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- I know Father's Day has passed
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but this is a recipe and my Celebrates cookbook.
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And you know, in Celebrates, we did menus.
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And this, the recipe that I'm fixing to share with y'all
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is made for Father's Day boating picnic
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but you can have it anytime you want to.
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And I do think the men would really like this one.
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If you like oysters and we all love oysters down here.
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Now I'm gonna be... (stove clicking)
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I'm gonna be toasting these pecans very,
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very lightly over here while I pull everything together.
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And we're gonna need 1.5 cups of softened cream cheese.
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What'd I say? 1.5 cups? - Mm-hmm.
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- I didn't mean that. (chuckles)
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1/8 ounce package of cream cheese
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and then half of the next one.
1:06
So I'm gonna need like two tablespoons of mayonnaise.
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One, two. (glass clinking)
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Boy, slinging it on my holy shirt. (chuckles)
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Alright, I've got one clove of garlic chopped.
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That's gonna go with the pecans
1:31
Before I add our onions,
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I'm gonna make sure that cream cheese is nice and soft
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(beater clicking) and creamy.
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Now I'm gonna (beater clacking)
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add my onions and this onion smells so good.
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I believe it's a Vidalia Theresa's picked up.
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Mm. (beater clicking)
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I love those easy, easy, tasty recipes
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especially during your hot summer months because...
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Okay, I'm gonna put in my steak sauce now.
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This is a Vidalia onion steak sauce that we bottle
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So the recipe just calls for, um...
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How much is it called for?
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One tablespoon of steak sauce.
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So you can use the steak sauce of your choice.
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And this is the one that we like.
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I'm sure you know what the others are out there.
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So gonna put in one tablespoon.
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I'm telling you, the girls can't keep this on the shelf
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because they just love it, love it.
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Okay, I think that's about a tablespoon
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and it is good. (lips smack)
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between those two most popular steak sauces out there.
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You probably know what I'm talking about, don't you, Eddie?
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(beater clicking) It's really good.
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I'm gonna come over here. I'm gonna chop some parsley.
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I've got a light toast on these.
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So now, I'm gonna add my tablespoon and a half
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and coat those nuts real good with that.
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They smell kind of spicy, don't they?
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- [Eddie] Yeah, it smells good.
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- This is a great little dish to...
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If you're having a picnic out, just having a yard dinner
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or you going out on a boat, whatever.
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Going on a picnic, this is a great little appetizer to take.
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Now I'm using flat leaf parsley
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so it does take a few extra chops
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for flat leaf versus the curly, I think.
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All right. (Theresa indistinctly speaks)
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- [Theresa] I mean, is there a time
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you should use curly versus flat leaf?
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- [Theresa] It doesn't matter?
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- I don't think it matters one bit.
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Doesn't matter to me, Theresa.
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I think it's just whatever the look you want.
5:09
now I've told you that we're doing a smoked oyster log.
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You can buy these smoked oysters in the...
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I think they're in the meat section of your grocery store.
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Seems like it's with the tuna and the salmon
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and all of that, and this is exactly the size, 3.75 ounces.
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I don't have any strength in my hands anymore.
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Alright, so I'm gonna drain these.
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I love these little things and I keep these in my pantry.
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I didn't buy these for this recipe.
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I just keep these because
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they make a good little quick appetizer.
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You know, with a little bite
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of cream cheese on it and a cracker.
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All right, so we're gonna stir these in.
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We don't wanna use a mixer.
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Don't wanna use a mixer on these.
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Mm, they smell so good.
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All right, so what we're gonna do next...
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What we're gonna do next is wash our hands
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because they're real oily.
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Now y'all, this is really soft.
7:00
Too soft for me to roll it into a log right now
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but I'm gonna go ahead and put it in my wax paper,
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and kind of shape it a little bit in log form,
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because it's really, really soft after it's...
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The cream cheese has sat on the counter and softened
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so I kind of have a mess if I tried to do it now so...
7:32
And it won't take long, maybe 15 or 20 minutes.
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But if you wait longer than that, that's all right too.
7:41
Okay, so in the refrigerator it goes
7:45
and I think I'm gonna just put it
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in this refrigerator drawer right here.
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Stick it in right there
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and after it firms back up, then I can put it in a good log,
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and we going to roll it in the chili powdered, spiced...
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The spiced chili powder that I've mixed in with the nuts.
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So first we're gonna roll it in the nuts
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and then we are gonna roll it in the parsley.
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Our oyster loaf is ready
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and we actually wound up just putting this in the freezer
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you know, 'cause it was really, really sticky.
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And I'd like for it to be in a complete circle, you know?
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Instead of flat on one side.
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It may not be stiff enough for that though.
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Alright, so now we're gonna roll this in our nuts
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and remember, these nuts have the chili powder in them
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so we wanna make sure we get it all covered with the nuts.
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Alright, now we're gonna start adding the parsley.
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Okay, so I would recommend putting this in
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back in the refrigerator and letting it firm up some more.
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Like I said, I would definitely
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put this in the refrigerator,
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but you know, I gotta have a taste. (chuckles)
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And after I taste it, I can shape it right back,
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put some more nuts there and nobody will ever be the wiser
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that I've been dipping in the log.
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I really wish that I'd gone ahead
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and added one more can of smoked oysters
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because I could eat those
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straight outta the can with a fork.
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I really like the flavor.
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So there we go. Our beautiful oyster log.
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Love and best dishes, y'all.
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Hey, y'all. It's Paula Deen.
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Now if you enjoyed this video,
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Love and best dishes, y'all.
