Honey It's Ready

I have to tell y'all, I think I'm entering probably one of the favorite parts of my yard

If you look closely, you can see this bush right here just covered in all kinds of bees

And did you know that a bee will produce different honeys depending on the flower that they fed on

Today, I'm going to be making a honey-glazed salmon, and then I'm gonna be making a fabulous vinaigrette using honey

And finally, I'm gonna be making a sweet potato biscuit that's gonna be out of this world with my homemade honey butter

And all these dishes are gonna taste totally different. And why? Because the bees produce different types of honeys

because of the flowers that they feed off of. So y'all come on in the kitchen with me today

because honey, I'm ready. Come on, Cody. Let's go in and cook, buddy

Come on. Welcome into my kitchen, y'all

You'll notice that I'm in my new kitchen, and I've enjoyed cooking in it so much

because I have plenty of room to stretch out. As y'all can see, that's exactly what I've done this morning

I have stretched out from one end of this counter to the next. So the first dish that we're going to start with

is a savory salmon. This is called savory salmon, but to me it's really a sweet and savory salmon

I've got a two pound filet right here and we're really going to jazz this piece of salmon up

I'm going to start by sprinkling it with a little house seasoning. that's going to be our savory

and I'm going to cover it with julienne green peppers and red peppers

look at all the beautiful colors I'm going to cover it with one

thinly sliced onion and then I'm going to top it with one orange that's been sectioned out

So there's some interesting flavors going on around this fish. I can smell the orange

I can smell the onions. All right, so I have here one pint of fresh strawberries that I've sliced

I'm going to add a half a cup of water to them. I'm going to add a half a cup of fresh dill

I'm going to add some chopped green onions, and that's probably about two tablespoons

You don't have to be so specific. You can add as many as you like

And I've got about four or five cloves of garlic that's been minced

All right, now I'm going to add about a half a cup of honey

And that looks like about a half a cup. And I'm just going to pour that over all those yummy ingredients

All right, so I've got all of our ingredients in the bowl. and I'm just going to give them a few twists with a spatula

And look how beautiful. Look at those beautiful colors. All right, now let's move back over here to our fish

I've got the juice of two lemons, and I'm going to pour that just over our fish

and our peppers and our onions and our oranges. and now I'm going to ladle the strawberry honey mixture on top of that

It's beautiful, isn't it? It was so cute the way this recipe got developed

This cutest young man very talented young man and artist and one day he came to me he was from India and he came to me and he said Paula I would like to make you a fish

And I said, well, I would love for you to make me a fish. And this was the dish that he created

You could tell he was an artist, the way he put his colors together

All right, now I'm just going to gently bring over the foil

and loosely cover it. And I'm going to run this in the oven

and cook it at 350 degrees for about 30 minutes, according to Cam

His name was Cam, and I would love to see him. He's back in India now, and I understand with his family

and really doing well. Cam is just one of a few hundred students that we've had come into our life and add so much richness to it

We have students from all over the world, and it's so hard for me to love these kids

and then have them grow up and leave home and get real jobs

because every one of them has worked their way through school in a restaurant of some sort

And it's hard for us to say goodbye to these kids. So, Cam, if you're watching over there in India

just know that Paula still loves you and misses you. Now, when we come back, I'm going to be making a honey vinaigrette

that I'm going to drizzle over a bowl of fresh, crisp, mixed greens

So I'll see you all back in the kitchen in a second. The recipe that I'm going to share with you was given to me from these precious, beautiful

men that own the Savannah Bee Company. Let's get started with our vinaigrette dressing

I'm going to start with one-fourth a cup of rice wine vinegar, one and a half teaspoons

of Dijon mustard, two tablespoons of honey, and y'all will see I'm measuring it with a teaspoon

but I think I can get it pretty close. Alright, and I'm going to add a pinch of salt

a little fresh ground black pepper, So I'm going to blend those ingredients

So we're going to start now. I've got three-fourths a cup of the walnut oil

and we're going to start just slowly adding that. Ooh, y'all, that looks pretty dangerous

Excuse me, just one second. I'm going to grab me an apron

or I'm going to be covered in oil and vinegar. You can hear that working

You can see it working. All right, so we're going to let that run just for a second

You can see the pretty color that the mustard turned our vinaigrette

All right, so that should have it. I think I'm safe to take off my apron now

All right, now I'm going to come over here to our greens, and you can see I'm using a variety of mescaline greens

And to our lettuce, I'm going to add one mango that's been diced

I'm going to add one cup of goat cheese. That white color in there is going to be stark and beautiful

And then I'm going to add a half a cup of dried cranberries

and these are going to give it a nice texture. They're going to be a little bit on the chewy side

and they're going to be a little tart and a little sweet all at the same time

So I'm just going to give this a toss. And at this point, you could add anything else that you wanted to this salad

In fact, some walnuts would be very, very good since I've used a walnut oil

And I think I got some mint laying here and I think I just going to pull a few sprigs of mint and toss into the greens as well That give it a nice little little hit All right now I just gonna drizzle this with our vinaigrette

And you'll want to be careful. You can see how, because I slowly added the oil last

that it didn't separate. So I'm gonna stop right there. give this a toss

and get just a little bit of that dressing on all the ingredients in there

And how delicious does that look? You've got all the different textures and all

the different flavors. Okay. Our salad's all ready. Usually I always have walnuts around

I wish I had some because I think they'd be perfect on that. I can't resist a little taste

because, you know, this is almost like, kind of like free calories

Mmm. Mmm. This tastes so nutty in the cranberries. Mmm. They're chewy and real big on flavor

I think that you're going to love this, and you can have it with so many different meals

It'd be wonderful with chicken, fish, beef. Mmm. Speaking of fish, I think we need to get our fish out now

It's been just cooking away. Let's take a look and see what Cam's fish looks like

Look how pretty that is. Now this may be a trick. Not bad

Not bad. And I can't resist a taste of this, y'all. I want to make sure I get a bite of strawberry

Oh, Cam, it's so good. So totally different from what you would expect with a fish dish

Thank you, darling. Now, when we come back, y'all, I'm going to be making something so moist and so yummy

and it's just going to scream for honey. All right, we've got all this wonderful honey in the kitchen

and I want to make something not that has honey in it

but something we can drizzle the honey over. And what better drizzler maker can I do than a sweet potato biscuit

I'm going to start by sifting one and a fourth cups of self-rising flour

with two heaping tablespoons of sugar and a pinch of salt

And I'm just going to take my spatula and run those through the netting

And there we go. We've got a nice, fine mixture of flour and sugar

Now over here, I'm going to mix three-fourths of a cup of mashed cooked sweet potatoes

And I'm going to take a half a stick of room temperature softened butter

And I'm going to blend those together. I'm gonna bring this over and add this to our flour mixture

all right now I'm just gonna cut this buttered sweet potato into our flour just like you were

making a biscuit with just shortening or butter you want to just cut it in and now I'm gonna take

one-fourth of a cup of milk and work that into our mixture

All right, now I'm going to take some self-rising flour and put on my cutting board

and I'm going to scoop my biscuit mix into that flour. And I gonna give it some toss in that flour

because the milk had our dough real soft. So I'm going to just knead that dough in that flour

until our dough is the right consistency. So I'm going to take the rolling pin

and I'm going to roll these out. And, you know, depending on the thickness

that you want for a biscuit, I kind of like mine a little on the thicker side

Biscuit cutters can come in all different shapes and sizes as far as that goes

so it just depends on how big you want your biscuit to be

I kind of like the medium size so I can have two of them

I feel like they're not that big, so I can have two. So I'm going to choose this cutter

and you'll want to take your biscuit cutter and dip it in your flour

so your biscuit will pop right out of there. All right, and you can see that I'm going to be cooking my biscuits today on a black cast iron skillet

And this is my hoe cake maker that I'm putting these on

It's just the perfect piece of equipment. All right, one more. The perfect amount

for that pan. Alright. Now I have some melted butter back here

And I'm just going to brush the tops of my biscuits with this real

real butter. That butter is going to make those biscuits golden and give it some more butter flavor

Here we go. into the oven, 450 degrees for 20 minutes. But I'm going to keep a close eye on those biscuits

because I don't want them to cook and get too brown on the bottom

and not be brown enough on top. I'm going to take a quick break to clean up my mess

and when I come back, I'm going to be making some wonderful, creamy honey butter to pile on those biscuits

So we've come too far together today, y'all, for you to leave me

So I'll see y'all back in a minute. No self-respecting sweet potato biscuit would be caught dead without his honey butter on him

So I want to show y'all how quickly you can mix this up

And I also want to share with y'all some different variations that you can do with this honey butter

I've got one stick of softened real butter, and I'm just going to pour some honey on it

Now you can determine how sweet you want your butter. I'm going to mix that in, and I probably used about a third of a cup

And if you want to change this honey butter around, you can add ground cinnamon, vanilla flavoring

Ooh, some shredded orange zest will just make that perfect. And a few little nuts added into that will make a perfect butter for pancakes, waffles

bagels, blueberry muffins, all kind of muffins. But right now, my thoughts are on that sweet potato biscuit because I do want to eat it

while it's hot. Oh, look at that beautiful biscuit. And that yummy honey butter

Mmm. Come here, Cody. You want a biscuit? Don't miss it, y'all

don't miss it. It's out of this world. Y'all know today our time together has really been sweet

You know, with all this honey and all, it was perfect on my savory salmon

And the vinaigrette on the salad was so tangy and fresh. The sweet potato biscuits with the honey butter

were just out of this world. And so until next time, y'all

I send you love and best dishes from my kitchen to yours