Up next in 10
Savannah Summer - 3 Summer Lunch Recipes - Paula & Bobby are cookin' summer recipes, including fish dinner ideas for family supper. Don't miss their blackened tilapia recipe or the tasty vanilla pound cake! Paula’s Best Dishes, Season 9, Episode 6.
Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU
------------------------
00:00 Intro
0:45 Shrimp Creole Tarts Recipe: https://www.pauladeen.com/recipe/shrimp-creole-tarts/
7:06 Blackened Tilapia Sandwich Recipe with Cilantro-Lime Mayonnaise: https://www.pauladeen.com/recipe/blackened-tilapia-sandwich-with-cilantro-lime-mayonnaise/
12:34 Vanilla Pound Cake Recipe: https://www.pauladeen.com/recipe/vanilla-pound-cake/
------------------------
For more episodes of Paula’s Best Dishes, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyG6WX31_riXNzo5zGJLbeTB
------------------------
Follow me on Facebook: https://www.facebook.com/pauladeen/
Follow me on Instagram: https://www.instagram.com/pauladeen_official/
Follow me on Pinterest: https://www.pinterest.com/pauladeen/
------------------------
Sign up for my email mailing list and get 3 FREE helpful kitchen printables: https://www.pauladeen.com/printables/
Find more recipes and videos on my website: https://www.PaulaDeen.com
Click here to shop my products on my online store: https://pauladeenshop.com/
Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen
------------------------
#pauladeen #paulasbestdishes
Show More Show Less View Video Transcript
0:00
- It's summertime in Savannah.
0:02
So, Bobby and are going to make a few
0:04
of our summertime favorites.
0:06
We're starting off with Creole shrimp tarts,
0:09
(meat crunching)
0:10
- You gonna love that.
0:11
- And then we're gonna move on
0:13
to a super sized blackened tilapia sandwich,
0:16
with a cilantro lime mayo.
0:18
Mmm!
0:20
And, we make a dream come true for two aspiring bakers,
0:26
when we whip up a vanilla pound cake,
0:29
with a black cherry sauce.
0:31
Group hug, (laughing).
0:34
(upbeat music)
0:36
(laughing)
0:39
why don't we do some summary type dishes today,
0:43
and share with our friends out there?
0:45
- Why don't we do shrimp Creole tarts, since it's summertime
0:48
and the shrimp are everywhere here in Savannah.
0:50
I think it's an appropriate dish, what do you think?
0:53
- Michael goes off our dock, he always comes up with shrimp,
0:57
when he cast off our dock
0:59
and there's nothing like a wild Georgia shrimp.
1:03
- Especially when you can get them
1:04
right out of your back yard.
1:05
I'm going to start out with some celery here,
1:08
some smash garlic and some bell pepper.
1:10
We're going to have to mince everything up really small,
1:13
because you see they're going to end up
1:14
in these little filo cups.
1:15
- I'll man, your onion over here for you.
1:19
- We're gonna salte, it altogether.
1:20
- Yeah, I've got some butter here,
1:22
that we're going to salte it in,
1:24
and then I'm going to sprinkle about a tablespoon of flour,
1:27
over that,
1:29
and that's going to help thicken it up because, you know,
1:32
you don't want it thin or it'll run out around little cups.
1:37
- I'm going to go ahead and get the garlic in the pan, okay?
1:39
- Okay.
1:40
(upbeat music)
1:41
Alright.
1:42
And I liked the looks of this onion,
1:44
so, it's ready when you're ready.
1:46
- We need a little bit of butter, I'm way ahead of you mom.
1:48
I've got...
1:49
- Well, the butter's coming, don't you fear,
1:51
but not before I get these onions in.
1:54
(upbeat music)
1:55
- All right, this is Creole.
1:56
So, we've got--
1:57
- I'm going to put about two tablespoons of butter in there.
2:00
- Some of the usual suspects going with our pepper
2:03
and our garlic.
2:04
We've got a little Creole season
2:05
that we're going to add mom.
2:06
- Now, I'm going to chop up a couple of tablespoons
2:09
of parsley.
2:10
That trinity, you know,
2:11
that they use in every dish, that comes out of Louisiana.
2:16
- And again, we gotta get this stuff minced up,
2:18
really, really fine,
2:19
cause we're going into real small filo cups,
2:21
before we-- - Yeah, cause it's got to fit
2:22
in those cups.
2:23
(upbeat music)
2:28
Now, I'm gonna sprinkle a teaspoon of (mumbles) seasoning.
2:32
(upbeat music)
2:35
- Here comes the peppers.
2:36
- Okie doke.
2:37
(upbeat guitar music)
2:40
Great, smelling good.
2:43
- Got about, maybe a dozen,
2:46
maybe 21, 25 count shrimp right here.
2:48
What do you think?
2:50
And I'm gonna, remove these tails
2:52
and I'm gonna, dice these shrimp up pretty small too.
2:56
- And down here, Bobby,
2:58
I've the top in and I've already got it made y'all
3:01
but you can go to a foodnetwork.com and find out about this.
3:06
Once we get everything in here,
3:09
I'm going to add three fourths of a cup, of heavy cream,
3:13
and about an ounce and a half, of cream cheese.
3:17
So, I'm going to go ahead and measure out my cream.
3:22
There we go.
3:24
- Yeah. And mom said it,
3:25
I'm not exactly going to dice these,
3:27
I'm cutting them into just, you know,
3:28
maybe getting five or six pieces out of each shrimp.
3:30
- Here sonny boy,
3:31
I will, help you by taking some of these shrimp
3:35
(upbeat music)
3:36
because I don't want our veggies stuff, to get like soggy.
3:40
(upbeat guitar music)
3:48
So, in we go,
3:50
with our shrimps,
3:54
we're gonna cook that for a second.
3:56
How's it smell?
3:57
- Smells great.
3:59
Now this is only gonna take us couple of minutes
4:00
to get this ready.
4:01
- And so now I'm just going to sprinkle our vegetables,
4:06
with one tablespoon of flour,
4:08
and that's going to thicken this up,
4:12
and, stir them around, yum!
4:16
But you know, what's going to kick it into next week?
4:19
My cream cheese.
4:21
Now, it says an ounce and a half, but you know,
4:25
I think when it comes to something like that,
4:28
my ounce and a half can be anything I want it.
4:31
- Might be that whole eight ounce block.
4:32
- So, how does three sound to you?
4:34
- Sounds good to me.
4:36
Won't be the first time, we've modified for the better.
4:39
(laughing)
4:41
- Okie dokie. All right.
4:44
As that cream cheese, starts to melt,
4:49
and in goes our heavy cream, three quarters of a cup.
4:53
- It looks and smells delicious.
4:56
- So, we just going to constantly stir that,
4:59
until it's nice and thick.
5:01
- Maybe five minutes.
5:01
- And I'm gonna have to taste just a little bit.
5:04
- Maybe a little.
5:06
It's pretty tasty.
5:09
It's really tasty.
5:10
I think that's ready mom, for it to,
5:11
(clapping) to put it in a filo cups.
5:13
Is it good?
5:15
- Out of this world.
5:16
So, what we want to do y'all is just fill up,
5:21
our cups.
5:22
(upbeat country music)
5:26
So, Bobby, I'm going to get our bread crumbs.
5:28
It's basically, just plain bread crumbs,
5:31
parsley, a little butter and little Creole seasoning,
5:33
to carry that flavoring on through.
5:35
- It's a simple topping.
5:36
- Yes.
5:37
We're just gonna sprinkle that on top, just like that Bobby.
5:40
(upbeat country music)
5:44
- So into the oven now,
5:45
400 degrees for about 15, maybe 20 minutes,
5:47
right.
5:48
- Okay sonny boy, these look T totally,
5:52
like the bomb, yes!
5:55
Coming up next,
5:56
it's time we taste that tart.
5:59
- You need a plate for these?
5:59
- No.
6:01
(laughing)
6:01
And then we grill up, blackened tilapia sandwiches,
6:05
and later we make one of my favorite dessert,
6:08
a vanilla pound cake, with a black cherry sauce.
6:14
I so hope y'all are enjoying the show.
6:17
And if you do.
6:19
Be sure to click like, subscribe and
6:22
notification bell so you'll never miss a video.
6:26
And we'll be right back after the break.
6:30
(upbeat music)
6:32
- The shrimp Creole tarts are ready.
6:34
- [Paula] Yum, yum.
6:36
- And they smell fantastic, momma.
6:38
- Oh, don't they smell delicious son?
6:40
You wanna take...
6:41
Just set them right down there son.
6:42
All you really wanted to do,
6:44
was just kind of get your bread crumbs, to a golden brown.
6:49
And that's exactly what we've done.
6:52
- You need a plate for these?
6:53
- No.
6:53
(laughing) No.
6:55
- Mmh!
6:57
(meat crunching)
7:00
- You're gonna love that.
7:02
I'm not talking to you, you're gonna love it.
7:04
- Incredible Bobby.
7:05
We'll list that on, with our tilapia sandwiches.
7:08
These are gonna be so quick,
7:10
so easy and so wonderful y'all.
7:12
Bobby, I'm gonna be mixing up,
7:14
the ingredients for our blackening seasoning.
7:17
I'm just going to spray our grill.
7:19
- Okay.
7:20
- Cause we don't want our fish...
7:22
- I'll tell you what I'll do--
7:23
- Sticking.(laughs)
7:24
- Before I make the cilantro mayo,
7:26
I'm going to go ahead and butter these fish.
7:28
Yes, I did say I'm going to butter these fish.
7:30
- Now I'm going to make up a dry rub, for these.
7:34
And I'm gonna use two tablespoons of, ground (mumbles).
7:39
I'm going to use two teaspoons, of onion powder,
7:45
and one teaspoon of, garlic powder
7:48
and for a little bite, bite,
7:50
I'm going to use a fourth of a teaspoon,
7:52
of ground red pepper.
7:54
So there we go.
7:55
I'm just gonna, toss that all around.
7:59
Okay, that's mixed up pretty good.
8:01
Now, I'm gonna add a fourth of a cup of paprika,
8:09
and that's a nice,
8:10
blackening season that we've got going on.
8:14
- And I've got this fish butter, you ready for it?
8:16
- I am so ready son.
8:17
- All right?
8:18
- I've got some wonderful fresh rolls here,
8:21
and I'm just gonna butter them,
8:23
cause I'm going to stick these on our grill.
8:26
All right, now Bobby has passed me his buttered fish.
8:29
I'm just going to dredge it in our blackening.
8:33
All right, Bobby,
8:35
I want to make sure that our blackening does not stick.
8:39
I'm going to put just a little olive oil.
8:41
- I love tilapia because it's so mild,
8:42
and I've said it a million times when I'm with you,
8:44
but it's so easy to cook
8:46
and it's such a nice, mild flavor.
8:48
- Yes.
8:49
(meat frying)
8:50
A farm raised fish.
8:52
- It's a really nice light white fish, you know.
8:55
- So mild,
8:57
don't have a lot of competing flavors going on y'all.
9:01
- Right.
9:01
- In your fish.
9:03
- You ready for the last piece?
9:04
- Yes, son,
9:05
I got enough blackening for one mower.
9:07
- There we go.
9:08
While we're cooking that fish,
9:09
I want to make a really nice cilantro and lime mayonnaise.
9:11
- That sounds heavenly, son.
9:13
- Very, very basic.
9:14
It starts with a cup of mayonnaise.
9:15
(gentle music)
9:21
- Okay son.
9:22
- I'm gonna juice this lime, right into it.
9:24
- Now, I'm going to turn our heat back up,
9:27
now, because our griddle has cooled off,
9:30
putting that cold fish on it.
9:32
So, you've got mayonnaise, lime juice...
9:35
- That's really it. - And cilantro and that's it.
9:38
- Maybe a little salt and pepper to taste.
9:39
- Yeah. Sound scrumptious son.
9:42
And we're gonna do about four minutes per side,
9:45
on our tilapia.
9:47
We want it cooked y'all,
9:48
just until that transparent look has disappeared.
9:52
- So, our fresh cilantro.
9:55
- Bobby, I think I'm go ahead and turn our first piece,
9:58
that went on the grill.
10:00
Look! Look! Look!
10:03
- Quarter cup of fresh chopped cilantro,
10:06
and a little bit of salt and pepper to taste here.
10:10
- That's gonna be so good with this tilapia.
10:12
- It's gonna be great on that fish.
10:14
- All right son, I'm gonna turn my next one.
10:16
(meat frying)
10:20
(mumbles) and that look fabulous Bobby.
10:22
- Perfect.
10:23
(meat frying)
10:27
- Mmh!
10:28
- Is it good? Do you like it?
10:30
- love the lime.
10:32
All right, our buttered rolls,
10:34
I'm just going to put down right there and heat those up.
10:39
I mean, and this fish is almost ready son.
10:42
All right. Now, tell me what you want on yours.
10:44
- I want some of the mayo, the lime cilantro mayo.
10:47
- Okay.
10:48
- And definitely some of this fresh mango salsa.
10:50
There's something about fresh vegetables
10:51
with fish that I just love.
10:53
There's...
10:54
- Very good.
10:55
- There is, purple onion in there, fresh mango, tomato,
10:59
maybe a little garlic, and some simple little spices.
11:02
(meat frying)
11:04
- All right,
11:05
I'm gonna start putting your sandwich together for you.
11:09
- But you can get the complete recipe for that
11:10
at foodnetwork.com.
11:11
(gentle music)
11:13
- All right.
11:14
(gentle music)
11:19
- Goodness gracious.
11:20
- A (mumbles) sandwich.
11:22
There, is you're sandwich, son.
11:24
- Thank you so much.
11:25
(laughing)
11:26
That is a man sandwich.
11:28
All right now, for mine son, now I'm gonna serve,
11:32
mm, mm, mm, mm,
11:33
mmh, mmh, mmh, mmh.
11:37
I'm gonna put my salsa on the side,
11:41
and eat it like a little coleslaw.
11:45
- Oh my gosh.
11:48
- I'm gonna take these off the griddle.
11:51
(laughing) - So good.
11:53
My sandwich is becoming a mess.
11:59
(laughing)
12:00
- Come back,
12:01
cause I'm going to work on my sandwich while we're gone.
12:04
Coming up next, Bobby always loves a good practical joke,
12:08
Bobby!
12:08
And later, two very special boys stopped by,
12:12
to give me a hand with our black cherry sauce.
12:18
I hope y'all are enjoying the show
12:20
and I want to hear from you.
12:22
Tell me what recipes or videos you'd like to see me
12:25
make by just leaving a short comment below.
12:29
Now, let's get back to the show, y'all.
12:32
(upbeat music)
12:34
Well, this is a fresh, vanilla bean, pound cake,
12:38
Bobby and I are (mumbles) make.
12:40
Now we're going to start, by creaming together,
12:43
two sticks of butter, at room temperature,
12:46
three cups of sugar son.
12:48
(upbeat music)
12:52
So, while Bobby's doing that,
12:55
I had, six eggs, that we're going to separate.
13:01
And we're going to use the whites and the yellow.
13:04
- Two sticks. One cup, two sticks.
13:06
- Yes, but these are going in at different times y'all.
13:11
So, this one last,
13:14
egg.
13:14
And while Bobby is creaming,
13:17
the butter and the sugar together,
13:19
I'm gonna be, sifting our cake flour y'all.
13:22
I'm gonna start with three cups of cake flour,
13:26
a half a teaspoon of baking soda
13:31
and a fourth of a teaspoon of salt.
13:34
Bobby, if you'll be doing your vanilla bean,
13:37
while I'm sifting the flour, please.
13:41
So, I'm going to take my spatular,
13:43
and, just turn our flour, baking soda and salt.
13:48
- And this is what it looks like, the inside.
13:49
- Yes, look at that. My goodness.
13:51
- Straight vanilla beans.
13:52
- Smells incredible.
13:54
Now, I can just hit it, with the side of my hand.
13:58
All right,
13:59
so, I'm gonna measure (mumbles) one cup of sour cream.
14:02
Well, I would turn that up son and cream it,
14:04
just a little bit more.
14:06
- Okay.
14:07
- At a little bit higher speed.
14:08
(stand mixer screeching)
14:10
And I'm going to put our sour cream, in this bowl.
14:14
All right, now while you're creaming away, Bobby,
14:17
I'm just going to beat our egg whites,
14:19
until they're kind of, frothy.
14:21
And this will be one of the last steps that we do,
14:25
before we,
14:27
pour our batter, into our pan.
14:30
We're just going to fold these egg whites in.
14:33
All right, Bobby,
14:35
I am gonna now slip you in, one egg yolk at the time.
14:41
All right, ready for another one?
14:43
(stand mixer screeching)
14:45
- What's the reasoning behind
14:46
only doing one egg at a time like that?
14:48
- It gives it time to, build up the air.
14:51
- Cause I think most guys,
14:52
we would just pick that up
14:53
and just dump all of them in there at the same time.
14:54
- There's a good chance, that's what y'all might do.
14:56
- Very good chance that's.
14:58
- Turn it up a little bit higher son.
15:00
(stand mixer screeching)
15:01
All right, let's add the last egg.
15:04
Now the next step for us,
15:07
is to add, our flour,
15:11
with our sour cream,
15:13
and we're gonna alternate those two ingredients y'all,
15:17
and we go start with flour and end with flour.
15:20
All right, Bobby, now we turn that down son.
15:24
There you go.
15:25
All right, so we're gonna start with flour.
15:27
(upbeat music)
15:30
- Maybe a big, tablespoon of sour cream?
15:33
- Perfect.
15:34
(upbeat guitar music)
15:40
- And now finally, I'm gonna add the last of it.
15:42
- And then, I've got the last of the flour.
15:45
- Okay.
15:46
- You can turn it up, one more speed.
15:50
To stop your beating process,
15:51
turn that all the way to your lowest speed,
15:55
please, on the mixer and then unlock your mixer,
15:59
(stand mixer screeching)
16:01
and then lift that up,
16:03
and let your buttery slowly release itself,
16:07
from the--
16:08
- Oh, I still wanna turn this on high right now.
16:10
- Oh, I know you do son. I know you're dying to turn it up.
16:13
Wow!
16:15
Bobby, (laughing), you little devil. (laughing)
16:18
All right, now what I want you to do,
16:21
is take these... Oh, excuse me!
16:23
- You got me back to back. - Got you back.
16:25
What I want you to do is take these egg whites,
16:27
and fold them into our batter.
16:30
- All right.
16:31
- And you know what I mean, when I'm telling you to fold.
16:33
- I do.
16:34
(upbeat music)
16:40
- Hold the bowl for me while I dip.
16:42
- Okay.
16:43
- Bobby, I know you remember,
16:44
I got a call from Oprah.
16:46
- Yes ma'am.
16:47
- Telling me that, she would like for me to,
16:50
do a surprise drop in,
16:52
on her show for this young man,
16:55
that, had lost his twin brother to cancer.
16:58
And it turned out that I was his favorite one,
17:02
on food network and he would love it if he could meet me.
17:07
And as a surprise to this young man, I walk out on stage,
17:12
I immediately fell in love with him
17:15
and asked him, if he would come to Savannah and see us.
17:20
Now that we've got it in the pan,
17:22
we're using a cup of slivered almonds,
17:25
that we're gonna just pour right on top of that batter.
17:28
(gentle guitar music)
17:32
we're going to put our pound cake in,
17:33
a 325 degree oven for an hour and 15 minutes y'all.
17:38
Coming up next, these two young bakers,
17:41
can't wait, to dig into this pound cake.
17:44
Y'all don't wait on me.
17:46
- Don't worry, we won't.
17:49
I so hope y'all are enjoying the show.
17:51
And if you do.
17:53
Be sure to click like, subscribe and
17:56
notification bell so you'll never miss a video.
18:00
And we'll be right back after the break.
18:05
(upbeat music)
18:06
Guess who am in here in the kitchen with,(laughs).
18:09
This is my friend, Erin.
18:12
And Erin is the one that lost his twin brother,
18:16
but you know what?
18:18
Erin's a very lucky guy,
18:20
he has another older brother and this is Bryce y'all.
18:24
Bryce, is down there helping Bobby.
18:27
They're going to take our cake out of the pan
18:30
and get us some plates, so guess what?
18:33
You and I gonna eat cake, buddy.
18:35
So, Erin catch me up, baby.
18:39
When, I was with you on the Oprah show,
18:42
you were baking cookies. - Yeah.
18:45
- Taking cookie orders every week.
18:47
So, how many different kinds of cookies you make son?
18:49
- Chocolate chip, chocolate gooey butter, oatmeal raisin,
18:53
crispy oatmeal, and butterscotch chip.
18:56
- That sounds good to me son.
18:58
Earlier in the day, Bobby and I made a wonderful fresh,
19:02
vanilla bean pound cake.
19:04
So, what you and I are going to do,
19:06
is make a black cherry sauce.
19:09
All right, I've got two tablespoons of sugar Erin,
19:13
and I'm going to add one table spoon of cornstarch.
19:17
Erin has gotten our zest up,
19:19
now our flour and our cornstarch,
19:21
you wanna just, take your whisk and whisk that together,
19:25
and I'm going to be measuring out,
19:28
a half a cup of black cherry juice, Okay?
19:31
(upbeat guitar music)
19:34
This is gonna get thick on us very quick.
19:38
See how thick it's getting?
19:39
All right, now I'm going to add,
19:42
one package and this looks like about two cups,
19:47
of a black cherry.
19:49
Look, at that.
19:51
Stick your finger down in there and taste that and tell me--
19:53
- That's gonna be hot! Don't...
19:54
- Well, he's got tough hands,
19:55
he's a baker.
19:56
- You gonna have that kid burn himself.
19:57
No (mumbles) to eat.
19:58
- That's (mumbles) again.
20:00
Tastes like cranberry juice.
20:03
- Yes, it does.
20:04
So see, don't ever say you don't like something
20:07
till you try it, right Bryce?
20:09
- All right, you did that part,
20:10
now, Bryce and I are going to do the cool part.
20:12
We're ready to take this pound cake out of the pan,
20:14
and there's only one way to do that.
20:16
Bryce told me he's never done it before,
20:17
so, this is going to be first time, you ready?
20:19
- Okay.
20:20
I'm going to turn up the heat,
20:21
so don't think you can quit stirring, okay?
20:23
- Let's get that.
20:24
- Because when we added our cherries,
20:27
there was still a lot of juice in it,
20:28
so now we got to let in back tighten up.
20:30
- Okay, ready, set.
20:35
- Yay!
20:38
Bryce, you're the man.
20:40
- Good job.
20:41
(upbeat music)
20:51
- Y'all, don't wait on me.
20:53
- Don't worry, we won't.
20:54
- Don't worry.
20:55
(laughing) - Too good.
20:56
- (mumbles) boys down here, are eating.
20:58
- You like it Bryce?
20:59
- I love it.
21:01
- Good.
21:01
(gentle music)
21:04
Well, this is pure yummy.
21:06
Y'all are precious to my eyeballs.
21:09
- Nice to meet you guys.
21:10
- And I'm so glad that y'all made it to Savannah.
21:13
So, if y'all don't mind,
21:16
coming around here on either side of me,
21:19
and Bobby,
21:20
you come on in,
21:22
because before we go, I want a great, big, group hug,
21:28
before we have to tell everybody,
21:30
that we wish them love,
21:32
and best dishes from our kitchen to theirs.
21:36
Hey, y'all, it's Paula Deen.
21:38
Now, if you enjoyed this video, be sure to like it
21:41
and click the subscribe button as well as the notification
21:45
and bail to be alerted when I post a video.
21:49
Love and Best Dishes Y'all.
#Food & Drink
#Hobbies & Leisure