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- Y'all, I'm getting ready for the 4th of July around here
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and it's going to be so hot.
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So I'm thinking about things that are, you know,
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kind of more on the light side and refreshing.
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I don't know that it's so light as far as calories,
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but it's not going to be hot.
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It's going to be good and cold.
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I have to be careful since I can't see so good,
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but my Bobby showed me this little trick
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long, long, long, long time ago,
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by using your angel food pan
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and you want to, for this particular dish,
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you want to not get it creamed, but you know,
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Do it as close to the cob as you can
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without getting any of the cob.
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So that's pretty good
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and I'm going to take these out to my little chickens
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because I think they'll like pecking at it.
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Alright y'all, so we got our corn cut off the cob
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and now I'm just going to cook it.
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Won't take 10 minutes probably,
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and I've already cooked this batch,
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but I am sharing with you a recipe for asparagus,
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corn, and tomato salad.
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Theresa's favorite salad of all.
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So this is in honor of Theresa today and the 4th of July.
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Alright, now I love this little tiny asparagus.
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You know, sometimes it's big and chunky,
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but I love the little bit.
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So we're just going to parboil that
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literally just not long at all.
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That wasn't literally in there two minutes, I don't think.
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So we're going to put it in a little ice bath
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so it will quit cooking
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because we still want it, you know, just a tad crisp.
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Alright, so now I've just got to add
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a little cold water to our ice.
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And we're cooking with guest.
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While you were outside, Michael, I was doing the prep work
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because you know it's all about prep, prep, prep, prep.
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You know, it doesn't take long once you got prepped
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to put everything together, but that prep does take a while.
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So I cut the corn off the cob, I cooked it.
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I blanched the asparagus,
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I slice the tomatoes in two. Now I got to chop the basil.
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If you would, we've got to make a dressing for this.
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- [Michael] All right, I'm going to wash my hands
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while you do it. - Okay, thank you.
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Because you've been out there working on them grains
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Alright, so I've got my olive oil.
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I'm using champagne vinegar.
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I'm going to use two teaspoons of honey
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to give it a little sweet taste.
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It'll compliment that corn.
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Whoa. Watch it, Paula.
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So two teaspoons of honey.
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Mm, that's good honey.
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That is wildflower honey.
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So you know, I know I don't have to tell you this,
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but the flavor of the honeys depends
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on what flower that the bees eat.
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Alright, we got two tablespoons.
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It calls for brown mustard,
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but Dijon is going to have to work for us.
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- [Michael] Grey Poupon.
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- Yes. Oh, excuse me.
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Okay. So if you can just kind of beat that up, Michael.
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Kind of blend the ingredients together.
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Okay. I'm going to give you a little pepper.
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Okay, so we got our corn.
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I'm going to cut our asparagus, y'all,
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in about one-inch pieces.
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Okay, so we're going to add this to the corn.
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Let's see. It calls for a good bit of basil.
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All right, I'm going to add our tomatoes.
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- [Michael] Want me to chop this up?
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- [Paula] Yes. We only need like-
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- [Theresa] Six tablespoons of strips.
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- [Paula] That's right.
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- [Michael] Like that?
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- Well, in order to get strips,
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this is the easiest way to me is stack them up
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and just kind of roll them like that,
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and then you can just come in and slice it into strips.
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So we need 10 tablespoons? - [Theresa] Six.
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- Six. All right, and we've got a shallot here.
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That's going to be so good.
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Like I said, this is Theresa's favorite salad, Michael.
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- [Theresa] Yeah, I'm going to be taking it
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on the 4th of July. (laughs)
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- [Theresa] I know it's terrible, huh?
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- You know he's a product of the 70s, y'all.
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- I saw a thing the other day that said,
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"This better be 20 in the 70s and 70 in the 20s."
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- [Paula] Now that's funny.
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- [Michael] No, it isn't.
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- Listen, these island boys
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that grew up out here on this island.
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Ooh, I can tell you right now,
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that's probably bad to the bone.
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What, Lulu? What do you want?
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- [Michael] They say we were, I don't remember all of it.
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- You want a tablespoon so you can
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kind of measure your basil?
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- No, I can just look at it.
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- Okay, that's perfect.
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Okay, so that's like two, three.
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- I think this would be six. - Four.
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All right, now I'm just going to get in here with my hands
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and I want to separate that shallot
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so it'll get all through that salad.
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- [Theresa] It's the prettiest dish.
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- Isn't it beautiful? The colors.
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And for the 4th of July. And that weather being so hot.
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Okey dokey. - [Michael] That's five.
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- [Paula] I can't remember where I stopped.
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- [Michael] Four. - [Paula] Five.
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- [Michael] And six. - [Paula] Six.
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- [Michael] See, I told you I had this.
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And you did a good job incorporating these.
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Alright, so we're just going to pour this over our salad
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and we're going to let it marinate for at least 30 minutes.
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- [Michael] Do you stir it up or just like that?
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- [Paula] Oh yeah, you stir it, so-
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- [Michael] Gets on everything?
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- [Paula] Yeah, get it on all of it.
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I don't know about you. I don't think I can wait 30 minutes.
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- [Michael] Jalapenos would've been good in this.
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- [Paula] You know, that would be,
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especially those candied jalapenos that you've got
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I mean, this is one of those perfect side dishes y'all,
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for a celebration that's in the heat of summer.
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I don't want to wait 30 minutes.
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- [Michael] I was about to say,
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how are we going to wait 30 minutes?
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Come on, shallot. I want some shallot.
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- Basil mix is so good.
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- Just fresh, then they'll be so much better
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after it all really marinates and gets cold, ice cold.
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- I'm going to double dip.
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- Me too. I already did.
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this salad is so good,
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but I think I'm going to put a little of my day in it too.
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- Yeah, that's a good idea.
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- Well, thank you for coming in and being my taste tester.
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- Well. - And chopping my basil.
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- Every time I feed him he said, "Okay, I'll be back."
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I said, "That's what I'm scared of."
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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bell to be alerted when I post a video.
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Love and Best Dishes Y'all.
