.com/recipe/salmon-burgers/
14:30 Waffle Cones Recipe: https://www.pauladeen.com/recipe/waffle-cones/
18:26 Leopold’s Huckleberry Sauce Recipe: https://www.pauladeen.com/recipe/leopolds-huckleberry-sauce/
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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
I have been trying for years to get this
0:02
good-looking man in my [music] kitchen.
0:04
This is Stratton Leopold. Stratton runs
0:08
Savannah's most famous ice cream [music]
0:09
parlor, y'all. Leopold's ice cream. So,
0:12
for dessert, we're making homemade
0:14
waffle cones for Leopold's famous ice
0:17
[music] cream. And we're going to be
0:18
topping it with his sinfully sweet
0:20
huckleberry sauce. [laughter]
0:24
WE'RE MAKING A salmon burger with a
0:26
[music] sesame mayonnaise. That's so
0:28
good. Stratton can barely contain
0:30
himself.
0:30
I'm getting weak in the knees. It's so
0:32
good.
0:32
M. Then it's the crispiest parmesan
0:35
garlic potato chips you'll ever eat.
0:39
But first, [music] we're going to be
0:40
starting with a yummy corny cole sloth.
0:45
[music]
0:48
Why are you so busy? Why are you never
0:50
here? Well, I have a couple of jobs. I
0:52
have a day job in the ice cream [music]
0:54
business that my dad had started back in
0:56
1919, but more importantly, I have a job
0:58
in the motion picture business. I
0:59
produce movies.
1:00
A lot of big movies. [music]
1:02
Mission Impossible 3 was the last one.
1:04
So,
1:04
that's kind of a big movie, isn't it,
1:06
y'all? So, first dish we're going to
1:09
make is [music] a corny cold slaw.
1:12
Stratton is peeling our three carrots
1:13
while I'm getting started on a half a
1:15
head of [music] cabbage. And I'm just
1:18
slicing it real real thin, kind of
1:20
[music] shredding it.
1:22
So, what made your family such wonderful
1:25
ice cream makers?
1:26
Well, my dad immigrated from Greecehu
1:28
when he was 11 [music] years old to this
1:30
country with his older brother, Michael
1:32
George, and they initially went to
1:34
Indiana where they had an uncle there
1:37
who was in the candy and [music] ice
1:38
cream business.
1:40
And there he learned candy and ice cream
1:42
with that uncle. Their sister [music]
1:44
married and came to Savannah. And then
1:46
of course the family said, "Oh, you must
1:48
move down here. The sister misses you
1:50
and this." And they ultimately did.
1:52
My father fought in [music] the First
1:54
World War. Then when he got back, they
1:57
opened the store. And they used the
1:59
knowledge they had gained in um Indiana.
2:02
Indiana
2:03
just to start the ice cream.
2:05
All right. I'm going to just take all
2:07
this and put it in the bowl. We can
2:08
throw your carrots in the bowl.
2:10
Here's some carrots here we'll put in.
2:11
Okie do. While you're doing that, I've
2:13
got my purple cabbage.
2:16
And uh the purple cabbage gives it such
2:19
wonderful color.
2:21
And I'm going to shred up about a half a
2:23
head of this [music] as well.
2:27
All right. I'm going to take a few of
2:29
your carrots.
2:31
So, we've got our cabbages. Got our
2:33
carrots.
2:34
Okay. Let's make a little room here for
2:35
that. So much right there.
2:37
I'm going to stick that right there.
2:39
I've still got to um grate a little
2:42
onion straten.
2:43
Okay. And then I'm going to ask while
2:45
I'm doing this if you would make the
2:48
sauce for I will
2:50
cole slaw. And it's so simple to just
2:52
eyeball like two [music] tablespoons of
2:54
sugar. A teaspoon of cumin. A little bit
2:57
of my house seasoning [music] which is
2:59
salt, pepper, and garlic powder. The
3:01
juice of one lime, 3/4 of a cup [music]
3:04
of mayonnaise.
3:06
All you have to do is just whip that
3:08
together. And I'm adding one chopped
3:10
onion. Mhm.
3:11
But now I'm fixing to add the ingredient
3:15
that makes this corny coles slaw. And
3:19
that's a can of whole kernel corn. Now,
3:22
if you got some fresh corn around, you
3:25
can boil a couple of ears and cut them
3:28
off.
3:30
But I don't happen to have fresh corn,
3:32
[music] so I'm going to use this canned
3:34
corn and it's going to work out
3:36
perfectly.
3:38
So, I'm just going to drain that corn
3:40
and I'm going to toss this in. And a
3:43
little wet goes a long [music] way,
3:45
y'all, with cold slaw. So, we might not
3:48
need every bit that you've
3:51
done up straighten.
3:53
There you are.
3:54
Oh, thank you. That's lovely.
4:00
So, look how [music] pretty that's
4:02
ready. And um you know, we can't have
4:05
lunch without a potato, can we? We
4:07
certainly cannot.
4:08
So, I'm going to do some Parmesan and
4:11
garlic potato chips.
4:14
Have you ever used a mandolin?
4:16
Well, this is this is real handy.
4:18
[music]
4:19
And it can be a lot faster.
4:21
Okay.
4:21
And you just do them like that. And
4:23
that's all you have to do. And we're
4:26
going to deep fry these, y'all.
4:27
I can't wait. That sounds great.
4:29
Oh, they're going to be delicious.
4:31
There's nothing better than a homemade
4:34
potato chip. All right, that looks good.
4:38
Okay, so tell everybody how you make
4:40
that wide stretch from ice cream maker
4:44
to producing movies
4:45
to producing movies.
4:47
Well, both are are great. [music] I
4:48
mean, they're they're gratifying and
4:50
great businesses to be in. The film
4:52
business is is a [music] very high
4:54
pressure business. The ice cream
4:55
business in Savannah especially, it's a
4:57
very grounding business. I I literally
4:59
start scooping [music] ice cream and and
5:01
just meeting with with with customers.
5:03
You get behind the Oh, yes. Oh,
5:04
definitely. Making [music] milkshakes,
5:05
scooping, of course. I grew up doing
5:07
that. I started when I was 12.
5:10
What's your favorite?
5:11
I like I I change. I transition.
5:13
It's okay, honey. Go ahead and toot your
5:15
horn about your ice cream.
5:17
It's a great ice cream. My dad devised a
5:19
recipe back in 1919. It's an all
5:22
naturatural ice cream made with an
5:24
amazing amount of fresh cream, [music]
5:26
cane sugar. We don't use chemicals in
5:28
it. For instance, to emulsify it, a lot
5:31
of companies will will use a chemical. I
5:33
use egg yolks.
5:35
Really?
5:35
Yes. And it does a wonderful job with
5:37
it.
5:38
All right. Now, while I'm frying these,
5:40
you want to take our our dry things that
5:43
we're going to sprinkle our potatoes
5:45
with. Stratton
5:47
and just put a couple of tablespoons
5:51
Parmesan cheese
5:53
and about a [music] teaspoon of garlic
5:55
powder and little bit of black pepper.
5:58
Okay,
5:59
so that's good. Look at these chips.
6:01
They are really, really looking good.
6:04
We've got one basket that I think's
6:07
ready. Don't you?
6:08
Looks great.
6:09
I don't like mine too dark.
6:11
So, I'm going to kind of just shake that
6:13
off. Dump it right there. Now, we're
6:16
going to want to immediately
6:19
sprinkle this while they're still wet
6:22
from the fryer
6:24
so that that'll stick.
6:27
That looks delicious, doesn't it?
6:28
Doesn't that look delicious?
6:31
I want you to have one.
6:32
I'm going to have to steal one and
6:33
[music] try it.
6:34
Now, some people like they're funny
6:36
about their chips. Some people like
6:38
chips like that where they're kind of
6:41
attached to each other and you still see
6:43
a little bit of white.
6:44
Some like them more like this where
6:46
[music] they're like totally crispy. So,
6:49
you reach
6:50
one of each. I'll try this [music] one
6:52
first.
6:52
Okay.
6:53
M.
6:56
Delicious.
6:56
It is good.
6:57
Delicious. M. Mhm.
7:00
Goodness. M
7:02
coming up y'all, it's a scrumptious
7:04
salmon burger with a sesame mayonnaise.
7:06
I'm getting a little warm here. Excited.
7:08
I am. You're very [laughter] excited.
7:09
Then it's homemade waffle cones and a
7:12
mouthwatering huckleberry topping to go
7:14
with Stratton's famous ice cream.
7:16
Gosh, you do it just like I like it.
7:19
[music]
7:20
I so hope y'all are enjoying the show.
7:23
And if you do, be sure to click like,
7:26
subscribe, and the notification bell so
7:29
you'll never miss a video. And we'll be
7:32
right back after the break.
7:37
[music]
7:37
I'm in the kitchen with Stratton
7:39
Leopole. Savannah legend, y'all.
7:41
Oh. Oh.
7:42
When you come to Savannah, you've got to
7:44
come to his [music] ice cream parlor
7:46
just around the corner. To Lady and Son.
7:48
To the Lady and Sun.
7:49
An easy [music] walk. It is a very easy
7:52
walk and you need that walk after you've
7:54
eaten [music] at my place. I'll tell
7:56
you. [laughter]
7:58
Well, the next thing we're preparing
7:59
y'all is a salmon burger. Now, you have
8:02
taken two lbs of salmon there. And you
8:07
are mincing that up because this is
8:09
almost going to be like a salmon
8:12
croette, but instead of using canned
8:15
salmon, we're using a fresh salmon. this
8:18
visit here with me. You're really honing
8:20
up your chopping skills.
8:21
My chopping grating skills. Yes.
8:25
All right. I'm going to need about a
8:27
half a cup of red bell pepper,
8:32
half a cup of yellow,
8:35
[music]
8:37
couple of cloves of garlic, and some
8:40
Japanese bread crumbs.
8:42
Well, listen. Now that you've finished
8:44
showing that salmon, who's the boss
8:46
around here,
8:48
why don't you mix up some things that
8:51
we're going to need to add to
8:53
our salmon burgers. And that would be
8:57
uh one egg.
8:58
Okay. Should I mix it in here?
9:00
Yeah, you can just mix it in there. We
9:02
need one egg, a teaspoon of fresh lemon
9:05
juice, a tablespoon of soy, and a pinch
9:09
of salt.
9:13
All right. [music] Now, to my
9:15
ingredients, Stratton, I'm going to add
9:17
a half a cup of hand cup. [music] These
9:21
are Japanese bread crumbs.
9:24
It's so good. They're real, real
9:26
crunchy.
9:27
And this is going to bind our burgers
9:29
together.
9:30
And about a tablespoon of soy, you said?
9:32
[music]
9:32
Yes.
9:33
And some salt, oak, right? Is that a
9:35
pinch?
9:36
And I'm going to take [music] the two
9:37
lbs of salmon. And depending on how much
9:41
moisture comes out of our salmon, I may
9:45
have to add a little bit more bread
9:47
crumb.
9:47
Mhm.
9:48
All right. You know what? I think
9:51
a little too wet.
9:52
Uh-huh. I think I'm going to put a
9:54
little bit more bread crumbs. [music]
9:56
So, that gives us about 3/4 of a cup
9:59
total.
10:00
I've got our griddle over here hot.
10:03
So, my hands are kind of mushy. if you
10:08
would spray our griddle.
10:10
All right. Now, we're just going to form
10:13
our salmon burgers. But you can jump in
10:16
here and and help me make these. And you
10:20
can make them [music] any size you want.
10:22
I'm going to serve this on bun. So, you
10:25
know, I'm going to make it kind of bun
10:27
size.
10:30
So, on our skillet. Oh, you got a nice
10:33
big fat one. You might want to compress
10:36
it when you're forming it so it'll like
10:39
stay together.
10:41
Got it.
10:41
Because this may cause [music] us a
10:43
little bit of problem when we go to flip
10:46
it.
10:47
Oh, we can flip it fast.
10:49
Yeah.
10:51
You'll want to There you go.
10:55
Make a little room there.
10:56
Yeah.
11:01
There you go.
11:01
There you go.
11:02
Think [music] we can squeeze in one
11:04
more? Yeah. Here.
11:05
I don't know about you, but I need to
11:06
wash my hands.
11:07
Yeah. Good idea.
11:10
And Stratton, I want you to notice
11:12
something. One of my favorite things in
11:15
my kitchen.
11:17
My grandmother was in the restaurant
11:20
business. My grandmother [music] and
11:21
grandfather.
11:23
And you see it's dated 1945. Oh, that is
11:25
it's 2 years older than me.
11:28
That is [music] great. And my
11:30
grandmother used this spatula in the
11:33
restaurant at River Bend
11:35
where I have such fond memories.
11:37
That is that is lovely.
11:40
Look at that [music] strap.
11:41
That looks Yeah.
11:43
And you see
11:43
that was probably ready.
11:45
I was I was able [music] to tell when it
11:47
was ready because it starts getting
11:49
light
11:50
lighter light like right in here
11:51
around the edges. So that'll let you
11:53
[music] know when this is ready to be
11:56
turned. So, you take over that [music]
12:00
and I will make up our sauce. I'm going
12:03
to make a little sesame mayonnaise.
12:07
It's very, very [music] simple. I'm
12:09
going to add two cloves of garlic, about
12:11
a cup of mayonnaise, [music] a teaspoon
12:13
of soy sauce, and about a half a
12:16
teaspoon of sesame oil.
12:18
I've got a question right here.
12:19
What's that, Paul?
12:20
Would you like to make a movie of a
12:22
cookbook?
12:23
Yeah.
12:25
Do you have any [music] ideas which
12:26
cookbook?
12:27
Let me see. It would be nice if it was
12:29
like a local girl.
12:30
Oh, a Savannah story.
12:33
Let's do it. What a great idea. Okay.
12:36
[laughter]
12:38
Oh my goodness. This is just working
12:39
out. Lovely.
12:40
Yes. Perfect.
12:41
Coming up next, [music] Stratton has
12:43
brought a special tool for our homemade
12:45
waffle cones.
12:46
Thei
12:48
Italian.
12:49
And later, that huckleberry topping
12:51
that's out of this world.
12:54
I hope y'all are enjoying the show and I
12:57
want to hear from you. Tell me what
12:59
recipes or videos you'd like to see me
13:01
make by just leaving a short comment
13:04
below. Now, let's get back to the show,
13:07
y'all.
13:09
[music]
13:10
It's all about a lunch break. It's
13:12
going to be a great lunch, isn't it?
13:14
This is going to be a great lunch.
13:15
[music] I have mixed us up, y'all. some
13:17
sesame mayonnaise to top off our salmon
13:20
burgers,
13:21
lettuce, [music]
13:22
tomato.
13:23
Mhm.
13:24
Look at that.
13:25
M. Doesn't that look delicious?
13:27
That looks
13:27
Let me hold that up. Look at that.
13:30
So [music] delicious.
13:31
Doesn't that look phenomenal?
13:33
Phenomenal.
13:36
[music]
13:38
Look at that.
13:39
I'm starting to swallow hard. [music]
13:41
I'm I'm I'm getting a little warm here.
13:44
Excited. Yeah, you're very excited. Oh,
13:46
looking.
13:47
I'm so excited, [music] too. All right.
13:49
A little cold slaw.
13:53
A few potato chips.
13:57
And [music] it's lunch time.
14:00
All right, let's go in for it.
14:02
Okay.
14:03
I think I'll taste the cold saw first.
14:08
Delicious.
14:10
The
14:11
corn. Mhm. Taste the corn. Mhm.
14:13
The sweetness of the corn. M.
14:17
Right. Here we go.
14:18
Here we go.
14:26
It's like perfect.
14:27
This is great. Congratulations. It's
14:29
lovely. Thank you. Delicious.
14:30
Well, I want to go ahead and move on.
14:32
Okay.
14:32
And we're going to make a waffle cone,
14:34
but your wonderful ice cream. I've
14:36
[music] got our little machine right
14:37
here, Stratton. And it's not going to
14:40
take us but just a [music] second to put
14:42
this together. I'm going to use a half a
14:44
cup of sugar.
14:46
You can crack those eggs for me.
14:48
Should I crack them the same way I did
14:49
them before?
14:50
Any way, however, express [music]
14:53
yourself.
14:53
Okay.
14:57
Oh, great.
14:59
Great. All right. Now, I'm going to add
15:01
1 and 1/2 teaspoon of vanilla flavoring.
15:06
And in go [music] the three eggs that
15:08
you've cracked. All right. Now, you just
15:10
beat that,
15:11
okay? until it's kind of creamy. And
15:14
I've got one stick of butter back here
15:17
that we're going to add
15:20
to our sugar and egg mixture.
15:23
Mhm.
15:28
So, we're just going to beat that till
15:30
it's, you know, nice and creamy and kind
15:33
of yellow in color. Why don't you let me
15:36
be beating me? You can come on down here
15:39
and mix together our dry ingredients. If
15:41
you would just mix up 2/3 a cup of flour
15:45
that
15:45
about a four of a teaspoon of cinnamon.
15:48
Just enough cinnamon to
15:50
just give it that little flavor.
15:55
A pinch of salt.
15:58
Just dump it over here
16:00
in my buttery sugar.
16:02
Yeah. Looks delicious. Okay, here you
16:05
go. Here's some.
16:06
Perfect. more.
16:08
And just that quickly, y'all, we're
16:10
going to have uh Waffle come back.
16:12
Yes, we are.
16:14
All right. Now, our little machine is
16:15
ready. All right. Now, take some of that
16:17
nonstick spray Stratton.
16:22
Here we go.
16:23
Let's see. We're going to need
16:27
Okay,
16:28
that's [music] perfect. Now we're going
16:30
to put about 3/4
16:34
of a tablespoon of [music] batter.
16:37
Mhm.
16:38
Doesn't take much, does it?
16:40
Little bit goes a long way. We don't
16:42
want them too thick.
16:44
Delicate.
16:45
Yes. Very delicate. [music]
16:47
All right. So, let's shut that up.
16:49
We'll wait for the light.
16:50
Uh-huh. This is a pazelli maker. Is that
16:54
how you say that word?
16:55
I guess so. Yeah, I guess so.
16:58
Piselli.
16:59
Pazelli.
17:00
Pazelli.
17:00
Let's say it with a little pazelli.
17:03
Pazelli.
17:03
Little Italian.
17:05
Pazelli. Oh, the light sorty green.
17:08
Let's peek.
17:09
Oh.
17:10
Whoa. [music]
17:12
Stratton. I really like to use these
17:14
molds to help shape our waffle cones.
17:19
And uh
17:20
Got it.
17:20
Yes.
17:21
An idea. Asbestous.
17:26
It's hot, isn't it?
17:27
It is hot. It's the oil.
17:28
All right. As as [music] this cools,
17:31
[laughter]
17:33
as this cools, it's going to crisp up.
17:35
The secret to this waffle cone making is
17:39
to as soon [music] as it gets cool
17:42
enough, but still warm so it's pliable.
17:46
Mhm.
17:46
Is to [music] kind of just make that
17:48
hole a little bit smaller.
17:51
So, these are great. [music] When we
17:53
come back, Stratton is going to fill
17:56
this wonderful little sweet cone up. Up
17:59
next, [music] Stratton is making a
18:01
wonderful huckleberry sauce that is the
18:03
perfect topping to [music] his famous
18:05
ice cream.
18:06
Let's dive in.
18:07
I'm so ready.
18:10
I so hope y'all are enjoying the show.
18:13
And if you do, be sure to click like,
18:16
subscribe, and the notification bell so
18:19
you'll never miss a video. and we'll be
18:22
right back after the break.
18:26
Now Paula, we're going to make a
18:28
huckleberry topping. Now, huckleberries
18:30
used to grow in in the entire country.
18:32
They're [music] primarily now in
18:33
Montana, upper northwest, is where it's
18:36
a wild huckleberry. They're not
18:37
cultivated.
18:38
The difference between a huckleberry
18:40
that we'll put two [music] cups of it
18:41
right in here.
18:42
They look like blueberries.
18:44
They do look like blueberries, but these
18:46
are harvested in late June and July.
18:48
We'll put that in there. We'll put a
18:50
third of a [music] cup of granulated
18:51
sugar in there with it.
18:57
Now, huckleberries [music] differ from
18:59
blueberries.
19:00
And that looks good.
19:01
There you go. They're more tart.
19:03
Uhhuh.
19:04
And um they have 10 seeds in them as
19:06
opposed to blueberries, which 10 seeds
19:08
in each one. They're a little bit firmer
19:10
than blueberries. The actually the word
19:12
goes way back to when the English first
19:14
came to this country.
19:15
If you call someone a huckleberry
19:17
friend, it's something special. was the
19:18
right person for the right job, a right
19:20
friendship at that time. So, it has a
19:22
history before Huckleberry Finn and
19:25
Twain. Now, we're going to add two
19:26
tablespoons of fresh lemon to that.
19:29
That'll be about a half a lemon. And you
19:31
just keep stirring it up there.
19:32
Okay, I will.
19:33
Ready?
19:34
Uh-huh.
19:36
Oh, nice. Whoa. [laughter] Did you get
19:39
yourself?
19:40
That's okay. And then I'm [music] going
19:41
to mix up couple of teaspoons of
19:43
cornstarch and 1 and 1/2 teaspoon of
19:45
water. We mix that up to thicken. It's
19:47
going to make it [music] thick.
19:48
Thicken it up a little bit.
19:52
These huckleberries are beautiful. You
19:54
kind [music] of want that to come to a
19:55
ball, don't you? So,
19:56
put this in.
19:57
That corn starch and water can
19:59
immediately
20:00
can bind it up.
20:01
Uh-huh.
20:01
Yep. You ready?
20:03
Yeah.
20:06
There we go.
20:06
All right. And you'll want to stir that
20:08
good.
20:09
This will tighten up on you real real
20:11
quick.
20:12
All right. So, we're going to put this
20:14
on top. We are have some ice cream.
20:16
Some of your ice cream. Oo. Is that some
20:19
of your creamy vanilla?
20:20
This is vanilla. Now we're going to add
20:22
some of this.
20:28
And we have two.
20:29
How you do it just like I like it.
20:31
Watch this. I'm use my I'm use my hands.
20:33
Look at this.
20:34
Some pecans that were roasted.
20:36
Peanuts. Some pecans.
20:38
Pecans. Let's do a little garnish there.
20:40
A little [music] garnish.
20:42
Let's dive in. I'm so ready.
20:46
[music] Look, those hot huckleberries
20:49
Stratton melted.
20:57
Now we're going to make another one.
21:00
We are.
21:00
Mhm. Okay. Coconut coconut with cones.
21:02
[music] This is coconut ice cream.
21:06
Yeah.
21:07
There.
21:11
I know what I'm doing tomorrow. eating a
21:13
ton of your ice cream.
21:18
Y'all, I've had a good time.
21:20
This has been so much fun.
21:21
We [music] always, always, always send
21:24
best dishes and love from our kitchen to
21:27
our friends [music] kitchen, don't we?
21:29
Definitely.
21:33
Hey y'all, it's Paula Dean. Now, if
21:36
y'all enjoyed this week's full episode
21:38
Friday, be sure to like it and click the
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subscribe button as well as the
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notification bell to be alerted when I
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post a video.
21:49
Love and best dishes, friends.
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