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Make a great meal without breaking the bank! Today's show is about eating like a king - for less!
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#pauladeen #fullepisodefriday
Cream Caramel Custard - https://www.pauladeen.com/recipe/creme-caramel/
Blake Eyed Pea Cakes - https://www.pauladeen.com/recipe/black-eyed-pea-cake/
Catfish Filet - https://www.pauladeen.com/recipe/oven-fried-catfish/
Show More Show Less View Video Transcript
0:00
Hey y'all, I'm Paula Dean. Now y'all
0:04
don't be fooled by this big kitchen. You
0:06
know, I've always been a frugal girl,
0:09
and nowadays I make sure that I save
0:12
enough to pay for my one big indulgence.
0:15
So today, I'm pinching pennies again.
0:18
Bet you thought you couldn't have fish
0:20
on a budget, did you? Well, my thyme
0:23
mustard catfish and blackeyed peacakes
0:26
taste great and they have a price tag
0:30
that's just as appetizing. I'm also
0:33
going to fix up some extra special
0:35
coleslaw with a twist. And for dessert,
0:39
we're going to be having a creme
0:42
caramel, which sounds and looks fancy,
0:45
but just wait till y'all see how simple
0:47
it is. So keep your money in the bank
0:51
because today's show is all about eating
0:54
like a king for less.
1:27
Today's meals are about making
1:30
economyfriendly
1:32
food. And nothing does that like salmon.
1:37
And in fact, the dish that I'm going to
1:39
start making today is is such a good
1:43
dish to make because not only is it
1:46
costefficient, but it's the products
1:48
that you have in your pantry. I'm going
1:51
to make a cream caramel custard. And
1:54
I've already gotten the cream caramel
1:56
made. And I've started that by taking a
1:58
half a cup of sugar and a few drops of
2:02
water and just caramelizing that sugar.
2:05
And over here, let's start making our
2:08
custard. Now, I'm going to start with
2:09
five eggs, a half a cup of sugar, three
2:13
cups of milk, a pinch of salt, and a
2:16
teaspoon of vanilla. And I know that
2:18
those ingredients are found in
2:20
everybody's kitchen. So, I'm going to
2:22
start by cracking our eggs in a separate
2:25
dish
2:27
because we'll want to check them all
2:29
out, make sure they're all right.
2:37
Okay. So, there's five clean eggs. And
2:40
I'm going to mix that with a half a cup
2:42
of sugar. And I'm just going to beat
2:44
this until it's a light pretty lemony
2:48
color and kind of fluffy.
2:51
Okay,
2:58
I'm going to throw in a pinch of salt,
3:04
one teaspoon of vanilla,
3:08
and then I'm going to slowly add three
3:10
cups of milk.
3:18
All right, let's take a look at this.
3:22
And now I'm going to just pour it right
3:25
back into my measuring cup because it
3:29
has a spout on it and it'll allow me to
3:31
fill the custard cups without making a
3:34
tremendous mess. Going to take a little
3:37
bit of our caramelized sugar and put in
3:39
the bottom of each buttered custard cup.
3:52
All right. So, in we go.
4:03
And I'm going to fill them to
4:09
to the spot that the dish starts to
4:11
flare out.
4:13
Just right there on that rim.
4:16
And this is really just a basic egg
4:19
custard recipe, but my by me taking just
4:22
a couple of minutes to caramelize that
4:26
sugar, it's going to take an ordinary
4:28
dish and turn it into an extraordinary
4:32
dessert.
4:34
So, I'm going to ease this over
4:40
to our oven
4:43
and I'm going to
4:46
cook this in a water bath. And this is
4:48
hot water. And I'm going to fill this
4:51
pan up until it comes about halfway up
4:55
my custard cups. So, these are ready to
4:58
go in. I'm going to put them in a 350
5:01
preheated degree oven. And I'm going to
5:03
let them bake for about an hour.
5:19
Well, I've already made one batch. Look
5:21
at that. How pretty is that? Now,
5:23
remember, I poured our custard into
5:25
buttered soule cups. So, all I want to
5:29
do is take my knife and run around the
5:32
edges and make sure I give that a little
5:34
head start on loosening it. And I'm
5:36
going to take my container,
5:39
flip it upside down,
5:45
and peek in here and see if it needs any
5:47
help.
5:50
Look at that.
5:53
I don't think cream caramel is quite the
5:56
same without a little bit of fresh
5:59
whipped cream. Just to make it look like
6:01
I'm eating healthy, I'm going to put
6:02
some green on it. Just a little fresh
6:05
mint.
6:08
And then the next thing I'm going to put
6:10
on it is my spoon.
6:22
So good.
6:24
So, so good. And we have made this for
6:28
pennies. When we come back, I'm going to
6:31
share with y'all a wonderful catfish
6:33
that I marinate in thyme and mustard,
6:36
and it's so good. Catfish is one of
6:38
those wonderful fish that doesn't throw
6:41
you into a new tax bracket. And to serve
6:44
along with that, I'm going to be cooking
6:46
up some black eyed pea cakes. Cuz honey,
6:49
black eyed peas is just panies.
6:53
[Music]
7:00
You're probably thinking now, who is she
7:03
kidding?
7:05
What is she doing making money saving
7:07
meals and her in that kitchen? Well, I
7:11
have to tell y'all, I'm not an
7:13
extravagant person. I'm just not. It's
7:16
embedded in my mind that I'm the bag
7:18
lady and I'll die being the bag lady.
7:21
So, you know, in order to pay for this
7:24
kitchen, I have to think about money
7:27
saving meals and this is going to be one
7:30
of them. Now, these black eyed pea
7:32
fritter cakes, you can always go to the
7:35
pantry and pull out a can of black eyed
7:38
peas that's been seasoned with like ham
7:40
hock. You can buy these at the grocery
7:42
store. Probably 79 cents a can. So,
7:46
they're very, very reasonable. Now, to
7:49
these black eyed peas, I'm going to add
7:52
about a half a cup of bacon that's been
7:54
cooked crisp.
7:58
All right. Next, I'm going to add/3 of a
8:01
cup of roasted red peppers. This is
8:03
coming straight out of a jar that I
8:05
bought at the grocery store. To make
8:07
sure this binds together, I'm going to
8:11
come over here with a little flour
8:12
that's been seasoned with salt and
8:15
pepper.
8:17
And before we finish mixing, I'm going
8:19
to come down here and I'm going to cut
8:21
on our frying pan. And I'm gonna fry
8:24
these in
8:27
like a four of a cup of oil. And I'm
8:30
gonna put a couple of tablespoons or a
8:33
heaping tablespoon of butter and let
8:35
those flavors mix together because the
8:38
butter is going to give them just an
8:40
added richness.
8:42
[Music]
8:44
So I'm just going to form these into
8:45
patties.
8:47
And now I'm just going to dust the
8:49
outside with just a little bit of our
8:51
seasoned flour. But I'm going to kind of
8:54
do these oval shaped
8:57
just like that. I don't want anybody
8:59
confusing them with uh salmon croette.
9:08
Now I'm just going to drop those right
9:10
in our pan.
9:13
Our oil and our butter has gotten hot.
9:17
And I'm just going to slip those right
9:19
in there. Okay. So, while these are
9:22
frying, I'm going to be frying up a
9:24
catfish filt. And we're going to start
9:26
by taking our catfish and we're going to
9:28
sprinkle it with a little dried thyme.
9:31
If you have fresh, use fresh. All right.
9:35
Now, I'm just going to coat this with a
9:37
regular prepared mustard. You know, some
9:40
fishes are very, very expensive.
9:44
Uh, but like I said, the catfish over
9:47
the years has maintained a reasonable
9:49
price. And the price even gets better
9:53
when you can find yourself a pond and go
9:55
out and catch them. All right, now those
9:57
are coated. Now, I'm going to put that
9:59
in the refrigerator. And I'm going to
10:00
let it sit overnight.
10:03
And I have some in the refrigerator
10:05
that's been marinating in that mustard
10:08
and that thyme and soaking up those
10:10
flavors. But before I go on about that,
10:13
let's check our black eyed peas and see
10:16
how they look. Oh, and they look
10:19
beautiful. They're looking just near
10:21
about perfect. Now, the reason I cut
10:24
that all with some butter because butter
10:28
burns rather quickly. I wanted the
10:31
flavor of that butter, but I didn't want
10:34
to have to worry about our black eyed
10:37
pea fritters
10:39
burning. So, there we go. I've squished
10:42
them down some, flattened them out, and
10:44
let's go get our catfish out of the
10:47
refrigerator that I've had marinating.
10:57
Now, this has been there overnight.
11:00
I'm going to put this in
11:03
to some seasoned flour that's got a
11:06
little salt and black pepper in it. The
11:08
secret to good fried fish is making sure
11:12
you've salted it. All right, so I'm
11:14
going to drop these into the grease
11:16
that's been heated to 350
11:20
degrees. That's a good temperature to
11:22
fry fish on.
11:28
While those are frying, I'm going to
11:30
check on my black eyed pea fritters
11:32
again. Okay.
11:37
So, I'm going to take our fritters up.
11:53
So, our catfish are ready
11:56
and they are a beautiful golden brown,
11:59
but you can see just a little hint of
12:02
yellow in them. And you know that little
12:06
hint of yellow is coming from that
12:08
mustard.
12:11
Doesn't that look delicious?
12:14
All right, so let's fix us a plate.
12:18
The fish just turned out
12:21
positively beautiful looking.
12:24
And of course, the black eyed pea
12:26
fritters
12:29
don't look half bad themselves.
12:38
You can see the pieces of thyme
12:42
dancing around on the top of that fish.
12:46
And I can see that bacon and those black
12:48
eyed peas.
12:51
[Music]
12:54
I wish y'all were here.
12:58
It's so good.
13:02
And the fish. Oh. Oh, wow. Look at that
13:06
hot fish.
13:21
All I can say is, Lord, please always
13:23
keep my feet on the ground. Don't ever
13:25
let me leave my food that I was raised
13:28
up on.
13:29
Cuz even if it does cost pennies, it's
13:33
still the best in the whole world. When
13:36
we come back, y'all, I'm going to be
13:37
making a wonderful colelaw to go with
13:40
these black eyed peacakes and that
13:41
wonderful mustard thyme catfish.
13:48
[Music]
13:57
A catfish meal just a meal until it has
14:01
coles slaw. And that's what I'm fixing
14:03
to make next for y'all. This is a
14:05
wonderful colelaw recipe. Now, the
14:08
cabbage that I'm going to use today is
14:11
I've already shredded cabbage. This is
14:15
still a very inexpensive way to make
14:17
coles saw, but if you want to really get
14:22
down and save, then you can get a whole
14:24
head of cabbage and shred it. But I'm
14:26
using the already shredded cabbage for
14:29
today. Now, to this cabbage, I'm going
14:32
to add a half a cup of toasted sliced
14:35
almonds, a four of a cup of diced spring
14:39
onions or green onions,
14:43
a half a cup of diced green peppers,
14:48
a half a cup of diced celery,
14:52
and one cup of dried cranberries.
14:55
And this this dried fruit is so good
15:00
when you mix it with the dressing and
15:02
the cabbage. You got a lot of flavors
15:04
working and it's really really good. And
15:07
then I'm going to come over here and I'm
15:09
going to make the dressing that we're
15:11
going to use to moisten this cabbage up
15:14
and really take it to the next level.
15:17
And I'm going to start with a half a cup
15:19
of mayonnaise. And y'all will want to
15:21
remember that when you're dealing with
15:23
cabbage, cabbage contains a lot of
15:26
water. So you won't want to drench it or
15:29
drown it in dressing. It takes very,
15:31
very little to moisten your cabbage. All
15:35
right. I've got a half a cup of
15:36
mayonnaise. I've got one tablespoon of
15:39
honey. And I've got one tablespoon of
15:43
diced sweet relish.
15:47
And I'm just going to mix those
15:49
together.
15:50
And I'm going to add a little fresh
15:52
ground pepper.
15:55
And I'm going to add a little salt. But
15:58
I have to tell you that salt is going to
16:02
act as a drawing agent on that cabbage.
16:05
And it's going to pull every bit of the
16:07
water out of that cabbage and it's going
16:10
to make it soupy. So you can see that I
16:13
have very very little dressing for this
16:15
big old bowl of cabbage.
16:27
You can see all the pretty colors. Now
16:30
I'm just going to kind of toss that. And
16:32
if you think, well, my goodness, that's
16:34
not enough dressing. That's all right.
16:36
Go ahead and put it in the refrigerator
16:39
because it's going to get more moist and
16:41
more moist as it sits.
16:44
Down south, we can't have a fish dinner
16:48
without this and
16:51
grits or black eyed pea fritters or
16:56
fried sweet potatoes or French fries. We
16:59
got to we got to have some good starches
17:04
along with these cool wonderful
17:07
vegetables that we serve with it. So,
17:09
just that easily I've got that mixed up.
17:12
And you can see how quickly
17:15
using the storebought cabbage brought
17:18
this dish together for me. So, I'm just
17:20
going to pour this into the serving bowl
17:23
that I'm going to be using later.
17:29
I'm going to cover it and put it in the
17:30
refrigerator
17:35
and it's going to be ready to go with
17:38
that yummy catfish
17:42
and blackeyed pea fritters.
17:48
And that's all it is to making a good
17:50
cole slaw. And I'll think that you'll
17:52
find that this recipe is really has a a
17:56
different little twist and is going to
17:58
be such a nice change from that humrum
18:02
coles slaw. Hope you like it. I'm going
18:04
to stick this in the refrigerator and
18:06
when we come back I'm going to share a
18:08
timesaving, money-saving dish for you
18:11
that your family's going to be thanking
18:13
you for. So I'll see y'all back here in
18:15
a minute.
18:19
[Music]
18:24
If I told y'all in my lifetime how many
18:27
salmon croettes I had made for my
18:29
family, you'd probably call me a liar.
18:32
But y'all, this is one meal that I could
18:35
put together for four people, four
18:37
adults for under $2. That would, what is
18:41
that? 50 cents a person. You start with
18:44
just a canned salmon from the grocery
18:46
store.
18:48
Put it into a bowl. Flake it up.
18:52
Stir in a beaten egg.
18:56
Some green onions.
18:58
I'm going to just mix that all together.
19:02
Add some bread crumbs to bind them. This
19:05
and a pot of cheese grits. You're got a
19:08
wonderful meal. Oops. And look at our
19:11
oil over here. Just just to getting all
19:14
brown on us. I'm going to dump that into
19:17
a little larger bowl. I'm going to dust
19:20
those with some more bread crumbs.
19:23
Drop them into the pan.
19:26
And I'm going to fry those for a couple
19:28
of minutes on each side.
19:32
And let me tell you how my boys love to
19:35
eat their salmon croettes. I always had
19:38
to put a bottle of cane syrup on the
19:41
table because they wanted to pour syrup
19:44
over their salmon croettes.
19:47
Go figure.
19:51
[Music]
19:53
Oh,
19:57
and you only have to fry these just for
20:00
a couple of minutes.
20:04
A nickels worth of grits
20:07
and you're in business, baby.
20:12
I never want to get so uppety that I
20:15
forget who I am and where I came from.
20:18
So, I was really, really touched to be
20:20
able to share these recipes with y'all
20:23
today because they do represent who I am
20:26
and where I came from. And I never want
20:29
to outgrow these kind of recipes. The
20:32
mustard fried catfish, the black eyed
20:35
pea fritters, the cream caramel, the
20:39
coles sllo, and my goodness, salmon
20:42
croettes. You just can't find any better
20:46
food or more honest food or more
20:50
economical food. Until next time, y'all.
20:53
I send you love and best dishes
20:56
from my kitchen to yours.
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