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, y'all? 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. 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 gonna add some portabella mushrooms. Do y'all love portabellas

I love them too. It's like eating meat. Now I'm gonna add a half a cup of wine. Ooh

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

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

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

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

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? Well, here. Can I feed you

Yes, you can. There you go. You want to take that over there and finish eating it

I'd love to. Out of this world delicious, y'all. All right, 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 all

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

You know, I don't really cook sardines. Okay, do you like big sardines or little sardines? I've never had a big sardine, so..

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, but I'll..

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

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

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 want to make sure you keep all those muscles

Girls, look. Flex your muscles. 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. Okay, thank you

We'll see y'all back in a few minutes. 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. Okay. 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? Yes

Thank you. 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 katsu don

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

We're gonna start with um, dashi. Dashi. It's nothing but a seafood stock

All right, I'm gonna take my dashi and I gonna add three eggs to it And I gonna put this in pretty early because I don want that to get hot because I don 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

They say shoyu in Japanese. Who? Shoyu. Shoyu. Shoyu what? That's the word for soy sauce

Oh, really? show you. Alright, and the next one I'm gonna add is a half a cup

of rice wine vinegar. But they call it meeting. Alright, and then I'm gonna 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 going to salt and pepper them a little bit

I'm going to rub it in, flip them over, and do it again

How do you say fried chicken in Japanese? You're going to be disappointed, but it's fried old chicken

Oh, I'm not disappointed. Fried old chicken. I 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

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

Oishi so. Oishi so. Mm-hmm. It smells good or it looks good

Okay, or she's so. So what I'm going to do is I'm going to put all this together real quickly

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

Thank you. You're beautiful. Thank you so much. All right, now I'm going to serve this katsudon, some white rice

And I love sticky rice, do y'all? Ooh. 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. 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. Well, Paula, how are you doing

I'm fine how you doing? I'm here a few days and so 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? Great

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 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 to the pot easy. He's not going to the pot easy

He's not going to the pot. Bananas for Paul. I'm scared of monkeys and I adore them

Can I hold him? You can't hold him. You can have a banana. Yeah. Shall we give him some banana? I can't hold him

If he eats it, then we can make the soup. What's his name? Buma. Buma

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

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

Well, Buma, I'm going to tell you goodbye. I'm going to tell you goodbye from over here, Buma

Thank you

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

I'll 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 going to add the garlic chopped cilantro the red paste that the sambal chili paste And this has got the heat to it

That's got the heat. Stir that in. And then we're going to put in, Paula, the bananas

Okay, we'll put in the bananas. And the banana. Just let them cook for like a minute until they start to get a little bit mushy and a little bit caramelized 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, I'm gonna dig we're gonna deglaze it with some orange juice and that gives I

call it the white wine in like French cooking 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 gonna turn it up a

little bit okay how's that I'm 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 stock. Are

we going to use all of it? We're going to put half of it. Okay, half. Okay, that's pretty

much it. What we're going to do now, we have to let this soup cook for 20 minutes. Okay

Okay. I'm going to come over with my pot, okay? With your pot. Bring your pot. I'm going

Oh, no, right. Okay. Okay. So, once it's been cooking for 20 minutes, that's what it looks like

There, because we're going to taste it, you know, I've made a little bit more, that's a double quantity

Okay. So, you just very simply put that in the blender with some coconut milk

Uh-huh. Okay. And once you've blended it, this is what you have

You have this delicious... So, this is the finished product. That's right. You have this delicious soup. Wow

You have this delicious soup. All right, well, let's find us a ladle. Okay, I'm 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 chilled

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

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

Thank you. You're grown. Okay. We'll see you back in a minute

Thank you. For more party. For more party. More party. And next, we're gonna 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 kinds 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

All right, 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 recipe, 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 gonna add some chocolate liqueur

Now, y'all, I'm gonna add some vanilla, and I'm gonna add some chocolate

Well, my cousin Don, 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'm 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 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 Alright now you can see that I 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. Ooh, 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 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. 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. I can't even see you

I can't see you either. Where are you? You know what? I think I'm going to risk it

Me too. Otherwise, it could burn this whole place up. 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 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

That's sugar. Okay. So let's 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

All right, wait, wait, wait. Hold on, let me get my... See

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

Good job, sister. And can I tell you how good you look in your head

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. Yes, you can get the little handheld ones. That's exactly right

Those little tiny ones are wonderful. Well, who's ready for creme brulee? Wow

Did I mess my hair up, Jim? Bring it on, girls. 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