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3 Date Night Recipes - If you're cooking dinner for date night, Paula's sharing a date night menu, including one of her oyster appetizers & date night desserts. Paula’s Home Cooking, Season 4, Episode 3.
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00:00 Intro
1:14 Oysters in the Patty Shell Recipe: https://www.pauladeen.com/recipe/oysters-in-the-patty-shell/
7:30 Polenta Hearts : https://www.pauladeen.com/recipe/polenta-hearts/
8:55 Maple-Glazed Salmon with Pineapple Salsa Recipe: https://www.pauladeen.com/recipe/maple-glazed-salmon-with-pineapple-salsa/
13:35 Chocolate Bundles With Chocolate Ganache Recipe: https://www.pauladeen.com/recipe/chocolate-bundles-with-chocolate-ganache/
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For more episodes of Paula’s Home Cooking, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyFJ8aWpcpr9ivq9xrVV7Z-q
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Show More Show Less View Video Transcript
0:00
- Hey y'all, I'm Paula Deen.
0:02
And whether it's Valentine's Day,
0:04
an anniversary, or just a day when you wanna make
0:07
the one you love feel real special,
0:09
a great way to do this is with a romantic home cooked meal
0:14
straight from your heart.
0:16
Speaking of heart, you know what they say?
0:18
That the way to a man's heart is through his stomach.
0:21
So first, I'm gonna do one of Michael's favorites,
0:25
oysters in a patty shell.
0:27
And then for the main course,
0:29
I'm making a rich maple glazed salmon
0:31
with the most wonderful pineapple salsa
0:34
served over my quick and simple polenta hearts.
0:38
But that's not all, y'all.
0:40
For dessert, I'm gonna be making my sinful chocolate bundles
0:44
covered with a chocolate ganache.
0:46
So light some candles and get ready, y'all.
0:49
Romance is definitely in the air.
0:53
Hey, y'all. (giggles)
0:55
Y'all just stepped in and caught me
0:57
writing a love note to Michael.
1:00
Today's show is all about a romantic meal for two.
1:05
So what do you say?
1:07
Let's go on in the house
1:08
and see what kind of mood-setting meals we can prepare.
1:14
One of the first dishes up is an oyster dish.
1:17
This is gonna make a great appetizer for you.
1:20
It's real easy to make.
1:23
Now we're gonna start with our pastry,
1:25
and we're using a plain flour.
1:28
And I'm just gonna mix that up.
1:32
And I'm gonna add cream cheese and a stick of butter.
1:37
This is just one of my favorite pastries.
1:38
In fact, I use this crust for savory dishes
1:42
as well as sweet dishes.
1:44
In fact, this is the original crust
1:46
for my little mini pecan pies, which are just delicious.
1:52
There we go. (blending)
1:54
And this should start forming a ball.
1:56
As you can see, it's already starting to.
1:58
There it is. There's our ball.
2:04
All right, now I'm gonna take this out,
2:07
and you'll wanna be careful with your blade,
2:10
so you don't nick yourself.
2:12
Now I'm gonna just wrap this in Saran Wrap.
2:15
You can't ever have too much counter space, can you?
2:17
I think if I had a mile of counter,
2:20
I'd still use a mile and a quarter.
2:23
Oh, that cream cheese smells so good in there.
2:28
Gertie, I don't have anything ready yet.
2:31
All right, now I'm just gonna kind of work that into a ball,
2:34
just like that.
2:36
Great.
2:37
All right, so we're gonna switch this out...
2:42
to one that I'd made earlier
2:44
that has gotten a little firmer.
2:48
All right, this should take about half of this batter
2:55
or half of this dough.
2:57
So I think I'm gonna cut it in half,
3:00
and then we've got seven patty shells to make.
3:05
So I'm gonna divide this into seven pieces, just like that.
3:10
We're gonna try a little something
3:12
and see if it'll work for this.
3:14
I've got a glass that's about the size of these openings,
3:18
and I'm gonna just dip it in some flour.
3:21
And I'm gonna press down and see how that works.
3:24
Oh, that works good.
3:26
And we're just gonna keep on going
3:29
till we have every one of them.
3:32
And then I'm gonna come back
3:33
and I'm gonna work it up the sides a little bit
3:36
because I want these shells to have a little lip on it
3:40
so that the oysters won't fall out.
3:43
All right. So I'm gonna come back in with my fingers,
3:45
and I'm just gonna run this pastry just like this
3:48
up the sides of it
3:50
so it'll make like a little edible container.
3:53
That's working just the way I wanted it to.
3:56
Look how pretty and perfect that is.
3:59
All right, we're gonna put this into a 350 degree oven,
4:02
and we're gonna bake it for 45 minutes.
4:06
I'll be checking on it closely though,
4:09
but we want a nice kind of medium brown crust
4:13
to hold those oysters.
4:17
(pan clattering)
4:19
Now for the good stuff.
4:21
I'm gonna start with two tablespoons of butter.
4:24
We've got our butter ready,
4:26
and I'm gonna saute our mushrooms in here
4:30
until they're kind of soft.
4:32
All right, these are looking good.
4:35
All right, now I'm gonna just toss some flour in here
4:40
and stir that up 'cause that's gonna act as a thickener.
4:45
All right, and I'm gonna add a fourth of a teaspoon
4:49
of garlic salt and a cup of milk and let that cook.
4:54
We're just gonna throw those oysters in there.
4:57
Speaking of romantical, I think Michael
4:59
is fixing to get on a ship, but I still want to talk to him.
5:03
Maybe it'll be all right.
5:09
What are you doin'?
5:11
(Michael speaking indistinctly on phone)
5:13
Well, I was just looking at these oysters
5:15
and thinking about ya.
5:18
I can't wait for you to get home.
5:21
- [Michael] I can't wait to get home.
5:22
- I'm cooking a romantical meal just for the two of us.
5:29
I love you too.
5:30
- [Michael] Bye. - Bye.
5:33
I just love romantical men.
5:38
All right, and I'm gonna put like a teaspoon of lemon juice.
5:43
All right, we're just gonna let this simmer
5:45
until it really thickens up.
5:48
All right, this has reduced down and gotten thicker,
5:50
but I think our patty shells should be done.
5:54
So let's see what they look like.
5:58
Oh yeah, they look good.
6:02
Hey, Ranny. Whatcha doin'?
6:06
Bring our plate around here.
6:09
Now, Michael can probably eat two of these,
6:15
but I can't eat but one.
6:18
All right, now all I'm gonna do is just pile the oyster
6:24
on top of that beautiful piece of pastry.
6:27
Now, if you didn't like oysters,
6:30
you could use a shrimp or a scallop.
6:33
Now I'm gonna just sprinkle it
6:36
with a little Parmesan cheese and fresh parsley.
6:42
And the dish is ready to go, just that simple.
6:45
And if your companion likes oysters, they'll love this dish.
6:57
Oh, it's hot.
6:59
Mm.
7:02
This is gonna make a perfect mood setter.
7:04
And when we come back,
7:06
I'm gonna be making a maple glazed salmon
7:09
with a pineapple salsa.
7:14
I so hope y'all are enjoying the show.
7:17
And if you do.
7:19
Be sure to click like, subscribe and
7:22
notification bell so you'll never miss a video.
7:26
And we'll be right back after the break.
7:32
I've got the water ready for the polenta.
7:36
So let's start with the polenta.
7:38
To me, it's so much like our grits.
7:41
I've got about four cups of boiling water,
7:44
and I'm gonna put about a teaspoon of salt in it.
7:47
And I'm gonna slowly pour my polenta in
7:50
just like I would my grits.
7:52
In fact, I tell everybody
7:54
the secret to a perfect pot of grits
7:57
is stirring it when you first put them in.
8:00
And then the butter and the cream
8:02
doesn't hurt that perfect pot of grits.
8:05
I'm using a quick polenta, and you'll want to be careful
8:11
because once it starts thickening up,
8:13
it'll bubble up on you and it's very, very hot.
8:17
Okay, so that's nice and thick.
8:19
I think I'm gonna add just a little butter to it.
8:22
(utensils clanking)
8:28
All right, I'm just gonna dump this over,
8:33
and depending on how thick a cutout you want
8:37
would determine your pan size.
8:40
All right, now I'm just gonna cover this and let it chill.
8:49
This one has been in the refrigerator,
8:52
and it's perfectly cold.
8:55
Before we start sauteing our polenta,
8:59
I'm gonna make a quick pineapple salsa for our fish.
9:04
And it's very, very simple but very, very flavorful.
9:09
And I've got diced tomatoes.
9:11
Michael loves hot stuff.
9:14
So I've got some diced jalapeno peppers
9:17
that have been deseeded, some red bell pepper,
9:25
some diced pineapple,
9:28
a little sugar and a pinch of salt.
9:32
And we're just gonna mix these up and let them reduce down
9:36
and get tender for us.
9:39
Look at those pretty colors. Doesn't that look good?
9:44
All right, now we're gonna make the marinade
9:48
real quickly for our salmon.
9:50
This once again is a very simple marinade.
9:53
We're gonna start with maple syrup, teriyaki sauce,
10:00
pineapple juice,
10:04
and a little fresh ginger.
10:11
All right, now I'm gonna bust up a garlic clove.
10:15
(thumping)
10:17
Just smash that so that that flavor can go through there,
10:22
and that's all it is to it.
10:24
And I'm gonna take our salmon filets
10:26
and just cover them with our marinade.
10:28
And I'm gonna let these marinade for 24 hours
10:34
and really soak up those flavors.
10:38
I think you'll love that marinade.
10:42
All right, I've got my salmon that I marinated last night,
10:47
and it's ready to go on the grill.
10:49
All right well, I'm gonna give it a quick spray
10:52
(spraying)
10:54
'cause I don't want our salmon to stick to it and tear up.
10:58
Okay, so let's check out our fish here.
11:01
You know, Michael and I just got back from our honeymoon,
11:06
and we went on a Crystal Cruise Line to Alaska,
11:10
and it was so fabulous.
11:12
We went salmon fishing up there in Alaska,
11:15
and we even had our salmon flash frozen
11:18
and shipped to us at home.
11:20
In fact, this is what I'm cooking,
11:22
our honeymoon fish for him tonight.
11:26
All right, so we've got that going.
11:28
Now the polenta that we cooked earlier is nice and chilled,
11:33
and we're gonna just take our heart shape cutters
11:38
and cut out hearts.
11:40
Look how pretty that is.
11:43
And I should be able to get about four outta here.
11:47
Aren't these just adorable?
11:50
Two for each plate'll be pretty.
11:53
Well, I need to go ahead and put this in.
11:58
Now we're just gonna saute this off with our olive oil.
12:02
(sizzling)
12:08
Oh. Ooh, I can smell the maple.
12:12
All right, let's see how our polenta is looking.
12:14
You know, this is already done,
12:17
so we just really need it hot.
12:20
And I think I'm ready to plate our meal for us.
12:23
Oh, look at those pretty little hearts.
12:26
Mm.
12:30
That looks so good.
12:35
And I'm just gonna top it with the pineapple salsa.
12:43
Just that simple, and it's ready.
12:46
I'll take a bite out of my end.
12:51
Mm, that salmon is so good.
12:56
I don't know if I can wait for him to get home.
12:58
Well, y'all be sure and come back
12:59
and help me finish up this meal
13:01
because Michael has got a tremendous sweet tooth.
13:04
And I've learned the way to his heart
13:07
is definitely through his stomach.
13:09
I'm gonna be making him Chocolate Bundles.
13:14
So I'll see y'all back in a few minutes.
13:21
I hope y'all are enjoying the show
13:23
and I want to hear from you.
13:25
Tell me what recipes or videos you'd like to see me
13:28
make by just leaving a short comment below.
13:32
Now, let's get back to the show, y'all.
13:38
Oh, now I'm getting to the very, very best part: dessert.
13:42
And I just call it Chocolate Bundles.
13:44
Michael's gonna call it fabulously delicious,
13:48
but we're gonna start with a puff pastry,
13:51
just a frozen puff pastry that you buy at the grocery store.
13:54
And you're gonna be just tickled pink
13:56
when you find out just how quick and easy this dessert is.
14:00
It's gonna look like you've spent a lot of time
14:02
when you hadn't.
14:03
You'll find the instructions to working the puff pastry
14:07
on the box.
14:08
It'll tell you to let it sit out on the counter
14:11
for about 20 minutes and thaw out.
14:14
And then you can very gently just unwrap it.
14:18
And I'm gonna cut these into about a four inch square.
14:23
So that will give us four servings from one sheet.
14:28
Now, I'm gonna make an egg wash
14:35
because we're gonna bundle these up
14:38
like a little beggar's purse.
14:40
Now I'm gonna add a little heavy cream to our eggs.
14:46
Give those a quick beat.
14:47
If y'all have ever seen me do a Brie en Croute,
14:50
sometimes I do my Bries in bundles.
14:54
Well, this is kinda the same idea for this dessert.
14:57
Now I'm gonna brush this entire inside with the egg
15:01
because when we do it up in our little purses,
15:03
we want that dough to be able to stick to each other.
15:07
All right.
15:08
Now for the good part.
15:10
You can do anything you want to do,
15:12
but I'm using one of Michael's favorite candies.
15:16
So I'm gonna put a couple of chocolate candies in it,
15:20
and then I'm just gonna bundle this up.
15:22
And I'm gonna give it a twist.
15:26
And it looks just like a little purse.
15:29
I heard the other day, in fact, we were having a discussion
15:31
that men react very romantically
15:36
to the smell of baking bread.
15:38
And another little tidbit of information
15:40
is they say that chocolate releases
15:44
something in the female brain
15:46
that is the same feeling that you have when we're in love.
15:49
So I've got the best of both here.
15:52
I've got bread and I've got the candy,
15:55
a perfect combination.
15:57
All right, now I'm gonna put these on the cookie sheet,
16:01
and now I'm gonna brush the outside
16:04
with the milk and egg combination
16:05
so that they'll be nice and shiny
16:08
and have a pretty finish to them.
16:10
You can have these done in just a matter of a few minutes
16:13
for any occasion.
16:14
But to me, this is a little bit romantical
16:17
'cause of the combinations of the foods.
16:19
All right, now we're gonna stick these
16:21
in a 350 preheated degree oven
16:24
until they're nice and brown.
16:25
All right, let's get these in the oven.
16:29
And while these are making,
16:30
we're not done with those bundles yet.
16:33
I'm gonna make a chocolate ganache just in case
16:36
there's not enough chocolate oozing out of that bread.
16:40
Ganache is just a fancy word for chocolate and heavy cream.
16:46
So we're just gonna scald this off,
16:48
and then we're gonna pour it over our broken chocolate.
16:51
And the heat from the heavy cream
16:54
is gonna melt that chocolate.
16:57
All right, our cream's hot.
17:01
(dishes clattering)
17:02
I'm just gonna stir that together.
17:03
It won't take it but just a minute to melt that chocolate
17:08
'cause chocolate melts pretty fast.
17:11
You can see it.
17:12
You know, it's just really, really chocolatey.
17:15
But look at this ganache, how pretty that is.
17:20
Perfect.
17:21
I've got some bundles in the other oven.
17:25
Oh, yeah.
17:27
Oh my goodness.
17:28
Look at the chocolate bubbling out of that one.
17:32
I wanna show y'all how I'm gonna serve this to Michael.
17:36
I'm gonna put the ganache on the bottom
17:51
and the strawberry and mint right there,
17:57
and then just a little dribble on top.
18:00
You can have this fabulous dessert
18:03
within a matter of a few minutes.
18:05
Let's see what we've got.
18:09
Why don't we kind of cut him open and see...
18:14
see what's gonna happen.
18:17
Oh, look at that chocolate.
18:19
Mm. I think it needs whipping cream too...
18:25
just put down in that little hole.
18:28
Mm.
18:38
I'm gonna have him eating out of the palm of my hand.
18:41
Y'all don't miss this one.
18:42
Your man or your woman'll love you for it.
18:45
Y'all stick around because coming up next,
18:49
I've got a few tips to share with ya.
18:54
I so hope y'all are enjoying the show.
18:57
And if you do.
18:59
Be sure to click like, subscribe and
19:01
notification bell so you'll never miss a video.
19:06
And we'll be right back after the break.
19:12
I wanna share with y'all some options
19:14
for your chocolate-covered strawberries.
19:17
You can do all different varieties with your strawberries.
19:21
I'm gonna dip this one in the white chocolate
19:24
for white chocolate lovers
19:26
and cover him with coconut.
19:28
With the strawberries, the only limitations you have
19:32
is your own imagination.
19:33
I love the coconut and white chocolate.
19:36
All right, let's move on down because I've got these
19:38
wonderful little edible magic markers.
19:41
You can use it to write on your plates like I've done here.
19:44
This has all been done with this little marker.
19:47
So you wash it and it comes right off.
19:49
And I think for this plate for Michael's dessert,
19:53
I think I'm gonna write him a special note.
19:59
"Meet me upstairs."
20:03
Hope y'all can use some of these tips.
20:05
I think you can have a lot of fun with them.
20:08
You know, I really gave this menu a lot of thought today
20:12
because this is a romantic meal,
20:14
and I wanted the foods to suggest
20:17
that there was romance in the air.
20:19
And I think I've done that.
20:21
These dishes'll really warm up your belly,
20:24
even on a nippy day like today.
20:27
So until next time,
20:29
we send you best dishes, hugs and kisses
20:32
from our kitchen to yours.
20:35
(kisses)
20:36
Bon Appetit.
20:40
Hey, y'all, it's Paula Deen.
20:42
Now, if you enjoyed this video, be sure to like it
20:46
and click the subscribe button as well as the notification
20:49
and bell to be alerted when I post a video.
20:53
Love and Best Dishes Y'all.
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