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- I am so happy to share this recipe with y'all
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because it was shared to me
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Susan is a very high-end
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caterer here in Savannah,
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and I would say nine out of 10 hootie-tootie things,
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she probably does 'em, doesn't she, Eddie?
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- [Eddie] Oh, yeah. - Yeah.
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I mean, she's got a great staff.
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She's got a great product.
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You know, you can always expect a roasted
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and two or three different kinds of seafood.
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I love it when she does the fried oysters on the spoon,
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with some kinda little sauce dropped on it.
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It's been a long time since I've had that one.
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But she's very well respected
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in the food industry here in Savannah,
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and I'm happy to call her my friend.
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In fact, she did a show with me.
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So if you wanna go back into the archives
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just look up Susan Mason
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with Paula Dean, something like that.
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But anyway, she has these at almost every function she does
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because they are that loved.
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And she also shared this in one of her cookbooks
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but I can't remember which book.
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So simple, y'all and tastes so great.
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So what she does is she takes a loaf of white bread,
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round circles of dough
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outta one slice of the bread,
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and she uses a 2 1/8 inch biscuit cutter.
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All right, so up here we have mayonnaise,
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we have fresh grated Parmesan cheese,
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we have onion rings, and we have mustard.
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That's it on the ingredients.
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Now, she tells us to put these under the broiler,
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and she says, her words exactly,
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"Broil until golden, about one minute,
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but don't ever take your eyes off these.
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The times vary with different ovens."
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And she recommends working in batches of 24.
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And she said the idea is to serve one batch hot
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while the next is cooking.
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So yeah, those are constantly coming out hot.
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(baking tray scraping)
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I'm gonna put these in our broiler,
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and you better believe
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I'm not gonna turn my back on them,
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because when you're broiling stuff,
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and this one is set up high
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because look, see how quick?
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Look, that's how quick.
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These didn't even last a minute (laughing),
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So we're gonna turn these over
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and they get a little thin layer of mustard.
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And I'm thinking it might be safer
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to brush mustard on rather than squeezing outta the top.
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Kari Harris could eat her weight in these.
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First time she was at a party that Susan catered,
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Kari came home and she said,
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"You have got to find out what Susan Mason
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was serving as an appetizer."
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She said they were the best things.
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I don't know how many I ate of 'em.
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Now I'm gonna take my mayonnaise
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and my Parmesan cheese
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and I'm gonna mix that together.
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Just right by itself.
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Now on top of our mustard,
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I'm gonna place a very,
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very thinly sliced onion
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on the center of each one of these.
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pick up that round again.
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You don't wanna put too, too much.
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Let's see what she says.
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"About one teaspoon of the mayonnaise mixture
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spreading it across the onion and the bread."
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I'm gonna stick a little bit more.
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I love the onion on it.
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I just wanna make sure that top is covered.
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All right, so here we go.
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broil these for one minute.
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Let's see, what did she say about,
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"Toast the bread on one side until they get golden brown."
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So she was talking about this step
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of not taking your eyes off of 'em,
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they're gonna get brown real quick
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Gonna go in and fill that up.
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so now that that pot is out of there,
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I need to be wearing my no-butt-shot-Eddie apron.
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I've got to get me a...
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Well, I was thinking more of the cutting board.
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So they all lay flat.
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- [Woman off screen] This one?
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- Anyone of 'em that'll hold these, it don't matter.
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(cutting board blanking)
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Look at those, y'all.
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And they will eat these
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like a bunch of starving children eating cotton candy.
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(spatula scraping baking pan)
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And I so appreciate you sharing this recipe
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with me and everybody else, Susan,
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because it's one of those wonderful simple things
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is just standing over that broiler,
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and you know to broil with your oven door cracked.
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That's why they make those ovens
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so that the door will stay open
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because that's to be used when you're broiling.
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(baking pan crashing on stove top)
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Otherwise, it's gonna get so hot.
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(oven door slams closed)
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(cutting board scraping)
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Ooh, I wish y'all were here.
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Eeny, meeny, miny, moe.
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That one looks awfully good.
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I think I got a little bit more stuff on it
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than I did on some of the others.
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I might have been skimpy with my mayonnaise stuff
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which would be very unusual for me.
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They needed to cut off just a little bit.
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But that mustard, and mayonnaise and cheese
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along with that onion is so very good.
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So loving best dishes y'all from me and Susan Mason.
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- Hey y'all, it's Paula Dean.
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now if you enjoyed this video,
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be sure to like it and click the subscribe button,
9:29
as well as the notification bell
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Love and best dishes, y'all.
