Up next in 10
Full Episode Fridays: Grillin' - Today on Paula's Home Cooking it's all about grillin' and Paula's come up with some dishes that will go perfectly with an afternoon on the deck!
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0:45 Lime Chicken and Shrimp Kabob: https://www.pauladeen.com/recipe/lime-chicken-and-shrimp-kabobs/
07:26 Grilled Pizza: https://www.pauladeen.com/recipe/homestyle-family-pizza/
13:10 Stuffed Barbeque Cabbage: https://www.pauladeen.com/recipe/barbecued-cabbage/
17:55 Garlic Grilled Tomatoes: https://www.pauladeen.com/recipe/garlic-grilled-tomatoes/
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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
Hey y'all. Today's show is all about
0:03
grilling and I've come up with some
0:04
dishes that I think y'all are going to
0:06
enjoy on your grill. The first recipe is
0:10
a lime chicken and shrimp kebab. And
0:12
then next I'm going to be grilling up a
0:15
pizza. And then I've got a side dish.
0:17
It's a stuffed barbecue cabbage. And
0:21
then I'm going to finish it up by
0:23
grilling a tomato that's so succulent.
0:26
It'll be good with whatever entree you
0:28
pull off your grill. So, I'll meet y'all
0:30
in the smokehouse cuz today we're
0:33
grilling and chilling.
0:35
[Music]
0:41
[Music]
0:46
Okay, here we go. So, I'm about got
0:49
everything ready to start our shrimp and
0:53
our chicken kebabs. Now, let's start
0:56
with our marinade that we're going to
0:58
cover these with. I'm going to use 2/3
1:01
of a cup of vegetable oil,
1:05
2 tablespoons of vinegar,
1:08
one tablespoon of sugar,
1:12
about a half a teaspoon four of a
1:14
teaspoon flaked red pepper.
1:19
All right, I'm going to mix that up a
1:21
little bit.
1:22
And now I'm going to add the juice of
1:25
three limes.
1:28
And this lime is gonna give this chicken
1:31
such a wonderful flavor. And it's also
1:34
Whoa.
1:36
Little lime in the eye this morning. And
1:39
this lime will also serve as a
1:42
tenderizer for the chicken. All right.
1:45
Here we go.
1:51
And do you know that these limes came
1:53
out of my yard?
1:56
Okay.
1:58
Now, let's move on over here and let me
2:00
show you what all I'm going to put on
2:02
these kebabs. I've got six boneless,
2:06
skinless chicken breast that I've cut up
2:08
into chunks. I've got a half a pound of
2:11
shrimp that have been peeled and
2:13
devained. I've got a purple onion that I
2:16
just cut up in chunks. I did the same
2:19
thing with a red bell pepper. And I have
2:23
pineapple chunks. Now, I'm going to take
2:26
our chicken
2:30
and put it
2:32
into our dish
2:35
along with
2:37
the canned pineapple, the purple onions,
2:42
and the red bell pepper.
2:44
I'm going to give them a stir. Now, our
2:47
shrimp is a more porous meat, so we're
2:51
not going to marinate it as long as we
2:53
will our chicken and our vegetables. So,
2:56
we're just going to pour our marinade
2:58
over. And we're going to marinate this
3:01
for about 3 to 4 hours, put it in the
3:04
refri, and just let it marinate
3:06
together. And the last 30 minutes, then
3:11
we'll come in and toss our shrimp in.
3:14
Okie do. So, I'm going to stick this in
3:17
the refrigerator.
3:23
And I've got one here
3:26
that is ready to go on our skewers.
3:33
Doesn't that look good? I've got my
3:35
skewers that I've had soaking in water,
3:39
and that will help
3:42
prevent our skewers from burning.
3:46
All right. Now, I'm going to make two
3:48
different shish kebabs. I'm not going to
3:51
mix the chicken and the shrimp together
3:52
because the chicken takes longer to cook
3:55
than the shrimp. So, we don't want to
3:57
put those two foods on the same stick.
4:03
Okay. So, I'm going to start with a
4:04
pineapple,
4:06
little purple onion,
4:09
a little bell pepper,
4:13
and a little shrimp, or actually a big
4:16
shrimp.
4:19
You know, this is not one of those
4:20
recipes that you'd want to use a little
4:23
tiny shrimp with.
4:26
You would want them big enough that they
4:28
would hold up on the grill and not get
4:32
overcooked too quickly.
4:35
See the way I'm skewering that on?
4:37
Almost looks like a horseshoe.
4:41
I'm just going to stick a piece of onion
4:43
on there to just secure that last shrimp
4:46
real good. So, you can put these on in
4:49
any order that you want. You can put as
4:52
much of any of the things on them that
4:55
you want. You know, it's really all
4:58
about your taste buds and what you like.
5:03
All right, now let's work on a chicken.
5:14
And these are great. You can serve these
5:16
as your entree
5:18
or you can serve them as a meal.
5:23
I know y'all got the hang of that. So,
5:26
I've got some already done up and ready
5:28
down here. So, I'm just going to add
5:30
what we've done to these.
5:35
Now, let's just go over here and throw
5:37
these on the grill.
5:44
Now, our chicken, we're going to cook
5:47
about
5:49
12 to 15 minutes. So, I want to put all
5:53
my chickens together.
5:57
And we're going to turn our chickens
5:59
occasionally so it can get done on all
6:01
sides. All right. Now, our shrimp, we're
6:05
going to cook for about eight minutes.
6:07
It won't take those as long
6:11
as the chicken.
6:13
So, listen to that sizzle. I just love
6:16
it. All right. Now, you can see our
6:18
flame jumping up. So, we want to make
6:20
sure we shut that grill to cut off the
6:23
air supply because we don't want our
6:26
chicken
6:28
burned and raw on the inside. So, I'm
6:32
going to wash my hands. I'm going to
6:34
clean up. And when we come back, I'm
6:36
going to be taking our kebabs off the
6:39
grill. And then I'm going to be making a
6:43
fabulous over-the-top pizza and later
6:46
delicious barbecue stuffed cabbage and
6:50
scrumptious garlic grilled tomatoes.
6:53
[Music]
6:55
Hey y'all, welcome back. Today's show is
6:58
all about grilling and you're here just
7:00
in time to see how my shrimp and chicken
7:02
kebabs turned out. These look
7:07
just delicious, don't they?
7:11
Look at that chicken.
7:16
Oh my goodness. It's cooked perfectly.
7:18
That lime juice is kicking in.
7:22
Oh my goodness. I can't wait to get back
7:25
and eat some more of my kebabs. But
7:27
right now, I want to move onto this
7:30
pizza. I'm real excited about this. I've
7:32
got my pizza dough ready here. And I'm
7:35
just going to spread this out and kind
7:38
of shape it into the form of a
7:40
rectangle. As far as your pizza doughs,
7:42
you know, you can buy this in the frozen
7:45
food section at your grocery store. You
7:47
can buy raw pizza dough or you can make
7:49
your own. In fact, this is a homemade
7:52
crust. You'll find this recipe in
7:55
Paulyine Celebrates. And this works out
7:58
real real good for the grill. You can
8:01
see I had a lot of nice oil in my pan so
8:04
I could spread my pizza crust out. So,
8:07
what you say? Let's come on over and and
8:09
give this grilled pizza a try.
8:27
See, I love the funky shape of it. You
8:31
know, it's
8:33
it's going to be different.
8:38
All right. So, let's come over here.
8:42
Now for my pizza, I have decided to put
8:45
on it mozzarella cheese, fresh tomatoes,
8:50
arugula, some onion that I grilled off
8:53
quickly, some black olives, some drained
8:57
capers, and some roasted garlic.
9:01
So, I'm going to start by
9:04
cutting my mozzarella fairly thin.
9:10
And I'm just going to pile that on that
9:12
dough when it's done.
9:15
I love fresh mozzarella.
9:21
So, I'm going to pile those back in my
9:23
bowl. Now, the only thing I'm really
9:27
going to touch here is the tomatoes. And
9:29
I'm just going to cut those in half. I'm
9:32
going to put my olives on whole
9:39
so they'll show up and be nice big
9:41
pretty pieces, you know, not all diced
9:44
up.
9:46
So you can just let your imagination run
9:49
wild and put your family or your
9:53
favorite toppings on your pizza. All
9:56
right. Now, let's come over here and
9:58
take a quick look and see how our crust
10:00
is doing. I'm going to move all these
10:03
ingredients next to the grill so I can
10:05
easily just toss those on the pizza
10:08
crust. Now, this crust is going to take
10:11
probably around 8 minutes to cook.
10:15
Oh my goodness. It you can tell that the
10:18
dough is almost totally dried out. So, I
10:21
think it's ready for us to flip. But
10:23
before I do that, I'm going to run just
10:25
a little bit of oil on this side. And
10:28
then we're going to flip it. You know,
10:30
this is something that the kids will
10:32
have a ball fixing.
10:36
They can even make their crust into
10:38
different shapes.
10:40
All right. So, here we go.
10:44
Look at that.
10:46
Looks great. So, let's see how I want to
10:50
put my ingredients on. I think I'm going
10:52
to put some arugula on it first.
10:55
And I've used just one little bunch.
11:01
All right. And then our grilled onions.
11:05
This is looking just way too good.
11:10
Great. All right. Now, I'm going to
11:13
sprinkle some capers on.
11:17
Just a few capers. And then I'm going to
11:20
take my roasted garlic.
11:23
Oh, that garlic is going to be so yummy
11:26
on that pizza dough. All right. Now, I'm
11:29
going to drop a few ripe olives.
11:32
Gosh, it's getting some character about
11:34
it, isn't it? All right.
11:37
Now, my tomato halves.
11:45
All right. And last but not least, my
11:48
favorite ingredient, the mozzarella
11:51
cheese.
12:04
Perfect. Now, we're just going to shut
12:06
this grill, let it cook for a few more
12:08
minutes, let that cheese melt. When we
12:10
come back, I'm going to dig in and I'm
12:12
going to taste it. And then it's going
12:16
to be barbecued stuffed cabbage.
12:21
[Music]
12:23
Okay, look what time it is.
12:26
It is time to taste the pizza.
12:30
How do you like that? Doesn't that look
12:33
yummy?
12:37
Oo. You know, I think
12:41
that it would be so much fun to do
12:43
little miniature crust and have just all
12:46
sort of ingredients out here and let
12:48
everybody put their own pizza together.
12:51
Uh, I think that would be really, really
12:54
fun and neat.
12:58
[Music]
13:03
This pizza is unbelievably good, but
13:06
it's just like extra crispy and extra
13:09
delicious. But we got to move on cuz I
13:12
only have so long with y'all and I want
13:14
to get everything in. All right, I've
13:17
got a sauté pan here and I'm going to
13:20
put this on the grill. And I have about
13:23
probably about five pieces of bacon that
13:26
I've diced up.
13:28
And I'm going to throw those in my
13:30
skillet
13:35
along with
13:38
one diced onion.
13:41
In they go.
13:44
And I'm just going to sauté that
13:48
off. Let that bacon get nice and done.
13:52
So, come on over here cuz I want to show
13:54
you what we're grilling. I'm going to
13:56
grill a cabbage. Now, I par boiled this
14:00
one for oh about 20 or 30 minutes. Now,
14:04
I'm going to take my knife and I'm just
14:06
going to core this out.
14:09
Just like that.
14:12
All right. Okay, now I'm going to take a
14:14
little house seasoning.
14:16
Just going to sprinkle that onto our
14:18
cabbage.
14:20
Give him a little rub.
14:23
Now, let's go back over here and check
14:25
on our bacon and our onions.
14:29
Oo, and they look just perfect. I don't
14:31
want my bacon crisp. I want it soft.
14:35
All right, so let's bring this over
14:38
here.
14:40
Now, that bacon
14:43
has rendered a lot of nice fat. So, I'm
14:47
going to strain that
14:50
off because I want to reserve that bacon
14:53
grease for something else.
15:00
And now I'm going to take my pastry
15:02
brush
15:04
and I'm going to take that bacon
15:06
seasoning and I'm just going to brush
15:08
our cabbage all over with that bacon.
15:12
Look at that.
15:14
Okay, now I've got my bacon and my
15:18
onions, and I'm just going to transfer
15:20
those to a bowl. And now to my onions
15:23
and bacon, I'm going to add a little bit
15:26
of barbecue sauce. I probably have about
15:28
a four of a cup here.
15:32
Oh, it smells delicious.
15:35
All right. Now, I'm going to just take
15:36
this
15:38
and I'm going to fill our cabbage with
15:41
our mixture.
15:44
Just pile it
15:47
all up there. Looks perfectly heavenly.
15:53
I'm going to take a piece of tin foil
15:55
because when I put it on my grill, I
15:57
don't want it to topple over.
16:02
I'm just going to kind of roll it up and
16:05
form a circle out of it.
16:09
And I'm going to put this circle on our
16:11
grill.
16:16
And now I'm just going to sit our
16:18
beautiful cabbage
16:20
right on top of that ring. And you're
16:22
going to let it cook for about 20 or 25
16:25
minutes.
16:28
Look at that. It's perfectly beautiful.
16:35
Okay, so cook away little cabbage.
16:38
And in the meantime, let's bring this on
16:40
over.
16:46
I'm going to take him off his ring
16:49
and I'm just going to quarter him.
17:02
Look at this. Such a nice change
17:08
from a baked potato or an ear of corn.
17:19
Can't wait to taste it.
17:29
It's so good. Almost tastes like baked
17:31
beans in the center of it. I really
17:33
think you're going to like this one when
17:35
you try it. Well, listen. And I got to
17:37
take a quick break, but when we come
17:39
back, I've got one more vegetable. It's
17:43
a garlic grilled tomato.
17:48
Hey y'all, welcome back. Today's show,
17:51
in case you've just tuned in, is all
17:54
about grilling. Before we close the show
17:56
today, I want to share with you a garlic
17:59
grilled tomato. Now, I've got four whole
18:03
tomatoes that I've sliced in half, and
18:06
I've put them cut side down onto the
18:09
grill. I sprayed the grill so they
18:11
wouldn't stick too badly on me. And I
18:13
have been cooking these for about 3 to 5
18:16
minutes.
18:18
So, I'm just going to flip these over.
18:30
Now, I've taken five cloves of minced
18:32
garlic that I've sauteed off in a few
18:35
tablespoons of olive oil, and I've
18:38
infused those flavors together. Now, I'm
18:41
just going to spoon that
18:44
onto our tomatoes.
18:46
Whoa,
18:48
that olive oil is talking to our fire.
18:54
All right, now let's quickly shut that
18:57
lid. Now, normally we would cook our
19:00
tomatoes after we've turned them. Three
19:02
to five minutes, but I don't know if you
19:04
noticed that licking they took with that
19:06
fire, so they got a little extra jump.
19:09
So, I think two minutes is probably
19:11
going to be great on these. So, yeah,
19:13
they look wonderful. I'm going to take
19:16
them up.
19:23
I think my little spatula will work
19:25
better on these.
19:30
I'm going to let those others continue
19:31
on cooking just for a couple of minutes.
19:35
Now, this is like my second batch that
19:37
I've cooked. I've got some here that's
19:40
uh been through one cooking. All right.
19:42
So, come on over here now. Get up in
19:44
here close so you can see how I'm going
19:46
to finish these tomatoes off. I've got
19:48
some fresh grated Parmesan cheese. I'm
19:51
going to sprinkle them with that.
19:54
And then I'm going to sprinkle a little
19:57
fresh thyme, which is so good with
20:00
tomatoes. You know, it's just going to
20:02
give it a fabulous flavor.
20:06
You want to make sure you have it nice
20:08
and salty and peppered good to bring out
20:12
the wonderful flavors of that tomato.
20:16
That gets it, y'all. It's time to enjoy
20:19
all of the things that we've grilled.
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