Up next in 10
Full Episode Fridays: Under the Sea - 4 Tasty Seafood Recipes - Paula's menu today involves 4 delicious fruits from the sea that you won’t want to miss out on y’all!
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0:40 The Lady's Bouillabaisse - https://www.pauladeen.com/recipe/the-ladys-bouillabaisse/
07:14 Wild Rice and Oyster Casserole - https://www.pauladeen.com/recipe/wild-rice-and-oyster-casserole/
14:13 Salmon From My Garden - https://www.pauladeen.com/recipe/fired-up-rosemary-salmon/
19:03 Crab Martini - https://www.pauladeen.com/recipe/crab-martini/
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For more episodes of Paula’s Home Cooking, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyGDrI6qTDHH45JaS_1lwQ_q
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Show More Show Less View Video Transcript
0:00
start by sharing my recipe for bulls.
0:04
I remember formulating this recipe
0:07
because I was going to serve it for
0:08
dinner at the lady and son's restaurant
0:11
in our restaurant. So, I wanted it to be
0:13
perfect and I was really, really
0:15
satisfied with this recipe when I got
0:18
through. I've got a cup of water back
0:22
here, boiling water. Now, I'm going to
0:25
throw in one pound of muscles.
0:29
And these muscles will probably open up
0:33
in probably about six minutes.
0:38
I'm going to let that get hot again. I'm
0:40
going to put the lid back on it and let
0:43
them cook about 6 minutes.
0:46
I'm going to put a third of a cup of
0:48
olive oil. About a third of a cup. I'm
0:51
not even going to bother measuring it. I
0:53
think I can eyeball a third of a cup of
0:56
olive oil. I'm going to let our olive
0:59
oil get hot and I'm going to finish
1:02
chopping up me some fresh garlic. To me,
1:05
you can't have too much garlic in bula
1:08
bays. So, I'm going to throw in my fresh
1:12
garlic.
1:15
34 a cup of onion
1:18
into the pot. One teaspoon of finel. And
1:22
the finel seeds, oh, they smell like
1:24
licorice. They smell so good. You're not
1:26
gonna want to substitute this. Okay. A
1:30
pinch of saffron.
1:33
And remember, saffron's
1:35
very potent, very expensive,
1:40
so you don't need but just a little bit
1:42
of it. In fact, when you buy saffron,
1:45
you might want to share it with a friend
1:47
or a neighbor. It's one of those spices
1:50
that you might not use that often. So
1:53
you can go in halvesies with a friend.
1:57
Share the expenses.
1:59
All right. Now I'm going to add one cup
2:03
of tomatoes
2:07
and let those cook for a few minutes.
2:13
Hear that pot sizzling.
2:17
So, I was saying if you really want to
2:20
wind up with the dish bula bay, there's
2:23
going to be some things that you're not
2:25
want to substitute with anything else.
2:27
And that would be your finel and your
2:29
saffron because of those are the flavors
2:32
that are intended for bulls. All right,
2:35
let's look over here at our muscles. Oh,
2:37
they've all opened, y'all.
2:41
Every one of them. So, I'm going to turn
2:42
that off.
2:44
Going to turn the eye off. Now I've got
2:47
2 and 1/2 cups of really hot water that
2:51
I let come to a boil. And I'm just going
2:53
to put that
2:56
in my pot.
2:59
And then I'm going to add about a half a
3:02
bottle of clam juice. And this clam
3:06
juice I found when I was formulating
3:08
this recipe just really made a big
3:11
difference. There's a powerful amount of
3:14
flavor in this clam juice that's just
3:18
going to make our bulab. Now, I'm going
3:21
to take the water that our muscles
3:25
cooked in and I'm going to pour it over
3:28
into our pot
3:31
because there's a lot lot of flavor in
3:35
that.
3:39
All right.
3:42
Now I'm going to add a little pepper.
3:48
All we need now is a little bit of salt.
3:51
And I'm going to be careful with my salt
3:53
because clam juice is salty. So I'm
3:57
going to just be kind of moderate with
3:59
my salt.
4:02
I just can't believe that I formulated
4:04
this recipe and I didn't put any butter
4:06
in it. I can't can't hardly believe it.
4:11
So, you know, I got some butter back
4:14
here. So, if you got it, use it. I
4:17
always say,
4:19
so I'm just going to put
4:22
just a little bit of butter into my bula
4:25
bay.
4:29
Just that little bit of butter to me
4:31
will add lots lots of flavor. Now, to
4:36
our pot. I'd let this simmer, you know,
4:38
cook for maybe 10 minutes. All right.
4:41
And now my seafood that I've chosen to
4:44
go into my Bula Bay is four halves of
4:48
cooked crab
4:50
or blue crab. There's fabulous, fabulous
4:53
flavors that going to come in here from
4:56
that blue crab.
4:59
In goes the muscles.
5:03
In goes our fish. Now, I'm using a
5:07
beautiful fresh grouper that I've cut
5:11
into about one inch pieces. So, in the
5:14
pot,
5:18
our fish goes.
5:20
And I'm going to let this cook and
5:22
reduce for about six or seven more
5:25
minutes. And when we come back, I'm
5:28
going to throw in about a pound of jumbo
5:32
shrimp. And we're going to have our pot
5:34
of bula bay pulled together just that
5:37
quickly. And coming up, it's a delicious
5:40
wild rice and oyster casserole. And I'm
5:43
putting together a salmon dish with
5:44
herbs for my garden. So, I'll see you
5:46
back here in a minute.
5:49
I so hope y'all are enjoying the show.
5:52
And if you do, be sure to click like,
5:55
subscribe, and the notification bell so
5:59
you'll never miss a video. and we'll be
6:01
right back after the break.
6:04
[Music]
6:10
Hey y'all, our bula bay is looking
6:13
fabulous. Now, the last ingredient
6:17
that's going to go in our pot is one
6:20
pound of shrimp. I'm just going to put
6:22
those in. Let them bathe in that
6:24
wonderful rich broth.
6:27
And in a few minutes, this is going to
6:30
be ready for us to sample. Now, come on
6:33
over here. And I want to share a recipe
6:35
with you that one of my girlfriends here
6:37
in Savannah gave me. She fixes it all
6:40
the time for her family. It is wild rice
6:42
and oyster casserole. Now, I've started
6:46
by preparing one box of long grain and
6:50
wild rice. All right. So, I'm going to
6:52
turn on our skillet here. I've got two
6:55
quarts of oysters sitting over here.
6:58
Now, I'm going to put
7:01
four tablespoons of butter in our
7:04
skillet. In my other pot, I'm going to
7:08
throw in one can of cream of mushroom
7:12
soup. You know, mas
7:15
love cooking with cream of mushroom
7:17
soup. I'm going to add 1 and 1/2
7:20
teaspoon
7:22
of onion powder.
7:24
into our soup. I'm going to add a half a
7:28
teaspoon of garlic powder.
7:33
All right, our butter's gotten hot, so
7:35
let's pour in our oysters and watch them
7:39
just do that fabulous dance that they
7:42
do.
7:44
We do love us some oysters here in town.
7:49
All right. Now, I'm going to give
7:52
our mushroom soup a stir. I'm going to
7:55
stir in that cup of half and half along
7:58
with my onion powder and my garlic
8:01
powder.
8:10
All right. Now, while those are are
8:12
doing their thing, I'm going to come
8:14
over here and I'm just going to fluff
8:16
our rice. I'm going to add
8:20
about a half a stick. No, I'm not. I'm
8:23
going to go ahead and add a full stick
8:24
of butter.
8:27
Who am I lying to?
8:29
And I think I'm going to add a few
8:31
shakes
8:33
of hot sauce.
8:35
Give this dish a little bite. You know
8:37
what I mean?
8:42
I'm just going to let that butter melt
8:45
into that rice.
8:47
All right, let's come over here and pay
8:51
some attention to our oysters. Here's a
8:54
good one right here. You can see how
8:56
that's curled up. That oyster has
8:59
curled. So, I'm going to cut our pots
9:01
off. Now, I'm going to come over here
9:04
and I'm going to
9:07
divide our rice.
9:10
And I'm going to put half of it on the
9:13
bottom of our casserole dish. And just
9:16
spread that out. All right. Now, I'm
9:19
going to come in here and I'm going to
9:22
scoop out our oysters.
9:26
And I'm just going to layer those. I
9:29
think I'm going to change spoons. This
9:31
pulls out more oysters. You know,
9:33
oysters are
9:36
considered an aphrodesiac.
9:39
Did y'all know that? Maybe that's why my
9:42
girlfriends make this dish so often.
9:45
You reckon?
9:48
[Music]
9:49
So, now we're going to come back in here
9:52
and just place it on top of those
9:56
oysters.
9:57
Now, we're going to take our cream of
9:59
mushroom soup, our half and half, and
10:02
we're just going to pour this
10:05
over our rice.
10:09
All right.
10:11
So, we're just going to spread that
10:14
cream of mushroom out on top. And this
10:16
casserole is just going to be out of
10:18
this world, y'all. So, we're going to
10:20
pop this in the oven, 350° preheated
10:24
oven. We're going to let it bake until
10:26
it's hot and bubbly because remember
10:28
everything is really cooked in it. Our
10:30
rice is cooked. Our oysters have cooked.
10:33
So for about 35 minutes.
10:40
So in it goes. Now let's come over here
10:43
and take a look at our pot of bula base.
10:47
Oh, and it looks just wonderful. And I
10:50
think I'm going to bring my bowl to the
10:52
pot instead of trying to bring my pot to
10:55
my bowl. I just love the way those
10:58
muscles look in here, y'all. The shells
11:01
give it such a beautiful texture and
11:04
beautiful color. Not to mention the
11:07
flavor that it gives it.
11:11
I just love that crab. I just Oh. Oh,
11:14
it's so hot, y'all. I love to just suck
11:18
the crab meat out of these shells. It's
11:21
so good.
11:23
All right, I'm going to take me a little
11:26
fresh parsley and just
11:31
snip that up real quick. Light
11:34
and toss on one little teaspoon of
11:37
butter. Just one teaspoon, y'all. Not
11:39
too much.
11:50
Look at that beautiful dish.
11:56
That is so good, y'all. Up next, it's a
12:00
tasty salmon from the garden and then
12:02
later a simple delicious crab martini.
12:07
I hope y'all are enjoying the show and I
12:10
want to hear from you. Tell me what
12:12
recipes or videos you'd like to see me
12:14
make by just leaving a short comment
12:16
below. Now, let's get back to the show,
12:20
y'all.
12:23
[Music]
12:27
So, welcome back, y'all. Now, y'all
12:29
ready to taste our wild rice and oyster
12:32
casserole? It's ready
12:35
and it's looking delicious. Oh gosh,
12:38
this is the heaviest dish I think I've
12:41
got in the house.
12:45
Looks pretty good, doesn't it?
12:49
But I've got a real pretty
12:52
blue clam dish to serve this in.
12:57
And let's just dip in here
13:00
and get us a piece of that. Can you see
13:03
the oysters hanging out?
13:07
Now I'm just going to sprinkle it with a
13:09
little parsley
13:10
for color.
13:13
And I've got some red pepper flakes.
13:17
You might want to just
13:19
dribble a little of that on it.
13:27
If you're an oyster lover, I really
13:29
think you're going to like that. Well,
13:31
come on down here and I want to show you
13:33
one of my son Bobb's favorite dishes and
13:37
that's salmon. We got in here in the
13:39
kitchen one day. Uh it was Jamie, Bobby,
13:43
and me and we had this cook off. Mama
13:47
was cooking my mama's short ribs that I
13:51
just knew was going to be a handsdown
13:53
winner. Jamie made this huge pot of
13:56
chili that he just knew he was going to
13:58
win with. And Bobby came up with his
14:01
humble little salmon. Well, guess who
14:03
won it? Bobby with his salmon. And the
14:08
name of this dish is salmon from my
14:10
garden. Well, you know, the salmon's not
14:12
from my garden. Well, in a way, it's
14:14
from my garden, my water garden back
14:17
here. But the reason I call it salmon
14:20
from my garden is because I grow all
14:23
these herbs out in my yard. So, all I
14:27
had to do was go out and just gather my
14:30
fresh herbs from the garden. Now, that's
14:33
our sage. I've got some fresh rosemary.
14:38
I love growing fresh rosemary, y'all. I
14:41
can go outside and I can brush just
14:44
barely brush that bush of rosemary and
14:48
the fragrance will just almost knock you
14:51
down. All right. So, we've got our
14:53
rosemary and then we've got our thyme.
14:57
And all you have to do is just pull it
14:59
off. Just strip the little green leaves
15:03
off the stems.
15:06
So, we've got our sage, we've got our
15:09
rosemary, and we've got our fresh thyme.
15:12
And I'm going to use some lemon slices.
15:16
Now,
15:18
Bobby, if he were cooking this fish,
15:21
would be using orange slices.
15:24
So, you might want to substitute the
15:27
lemon with an orange.
15:30
All right, I'm going to take my piece of
15:32
tin foil.
15:36
Place my salmon on it.
15:41
A little butter.
15:44
[Music]
15:46
A little house seasoning, which is just
15:48
our salt, pepper, and our garlic powder.
15:57
a sprinkle of all of our fresh herbs,
16:01
a couple of lemon slices,
16:05
and we're going to just fold them up
16:07
just like this. We're going to put them
16:10
in the oven at 350°.
16:17
A simple but healthy,
16:22
delicious,
16:23
quick meal.
16:25
All right. A little of the Oops. I want
16:28
to season that first. A little of the
16:30
house seasoning. Little sage, our
16:34
rosemary,
16:36
our time, and let's not forget our
16:38
lemon.
16:41
The salmon is kind of one of those
16:43
fishes, you know, either you really,
16:45
really love it or you don't care for it.
16:49
If you happen to be one of those people
16:50
that really don't care for salmon, you
16:53
can substitute with this with any fish
16:56
that you like, whatever your favorite
16:59
happens to be.
17:02
So, in the oven, 350°,
17:05
13 minutes, not 12, y'all, not 14, but
17:10
13 minutes.
17:12
And y'all stick around because when I
17:15
come back, I'm going to be serving y'all
17:17
up a martini. A delicious crab martini.
17:23
I so hope y'all are enjoying the show.
17:25
And if you do, be sure to click like,
17:29
subscribe, and the notification bell so
17:32
you'll never miss a video. And we'll be
17:35
right back after the break.
17:38
[Music]
17:40
Hey y'all, it's time to taste our
17:43
salmon.
17:45
It's been 13 minutes and I've made an
17:49
orzo salad. I've just tossed in some
17:51
fresh herbs and olives and red pepper.
17:54
I'm going to just crunch this up and use
17:57
our fall as a plate. And that doesn't
18:01
look too bad on the plate, does it? I'm
18:04
going to dip me up a little orzo with
18:06
all those
18:08
Wonderful herbs. The butter from the
18:11
salmon coming all out.
18:16
Oh my goodness. You won't believe how
18:18
the time just really kicks in there. I
18:21
want to share a quick little recipe,
18:23
y'all. And it's called a crab martini.
18:26
I'm going to serve this in a martini
18:28
glass. And all I'm going to do is just
18:30
dip that down in some fresh lemon or
18:33
lime juice, whatever you have. And then
18:35
I'm going to run it around in the old
18:37
bay seasoning. And I'm just going to let
18:40
that sit there. Isn't that pretty? Now
18:42
I'm going to start with a cup of
18:43
mayonnaise.
18:45
And I think I'm just going to eyeball
18:47
this. I ought to know what a cup looks
18:49
like by now, hadn't I? Been cooking long
18:53
enough. All right. Now I'm going to use
18:55
a tablespoon
18:56
of Dijon mustard,
19:01
a little squirt of fresh lemon juice,
19:04
little lemon pepper,
19:06
a little seasoning salt.
19:09
[Music]
19:10
All right. Now, I've got one pound of
19:13
lump crab meat here. Now, I'm going to
19:15
cut mine so I can make it go further
19:17
with a pound of claw meat. So, I'm just
19:20
going to fold these
19:22
meats into my mayonnaise.
19:32
Okay.
19:34
So, we're going to toss in
19:37
two or three diced Roma tomatoes,
19:42
a little asparagus that's been diced
19:46
pretty finely. All right. And I've got
19:48
some fresh lemon zest.
19:50
We have us a yummy crab martini.
19:54
Now, I love to serve our martinis using
19:58
a little Boston leaf lettuce. It reminds
20:01
me of just like feel like I'm almost
20:03
eating velvet when I eat it. All right.
20:07
Now, I'm just going to take my crab
20:09
mixture, put it into my martini glass.
20:14
Just like that.
20:17
A couple of sprigs of asparagus. I'm
20:20
going to sprinkle a little bit of that
20:22
lemon zest on top. Dot it with a few of
20:25
those tomatoes.
20:28
A little old bay. And we've got a
20:30
beautiful crab martini.
20:34
And there is just nothing that'll taste
20:36
so good on a summer night as a crab
20:39
martini.
20:42
So good. Y'all,
20:43
I've had a great time being with y'all
20:45
today. I hope that y'all will try some
20:48
of these recipes.
20:52
Hey y'all, it's Paula Dean. Now, if
20:55
y'all enjoyed this week's full episode
20:57
Friday, be sure to like it and click the
21:00
subscribe button as well as the
21:03
notification bell to be alerted when I
21:05
post a video.
21:08
Love and best dishes, friends.
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