Up next in 10
5 Beach Party Recipes - Paula's sharing summer lunch recipes, including Italian marinated tomatoes, a salmon salad recipe, and a potato salad recipe. Paula’s Home Cooking, Season 3, Episode 2.
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00:00 Intro
2:30 Salmon Salad Recipe: https://www.pauladeen.com/recipe/salmon-salad/
6:17 Marinated Tomatoes Recipe: https://www.pauladeen.com/recipe/marinated-tomatoes/
8:52 Italian Potatoes Recipe: https://www.pauladeen.com/recipe/italian-potatoes/
12:35 Blueberry Tart Recipe: https://www.pauladeen.com/recipe/blueberry-tart/
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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
(cheerful music)
0:01
- The sun is shining and there's not a cloud in the sky.
0:05
It's the absolute perfect day for a summer party.
0:08
And you're all invited.
0:10
But, before we get started,
0:12
I'm gonna head down to Let's Party, here in Savannah,
0:15
where my girlfriend Latisse is gonna show me
0:17
how to set the perfect party table.
0:19
And then it's back to the kitchen
0:21
to serve up my savory salmon salad.
0:24
And everybody's favorite summer side dish, potato salad,
0:28
but this one's made a Italian style
0:31
and then next,
0:32
I'm fixing my delicious marinated tomatoes
0:34
that I plucked fresh from the garden.
0:37
And finally,
0:38
what better way to enjoy the fruits of summer,
0:41
than with a fresh blueberry tart.
0:44
So y'all, pack up your beach blanket
0:46
and don't forget your sunscreen
0:48
'cause today we're cooking up a beach party.
0:52
You know, the weather's getting warm
0:53
and it's just, beach days are on the way.
0:56
And I am so ready to party after that cold winter we had
1:01
and I've got some wonderful picnic items for you today,
1:05
but not only are we gonna jazz up our food,
1:08
we're gonna jazz up the decoration.
1:10
So, you'll wanna come with me. Let's go.
1:12
Let's get going. (cheerful country music)
1:14
Now, when I throw my own summer fiesta
1:16
Let's Party is where I come to get all my party basics.
1:20
They have tons of invitations, plates, napkins
1:24
and just a whole bunch of decorative pieces.
1:27
And y'all know nothing says summer,
1:29
like all these beautiful, bright colors.
1:31
My friend Latisse is gonna show me a fun way
1:34
to help decorate my table for summer.
1:36
A good tip she gave me was to pick out colors
1:39
that can be reused again and again,
1:42
like this red, you can reuse for the holidays
1:45
and yellow is great for both summer and fall.
1:48
And I just couldn't believe this little trick.
1:51
All she did was take two different color napkins
1:54
and tie them together with a colorful ribbon.
1:56
And did you know she's using just an ordinary beach towel
2:00
as a tablecloth?
2:01
Never even thought of that, but what a great idea.
2:04
The perfect thing about these decorations though
2:07
is they're just so inexpensive and reusable.
2:12
Thanks for Latisse. You've inspired me, girl.
2:14
I can hardly wait to dress up my own summer fiesta.
2:19
Latisse has really gotten me in a party mood at that store.
2:22
She's got me some great things in this bag
2:24
and I hope I can do them justice.
2:26
The dogs are out there just frolicking
2:27
'cause they know I'm fixing to take them to the beach.
2:30
They're so excited.
2:31
But, before we go to the beach,
2:32
I wanna show you one of my favorite summer salads.
2:36
A salmon salad, and to go with it Italian potatoes
2:39
that are almost as good as my mashed potatoes.
2:43
For this recipe, you can use your leftover salmon.
2:46
If you've grilled salmon on the grill the night before,
2:49
you can use it to make this salad with
2:51
and make this meal just come together very fast and easy.
2:55
And the first thing I'm gonna do is add cucumbers
3:00
that I've diced up.
3:01
And then, I've got red, diced bell pepper
3:08
and we've got just a regular yellow onion.
3:13
And to this,
3:14
we're gonna sprinkle in a little cayenne.
3:17
Now, I'm not gonna use too, too much.
3:20
And I'm gonna use a little salt
3:23
and then I'm gonna add plain old mayonnaise to it.
3:27
And we're just gonna mix that up just like that.
3:30
So, all I'm gonna do is take our salmon
3:33
and I'm just gonna flake it.
3:35
Now, I like mine in chunks.
3:36
I don't want it as flaky as like, canned tuna.
3:41
So, I'm gonna just chunk this up, just like that.
3:45
Now, all we're gonna do is take our eggs.
3:47
And my boiled eggs, I like to just crush them with my hands.
3:53
Perfect.
3:55
All right, now all we're gonna do is fold in our mayonnaise
3:59
and our vegetables.
4:00
Now, this is just a good, basic, simple recipe.
4:04
And you can jazz this up any way you like,
4:08
but personally, I like simpler foods.
4:11
I'm just a simple girl.
4:12
So, that's the way I like it.
4:15
Now, I'm gonna just squirt a little fresh lemon over it.
4:19
Look how pretty that looks.
4:21
See your big chunks of fish in there?
4:24
Okay so, all I wanna add to mine
4:26
is some fresh ground pepper.
4:29
(pepper crunching)
4:31
And I like lots of pepper with that.
4:34
Perfect.
4:35
Now, I'm gonna move on to our Italian potatoes.
4:38
These are great
4:39
because you're not supposed to refrigerate them
4:42
after you get them ready.
4:43
So, this is another one of those ideal dishes
4:47
for picnicking.
4:48
So, we're just gonna use these red potatoes.
4:51
So, all we're gonna do is fill this up with hot water
4:55
(water hissing)
4:57
and we're gonna cook them until they're kind of fork tender.
5:00
You can insert a knife in them
5:02
and if it goes all the way through, then they're ready.
5:07
That's perfect.
5:11
All right.
5:16
And in the meantime,
5:18
I'm gonna slip our salmon onto our dish.
5:21
The last time I made this
5:22
I used, actually some leftover salmon
5:25
that Michael had cooked on the grill.
5:27
Maybe I need to taste it out of the bowl.
5:29
So, they won't know I've been in that.
5:31
That sounds like a plan, doesn't it?
5:35
This is so good. The flavors are so simple.
5:42
And when we come back,
5:42
I'm gonna show you how to finish up those Italian potatoes.
5:46
And we're gonna do marinated tomatoes.
5:48
I'm gonna show you how to turn
5:50
even one of those yucky winter tomatoes
5:53
into a delectable summer tomato.
6:00
I so hope y'all are enjoying the show.
6:03
And if you do.
6:04
Be sure to click like, subscribe and
6:07
notification bell so you'll never miss a video.
6:11
And we'll be right back after the break.
6:19
Okay, If y'all are ready,
6:20
I wanna show you how to make the marinade
6:22
for these tomatoes.
6:23
We're gonna start with 3/4 of a cup of vegetable oil
6:29
and we're gonna take fresh chopped parsley,
6:33
a little sugar,
6:37
a little garlic salt,
6:40
and a little seasoning salt.
6:42
You'll wanna use a good brand.
6:44
And really, I would prefer to use a fresh thyme,
6:48
but I'm gonna have to use my dried.
6:51
And we're gonna add a little red wine vinegar
6:54
and a little black pepper. (pepper crunching)
7:03
And we're just gonna whisk that together.
7:07
(whisk clinking)
7:11
All right, we're gonna take just regular tomatoes
7:14
and we're gonna cut them into wedges of six
7:18
and you could actually use the cherry tomatoes.
7:23
All right, so we've got our tomatoes
7:26
and I'm gonna give this another whisk.
7:29
And I'm just gonna pour this over our tomatoes.
7:31
(whisk clinking)
7:34
This works good too.
7:35
If you put it in a jar and shake it all up,
7:39
that's real easy to manhandle.
7:41
Now, I like a little green onions with mine.
7:44
I like the color that it gives it.
7:45
(onions crunching)
7:48
I'm just gonna put a few tops in there.
7:53
I'm gonna just toss this all together
7:55
and I'm gonna put this in the refrigerator
7:58
and I'm actually gonna let it marinate overnight.
8:01
We're just gonna dump it in a bag.
8:04
You know how during the winter
8:06
you can count on them being pretty flavorless.
8:10
Well, even that flavorless tomato is gonna be wonderful
8:13
in this marinade.
8:14
So, all I have to do now is stick this in the fridge
8:18
and we're gonna move on to our Italian potatoes.
8:23
Our potatoes should be ready. Oh yeah, they look good.
8:29
Now, I'm just gonna take these over here and drain them.
8:32
Watch it, Gertie.
8:34
I'm used to working around dogs and kids.
8:36
So, that's what I'm gonna do.
8:42
Okay.
8:45
With Gertie's help, I was able to do it
8:51
and we're just gonna take our potatoes
8:55
and cut them up into chunks.
8:57
Now, I like these cut a little bit bigger
9:00
than what I would cut for potato salad.
9:02
I make these a little bit chunkier.
9:05
Y'all know that I'm an old-timey home cook
9:08
and I might not always do things
9:10
the way that they properly should be done.
9:13
Like, cutting this in my hands,
9:14
but I've done it so many years
9:17
and it's hard to teach an old dog new tricks.
9:20
Ain't that right, Gertie? (laughing) Yes, Gertie said, yes.
9:25
So, if you cut your potatoes like I do, be careful.
9:28
All right, let's start on the marinade now,
9:30
for the potatoes.
9:32
We're gonna start with a half a cup of tarragon vinegar
9:35
and a half a teaspoon of dried mustard.
9:38
And we're gonna do a tablespoon of Worcestershire,
9:44
pinch of salt.
9:46
Well, maybe two pinches and fresh parsley.
9:51
And I've got some garlic cloves that I'm gonna mash them,
9:56
just a little bit and slice them and put over in here.
10:04
Okay, and I've got three cloves of fresh garlic.
10:08
And I was just about to forget the sugar.
10:11
I'm gonna put, Oh gosh, about a tablespoon in there.
10:15
(spoon clicking)
10:18
I'm gonna put some black pepper.
10:18
(pepper crunching)
10:22
And then, after this marinates on the counter,
10:24
you can taste it
10:25
and see if there's anything else that you wanna add to it.
10:28
If you think it's a little flat for you,
10:30
then come back and correct your seasoning.
10:34
All right, now I'm just gonna pour that over.
10:39
(onions crunching)
10:41
And some green onions.
10:45
And I'm gonna toss this around.
10:48
And I don't know if you remember me telling you earlier,
10:50
that we're actually gonna let this sit out on the counter.
10:53
You don't refrigerate this
10:55
and you could do it a minimum of four hours
10:59
and you'll wanna come stir about every hour.
11:03
All right. Now, for the last step.
11:05
I'm gonna put that about a cup of olive oil over that.
11:09
And now you could actually put your oil
11:13
in with all your other ingredients.
11:15
I just kind of like to pour it over there last.
11:18
See how good that looks?
11:23
Think I'm gonna dip me up a little, to sample it,
11:26
even though I know it hadn't been four hours.
11:29
All right.
11:30
And I've had some tomatoes marinating overnight here.
11:36
I'm gonna just put a few out here.
11:39
These are so good.
11:40
They have just soaked up all that wonderful marinade.
11:46
I think I'm gonna take a little oregano
11:48
and just kind of prop it up there.
11:54
I think all these salads need now
11:57
is maybe just, Paula's lips.
12:03
When we add the salmon salad,
12:05
it's gonna make a fabulous cold plate.
12:07
But, y'all aint seen the best part
12:09
'cause come back for fresh blueberry tarts.
12:13
Ain't nothing like a tart on the beach.
12:20
I hope y'all are enjoying the show
12:22
and I want to hear from you.
12:24
Tell me what recipes or videos you'd like to see me
12:27
make by just leaving a short comment below.
12:31
Now, let's get back to the show, y'all.
12:38
All right, I'm getting this tart ready for the beach.
12:41
And this is another one of those easy, simple,
12:44
but delicious recipes.
12:45
Now, I was just chopping my pecans
12:47
because I'm actually gonna press those down into our crust
12:50
'cause they're just so good in the crust of this tart.
12:55
Now, I'm just putting flour into the food processor
13:01
and this is powdered sugar
13:03
and we can't have a tart without a little butter. (laughing)
13:08
All right.
13:10
(machine whirring) All right.
13:11
I'm gonna pulsate it.
13:14
And we're gonna hit this until it just forms a ball.
13:19
All right, you can see the way it's formed itself
13:23
into a ball.
13:24
So, it's ready to take out of there.
13:26
And y'all be careful when you're removing your blades
13:29
from your food processor because they're terribly sharp.
13:33
All right, now I wanna talk about my pan for a minute.
13:35
This is actually a quiche pan/tart pan
13:40
and the bottom comes out.
13:41
So, you're not gonna be messed up
13:43
when you go to remove your tart from the pan.
13:47
And this is non-stick, so I'm not even gonna spray it.
13:50
And I actually don't think
13:51
it would need a lot of spray anyway,
13:53
'cause of all the butter.
13:54
All we're gonna do is just put this in the pan
13:56
and pat it out.
13:57
The important thing is to get your crust even
14:00
and get it pushed back into the little waves.
14:05
All right, so, I'm just gonna sprinkle those pecans around.
14:09
I'm just gonna spread them out.
14:11
All right. Our pans ready.
14:13
Now I'm gonna put this into a preheated 350 degree oven.
14:16
And we're gonna bake this for about 10 to 12 minutes.
14:23
(oven rack clinking)
14:26
(door squeaking)
14:26
So, I've got one that's already cooled over here
14:28
and we're gonna finish putting it together.
14:30
See how pretty it browned?
14:31
And I can push up the bottom
14:33
and you can see we're not gonna have any problems.
14:37
You know, sometimes when you make pies
14:40
and you go to cut that first piece,
14:41
it's so hard to get out.
14:43
Well, this is just real, real simple in the tart pan.
14:46
Now, all we're gonna do is take two, three ounce packages
14:50
of cream cheese and some powdered sugar
14:53
and we're gonna cream those together.
14:55
Now, you'll want your cream cheese
14:57
to be at room temperature,
14:58
so it won't be so hard to beat.
15:01
Okeydoke.
15:03
And this is just powdered sugar.
15:07
All right, now we're gonna turn this on
15:08
(machine whirring)
15:09
and I'm actually gonna cover that, just for a few minutes.
15:13
So, that powdered sugar won't go everywhere.
15:17
All right now, while that's beating up,
15:18
I've got some whipping cream,
15:20
some sweetened whipped cream,
15:23
that we're gonna fold into this
15:27
and put it into our tart pan.
15:31
All right, so I'm gonna blow it out for a minute
15:33
and try to keep that powdered sugar in there.
15:37
Yeah. And it's coming along.
15:39
Our cream cheese actually could have been,
15:41
maybe just a little bit softer.
15:42
(machine whirring)
15:49
All right.
15:53
All right so, we're just gonna fold in our whipped cream
15:57
until we get that nice and incorporated.
16:00
And it may take a minute
16:01
because that cream cheese is a little stiffer
16:04
than the whipped cream.
16:06
Okay. Now I've got the cream cheese incorporated.
16:10
So, we're just gonna come over here.
16:14
All right and we're just gonna spread that
16:16
over those nice toasted pecans.
16:21
Now, you can pack this up and take this to the beach,
16:23
just like this.
16:24
And it might transport easier if you do it this way.
16:29
And then when you get there,
16:30
you can add your blueberry pie filling to the top of it.
16:35
I can't wait that long.
16:37
This is an ordinary blueberry pie filling.
16:41
So, doesn't that look delicious?
16:44
All right, we've got this already.
16:45
And I'm gonna stick this one in the refrigerator
16:47
and let it set
16:49
because that whipping cream is still just a little soft,
16:55
but I've got another one ready right here.
17:03
Oh my goodness. That's so pretty.
17:06
And let's see how easy this one's gonna come out.
17:09
Look at that.
17:12
Isn't that great?
17:12
It's actually prettier than a pie, isn't it?
17:15
I just love doing tarts once in a while.
17:19
Oh. And I'm gonna have to sample this one.
17:22
And I'm gonna be very, very careful.
17:25
Okay. I think I've gotten him pretty loose.
17:31
All right, let's see if we any luck
17:33
getting him coming out clean. (laughing)
17:41
And I don't know why I'm bothering garnishing him.
17:43
You know I'm fixing to have me a piece.
17:47
I think I'm gonna put a little whip cream on top of him.
17:51
Oh, a quick, easy cross between a cheesecake and a pie.
17:58
Oh, that crust was nice and crispy.
18:03
It's just delicious. I just love those pecans.
18:08
Y'all stick around
18:09
because when we come back
18:10
I'm gonna show you how to make a chaser
18:14
for this blueberry tart.
18:18
I so hope y'all are enjoying the show.
18:21
And if you do.
18:23
Be sure to click like, subscribe and
18:26
notification bell so you'll never miss a video.
18:30
And we'll be right back after the break.
18:37
Now, we can't have a day at the beach
18:39
without something really tasty to drink.
18:42
So, I have mixed up a quick punch.
18:44
It's one part cranberry juice,
18:47
one part vodka, one part peach tree schnapps,
18:52
to three parts of pineapple juice.
18:54
So, in order to transport this to the beach,
18:57
I have these cute little cups.
19:01
Now, I'm not gonna fill it all the way up to the top
19:03
because we're gonna put these in the freezer
19:05
and it comes with great little lids with a hole in the top
19:10
for these cute little straws
19:12
Now, I'm actually gonna freeze them with a straw in it.
19:15
So, it'll already have the whole there
19:17
and the straw will slip right back down in it.
19:20
After it's frozen, I'm gonna take the straw out
19:23
and I'm gonna cover the top with saran wrap
19:25
and put the lid back on.
19:27
In fact, I have some that's already done here.
19:34
You just come in and put the saran wrap on them,
19:37
snap the lid back on, throw them in your cooler
19:40
and they're gonna help keep our food nice and chilled.
19:44
Now, not only are these cocktails
19:46
gonna keep our food cold.
19:48
I've also got some frozen water here in the freezer
19:52
that I'm gonna throw in the cooler
19:53
to help keep our food cold.
19:55
And don't forget,
19:57
if you're taking the children to the beach,
19:58
throw them in plenty of flavored sodas and ice waters
20:01
and orange juices
20:03
because the beach can get awfully hot and make ya thirsty.
20:08
I wanted y'all to see the final menu
20:10
before I packed it away in our basket.
20:13
The salmon salad and the marinated tomatoes
20:16
and the Italian potatoes and that blueberry tart,
20:20
they make for a fabulous beach celebration
20:23
and the colored paper plates
20:25
and the cute little napkins are just adorable.
20:28
So, I can't hardly wait to get the dogs and the children
20:31
and get out on the beach.
20:32
We're gonna have a great time today.
20:35
And so until next time America,
20:37
I send y'all best dishes
20:39
and love from my beach picnic to yours.
20:46
Hey, y'all, it's Paula Deen.
20:48
Now, if you enjoyed this video, be sure to like it
20:51
and click the subscribe button as well as the notification
20:55
and bell to be alerted when I post a video.
20:59
Love and Best Dishes Y'all.
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