Goin' Nuts

Hey, y'all, I'm Paula Deen

Today's show, we're going nuts with all kind of nuts. First, I'm going to be whipping together a tangy cranberry salad

with just the right touch of pecans. And then after that, I'm going to be preparing a perfectly crusted pecan-coated fish

with a rumelad sauce that's sure to bring everybody back for seconds

And last but not least, y'all, is my fudgy scotch ring. It's just covered with gooey sweetness

So, y'all, grab a handful of your favorite nuts and join me in the kitchen

because today we are going nuts. Today's show is all about recipes that have nuts in them

The first recipe that I'm going to be making today is a jello salad

And I'm starting with a cup of boiling water. I've got a four-ounce can of crushed pineapple that I have drained

and I'm going to add the pineapple juice to the water. And in a separate bowl, I've got a half a cup of water

that I'm going to add black cherry gelatin to. And we're going to dissolve that

All right, and our water and our pineapple juice is boiling. So we're going to add that to the gelatin

And now I'm going to put this in the refrigerator, and I'm going to let it chill until it just begins to set

We don't want it to get hard, though, because we're going to add our pineapple, our dried cranberry, and some more sugar, and naturally nuts

All right, that's completely dissolved now. And I've got one in here ready and waiting on us

And you can see how it's just starting to set up. And to this, we're going to add a half a cup of sugar

a pineapple, and I'm using a dried cranberry. Now, the recipe calls for fresh cranberries

but, you know, we can't get those just any time of year, so the dried works nicely

And then last but not least, our nuts. And I'm using pecans

Now you could use macadamia nuts would be wonderful, along with a pineapple

So you can use any kind you want to. All right, now I'm just going to pour this into our mold

If you've got one of those pretty little dainty molds, you can put it in that, but I'm just

going to use this bowl that I had up in the cabinet. All right, now I'm going to stick this in the refrigerator, and I'm going to let it sit

until it's set. And you know I have one ready. Now, I'm going to just sit this bowl in some hot water

You'll want to be careful that you don't let the hot water come into your gelatin

And then I'm going to take my knife and just run around the edge

just to make sure that our gelatin slips right out for us

All right. All right, now I'm just going to invert our plate, and hopefully it's going to slip right out

heard like a sound. Let's see if I did or not. Oh, I did hear it. Doesn't this look good

but it's not quite finished yet. I want to show you what I like to serve with this salad

Nobody eats parsley, but it's just not complete without something green. Now in the two bowls I have sour cream in this one and I have whipping cream in this one If you like a savory salad I like to use sour cream If you want your salad to serve almost as a dessert

then you'd want to use a sweetened whipped cream. And I'm kind of a savory girl, so I'm just going to put

a dollop of sour cream on the top of mine. and just a little parsley to add some pizzazz to it

But see how pretty that is? How very simple and pretty, and it's just full of those nuts that I just love

Look how good that looks. You can see the pineapple and all those pecans

and the tartness of the sour cream. Mmm. I just love it

I've got to take a quick break. And coming up next, I'm going to do a pecan crusted fish

with a wonderful rumelade sauce so y'all don't go anywhere. I want y'all to be here with me today and go nuts with me

So I'll see y'all back in a minute. I'm glad to see y'all back with me

And just in case you've just tuned in, it's official, y'all. Today I'm going nuts

All of our recipes are about nuts. And I'm fixing to fix a wonderful red snapper filet

that's just encrusted with ground-up pecans. And I've started by spraying my pan

because I don't want my fish to stick. And I'm going to add just a little bit of olive oil

not a whole bunch. And you can use any kind of fish that you like

any kind of white fish. And first I'm just going to season up our fillets

And I want to make sure I get both sides because to me, fish is one of those foods

that if you don't get it seasoned, it just comes out really, really bland

if you're not careful. All right. Now I've got a stick of melted butter

that I'm going to put in this dish. And I've got my ground pecans

that's going in this dish. And you can see I ground them up pretty nicely

almost like a crumb. Now we're just going to take our fish and run it through the butter and then into the nuts

All right, now I'm just going to put that one to the side and come in here and do the

same thing with the next piece. All right, we're going to put that in our pan and those fillets are so nice and big

And while that's browning, I'm going to move down here and I'm going to start our rhumolide sauce

Now we're going to start with a good quality mayonnaise. And this is one of those recipes that you just put in the food processor and just dump

So we've got mayonnaise. We've got fresh parsley. We've got some chopped green onions

We've got a clove of garlic. We've got about a fourth of a cup of capers

I'm going to use a couple of tablespoons of olive oil. And look at my pretty fish measuring spoons, y'all

Aren't they pretty? And then I've got about a teaspoon of Dijon mustard

and then a little lemon juice. I didn't get you, did I

I saw that lemon juice squirt. All right, and it was just that easy

I hope these nuts hadn't burned on this fish, y'all, while I've been down there making that room a lot

and you'll want to tilt your pan so you won't splatter yourself

Looks pretty good, y'all. All right, now I'm going to cut this off

and I'm going to put it in our oven at 350 for just a few minutes

Watch it, Harry. Don't let me burn you. Okay, our roumoulade sauce is ready

Our fish is just about ready. So I'm just gonna, whoops, transfer this to our bowl

This sauce is so good y It real tart Almost tastes like it has horseradish in it but you saw me make it and we know it doesn

I'm going to prep us a lemon. All right, now let's check on our fish

It's sizzling and it smells real, real good

All right, let's see. I'm gonna gently try to remove it. Uh-oh, I need a double-wide spatula, don't I

Mmm. No, it's not overcooked. It looks perfect. Mmm

I can smell the toastiness of the pecans. I'm gonna put a dollop of the sauce on there

And it looks just delicious, doesn't it? And I see a little piece up underneath there that I can pull out. Mmm

Love the taste of that lemon juice. Mmm. So, so good, y'all

When we come back, y'all, we've got to have something sweet to go with these other dishes

and it's going to be a fudgy scotch ring. So I'm not going to tell you what it is

Just let your imagination run wild, and I'll see you back here in a few minutes

All right, as I told you, today's show is all about nuts

I've just gone completely slap-a-dab nuts. First, I started out with nuts in my salad, and then I put nuts all over my fish

Well, we can't quit today until we put nuts into chocolate. And we're going to start by making us a double boiler

and we're going to add a cup of butterscotch chips, a cup of semi-sweet chocolate chips

and one can of condensed sweetened milk. Looks good already, and y'all not gonna believe this

but this recipe is a diet recipe. Doesn't have one speck of butter in it

So we're just gonna mix that up until it's melted. While that's melting, I'm gonna come on over here

I have lined our pie pan with some tin foil, and now I'm going to come in here

As I told you, this is called a fudgy scotch ring. So this is how we're going to make our ring

I'm going to start by taking our walnut halves and making a ring around our pie plate

And, you know, just like any recipe, if you don't like walnuts, you can use another kind of nut

It really doesn't matter. This is one of those recipes that I love to make at Christmas

In fact, this recipe has been around my house for a long, long time

This is one of those delicious, easy, simple recipes. And bring the bowl over here, and I'm going to add one cup of chopped walnuts to the melted chocolate

and about a teaspoon of vanilla flavoring. and I'm going to stir this together

And now I'm going to place this in the refrigerator, and I'm going to let it chill for about an hour

because you can see this consistency. If I tried to make that into a ring, I couldn't do it

because it's too soft and too melty, although it looks quite delicious just like that

All right. Ooh, and this bowl is hot. So let's put this in the refrigerator

and I've got one that's been in here for about an hour now

I just gonna kind of stir it up You can see it gotten a lot lot thicker

Now all we're gonna do is drop our chocolate onto our walnuts

And when I get all this chocolate distributed, then I'm going to work it all into a nice ring

And we're just going to put them on this side. Doesn't that look yummy

Look how shiny and pretty that chocolate is. And I think that this is almost set enough

And normally, we would put this in the refrigerator and let it sit

But I'm going to see if I can't make it work right now

Because I don't know about y'all, but I love soft chocolate. In fact, I'll buy a candy bar and I'll sit it up on the dash of my car

in the sun so it can kind of melt because I just love them that way

And this one's definitely soft. Doesn't that look yummy? Red cherries will be beautiful in there

Like I said, at Christmastime, this would be beautiful made out of white chocolate

And you could put a greenery or a bow there so it would really look like a wreath

Look at that. It looks like the richest fudge. Doesn't that look sinful, I believe the word is. Mmm

Mmm. It's just scrumptillious. I'm gonna finish eating my chocolate, and then when I get done and y'all come back

I'm gonna share some more nutty ideas with you. So I'll see y'all back in a minute

Okay, for today's tip, I want to share with you a little bit of an unexpected way to go nuts

We're going to quickly put together an easy peanut butter bread. I've got two cups of all-purpose flour, a third of a cup of sugar, four teaspoons

of baking powder, and a pinch of salt. A little bit bigger pinch. Gonna stir this

together. We're gonna add, hey Gertie, we're gonna add a half a cup of peanut

butter. And that's where the nuts come in for this recipe. Did you hear me say peanut butter

Say Gertie. All right, now I'm going to add to this a cup and a half of milk

Just that simple. Just blend this until it's smooth. Put it in a greased loaf pan and bake

until done. In fact, I have one that's already ready, and it's kind of cooled

And there's nothing better than a fresh jam served along with your peanut butter bread

It tastes like you're eating a peanut butter and jelly sandwich, and you know how those kids love

that. Yeah. Gertie's trying to talk to me and tell me that she loves them too

I think you'll love this tip. Mmm. Gertie. Oh my goodness

I want to thank y'all so much today for spending a little time with me and just kind of going nuts with me

I think you'll really like these nutty recipes. That red snapper that's just encrusted

with all those crushed pecans and the rumoulade sauce and the cranberry nutty salad is so good

And, of course, this fudgy scotch ring. What can I say about it

It's over the top, rich and creamy and nutty. And, of course, the peanut butter bread

Now, if you really want to take this over the top, take a slice, butter it on both sides

brown it off in a skillet, and top it with your homemade jam

and it's out of this world. Until next time, y'all, I send you loving best dishes

from my kitchen to yours