Up next in 10
4 Romantic Date Night Recipes - Paula's sharing 4 recipes for a romantic dinner at home. Paula’s Best Dishes, Season 1, Episode 13.
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00:00 Intro
0:40 Stuffed Beef Tenderloin Recipe: https://www.pauladeen.com/recipe/stuffed-beef-tenderloin/
4:12 Garlic Mashed Potatoes Recipe: https://www.pauladeen.com/recipe/garlic-mashed-potatoes/
8:15 Creamy Shrimp Bisque Recipe: https://www.pauladeen.com/recipe/creamy-shrimp-bisque/
15:25 Chocolate Mousse Recipe: https://www.pauladeen.com/recipe/chocolate-mousse/
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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
today's show is all about cooking for
0:03
your man honey
0:04
we're starting off with a stuffed beef
0:07
tenderloin y'all with
0:08
garlic mashed potatoes you like them
0:11
lumpy michael
0:12
i like them anyway they're delicious
0:15
then it's gonna be a creamy shrimp
0:17
bisque with homemade croutons
0:19
look at that lonely little piece of
0:21
butter
0:23
i'm gonna be tempting old michael sweet
0:25
tooth with a
0:26
decadent chocolate mousse
0:31
men love meat girls they love meat
0:35
so i'm gonna start off by preparing
0:38
michael a stuffed fillet of beef
0:41
tenderloin
0:42
we're gonna stuff our filet of beef
0:44
y'all with shallots and mushrooms
0:48
so we're just gonna chop our shallots
0:50
and the shallots if you don't have them
0:53
don't worry about it just use a little
0:54
bit of onion the shallots are
0:56
just a little bit milder flavor
1:04
okay so i've got my pan heating i'm
1:07
gonna put in
1:09
a couple of tablespoons of butter
1:14
all right so in go the shallots
1:18
we got to have something to bathe that
1:20
shallot and those mushrooms in
1:23
so i can't think of a better bath than a
1:26
butter bath can y'all
1:31
all right now the mushrooms i'm just
1:32
gonna kind of mince them
1:34
up and i'm using about one cup of button
1:38
mushrooms
1:39
in the pan we go this is gonna be fine
1:42
for a minute i'm gonna
1:44
cut down on that heat and just let that
1:46
saute up
1:47
well come on down here because i wanna
1:50
show you the prettiest
1:51
piece of meat this is probably about a
1:54
pound and a half
1:55
of fillet now we're gonna butterfly this
1:59
you don't want to go all the way through
2:01
just about two-thirds of the way
2:03
you want to just open him up enough to
2:06
kind of be able to just
2:08
lay him open now i'm gonna dousing with
2:11
a little soy sauce
2:13
the soy is nice and salty and just gives
2:17
the beef a
2:18
a good flavor now
2:21
i want to put a little black pepperoni
2:25
and i'm going to put a little salt on
2:27
him but not much because remember
2:30
that soy sauce is very salty i'm going
2:33
to put just a little bit that looks good
2:36
now let's come back down here and look
2:38
at our mushrooms
2:40
and onions and those look
2:43
so good and the mushrooms smell fabulous
2:47
i'm gonna put these in the refrigerator
2:50
you can put them in the freezer
2:51
i just want them to cool down some and
2:54
i'm going to take them out of their hot
2:56
pan so that they'll cool quicker i don't
3:00
want to have to cool down the pot as
3:02
well as the mushrooms and onions
3:04
so i'm changing them to this dish
3:07
i'm going to stick it over here in the
3:09
drawer
3:11
[Music]
3:14
you can see what it looks like so we're
3:17
just going to take our mushrooms
3:20
and our shallots
3:23
people oh mikey sure smells good
3:26
look i hear y'all the man i'm cooking
3:29
for
3:30
i'm ready to help what's your name give
3:32
me a kiss give me a kiss
3:33
how are you good smells great and you're
3:36
just in time cause you know what i got
3:38
to do
3:38
don't tell me i've got to tie this piece
3:40
of meat up
3:42
and you're a sailor i know some knots so
3:44
you do
3:45
know some knots so
3:49
if you would do me the honors
3:53
that would be great now here's your
3:54
twine
3:56
and here's your scissors okay and i'm
3:59
gonna go wash up
4:01
while you do that so you're hungry honey
4:05
i am it smells delicious i can't wait
4:09
all right michael i'm gonna make you
4:11
some uh mashed potatoes
4:13
uh-huh and i've got those ready i've got
4:16
three medium yukon gold potatoes that i
4:18
peeled
4:19
chopped and boiled in salty water y'all
4:23
now i'm just gonna come down here and
4:25
i'll drain our potatoes
4:27
and i'm just going to run them through a
4:29
colander
4:31
and give them a couple of shakes because
4:35
i don't want our potatoes watered down
4:38
and i'm just going to bring them back
4:40
over here and i'm gonna cut
4:42
our eye back on michael so that our fire
4:45
will absorb whatever moisture was down
4:48
there
4:49
all right how you coming with the knots
4:51
how's that beautiful perfect
4:53
all right but you lost some of your
4:54
inside stick you stick your stuff
4:56
back in there yeah all right and i'm
4:59
gonna go ahead and toss in
5:01
a clove of garlic that i've minced
5:03
because i know you like garlic mashed
5:05
potatoes i love garlic
5:07
now we're gonna put that in the oven and
5:10
we're gonna roast it at 400 degrees
5:12
michael
5:13
for about 40 minutes and that is gonna
5:16
yield us
5:17
a perfect medium rare fillet
5:21
ready yeah go ahead and stick it in baby
5:25
all right let's get these potatoes going
5:29
now i've got me a little warm milk here
5:31
i've got some sour cream
5:34
and i've got my salt
5:37
i like my mashed potatoes pretty salty
5:40
you know michael's funny
5:42
he never complains that i make things
5:44
too salty
5:45
but honey does he pick up that pepper
5:47
shaker
5:48
and sometimes during a meal he'll have
5:51
me sneezing throughout the whole meal
5:54
because he's used ooh so much pepper
5:57
all right can we mash them i sure do
6:01
so there's your little sour cream it's
6:03
probably about a fourth of a cup
6:05
all right now i'm gonna spoon in a
6:06
little milk and i warmed up this milk
6:10
so it wouldn't chill down our potatoes
6:14
you like them lumpy michael i like them
6:17
anyway
6:18
they all right so kind of level those
6:21
out pretty in the pot michael
6:23
okay and i'm gonna just top these i like
6:26
to add my butter last
6:28
well maybe one more little pad
6:34
so i've got your meal underway honey
6:37
and when we come back i'm gonna do some
6:40
more cooking for my man
6:41
i hear you
6:42
[Music]
6:44
coming up buttery shrimp biscuit
6:47
with homemade croutons and it delicious
6:51
michael
6:51
you outdid yourself mm-hmm and later
6:54
chocolate mousse
6:56
that's gonna get your mouth to watering
6:59
you like it
7:00
i did
7:03
i so hope y'all are enjoying the show
7:05
and
7:06
if you do be sure to click like
7:09
subscribe and the notification bell so
7:12
you'll never miss a video
7:14
and we'll be right back after the break
7:18
[Music]
7:23
look at that michael perfect doesn't
7:26
that look
7:26
good now i've just made him a stuffed
7:30
filet of beef and i made him some mashed
7:33
potatoes
7:34
i'm gonna give you a little taste before
7:36
we really
7:37
sit down and have our meal so perfect
7:41
it's gonna be just enough for you to
7:43
taste
7:47
so there you go now tell me what you
7:50
think
7:51
here sit it right there tell me
7:59
mmm delicious good out as well
8:06
perfect michael i'm fixing to move over
8:09
here
8:09
and i'm gonna fix you a dish that i
8:13
know is one of your favorites a
8:15
wonderful shrimp bisque can i help you
8:18
why don't you be cutting up the shrimp
8:20
and you've got
8:21
about eight ounces of cooked shrimp
8:24
there
8:25
i've got onion over here and i've got
8:27
garlic
8:28
and i'm just gonna dice up a couple of
8:31
ribs of of celery but you got a lot of
8:35
stories
8:36
don't you michael we do we've growing up
8:40
hank and i used to um go get shrimp with
8:43
a dragnet which was illegal
8:46
and bring him home to our mother to eat
8:47
when she first found out about it
8:49
she would she got really mad because it
8:51
was illegal
8:53
then she found out how many shrimp we
8:55
were bringing home
8:56
so she said well let's go
8:59
and i said well mom what about it being
9:01
illegal she says
9:03
it won't hurt to do it this one time
9:07
so we used to go but that that was
9:09
before many people lived here uh-huh
9:12
now how were you and your brother hank
9:14
at the time
9:15
probably eight and ten something like
9:17
that so y'all were old y'all were grown
9:19
yeah we're just babies
9:22
all right i'm gonna toss in my celery
9:28
and my onions uh-huh and that's about
9:32
one small onion that i've diced
9:35
and i've diced those whole ribs of
9:38
celery
9:39
and i included the leaves too because
9:42
the leaves are going to make this
9:44
bisque really really pretty
9:47
and i'm just going to mince this garlic
9:51
you want some half and half yeah you
9:54
know two cups
9:55
yeah about two cups you can go ahead and
9:58
measure that out
9:59
we used to go crabbing as as kids
10:03
hank and i would bring the crabs home
10:05
and my mother
10:06
she was sitting one in her tube put her
10:09
crabs in the other inner tube
10:11
and picked crabs all day long while she
10:14
was
10:14
while she was somebody her same same
10:17
inner tube she would
10:18
snap beans or um shell butter beans or
10:21
she was always working
10:22
she'd work in the water yeah
10:25
now i'm gonna add about four tablespoons
10:30
of butter you know that i'm gonna wind
10:33
up putting more than that in it you and
10:35
i both know it
10:38
there we go now i'm gonna toss in my
10:40
garlic
10:41
there we go all right well come on down
10:44
here
10:45
and i'm gonna make us some croutons to
10:47
go on top of our
10:48
okay our shrimp bisque all i need for
10:51
you to do michael
10:52
look at here just cut them hard and
10:56
cut a little harder so just stick that
10:58
in there and cut those out
11:00
and i'm just gonna wait for this celery
11:03
and onions to finish
11:04
tendering up
11:08
all right here's your cookie sheet
11:11
you can just lay your little hearts out
11:13
on you can just put that over there
11:15
michael
11:17
now i'm gonna add about a third of a cup
11:22
of flour this is gonna make it rich and
11:26
thick
11:27
and i'm just gonna let this cook for
11:29
about five minutes
11:31
you know you you want to let it cook
11:32
long enough for that flour taste
11:35
to leave it right now i'm gonna add our
11:38
stock and i've got about three and a
11:42
half cups
11:43
fish stock and this is going to give our
11:45
bisque
11:47
a wonderful flavor and our fish stock is
11:50
a little salty
11:52
so we're not gonna season our pot until
11:56
the last minute
11:57
you can get those shrimp and toss them
12:00
in for me ready
12:02
yes
12:05
aren't those pretty little shrimp well
12:07
they're beautiful
12:08
oh now i'm gonna go ahead and add just a
12:10
little bit of parsley
12:12
because i love the pretty green vibrant
12:15
color
12:16
popping out of there now i'm gonna go
12:18
ahead and give it a little taste
12:20
and just see how much salt to add
12:24
[Music]
12:27
it really needs a good fit the salt
12:30
really will bring out that flavor and
12:31
look at that lonely little piece of
12:33
butter
12:36
he was sitting over there crying
12:40
okay see how it's thickening so let's go
12:43
ahead and add our half and half yes
12:46
and then we'll turn that down and let it
12:48
simmer for a minute uh-huh
12:50
all right so there we go michael
12:54
just that quickly we've got the shrimp
12:57
best done
12:58
coming up you'll have your man eating
13:00
out of your hands girls
13:02
with this fabulous chocolate mousse
13:05
who's your mama you
13:09
[Music]
13:12
i hope y'all are enjoying the show and i
13:14
want to hear from you
13:16
tell me what recipes or videos you'd
13:18
like to see me make
13:19
by just leaving a short comment below
13:22
now let's get back to the show y'all
13:27
[Music]
13:31
oh my goodness y'all i'm in here in the
13:33
kitchen today
13:35
with my man michael and i'm cooking up
13:38
some wonderful dishes for him
13:40
and with him now i've just made him
13:43
seafood is like one of his favorite
13:45
things y'all
13:46
so i just made him a big old pot of
13:49
shrimp
13:49
bisque that is gonna be wonderful you're
13:52
gonna love it
13:54
why don't you get the croutons i'll get
13:56
them yeah we're standing up here
13:57
laughing and having a good time over
13:58
break
14:00
he's um he's making fun of me which he
14:03
does
14:04
quite often and uh
14:07
he thinks his jokes are so funny
14:11
because they are because they are
14:15
oh gosh you know what michael this
14:17
smells like oyster stew oh it looks
14:19
great all right
14:21
now um put a little parsley on top of it
14:25
now i've got you some hot sauce okay
14:29
and i'll put that lid back on it so
14:33
it'll stay hot
14:34
i'm gonna taste a little bit without the
14:36
hot sauce
14:39
[Music]
14:41
oh mm-hmm and it delicious michael you
14:45
outdid yourself mm-hmm
14:48
it's so simple and so quick and easy
14:50
y'all
14:51
and because my man's in this kitchen
14:53
today with me
14:55
i wanted to have heart-shaped croutons
15:01
y'all must try this it's out of this
15:03
world
15:04
well anybody that
15:08
watches the show and listens to me
15:11
babylon about michael
15:14
knows that he has a tremendous sweet
15:17
tooth
15:18
so you know what i'm gonna make for you
15:20
for dessert
15:21
i'm gonna make you a chocolate moose
15:25
so to make this mousse
15:29
we're gonna start with six four ounce
15:32
blocks of bittersweet chocolate you can
15:35
dye some
15:36
peach and whatever it's not gonna take
15:39
long for them to melt but
15:41
i'm just going to kind of bust these up
15:44
and throw them in there and you can take
15:47
your spatula
15:48
and you know just get them to turn in
15:50
okay over that
15:52
heat but you know what what we sound
15:55
like we're on a farm do you hear all
15:56
these animal noises i know
15:58
you hear ladybird back there and bodine
16:02
and gracie are over there tussling
16:06
they're playing gracie is the newest
16:10
member of our family y'all
16:12
she's so cute she weighs about a pound
16:16
oh they're the cutest little things we
16:19
just love them
16:20
all right now michael's got the
16:22
chocolate melting
16:24
and i'm gonna need like three egg yolks
16:27
for our mousse so i've got two separated
16:30
here
16:31
and i need one more
16:34
i'm just gonna separate that real quick
16:36
like
16:38
and now i'm gonna add one cup of sugar
16:42
and michael you can go ahead and um
16:45
add the coffee okay to our chocolate
16:49
okay and we're using
16:51
two thirds a cup of extra strong
16:56
black coffee
17:01
all right so let's go ahead and put our
17:04
egg yolks and our sugar over in here
17:08
before it gets too hot
17:09
because i don't want our eggs to turn
17:11
into scrambled eggs
17:14
so let's get that mixed up pretty
17:17
quickly
17:18
we're just gonna stir this until the
17:20
sugar is dissolved
17:22
and you'll be able to feel when the
17:24
graininess
17:26
is gone from it and so when we come back
17:29
y'all
17:30
we're gonna finish up this wonderful
17:33
coffee chocolate mousse that we got
17:35
going
17:36
i predict some
17:40
whipping cream yeah coming up we're
17:43
gonna be making a
17:44
decadent whipped cream that's gonna put
17:46
our chocolate mousse
17:48
just over the top well i've cooked all
17:50
these wonderful recipes before you know
17:52
what you're gonna do for me
17:53
[Music]
17:56
i so hope y'all are enjoying the show
17:59
and if you
18:00
do be sure to click like subscribe and
18:03
the notification bell
18:05
so you'll never miss a video and we'll
18:08
be right back
18:09
after the break
18:13
i'm standing up here fussing at michael
18:15
y'all he's beating me some egg whites
18:18
because i'm making him a chocolate moose
18:20
and we're beating up four egg whites
18:22
young
18:23
michael is gonna beat these until they
18:25
form nice stiff
18:27
peaks all right now raise it up michael
18:32
okay i think that's good so if you'll
18:34
pass that on over here to me
18:37
okay i'm gonna add it try chocolate now
18:40
in our our bowl we melted our chocolate
18:44
some nice strong coffee and egg yolks
18:46
and sugar in here
18:48
and we have let this cool because
18:51
you know if i added these egg whites to
18:54
hot chocolate then it would break
18:56
it down so don't want to do that so
18:58
michael
18:59
now if you will take our whipping cream
19:02
okay and beat it
19:06
up until it's you know how i beat
19:09
whipping cream like
19:10
when i make you strawberry shortcake and
19:12
things like that all right so we're
19:14
gonna use two cups of heavy cream
19:17
and i'm gonna put you like a half a cup
19:20
of sugar in there
19:21
okay so if you'll just beat that until
19:24
it forms
19:24
nice soft peaks okay i'm gonna go ahead
19:27
and i'm gonna start folding in
19:30
the egg whites
19:36
coming together now all right so is mine
19:39
i'm ready for that heavy cream michael
19:41
i think mine's ready okay so i'm just
19:44
gonna
19:47
um look at it you can see it's
19:50
lightening up in color
19:52
it's gonna be so good all right michael
19:54
our moose
19:56
is ready
20:02
[Music]
20:04
all right now come on over here michael
20:07
i've got some
20:08
whipped cream for us
20:11
and some topper
20:16
and you know
20:19
some vegetables see i've
20:23
become so well trained
20:27
a little bit of shaved chocolate
20:31
you like it don't you i do who's your
20:34
mama
20:34
you all right what kind of berries you
20:39
want
20:40
more fruit maybe a raspberry yeah
20:43
that'll be fine
20:44
i think i'd like a raspberry too
20:48
you ready yeah
20:56
so good that's delicious
20:59
isn't it yummy out of this world um
21:06
well i've cooked all these wonderful
21:07
recipes for you now what you gonna do
21:08
for me
21:10
a massage yeah
21:12
[Laughter]
21:13
that sounds pretty good
21:19
hey y'all it's paula dean now if y'all
21:22
enjoyed this week's full episode friday
21:25
be sure to like it and click the
21:28
subscribe button
21:29
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21:35
love and best dishes friends
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