Up next in 10
3 Ways to Cook Oysters - Learn how to cook oysters at home with scalloped oysters, homemade oyster bisque, and grilled oysters on the half shell. Paula’s Home Cooking, Season 2, Episode 20.
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00:00 Intro
3:36 Lucile Wright’s Oyster Bisque Recipe: https://www.pauladeen.com/recipe/lucile-wrights-oyster-bisque/
8:40 Grilled Oysters Recipe with Lemon Dill Sauce: https://www.pauladeen.com/recipe/grilled-oysters-with-lemon-dill-sauce/
11:11 Scalloped Oysters Recipe: https://www.pauladeen.com/recipe/scalloped-oysters/
15:31 Lemon Meringue Pie Recipe: https://www.pauladeen.com/recipe/lemon-meringue-pie/
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For more episodes of Paula’s Home Cooking, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyFJ8aWpcpr9ivq9xrVV7Z-q
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Show More Show Less View Video Transcript
0:00
(country music)
0:00
- Hey, y'all. I'm Paula Deen.
0:02
And today my son's Jamie and Bobby
0:04
are taking me to dig for oysters.
0:07
You know, they may not look like much here on the river beds
0:09
but just wait until I get them back to my kitchen.
0:12
It sure won't be hard to decide what to do
0:14
with these delicate morsels.
0:16
Today we'll be making an oyster bisque
0:18
that will have everybody coming back for seconds.
0:21
Then I'm gonna put some on the grill
0:22
and make a lemon dill sauce.
0:24
Now that's a perfect pairing for these oysters.
0:26
And then next, it's scalloped oysters.
0:29
And finally for dessert, it's my lemon meringue pie,
0:32
simple and delicious.
0:34
So y'all grab your bucket and your boots
0:36
'cause we're going on an oyster dig.
0:39
Good morning, y'all.
0:40
I've got the most exciting field day planned for us today.
0:44
We're actually gonna go out into the Savannah rivers
0:47
and pick our very own oysters for today's recipe.
0:51
So y'all come with me.
0:52
There ain't no telling what could happen out there today.
0:56
I'm so glad my sons Jamie and Bobby invited me
0:59
on the boat today along with our old friend Jackie.
1:02
He knows where the best oystering is.
1:05
I can hardly wait for them to show me how it's done.
1:09
- Come on, mama, let's go. Tide's going out.
1:11
- [Paula] Okay, okay. I'm coming.
1:12
- [Jamie] What's taking you so long?
1:14
- Well, I've been fixing us up a little basket of snacks.
1:18
Hey, Jackie.
1:19
- Hey, how you doing?
1:20
- Fine, how you doing?
1:20
- Doing good. - Be careful.
1:24
(engine starts)
1:25
- Kick it in the booty, Jackie.
1:26
- All right. We ready. Y'all hold on.
1:28
(jazzy music)
1:31
- I can't believe this is my first time ever
1:34
going to catch oysters.
1:36
(chuckling)
1:37
- [Bobby] Step down easy. - [Jackie] Step right there.
1:38
- I'm so scared. I can't reach it.
1:40
(laughing) (Paula screams)
1:44
Now do y'all see why I needed these strong boys
1:46
here with me today?
1:50
Cheers. - Cheers.
1:52
- Bottoms up.
1:53
(jazzy music)
1:55
- Jackie, I thought most oyster bars offer cold beer.
1:58
- [Jackie] There's some in the cooler in the boat.
2:00
(laughter)
2:01
- [Paula] You know what? We'll appreciate those oysters
2:03
the next time we go out and order them, won't we?
2:05
- [Bobby] No kidding. I won't say they're overpriced.
2:07
- [Paula] Yeah.
2:07
- Not as easy as you would think it is.
2:09
- It's sorta hard, but I enjoy it anyway.
2:12
- Oh, Jamie, you just sloshed it in my eye.
2:15
- Sorry, mama.
2:17
Oh, man! - There. So there.
2:23
So there for getting in my eye.
2:24
- Is this how you want to play?
2:26
- No. (laughing)
2:27
- I'm behind her... - I'm sorry.
2:29
- With a hammer. - I'm sorry.
2:31
- If you promise to cook these oysters up for me,
2:32
I'll forgive you.
2:33
- Okay. - All right.
2:36
- Bobby, you about ready?
2:37
We can check if we got a bucket loaded up.
2:39
- [Bobby] I had a great time. - [Paula] Oh, I did too.
2:40
Who's gonna get me in the boat?
2:44
(grunting)
2:46
- [Jackie] That's it.
2:48
(engine roaring) (jazzy music)
2:52
(birds calling)
2:54
- [Paula] Jackie, that was so much fun.
2:57
- [Jackie] Yeah, it was. I enjoyed it.
2:58
- Oh, I thank you for a great experience.
3:02
All right, guys.
3:03
I think I'm gonna stay down here with Jackie
3:06
and wash these oysters off and help him clean up the boat.
3:11
- Jamie and I'll head up to the kitchen
3:12
and go ahead and get started.
3:13
- All right. That'd be great. - I love you.
3:14
- I love you too, son.
3:15
- Thanks, mama. - Thanks. Had a good time.
3:17
(voices overlapping)
3:20
- Jackie, it was a great experience.
3:21
- I enjoyed it.
3:24
- What a great time I had out there on the water
3:26
with my buddy.
3:27
Too bad he fell overboard and I was the only one to survive.
3:30
I'm kidding ya. He didn't fall overboard.
3:33
I'm gonna put these in the sink for right now
3:36
because what I'm fixing to make ya
3:38
is Lucille Wright's Oyster Bisque.
3:41
Now to speed things along, I think Jamie and Bobby
3:45
have been in my kitchen
3:46
because it looks like they've gotten things going for me.
3:49
They've actually already started me a pot
3:51
of celery and onions.
3:53
And so, I'm gonna go ahead and drain these.
3:57
Now that should be like one onion
4:00
and two or three stalks of celery.
4:06
All right. So I'm just gonna put them right over there.
4:11
Now I've got this pot heating up,
4:13
and we're gonna cook them
4:14
just until the corners start turning up on them.
4:18
And see how pretty our oysters look.
4:19
They're full of liquor. I love oyster liquor.
4:22
(sizzling)
4:28
All right now, oysters only take just a few minutes,
4:31
but you see how they're already starting to lose
4:34
that transparent look.
4:36
Okay. So these are ready.
4:39
So I'm gonna just scoop out the oysters.
4:42
(scraping)
4:43
So then I won't lose any in the pot.
4:49
So I'll just dump those over in there,
4:52
and then I'm gonna just pull this over here
4:55
and pour that good oyster liquor into there.
4:58
Look at that rich oyster stock.
5:01
Now we're gonna start our pot by making our roux,
5:04
and we're gonna use about a half a stick of butter.
5:07
And we're gonna use about two tablespoons of flour.
5:11
Incorporate that in with that butter real, real good.
5:15
Now we're gonna take our stock
5:19
and slowly stir that into our flour mixture.
5:24
Mm, oh, looking and smelling so good.
5:28
All right, while that's tightening up a little bit,
5:31
I'm gonna come over here,
5:31
and I'm just gonna mash up our oysters
5:34
and our celery and our onions.
5:37
This is a far stretch.
5:38
I think I need to move it a little closer to me
5:40
'cause I'm not short on muscles,
5:44
but I got to get it close to me.
5:47
All right, now I'm gonna move back over here to my pot.
5:49
Now I'm gonna start adding the seasonings.
5:52
I'm gonna add about a tablespoon of lemon juice,
5:56
a pinch of curry,
6:00
pinch of salt,
6:02
a little accent, about a tablespoon of Worcestershire
6:08
and some cracked black pepper.
6:12
And then I'm gonna stir that up good
6:14
and add our heavy cream...
6:18
into our stock.
6:19
Oh, and see, that's really giving it a real bisque-y look.
6:23
Doesn't that look good?
6:25
And then I'm gonna add just a little whole milk.
6:29
Now you could actually make this dish with half and half
6:32
if you wanted to.
6:33
And I'm gonna turn up the heat a little bit
6:35
and put our oysters, our onions and our celery mixture
6:40
into that.
6:42
(bowl scraping)
6:45
And this is actually red pepper,
6:47
and I don't think I got enough.
6:49
So I'm gonna go back in there
6:50
with just a little bit more heat.
6:53
Oh, that's good.
6:55
I think I'm ready to ladle me up a bowl,
6:58
and then we're gonna finish it once we get it in our bowl.
7:08
Mm, mm, mm.
7:09
Now I wanna share with y'all
7:11
how Miss Lucille actually assembled her oyster bisque
7:16
once she got it in the bowl.
7:17
We're gonna sprinkle it with a little fresh parsley,
7:20
a little fresh grated nutmeg.
7:22
And this is so nice. I like doing this.
7:26
And Miss Lucille threw in a dollop of fresh whipped cream.
7:31
Now this has not been sweetened, just plain whipped cream.
7:34
And then we're gonna sprinkle it with a little paprika
7:38
and then just a little squirt of sherry.
7:40
And you'll wanna serve this in a little pitcher on the table
7:44
so that people can determine how much they want
7:47
for their own bowl.
7:49
And you can see the cream melting in it.
7:52
You know what they say about seafood, don't ya?
7:54
"Eat fish, live longer,
7:57
but eat an oyster and love longer."
8:04
Mm. Here's to the oyster.
8:07
Y'all stick around because I'm fixing to turn on the grill
8:11
on the top of the stove,
8:13
and I'm gonna char-grill some oysters and scallop them.
8:17
So I'll see y'all in a few minutes.
8:22
I so hope y'all are enjoying the show.
8:25
And if you do.
8:27
Be sure to click like, subscribe and
8:30
notification bell so you'll never miss a video.
8:34
And we'll be right back after the break.
8:42
I've just come out to the garden
8:43
and picked and washed us some fresh dill
8:46
because I'm gonna be making us a lemon dill sauce.
8:49
It's gonna be just wonderful with our char-grilled oysters.
8:53
I've got on the char-grill and I tell you what,
8:55
I'm hot as a $3 pistol.
8:58
I'm gonna have to come out of this sweater
9:01
'cause it's getting warm over here.
9:03
All right, I've got our oysters,
9:05
and I'm gonna throw these on the grill.
9:07
We got it nice and hot.
9:09
And you'll see the way I'm putting it on the grill.
9:12
One side of the oyster almost makes a bowl like.
9:16
So I'm gonna sit these down bowl side down
9:20
'cause I don't want to lose any of that liquor
9:23
that's gonna come out of those oysters.
9:25
These are gonna be so delicious.
9:27
Ooh, I can hear them sizzling already.
9:30
Like I said, it doesn't take them but a minute.
9:33
We're gonna let them cook only until the shell pops open.
9:37
So while those are cooking, I'm gonna come over here
9:39
and mix our sauce.
9:40
This sauce is so simple.
9:42
We're gonna take a cup of mayonnaise,
9:47
take a little buttermilk,
9:49
one chopped garlic clove and throw that over in there
9:54
so it can start marrying into that mayonnaise.
9:57
Mm.
9:58
All right, we're gonna want about a tablespoon
10:01
of lemon zest,
10:03
and that just really flavors up that mayonnaise so nicely.
10:07
All right, that's about a tablespoon.
10:10
And then we've got a little bit of fresh chopped parsley,
10:14
and we're gonna put a little dill in here.
10:20
This is so, so nice, so fragrant.
10:24
You could actually, if you don't like tartar sauces
10:26
with your seafood, you can actually make up this sauce.
10:29
Take the lemon that we zested,
10:33
and squeeze probably about a tablespoon of lemon juice
10:36
in there.
10:36
So I'm just gonna mix that up,
10:38
and then you'll just need to pop this into your fridge.
10:41
Once it's chilled, it'll thicken right back up.
10:44
I'm gonna stick this bowl of sauce to the side.
10:46
And then I want to show you what it looks like
10:48
once it's sat and thickened up.
10:51
So this is the one that I made earlier,
10:53
and you can see how much thicker it's gotten.
10:57
And I hear dripping and sizzling going on behind me.
11:00
So let's come over here and look and see what's going on.
11:04
Most of them have opened.
11:06
I'm gonna move those right over here.
11:08
And while those last three are waiting to open,
11:10
I'm gonna show you one of my favorite ways to eat oysters,
11:14
and that's scalloped oysters.
11:17
And now we're gonna take saltine crackers
11:20
and just unseasoned bread crumbs.
11:26
And we're gonna take our butter
11:27
and just toss these crumbs in this,
11:30
and I kind of want to hurry along
11:31
because I don't want our oysters back there
11:34
getting cold on us.
11:35
All right, so we've got our crumbs together.
11:39
We're gonna take a cup of heavy cream,
11:41
and we're gonna season this with a little salt.
11:44
And you can just do this to taste,
11:47
a little celery powder,
11:49
a little cracked black pepper.
11:51
You could actually even add some Texas Pete or Tabasco
11:55
or cayenne to that if you wanted it hot.
11:57
And we're gonna...
11:58
(scraping)
12:00
top it off with a little fresh nutmeg.
12:02
It just makes it so good.
12:04
All right, now I'm gonna start
12:05
by putting about a third of a cup of the crumbs
12:08
in a buttered dish. Yum.
12:11
And we're gonna take half of our oysters
12:16
and just kind of spread them out on top of those crumbs.
12:20
Then now I'm gonna top it with about a third of our cream
12:25
and that's just gonna soak all into those crackers.
12:28
It's gonna be wonderful.
12:30
All right, and I'm gonna put another layer of crumbs
12:33
just like that.
12:35
And then I'm gonna come back,
12:36
and I'm going to put the rest of our oysters
12:38
onto those crumbs.
12:40
Then make sure that they are spread evenly
12:42
on those crackers so when you dip into the casserole,
12:46
everybody'll get plenty of oysters.
12:49
Okay, and the other part of the cream.
12:54
Mm, looks so good.
12:58
And then we're just gonna top it
12:59
with the rest of our crackers.
13:00
Doesn't get any better, oysters and soda crackers.
13:04
Can't hardly wait.
13:05
All right, now I'm fixing to put this in the oven.
13:07
So we're gonna put these in a 350 degree preheated oven
13:11
and bake those for about 25 minutes.
13:13
In the meantime, I'm gonna get my plate
13:16
and come over here and retrieve our oysters.
13:19
And you can see all three of these have opened.
13:23
Looking good!
13:24
Those are cooled off enough that I can actually touch those.
13:28
Oh, look at all that juice that just went out of that one.
13:31
(sighs) Don't they look just delicious?
13:33
One of Savannah, Georgia's favorite foods.
13:37
All right, I'm gonna sit these over here.
13:39
And in the other oven,
13:40
I have some scalloped oysters that should be ready so-
13:44
Gosh, oh, it's hot.
13:47
Hot, hot, hot.
13:48
Doesn't that look just delicious?
13:51
All right, like I said,
13:52
I can't hardly wait to taste these oysters.
13:55
Look at all the liquor that was in them.
13:58
Mm. These just looking incredibly delicious.
14:03
All right, let's see.
14:04
I think I'm gonna top mine with a little lemon juice.
14:10
And I'm gonna put a little dollop of dill sauce
14:15
on each of my oysters
14:17
and just a little bit of salt.
14:20
Mm!
14:21
When we eat oysters in Savannah, it's almost a production.
14:25
This is how I eat them.
14:28
I just suck them straight out of the shell.
14:33
Mm!
14:35
They're so incredibly wonderful.
14:39
I'm gonna dip me out a little bit of that scalloped oyster.
14:44
Oh, it's so piping hot.
14:48
That juice from the oysters is gonna be so, so good.
14:57
It's really hard for me to decide
14:58
which of these oysters I like the best.
15:00
They're both so good.
15:02
Y'all stick around because next,
15:03
I'm gonna be making us a nice lemon pie
15:07
to go along with all of our seafood.
15:09
So I'll see y'all in a minute.
15:16
I hope y'all are enjoying the show
15:18
and I want to hear from you.
15:20
Tell me what recipes or videos you'd like to see me
15:22
make by just leaving a short comment below.
15:26
Now, let's get back to the show, y'all.
15:34
One of my favorite things with seafood is definitely lemon.
15:39
So to finish off our meal today,
15:41
I'm making just an old timey lemon meringue pie.
15:46
And we're gonna start with just a sweetened condensed milk.
15:49
Oh, I love this stuff.
15:51
Now actually, I'm using a deep dish pie shell today.
15:54
So I'm doubling the recipe
15:56
'cause I like real thick, tall pies.
16:02
All right, so how easy is this to put together?
16:06
I'm gonna use about a heaping teaspoon of lemon zest.
16:11
And let's see, I'm probably gonna use
16:13
about a half a cup of lemon juice.
16:16
This is one of those easy, easy recipes
16:18
that you can make in advance and have it waiting on you.
16:24
All right, now I'm gonna take my egg yolks.
16:27
And the important part of this recipe is making sure
16:31
that they haven't gone past their expiration date
16:33
and have no cracks in them.
16:35
The reason I've cautioned you
16:37
is because this particular pie requires no cooking.
16:41
It's gonna have your raw egg yolks in it.
16:43
This is really not an issue with me,
16:46
but you know, that's really a judgment call for you to make
16:48
for you and your family.
16:50
Look how pretty and golden that yoke turns our filling.
16:54
All right, now we wanna make sure that our pie crust
16:59
has had a chance to come out of the oven
17:01
and completely cool.
17:05
So this is ready to go in,
17:07
and see what a fat, high pie we're gonna have.
17:11
So good and so simple to make.
17:14
All right, let's move on over here to our meringue.
17:18
We're gonna take our egg whites
17:23
and slip them into our bowl.
17:25
And I'm gonna use about fourth of a teaspoon
17:28
of cream of tartar just to ensure
17:31
that they are gonna be nice and fluffy for us.
17:35
(mixing)
17:37
And you'll wanna beat your egg whites on a very high speed
17:42
and slowly add the sugar.
17:47
(mixing slows and stops)
17:50
It almost looks like divinity candy, doesn't it?
17:53
So now it's time to top our pie with the meringue,
17:56
and see how nice and stiff it is.
17:59
Now the important part of frosting your pie
18:03
is sealing the edges of your pie
18:05
so that when we refrigerate it,
18:08
it won't pull away from that crust.
18:12
Mm, mm, mm!
18:14
We're gonna bring that all the way in
18:17
and let it nestle up.
18:18
We want it all to be completely sealed in there.
18:22
And then I'm gonna just smooth out the rest of my meringue,
18:26
and we have ourselves one beautiful pie.
18:30
Okay, this is sealed up real nicely
18:33
and ready to run into a hot oven.
18:35
We want it just a nice golden brown.
18:42
Now I have one that's already ready, just beautiful.
18:46
You know, I love this pie.
18:47
It's probably one of my favorite,
18:48
but there's only one thing that I don't like about this pie.
18:51
You can't cut it while it's warm.
18:54
So I can't taste it right now.
18:57
But hang with me anyway
18:59
because I've got some tips for you coming up,
19:02
and then maybe we can slip in that taste.
19:08
I so hope y'all are enjoying the show.
19:11
And if you do.
19:13
Be sure to click like, subscribe and
19:16
notification bell so you'll never miss a video.
19:20
And we'll be right back after the break.
19:26
I've got a few tips that I'd like to share with y'all.
19:29
Normally we will serve our oysters
19:31
with a tartar or a cocktail sauce.
19:33
Well, I'm gonna give you a quick little recipe
19:35
for a lighter sauce
19:37
because it makes the oysters almost calorie free.
19:40
And this sauce is called a mignonette sauce,
19:43
and it's strictly either shallots or purple onion.
19:47
Now the purple onion is gonna give you a lot stronger flavor
19:51
than a shallot would.
19:52
We're gonna use a red wine vinegar,
19:55
and we're gonna go really, really heavy
19:56
with fresh cracked black pepper.
19:58
See how pretty that sauce is.
20:04
Happy oystering!
20:08
I hope that y'all enjoyed today's show.
20:10
I know I had a great time,
20:12
and I hope that one of these recipes
20:14
will come in very handy for you one day.
20:16
Lucille's Oyster Bisque is out of this world,
20:19
and the scalloped oysters and the char-grilled oysters
20:22
and the lemon pie.
20:23
In fact, this pie right here
20:25
is still not quite chilled enough.
20:28
But you know what?
20:29
I'm having a piece of this pie regardless.
20:33
So until next time, America,
20:35
best dishes from my kitchen to yours.
20:41
(exhales)
20:47
Hey, y'all, it's Paula Deen.
20:49
Now, if you enjoyed this video, be sure to like it
20:52
and click the subscribe button as well as the notification
20:56
and bell to be alerted when I post a video.
21:00
Love and Best Dishes Y'all.
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