Up next in 10
5 Recipes for a Fish Dinner - Kofi Moyo joins Paula to share some great a great fish dinner menu, including sides to serve with catfish. Paula’s Best Dishes, Season 4, Episode 8.
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00:00 Intro
1:00 Carrot Souffle Recipe: https://www.pauladeen.com/recipe/carrot-souffle/
2:08 Captain Kofi’s Candlelight Catfish Recipe: https://www.pauladeen.com/recipe/captain-kofis-candlelight-catfish/
7:48 Quick Spicy Collards Recipe: https://www.pauladeen.com/recipe/quick-spicy-collards/
13:32 Orange Toffee Almond Sandies Recipe: https://www.pauladeen.com/recipe/orange-toffee-almond-sandies/
13:55 Orange Spiced Tea Recipe: https://www.pauladeen.com/recipe/orange-spiced-tea/
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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
y'all this is kofi moyo that's me
0:03
y'all kofi is the author of real men
0:06
cook he's gonna change my world and
0:09
first we're gonna make kofi's signature
0:12
candlelight catfish i don't know which i
0:14
like the best catching them or eating i
0:16
hear you along with this hearty spicy
0:19
collards
0:21
and i'm gonna serve up my delicious
0:23
carrot souffle well turn me on i'm ready
0:26
i will honey and for dessert y'all a
0:29
citrusy treat it's orange toffee almond
0:33
sandies with an orange spiced chai i'm
0:36
in the kitchen with a hot man
0:42
i love your cookbook real men cook
0:46
writes rituals and recipes for living
0:50
recipes for living indeed the men who
0:52
have participated in our event of these
0:54
20 years are the heart and soul of this
0:56
book i love that i love that
0:59
we gotta get cooking i could stand up
1:01
here and talk with you all day long i've
1:03
got kofi peeling and chopping some
1:06
carrots for me because i'm gonna make a
1:08
carrot souffle for us
1:10
and i'm gonna turn on this eye
1:13
kofi well turn me on i'm gonna i will
1:16
honey you you like carrots i love
1:18
carrots oh good cause it's gonna go
1:21
great with your candle like catfish
1:24
so you've got some wet ingredients over
1:26
here right
1:28
soy sauce why don't you do about a half
1:30
a cup of that
1:31
half a cup
1:33
believe this or not kofi's got a son
1:35
that lives here in savannah right he
1:37
went to savannah state and he liked
1:39
savannah so much he just hung around so
1:41
that worked out great you could come be
1:44
in the kitchen with us today and get to
1:45
visit with your son all right tell me
1:47
how much of this olive oil about the
1:49
same thing about the salmon on the olive
1:52
oil okay this is an extra virgin
1:55
okeydoke so there we go
1:57
and you got the carrots about done yep
2:00
oh let me put a little salt in that okay
2:04
well i tell you what kofi while you're
2:07
getting your lemon juice i'll get the
2:08
catfish out okay
2:11
whoo
2:12
now this is a size catfish i like to
2:16
catch kofi all right
2:18
yeah i like them big uh my dad did a lot
2:21
of fishing look at these young the way
2:23
this works best is that the bones will
2:27
hold it together i don't do those
2:28
fillets now are you i don't know like
2:30
fillets either i like i like the bone in
2:32
my fish
2:34
kofi can you grab that lid please and
2:36
put it on the carrots there you go i
2:38
love fishing for catfish i'm from
2:40
southwest georgia and we got a lot of
2:42
wonderful ponds there
2:44
and
2:45
i would fish for catfish and brim i
2:48
don't know which i like the best
2:49
catching them or eating them i hear you
2:51
i hear you you've got a
2:53
tray back there on the uh
2:55
yeah why don't you get that out right
2:56
here
2:57
that's the one and we can put the
2:59
catfish right on in there okie doke did
3:02
you used to cook this dish with your
3:03
daddy where did this recipe come from
3:06
it's an improvisation that i brought to
3:08
it i started grilling and smoking this
3:10
stuff but daddy you did more frying than
3:12
anything you did a lot
3:16
do you mind if i uh
3:19
because this is sort of kind of the way
3:20
you want to get the lemon in there you
3:22
know lemon and fish
3:24
the lemon helps to break the protein
3:26
down makes it tender that kind of stuff
3:28
and that looks like a half a cup of
3:30
lemon juice
3:32
then
3:33
we put a little oil on it we got to have
3:34
a little olive oil okay
3:38
well i'm giving this back to you so that
3:39
you can now
3:41
get the sprinkle on do you want me to
3:42
put this on fairly heavy yeah
3:45
and this is kofi's homemade seafood rub
3:48
yawn oh he does okay and then once we
3:51
get it on we want to turn those over so
3:53
it can right start soaking up that
3:56
wonderful lemon and
3:58
get all these herbs right
4:01
all right so there we go
4:03
so just pour that soy sauce over them
4:06
right yeah i'm sure you want this
4:08
covered no
4:09
absolutely as it goes into refrigerator
4:11
how long do we marinate these uh
4:12
optimally for 24 hours if you don't have
4:15
that kind of time 20 minutes yeah
4:17
exactly all right well i'll put this in
4:18
our fridge okay
4:20
so kofi for our carrot souffle we're
4:23
gonna need six eggs thrown into our food
4:26
processor i'm gonna measure out a cup
4:28
and a half of sugar tell me when we're
4:31
ready okey-dokey we are just ready
4:33
so we're really gonna beat this up good
4:36
because you'll you'll find that this
4:39
part of the souffle really needs a lot
4:44
of whipping because we've got to get
4:46
that air in it so to come up yeah
4:49
i'm going to add a half a cup
4:51
of flour to our souffle now
4:55
and then we're gonna add a tablespoon of
4:58
bacon powder i'm gonna add a fourth of a
5:01
teaspoon
5:03
of cinnamon
5:04
this is gonna be a great way to get your
5:07
children to eat carrots so before we add
5:10
our three sticks of butter
5:13
let's just incorporate that good
5:16
so you can just
5:17
put that butter i'm cutting kind of
5:19
cubes
5:20
so you can just drop him over in that
5:23
hole how's that that sounds good to me
5:26
all right so that's got all of our our
5:29
ingredients together all we need is our
5:31
carrots the carrots i'm on it
5:33
all right i was about to forget the
5:35
carrots y'all
5:37
that is great
5:38
that is great
5:40
so we're just going to pulse those in
5:43
[Music]
5:49
oh look at it y'all it's starting to
5:50
take on a pretty color
5:53
and that was three pounds of carrots
5:56
that we cooked
5:59
all right so kofi if you want to get our
6:02
pan back there with our souffle dishes
6:05
i'm gonna just move this coming right
6:07
right over here
6:09
and then we can just
6:10
divide this
6:15
i need you so bad
6:18
well here you know what we may have to
6:21
take the blade out first there we go
6:24
all right so we're just going to
6:26
separate that
6:27
between our two souffle dishes i want to
6:30
eat this now well you can honey pour you
6:33
up a bowl
6:35
a separate bowl and you can have some
6:38
okay let's go
6:39
we're gonna put this in a preheated 350
6:42
degree oven and we're gonna bake it for
6:45
one hour so in we go
6:48
coming up kofi's gonna grill up his
6:51
catfish
6:52
looking pretty good
6:54
then this kitchen heats up with our
6:57
spicy collards y'all come back to see if
6:59
paula's on fire or not and later kofi's
7:03
part navette joins us for the perfect
7:05
dessert duo
7:06
[Music]
7:10
i so hope you all are enjoying the show
7:13
and if you do be sure to click like
7:16
subscribe and the notification bell
7:19
so you'll never miss a video and we'll
7:22
be right back after the break
7:27
hey y'all i'm back and i'm here in the
7:29
kitchen with kofi moyo
7:33
moyo means from the heart y'all
7:35
kofi is here sharing some of his recipes
7:39
with us
7:40
and we're getting ready to grill his
7:42
candle-like catfish i'm gonna pass that
7:45
over there to you
7:46
so you can put that on because you've
7:48
got me some little uh chores to do over
7:51
here
7:52
and y'all i'm fixing to grind up
7:55
about a half a teaspoon of fennel and
7:58
this is going to go in kofi's spicy
8:00
collard greens
8:02
look at that just grinding up those
8:04
fennel seeds
8:06
oh and look at that fish on
8:10
where's the foil parlor where's the ball
8:12
right there baby
8:14
these are big cloves
8:17
next kofi needs me to mince up five
8:20
cloves of garlic
8:22
garlic is good for the heart yes it is
8:24
good leave that right there
8:26
the time being and i'm going to start on
8:28
these onions
8:29
[Music]
8:35
i got your pan okay um how long are we
8:38
going to cook that we're going to just
8:40
on this first go around maybe about 15
8:43
minutes and then we're going to turn it
8:44
good well i'm with you
8:47
so kofi tell everybody what the idea is
8:50
behind real men cook i eat that moyo my
8:53
partner and i are both activist people
8:56
we've been involved in community stuff
8:58
and we needed to come up with a concept
9:00
of something that we could give back
9:02
through our company's uh activities and
9:04
so real men cook
9:06
became that vehicle well i think that's
9:09
a fabulous idea
9:11
all right what kind of seasoning do we
9:13
use well
9:14
we're going to use a lot of oil we need
9:16
about a quarter of a cup there we don't
9:18
want to get okay that was about a
9:20
quarter of
9:21
all right now if you'll put in the
9:23
onions then sweat those down a little
9:25
bit and you've got a jalapeno i'm using
9:29
a jalapeno we seed them the seeds is
9:31
where the heat is and we can throw our
9:33
garlic in now as well okay so in it goes
9:38
this is smelling good
9:40
just a second have you had a chance to
9:42
eat at the lady and sons while you've
9:43
been in town of course
9:45
so you ate our collard greens of course
9:48
you'd think those are collars
9:51
wouldn't
9:52
not bad
9:54
okay now this is a quick
9:56
collar thing we're using collard greens
9:58
that are frozen oh
10:01
i love the smell of onions and garlic
10:03
cooking i always tell some of my guys
10:05
that are not that are new to cooking and
10:07
what have you know if they're dating and
10:09
that kind of thing you know that cooking
10:11
at home is the cheap date stuff
10:13
even if you don't know how to cook you
10:15
can fake it but just just saute an onion
10:18
anybody sure
10:20
you know
10:21
you're you're exactly right so the onion
10:23
and garlic looks ready to me coffee
10:26
all right so pass me those collards okay
10:29
i'll just dump these in all right now
10:31
tell everybody how many collards we're
10:33
using okay
10:35
real easy two pounds of collards i sure
10:37
do like the idea of
10:40
using this frozen collard we're gonna go
10:43
with our jalapenos at this point okay so
10:45
again the idea here oh my husband would
10:48
love this
10:50
you can't get things hot enough for him
10:54
he likes to sweat how about salt and
10:56
pepper
10:57
here we go
10:58
just you're just gonna use the seasoning
11:00
just to season and stuff that's all i'm
11:02
gonna
11:04
oh
11:06
okay now this enough to get out
11:10
oh the fennel yeah be careful
11:13
all right let's see and we're going to
11:15
use
11:16
a half a teaspoon yeah that's final
11:18
thing i'm sort of locked up right now
11:20
hot coffee
11:22
that's good but you said you wanted to
11:24
sweat
11:25
no i said my husband well my husband i
11:29
don't like fat girls don't like to sweat
11:34
well let's put a little of that balsamic
11:36
okay how much of that all right we're
11:38
gonna sprinkle sprinkle sprinkles let's
11:40
go when we're not trying to change the
11:43
flavor it's just adds a little bite to
11:44
it okay so about a half a teaspoon y'all
11:47
we added
11:48
okay right at the end of our collard
11:51
preparation of course we're gonna drop
11:53
some nice fresh tomato in right at the
11:58
end of that would you say we're going to
12:00
cook those
12:01
collards all total this is a 15 minute
12:04
deal from the freezer to to the plate
12:06
15. i like that
12:09
and this is going to be delicious along
12:11
with the catfish
12:12
and the carrot souffle so how about if i
12:15
turn these catfish certainly can while
12:17
you're getting them at the end of it the
12:19
tomato in there we didn't spray the pan
12:22
because of the all
12:24
that we had in the fish yawn
12:28
look at that
12:31
looking pretty good
12:36
okay
12:37
okay let's get the tent back on it
12:41
everything i've put my fingers on inside
12:43
is blue blazes
12:45
y'all come back to see if paul is on
12:47
fire or not
12:50
up next davette shows up just in time
12:52
for dessert as you can see this makes a
12:55
lot of cookies you're gonna be so glad
12:57
it did and stick around for the big
13:00
taste that is so good
13:04
[Music]
13:06
i hope y'all are enjoying the show and i
13:08
want to hear from you tell me what
13:11
recipes or videos you'd like to see me
13:13
make by just leaving a short comment
13:15
below
13:17
now let's get back to the show y'all
13:22
this is a vet
13:24
this is kofi
13:26
and they are the co-founders of real men
13:29
cook i'm gonna tell you what we're doing
13:31
we're making a wonderful orange-laced
13:34
toffee almond sandies that's a long name
13:38
for a little cookie
13:40
gonna be delicious now in this bowl we
13:43
need a cup of butter cup of sugar cup of
13:46
powdered sugar and a cup of oil and you
13:49
can get that creamed for me and a vet is
13:52
down here zesting an orange and we're
13:55
also going to start our chai tea yes so
13:59
if you would start that too okay i'm
14:01
giving you a lot of jobs honey no let me
14:04
get down here and cut on that eye for
14:06
you
14:07
now we're gonna add four cups of water
14:09
y'all
14:10
four sticks of cinnamon
14:14
six eight nine cloves
14:16
and then a teaspoon of cardamom
14:19
we're gonna bring this to a bowl
14:22
and then we're gonna cut it off and let
14:25
it just steep now the great thing about
14:27
this recipe y'all y'all can let it steep
14:29
for 10 minutes or 10 hours
14:33
i'm gonna start measuring out my flour
14:35
and i'm gonna use four and a half cups
14:37
y'all of all-purpose flour
14:40
great so tell everybody what y'all do
14:43
out there well we started on father's
14:45
day with a um an event called real men
14:47
cook for charity
14:48
and now it's intensities all over the
14:50
country and the whole thing is that
14:52
children you know honor the real man in
14:54
their life so it's just honoring fathers
14:56
celebrating families that's wonderful
14:59
i'm gonna add to my dry ingredients a
15:01
teaspoon of baking soda
15:04
a teaspoon of cream of tartar
15:08
and a teaspoon of salt
15:11
so that's my dry ingredients you can see
15:13
this makes a lot of cookies but you know
15:16
what you're going to be so glad it did
15:19
because they're phenomenal all right now
15:21
to your ingredients kofi i've got
15:25
a fourth of a teaspoon of almond
15:27
flavoring okay
15:29
and then i'm gonna add a half a teaspoon
15:32
of pure orange extract it smells
15:34
wonderful already doesn't it smell
15:36
wonderful yes all right now your two
15:39
eggs and we'll beat those in one at the
15:42
time
15:46
i'm gonna move these canisters
15:48
out of our way okay because i'm gonna
15:53
start adding our dry ingredients you
15:56
know these cookies are gonna be good
15:58
y'all cause we talking about butter and
16:00
oil
16:02
so there are your dry ingredients
16:05
oh how are you coming darling great we
16:07
got lots of orange vests here okey-doke
16:10
i'm gonna take your zest okay and i'm
16:12
gonna put it over here a little bit more
16:15
yeah let's get every drop of that good
16:18
old orange zest that smells good doesn't
16:20
it smell good and we're gonna put that
16:23
in our batter
16:25
and yvette if you would just
16:27
take all this stuff and put in the sink
16:30
for me we'll do we're gonna make us some
16:32
room up here
16:34
okay
16:35
that looks good kofi
16:37
i need two cups of sliced almonds and
16:39
two cups of toffee bits
16:42
that's perfect
16:43
all right so what we're gonna do now
16:46
is we're gonna put them on a cookie
16:48
sheet
16:49
all right and our
16:50
our tea has started to boil so we're
16:53
gonna just cut that off and let it steep
16:56
and we're gonna have a fabulous cup of
16:59
tea in a little bit all right so here's
17:01
three spoons
17:03
and kofi since you've got the longest
17:05
arms honey
17:07
we're gonna put the batter over here and
17:09
you can reach boarding house reach
17:11
yes the boarding house reach i've got
17:13
one too
17:15
somehow it's like my arm grows now the
17:18
most important thing is
17:20
that you will want to make sure that all
17:22
of your cookies are the same size
17:25
this stuff's too so
17:28
yeah so i'm just putting like a rounded
17:30
teaspoon
17:32
come on in there and do your thing okay
17:34
mmm
17:35
those toffee bits
17:37
aren't they yummy yeah
17:40
so in the oven those are gonna go
17:44
10 to 12 minutes showing at 350 degrees
17:48
coming up it's finally ready to taste
17:51
y'all and we'll put the finishing
17:53
touches on our orange spice chai
17:56
wow it's a perfect combination
17:59
[Music]
18:01
i so hope you all are enjoying the show
18:04
and if you do be sure to click like
18:08
subscribe and the notification bell
18:10
so you'll never miss a video and we'll
18:13
be right back after the break
18:18
all right goofy let's get out that
18:20
souffle
18:21
it's finally ready to taste y'all
18:25
look at that souffle
18:27
is that beautiful yeah why gorgeous and
18:30
you bet you're gonna bring us a plate
18:32
right here oh these smell wonderful
18:35
oh i will
18:37
dip us up some souffle
18:41
gosh let's dig in
18:43
y'all don't mind standing up in you know
18:45
let me get that at all
18:47
oh i can't wait to taste that petite
18:51
i can't wait to taste the souffle
18:55
is it good delicious
19:01
wow that's who flairs hmm
19:03
wonderful oh that catfish and collard
19:06
green y'all look at that
19:08
wonderful solid white meat
19:13
is it spicy the flavor is good isn't it
19:15
that's it's not too spicy for me good
19:18
that is so good
19:21
we've still got our cookies you mean
19:23
there's more yes there's more
19:26
yep we need to finish up our orange
19:28
sliced chai
19:29
our spices y'all have been steeping in
19:32
our pot and now we need to drain and
19:34
reheat our liquid so how about one of
19:37
you zesting that orange for me okay and
19:41
i just need some pretty orange peels and
19:44
y'all i'm gonna use a black tea
19:47
and i'm gonna use about four bags
19:51
so there we go and we're going to throw
19:53
these into the pot
19:55
hmm
19:56
that's good enough darling we just
19:58
needed three or four all right
20:01
this this smells so good and i'm just
20:03
gonna throw that right in the pot we're
20:06
just gonna steep that
20:08
why don't you measure me out a cup of
20:11
milk okay
20:13
i'll get the cups
20:15
okey-doke
20:17
so i'm gonna pour the milk in now i'm
20:19
not gonna bring this to a bowl
20:21
but i'm gonna scald it
20:24
and our sweetener is gonna be honey
20:27
so i'm gonna put
20:29
two or three tablespoons
20:31
really it depends on
20:34
how sweet you like things and with me
20:37
being a southerner
20:39
you know i kind of like some
20:41
sweet tea all right so this is getting
20:44
hot why don't you a vet plate us up some
20:47
cookies all right now i'm just gonna run
20:49
this back through the strainer again
20:52
and our tea is ready
20:56
so there we go
20:57
wow it smells wonderful doesn't that
20:59
smell delicious
21:02
mmm
21:03
isn't that yummy oh perfect perfect all
21:05
right y'all
21:07
help yourself to a cookie
21:11
oh and the two together
21:15
it's a perfect combination it's a
21:17
perfect day
21:23
hey y'all it's paula dean now if y'all
21:26
enjoyed this week's full episode friday
21:29
be sure to like it and click the
21:31
subscribe button as well as the
21:34
notification bell to be alerted when i
21:37
post a video
21:39
love and best dishes friends
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