Up next in 10
Restaurant Secrets - 4 Recipes for a Steak Dinner - Paula shares steak dinner ideas, including steak dinner sides, like Brussels sprouts with bacon. Paula’s Best Dishes, Season 6, Episode 10.
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00:00 Intro
1:17 Brussels Sprouts with Onions and Bacon Recipe: https://www.pauladeen.com/recipe/brussels-sprouts-with-onions-and-bacon/
3:29 Baked Wild Rice Recipe: https://www.pauladeen.com/recipe/baked-wild-rice/
8:13 Grilled Steak and Blue Cheese with Berry Glaze Recipe: https://www.pauladeen.com/recipe/grilled-steak-and-blue-cheese-with-berry-glaze/
14:14 Baked Chocolate Custard with Butterscotch Whipped Cream Recipe: https://www.pauladeen.com/recipe/baked-chocolate-custard-with-butterscotch-whipped-cream/
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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
hey y'all welcome to best dishes i got
0:02
another one of my fellas here in the
0:04
kitchen with me today dustin walls from
0:06
the lady and sons and my son jamie are
0:08
teaming up to help me spill some of my
0:11
favorite restaurant secrets starting off
0:14
with mouth watering grill tenderloins
0:16
with blue cheese and a berry glaze y'all
0:19
got to trust us we're going to put fruit
0:20
and blue cheese on a steak and we're
0:22
going to make it good then delicious
0:24
brussels sprouts with onions and bacon
0:27
and the creamiest baked wild rice look
0:30
in here i could just do like this
0:33
finally bobby pops by to help us finish
0:36
off our chocolate custard and
0:38
butterscotch whipped cream it's exactly
0:40
like old times everybody's sitting
0:41
around watching me work
0:48
y'all have seen dustin in the restaurant
0:51
and owned best dishes before this is
0:53
like another one of my children
0:55
uh dustin
0:57
runs the restaurant try my best dustin
1:00
was a kid and he started out making the
1:02
hotels it was fun and then he moved up
1:04
to dishwasher or maybe down
1:07
here
1:09
but i'm so proud of the man dustin has
1:11
turned in to be so today we're going to
1:13
share some restaurant secrets with
1:15
everybody aren't we yes ma'am today
1:17
we're starting off with brussels sprouts
1:19
with onions and bacon now i have cooked
1:22
off a half a pound of bacon so i'm just
1:24
going to take it out and i'm going to
1:26
drain it on our paper towel with dustin
1:28
yes ma'am and he is cutting us up one
1:30
medium onion y'all dustin you know this
1:33
is the one food now you know michael
1:36
grover you know what kind of eater he is
1:39
he'll eat anything that don't eat him
1:42
perhaps in my own heart
1:44
but
1:45
i cannot get the man to eat brussels
1:47
sprouts
1:48
makes me so mad cause i just love them
1:51
i'm so glad you're here with me today
1:53
it's so glad to be here
1:54
so after dustin's done with the onion
1:57
he's gonna start chopping two cloves of
1:59
garlic
2:01
now we just start sauteing everything in
2:03
the bacon grease so i'm gonna finish off
2:06
our brussels sprouts
2:08
and to me these are nothing but little
2:10
miniature cabbage they're so good i love
2:12
them i do too and they're good for you
2:16
and they're good with just about any
2:19
kind of meat you're gonna cook up
2:21
i'm just cutting the little stems
2:24
off you can see where they've kind of
2:26
hardened over a little bit we're gonna
2:29
throw in our brussels sprouts
2:32
and i've probably got about two pounds
2:35
and i'm gonna be measuring us up two
2:37
cups
2:39
of chicken broth
2:41
making a mess
2:44
oh that's all right gather them up it's
2:46
like like herding up marbles
2:50
all right i'm gonna put in a little salt
2:53
a little pepper
2:55
all right i'm gonna add my chicken broth
2:59
so share with us dustin some good
3:02
secrets that help make
3:04
a successful restaurant
3:07
number one consistency and good food yes
3:11
consistently with a good product don't
3:13
you and you gotta be the same every day
3:15
every day
3:17
[Music]
3:18
even if you mean hooker you got to be
3:20
consistent that's right
3:22
so all we're going to do justin is put
3:24
that lid on the pot and we're going to
3:26
let them cook for 15 minutes and the
3:28
next dish we're going to do is a baked
3:30
wild rice dustin is going to be working
3:33
on another onion and a pound of
3:36
mushrooms for us that's right now i've
3:38
got two not one but two
3:41
sticks of butter that i'm gonna mail i'm
3:44
gonna put into our pan imagine that
3:48
now back here
3:49
uh dustin i've gotten cooked off for us
3:53
a half a pound of raw wild rice and i've
3:56
cooked them based on the package
3:58
instructions
4:00
so dustin when you've got the onions and
4:03
mushrooms ready just toss them in there
4:08
and then to help thicken this a little
4:10
bit i'm going to add about two heaping
4:13
teaspoons of flour and that's just gonna
4:16
tighten that up just a little bit
4:18
i'm gonna be getting you some sherry
4:20
just a half a cup half a cup all right i
4:22
want to put a little salt and pepper to
4:24
them and i'm gonna be measuring this out
4:27
one cup of cream so this is going to be
4:30
a wonderful
4:32
rich
4:33
rice dish
4:37
so here we go
4:41
doesn't that look delicious y'all
4:45
um
4:46
good oh dustin
4:49
look i hear i could just do like this
4:53
did you really
5:00
what the heck are you doing
5:02
it is good
5:04
we're gonna take our rice
5:06
and we're gonna put it in our mushrooms
5:09
and onions all right you want to stir
5:11
that up for me
5:13
and what we're going to do dustin is
5:16
bring it down here yes ma'am and we're
5:18
going to put this in our little
5:20
individual casserole dishes yo
5:23
what's cooking sam dean
5:25
come live
5:26
feeling jamie was gone
5:29
come to the right spot where's my straw
5:32
yeah where's my kid
5:34
how are you baby
5:36
this is wild rice sun
5:38
now we're going to put this in our
5:39
little casserole dishes so far here son
5:42
why don't you make yourself
5:44
[Music]
5:52
wait let's fill them on up good jamie
5:56
and get some of that good old cream in
5:57
there now paul this looks very familiar
6:01
what what you mean you're about to boss
6:03
this around i got a feeling
6:05
the next step is for you to be unhappy
6:07
with the process exactly what are y'all
6:08
doing you screwing up my recipe
6:11
oh
6:15
how many hours did we sing that
6:18
they used to sing that on the line when
6:20
these two worked blind together
6:23
they'd be back there singing that song
6:25
like i was working them to death all
6:27
right now this looks like brown sugar
6:29
doesn't it well it's not it is
6:32
buttered bread crumbs how much do you
6:35
want on there the whole thing just yeah
6:37
just i mean you know don't be stingy
6:39
don't be stingy
6:41
who's gonna do this when i'm dead
6:44
my god that was one of my favorite lines
6:54
[Music]
6:57
all right guys get those in the oven 350
6:59
15 minutes
7:01
right now
7:05
[Music]
7:11
up next i don't even think jamie can
7:14
believe how good our steak with berry
7:15
glaze goes with our meal i'm so glad you
7:18
like it
7:19
bang
7:20
i'm so glad and later don't forget
7:24
bobby's coming by to round out this meal
7:26
with our baked chocolate custard i've
7:29
always made sure that i surround myself
7:31
with smart people i wish some of them
7:33
could have come today
7:36
[Music]
7:39
i so hope you all are enjoying the show
7:42
and if you do be sure to click like
7:45
subscribe and the notification bell
7:48
so you'll never miss a video and we'll
7:51
be right back after the
7:57
we're break turn those brussels sprouts
7:59
off y'all okay i need something i think
8:01
they're done
8:02
all right so we've got the brussels
8:04
sprouts going we got a fabulous wine
8:07
rice
8:08
bacon in the oven yes you finished that
8:11
now what are we fixing to do dustin
8:13
we're going to be doing tenderloins and
8:15
we're going to do it with a fresh berry
8:16
glaze and crumble blue cheese over the
8:18
top of that yum people are going to
8:20
think we're kind of crazy but y'all got
8:21
to trust us we're going to put fruit and
8:22
blue cheese on a steak and we're going
8:24
to make it good i'm going to be watching
8:26
y'all
8:28
this has just been around the restaurant
8:29
for
8:31
10 years this is the recipe that we run
8:33
with our meat special that we do
8:35
yeah that's what's cooking bro i'm doing
8:37
a cup and a half of red wine and i'm
8:39
gonna add two cups of sugar
8:42
two cups of sugar this would be sweet
8:44
just like you
8:45
i'm gonna do a half a cup of water
8:49
i'm reducing this down by half and then
8:51
we're gonna add those fresh berries okay
8:53
so now what kind of berries are you
8:54
putting in there we've got a pint of
8:56
strawberries a pint of raspberries
9:00
plain of blueberries and a pint of
9:02
blackberries looks good son now let's
9:05
get those steaks going
9:07
uh spray that grill please
9:10
and um before you season these why don't
9:12
y'all just shake a little olive oil on
9:14
them
9:15
so they won't stick
9:19
yeah cause remember you know tenderloins
9:21
a very lean cut of meat
9:24
you need just a little fat so it won't
9:26
stick to the grill and
9:27
keep it moist and just salt and pepper
9:30
and don't forget a pinch of steak
9:32
seasoning
9:33
[Music]
9:35
see i'm going to get these it's got a
9:36
little punch to this sauce yeah but to
9:38
the powder that makes a little bit
9:40
and don't forget to rub your meat son
9:44
all right dustin how are you coming over
9:46
there dude we're good we've got this
9:47
reduced down
9:49
so into this is going three tablespoons
9:51
of corn starch this is going to thicken
9:52
this up a little bit and really hold it
9:54
to the steak
9:55
[Music]
9:58
this is gonna be perfect sauce now the
10:00
good thing about this sauce is really
10:01
sweet we've got a lot of sugar we got a
10:03
lot of berries that's got a lot of sugar
10:05
in it but the blue cheese is really
10:06
going to kind of level that sweetness
10:08
out when they're steaking all over us
10:10
it's gonna be so good it's so good how
10:12
long is that gonna take dough ah
10:13
probably another five minutes well
10:15
should be good let's do the steak so i
10:16
want to yeah let's do it
10:19
all right next dustin likes his rayer
10:21
son
10:22
[Music]
10:24
so son how about putting a little bit
10:25
more all
10:26
all on those steaks please sure mama
10:32
i love seeing these two guys on the line
10:34
back there y'all
10:36
jamie son stand over here on the other
10:37
side of me y'all stretch your arms out
10:41
between these two guys y'all
10:47
like
10:48
nobody's business the whole line and
10:51
watching them was just um
10:55
it was like watching a couple of guys
10:57
doing the ballet together
10:59
but it was just like poetry in motion
11:03
yeah son those steaks look ready to flip
11:05
to me
11:06
[Music]
11:13
so you're doing good on this yeah we're
11:14
good man what do you think
11:16
is it thick is it lumpy no it's not like
11:19
no it's perfect sex just need a few more
11:21
minutes brussels sprouts rice is cooking
11:23
we're getting close to dinner time jamie
11:25
if you would sunny boy put about a half
11:28
a stick of butter all right oh and i'm
11:30
gonna cut those brussels sprouts up um
11:33
we want that butter to kind of cream up
11:35
those brussels sprouts all right and
11:37
dustin sweetie i'm gonna pass that bacon
11:40
to you
11:41
and
11:42
the bacon goes on top that's how we like
11:44
it oh that looks so good y'all want me
11:48
to get out the rice is the time i get it
11:50
for you please please
11:52
okay
11:53
thank you
11:54
you've earned it
11:57
[Music]
12:03
love it
12:07
that looks good
12:10
y'all remember in the restaurant we
12:13
would all sit down
12:15
as a family together
12:18
and we'd all have the buffet yeah but
12:21
the family meals at the end were some of
12:23
the best times i know so we'd sit at
12:25
that table
12:26
and all would be right with the world
12:29
[Music]
12:35
i'm waiting on y'all you're waiting on
12:37
us yes i'm waiting on you i mean she
12:39
ain't waiting on us yeah that's what
12:41
that means
12:42
that's good
12:45
it is so good y'all
12:47
the blue cheese and the fruit
12:49
so good together and then with a beefy
12:51
flavor right behind it's awesome
12:53
can't go wrong the brussels sprouts are
12:55
incredible
12:57
white babies the rice is good so good
12:59
i'm so glad you like it
13:01
bang
13:03
i'm so glad
13:04
i'm having rice for dessert
13:07
uh-uh
13:09
you can't what
13:11
i've got some
13:12
chocolate custard cups oh
13:15
don't go anywhere y'all it's all about
13:17
secrets down at the lady and sons so
13:19
good might tell a few on uncle bubba too
13:23
not all the stickers yeah not all the
13:24
secrets
13:25
coming up next this chocolatey treat is
13:28
so good it may never even make it to the
13:31
oven we could skip the whole thing and
13:32
just have a big glass of chocolate milk
13:34
[Music]
13:37
and later our butterscotch whipped cream
13:39
topping has got us remembering the good
13:41
old times
13:43
here's to the good old days good old
13:45
days
13:48
hope y'all are enjoying the show and i
13:50
want to hear from you tell me what
13:52
recipes or videos you'd like to see me
13:54
make by just leaving a short comment
13:57
below
13:58
now let's get back to the show y'all
14:05
hey y'all welcome back mama's full of
14:06
steak and blue cheese and berries so
14:09
she's moving a little slower today than
14:10
normal but now we're gonna make the
14:12
dessert
14:14
uh and we're gonna make a baked
14:16
chocolate custard cup y'all and we're
14:18
gonna top it with butterscotch whipped
14:20
cream and this recipe was kind of
14:22
inspired by our grandmother paul
14:25
my grandmother your great grandmother
14:27
uh and she would have loved you dustin
14:29
if y'all had ever had the opportunity
14:31
you loved her she couldn't tell me oh my
14:33
gosh she could shake the pot and pan on
14:35
it oh but grandma liked custard she made
14:38
custards so let's get going it's super
14:42
simple don't be intimidated by a custard
14:43
we're going to show you how easy this is
14:44
the first thing i'm going to do y'all i
14:46
got a cup of milk and i'm going to do a
14:48
cup of milk and i'm going to do one cup
14:50
of heavy cream and i'm going to put this
14:52
in a saucepan and i'm just going to get
14:54
some that's over a cup
14:59
[Laughter]
15:03
[Music]
15:06
you want me to turn your own sure okay
15:08
that's something where you take care of
15:10
you and one cup of heavy cream one cup
15:12
of heavy cream now i know how to measure
15:14
liquid i'll get down here
15:16
yeah you're too tall you can't you can't
15:18
do it from above or you'll wind up too
15:21
much you got to get it eye level y'all
15:23
eight ounces
15:26
one cup of heavy cream now i want this
15:28
just hot enough because i'm going to put
15:29
some chocolate in here okay i'm not
15:31
going to cook it i just want it to just
15:33
i just want it stalled yep and what are
15:36
you doing over there dustin
15:38
i'm about to separate some eggs and get
15:39
some yolks four of them and then i'm
15:41
gonna put it in our bowl and add three
15:43
tablespoons of sugar and a pinch of salt
15:46
while dustin's doing that y'all i'm
15:47
gonna measure out one cup of semi-sweet
15:49
chips in this bowl i love custards do
15:52
y'all love it
15:54
i didn't start making them until kind of
15:56
later though because i was
15:57
seemed like doing a water bath and all
15:59
this was really too much trouble but
16:00
it's working oh it's no trouble you just
16:02
pour your hot water in there and as soon
16:04
as this milk starts to kind of bubble
16:05
around the edges a little bit i'm going
16:07
to pour it in we're going to whip this
16:08
up and add it to dustin's eggs well
16:11
you got to be patient here because if
16:12
this isn't hot enough it's not going to
16:13
melt the chocolate and if it gets you
16:15
don't want it to get all chunky because
16:16
then you have to strain it so yeah the
16:18
edges are bubbling up a little bit now
16:20
so i think i'm good enough to go
16:22
[Music]
16:27
and you add your meal here to your
16:30
chocolate chips
16:31
it's basically the same thing but i want
16:33
to work out of this bowl because what
16:34
i'm gonna have to do is temper those egg
16:36
yolks that dustin has yeah and i want to
16:38
pour out of this bowl
16:42
i'm ready we could skip the whole thing
16:44
and just have a big glass of chocolate
16:46
milk
16:48
okay we're going to temper these eggs
16:50
i'm going to add them really slowly so
16:51
we don't have scrambled eggs in our cup
16:53
so we add it to our egg yolks
16:55
all right while y'all are doing that
16:57
guys
16:58
i think i'm going to go ahead and add
17:00
our boiling water to our pan okay
17:04
they're paying me no mind they've
17:06
they put me on it you know what up your
17:08
recipe
17:10
i think we're good all right here we go
17:13
we're great okay this looks great this
17:15
doesn't have one lump in it so we're
17:16
gonna take this and i'm gonna measure it
17:18
into our little ramekins that mama's got
17:20
here okay
17:22
mom's got our water bath going for us
17:25
this is gonna be so good and
17:27
thick and rich
17:29
the sugar and the eggs young
17:33
now how long are we gonna bake this for
17:34
guys this is going in the oven at 300
17:36
degrees and we're gonna cook it for
17:38
probably 30 or 35 minutes most important
17:40
part of this though is after this comes
17:42
out of the oven we're going to set it on
17:44
the counter
17:45
let it cool off after it gets to room
17:46
temperature we're going to put it in the
17:47
fridge for about three hours because
17:49
this is going to set up more like a
17:50
pudding this isn't a this is a thick
17:52
this is a big nice thick
17:54
custard yeah those eggs are going to
17:56
cause it to get real thick and
18:01
the lack of a better word thick thick
18:04
thick perfect bird
18:07
okay into the oven
18:09
so you got to be patient but trust me
18:10
it's worth it 300 degrees 400 degrees
18:12
for 30 or 35 minutes set it on the
18:14
counter for about 40 minutes bring it to
18:16
room temperature into the fridge for
18:18
three hours when we come back we're
18:19
going to have a true expert right here
18:22
to put the topping on
18:26
up next we need bobby to knock this
18:28
dessert out of the park with an
18:30
outrageous butterscotch whipped cream
18:36
how incredible
18:37
[Music]
18:41
i so hope y'all are enjoying the show
18:43
and if you do
18:45
be sure to click like subscribe and the
18:48
notification bell so you'll never miss a
18:51
video and we'll be right back after the
18:54
break
18:59
welcome back y'all i'm pulling our
19:00
custards out and they are perfect now i
19:03
promised you
19:04
a professional to top these for us
19:07
it's my
19:08
extreme pleasure to introduce the one
19:10
baby brother it's about time somebody
19:12
got here what's going on butterscotch
19:14
dean
19:16
how you doing here
19:17
my goodness
19:19
i tell you what hey son how you doing to
19:22
be with these three guys is like
19:25
yeah do me a favor and y'all sit down
19:27
like old times everybody who's six six
19:29
six seven you can have a fantasy so like
19:32
old times
19:33
what you doing bro you know what it's
19:35
exactly like old times everybody's
19:36
sitting around watching me work
19:39
just like listen bobby was a working
19:42
something y'all was bobby
19:46
bobby was host of the restaurant y'all
19:48
he loved greeting those people and
19:51
finding out where they came from while
19:53
these two guys were in the back hiding
19:55
in the kitchen slinging some great hash
19:58
out too one cup of heavy cream we're
20:00
gonna add like five tablespoons of just
20:03
it's a store-bought butterscotch like um
20:05
like an ice cream topping type all right
20:07
well turn that thing on high baby all
20:08
right once this starts to become whipped
20:10
cream then we can kind of slowly add
20:12
though okay at one time
20:14
when bobby started off bobby was like
20:17
dustin he was a dishwasher
20:20
everybody starts in the distance there's
20:22
some big corporations that do it that
20:23
very same way where it doesn't matter
20:25
who you are what you want to do when you
20:26
come in you're going to you're going to
20:27
scrub pots and that's the only way
20:29
you've got to learn it from when you're
20:31
ground up wouldn't trade it for the wall
20:32
all right we can start to add this okay
20:34
five tablespoons and you're just going
20:35
to kind of don't eyeball that
20:37
beat it son like that there you go
20:40
that's good enough
20:42
yes
20:43
[Music]
20:45
and we'll just top these with some
20:47
chocolate shavings and a little mint
20:49
[Music]
20:51
there you go beautiful that was
20:53
beautiful i hope you all have a
20:55
lot longer ride together
20:58
uh
20:58
y'all are winners don't ever forget
21:02
y'all are winners
21:04
cheers here's to the good old days good
21:06
old days thank the lord they're there
21:09
too
21:11
[Music]
21:12
incredible
21:14
how incredible
21:17
i'm sorry i'm gonna have a seat that is
21:19
great
21:20
you know what makes it what the whip
21:21
room
21:22
i've always made sure that i hired
21:24
people smarter than me
21:26
surround myself with smart people i wish
21:29
some of them could have come today
21:33
we keep them at the restaurant that's
21:34
right they're working
21:38
hey y'all it's paula dean now if you
21:40
enjoyed this video be sure to like it
21:43
and click the subscribe button as well
21:46
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21:51
love and best dishes y'all
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