Up next in 10
4 Party Appetizer Recipes - Paula and caterer Susan Mason are sharing finger food ideas for Paula's birthday party, including some puff pastry appetizers, like tomato tartlets with puff pastry! Paula’s Best Dishes, Season 12, Episode 12.
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00:00 Intro
1:03 Tomato Tarts Recipe: https://www.pauladeen.com/recipe/tomato-tarts/
6:47 Crab Cakes Recipe: https://www.pauladeen.com/recipe/crab-cakes/
13:13 Parmesan Cheese Rounds Recipe: https://www.pauladeen.com/recipe/parmesan-cheese-rounds/
18:13 Shrimp Dip Recipe: https://www.pauladeen.com/recipe/shrimp-dip/
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For more episodes of Paula’s Best Dishes, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyG6WX31_riXNzo5zGJLbeTB
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Show More Show Less View Video Transcript
0:00
- Susan Mason, is one of the top caterers in Savannah,
0:05
and she's coming by today y'all
0:07
to talk over some possible recipes, for my birthday party!
0:12
- Paula, I wanna make your next birthday party
0:15
just as wonderful as your past.
0:18
- [Paula] And y'all while Susan's here,
0:19
I'll try and get a secret location for my birthday party.
0:23
Can you give me a hint?
0:24
♪ Over the river, and through the woods. ♪
0:28
- [Paula] We'll also taste test a few party appetizers,
0:32
starting with my Tomato Tarts.
0:34
Then my Creamy Shrimp Dip with a Pepper Jelly center.
0:38
And then we'll make two of Susan's top sellers,
0:41
her Crab Cakes and her Parmesan Cheese Rounds.
0:45
Susan, those are so incredible!
0:47
(Upbeat music)
0:57
- Well, I wanna share with you this recipe,
1:00
that I have found it's easy to do,
1:03
and they're Tomato Tarts.
1:05
- [Susan] Oh, I love Tomato Tarts!
1:06
- Yeah, I choose a Roma tomato because I don't like to worry
1:10
about matching up the size too much,
1:13
'cause they're all the same size.
1:14
And you don't want a tomato bigger than your pastry.
1:19
- Right.
1:20
- So, if you would slice those up for me.
1:23
- Okay, about how thick do you want them?
1:24
- I don't like them too thick, I don't like them too thin.
1:28
- I think that's about right.
1:29
- Yeah, I think that's probably perfect.
1:32
- Now What have you got there?
1:33
- Well, I've got our puff pastry,
1:35
and you wanna let this sit out at room temperature
1:38
for about 20 minutes.
1:41
Alright, so I'm gonna take
1:44
just a little flour I think,
1:47
Susan if, just hit it with a rolling pin.
1:50
You know, a little bit.
1:52
- [Susan] Paula, where did you get this recipe?
1:54
- Oh my gosh!
1:55
I think one of my girlfriends might've shared this with us.
1:59
Alright, now I'm just gonna brush this
2:01
with a little olive oil.
2:03
Alright, puff pastry.
2:04
- Okay.
2:05
- And when you get our tomato sliced Susan,
2:08
- Aha.
2:09
- If you wanna de-stem us a little thyme.
2:11
- Okay.
2:12
- We gonna need that, and then
2:13
we gonna need some grated cheese.
2:15
- Okay, well I will be glad to de-stem these for you.
2:18
- So that's what we need to kind of work on right now.
2:21
- Okay, you want all these tomatoes right?
2:24
- No, we may not need need all of them because,
2:27
right now today it's just you and me sampling, so.
2:30
- Oh, okay, well then I'll start de-stemming.
2:33
- [Paula] Yeah I mean, it takes a little time.
2:35
- Paula, I believe you made this dish
2:36
for a very special guest.
2:38
- Yes, I did.
2:39
- And that would be?
2:40
- Ms. Oprah, and we just had a ball together.
2:45
And you know what I found out,
2:47
you know I thought I knew Oprah fairly well,
2:50
but, I found out during that trip that her favorite food
2:56
that I had on my table, was Fried Green Tomatoes.
3:01
As she was leaving, she said,
3:04
Paula, is there any way I can have
3:08
some Fried Green Tomatoes for the plane?
3:10
I said, you got it sister!
3:12
- Well when you make Fried Green Tomatoes,
3:14
what do you put with it?
3:15
Like I do a Black Eye Pea Vinegarette.
3:18
I do a Tomato and Corn Salsa.
3:20
- Yeah, well you know,
3:22
Yes, you can take it a lot of different ways.
3:25
But at the restaurant we serve it
3:27
with a Vidalia Onion Relish.
3:30
- Now what kind of butter do you use?
3:32
- Momma used flour, grandma used meal, momma's were better.
3:37
- Well.
3:38
- I like them with flour.
3:39
So, I run them through the buttermilk
3:42
and then into the flour.
3:43
So they get a nice crust, you know,
3:46
kinda like our chicken.
3:47
- Yeah.
3:48
- [Paula] Susan, I'm grating up
3:49
a quarter of a cup of this cheese.
3:51
(upbeat music)
3:54
I'm using a White Cheddar Susan,
3:56
and I'm gonna put a little bit of that down.
3:59
And then we just gonna lay the tomato on top,
4:02
sprinkle it with a little thyme.
4:04
And the thing I love about this recipe, Susan
4:07
is you can do all this ahead of time.
4:09
- Aha!
4:10
- [Paula] Let's just put our tomatoes on.
4:12
- Alright, and then you sprinkle a little thyme,
4:15
- I'm gonna sprinkle salt, a little pepper,
4:17
and a little thyme.
4:18
Alright, now not a whole bunch of salt.
4:22
- Okay.
4:23
- Especially if you've already pre-salted them, yes.
4:25
Perfect! - Is that enough?
4:26
- Yes, and then I'm gonna grate some fresh Parm Cheese
4:30
and sprinkle on top of that.
4:32
They gonna go in a 375 degree oven
4:34
for about 15 minutes.
4:36
(upbeat music)
4:41
It's pretty and simple.
4:44
This is what I love about you and your food.
4:46
You're Fufu.
4:47
- Fufu, I'm fufu.
4:49
(laughing)
4:49
- Definitely fufu.
4:51
- Your presentation is always exquisite.
4:55
- Thank you.
4:56
- Always exquisite.
4:57
But here's the thing,
5:00
about your fufu food,
5:03
It is so honest.
5:05
- It is a straight up.
5:06
- It's straight up.
5:08
- It's the real deal.
5:09
- And that's why I think I appreciate what you do so much.
5:14
You don't have to guess at what you're eating.
5:16
- You've tried to get all these new ideas
5:19
but I usually just go back to all the good basics.
5:21
- Absolutely!
5:22
You know, the kind of food that we prepare Susan,
5:26
will never go out of style.
5:27
- It'll never go out of style.
5:28
(upbeat music)
5:35
- So 15 minutes, 375.
5:38
And Susan you can, if you feel like you don't have
5:42
the space, you can pre-bake these.
5:45
- Oh!
5:46
- And you know, put them stack 'em in a container
5:49
and throw them back in the oven
5:50
and heat them up at the last minute.
5:51
- Oh, that's great.
5:53
- You know it's just one of those great party foods.
5:56
- [Paula] Coming up next, Susan shows me how
5:58
to make some of her delicious appetizers,
6:01
that would be perfect for my party.
6:03
Starting with her Signature Crab Cakes.
6:05
And, we tackle her Parmesan Cheese Rounds.
6:09
Those are so incredible!
6:11
Then, I show her how to make one
6:13
of my party favorites, my Creamy Shrimp Dip.
6:17
And later, I'm so excited to finally
6:20
see where my birthday bash is gonna be.
6:24
I so hope y'all are enjoying the show.
6:27
And if you do.
6:28
Be sure to click like, subscribe and
6:31
notification bell so you'll never miss a video.
6:35
And we'll be right back after the break.
6:40
(upbeat music continues)
6:44
- So, show me something girl!
6:46
- Okay, these are my World Famous Crab Cakes.
6:51
- Now, are we gonna cook your Crab Cakes
6:53
in this skillet right here?
6:54
Is this what you want?
6:55
- Yes, it needs to be a heavy skillet.
6:56
- And I was gonna say I'm gonna go ahead
6:58
and let it be heating up a little bit.
6:59
- Okay.
7:00
- You want it all on one skillet?
7:01
- Yeah, and we wanna put the oil about to there.
7:03
- Okay, now what kind of oil do you cook yours in?
7:06
- I just use vegetable oil.
7:07
- Okay.
7:08
- So that's good.
7:09
- Now, why don't you allow me to be your sous?
7:12
- Oh good, will you chop those for me?
7:14
- I will chop these for you, you just tell me how much.
7:17
There's your pan.
7:19
- I need this whole pepper chopped,
7:21
and then I need two of these, including the green.
7:24
- [Paula] Just two?
7:25
- In the meantime, I will be measuring up
7:27
a half a cup of mayonnaise.
7:29
- Now, that's a great start!
7:31
(laughing)
7:32
My husband Michael, adores your crab cakes.
7:35
Hopefully, he'll come in, he's on a ship somewhere.
7:39
- Well, he got a beautiful day to be on the water.
7:41
- Yes, he does.
7:42
- Gotta have two eggs.
7:45
- Alright, so does this look to suit ya?
7:47
- Oh, you're so good at chopping, that was fast.
7:50
- Thank you.
7:51
- [Susan] What I'm doing is getting the egg yolks
7:53
'cause we're only going to use yolks.
7:55
- [Paula] Oh, okay.
7:55
- Okay, and then I need some Worcestershire, kind of a dash.
8:01
Woo, just a dash.
8:02
- [Paula] Susan, I'll get started on the red pepper.
8:05
- [Susan] Okay, then Dijon mustard.
8:09
- So I want it little bit smaller.
8:11
- That's the seasoning
8:13
- [Paula] Susan, I do love that crab boil seasoning.
8:16
- Now I am just gonna put a pinch of cayenne.
8:19
- Okay.
8:20
- [Susan] So everything's in there,
8:21
except the red pepper and crab.
8:23
- [Paula] Okay.
8:23
- Okay, mix this up
8:24
- I just want to mince this up better because
8:26
you don't pre cook this, do you?
8:28
- No.
8:29
- I like to add all of my ingredients
8:33
first, and get them all mixed up
8:36
so that when the crab goes in...
8:38
- You can caress it.
8:40
(upbeat Music)
8:44
- [Susan] Okay, I need my bread crumbs.
8:46
- Okay.
8:48
So Susan...
8:50
- Making the patties.
8:51
- You know, every year my family kinda throws me
8:55
a little birthday party, that you're well aware of,
8:58
but you know, they never tell me where it's gonna be.
9:03
And last year it was at Tim Williams home.
9:08
So do you know where it is this year?
9:09
Can you give me a hint?
9:11
- Well, it's...
9:12
- Is it in Savannah?
9:14
♪ Over the river, and through the woods. ♪
9:18
- To grandma's house we go!
9:21
We going to grannys!
9:22
- No, no, no.
9:23
I think I should tell you that,
9:25
when I make these crab cakes,
9:27
- Oh, I thought she's talking about the party.
9:30
- Oh, no.
9:31
- Alright, so that's enough oil to suit you
9:33
right there, Susan?
9:34
- That's enough oil, but the thing that I wanna
9:36
tell you Paula, about these crab cakes.
9:37
- Yeah.
9:38
- Is that, we make 'em a day ahead.
9:41
- That is a great tee up.
9:43
- Right, make 'em a day ahead.
9:44
- I've never thought about that,
9:46
It gives them the opportunity to dry out a little bit.
9:49
- Exactly.
9:50
- I'm gonna check on our Tarts.
9:53
- Okay.
9:53
- If you don't prick the pastry, the tomato could come off.
9:57
So now I'm just gonna prick 'em right now.
9:59
- Do you remember what all we had
10:02
at your last birthday party?
10:04
At the Mercer house?
10:05
- I was so busy, but I heard Brandon and Jamie Cribs
10:09
talking about an Onion Tart.
10:12
- Those are my Parmesan Cheese Rounds.
10:14
- Parmesan Cheese Rounds.
10:16
Well, I did not get one of those.
10:18
- Well, I have a surprise for you.
10:19
We gonna make some today.
10:21
- Are you kidding?
10:22
- They're my most successful hors d'oeuvre
10:24
- Now look at these, don't they look yummy?
10:26
- Those are wonderful.
10:27
- Would you like one?
10:28
- I'd love one.
10:29
(Laughing)
10:32
- Well, I'm so sorry that you're in a position.
10:35
- I'm in a bad position.
10:36
- Where you can't eat.
10:38
- Just give me a bite.
10:40
- What are friends for?
10:41
(approving sounds)
10:45
So Susan, these look wonderful.
10:48
- Oh, you've gotta get your grease really hot.
10:50
- Yes, is that hot enough?
10:52
- [Susan] I think it is.
10:53
- [Paula] Okay, well it's on high.
10:57
- You just kinda keep, you know looking at 'em
11:00
and seeing if think they need to be turned.
11:02
- There's nothing in 'em really to be cooked,
11:05
except for the egg yolk. - [Susan] No, the egg yolk
11:07
and so we can flip this one over
11:08
- Look at that.
11:11
- Now we can flip this.
11:13
So see, these are almost done.
11:15
- Yes.
11:16
- You want 'em to be brown.
11:17
- Yes, you know what else surprises me Susan?
11:21
That you fry 'em in so much oil.
11:23
They're very close to being deep fried
11:24
- [Susan] They're very close to being deep fried.
11:26
- And I like that.
11:27
- [Susan] Okay.
11:28
- Now when you get ready Susan,
11:29
when you think they're ready.
11:31
- I think these are ready Paula.
11:32
And I think your guests will be so excited to have these
11:36
at your birthday party at the surprise location.
11:40
- At the surprise location.
11:43
- Where's my other spatula?
11:44
- There it is.
11:45
(upbeat music)
11:50
- Did you make a sauce for these?
11:53
Or we just gonna eat these straight up?
11:54
- Well what I like, I like to use chutney
11:56
because I like something sweet with it.
11:58
- Oh, okay.
11:59
Oh, this mango chutney is gonna be the perfect compliment
12:03
to these Crab Cakes.
12:06
- I usually will cut a lemon.
12:08
- Yes.
12:09
- To put on the...
12:10
- Little garnish.
12:11
- A little garnish.
12:11
- Okay.
12:12
- Okay, let's see if they are good
12:14
as I have advertised them to be.
12:16
- I don't doubt you girl.
12:20
- See how good that chutney is with them.
12:23
It's just a good flavor.
12:25
- This is an outrageous.
12:26
- [Paula] Coming up next,
12:28
We're gonna keep this taste test going
12:30
with Susan's Parmesan Cheese Rounds.
12:32
Susan, those are so incredible!
12:34
Then we use one of Georgia's finest to make my dip.
12:38
Wild Georgia shrimp.
12:40
And later, this party is more than anyone can ask for.
12:44
(upbeat music)
12:48
I hope y'all are enjoying the show
12:50
and I want to hear from you.
12:52
Tell me what recipes or videos you'd like to see me
12:55
make by just leaving a short comment below.
12:59
Now, let's get back to the show, y'all.
13:03
(upbeat music continues)
13:06
- Now, this is the one that my family
13:09
keeps talking about.
13:11
- Yes.
13:11
- And what are they called?
13:12
- Parmesan Cheese Rounds.
13:14
I actually use, just white bread, thin bread.
13:19
So you cut 'em out, you toast 'em on one side,
13:22
run them under the broiler.
13:23
- Oh you, you did broil those rather than bake them?
13:26
- Yeah, you run them under the broiler,
13:27
what I call a slow broil.
13:29
Which I mean the broiler is kinda in
13:31
the middle of the oven rack.
13:32
- Yes, yes.
13:33
- Instead of on the top.
13:34
Then, you just turn them over.
13:37
And I use what I call hot dog mustard.
13:40
- Yes!
13:41
- You just wanna a thin, layer this.
13:43
- Okay, so just ...
13:45
- For the topping, you just use a cup of mayonnaise.
13:49
Then about a half a cup of Parmesan cheese.
13:53
You can buy the Parmesan Cheese, it's already grated,
13:55
for this recipe it doesn't matter.
13:57
- Okay, but there's nothing like grating your own.
14:00
- There's nothing like grating your own, but when
14:01
you're making Parmesan Cheese Rounds, for 300 people.
14:05
We made 700 last night.
14:08
- You made 700 of these last night?
14:10
- Well because, everybody will eat at least two,
14:14
like for your party.
14:16
- Yes.
14:17
- I'll have probably three each since your...
14:19
- I was gonna say, now if you just have three each Susan,
14:24
that one more time, that will mean I won't get any.
14:27
- Well, we're gonna save you some in the kitchen,
14:29
I'll hide you some.
14:31
And get that mustard spread.
14:32
- Oh my gosh, I am so sorry!
14:35
- Alright, you just put your Parmesan cheese in there
14:36
and mix it up.
14:38
- Oh, you're serious about that mustard, aint ya?
14:40
- Yeah, am serious, I'm a little picky about somethings.
14:43
Okay, I've gotta slice these onions.
14:46
They've already been peeled, and you've gotta slice 'em
14:50
really thin to make it work.
14:54
- Now, why do you use the pearls?
14:57
- Well I use, actually, I usually use the baller one,
15:00
because they're bigger.
15:03
- So you're just putting the raw onion right there on top.
15:05
- I'm just putting it right there on top.
15:07
Alright, now after I do the onion on there,
15:10
Then I'm going to put just what I call a dollop.
15:14
- Okay now, what did you say that was, a cup of mayonnaise?
15:17
- And a half a cup of Parmesan.
15:19
- Okay.
15:20
- So we just use a teaspoon.
15:22
- So you have really created a simple, wonderful recipe!
15:27
- It's very easy.
15:28
- Alright, you want me to be cutting
15:30
while you're doing that?
15:31
You want me to cut some more onion?
15:33
- That'd be great.
15:34
(upbeat music)
15:44
- Alright, now we gonna put them in the oven
15:46
and we gonna have to watch 'em.
15:48
- I've got it on full broil Susan.
15:51
- Is this one on?
15:52
- Yeah, see, I mean it's on full broil.
15:55
- Okay, that's all we want.
15:57
- Now I always broil with my oven cracked.
16:00
Do you?
16:01
- Oh, you know the only time I have to crack it is
16:03
after the broil has been on for a while, it goes off.
16:07
But if you crack it, it'll come back on.
16:09
- Yeah - The fire will come back on.
16:10
- But I have to tell you, this is the hottest broiler.
16:14
You see, I mean, it is going to town.
16:17
- I usually put a radicchio on the tray to decorate,
16:22
and you gotta be very patient, which I'm not,
16:24
but to kind of pull the leaves back.
16:26
- Oh you just kinda curl 'em back?
16:28
- Yeah, you gotta be real patient.
16:30
- Yes.
16:31
- Because you need to pull 'em back, one by one.
16:32
- Okay, yeah, I'll help you do that.
16:34
- There you go.
16:35
- Beautiful.
16:36
- Beautiful, beautiful.
16:38
- Alright, Susan these look done.
16:42
Well, I think they look positively beautiful.
16:45
- Okay.
16:46
- Let me just grab a tray in our radicchio flower.
16:49
Now look how pretty that is,
16:51
it looks like a beautiful flower.
16:54
- Now they are hot.
16:56
- Yeah.
16:57
- So you have to wait a minute.
16:58
- They could pull the skin off the roof of your mouth.
17:01
- Absolutely.
17:03
- They're just beautiful.
17:03
- So are you excited about having another birthday?
17:06
I always get excited, when I have a party!
17:08
- Every birthday I am excited about!
17:11
- Me too, and I like my birthday.
17:14
I'm like you, I always wanna party.
17:16
- I just try not to think about the number, you know?
17:19
- Oh yeah.
17:21
- But all about the celebration with friends and...
17:25
- Okay, there we go there.
17:27
They're one bite.
17:28
- This is, you stick the whole thing in your mouth?
17:30
- Whole thing in your mouth.
17:31
(upbeat music)
17:34
- Susan, those are so incredible!
17:38
- [Paula] Coming up next,
17:39
y'all we finally get to dig into my Shrimp Dip.
17:43
Then, it's finally time to celebrate
17:46
with my friends and family.
17:51
I so hope y'all are enjoying the show.
17:53
And if you do.
17:55
Be sure to click like, subscribe and
17:58
notification bell so you'll never miss a video.
18:02
And we'll be right back after the break.
18:07
(upbeat music continues)
18:11
- I see the only thing left, is a Shrimp Spread.
18:15
- Of course if you're having a party in Savannah,
18:17
you have to have shrimp.
18:18
- You gotta have shrimp honey!
18:19
So I'm gonna start with a little cream cheese.
18:22
- Do you want me to chop that onion for you?
18:24
- Please, if you just rough chop it.
18:27
- Okay.
18:27
- Because I'm actually gonna cream this up, pretty good.
18:30
If you'd do some chives with your...
18:32
- Oh, okay.
18:33
- We will sprinkle all that on the top.
18:34
I'm gonna put me some mayonnaise in here
18:36
with my cream cheese.
18:38
Susan, can you also chop me a stock of celery?
18:41
Now I'm just gonna,
18:45
pulse like that,
18:46
and just incorporate that cream cheese
18:49
and mayonnaise together.
18:51
- Celery.
18:53
- And you know what?
18:54
Now I think I'm gonna add just a wee bit of sour cream,
18:57
like a heaping tablespoon.
18:59
I'm gonna go ahead and do up my eggs.
19:02
- [Susan] Maybe four eggs? - [Paula] Four eggs
19:04
- How many pounds of shrimp are you gonna use?
19:07
- A pound, a pound and a half.
19:09
(grinding noise)
19:11
- Alright, I'm gonna put in our veggies.
19:17
This is gonna give us some nice little color.
19:22
Now in come our beautiful, beautiful Wild Georgia shrimp!
19:27
Then I'll add a few of these sliced pearl onions
19:30
that we had leftover.
19:33
They should not be left out of the party.
19:35
- They should not be left out of the party!
19:36
This is already looking so good.
19:39
(grinding noise)
19:40
(upbeat music)
19:41
(grinding noise continues)
19:44
- Please, Shrimp Gods, that's good.
19:49
- That's good.
19:50
- If we put this in the refrigerator, overnight,
19:53
it would probably be easier for us to work with.
19:57
I'm just gonna kind of mound this up.
20:02
I'm gonna try to just do this like I would a cake.
20:06
So how's that?
20:07
- Alright, that is beautiful.
20:09
Alright, I'm gonna spoon this in here.
20:11
- Everybody loves their Pepper Jelly.
20:13
And then I've got our toast points here.
20:16
- Okay.
20:18
- That I'm gonna just put around it.
20:21
Now look how gorgeous that is.
20:22
- Now that is so pretty!
20:25
- It is just beautiful.
20:27
Well Susan, let's taste our new recipe girl!
20:29
- Oh, it is so beautiful!
20:31
- It is beautiful, look at that.
20:35
- Mmmh!
20:36
- Yum!
20:37
- Yum, that is delicious.
20:39
Well, we gonna make sure that this year,
20:41
your birthday is really special because Brandon
20:44
and I have come up with the location.
20:46
- The gambling casino!
20:47
- Oh, you're wrong, you're wrong!
20:49
(Upbeat Music)
20:54
- So this year I, I know there's a party,
20:56
but I don't know where it is.
20:58
- They're gonna load me up on a bus,
21:00
and then I'm going off to the secret location.
21:03
(cork pops)
21:05
- [Male voice] Happy Birthday
21:06
- [Paula] Y'all this year,
21:07
they have really outdone themselves.
21:10
They've surprised me with a party at the Delta Plantation!
21:14
A beautiful historic property in South Carolina.
21:18
And I don't have to tell ya,
21:19
that Susan's food was phenomenal!
21:23
But the most beautiful sight of all,
21:26
was seeing my friends and family celebrating my birthday.
21:30
Hey, y'all, it's Paula Deen.
21:31
Now, if you enjoyed this video, be sure to like it
21:35
and click the subscribe button as well as the notification
21:39
and bail to be alerted when I post a video.
21:43
Love and Best Dishes Y'all.
#Food & Drink
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