Supper Club

Hey y'all, I'm Paula Deen

And you know I just love finding new reasons to get together with friends and share wonderful food and good times and new recipes

And I have to tell you, there's just no better way to do this than by forming a supper club

So I've got a few dishes I want to share with y'all that just happen to be my supper club's favorites

I'm going to be fixing up an artichoke and rice salad with shrimp that is just perfect to eat it warm or cold

and then I'm gonna be frying up some of Burt's Southern Fried Chicken

and I promise you it's a crispy standout. And finally, I want to share with y'all a luscious bite-sized lemon blossom

that always pleases. I grant you it'll take the prize at your next meeting

So y'all get in there and call up your friends. Get together that group because we're gonna cook for a supper club tonight

Hey y'all, welcome to Paula's Home Cooking

Today you've caught me trying to get some ingredients together because today's show is going to be all about supper clubs

Groups of friends get together, they bring a dish, bring the recipe

and share it with their friends. You get full on fun and food

And the first dish that I want to share with y'all today is a seafood artichoke salad

We're going to start by browning one box of pasta rice mixture

You can find this on the shelf of your grocery store. and we're going to start by just spraying our pan

Now, in the directions on the box, it's going to tell you to add some butter or oil

but all you have to do is just omit that step, spray your pan, toss it in

and we're going to stir it around until this is a light brown. And that doesn't take but just a few minutes

It could burn on you rather quickly, so you want to make sure you kind of stay close to it

All right, it's nice and brown. I'm going to add the water that the package calls for

You can hear that sizzling. And we're going to add the seasoning pack

It's like a chicken-flavored packet. We're going to add that, and then we're going to cover it

and we're going to cook it until all the moisture is absorbed. in the rice. And I've got another pan right here with me that's ready. So we're just going to move

this to the back stove and let it cook and bring this up. And you can see how nice and fluffy that

is. All the moisture has cooked down. All right. So now we're going to put all of our stuff together

that's gonna take this from just an average pot of rice and pasta to an extraordinary salad

We're gonna start by draining our artichokes. This is one jar of marinated artichokes that have been quartered

And we're gonna add a half a cup of mayonnaise to the artichoke juice

We're just going to whisk that together. And I can hear that our water's boiling over here for our shrimp

So I'm going to slip down here and throw our shrimp on

Now I've got one pound of a medium, already peeled and deveined shrimp

And I'm not going to cut them, I'm going to serve them in the salad whole

So in they go. I'm just going to let that water come back to a bowl

I think I'm going to just mix everything in the pot. That'll give me one less bowl to have to wash

I'm going to add a half of a green bell pepper diced

three to four chopped green onions or spring onions. They smell so good

And I'm using 12 to 14 sliced pimento stuffed green olives. And I'm going to add one teaspoon of curry powder, a little salt, a little pepper, and

then I'm going to add our mayonnaise and artichoke mixture. Oh and that curry gives it such a nice unexpected flavor All right our shrimp should be done so let come down here and take those out

and they are. Look how pretty. That's just a good biting size, you know

Okay, I think I've dug every one of them out. Now I'm just going to toss that into our salad

The last thing we're gonna fold in is our marinated artichoke hearts

And you can see I'm leaving them in quarters because I want it to really make a statement

in there. I want people to be able to see what they're having in their salad

Now the beauty of this dish is its versatility. At this point, you could put this away and bake it later and serve it as a casserole

a hot casserole. Or you can serve it at room temperature like I'm doing now

And it's also delicious after it's been in the refrigerator and eat it nice and chilled

This would be wonderful packed up in the lunchbox tomorrow. Oh, I see the olives and the artichokes and the shrimp

But doesn't that look yummy? It's delicious

I'm going to clean up. When we come back, I'm going to share with y'all a recipe called Burt's Fried Chicken

So stay glued to your seat, because we're going to be eating bird in the next segment

So I'll see you back in a minute. All right, just as I promised, we're fixing to fry up some fried chicken

And the name of this fried chicken is called Bert's Fried Chicken

Now I have washed this chicken and seasoned it and had it sitting in the refrigerator

just like my grandmommy taught me, so it soaked up all the nice seasonings

Now I'm going to add three cups of self-rising flour to my bag

I'm going to beat three eggs up. And I'm going to mix them with about a third of a cup of milk

And I'm just going to pour that over the chicken and let that start drinking up those milk

and eggs. I've got my black cast iron skillet filled about half full of peanut oil

And I'm just going to roll this chicken around in our mixture

And then I'm going to drop it over into our bag and flour it up

Now you'll want to make sure when you're frying chicken that you start with your dark meat

because that takes the longest to cook. And the dark meat is your thighs and your legs

And this resealable bag makes it real, real easy to flour your chicken in

My grandma and mama would use a paper sack because back then everything that you bought

from a grocery store came to your house in a paper sack, not a plastic bag

So these are really, really handy. And then the next pieces going in are going to be the breast

Even though they're big, white meat cooks a lot quicker than your dark meat

All right, we're going to slip that in

When you're handling poultry products, any kind of chicken, you'll want to make sure

that you wash your hands very, very good. You really, really have to be careful

when you're handling poultry because it can easily easily cross into other dishes So I washed my hands real good and our chicken is starting to fry And you can see I got a full pan

This recipe is from a friend of mine in Albany, Georgia, and her name is Susan Green

Susan's housekeeper is named Bert. And this is Bert's recipe for fried chicken

And when you have a pan full of chicken like this, you kind of constantly have to kind of move it around

If you let it sit in one position too long, it might get some dark spots on you

So I'm just going to kind of keep flipping everything around. Okay, I think our chicken looks ready

And you can see I'm just going to drain it on a paper bag

These make great drain boards for fried food. I'm coming out with the thighs

And the legs, oh gosh. All right. We're gonna let that drain on the paper towel

I'm just going to let that drain for a minute. Doesn't that look yummy

And this is delicious at room temperature, straight out of the refrigerator

or straight out of the pan. This is the way to a man's heart, girls

Right here is the fried chicken. And when we come back, I'll share with you a way to Michael Groover's heart

and that's with delicious little delectable lemon blossoms. He comes in and he pops them whole into his mouth and loves them

So I want to share that with you when we come back. So we'll see you back in a few minutes

Mmm. Welcome back, y'all

I'm so glad you could join me today because today is all about supper club, supper club, supper club

I'm going to a supper club party tonight, and I want to take a few dishes

This is a wonderful opportunity to get together with friends and share recipes

and I don't think I have ever made this recipe that everybody didn't have a fit over it

I'm starting with a yellow cake mix. I'm going to add four eggs

I'm going to add a 3.5-ounce box of lemon pudding, and then I'm going to add 3-4ths of a cup of oil

and I'm going to beat this for about two to three minutes

And you can see our batter is going to be a little on the thick side

All right, now that I've gotten all the dry ingredients moist, I'm going to turn it up to a nice medium speed

and just let that cream together just for a couple of minutes

These box cake mixes can be a beautiful thing because they're so quick and easy to throw together

if you need a quick last-minute dessert. Now, I'm going to take a mini muffin pan

and I'm just gonna spray it because I'm gonna want these to pop out real nice and

easy without a messing up. I'm gonna fill these muffin pans about half full of

batter and then I'm gonna put them into a 350 degree preheated oven and I'm gonna

bake them for about 12 minutes. So we're gonna put these in the oven and I've got

a pan ready in the other oven. So we'll cook those, like I said, for about 12 minutes. In

the meantime, we've got a pan ready. And I'm going to just pop these out onto a wire rack

And I'm gonna mix up our glaze for them. And I'm gonna start with a one pound box of confectionate sugar

And I gonna sift it because you wanna make sure that this doesn have any lumps when you run your little cakes through You don want them lumping up on you So I just going to quickly sift this

and to this powdered sugar I'm going to add the zest of one lemon, three tablespoons of oil

three tablespoons of water, and a third to a half a cup of lemon juice, fresh lemon juice

Okay, there we go. The oil, the water, the lemon zest

and the lemon juice. If it appears too thick, just add a little bit more water to it

If you've got it too thin, then just add a little bit more powdered sugar to it

And you see how quickly that glaze just comes together. So I'm just going to take our muffins, flip it upside down, stick a fork in it, and dunk

it completely in that glaze. You're going to want to make sure that you pierce the bottom of your cake, not your top

that you won't see those footprints. You know I have to admit y'all that this might not be the

prettiest dessert that you can serve or take to a supper club but it's one of the most appreciated

desserts and certainly delicious. If you really like a lot of glaze you can let them sit for a

few minutes and then go back and reglaze them. All right I just want to tray these up for you

And I've got another tray back here that has glazed over and hardened

And then I've got the fresh ones. Look at these. You know, this is a very, very, very simple little cake, but yet so delicious

So easy to make. Oops! Look at that

I dropped it back down in that glaze. I'm going to leave for a second, and when we come back, I'm going to share with you a wonderful basic cheese spread that you can take to that supper club, and every day you can eat

and everybody can nosh on it until it's time to eat the meal

So I'll see y'all back here in a minute. Well, I want to share this quick, easy recipe with you

that you can whip together in five minutes and be walking out the door to the party

and it's a classic cheese dish. We're going to start with one stick of softened butter

one eight-ounce package of softened cream cheese, a half a cup of mayonnaise

and six ounces of jarred cheese. Gee whiz, that's good cheese. And a teaspoon of garlic powder

And we're going to cream this until it's smooth

And just that quick, you're walking out the door with a dish that's yummy and you're not

embarrassed to show up with because who doesn't love cheese and who doesn't love butter? Mmm

For those of y'all that might be coming in at the end of the show, I wanted to let you know that I'm going to a supper club dinner tonight with my friends

And these are a few of the dishes that I'm taking to share with them tonight. The fried chicken, Burt's fried chicken is always a big hit

And the artichoke and shrimp rice salad is so good. You can serve it hot or cold

And the lemon blossoms, I've never made them that everybody didn't just rave over them

And don't forget that tip I shared with y'all on the basic cheese spread

It's good with veggies, crackers, or rolls. And until next time, you know that I'm always going to send you best dishes and love from my kitchen to yours