Up next in 10
Full Episode Fridays: Pucker Up - 4 Tart Citrus Recipes - Bobby’s in the kitchen with Paula today to cook up 4 tart citrus recipes that are guaranteed to please and will tickle your taste buds!
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0:00 - Intro
0:51 - Grilled Salmon - https://www.pauladeen.com/recipe/grilled-salmon-with-key-lime-butter/
01:18 - Asparagus - https://www.pauladeen.com/recipe/asparagus-with-lemon-butter/
07:50 - Lemon Linguine - https://www.pauladeen.com/recipe/lemon-linguine/
13:14 - Orange Citrus Bar and Icing - https://www.pauladeen.com/recipe/orange-citrus-bars/
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For more episodes of Paula’s Home Cooking, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyGDrI6qTDHH45JaS_1lwQ_q
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Show More Show Less View Video Transcript
0:00
today's show is all about
0:03
tart things so
0:06
[ __ ] her up baby pucker up
0:10
give mama a big old kiss
0:13
you look like you've been eating lemons
0:18
[ __ ] her up y'all bobby is gonna be
0:20
showing me y'all a delicious grilled
0:22
salmon
0:23
with key lime butter and i'm pairing it
0:26
with asparagus
0:27
and a citrus sesame sauce y'all and then
0:31
we're going to be cooking up y'all the
0:32
best lemon
0:33
linguini that you ever put in your mouth
0:37
and then sweetly sour
0:40
with my orange citrus bars
0:43
so come tickle your taste buds with us
0:45
today
0:46
and y'all get ready to pucker up
0:50
all right son what are you gonna be
0:52
making well i'm gonna make
0:54
salmon with uh key lime butter and i'm
0:57
only using the butter because i'm
0:58
cooking with you
1:00
i'm just kidding but yeah easy dish that
1:03
uh
1:03
that is got a little bit of bite to it
1:05
like yours how about you mine's got a
1:06
little bite too
1:07
i'm gonna be coming down here and i'm
1:09
gonna be making
1:10
asparagus with a sesame citrus sauce
1:14
that would go really nicely with the
1:15
fish it's going to be perfect with the
1:17
fish so you go down there
1:19
i'm going to get started down here okay
1:21
i'm using one bundle of asparagus
1:24
to feed bobby and me but you can
1:26
certainly double or triple that recipe
1:28
now i'm taking my asparagus and i'm
1:31
snapping it
1:32
so that that stalky part can break off
1:35
and be discarded well while you're doing
1:38
that i'm gonna go ahead and cut
1:39
four key limes because i'm gonna need
1:41
about two tablespoons of key lime juice
1:43
for this
1:44
and i'm gonna need about five
1:46
tablespoons of butter which is
1:47
equivalent to about half stick a little
1:49
bit more
1:49
so i'm gonna go ahead and squeeze these
1:50
key limes in here with this half
1:53
butter uh-huh get it melting okay
1:56
well i'm gonna drop my asparagus in
1:59
and um let me share a quick little tip
2:02
with y'all
2:03
you know i wasn't just playing around
2:05
with that lemon because i like to play
2:06
with lemons
2:08
i really had intentions for it and what
2:10
i'm gonna do is
2:12
i'm gonna put me a little lemon juice
2:14
because a little lemon juice in your
2:16
water will keep
2:17
asparagus bright and vibrant green for
2:20
you
2:21
all right so i'm going to drop these in
2:23
and
2:24
almost as soon as i drop them in i'm
2:26
going to be
2:27
pulling them out because these are like
2:30
pencil size asparagus
2:32
and it's not going to take long at all
2:35
so how's your butter
2:36
coming son it's coming well it's melting
2:38
and i moved on over to my fish here i've
2:39
got
2:40
four six ounce filets of salmon uh-huh
2:42
all i'm gonna do is very simply just
2:44
salt and pepper them lightly
2:46
now i have a bowl of ice water up here
2:49
next to my asparagus
2:51
so as soon as it's ready i'm gonna dump
2:54
it down in the ice water
2:56
and that's gonna shock it it's gonna
2:58
retain the color
3:00
and it's gonna stop it from cooking
3:02
because there's nothing worse than like
3:04
overcooked asparagus because i'm still
3:07
gonna put it through
3:09
another cooking process so just that
3:12
quickly
3:13
my asparagus is ready
3:17
all right so i'm going to turn off
3:20
let's see where is that don't set me up
3:24
turn me off all right i've added a
3:27
little pan coating to my grill here to
3:28
make sure my fish doesn't stick
3:32
it's got a little dry seasoning on it
3:34
and i've got my
3:35
key lime butter melting over here
3:39
and i'm just going to go ahead and just
3:40
brush brush this fish with it real
3:42
lightly while it's cooking
3:43
rule of thumb with fish is about uh
3:45
three minutes per side
3:47
per inch of thickness so if i've got a
3:49
half inch thick piece of salmon here
3:51
i'm going to cook it maybe two two and a
3:53
half minutes per side i just want to
3:54
make sure that i don't overcook it in
3:56
fact a lot of people like their fish
3:58
a little on the undercooked yes
3:59
especially tuna right
4:01
and a lot of people don't like their
4:02
salmon completely cooked either
4:05
okay son i'm gonna start my citrus sauce
4:08
i'm gonna squeeze me out one tablespoon
4:12
of lemon juice
4:15
and i'm just gonna eyeball that and i'm
4:16
running it through my strainer
4:18
just to catch my seeds but i didn't have
4:21
the first seed
4:23
all right and now i'm gonna squeeze out
4:27
a couple of tablespoons
4:29
of orange juice this smells so good
4:33
so does this now i'm gonna use
4:37
about three tablespoons of butter
4:41
get it going in my pan
4:44
and i'm going to add like
4:47
a tablespoon of sesame seeds
4:52
and i'm using the white but you can also
4:55
use the black
4:57
all right now i've got my colander right
4:59
here
5:01
i'm just going to take my asparagus
5:05
out of the ice water
5:08
and let it be draining
5:12
and in that beautiful all right my fish
5:15
is getting pretty close here
5:16
that looks really really good
5:21
now i'm going to add one teaspoon
5:24
of sesame oil do you like sesame oil
5:27
very much oh my goodness y'all this is
5:30
very very powerful you don't want to use
5:33
much of it but it's so
5:34
so good with fish so about a teaspoon
5:38
of sesame oil and like i said it's very
5:40
very strong
5:42
and now i'm just going to take my
5:44
asparagus
5:45
run it back in my pan
5:49
so look at that son just that quickly
5:52
we've got a fabulous meal pulled
5:54
together
5:56
look look at my sesame seeds popping it
5:58
looks like popcorn
6:00
i see them oh my gracious i need to
6:03
protect my
6:04
eyes y'all don't go anywhere cause bobby
6:06
and i are in here in the kitchen today
6:08
having a great time grab a plate son and
6:10
we'll
6:11
plate this when we come back we're gonna
6:12
taste it you get ready to put her up out
6:15
there
6:18
up next a tart and easy
6:22
lemon linguine and later a dessert
6:26
that's sure to tickle your tongue
6:28
orange citrus bars i so hope y'all are
6:32
enjoying the show and
6:34
if you do be sure to click like
6:37
subscribe and the notification bell so
6:40
you'll
6:40
never miss a video and we'll be right
6:43
back after the break
6:50
looks good cookie duck bobby it looks
6:52
great
6:53
we're in here plating up this wonderful
6:57
salmon and we've got our yummy asparagus
7:01
that's a good old white rice citrus
7:03
butter
7:04
ooh doesn't that look yummy
7:08
what a great meal to be able to get done
7:10
in just
7:11
like just a few minutes it's just so
7:14
easy mmm
7:16
there's nothing to it not very many
7:18
ingredients i mean this is really the
7:19
way that i like to cook
7:25
oh bobby i told you i know that's why
7:28
it's my favorite thing to eat
7:30
wow that's good bobby you have cooked
7:34
that salmon like perfectly and the lemon
7:38
and that good on it it's kind of cute
7:39
just a little bit of tart
7:41
i love a little citrus on my fish no
7:43
matter how i'm cooking it i love a
7:44
little citrus
7:45
that's great it's out of this world
7:47
that's great you want to move on
7:49
i'm ready to move on i'm ready to learn
7:50
something mm-hmm
7:52
we're doing a lemon linguini mm-hmm this
7:55
is not something that i cook very often
7:56
i've got my linguine cooking to start
7:59
this lemon
8:00
linguini oh that was a mouthful lemon
8:03
lemon
8:03
no it was uh i'm gonna need a fourth of
8:06
a cup of minced onions
8:08
okay i'm gonna go ahead and dice this
8:09
this white onion right here okay
8:11
i'm gonna need a tablespoon of butter
8:15
i'm gonna put that that's a good start
8:16
for anything absolutely onions
8:19
and butter honey there's very little
8:20
that smells right now if you would just
8:22
whack those cloves of garlic we're not
8:24
gonna worry about
8:26
chopping it up just whack it with the
8:28
knife
8:31
there you go put it over in there all
8:35
right how much of it
8:36
you wanna make three days yeah cause
8:39
garlic goes so good with pasta doesn't
8:42
it it does
8:44
all right throw that over in there baby
8:49
okay oh and that's smelling so good
8:53
yeah it does all right now if you'll
8:55
quickly kind of chop those onions for me
8:57
okay
8:58
i want to get those over here in the pot
9:02
and you have to be very careful when
9:04
you're cooking garlic and butter
9:06
cause it can burn on you so i want to
9:08
keep this garlic
9:10
moving around in my pot that's great son
9:13
just throw me a
9:15
handful of
9:18
onion in here that looks really
9:22
really good all right so i'm just going
9:24
to let those cook for a couple of
9:25
minutes you know and get tender
9:28
you need the zest of this lemon i do i
9:30
need the zest of one lemon
9:32
make sure you don't get any of that pith
9:34
just the yellow of the line
9:36
yes now i'm gonna add
9:39
one eight ounce carton of sour cream
9:46
and you can see that that's gonna give
9:48
it like a rich saucy
9:51
feel all right in goes the the zest of
9:53
one whole lemon okay
9:55
that's a pretty good size lemon okay so
9:57
i'm gonna use about a teaspoon and a
10:01
quarter
10:02
of lemon pepper okay so
10:05
in that goes we got some nice fresh
10:07
herbs here so you want some
10:09
why don't you be chopping us up mince us
10:11
up some chives and some parsley
10:15
i can do that right now i'm gonna add
10:19
like a tablespoon of milk
10:25
you know it's hard to measure a
10:26
tablespoon out of a full carton of milk
10:30
that ain't easy all right now i'm gonna
10:34
turn that down a little bit
10:36
and i am gonna grate like a couple of
10:39
tablespoons of fresh parm
10:42
it's gonna be delicious
10:47
okay so there we go so our sauce is
10:50
looking good now all i'm gonna do
10:53
is take our linguini
10:59
out of the water because it's done all
11:02
right now i'm going to steal a little
11:03
that parsley okay
11:05
now if you can cut your lemon yeah if
11:07
you just squeeze me
11:08
about a tablespoon of lemon juice in
11:10
here
11:12
i think we're about ready to go that's a
11:16
nice juicy lemon that is that's a big
11:17
fat lemon
11:19
okay it was full too that's full
11:23
all right so now i'm gonna cut our heat
11:27
back up and i'm gonna toss
11:31
in our linguini
11:38
there we go sure does smell good looks
11:41
ready
11:41
it is ready all right so we're ready to
11:44
plate
11:44
it sure does look good well let me just
11:46
pass that yeah pass that plate over here
11:49
and let's taste all right so bobby
11:54
i hear you swallowing again son
11:57
it's like i got a waterfall going on
11:58
behind my throat you walked in this
12:00
kitchen
12:01
hungry which is a bad idea all right
12:05
we're just gonna take a little bit of
12:07
those chives and parsley okay
12:10
here we go you ready i'm ready
12:16
we're hot
12:18
[Music]
12:22
very good i think it's great it's very
12:24
simple it's very good
12:25
and it'll go good with that fish i'm
12:27
telling you what son
12:30
that's some fine eating coming up
12:34
it's the perfect mix of sweet and sour
12:37
orange citrus
12:38
bars and later it's a quick and easy
12:42
icing
12:43
i hope y'all are enjoying the show and i
12:46
want to hear from you
12:47
tell me what recipes or videos you'd
12:49
like to see me make
12:51
by just leaving a short comment below
12:54
now let's get back to the show y'all
12:59
[Music]
13:01
today's show y'all is all about
13:03
puckering up
13:04
we're using things like lemons and
13:07
limes and oranges a lot of citrus
13:10
flavors
13:11
you know that kind of make you want to
13:12
pucker up well this next dish is called
13:16
orange citrus bars so bobby if you would
13:19
uh
13:20
do the honors son of putting the flour
13:23
the confectioners sugar
13:24
okay and you're buttering and cutting
13:26
that in because i'm gonna put you in
13:28
charge of the pastry
13:29
part of this dessert i'm just making the
13:31
crust and you're making the filling yeah
13:33
i'm gonna make the filling
13:34
okay now i've got four eggs large eggs
13:39
and i'm just gonna give those a little
13:41
beat
13:42
all right bobby tell everybody how much
13:44
two and a quarter cups of flour
13:46
of all-purpose there's two
13:51
okay quarter so son how much
13:55
confectioner's sugar i can't have a cup
13:57
okay well i'm adding two cups of
14:00
granulated sugar
14:02
to my four beaten eggs
14:04
[Music]
14:05
and i'm gonna take this cup of really
14:08
cold cubed butter and i'm gonna cut it
14:10
in
14:11
it's so cold it here here son oh
14:15
there you go i'll help you get it out
14:18
there you go just fork just like that
14:20
yes
14:22
all right now i'm going to add a half a
14:24
teaspoon
14:25
of baking powder to the filling now
14:28
bobby's using an all-purpose flour
14:30
because that's our crust and we don't
14:32
want it to rise
14:33
but our filling we want it to puff up a
14:35
little bit
14:36
so that baking powder is going to help
14:39
do that
14:41
all right and bobby i do need some
14:44
like a fourth of a cup of flour okay
14:48
if you could just measure me off
14:51
a fourth of a cup
14:55
thank you son yes just dump dump there
14:58
we go i'm gonna whisk that
15:00
in okay and now i'm gonna add a third of
15:03
a cup of orange juice
15:08
you can use fresh or concentrate
15:12
okay son how's that coming it's pretty
15:14
good but what am i what am i looking for
15:15
here i want this button
15:17
to be uh like a corn mealy looking you
15:20
want it to be
15:21
you know have a little texture to it if
15:23
that butter would have been soft i
15:25
wouldn't have been able to get yeah yeah
15:27
it would be hard to cut
15:29
oh so that's kind of the secret there
15:32
all right now i'm gonna come over here
15:33
and i'm gonna zest
15:36
an orange and i think i'm going to use
15:40
the whole zest so here we go
15:43
all right i think i'm just just that
15:44
quick okay i've got this crust about how
15:46
how you want it that looks great son
15:48
just go ahead and put it in your dish
15:50
and we
15:50
we're not gonna have to butter this dish
15:52
or anything y'all cause
15:53
you saw that butter that bobby put in to
15:56
the flour and the sugar so it ain't
15:58
gonna stick i can promise you right now
16:00
that's about ready yeah just pat that in
16:02
your dish son
16:03
and i'm gonna finish my filling
16:07
and i've gotten ooh a lot of good zest
16:11
off of that
16:13
orange look at there bobby and all the
16:15
zest well that looks good it smells good
16:17
smell it
16:22
hmm tastes good too
16:26
okay well i'm ready over this way son
16:29
all right i'm getting real real close
16:30
okey-doke
16:34
because this is a glass pyrex dish i'm
16:36
gonna
16:37
put it in a 325 degree oven okay
16:41
you need to cook anything in clear glass
16:44
you know
16:44
a little bit cooler temperature cause
16:46
you don't want it to burn
16:48
okay so in the oven that goes
16:51
well just so happens we got one ready
16:53
too yes we do
16:56
can i go ahead you know mama's always
16:59
ready
17:00
all right okay this one's ready and it
17:03
looks good
17:04
isn't that a beautiful little crust
17:10
so in this goes and we're gonna put this
17:13
back in the oven y'all we're gonna cook
17:16
it for
17:17
about 25 minutes at 325
17:20
at 325 degrees you got it awesome
17:25
and we are gonna have some fabulous
17:28
orange citrus bars in like
17:31
25 minutes they're gonna be so
17:34
good all right so
17:38
they're in the oven bobby they're ready
17:41
well there we go no they're in the oven
17:43
got about 25 minutes on those so why
17:45
don't we take a minute
17:46
to kind of clean up our mess all right
17:49
and
17:50
then we're gonna make an icing to go on
17:53
these wonderful orange citrus bars
17:55
sounds good so y'all don't go anywhere
18:02
i so hope y'all are enjoying the show
18:04
and if you
18:05
do be sure to click like subscribe and
18:09
the notification bell
18:11
so you'll never miss a video and we'll
18:13
be right back
18:14
after the break
18:17
[Music]
18:19
hey y'all welcome back in the kitchen
18:21
i've had so much fun with my baby boy in
18:24
here today
18:25
and we're finishing up these um citrus
18:28
[Music]
18:32
we're finishing up these citrus bars
18:35
those eyebrows remind me of michael
18:39
well then that's just sick
18:43
he's got that white beard that white
18:45
hair and then those
18:47
pinch black eyebrows
18:50
all right son now we have taken our
18:53
citrus bars out of the oven y'all
18:55
and we've allowed them to cool for a
18:57
little while because i'm gonna put a
18:58
glaze on them
18:59
and if they're too hot our glaze will
19:02
just melt
19:03
to make a glaze is just so so simple
19:07
i'm gonna measure out four cups of
19:09
powdered sugar
19:10
all right bobby i need like the zest
19:14
of maybe half that orange all right and
19:16
then throw it in here in our glaze
19:19
i'm gonna start out slowly adding my
19:21
orange juice
19:23
because remember you can always add two
19:25
but you can't take out
19:28
so i'm gonna start by pouring about a
19:31
half a cup of orange juice
19:33
and i'm gonna beat that up that's one of
19:35
the lessons that i always think about
19:37
when i'm when i'm cooking is that you is
19:38
that you can always add a little bit
19:40
more but you can never take it out
19:41
that's right
19:42
and i think i'm gonna go with like the
19:45
half a cup of juice
19:47
to the four cups of powdered sugar okay
19:50
so i only need like a half
19:52
half a zest from the orange there you go
19:56
so that just looks beautiful doesn't it
20:00
let's just take our glaze
20:03
and kind of drizzle it and if you just
20:05
take that little offset spatula
20:08
and just spread it all over it good
20:16
is it good it's very very good all right
20:18
now let's cut it
20:30
[Music]
20:32
all right i'm going gonna take the
20:33
orange that you sliced
20:36
give it a little twist kind of just sit
20:40
it right there
20:43
and i'm gonna put a little piece of mint
20:45
right there and look at that
20:47
beautiful refreshing little dessert
20:50
we've got
20:51
and look we've got some extra so you can
20:54
pass this put it in a little pitcher
20:57
and pass it and let everybody put some
20:59
extra glaze on there
21:01
on their citrus bar
21:02
[Music]
21:06
no
21:11
it's a powerful good
21:16
i don't want you to go home tonight well
21:18
guess what
21:19
i want you to stay here with your mommy
21:21
there's an old saying in our family mama
21:23
and it goes like this
21:24
i love you i ain't above you but i've
21:26
had enough of you
21:32
hey y'all it's paula dean now if y'all
21:35
enjoyed this week's full episode friday
21:38
be sure to like it and click the
21:40
subscribe button
21:42
as well as the notification bell to be
21:45
alerted when i post a video
21:48
love and best dishes friends
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