Up next in 10
Paula Deen cooks for her guests in this Blast from the Past. First she makes some Zucchini Bread to put in a gift basket for her friends.
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#pauladeen #fullepisodefriday
Next she makes a Cold Cucumber Salad that perfectly suits conversation over tea. Her main dish is her award winning Crab Soup. She finishes the meal with a delicious French Coconut Pie. Join Paula for her recipes and southern hospitality!
Recipes:
Zucchini Bread
https://www.pauladeen.com/recipe/zucchini-bread/
Show More Show Less View Video Transcript
0:00
Hey y'all. I'm Paula Dean and I've got a
0:03
crazy busy day ahead of me and an even
0:06
bigger weekend because I'm going to be
0:08
having weekend house guest and I'm
0:11
trying to get all my cooking done before
0:13
they get here. First, I'm going to be
0:15
cooking up some little loaves of
0:16
zucchini bread that I like to offer to
0:19
my guest in a gift basket, some cold
0:21
cucumber salad that goes perfect with
0:23
conversation and afternoon tea. And I
0:27
think they're going to love an
0:28
award-winning crab soup. This blue crab
0:31
earned a blue ribbon, y'all. And you
0:34
can't have the savory without the sweet.
0:37
So, a French coconut pie make the
0:40
perfect treat. Now, I want to spend this
0:42
weekend with my guest. So, why don't you
0:44
and I get to cooking cuz southern
0:46
hospitality is the order of the day. I'm
0:49
just busy as a cat covering it up today
0:51
cuz I'm getting ready for house guest.
0:53
And one of the things that I want to
0:55
send home with them is some zucchini
0:56
bread. So, why don't we get to cooking?
0:59
All we have to do is just stir in our
1:02
sugar to our flour
1:06
and our cinnamon,
1:10
our nutmeg,
1:13
and salt
1:16
and baking soda.
1:19
Going to give that a quick stir. All
1:21
right. Now, I've got four eggs here that
1:25
I'm going to just beat them with a fork
1:28
where they're kind of turn a nice soft
1:30
light yellow.
1:32
Now, we're just going to add some water
1:34
along with our oil.
1:39
Y'all know what I'm saying when I say
1:41
oil, don't you? I have a lot of people
1:43
kidding me about what is all.
1:47
That's o I l. All right. Now, we're
1:50
going to take a zucchini. I have washed
1:52
him, but we're just going to grate him.
1:54
And we're gonna need about two cups of
1:57
zucchini. You know, I've always heard
1:59
that house guest and fish have a lot in
2:03
common. After about three days, they
2:05
both start to stinking.
2:08
And I'm going to try try not to let my
2:11
guest start stinking. Now I'm going to
2:14
take a lemon and squeeze a little juice
2:17
over that zucchini, you know, and that
2:19
prevents things from turning dark on you
2:22
like that. So,
2:26
we're just going to
2:28
pile all that into our other
2:31
ingredients. Ain't that zucchini pretty
2:33
pretty? And I just love it with the
2:36
peelings on. So, we're just going to mix
2:38
this up and then I'll add the nuts last.
2:44
All right. Now, I'm going to fold in our
2:46
nuts. And I'm using walnuts. You can use
2:50
uh pecans or any of a macadamia would be
2:53
real good, but you can use just whatever
2:55
your favorite nut is. And you can see
2:58
how easy this batter was for us to mix
3:01
up.
3:03
All right. Now, I'm going to lightly
3:04
spray our pan with a non-stick spray.
3:08
These make the neatest breads for
3:11
giveaways at Christmas time. I'm I love
3:14
making homemade goodie baskets for
3:17
friends.
3:19
Now, I've chosen today to make mine in
3:21
the little mini pans because they're to
3:24
me just the right size. If you make a
3:26
whole loaf of bread, there's a good
3:28
chance it'll go stale before you eat it
3:30
all. And I just like being able to pull
3:32
out little loaves and it's just enough
3:34
for two people for one meal or one snack
3:38
depending on what time of year it is
3:41
like around Thanksgiving and in the
3:43
fall. I love making pumpkin bread. You
3:46
know, it just really depends on what the
3:48
season is as to what fruit or vegetable
3:51
you can put in this bread.
3:54
Okay, these are ready. Like I said, we
3:57
I'm going to throw these into the oven.
3:59
350 preheated oven and I'm going to bake
4:02
them for about 45 minutes.
4:07
That's good batter. Tastes like banana
4:09
nut bread.
4:15
Now, as I said, I've got some that's I
4:18
had put in the oven earlier and I put
4:20
them on the counter to cool. So, let's
4:22
see what we've got here. These are nice
4:25
and cool.
4:31
Look at there.
4:34
Anything worth having is worth a little
4:36
work.
4:39
Look how pretty these are. I'm going to
4:42
leave those sitting there because I want
4:44
to start our cucumber salad next. So,
4:46
I'm going to take two cucumbers and I
4:49
have peeled them and I'm going to slice
4:50
them real thin. My grandmama and my
4:53
mother always made a cucumber salad and
4:55
it's so good.
4:58
Want to keep these as thin as I can. A
5:01
mandolin would work real well for this.
5:06
All right, throw that end piece away cuz
5:08
sometimes those can tend to be bitter on
5:10
the ends. So, I'm going to toss this in
5:12
here. You can see the moisture when you
5:14
cut them. It's already the water is want
5:17
to rise to the surface, but this salt is
5:19
going to help pull that water out of
5:22
them a little quicker. So, all right. A
5:25
teaspoon of salt
5:28
and a teaspoon of vinegar. Now, I'm
5:30
going to transfer this to a colander so
5:33
it won't sit in that water. It can start
5:36
draining. But I'm going to sit these to
5:38
the side now
5:40
and let that water drain.
5:44
And I think I'm gonna
5:47
just have to try one of these cakes cuz
5:50
you know I I made plenty.
5:54
So let's see what we've got. Now I've
5:56
mixed up
5:58
an herb type cream cheese.
6:06
Now you can use softened butter, but you
6:09
can bet one thing I'll have plenty
6:11
different options for my guest.
6:14
to try.
6:18
[Music]
6:22
This is out of this world. You're going
6:24
to love it. When we come back, I've got
6:26
a friend, Wayne, who gave me a recipe
6:29
for some wonderful crab soup. You're
6:32
going to love it. It's got a lot of
6:34
ingredients, but it's got a heck of a
6:37
lot of flavor, too. So, I look forward
6:39
to seeing y'all back in the kitchen.
6:41
[Music]
6:48
[Music]
6:56
I can't quit eating the zucchini bread.
6:58
It's so good. All right. Now, I promised
7:00
y'all crabs, and crabs it is. And we
7:03
still got a lot to do. Look at all these
7:06
ingredients up here. But don't let it
7:08
scare you. I got to finish the cucumber
7:11
salad. But before I do that, I've got
7:14
four quarts of boiling water up here.
7:17
And I'm going to add to it beef bullion
7:21
granules. You can use the little cubes.
7:24
and some chicken bullion granules.
7:29
An old bay
7:31
which I just do love.
7:36
Some worooster shower sauce, a little
7:39
sugar,
7:42
couple of bay leaves, and some salt.
7:46
Now, I was telling y'all a little bit
7:48
about my friend Wayne Brock.
7:52
All right. Now, Wayne tells us to take
7:55
whole crabs and cut them in two.
8:03
So, we're going to slip those down in
8:05
there.
8:09
These are beautiful blue crabs. Look at
8:11
those claws.
8:14
It's just beautiful. All right, we're
8:16
going to stick those down in there. Now,
8:18
I've got one more to cut.
8:20
And I'm just gonna take the knife and
8:22
hammer through him. Just like that.
8:26
I'm gonna remove his little face.
8:31
Oh, see the yellow stuff? See that gold
8:34
stuff? Now, some people don't eat that,
8:36
but when I'm eating blue crab, I just
8:38
love that rich crab flavor.
8:43
And I'm going to take that
8:46
juice from those crabs and I'm going to
8:48
go ahead and throw that in there. All
8:50
right. And so I'm going to let that cook
8:52
for a few minutes. Now, I'm changing
8:54
this recipe just a little bit because
8:57
Wayne puts his crabs in there and he
8:58
leaves them the whole time he's cooking
9:00
everything else. But I want to eat those
9:03
crabs. So, I don't want them overcooked.
9:05
So, I'm going to let them cook for about
9:07
five five or so minutes. And then I'm
9:10
going to pull them out and add my other
9:11
ingredients. And then we'll add the
9:14
crabs back to the pot when everything
9:16
else is done. And now I just want to
9:19
wash my hands. So, let's move on and
9:21
finish our cucumber salad.
9:25
I think I'm going to lay these on
9:28
paper towel because I don't want our
9:31
mayonnaise and our sour cream to be
9:33
soupy. So, I'm just going to toss this
9:35
around to to get as much of that water
9:39
off of it as we can.
9:43
All right. Now, I'm going to add
9:45
mayonnaise. 1/2 cup of mayonnaise and a4
9:48
of a cup of sour cream and a tablespoon
9:54
of fresh chopped dill. And I'm going to
9:57
add
9:58
I think some black pepper to it.
10:02
Going to give that a quick stir.
10:05
And then we're just going to put this in
10:07
the refrigerator. And like I said, this
10:09
will be wonderful as just a light snack.
10:12
And this is even wonderful on bread. And
10:14
I love a little cucumber sandwich.
10:19
M.
10:22
It's yummy.
10:24
So,
10:27
we'll tuck that in there
10:29
and we're going to finish up Wayne's
10:31
crab soup
10:39
and maybe
10:40
some zucchini bread.
10:49
You can see how quickly that crab cooks.
10:54
All right, I'm going to take these out.
11:02
I don't want them to overcook. The
11:04
shells have already turned a pinkish
11:06
orange for us.
11:09
All right.
11:11
Now, I'm going to add the rest of the
11:13
ingredients to our pot. Uh, I'm using
11:15
fresh green beans. You can certainly use
11:17
a canned. Uh, I don't I don't recommend
11:21
frozen green beans, though. That's one
11:23
of those vegetables that just is not
11:26
meant to be frozen. Now, for your butter
11:28
beans, you can use fresh, but frozen are
11:31
just as good. And I'm adding frozen
11:35
whole kernel corn. Now, you can use
11:37
canned on that, but I love the frozen
11:40
kernels. Uh to me, they're as good as
11:42
the fresh, also. All right. Now, I'm
11:44
using fresh diced celery,
11:47
fresh sliced carrots.
11:51
I've got a cup of diced cabbage that I'm
11:55
adding now.
11:59
And diced yellow onions.
12:06
All right. Now, I've got fresh red
12:07
potatoes that I've diced.
12:10
Add those to the pot
12:13
and just diced canned tomatoes.
12:22
For now, we're going to cover this and
12:24
let it cook 15 or 20 minutes. But I've
12:27
got a pot of vegetables right over here
12:29
ready because I'm actually making a
12:32
bunch of this for the weekend because
12:33
we're going to go through this like
12:35
crazy. So, I'm gonna add the crabs
12:39
to our stock and our vegetables.
12:42
You know, I think this is about the only
12:44
soup that you may need a claw cracker to
12:47
eat.
12:49
So, okay. Now, I've got our store-bought
12:52
pre-sorted lump crab meat.
12:56
Look how pretty that is. And you'll want
12:58
to make sure that you've picked all your
13:00
crab free of the shells.
13:04
All right. And then I'm going to add our
13:06
claw meat, which you can see is a darker
13:10
meat. And this is storebought, too. All
13:13
right. And I'm going to add our parsley.
13:18
Look at that.
13:20
Now, I'm going to add just a little
13:22
Texas Pete. Then I'm going to have my
13:24
bottle out so people that like more heat
13:27
can kick it up themselves at the table.
13:30
So now I'm going to cover this and let
13:33
it simmer for about 10 minutes. I want
13:36
to make sure that that crab meat is good
13:37
and hot in there. But when we come back,
13:39
I bet it's going to be soup. And guess
13:41
what else? It's going to be coconut pie.
13:45
So y'all don't go anywhere.
13:53
[Music]
14:01
Some of my oldest and dearest friends
14:03
are coming to spend the weekend with
14:04
Michael and me. So, I'm going to make a
14:07
French coconut pie. Now, I've got a half
14:09
a stick of melted butter here in my
14:11
saucepan. And I'm going to add some
14:14
sugar
14:15
and a little bit of flour and a cup of
14:19
grated sweetened coconut.
14:24
A couple of eggs.
14:27
And I'm just going to mix this up.
14:30
And then my last ingredient that I'm
14:32
going to add is milk. That phone has
14:35
been ringing off the hook this morning.
14:38
My phone almost never rings.
14:42
But it's been ringing like crazy this
14:44
morning. That's always the way it is
14:47
though when you're busy and don't have
14:48
time to talk on the phone. You're trying
14:50
to get ready for company, trying to get
14:52
everything done, and that's when
14:54
everybody decides they're going to call
14:56
you.
15:00
All right, now we've got our custard
15:02
mixed up. I'm just going to pour this
15:05
into our storebought pie shell. I'm
15:08
going to put this in a preheated 400°ree
15:10
oven. And I'm going to walk ever so
15:12
gently
15:16
with this pie.
15:20
I mean, it's full, isn't it, y'all? But
15:22
I'm going to bake this
15:26
probably between 45, 50, and 60 minutes.
15:32
I think we made it. And you can see I've
15:35
got a bowl of fresh whipped cream here.
15:37
And I've got another pie that's cooled.
15:41
back here.
15:45
This is what I've been waiting for.
15:51
Oh, the aroma. I wish y'all were here
15:53
with me.
15:56
The aroma is just
15:59
wonderful.
16:03
Oh, we
16:10
And I've got to have a piece of that
16:12
crab.
16:14
I'm going to strain some of that.
16:17
Whoa. Am I pouring it out? I've got me
16:19
too much. There we go. I think this is
16:22
just perfect for the soup. Certainly
16:25
made a mess, though. That's what happens
16:27
when I get excited and hungry and ready
16:29
to taste.
16:32
This is just such a fun bowl right here.
16:37
I just love that
16:43
the pie is nice and cool.
16:47
And the thing I love about this pie is
16:49
you don't have to refrigerate it. I'll
16:51
just put it under a glass dome and so
16:54
it'll be right there on the counter for
16:55
the girls and they won't even have to
16:57
look for it. It'll just be there waiting
16:59
on them. If you'll take your scissors
17:02
and just snip
17:05
through that foil
17:08
just like that. And you can see it will
17:11
lay down
17:13
allowing you to get your spatula
17:14
underneath it
17:19
and it comes out perfectly.
17:28
I'm going to put just a little taste
17:32
of whipped cream on my piece of pie.
17:36
And I don't know about y'all, but I love
17:38
coconut and chocolate together.
17:42
I wish they were here to
17:45
have the first taste with me, but
17:48
they're not.
17:53
Oh my goodness,
17:56
it's so delicious.
18:00
And then we've got this coconut pie. I
18:02
love it. Love it. Love it.
18:11
We're going to gain weight this weekend.
18:14
I can just feel it. Y'all stick around.
18:17
I got a few tips to share with you.
18:21
before we have to leave each other today
18:22
and before I have to run. So, I'll see
18:25
y'all back in a few minutes.
18:28
So, good.
18:30
[Music]
18:36
[Music]
18:44
Now, when my girlfriends come to visit,
18:47
I love to make it as easy as possible on
18:50
them. So, I'm going to have them a gift
18:52
basket with everything in it to get them
18:56
going that morning. I'm going to put a
18:58
zucchini bread in there and I'm just
19:01
going to tie it up in a pretty napkin
19:04
and just bind it with a ribbon.
19:10
Now I've gotten them a basket and I'm
19:12
using another napkin. I've got them a
19:15
bag of poperri. I'm going to put them a
19:17
bag of coffee
19:20
and I'm going to put them some tea and
19:22
I'm going to put in some peanut butter.
19:25
I'm going to put in different sugars for
19:27
their coffee.
19:29
I'm going to put in a spread for their
19:31
bread.
19:35
And then my favorite
19:37
is the little sugar sticks. I'm going to
19:41
stick in and they can sweeten their
19:42
coffee with this. And I think that this
19:45
is going to assure me that my friends
19:48
are going to come back to see old Paula
19:50
again.
19:51
Well, I can't believe that I got
19:53
everything done with a few minutes to
19:54
spare. I'm sitting here waiting for the
19:56
girls to pull up. I got the zucchini
19:59
bread. I got that wonderful crab soup.
20:03
I've got the cucumber salad and I got
20:06
that fabulous coconut pie. And I hope
20:09
that some of these ideas will flow over
20:10
into your own life and you'll enjoy the
20:13
heck out of them. So until next time
20:15
y'all, I send you best dishes and love
20:19
from our kitchen to yours.
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