0:00
- Y'all, I know the top part of our country
0:05
gets your fruits and veggies
0:07
in later than we do down south.
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the watermelons are coming in down here.
0:13
The cantaloupe, we did a video
0:16
at Davis the other day.
0:18
The smell of those cantaloupes
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would knock you down.
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Now you know when you can smell a cantaloupe
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like that, it's gonna be the sweetest,
0:29
most tasteful cantaloupe you can
0:37
I think it was Daniel.
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Oh, so boys, Michelle and Daniel was here
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last night and had supper with us.
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And four of the guys that they worked with
0:47
down at Moran on the docks pulled up in the boat
0:51
and got out and visited with Michael
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and they gave us or gave them a couple
1:03
I'm gonna make watermelon salad.
1:05
So what I'm actually making
1:07
for y'all today is a watermelon salad.
1:14
Alright, so now I'm gonna cut this in two
1:18
and I'm not going to use the whole watermelon.
1:25
I'm gonna stand this up
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and cut all the rind off.
1:33
watermelon rind pickles, Theresa?
1:36
- [Theresa] I have not. - I did.
1:39
Gosh, years ago. - [Theresa] Was it good?
1:41
- It wasn't my favorite but you know,
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It was like a sweet pickle.
1:51
- But that's back when I had my grandmama
1:55
and we used to do it with a lot of Cajun in.
2:04
(watermelon chopping)
2:10
This is the hardest part of the salad is,
2:12
but doing the watermelon.
2:13
- Oh, and see, I don't know why, but I enjoy it.
2:20
- [Theresa] No. (Paula chuckles)
2:21
- Yes, I might be weird.
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Alright, now we're gonna go down like this
2:34
what you're gonna do with the watermelon.
2:38
You know, if you're serving children...
2:41
- [Theresa] There you go. - That's a great way
2:42
to serve it. - [Theresa] I'll take it.
2:45
- Eddie, would you like a slice of watermelon?
2:47
- [Eddie] No, thanks.
2:49
(watermelon chopping)
2:52
- So like I said, it depends on
2:55
(watermelon chopping)
2:57
what you're using your watermelon for.
3:01
These are kind of big chunks
3:04
that I'm cutting 'em in.
3:05
So you might need to use
3:08
a little fork if you need to cut 'em.
3:15
I did not know this was a different watermelon.
3:20
(watermelon chopping)
3:23
Okay, it's gonna be delicious.
3:28
Alright, now I've got a English cucumber,
3:32
which you know is supposed to be burpless
3:36
and I've just gone down my cucumber
3:38
and cut strips out of it.
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So, it just makes it look real pretty.
3:47
I don't know that Imma need all of that.
3:55
Yes, let's go and do it all. (chuckles)
3:58
Now the herbs we're gonna add to this is basil
4:05
and you'll wanna just kind
4:08
of chiffonade it the best you can.
4:11
These are tiny basil leaves.
4:18
And as far as how much to use,
4:20
it depends on how much you like basil.
4:35
Just roll it up kinda like you would a cigar.
4:43
Y'all think that's about enough?
4:45
- [Theresa] Mhmm. - [Paula] You think so?
4:48
Okay, I'm going to do the same thing
4:54
And these leaves are even smaller
4:59
Oh, but my goodness do they smell strong?
5:02
Is this from my yard?
5:05
- [Theresa] Yeah, both. - Good.
5:07
The basil's from my yard and so is the mint.
5:21
Oh my gosh, it's so strong smelling.
5:38
Okay, I think that might be enough.
5:40
So, so far it's very pretty isn't it?
5:44
So now I'm gonna put a pinch of salt.
5:48
I eat salt on all of my fruit,
5:50
like oranges, apples,
5:53
watermelon, cantaloupe, honeydew,
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'cause I just like salt.
5:59
I know I'm not supposed to like it, but I do.
6:08
Alright, so we're gonna just want to toss this
6:12
so that everything gets mixed together.
6:18
Distribute that salt in it.
6:32
Listen to her snoring.
6:36
- [Theresa] She's got the right idea.
6:37
- [Paula] I'm telling you,
6:38
she lives a hard life. (chuckles)
6:43
So ain't that pretty? - [Theresa] It is.
6:46
Now when do you usually add your feta?
6:49
I know feta's not your favorite.
6:50
- [Paula] No, it's not.
6:51
But I would like now and then I think
6:56
rather than putting the balsamic glaze
6:59
over the whole thing, I may let people
7:02
do that individually.
7:04
What do you think, Theresa?
7:05
- [Theresa] Definitely. - You use a lot of this.
7:10
- [Theresa] Well we're not gonna eat all of that.
7:12
- No we're not- - [Theresa] Not right now.
7:13
- No. - [Theresa] You don't wanna
7:14
waste it. - No, I really don't.
7:26
and hopefully I used enough herbs.
7:34
I'm gonna put a little black pepper on it.
7:38
When I was growing up
7:39
and mama would have scrambled eggs
7:41
and cantaloupe and toast for breakfast,
7:45
she always salted and peppered our cantaloupe.
7:58
Can I get you a plate for something, Theresa?
8:06
- I wish you hadn't have told me that
8:08
that watermelon didn't come from David.
8:11
- [Theresa] Well I don't want those guys
8:13
- I know it. - [Theresa] And see this and-
8:15
- See that's not the watermelon I gave me-
8:18
- [Theresa] So I need to be honest.
8:23
Alright, so you just wanna drizzle.
8:24
Is that enough for you, the balsamic?
8:28
- [Theresa] Yeah, balsamic is very,
8:29
the glazes are very strong.
8:32
- [Theresa] You can always add more.
8:33
- [Paula] That's right.
8:34
- [Theresa] You cannot take away.
8:35
- [Paula] Can't take it away.
8:47
Bon appetit. (chuckles)
8:52
I'll probably need to add some more salt to mine.
9:08
That mint, it just slaps you.
9:25
So y'all take advantage
9:26
of your summer fruit and vegetable stands,
9:32
'cause I'm telling you they got the goods.
9:36
The (indistinct) best dishes, y'all.
9:41
Hey, y'all, it's Paula Deen.
9:43
Now, if you enjoyed this video, be sure to like it
9:47
and click the subscribe button as well as the notification
9:50
and bell to be alerted when I post a video.
9:54
Love and Best Dishes Y'all.
