Up next in 10
3 Southern Seafood Recipes - Paula's sharing seafood dinner ideas, along with a fresh apple cake recipe that you just have to try! Paula’s Home Cooking, Season 3, Episode 23.
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00:00 Intro
1:12 Lady and Sons Crab-Stuffed Shrimp Recipe: https://www.pauladeen.com/recipe/lady-and-sons-crab-stuffed-shrimp/
11:10 Grandgirl’s Fresh Apple Cake from Georgia Recipe: https://www.pauladeen.com/recipe/grandgirls-fresh-apple-cake-from-georgia/
17:00 Low Country Boil Recipe: https://www.pauladeen.com/recipe/low-country-boil-recipe/
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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 I'm so excited because I have the honor of competing
0:06
in this year's Great American seafood cook-off.
0:09
This year the competition is going to be in New Orleans
0:12
and the recipe that I'm making is a secret.
0:15
So for right now,
0:17
I'm going to cook a Crab-Stuffed Shrimp recipe.
0:19
So Michael can have a tasty meal to eat after I'm gone.
0:24
And you know, one of my all time favorites
0:26
after a seafood meal is my Grandgirl's
0:29
fresh Apple cake from Georgia.
0:31
And finally, I'm going to head
0:33
to the cook-off for a Southern seafood spectacular.
0:37
So y'all stick around.
0:38
You're not going to want to miss the finale
0:40
of this competition.
0:43
I've got some good news,
0:45
been requested by the Governor of Georgia
0:48
to represent Georgia in the Great American seafood contest
0:53
in New Orleans, Louisiana.
0:55
Whoever wins this competition,
0:58
is going to be crowned King or queen
1:02
of the Great American seafood cook-off.
1:06
So with that in mind, today's show,
1:09
I'm going to be in there cooking seafood.
1:12
All right,
1:12
now I've got my basil because with his first dish
1:15
I'm going to be making a Basil cream sauce
1:19
to serve over these shrimp.
1:21
Now I'm gonna start with a little bit of butter
1:26
and a little bit of olive oil, about half and half.
1:33
All right, into our oil
1:34
I'm going to throw about a half a cup
1:36
of chopped green peppers, and I'm going to add
1:41
Oh gosh, three, three onions should do it.
1:46
We're going to throw those in the pot,
1:48
along with that bell pepper.
1:50
And we're just going to saute those
1:52
until they're just kind of translucent. Okay.
1:58
All Right. So while those are saute,
2:01
we'll move over here and start mixing up our crab.
2:04
Now in our bowl, we're going to start with one egg
2:11
and he looks like a good one.
2:14
You're going to add two tablespoons
2:16
of fresh chopped parsley,
2:19
four and a half teaspoons of heavy cream,
2:24
and we got about a fourth of a teaspoon of dried mustard,
2:31
Two tablespoons of mayonnaise.
2:35
And this is the only filler in our crab cakes.
2:39
And it's just a little salting Cracker crumbs
2:42
about a half a cup.
2:46
Put in the juice of a half a lemon.
2:51
Ooh! That lemon had a lot of juice in it.
2:54
All right. Those onions and bell peppers
2:57
look like they're ready.
3:00
I'm just going to toss that into our bowl.
3:04
I'm going to add a pinch of cayenne pepper.
3:08
All right. And I'm going to add a little garlic powder.
3:12
I want them to stay nice and chunky.
3:16
So I'm going to do all my mixing right now.
3:19
I've got all of our wet ingredients, nice and mixed.
3:22
Now I'm going to fold in half lump crab
3:26
and then I've got my claw meat.
3:29
The only thing is you'll want to go through it
3:31
and make sure it doesn't have any
3:32
little shells or cartilage in it.
3:35
Now we want to stir this up very gently
3:38
because I don't want my crab to wind up
3:41
in little pieces of mash.
3:45
All right. Now these have been split down the back
3:49
and I'm going to take them to the last joint.
3:53
Now I'm going to butterfly this shrimp.
3:56
I'm going to take my knife down pretty close to the bottom
4:00
but you don't want to cut it all the way through.
4:04
You want it to have a solid bottom.
4:09
All right. Now I'm just going to get me a spoonful of crab.
4:18
Doesn't that look good?
4:20
I think they're just yummy.
4:22
So I'm going to come in here with my crab
4:27
And then I'm going to take a half a piece of bacon
4:31
and I'm going to run him around there
4:34
and I'm just going to pin him up with a toothpick.
4:42
So do y'all want to know what I'm
4:43
cooking at the seafood cook-off?
4:47
I can't tell you yet.
4:50
Because I don't want anybody to steal our ideas
4:53
but guess what?
4:54
I'm meeting my brother, I'm meeting Bubba
4:57
and a couple of the guys from the management team
5:00
from the Lady and Sons, but we'll have a ball together.
5:06
So I'm gonna be cooking in this contest
5:13
and getting in a little RNR too, I hope.
5:16
Now all I'm going to do to prepare these for the oven.
5:19
I've got olive oil
5:20
and butter, and I've got a little paprika mixed
5:23
in with it because this dish cooked so quickly.
5:27
I want to make sure
5:28
that it Browns and the paprika is going to help it Brown.
5:33
When I come back
5:34
I'm going to show you how we make this magnificent sauce
5:38
at the Lady and Sons a basil cream sauce
5:41
that we're going to drizzle
5:42
over our shrimp when they're done.
5:44
But when I do put these in the oven, we're going to put them
5:47
in a 350 preheated degree oven, and the amount
5:50
of time that you cook them really is going to depend
5:52
on the size of your shrimp.
5:54
So we're just going to have to watch these
5:56
because we don't want to over cook these beautiful shrimp.
6:01
They cost way too much money to over cook them.
6:05
I'll see y'all in a minute.
6:09
I so hope y'all are enjoying the show.
6:12
And if you do.
6:14
Be sure to click like, subscribe and
6:17
notification bell so you'll never miss a video.
6:21
And we'll be right back after the break.
6:27
Hey, y'all welcome back
6:28
I'm just over here trying to get this shrimp smell
6:31
off my hands and I needed to wash my basil.
6:35
All right. Now we're ready to make
6:37
that delectable Basil cream sauce.
6:40
It's served on our stuff's shrimp at the restaurant.
6:43
All right, now I'm going to start with a little olive oil
6:48
and I'm gonna saute some very finely diced onions
6:55
and a teaspoon of finely minced, fresh garlic.
7:01
And I'm just going to saute that around.
7:04
Now. I'm going to deglaze my pan
7:06
by adding a fourth of a cup of white wine
7:12
while that is evaporating, I'm going to come over here
7:16
and I'm going to make us a quick rue.
7:18
So I'm just going to be melting in.
7:20
Oh gosh. About a half a stick of butter.
7:25
So I once just about out of air.
7:28
Now, we're going to add two cups of heavy cream,
7:38
oui, oui oui.
7:40
Now to this,
7:41
I'm going to add about a teaspoon of chicken base.
7:46
So the chicken base works nicely.
7:49
It's just going to give it a punch
7:52
and I'm going to let this cook
7:54
until it reduces in size by about half.
7:58
So that's good to go.
8:00
Our butter's ready.
8:02
I'm going to put in just enough flour
8:07
to maybe equal the butter that I have in there.
8:13
All right. That looks perfect.
8:15
This is just a tighten our Basil cream sauce
8:21
and our shrimp are ready.
8:29
Look at that.
8:32
All right. I'm going to add probably teaspoon
8:36
of rue to our cream sauce.
8:39
And now I'm going to add about three tablespoons of pesto.
8:46
Look at that. Look how beautiful that sauce is.
8:50
Oh yum. I'm so hungry.
8:56
All right. I've got some rice back here
8:58
because with this dish, we serve a Jasmine rice
9:04
and the Jasmine rice is just
9:08
is so good to me with our stuffed shrimp.
9:14
All right. So, I'm just going to load my bowl up with rice.
9:20
So, I'm just going to take my plate
9:26
And unmold my rice onto my plate.
9:29
Now I'm gonna take my shrimp.
9:37
Mm mm mm.
9:42
I think I'm going to slip these toothpicks out.
9:45
Least I get so excited that I choke on one.
9:53
Doesn't that look yummy right now?
9:55
I'm just going to drizzle a little of that sauce.
9:58
This is really getting me in the mood to cook seafood.
10:02
All right. Now I'm just going to sprinkle that
10:03
with green onions
10:08
And I just don't see how I can improve it.
10:11
So what you say, let's taste it.
10:14
Oh gosh. I know I've swallowed my tongue.
10:31
Gosh! If the dish that I'm cooking is half as good as these.
10:35
Maybe I can be queen of the seafood festival who knows.
10:39
I've got to clean up and fix Michael a plate.
10:42
And when I come back
10:44
I'm going to be making you
10:46
Grandgirl's Apple cake from Georgia.
10:50
It'll melt in your mouth.
10:55
I hope y'all are enjoying the show
10:57
and I want to hear from you.
10:59
Tell me what recipes or videos you'd like to see me
11:02
make by just leaving a short comment below.
11:06
Now, let's get back to the show, y'all.
11:12
Hey, y'all we're back and I'm, I'm still a little nervous.
11:15
And I tell you what I got carried away with my baking.
11:17
Would you believe I've already made two cakes
11:19
and I'm fixing to make my third one.
11:21
You're going to love this cake.
11:23
It's called Grandgirl's Apple cake from Georgia.
11:26
All we're gonna do is just plop in our ingredients.
11:30
I've got two cups of sugar.
11:36
Three eggs.
11:37
Where did I take this cake one day?
11:40
Oh my goodness.
11:41
And they had a fit over it,
11:42
but I can't remember.
11:43
One and a half cups of oil.
11:46
So, you know, this cake is going to be moist
11:50
and a fourth of a cup of orange juice.
11:54
And I've got three cups of all purpose flour,
11:57
a teaspoon of baking soda.
12:01
And about a fourth of salt, fourth, a teaspoon of salt.
12:05
All right, I'm just going to stir that together.
12:07
Can you believe none of that sifting and alternate mixing
12:11
so you can kind of understand
12:13
why I got carried away with my cake baking.
12:18
All right.
12:19
We're just going to mix those ingredients together.
12:23
All right. I'm going to throw in a tablespoon of vanilla
12:30
and one tablespoon of cinnamon.
12:40
And that's all it is, to putting that cake together.
12:44
All right.
12:45
Now I've got three cups of diced green apples right here
12:49
and I've had them soaking in lemon juice.
12:52
So I'm going to just take this
12:54
and dump it into a colander and give it a couple of shakes.
13:04
All right. I'm going to fold in the three cups of apples
13:16
A cup of shredded sweetened coconut
13:18
and one cup of chopped pecans.
13:22
And our cake is complete.
13:24
Now I'm going to put this into a preheated 325 degree oven
13:29
and I'm going to let this bake for about an hour and a half.
13:33
Okay. I'm going to wipe my hands and come down here
13:36
and we're going to prepare our pan for our cake.
13:39
Now this is baked in a 10 inch tube pan.
13:42
I'm just going to spray it real good.
13:45
And you want to make sure you get that center sprayed well
13:48
so it won't stick to that when you go to take it out.
13:51
All right. So we're just going to dump this in our cake pan.
13:56
One of the attractive things
13:58
about this recipe is it's so bloom and simple to make.
14:05
So that's all it is to our apple cake.
14:08
I'm going to put this in the oven
14:15
and we're gonna let that cook.
14:16
I've got one cake that should be ready to come out.
14:20
So I'm going to pull it on out.
14:26
Oh my goodness! It smells wonderful.
14:29
About five minutes before the cake's ready to come
14:32
out of the oven,
14:32
make a buttermilk glaze for it.
14:34
Just bring butter, sugar, butter milk,
14:36
and baking soda to rolling ball.
14:39
It's just that easy.
14:42
And I'm going to come over here
14:43
and I'm going to take a skewer.
14:46
I'm just going to run a few holes in here
14:48
because I want that buttermilk glaze
14:50
to get all through this cake.
14:54
All right. So here we go.
15:00
All right. Now we're going to let that set.
15:02
I've got one already ready back here.
15:05
That's been sitting for an hour.
15:06
You can see the difference.
15:08
This is after an hour of soaking up that buttermilk glaze.
15:21
Guess what I just heard?
15:24
I heard Apple cake.
15:26
I'm gently gonna just flip my cake up.
15:32
I think I can go ahead and cut it and have a piece.
15:37
This cake makes a great gift to take to somebody
15:40
because it's almost no fail.
15:44
Look at that.
15:47
And I can't taste this
15:49
without a dollop of fresh whipped cream.
15:53
And then I'm going to
15:54
sprinkle a little cinnamon sugar, just cause.
16:00
I don't have to have a reason. Do I?
16:03
And a little mint
16:07
All Right, I'm ready to dig into this delicious cake.
16:10
And then I have got to go.
16:11
I'm running so late
16:13
and I've got so much to do when I get there.
16:21
This is so delicious.
16:25
I'm going clean up here a minute.
16:27
I'm running so short on time,
16:29
but I'm not going to leave without leaving y'all
16:31
with a few tips, no matter how big a hurry I'm in.
16:35
So I'll see y'all back here in just a minute.
16:42
I so hope y'all are enjoying the show.
16:45
And if you do.
16:47
Be sure to click like, subscribe and
16:50
notification bell so you'll never miss a video.
16:54
And we'll be right back after the break.
17:00
I have to say that when Michael and I have company,
17:03
our favorite meal to prepare them is the Low-Country Boil
17:06
because we know the food is gonna be wonderful.
17:10
Michael Cooks an absolutely perfect Low-Country
17:14
but it's also going to free us up
17:16
so that we can spend time with our friends
17:19
and you can do this easily enough
17:21
just through a little prep work.
17:23
You can have your corn in the freezer
17:25
your sausage in the freezer, your shrimp in the freezer.
17:28
All this can be ready and waiting.
17:31
You can use fresh corn or you can buy frozen corn.
17:35
And then when it's time to cooking for your guests,
17:38
all you have to do is put on a pot of water,
17:42
add old Bay seasoning mix,
17:45
throw your potatoes in, throw your sausage in,
17:49
your corn and then last but not least your shrimp
17:53
and throw those in just for the last five minutes.
17:56
And for this meal, you won't want to serve it
17:58
without a few condiments, like hot sauce,
18:01
lemons, cocktail sauce, and tartar sauce and cold beer.
18:08
All you're gonna need is just a few friends
18:11
and you're ready to sit back and have a great night.
18:15
Well, y'all, I'm ready to go.
18:17
Oh, I've even managed to fix Michael's plate.
18:20
He's not home from work yet.
18:21
So I'm not going to get to see him before I go.
18:23
And I really need for y'all to come, go with me.
18:27
(jazz music)
18:32
This is a beautiful city
18:34
and I'm so excited to be representing Georgia
18:37
in this year's national seafood competition
18:41
- [Announcer] It is a real joy to welcome Paula Deen.
18:44
(applause)
18:48
- I have a great team with me.
18:51
I've got Dustin and Jake from the restaurant.
18:54
And of course my brother Bubba,
18:56
and we're gonna kick some butt.
19:04
I think it's safe for us
19:06
to say now what dish we're preparing.
19:08
Our recipe is a seafood pot pie.
19:14
We're putting shrimp, we're putting oysters, crab, scallops,
19:19
and since we in Louisiana, crawfish.
19:21
So we think we have a very good chance of winning.
19:26
Ain't that right, Jay?
19:27
- Yes. Ma'am.
19:28
- Ain't that right Dustin?
19:29
- [Both] Yes. Ma'am.
19:30
- Are we in it to win it or what?
19:36
Has anybody seen my brother Bubba.
19:42
Everybody around here better hold on to their recipe
19:45
is all I got to say if Bubba is in the house.
19:54
While Bubba was snooping round the competition,
19:56
I was trying to be a good Georgia girl and offer some help.
20:01
Would y'all like for me to come over here and help y'all
20:02
would you like for me to help you win the contest?
20:06
But then it was time to get some serious cooking done.
20:16
Phew, Was that tiring?
20:18
I think we came up with a winner,
20:20
but now it's up to the judges.
20:27
Oh, well I didn't win
20:28
But I had a lot of fun.
20:31
Well listen America until next time,
20:34
I wanna send y'all love
20:36
and best dishes from our kitchen to yours.
20:44
Hey, y'all, it's Paula Deen.
20:46
Now, if you enjoyed this video, be sure to like it
20:49
and click the subscribe button as well as the notification
20:53
and bell to be alerted when I post a video.
20:57
Love and Best Dishes Y'all.
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