Up next in 10
Full Episode Fridays: Stuffed - 3 Flavor-Filled Recipes - Today, Paula's cooking up 3 flavor-filled recipes that are stuffed with delicious surprises and are guaranteed to please!
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0:30 Mushroom Stuffed Baked Red Snapper - https://www.pauladeen.com/recipe/mushroom-stuffed-baked-red-snapper/
07:07 Cream Cheese Stuffed New Potatoes - https://www.pauladeen.com/recipe/cream-cheese-stuffed-new-potatoes/
12:49 Chocolate Stuffed Eclairs - https://www.pauladeen.com/recipe/chocolate-stuffed-eclairs/
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For more episodes of Paula’s Home Cooking, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyGDrI6qTDHH45JaS_1lwQ_q
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Show More Show Less View Video Transcript
0:01
hey y'all welcome to my kitchen
0:03
i just love food that surprises you and
0:05
there's nothing better than taking a
0:07
bite
0:07
and finding it's been stuffed with a
0:10
delicious surprise
0:11
so today i'm cooking a mushroom stuffed
0:14
baked red snapper
0:15
with velvety cream cheese stuffed new
0:18
potatoes
0:19
and it's chocolate stuffed eclairs y'all
0:22
so i hope you're hungry cause today
0:25
we're gonna get stuffed
0:29
look over here at these beautiful red
0:30
snappers y'all
0:32
michael was able to get these fresh off
0:34
the boat
0:35
he uh whistled down a boat and they had
0:38
just come back in from deep sea fishing
0:41
and had some red snapper and i'm gonna
0:43
stuff them with
0:44
a mushroom stuffing all right i've got
0:47
my pan heating up over here
0:50
and i'm gonna drop in a couple of
0:51
tablespoons of butter
0:56
all right i've gotten some onion going
0:59
i've got some fresh celery going
1:01
i'm gonna just finish dicing this up and
1:04
we're gonna saute it until it's
1:06
just about tender
1:11
all right in goes our onion
1:15
and a little bit more celery i love
1:18
using those leaves
1:19
because they add beautiful texture color
1:22
and a whole bunch of flavor
1:24
so half a cup of celery all right we're
1:26
gonna toss that in our skillet
1:29
all right oh that looks good we got that
1:33
going
1:34
on while those are sauteing let's move
1:38
on over here
1:39
and actually make our stuffing i'm using
1:42
eight ounces
1:43
of just a button mushroom you can see
1:45
that i've minced this
1:47
pretty pretty finely i'm using a half a
1:51
pound of mushrooms
1:52
half minced and the other half i'm just
1:55
going to quarter
1:56
so they're going to be nice big chunks
1:58
of mushrooms
2:01
okay so in the bowl those go
2:06
all right i've got about a tablespoon of
2:08
flat leaf parsley
2:10
i'm just gonna mince this up real good
2:13
and throw that in there for a little
2:15
extra color
2:17
just like this all right i've got a
2:20
eight ounce can of water chestnuts
2:23
that i've diced up i'm gonna add
2:26
a tablespoon of soy sauce
2:35
a little fresh ground black pepper
2:40
a little salt not a whole bunch because
2:43
our soy sauce contains
2:45
a lot of salt so it won't take much now
2:48
i'm going to use
2:49
about a half a cup of bread crumbs
2:52
those are fresh bread crumbs and i've
2:55
got one egg
2:56
that i'm gonna beat up and add to it
2:58
because our egg
2:59
is gonna bind those crumbs and mushrooms
3:03
together
3:08
all right so there we go
3:14
this is going to be so good and
3:17
michael has finally gotten himself
3:20
started on a diet y'all
3:22
so he's asking me to cook a lot of fish
3:26
for him because fish is so so good for
3:29
you
3:29
i mean there's like no fat in it
3:33
so he's gonna love this dish
3:37
now let's go over here and get our fish
3:39
now you want to make sure that you
3:41
season them good that's one of the
3:43
things that early on that my grandma
3:45
paul taught me
3:46
about producing a good fish so we're
3:49
just going to salt and pepper this
3:51
and you'll want to do it inside and out
3:53
in the cavity of the fish as well
3:58
a little pepper
4:01
all right so let's bring him in here and
4:04
i'm gonna move him up here a little
4:05
closer to me
4:07
and i'm gonna come over here so i can
4:09
get my stuffing mix up here
4:13
all right so in here we go with the
4:15
stuffing
4:19
i think i'm just gonna use a shorter
4:26
toothpick
4:28
and just run it through just like that
4:31
to help him stay closed
4:35
okay all right
4:38
now let's come over here and get his
4:39
brother all right now you can
4:42
always use just a filet for this but i
4:44
just like using a whole fish because
4:46
the skins gonna seal in the flavor and
4:49
make it extra moist and delicious
4:52
um this makes me want to go fishing
4:56
you know you'd think living right here
4:58
on the water that
4:59
i would get to go fishing all the time
5:01
but in reality i
5:03
don't don't get to go that often
5:08
all right now let me step down here and
5:11
wash my hands
5:16
now all we want to do at this point is
5:18
mix our
5:19
one and that's a half a cup of wine
5:22
along with three-fourths a cup of water
5:27
now i'm just gonna pour that
5:30
around in our dish and that's gonna keep
5:34
our
5:34
fish real real moist
5:38
now i've got a little extra onion
5:41
i'm just going to kind of lay on him
5:43
right on top
5:46
all right the last thing we want to do
5:49
is put a little butter
5:51
on top of our fish
6:00
perfect 350 degrees
6:04
preheated oven for about 60 minutes
6:07
there's enough moisture in here that's
6:09
going to keep that
6:10
fish nice and juicy we don't have to
6:13
worry about him drying out
6:15
so in the oven he goes and when we come
6:17
back
6:19
there's one other thing that i'd rather
6:21
stuff
6:22
besides myself a potato
6:27
so when we come back that's why paula's
6:30
stuffing
6:32
i'll see you back in a minute don't go
6:35
anywhere y'all
6:37
and later y'all chocolate stuffed
6:40
eclairs
6:42
i so hope y'all are enjoying the show
6:44
and
6:45
if you do be sure to click like
6:48
subscribe and the notification bell so
6:51
you'll never miss a video
6:53
and we'll be right back after the break
7:03
hey y'all welcome back before we went on
7:06
break i told you
7:07
that there was only one other thing i
7:09
like stuffing more than i did my own
7:11
face
7:12
well that's a potato so i've got
7:15
some new potatoes cooked off now i've
7:19
made sure that all my potatoes were very
7:21
very close
7:22
to the same size i balled them in
7:26
nice nice salty water for about 10 or 12
7:30
minutes
7:31
now i have trimmed the ends off
7:34
so they'll stand up nice for me i've got
7:37
some done but i'm going to do about
7:39
four more and before i finish hauling
7:43
those out
7:44
let's come on over because i want to
7:45
make the cream cheese filling
7:48
for these potatoes we're simply going to
7:50
stuff these
7:51
with store-bought boars and cheese half
7:54
a stick of butter at room temperature
7:58
just mix those together
8:01
poisoning butter y'all see how easy that
8:05
mixed together
8:13
that's so good it's not gonna take a
8:15
whole bunch of salt
8:17
cause there's nice flavorings in that
8:20
porson
8:21
but i am gonna add a little pepper
8:24
and like i said about about a
8:27
third of a cup
8:31
of whipping cream i may not use that
8:33
much though
8:34
because i want this to have some body
8:38
i probably put two tablespoons in and
8:40
that's all i'm gonna
8:42
add no more cause like i said i want
8:45
this to have
8:46
nice body all right now i'm gonna take
8:50
a little piping bag it's just the plain
8:54
tip to stuff my potatoes with
8:58
so in the bag this goes
9:05
just whoa i missed
9:10
[Music]
9:15
so there we go all right
9:21
so i'm just going to push this down into
9:24
my pastry bag
9:26
getting all the air out of it
9:30
all right now let's come on over here
9:32
and
9:34
i've got a little fresh parsley here i'm
9:37
gonna go ahead and chop it up
9:44
all right now what i'm gonna do now is
9:46
i'm gonna trim the tops
9:49
off the other end of the potato
9:54
just like this so i can get my little
9:57
melon baller
9:58
in there and scoop out
10:02
the insides like i've done on these
10:04
others
10:06
[Music]
10:17
i put our boys and cheese
10:20
and butter into a pastry bag
10:24
and i'm just going to take it and fill
10:27
each one of our potatoes
10:33
just like that a little fresh parsley
10:36
sprinkled on top
10:38
and they're ready to go
10:42
well come on over here and let's get our
10:43
fish out of the oven
10:45
it should be ready
10:51
oh this is a heavy dish y'all
10:56
look at that fish it smells
11:00
so good
11:07
all right so transfer him to my platter
11:19
oh it looks so good joel a little fresh
11:23
parsley
11:25
right down in there and some lemons
11:33
a little lemon juice on top of him
11:36
let me get us some of these potatoes
11:47
um this is a
11:51
great easy healthy meal
11:56
i want to come in and get me just a
11:58
little bite
12:07
that fish is wonderful y'all
12:13
this is probably one of the best
12:14
potatoes i've ever eaten
12:18
so delicious coming up
12:22
the perfect stuffed dessert y'all
12:25
chocolate eclairs
12:28
i hope y'all are enjoying the show and i
12:30
want to hear from you
12:32
tell me what recipes or videos you'd
12:34
like to see me make
12:35
by just leaving a short comment below
12:38
now let's get back to the show y'all
12:44
[Music]
12:46
hey y'all welcome back
12:49
the stuffing is getting better around
12:51
here y'all cause
12:52
you know what i'm fixing this stuff next
12:55
how does
12:55
chocolate stuffed eclair sound to you
12:59
now i've got one cup of boiling water
13:02
and i'm fixing to make a pastry
13:04
i'm gonna add one stick of butter to our
13:07
boiling water
13:10
i'm gonna melt that butter
13:13
and that won't take but just a second
13:17
and just that quickly because my water
13:19
was hot the butter's melted
13:22
all right so we're gonna come over here
13:24
and we're gonna add one
13:26
cup of all-purpose flour and i'm just
13:29
gonna
13:29
slowly stir that into our boiling water
13:33
and our butter
13:35
and this is going to get real real thick
13:37
it's going to form a bowl
13:40
all right there we go
13:45
and i've stirred in all of my little
13:48
flower clumps
13:49
it's absolutely clump free all right now
13:52
i'm just going to transfer
13:53
that to my bowl over here and we're
13:55
going to let that cool and while that's
13:57
cooling
13:58
step on down here and we're going to
14:00
make the filling
14:01
for our chocolate stuffed eclairs
14:04
i'm gonna add a fourth of a cup
14:08
of cocoa because rather than the
14:12
vanilla filling we're gonna do a
14:15
chocolate filling
14:16
so 1 4 of cocoa i'm going to add
14:20
six tablespoons of flour
14:23
one two
14:26
three four
14:30
five six tablespoons of flour
14:37
and a half a teaspoon of salt
14:42
the last dry ingredient i'm gonna add is
14:44
three-fourths a cup
14:45
of sugar so in that goes
14:50
now this is an important step y'all
14:53
just stir those dry ingredients together
14:57
because i don't want them clumping on me
15:00
now i'm going to slowly
15:03
add three cups of milk
15:11
and like i said i want to do this slowly
15:13
until i've got
15:14
all of my ingredients wet in here
15:22
all right and that's good all right so
15:25
i'm going to come over here and i'm
15:26
going to turn on our
15:27
eye and i'm going to cook this over
15:31
medium heat
15:33
until it's about the consistency of
15:36
mayonnaise oh and this looks wonderful
15:41
by stirring those dry ingredients
15:44
we have produced a clump free
15:48
filling all right so now i'm gonna just
15:50
go ahead and add the rest of my milk
15:54
and before it gets too hot i'm gonna
15:56
take
15:57
three eggs and i'm gonna add it before
16:01
my
16:01
filling gets too hot because i don't
16:04
want scrambled eggs
16:06
i love scrambled eggs but i don't want
16:08
scrambled eggs
16:10
in our eclairs
16:13
all right now i'm gonna change utensils
16:16
and i'm gonna use my whisk
16:18
look how smooth that is
16:22
but while that is coming up to
16:24
temperature
16:25
i'm gonna come over here because our
16:27
pastry has cooled
16:30
and i'm gonna add four eggs
16:36
to our pastry
16:40
and i'm going to feed in our eggs one
16:43
egg at the time
16:46
[Music]
16:47
all right all right here we go how's
16:51
this y'all
16:53
we got it going on
16:57
oh my goodness i can't hardly wait to
17:00
taste our little pastries
17:05
okay
17:09
all right now using my little pastry bag
17:13
again
17:14
i'm just gonna transfer our batter to
17:18
our bag
17:25
just like that all right so using our
17:29
pastry bag we're just gonna
17:32
make four long eclairs
17:50
okay so just that simple in the oven
17:53
this goes
17:54
i've got it preheated at 400 degrees
17:57
we're gonna bake these off and i'm gonna
18:00
just
18:00
stuff them with that wonderful chocolate
18:03
filling that i made earlier
18:05
so it's really getting good y'all don't
18:09
go anywhere cause paula's stuffed today
18:12
i so hope y'all are enjoying the show
18:15
and
18:16
if you do be sure to click like
18:19
subscribe and the notification bell so
18:22
you'll never miss a video
18:24
and we'll be right back after the break
18:30
hey y'all welcome back over the break i
18:32
took our
18:33
pastries out of the oven and those have
18:36
cooled
18:37
our filling has cooled so now all i want
18:40
to do is add
18:42
two teaspoons of vanilla flavoring
18:47
we're getting so close to these eclairs
18:50
y'all
18:51
it's not even funny
18:56
all right so using my pastry bag
19:00
again i'm just gonna
19:03
gently pour that into my bag
19:08
if you want to make just a vanilla
19:10
filling you would make it
19:12
just like i did this only you would just
19:15
omit the cocoa powder
19:20
all right there we go all right now
19:23
earlier
19:24
i made a chocolate icing that we're
19:27
gonna smear
19:28
on top of our eclairs when we have them
19:30
put together
19:32
and it was very very simple to mix up i
19:35
used
19:35
two blocks of unsweetened chocolate and
19:38
i popped it in the microwave for about
19:40
30 seconds
19:42
until it melted i added two cups of
19:45
sugar to it
19:46
and one cup of heavy cream and i cooked
19:49
that
19:49
until it came to the temperature of 240
19:53
degrees which is a soft ball
19:56
now i'm gonna transfer it to my bowl
20:01
and let that finish cooling we got a lot
20:04
of frosting y'all
20:06
okay so there we go so we just want to
20:09
come over here and take our eclairs
20:11
now i'm gonna use a little serrated
20:14
knife
20:15
so i'm gonna take this and i'm just
20:17
gonna ever so gently
20:19
cut our eclairs now you want to make
20:22
sure that you don't go
20:23
all the way through you want to just
20:26
slice them
20:26
open just enough to stuff them
20:29
and you can see how that's hollow in
20:32
there all right now let's come over here
20:37
and grab our pastry bag i'm gonna
20:40
quickly come over here
20:45
and just stuff that into our eclair
21:04
right now here we go
21:16
oh my goodness which one do i want
21:19
here we go
21:31
i don't know what to say but bye
21:36
hey y'all it's paula dean now if y'all
21:39
enjoyed this week's full episode friday
21:42
be sure to like it and click the
21:44
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21:46
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21:49
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21:52
love and best dishes friends
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