Up next in 10
Jamie and Bobby join Paula to go dig for oysters. Once Paula gathers a number of oysters she brings them back to the kitchen to whip up some oyster dishes. Paula's Home Cooking Season 02, Episode 20.
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Oyster Bisque: https://www.pauladeen.com/recipe/lucile-wrights-oyster-bisque/
Grilled Oysters with Lemon Dill Sauce: https://www.pauladeen.com/recipe/grilled-oysters-with-lemon-dill-sauce/
Scalloped Oysters: https://www.pauladeen.com/recipe/scalloped-oysters/
and finally for dessert! Lemon Meringue Pie: https://www.pauladeen.com/recipe/lemon-meringue-pie/
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Show More Show Less View Video Transcript
0:00
hey y'all i'm paula dean and today my
0:03
sons jamie and bobby are taking me to
0:05
dig for oysters you know they may not
0:08
look like much here on the riverbeds but
0:09
just wait until i get them back to my
0:12
kitchen it sure won't be hard to decide
0:14
what to do with these delicate morsels
0:16
today we'll be making an oyster bisque
0:18
that will have everybody coming back for
0:20
seconds then i'm going to put some on
0:22
the grill and make a lemon dill sauce
0:24
now that's a perfect pairing for these
0:26
oysters and then next it's scalloped
0:28
oysters and finally for dessert it's my
0:31
lemon meringue pie simple and delicious
0:34
so y'all grab your bucket and your boots
0:36
cause we're going on an oyster dig
1:10
i've got the most exciting field day
1:12
planned for us today
1:14
we're actually going to go out into the
1:15
savannah rivers and pick
1:18
our very own oysters for today's recipe
1:21
so y'all come with me there ain't no
1:22
telling what could happen out there
1:24
today
1:26
i'm so glad my sons jamie and bobby
1:28
invited me on the boat today along with
1:30
our old friend jackie he knows where the
1:33
best oyster is i can hardly wait for
1:36
them to show me how it's done
1:39
on mama let's go the tide's going out
1:41
okay okay i'm coming it's taking you so
1:43
long
1:44
well i've been fixing us up a little
1:46
basket of snacks
1:48
hey jackie hey how you doing fine how
1:50
you doing careful
1:56
y'all hold on
2:00
i can't believe this is my first time
2:03
ever
2:04
going to catch oysters
2:08
i'm so scared i can't reach it
2:11
[Laughter]
2:14
now do y'all see why i needed these
2:16
strong boys here with me today
2:20
cheers bottoms up
2:23
[Music]
2:25
jackie i thought most oyster bars
2:27
offered cold beer there's some in the
2:29
cooler in the book
2:31
you know what we'll appreciate those
2:32
oysters the next time we go out and
2:34
order them won't we no kidding i won't
2:36
say they're overpriced yeah not as easy
2:38
as you would think it is that's that's
2:40
sort of hard but i enjoy it anyway
2:42
oh jamie you just sloshed at my eye
2:45
sorry mom
2:47
oh
2:48
man there
2:50
so there
2:53
so
2:54
is this how you want to play no
2:57
i'm behind her sorry with a hammer i'm
3:00
sorry if you promise to cook these
3:01
oysters up for me i'll forgive you okay
3:03
all right
3:04
[Music]
3:06
bobby about ready uh we kentucky we got
3:08
our bucket loaded up had a great time oh
3:09
i did too who's gonna get me in the boat
3:16
that's it
3:24
jackie that was so much fun
3:27
yeah what i enjoyed oh i thank you for a
3:30
great experience
3:32
all right guys i think i'm gonna um
3:35
stay down here with jackie and wash
3:37
these oysters off all right
3:39
and help him clean up the boat jamie and
3:42
i'll head up to the kitchen and go ahead
3:43
and get started
3:52
[Music]
3:54
what a great time i had out there on the
3:55
water with my buddy too bad he fell
3:57
overboard and i was the only one to
3:59
survive
4:00
i'm kidding you he didn't fall overboard
4:03
i'm going to put these in the sink for
4:04
right now
4:06
because what i'm fixing to make you is
4:08
lucille wright's oyster bisque now to
4:12
speed things along i think jamie and
4:14
bobby have been in my kitchen because it
4:16
looks like they've gotten things going
4:18
for me they've actually already started
4:20
me a pot of
4:22
celery and onions and so i'm going to go
4:24
ahead and drain these now that should be
4:29
like one onion and
4:31
two or three stalks of celery
4:33
[Music]
4:36
all right so i'm just going to put them
4:38
right over there
4:41
now i've got this pot heating up and
4:43
we're going to cook them just until the
4:45
corners start turning up on them
4:48
and see how pretty our oysters look
4:49
they're full of liquor i love oyster
4:51
liquor
4:58
all right now oysters only take just a
5:01
few minutes but you see how they're
5:02
already starting to lose that
5:04
transparent look
5:06
okay so these are ready
5:09
so i'm gonna just scoop out the oysters
5:13
so then i won't lose any in the pot
5:19
so i'll just dump those over in there
5:22
and then i'm gonna just pull this over
5:24
here
5:25
and pour that good oyster liquor into
5:28
there look at that rich oyster stock now
5:31
we're gonna start our pot by making our
5:34
roux and we're gonna use about a half a
5:36
stick of butter and we're gonna use
5:38
about two tablespoons of flour
5:41
incorporate that in with that butter
5:43
real real good now we're gonna take our
5:46
stock
5:49
and slowly stir that into our flour
5:52
mixture
5:55
already looking and smelling so good
5:58
all right while that's tightening up a
6:00
little bit i'm going to come over here
6:02
and i'm just going to mash up our
6:04
oysters and our celery and our onions
6:07
this is a far stretch i think i need to
6:08
move it a little closer to me because
6:11
i'm not short on mussels
6:13
but i got to get it close to me
6:17
all right now i'm going to move back
6:18
over here to my pot now i'm going to
6:20
start adding the seasonings
6:22
i'm going to add about a tablespoon of
6:25
lemon juice
6:26
a pinch of curry
6:30
pinch of salt
6:32
a little accent
6:34
about a tablespoon of worcestershire
6:38
and some cracked black pepper
6:42
and now i'm going to stir that up good
6:44
and add our heavy cream
6:48
into our stock oh and see that's really
6:51
giving it a real bisky look doesn't that
6:54
look good and then i'm going to add just
6:57
a little whole milk
6:59
now you could actually make this dish
7:01
with half and half if you wanted to and
7:03
i'm gonna turn up the heat a little bit
7:06
and put our oysters our onions and our
7:08
celery mixture
7:11
into that
7:16
this is actually red pepper and i don't
7:18
think i got enough so i'm going to go
7:19
back in there with just a little bit
7:21
more heat
7:23
oh that's good
7:25
i think i'm ready to ladle me up a bowl
7:28
and then we're going to finish it once
7:30
we get in our bowl
7:39
now i want to share with y'all
7:41
how miss lucille actually assembled
7:44
her oyster bisque once she got it in the
7:47
bowl we're going to sprinkle it with a
7:48
little fresh parsley
7:50
a little fresh grated nutmeg and this is
7:53
so nice i like doing this
7:56
and miss lucille threw in a dollop of
7:59
fresh whipped cream now this has not
8:02
been sweetened just plain whipped cream
8:04
and then we're going to sprinkle it with
8:06
a little paprika
8:08
and then just a little squirt of sherry
8:10
and you'll want to serve this in a
8:12
little pitcher
8:13
on the table so that people can
8:16
determine how much they want for their
8:18
own bowl and you can see the cream
8:20
melting in it
8:22
you know what they say about seafood
8:23
don't you
8:24
eat fish live longer
8:27
but eat an oyster
8:29
and love longer
8:35
here's to the oyster
8:37
y'all stick around
8:39
because i'm fixing to turn on the grill
8:41
on the top of the stove and i'm going to
8:43
char grill some oysters
8:46
and scallop them so i'll see y'all in a
8:48
few minutes
8:49
[Music]
8:55
[Music]
9:04
i've just come out to the garden and
9:06
picked and washed us some fresh dill
9:09
because i'm going to be making us a
9:11
lemon dill sauce it's going to be just
9:13
wonderful with our char grilled oysters
9:16
i've got on the char grill and i tell
9:18
you what i'm
9:19
hot is a three dollar pistol i'm
9:21
gonna have to come out of this sweater
9:24
cause it's getting warm over here all
9:26
right i've got our oysters and i'm gonna
9:29
throw these on the grill we got it nice
9:31
and hot and you'll see the way i'm
9:33
putting it on the grill one side of the
9:35
oyster almost makes a bowl like so i'm
9:39
going to sit these down
9:40
bowl side down
9:42
because i don't want to lose any of that
9:45
liquor that's going to come out of those
9:47
oysters
9:48
these are going to be so delicious
9:50
oh i can hear them sizzling already like
9:53
i said it doesn't take them but a minute
9:56
we're going to let them cook only until
9:58
the shell pops open so while those are
10:00
cooking i'm going to come over here and
10:02
mix our sauce this sauce is so simple
10:04
we're going to take a cup of mayonnaise
10:09
take a little buttermilk
10:12
one
10:14
chopped garlic clove and throw that over
10:16
in there so it can start marrying into
10:18
that mayonnaise
10:21
all right we're gonna want about a
10:22
tablespoon
10:24
of lemon zest that just really flavors
10:28
up that mayonnaise so nicely all right
10:30
that's about a tablespoon
10:33
and then we've got a little bit of fresh
10:35
chopped parsley and we're gonna
10:39
put a little dill
10:42
in here this is so so nice so fragrant
10:46
you could actually if you don't like
10:48
tartar sauces with your seafood you can
10:50
actually make up this sauce take the
10:52
lemon that we zested
10:55
and squeeze probably about a tablespoon
10:58
of lemon juice in there so i'm just
10:59
going to mix that up and then you'll
11:02
just need to pop this into your fridge
11:04
once it's chilled it'll thicken right
11:06
back up i'm going to stick this bowl and
11:08
sauce to the side and then i want to
11:09
show you what it looks like once it's
11:11
satin thickened up
11:14
so this is the one that i made earlier
11:16
and you can see how much thicker it's
11:19
gotten and i hear dripping and sizzling
11:21
going on behind me
11:23
so let's come over here and look and see
11:25
what's
11:26
going on most of them have opened i'm
11:29
going to move those right over here and
11:31
while those last three are waiting to
11:33
open i'm going to show you one of my
11:35
favorite ways to eat oysters and that's
11:38
scalloped oysters
11:40
and now we're going to take saltine
11:41
crackers
11:43
and just unseasoned bread crumbs
11:48
and we're going to take our butter and
11:50
just toss these crumbs in this and i
11:53
kind of want to hurry along because
11:55
i don't want our oysters back there
11:57
getting cold on us
11:59
all right so we've got our crumbs
12:01
together
12:02
we're going to take a cup of heavy cream
12:04
and we're going to season this
12:06
with a little salt and you can just do
12:08
this to taste a little celery powder a
12:12
little cracked black pepper
12:14
you could actually even add some texas
12:16
peat or tabasco or cayenne to that if
12:18
you wanted it hot and we're gonna
12:22
top it off with a little fresh nutmeg
12:25
that just makes it so good
12:27
all right now i'm going to start by
12:28
putting about a third of a cup of the
12:31
crumbs in a butter dish
12:33
yum and we're going to take
12:37
half of our oysters and just kind of
12:39
spread them out on top of those crumbs
12:43
and now i'm going to top it with about a
12:45
third
12:47
of our cream and that's just going to
12:49
soak all into those crackers it's going
12:51
to be wonderful all right and i'm going
12:53
to put another layer of crumbs
12:56
just like that and then i'm going to
12:58
come back and i'm going to put the rest
13:00
of our oysters onto those crumbs
13:03
and make sure that they're spread evenly
13:05
on those crackers so when you dip into
13:07
the casserole everybody will get plenty
13:10
of oysters
13:12
okay and the other
13:15
part of the cream
13:17
[Music]
13:19
looks so good
13:20
and then we're just going to top it with
13:22
the rest of our crackers doesn't get any
13:24
better oysters and soda crackers
13:27
can't hardly wait all right now i'm
13:28
fixing to put this in the oven so we're
13:30
going to put these in a 350 degree
13:32
preheated oven
13:34
and bake those for about 25 minutes
13:37
in the meantime i'm gonna get my plate
13:39
and come over here and retrieve our
13:41
oysters and you can see all three of
13:43
these have opened
13:46
looking good those have cooled off
13:48
enough that i can actually touch those
13:50
oh look at all that juice that just went
13:52
out of that one
13:54
don't they look just delicious
13:56
one of savannah georgia's favorite foods
13:59
all right i'm gonna sit these over here
14:02
and in the other oven i have some
14:04
scalloped oysters that should be ready
14:06
so
14:07
gosh it oh it's hot
14:09
hot hot hot
14:11
doesn't that look just delicious all
14:13
right like i said i can't hardly wait to
14:16
taste these oysters
14:18
look at all the liquor that was in them
14:22
these just look incredibly delicious all
14:26
right let's see i think i'm gonna top
14:28
mine with a little lemon juice
14:33
and i'm going to put a little
14:36
dollop of dill sauce on each of my
14:39
oysters and just a little bit of salt
14:44
when we eat oysters in savannah it's
14:46
almost a production
14:48
this is how i eat them
14:51
i just suck them straight out of the
14:52
shell
14:56
um they're so incredibly
15:01
wonderful
15:02
i'm gonna dip me out a little bit of
15:04
that
15:05
scalloped oyster oh it's so piping
15:09
hot
15:10
that juice from the oysters
15:14
is gonna be so so good
15:20
it's really hard for me to decide which
15:22
of these oysters i like the best they're
15:23
both so good y'all stick around because
15:26
next i'm going to be making us a nice
15:28
lemon pie to go along with all of our
15:31
seafood so i'll see y'all in a minute
15:35
[Music]
15:41
[Music]
15:51
one of my favorite things with seafood
15:54
is definitely lemon so to finish off our
15:57
meal today i'm making just an old-timey
16:00
lemon meringue pie
16:02
and we're going to start with just
16:04
sweetened condensed milk oh i love this
16:07
stuff now actually i'm using a deep dish
16:09
pie shell today so i'm doubling the
16:12
recipe because i like
16:14
i like real
16:16
thick tall pies
16:18
all right so
16:20
how easy is this to put together
16:22
i'm going to use about a heaping
16:24
teaspoon of lemon zest
16:27
and let's see i'm probably going to use
16:30
about a half a cup of lemon juice
16:32
this is one of those easy easy recipes
16:35
that you can make in advance
16:38
and have it waiting on you
16:41
all right now i'm going to take my egg
16:43
yolks
16:44
and the important part of this recipe is
16:47
making sure that they haven't gone past
16:49
their expiration date and have no cracks
16:51
in them the reason i've cautioned you is
16:53
because this particular pie
16:56
requires no cooking it's gonna have your
16:58
raw egg yolks in it this is really not
17:01
an issue with me but you know that's
17:03
really a judgment call for you to make
17:05
for you and your family look how pretty
17:07
and golden that yolk turns our filling
17:10
all right now we want to make sure that
17:13
our pie crust
17:15
has had a chance to come out of the oven
17:18
and completely cool
17:21
so this is ready to go in and see what a
17:24
fat high pie we're gonna have
17:27
so good and so simple to make
17:30
all right let's move on over here to our
17:32
meringue
17:35
we're going to take our egg whites
17:39
and slip them into our bowl
17:41
and i'm going to use about a fourth of a
17:44
teaspoon of cream of tartar just to
17:46
ensure that they are going to be nice
17:49
and fluffy for us
17:54
and you'll want to beat your egg whites
17:56
on a very high spoon and slowly add the
17:59
sugar
18:06
it almost looks like divinity candy
18:09
doesn't it so now it's time to top our
18:11
pie with the meringue and see how nice
18:14
and stiff it is
18:15
now the important part of frosting your
18:18
pie is sealing the edges of your pie
18:22
so that when we refrigerate it it won't
18:26
pull away from that crust
18:28
[Music]
18:30
we're going to bring that all the way in
18:33
and let it nestle up we want it all to
18:36
be completely
18:37
sealed in there and then i'm going to
18:40
just smooth out the rest of my meringue
18:43
and we have ourselves one beautiful pie
18:46
okay this is sealed up real nicely and
18:49
ready to run into a hot oven
18:52
we want it just a nice golden brown
18:58
now i have one that's already ready just
19:01
beautiful you know i love this pie it's
19:04
probably one of my favorite but there's
19:05
only one thing that i don't like about
19:07
this pie you can't cut it while it's
19:10
warm so
19:11
i can't taste it right now but hang with
19:14
me anyway because i've got some tips for
19:17
you coming up and then maybe we can slip
19:20
in that taste
19:22
[Music]
19:28
[Music]
19:35
i've got a few tips that i'd like to
19:37
share with y'all normally we'll serve
19:39
our oysters with a tartar or a cocktail
19:42
sauce well i'm going to give you a quick
19:44
little recipe for a lighter sauce
19:46
because it makes the oysters almost
19:48
calorie-free and this sauce is called a
19:50
mignonette sauce
19:52
and it's strictly
19:54
either shallots or purple onion now the
19:56
purple onion is going to give you a lot
19:59
stronger flavor than a shallot would
20:02
we're going to use a red wine vinegar
20:04
and we're going to go really really
20:05
heavy with fresh cracked black pepper
20:08
see how pretty that sauce is
20:14
happy oystering
20:17
i hope that y'all enjoyed today's show i
20:20
know i had a great time and i hope that
20:22
one of these recipes will come in very
20:24
handy for you one day lucille's oyster
20:26
bisque is out of this world and the
20:28
scalloped oysters and the char grilled
20:30
oysters and the lemon pie in fact this
20:33
pie right here is still not quite
20:37
chilled enough but you know what
20:39
i'm having a piece of this pie
20:41
regardless
20:42
so until next time america best dishes
20:46
from my kitchen to yours
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