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#pauladeen #fullepisodefriday
In this episode of Paula Deen's home cooking, Paula whips up some elegant dishes for your neighborhood cocktail party.
Poached Salmon Mousse - https://www.pauladeen.com/recipe/poached-salmon-mousse-with-dill-sauce/
Fresh Asparagus and Curry Dip - https://www.pauladeen.com/recipe/fresh-asparagus-and-curry-dip/
Show More Show Less View Video Transcript
0:00
Hey y'all, I'm Paula Dean. You know, do
0:03
you really want to impress the
0:04
neighbors? Well, how about a
0:06
neighborhood cocktail party? Today, I
0:09
want to show you an amazing menu that
0:11
will leave them thinking you're the best
0:13
cook in town. We're going to start off
0:15
with an elegant poached salmon mousse
0:18
with a yummy deal sauce. And then next,
0:21
it's going to be fresh asparagus with a
0:23
curry dip that's just perfect for
0:26
snacking. And then my savory spinach and
0:29
artichoke dip that's just over the top.
0:32
And then I'm going to show you how to
0:33
make one of my favorite appetizers,
0:36
bacon crisp. You're not going to believe
0:38
how good or easy. And then last but not
0:41
least, for dessert, it's my sinfully
0:44
sweet date nut sticks. So y'all whistle
0:47
for the neighbors cuz we're going to
0:49
have a party.
1:22
I'm getting ready to go to a
1:23
neighborhood cocktail party. And the
1:26
good news is that the cocktail party is
1:28
not at my house. And you know, it's kind
1:31
of unfair for one person to have to host
1:34
the party and do all the cooking. So, my
1:37
friend Barbara has agreed to have it at
1:39
her house. So, the least I could do was
1:42
prepare some things to take to eat. I've
1:44
got the champagne chilling. And I want
1:46
y'all to hang with me because you're not
1:48
going to believe the dishes that I'm
1:50
going to be fixing up to take to Bobas.
1:53
I know they're going to love them and I
1:55
think you will, too. Well, let's move
1:57
right along with the first dish that I'm
2:00
contributing to the party tonight. We're
2:02
going to start by making a poached
2:05
salmon mousse with a yummy deal sauce.
2:08
But the only thing about this dish is
2:10
you must make it ahead of time. Uh
2:13
minimum of 8 hours to overnight. This is
2:16
going to have to sit for us. But it's so
2:18
easy and simple to put together. And I
2:20
love anything that I can make ahead of
2:22
time. Now, I've got a bowl here that I'm
2:26
going to add one pack of plain gelatin
2:29
to.
2:31
And then I'm going to add a four of a
2:32
cup of cold water. And I'm going to let
2:35
that start blooming.
2:38
And then I've got some boiling water
2:40
right here. And we're going to add a
2:42
half a cup
2:44
of this hot hot water.
2:48
Okay.
2:49
and we're going to add that to
2:53
our plain gelatin.
2:55
We're going to add one tablespoon of
2:58
grated onion. It's going to give you a
3:00
lot stronger flavor than it would if you
3:03
were just chopping your onion. And next,
3:06
we're going to add some capers
3:14
and a half a cup of mayonnaise.
3:24
and a tablespoon of fresh lemon juice.
3:28
A tablespoon of fresh lime juice. Don't
3:31
use the reconstituted. The fresh is so
3:34
much better.
3:35
Dash of salt,
3:38
a little paprika to kind of boost the
3:41
color of that salmon along. And I'm
3:45
going to add
3:47
um one cup of beaten whipped cream
3:56
because this is going to be a savory
3:58
dish, not a sweet one. So, we're just
4:00
going to mix all of those ingredients
4:03
together. All right. Now, to the rest of
4:05
our ingredients, I'm going to add just a
4:08
couple of dashes of hot sauce. Now, you
4:10
can add as much of that as you want. And
4:12
now I'm going to come in here and I'm
4:14
going to flake my poached salmon.
4:16
I'm gonna remove that skin.
4:19
And your skin will just slip right on
4:22
off.
4:25
And then I'm just going to flake it into
4:27
the mousse.
4:35
All right. Now, I'm just going to fold
4:36
that salmon into the other ingredients.
4:39
And I've got a fish mold that I'm going
4:42
to pour our mousse into.
4:48
And this has been buttered very, very
4:50
well because I don't want to have any
4:53
trouble when I go to unmold it.
5:09
All right. Now, we're just going to wrap
5:11
this up, seal this up with a plastic
5:14
wrap. And we're going to put this in the
5:17
refrigerator. And we're going to let him
5:19
sit at least at least 8 hours or
5:23
overnight.
5:28
All right. So, in the meantime, let's go
5:31
ahead and start on our dill sauce. All
5:34
right.
5:37
So, I'm going to cut the tips off,
5:40
and we're just going to slip this skin
5:42
off of our cucumber.
5:47
All right. So, we've got that peeled,
5:51
and I'm going to grate this cucumber.
5:53
And I'm going to use a strainer because,
5:55
as you probably know, uh, cucumbers
5:58
contain a tremendous amount of water.
6:04
There's really no pretty way to do this.
6:11
Not all that easy to grate because of
6:12
the seeds.
6:17
There we go.
6:19
All right.
6:22
Look, I want to show you something. Look
6:23
at all the water that has come out of
6:25
that cucumber. When we come back, now
6:28
that I finally got this bad boy grated,
6:30
I'm going to finish showing you how to
6:32
complete your cucumber dill sauce. And
6:35
then we're gonna make one of my all-time
6:38
favorite cocktail foods, a spinach
6:41
artichoke dip
6:43
with mayonnaise.
6:46
[Music]
6:52
[Music]
7:00
Okay, y'all. In case you've just
7:02
peakedked in on me, uh I'm planning some
7:05
dishes for a cocktail party that I'm
7:07
going to and I want to show you how I
7:10
put together this yummy cucumber deal
7:12
sauce. All right. Now, I have drained my
7:15
cucumber that I grated.
7:21
And in the bowl that goes
7:24
with one clove of minced garlic.
7:32
A tablespoon of fresh lemon juice.
7:36
And remember to keep it fresh,
7:39
not a reconstituted.
7:41
All right. A cup of mayonnaise.
7:47
One cup of sour cream.
7:53
a pinch of salt
7:57
and 2/3 of a cup of diced fresh dill.
8:04
And that's all it is to the sauce. We're
8:06
just going to stir this together. And
8:08
I'm going to put it in the fridge so
8:09
those flavors can marry together. Maybe
8:13
30 minutes. And this is going to be just
8:16
a perfect
8:18
sauce for our
8:21
salmon. It's yummy. All right, let's put
8:25
this away.
8:28
And I've got another one that's been in
8:30
here
8:32
for about an hour. And our mold
8:36
that I put in the refri last night.
8:40
So, I'm going to unwrap this. And you
8:42
can see with it being a fish that I
8:44
wanted to use some type of seafood mold.
8:49
Now I'm just going to gently put him in
8:52
a little warm water. I want to make sure
8:54
that it doesn't get into our mousse.
8:58
Okay. And I'm going to
9:01
come over here with a knife and just
9:03
soften those edges a minute.
9:07
Okay. So, I'm going to situate my
9:09
platter on top of him.
9:13
Okay.
9:16
I'm gonna hope that he comes out. There
9:19
he goes. Now, I'm going to garnish this
9:23
by cutting the tip of this lemon off.
9:28
So, I'm going to use that as his eye.
9:31
And then I'm going to come over here and
9:34
I'm gonna just cut some little strips of
9:37
lemon.
9:42
Now I'm going to come in here
9:45
and I'm just going to accentuate
9:49
his tail
9:52
with these lemon strips.
9:55
All right. I wanted to add a little deal
9:57
because I've got this wonderful deal
10:00
sauce
10:02
that we're going to use with him. And
10:05
I'm going to just fill this bowl up
10:09
with our sauce.
10:13
I'm going to nestle him right there. I'm
10:16
going to take a little papa and kind of
10:18
just do on his body. All right. Now, the
10:21
only thing we need to eat this dish is a
10:24
wonderful cracker. Now, I've got two or
10:27
three different kind of crackers here.
10:29
Personally, I love bagel chips.
10:32
So, that's all you need to have along
10:34
with this dish. Now, I'm going to move
10:36
on over here and put together a hot
10:39
spinach and artichoke dip that is so
10:42
good. Now, I'm going to start with two
10:44
cans of artichoke carts. I'm going to
10:48
just put them in here. There's still a
10:49
little bit of juice from the can, so I'm
10:52
not going to pour that in there.
10:56
Now, if you don't have a food processor,
10:58
you could do this by hand, but I'm just
11:02
going to pulse. I don't want to puree
11:04
it,
11:09
but I just want it chopped nice and fine
11:13
because when I bite into it, I want to
11:15
be able to get those pieces of
11:17
artichoke.
11:19
All right, we're just going to put our
11:20
artich choke in our bowl. Now, I have a
11:23
package of chopped frozen spinach that I
11:27
popped in the microwave and cooked him
11:30
for like five minutes on high.
11:36
And you'll want to make sure that after
11:39
you take him out of the oven that you
11:41
squeeze all that juice out of there.
11:44
And you'll need to let it cool off
11:46
before you can do this. Look how much
11:49
water that one 10 oz package of spinach
11:53
yielded. It's just amazing.
11:56
You know how much water vegetables have
11:58
in them.
12:00
All right. Now, we're going to mix a
12:02
half a cup of mayonnaise.
12:07
It's got all my favorite condiments in
12:09
it. A half a cup of sour cream
12:17
and a cup of grated Parmesan cheese.
12:22
And we're just going to stir all this
12:24
together.
12:27
We're going to put this in a preheated
12:29
350°ree oven and we're going to bake it
12:32
for about 30 minutes. Now, I'm going to
12:34
bake this in a cast iron skillet. All
12:36
right. So, I'm just going to pile this
12:38
into the skillet.
12:42
All right. Now, I'm going to top it with
12:44
a grated pepper jack cheese.
12:50
And in the oven it goes for 30 minutes.
12:56
All right. So, in the oven it goes.
13:06
And look at that.
13:09
How yummy does that look?
13:17
Mhm. This is so incredibly wonderful.
13:21
When we come back, it's going to be date
13:23
nut sticks. So, you won't want to miss
13:25
it. You won't believe how good it is,
13:27
how simple.
13:34
[Music]
13:42
Well, thanks for coming back and joining
13:44
me. We're almost ready to wrap this
13:47
cocktail party up. I can't hardly wait
13:50
to fix these for you. But before we
13:52
start this, I want to come down here and
13:55
get the date nut fingers started. I'm
13:57
going to take a stick and a half of
13:59
butter and I'm going to put it in our
14:01
saucepan along with two eggs,
14:09
two cups of granulated sugar.
14:15
All right. Now, we're going to mix this
14:16
up and we're going to let that butter
14:19
melt. And then I'm going to throw in one
14:21
8 oz package of chopped dates.
14:28
This is the healthy ingredient to this
14:30
yummy snack.
14:33
All right. Now, we would cook this for
14:35
about 10 minutes. Once it comes to a
14:37
boil, we would cut down our heat,
14:39
stirring it constantly. Cook it for 10
14:42
minutes. Well, I've already got a pot up
14:44
here that I've cooked for 10 minutes.
14:47
So, all we're going to do at this point
14:49
is add a cup of chopped pecans
14:54
and a cup and a half of a rice type
14:57
cereal
14:59
and a tablespoon of vanilla.
15:04
All right, so we're just going to mix
15:05
these up real good.
15:09
All right, so we're going to pour this
15:10
in our bowl.
15:13
Watch it, Gertie.
15:16
I'm not disturbing your nap, am I?
15:21
All right, we're just going to let that
15:22
cool just for a few minutes.
15:29
Now, there's a couple of ways you could
15:30
do this. You could butter your hands uh
15:33
so that it won't stick because it's a
15:35
little bit of a messy job. But I've got
15:37
some ice water that I'm going to dip my
15:39
hands in because when I go to pick this
15:42
up, it'll help cool off the date nut
15:46
stick
15:48
as well as keeping it off my fingers.
16:00
Okay. Now, what we're going to do at
16:02
this point is I have some sweetened
16:05
flaked coconut
16:07
and roll them in the coconut.
16:12
See how pretty those look?
16:17
And to let people know what they're
16:20
going to be biting into,
16:23
I'm just going to pile up
16:26
some dates right in the center.
16:31
And look how pretty they look. I can't
16:34
wait to show y'all this next little
16:35
appetizer. They're so good.
16:40
So, I've gotten some fresh grated
16:43
Parmesan cheese and I'm going to put
16:44
about a tablespoon
16:48
on each cracker.
16:51
Now, I've gotten my bacon
16:53
and I've cut them in two horizontally.
16:57
Now, we're just going to take our bacon
16:59
and wrap it around that cheese and
17:03
cracker. Just like that.
17:06
We're going to bake these at 250°
17:10
for 2 hours. And we're going to bake
17:12
them slow because we want that bacon to
17:16
get nice and crisp.
17:23
Yum.
17:26
All right. 250° in a preheated oven for
17:30
two hours.
17:34
And we're going to see if we can do this
17:36
without disturbing Gertie's nap.
17:40
All right.
17:43
All right. I've got some that's been in
17:45
here a couple of hours. I'm going to set
17:47
them over here.
17:50
I'm going to step over here and wash my
17:52
hands.
17:55
I can hardly wait for y'all to make this
17:58
recipe. If you've never had this before,
18:01
you're going to be so surprised that
18:03
something that simple, that easy, can
18:06
have the kind of flavor and taste that
18:09
this has. They are truly spectacular and
18:13
after all these years, remain one of my
18:15
favorite ordurves.
18:19
I can't describe how good they are. And
18:22
I'm going to come down here.
18:26
Look at that. Very sweet and very
18:28
healthy tasting.
18:32
I'm going to run for a minute, y'all.
18:34
Meet me back because I've got some tips
18:36
for you. We're going to talk about dips
18:38
and fresh vegetables. So, I'll see y'all
18:40
back in a few minutes.
18:48
[Music]
18:55
So, you know, maybe you don't have a
18:57
pretty bowl to to serve your vegetables
19:00
in. That is so easy to fix. I just
19:03
happen to have some beautiful colored
19:04
bell peppers in the refrigerator. I'm
19:06
going to cut the top off of that and
19:09
just pop the center out. Just like that.
19:12
Ooh, it smells so good and the color is
19:15
so beautiful. I'm going to fill this
19:17
with some blanched asparagus. And look
19:20
how beautiful the yellow and the green
19:22
is together. And I'm going to put it on
19:25
my plate. And then I'm going to come in
19:28
here with a red bell pepper. And I'm
19:32
going to slice it the other way. And I'm
19:34
just going to take a little piece of it
19:37
off.
19:39
Just like that. Because I'm going to
19:41
need the depth of this bowl. Knock those
19:45
seeds out. And I'm going to fill this up
19:49
with a dip.
19:54
In 2 minutes,
19:56
we've got a fabulous vegetable plate. I
19:59
hope y'all will think of this one when
20:02
you're in a last minute jam.
20:06
My friend Barbara is having a cocktail
20:08
party and I know how difficult it is to
20:10
get your house cleaned up and prepare
20:12
all the food. So, I'm bringing her a few
20:14
dishes to help her out. The poached
20:16
salmon mousse with the dill sauce is
20:19
it's just such an elegant appetizer. And
20:22
the date nut sticks are just a fun
20:24
little sweet finger food. And the
20:28
artichoke and spinach dip is so over the
20:31
top. But the one thing that I really,
20:34
really want y'all to try is this little
20:37
appetizer that I've been making since I
20:39
was a girl. The bacon crisp. You're not
20:42
going to believe how delicious it is.
20:44
So, I hope that when y'all have a
20:46
cocktail party or you need a dish to
20:48
take to somebody's house that you'll
20:50
think of one of these. So, until next
20:52
time, America, I send you love and best
20:54
dishes from my kitchen to yours.
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