Havana in Savannah

Hey, y'all

Tonight on Paula's Party, Havana is coming to Savannah. I've got Daisy Fuentes here with me

and she's gonna share a family recipe for mojo sauce. She said mojo, y'all

And the queen of Latin music, Fula Paula, Gloria Esteban, asked me to make Ropa Vieja

And one like the Live Girls, Kamar de los Reyes, is making fried plantain cups and fried plantain cups

Shrimp Creole. Hard as a rock, girl. So everybody out there, grab your bongos

And let's party! Woo! Thank y'all

You know, there's a place that Michael Groover, my husband, has always wanted to go

And we've never been, I don't know if we'll ever get to go. But he wants to go to Havana, Cuba

So I thought, well, wouldn't it be fun if we could bring Havana to Savannah

Because that's how I want to do it. Well, that's what we're going to do today

That's what we're going to do today. And my very first guest I can't wait to bring out here

Guys, you're going to love her. She has her own clothing line, her own jewelry line

She's had her own show on TV. So why don't we have Daisy Fuentes

Come on! Hello, sir. Hello, Joyna

Beautiful. Oh, thank you. I see the look in your eye, you bad boy

I know what you're thinking. It's so good to see you. Oh, my gosh

Have you led to do a little bit of the dancing yet? Well, you know, I'm not much of it. Can we get a little bit

All right, show me. Wait, you got to wait for me, Daisy

You know what? You don't even look. Just feel it. Sam! You are so beautiful

Let's get behind the stove, honey. Let's get behind the stove. As long as those men can see so much of you

We won't never get any cooking done. You're going to show me some dishes from your homeland

We're going to make some ribs, Cuban style. But we're doing this with country style boneless ribs

Country style boneless ribs, y'all, are more meaty than a regular spare rib

And we're going to do it with a traditional mojo sauce. Now, mojo is the base of all Cuban food

Tell me how you, mojo. Mojo. Put an H on it. M-O-J-O. M-O-H-O

How would you say that? Moho. There you go. She said moho, y'all

Let's get that moho made in. Okay, so moho is what you start any Cuban marinade with

You can do loads of things with this. You could marinate chicken, steak, fish, anything with this. Okay

And you really start, the main ingredients in this is garlic. Loads and loads of garlic

So, garlic. Fresh, and it's in big pieces. You just sliced it

I would do both. I would chop some up and leave some in big pieces. And I know some people are really against the garlic, and I say. Who

I know. You can never have enough garlic. Oh. And here's one trick. If you're going to have garlic and your partner doesn't like the bad breath or you're a little concerned about that, just feed it to everybody

Put it in everybody's dish, because if everybody has the garlic breath, then you're all good

That's right. As long as everybody stinks, you're fine. Onion. Plenty of onion as well

Now, the main ingredient, of course, is the garlic and bitter orange

We couldn't find bitter orange. What is bitter orange? It's very traditional to Cuba

You can find it in Miami. You're probably not going to find it anywhere else. I have my dad ship me some

He actually shipped me a whole jar of mojo from Miami. Is it like a, could you eat the orange like we do

The orange is grown here in New York. It's a little bitter, but it's nice. It's better to cook with

But if you can't find the bitter orange, it's okay. You can just put the orange and lime juice

Okay. And the lime juice will kind of give it that same. Bitter orange lime

That same flavor. Onions, garlic. Let's sniff. Oh, oregano. Okay. Correct. Yes

Oregano. Pepper. Oh, thank you. Salt. You're not making me sniff that

This is cumin. And this is garlic powder? Yes, garlic powder. Oh

Okay. Got it. A little bit of water. Uh-huh. parsley. Uh-huh. And seriously, guys, add whatever

you like in here. And that's what my dad does, and that's why his cooking always comes out so good

because he really likes the garlic. He kicks it up with the garlic. He adds extra lime

He adds even shallots to it. I love lime in my cooking. Me too

Lime and chicken, they just go together and fish. Lime and fish. This is the core for it, and this is where you can

start anything with. We can add a little bit of the olive oil to

that, but I think we're going to add the rest of the olive oil to the pan because we were going to start to sear that

Okay. We've already seared it. I love when you do that. You're going to start drenching it with this

You can saute it a little bit, but then you're going to stick it in the oven for a good three hours

So just kind of sear it off quickly. With some of this because you're going to be marinating it every hour while it's in

the oven. Are you kidding? Yeah, it's going to get nice and moist. All right, well, show us how much you put on it. Oh, I would put a lot

Well, you know, this is simple enough. The only thing is that bitter orange that could give us a problem

That could give you a problem, but like I said, just add the lime and you're good to go. Keep marinating

Make sure it's nice and covered with the garlic and with the lime and with the parsley

Now, we're not going to cover it in foil. It's nice and covered, but it stays nice and moist

Okie doke. Stick it in the oven. You want me to? I got it. I work out for this sort of stuff

I've got it all in the control. Woman, you are not kidding

I know it. How do you think I say it? That's a lot of mojo in there. You need a lot of mojo

to lift that mojo. Don't go anywhere. We'll be right back. We're in Havana Cuba

with Daisy Twins. Next, Daisy's Cuban Mojo Ribs is gonna get a southern twist

It's kind of a combination of you and me. And later, a sexy soap star shows me

his tostones filled with shrimp creole. I got this beautiful sweet funny smart Daisy Fuentes with me Thank you Daisy is helping me to bring Havana to Savannah I love that Because I want to go so bad

There's a good chance I will never get there. How long has it been since you've been there

Since I was three. I left when I was three. Let's go together. We really should

Do you have some relatives? I have no relatives left. I'm waiting for the situation to get better over there

and then we can go and open up our own restaurant. Yes! Oh, that would be so much fun

I'll cook and you dance. How about I cook and you dance

Okay. Y'all, while we were on break out there, Daisy and I, we have some ribs that has cooked for like three hours

And they were marinated the whole cooking time. Once an hour we marinate them

Yes. And the last half hour, you want to take the foil off so they can kind of brown up and let some of those juices cook out

That's right. These look delicious. Let's see how tender they've turned out. You should be able to just kind of tear them apart just like that

Look at that. They're just coming apart. Eat it like pulled pork. Pulled pork

How's that? You're going to give it a taste thing? Yes, I'm going to

I'm going to so taste it. Oh! Oh. Oh. Mmm. Oh. Tasty

How tasty is that? I love that mojo stuff. I mean mojo

Mojo. I meant mojo, yo. Oh, that is so good. I mean, not just because I did it, but seriously

It's really good. It's delicious. Mm-hmm. All right. So normally, I would just, you know, tear them up or serve the rack of ribs

and you serve with a little black beans and rice and a little fried plantain or whatever you like

But Paula has taken the whole thing up a notch, okay? Up like three notches

So the traditional Cuban sandwich would be pulled pork, ham, Swiss cheese, and pickle

and the pork and an oppressed sandwich. And that's a traditional Cuban sandwich, which is amazingly delicious

And Cuban bread. And we're going to use an ingredient that Southern girls cannot do without

and that's canned biscuits. It's kind of a combination of you and me

I love that. We're making like an empanada out of the traditional Cuban sandwich

So you take this one home and you tell everybody that this is what we came up with

You know I will. Now I've got a little egg wash. Now I'm just going to come around this edge because this egg wash is going to act like a glue

Should I do it with this? Oh, you can if you want to. It's a fancier way. I just like doing it with my fingers

That way I kind of get the feel of how much I have. I kind of like how it looks kind of fancy and artistic, like I'm kind of painting or something

Yes. Stop painting, Daisy. Okay, I'll paint the other one. Okay, yes, do the other one

Gorgeous. But I always say that with frying and diamonds, less is just less

Less is less when it comes to diamonds. You could never go wrong with frying. And when in doubt with a recipe, what can I do

What should I do? Fry it up. Listen, I wear my jewelry that my husband has given me

No matter what I'm doing, whether I'm in jeans or whether I'm in my pajamas, I've got those jewelry

And why shouldn't you? Yes. All right. Now, Daisy just added some dill pickles, y'all, because one of the ingredients to Cuban sandwiches, she said, is pickles

Swiss cheese? Yes. All right. Now we're going to add a piece of ham

Do you want to put the whole piece of ham, or you want to make a little less of that? Why don't we just, yeah

Yeah? The whole thing. Why not? Perfect. Sometimes less is just less. It's true

All right, now we're just going to take that daisy. That is one chubby empanada

Oh, it's perfect. All right. Patch them up. Here we go. Oh, honey, I'm so good at patching up

And if you want to drop this one in the fryer. It would be my pleasure

I will be making you some more to get ready for your pot. You got it

I'm going to give them a little stretch to just make them a little stretch. We're in

We're in. There you go. Good to go. All right. I'm going to flip

All right, Daisy. Is this one ready, you think? Well, they're floating, honey

Oh, yeah. Yeah. All right, now reach in here, darling. Get us a knife, and we'll cut that in two, and you and I will go ahead and taste that one

This one out here? Yeah, while these are cooking. Wow. How does it look

Amazing. Good. Look at that. You take the big piece. Oh, you got the little piece

I'm on a diet. It's my life. Well, I'm not. And that's my life

Oh, goodness. Paula. Is it good? Oh, my God. Well, tell everybody

Oh, I'm so glad you like it. I am totally going to steal this recipe. Good

Well, it's, you know, it's really half your recipe, half mine. It's one of those girls together thing

It's a hybrid. All right. Southern hybrid. Now, while I'm tasting, I want to ask you about your dress

Oh, thank you. This is from my line. This is Daisy Cuentas. How much? It is about 40 bucks

See, I believe that you don't have to spend a million to look like a million. We're talking our language

That's the base for all. You have been so much fun today. You have, too. And like I said, you've given me hours of enjoyment watching you

Thank you. Thank you, you too. You're just as sweet as you are beautiful. Oh, you're lovely

Thank you. And I love that in my women. Y'all don't go anywhere. We're in Lavana today

Yeah. Everybody get home. Next, One Life to Live's Kamar Delos Reyes

is gonna heat up Mama's kitchen. Hard as a rock, girl. And later, I'm making Ropa Vieja for Gloria Estevan

Y'all having a good time? Y'all having a good time? Well, guys, I knew that y'all would enjoy Daisy

Well, guess what? It's the girl's turn now. Woo-hoo! Our next guest that's going to be cooking with us is a fabulous-looking young man

I think his father was born in Cuba. Well, we'll find all that out when he gets here

He is a star on One Life to Live. You know who I'm talking about, don't you

Kamar De Los Reyes. Look at him. Hello, hello. You can butcher my name anytime

You know. Has anybody ever told you you've got the softest lips

That better than any daytime kiss I ever thought What is this Coming from you Same thing mine is I just got married I understand Congratulations I just got married

All right, tell them the story. I just married Sherry Song. She's my beautiful wife

Now, I thought she starred with you. She did on One Life to Live

On One Life to Live. She used to play Carrie on One Life to Live. And did y'all have a romantic part

Did y'all start that kissing? She was my love interest on One Life to Live, who eventually was obsessed with Antonio

and then committed suicide because Antonio didn't return her love. Uh-huh. It happens all the time

Well, listen. I'm sorry, but I'm going to have to ask you to take your coat and shirt off

because I'm not sure this is you. I need proof that this is you

Is that good? Smart as a rock, girl. Oh, you're beautiful. Thank you

So are you. Whoa. All right, now, what are you going to cook for us, Kamar

What are you going to show us? I'm going to make you some fried green plantains, which we call in Cuba totones

Totones. Totones. Totones. So, you know, you take your green plantain, right? Looks kind of like a banana

And you slice it down the center. That's right. It looks kind of like a banana, right

You know, some people boil them. Really? Some people fry them, smash them, you know, whatever your preference might be at the time

Then you peel them like this, right? You want to cut them in like inch and a half wedges, right

Uh-huh. So we do that. And this is not good to eat

Not good to eat. Like, we eat our bananas. That would probably upset your stomach. Not good. And you know what I also suggest is that when you're doing this, you have some kind of background music because, you know, to give you a little bit of flavor, you know, because that's what our cooking's all about, right

Cuban music. So in my family, we used to take, like, silverware, and we'd be like..

I heard that you're musical. That's right. I heard that you come from a musical family

Yeah. Well, this is, you know, this is a tostonera, old-fashioned tostonera that I had

that I brought from New York that is part of my family. And sometimes it doubles as a clave

So you truly can make your own music in the kitchen. Exactly

That's right. That's great. Once you've taken your bananas, you've sliced them into an inch-and-a-half wedges

is you take them and you want to deep fry them. You want to put them into the deep fry. And are you going to season them or anything

I usually don't. You could add a little bit of salt, but I usually add salt after they've been fried. OK. Exactly

Let's put them on there and drop them in. I don't know how hot that grease is

And normally what you want to do is you want to leave them in there for about the first time around for about two to three minutes

until they're like a little golden. Then you pull them back out. And once you pull them back out

you want them to be raw in the center still, right? Oh, really? So you want to test that

You stick like a toothpick down the center. I tell you what, Kamar, when I was introducing you

and I was kind of giving people hints, I noticed there was one woman that knew exactly who was coming out

Do you mind if I bring her up? Oh, no, I don't mind at all. Come up here, darling

What is your name? Michelle. Hi, Michelle. Hey, Kamar. Nice to meet you

You know. You have you. I have. I can understand why. Well, you know what

That one that the sweetest kiss he gave me. You want one, don't you

I think my husband will kill me. Is your husband here? No

Then it doesn't matter. Look, look. Are those not the softest lips you have ever had on your lips

That was wonderful. Thank you so much. Well, thank you for coming today. And I saw your face just light up

Thank you, darling. She will remember that forever as will I forever remember that kiss

All right, so. Our plantains look like they've cooked long enough, Kamar

Beautiful. So out they come. So you see that golden color, how pretty they look

Yeah, a beautiful golden, yellowish golden brown. And we're going to go ahead and salt these

Yeah, a little bit of salt for now because you're going to put salt again once you deep fry them again

I love salt. I love savory and salt. Y'all don't go anywhere. Havana is visiting us up here in Savannah today

And I'm here with Kamar, the hot, hot Latino from One Life to Live

Next, y'all, a hunk of a man helps me cook up a hunk of shrimp

Oh, please dance around me. And later, Ropa Vieja for Gloria Estevan

So far tonight on Paula's Party, y'all, we've turned Savannah into Havana

Daisy Fuentes was hot, hot, hot, y'all, with her mojo ribs. A soap star, y'all, heated up my kitchen with his tostones

And still to come, Cuban superstar Gloria Esteban asked me to cook her a favorite dish

Welcome back, y'all. I've had a great time today with y'all bringing Havana to Savannah

Come on, why don't we finish the tostones? All right, so now that we've got these..

You want to take these gold plantains, right? You want to stick them inside your tostonera

If you don't have one of these old-fashioned tostoneras, then what you do is you go on the Internet

and you put in tostonera, and you put them, and you get one of these old modern-fashioned plastic

hard plastic ones. I like the old ones. I like the old ones, too, which you put in like that, right

All right, now I'm going to make you something, Kamar, that's going to go inside your plantain cups

Look at this. You have got to be kidding me. Cool. That is so cool

So then you grab that, right, and this is what you did. You just let it right? Yeah, just so it won't splash on you. Okay

Now over here in this pot, I've got celery, peppers, garlic, a little olive oil, and onions going

because I'm going to make us a very, very simple, quick shrimp creole to go inside your banana sauce. Nice

We call that in Cuba un guisado. Guisado. Guisado. Yeah, guisado. You take a little bit of sauce, you know, you could do it with shrimp

or you could do it with bacalao, with cod, you know. Cod, yeah, fish

See? See how nice these are coming out, right? This is the modern

Those are beautiful. All right. Well, here we go. Yours works 10 times better than the modern

Mine does work 10 times better. Do it in your own time, you think. All right. I'm going to do it on my own

You know, I'm trying to speed it up here a little bit. I know it. I'll help you. Because I'm fixing to go ahead and get my tomatoes dumped in my pot

I'm going to dump in some tomato sauce. And I going to dump in my spices which is Worcestershire chili powder a little sugar and salt Love that And I gonna just let that simmer for gosh 20 30 minutes not long

Super, super simple. The second time around when you put these in the deep fryer, you're gonna leave them in there probably for about the same amount of time, like two, three minutes

So you see they're a little crispier, right? They're not gonna get completely crispy like a potato chip, but they're gonna get nice

I want to come over here and check your pot. Check them out. These are gorgeous

I have never. Now, do we need to flip them, you know, and make sure they brown on both sides

You're a professional fryer. You tell me. Well, you know, I'm not used to frying plantains

I think you can flip them around just so long as they don't break apart. You know, they were basically done, weren't they

Beautiful, yeah. Look at that. How gorgeous is that? I love working with you

And I love working with you, honey. You can come back anytime

I want to ask you something. I'm going to have you written into my soap opera. Would you really

Oh, my God, you have no idea. Somebody asked me if I would consider going on a soap opera as a guest appearance

And I said, are you kidding me? You want Life to Live? Would you like Sarah to Live? Yes. Yes. I would so love it

You could come over to Carlotta's Diner. Uh-huh. You know, the lady who plays Carlota on the soap, who plays my mother on the soap, you come to our diner

You have a diner? We have a diner, yeah, where we make flan and we make a sopao and all that kind of stuff

I would so love to do that. It would be so cool to have you there. All right

We did good here. These are beautiful. And this smells incredible. I think our very first one, Kamara, was like the most beautiful of all

Isn't that good? Look at that, y'all. Yeah. It looks like a beautiful little bird's nest, doesn't it

All right, now you say we're going to salt it a little bit more, right? A little salt, that's right

All right, so let's come over here and finish up our dish that we're going to be putting inside that

I'll dance around you a little bit. Oh, please dance around me. I understand that your daddy is like a legend drummer

Yes. I actually have four generations of musicians in my family. Are you kidding

My father's a famous Cuban percussionist, my oldest brother, and my middle brother

They're both percussionist drummers, incredible. They've played with everyone from Santana, Steve Winwood, Jennifer Lopez, Ricky Martin

You are kidding me. Yeah, they're hired guns, and they're really, really wonderful at what they do. All right, I'm going to throw our shrimp in here

Awesome. Just like this. And you know it doesn't take but a second to cook shrimp, two or three minutes

We've got us a little slurry here of equal parts of cornstarch and water

So we're just going to pour that into our pot. I'm going to turn it up because that's going to thicken our shrimp creole

Thicken the sauce? Yes, it's going to thicken the sauce. And I've got some here that's already ready

I love that. I've got to get one of these, you know. One of these two-pot deals

One that cooks by itself, the other one that just kind of looks good. That would be called Kitchen Fairies

And there's nothing like them. All right. So. Awesome. That smells amazing

All right, let's take our plate, Kamar. Okay. And let's put those beautiful

Let's get the first one, right? I so want to do these. Now, you could fill these with a savory or a sweet, couldn't you

That's right. Ice cream. Ice cream in one of these, y'all. Oh, something

Wood beads. How about some deep-fried ice cream with a tostada? Yes, or banana ice cream

Banana ice cream. All right, honey, here I come. A little chocolate syrup on the top

And by the way, you know, Daisy was here and she made the mojo

The mojo. Mojo, yes. You could also use mojo on your tostones

It's amazing. It would be delicious. Yeah, it's really, really good. Well, let's taste, honey

A little green onions. A little green onions. Give me enough for this

Yes, darling. Oh, I thought you were going to feed me. No. Well, I don't want to burn you because it's really hot

All right, all right, all right. So I'd like for you to have control. And listen, I'd like to make a toast

to you and your new bride. I hope that y'all will be happy for many, many years

Thank you very much. Thank you. We'll be right back, y'all. Don't go anywhere

Oh, yeah. Next, y'all, I'm making Ropa Vieja for Gloria Estevan

And later, Daisy Fuentes is back with a Cuban favorite, y'all, coconut flan

Oh, they're so delicious. Thank you. Welcome back

Welcome back. For those of you who might have just tuned in, we've had so much fun

I know I've had so much fun bringing Havana to Savannah. I mean, we've got some great-looking guys on today, don't we, girl

Great-looking girls and great-looking guys. And this one can cook, too. I can

Now, y'all, this is Matt Mitro. and he is one of the top Cuban chefs here in America

Is that right? That's right. That's right. That's what they tell you. Cleveland, Ohio

Cleveland, Ohio. You wouldn't think that it would wind up in Cleveland, Ohio

No, you know, the Midwest is pretty big with the Latino food. I didn't realize that

Tell me the restaurants. Our Latino restaurant is called Paladar, and it's a Cuban Latino restaurant, Nueva Latino

kind of French and Mediterranean cuisine. You know, I have a special surprise for you

You do? Okay, yeah. You know, I have a Latin friend who has a restaurant in Miami

and she's a huge friend of the Latino community, and she's right here

Is she here? Hola, Paula. Gloria Estefan here. Hope you're having a great time at your Havana in Savannah party

I wish I could be there with you. I grew up on, you know, Cuban food

One of my favorites is called Ropa Vieja, which literally translated means old clothes

The reason they call it old clothes is because it's shredded skirt steak, and when it's cooking, it looks like old rags

But it's got great Cuban spices, and it just melts in your mouth

In fact, it's one of the favorites at our restaurant, Bongo's Cuban Cafe. Just thinking about it, it's making my mouth water

And you know what? I send you a big kiss. I'm also going to send you a big loaf of Cuban bread

so you can slather all the butter you want on it. Hasta luego, Paula. I hope to see you soon

Thank you, Gloria. Thank you, Gloria. Gloria! Yeah. Gloria, this is so sweet of her

Well, we're gonna replicate what she has at her restaurant, the Ropa Vieja. So what we're gonna do is

we're gonna start with the skirt steak. We're gonna sear it, okay? Which we've already done before, okay

Are you just gonna cook it to like medium rare? You're basically just searing the outside

Just searing the outside, okay. Just to brown it, season it with salt and pepper, okay? That looks wonderful

The whole integrity of this dish is that it's really nice and tender, okay

So I want you, I want you- Oh my gosh, that meat is just like butter

Because what's gonna happen is it's gonna cook for about hours and it's going to become like, like she said, dirty old clothes

So it's going to be nice and shredded. So it's just going to shred. Exactly. So here, you need to come over here

Okay. All right, you get me where I'm. You're going to, you're basically going to take that meat and put it back in here

Okay. All right. And that one has browned off. All right, now what are we going to put

I want you to take the red wine and deglaze the pan with the red wine. Okay. Next, you're going to add our aromatics, which are sliced yellow or Spanish onion. Okay

pickled garlic. Pickled garlic. Pickled garlic. Not the same as fresh garlic. Smells like

it's got vinegar on it, Matt. We use pickled garlic because we're going to put a paste in

there afterwards, and it's going to have a lot of garlic flavor in there. So we want to kind of tame that garlic flavor. We don't want it too strong. And the pickled garlic

has a really nice flavor. Now you can add your lime juice. Okay. So that's lime juice

not lemon juice. That's lime juice. Brown sugar. Brown sugar. And if you wanted to

To keep the true integrity of the dish, you could use something called panella, which is a refined sugar cane

That might be hard to find. It's very hard to find. It is. But you can find it in a Latin supermarket

What is this? That's cumin. Ground cumin. All of it? All of it

Whoa. Whoa. Tomatoes? Tomatoes? Those are just whole peeled tomatoes in a can

Whole canned tomatoes. My goodness, that cumin is really kicking up, isn't it

Oh, yeah. Oh, yeah. And then we're going to add a little bit of water. Where did you go to school? You know, I didn't go to school, actually

I didn't either. Good. Good for you. I didn't either. You know, cooking's all about passion and love

It really is about passion. You work in the restaurant. And then you get a job in a restaurant and you learn so much from people who have gone to school, don't you

Exactly. Without you paying for that education. That's right. That's right. All right

So what you're going to do is we're going to do. I encourage education. So what we do is we bring this up to a boil

Okay. Okay? And we're going to let that simmer for about four hours. Salt and pepper

No. No salt and pepper. No salt and pepper. Okay. Because what's going to happen is that, you know, all those flavors are going to combine

and they're going to reduce and they're going to, you know, it's going to get really strong. All right

So what we'll do is we'll cover that. Okay? Cover it? Cover it

Okay. Here we go. Our finished product right here, okay? We're going to lift through here

Oh, my goodness, Matt. Okay. That looks delicious. And when you make this, use your tongs because the tongs are going to help shred it up and make it real nice and tender again

Look, y'all. Now, how are we going to serve this? Isn't it beautiful? It smells like it. It looks awesome

We have ancho chilies. My husband will love that. Dried ancho chilies, okay

Dried ancho chilies. Okay. Now, are these real hot? No, these are not hot at all, actually

These are more of the earthy flavor that you get from the pepper Basically we rehydrated the peppers in water Let them soak in water Blended with garlic a touch of oil and salt

And what we've made is we've made a puree. And we're going to basically add this to the ropa

Stir that around. Give it a stir. Bye-bye. And then we'll just give it a taste

All right, let's dig in, Matt. No, I feed you. Oh, you feed me

Might be kind of hot. Be careful. It's delicious. Okay, good. The flavors are unbelievable, y'all

So good, so spicy, so full of flavor. Gloria, let's send her some

We should. Gloria, Matt and I are going to send you some of our dirty laundry

And we hope you love it, girl. You keep singing. Y'all don't go anywhere

We'll be right back. The party's not over. Next, y'all, a sweet ending with that cute little Daisy Fuentes

and coconut plon. Oh, perfection. All right

We got a hottie up here, a hottie out there. Orquesta Sabor del Caribe

Let's hear it up. Nice job. We are cooking. What'd y'all just say

Don't worry about it. Well, listen, y'all. Listen, I want to thank my band for being here with me

They were great. And this is their name. That's what I just said. Oh, you did

Orquesta Sabor del Caribe. That's the band, y'all. Y'all are great. Thank you

All right. Listen to this, y'all. You know, I'm a big, big advocate for women

Women getting out there and trying. Because we're strong. We really are strong

And Daisy's story is one of those stories that say, well, if she can do it, I can do it

So tell them. Tell them how you started. Well, I never really dreamt of being in television ever

And one day, a neighbor of mine who is an assistant designer for a big couture designer in New York

just comes over and knocks on the door and says to my mom, you know, my little sister plays with your little girl, and I know you have an older daughter who's really tall and looks like a model

It's Saturday, I have a photo shoot, I can't find another model. Or all the agencies are closed, can you please give her permission to come on out and do a shoot

And that's where it all started. How old were you? I was 15. Fifteen years old

And that was the beginning of it. I kind of got a taste for it and said, I could do this. Now, where were you living at the time

In Jersey. In Jersey I just knew you was in Havana Yeah and I was born in Havana Left when I was three to Spain and grew up in Madrid until I was eight and then went to Jersey

Very exotic, huh? Havana, Madrid, Jersey. Sounds like a horror story. There you go

Well, listen, let's get started. We're making some flan. We're making some flan

I love flan. Let me tell you why I love that I'm doing this. This is very Cuban, and my grandmother makes this all the time

And I've been trying for years to get the recipe from her, but the way Cuban grandmas cook

they'll tell you a little bit of this and a pinch of that and a handful of this, and I've never been able to get the full recipe

So I'm glad that Matt gave us the recipe. That's why you have to get in the kitchen with your granny

I'm telling you. And your aunts and your mother, because it is a pinch of this and a pinch of that

It is. Well, we happen to know, y'all, that that's two cups of white sugar

That's right. Three tablespoons of water. Three tablespoons of water and about a half a teaspoon of lemon juice. Right

And we've just let that caramelize and melted that sugar. And this is the base for the flan, which kind of gets nice and caramel-y on the bottom

This is going to be your crispy part, kind of like when you have creme brulee

It's kind of like the custard and the cracked sugar topping. The crispy bit on the bottom

So we're going to put them in here, right? Yes. Should I start doing that? Yes, you can go ahead and do that

And while you're doing that, I'm going to make our custard part. Okay. Now I have beaten up five eggs, y'all

I'm going to put in one can of sweetened condensed milk and one can of unsweetened coconut milk

Are you coming, little Daisy? It's a little messy, but nice. So the staff kind of talks to me before the show, and they tell me little funny things about my guests

And they were telling me today that your family, you come from a very strict family

Yeah. Well, I think most Latin families... Tell us about your dating situation

Well, it didn't exist. Yeah. Pretty much. My parents were very strict with the dating thing

And so, you know, when I was like 15, I was this height

So I looked much older than I was. And so I had boys that were a few years older than me approaching me

and they were not having it. And I thought, well, Ma, why can't I go out with my sister? We can go out with a friend

And she's like, you're not going anywhere. So we're adding that... Can I tell you the condensed milk in that, can't you just eat it on its own

Honey, I could drink it. I could drink it straight up from the can. I could drink it. I just had to put that out there

Don't do it at home, though. Well, you can. So my mom would say, well, you know, if he wants to walk you home from school, that's fine

But he's not coming in the house and you're not going anywhere with him. You have to sit outside on the porch

Imagine this poor guy having to come and sit outside on the porch for two hours, just sit there holding my hand

That's all we could do. Your mother was a very smart woman. The poor guy did that for about a year and a half before he decided

You know what? Hell with this. You know, he gave it his best shot, though, didn't he

All right. Daisy we going to put this in a 300 oven y Okay 20 minutes So what do you call this Is that little water is that a little water bath thing Yes I filled the dish up with about halfway with hot water and we going to let it bake

for 20 minutes, and we're going to check it, and when it kind of wiggles, then it's probably ready

We're going to run a knife around it, and we're going to serve it along with berries

So tasty. And look at there. Look right over there, Jace. Oh, it's ready, y'all

It's ready! This is Paula World. I love cooking like this. Magic happens around here

Oh, you are good. Now, let's take our knife, Daisy, and just make sure that we're not going to have any problems getting it out

All right, I'm going to show you how to do that now so you won't make a mess

Yes, and I'm going to fix one for Matt and let him check

check our work oh perfection how did we do Matt perfect

come on up here honey it looks perfect now let's taste come around here with Daisy and me

alright let me get Daisy does that look nice it looks beautiful

just as beautiful as you two women oh I'm telling you what

he says all the right things Daisy See, you're going to love Matt in case you don't know him

Thank you. You're welcome. Now, you can top it off with a little bit of fruit or even a little bit of whipped cream if you want

I would love, like, one raspberry. You got it. I don't worry

Okay. I would love three raspberries. You want blueberries. That's blackberries, honey

Those are blackberries. Same thing. I'm worried about the flan. It doesn't matter

No blueberries. All right. How did we do? Oh, that is so nice

Wow. Oh, it is so delicious. Perfecto. I could eat this all day long

It's so good. Isn't that good? It's so good. Matt. Matt, Matt, Matt

It might be better than my recipe. Uh-oh. And I thought mine was very, very good

Well, Paula, you're more than welcome to have it. I'm stealing it. Honey, I got it. It's in my head

Me too. Paula's flunk. Paula and Daisy's flunk. That's right. You know what

I could not. There's no way I could have brought Havana. to Savannah today without y'all

Thank you so much. Have y'all had a good time? I hope you have

It's so important that we get in the kitchen and we have good, clean fun

Until my next party, thank y'all. Thank you. Thank you. Thank you

Thank you