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Full Episode Fridays: Summer Entertaining: Beach Party - 5 Summer Party Recipes
May 25, 2018
It's time for a summer party and this episode Paula shows you how to set a perfect summer table and then cooks up some great summer dishes.
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#pauladeen #blastfromthepast
Savory Salmon Salad
https://www.pauladeen.com/recipe/salmon-salad/
Potato Salad
https://www.pauladeen.com/recipe/favorite-sausage-potato-salad/
Show More Show Less View Video Transcript
0:01
The sun is shining and there's not a
0:03
cloud in the sky. It's the absolute
0:06
perfect day for a summer party and
0:08
you're all invited. But before we get
0:11
started, I'm going to head down to Let's
0:13
Party here in Savannah where my
0:15
girlfriend Let is going to show me how
0:17
to set the perfect party table. And then
0:19
it's back to the kitchen to serve up my
0:22
savory salmon salad and everybody's
0:25
favorite summer side dish, potato salad.
0:28
But this one's made Italian style. And
0:32
then next, I'm fixing my delicious
0:33
marinated tomatoes that I've plucked
0:36
fresh from the garden. And finally, what
0:39
better way to enjoy the fruits of summer
0:41
than with a fresh blueberry tart. So
0:44
y'all pack up your beach blanket and
0:46
don't forget your sunscreen, cuz today
0:48
we're cooking up a beach party.
1:25
It's just beach days are on the way and
1:28
I am so ready to party after that cold
1:31
winter we had and I've got some
1:33
wonderful picnic items for you today.
1:36
But not only are we going to jazz up our
1:38
food, we're going to jazz up the
1:40
decoration. So, you'll want to come with
1:42
me. Let's go. Let's get going. Now, when
1:45
I throw my own summer fiesta, let's
1:48
party is where I come to get all my
1:50
party basics. They have tons of
1:52
invitations, plates, napkins, and just a
1:55
whole bunch of decorative pieces. And
1:58
y'all know nothing says summer like all
2:00
these beautiful bright colors. My friend
2:03
Let is going to show me a fun way to
2:05
help decorate my table for summer. A
2:08
good tip she gave me was to pick out
2:10
colors that can be reused again and
2:12
again. Like this red you can reuse for
2:15
the holidays. And yellow is great for
2:18
both summer and fall. And I just
2:20
couldn't believe this little trick. All
2:22
she did was take two different color
2:24
napkins and tie them together with a
2:26
colorful ribbon. And did you know she's
2:28
using just an ordinary beach towel as a
2:31
tablecloth? Never even thought of that,
2:33
but what a great idea. The perfect thing
2:36
about these decorations though is
2:38
they're just so inexpensive and
2:41
reusable. Thanks, Latise. You've
2:44
inspired me, girl. I can hardly wait to
2:46
dress up my own summer fiesta.
2:50
Let's really gotten me in a party mood
2:52
at that store. She's got me some great
2:54
things in this bag, and I hope I can do
2:56
them justice. The dogs are out there
2:58
just frolicking cuz they know I'm fixing
3:00
to take them to the beach. They're so
3:01
excited. But before we go to the beach,
3:03
I want to show you one of my favorite
3:05
summer salads, a salmon salad. And to go
3:08
with it, Italian potatoes that are
3:11
almost as good as my mashed potatoes.
3:14
For this recipe, you can use your
3:16
leftover salmon if you've grilled salmon
3:18
on the grill the night before. You can
3:20
use it to make this salad with and make
3:22
this meal just come together very fast
3:25
and easy. And the first thing I'm going
3:28
to do is add cucumbers that I've diced
3:31
up. And then I've got red diced bell
3:34
pepper.
3:39
And we've got just a regular yellow
3:41
onion.
3:44
And to this, we're going to sprinkle in
3:46
a little cayenne. Now, I'm not going to
3:48
use too too much. And I'm going to use a
3:52
little salt.
3:54
And then I'm going to add plain old
3:56
mayonnaise to it. And we're just going
3:59
to mix that up. Just like that. So, all
4:02
I'm going to do is take our salmon and
4:04
I'm just going to flake it. Now, I like
4:06
mine in chunks. I don't want it as flaky
4:10
as like canned tuna. So, I'm going to
4:12
just chunk this up just like that. Now,
4:16
all we're going to do is take our eggs.
4:18
And my boiled eggs, I like to just crush
4:21
them with my hands.
4:24
Perfect.
4:26
All right. Now, all we're going to do is
4:28
fold in our mayonnaise and our
4:30
vegetables. Now, this is just a good
4:33
basic simple recipe. And you can jazz
4:36
this up any way you like, but
4:39
personally, I like simpler foods. I'm
4:42
just a simple girl, so that's the way I
4:44
like it. Now, I'm going to just squirt a
4:48
little fresh lemon over it. Look how
4:51
pretty that looks. See your big chunks
4:53
of fish in there. Okay, so all I want to
4:56
add to mine is some uh fresh ground
4:59
pepper.
5:02
And I like lots of pepper with that.
5:05
Perfect. Now I'm going to move on to our
5:08
Italian potatoes. These are great
5:10
because you're not supposed to
5:11
refrigerate them after you get them
5:13
ready. So this is another one of those
5:16
ideal dishes for picnicking. So, we're
5:20
just going to use these red potatoes.
5:22
So, all we're going to do is fill this
5:25
up with hot water,
5:28
and we're going to cook them until
5:29
they're kind of fork tender. You can
5:31
insert a knife in them, and if it goes
5:34
all the way through, then they're ready.
5:38
That's perfect.
5:42
All right.
5:47
And in the meantime, I'm going to slip
5:49
our salmon onto our dish. The last time
5:52
I made this, I used actually some
5:55
leftover salmon that Michael had cooked
5:57
on the grill. Maybe I need to taste it
5:59
out of the bowl so they won't know I've
6:00
been in that. That sounds like a plan,
6:03
doesn't it?
6:06
This is so good.
6:10
The flavors are so simple. And when we
6:13
come back, I'm going to show you how to
6:15
finish up those Italian potatoes. And
6:17
we're going to do marinated tomatoes.
6:19
I'm going to show you how to turn even
6:22
one of those yucky winter tomatoes into
6:25
a delectable summer tomato.
6:28
[Music]
6:34
[Music]
6:43
Okay, if y'all are ready, I want to show
6:44
you how to make the marinade for these
6:46
tomatoes. We're going to start with 34
6:49
of a cup of vegetable oil,
6:52
and we're going to take fresh chopped
6:54
parsley,
6:57
a little sugar,
7:00
a little garlic salt,
7:04
and a little seasoning salt. You'll want
7:06
to use a good brand. And really, I would
7:09
prefer to use a fresh thyme, but I'm
7:12
going to have to use my dried. And we're
7:15
going to add a little red wine vinegar
7:18
and little black pepper.
7:26
And we're just going to whisk
7:28
that together.
7:35
All right. We're going to take just
7:36
regular tomatoes and we're going to cut
7:39
them into wedges of six. And you could
7:42
actually use the cherry tomatoes.
7:46
All right. So, we've got our tomatoes.
7:50
And I'm going to give this a another
7:52
whisk. And I'm just going to pour this
7:54
over
7:55
our tomatoes.
7:57
This works good, too, if you put it in a
8:00
jar and shake it all up. That's real
8:03
easy to manhandle. Now, I like a little
8:06
green onions with mine. I like the color
8:08
that it gives it.
8:11
So, I'm just going to put a few tops in
8:14
there.
8:17
I'm going to just toss this all
8:18
together. And I'm going to put this in
8:20
the refrigerator. And I'm actually going
8:22
to let it marinate overnight. We're just
8:25
going to dump it in a bag.
8:28
You know how during the winter you can
8:30
count on them being pretty flavorless?
8:33
Well, even that flavorless tomato is
8:36
going to be wonderful in this marinade.
8:38
So, all I have to do now is stick this
8:40
in the fridge
8:42
and we're going to move on to our
8:45
Italian potatoes.
8:47
Our potatoes should be ready. Oh, yeah.
8:50
They look good.
8:53
Now, I'm just going to take these over
8:54
here and drain them. Watch it, Gertie.
8:57
I'm used to working around dogs and
8:59
kids, so that's what I'm going to do.
9:06
Okay.
9:09
With Gertie's help, I was able to do it.
9:14
And we're just going to take our
9:16
potatoes
9:18
and cut them up into chunks. Now, I like
9:21
these cut a little bit bigger than what
9:24
I would cut for potato salad. And I make
9:26
these a little bit chunkier. Y'all know
9:29
that I'm an oldtimey home cook and I
9:32
might not always do things the way that
9:34
they properly should be done, like
9:37
cutting this in my hands, but I've done
9:39
it so many years. And it's hard to teach
9:42
an old dog new tricks. Ain't that right,
9:45
Gertie?
9:46
Yes. Gertie said yes. So, if you cut
9:49
your potatoes like I do, be careful. All
9:52
right, let's start on the marinade. Now
9:54
for the potatoes, we're going to start
9:56
with a half a cup of teragon vinegar and
9:59
a half a teaspoon of dried mustard. And
10:02
we're going to do a tablespoon of
10:04
worooster shire.
10:07
Pinch of salt. Well, maybe two pinches.
10:12
And fresh parsley.
10:15
And I've got some garlic cloves that I'm
10:18
going to mash them just a little bit and
10:20
slice them and put over in here.
10:28
Okay. And I've got three cloves of fresh
10:30
garlic.
10:32
And I was just about to forget the
10:34
sugar. I'm going to put oh gosh, about a
10:36
tablespoon in there.
10:41
I'm going to put some black pepper.
10:45
And then after this marinates on the
10:47
counter, you can taste it and see if
10:49
there's anything else that you want to
10:51
add to it. If you think it's a little
10:53
flat for you, then come back and correct
10:55
your seasonings.
10:58
All right. Now, I'm just going to pour
10:59
that over
11:05
and some green onions.
11:09
And I'm going to toss this around. And I
11:12
don't know if you remember me telling
11:13
you earlier that we're actually going to
11:15
let this sit out on the counter. You
11:17
don't refrigerate this. And you could do
11:20
it a minimum of 4 hours. And you'll want
11:23
to come stir it about every hour.
11:26
All right. Now, for the last step, I'm
11:29
going to put about a cup of olive oil
11:32
over that. Now, you could actually
11:35
put your oil in with all your other
11:38
ingredients. I just kind of like to pour
11:39
it over there last.
11:42
See how good that looks?
11:46
I think I'm going to dip me up a little
11:49
to sample it even though I know it
11:51
hadn't been four hours. All right. And
11:54
I've had some tomatoes marinating
11:57
overnight here.
11:59
I'm going to just put a few out here.
12:02
These are so good. They have just soaked
12:06
up all that wonderful marinade. I think
12:10
I'm going to take a little oregano and
12:12
just kind of prop it up there.
12:18
I think all these salads need now is
12:21
maybe just Paula's lips
12:27
when we add the salmon salad. It's going
12:29
to make a fabulous cold plate. But y'all
12:31
ain't seen the best part cuz come back
12:34
for fresh blueberry tarts.
12:37
Ain't nothing like a tart on the beach.
12:40
[Music]
12:46
[Music]
12:54
All right, I'm getting this tart ready
12:56
for the beach. And this is another one
12:59
of those easy, simple, but delicious
13:01
recipes. Now, I was just chopping my
13:03
pecans because I'm actually going to
13:05
press those down into our crust cuz
13:07
they're just so good uh in the crust of
13:11
this tart. Now, I'm just putting flour
13:14
into the food processor.
13:18
And this is powdered sugar. And we can't
13:21
have a tart without a little butter.
13:25
All right.
13:27
All right. I'm going to pulsate it.
13:31
And we're going to hit this until it
13:32
just forms a ball.
13:35
All right.
13:37
You can see the way it's formed itself
13:40
into a ball. So, it's ready to take out
13:42
of there. And y'all be careful when
13:44
you're removing your blades from your
13:46
food processor because they're terribly
13:48
sharp. All right. Now, I want to talk
13:51
about my pan for a minute. This is
13:53
actually a kiche pan/tart
13:56
pan. And the bottom comes out, so you're
13:59
not going to be messed up when you go to
14:01
remove your tart from the pan. And this
14:04
is nonstick, so I'm not even gonna spray
14:06
it. And I actually don't think it would
14:08
need a lot of spray anyway because of
14:10
all the butter. All we're going to do is
14:12
just put this in the pan and pat it out.
14:14
The important thing is to get your crust
14:16
even and get it pushed back into the
14:20
little waves.
14:22
All right, so I'm just going to sprinkle
14:23
those pecans around.
14:26
I'm just going to spread them out. All
14:28
right, our pan's ready. Now, I'm going
14:30
to put this into a preheated 350°ree
14:33
oven, and we're going to bake this for
14:35
about 10 to 12 minutes.
14:43
So, I've got one that's already cooled
14:45
over here, and we're going to finish
14:46
putting it together. See how pretty it
14:48
browned? And I can push up the bottom,
14:50
and you can see we're not going to have
14:52
any problems.
14:54
You know, sometimes when you make pies
14:56
and you go to cut that first piece, it's
14:58
so hard to get out. Well, this is just
15:01
real, real simple in the tart pan. Now,
15:03
all we're going to do is take two 3 oz
15:06
packages of cream cheese and some
15:08
powdered sugar. And we're going to cream
15:11
those together. Now, you'll want your
15:13
cream cheese to be at room temperature
15:15
so it won't be so hard to beat. Okie do.
15:20
And this is just powdered sugar. All
15:24
right. Now, we're going to turn this on.
15:26
And I'm actually going to cover that
15:28
just for a few minutes so that powdered
15:30
sugar won't go everywhere.
15:33
All right. Now, while that's beating up,
15:35
I've got some whipping cream, some
15:37
sweetened whipped cream
15:40
that we're going to fold into this
15:43
and put it into our tart pan.
15:47
All right. So, I'm going to blow it out
15:49
for a minute and try to keep that
15:52
powdered sugar in there. Yeah. And it's
15:54
coming along. Our cream cheese actually
15:57
could have been maybe just a little bit
16:00
softer.
16:06
All right.
16:10
All right. So, we're just going to fold
16:11
in our whipped cream
16:13
until we get that nice and incorporated.
16:17
And it may take a minute because that
16:18
cream cheese is a little stiffer than
16:21
the whipped cream. Okay, now I've got
16:24
the cream cheese incorporated.
16:27
So, we're just going to come over here.
16:31
All right, we're just going to spread
16:32
that over those nice toasted pecans.
16:37
Now, you can pack this up and take this
16:40
to the beach just like this. And it
16:42
might transport easier if you do it this
16:45
way. And then when you get there, you
16:47
can add your blueberry pie filling to
16:50
the top of it. I can't wait that long.
16:54
This is an ordinary blueberry pie
16:57
filling. So, doesn't that look
16:59
delicious? All right, we've got this all
17:02
ready and I'm going to stick this one in
17:03
the refrigerator and let it set because
17:06
that whipping cream is still just a
17:09
little soft.
17:12
But I've got another one ready.
17:17
right here.
17:20
Oh my goodness, that's so pretty. And
17:23
let's see how easy this one's going to
17:25
come out. Look at that.
17:28
Ain't that great? It's actually prettier
17:30
than a pie, isn't it? I just love doing
17:33
tarts once in a while. Oh, and I'm going
17:36
to have to sample this one. And I'm
17:39
going to be very, very careful. Okay, I
17:42
think I've gotten him pretty loose.
17:47
All right, let's see if we have any luck
17:49
getting him coming out clean.
17:58
And I don't know why I'm bothering
17:59
garnishing him. You know, I'm fixing to
18:01
have me a piece. I think I'm gonna put a
18:04
little whipped cream on top of him.
18:08
Oh, a quick, easy
18:12
cross between a cheesecake and a pie.
18:15
Oh, that crust was
18:17
nice and crispy.
18:20
It's just delicious. I just love those
18:22
pecans.
18:25
Y'all stick around because when we come
18:27
back, I'm going to show you how to make
18:29
a chaser
18:31
for this blueberry tart.
18:47
Now, we can't have a day at the beach
18:49
without something really tasty to drink.
18:52
So, I have mixed up a quick punch. It's
18:55
one part cranberry juice, one part
18:58
vodka, one part peach tree snobs to
19:02
three parts of pineapple juice. So, in
19:05
order to transport this to the beach, I
19:07
have these cute little cups.
19:10
Now, I'm not going to fill it all the
19:12
way up to the top because we're going to
19:13
put these in the freezer. And it comes
19:15
with great little lids with a hole in
19:18
the top for these cute little straws.
19:21
Now, I'm actually going to freeze them
19:24
with a straw in it. So, it'll already
19:26
have the hole there, and the straw will
19:28
slip right back down in it. After it's
19:30
frozen, I'm going to take the straw out
19:33
and I'm going to cover the top with
19:34
saran wrap and put the lid back on. In
19:37
fact, I have some that's already done
19:38
here.
19:44
You just come in and put the saran wrap
19:46
on them, snap the lid back on, throw
19:48
them in your cooler, and they're going
19:50
to help keep our food nice and chilled.
19:54
Now, not only are these cocktails going
19:56
to keep our food cold, I've also got
19:58
some frozen water here in the freezer
20:01
that I'm going to throw in the cooler to
20:03
help keep our food cold. And don't
20:06
forget, if you're taking the chilling to
20:08
the beach, throw them in plenty of
20:09
flavored sodas and ice waters and orange
20:12
juices because the beach can get awfully
20:15
hot and make you thirsty.
20:18
I wanted y'all to see the final menu
20:20
before I packed it away in our basket.
20:22
the salmon salad and the marinated
20:25
tomatoes and the Italian potatoes and
20:28
that blueberry tart. They make for a
20:31
fabulous beach celebration. And the
20:33
colored paper plates and the cute little
20:36
napkins are just adorable. So, I can't
20:38
hardly wait to get the dogs and the
20:40
chilling and get out on the beach. We're
20:42
going to have a great time today. And so
20:45
until next time, America, I send y'all
20:48
best dishes and love from my beach
20:51
picnic to yours.
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