Black and White Party

Tonight on Paula's Party, we're all dressed up for a black and white ball

It's black and white cookies that are all malicious. Then it's not your mama's spaghetti, y'all

I like to watch you eat it. And a Bobby Flay throwdown like you've never seen before

This is Paula's Party after midnight. We're going to be making coconut cake and filet mignon

So dust off your tuxedos, y'all. because everything's black and white tonight

Beautiful! Oh my gosh

Ever since I taught Michelle Pfeiffer how to do this, I've wanted to do it on camera

Where did my boys go? Boys! Come help Mama down

No problem. Thank you, guys. You're welcome. Y'all look beautiful

So do you. Thank you, thank you. All right, today is our black and white show, y'all

Even our food is black and white. I've got a question to ask y'all

What is black and white and red all over? Oh, ho, ho

Elmo! Elmo! Elmo! Elmo in a tuxedo! Oh, hi. I love this party. Can Elmo have a kiss

So what are we going to cook? What do you want to cook

Black and white cookies. Black and white? Is that what you'd like for us to cook today

Oh, yeah, yeah, yeah. Black and white cookies? Well, I've got you a surprise, Elmo

Really? I have an apron just for you. Oh, good. Where? May I put it on you

Oh, please. It's right here. Mr. Isaac Mizrahi designed Elmo's tuxedo. What

Well, he did a grand job, Elmo. Elmo doesn't mean the name drop

How do you start? Where do you start? Okay, Elmo, come on down here, baby

We've got some cake flour. Over here? Over here. See our bowls? Yeah

We've got cake flour. That means that's a type of flour that's just for cakes

Yes, it's just for cakes. We're gonna do that. I see. Sorry

It's okay. All right, hold your breath, Elmo. Here goes the next one

Now, this is all-purpose flour. Oh, Elmo, you're trembling, honey. Can Elmo breathe now

Can what? Elmo breathe now. Yes, you can breathe now. All right, we've got our cake flour, we've got all-purpose flour

and then we've got our bacon powder, which is going to make our cookies puff up, Elmo

Oh, that's what they want. Kind of like your nose. Thank you. Okay

All right, now come on over here, Elmo. Okay, okay. What is Paula's favorite, favorite condiment

Butter. Elmo. Yes. You're right. Butter, yeah. So in this bowl, we have butter

In that bowl, you have a lot of butter. Yes, we have a lot of butter. Wow

And we've got sugar in there. Oh, really? Watch it, Elmo. Okay

Because we're going to cream our butter and our sugar together. Uh-huh

All right. Okay. In go our eggs. How many? Four. That's two

One at a time. That's four. That's four. Four, Elmo. Okay. All right, here we go

A cup of milk. A cup of milk? Yes. Do you know where the black and white cookie, where it came from, where it started

No. Where? New York City. Why? Why? Because a baker was making cakes, and he had some extra batter left over

Oh, really? Really. And he didn't know what to do with it, so he said, well, I'll make black and white cookies

Oh. Oh. That's different. All right, Elmo. Yeah? Oh, sorry. Watch it, baby

Oh, you got flour all over the place. All right, Elmo. Yes

We're gonna slowly... We're gonna slowly add our flour. Yes, go ahead

Slowly. Slowly. Did anybody ever tell you that your eyes are so cute

they kind of look like ping-pong balls? Really? Yes, really. I'ma think Mr. Jim Henson had something to do with that

Well, Jim did good. Yeah, Emma misses Mr. Jim. I know you miss Mr. Jim. Yeah

But aren't we glad we had him? Yes! Yes, yes. Or Emma would not be here

Or Elmo would be a twinkle in someone's eye. Elmo would be a red rock somewhere

Listen, we're gonna finish up these cookies, Elmo, when we come back. Yes

Black and white cookies with the star of the show, Elmo. Don't go away

Coming up next, y'all, my two favorite little guys all dressed up in black tie

And later, this is Paula's party after midnight. Bobby Flay's going cabaret and sweetening things up with a coconut cake

Welcome back, everybody. We're in the middle of our black and white ball

And Elmo and I are making black and white cookies, aren't we

Yes, yes. Because that's your favorite food, isn't it? Oh, Elmo loves it. One of Elmo's favorite foods, yes

Elmo loves black and white cookies. Yeah, Elmo loves black and white cookies. So why don't we finish these cookies, Elmo

Okay, good, good, good. Because you know what? The faster we bake them, the faster we can eat

We can eat them, yeah. Okay. So let's finish putting in our last little bit of flour into our batter

Okay. And Elmo, you see this looks like a cake batter almost, doesn't it

Well, kind of. Yeah, kind of. Rather than like a cookie batter

Hmm. There we go. You want to lick? Look at that. No, no, no

All right well I lick it for you Okay go ahead How is it Is it good So delicious Oh good Mmm You just don know what you missing Elmo

No, what's next? All right. Now, we've got our baking sheet here

We're going to put parchment paper down because parchment paper will keep our cookies

from getting too dark on the bottom, okay? Oh, so you can bake with parchment paper

Yes, you can. So it won't burn or anything? No, it won't burn. It won't catch on fire or anything with any luck

Okay. Oh, so you use like an ice cream scoop thing. Yes. When you're making cookies, Elmo, you'll always want to use a good measurement

because you want all your cookies to get done at the same time

And you want them to be the same size, too, don't you? Right, right. Because if they're the same size, they'll get done at the same time

Oh, cool. Now, when do you put the icing on? After we bake them

Well, excuse Elmo. All right, Elmo. Yes, Miss Paula. Mr. Elmo

We're going to put these in the oven at 375 degrees, and we're going to bake them for 25 minutes

Oh, it takes that long? We don't have to worry about time. Oh, look at here

Look at here, Elmo. The magic of television. And we're going to do this slowly because you can always add two, but you can't take it out

Oh. But if you go too fast, does it get too lumpy

Well, you need to beat it. Beat it? Yes. Okay. You know, kind of beat it with your whisk so that you get the lumps out

Uh-huh. And see how we kind of got it, like, smooth? That's looking smooth

All right. So we have melted some chocolate. Oh, yeah, baby. We have melted some chocolate over some hot water

Boy, I'm going to wish you had smell-o-vision. Smell-o-vision. I know. I said I would love to come up with a scratch-and-sniff TV

That would be cool, especially for a cooking show. Think we could do that together? Yeah, let's do it

Okay, let's do it. Let's go in a partnership. Partnership? Yeah. Oh, I love that

All right. Now, I've got some white frosting down here, Elmo. Oh, that looks good

Look, doesn't that look good? Miss Paula? What, baby? Is that the right side

Yes. You sure? We're doing it, Elmo, on the bottom side. Why

So that we've got a smooth surface. Oh, cool. Okay, isn't that cool

Yeah, a little drippy, but it's cool. A little drippy, yes. We like it a little drippy

And look here, Elmo, look. Oh. Ooh. You're not going to have any, man

I don't know. Elmo, be nice to our guests. Okay. We are going to share with them

Elmo, sorry. You're not going to have any. That's being nice. Well, Elmo, I got your cookie ready, baby

Oh, you do? Wow. Yes, I do. Would you like to taste it

Elmo would love one. And would you like our guests to taste it, too

Yeah, Elmo would. Okay, Elmo try it. Huh? Oh, yes, you may try it

No, the other way. I want the other side. You want the chocolate side

Yeah, well, mixed. See? Oh, mixed. You want it mixed. Yeah. Can I want it

Okay, honey. Okay, you're a picky puppet. Wow. What do you think

That's really good. Isn't that good? Well, why don't we get the folks to bring out some cookies for our audience

Oh, yeah. I would love that. Yeah. Yay! Y'all, I want to let y'all know before Elmo pops out of here

that you can see him on Sesame Street in his 38th season

And we'd like to say a special thanks to the nonprofit organization Sesame Workshop

Thank you for so much happiness you bring Elmo. to not just a little people but also the big ones

hey everybody

Hello, John. Hi. Come see you, Granny. Yo, look at this precious boy

What is better than one little guy in a tub? Two little guys in a tub

We'll see y'all right back. We're having a ball at our black and white ball

More guests coming up. We'll see you back in a minute. Look at that

Coming up. Gentle, gentle. How can I mess up the cake when you already have it baked for me

Bobby Flay and I are sweetening things up with a coconut cake

And later, homemade pasta in black and white. Welcome back, y'all

Welcome back. Are we having a ball or what? Yes! For those of you that's maybe just popped in

at Paula's party tonight, we're celebrating with a black and white ball

Y'all, please give a warm, warm welcome to one of my favorite men on Food Network

Mr. Bobby Flay. Come on out! Thank you so much. Yo

Hey, everybody. I love this guy. Come on. Yo! Yo, yo, Bobby, yo

They're gonna help you. I'm a piano? All right. Yes. All right

Now, let's do your thing. Get all sexy. Like this? Yes, get all sexy

Off your leg. What's your name? I love this guy. I love this guy

Come on. Come on. Come on. Come on. Come on. Come on

What show is this? This is Paula's party after midnight. Mr. Bobby Flay

This is definitely my first boa, I can tell you that much. Well, it won't be your last, baby, if you stick with me

Thank you so much. Glad to be here. Let's go. Oh Bobby I so glad you here with me Thank you sweetie Come on over here doll baby Now we have to cook I understand that one of your favorite cakes is coconut cake Oh it is And I understand that all your accolades you really not a baker

You know, it's kind of a funny thing. Like, chefs that cook savory food, they most of the time stay out of the, like, the flour, butter, sugar, and eggs department

I'm going to show you how easy this is. And I know you've heard of this. A one, two, three, four cake

The reason they call it that, it's a cup of butter, two cups of sugar

Right. Three cups of flour and four eggs. Okay. So you've got your one, two, three, four

Okay. So it's real easy to make. I'm going to finish creaming our butter and our sugar together

I'm going to add our eggs one at a time. I've got three cups of self-rising flour here

So while I'm baking the cake, you can make the filling. Just mix it all together

Butter, sour cream, milk, and coconut. Yes. I can do that, I think

But now, that's not our icing. That's our filling, which is a difference between..

And there's layers. Yes. Okay. This is going to make our cake wet, y'all

Lots of good coconuts. Yes. And the secret to a good coconut cake, to me, is letting it sit

If you've got a strong enough willpower, let it sit in the refrigerator for like three days

All right, so... How does this look? Is that okay? You've got your filling together. You know what

Now, I just like it a little bit thinner, so I'm just going to take away from my cake

Okay. All right, so, Bobby, this cake makes three layers. Okay. Or you could make four thinner ones

but we're going to make three. Normally, you'd have three pans up here, so you just want to make sure that you evenly divide your batter

Oh, evenly. Yes, among your pans. Wait, you mean I have to measure

See, that's the problem. No, you don't have to measure. You just eyeball. So, we're going to take our cake

Right. And I'm going to come over here. Now, I'm just going to stick a little icing right there

Kind of glue it down. Yeah, kind of glue it down. Okay. All right, now we're going to take our spoon, and we're going to poke holes all in this cake

Oh, like this? Yes. Now, why do you do that? All right, like, see, let me show you

Yeah, already I'm wrong. I'm showing the mastership. Oh, a lot of them

Yeah, I make a lot of holes. I just come around like that. Because you want the icing to seep in

I want this cake, when you wrap your lips around it, honey, I want it to be wet

She said it. Right there. You know, there's nothing... Channel, channel. Whoa

That's perfect. How can I mess up the cake when you already have it baked for me? Okay

All right, now we're just going to pour a little bit of that filling. Right

And I have to tell you, this, you made just a little filling, because that's all you had to work with

But you need more? Yes. Okay. I mean, I really want this cake good and moist for you

I want it soaked up, baby. Right. And we're going to stack

And then you keep doing this? Keep poking. Okay. I, I, and I have to tell you

People ask me all the time, you know, what's Paula Deen like? I'm like, oh, you have no idea

Okay. I'm going to keep that a secret. Like I said, I'd probably make like two or three times the amount of filling that you had. Right

But that's it. Okay. We poked that one. And then this is the hardest part of this whole recipe is wrapping this and putting it in the refrigerator and not touching it for three days

Three days? Okay. Yes. I like three days. Okay. All right. Pull this out, buddy

I have you a cake, honey. You're not even going to have to frost it. I love that

Look-a-here. Oh, that looks horrible. Doesn't that look horrible? All right, so let's just come around here, and I just take my hand

Right. And I hold it up close to my cake and kind of, you know

Who am I talking to? Oh, that's perfect, Bobby. Do you love it or what

It's gorgeous. All right, now, because our party is a black and white theme. Right

We need some black on it, don't we? Okay. So. Chocolate? Put that chocolate anywhere you want to, darling

Oh Bobby it's gorgeous It is Now this is talent You are so good

In fact you're so good I want you to cook me something

Because you truly are like just He's got magical hands Would you come back and cook me something

Absolutely well we're going to leave obviously the baking to you And I'm going to cook you something savory Filet mignon with goat cheese

So we got the black and white Thank you. We'll be right back

See you back here in a minute. Up next. I like to watch you eat

Homemade pasta with a black and white twist. And later. You want to use the torch

I would love to. A little black and white filet mignon. So far tonight on Paula's Party, y'all, we've turned everything black and white

Elmo made me the best black and white cookies this side of Sesame Street

Oh, yes! Food Network star Bobby Flay tickled the ivories and my coconut cake

And later on, it's a throwdown challenge I'll never forget. Welcome back, y'all

Welcome back. We're having a black and white party today. Look at the audience

Are they not gorgeous? Everybody's beautiful. My next man. Ooh, girls. And some of you guys

This guy is the best Italian cook in New York City. Yes

Not only is he handsome, he can cook for us, girls. Y'all, please give a big welcome to my friend Scott Conant

Come on out, Scott! Oh, Scott

You're going to make me blush on national TV. Thank you for having me. This is great

You're, like, just beautiful. Scott, I have to tell you, the reason why I wanted you on the show today is because there's something in the kitchen that I've never done

I've never made homemade pasta. I thought you were going somewhere else with that. But you know what

Not only are we going to make pasta, we're going to make black and white pasta. That kind of fits the theme. Perfect

Yeah, because it's a black and white ball. Because it's a black and white ball. How did you learn how to cook

I started, I went to a vocational school in Waterbury, Connecticut, where I grew up

And I actually tried to get into the plumbing class. And there was no space for me

So instead, I was 15. True story. And so it was the second choice

I chose culinary arts. You were going to wear those low jeans and you were going to bend over

That's it. Aren't we lucky? Yeah, keep trying. Well let get started Good So you just tell me what to do Now I throwing some eggs in here Six eggs Six as well It three whole eggs and three egg yolks Oh okay So then we have some here some squid ink

And smell that. You can smell this. I mean, it smells like the sea. Don't get it on your nose. It is very strong

And it's black. So why don't you make the sauce while I do this, all right

Okay, okay. And we'll start this pan. You're going to help me? I am going to point you out in the right direction

So in this pan, why don't we turn this on? Okay. And we're going to put a little bit of olive oil inside here

Okay, okay. With the... And you've got egg whites, the egg yolks

I got egg whites, egg yolks. Is that enough olive oil, Scott? That's a little bit more than that

We're going to do enough, so throw the flour in here. We let it mix up. Okay

And it's very, very simple. This is what it ultimately will look like

Nice and dark. Oh, that's beautiful. Isn't that great? That's beautiful dough

All right, now, Scott, what do you want me to do first? A little bit of garlic inside there. Okay, a little bit

Does that mean all of it? Throw it on there. Throw it on there. And a little bit of crushed red pepper. Okie doke

All of it? No, I want to go all of it. That's a little too much. I was going to say, that's a lot of pepper

That's a lot of pepper. Okay. Oh, gosh, it's already smelling like fabulous in it

Doesn't that smell great? Pull that off the fire. Okay. And we're just going to add some clam juice

Clam juice. And what that does is just stops the cooking, but it's also really, really imparting another

flavor element to the dish as well. And I love clam juice. I use it a lot for my seafood dishes

Yes. And that's what we're doing here. So let me just show you us rolling this pasta out. Okay

You see what we did here. Look at how beautiful that looks. And you can see the thickness of it

It is. Isn't that great? It's like licorice. Hopefully it doesn't taste like licorice

It kind of feels like that. And then you see what we did here was we kind of made a stripe

Yeah, exactly. Just gorgeous. So what we would do is roll it through this machine

Now, this is an electric machine. All right, now what am I doing over here? We're going to let that simmer and reduce just for a moment

And what we'll do with this is we'll just kind of run it through this machine to make it nice and thin

Now, can anybody buy one of these machines? Yes. This we got from a specialty restaurant supply

but they'll sell to anybody. And it's really, I mean, this is what I

at any point in time, I have about five of these machines in different restaurants. Then what we'll do is we'll kind of put this on

And when it starts getting real thin and it gets too wide, what do you do, cut it in strips

That's right. Yeah, you cut it down, break it into smaller pieces. So then here, what we'll do

I have to just turn this around for you. Pardon me. It's just put this, and this is a fettuccine, right, with an E at the end

Now, what makes that a fettuccine? It's the cut. See the size of that

So it's not anything to do with flavor. No. It's all about the cut of the noodle

It's all about the cut of the noodle. Absolutely. That's a good tip. So you see what we have here is we have some beautiful pasta

Isn't that beautiful? Amazing. Even I can do it. That is. So, we've done some earlier

I was here at 4 a.m. this morning making pasta. If you believe that, I've got a bridge for Sam

I was going to say, what color are your eyes? So, what we'll do is let's drop some of this pasta

Okay. You know, let's drop all this. We've got the water boiling. And, you know

And let me ask you this now. Tell me. I always add a little oil to my water

Do you? That's fine. Or is that just like a wife's tale? I don't. You can do whatever you want. Okay

How about salt? Always. Always. My mother used to tell me that you have to add enough salt to the water so it tastes like a broth

People ask me, you know, why is southern cooking so good? My answer is we're not afraid of seasonings

That's right. Yeah. We just don't let that rule us. Oh, we got a question, Scott

I just wanted to ask, do you use kosher salt or normal table salt? I use kosher salt

Table salt has iodine in it. The reason why they put iodine in salt originally was to stop goiters

Not a lot of people have that problem anymore. And it's amazing the flavor difference

It really is. I use kosher salt too, but I didn't know why

I just like the way it looked. That's great. It's not important how we feel, but how we look

I'll go with that. Look at this. What's the difference between kosher salt and sea salt

Well, sea salt is actually harvested from the sea. You just put par-cooked clams

I put par-cooked clams with the clam juice. And here I'm throwing some raw squid inside

I'm just going to throw it all in. Now, there's a reason why. And people are probably saying, how do you put raw fish in like this

It's going to cook from this residual heat that's in the pan. It's going to cook this calamari all the way through

Yeah, and it doesn't take long for calamari. No, absolutely not. And we don't want to cook it so long that it becomes tough

Tough. But you see. Now, look at what's happening here. I see it. You see this nice sheen that's happening from the olive oil and the starch

and all that liquid that's inside there. What it's doing is it's creating that sauce

I'm going to throw a little parsley. Okay. I mean, this is as simple as southern Italian food gets

but it's also, I mean, every single thing in here is going to be a singular flavor

but it's going to work in harmony. Now, what are you going to do with the tomatoes? The tomatoes I'm just going to finish on top

What are you going to do with the fresh ground pepper over there? I'm going to top it as well

But, you know, we'll see if it, you know, taste it first. We'll see if you think it needs it. I'm not one of those guys who has to put pepper in everything

I feel like if it needs it, we'll put it. If it doesn't need it, that's fine, too. This is what Italian food is meant to be all about

It's this simplicity and this passion. I like to watch you eat

It's wonderful, Scott. Look at all these beautiful girls here starving. Give them a little piece of your nube

We'll be right back. It's all black and white today. Up next, Bobby Flay is cooking up a black pepper filet mignon with goat cheese

And later, it's a throwdown showdown. No, it's a real deal, baby

I love that. You're making me dizzy. I got drunk on that twirl

Welcome back, y'all. It's all about black and white today. I know you've got a special dish you're going to make

but before we do that, I want to just give you some of the coconut cake that we made. Okay

I'm all for that. Okay. So the way it's working is dessert first

Uh, hi. Oh! Oh, that's right. I'm supposed to be feeding you

Mmm. Is it good? This is kind of like our wedding. And I can feed you

Okay. Let's do it like that. Oh, I'm... What was wrong with that one

Okay. Mmm. Mmm. Mmm. You're the only woman I can do that with

And I'm not going to get in trouble with my wife Because she loves you so much Does she? And I love her too

She is so, so cute, y'all You're a lucky man She says, I love me some

Well, you know, she knows I'm safe. She knows I'm safe. Sure she does

You know, I go gaw-gaws over you young men, you handsome young men

I really feel like a mama towards y'all. Oh, that's so sweet. Thank you so much

So Steph, he's safe with mama. All right, you want to close

All right, shake those pots and pans, baby. So we're going to make a..

Ooh, your pot's hot over here. I know, that's good. We like cast iron to be nice and hot

I know. Okay. So we're going to make a filet mignon. Yes

This is going to be the black part. Bobby Flay is making a filet. Exactly. Fileting it up

And we're going to make it nice and crusty, so it's nice and black on the outside. I love it. And then we're going to make a sauce with ancho chilies for the bottom

But on top, we're going to fire up some goat cheese. So it's going to be the white part

So it's going to be white and black. And the goat cheese and the filet go really well together. Creaminess, tenderness, and richness

Is there anything I can help you do? You're going to do it all. I am

Yes, absolutely. So we're going to start with some canola oil. We're going to make this..

Be careful, that's hot. Okay. Just for the record, don't put your hands in a hot pot

A little bit of oil. All right, how much? That's good. Okay

And then some half of the onions. Half? So you can use red onions or white onions. Okay

And then half of the garlic. Half the garlic. All right. And we're going to let that saute for a little bit

And then we have some ancho chilies. Have you ever used these before? No. Now they're hot

No, they're actually not hot. And a lot of times, the first thing people think of when they see chilies is heat

But actually, I say that they taste like a spicy raisin. They're very fruity

And you put some hot water over them. You throw that one in there. Put some hot water over them

Now what kind of, say the name again. Ancho. A-N-C-H-O. Almost like anchovies

Exactly. But you stop with ancho. You stop short. Ancho chilies. And you let those rehydrate, almost like sun-dried tomatoes

Yes. You plump them back to life. Oh, and they almost came a different color

Exactly. And feel how soft they are now. Oh, yeah. They almost feel like big raisins

Yeah, they do. So we're going to take the stems off them and the seeds, or most of the seeds

We can put a few in. And we're going to throw these right into our pot

We're going to make an ancho chili sauce with a little tomatoes and some sweet red peppers as well

Oh, gosh. This smells delicious. You can start to smell, like, the fruitiness of it right away

Then some red peppers. Some red peppers. And these are roasted peels and seeds

I was going to say, those have been roasted, y'all. Yeah, exactly

And then a couple of tomatoes. Okay. And is this just we're using a canned tomato, Bobby

Canned tomatoes, absolutely. Okay, you want me to bust them? Yeah, bust them up

Hurt them. Okay? Tomatoes, chilies, red onions. some garlic. That simple enough Exactly And we can find those peppers at like any grocery store Well now you can get these peppers all over the place like you know gourmet shops

obviously online, internet, you can find answer chilies, and they're really fabulous

You know, one thing about chilies is that I think people around America are now learning

to use them without hurting themselves. Yeah. You know what I mean? I'm scared of them, I'll tell you. Really

Well, any kind of pepper, you know, I'm... Well, think about it this way. You're making a tomato sauce with some sweet red peppers, and you throw a few chilies in, just to give it some added flavor

And just a touch of honey. I use honey in a lot of my cooking because of the heat

Oh, and that was just a touch. Just a touch. So we let that cook for about 20 or 30 minutes

Okay. Do we need salt or pepper or anything, or just these

No, not yet. We're going to season it later. Okay. Let's let that simmer for a little while. Okay

Let's go over to our cast iron pan and our filet mignon. And our coconut cake

Exactly right. Whoops. This is hot. Okay. Filet mignon. Let's season salt and pepper

Okay. Exactly. Don't mess around, Paul. Exactly. Yeah. Because, you know, not only is it going to help season

but it's also going to help create a nice crust on the outside. Okay? Let's turn it over

You know, and some chefs, Bobby, say never salt your meat. The key to that is high heat, and we're going to seal in all those juices

that if you just salted the steak and cooked it slowly, you would run out. Okay

So we want a nice crust. We like contrast of texture. Yes, yes. All right? So we're going to take a little bit of canola oil, and then why don't you take a couple of steaks

Why canola? Just because it's light, and it's not going to take over the flavor of the steak

We want to taste the beef. So canola rather than an olive oil or something like that

Exactly. Very hot. And you want to hear that sizzle. Yeah, see, I want to hear that sizzle

Put it all in. Okay? Now here's the key to this. Yes

Basically, what I tell people is when you put something in a pan or on a grill, and you want to get a nice crust on it, walk away and leave it alone

Don't touch it. Because as soon as you start touching it, you start losing that surface, that heat. Absolutely

And we only want to turn these one single time. To me, that's the secret to a good steak

Exactly. One time. One time, so it's nice and crusty. Otherwise, you're just going to boil it in the oil

Okay. Well, listen, y'all. What Bobby says, Paula does. So we're going to give these a few minutes, and when we come back

We're gonna flip these steaks. See y'all back here in a minute

at our black and white ball with your king, Bobby Flay. Up next, I'm here to challenge you

to a country fried steak throwdown. Woo! We're having such a good time tonight here at Paula's party

we having a black and white ball and I in here with one of my little favorite little love buttons Bobby Flay He just like the king You know what I saying Oh baby Oh you are you are you know you are You just like one of my favorites

I have to say, talking about favorites, y'all, have y'all ever seen Throwdown, Bobby's show Throwdown

I love that show. Can you watch it? Yes! I love that show

Thank you very much. Lots of times you lost, though, did you? I know. I lose a lot on that show

That's because I go up against the best of the best. No, no, no. You know why? Because you've got a heart like this big

You let them win. I know you do. No way. I would never do that. I know you do

Absolutely not. I know you do. I know what kind of guy you are. Thanks for being so nice, but let's get to the steak

Okay. All right? I'm ready. You ready? Okay. Is it ready? I'm afraid we're going to overcook it

You can take it out. You can absolutely take it out. I'm going to puree the sauce

So remember, we had the chilies and the tomatoes, the onions, the garlic, all that good stuff

For like, what, 20, 25 minutes? 25 minutes to a half an hour. It's really hard to overcook it

And then we want to puree it, you know, until it's nice and fine. Okay

Sauce consistency. And we'll give it a taste. Any seasoning? Bobby. Is it too spicy

No. You like it? I love it. All right, let's make it happen. Mmm

Let's pour it into this. It's got a wonderful flavor with just a wee tiny bit of a bite

Yes, it has a little bite to it. Because I'm kind of sissy, but I mean, I can totally. Really

You don't like hot food? You know, I'm coming along now that I'm married to Michael Groover because he really likes hot stuff

Of course, you can understand that since he married me. So it just looks like a tomato sauce, but in fact, it's got lots of chilies and lots of other flavors in there

So then we're going to put our steak on top. It is so, so good. Do you serve this at any other restaurant

I serve this at Mesa Grill. Uh-huh. Now, that's in New York City. It is

I have one in New York City, one in Vegas, and one in the Bahamas. Come on

Uh-oh. See, now you light up. They've got casinos. Okay. So, black, white, right

And now, we're going to take... You want to use the torch? I would love to

Just press the... Okay. And then... All right, we're going to torch the cheese. The cheese, exactly

You want to get the cheese a little crusty on the outside. Like how close do you go with it

Just like that, perfect. It starts to heat up, and it'll actually start to get a little bit brown

So it starts to melt a little bit. Goat cheese doesn't melt all that well, so you're going to sort of help it

You're doing it great. That's perfect. Oh, look at it. That's perfect. So stop right there. Oh, look at it bubbling up, Bobby

Now, what do you serve this with? I mean, obviously, this would be all we would serve with the steak, but then you could serve..

Oh, so you sell folks like that a la carte stuff where you have to pay extra. Right

Not everybody's as generous as ladies and sons, where you walk in there and it's all the chicken you can eat

I mean it amazing Y have higher rent than I do You know something The last time I was in Savannah this is a true story it was a Monday afternoon at like 11

and I was with some folks from a magazine. We were shooting a piece about Savannah. Yes, I remember that

And I said, you know what, let's go to Paula's place and just get like a, you know, a quick bite to eat

I went up to the podium. Hey, I'm Bobby Flay. I'd love to get a table for four

She said, that would be an hour and a half, and here is your, what do you call those things

Those little machines that go off. And I said, she said, go down to the end of the block, have a couple of drinks, we'll call you

And two hours later, we had a great lunch. No. They didn't recognize you

That was a Monday afternoon, man. You're doing okay. Those casinos are happy

Bobby, you were supposed to call me first. Okay, listen. Okay. I know this is sort of a highfalutin steak because it's filet mignon

It is. How do you feel about country fried steak? Oh, my gosh, honey, I can cook some country fried steak that'll blow your socks off

Really? Yes, why? Well, I wouldn't do this to you regularly, but I didn't come down to Savannah not to cause any trouble

You know that. Plus, you threw me on the piano. And you loved every second of it

The boa especially, right? Yes. I'm here to challenge you to a country fried steak throwdown

Now, I accept

Are you serious? Write this second. Oh, I don't have any steak

Sorry. We're going to get you some. And then we're going to invite the audience to stay

and we're going to go back on your patio and, or I should say Bubba's patio. Yeah

And we're going to throw down if it's okay with you. Absolutely. You ready

I'm so ready to throw down. All right, let's go, everybody. Come on

Are we really? Well, wait, I want to eat my stuff. Y'all are not going to believe what just happened

here on the set of Paula's Party. Bobby Flay invited me to a throwdown

I'm gonna kick your butt. Country fried steak. You don't need all this crap

Let me wipe your bra off. This looks pretty bad gum good

I feel them coming around. I think Bobby's got a good chance at winning this one

All this is better. Our winner is... Paula. See you next time here on Paula's Party

Until then, back to the show