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Supper Club - Paula’s Home Cooking - Full Episode
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#pauladeen #fullepisodefriday
Paula’s cookin’ up food for a supper club in this week’s episode of Paula’s Home Cooking that’ll leave your friends begging for more!
Artichoke Rice Salad with Shrimp - https://www.pauladeen.com/recipe/artichoke-rice-salad-with-shrimp/
Bert's Southern Fried Chicken - https://www.pauladeen.com/recipe/berts-southern-fried-chicken/
Show More Show Less View Video Transcript
0:00
Hey y'all. I'm Paula Dean and you know I
0:03
just love finding new reasons to get
0:04
together with friends and share
0:06
wonderful food and good times and new
0:08
recipes. And I have to tell you there's
0:10
just no better way to do this than by
0:12
forming a supper club. So I've got a few
0:15
dishes I want to share with y'all that
0:17
just happen to be my supper club's
0:18
favorites. I'm going to be fixing up an
0:20
artichoke and rice salad with shrimp
0:22
that is just perfect to eat it warm or
0:26
cold. And then I'm going to be frying up
0:29
some of Bert's southern fried chicken.
0:31
And I promise you, it's a crispy
0:33
standout. And finally, I want to share
0:35
with y'all a luscious bite-sized lemon
0:38
blossom that always pleases. I grant you
0:41
it'll take the prize at your next
0:42
meeting. So y'all get in there and call
0:44
up your friends. Get together that group
0:46
cuz we're going to cook for a supper
0:48
club tonight.
0:51
And today you've caught me trying to get
0:53
some ingredients together because
0:55
today's show is going to be all about
0:58
supper clubs. Groups of friends get
1:01
together, they bring a dish, bring the
1:03
recipe, and share it with their friends.
1:06
You get full on fun and food. And the
1:10
first dish that I want to share with
1:11
y'all today is an seafood artichoke
1:14
salad. We're going to start by browning
1:16
one box of pasta rice mixture. You can
1:20
find this on the shelf of your grocery
1:22
store.
1:24
And we're going to start by just
1:26
spraying our pan. Now, in the directions
1:29
on the box, it's going to tell you
1:33
to add some butter or oil, but you all
1:36
you have to do is just omit that step.
1:38
Spray your pan, toss it in. And we're
1:41
going to stir it around until this is a
1:43
light brown.
1:46
And that doesn't take but just a few
1:48
minutes.
1:49
it could burn on you rather quickly. So,
1:52
you want to make sure you kind of stay
1:54
close to it.
1:57
All right, it's nice and brown. I'm
1:58
going to add the water that the package
2:01
calls for.
2:04
You can hear that sizzling. And
2:08
we're going to add the seasoning pack.
2:11
It's like a chicken chicken flavored
2:13
packet. We're going to add that. And
2:16
then we're going to cover it and we're
2:18
going to cook it until all the moisture
2:20
is absorbed in the rice. And I've got
2:24
another pan right here with me that's
2:26
ready. So, we're just going to move this
2:28
to the back stove and let it cook
2:33
and bring this up. And you can see how
2:35
nice and fluffy that is. All the
2:38
moisture has cooked down.
2:41
All right.
2:43
So now we're going to put
2:47
all of our stuff together that's going
2:49
to take this from just an average pot of
2:52
rice and pasta to an extraordinary
2:55
salad. We're going to start by draining
2:59
our artichokes. This is one jar of
3:02
marinated artichokes
3:04
that have been quartered.
3:07
And we're gonna add a half a cup of
3:09
mayonnaise
3:12
to the artichoke juice.
3:19
We're just going to whisk that together.
3:21
And I can hear that our water is boiling
3:24
over here for our shrimp. So, I'm going
3:27
to slip down here
3:32
and throw our shrimp on. Now, I've got a
3:35
one pound of a medium already peeled and
3:38
de vained shrimp. And I'm not going to
3:41
cut them. I'm going to serve them in the
3:43
salad whole. So, in they go.
3:47
I'm just going to let that water come
3:48
back to a bowl. I think I'm going to
3:50
just mix everything in the pot. That'll
3:52
give me one less bowl to have to wash.
3:56
I'm going to add a half of a green bell
3:59
pepper diced.
4:03
three to four chopped green onions or
4:06
spring onions. They Oh, they smell so
4:09
good. And I'm using 12 to 14 sliced
4:13
pimeina stuffed green olives. And I'm
4:15
going to add one teaspoon of curry
4:17
powder,
4:23
a little salt,
4:26
a little pepper,
4:28
and then I'm going to add our mayonnaise
4:30
and artichoke mixture.
4:37
Oh, and that curry
4:39
um gives it such a nice unexpected
4:43
flavor. All right, our shrimp
4:46
should be done. So, let's come down here
4:48
and take those out. And they are Look
4:51
how pretty.
4:54
That's just a good biting size, you
4:56
know.
4:58
Okay, I think I've dug every one of them
5:01
out. Now, I'm just going to toss that
5:04
into our salad.
5:10
The last thing we're going to fold in is
5:12
our marinated artichoke hearts. And you
5:15
can see I'm leaving them in quarters
5:17
because I want it to really make a
5:20
statement in there. I want people to be
5:21
able to see what they're having in their
5:25
salad.
5:29
Now, the beauty of this dish
5:33
is its versatility.
5:37
At this point, you could put this away
5:39
and bake it later and serve it as a
5:42
casserole, a hot casserole, or you can
5:45
serve it at room temperature like I'm
5:46
doing now. And it's also delicious after
5:50
it's been in the refrigerator and eat it
5:53
nice and chilled.
6:00
This would be wonderful packed up in the
6:03
lunchbox tomorrow.
6:07
Oh, I see the olives and the artichokes
6:10
and the shrimp.
6:12
But doesn't that look yummy?
6:22
It's delicious. I'm going to clean up.
6:26
When we come back, I'm going to share
6:28
with y'all a recipe called Bert's Fried
6:31
Chicken. So stay glued to your seat cuz
6:35
we going to be eating bird in the next
6:37
segment. So I'll see you back in a
6:39
minute.
6:45
[Music]
6:53
All right, just as I promised, we're
6:56
fixing to fry up some fried chicken. And
6:58
the name of this fried chicken is called
7:01
Bert's Fried Chicken. Now, I have washed
7:03
this chicken and seasoned it and had it
7:07
sitting in the refrigerator just like my
7:09
grandmommy taught me. So, it soaked up
7:12
all the nice seasonings. Now, I'm going
7:14
to add three cups of self-rising flour
7:18
to my bag.
7:22
I'm going to beat three eggs up.
7:32
And I'm going to mix them with about a/3
7:34
of a cup of milk.
7:43
And I'm just going to pour that over the
7:45
chicken
7:47
and let that start drinking up those
7:49
milk. and eggs. And
7:58
I've got my black cast iron skillet
8:01
filled about half full of peanut oil.
8:05
And I'm just going to roll this chicken
8:07
around
8:09
in our mixture. And then I'm going to
8:11
drop it over into our bag and flour it
8:13
up. Now, you'll want to make sure when
8:16
you're frying chicken that you start
8:17
with your dark meat because that takes
8:20
the longest to cook. And the dark meat
8:22
is your thighs
8:25
and your legs.
8:39
And this realable bag makes it real,
8:42
real easy to flour your chicken in. My
8:46
grandma and mama would use a paper sack
8:49
because back then everything that you
8:52
bought from a grocery store uh came to
8:55
your house in a paper sack, not a
8:57
plastic bag. So these are really, really
9:01
handy.
9:02
And then the next pieces going in are
9:05
going to be the breast. Even though
9:07
they're big, white meat cooks a lot
9:10
quicker than your dark meat.
9:32
Right, we're going to slip that in.
9:35
When you're handling poultry products,
9:38
any kind of any kind of chicken, you'll
9:41
want to make sure that you wash your
9:43
hands very very good, you really really
9:45
have to be careful
9:48
when you're
9:50
handling poultry because it can easily
9:53
easily crosscontaminate
9:55
into other dishes. So, I've washed my
9:59
hands real good
10:01
and our chicken is starting to fry. And
10:03
you can see I've got a full pan. This
10:06
recipe is from a friend of mine in
10:09
Albany, Georgia, and her name is Susan
10:12
Green. Susan's housekeeper is named
10:15
Bert. And this is Bert's recipe for
10:17
fried chicken. And when you have a pan
10:20
full of chicken like this, you kind of
10:22
constantly have to kind of move it
10:24
around. If you let it sit in one
10:26
position too long, it might
10:30
might get some dark spots on you. So,
10:33
I'm just going to kind of keep flipping
10:35
everything around. Okay, I think our
10:39
chicken looks ready.
10:43
And you can see I'm just going to drain
10:45
it on a paper bag. These make great
10:50
drain boards for fried food.
10:57
And I'm coming out with the thighs.
11:03
and the legs. Oh gosh.
11:08
All right,
11:11
we're going to let that
11:13
drain on the paper towel.
11:20
Just going to let that drain for a
11:21
minute.
11:25
Doesn't that look yummy?
11:27
And this is delicious at room
11:29
temperature, straight out of the
11:31
refrigerator or straight out of the pan.
11:36
This is the way to a man's heart, girls.
11:39
Right here is the fried chicken.
11:42
And when we come back,
11:44
I'll share with you a way to Michael
11:47
Groover's heart. And that's with
11:49
delicious little dectable lemon
11:52
blossoms. He comes in and he pops them
11:55
whole into his mouth and loves them. So,
11:58
I want to share that with you when we
11:59
come back. So, we'll see you back in a
12:01
few minutes.
12:06
So, glad you could join me today because
12:08
today is all about supper club. Supper
12:11
club. Supper club. I'm going to a supper
12:15
club party tonight and I want to take a
12:17
few dishes. This is a wonderful
12:18
opportunity to get together with friends
12:21
and share recipes. And I don't think I
12:24
have ever made this recipe that
12:26
everybody didn't have a fit over it. I'm
12:29
starting with a yellow cake mix.
12:34
I'm going to add four eggs.
12:39
I'm going to add a 3.5
12:42
oz box of lemon pudding. And then I'm
12:46
going to add 34 of a cup of oil.
12:51
And I'm going to beat this for about two
12:53
to three minutes.
13:04
And you can see our batter is going to
13:05
be a little on the thick side.
13:08
All right. Now that I've gotten all the
13:11
dry ingredients moist, I'm going to turn
13:13
it up.
13:16
to a nice medium speed
13:19
and just let that cream together just
13:22
for a couple of minutes.
13:26
[Music]
13:35
These box cake mixes can be a beautiful
13:38
thing because they're so quick and easy
13:41
to throw together if you need a a quick
13:44
last minute dessert. Now, I'm going to
13:46
take a mini muffin pan and I'm just
13:49
going to spray it because I'm going to
13:51
want these to pop out real nice and easy
13:54
without them messing up. I'm going to
13:56
fill these muffin pans about half full
13:59
of batter.
14:01
And then I'm going to put them into a
14:02
350°ree
14:04
preheated oven and I'm going to bake
14:06
them for about 12 minutes.
14:09
So, we're going to put these in the
14:10
oven. And I've got a pan ready in the
14:13
other oven.
14:20
So, we'll cook those, like I said, for
14:21
about 12 minutes. In the meantime, we've
14:24
got a pan ready.
14:30
And I'm gonna just pop these out
14:34
onto a wire rack.
14:38
[Music]
14:40
And I'm going to mix up our glaze
14:44
for them. And I'm going to start with a
14:46
one pound box of confectionate sugar.
14:49
And I'm going to sift it because you'll
14:51
want to make sure that this doesn't have
14:54
any lumps when you run your little cakes
14:57
through. You don't want them
15:00
lumping up on you.
15:02
So, I'm just going to quickly sift this.
15:06
And to this powdered sugar, I'm going to
15:08
add the zest of one lemon, three
15:11
tablespoons of oil, three tablespoons of
15:14
water, and 1/3 to half a cup of lemon
15:19
juice. Fresh lemon juice.
15:26
Okay, there we go.
15:29
the oil,
15:32
the water,
15:35
the lemon zest,
15:41
and the lemon juice.
15:51
If it appears too thick, just add a
15:54
little bit more water to it. If you've
15:56
got it too thin, then just add a little
15:58
bit more powdered sugar to it. And you
16:01
see how quickly that glaze
16:05
just comes together.
16:09
So, I'm just going to take our muffins,
16:13
flip it upside down, stick a fork in it,
16:22
and dunk it completely in that glaze.
16:26
You're going to want to make sure that
16:27
you pierce the bottom of your cake, not
16:30
your top, so that you won't see those
16:32
fork prints.
16:38
You know, I have to admit, y'all, that
16:39
this might not be the prettiest dessert
16:41
that you can serve or take to a supper
16:43
club, but it's one of the most
16:46
appreciated desserts. Uh, and certainly
16:49
delicious. If you really like a lot of
16:51
glaze, you can let them sit for a few
16:53
minutes and then go back and reglaze
16:56
them. All right, I just want to tray
16:57
these up for you. And I've got another
17:00
tray back here that
17:03
has glazed over and hardened.
17:06
And then I've got the fresh ones. Look
17:08
at these.
17:14
You know, this is a very, very, very
17:16
simple little cake, but yet so
17:20
delicious, so easy to make.
17:28
[Music]
17:30
Oops.
17:32
Look at that.
17:35
I dropped it back down in that glaze.
17:41
I'm going to leave for a second and when
17:43
we come back, I'm going to share with
17:45
you a wonderful basic cheese spread that
17:50
you can take to that supper club and
17:52
everybody can nosh on it until it's time
17:54
to eat the meal. So, I'll see y'all back
17:56
here in a minute.
18:03
[Music]
18:11
Well, I want to share this quick, easy
18:13
recipe with you that can you can whip
18:16
together in 5 minutes and be walking out
18:18
the door to the party. And it's a
18:20
classic cheese dish. We're going to
18:23
start with one stick of softened butter,
18:26
1 8 oz package of softened cream cheese,
18:31
a half a cup of mayonnaise,
18:33
[Music]
18:38
and 6 oz of jarred cheese.
18:44
Gee whiz, that's good cheese. And a
18:47
teaspoon of garlic powder.
18:52
And we're going to cream this until it's
18:54
smooth.
19:05
And just that quick, you're walking out
19:07
the door with a dish that's yummy and
19:11
you're not embarrassed to show up with.
19:14
Because who doesn't love cheese? And who
19:17
doesn't love butter?
19:23
[Music]
19:27
For those of y'all that might be coming
19:28
in at the end of the show, I wanted to
19:30
let you know that I'm going to a supper
19:32
club dinner tonight with my friends. And
19:35
these are a few of the dishes that I'm
19:37
taking to share with them tonight. The
19:38
fried chicken, Bert's fried chicken is
19:41
always a big hit. And the artichoke and
19:43
shrimp rice salad is so good. You can
19:46
serve it hot or cold. and the lemon
19:49
blossoms. I've never made them that
19:51
everybody didn't just rave over them.
19:53
And don't forget that tip I shared with
19:55
y'all on the basic cheese spread. It's
19:58
good with veggies, crackers, or rolls.
20:01
And until next time, you know that I'm
20:04
always gonna send you best dishes and
20:06
love from my kitchen to yours.
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