Riverside Party

Hey y'all, I'm Paula Deen

You know, here in Savannah, we enjoy spending a lot of time by the water

So today, I'm going to be going outside and I'm going to have a riverside party

I'm going to be sharing with y'all some of my favorite carnival finger foods

like my sugary sweet candy apples that will satisfy any sweet tooth

Then folks are going to be rolling, rolling, rolling for my finger licking sticky cinnamon rolls

And hey, get the fire warmed up, because I'm serving up some of Savannah's freshest seafood

crisp and savory calamari. So dock your boats and straighten out your sea legs, because this is going to be one heck

of a Riverside party. Hey, y'all

I want to share with y'all something that we do here in Savannah

Every Saturday of a new month, we have what we call First Saturday on River Street

The restaurants bring their food out into the streets. You have cold beer

You have all kind of good food. You have artists doing their drawings out on the street

You have entertainment. It may be a juggler. It may be a man playing a guitar and singing

But this is just like one big block party. So Michael and I got to talking the other day and we said

you know, well, why can't we have our own first Saturday out here on our little piece of the river

So that's what we're going to be doing today. I'm so glad that y'all are with me because I'm going to be cooking up food that's just pure fun to eat

Is there anybody out there that doesn't like a candied apple? I don't know of a soul that doesn't just love them

and they just scream street party and carnival. So I'm going to be making toffee apple

and I'm going to start with two cups of sugar. And again, that humidity is kind of getting me out here

I'm going to add one cup of packed light brown sugar. I'm going to add two-thirds a cup of white corn syrup

I'm going to add two-thirds of a cup of butter. Sounds delicious, doesn't it

And I'm going to add one cup of heavy cream. And we're going to cook this one until it reaches 240 degrees

All right, now we're going to put this on the burner. And like I said, I'm going to stir this until everything is dissolved again

And we're going to cook this to 240 degrees. Now this recipe also calls for vanilla flavoring, but I'm not going to put it in right now because

the alcohol in the flavor will dissipate. So it's going to be really, really delicious with the caramelly, buttery vanilla taste

Now we're going to stick the thermometer in it so that we'll know when it gets to 240

It's just rolling right along. Okay, that's at 240

So we'll bring this over here. And I'm gonna add a teaspoon of vanilla

The reason I didn't add it earlier is because I didn't want the flavor to cook out of it

All right, we're gonna give that a quick stir. Oh look, somebody's going shrimping

Mmm, I wish I was going. Oh, the shrimp here on the coast of Georgia are just out of this world

They're the sweetest, most flavorful shrimp. The other day, Michael and I was out here in the backyard, and the crabbers were coming in

And Michael did that whistle that I can't do, got his attention, and said

You got some extras? And he said, Yeah. And he pulled over, and Michael bought a bushel of crabs right off his boat

because we wanted to go crabbing, but we just didn't have time. So Michael came out here to his kitchen and steamed those crabs

and he picked them and fed them to me They were so good Mmm Doesn that look delicious And I think I going to put nuts all over him

Look how good that looks. Look at that big boy

He doesn't even want to stand up. He's so big. And if y'all think this one looks good, just wait until you try the others

Now, if you want to make a scrumptious caramel apple, just heat up one 14-ounce pack of the cubed caramels

along with two tablespoons of milk to 240 degrees. It's so simple, y'all, but the flavor is out of this world

And to make a sinfully sweet red cinnamon apple, Heat up two cups of sugar, one cup of water, a half a cup of white corn syrup, a teaspoon of cinnamon, and a little bit of red food coloring

And in no time, y'all are going to be ready to enjoy a mouth-watering candy apple that tastes just like the one you got at the fair

Y'all come back, and I'm going to be cooking cinnamon rolls. And I'm going fishing for calamari

Welcome back, y'all. For those of you that have just tuned in

today we're having a first Saturday here at Michael and Paula's house

Now, first Saturday, what is that? The first Saturday of every month here in Savannah

we celebrate down on River Street. All the vendors come out with their foods and there's artists

and there's entertainment and lots and lots and lots of real good food

Now I want to get started on some cinnamon rolls. I'm going to pour a half a cup of water in here

and I'm going to pour a small one-fourth of an ounce packet of yeast

and I'm going to let that sit for a minute. Now to our milk and our butter, I'm going to add a fourth of a cup of sugar

a pinch of salt, and one egg. Now to this, I'm gonna add two cups of flour

And this is an all-purpose flour that we're using because we have our yeast that's going in after this

so that's gonna do all that beautiful rising for us. I'm gonna stir that up

And the yeast just had a chance to ripen, So we're ready to pour that in now

And then we're going to add our last two cups of flour

because you can see this is kind of soupy. I just love the smell of yeast

I just love it. It takes me back to my school days when the kitchen at school made those yummy, yummy, heavenly

light as a feather yeast rolls. Oh, they were so good. Okay, so this is a total of four cups of all-purpose flour that we've got

Now we're just gonna mix this up. And now I'm gonna come in here with my hands and just kind of knead my dough and make sure

all that flour's mixed in. All right, now I'm just gonna cover this

Like I said, let it double in size. When it's twice that size, we know it's ready

You'll want to cover it. And I've got one over here that's been sitting in a nice warm place, and you can see that

it's doubled in size. Okay. Now we're going to take a little flour, and we're going to dust our board

So we're going to take our dough and roll it out. And you'll want to make sure that you flour your rolling pin real good

You don't want the dough to stick to your pin. So here we go

Oh, these are going to be so wonderful. We're going to roll this out to about a 15 by 9

And that looks like we're getting very, very close. we're going to take our lovely, lovely, wonderful smelling piece of yeast dough and we're going

to brush it with butter. Mmm, I could almost eat it raw. Okay, now for the good part on

the inside, now I'm going to take two-thirds of a cup of sugar and I'm going to add two

tablespoons of cinnamon. And I'm just going to toss them together. Just mix them up real

good And then I going to sprinkle our dough with the cinnamon sugar mixture Let use it all

All right, now I'm going to spread a mixture of raisins and chopped walnuts

A lot of folks don't like the raisins, so if you don't, just leave them out. But I just love them

And I think maybe they're probably good for you. Alright, now starting at the small end, we're just going to lift this and roll

And this is going to make 12 good sized cinnamon rolls

I'm gonna put our dough into a pan that's been buttered and sugared

The sugar will help them from sticking to the pan. So here we go

Look at that beautiful cinnamon roll. We're gonna let them sit in a warm place for about 45 minutes

And when they're ready, we're gonna pop them into a 350-degree oven

and we're gonna bake them for about 30 minutes. And guess what

I've got some in the oven ready for us. Ooh, and you can see what that butter and sugar did on the bottom

It's giving it a little bit more sweetness. Now this is just a simple glaze, y'all

and two cups of powdered sugar, half a stick of butter, a couple of tablespoons of warm water

and a teaspoon of vanilla flavoring. Doesn't that look just incredible? You can see the hotness from the cinnamon rolls

are starting to melt down our frosting. And do you know my favorite cinnamon roll in the whole batch

Do you see which one it is? It's that one in the center

It's got all the goop on it. Look at that. How awesome does that look

Mmm. Oh, my goodness. Michael can have the candied apples. I'm going to have the cinnamon rolls

And coming up next, y'all, we're changing gears. We're going to have some calamari

because I know everybody loves candied apples and calamari. Welcome back, y'all

It's first Saturday in mine and Michael's backyard. Now, if you weren't here earlier for me to tell you what First Saturday was

it's a celebration, the first Saturday of each month here in Savannah

that takes place on River Street. There's all kind of fun, food, cold beer

So a while ago, I made candy apples and cinnamon rolls, and I've passed that on to Michael

And listen to the seagulls. They know what we're fixing to do next

because what I'm cooking up now comes from where they feed. And that's out of the Atlantic Ocean, and it's calamari

And I've got about two cups of sliced calamari here in the bowl

and I'm going to cover it with a couple of cups of buttermilk. Now, the buttermilk is going to help tenderize it

Now, I'm going to let our calamari sit for about two hours, and they're going to be so delicious

You're not going to believe how good they are. And I've got some here that's been sitting and soaking that buttermilk up

All right, now I'm going to come over here and drain it. And if you're cooking outside and you don't have a sink

these little wet handy wipes are just wonderful for keeping your hands clean

All right, now I'm going to come over here and I'm going to take some flour

Now to this I'm going to add a little salt and a little black pepper

I'm going to stir that around to make sure that's evenly distributed

And then I'm going to take our calamari and I'm just going to toss it in that flour

And not only does the buttermilk help tenderize the calamari, it also helps the flour stick

So let's move this over here a little closer. And I think I'm going to give it a few shakes just to make sure it doesn't have a lot of flour

And I just going to drop that down into our hot oil Now you can use peanut oil or you can use a regular vegetable oil This is gonna be yummy and I love the part with the tentacles

All right, I'm just gonna give that a little stir to get it distributed and

And now I'm gonna turn my heat back up on high. Now in this pan I'm gonna add a cup of pickled banana peppers

And I'm gonna add about a half a cup of green onion tops

And I'm gonna give it a squirt of fresh lemon juice. And I'm just gonna kinda toss that in there

There's really no cooking to this. Now I'm gonna toss in some chopped fresh tomatoes

And I think I'm gonna add a tablespoon of butter. I'm just gonna toss that ever so lightly

And then I'm gonna take up our calamari. Look how delicious that looks

And I'm gonna drain it on a paper towel. Okay. All right, now I'm going to take our calamari

and I'm just going to toss it back in this butter and these peppers and the tomatoes

The pickled banana peppers are just going to be wonderful. Doesn't that look delicious

Oops, get back in there. All right, and our calamari is ready

and all I'm gonna do is just pile this up on a platter

and just let everybody come in and pick it to pieces. I'm not a pickled pepper eater

but I just adore these with the calamari. They give it just a bite that you don't expect

And that's all it is, trying calamari. You know, with all this food, I'm dying of thirst

We need something to wash it down with. So when we come back, I'm going to share a quick tip with you on how to make a pitcher of delicious ginger lemonade

There's a lot going on out here in this yard today. I hear Nick and Jody over there spraying for bugs

Planes are flying over. Boats are going by. Cody's swimming. Otis and Sam are just running around barking and acting crazy

But even with all this going on, I've got to share a quick tip with y'all

I'm going to turn a pitcher of ordinary lemonade into a really, really nice gingery pitcher of lemonade

And to do that, I'm going to start with one gallon of boiling water. I'm going to add three cups of sugar to it

I'm gonna add 10 slices of fresh ginger

I love fresh ginger. And I've only just recently have become a big fan of it

Now I'm gonna add four cups of fresh lemon juice. I'm just gonna pour those four cups of fresh juice and I saw the seeds go in with it

I'm going to let this come to a bowl, and then I'm going to pull it off, and I'm going to let it cool

and then I'm going to pour it in a pitcher, and I'm going to serve that over ice

with a round of lemon and a twig of mint. Cheers. I think you're going to love it

Mmm. We have had such a good time today out here with the kids and the animals and the birds and everything that's going on

And you know, hush, Sam, hush. Sam wants to talk, excuse me, y'all

But the calamari is so delicious. And it's just perfect for being out here on the water

And the candied apples are so good. But the cinnamon rolls, y'all, they are just truly wonderful

Oh, and my goodness, look behind me. That's the flying cloud. That's Mike Sullivan, my shrimping friend

I think I'm going to take him an apple out there, and I think I'm going to take me a cinnamon roll

Cody, you want to go swimming? Come on. Come on, buddy. Let's go swimming

Hey, Mike. How are you? Get it, Cody. Get it. Get your ball

I got you an apple. How can I get it to you

Look, Mike, here we go