hey yo ho I'm just coming in from the
grocery store and do y'all hear me
squeaking as I walk
that's cause today I'm real real tight
I'm gonna be doing recipes that cost
pennies but a big in flavor I'm gonna be
cooking a blackened tilapia sandwich
with a cilantro lime mayonnaise and
baked rice pudding that's gonna be so
good and so sweet and a three bean salad
that's big on protein big on flavor and
low on cost and then to wash all this
down with I'm gonna be making a mixed
fruit cider so y'all come on in the
house and join me because today is all
about recipes that are real cursed
pleasers
[Music]
all right I've got us a nice kaiser roll
I'm gonna black on our tilapia and I'm
gonna toast these rolls off and it's
gonna make a wonderful sandwich now come
on down here I want you to see my
tilapia
it's a beautiful firm fish it's a white
fish it's so good and when you compare
prices against some of your basses and
your groupers this is much more
reasonable all right now I've got a
stick of melted butter right here and
we're gonna make our blackening
seasoning and I'm gonna use 1/4 of a cup
of paprika 2 tablespoons of ground thyme
2 teaspoons of granulated onion and
that's the powder not the salt a
teaspoon of garlic powder a teaspoon of
salt and 1/4 of a teaspoon of red pepper
which is going to give it that heat that
we're gonna want in this so we're gonna
start look at this fish it's just like a
strong fish it not real real delicate
you know when you're handling it now I'm
just gonna slather this in our melted
butter and then into our blackening and
then straight into the pan and you can
see I got my pan hot and it's starting
to smoke and I've sprayed that with a
nonstick spray and I put a little olive
oil in it just a little not a whole lot
and then we're gonna cook it gosh no
more than three or four minutes per side
look at that that corner of the pan was
hot oh it's gonna start making me oh
it's gonna make me start coughing any
time we do blackening at the restaurant
you know when I was in the kitchen
cooking yeah it's so strong and once it
starts getting in my nose and throat I
just go into oh alright let me run wash
my hands look at all that blackening
okay there that's better now feel safe
again
alright so let's come on back down here
in this painting
oh it's smelling good job smelling real
good all right now while that's cooking
let's come on over here because I'm
ready to make the cilantro mayonnaise
and I'm starting with a cup of
mayonnaise I'm gonna chop up hopefully I
will have about 1/4 of a cup of cilantro
rendered after I get through chopping it
and then we're gonna add like a
tablespoon of lime juice alright let's
come on over here and flip our fish done
that look just delicious YUM
oh this is gonna be delicious all right
so that looks like a powder fourth of a
cup of cilantro so in the mayonnaise
that goes tablespoon of lime juice so
this is just gonna give a nice crisp
sharp flavor to our blackened fish which
is gonna be real good we're gonna have
the cool and we're gonna have the hot
and it's gonna be delicious okay now I'm
just gonna split my kaiser rolls and put
it on my griddle now if you'll notice
this griddle this is an antique I
actually found this piece at the bottle
shop in Millbrook New York it's one of
my all-time favorite pieces it's just oh
it's hot and it's beautiful and you'll
notice that I'm cooking my fish in a big
old cast-iron skillet cast-iron works
great for blackening fish chicken you
know whatever because it gets so hot and
it distributes the heat so well so I got
everything working here I got our fish
working I got our buns toasting and when
we come back I'm gonna put these
sandwiches together and then I'm gonna
be showing y'all how to make the most
wonderful cost-efficient baked rice
pudding you ever put in your mouth and
later I'm making a tasty too
bean salad and don't wash that all down
with y'all a delicious fruit cider so
I'll see y'all back in a minute I'm in
here rubbing that nickel that Buffalo's
gonna cry today
see y'all back hey y'all welcome back in
case you've just tuned in today's
cooking is all about being big on flavor
and short on cost I'm just fixing to put
my blackened tilapia together I'm fixing
to make a sandwich from that and you
know fish can be very very expensive
well I've chosen a tilapia today because
I want to give my family a wonderful
fish sandwich but I don't want it to
break the bank so that's why I chose
tilapia so I've taken my kaiser rolls
I've split them in two and I've toasted
them on my griddle and now I'm putting
home to my bread a wonderful cilantro
lime mayonnaise and now look at this
fish YUM now you can put anything on
this sandwich you want if you want to
serve it with lettuce tomato pickles
onions you can put anything you want to
on it but I think I'm just gonna use
just the straight cilantro and lime
mayonnaise now I have made to go along
with my sandwich today a mango chutney
now you can buy this already made in the
grocery store or you can just make it
yourself it's real real simple to make
done that look yummy now you can put
your salsa straight on your sandwich or
you can put it on the side of your plate
either way you know you can eat this
with a fork or you can do it just like
that look at the juice coming out on
that fish mmm mmm oh it's so good y'all
Michael loves black nning but speaking
of white Michael loves come on down here
I'm gonna show you something he really
loves you know this brings back such
sweet memories to me
I remember my mama taking leftover rice
that we had had the meal before and she
would mix it up and make a wonderful
rice pudding and it's so so economical
to make but so delicious to eat now I'm
gonna start with three eggs oh I can't
forget about that don't be a sitting
down there we're so good I'm gonna give
them a light beat and then I'm gonna add
two and a half cups of just whole milk
all right now to this we're gonna add
3/4 a cup of sugar now to our rice
pudding I'm gonna add one cup of cooked
rice and 3/4 of a cup of raisins and
then a teaspoon of vanilla flavoring all
right so I'm just gonna mix that up real
good
you can see how thick those eggs have
made it it's gonna be like a custard all
right now I've got a 9 by 9 baking dish
that I've sprayed so that it won't stick
and I'm just gonna pour it into my dish
I'm gonna make sure those raisins are
kind of distributed easily now come on
over here with me to the back stove
because I'm gonna sit this down in
another casserole dish yeah we got all
right now to ensure that this doesn't
get too hard I'm gonna sit it in a water
bath and I'm gonna bring that water up
to the bottom of my baking dish so we're
gonna put our rice pudding in the oven
we're gonna bake it on 325 and we're
gonna bake it for about an hour and a
half and I know y'all are probably out
there in TV land saying Paula Paula
where's the cinnamon where's the
cinnamon you can't make rice pudding
without cinnamon well not to worry we're
not done with this yet and when we come
back y'all I just looked outside and
there's something breathtaking going on
outside in my backyard when we come back
I want to show you what that is and
we're gonna finish up this rice pudding
and later I'm making a delicious three
bean salad
and to top it all off a wonderful fresh
fruit cider
can y'all see that out there right now
it's a full moon which really affects
the tides here on Turner's Creek and
this is the highest I've ever seen them
it's actually come up over our wall and
it just blows me away when I walk out
there and I see all this beauty in fact
while y'all were gonna I ran out there
and I saw dolphins being on the other
side it was just wonderful alright so I
just wanted to show y'all that because
it doesn't happen every day and I'm just
thrilled that y'all were here while it
was high tide so anyway I'm gonna make a
recipe you know that's been around for
50 years and I guess you can say I'm
here to defend this simple recipe of
three bean salad and it's one of those
dishes
that's very cost-efficient now I've
taken one can of wax beans I've drained
those and rinsed them and now I'm gonna
take one pan of dark red kidney beans
and I'm gonna rinse those out and then
one can of green beans and the reason
I'm rinsing these is you know I just
want to kind of watch the candy taste
off of them but by the time these
marinates you'll never know that they
came from a canyon okay come on back
down here with me alright so don't all
those colors look beautiful food snobs
may look down their nose at this dish
but I have to tell you I have a hard
time doing that because this this is
great it'll last in the refrigerator and
if you're just giving your children a
sandwich you can always give them a
scoop a three bean salad and you know
that they're getting protein and they're
getting nutrients you know and I can't
look down my nose if a dish can do that
for me now to our beans I'm gonna add a
half of a diced red bell pepper
and a few tablespoons of minced purple
onion and to this I'm gonna add a cup of
sliced mushrooms now your mushrooms
you'll want to make sure that you don't
put these in water to wash them you'll
just want to take a a damp rag and just
wash them off because mushrooms are full
of water and you don't want them to come
mushy so just wipe them off with a with
a damp paper towel or dish rag so there
we go that's perfect you know and this
is one of those salads that you can
really put anything you want to in it
now we gotta have our dressing so I'm
gonna start with 1/2 a cup of vegetable
oil 3 tablespoons of a wine vinegar you
can play around with your dressing too
if there's something that you'd rather
have in your salad dressing at it you
know it's all about hitting your palate
and put me in ingredients that you
really like all right now to that I've
added 1 tablespoon of Dijon mustard and
now I'm gonna add 2 tablespoons of Greek
seasoning and that Greek seasoning is
gonna give it a nice flavor now I'm just
gonna pour our marinade over our beans
and our mushrooms and I'm gonna put this
in the refrigerator and I'm gonna
marinate it for about 4 hours because it
takes time for all those vegetables in
there to marry in with that dressing
that we've made alright so in our
serving bowl that goes beautiful
beautiful and I've made it for pennies
just pennies all right
let's get back to our rice pudding now
look back here I baked it for an hour in
45 minutes
does that look delicious or what now I
mentioned that y'all were probably
sitting out there yelling Paul Paulie
you forgot the cinnamon you forgot the
Nutmeg
well we're gonna put that on now I'm
gonna use 1/4 of a teaspoon of nutmeg
and I'm gonna add half a teaspoon of
cinnamon and I'm just gonna mix those
together and then use an old tea
strainer I'm just gonna dust the top of
that was cinnamon and nutmeg done that
look just out of this world
mmm oh it's like a custard you know it
looks like an egg custard y'all look at
that because you noticed that I didn't
use a whole bunch of rice
[Music]
while we it doesn't look like it costs
just pennies does it mmm so good so
cheap to make
mmm I promise it'll bring back childhood
memories for you I'm gonna take another
quick break and when we come back I've
gotten to make something that will wash
all this wonderful food down we have
good old mix cider that's gonna taste so
good going down it's gonna be easy on
the old purse so I'll see y'all back in
a minute all right
I promise y'all a mixed fruit cider to
wash down all this good food with now
I'm gonna put into my pot one quart of
apple cider one quart of pineapple juice
ooh look at that thick rich stuff from
our cider and our juice all right now
I'm gonna throw in two sliced lemons one
orange thinly sliced looks delicious
already doesn't it and I'm gonna throw
in three cinnamon sticks now I'm just
gonna let this simmer for about 30
minutes and once you get it hot you can
throw it over in your crock pot and
that'll keep it nice and warm but you
don't have to worry about it balling
over now before you serve it you would
want to take out all your cinnamon
orange and lemon wheels
smells delicious it'll have your house
smelling totally yummy in no time
alright I'm just gonna slice me a coupla
extra orange wheels then I split them so
they'll hang on my glass y'all come down
here with me and let's look at
everything we fixed today want to go
ahead and pull me a little cider and I
want to taste our bean salad hmm I just
love that it's so good and I like the
fact that it's savory and not sweet so I
hope that y'all have enjoyed today
seeing some of these recipes that are a
little on the old side and very very
economical to make and it's always
America you know that I sent you love
and best dishes from my kitchen to use