Up next in 10
Seafood Shack - 4 Southern Seafood Recipes - Get some fabulous seafood dinner recipes, like Bobby's glazed shrimp skewers and a crab cake sandwich recipe. Paula’s Best Dishes, Season 11, Episode 2.
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00:00 Intro
1:00 Glazed Barbecue Shrimp Recipe: https://www.pauladeen.com/recipe/glazed-barbeque-shrimp/
6:48 Fried Potatoes and Parsnips Recipe: https://www.pauladeen.com/recipe/fried-potatoes-and-parsnips/
7:54 Grilled Crab Cake Sammies Recipe: https://www.pauladeen.com/recipe/grilled-crab-cake-sammies/
13:18 Coconut Lime Cake Recipe: https://www.pauladeen.com/recipe/coconut-lime-cake/
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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
- Oh, it's all about Bobby, and seafood today, y'all.
0:04
So, Bobby's gonna try and impress me
0:06
with some of his favorite seafood dishes.
0:08
Starting off with some spicy and delicious
0:11
glazed barbecue shrimp.
0:14
Son, I like the way ya roll.
0:17
And then the perfect lunch combination, y'all.
0:20
Bobby's crab cake sandwiches,
0:22
and my fried potatoes with parsnips.
0:25
- That is gonna be so, so good.
0:27
- Yes.
0:28
Finally, I'm making a three layer coconut-lime cake,
0:31
to top off this meal.
0:33
It's gonna leave us speechless!
0:35
Holy camoly.
0:36
- Pow!
0:37
(laughing)
0:39
(upbeat music)
0:49
- I'm standing up here,
0:50
with the hottest little thing on TV today.
0:53
My son!
0:54
- Spoken just like my mama!
0:55
- I'm not prejudice!
0:57
- Not in the least.
0:58
- Well, maybe a little bit.
0:59
(laughing)
0:59
- Mama, today we're gonna do glazed barbecue shrimp.
1:01
It's something that we're real familiar with.
1:02
here in Savannah.
1:03
And Jamie and I have have formulated our own barbecue sauce.
1:05
I'm gonna de-seed this Jalapeno pepper
1:07
and I'm gonna dice it up.
1:08
- [Paula] Okay.
1:09
- All right, well you tell me what to do, son,
1:11
because this truly is all about Bobby today.
1:14
I'm just following his lead.
1:16
- Barbecue sauces are,
1:18
they really differ from region to region.
1:21
And what I like, is a red barbecue sauce.
1:23
A ketchup based barbecue sauce.
1:24
So, that's what we're gonna make today.
1:25
And I'd like for you please, to dice me two tablespoons
1:28
of this onion.
1:29
- [Paula] Okay.
1:31
(upbeat music)
1:35
- And I'm also gonna skin a little bit of this ginger.
1:37
I love a good barbecue sauce.
1:39
I love good fresh shrimp,
1:40
which we have in abundance here in Savannah,
1:43
and I love the two of 'em together.
1:45
What we're doing
1:45
is sort of like an appetizer for 'em.
1:47
This is not gonna have a side with it,
1:49
this is just gonna be the barbecued shrimp,
1:50
and it's gonna be skewered
1:51
and we're gonna do it on the grill top.
1:52
- [Paula] Okay.
1:53
On the grill, oh.
1:54
- Right.
1:55
I'm just gonna cut off, maybe the top third of it,
1:57
and then I'm gonna grate it really finely.
2:00
- [Paula] So, there's your two tablespoons of onion, son.
2:03
- Perfect.
2:04
And we've got two cloves of garlic there.
2:05
- Okay.
2:06
- If you'd mince those up for me.
2:07
- [Paula] I will do it.
2:08
- And I'm grating away on this ginger.
2:11
- That ginger is smelling fabulous.
2:13
Ginger has such flavor,
2:15
and then it can be so hot sometimes.
2:18
I love it.
2:19
(upbeat music)
2:22
- I'm gonna add one eight ounce can of tomato sauce.
2:24
- [Paula] Okay, and then I'll give that a quick stir
2:27
for ya, son.
2:28
- And I'm gonna move around you, if you don't mind,
2:30
for the rest of it.
2:31
- Okay.
2:31
Okie doke, that's starting to smell good.
2:34
- [Bobby] Gonna use a third of a cup of apple cider vinegar,
2:36
and I'm just gonna eyeball it.
2:38
(upbeat music)
2:39
- [Paula] Now, I'm coming in with my garlic.
2:41
- We used three tablespoons of molasses.
2:43
(upbeat music)
2:46
- Perfect!
2:46
- About right.
2:47
- In something like this,
2:48
so what if it's not slap-kadab on the money.
2:53
- And you could see I'm not concerned with it.
2:54
- No.
2:55
- Two tablespoons of brown sugar.
2:56
- Okay.
2:57
- two tablespoons of ketchup.
3:00
In we go.
3:00
- [Paula] Okie doke.
3:02
- And a little bit of salt and pepper to taste, so.
3:04
(upbeat music)
3:07
Well, that's smelling really nice, so far.
3:08
- It is smelling nice.
3:11
- We're gonna let that simmer a little bit,
3:12
and we're gonna move down here.
3:13
(coughing)
3:14
And then go ahead and get our shrimp ready.
3:15
I hope that's that you like it.
3:17
- I love it!
3:18
(chuckling)
3:19
- It's got a little spice.
3:20
- It is hot, y'all.
3:21
- Well, if we need to, we'll add a little bit more
3:24
tomato sauce, or a little bit more ketchup.
3:26
- Oh, I think it's gonna be good.
3:27
- We could ease at that.
3:28
(banging)
3:29
- I think it's gonna be good.
3:31
- All right, one and a half lbs
3:32
of freshly peeled, and de-veined shrimp.
3:34
These are ready to go.
3:35
- [Paula] Yes.
3:35
- All I have to do is salt and pepper these.
3:37
- Yes.
3:38
- So, now all we have to do is skewer them,
3:39
so if you'll start to do that.
3:39
- [Paula] Okay.
3:40
- And I'll make the glaze while you're skewering the shrimp.
3:41
(upbeat music)
3:43
I'm gonna use one third of a cup of apricot jam to start.
3:46
- Mkay.
3:48
- Two teaspoons of apple cider vinegar.
3:50
I'm gonna use one quarter teaspoon of pepper flakes.
3:53
So, this is gonna get hotter, and hotter.
3:56
And I'm gonna eyeball a third of a cup of this sauce.
3:59
- [Paula] Mkay.
4:00
- So, about one and a half ladles worth.
4:03
- Gosh, yeah, that's.
4:05
- And we're gonna make this glaze.
4:06
- Looks good, Bobby.
4:07
- It does look good.
4:08
And there are two ways that you could do this.
4:09
You could take your shrimp and you could coat them
4:11
in the sauce first, and then skewer 'em
4:13
and put 'em on the hot top.
4:15
Or you could do what we've done, which is skewer 'em,
4:17
put 'em on and we're just gonna kinda
4:18
baste 'em while they're cooking.
4:19
- I'm just gonna spray this
4:21
so that our shrimp won't stick.
4:23
- [Bobby] Mhm.
4:24
Let's go ahead and put the shrimp on.
4:25
- [Paula] Okay.
4:25
- [Bobby] And then as we do that, we'll just baste them.
4:27
- [Paula] All right, and we're just gonna put those.
4:30
(sizzling)
4:31
- [Bobby] Yes sir.
4:32
- [Paula] Right on there.
4:33
- [Bobby] Yes sir.
4:34
(sizzling)
4:35
And I'm gonna go ahead and baste these now.
4:37
- [Paula] Okie doke.
4:38
- [Bobby] And shrimp, shrimp are one of those things
4:39
that don't take a whole lot of time.
4:40
This should be maybe a minute per side.
4:43
- And then you wanna let 'em sit on the grill,
4:45
'cause you want that brown sugar and that ketchup
4:49
to almost candy on those shrimp.
4:51
- Kinda, kinda a caramelization.
4:52
- Yes.
4:53
- And when we roll 'em over,
4:54
I'll glaze the other side.
4:56
- All right, what do ya think,
4:57
we can flip?
4:58
- Yeah.
4:59
- Oh-ho-ho-ho!
5:00
- Yeah.
5:00
Flip 'em all and we'll.
5:01
- Sock it to me, sock it to me, sock it to me.
5:03
- Yup, woo, those one's in the middle!
5:05
- Yes, yes.
5:05
- Oo, and those ones too!
5:07
- Oo, Bobbylicious!
5:09
- I told ya!
5:11
- [Paula] This is so easy.
5:12
- [Bobby] I'm gonna go ahead and garnish the plate.
5:14
(upbeat music)
5:15
- [Paula] I'll cut ya a lemon.
5:16
(upbeat music)
5:19
- [Bobby] It does look great.
5:21
- [Paula] Beautiful, son!
5:23
- What ya think, ya wanna give it a shot?
5:24
- Son, I like the way ya roll.
5:26
- Yeah, me too.
5:29
A little bit of lemon juice on it,
5:30
is that all right with you?
5:31
- Yes.
5:33
- I got a feeling they gone be pretty good.
5:35
(laughing)
5:36
- I got a feeling your right.
5:39
- Ready!?
5:40
- Yes, I'm ready.
5:41
- Cheers.
5:42
- Cheers.
5:43
(chuckling)
5:44
(upbeat music)
5:46
- Mm, mm, mm-mm-mm.
5:48
(upbeat music)
5:49
- Holy camoly.
5:50
- Pow!
5:51
(laughing)
5:53
- What else can I say?
5:53
We'll be back in a minute.
5:55
- With grilled crab cake sammies.
5:57
Stick around.
5:59
That's good.
6:00
- [Paula] Up next, Bobby's showing us
6:02
the cutest crab cake sandwiches,
6:04
that are gonna go along with my fried potatoes and parsnips.
6:08
Oo, boy, honey, I'm liking this.
6:10
- Yeah.
6:11
- And later, you're not gonna believe the dessert we have
6:13
to finish off this wonderful meal.
6:16
It's outta this world isn't it?
6:18
- Mm.
6:20
I so hope y'all are enjoying the show.
6:23
And if you do.
6:25
Be sure to click like, subscribe and
6:27
notification bell so you'll never miss a video.
6:31
And we'll be right back after the break.
6:36
(upbeat music)
6:39
I promised you a crab cake sammi when we came back,
6:43
and that is my recipe.
6:45
And then this is, um actually,
6:47
your recipe, Mom.
6:48
This is fresh fried, big, fat Idaho potatoes and parsnips.
6:52
And this brings back memories of when I was a kid,
6:54
you used to always do um,
6:56
potatoes in a black skillet,
6:57
with fresh onions and stuff like, home fries
7:00
that you cannot believe.
7:01
They were the best thing ever.
7:03
- And I'm starting with the big end, Bobby?
7:05
- Mhm.
7:06
- All right, you be doing the potato
7:07
and I'll work on these parsnips.
7:10
(upbeat music)
7:15
- Mandolins have always made me nervous.
7:17
Any kinda slicer.
7:18
- Any kind of a.
7:19
- [Paula] Oh yes.
7:20
You just have to be careful,
7:23
and keep your mind on your business,
7:26
when you're doing this.
7:28
- All right, we got plenty.
7:29
- Oh, Bobby, yours looks good, son.
7:31
- And we're gonna do these in your fryer baskets.
7:35
- Okay.
7:36
Look at these, oo!
7:38
- So, why don't you fill me up?
7:40
- Those turned out so pretty.
7:42
- Yeah, they're gorgeous.
7:43
And these aren't gonna take that long to cook.
7:45
Cause it's really, really thin cut.
7:46
- Uh-huh, we're gonna love, love, love these.
7:49
- Mhm, all right.
7:50
Let's go ahead and drop these.
7:51
- Yeah, I'll keep an eye on these,
7:53
while you go ahead and get started on our crab cake, son.
7:57
- We'll start with one lb of fresh crab meat,
7:58
and it's already been picked through for shells,
8:00
and it's completely ready to eat.
8:01
- I'm just dicing these green onions.
8:03
- Yeah, that's fine go ahead.
8:04
I need that and the celery, please.
8:06
- Okay.
8:07
- So, I'm looking for about a quarter cup
8:08
of diced red pepper.
8:10
What I like a lot about this recipe,
8:12
is that it doesn't have a breadcrumb filler,
8:15
which can really kinda steal away
8:17
from a good crab recipe, to me.
8:19
- Yeah, yeah.
8:20
- It's really mainly just fresh crab,
8:21
and then some diced vegetables,
8:22
and it is gonna be so, so good.
8:25
- Yes.
8:25
- All right.
8:26
(upbeat music)
8:30
- These are looking good, Bobby.
8:32
- Yeah, they shouldn't take
8:33
but a couple of minutes, I think.
8:34
- Yeah.
8:35
If you really wanted to add a lot of color
8:37
we could do carrots, we could do beets,
8:40
we could.
8:41
- What, here?
8:42
- Yes.
8:43
- You could do yams,
8:44
you could do a lot of different things like that.
8:44
- Yes, yes.
8:45
So, I'm gone take these up.
8:47
These look like those little potato sticks
8:49
that you buy in a can.
8:51
You know what I'm talking about?
8:52
- Yeah, and they're ready, just like that, aren't they?
8:54
- Yes.
8:55
- [Bobby] Mhm.
8:55
- Looked delicious, Bobby, you can't can't hardly tell
8:58
the parsnips from the potatoes.
9:01
Now, I'm gonna just salt these real quick.
9:03
(upbeat music)
9:04
- So, I've got my cut red bell pepper,
9:06
and that looks beautiful.
9:07
- Okay.
9:08
- I'm gonna add two tablespoons of mayonnaise.
9:10
- And, I'm just chopping up your celery, Son.
9:13
- And some Dijon mustard.
9:16
Two tablespoons, and I'm eyeballing.
9:19
One, two.
9:20
You got my stalk of celery chopped.
9:22
- I do.
9:23
- I'm gonna zest a little bit of lemon to add to it.
9:24
- There's your celery.
9:25
Are we gonna do salt and pepper, or?
9:27
- We are gonna do some salt and pepper.
9:28
You can feel free to do that,
9:29
that's just a taste.
9:30
- And what is that, son?
9:32
- One of my favorite things with seafood
9:34
is Old Bay seasoning.
9:36
- Okie doke, how much do you want in here?
9:38
- Two teaspoons, please?
9:39
- Okie doke.
9:40
(upbeat music)
9:46
Oh.
9:47
- I'm gonna fold this together,
9:47
which you also taught me, nicely.
9:48
Um, so we don't tear it up.
9:50
You could really beat that crab into a mush,
9:52
if you weren't careful.
9:53
- [Paula] This smells delicious.
9:56
- And I'm gonna take some really nice looking,
9:58
fresh white bread here.
9:59
It's kind of a thin slice,
10:01
and I'm just gonna take the crust off of it,
10:02
and we're gonna build these little sammies.
10:05
- Okay, mm.
10:06
- And I think you see where I'm going with this, Mama.
10:08
- Oo, Bobby.
10:08
- That's good, right?
10:10
We're gonna go ahead and put it together.
10:12
- Okay.
10:13
- And a little olive oil on either side.
10:15
- Okay.
10:16
- You got your brush and your olive oil right here.
10:16
And we're gonna put them right on the grill.
10:17
- Oo, boy, honey, I'm liking this.
10:19
- [Bobby] Yeah.
10:21
- Make a thin layer.
10:23
This salad is wonderful, Bobby.
10:25
- It is great,
10:26
and like I mentioned earlier,
10:27
that crab is totally ready to eat,
10:28
so we don't really have to cook it.
10:30
What we're gonna do,
10:31
is we're gonna get some really nice
10:32
grill marks on that bread,
10:33
and just kinda warm it up.
10:34
(upbeat music)
10:37
- Now, olive oil is gonna give it a nice little flavor,
10:41
and it's gonna help it crisp up.
10:44
It's gonna be crunchy when we bite into it.
10:46
- Nice grill marks.
10:47
(upbeat music)
10:50
(sizzling)
10:54
All right, we gotta watch these closely,
10:55
they're gonna cook fast.
10:57
(upbeat music)
11:01
I'm gonna grab the chips.
11:02
- Okie doke.
11:04
- And go ahead and begin to put us a plate together.
11:07
(upbeat music)
11:14
- This side over here is really, really hot.
11:17
(sizzling)
11:18
And sticky, so.
11:20
I'm just gonna push that to the side.
11:23
- See how my Mama burns my food.
11:24
(laughing)
11:27
Gotta just keep me down, don't ya.
11:28
- That's Michael's.
11:29
- Keep me in my place!
11:30
- Exactly, I agree.
11:31
- That's Michael's.
11:31
- I agree.
11:32
- [Paula] This one's yours, this is mine.
11:34
(upbeat music)
11:41
- These are almost appetizer size.
11:43
- I know.
11:44
(upbeat music)
11:46
- Wouldn't a fresh tomato be good on that?
11:48
- It would.
11:49
- Or a slice of cucumber would be good on it too.
11:50
- Or I'll tell ya what else will be good on it.
11:52
- Your mouth?
11:53
My lips.
11:54
- Something you've always taught me too,
11:55
is that when you first do a recipe
11:57
to always go exactly by the recipe
11:59
and do it exactly like that.
12:01
But after that create it, and make it really your own.
12:03
And I would put a slice of cucumber on there just as quick.
12:08
- Delicious, son.
12:09
I love the olive oil on the bread.
12:12
That gets it so nice and crispy.
12:15
- Mhm.
12:16
- And there is so many ways that you could take this.
12:19
- Mhm, it's kinda like a panini.
12:21
- So, Bobby, Son, what's next?
12:23
- Five words for you.
12:25
Coconut-lime cake.
12:28
Stick around, we'll see ya in just a minute.
12:30
- Okay.
12:30
- Don't ya love it?
12:31
- I'll follow you anywhere.
12:32
- Don't you love it?
12:33
- Coming up, the fun keeps going, y'all.
12:36
- Then why am I standing so far back?
12:37
- Cause I might do it to you.
12:38
(laughing)
12:40
As we finish up, with a beautiful, beautiful dessert.
12:44
- Almost looks too good to eat.
12:49
I hope y'all are enjoying the show
12:51
and I want to hear from you.
12:52
Tell me what recipes or videos you'd like to see me
12:55
make by just leaving a short comment below.
12:59
Now, let's get back to the show, y'all.
13:03
(upbeat music)
13:08
- I'm in here with my precious child.
13:10
And we're gonna finish up our meal today.
13:13
Bobby has made some wonderful foods from his cookbook.
13:17
- Mhm.
13:18
- But I'm gonna bring it home,
13:19
with this coconut-lime cake.
13:21
And it's so easy to make, y'all.
13:23
Bobby's got three sticks of butter, two cups of sugar
13:27
that he's creaming down here.
13:29
And while he's doing that I'm,
13:30
gonna measure out our dry ingredients.
13:33
I've got three and a half cups of all purpose flour.
13:37
And this does not have to be sifted.
13:40
(upbeat music)
13:43
All right, so there's my three and a half cups of flour.
13:46
I'm gonna put in a teaspoon of baking powder.
13:51
- Separate the eggs into here?
13:51
- [Paula] Please, yes.
13:54
(upbeat music)
13:55
All right, I have it.
13:57
- I like baking, it's kinda like science.
13:58
- It is like science, Son.
14:01
A half a teaspoon of baking soda,
14:04
and then a half a teaspoon of salt.
14:08
So, I'm just gonna whisk this together.
14:13
Like I said, we don't have to sift it.
14:15
(upbeat music)
14:18
All right, now over here is our wet ingredients
14:20
that we're gonna incorporate.
14:22
All right, I'm gonna use this wonderful coconut milk.
14:26
One and a quarter I'm gonna use.
14:31
And you wanna make sure they're at eye level.
14:35
And I'm gonna add one cup of buttermilk
14:39
in my measuring cup, because that'll make it easier for me,
14:43
when I'm adding it to my cake.
14:45
Okay, Bobby.
14:46
- Tell me what to do, Professor.
14:47
- Okay.
14:48
(laughing)
14:49
- Doctor Seuss.
14:50
(laughing)
14:52
- All right, I'm gonna add a teaspoon of vanilla.
14:57
Eye ball him.
14:58
And I'm gonna add a teaspoon of coconut extract.
15:03
And son, you can just beat our whites,
15:05
and I'll start adding our yolks.
15:07
(upbeat music)
15:10
Son, put yours on high.
15:11
(blending)
15:15
Now, when you're doing egg whites.
15:18
- Huh!?
15:19
- When you're beating egg whites
15:22
you wanna make sure your eggs are at room temperature.
15:26
So, I'm gonna add my flour,
15:29
and my coconut milk and buttermilk alternately.
15:33
I'm gonna begin with flour and end with flour.
15:37
It makes for a much creamier batter.
15:40
(rattling)
15:42
- All right, the egg whites are ready.
15:44
- All righty, those are great.
15:47
All right, our liquid.
15:49
While I'm doing this,
15:50
why don't you take our cake pans.
15:52
We gonna make three layers, y'all.
15:54
Spray our pans, and get those ready for the oven.
15:58
And we're spraying 'em with a non-stick
16:01
that's made for baking.
16:04
All right, we're almost done, Son.
16:06
All right, so, in goes the last of our buttermilk.
16:10
(blending)
16:14
(vibrating)
16:15
All right.
16:21
If I was a prankster.
16:23
- Oh, you could mess us both up.
16:26
- I would never do that to you.
16:29
- Well, then why am I standing so far back?
16:30
- Cause I might do it to you!
16:32
(laughing)
16:37
- Well, you didn't get nothing but yourself!
16:39
(laughing)
16:40
- Dadgummit!
16:42
All right, now I'm just gone
16:44
go in with my spatula down there,
16:46
and make sure that all of that is away.
16:48
Now, all we wanna do is just fold in our egg whites.
16:52
- Okay.
16:53
- And of course, you know what I mean,
16:54
when I'm saying fold.
16:56
- Don't beat it up.
16:57
- There ya go.
16:58
- Mhm.
16:58
- Beautiful.
16:59
So, we're gonna try to measure these out as close
17:03
as we can, Son.
17:05
And I love to use my measuring cups.
17:08
(upbeat music)
17:15
Now, what Bobby's doing right now
17:16
is beating the bubbles out.
17:18
(upbeat music)
17:23
(slamming)
17:26
In order to get this one even,
17:28
we're gonna give him the last of the batter.
17:32
(upbeat music)
17:35
All right, here we go.
17:35
(slamming)
17:36
That easy, we've got our cake.
17:39
Now we're gonna stick it in the oven
17:41
at 350 for about 18 to 25 minutes.
17:45
- Get the dough, Mo.
17:46
- Okay, get the dough.
17:47
(chuckling)
17:48
I'll get the dough!
17:49
- You got it.
17:50
(chuckling)
17:51
(upbeat music)
17:55
- It's gonna be delicious.
17:56
Y'all stick around,
17:57
because we gone finish up in a second
17:59
with the frosting, and we gone be eating cake.
18:04
Up next y'all,
18:05
there's nothing I love better
18:07
than finishing the day with my son, Bobby.
18:09
I love you, better than butter.
18:12
- For real!?
18:16
I so hope y'all are enjoying the show.
18:18
And if you do.
18:20
Be sure to click like, subscribe and
18:23
notification bell so you'll never miss a video.
18:27
And we'll be right back after the break.
18:33
(upbeat music)
18:36
- All right, Bobby,
18:37
we fixing to bring it to the house, Son.
18:40
Now, we gonna make the icing,
18:42
for our coconut-lime cake.
18:44
I'm gonna cream one cup of butter,
18:46
and I zested this lime.
18:49
And you are gonna get me a third of a cup of lime juice.
18:54
- Mhm.
18:55
- All right, so I'm gonna cream this, Son,
18:56
whenever you get that juice ready,
18:58
you just pour it over here in the butter.
19:00
- [Bobby] Okay.
19:01
- [Paula] This is an easy, easy frosting, y'all.
19:06
I'm gonna come in here, with five cups of powdered sugar.
19:11
- I got your lime juice ready.
19:13
Bang!
19:14
- There ya go, Son.
19:16
And this is not gonna take but a second,
19:18
it looks like it is, but it's not.
19:22
- Sure does smell good.
19:23
- Doesn't it smell good?
19:25
- It does.
19:26
- The lime.
19:27
The lime just brings it to life, doesn't it?
19:30
- Mhm!
19:30
- All right, look how quickly that.
19:33
(mixing)
19:34
That did up, Bobby.
19:36
All right, now we're just gonna fold in
19:38
an eight ounce container of whipped cream.
19:41
(upbeat music)
19:46
All right, Sonny Boy,
19:47
I think that's it.
19:49
All right, so here we go.
19:51
(upbeat music)
19:55
Hmm.
19:56
So, we just wanna stack our layers together,
19:59
separated by the filling.
20:02
Now I'm just gonna break this off.
20:05
And it's all right if it's sticking up,
20:07
because we've got another layer to go.
20:11
(upbeat music)
20:17
- A little coconut.
20:18
- A little coconut!
20:20
(upbeat music)
20:22
- This looks like something Grandma Paul woulda made.
20:23
- Perfect.
20:25
Grandma Paul made a lotta cakes, didn't she?
20:28
- Mhm, she did.
20:29
(upbeat music)
20:34
- And then we're just gonna cover our whole cake
20:36
with the coconut shavings, Son.
20:39
Why don't we put a few twists of limes on it.
20:44
I think it's just perfectly beautiful.
20:48
- Almost looks too good to eat!
20:50
- It almost do, don't it?
20:51
- Mhm, you could almost sell that.
20:53
- Almost could.
20:55
- Looks beautiful.
20:56
- Mhm!
20:58
- Cut it, Pearl.
20:59
- Okay!
21:00
(laughing)
21:02
(upbeat music)
21:07
There ya go.
21:08
- All right!
21:09
That's a good looking cake.
21:10
- It is a good looking cake.
21:12
Bobby, all the food was so wonderful today.
21:14
- Thank ya, I'm real proud of it too.
21:16
- Mm.
21:18
(upbeat music)
21:20
- Mm.
21:23
- It's outta this world, isn't it?
21:24
- Mm, that lime
21:26
gives it a really nice finish.
21:27
It's just enough that you can taste it.
21:28
- I always love being with you,
21:30
you're so precious to me.
21:32
- I love you.
21:33
- I love you better than butter.
21:36
Hey, y'all, it's Paula Deen.
21:38
Now, if you enjoyed this video, be sure to like it
21:42
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.
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