Up next in 10
Paula is firing up her show in her new smokehouse in this blast from the past! In the smokehouse Paula whips up a shrimp mold to start followed by the main course, pork chops with pineapple.
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#pauladeen #fullepisodefriday
As a side she makes a green bean and zucchini bundle. To finish the meal Paula makes grilled fruit in a bourbon glaze for dessert. To make this delicious meal yourself, you don't need a smokehouse, just the recipes below:
Sensational Shrimp Mold
https://www.pauladeen.com/recipe/sensational-shrimp-mold/
Show More Show Less View Video Transcript
0:00
Hey y'all, I'm Paula Dean. Today I'm
0:03
firing up my show in my brand new
0:06
smokehouse.
0:08
And I want to start with a sensational
0:10
shrimp mold. And then I'm going to be
0:12
making a pineapple pork chop that's
0:15
dripping with savory juices. And for the
0:18
side, I'm going to be fixing zucchini
0:20
and green bean bundles. And just cuz
0:23
we're grilling ain't no reason to forget
0:26
about dessert. So, how about some ripe
0:30
roasted fruit that's just smothered in a
0:32
banging bourbon glaze? That's all coming
0:36
up. So, let's get to cooking. in.
1:10
over there hoping to see some dolphins.
1:13
Sometimes one after the other will come
1:15
down the creek. So today I thought it
1:18
was very appropriate that I fix
1:19
something that came out of these waters.
1:22
So I'm going to start by fixing us a
1:23
shrimp mold. There's nothing like a wild
1:27
Georgia shrimp and they're so sweet and
1:30
so delicious. Now I've got a few here
1:32
that I have not shelled. I'm just taking
1:34
my real sharp pairing knife and running
1:37
down that vein. And we're just going to
1:39
peel the shells off. I've got most of
1:42
them peeled right here. In fact, Michael
1:45
had most of them peeled for me. In fact,
1:48
hey, Michael.
1:52
Michael's standing over there on the
1:53
porch watching me cook. And I'm just
1:56
going to throw our shrimp
2:00
into this water. And you know, not to
2:03
cook shrimp for very long. Um, they
2:06
don't take but just a few few minutes
2:09
because if you overcook them, uh, you'll
2:11
find that you're eating something that
2:13
tastes much like an eraser and you don't
2:16
want to do that. So, while our shrimp
2:19
are cooking, I'm going to come over here
2:20
and I'm going to add some cream cheese
2:26
and some mayonnaise.
2:29
I love me some mayonnaise.
2:32
And you know, another condiment that I
2:34
do love is Dijon mustard.
2:39
There's just not another flavor in the
2:41
whole entire world like Dijon mustard. I
2:44
just love it.
2:46
All right, so I'm going to
2:50
take my fork.
2:52
I had all this at room temperature, but
2:54
of course room temperature today is
2:56
about
2:59
38,
3:01
which is like a refrigerated
3:03
temperature, so that cream cheese is a
3:06
little bit hard.
3:10
Let's see if that heat will soften that
3:12
cream cheese. I couldn't stand it out
3:15
here today if I didn't have these
3:16
heaters.
3:18
Normally, it's
3:20
not this chili in Savannah.
3:23
All right. Now, I'm going to add a
3:24
little pepper.
3:30
And let's see. Let's add a little bit of
3:32
hot sauce to it cuz you know how Michael
3:35
is. He He likes his hot stuff. And I'm
3:39
going to add some green onions.
3:44
All right, let's see if our shrimp are
3:46
ready.
3:48
Oh, and I think they are. Oops.
3:52
One with a shell got in the pot. That
3:55
wouldn't be so good ground up. Uh we do
3:58
a lot of crab dips down here, too. But
4:01
we normally serve those hot. And of
4:03
course, this one's going to be served
4:04
cold. Uh that's what I love about this
4:07
recipe. It's refrigerated and you can
4:10
pull it out and it's just ready. Oh.
4:14
Oh my goodness.
4:17
It's so good and tender.
4:19
[Music]
4:24
All right.
4:27
Now, I'm going to put these in our food
4:29
processor and I'm going to pulse them
4:31
because I don't want them minced. I want
4:33
them chopped.
4:38
You can see I don't have them minced too
4:40
fine. In fact, I kind of want them as
4:43
coarse as our conversation on a Saturday
4:45
night around this smokehouse. And I
4:47
think that's about perfect.
5:00
All right. Now, you can see how quickly
5:02
this wonderful dip came together.
5:06
All right. I'm gonna take this bowl and
5:08
I've got a piece of plastic wrap. Now,
5:11
I'm going to just line this bowl.
5:15
Now, I'm just gonna
5:19
spoon this into that lined bowl.
5:24
We eat so much shrimp salad here in
5:26
Savannah. Uh just about every restaurant
5:28
you go into, you can find a
5:33
a shrimp salad sandwich on the menu.
5:35
Right now, I'm just going to cover that
5:37
like that and press it. And I'm going to
5:38
let him sit until he's firmed up. In
5:41
fact, I have one down here.
5:45
Michael even put us a refrigerator out
5:47
here, which is wonderful. I don't have
5:49
to make but one trip with everything.
5:52
So, put him in there.
5:58
And because we've lined it with the
6:00
saran wrap,
6:03
we're easily gonna be able to just turn
6:06
him out onto our plate.
6:10
Doesn't he look good?
6:13
And this needs very little garnish.
6:17
I think I'll put us a few crackers
6:19
around.
6:21
And I can never decide which cracker I
6:24
like the best with this. All right,
6:27
let's see.
6:29
Just a little bit of green onions.
6:34
Y'all ready for a taste?
6:42
You must try this recipe.
6:45
Like I said, if you don't have fresh
6:47
shrimp, just use the canned shrimp in
6:50
the grocery store. You're going to love
6:53
this. It's incredibly simple and
6:56
delicious.
6:59
And I got to leave for a second, but
7:00
when we come back, I'm going to show
7:02
y'all how I prepare a pineapple pork
7:06
chop pie on the grill.
7:14
[Music]
7:22
Welcome back, y'all.
7:24
In case you've just joined me, I'm out
7:27
here enjoying some of this beautiful
7:29
warm Savannah weather. It's actually
7:32
about 20 degrees cooler than it normally
7:35
is here. But regardless of the weather,
7:39
us folks down south, we love to grill
7:41
out. And that's what we're doing today.
7:43
We're doing a smokehouse meal. And what
7:46
we're moving to next is called pineapple
7:50
pork chop pie. Now, we're just going to
7:53
take a a regular pork chop. Now, these
7:55
happen to be boneless. I just bought a
7:58
whole loin and I sliced it the thickness
8:00
that I wanted. And these are so good
8:04
because you don't have to fool with a
8:05
bone. All right. Now, I'm just going to
8:07
salt and pepper this. And I want to make
8:10
sure I get that seasoning all over them
8:14
on both sides.
8:18
Now, I would really recommend
8:21
that you double wrap these. We're not
8:25
going to stick them directly on the
8:26
coals. We're going to cook them up on
8:28
the grate, but just you just don't want
8:30
to use real thin tin foil and and it
8:34
leak on you if you accidentally tear it.
8:36
Then all that fabulous juice from the
8:39
pork, you know, will spill out and you
8:41
don't want to lose a drop of it. You can
8:44
see Michael thought of everything out
8:46
here in our smokehouse. He's got a
8:48
wonderful sink and ain't me considerate
8:51
girls. He's thinking about me all the
8:54
time. Now, let's move on. All right. So,
8:57
I've got us some bell peppers done, and
8:59
I'm going to do us a few onion rings.
9:04
Okay.
9:07
All right. So, we've got our salt and
9:09
pepper chopped. And we're going to start
9:11
with a bell pepper and a ring of onion
9:15
and a ring of pineapple.
9:18
And now I'm just going to douse it with
9:20
a little bit of teriyak sauce.
9:25
All right.
9:28
I don't believe it, y'all, but I forgot
9:31
my butter.
9:34
That's not like me. I can't believe that
9:37
I Paula Dean forgot the butter. I would
9:40
be so mad if I got the one missing the p
9:43
of butter. Oh, you can do it without
9:45
butter, but who would want to?
9:49
Can't imagine want to do it without
9:51
butter.
9:53
Okay, the bell pepper, the onions, the
9:55
pineapple, the teriyak sauce.
10:01
This is just a great little meal
10:04
that's very little work but is big big
10:08
on flavor.
10:11
All right, so we're just going to throw
10:12
these
10:14
over here on our hot fire.
10:23
We're just going to put these on the
10:25
grill.
10:26
And I've got some already on the grill
10:28
cooking. That should be about ready. Oo,
10:31
I can smell that pineapple and teriyak
10:34
sauce. And while we're over here, I want
10:37
I want to show y'all something. You see
10:40
this little house right here? Well, this
10:43
is the house that my husband lived in,
10:45
that Michael lived in as a teenager. And
10:49
if those walls could talk,
10:52
Paula may not be standing here cooking
10:54
today.
10:59
Oh, these are hot.
11:05
Hot and smelling good.
11:08
And those others are already starting to
11:10
just sizzle.
11:12
And let's see what we've got. You know,
11:14
when you say grill cooking down here,
11:20
we just love pork done on the grill.
11:23
Look at all that beautiful rich sauce.
11:26
The butter and the teriyak sauce.
11:31
And uh
11:34
that looks so good.
11:40
You know, the hobo hamburger was the
11:42
most requested recipe off the Food
11:45
Network. that told me that people want
11:48
regular recipes that are easy to fix and
11:52
allow them to enjoy the out ofdoors. So,
11:55
I think this recipe is going to be right
11:58
up there because those hobo burgers are
12:01
cooked in tin foil on the grill just
12:05
like this
12:08
with a lot of the same ingredients. Only
12:11
in the hobo burgers I use I use
12:14
potatoes.
12:17
All right, so let's dig into one of
12:18
these and and see what we got. But I've
12:23
never known a pig that I didn't like off
12:25
the grill.
12:28
[Music]
12:31
That pork chop is so good and so tender
12:34
and the pineapple gives it that
12:35
sweetness.
12:38
I know the perfect side dish
12:42
for this wonderful pork pie. When you
12:45
come back, I'm going to show you how I
12:47
do it.
12:54
[Music]
13:02
I told y'all that I felt like I had the
13:05
perfect perfect side dish. for those
13:08
pork chops. But before we get started on
13:10
our on our vegetable side, I'm going to
13:13
start over here
13:16
making us a glaze because when we get
13:18
through making our vegetable side, we're
13:21
going to move back over and I'm going to
13:22
show you a fabulous way to eat fruit off
13:27
the grill. Now, I'm starting here with
13:29
two sticks of butter. And I'm going to
13:32
add a four of a cup of bourbon. Or you
13:35
can use rum if you like, but I'm using
13:37
bourbon.
13:40
Smells delicious. I'm going to use two
13:43
cups of light brown sugar.
13:48
And I'm going to use a half a cup of
13:51
water. We're going to let this just
13:53
start cooking. In fact, I think I'm
13:56
going to take one of our plates and just
13:58
cover that up so it'll cook quicker.
14:03
All right. Today, I'm going to make us a
14:05
nice vegetable using fresh green beans
14:08
and fresh zucchini. Now, I've gotten
14:12
some green beans that have been washed.
14:15
All I'm going to do is just snap the
14:17
ends of them off just like this. So,
14:20
this is really going to be a fairly
14:22
healthy meal.
14:24
Tell you what,
14:27
Michael and I could kind of stand to
14:28
lose a few pounds, if you know what I
14:31
mean.
14:32
But I don't I don't want to lose weight
14:34
and sacrifice eating all the things that
14:38
or having to quit eating all the things
14:41
that that we enjoy so much.
14:45
There goes that wind again kicking up.
14:48
All right, I've got our green beans
14:50
snapped.
14:52
And
14:53
now I'm going to take our zucchini. This
14:56
has been washed. I'm just going to cut
14:58
the tips off. And I'm going to cut it in
15:01
half.
15:04
And I'm just going to cut this in strips
15:06
like I would a French fry.
15:12
All right.
15:14
And this is just really super simple.
15:17
I'm going to get a bundle of the beans
15:20
and I'm going to put a little of my
15:22
silly salt. It's got a little hint of
15:25
lemon in it and it's so good. And I
15:28
taste the garlic. All right. Now, I'm
15:30
going to put a pad of butter.
15:34
We can't cook a vegetable without some
15:36
butter.
15:38
And I'm going to put a little pepper.
15:40
And then we're just going to bundle
15:42
these up and throw them on the grill
15:43
just like we did our pork chops.
15:46
[Applause]
15:47
And we're going to do the zucchini the
15:49
same way. I just adore grilled zucchini.
15:53
We're going to do it the same way.
15:56
Little silly salt
16:00
and a little pad of butter.
16:07
These vegetables are perfect alongside a
16:10
a good grill steak. All right, let's
16:14
throw these on the grill real quick.
16:15
Like if you're worried about your paper
16:19
maybe getting a little prick in it, you
16:22
can double wrap it so you won't lose any
16:24
of those juices because it's going to be
16:26
full of that wonderful melted butter.
16:29
All right, so while those are cooking,
16:31
let's go back over here and see how our
16:33
syrup's doing.
16:39
Looks yummy. I'm going to take it off
16:41
the heat.
16:43
Oops. Want
16:48
to give this a taste.
16:51
It's kind of thick and syrupy, which is
16:53
perfect
16:55
for what we're going to be doing with
16:57
it.
17:00
[Music]
17:02
Gosh, that'd be good on top of ice
17:04
cream, I think. In fact, we may do that.
17:08
All right. Now, I'm going to take a
17:09
plum.
17:16
All right. Now, I'm going to pop out
17:18
that seed,
17:23
and I'm going to dip these
17:26
down in our sauce.
17:30
And I'm just going to throw them on the
17:32
grill.
17:38
So, we've got our plums on the grill.
17:41
So,
17:43
while I'm in the grill, I think I'll
17:45
check our bundles and see how they're
17:46
doing.
17:51
The zucchini cooks a lot quicker than
17:53
the green beans.
17:55
And
17:57
this is cooked perfect.
18:03
It's yummy.
18:05
Just yummy.
18:07
Well, while I take these off the grill,
18:10
y'all run to the bathroom and get you
18:12
something to drink. And when we all come
18:14
back and meet right here, I'm going to
18:17
take the rest of the vegetables off and
18:18
I'll have them ready for you. I'm going
18:20
to take the plums off. And then I got
18:22
some tips for you that you're not going
18:24
to want to miss. So, I'll see y'all back
18:26
in a few minutes.
18:33
[Music]
18:41
That wind is really whipping up out here
18:44
and I can't think of any better thing
18:48
than a warm dessert on a chilly
18:51
afternoon. And this is my tip for you
18:54
today. We all love s'mores, don't we?
18:57
Well, when you're wanting to do your
18:58
entire meal outside, I want to show you
19:01
the perfect way to make a s'more. Now,
19:05
we're just going to take our tin foil.
19:07
We're going to take our graham cracker
19:09
and we're going to get our chocolate.
19:11
And then, I think three marshmallows
19:13
will work perfectly. And then we're
19:16
going to sandwich that bad boy together.
19:18
We're just going to tuck that tinfoil
19:20
around. Stick that bad boy on the grill.
19:23
And within a matter of a few minutes,
19:26
you've got a s'more.
19:31
Look at that s'more.
19:41
You know, when I'm cooking, I can't have
19:43
too many desserts around a suit. Michael
19:45
Groover. He's got a sweet tooth the size
19:48
of his smokehouse.
19:51
So, I want to show you how I decided to
19:54
serve these grilled plums with that
19:56
bourbon sauce. I'd have a little butter
19:59
pecan ice cream and I think a little bit
20:02
more of that sauce just kind of drizzled
20:05
over that ice cream.
20:08
What a perfect way to get your fruit
20:11
intake for the day.
20:19
So, there you go. Desserts from the
20:21
grill.
20:26
I sure do appreciate y'all being here
20:27
with me today. I want you to know that
20:30
this was the first meal cooked in our
20:33
new smokehouse. And I had so much fun
20:35
being with y'all. But I tell you what,
20:38
that pork pineapple pie and the shrimp
20:42
dip and the vegetables and the grilled
20:45
fruit is hard to beat. So until next
20:49
time, America, I hope you enjoy these
20:51
recipes and many, many more. And I send
20:53
you love and best dishes from my kitchen
20:56
to yours.
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