Up next in 10
In this episode Paula Deen and Jamie Deen are both newlyweds and they create some simple dishes that have a touch of romance.
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#pauladeen #fullepisodefriday
So take out those new pots and pans and cook up some fun new dishes.
Shrimp and Scallop Fraiche - https://www.pauladeen.com/recipe/shrimp-and-scallop-fraiche/
Chicken Divan
Show More Show Less View Video Transcript
0:00
Hey y'all. I'm Paula Dean and I bet
0:03
y'all know that I'm a newlywed. I bet
0:06
you don't know that my son Jamie is too.
0:09
In fact, I've got him here in the
0:10
kitchen with me today to help me prepare
0:12
some simple dishes that have just a
0:15
little touch of romance to them. The
0:17
first thing that Jamie and I are going
0:18
to make is my shrimp and scallop fresh
0:21
that just literally melts in your mouth.
0:24
And then we're going to be preparing my
0:27
rich and creamy chicken dan. Every new
0:30
cook should have this recipe. And of
0:33
course, you know, us newlyweds can't
0:34
survive without a dessert. So, I'm going
0:37
to be making my luscious lemon cake with
0:40
a 7minute frosting. Now, how's that for
0:43
fast and delicious? So, you take out
0:46
those shiny new pots and pans, y'all,
0:48
and join us in the kitchen, cuz today
0:51
we're going to be cooking for all us
0:53
newlyweds.
1:26
cooking today, y'all. Just the thought
1:29
of today's show, talking about it,
1:31
getting the menus up for today, made me
1:34
soft and goosey inside because guess
1:37
what the title and the theme of today's
1:39
show is. It's all about newlyweds,
1:45
which Jamie and I happen to be
1:48
newlyweds, and he's even a newer
1:50
newlywed than I am. How long now? Listen
1:54
to him. He's like a sick puppy. Uh
1:57
almost uh three months.
1:59
Almost three months. But you know, I can
2:01
understand cuz you got a beautiful,
2:04
beautiful,
2:05
sweet wife.
2:07
Greatest day of my life.
2:08
I'm so glad. And you know what? 50 years
2:12
from now, I hope y'all feel the same way
2:14
about each other. 50 years for me and
2:17
Michael.
2:18
I don't think we'll ever make it. But
2:20
you know what? I'm planning on
2:23
celebrating our our marriage by the
2:26
month.
2:27
So hopefully we'll make 50 months
2:31
cuz I don't think I'll be around in 50
2:33
years. Well, son, let's get started with
2:36
today's meal. And you know what? I
2:38
thought the first dish that we would do
2:40
would be the shrimp and scallop fresh.
2:43
Now, we're going to start by making a
2:44
creme fresh. And it sounds like a very
2:47
fancy title, but it's so so simple.
2:50
We're going to take one cup of heavy
2:52
whipping cream.
2:54
Okay. You're going to have to walk me
2:55
through this. I've never done this
2:56
before.
2:56
Oh, well, it's just really, really
2:58
nothing to it. And then we're going to
3:00
stir two tablespoons of sour cream into
3:04
the heavy cream.
3:07
And then we're just going to cover it
3:09
and set it out on the counter. Leave it
3:10
at room temperature for 12 to 24 hours.
3:14
And it's going to thicken and it's going
3:16
to be delicious. And this is what we're
3:18
going to use to finish off our dish. Now
3:21
over here, I'm going to melt a half a
3:24
stick of butter. All right. So, while
3:26
our butter is melting, Jamie, if you
3:28
would take our shrimp and scallops
3:31
and just season them, please, with the
3:33
salt and pepper.
3:35
All right. Now, to this, Jamie, I'm
3:37
going to add the juice of one lemon
3:42
and three cloves of fresh minced garlic.
3:46
What we're going to do at this point is
3:48
we're just going to sauté off our
3:49
seafood. And you'll want to start with
3:51
the scallops because they're bigger than
3:54
the shrimp and they'll take a little
3:56
longer.
3:57
So, you just you're going to eyeball
3:59
these to when they're done. Are we going
4:01
to cook these all the way through or
4:03
No, they're done. Now, in fact, you can
4:04
take them up. I I have you a slotted
4:07
spoon over there and just dip them up
4:10
and put them in that plate. Will
4:11
you turn that fire off?
4:19
Okay. And just make sure you leave all
4:21
that juice in there.
4:26
Those smell so good.
4:28
Yeah.
4:31
We're going to quickly finish up this
4:33
dish. All right, son. I got you a little
4:35
chicken stock right there. I've got you
4:37
some cornstarch. We're going to mix that
4:39
with the chicken stock. This is just a
4:41
slurry that's going to tighten up our
4:43
sauce. All right. Now, I have a little
4:45
cognac here. And I'm going to pour that
4:47
in.
4:49
And then I'm going to add
4:52
a half a cup of the creme fresh. And if
4:56
I need to, then I'll add some more in a
4:59
minute. Now, let's just put your shrimp
5:01
and scallops
5:03
back.
5:04
Mhm. Back in there. Just dump them in
5:07
there.
5:10
I think I'm going to just add a little
5:12
basil
5:14
to this and we're going to taste it and
5:17
I'll fix us
5:20
some angel hair pasta or whatever kind
5:22
of pasta you want in a little while.
5:23
How's that?
5:24
Sounds good.
5:36
Just a little bit for me. Gosh,
5:49
just a little bit for me.
5:53
There's not going to be any left for
5:55
Brooke and Michael.
5:57
Well, we love them, but let's don't take
5:59
it too far.
6:01
Cheers, Mom.
6:02
Cheers to you, son.
6:05
And congratulations. A what?
6:08
Newly wed.
6:09
Oh, thank you. Same to you.
6:11
Mhm.
6:15
[Music]
6:20
I love this. And it's very easy. You can
6:24
you can teach Brooke how to cook this in
6:27
two minutes. In fact, speaking of easy
6:30
dishes,
6:32
coming up next, I want to share uh an
6:35
old old recipe that's been around for a
6:37
long, long time, and it's called chicken
6:40
dan. And every new bride should have
6:43
this recipe in her files. He's going to
6:46
be so impressed
6:49
when you pull out that dish.
6:52
[Music]
6:58
[Music]
7:06
Welcome back, y'all. In case you've just
7:08
tuned in, you're in the kitchen with
7:10
Jamie and his mama. And we're being
7:14
real, real sppy and sentimental today
7:17
because today's show is all about
7:19
newlyweds. And Jamie and I both qualify
7:22
for that, don't we? We sure do.
7:25
Uh the next recipe that I want to share
7:27
with you, if you're courting or if
7:29
you're a newlywed, you're going to want
7:31
to put this recipe in your files. It's
7:33
so good. It's one of those old reliable
7:36
recipes and it's called chicken dan. So,
7:39
I have cooked a chicken and I have
7:42
picked it clean of skin and bones. I've
7:45
got six cups of chicken here. I've got
7:48
two 10 oz packages of chopped frozen
7:52
broccoli. You'll want to make sure that
7:54
you drain that good in a colander and
7:56
press the water out of it because you
7:58
you don't want this dish to be um
8:01
super wet.
8:02
No, you don't want it to be real real
8:03
watery.
8:05
So, Jamie, if you would mix up the sauce
8:08
part. I'm going to spray our pan. Okay.
8:10
I'm taking my broccoli and I've squeezed
8:12
out all the excess water and I'm going
8:15
to press that down. And then I'm going
8:17
to
8:18
put my chicken in. Okay, Jamie, you've
8:22
got your mushroom soup. You've got your
8:24
mayonnaise.
8:25
Cup of mayonnaise. Cup of sour cream.
8:28
Cheddar cheese.
8:33
I love cheese.
8:36
A half a cup of white wine.
8:43
a tablespoon of lemon juice
8:46
and the key ingredient to chicken dan
8:50
and that's going to be one teaspoon of
8:52
curry powder.
8:56
All right. And you'll mix that up.
9:00
The lemon juice and the wine are going
9:02
to give it a little sharp flavor.
9:04
Mhm.
9:05
So, it definitely needs some salt and
9:07
pepper,
9:09
don't you think?
9:10
Whoa. Yeah.
9:12
Mhm. That's the wine. But that'll mellow
9:15
out though as the dish cooks. All right.
9:18
Now, right here, I've got a half a cup
9:20
of grated Parmesan cheese.
9:23
And I've got a half a cup of fresh bread
9:26
crumbs.
9:28
And I've got a couple of tablespoons of
9:31
melted butter.
9:33
And I'm going to just drizzle that over
9:36
our cheese and crumbs. You could just
9:38
put slices of butter on top, but I love
9:42
mixing mine in
9:44
so that every one of those crumbs gets
9:48
some butter. That
9:49
curry is a powerful flavor.
9:51
Curry is very, very powerful, y'all. If
9:53
you're not sure if you like it or not,
9:56
you'll want to add just a little bit at
9:58
the time because it's very, very
10:01
powerful.
10:02
You want me to be topping this while
10:03
you're doing that? Please just pour that
10:05
over a casserole. Then we'll top it with
10:07
our crumbs. Okay. If you'll put the
10:09
crumbs on this, everything in this dish
10:12
is done. It's not going to have to cook.
10:14
It's just going to have to heat all the
10:17
way through. And we'll want it hot and
10:20
bubbly. So, we're going to put this in
10:22
the oven 350 preheated oven. And we're
10:26
going to bake it until it's hot and
10:27
bubbly. And that'll probably take about
10:29
because of the depth of our dish, it'll
10:31
probably take about 45 minutes. It's a
10:34
thick dish.
10:35
All right, son. If you want to put that
10:37
in the oven. And I've got another one
10:39
over here ready to show everybody. Just
10:41
slip this one in. And I'll take
10:45
I'll take this one out.
10:54
Look how pretty that looks. Now, the
10:56
thing I like about chicken dan is you
11:00
can kind of change it around a little
11:01
bit. I topped this one with fresh um
11:04
breadcrumbs and parmesan cheese. But I
11:07
have to tell you, I really really really
11:10
dig my dans topped with like a griier or
11:14
a cheddar. But there's just something
11:17
about
11:19
that cheese. Oh, look at the steam.
11:24
But of course, we've got some cheddar
11:26
cheese inside of it.
11:29
Does that look good or what?
11:32
Gracious.
11:36
And some yummy rice.
11:39
And And you're all set because you've
11:41
got your meat, you got your vegetables.
11:43
Yeah. And I'm so full of scallops and
11:45
shrimp. I just have to fight through it.
11:48
I know it. Me, too.
11:51
You take the biggest bite, son. got a
11:54
big mouth
11:57
in this yummy sun.
11:59
It is so good.
12:00
Brings back memories.
12:02
Speaking of memories,
12:04
I'm going to be doing a lemon cake. It's
12:07
a very old southern recipe. So, please
12:11
don't leave us.
12:13
I want y'all to be here while we're
12:15
making that lemon cake. So, we'll see
12:18
you back in a minute.
12:25
[Music]
12:34
Hey, we're back. And you know, you
12:36
couldn't have a wedding show without
12:38
something sweet, could you? Son
12:40
can't.
12:41
Ain't.
12:42
Well, this is a very simple cake. It's
12:44
called a one, two, three, four cake. Y
12:47
we're going to use one cup of butter.
12:49
Okay. Two cups of sugar, three cups of
12:52
flour, and four eggs. Sounds good. One,
12:55
two, three, four. So, I want you to
12:57
start by putting your butter in there,
12:59
adding your sugar, and beating it till
13:01
it's creamy.
13:02
Okay?
13:02
And then to that, I want you to add one
13:05
egg at a time.
13:06
Okay?
13:07
And then alternately, I want you to add
13:09
your self-rising flour that's been
13:11
sifted. I want you to begin with your
13:13
flour and end with your flour.
13:16
Otherwise, your batter won't be as
13:17
creamy. And while you're doing that, I'm
13:20
going to make the the filling for this
13:23
lemonade. And I'm going to take this
13:25
other half a stick of butter.
13:27
Cuz the cake is kind of a simple cake.
13:29
This is what really sets it apart. All
13:31
the flavors and the icing and the
13:33
filling.
13:34
I use this basic recipe, Jamie, to make
13:37
so many cakes. All right. I'm going to
13:40
add a cup and a half of sugar.
13:44
And I'm going to need eight egg yolks.
13:48
I've got six already in the bowl.
13:53
This is kind of looking like butter. Is
13:54
this creamy enough?
13:55
Good. Yeah, you you want it really
13:57
really nice and creamy.
14:02
And then add one egg at a time and let
14:04
it just cream up after every egg. All
14:08
right. Now, I'm going to toss in eight
14:10
egg yolks. And I'm not going to have to
14:13
temper these because our dish is
14:16
completely cold right now, but I'm safe
14:19
there. So, we're going to stir that into
14:22
the sugar and butter. I'm going to add
14:26
the juice of three lemons,
14:29
the zest of three lemons. So, this
14:32
filling is going to be real, real tart.
14:35
So, I'm going to stir this over a
14:37
rolling bowl until it gets thick.
14:41
How are you doing, son? You got this
14:44
ready?
14:44
Well, that works out perfect because my
14:47
lemon filling is done. And I'm going to
14:50
take this off and move it to the side
14:52
because we have to let this cool.
14:54
Okay, Mom. So, I'm going to put these
14:55
batter in these. Uh
14:57
Mhm. All you need to do now,
15:00
I greased and fled your pans for you.
15:03
All you want to do is evenly
15:06
divide your batter. And that's very
15:08
important
15:09
that it be as even as you can possibly
15:12
get it.
15:13
And while you're doing that, I'm going
15:15
to come over here and I'm going to make
15:16
our Divinity icing. In my double boiler
15:18
over here, son, I have a cup and a half
15:22
of sugar. A four of a teaspoon of cream
15:24
of tarta. I'm just going to stir that
15:27
together.
15:28
I've got the whites of two eggs.
15:35
I'm going to stir that in. And then I'm
15:38
going to add 1/3 of a cup of just plain
15:40
old tap water. And then I'm going to
15:43
beat this for seven minutes. And I want
15:45
to show you a trick. Now, when you're
15:47
preparing your cakes for the oven,
15:49
I like to drop them.
15:52
And that will cause the air bubbles to
15:54
rise to the top. And you can see the
15:57
bubbles coming to the top after you drop
16:00
it.
16:01
That's a neat trick.
16:02
Isn't that a neat trick? All right. Now,
16:04
what I need you to do now is put those
16:06
in the oven. We're going to put them on
16:08
a 350° preheated oven. We're going to
16:11
bake them for about 25 minutes. And when
16:14
you put your pans in there, make sure
16:16
that the pans don't touch each other.
16:18
Why is that?
16:19
I don't know. It may be an old wives
16:21
tail, but mama and grandma just told me
16:23
not to let them touch, so I don't let
16:26
them touch.
16:30
All right, I've already got three cakes
16:33
out of the oven. It's cool. You can
16:35
bring that rack over here. And if you
16:37
would, you be stacking the cakes
16:40
together on our cake stand and filling
16:43
them with the lemon filling. And the
16:45
lemon filling's right over there. All
16:47
right. Now, I want to just show you a
16:50
little thing that really helps me when
16:53
I'm doing cakes. I dabble just a little
16:56
bit of that filling or icing, whatever
16:59
I'm doing with it.
17:00
Like a tasty glue.
17:02
Yeah. Yeah. And it doesn't take but just
17:04
a little drop. Just enough to kind of
17:06
hold your your cake in place. That's
17:08
great. All right. So, pick up your cakes
17:12
and take your hands and run around the
17:14
side
17:16
to get rid of the loose crumbs. See if
17:19
it's in the center.
17:20
Perfect.
17:21
All right. And then you'll want to make
17:24
sure you have some toothpicks handy when
17:26
you get ready to stack the other one so
17:28
our cake won't look like the leaning
17:31
towel of cheese on us.
17:34
If you want to, you can poke your your
17:37
cake with a fork and that'll allow that
17:40
lemon filling to go down in there. So,
17:43
I'm going to add a teaspoon of vanilla
17:46
right here at the end. And if you would
17:48
just help me by lifting this bowl out of
17:51
here for me.
17:53
Make sure it's not too hot for you now.
17:57
Okay. I'm just going to bring it right
17:59
over here and just beat it for a couple
18:01
of minutes until I have that vanilla.
18:08
This looks done. Mom, how about that?
18:12
That's perfect.
18:15
Looks delicious. All right, I'm going to
18:17
start icing our cake. And I like to
18:20
start by dropping some icing in a dollop
18:25
on the side of the cake. And then I just
18:28
kind of let it calm down. Just like
18:31
that.
18:33
We got to take a quick break, son. And
18:36
while we're on break, if you would get
18:38
me some lemons ready for garnish. And
18:40
when we come back, y'all, I'm going to
18:42
have this cake all frosted. And then I
18:45
want to share a tip with you that makes
18:48
a great gift for newlyweds
18:51
and it won't break the bank. So I'll see
18:53
y'all in a minute.
19:00
[Music]
19:08
You know, when you get married, these
19:10
little newlyweds, they're young and
19:11
don't necessarily have a lot of money
19:13
and need everything from, oh gosh, a
19:16
recipe down to a trash can. Well, my tip
19:19
for you today is to go out, first of
19:22
all, pick out your favorite recipe. Go
19:25
buy a casserole dish, buy all the
19:27
ingredients, pile it into the casserole
19:31
dish along with the recipe,
19:34
and everything that you're going to need
19:36
to put that recipe together. And I'm
19:38
going to include some beautiful little
19:41
measuring spoons that signify love.
19:45
They'll treasure it forever along with
19:47
that handwritten favorite recipe that
19:49
came just from you.
19:53
Well, guess what time it is, Jamie.
19:55
Oh,
19:56
it's time to close this show. And I've
19:59
had so much fun being here with you.
20:03
Thanks for having me, Mom.
20:04
Oh, listen. It's been great being in the
20:07
kitchen with you and uh cooking all
20:10
these wonderful dishes. The chicken dan,
20:14
you know, it's just got to go in a in a
20:16
new cook's file. And the shrimp and
20:18
scallops fresh is so good. It looks like
20:22
you've really really gone to a lot of
20:24
trouble. And of course, you know, if
20:26
those two dishes don't get them,
20:29
this lemon cake is a shoe in. But I
20:32
would like to propose a toast to you and
20:34
Brooke before we close the show. May
20:37
y'all always love each other as
20:39
passionately at the end of your time
20:41
together as you did the first day that
20:45
you became man and wife.
20:47
Oh, thanks, Mom.
20:48
And until next time, I send y'all love
20:51
and best dishes to all you newlyweds out
20:54
there. Next time.
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