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- Again, y'all, I'm thinking about our Easter meal.
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In the last video, I shared with you a recipe
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for incredible, a banana pudding casserole
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with a wonderful custard.
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It's great for breakfast.
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And so now I'm thinking those of y'all
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that wanna do lamb or pork or whatever you do,
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this is a great side dish and it's broccolini
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with a creamy garlic sauce.
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Now I'm just gonna steam this broccolini.
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I've got a little tray down there
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that's keeping this above the water,
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because I just wanna steam it
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until it's somewhat tender.
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So I've got my little steaming rack down there
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and you don't want to bring the water up
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so that it touches your broccolini.
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You want it just below your steamer rack
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that you've got in there.
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So we are gonna steam this for about six to seven minutes.
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All right, so we're gonna need,
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got a third of a cup of onion.
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You know, this is not gonna make
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a tremendous amount of sauce,
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but we're just gonna pour it on top of our broccolini.
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You don't wanna drown the broccolini.
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All right, I'm gonna drop that in our skillet.
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(laughs) Listen to the pitter-patter of Lulu's little feet.
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She's so desperate for another treat.
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She wants to eat treats all day long.
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Alright, so I've got about a third of a stick of butter.
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So let's see, I think I'll go to this eye.
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It's a little bit bigger.
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It'll always fire when I'm just about ready
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to cut it off and give up trying.
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Broccolini is just steaming back there.
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Alright, there's a little onion peel I got in there.
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I'm gonna get that out. Just a little piece of onion skin.
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Okay, so I'm gonna saute these
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until they're nice and tender.
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Y'all, I've been telling y'all
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to watch the chicken and dumpling cook off
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between me and Michael.
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I think he was such a sport.
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So last night, I got a package from my friend, Greg Cantor,
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and his partner Michael.
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Look what they sent us. This was so funny to me.
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It says "Winner, Winner Chicken Dinner Award."
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And it said "Best Chicken and Dumplings"
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and it announces the winner
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but I'm not gonna let y'all see what that says
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in case you haven't seen it,
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'cause it was a very big surprise ending.
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So Greg, you are so dad gum cute
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and you just come up with some of the neatest things.
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I love you, Greg Cantor,
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and he was a good friend of my Aunt Trina's.
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And Michael, I hope you're doing well dear and love you too.
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Thank you, guys. This will sit proudly in our kitchen.
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On whose end of the kitchen? I don't know yet.
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I know, but I can't tell you. (laughs)
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Now my onions are soft or getting soft.
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So I'm gonna go ahead and add our garlic
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and ooh, that is so fragrant.
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I'm gonna sprinkle my two teaspoons of flour over that.
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I'm just gonna stir that up.
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That little bit of flour is gonna, you know,
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give us a nice, thick, creamy sauce.
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Alright, and now I'm going add our chicken stock.
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And that's a half a cup.
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Alright, I'm gonna turn this back up now I think.
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See, it's getting just a little...
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Starting to get a little thick
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and I'm going add two tablespoons of
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a grainy Dijon mustard.
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Theresa had that measured out exactly
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I think for two tablespoons.
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So I'm gonna let this thicken and reduce
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for a couple of minutes, just a few minutes.
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And then lastly, we will add our cream
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and let it cook for a few more minutes.
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All right, Eddie just reminded me
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that, that broccoli has been steaming,
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that broccolini has been steaming
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about six or seven minutes.
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So I just go ahead and cut that off.
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And I'm gonna give this a chance to reduce a little bit,
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and then we're gonna add our cream.
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I think it's safe to add our cream now.
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And this is three quarters of a cup of heavy cream.
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And we're gonna let this cook for about
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five or six more minutes.
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Give it a chance to keep getting thicker
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and reduce a little bit more.
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I didn't add any pepper to this, did I? Nor salt.
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So just a little pepper. (pepper mill screeching)
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and just a little kosher salt.
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Not much, not that much.
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This has tightened up some.
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And you can actually let this get even tighter, but
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yeah, I should let it get a little bit tighter.
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Now you can serve this and let everybody...
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I'm gonna put a little bit more sauce over here.
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And let everybody get the amount of sauce they want
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to go along with their broccolinis.
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Broccolini with a garlic mustard, onion sauce.
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Steamed perfectly, Eddie.
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Your Easter table or on a Friday night
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when you have your friends over and cook a steak,
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or barbecue chicken, this would be a wonderful side, y'all.
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So love and best dishes.
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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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and bail to be alerted when I post a video.
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Love and Best Dishes Y'all.
