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Full Episode Fridays: Spring Feast! - 5 Spring Dinner Recipes with Cheech Marin
Mar 22, 2024
5 Spring Dinner Recipes with Cheech Marin - Learn how to make homestyle meatloaf, a strawberry fizzy drink, and more for an easy dinner for the family. Paula’s Best Dishes, Season 13, Episode 4.
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00:00 Intro
1:56 Homestyle Meatloaf Recipe: https://www.pauladeen.com/recipe/homestyle-meatloaf/
7:24 Roasted Red Potatoes Recipe with Mustard Vinaigrette: https://www.pauladeen.com/recipe/roasted-red-potatoes-with-mustard-vinaigrette/
9:11 Cheech's Spring Medley Salad Recipe with Raspberry Vinaigrette
13:07 Green Peas and Mushrooms Recipe: https://www.pauladeen.com/recipe/green-peas-and-mushrooms/
18:13 Strawberry Fizz Recipe: https://www.pauladeen.com/recipe/strawberry-fizz/
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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
- Today, Cheech Marin stops by
0:03
to help me cook up some laughs.
0:04
Spring has sprung in our kitchen today, y'all.
0:07
First, I'm gonna be showing him
0:08
my delicious home-style meatloaf.
0:11
- That's very good.
0:12
- Hmm, then Cheech is all about the greens
0:15
with his light and fresh spring medley salad.
0:18
- Doesn't that look good?
0:19
- It's beautiful.
0:20
And we get back to the basics
0:22
with my roasted potatoes, with the mustard vinegarette
0:25
and my classic peas and mushrooms.
0:28
Hmm, yum.
0:29
We're washing it all down with my strawberry fields.
0:33
Take it from me, y'all.
0:34
The next big hit is gonna be Cheech
0:36
in Paula's Spring Feast. (laughs)
0:40
(upbeat music)
0:50
Let me tell y'all
0:52
what I woke up to this morning.
0:53
I have spent my morning,
0:56
Michael and I sat in our bathroom
0:58
and we watched Cheech & Chong movies.
1:03
Y'all guess what?
1:05
(Cheech laughs)
1:05
I've got the real deal here with me this morning,
1:08
he is Cheech, of Cheech and Chong.
1:11
Michael and I have been laughs our buts off
1:14
all morning long.
1:16
- You don't smell
1:17
like you'd been watching Cheech and Chong movies
1:18
and Tom when saw that thing, you know.
1:20
(Paula laughs)
1:21
- Did they put it
1:22
an aroma when you're watching it.
1:23
- Yes the Scratch and sniff.
1:24
(Paula laughs)
1:26
- I'm gonna tell y'all a couple
1:28
of things about Cheech that y'all probably don't know.
1:30
He's very smart.
1:32
He loves to cook and he's married
1:35
to a Russian concert pianist that
1:38
just played Carnegie Hall last month.
1:42
- Yes did last month.
1:42
- You're so much more than
1:45
what we saw in your movies.
1:47
- Well, I'm a Chicano.
1:48
I have to have three jobs.
1:49
- You're a Chicano, what is that?
1:50
- That's a Mexican American with attitude.
1:53
(both laugh)
1:55
- So guess what I'm making you.
1:57
- I don't know.
1:58
- A home-style meatloaf.
2:00
And you know what?
2:02
I don't know if you know this about me.
2:04
But I am crazy over boneheaded men.
2:07
- Ooh really, You're only human.
2:09
(both laugh)
2:11
- All right, Cheech.
2:12
Let's get the work.
2:13
We need that onion chop,
2:15
we need the celery chop,
2:16
and we need the parsley chop.
2:18
All right, now I'm gonna start Cheech by getting us up.
2:21
- Okay.
2:22
- Probably about 3/4 of the sleeve of these
2:26
- Yeah.
2:27
- saltine crackers.
2:29
- Okay.
2:30
- And we need about a cup
2:33
and these are so good in a meatloaf.
2:36
All right, now I'm gonna squirt about two tablespoons
2:38
of Dijon mustard.
2:39
- Okay, that looks good.
2:41
- In here Cheech,
2:42
and I'm gonna put about three tablespoons
2:45
of Wooster shyer.
2:46
(upbeat music)
2:49
All right, now I'm gonna add salt
2:51
and pepper and I've got some tomato paste here.
2:56
I'm gonna add about not half this camp
2:59
and then I'm gonna beat up a couple of eggs.
3:01
(upbeat music)
3:05
Perfect. Just throw that right in there baby.
3:08
So you brought your wife to Savannah with you?
3:11
- Yeah I did.
3:12
She's getting ready to find a piano to practice.
3:13
They concert penis.
3:15
I mean, that's her job.
3:16
So like eight hours, six hours, five hours a day.
3:19
- Can we, you would think after she knows it?
3:23
- No, they have to practice every day.
3:25
'Cause it's so precise.
3:27
(upbeat music)
3:28
- So I'm gonna beat two eggs,
3:30
add them to our bowling, give it a stir.
3:31
(upbeat music)
3:34
And now how long have y'all been married?
3:36
(Cheech groaning)
3:37
(Paula laughs)
3:39
- Three years, three years.
3:40
- I'll find out and tell you.
3:41
- We've been married three years.
3:42
- So y'all don't have any children together?
3:44
- Not together.
3:45
No. She has a child and I have children.
3:48
We try to get them out of the house.
3:50
Hey fly little birds, fly little birds.
3:52
(Paula laughs)
3:53
- You know.
3:54
- Yes
3:55
- No, he's getting grandchildren.
3:56
I got three grandchildren now.
3:58
- Look, let me show you.
4:00
This is all of my grandchildren's initials.
4:02
- That's sweet.
4:04
- They're all boys.
4:05
What're yours?
4:06
- Two girls and a boy right now.
4:08
- Oh my gosh.
4:08
If we ever have a girl Cheech.
4:10
- Yeah, those are the best.
4:12
- It is the best definite.
4:14
- They like..
4:15
- Two pounds of ground Chuck.
4:16
- You'd be talking to them on them.
4:18
They'll kiss your hand out of nowhere
4:20
and look at your work.
4:22
What do you want here?
4:23
- What can I go buy you?
4:25
- Ooh God.
4:25
- God precious angel baby.
4:27
That is my job, ooh my grand children
4:31
and let them know how much they're loved.
4:33
(upbeat music)
4:35
What's your favorite thing to cook Cheech?
4:37
- The Mexican food is good.
4:39
I'm thinking of starting a restaurant.
4:40
- And where are you think that doing this?
4:42
- In LA, that's gonna be called Cheech The Bitch.
4:44
- Cheech The Bitch.
4:46
I love that.
4:47
Does your wife cook?
4:49
- She threatens to cook every once in a while.
4:52
I use explode.
4:55
(upbeat music)
4:57
- Throw that parsley right in there baby.
4:59
(upbeat music)
5:02
All right, what I want you to do is line that
5:05
with fall right there.
5:08
And I'm telling you a little trick that I do
5:10
with my meatloaf.
5:12
Fine, just like that.
5:14
You know how greasy ground beef can be.
5:17
- I do.
5:18
I like to lay bread down you know.
5:20
- Ooh yeah.
5:21
- And that soaks up the grease, you know?
5:24
And it's not quite so greasy.
5:26
All right, so if you would form this in a loaf for me.
5:30
- In a loaf
5:31
How to make your meatloaf.
5:34
- Yes.
5:34
- At my age is not hard.
5:36
(upbeat music)
5:37
- I'm gonna make a topped, but you know what?
5:40
I've gotten to wash my hands.
5:42
- All right girl.
5:43
(upbeat music)
5:45
- All right now I'm gonna take the rest
5:46
of our tomato paste Cheech
5:50
and I'm gonna make us a topin.
5:52
So we need a couple
5:53
of tablespoons of Brown sugar, two tablespoons of Dijon,
6:00
two tablespoons of lemon juice
6:04
and a little salt and pepper.
6:06
(upbeat music)
6:11
And we're just gonna frost it with this.
6:14
(upbeat music)
6:18
So three 50 alpha, about 15 minutes.
6:22
Y'all don't go anywhere
6:23
because hopefully it's gonna be your turn.
6:26
- Aww.
6:27
- And I wanna taste some of your cooking doll baby.
6:31
- Watch this.
6:32
Coming up, Cheech puts me to work
6:34
with these fantastically fresh spring medley salad.
6:38
And later a spring feasting got believe
6:41
without a strawberry fee is spring has sprung
6:44
in our kitchen today, y'all.
6:45
(upbeat music)
6:51
I so hope y'all are enjoying the show.
6:53
And if you do.
6:55
Be sure to click like, subscribe and
6:58
notification bell so you'll never miss a video.
7:02
And we'll be right back after the break.
7:11
OOh I'm glad y'all came back.
7:13
I'm here in the kitchen with Cheech today.
7:15
This is one talented man.
7:17
All right. This shirt feels very good.
7:19
It was free, that's what I like.
7:20
- It was free?
7:22
- All right, would you do me a favor?
7:24
- Yes ma'am.
7:25
I'm gonna make roasted red potatoes.
7:28
All right, if you would like mush me up
7:31
four cloves of garlic.
7:33
- Watch this.
7:34
- Okay. I'm watching.
7:36
- Okay. Well you can.
7:37
Yeah. Now I've got about a pound and a half of
7:42
red potatoes. Cheech.
7:44
All right. So I'm just gonna quarter these potatoes.
7:47
- [Cheech] How do you want this garlic done?
7:48
- [Paula] Just mash, mash.
7:50
- Mash, mash, okay.
7:51
- 'Cause we gonna put it all on these taters
7:53
with the olive oil and salt and pepper.
7:56
- We put on with what, olive oil?
7:59
- Olive oil.
8:00
(Paula laughs)
8:00
- Olive oil.
8:02
(upbeat music)
8:11
Is that good?
8:12
- Oh, that you're you're the man.
8:14
- Thank you.
8:15
- And look what I'm gonna do.
8:17
- Uh
8:18
- We just go have the worst garlic breath.
8:20
- I love that.
8:21
- But we gonna be happy.
8:23
- You got to have breath
8:24
you could walk on, you know.
8:25
(Paula laughs)
8:26
- I like that. All right so.
8:29
- Uh
8:31
- Just gonna toss those again.
8:34
Oh my goodness.
8:35
These are gonna be so good Cheech.
8:37
All right now let's put these in the oven
8:39
and let's roast them for about 45 minutes, okay?
8:42
- 45 minutes, okay.
8:43
- Yum, yum. Nothing like a potato y'all,
8:47
nothing in the world.
8:48
Have you ever planted potatoes Cheech?
8:52
- No, I haven't
8:53
- Have you ever harvested them?
8:54
- No, I haven't
8:55
- Oh my gosh.
8:56
It's so much fun.
8:57
They grow under the ground
8:59
and it's so much fun to get down on your hands and knees
9:03
and find those potatoes, aww.
9:06
- Ooh baby, simple pleasures in life.
9:08
- Yes. It's a simple thing.
9:10
All righty. Now you're gonna make the salad.
9:13
- Yes ma'am.
9:14
- Correct tomato.
9:15
That's it.
9:16
All right, now I'm gonna make your dressing.
9:17
- Okay, I'll make it a little salad.
9:21
And you're telling me to start with a half a cup of rice.
9:25
- That's it.
9:26
(upbeat music)
9:27
- One tablespoon of red wine vinegar.
9:30
And we're gonna put in like a fourth of a cup of olive oil.
9:36
- Olive oil
9:38
You broke my heart, but olive.
9:40
- Olive. (laughs)
9:43
Have you ever been to Georgia before Cheech?
9:45
- We used to play Atlanta all the time
9:47
in the holidays and the Cheech
9:48
and Chong days.
9:49
- Ooh you did?.
9:50
- We played every place you could play in Atlanta.
9:52
We didn't play the first time we played in
9:54
and in Atlanta, we played in a wrestling ring.
9:56
(Paula laughs)
9:57
Inside the ring, I don't know, you know.
10:00
- I used to go to wrestling matches
10:03
when I was in high school, I'd come home and I'd say Daddy
10:06
Daddy, it's real, they bleed.
10:10
(both laugh)
10:10
- They bleed.
10:11
I've just added a tablespoon of sugar.
10:14
And now I'm gonna blend up by ingredients.
10:17
(blending sound)
10:21
(Paula laughs)
10:24
- I get a spark.
10:25
- Can I get it?
10:28
All right, I think that's good enough.
10:30
All right. I'm just gonna pour this
10:32
in our measuring cup and I love a rugelach.
10:36
- Me too.
10:37
- It got just like such a nice bite
10:39
in strawberries, purple onions.
10:40
- Strawberries..
10:41
- And look how beautiful that is.
10:43
- Is that nice?
10:44
- Do you have to die yet Cheech?
10:46
- Well, it depends
10:47
on what color it was before.
10:51
- I get it,
10:53
Die yet.
10:54
(upbeat music)
10:55
So we're adding raisins
10:56
Kalamata olives, pine nuts,
11:00
a few sprigs a man.
11:03
And then we just go give it a toss.
11:06
May go dress on?
11:08
- Pour.
11:08
- Ooh here's another little thing you can.
11:11
- Okay.
11:11
- You can drop in there
11:12
if you haven't mind to.
11:14
- Okay. Yes.
11:15
- Verka Cheese
11:16
- Verka.
11:17
- Verka.
11:17
- Do you like a lot of dressing or a little dressing?
11:20
- I like a button medium dressing.
11:21
- Button medium will tell me when I got your medium.
11:24
- Just be good.
11:25
- Okay.
11:26
(upbeat music)
11:33
- It smell good?
11:34
- It's beautiful.
11:36
And look at it
11:37
on that plate with all those pretty colors.
11:40
I don't have.
11:41
Oh, there's forks.
11:42
I was gonna say.
11:44
- There you go.
11:45
- Thank you
11:47
- Ooh, it is pleasant.
11:51
- Hmm.
11:53
- Hmm, that's a sweet and savory.
11:56
- Absolutely.
11:57
- But the kids love these days.
11:59
And it's good for you.
12:04
- Delicious. I can't wait from the potatoes to get done.
12:09
(buzzing sound)
12:10
Don't go anywhere.
12:12
- We'll be right back.
12:13
- Coming up, we put together Y'all
12:14
delicious mustard vinegarette to top off our taters.
12:18
But isn't that yummy?
12:19
- Oh, that's very good.
12:21
- And later we whip up a light and delicious vinaigrette
12:24
with my peas and mushrooms.
12:26
And it just puts real springy, doesn't it?
12:29
- It does.
12:29
(upbeat music)
12:35
I hope y'all are enjoying the show
12:37
and I want to hear from you.
12:38
Tell me what recipes or videos you'd like to see me
12:41
make by just leaving a short comment below.
12:45
Now, let's get back to the show, y'all.
12:53
- I'm in here in the kitchen with Cheech,
12:56
we have made a salad
12:58
with your raspberry vinaigrette, our meatloaf in the oven.
13:00
- Meatloaf in the oven.
13:01
- We've got roasted...
13:02
- Potatoes.
13:03
- red potatoes in the oven.
13:04
- Red potatoes, cooking up
13:06
- And now we're gonna make a mushroom and green pea dish.
13:12
We got to get the potatoes out of the oven.
13:14
- Okay.
13:15
- And we're gonna make a sauce for those potatoes.
13:16
- Okay.
13:17
What can I do?
13:18
- Okay. You want to get the potatoes out of the oven?
13:20
- Watch this.
13:22
Okay, I'm watching.
13:23
- Put one on there.
13:25
I'm going in.
13:26
(Paula laughs)
13:28
- That's a man's job.
13:30
(Cheech groans)
13:37
Thank you Cheech.
13:38
- You're welcome.
13:39
- All right, would you come over here.
13:40
- Yes ma'am.
13:41
- And cut up that shower.
13:42
while you're doing that,
13:44
I'm gonna slice our mushrooms for our Pea dish.
13:48
Do you like pea and mushrooms?
13:49
- I hate peas
13:50
I like mushrooms.
13:51
Hate peas, but you know that's me.
13:54
- You hate peas?
13:56
- Since I was a little kid
13:58
but I've grown to being able to eat them and...
14:01
- Oh good you I can eat them.
14:03
- Yeah I can eat them.
14:04
- Good. Michael wouldn't eat anything green growing up.
14:08
- Really?
14:09
- Are you a picky eater?
14:11
- No, I just didn't like peas or Lima beans.
14:15
I didn't like dry stuff.
14:15
I didn't like liver.
14:17
(disgusting sound)
14:18
- You didn't like liver?
14:19
- Some people...
14:20
- I didn't like it growing up, but you know what?
14:22
I like it now
14:23
but you know, fat girls, they eat most anything.
14:26
- Yeah. (laughs)
14:27
- I'm gonna turn on this burner Cheech.
14:30
- All right.
14:31
- And I'm gonna put a couple of tablespoons of butter.
14:34
- Okay.
14:35
(upbeat music)
14:38
- All right, we're gonna put like a couple onions in here.
14:41
(upbeat music)
14:47
Now will you come stir these onions for me Cheech,
14:50
yeah 'cause that butter Cheech start burning.
14:53
- In real like that?
14:54
(upbeat music)
14:59
- All right, I'm gonna put maybe a half a cup
15:02
of water in there when those cook down.
15:05
- All right.
15:05
- And I'm just using a frozen pea, y'all.
15:07
A frozen green pea.
15:10
You think we need some more butter?
15:12
- Yeah always need some more butter.
15:15
- Let's put a little bit more butter.
15:18
Yes, yes.
15:21
All right now let's put that water in there.
15:24
- All this here?
15:25
- Yes.
15:26
- Yeah.
15:27
- And let's get the salt and pepper.
15:29
- That's looks good.
15:30
- I mean, this is just simple and Good.
15:33
- Yeah. I like that.
15:34
- And you know, there again, it's just good for you
15:36
and it just looks real springy, does it?
15:39
- Yeah, it does, colorful.
15:42
- All right, y'all look at these pieces are garlic Cheech.
15:48
Oh gosh.
15:49
You got eat some so you can stand me.
15:53
Ooh. And look at this shower.
15:55
I'm gonna make a vinegarette for these taters.
15:58
I'm gonna put like a tablespoon
15:59
of a grainy mustard, a tablespoon of...
16:03
white wine vinegar - White wine vinegar.
16:05
- All right. We'll chop up a little parsley.
16:08
You want to do that?
16:08
- I can do that.
16:09
- And then a couple of tablespoons of olive oil.
16:13
That looked like one, didn't it?
16:15
Oh, there you go.
16:16
That looks like two.
16:18
All right. And salt and pepper.
16:23
Thank you, baby.
16:25
All right. We're just gonna whisk that together.
16:31
Oh, I'm so sorry about the garlic.
16:34
- Oh, that's good.
16:35
No, that's good.
16:36
It keeps you awake.
16:37
(Paula laughs)
16:38
And other people.
16:39
- And other people too.
16:41
(upbeat music)
16:47
All right, we got our potatoes ready.
16:49
Let's see about the meatloaf.
16:50
- Okay, watch this.
16:52
You wanna me take it out or just open it up.
16:54
- No, honey, take it out.
16:55
- Take it out.
16:58
Ooh. These potatoes look good.
17:01
- Whoa. Look at that.
17:04
Oh, just get it right.
17:06
Ooh. Listen to it nubbling
17:08
See what our bread is done Cheech.
17:10
- Oh, that is brilliant.
17:11
- It soaked up that grease.
17:13
- That is brilliant.
17:14
- So we won't eat a lot of grease.
17:15
You want to taste the potatoes?
17:17
- Ooh okay, I can do that.
17:18
Okay. Let's taste one.
17:20
(upbeat music)
17:25
Is it not yummy?
17:26
- That's very good.
17:28
- All right so let's let those cook from it
17:31
and then let's make you something to drink.
17:33
- Sounds good.
17:34
(upbeat music)
17:35
- Coming up we washed this spring, feast down
17:38
with my strawberry theater that drunk, dumb Jenny Cheech.
17:42
(Upbeat music)
17:47
I so hope y'all are enjoying the show.
17:50
And if you do.
17:52
Be sure to click like, subscribe and
17:54
notification bell so you'll never miss a video.
17:58
And we'll be right back after the break.
18:07
Cheech.
18:08
- Yes my dear.
18:09
- If you'd make our plates.
18:10
- Okay.
18:11
- I'm gonna make our drink.
18:12
It's gonna be a fresh strawberry fields.
18:16
And I'm putting two teaspoons
18:18
of a super fine sugar in these.
18:22
And I'm gonna put just a little
18:25
hot water to dissolve that sugar.
18:28
(upbeat music)
18:30
I'm gonna slice a couple of strawberries
18:34
and I've got some fresh mint from the garden
18:37
and I'm gonna muddle that mint down into that drink.
18:41
(upbeat music)
18:47
- Let me muddle that mint for you baby
18:49
- Muddle mint 'cause I'm having no luck.
18:52
- I learned this on tour.
18:53
- Oh, you did learn a muddle.
18:56
All right. Two strawberries a piece.
18:59
And you can even muddle those too.
19:02
There we go.
19:04
Yum. Spring has sprung in our kitchen today, y'all,
19:08
that meatloaf looks good.
19:10
- Oh man, that looks good.
19:12
- And don't you love that?
19:13
She loved that trick with the bread.
19:14
- That is amazing.
19:16
- Yes. You know, what's even more amazing.
19:19
(upbeat music)
19:22
- Yeah. I was gonna wait until your back was turned but.
19:25
(upbeat music)
19:27
- How good is that, kinda defeats the purpose.
19:29
(both laugh)
19:33
So how's our muddling coming.
19:35
- Well, I'm muddling through it here.
19:36
- Muddling through it.
19:38
- Yeah, it looks good.
19:39
- Good. All right.
19:40
Now we're just gonna put us some ice in it.
19:43
I love the way the strawberries look.
19:47
- Do they not look good?
19:48
- Yes. Do you like these glasses?
19:50
- I like it.
19:51
- Thank you.
19:52
- I like it, look like moonshine.
19:54
- I know.
19:55
(upbeat music)
19:57
So I'm gonna top this off with ourselves sir Cheech.
20:01
Pretty and refreshing.
20:05
Yeah. Drinking out of an old fruit jaw honey.
20:11
Cheers baby.
20:12
- Cheers darling.
20:13
- Yum. All right, slide it down
20:16
and let's take junk too.
20:20
- That is good.
20:21
- Yes. We'll come on down here and let's eat.
20:24
- All right.
20:25
- All right, you take that one.
20:25
I think this the biggest right?
20:28
This is your fork.
20:30
- Thank you.
20:30
- You want to sit at the table
20:31
and let's be civilized.
20:33
- Let's try that.
20:34
- Come on.
20:35
(upbeat music)
20:37
Flipped your two shallots
20:40
and tell me what you think.
20:42
- I'm gonna go right from the meatloaf.
20:44
- I'm gonna go right for the peas and mushrooms.
20:47
Oh, they're so hot.
20:50
- That's very good.
20:56
- Oh my gosh.
20:58
How simple can you get?
21:00
- Oh, that's good.
21:02
The meatloaf is yummy, isn't it?
21:04
- It's not dry.
21:05
It's nice and moist.
21:07
- Yes and we actually used a really lean ground beef gum.
21:12
- That's great.
21:14
- Yum, and how about a tater?
21:17
- Yeah.
21:18
- You don't want that drink?
21:21
- No, this is good and simple to me.
21:23
- Cheech I wanna thank you so much for coming
21:26
and spending some time with me
21:28
and sharing a meal with me.
21:31
- This is indeed a pleasure.
21:32
- And the laughs.
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
21:46
and bail to be alerted when I post a video.
21:49
Love and Best Dishes Y'all.
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