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Tapas | 3 Small Plate Recipes | Bite Size Appetizers - Need finger food ideas for a party? Paula is sharing Southern appetizers, including her deep fried crab balls. Paula’s Home Cooking, Season 4, Episode 4.
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00:00 Intro
1:44 Collard Green Won Tons Recipe: https://www.pauladeen.com/recipe/collard-green-won-tons/
3:04 Quick Tartar Sauce Recipe: https://www.pauladeen.com/recipe/quick-tartar-sauce/
4:19 Crab Balls Recipe: https://www.pauladeen.com/recipe/crab-balls/
8:07 Mini Crawfish Pies Recipe: https://www.pauladeen.com/recipe/mini-crawfish-pies/
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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
- Hey y'all, you know if there's one thing I've learned
0:03
when it comes to cooking that bigger doesn't
0:05
necessarily mean better, so today in my kitchen
0:07
I'm gonna show you how to make a big impression
0:11
with some little bitty foods.
0:13
I'm gonna be fixing my own tapas bar,
0:15
Southern style you know.
0:17
First up, I'm gonna be showing you
0:19
how to make a wonderful collard green wonton,
0:22
and then I'm gonna show you how to make crab balls
0:24
that just are perfect for popping in your mouth.
0:27
Next, I'm gonna show you how
0:29
to make some savory crawfish pies,
0:31
and to finish, I'm gonna complete my tapas table.
0:35
So stick around y'all, it's a tasty sampling
0:38
of the South's finest.
0:40
I'm just trying to harvest the last of the flowers
0:45
before the season is over, and these are just beautiful,
0:49
and I'm getting ready.
0:51
I've got everything going inside, y'all, for a tapas party.
0:55
I don't know if y'all are like me, but sometimes
0:56
when Michael and I do go out to eat,
0:59
sometimes I don't want a big heavy meal,
1:01
I just want a little bit of everything,
1:04
so we'll order like three appetizers, a piece for dinner,
1:08
and that's what today's show is all about.
1:10
Tapas, in Spanish, means small bites,
1:15
so that's what we're doing today.
1:17
Y'all join me in the kitchen, 'cause it's gonna be so good.
1:22
Aren't these beautiful, they kind of look like cattails.
1:26
I'm gonna lay 'em right there until I have a chance
1:28
to do something with 'em,
1:31
besides get 'em all over me.
1:33
I don't won't these in our first dish.
1:36
Well, actually I've got a couple of different things
1:40
that I'm gonna start right now.
1:42
When Michael and I got married, I said I wanted something
1:46
that really, really says Savannah and Southern,
1:50
so I said, "We gotta do something with collard greens.
1:54
And I said, "Why don't we make wontons
1:56
"and stuff 'em with cream cheese and collard greens."
2:00
And Michael said, "Whoa, that might
2:03
"be a real winner, Paula," and sure enough, it was.
2:08
Now I'm gonna start by cooking our collard greens.
2:11
I've got a pot of water and I've got three different kinds
2:15
of meat here: I've got a smoked neck bone,
2:19
I've got a smoked turkey wing,
2:22
and then I've got a smoked ham hock.
2:24
So, it's really up to you.
2:26
You know, if you want to stay away from pork,
2:29
then go with the turkey wings.
2:32
If you're looking for that little pig
2:34
to go in those collards, you definitely want to go
2:36
with the ham hock.
2:37
So, I think I might even mix 'em today.
2:43
Now I'm gonna add to this about a teaspoon
2:46
of house seasoning and just a little bit of hot sauce.
2:57
So I'm gonna let those meats cook
2:59
for probably about an hour, and then we're gonna come back
3:02
and add our collard greens.
3:03
Let's move on down here to the tartar sauce,
3:06
and it's truly one of those simple dishes.
3:08
I'm gonna start by adding a cup of mayonnaise,
3:12
and I'm gonna add an onion.
3:16
I'm just gonna kind of quarter it up.
3:24
All right, now I'm just gonna...
3:25
(processor whirring)
3:27
All right, there we go.
3:29
Since the onion was still in big pieces,
3:31
I wanted to go ahead and add it first
3:33
and pulsate it pretty good.
3:36
Now add dill chips or dill pieces,
3:40
and I'm gonna add a squirt of lemon juice,
3:49
and I think a little extra pepper.
3:53
(mill grinding)
3:57
And that's how simple it is to make tartar sauce.
4:02
(processor whirring)
4:06
And that's it, we've got tartar sauce.
4:13
I'm just gonna fill up our dish with the tartar.
4:17
All right, so we've got that ready.
4:19
The next dish I'm gonna be making is a crab bite.
4:24
So, for the crab bites or crab balls, I've got two slices
4:30
of white bread that we've cut the crust off
4:32
and run those through the food processor,
4:35
I've got a third of a cup of heavy cream,
4:40
seasoning salt, and a little house seasoning.
4:49
We don't want to make this too salty
4:51
because our crab meat's already got
4:53
that natural salty flavor to it,
4:56
and a little Worcestershire, a little fresh parsley,
5:03
a tablespoon of mayonnaise, and one egg.
5:14
So, we'll just mix up our wet ingredients.
5:21
Now, I'm just gonna fold in the crab meat
5:24
and I'm using a lump crab, and I've picked through this
5:28
to make sure it was free of shells.
5:31
Now I'm gonna just gently fold that in
5:34
to our wet ingredients.
5:38
All right, now our grease is just about right,
5:43
it's about 330 degrees.
5:46
You can see I've got some balls already cooked up,
5:49
but I'm gonna form these into a ball
5:52
about the size of a walnut.
5:58
All right, we're just gonna ease these down into the grease.
6:05
And those are not gonna take, but a minute.
6:08
And like I said I've got some ready,
6:10
and look how I decided to plate these.
6:14
I've pulled out the deviled egg plate,
6:17
and a ball fits perfectly in each of the little egg holders.
6:25
Well, I've gotta run for a minute and I'm gonna be finishing
6:28
up these other balls, and then when we come back
6:31
I'm gonna be making crawfish pies.
6:35
Little miniature pies, and we're gonna finish
6:37
up our collard greens, and cook our collard green wonton,
6:41
so y'all don't go anywhere.
6:42
Stick around, 'cause today it looks like it's all
6:45
about seafood and ham hocks.
6:50
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.
7:08
Okay, if y'all are ready to get started on the next dish,
7:10
so am I.
7:11
So our meat's ready and I've got the collard greens cut,
7:16
and let's talk a minute about
7:17
what a collard green looks like.
7:19
It's got this big vein running through it,
7:22
so all you have to do is remove it just like that,
7:27
and stack 'em on top of each other and roll 'em up.
7:32
And then just come in and slice 'em like this,
7:35
and you can make 'em as little or as big as you like.
7:39
I don't like my collard greens chopped real fine,
7:42
but I don't like 'em in great big hunks either.
7:46
So we're just gonna add these to our pot.
7:50
I think these are gonna do nicely,
7:52
and you know I can't cook a vegetable
7:55
without a little drop of butter, that magic stuff.
8:02
All right, so we got those on and taken care of,
8:04
and we'll be finishing those up later.
8:07
Well, let's talk about crawfish pie.
8:09
Now, y'all have seen me make this dough
8:11
on my show, probably three different times,
8:14
and I use this because it's one of my favorite doughs.
8:18
It's good for savory and sweet.
8:20
And I've got my flour in my food processor,
8:24
and I'm just gonna add cubes of butter.
8:28
Come on out, butter.
8:33
And cream cheese.
8:35
And this makes the nicest dough.
8:40
(processor whirring)
8:44
And in a second, it's gonna start making that ball.
8:50
Okie doke.
8:52
Now that's ready.
8:53
Well, I've got a piece here that I've rolled out
8:57
and I'm gonna cut circles out of our pastry
9:01
by using a cup.
9:06
And we're just gonna stick it in our muffin tins,
9:10
kind of press it down, just like that,
9:14
and then take a biscuit cutter,
9:17
and I'm gonna make six tops to go on top of our pie.
9:22
But right now we're gonna stick these in the oven,
9:25
and we're just gonna bake these off
9:27
for just a few minutes until they're nice and brown.
9:30
Let's get these in the oven and then we'll start
9:36
on our filling.
9:37
Now I'm gonna start by making a roux,
9:41
and I'm gonna use probably about that much butter,
9:46
and you all can see that I've got me some chicken broth
9:49
up here that we're gonna be adding to our dish later on.
9:54
All right, we've got our butter melted.
9:56
Now we're gonna put in our flour,
9:57
and we're gonna stir this together
10:00
until it's about the color of peanut butter.
10:02
And this is one of those things that you pretty much have
10:05
to stand over and not leave it.
10:09
All right, now I'm gonna throw in our vegetables.
10:12
I've got diced celery, and you can see
10:15
it's diced very small.
10:18
We're gonna throw diced onions and diced carrots.
10:26
(vegetables sizzling)
10:28
Let me give that a stir before that starts burning.
10:31
And then we're gonna add diced shallots
10:38
and diced bell pepper.
10:45
And we're just gonna stir that around
10:48
and let our vegetables cook just for a few seconds,
10:52
not very long.
10:55
Now I'm gonna add the chicken stock.
10:59
(stock sizzling)
11:01
And it's gonna make the sauce that we want.
11:05
Now I'm gonna add some Cajun seasoning, green onion tops.
11:15
I just dearly love the crawfish.
11:17
Right now, we're gonna add those,
11:20
just gonna throw those in there.
11:25
All right, and let's check on our pie shells
11:28
and see how they're looking.
11:30
Let me see.
11:32
Oh yeah, I think those are done enough.
11:34
All right, we're just gonna fill our shells
11:38
with a little of this filling.
11:42
Mm.
11:45
This smells so delicious.
11:50
All right, now the six tops that I cut out,
11:54
we're just gonna lay these right on top, just like that.
12:00
And we're gonna stick these back in the oven,
12:05
and we're gonna bake 'em until the tops of our pies
12:08
are just a golden brown.
12:10
And that's it, so, so easy.
12:18
Okay, so we'll just let those bake
12:21
until the top is nice and brown on 'em,
12:27
and you can see I've got a lot of filling,
12:28
so if I don't use all this, I'm not gonna worry about it.
12:32
I'm gonna just put it in the freezer,
12:34
and then one night for dinner, I can make one big pie
12:38
for the whole family, rather than just little bites.
12:41
So, let's see if these others are close to being ready.
12:49
Oh yeah.
12:56
(Paula giggling)
12:58
All right.
13:03
Mm.
13:10
This may be one of those foods that you want to serve
13:13
with a fork.
13:17
I don't think this needs another thing.
13:23
Now, I've gotta try it the right way.
13:28
Mm.
13:31
I love it.
13:32
When we come back, I promise you we're gonna
13:34
have collard green wontons.
13:40
I hope y'all are enjoying the show
13:42
and I want to hear from you.
13:43
Tell me what recipes or videos you'd like to see me
13:46
make by just leaving a short comment below.
13:50
Now, let's get back to the show, y'all.
13:55
While I was gone, I went through my pot
13:58
and started straining out the collards,
14:02
and separating it from the meat.
14:07
All right.
14:10
Look at that turkey wing,
14:13
it looks like a big old leg, doesn't it?
14:17
All right, and here comes our ham hock.
14:24
Oh, my gracious.
14:28
Look, that meat has just, (giggling),
14:34
that'll bring tears to your eyes.
14:37
Mm.
14:42
Mm.
14:44
All right.
14:53
I need some, but I had to taste it, and it's so good.
14:59
All right, now I'm gonna put my collard greens in our bowl.
15:03
So, all I'm gonna do is this meat is so tender,
15:08
I'm just gonna shred it now.
15:11
These are gonna be nice and meaty as well
15:15
as having the fabulous taste of those collard greens.
15:20
All right, so I'm just gonna mix that up just like that,
15:23
and I'm gonna add just a little bit more salt to it,
15:28
just a little bit more for flavor.
15:34
All right, now we're gonna take our cream cheese
15:42
and we're just gonna kind of cut that cream cheese in there.
15:51
I'm using just a regular wonton wrapper,
15:54
and I'm gonna just take my finger and run around the edges
16:01
of that wonton with a little water,
16:05
'cause we want this to seal nicely.
16:08
And I'm gonna put a scoop of that collard greens,
16:13
just like that.
16:14
I may have to take some of it out, it may be too full,
16:20
but I like mine fat.
16:22
All right.
16:24
So we're gonna drop these over in our grease,
16:27
that's gotten real, real hot.
16:30
All right.
16:32
(grease sizzling)
16:43
Look at mine, y'all (laughing).
16:46
Look at all the stuff coming out of it.
16:54
Oh, these look so good, and they're so easy to make.
17:02
And I had some that I fried up earlier.
17:17
And all we're gonna do is just pile those up
17:21
and let everybody just dig in.
17:26
All right, let's see what we got.
17:30
Hope I don't burn my pie hole.
17:33
Mm.
17:35
Y'all stick around, 'cause just in case you want
17:37
to have a tapas party, I'm gonna help you set one up.
17:43
So I'll see y'all back in a minute.
17:46
Oh.
17:50
I so hope y'all are enjoying the show.
17:52
And if you do.
17:54
Be sure to click like, subscribe and
17:57
notification bell so you'll never miss a video.
18:01
And we'll be right back after the break.
18:07
I want to share with y'all a few tips,
18:09
just in case you want to set you
18:10
up a little tapas bar at home.
18:13
Now, if you go into a real tapas,
18:15
you're gonna find some cold items,
18:17
so that's what I've gathered up here to complete
18:20
and go with the hot things that I've done.
18:23
I've gotten a Spanish sausage, and I've picked
18:27
up a Spanish manchego cheese, and I've picked up a wonderful
18:32
Spanish ham called serrano.
18:35
It looks a lot like prosciutto ham,
18:37
and I'm just gonna roll this up,
18:38
and this is gonna be real, real nice
18:41
along with the hot items that I've got.
18:43
Now, I've got my sausage, and I put some apples out,
18:47
I've got my cheese, and I have some wonderful
18:50
marinaded olives, and look at that one
18:53
with a big old clove of garlic in it.
18:56
This is just gonna be perfect to ramp up my tapas bar.
19:01
Let's see, and I'm gonna just add a little parsley
19:03
to our ham.
19:06
All I have to do is just finish up our flower arrangements
19:11
and I think we're just, just about ready for everybody
19:15
to start digging in.
19:20
And these are just real simple.
19:22
These are out of my garden.
19:25
Not going to a lot of trouble.
19:28
All right, now I've got my hot things lined up over here.
19:31
Last two flower arrangements to put on the table,
19:35
and you can just see how wonderful this all came together.
19:39
Some store bought and some things that I made,
19:42
which makes this party so easy in case you don't
19:45
have a tapas bar in your hometown
19:47
that you can go enjoy little bites,
19:49
you can do this so easily at home.
19:52
I think that everybody will just love the blending
19:55
of the two cultures, the Asian and the deep South,
19:58
in these collard green wontons that are so fabulous.
20:02
And of course, all of our Spanish products
20:04
that I've picked up from the grocery store,
20:07
the olives, the ham, the sausage, the Spanish cheese,
20:10
and the apples, and of course the crab balls
20:14
(folk music)
20:14
are so coastal.
20:16
It's such a wonderful dish and Louisiana crawfish pie.
20:21
You can't beat it.
20:22
And to go with all this, I've made some sangria,
20:25
and I think it's time for the cook to have a sip
20:38
and send y'all best dishes, from my tapas party to yours.
20:44
Until next time.
20:50
Hey, y'all, it's Paula Deen.
20:51
Now, if you enjoyed this video, be sure to like it
20:55
and click the subscribe button as well as the notification
20:59
and bell to be alerted when I post a video.
21:02
Love and Best Dishes Y'all.
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