0:00
- Y'all, since I've been back from that cruise,
0:04
I'm into hot weather food, you know?
0:08
I mean, it's starting to heat up
0:10
and I want some quick, easy go-to meals
0:15
that don't require you sweating in your kitchen
0:18
over what you're gonna serve for dinner or lunch.
0:22
So this one's real simple, y'all.
0:26
I've got a half a cup of white wine vinegar.
0:31
Let's see, that was a fourth of a cup of sugar
0:34
and how much olive oil?
0:39
Just a fourth of a cup just like the sugar.
0:44
Sometimes my memory leaves me.
0:48
All right, I'm gonna take my whisk
0:51
and just whisk this together.
0:55
I'd kinda like my sugar to just almost disintegrate
1:02
but what I'm actually gonna do is I'm gonna put my cucumber,
1:07
my thin sliced cucumber in and my Vidalia onions
1:12
and I'm gonna put this in the refrigerator
1:19
and soak up those flavors for about two hours.
1:30
A loaf of french bread
1:34
'cause we gotta get some calories from somewhere,
1:39
Yum, that's so nice and sweet.
1:40
- [Eddie] Crab's gonna.
1:41
- Huh, crab, yes, the crab is gonna be incredible in it.
1:46
All right, so while we are letting that marinate,
1:51
I'm gonna come over here and chop up some fresh basil.
2:01
It calls for like four large leaves
2:06
so if it calls for four then six ought to be real good,
2:12
- [Eddie] I love basil, mm.
2:13
- Yes, oh, this smells incredible.
2:16
I love to go out in the yard
2:18
and walk by the basil or the rosemary bush and just hit it
2:29
and oh my goodness, the aroma is incredible.
2:36
How beautiful is this lettuce, Eddie?
2:38
- [Eddie] Is that butter lettuce?
2:41
- [Paula] You know, I don't know.
2:41
- [Eddie] It looks so pale.
2:45
Theresa does our shopping for us and so I'm not sure.
2:53
Theresa left earlier.
2:56
So on our marinade, you can do it a minimum of an hour.
3:02
Two hours is even better.
3:05
So it's been, it's been a little over an hour
3:08
so we are gonna go ahead and pull this out
3:17
and we're gonna add all of our stuff.
3:25
Ooh, that Vidalia onion smells so good.
3:28
All right, so we're gonna add our tomatoes
3:31
and that's one, one tomato diced.
3:40
Some green onions or spring onions.
3:42
We always called 'em spring onions which we love.
3:52
This is gonna be so good.
3:55
Good and healthy and light and I'm not one bit hot, y'all.
4:16
All right, let's see, what else do we need?
4:19
I say we need the crab and I'm gonna,
4:25
ooh wait, I see a little piece of shell.
4:29
So you'll just wanna make sure that you've picked your crab
4:34
free of any little pieces of shell
4:38
and it's really hard,
4:43
hard to get out every one of 'em.
4:47
You'll think you got it all
4:48
and then lo and behold you don't.
4:52
And then I'm gonna just top it with my basil.
4:57
Yum and I've already got my fork out, Eddie.
5:01
I was planning ahead.
5:26
The basil gives it such a nice, fresh flavor.
5:47
Look at that piece of lump crab.
6:00
The last two videos that Eddie and I have shared with y'all
6:03
is into easy, quick meals
6:09
so you can spend time with your family
6:11
instead of over a hot stove
6:14
in the hot temperature of the weather.
6:17
So I hope that y'all try 'em.
6:19
I hope you like these quick, easy summer meals
6:24
and I'll be back with some more.
6:27
Love and Best Dishes, y'all.
6:32
- Hey, y'all, it's Paula Deen.
6:34
Now, if you enjoyed this video,
6:36
be sure to like it and click the Subscribe button
6:40
as well as a notification bell
6:42
to be alerted when I post a video.
6:46
Love and Best Dishes, y'all.
