Under The Sea

Hey, y'all. I'm Paula Deen

and I want to thank y'all for joining me today. I've got some wonderful menus planned

and the menus involve the fruits from the sea. I'm starting off with a ladies' boule-bays

a delicious fish stew with a special kick, and I'm making a wild rice and oyster casserole

and then it's going to be salmon from my garden. And how does a chilled crab martini sound to just kind of whet your appetite

So I hope y'all will join me today, because we're going fishing for the best recipes under the sea

I'm going to start by sharing my recipe for Bula Bays. I remember formulating this recipe

because I was going to serve it for dinner at the Lady and Sons restaurant

in our restaurant, so I wanted it to be perfect. And I was really, really satisfied with this recipe when I got through

I've got a cup of water back here, boiling water. Now I'm going to throw in one pound of mussels

And these mussels will probably open up in probably about six minutes

I'm going to let that get hot again. I'm gonna put the lid back on it and let them cook about six minutes

I'm gonna put a third of a cup of olive oil, about a third of a cup

I'm not even gonna bother measuring it. I think I can eyeball a third of a cup of olive oil

I'm gonna let our olive oil get hot, and I'm gonna finish chopping up me some fresh garlic

To me, you can't have too much garlic in boulebes. So I'm gonna throw in my fresh garlic, 3-4 a cup of onion into the pot, 1 teaspoon of fennel

and the fennel seeds, oh they smell like licorice, they smell so good. You're not

gonna want to substitute this. Okay, a pinch of saffron, and remember saffron's

very potent, very expensive, so you don't need but just a little bit of it

In fact, when you buy a saffron, you might want to share it with a friend or a neighbor

It's one of those spices that you might not use that often. So you can go in halvesies with a friend

share the expenses. All right. Now I'm going to add one cup of tomatoes

And let those cook for a few minutes. Hear that pot sizzling

So I was saying, if you really want to wind up with the dish boulebes

there's going to be some things that you're not going to substitute with anything else

and that would be your fennel and your saffron because those are the flavors that are intended for Bula Bays

All right, let's look over here at our mussels. Oh, they've all opened, y'all

Every one I'm sorry. I'm going to turn that off. I'm going to turn that off

Now, I've got 2 1⁄2 cups of really hot water that I let come to a boil

and I'm just gonna put that in my pot, and then I'm gonna add about a half a bottle of clam juice

And this clam juice I found when I was formulating this recipe

just really made a big difference. There's a powerful amount of flavor in this clam juice

that's just gonna make our boulebes. Now, I'm gonna take the water that our mussels cooked in

and I'm gonna pour it over into our pot because there's a lot, lot of flavor in that

All right. Now I'm gonna add a little pepper. All we need now is a little bit of salt

And I'm going to be careful with my salt because clam juice is salty

So I'm going to just be kind of moderate with my salt

I just can't believe that I formulated this recipe and I didn't put any butter in it

I can't hardly believe it. So, you know, I got some butter back here, so..

If you got it, use it, I always say. So I'm just gonna put just a little bit of butter

into my boule of baize. Just that little bit of butter to me will add lots lots of flavor Now to our pot I let this simmer you know cook for maybe 10 minutes

All right, and now my seafood that I've chosen to go into my boule of baize

is four halves of cooked crab, our blue crab. There's fabulous, fabulous flavors that are going to come in here from that blue crab

In goes the mussels. In goes our fish. Now, I'm using a beautiful, fresh grouper

that I've cut into about one-inch pieces. So, in the pot, our fish goes

and I'm gonna let this cook and reduce for about six or seven more minutes

more minutes, and when we come back, I'm gonna throw in about a pound of jumbo shrimp, and we're

gonna have our pot of boulebes pulled together just that quickly, and coming up, it's a delicious

wild rice and oyster casserole, and I'm putting together a salmon dish with herbs from my garden

so I'll see you back here in a minute. Hey, y'all. Our boule-a-bays is looking fabulous

Now, the last ingredient that's going to go in our pot is one pound of shrimp

I'm just going to put those in, let them bathe in that wonderful, rich broth

And in a few minutes, this is going to be ready for us to sample

Now, come on over here, and I want to share a recipe with you that one of my girlfriends here in Savannah gave me

she fixes it all the time for her family. It is wild rice and oyster casserole

Now, I've started by preparing one box of long grain and wild rice

All right, so I'm gonna turn on our skillet here. I've got two quarts of oysters sitting over here

Now, I'm gonna put four tablespoons of butter in our skillet. In my other pot, I'm gonna throw in one can of cream of mushroom soup

You know, mamas love cooking with cream of mushroom soup. I'm gonna add one and a half teaspoons of onion powder into our soup

I'm gonna add a half a teaspoon of garlic powder. All right, our butter's gotten hot, so let's pour in our oysters and watch them just do

that fabulous dance that they do. We do love us some oysters here in town

All right, now I'm going to give our mushroom soup a stir

I'm going to stir in that cup of half and half, along with my onion powder and my garlic powder

All right, now while those are doing their thing, I'm going to come over here

and I'm just going to fluff our rice. I'm going to add about a half a stick

No, I'm not. I'm gonna go ahead and add a full stick of butter. Who am I lying to

And I think I'm gonna add a few shakes of hot sauce

Give this dish a little bite, you know what I mean? I'm just gonna let that butter melt into that rice

All right. Let's come over here and pay some attention to our oysters

Here's a good one right here. You can see how that's curled up

That oyster has curled. So I'm going to cut our pots off

Now I'm going to come over here, and I'm going to divide our rice

and I'm going to put half of it on the bottom of our casserole dish

and just spread that out. All right, now I'm going to come in here, and I'm going to scoop out our oysters

And I'm just going to layer those. I think I'm going to change spoons

This pulls out more oysters. You know, oysters are considered an aphrodisiac

Did y'all know that? Maybe that's why my girlfriends make this dish so often

You reckon? So now we're going to come back in here and just place it on top of those oysters

Now we going to take our cream of mushroom soup a half and half and we just gonna pour this over our rice

All right. So we're just gonna spread that cream of mushroom out on top

And this casserole is just gonna be out of this world, y'all. So we're gonna pop this in the oven, 350 degree preheated oven

We're going to let it bake until it's hot and bubbly because remember everything is really cooked in it

Our rice has cooked our oysters have cooked so for about 35 minutes

So in it goes now, let's come over here and take a look

At our pot of bula base. Oh, it's just wonderful and I think I'm gonna bring my bowl to the pot

instead of trying to bring my pot to my bowl. I just love the way those mussels look in here, y'all

The shells give it such a beautiful texture and beautiful color, not to mention the flavor that it gives it

I just love that crab. I just... Ooh! Ooh, it's so hot, y'all

I love to just suck the crab meat out of these shells

It's so good. All right, I'm gonna take me a little fresh parsley and just snip that up real

quick like and toss on one little teaspoon of butter just one teaspoon y'all

not too much. Look at that beautiful dish

Mmm. That is so good, y'all. Up next, it's a tasty salmon from the garden

and then later, a simple, delicious crab martini. So welcome back, y'all

Now, y'all ready to taste our wild rice and oyster casserole? It's ready, and it's looking delicious

Oh, gosh, this is the heaviest dish I think I've got in the house

Looks pretty good, doesn't it? But I've got a real pretty blue clam dish to serve this in

And let's just dip in here and get us a piece of that

Can you see the oysters hanging out? And I'm just going to sprinkle it with a little parsley for color

And I've got some red pepper flakes. You might want to just dribble a little of that on it. Mmm

If you're an oyster lover, I really think you're going to like that

Well come on down here and I want to show you one of my son Bobby's favorite dishes

And that's salmon. We got in here in the kitchen one day

It was Jamie, Bobby, and me, and we had this cook-off. Mama was cooking my mama's short ribs

that I just knew was going to be a hands-down winner. Jamie made this huge pot of chili

that he just knew he was going to win with, and Bobby came up with his humble little salmon

Well, guess who won it? Bobby with his salmon. And the name of this dish is salmon from my garden

the salmon's not from my garden. Well, in a way it's from my garden, my water garden back here

but the reason I call it salmon from my garden is because I grow all these herbs out in my yard

So all I had to do was go out and just gather my fresh herbs from the garden. Now that's our sage

I've got some fresh rosemary. I love growing fresh rosemary, y'all. I can go outside and I can brush, just barely brush that bush of rosemary

and the fragrance will just almost knock you down. All right, so we've got our rosemary, and then we've got our thyme

And all you have to do is just pull it off, just strip the little green leaves off the stems

So we've got our sage, we've got our rosemary, and we've got our fresh thyme

And I'm going to use some lemon slices. Now, Bobby, if he were cooking this fish

would be using orange slices. So you might want to substitute the lemon with an orange All right I going to take my piece of tinfoil place my salmon on it

a little butter, a little house seasoning, which is just our salt

pepper, and our garlic powder. A sprinkle of all of our fresh herbs

A couple of lemon slices. And we're going to just fold them up just like this

We're going to put them in the oven at 350 degrees. A simple but healthy, delicious quick meal

All right, a little of the... Oops, I want to season that first

A little of the house seasoning. A little sage. Our rosemary. Our thyme

And let's not forget our lemon. Salmon is kind of one of those fishes, you know

either you really, really love it or you don't care for it

If you happen to be one of those people that really don't care for salmon

You can substitute with this with any fish that you like, whatever your favorite happens to be

So in the oven, 350 degrees, 13 minutes, not 12, y'all, not 14, but 13 minutes

And y'all stick around because when I come back, I'm going to be serving y'all up a martini

a delicious crab martini. Hey, y'all, it's time to taste our salmon

It's been 13 minutes, and I've made an orzo salad. I've just tossed in some fresh herbs and olives and red pepper

I'm going to just crunch this up and use our foil as a plate

And that doesn't look too bad on the plate, does it? I'm gonna dip me up a little orzo with all those wonderful herbs

The butter from the salmon coming all out. Oh my goodness. You won't believe how the time just really kicks in there

I want to share a quick little recipe, y'all. And it's called a crab martini

I'm gonna serve this in a martini glass. And all I'm gonna do is just dip that down in some fresh lemon or lime juice, whatever you have

and then I'm gonna run it around in the Old Bay seasoning

and I'm just gonna let that sit there. Isn't that pretty? Now I'm gonna start with a cup of mayonnaise

and I think I'm just gonna eyeball this. I oughta know what a cup looks like by now, hadn't I

Been cooking long enough. All right, now I'm gonna use a tablespoon of Dijon mustard

a little squirt of fresh lemon juice, a little lemon pepper, a little seasoning salt

All right. Now, I've got one pound of lump crab meat here

Now, I'm going to cut mine so I can make it go further with a pound of claw meat

So I'm just going to fold these meats into my mayonnaise. Okay. Okay

So we're going to toss in two or three diced Roma tomatoes

A little asparagus that's been diced pretty finely. All right, and I've got some fresh lemon zest

We have us a yummy crab martini. Now, I love to serve our martinis using a little Boston leaf lettuce

It reminds me of just like, I feel like I'm almost eating velvet when I eat it

All right. Now, I'm just going to take my crab mixture, put it into my martini glass, just like that

A couple of sprigs of asparagus. I'm going to sprinkle a little bit of that lemon zest on top

Dotted with a few of those tomatoes. A little old bay. And we've got a beautiful crab martini

And there is just nothing that'll taste so good on a summer night as a crab martini

So good, y'all. I've had a great time being with y'all today

I hope that y'all will try some of these recipes. And as always, y'all, I send y'all love and best dishes from my kitchen to yours

Cheers, y'all