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Today, it's First Saturday and Paula is throwing a party on the river with some of her favorite carnival foods!
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#pauladeen #fullepisodefriday
Candied Apple - https://www.pauladeen.com/recipe/donnas-candied-apples/
Cinnamon Rolls - https://www.pauladeen.com/recipe/cinnamon-rolls/
Calamari - https://www.pauladeen.com/recipe/calamari/
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0:00
hey y'all I'm Paula Deen you know here
0:03
in Savannah we enjoy spending a lot of
0:05
time by the water so today I'm gonna be
0:08
going outside and I'm gonna have a
0:10
Riverside party I'm gonna be sharing
0:13
with y'all some of my favorite carnival
0:14
finger foods like my sugary sweet candy
0:18
apples that will satisfy any sweet tooth
0:21
then folks are gonna be rollin rollin
0:24
rollin but my finger licking sticky
0:27
cinnamon rolls and hey get the fire
0:30
warmed up because I'm serving up some of
0:33
Savannah's freshest seafood crisp and
0:36
savory calamari so dock your boat and
0:39
straight not just see legs cuz this is
0:43
gonna be one heck of a Riverside party
0:54
you
1:17
hey y'all I want to share with y'all
1:22
something that we do here in Savannah
1:25
every Saturday of a new month we have
1:29
what we call first Saturday on River
1:31
Street the the restaurants bring their
1:35
food out into the streets you have cold
1:38
beer you have all kind of good food you
1:41
have artists doing their drawings out on
1:45
this Olive Street you have entertainment
1:48
it may be a juggler it may be a man
1:52
playing a guitar and singing but this is
1:55
just like one big block party
1:58
so Michael and I got to talking the
2:01
other day and we said you know why can't
2:05
we have our own first Saturday out here
2:07
on our little piece of the river so
2:10
that's what we're gonna be doing today
2:11
I'm so glad that y'all are with me
2:13
because I'm gonna be cooking up food
2:16
that's just pure fun to eat is there
2:19
anybody out there that doesn't like a
2:21
candied apple I don't know of a soul
2:24
that doesn't just love them and they
2:26
just scream Street party and carnival so
2:29
I'm gonna be making toffee apple and I'm
2:32
gonna start with two cups of sugar and
2:35
again that humidities kind of getting me
2:38
out here I'm gonna add one cup of packed
2:41
light brown sugar I'm gonna add 2/3 of
2:46
cup of white corn syrup I'm gonna add
2:53
2/3 of a cup of butter sounds delicious
2:57
doesn't it and I'm gonna add one cup of
3:01
heavy cream and we're gonna cook this
3:03
one until it reaches 240 degrees all
3:09
right now we're gonna put this on the
3:10
burner and like I said I'm going to stir
3:12
this until everything is dissolved again
3:15
and we're gonna cook this to 240 degrees
3:19
now this recipe also calls for vanilla
3:23
flavoring but I'm not gonna put it in
3:25
right now because the alcohol and the
3:28
flavor will dissipate so it's going to
3:30
be
3:31
really really delicious with the
3:33
caramely buttery vanilla taste now we're
3:44
gonna stick the thermometer in it so
3:48
that we'll know when it gets to 240 it's
3:55
just rolling right along okay that's it
4:02
240 so we'll bring this over here and
4:09
I'm gonna add a teaspoon of vanilla the
4:13
reason I didn't add it earlier is
4:15
because I didn't want the flavor to cook
4:19
out of it all right we're gonna give
4:23
that a quick stir
4:24
oh look somebody's going swimming you
4:28
know I wish I was going oh the shrimp
4:31
here on the on the coast of Georgia I
4:34
just out of this world
4:36
they're the sweetest most flavorful
4:37
shrimp the other day Michael and I was
4:40
out here in the backyard and the
4:42
crabbers were coming in and Michael did
4:45
that whistles and I can't do god is
4:48
attention and said you got some extras
4:52
and he said yeah and he pulled over and
4:56
Michael bought a bushel of crabs right
4:59
off his boat because we wanted to go
5:01
crabbing but we just didn't have time so
5:03
Michael came out here to his kitchen and
5:05
and steamed those crabs and he picked
5:09
him and fed him to me it was so good mmm
5:14
doesn't that look delicious and I think
5:19
I'm gonna put nuts all over him look how
5:24
good that looks
5:36
look at that big boy he doesn't even
5:39
want to stand up he's so big and if
5:42
y'all think this one looks good just
5:45
wait until you try the others now if you
5:47
want to make a scrumptious caramel apple
5:49
just heat up one 14 ounce pack of the
5:53
cubed caramels along with 2 tablespoons
5:56
of milk to 240 degrees it's so simple
6:00
y'all but the flavor is out of this
6:02
world and to make a sinfully sweet red
6:06
cinnamon apple heat up 2 cups of sugar 1
6:09
cup of water 1/2 a cup of white corn
6:12
syrup a teaspoon of cinnamon and a
6:15
little bit of red food coloring and in
6:17
no time y'all are gonna be ready to
6:19
enjoy a mouth-watering candy apple it
6:23
tastes just like the one you got at the
6:25
fair y'all come back and I'm gonna be
6:27
cooking cinnamon rolls and I'm going
6:30
fishing for calamari
6:31
[Music]
6:41
welcome back y'all for those of you that
6:44
have just tuned in today we're having a
6:47
first Saturday here at Michael and
6:49
Paula's house now first Saturday what is
6:52
that the first Saturday of every month
6:55
here in Savannah we celebrate down on
6:57
River Street all the vendors come out
7:00
with their foods in this artist and
7:02
there's entertainment and lots and lots
7:05
and lots of real good food now I want to
7:09
get started on some cinnamon rolls I'm
7:11
gonna pour a half a cup of water in here
7:14
and I'm gonna pour a small 1/4 of an
7:18
ounce packet of yeast and I'm gonna let
7:23
that sit for a minute now to our milk in
7:28
our butter I'm gonna add 1/4 of a cup of
7:30
sugar a pinch of salt and 1 egg now to
7:39
this I'm going to add 2 cups of flour
7:43
and this is an all-purpose flour that
7:46
we're using because we have our yeast
7:50
that's going in after this so that's
7:52
gonna do all that beautiful rising for
7:55
us I'm gonna stir that up and the yeast
7:58
just had a chance to ripen so we're
8:02
ready to pour that in now and then we're
8:05
gonna add our last 2 cups of flour
8:08
because you can see this is kind of
8:10
soupy I just love the smell of yeast I
8:16
just love it it takes me back to my
8:18
school days when the when the kitchen is
8:21
school made those yummy yummy heavenly
8:25
light as a feather yeast rolls oh they
8:28
were so good
8:34
okay so this is a total of four cups of
8:37
all-purpose flour that we've got now
8:40
we're just going to mix this up and I'm
8:45
gonna come in here with my hands and
8:47
just kind of knead my dough and make
8:51
sure all that flours mixed in all right
8:54
now I'm just gonna cover this like I
8:57
said let it double in size when it's
9:00
twice that size we know it's ready
9:03
you'll want to cover it and I've got one
9:06
over here that's been sitting in a nice
9:10
warm place and you can see that it's
9:12
doubled in size okay now we're going to
9:16
take a little flour and we're going to
9:18
dust our board and we're gonna take our
9:22
our dough and roll it out and you'll
9:28
want to make sure that you flour your
9:31
rolling pin real good you don't want the
9:33
dough to stick to your PIN so here we go
9:37
oh these are gonna be so wonderful we're
9:43
gonna roll this out to about a fifteen
9:45
by nine and that looks like we're
9:47
getting very very close now we're gonna
9:51
take our lovely lovely wonderful
9:54
smelling piece of yeast dough and we're
9:56
going to brush it with butter mmm
10:04
I could almost eat it rough okay now for
10:10
the good part on the inside and I'm
10:13
gonna take two-thirds of a cup of sugar
10:15
and I'm gonna add two tablespoons of
10:18
cinnamon I'm just gonna toss them
10:21
together just mix them up real good and
10:25
then I'm gonna sprinkle our dough with
10:30
the cinnamon sugar mixture let's use it
10:35
all all right now I'm gonna spread a
10:40
mixture of raisins and chopped walnuts a
10:43
lot of folks don't like the raisin so if
10:46
you don't just leave them out but
10:47
I just love them and I think maybe
10:50
they're probably good for you all right
10:53
now starting at the small end we're just
10:56
gonna lift this and roll and this is
11:08
gonna make 12 good-sized cinnamon rolls
11:17
I'm gonna put our dough into a pan
11:20
that's been buttered and sugared the
11:23
sugar will help them from sticking to
11:26
the pan so here we go look at that
11:31
beautiful cinnamon roll we're gonna let
11:39
them sit in a warm place for about 45
11:42
minutes and when they're ready we're
11:46
gonna pop them into a 350 degree oven
11:49
and we're gonna bake them for about 30
11:52
minutes and guess what I've got some in
11:55
the oven ready for us oh and you can see
12:00
what that butter and sugar tin on the
12:03
bottom it's giving it a little bit more
12:05
sweetness now this is just a simple
12:08
glaze oh and using 2 cups of powdered
12:11
sugar half a stick of butter a couple of
12:13
tablespoons of warm water and a teaspoon
12:16
of vanilla flavoring doesn't that look
12:19
just incredible you can see the hotness
12:23
from the cinnamon rolls are starting to
12:26
melt down our frosting and do you know
12:30
my favorite cinnamon roll in the whole
12:32
batch do you see which one it is
12:35
it's that one in the center it's got all
12:39
the goop on it
12:46
how awesome does that look mm oh my
12:58
goodness
13:00
Michael can have the candied apples I'm
13:03
gonna have two cinnamon rolls then
13:06
coming up next y'all we're changing
13:09
gears
13:10
we're gonna have some calamari because I
13:14
know everybody loves candied apples in
13:16
calamari
13:20
[Music]
13:28
welcome back y'all it's first Saturday
13:32
in mind in Michaels backyard now if you
13:35
weren't here earlier for me to tell you
13:37
what first Saturday was it's a
13:39
celebration the first Saturday of each
13:41
month here in Savannah that takes place
13:43
on River Street there's all kind of fun
13:45
food cold beer
13:48
so while ago I made candy apples and
13:51
cinnamon rolls and I've passed that on
13:54
to Michael and listen to the seagulls
13:56
they know what we're fixing to do next
13:58
because what I'm cooking up now comes
14:01
from where they feed and that's out of
14:04
the Atlantic Ocean and it's calamari and
14:07
I've got about 2 cups of sliced calamari
14:10
here in the bowl and I'm gonna cover it
14:13
with a couple of cups of buttermilk
14:15
now the buttermilk is gonna help
14:17
tenderize it now I'm gonna let our
14:20
calamari sit for about two hours and
14:23
they're gonna be so delicious you're not
14:25
gonna believe how good they are and I've
14:28
got some here that's been sitting in
14:31
soaking that buttermilk up all right now
14:33
I'm gonna come over here and drain it
14:39
and if you're cooking outside and you
14:42
don't have a sink these little wet handy
14:44
wipes are just wonderful for keeping
14:47
your hands clean all right now I'm gonna
14:50
come over here and I'm gonna take some
14:52
flour now to this I'm gonna add a little
14:55
salt and a little black pepper I'm gonna
15:06
stir that around to make sure that
15:08
evenly distribute it and then I'm gonna
15:11
take our calamari and I'm just gonna
15:13
toss it in that flour and not only does
15:18
the buttermilk help tenderize the
15:21
calamari it also helps the flour stick
15:24
so let's move this over here a little
15:27
closer and I think I'm gonna give it a
15:30
few shakes just to make sure it doesn't
15:35
have a lot of flour
15:38
I'm just gonna drop that down into our
15:42
hot oil now you can use peanut all or
15:46
you can use a regular vegetable oil this
15:50
is gonna be yummy and I love the part
15:54
with the tentacles alright I'm just
16:03
gonna give that a little stir to get it
16:05
distributed and now I'm gonna turn my
16:08
heat back up on high now in this pan I'm
16:12
gonna add a cup of pickled banana
16:17
peppers and I'm gonna add about a half a
16:20
cup of green onion top and I'm gonna
16:25
give it a squirt of fresh lemon juice
16:28
and I'm just gonna kind of toss that in
16:31
there it's really no cook into this now
16:34
you're gonna toss in some chopped fresh
16:37
tomatoes and I think I'm gonna add a
16:41
tablespoon of butter I'm just gonna toss
16:47
that ever so lightly and then I'm gonna
16:52
take up a calamari look how delicious
16:57
that looks
16:58
and I'm gonna drain it on a paper towel
17:04
okay
17:06
all right now I'm gonna take our
17:08
calamari and I'm just gonna toss it back
17:12
in this butter and these peppers and the
17:15
tomatoes the pickle banana peppers are
17:20
just gonna be wonderful
17:21
doesn't that look delicious oops get
17:25
back in there all right no calamari is
17:30
ready and all I'm gonna do is just pile
17:35
this up on a platter and just let
17:37
everybody come in and pick it to pieces
17:40
I'm not a pickled pepper eater but I
17:44
just adore these so with the calamari
17:47
they give it just a bite that you don't
17:49
expect
17:52
and that's all it is trying calamari you
17:56
know with all this food I'm dying of
17:58
thirst we need something to wash it down
18:00
with so when we come back I'm gonna
18:02
share a quick tip with you on how to
18:05
make a picture of delicious ginger
18:07
lemonade
18:11
you
18:13
[Music]
18:15
there's a lot going on out here in this
18:18
yard today I hear Nick and Jodi over
18:20
there spraying for bugs planes are
18:22
flying over boats are going by Cody
18:24
swimming Otis and Sam are just running
18:27
around barking and acting crazy but even
18:29
with all this going on I've got to share
18:32
a quick tip with y'all I'm gonna turn a
18:34
picture of ordinary lemonade into a
18:38
really really nice gingery picture of
18:42
lemonade and to do that I'm gonna start
18:44
with 1 gallon of boiling water I'm gonna
18:47
add 3 cups of sugar to it
18:50
[Music]
18:54
I'm gonna add ten slices of fresh ginger
18:58
I love fresh ginger and I've only just
19:03
recently have become a big fan of it now
19:07
I'm gonna add four cups of fresh lemon
19:10
juice just gonna pour those four cups of
19:14
fresh juice and I saw the seeds go in
19:17
with it I'm gonna let this come to a
19:21
ball and then I'm gonna pull it off and
19:23
I'm gonna let it cool and then I'm gonna
19:25
pour it in a pitcher and I'm gonna serve
19:27
that over ice
19:29
[Music]
19:31
with a roundel lemon
19:35
and a twig a man
19:37
[Music]
19:40
Cheers I think you're gonna love it
19:43
[Music]
19:48
we have had such a good time today
19:51
out here with the kids and the animals
19:53
and the birds and everything that's
19:56
going on and you know that I say I'm
19:59
push us animals to talk excuse me y'all
20:03
but the calamari is so delicious and
20:06
it's just perfect for being out here on
20:09
the water and the candied apples are so
20:12
good but the Sun Monroe's y'all Laird
20:16
just truly wonderful oh and my goodness
20:19
look behind me that's supplying cloud
20:22
that's Mike Sullivan my shrimp and
20:24
friend I think I'm gonna take him an
20:26
apple out there and I think I'm gonna
20:27
take me a cinnamon roll how do you I'm
20:30
good
20:31
[Music]
20:38
[Music]
20:59
[Music]
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