Around the World

Hey, y'all

Today on Paula's Party, we're gonna be going around the world. We're gonna bring the taste of France home with a chocolate creme brulee

Light my fire, baby. Light my fire. And a fried pork chop, y'all

Japanese style. And banana soup with a surprise visit from somebody who really knows his bananas

Is it good? Yes, he said yes. Okay. That butter is liking that wine

And when in Venice, y'all, eat like the Venetians do with an Italian stuffed chicken

So y'all grab your passports up and let's party! I don't deserve that

But it felt wonderful. So how are y'all doing? Oh, I'm so glad

Y'all just look so pretty to me. Do y'all see me up here smacking

Michael and I quit smoking. And I never thought chewing gum could taste so good

Excuse me. Did y'all see the European special

Yes. It was just the most eye-opening, wonderful experience. You know, the experiences that I've had in the last couple of years

being able to sample food from all over the world, has been a wonderful experience

And that's what I want to share with y'all today. Food from all around the world that I've had the pleasure of tasting

So are y'all ready to party? Let's party! So, when Michael and I went on our Greek cruise

our very first stop was in Venice, Italy. And I got to ride in one of those gondolas

Did y'all ride in those? Michael and I had some fabulous food while we were there

The dish that I'm going to make today is an Italian stuffed chicken

Reminds me very much of the dishes that we had while we were in Venice

And I'm going to start with two boneless chicken breasts. And I am indeed going to beat this piece of meat today

I'm going to take a meat mallet because I want to flatten this chicken out

So I'm going to beat this out real thin. I think I'm going to have to get rid of the paper, though

You know, if you're mad with somebody, it's wonderful therapy, y'all. But I like mine really thin and really beat nicely

And so now I'm going to add some prosciutto ham, and I'm going to add a piece of fontina cheese

that kind of looks like a cigarette, doesn't it, Sean? I'm going to have to resist the urge of lighting this up

So I'm going to quickly put it in our chicken and wrap it up just like that

and I'm going to secure it with a couple of toothpicks, and then that one's ready to go

You can see how simple and easy this is. All right, so I'm going to get the pan going

because it won't take me but a second to beat out that other piece of chicken

I'm going to add a couple of tablespoons of butter. A couple of..

You're surprised that I'm using so little, aren't you? And I'm going to add a couple of tablespoons of olive oil

and let that be getting hot. Anybody got a question? Hi, Paula

Hey, sweetie. How are you? I'm good. How are you? I'm finer than frog's hair

What do you think are the main things that you need to keep in your pantry or in your refrigerator

That's a great question because I recommend keeping some soups, shortening, flour, meal, mayonnaise, butter

So now we're going to put our chicken breast in our hot pan

All right, so I'm going to add some portabella mushrooms. Do y'all love portabellas

I love them, too. It's like eating meat. I'm going to add a half a cup of wine

Ooh. That butter is liking that wine. And I'm going to add a few sprigs of rosemary

and then I'm going to pop this in the oven, and I'm going to let it cook for about 20 minutes

And it's going to be wonderful. The prosciutto is gonna flavor that chicken so beautifully

And then we're gonna have the surprise with the cheese in it

kind of oozing out on us. All right, in fact, I'm ahead of the game this morning, y'all

I have one, I think, down here in this oven that's already ready, so y'all don't have to wait

Look at this. Let me show y'all this most wonderful camera. Will it reach

Look at that. Isn't that pretty? When we come back, we're going to taste this

I'll see y'all back in a second. Coming up, it's fried sardines, Italian style

Do you want to eat his head? I prefer the tail. Just like a man

And later, Nacho Mama's Pork Chop. It's Japanese katsudon. So welcome back, y'all. In case you've just tuned in, we're going around the world today

with our menu And I just finishing up my Italian stuffed chicken Michael and I went on a tour of the Greek Isles and our first stop was in Venice Italy Now this is very much like a dish that you find over there

and I'm gonna take it, and I'm gonna slice it, and I'm gonna serve this very, very simply

I'm gonna put it on some arugula that's been tossed with just olive oil and a little lemon juice

I'm gonna kind of fan it so you can see what's in the center of it

And then I'm gonna take all that wonderful juice that came from the chicken

and I'm gonna take some of those portobello mushrooms and make sure they get in there

How simple is that? How simple? Come here. Come up here. I don't want to taste this without you

Can you eat and talk into the microphone? I think so. Well, if you can't, I'll feed you

Okay. All right, here you go. Oh, God, that's awesome

It's what? All of them. Now, I can't take as big a bite as you just did

I want more. You want more? Mm-hmm. Right here. Can I feed you

Yes, you can. There you go. Oh! Oh! Oh! Thank you. Thank you

You want to take that over there and finish eating it? I'd love to. Out of this world delicious, y'all

Oh. Now, this next dish, I first had this dish in Millbrook, New York

at this restaurant when I was up there filming Paula's Home Cooking

I was so surprised to find that I loved fried sardines. And I had them twice while I was on the cruise

I had them once in Venice, and then I had them again in Athens, Greece

Now, y'all, these are imported fresh sardines. And I'm going to salt and pepper them a little bit

Kind of roll them around. Now, y'all, the sardines that I've had before were little

These are huge. All right, so I'm going to take these sardines

and I'm going to run them through the flour after salt and peppering them and shake the excess flour off

And down in the grease they go. I just love them because they tasted nothing, nothing like the sardines in oil, nothing at all

It tasted like a wonderful little fresh fish. All right, so it's not going to take a whole bunch of cooking for these

So let's turn our fish over, and you can see all those little bones

But you can eat those bones, y'all. Well, I don't know if we can eat these bones

That's a big fish. Who's going to taste the sardine with me

Dominic, put that thing down and come over here and have a little tail with me. Where are you from

New York. And before that? My parents are from Italy. I knew it! I knew it

Come here, Dominic. How do you like your sardines? Oh, I like it raw

No, I don't like them raw. No, but I like them right out of, like, I eat them fried or whatever

I don't really cook sardines. Do you like big sardines or little sardines? I've never had a big sardine

I have not either. Okay. All right, so this is a big one

Okay. That is big. Do you want to eat his head? I prefer the tail

All right, look here. I'm just going to pop him. Look at the juice running out

That is. There's you the tail in. I'll eat the head in

You like that? This is really good. Very good. So we're having a good time today at Paula's party

I'm having a blast. It's a lot of fun. I'm always shooting the food. I never get to taste it, but I appreciate you giving me the opportunity

We're gonna fix that at Paula's party. Okay, good. That's great. I wanna make sure you keep all those muscles

Girls, look, flex your muscles for them. You are so cute

I love dark-headed men and dark-eyed men. You know what I mean

Oh yeah, I guess. I mean, I don't prefer dark-haired dark-eyed men, but I love beautiful blue eyes, so

Thank you. Thank you. We'll see y'all back in a few minutes

Coming up, how about a Japanese fried pork chop? Y'all, our next stopover is a place where I've never been

It's Japan, and I hear it is fabulous. I know I love Japanese cooking

I just love it. There's a young man that contacted me. In fact, he's in Tokyo right now as we speak

And he sent me an email asking if I could teach him how to make this dish called katsudon

Has anybody here ever been to Japan? Yes. And what is your name

Kathy. Kathy, I'm really going to need your help because sometimes I have a hard time with English, much less Japanese

But can I tell y'all how surprised I was when I found out that katsudon is a pork chop

It's just a pork chop. The dish is much easier to make than it is to say

Kathy, would you mind coming up and being my Japanese translator? Sure

So how did you learn to speak Japanese

A long time ago, I went to Japan to stay there for a year, and I came back 12 years later

My gracious, where are you originally from? Originally from Cleveland, Ohio. Oh, that's cute

So I've got me a cheat sheet here on this Katsudon. Okay

Did I say it right? You did. And the sauce is so simple

We're going to start with dashi. Dashi. It nothing but a seafood stock All right I going to take my dashi and I going to add three eggs to it

And I'm going to put this in pretty early because I don't want that to get hot

because I don't want it to turn to scrambled eggs. And then the next thing I'm going to put in

I had no trouble saying, soy sauce. We say shoyu in Japanese

Who? Shoyu. Shoyu. Shoyu what? That's the word for soy sauce. Oh, really

Yes. Shoyu. All right, and the next one I'm going to add is a half a cup of rice wine vinegar

But they call it... Meeting. Meeting? All right, and then I'm going to add a couple of green onions

And I'm gonna just let this cook until those green onions have just tendered up

And I'm gonna turn that heat down. And I'm gonna be taking a boneless pork chop

and I'm gonna salt and pepper them a little bit. I'm gonna rub it in, flip them over and do it again

How do you say fried chicken in Japanese? You're gonna be disappointed

but it's fried old chicken. Oh, I'm not disappointed. Fried old chicken

I've got that one. Now, I'm going to dip our pork chops, y'all

into the beaten egg, and then I'm putting it in a rice flour

which is called panko. And I love panko. I especially love shrimp fried in this

How do you say butter in Japanese? I think you'd be disappointed again

No, I won't. Butter. Butter. I got that one down perfect. So if I ever go to Japan, I won't have any trouble saying

more butter. All right, now we're going to slip those right down in our hot grease

So we're just going to let that cook for a little bit

And I've got one that's... Look. Oh. Mmm. Smells good, doesn't it

Oishy soul. Oishy soul. It smells good or it looks good. Okay, oishy soul

So what I'm going to do is I'm going to put all this together real quickly

Kathy, thank you. I didn't do anything. Yes, you did. You taught me Japanese words

Thank you. You're beautiful. Thank you so much. All right, now I'm gonna serve this katsudon

some white rice, and I love sticky rice to y'all. All right, now I've got some pork that's cut up over here

Already ready for our plate. I'm just going to take our sauce and pour it over our pork cutlets

Just like that. And then I've got a few spring onion tops

A few green onions. And I think that's all we need. So I've got to have the proper outfit, y'all

This kind of looks like a house coat, doesn't it? Is this right, Kathy

I feel like I'm on my way to bed. How about it, Red

You up for it? I think so. Come on, baby. Let's have a little Japanese katsudong

Katsudong? Yes, there's your katsudong. All right, let's go. And you sit here

All right. And I'll sit here. All right, have a seat. Do you like pork chops

I love pork chops. Do you? Oh, yes. So let's just dig in

Mmm. Mmm. Isn't that delicious? When we come back, y'all

we're gonna keep on going around the world. So don't go anywhere. Don't leave the party

We'll be right back. Coming up, a banana coconut soup. And later, we're gonna be heating things up French style

As y'all know, we're going around the world with our foods today

But y'all won't believe where I went to get our next recipe

Now, you talking about the clampets going to Beverly Hills. When Paula found the Four Seasons in L.A.

she thought she'd died and gone to heaven. And while I was there, y'all

I tasted this unbelievable banana soup, and I wanted the recipe. Well, I've got a special surprise for y'all today

because Ashley, the executive chef at the Four Seasons, is coming in to show us how to make this banana soup recipe

Ashley, come on up, darling. Come on. Well Paula, what a pleasure. How are you doing

I'm fine. How are you doing? I'm here a few days. I'm on vacation and it's just so good to be with you

Oh listen, I'm so glad. Pleasure. I'm so glad that you can come

Well let's get going. I think you've got everything at your stove and I'm going to go over there and you're going to teach me how to make this right

I'm not going to have to worry about following a recipe or anything. You're going to tell me. Okay, here we go

Us cooks we like to do have a bit of fun though. Yes we do. Recipes can be boring though. Yes we do

Bananas. Okay, so get me going here. You know what? I've got a good friend who's an expert on bananas, huh

Really? So I'm going to ask for Boomer. A good friend of mine, Boomer. He is. Boomer

This is Boomer, the banana expert. He's not going in the potty, is he

For Paul. He is not going in the potty. Bananas for Paul. I'm scared of monkeys and I adore them

Can I hold him? Can I hold him? Can you have a banana? Yeah. Shall we give it to the banana

I can't hold him. If he eats it, then we can make the soup. What's his name? Boomer

Boomer. Boomer the banana eater. Boomer. There you go. Boomer. Is it good

He said yes. Okay, right. He said yes. He squeaked, didn't he

Well Boomer I going to tell you goodbye I gonna tell you goodbye from over here Buma

Precious Ashley. Where did you get this recipe, Ashley? Oh, the recipe, it's a little bit like me

I've been sort of working the last 22 years, working all throughout the world

in England, in France, Spain, Singapore, Mexico, from Mexico to Buenos Aires in Argentina

And since the year, Beverly Hills. Okay, Paula, so the first thing is a touch of olive oil

Okay, the whole thing or just a touch? I'd say half of it. Put half of the olive oil in the pan. Okay

We're going to let that get hot a little bit. Okay. You southerners like a bit of heat, no

Yeah, we like it hot. We like it a little hot. Me too. All right, so we're going to put in our onions

So we're going to put in the onion. You can hear it sizzling. And we're going to stir that

We're going to leave it about 30 seconds. Okay. After the onions, the chopped leeks

some diced carrot. Put the carrot in. Now we can put in a bit of ground cumin

I love cumin, it's one of my favorites. All right, now all of this or just a. You can put all of it, yeah

I wouldn't think about that with bananas. Yeah, it's good. Stir in that cumin, let it roast off a little bit

Then we're going to add the garlic, chopped cilantro, the red paste

that's the sambal chili paste. And this has got the heat to it. That's got the heat

Stir that in. And then we're gonna put in Paula, the bananas

Okay, we'll put in the bananas. And the babalada. Just let them cook for like a minute

until they start to get a little bit mushy and a little bit caramelized. Okay

On the bottom of the pan. Okay. And next Paula, while that's caramelizing

this is one of my favorite herbs. I just love it, lemongrass

Just break it and then stick it inside. And just stick in the whole thing

Yeah, that's right. So we put two pieces of lemongrass, broken lemongrass, and the pan is very hot there

So what I'm going to do is deglaze it. So all those nice flavors which are caramelizing on the bottom, we're going to deglaze it with some orange juice

And that gives, I call it the white wine in like French cookie, gives it the dish some acidity

Okay? So once we deglaze with the orange juice, we have to let the orange juice reduce by half

Okay. So are you turning up your heat? I'm going to turn it up a little bit. Okay. How's that

I'm on medium high now. Okay. So it can reduce by half. Okay. So we're pretty much ready. Okay

great. That's the hardest work. Next, we're going to put some chicken stock or vegetable stock. In

this case it's chicken stuff. Are we gonna use all of it? We're gonna put half of it

Okay, half. Okay, that's pretty much it. What we're gonna do now, we have to let this soup cook

for 20 minutes. Okay. I'm gonna come over with my pot, okay? With another pot. Bring your pot

I'm gonna come with a pot. Okay, so once it's been cooking for 20 minutes, that's what it looks like

like there because we're going to taste it you know I've made a bit a little bit more that's a

double quantity okay so you just very simply put that in the blender with some coconut milk okay

and once you've blended it this is what you have you have this delicious the finished product right

you have this delicious wow you have this delicious soup let's find us a ladle okay

We're going to ladle it in. Now, what do you serve, Ashley, along with this

What goes well? Okay, you know what? With this soup, it is so good

You just tell me where to be. I don't want to get in your way. So good with so many things

But I'm going to do it. Let me pull out the camera and see if I can show everybody, Ashley

And, you know, this recipe is so good. It's actually very good, Cheryl

Is it? Yeah. We're serving it today hot, but it's very good chow

Okay, there we go. We're going to add, here I have a little bit of coconut cream

And this is cilantro oil. So we're just going to put a bit of, can you see that beautiful green oil

Like that. Oh, isn't that pretty? Okay. We're going to put a nice little shrimp skewer

Like that. How's that? And I have a nice shrimp toast. What

And there we go, Paula. That's for you. Oh, thank you. Is that not beautiful? No

Is it good? Yeah. You know, if you had asked me what flavor soup this was, I would not pick banana

Yeah, it's balanced, no? Uh-huh. You would not think it was banana

That's good. I mean, it's good. It's delicious. Well, Ashley, thank you so much

What a wonderful treat. Thanks for having me. You're great. Okay. It is

We'll see you back in a minute. Thank you. For more party

For more party. For more party. And next, we're going to bring the taste of France home

with a chocolate creme brulee. Welcome back, y'all

Y'all know where we've been, and I don't know if you know where we're going

I don't even know if I know where I'm going. But you know what? I want to show y'all a scrumptious chocolate creme brulee from France

Doesn't that sound delicious? Well, let's get going. I'm going to turn on our pan and our oven

Did y'all see Paula Goes to Europe? Did I ask y'all that? Oh, my goodness, and my boys surprising me and Brooke

How many people have been in the Eiffel Tower or been to it

Is it not amazing? My first night in Paris, I was riding around y'all in one of those cute little taxi cabs

And out the front window, I looked down like that, and it was a perfect full moon

And I looked back over my right shoulder out the back window, and the Eiffel Tower was dancing with all kind of diamonds

I didn't know that they lit the Eiffel Tower up. I couldn't believe where I was

It was just amazing. I'll never forget that trip. Alright, to make the creme brulee, I could stand up here and talk about Paris all day long

Did you see the little French man with a mustache like that? And he kept saying something about my breast

Never quite knew what he was saying. Something about guns and Navarone somebody told me

So anyway, now I'm going to do this a little differently. I happen to like to mix my dry ingredients together

So I'm going to go ahead and if you see the right thing, It won't read that way

But I like mixing my dry ingredients together. Now this is hot water, and I'm going to move it out of the way for a second

Because I want y'all to be able to see. So that just helps it incorporate better

So over a low heat, I'm going to add four cups of heavy cream

You can make it with half and half if you wanted to

but the heavy cream is so much richer. And when you're going to go to the trouble to make this kind of dessert

you want it as rich and full-bodied as you can get it

Ooh, and it's already... I wish I had one more hand, y'all

Darling, you got a question? Yes, Paula. Who taught you how to make creme brulee

You know, I don't remember, but I can tell you the first time I ever had creme brulee

All right, and now I'm going to add some chocolate liqueur. Now, y'all, I'm going to add some vanilla, and I'm going to add some chocolate

Well, my cousin Don Hires was a pharmaceutical rep, so he made real good money

and plus he had an expense account. So he had to come to Savannah to work on a project

and he took Dr. Dean to dinner. And they pulled out the dessert menu and gave it to us

and Don said, Paula, he said, oh, they've got creme brulee on the menu

I said, say that one more time, help me pronounce it. He said, creme brulee

And he said, you've just got to order some. So I did, and I said, that is like the best stuff I think I've ever eaten

And that was the first time, believe it or not, in Savannah, Georgia

All right, now, y'all, I've got some, in fact, I think I've got exactly 11 egg yolks right here

Now, I'm going to temper those, and we're going to add it to our custard, which is going to make it even richer

And by tempering, I mean that I'm going to slowly bring our yolks up to heat

Because I just don't want to pour them in there because it makes scrambled eggs. And we don't want any scrambled eggs

All right, now I'm going to add these all to our custard. This looks beautiful

Yeah. It's 2 o'clock in the morning. You wake up. Michael's sound asleep

What are you going to sneak downstairs and eat? You know have you been peeping in my window Because sometimes I do that You know I probably

Well, I'll tell you what the last thing I snuck in the kitchen and ate was red velvet cake

We usually always, always have a cake on our counter of some kind

And thank goodness I finished that one off. And then the next cake I had on the counter was a coconut cake

Well, I had to go to Albany this weekend to go to a baby shower for Jamie and Brooke and Jack

And when I left, I had a half a coconut cake in the cake plate

Well, we got back last night and I just raced in the kitchen to get me some coconut cake

It was gone. I don't know who ate it, but folks come and go at my house all the time

So I was so disappointed. So I had nothing to get up during the middle of the night and eat

All right, now you can see that I've strained this in a measuring cup

The spout on the measuring cup makes it much cleaner and easier for you to pour

So there we go. It's just that simple. Now I'm going to fill our dish with some hot water

and you want to make sure that you don't let any spill over into your custard cup

and you want to bring it about an inch up, and that way we don't have to worry about our dish scorching on us or getting too hot

It will evenly cook until it's nice and set. So we're going to put this in the oven, and remember, it's been preheated to 350 degrees

We're going to let it bake for about 30 minutes, And guess what, y'all

Nobody's guessing? When we come back, we're all gonna have chocolate creme brulee

See you back in a minute. Don't go anywhere. Coming up, we're gonna be heating things up

French style. Welcome back, y'all

I'm in here finishing up our chocolate creme brulee. All right, y'all, I've taken our creme brulee out of the oven

Now, we're going to let this rest on the counter for about two hours. We're going to cool it down because we're going to caramelize

and have a hard, hard top on it with melted sugar. And I need some help from the audience

Come on up here. You look like you might be a foodie I am Oh a lip kiss Your pineapple casserole alone saved my marriage Well good

Well, I need for you to help me caramelize this. Do you make creme brulee

Haven't in a couple of years. Okay, good. Well, we'll just freshen right up with..

Oh, yeah, take your microphone. Tell me your name. My name is Jim. Jim, I can remember that

I spent 27 years with a Jim. And that was a J-I-M

Not G-E-M. All right, well, listen, I've got something for us. You know..

Oh, Lord. You know that you have to have a flame to crystallize your sugar

And I got you something else, Jim. All right, let's... Put it on the top

Put it on the top? Okay. Okay. So you may have to help me. Oops. There you go. Now you're cooking with butane

You got one of my gray hairs up there. Okay. You ready? Lids down. Lids down

Can't even see you. I can't see you either. Where are you? You know what? I think I'm

I'm gonna risk it, otherwise it could burn this whole place up. Me too. Woo, doggies

All right, do you know how to light this thing, Jim? It's been a while. I'm used to having a little handball done

Light my fire, baby, light my fire. Or I'll help you light yours

All right, let's move it to on. Oh, don't let me stick that in your face, Jim

All right, you know what? We forgot. What did we forget? We forgot to put the sugar on our things

I hate it when I forget to put sugar on my thing. On your thing. I know it

I hate it too. All right, here we go. Now, we don't want to put too much sugar

We want to put just the perfect amount. You've done this before

Yes, I have. Because if you put too much, it's kind of hard to get it to melt

I remember one time I was doing Paula's Home Cooking Show, y'all, and I was making creme brulee

And they brought out the salt, I mean the sugar, for me to caramelize the creme brulee with

Well, I torched it, and I torched it, and I torched it. And I said, something's just wrong

this ain't melting right. I bit into it and it was salt

They had got the bowls mixed up. So... That sugar Exactly Okay So let get the going All right You ready

All right, go for it, baby. All right. Now just move it back and forth

Back and forth. You're doing much faster than me. Yeah, see it caramelizing Jim. Beautiful

Alright, wait, wait, wait. Hold on, let me get the... Mmm. See

Doesn't that look out of this world? Alright, let's keep firing baby

Good job, sir

And can I tell you how good you look in your hat? Who's got a question

Oh, you're so beautiful. You're so beautiful. I love you, Paula. You're beautiful and yummy

Thank you. Just like this creme brulee, isn't she, Jim? What's your question, sweetie

How would you do this at home if you didn't have a blowtorch? If you didn't have a blowtorch, doesn't everybody have a blowtorch

No, you can stick this under the broiler. You need to move your broiler pan up high and really get it close to the heat, and it'll work nicely

But I love the fire. And I love the danger of it

And you can get the little small ones, too. Some of the handheld ones. That's exactly right. Those little tiny ones are wonderful

Well, who's ready for creme brulee? Did I mess my hair up, Jim

Bring it on, girls! Woo! Y'all, I have so enjoyed my time with y'all today

I mean, think about everywhere we've been. France, Italy, Greece, and Japan

And we're still sitting right here at Turner's Cove. I hope y'all have had a good time being with me today

because I have certainly had a wonderful time being with y'all. So remember, get in your kitchen

Make memories with the family members that you love. And just go anywhere that you choose to go

I love y'all, and I'll see y'all next time. Bye