Southern cook Paula Deen is known for preparing delicious down-home dishes. This week, World renowned chocolatier Adam Turoni steps into Paula’s kitchen and demonstrates some high-end techniques!
Watch "Positively Paula" on Tuesdays at 7 PM ET / 6 PM CT / 5 PM MT / 4 PM PT
2 Dozen Fresh Oysters (Halved)
(Reserve the oyster juice)
1 Stick Butter
1 16 oz. Can Spinach
1 Medium Yellow Onion (Diced very fine)
3 Bay Leaves
4 Strips of Bacon (finely chopped)
½ cup Progresso Italian Bread Crumbs
½ Cup Grated Parmesan Cheese
1 cup Rock Salt
- Shuck the oysters and reserve the liquid.
- Melt the butter and add the onions and bacon and cook over medium heat until the onions are translucent. Add bay leaves and continue cooking for about 2 minutes. Add the drained spinach to the pot and stir to coat.
- Lay out your oysters on a cookie sheet covered in rock salt.
- Spoon ½ tsp of the oyster liquor and a dash of Worcestershire on each one. Cover the oysters with the spinach mixture and top with the breadcrumbs and parmesan cheese.
- Cook in a 450° oven for 10-15 minutes until golden.
Russo's Low-Country Boil
4 lbs. Large Georgia Wild Shrimp (26-30 count)
3 lbs. Chicken or Turkey Italian Sausage
12 Ears of White or Yellow Corn (halved)
5 lbs. Small Red Potatoes
6 Oz. Old Bay Seasoning
¼ cup salt
¼ cup White Vinegar
1½ Gallon Water
- In a large stainless steel outdoor cooker, combine water, salt, vinegar, and seasoning and bring to a boil.
- Add sausage and potatoes, cover and cook for 10 minutes.
- Add corn, cover and cook for another 10 minutes.
- Turn heat off and add the shrimp. Let cook until you can’t see through them.
- (DO NOT OVERCOOK HERE! Should only take about 3 minutes).
- Drain the Low-Country and dump out on a table covered with a plastic table-cloth.
Drawn butter, cocktail sauce, and lemons are a great way to kick it up another notch. You will need butter for the corn and potatoes and have some Old Bay for your guests to sprinkle on their meal!