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hey y'all i'm uh getting a ice bath
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ready because i'm gonna make us a
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it'll be great for memorial day you know
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go with anything that you're having
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uh and it just feels light and fresh
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and delicious so it's very very simple
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i've got fresh corn i've got fresh
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and i'm sure you know to uh
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in prepping your asparagus you just pick
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and pop and wherever it pops
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that's where it needs to uh
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be broken all right so i've got my
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boiling water ready over here
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i'm putting our corn in and we're gonna
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boil this for three minutes
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okay uh that's a lot a lot of water
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i'm gonna dip some of it off
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there we go and that'll blanch
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a little quicker that way
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and then we're gonna plunge it into our
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because we definitely want it to stop
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cooking at that point
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so if you always help me keep up with
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three minutes it's been about one minute
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so we got two more minutes to go
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while that's blanching y'all i'm gonna
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come over here and i'm gonna mix up
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our dressing and that's
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and purple onions are so strong
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i would recommend you smell them eddie
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i mean they're so strong
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and we've got a fourth of a cup of fresh
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basil that we've kind of just chiffonade
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then the chiffonade too
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so now we're gonna paula what does
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is when you roll up your herbs
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and you kind of just slice them
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yeah kind of like when you're thinking
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about doing collard greens
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okay i just wanted to see if i could
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slowly work in that onion
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because it made more than what i thought
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so you could actually make this up the
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and it would be really really good
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after it has a chance to marry mary into
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okay so it's been three minutes
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the clock on the wall tells me that
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i just glanced over there and it said
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the long hand should be on eight eddie
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so this is to stop that corn from
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and then we're gonna drop in our
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and we're gonna blanch it for one minute
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white corn especially if you can get
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get oh oh gosh what is it i've
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lost my mind silver queen silver queen
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honey and it's now in season i know
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it will really be in season probably in
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the next two weeks you know i've always
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heard that silver queen used to be what
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really yeah but nobody used that it was
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strictly for the hogs
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let me tell you something this hog
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would be real mad if them other hogs
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got it because it's ever more good
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at paula deen's family kitchen is silver
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corn all right so here we go i'm gonna
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and we're gonna blanch it for one minute
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asparagus doesn't take very long at all
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and i'm gonna dunk it down in this ice
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bath along with the corn
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i uh while i was standing up here
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i had a piece of just raw asparagus and
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good it takes a little longer to get the
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out it takes a little longer than
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let's get that down there because we
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that asparagus to stop cooking
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okay so we're gonna move over here to
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and we are going to cut the kernels
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off of the cob so this is a good way to
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uh cut corn off the cob
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just stick it in your angel food pan
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and it'll go right into the bowl
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so if y'all want to get you something to
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i'm going to finish this up
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and then we're going to put this
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delicious salad together
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now you can eat it at room temperature
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can put it in the fridge get it cold
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and serve it real cold it's totally your
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all right y'all i just got through with
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piece of corn so this is
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six ears that i've cut off the cob
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and uh i hope y'all noticed that i cut
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using my angel food cake
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pan that corn sits down in there
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that corn sits down in here perfectly
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and when you slice it goes right into
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and uh you know i i just love
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uh things that can make your life a
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and if y'all have any tips please send
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so i can share them with all of our
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friends out there that would be
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so the next thing we're going to do
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look a little bit of it fell through
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the next thing we're going to do is take
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and i put it on some paper towels so it
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and we're just going to cut our
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on the uh angle like that
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just makes it a little bit prettier and
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you can make as many pieces
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as you want to in fact you really don't
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so it's strictly a personal preference
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for the part that's a little bit more
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fattening than this part
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like i said my tip on this would
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certainly be to make this
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or you can actually make it all
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the day before and let it sit in the
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refrigerator and marinate
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would be a wonderful idea
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look how pretty that is
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all right look at that basil
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that basil gives it the best flavor
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so i want to tell you what was in our
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fourth of a cup of chiffonade
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fresh basil leaves that means you just
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kind of sideways it a half a cup of
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sugar and one cup of rice wine vinegar
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is what we used and some salt and some
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black pepper but i am gonna add a little
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i'm gonna add a little bit more black
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because i think michael will really
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eat this one up and i just won't tell
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him that sugar is in the marinade
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he'll find that out when he breathes in
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that ketosis machine he's got
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but y'all know since he started this
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he's been in ketosis every time even if
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cheated and ate a cookie so that's good
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all right now i'm gonna come in and get
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i think this will be such a nice change
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from oops sorry about that did i bust
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y'all see your drums
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um i think it'll be a nice change from
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potato salad or macaroni salad
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um i think everybody will really enjoy
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so if you need a new recipe for memorial
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there you go kiddos try that one i
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think you'll like it no i think you'll
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loving best dishes y'all
11:24
hey y'all it's paula dean now if you
11:28
be sure to like it and click the
11:32
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11:35
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11:38
love and best dishes y'all
