0:00
- You gotta love summer, y'all.
0:04
This corn came from Davis Produce, right?
0:09
- [Theresa] Actually, no.
0:10
- This didn't. - That did not.
0:13
- I'm telling you what,
0:14
that corn that we got the other day from Davis...
0:17
(Paula chuckling) - Farmer's Market.
0:19
- Alright, I'm gonna make y'all, since it's summer,
0:23
a corn and asparagus salad
0:27
with a nice little like vinegarette over it.
0:31
And I adore corn salads. I just adore 'em.
0:35
So this is gonna be for about three minutes,
0:37
we're gonna let that boil,
0:39
and then we're gonna throw in the asparagus
0:45
and let it sit for one minute.
0:47
And we're gonna immediately move it to our ice bath,
0:53
which Theresa set me up right here.
0:57
So as soon as those turn a bright yellow,
1:02
they're going into the ice bath. (chuckles)
1:07
While I'm standing here,
1:09
y'all waitin' on that three minutes,
1:13
I heard last night that a cohort
1:15
that I had been on some projects
1:19
at the same time that she was,
1:22
Anne Burrell passed away.
1:24
They found her unresponsive yesterday morning in her bed.
1:29
And I'm so sorry. She was young.
1:30
What was she, 53? 54?
1:37
So I just wanna send out our regards
1:41
to her husband and her stepchildren,
1:44
I think she survived by, and her family.
1:49
I was really, really sad to hear that,
1:57
because I think when TV found me,
2:00
I was about the same age as she is right now.
2:05
But much love and sympathy goes out to your family, Anne.
2:12
All right, three minutes.
2:17
And I had already started taking it out,
2:22
and now I'm just gonna drop our asparagus in for one minute,
2:28
because it does not take much time for asparagus at all.
2:33
And then we're gonna drop those into the ice bath.
2:40
Okay, that's been about 60 seconds, y'all.
2:51
I tell you what, I adore, Theresa, I adore a corn salad.
2:56
- Ooh yeah. - I know when Carry was here,
3:02
lived here, mm, I miss her,
3:06
she made a wonderful corn salad
3:08
that was just out of this world.
3:11
I wanted to be real thoughtful about the container.
3:15
I was gonna put this in,
3:17
and I decided to put it to use my covered,
3:25
Where'd I put the lid, Eddie? Am I not looking at it?
3:28
(Eddie faintly speaks)
3:39
I love using things like this for
3:44
like mixed fresh fruit or pimento cheese,
3:49
you know, it just makes it look so good and tasty.
3:53
So I'm gonna take my asparagus,
4:01
and I'm gonna kinda just slice it just like that
4:14
And this asparagus is beautiful.
4:23
my cousin and his wife cooked dinner for us,
4:28
and they had bought some fresh asparagus,
4:35
and the flavor was so good,
4:37
but they bought two different kinds because she wasn't sure.
4:41
She's not from here and just didn't know,
4:52
And everyone that I put on my plate, it was so stalky.
4:59
And the others, so it really made a difference
5:04
which bundle you ate out of.
5:08
I don't know if y'all have ever had that happen,
5:12
but the flavor was so good.
5:18
Now I'm gonna make our dressing to pour over our salad.
5:33
Okay, I think that was it, right, Eddie? (chuckles)
5:37
All right, now I'm gonna put my onion.
5:40
Gonna go ahead and put my onion in here.
5:44
And I have some fresh basil
5:48
that I'm gonna like chiffonade.
5:53
I dunno why got a name like that,
5:56
but you know, you wanna roll it up and slice it thin.
6:16
Now I just sharpened my knife,
6:17
so I hope it's gonna be sharpened.
6:20
Oh, that smells so good. You smell it, Eddie?
6:24
Smell of vision. I won't smell a vision.
6:36
I wonder if I have time to show everybody a trick.
6:45
You just stay in the small end of your corn,
6:51
(knife rasping and thuds)
6:56
and by using your Bundt pan,
7:03
you have a ready-made bowl for your corn to fall down in.
7:08
So like I said, if you're cutting a lot of corn,
7:13
you might want to try this way.
7:17
How'd y'all like that little tip? (chuckles)
7:19
If y'all got tips, please send them in.
7:23
'cause you know, we all love a good tip
7:28
just to make our life a little bit easier.
7:44
I'm going to give my hands a quick wash
7:48
'cause actually they're sticky.
7:51
They're sticky from the sugar that's in that corn,
7:58
'cause it's some sweet corn.
8:02
All right, so let's see.
8:03
I think I can just mix this up right in here.
8:14
What vinegar did we decide to use?
8:17
- [Theresa] Rice wine.
8:18
- Yeah, rice wine vinegar.
8:20
So I'm gonna mix this up
8:28
and pour it over our stuff.
8:32
All right, I'm going to add about a teaspoon
8:35
of fresh grounds black pepper,
8:37
(pepper grinder whirring)
8:47
and a teaspoon of kosher salt.
8:59
(spoon clinking) (liquid swishing)
9:02
Wanna make sure that sugar gets dissolved
9:18
So let's see what we got.
9:26
(knife thuds and thuds)
9:31
now this is one of those salads
9:33
that you could take it from here
9:37
and take it anywhere you wanted to take it.
9:42
Talking about cutting cherry tomatoes in half.
9:46
They would be beautiful in here.
9:49
Oh my gosh, what else? Mushrooms.
9:53
What do you, what are some things that you can...
9:56
Water chestnuts. I love the crunch of a water chestnut.
10:00
How about you, Eddie?
10:02
(Eddie faintly speaking)
10:03
What are you thinking?
10:06
- [Eddie] Red pepper.
10:12
What you think, Theresa?
10:15
- [Theresa] I like the idea of water chestnuts.
10:17
- [Paula] Uh-huh, I do too. I love the crunch.
10:21
- [Theresa] You could put some little tomatoes.
10:25
- That was the first one to go in. (chuckles)
10:29
Yeah, I would certainly think about
10:33
adding some cherry tomatoes,
10:36
and then show everybody the way Bobby Deen taught me
10:45
with like no problem.
10:49
No time, no problem.
10:53
Yeah, I would like the idea of something red in here.
10:57
(spoon clinking and scraping)
11:09
Have a beautiful salad that's gonna be good
11:13
with a whole entire meal
11:19
or just a ham sandwich.
11:24
Or just a snack. (chuckles)
11:35
Oh, I love it so much.
11:41
Mm. You know what I'm say?
11:46
It is so good, Theresa.
11:49
- It can't go long in the corner.
11:51
- Here, get your, here's a little bowl right here
11:53
that I think the sugar was in.
12:04
- This is like eating summer in a bowl.
12:08
- Uh-huh. You know what this would be good on top of?
12:18
- Wouldn't that be good?
12:21
- Eddie, sorry to eat in front of you. (chuckles)
12:25
- [Theresa] He's used to it.
12:27
- Oh, so good, y'all!
12:31
Please, please do yourself a favor.
12:36
Keep you some fresh corn
12:37
and asparagus salad in your refrigerator.
12:41
And look how pretty that looks in that jar.
12:45
That's so pretty. (chuckles)
12:49
Love and best dishes, y'all.
12:54
Hey, y'all, it's Paula Deen.
12:55
Now, if you enjoyed this video, be sure to like it
12:59
and click the subscribe button as well as the notification
13:03
and bell to be alerted when I post a video.
13:07
Love and Best Dishes Y'all.
