Up next in 10
Full Episode Fridays: Spice it Up - 4 Tasty Summer Recipes - Bobby and Paula are spicin’ it up in the kitchen today with 4 tasty summer recipes with a kick!
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0:42 Zesty Grilled Tilapia and Mango Coconut Rice - https://www.pauladeen.com/recipe/zesty-grilled-tilapia/ , https://www.pauladeen.com/recipe/mango-coconut-rice/
08:57 Homemade Salsa and Fried Tortilla Chips - https://www.pauladeen.com/recipe/homemade-salsa/ , https://www.pauladeen.com/recipe/fried-tortilla-chips/
13:30 Margarita Mousse - https://www.pauladeen.com/recipe/margarita-mousse/
18:18 Bloody Mary - https://www.pauladeen.com/recipe/bloody-mary-with-a-kick/
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Show More Show Less View Video Transcript
0:00
hey y'all when i found out the theme
0:02
that today's show was all about spicing
0:04
it up i
0:04
had to get involved absolutely i've got
0:07
this kitchen spiced up today y'all
0:10
bobby my son is going to be sharing his
0:12
recipe with us for
0:13
a zesty grilled tilapia with a mango
0:16
coconut rice
0:18
and i'm gonna add some heat with my
0:20
homemade salsa
0:21
and fried tortilla chips and then we're
0:24
gonna cool it all down with a refreshing
0:27
margarita mousse
0:28
and finish up with a bloody mary
0:32
with a kick so if you can't stand the
0:34
heat then get out of the kitchen
0:36
cause today bobby and i are gonna spice
0:38
it up
0:41
okay well why don't we get started with
0:43
the olive oil we're going to need about
0:44
six tablespoons can
0:45
you go ahead we're going to take that
0:46
off yes can you go ahead and eyeball six
0:48
tablespoons
0:49
absolutely we're gonna make a very nice
0:51
marinade for the fish
0:52
okay six you're the master that looks
0:55
pretty good you are the master
0:56
i'm going to zest a little bit of this
0:58
uh this orange peel here
1:00
about a tablespoon of this so how much
1:03
orange juice
1:04
same amount as the oil okay you know
1:06
that goes great with fish
1:09
all right about a teaspoon of salt son
1:11
about that
1:13
okay and just a little pepper
1:17
you like pepper you like it kind of
1:18
spicy it's spicy
1:20
all right my fish is this you told me we
1:22
need some ginger
1:23
fresh ginger yeah these things all just
1:26
complement fish so well
1:29
and in fact you can use any white fish
1:31
you want today we're going to use
1:32
tilapia uh-huh
1:33
i love tilapia you know we serve a lot
1:35
of this in the restaurants
1:36
i do too cause it's a good mellow mile
1:39
fish real mild real mild
1:41
all right a little hot sauce a little
1:42
bit of hot sauce how much you think
1:44
i don't know let's let's try a teaspoon
1:48
you can't offend me with hot sauce well
1:50
the heat's gonna kind of cook off
1:51
you know all right i'm gonna mix this
1:54
pretty well
1:55
can i smell sure all right why don't you
1:58
pour that over our fish mom
1:59
okay and if you want you could add a
2:03
little extra hot sauce
2:05
yeah and you can you can always add a
2:08
little
2:09
you know after you plate it up right oh
2:12
i love that
2:13
orange in it too i do too all right
2:16
a little plastic and the ginger and i am
2:19
going to put this in the fridge for
2:22
i don't know 30 45 minutes maybe an hour
2:24
it doesn't take long y'all for fish
2:26
because it's not a as a compact a mussel
2:30
is like
2:31
a pork tenderloin or a piece of beef
2:35
it's it's uh much softer so it'll drink
2:38
up
2:39
any type of marinade a lot quicker and
2:42
that's very simple see how quickly we've
2:43
got that ready to roll
2:44
all right i'm gonna put this in the
2:45
fridge uh-huh
2:48
okay so i've got the fish put away mom
2:50
and now while the fish is marinating
2:52
let's make a really nice coconut mango
2:54
rice you want to
2:54
yeah we're just using a regular long
2:57
grain
2:58
but you're gonna make this nothing very
3:00
very special well
3:01
what's gonna make this rice really jump
3:03
up is the fact that we're using a
3:04
coconut milk in it today
3:06
and we're also going to use this
3:07
beautiful fresh mango this oh i love
3:09
mango so all i have to do is
3:13
just put in enough olive oil to start
3:16
kind of
3:16
grease up our rice okay so about a
3:19
tablespoon
3:20
right a little bit more all right let me
3:22
cut on there ah
3:24
you know what i like about this dish mom
3:25
and things like this is
3:27
it's nice and light yeah you don't push
3:29
away from the table with it with a tummy
3:31
ache and feeling like you've eaten
3:33
you know a box of rocks yeah all right
3:36
now i'm gonna put about a
3:38
cup and a half of rice in here and i'm
3:41
just gonna stir it around then
3:44
in that olive oil so good i love
3:47
mango all right so
3:52
sweet delicious gosh it tastes like it's
3:55
been injected bobby
3:57
with mango juice no it's sugar
4:01
i know it's great here you need a rag i
4:03
do thank you
4:05
all right so i've got all that rice
4:07
coated now there you go
4:09
all right so we're going to add a can of
4:11
unsweetened coconut
4:12
sweetened coconut milk and this really
4:14
really just gives it a nice flavor
4:17
i adore coconut the coconut and the
4:21
mango
4:21
it's just it's a really really nice mix
4:24
okay baby
4:25
two-thirds a cup of water here we go
4:31
okay and about a teaspoon of salt
4:36
looks good there we go all right now
4:38
we're just going to toss in our mango
4:40
that's it
4:42
this is simple enough it's very very
4:45
great way to get fruit into your diet
4:47
fruit and fish i mean this is a very
4:49
well-balanced meal yeah
4:52
and i think the fish is probably about
4:54
ready to come out of the refrigerator so
4:56
i'm going to go ahead and grab it
4:57
okie doke and we're just going to turn
5:00
this heat down y'all
5:02
and just cook this rice like we would a
5:04
normal white rice
5:06
we're going to let it simmer for about
5:08
20 minutes and it's gonna be out of this
5:10
world
5:11
all right fish is ready let's get a look
5:14
at this fish
5:16
what are you doing let me look at you
5:21
you know it just doesn't work with you
5:23
so no it doesn't does it
5:24
no they're not you they're not you
5:28
okay all right can you smell it
5:31
yes oh man whoa
5:35
that's what i'm talking about you got a
5:37
satcheler
5:38
yes i do have a spatula you know
5:42
when i go off bobby people will say
5:47
say that word that you turn your food
5:49
with paula
5:51
a spatula what am i saying wrong
5:55
uh well i mean i think technically it's
5:57
pronounced spatula
5:58
spatula you just drop a little r on it
6:00
but that's okay it's too hot
6:02
it's endearing right now fish is not
6:05
going to take long we could really burn
6:06
i know so why don't we take a quick
6:09
break clean
6:10
up and when we come back we'll taste the
6:13
fish our rice will be ready
6:16
and then we'll go on to the next recipe
6:18
which is like homemade
6:20
salsa with with a fried tortilla chip
6:24
spice it up yes we're gonna spice it up
6:27
i'm
6:27
in the kitchen with bobby yo and later
6:30
it's a bloody mary with a cake and the
6:33
coolest
6:34
margarita moose in the south
6:37
i so hope y'all are enjoying the show
6:40
and
6:40
if you do be sure to click like
6:43
subscribe and the notification bell so
6:46
you'll never miss a video
6:48
and we'll be right back after the break
6:54
welcome back everybody got bobby here in
6:57
the kitchen i'm doing a spicy show
7:00
and he's taken up our tilapia
7:03
that you marinated in orange juice and
7:06
olive oil and we have cooked up a
7:09
wonderful
7:10
coconut mango rice there's only one
7:13
thing
7:13
missing son
7:16
what might that be i don't know just
7:18
look the other way i know
7:21
no that ain't gonna do nothing but make
7:22
that better oh yeah
7:24
oh that coconut milk doesn't smell good
7:26
that butter
7:27
yes i'm so ready to eat
8:03
oh bobby that's super
8:07
we come on we're still cooking go
8:12
cooking i want you to show me how to
8:13
make a really really good salsa what are
8:15
you doing
8:16
sonny it's so delicious i can't put it
8:19
down
8:20
okay we're gonna make this next recipe
8:22
is mine
8:25
it's so stinking good i know well i'm
8:28
glad that you like it
8:29
so you want me to hold it for you while
8:32
you chop those onions uh-huh okay
8:36
all right we need to make us awesome
8:39
it is out of this world delicious y'all
8:42
you must try that recipe mm-hmm i agree
8:44
um so
8:47
i'll do them that fish is just to die
8:50
for
8:51
sun okay i gotta put this and the
8:53
seasonings
8:55
are perfect all right so i got us some
8:58
onions diced up mm-hmm
9:00
what's the secret to a great salsa is
9:03
there a seasoning i think using fresh
9:04
ingredients you know and
9:06
the salsa is really one of those loose
9:08
recipes that you can put anything you
9:09
want to in it
9:10
but let me tell you what i've got here
9:14
in my vegetable bowl i've got some
9:16
beautiful
9:18
heirloom tomatoes that i'm going to dice
9:21
up for our salsa but let me tell you if
9:23
it's winter time
9:25
and you don't have access to
9:28
um i'm gonna sit that right there
9:31
two good tomatoes you can always just
9:33
use a can diced to me
9:36
but since i've got them i'm
9:39
i'm gonna i would prefer fresh every day
9:41
of the week oh
9:42
gosh
9:48
so there are tomatoes a can of
9:51
diced green chilies a teaspoon of salt
9:56
teaspoon of pepper i'm gonna go ahead
9:58
and start adding these bell peppers
10:00
about a tablespoon of olive oil bobby
10:03
not a whole bunch
10:05
and then red wine vinegar maybe just a
10:08
couple of tablespoons
10:10
smelling so good already it is smelling
10:12
good i love what the red wine vinegar
10:14
does to it
10:15
i'm gonna throw in one clove of garlic
10:18
minced
10:20
i'm going to use the juice from two
10:22
fresh limes y'all
10:23
wow i need some safety glasses
10:27
i'm sorry i'm done all right
10:32
did i get you yeah yeah you did
10:36
so because i'm such a big avocado fan
10:39
bobby
10:40
uh i just adore this stuff i do too
10:44
i'm gonna throw in an avocado for sure i
10:46
agree but i've diced
10:48
i need a chip well i'm fixing to do that
10:51
and it's not gonna take but a second
10:53
now i'm just gonna take regular
10:57
um oh my god is it good good does it
11:00
need some more salt
11:01
it doesn't need a thing okay now i'm
11:04
just gonna take a regular tortilla shell
11:06
that you get from the grocery store
11:08
you can use flour or cornmeal and
11:12
you know when the family all gets
11:13
together
11:16
sometimes i'll fry up these chips for
11:18
y'all
11:19
and i feel like i'm never gonna get
11:21
through frying
11:22
y'all can eat these faster than i can
11:25
get them cooked
11:26
so dropping these in the deep fryer just
11:29
for a couple of minutes
11:30
not long at all those chips smell really
11:34
good
11:34
don't they smell good now i've set our
11:36
grease to 350 degrees
11:40
and it literally only takes a couple of
11:42
seconds
11:45
oh bobby that was quick huh yum
11:49
look this is what i remember from my
11:51
spanish class kuma style is dad
11:54
do you know what you're saying we'd be
11:56
in greece
11:58
i'm saying how are you and then i'm
12:01
answering myself
12:03
and i'm saying i'm fine
12:09
oh all right all right now i'm just
12:12
gonna sprinkle a little something those
12:14
look great are you just they're on the
12:15
paper towel just to drain right
12:16
yes i'm just gonna listen to that crunch
12:20
y'all
12:21
hear that crunch when they hit that
12:24
plate
12:25
is that like the bomb or what it was
12:27
very quick
12:29
and very easy yes dig in son
12:32
go ahead and dig in okay i'm gonna kick
12:36
him
12:38
and then in a minute
12:42
and then in a minute you like it i love
12:45
it it's hot
12:46
so when we come back you know what just
12:48
keep eating when we come back
12:50
we're gonna cool it off with some
12:52
margarita mousse
12:54
and later a bloody mary sure to add
12:57
sizzle to your meal
13:01
i hope y'all are enjoying the show and i
13:03
want to hear from you
13:05
tell me what recipes or videos you'd
13:07
like to see me make
13:08
by just leaving a short comment below
13:11
now let's get back to the show y'all
13:18
okay bobby okay mama
13:22
wait now you're scaring mama don't be
13:25
scared
13:26
there's some missing from those bottles
13:29
not much
13:31
i'm ready to uh cool it down and spice
13:34
it up at the same time oh okay
13:36
margarita mousse now i just came out of
13:37
paula deen celebrates right yes so
13:39
i've got four eggs that i've separated
13:42
bobby
13:42
i've got four yolks here and i used the
13:45
four
13:45
whites in the meringue that we're going
13:47
to fold in so why don't you
13:49
add a fourth of a cup of lemon fourth of
13:52
a cup of lime juice
13:54
a fourth of a cup of your triple sac and
13:56
a fourth of a cup
13:57
of your tequila okay so you can just
14:00
measure
14:00
a fourth of a cup or can i no well you
14:03
can eyeball it but it can make a little
14:04
more
14:05
you know if you and what i'm doing is
14:07
i'm just beating my
14:10
eggs until they're like fluffy my yolks
14:13
all right that should bring you up to
14:14
half a little bit more
14:17
well i was leaving a little bit you guys
14:19
i know what you're doing
14:20
or something else listen i know what he
14:22
was doing let's see a little triple sec
14:24
uh-huh that should bring you to three
14:26
quarters yeah and it does
14:28
and then the last little tequila
14:33
tequila
14:36
still a little shy a little bit more
14:38
there you go whoa
14:42
you give somebody an inch and they take
14:44
a mile
14:45
all right all right now this is
14:46
flammable too so let's go ahead and get
14:47
that in there yes so let's
14:49
let's get that in there and then we can
14:51
cut on our heat all right
14:52
okay so there's that and what just
14:56
turn on my eye kind of over like medium
14:59
heat
15:00
all right but before we do that let's
15:02
let's um add our gelatin we're using one
15:05
pack
15:06
of unflavored gelatin so we're going to
15:08
put that in there so that can
15:10
bloom in the warm liquid so i'll just
15:13
give that a stir
15:15
and then now you can go ahead and add
15:17
three-fourths of a cup of the sugar
15:19
and i'm gonna zest oh gosh about a
15:23
teaspoon
15:25
of fresh lime doesn't that
15:28
skin from that lime look good it doesn't
15:31
smells good too good good
15:33
good good good
15:36
that smells so good all right now let's
15:38
go ahead and get our egg yolks in there
15:40
before
15:41
it gets too hot it's just that easy
15:44
bobby
15:46
all right so about three minutes
15:49
you can see that our egg is done now we
15:52
would let this
15:53
cool pour it into a container
15:56
and put it in the refrigerator and i
15:58
have one down there that's already
16:00
cooled in the fridge
16:01
yeah so if you want to grab that out of
16:04
the refrigerator we'll let this cool and
16:06
then we'll have enough another batch
16:09
and we'll come on down here and put our
16:12
mousse together
16:13
that's it there it is that's it so you
16:16
know i told you we had our four egg
16:17
whites down here
16:19
that we have just made a meringue by
16:22
adding
16:23
a little bit of sugar and cream of
16:26
tartar
16:26
and we've just beat those till we form
16:29
stiff peaks
16:30
so just put that in your bowl
16:34
and then we're going to fold in some
16:38
fresh
16:38
beaten whipped cream all right don't
16:41
want to mix them
16:42
no you want to fold it so that means a
16:44
little bit softer gentler hand
16:47
and take that using this you can use the
16:51
same
16:51
there you go cause these are all gonna
16:54
wind up together anyway
16:58
and then we'll take our chilled custard
17:00
just gonna dump that in
17:04
and you just fold those ingredients
17:06
together and just that
17:07
easily we have got us a wonderful
17:10
margarita mousse down around and over
17:14
this is just gonna be nice and cool
17:17
and refreshing because everybody knows
17:19
tequila's refreshing
17:24
i have drank that before and i hadn't
17:26
felt so refreshed the next day
17:30
okay okay this looks good son
17:34
we're gonna put it back in the
17:35
refrigerator and let it chill again
17:39
and there's nothing like fresh homemade
17:41
whipped cream too no
17:43
nothing like it all right so sun that's
17:46
ready
17:47
just stick that in the refrigerator and
17:49
when we come back
17:51
how does a bloody mary with a kick sound
17:54
to you
17:55
sounds pretty good doesn't it
18:01
i so hope y'all are enjoying the show
18:04
and if you
18:04
do be sure to click like subscribe and
18:08
the notification bell
18:10
so you'll never miss a video and we'll
18:12
be right back after the break
18:16
welcome back y'all i've really got a
18:18
great kick for you
18:20
if you would bobby just go over there
18:23
and get me some ice out of the ice maker
18:25
please
18:26
and i'm gonna start making our bloody
18:28
mary
18:29
now i'm gonna use four pickled jalapenos
18:33
i'm gonna put them in my food processor
18:36
perfect son if you just put it now in
18:38
our glasses
18:39
now i'm gonna add the juice of one lemon
18:43
all right so we're just gonna puree that
18:48
so there we go won't take but a second
18:53
all right so we're gonna take a 46 ounce
18:56
jar
18:57
of vegetable juice because it's got a
19:00
lot of nice different flavors
19:04
and then we're just going to scoop in
19:06
our jalapenos
19:10
a little hot sauce okay
19:14
about four shakes a tablespoon of
19:17
worcestershire
19:21
all right we're gonna add about a
19:24
tablespoon of celery seed
19:28
and about a teaspoon of salt
19:31
there you go now this is so good you can
19:34
drink it like virgin style
19:37
or you can always pour some vodka in i
19:40
think i want to try it just like that
19:41
i think so too that looks look at that
19:44
let me
19:44
tasty and refresh let me squeeze your
19:47
little lime in there
19:50
there you go and get me a little bit
19:55
i want to try this but i think that the
19:58
next time you have the guys over
20:01
a weekend company oh and that good oh
20:05
ladies
20:06
come on down here cause i want to show
20:08
you what your moose is going to be
20:10
good isn't that yummy all right now i'm
20:14
using a margarita glass
20:16
i've got a little little lime juice
20:19
right there in the plate
20:21
and i'm gonna rim this in sugar so it'll
20:23
kind of have the look of an authentic
20:25
margarita
20:27
and then i'm just gonna pile our mousse
20:30
up in our margarita glass just like that
20:34
i'm just gonna pile it in there
20:39
now i'm gonna take a wheel of
20:42
lime and i'm gonna kind of just make us
20:44
a mint flower
20:47
see how pretty that looks
20:52
okay we'll stick you a little cream
20:54
right there
20:56
so dig in look how beautiful in that
20:59
beautiful
21:00
you would just never know that you've
21:02
been to so little trouble
21:05
but it's perfectly delightful for the
21:07
summer
21:10
you like it oh well here's to you sonny
21:14
boy
21:16
one of the spiciest men in my life
21:25
hey y'all it's paula dean now if y'all
21:28
enjoyed this week's full episode friday
21:31
be sure to like it and click the
21:33
subscribe button
21:35
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21:41
love and best dishes friends
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