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