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Let Paula help you woo the one you love. Whether it is Valentine's Day, an Anniversary, or just a romantic evening this meal is sure to make them feel special.
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#pauladeen #fullepisodefriday
Paula shows us how to make Oysters in the Patty Shell, Maple-Glazed Salmon with Pineapple Salsa, Polenta Hearts, and Chocolate Bundles with Chocolate Ganache.
Recipes:
Oysters in the Patty Shell
Show More Show Less View Video Transcript
0:00
hey y'all I'm Paula Deen and whether
0:03
it's Valentine's Day an anniversary or
0:05
just today when you want to make the one
0:07
you love feel real special a great way
0:10
to do this is with a romantic
0:12
home-cooked meal straight from your
0:15
heart
0:15
speaking of heart you know what they say
0:18
that the weight on man's heart is
0:20
through his stomach so first I'm gonna
0:23
do one of Michael's favorite oysters in
0:26
a patty shell and then for the main
0:28
course I'm making a rich maple glazed
0:30
salmon with the most wonderful pineapple
0:34
salsa served over my quick and simple
0:37
polenta heart but that's not all y'all
0:40
for dessert I'm gonna be making my
0:42
sinful chocolate bundles covered with a
0:45
chocolate ganache so like some candles
0:47
and get ready y'all
0:49
romance is definitely in the air y'all
0:53
just stepped in and caught me writing a
0:55
love note to Michael today's show is all
0:59
about a romantic meal for two so what do
1:04
you say let's going in the house and see
1:06
what kind of mood setting meals we can
1:10
prepare one of the first dishes up is an
1:13
oyster dish this is going to make a
1:16
great appetizer for you it's real easy
1:19
to make now we're gonna start with our
1:21
pastry and we're using a plain flour and
1:25
I'm just gonna mix that up and I'm gonna
1:30
add cream cheese and a stick of butter
1:33
this is just one of my favorite pastries
1:36
in fact I use this crust for savory
1:39
dishes as well as sweet dishes in fact
1:42
this is the original crust for my mini
1:46
pecan pies which are just delicious
1:48
there we go
1:51
and this should start warming a ball as
1:54
you can see it's 40 start dunking there
1:56
it is there's our ball alright now I'm
2:03
gonna take this out and you'll want to
2:05
be careful with your blade so you don't
2:08
Nick yourself and I'm gonna just wrap
2:11
this in saran wrap you can't ever have
2:13
too much counter space can you I think
2:15
if I had a mile a counter I'd still use
2:19
a mile and a quarter
2:20
oh that cream cheese smells so good in
2:24
there
2:25
Gerty I don't have anything ready yet
2:28
right now I'm just gonna kind of work
2:30
that into a ball just like that great
2:34
all right so we're gonna switch this out
2:39
to one that I'd made earlier that has
2:43
gotten a little firmer all right this
2:46
should take about half of this batter
2:52
all right half of this dough so I think
2:56
I'm gonna cut it in half and then we've
3:00
got seven patty shells to make so I'm
3:03
gonna divide this into seven pieces just
3:07
like that we're gonna try a little
3:09
something and see if it'll work for this
3:10
I've got a glass that's about the size
3:14
of these openings and I'm gonna just dip
3:17
it in some flour and I'm gonna press
3:20
down and see how that works
3:21
oh that works good and we're just gonna
3:24
keep on going until we have every one of
3:28
them and then I'm going to come back and
3:31
I'm gonna work it up the sides a little
3:33
bit because I want these shells to have
3:36
a little lip on it so that the oysters
3:39
won't fall out all right so I'm gonna
3:41
come back in with my fingers and I'm
3:43
just gonna run this pastry just like
3:45
this up the sides of it so it'll make
3:48
like a little edible container that's
3:51
working just the way I wanted it to look
3:54
how pretty and perfect that is alright
3:56
we're gonna put this into a 350 degree
3:59
oven and we're gonna bake it for 45
4:03
minutes I'll be checking on it
4:05
closely though but we want a nice kind
4:08
of medium brown crust to hold those
4:11
oysters now for the good stuff I'm gonna
4:19
start with two tablespoons of butter
4:22
we've got our butter ready and I'm gonna
4:24
saute our mushrooms in here until
4:28
they're kind of soft all right these are
4:30
looking good all right now I'm gonna
4:34
just toss some flour in here and stir
4:38
that up because that's gonna act as a
4:41
thickener all right and I'm gonna add
4:44
1/4 of a teaspoon of garlic salt and a
4:48
cup of milk and let that cook we're just
4:51
gonna throw those oysters in there
4:54
speaking of Romanichal I think Michael
4:57
is fixing to get on a ship but I still
4:59
want to talk to him maybe it'll be all
5:01
right what are you doing well I was just
5:11
looking at these oysters and thinking
5:13
about you I can't I can't wait for you
5:17
to get it on I'm cooking a Romanichal
5:21
meal just for the two of us I love you
5:27
too
5:28
bye I just love romantic oh man all
5:35
right and I'm gonna put like a teaspoon
5:38
of lemon juice all right we're just
5:41
gonna let this simmer until it really
5:44
thickens up all right this is reduced
5:47
down and gotten thicker but I think our
5:49
patty shell should be done so let's see
5:53
what they look like
5:55
oh yeah they look good hey Rani what you
6:02
doing
6:03
bring our plate around here now Michael
6:08
can probably eat two of these but I
6:13
can't eat but one all right now all I'm
6:16
gonna do is just pile the oyster on top
6:22
of that beautiful piece of pastry now if
6:25
you didn't like oysters you could use a
6:28
shrimp or a scallop now I'm gonna just
6:33
sprinkle it with a little Parmesan
6:35
cheese and fresh parsley and the dish is
6:40
ready to go just that simple and if your
6:45
companion likes oysters they'll love
6:48
this dish mmm this is gonna make a
7:00
perfect mood setter and when we come
7:03
back I'm gonna be making a maple glazed
7:06
salmon with a pineapple salsa
7:11
[Music]
7:14
I've got the water ready for the polenta
7:17
so let's start with the polenta to me
7:21
it's so much like our grits I've got
7:24
about four cups of boiling water and I'm
7:27
gonna put about a teaspoon of salt in it
7:29
and I'm gonna slowly pour my polenta in
7:32
just like I would my grits in fact I
7:35
tell everybody the secret to perfect pot
7:38
of grits is stirring it when you first
7:41
put them in and then the butter and the
7:43
cream doesn't hurt that perfect pot of
7:46
grits I'm using a quick polenta and
7:52
you'll want to be careful because once
7:54
it starts thickening up it'll bubble up
7:57
on ioan it's very very hot okay so
7:59
that's nice and thick
8:01
I think I'm gonna add just a little
8:03
butter to it all right
8:12
I'm just gonna dump this over and
8:15
depending on how thick a cut-out you
8:18
want would determine your pan size all
8:23
right now I'm just gonna cover this and
8:25
let it chill this one has been in the
8:34
refrigerator and it's perfectly cold
8:37
before we start our polenta I'm gonna
8:42
make a quick pineapple salsa for our
8:45
fish and it's very very simple but very
8:49
very flavorful and I've got diced
8:52
tomatoes Michael loves hot stuff so I've
8:56
got some diced jalapeno peppers that
8:58
have been deseeded some red bell pepper
9:06
some diced pineapple a little sugar and
9:12
a pinch of salt and we're just gonna mix
9:16
these up and let them reduce down and
9:19
get tender for us look at those pretty
9:22
colors and that looked good
9:26
all right now we're gonna make the
9:29
marinade real quickly for our salmon
9:32
this once again is a very simple
9:34
marinade we're gonna start with maple
9:37
syrup teriyaki sauce pineapple juice
9:44
and a little fresh ginger all right and
9:54
I'm gonna bust up a garlic clove just
9:59
smash that so that that flavor can go
10:03
through there and that's all it is to it
10:06
and I'm gonna take our salmon fillets
10:08
and just cover them with our marinade
10:10
and I'm gonna let these marinate for 24
10:14
hours and really soak up those flavors I
10:20
think you'll love that marinade all
10:24
right I've got my salmon that I
10:26
marinated last night
10:28
and it's ready to go on the grill all
10:32
right well I'm gonna give it a quick
10:33
spray because I don't want our salmon to
10:38
stick to it and tear up okay so let's
10:41
check out our fish here
10:43
you know Michael and I just got back
10:46
from our honeymoon and we went on
10:49
crystal cruise line to last and it was
10:52
so fabulous
10:54
we move salmon fishing up there in
10:56
Alaska and we even had our salmon flash
11:00
frozen and shipped to us at homes in
11:02
fact this is what I'm cooking our
11:05
honeymoon fish for him tonight
11:07
all right so we've got that going now
11:10
the polenta that we cooked earlier is
11:13
nice and chilled and we're gonna just
11:17
take our heart-shaped cutters and cut
11:21
out hearts look how pretty that is
11:24
and I should be able to get about 4 out
11:28
of here aren't these just adorable two
11:33
for each plate will be pretty well I'm
11:37
I need to go ahead and put this in now
11:39
we're just gonna saute this off with our
11:43
olive oil oh oh I can smell the the
11:53
maple all right polenta's looking you
11:57
know this is already done so we just
12:00
really need it hot and I think I'm ready
12:03
to plate our meal for us oh look at this
12:06
pretty little heart good and I'm just
12:18
gonna top it with a pineapple salsa just
12:26
that simple and it's ready I'll take a
12:28
bite out of mind mmm
12:34
that salmon is so good I don't know if I
12:38
can wait for him to get home well y'all
12:41
be sure and come back and help me finish
12:42
up this meal look how's Michael has got
12:44
a tremendous sweet tooth and I've
12:47
learned the way to his heart is
12:49
definitely through his stomach I'm gonna
12:52
be making him chocolate bundles so I'll
12:57
see y'all back in a few minutes
13:02
[Music]
13:05
oh now I'm getting to the very very best
13:07
part dessert and I just call it
13:10
chocolate bundles Michaels gonna call it
13:13
fabulously delicious but we're gonna
13:16
start with a puff pastry just a frozen
13:19
puff pastry that you buy at the grocery
13:21
store and you're gonna be just tickled
13:23
pink when you find out just how quick
13:25
and easy this dessert E is it's gonna
13:28
look like you spent a lot of time when
13:30
you hadn't you'll find the instructions
13:32
to work in the puff pastry on the box
13:35
it'll tell you just let it sit out on
13:37
the counter for about 20 minutes and
13:40
throw out and then you can very gently
13:43
just unwrap it and I'm gonna cut these
13:47
into about a 4-inch square so that will
13:51
give us four servings from one sheet now
13:57
I'm gonna make an egg wash because we're
14:03
gonna bundle these up like a little
14:06
beggars purse and I'm gonna add a little
14:08
heavy cream to our eggs if there's a
14:14
quick beat if y'all have ever seen me do
14:16
Breann crew
14:18
sometimes I do my breeze and in bundles
14:21
well this is kind of the same idea for
14:23
this dessert now I'm gonna brush this
14:26
entire inside with the egg because when
14:29
we do it up in our little purses we want
14:31
that dough to be able to stick to each
14:33
other all right now for the good part
14:37
you can do anything you want to do but
14:40
I'm using one of Michael's favorite
14:42
candies so I'm gonna put a couple of
14:45
chocolate candies in it and and then I'm
14:48
just gonna bundle this up and I'm gonna
14:50
give it a twist and it looks just like a
14:55
little purse I heard the other day in
14:57
fact we were having a discussion that
14:59
men react very romantically to the smell
15:04
of bacon bread and another little tidbit
15:07
of information is they say that
15:09
chocolate releases something in the
15:12
female brain that is the same feeling
15:15
that you have when we're in love
15:17
so
15:17
I've got the best of both here I've got
15:20
bread and I've got the candy a perfect
15:23
combination all right now I'm gonna put
15:26
these on the cookie sheet and now I'm
15:29
gonna brush the outside with the milk
15:32
and egg combination so that they'll be
15:34
nice and shiny and have a pretty
15:36
finished tool you can have these done in
15:39
just a matter of a few minutes for any
15:41
occasion but to me this is a little bit
15:43
Romanichal because of the combinations
15:46
of the foods all right now we're gonna
15:47
stick these in a 350 preheated degree
15:50
oven until they're nice and brown all
15:53
right and while these are making we're
15:58
not done with those bundles yet I'm
16:00
gonna make a chocolate ganache just in
16:03
case there's not enough chocolate easing
16:06
out of that bread ganache is just a
16:09
fancy word for chocolate and heavy cream
16:12
so we're just gonna skal this off and
16:16
then we're going to pour it over our
16:17
broken chocolate and the heat from the
16:20
heavy cream is gonna melt that chocolate
16:23
all right our creams hot just gonna stir
16:30
that together it won't take it but just
16:32
a minute to melt that chocolate because
16:36
the chocolate melts pretty fast you can
16:39
see it you know it's just really really
16:42
chocolaty but look at this ganache I'm
16:44
pretty that is perfect I've got some
16:49
bundles in the other oven oh yeah oh my
16:55
goodness look at the chocolate bubbling
16:58
out of that one I want to show y'all how
17:01
I'm gonna serve this to Michael I'm
17:04
gonna put the ganache on the bottom
17:18
in the strawberry and mint right there
17:23
and then just a little dribble on top
17:27
you can have this fabulous dessert
17:29
within a matter of a few minutes let's
17:32
see what we've got
17:36
why don't we kind of cut him open and
17:40
see see what's gonna happen
17:43
Oh mmm
17:47
I think it needs whipping cream too just
17:52
put down in that little hole
18:05
I'm gonna have him eating out the palm
18:07
of my hand y'all don't miss this one
18:09
your man or your woman I'll love you for
18:12
it
18:12
y'all stick around because coming up
18:15
next I've got a few tips to share with
18:18
you I want to share with y'all some
18:23
options for your chocolate-covered
18:26
strawberries you can do all different
18:28
varieties with your strawberries I'm
18:32
gonna dip this one in the white
18:34
chocolate for white chocolate lovers and
18:37
cover him with coconut with the
18:39
strawberries the only limitations you
18:42
have is your own imagination I love the
18:45
coconut and white chocolate all right
18:47
let's move on down because I've got
18:48
these wonderful little edible magic
18:51
markers you can use it to write on your
18:53
plates like I've done here this has all
18:55
been done with this little marker so you
18:58
wash it and it comes right off and I
19:00
think for this plate for Michaels
19:02
dessert I think I'm gonna write him a
19:05
special note
19:10
meet me upstairs hope y'all can use some
19:15
of these tips I think you can have a lot
19:17
of fun with them you know I really gave
19:20
this menu a lot of thought today because
19:23
this is a romantic meal and I wanted the
19:26
foods to suggest that there was romance
19:29
in the air and I think I've done that
19:31
these dishes all really warm up your
19:34
belly
19:34
even on a nippy day like today so until
19:39
next time we send you best dishes hugs
19:42
and kisses from our kitchen to yours Bon
19:47
Appetit
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