Stuffed

Hey y'all, welcome to my kitchen

I just love food that surprises you, and there's nothing better than taking a bite

and finding it's been stuffed with a delicious surprise. So today, I'm cooking a mushroom-stuffed baked red snapper

with velvety cream cheese stuffed new potatoes. And it's chocolate stuffed eclairs, y'all

So I hope you're hungry, because today, we're gonna get stuffed. Look over here at these beautiful red snappers, y'all

Michael was able to get these fresh off the boat. He whistled down a boat

and they had just come back in from deep sea fishing and had some red snapper

And I'm going to stuff them with a mushroom stuffing. All right, I've got my pan heating up over here

and I'm going to drop in a couple of tablespoons of butter. All right, I've gotten some onion going

I've got some fresh celery going. I'm going to just finish dicing this up

and we're going to saute it until it's just about tender. All right, in goes our onion

And a little bit more celery. I love using those leaves because they add beautiful texture

color and a whole bunch of flavor. So half a cup of celery. Alright, we're gonna toss

that in our skillet. Alright. Oh, that looks good. We got that going on. While those are

sauteing, let's move on over here and actually make our stuffing. I'm using 8 ounces of just

a button mushroom. You can see that I've minced this pretty, pretty finely. I'm using a half

a pound of mushrooms, half minced. The other half I'm just going to quarter, so they're

going to be nice big chunks of mushrooms. Okay, so in the bowl those go. Alright, I've

got about a tablespoon of flat leaf parsley. I'm just going to mince this up real good

and throw that in there for a little extra color, just like this. Alright, I've got an

an eight ounce can of water chestnuts that I've diced up. I'm gonna add a tablespoon of soy sauce

a little fresh ground black pepper, a little salt, not a whole bunch

because our soy sauce contains a lot of salt so it won't take much

Now I'm going to use about a half a cup of breadcrumbs

Those are fresh breadcrumbs. And I've got one egg that I'm going to beat up and add to it

because our egg is going to bind those crumbs and mushrooms together

All right, so there we go. This is going to be so good

and Michael has finally gotten himself started on a diet, y'all. So he's asking me to cook a lot of fish for him

because fish is so, so good for you. I mean, there's like no fat in it

So he's going to love this dish. Now let's go over here and get our fish

Now you want to make sure that you season them good. That's one of the things that early on that my grandma Paul taught me about producing a good fish

So we're just gonna salt and pepper this, and you'll want to do it inside and out in the cavity of the fish as well

A little pepper. All right, so let's bring him in here, and I'm gonna move him up here a little closer to me

and I'm gonna come over here so I can get my stuffing mix up here

All right, so in here we go with the stuffing. I think I'm just going to use a shorter toothpick

And just run it through just like that to help him stay closed

Okay. All right. Now let's come over here and get his brother

All right, now you can always use just a filet for this

but I just like using a whole fish because the skin's gonna seal in the flavor

and make it extra moist and delicious. Mm, this makes me want to go fishing

You know, you'd think living right here on the water that I would get to go fishing all the time

but in reality, I don't get to go that often. All right

Now let me step down here and wash my hands Now all we want to do at this point is mix our wine

and that's a half a cup of wine, along with three-fourths a cup of water

Now, I'm just going to pour that around in our dish, and that's going to keep our fish real, real moist

Now I've got a little extra onion. I'm just gonna kinda lay on him right on top

Alright, the last thing we wanna do is put a little butter on top of our fish

Perfect. 350 degrees, preheated oven for about 60 minutes. There's enough moisture in here that's gonna keep that fish nice and juicy

We don't have to worry about him drying out. So in the oven he goes, and when we come back

there's one other thing that I'd rather stuff besides myself. A potato

So when we come back, that's what Paula's stuffing. I'll see you back in a minute. Don't go anywhere y'all and later y'all chocolate stuff declares

Hey y'all welcome back before we went on break I told you that there was only one other thing I like stuffing more than I did my own face

Well, that's a potato So I've got us some new potatoes cooked off

Now, I've made sure that all my potatoes were very, very close to the same size

I boiled them in nice, nice salty water for about 10 or 12 minutes

Now, I have trimmed the ends off so they'll stand up nice for me

I've got some done, but I'm going to do about four more. And before I finish hauling those out, let's come on over because I want to make the cream cheese filling for these potatoes

We're simply going to stuff these with store-bought Boison cheese, half a stick of butter at room temperature

Just mix those together. Boison and butter, y'all. See how easy that mix together

Mmm. That's so good. It's not gonna take a whole bunch of salt

because there's nice flavorings in that boison. But I am gonna add a little pepper

and, like I said, about a third of a cup of whipping cream

I may not use that much, though, because I want this to have some body

I probably put two tablespoons in, and that's all I'm going to add, no more

Because like I said, I want this to have a nice body. All right, now I'm going to take a little piping bag

It's just the plain tip to stuff my potatoes with. so in the bag this goes

just, woo, I missed so there we go alright

so I'm just going to push this down into my pastry bag

getting all the air out of it. All right, now let's come on over here

and I've got a little fresh parsley here. I'm gonna go ahead and chop it up

All right, now what I'm gonna do now is I'm gonna trim the tops off the other end of the potato

just like this so I can get my little melon baller in there

and scoop out the insides like I've done on these others. I put our boys and cheese and butter into a pastry bag

and I'm just going to take it and fill each one of our potatoes

just like that. A little fresh parsley sprinkled on top

and they ready to go Well come on over here and let get our fish out of the oven It should be ready

Oh, this is a heavy dish, y'all. Look at that fish. It smells so good

Ooh. All right, so I'm gonna transfer him to my platter. Ooh, it looks so good, y'all

Ooh, and a little fresh parsley. Kind of right down in there

And some lemons. Little lemon juice on top of him. Let me get him some of these potatoes

Mmm. This is a great, easy, healthy meal. And I'm going to come in there and get me just a little bite

Mmm. Mmm. That fish is wonderful, y'all. Mmm. This is probably one of the best potatoes I've ever eaten. Mmm

So delicious. Coming up, the perfect stuffed dessert, y'all, chocolate eclairs. eclairs

Hey, y'all. Welcome back. The stuffing is getting better around here, y'all, because you know

what I'm fixing to stuff next? How does chocolate stuffed eclairs sound to you

Now, I've got one cup of boiling water, and I'm fixing to make a pastry

I'm going to add one stick of butter to our boiling water

I'm gonna melt that butter and that won't take but just a second and just that

quickly because my water was hot the butter's melted. All right so we're gonna

come over here and we're gonna add one cup of all-purpose flour and I'm just

gonna slowly stir that into our boiling water and our butter and this is gonna

get real, real thick. It's gonna form a ball. All right, there we go. And I've stirred in

all of my little flour clumps. It's absolutely clump-free. All right, now I'm just gonna transfer

that to my bowl over here, and we're gonna let that cool in. While that's cooling, step

on down here, and we're gonna make the filling for our chocolate stuffed declares. I'm gonna

add 1 1⁄4 of a cup of cocoa, because rather than the vanilla filling, we're going to do

a chocolate filling. So 1⁄4 of cocoa, I'm going to add 6 tablespoons of flour. One, two

three, four, five, six tablespoons of flour

and a half a teaspoon of salt. The last dry ingredient I'm going to add is three-fourths a cup of sugar

So in that goes. Now this is an important step, y'all. just stir those dry ingredients together

because I don't want them clumping on me. Now I'm going to slowly

add three cups of milk. And like I said, I want to do this slowly

until I've got all of my ingredients wet in here. All right, and that's good

All right, so I'm going to come over here and I'm going to turn on our eye, and I'm going to cook this over medium heat

until it's about the consistency of mayonnaise. Oh, and this looks wonderful

By stirring those dry ingredients, we have produced a clump-free filling. All right, so now I'm gonna just go ahead

and add the rest of my milk. And before it gets too hot, I'm gonna take three eggs

and I'm gonna add it before my filling gets too hot because I don't want scrambled eggs

I love scrambled eggs, but I don want scrambled eggs in our eclairs All right now I gonna change change utensils and I going to use my whisk Look how smooth that is

But while that is coming up to temperature, I'm going to come over here because our pastry has cooled

and I'm going to add four eggs to our pastry. and I'm going to beat in our eggs one egg at a time

All right. All right, here we go. How is this, y'all? We got it going on

Oh, my goodness. I can't hardly wait to taste our little pastries

Okay. All right. Now, using my little pastry bag again, I'm just gonna transfer our batter to our bag

Just like that. All right, so using our pastry bag, we're just gonna make four long eclairs

okay so just that simple in the oven this goes I've got it preheated at 400 degrees

we're gonna bake these off and I'm gonna just stuff them with that wonderful chocolate filling

that I made earlier. So it's really getting good, y'all. Don't go anywhere

because Paula's stuffed today. Hey, y'all. Welcome back. Over the break, I took our pastries out of the oven

and those have cooled. Our filling has cooled. So now all I want to do

is add two teaspoons of vanilla flavoring. we're getting so close to these eclairs y'all it's not even funny

all right so using my pastry bag again i'm just gonna gently pour that into my bag

If you want to make just a vanilla filling, you would make it just like I did this

only you would just omit the cocoa powder. All right, there we go

All right, now earlier I made a chocolate icing that we're going to smear on top of our eclairs

when we have them put together, and it was very, very simple to mix up

I used two blocks of unsweetened chocolate, and I popped it in the microwave for about 30 seconds until it melted

I added two cups of sugar to it and one cup of heavy cream

and I cooked that until it came to the temperature of 240 degrees

which is a soft bowl. Now I'm going to transfer it to my bowl and let that finish cooling

We've got a lot of frosting, y'all. Okay, so there we go

So we just want to come over here and take our eclairs. Now I'm going to use a little serrated knife

So I'm going to take this, and I'm just going to ever so gently cut our eclairs

Now you want to make sure that you don't go all the way through

You want to just slice them open just enough to stuff them

and you can see how that's hollow in there. All right, now let's come over here and grab our pastry bag

So I'm going to quickly come over here and just stuff that into our eclair

All right, now here we go. Oh my goodness, which one die won't

Here we go. I don't know what to say but bye

See y'all next time. Best dishes and love from my kitchen to yours

Wish you were here