Hot & Spicy

Go Paula, go Paula

Get your groove on, baby. Hey, y'all, today on Paula's Party, everything is hot and spicy

We're gonna get carried away over our firehouse five-alarm chili. And you'll be praying for more

when my brother-in-law cooks us up some spicy Cajun shrimp. Whoa! And a fashion model lights my fire

for Bananas Foster. Whoa! So, if y'all like it hot, what you say

Let's fire our taste buds. You ready? And let's party! Go! Yeah

Hey! How are ya

Thank y'all. Thank y'all so much. I can't help but notice all these good-looking men in uniform

How about it, girl? I've got a question to ask y'all. Do y'all know what my food, my man, and Savannah weather has in common

Hot. They are hot and spicy. And that's what today's party is all about, hot and spicy

I think I am totally ready to party. So how about it

Y'all ready? All right, y'all

I think I need a fireman up here to help me with this dish. And I've got my eye on one

Keith Young, come on up. Let's go, baby. Come on up, darling. Come on

Give me some love? Yes, I'll give you some love. How you doing

I'm fine. How you doing? Good. I'm doing good. I'm doing great now

Are you? Oh, yeah. Y'all, Keith is from New York. He likes that feel, right

I just shaved it yesterday. I should have shaved it this morning. No, no, no. I love bald heads

I just love them. Tell me about them. Well, I may have bitten off more than I can chew, girls

I may need some help. Now, the reason I brought Keith up here, y'all, is because, yes, he is a fireman

He really is a fireman. But he's also a chef. He's got his own cookbook

Now, what's the name of your book? Cooking with the firehouse chef. And y'all are known for making good hot chili, aren't you, Keith

We like to make a good hot chili. All right. Well, I tell you what, Keith. Why don't you finish up that onion

You want me to take this little onion? This little tiny onion over there

Look at this. Yeah. All right. Well, most of it's been done for you. And I'll finish up the bell pepper

All right. Keith and I are making five alarm chili. Now, everybody's got their idea of chili, don't they

the way they make it. And that's the beauty of these kind of recipes. You know, you can really make it the way..

You can do loads of things, right. Right, you can make it the way you like it

Do you know the first time I was cooking in the firehouse? Check this out. I was a probie, right

Probie means you just got on the job. So they asked me to cook. And I said, all right, I'll cook something

So I go out shopping, but I look in the fridge first and I see they have tomato sauce

And I ask the guys, when's this tomato sauce from? Oh, last night, great

I don't need tomato product. Winds up. Sit down. I'm uncomfortable as it is

I got about two or three weeks on the job, so I'm sitting with the guys, and I'm hoping they like this thing

One of the guys reaches across the table with a spoon. What are you trying to kill me? He pulls the spoon out

There's a piece of spider from a calamari. You know the legs? They made seafood marinara the night before, and nobody told me

So this particular guy that had an allergic reaction to seafood happens to see it and didn't go all over too well

So you didn't see those little legs in there? I didn't see anything. There was nothing because these guys eat everything usually

There's nothing left. Got some meat? Dump in your onions. You want me to dump it in right now

Yeah, dump in your onions. And I'm going to dump in my bell pepper

Now, I'm using about a pound of ground chuck, Keith, for this. Okay

Rather than like 70-30 ground beef. Right. All right, now I'm going to add my bell peppers in

Yeah, I like it with fat. You know what? What kind of meat do you make your chili with

You can make it. I like meat with chunky pork sometimes. See, I do too

Maybe brisket or. I'll use three different kinds of meats normally in my chili if I'm making it at home

And I love sausage. Just smoked sausage. Sausage is good. Sliced up in it

Where's our garlic, you reckon? They better have some garlic, yeah. We've got to have some garlic

Come on, we need garlic. That's what I do in the kitchen at the firehouse. Garlic! I love your accent

Well, you know what? I like yours, too. I want to learn to talk like that. You don't. You do not want to learn how to talk like this

Hey, garlic! Bring me the garlic! Did I do it right? You did good

There goes some garlic. Is that enough? No, but we'll pretend like it is

How about that? That's good. All right, so we're going to brown that off

And let's cover this, Keith, and we're going to turn it down and let it simmer for about 35 minutes

And when we come back, we're going to need a bowl to serve our chili in, aren't we

Sounds good. So you know what? We've got a surprise bowl for y'all

We're going to be making an edible bowl. So y'all don't go anywhere

We'll be right back. That sounds cool. Coming up, y'all, biscuit bowls for our five-alarm chili

And later, y'all, a fiery, fiery mouthful that you're just gonna have to see to believe

Who is that, Ron? You need a... Hey, welcome back, y'all. Today's show is all about hot and spicy

Keith and I are making five alarm chili. So we're going to drain the fat off this, but you know what

We're going to drain the fat off this? No, no, we're just going to say we did. It's all good. You don't have to do it

No, no, I like the fat in there. Over here, Keith, I've got us two 14-ounce cans of Mexican-style stewed tomatoes

So they have some flavors in them. We got chili powder. We got one 15 ounce can of kidney beans

Then we've got salt. All right now I going to heat this up some How about that I like that You need that Is that enough Nice coarse brown black pepper Okay because we want this kind of hot

All right, now that's nice and brown, so why don't we go ahead and dump in our tomatoes, dump in our chili powder

Sounds good. Dump in our pinto beans. Go, baby. What's that, like a 28-ounce can of tomatoes there

Oh, I don't know. How about this chili powder? Mmm. You know, chili, do you really need a recipe for chili

You know what? You really don't. Need some more heat. You want heat in that bed, boy

Right here. Brought my own straight from home. Get out, baby. Put some in there

Tell you something. And it's pretty hot because it was in my pocket, and I got a hole in my pocket, and this bag has a hole in it

So, just kidding. Should I do the whole thing? Oh, I don't know

Let's wait. Let's wait. You know what? I got cayenne pepper and red pepper flakes in here

So I'm going to put half in it. We'll check it out. How's that? That stuff gets up my nose. Whoa

A little bit. You got to kick it up for the boys here, right? Ooh

All right. I like that. To you, baby. To you. You want to feed each other

You got a bigger bite. I'm going to eat mine. I want to taste this. You know, I've been told I need to learn princess bites

Really? is when you just barely taste it, but you can still talk

I've never done that. Me neither. That's pretty good. Mmm. That's good

Now, I promised y'all that we were going to make an edible bowl to serve our chili in

I want to learn how to do this. We're going to start with... Two cups? Yeah, it's two cups of biscuit mix

Now, if you want to... Is that like a half teaspoon of cayenne? Yeah, that's like a half teaspoon of cayenne

So we're going to make our bowl a little hot. We're going to pour in now two-thirds cup of milk

Now, to get the shape of our bowl, we're going to use a jumbo muffin tin

But we're not going to use the insides like we normally would. We're going to use the outside

Did I do all right on this? This is pretty gummy. Is it supposed to be gummy like that? Yeah, yeah, yeah

Okay. It's great. But what we're going to do is I'm going to just sprinkle it with a little flour to just get it loose

Yeah, to kind of unstick it. All right, and I'm going to give you a little flour here

Now divide that into six balls. So help us get a circle going

Why don't we kind of press it out? Look at that. Now we got it in that circle, so let's kind of go like that

and let's kind of go like that. You'll have to tell me

what six inches is. Because I'm afraid I've been told so many times so many different answers

that I may not know what it is. Oh my God. Does that look like six

I think it's... I'd call that eight inches right there, but it's just me

Typical man. All right, now we're going to just turn that up

Look, see, we had it big enough. Now we're going to press that around our muffin tin just like that

All right, I'm going to do the next one. I can do the next one. All right, because you're taking so long

Excuse me. I'm doing the best I can. I'm glad it ain't on fire

That's right. Nice. I'm going to go ahead and show you all the finished product

All right. Look at this, y'all. Those are pretty. Look at that

Those look good. Pretty bowl. Yeah. And remember, it's going to have a little bite because we put some cayenne pepper in it

All right. Now, I'm just going to dip up our chili into our cute little bowl

Just dipping it up, huh? Yes. All right. Now, I don't know about you, Keith, but on mine, I love some cheese

Yeah. And I love some sour cream. Yes, I like that, too

And I love more sour cream. Okay. That looks pretty good. And some onions

Oh. And some chips. That looks pretty. Doesn't that look pretty? Put a little few extra chips around there

Come here, hunky man. What you got for? Oh, you know. I thought you were talking to me

No, this is Hunk Junior. You're Hunk Senior. Come taste this. You're not from New York, are you

No, ma'am. Where are you from? I'm from Savannah, Georgia. Listen to that accent

See, that's an accent. And what's your name? My name is Nathan

Nathan. That's a beautiful name, Nathan. My mother gave me that name

Your mama did? Yes, ma'am. When we come back, y'all

We're firing it up even more. We'll see you back in a second. Up next, it's on-the-fly salsa and homemade chips

Hey, y'all, welcome back. In case you've just tuned in, today's party is all about hot and spicy

and I'm going to show you all how to make some wonderful homemade chips

that are real, real easy. We're just going to use a flour tortilla shell

just like you would pick up in your grocery store. You can do the meal kind or you can do the flour kind

And all we're going to do is cut these into pie sections

and we're going to get four, six, or you can even do strips

whatever size you want. Now, we're going to get our oil up to about 350

and I think we're probably about there. All right, so we're about at 350

I'm going to go ahead and put these in our hot oil

and we're going to let these cook maybe for 60 seconds, not long

All right. What kind of oil am I using? What kind of oil am I using

I always use peanut oil because it has a great flavor, but it also has a high resistance to burning

You know, some oils and shortening, you can only get a couple of cookings out of

but peanut oil will really last you a little bit longer. So while it's a little bit more costly

you know, you get more cookings out of it. So I just love that peanut oil

and every piece of shrimp or chicken you have at either of our restaurants It gone through the peanut oil first All right well these are ready You can see it doesn take but a second And I going to throw these on some paper towels

and let it soak up a little bit of that grease. Now, I'm going to just throw a little house seasoning

on these to give them a little flavor. All right. So I'm just going to toss them around a little bit

And then I'm going to, like I said, sprinkle them with house seasoning

In our house seasoning, y'all, it's very, very simple. It's a cup of salt, a fourth of a cup of black pepper, a fourth of a cup of garlic powder

And you can also add a fourth of a cup of onion powder, which I really like the onion powder

So chips are that easy. My family loves it when I make fresh tortilla chips

And I stand up there sometimes and I'll fry for 20 minutes

because they're eating those chips just as fast as I can bring them out of the grease

I'm going to start the salsa now. Now, I've got three diced tomatoes here, and these were pretty big tomatoes, good-sized ones

I've got a diced white onion or yellow onion. I've got a minced bell pepper

I've got about a half a cup of green chilies. I've got one minced garlic clove, a tablespoon of oil, just a regular oil

I've got two tablespoons of red wine vinegar. A little salt. And a purple onion

to go with that yellow onion. So we got some pretty colors going on here

All right, so there's our salsa. I wanna go back to these firemen guys

and see what y'all would like in your salsa. Paula, how about some mango

Can we sweeten it with some pineapple? I just happen to have some pineapple

You want some avocados. And I think, Nathan, you said you wanted some beans

Yes, ma'am. You guys eat a lot of beans at the fire department

We love beans. Huh? We love beans. You don't have a lot of barking spiders around the firehouse, do you

Yes, we do. You do? A lot of folks may not know what we're talking about, barking spiders

It'll just be a joke between us. Uh-huh. It's just between you and me, isn't it

All right, so there's your black bean. Look at all the colors, y'all

All right, here we go. Oh, I just adore, adore the colors

All right. You guys want a taste? Yes. Dig in. And I want your honest opinion because, you know, y'all really kind of helped make this stuff

What did you want in it? What ingredient did you ask for? Pineapple

Pineapple. Come on, Steve. Come on, girls. Get in. Get in there

That looks good. That looks good. Paula, we know it can be a dangerous job sometimes

We figured you needed the right headgear. So we brought a few in for you

Of course, your crew is going to pick the heaviest one we had

so we'll give you that one and you can try it out. You have no idea how many times in my kitchen in the 17 years I've been doing this

that I needed this. Here we go. That looks great

Put the strap on. This is heavy. This is heavy. Is this what y'all all want

I don't see how y'all put out a fire. Between those big hoses and these heavy hats

Is that it? How's that? Y'all, this is like a magic surgery, girls

It gets rid of your double chin just like that. No bleed

Just strap on your fireman's hat. When we come back, y'all, we're heating it up even hotter

So we're so hot! Coming up, y'all, it's shrimp so hot

you'll have to say a prayer. Y'all, it's been a hot party so far

I think my five-alarm chili heated up things and my salsa on the fly

My gracious, the firemen were carrying me away. Get the whistle! And later, y'all, we gonna be burning down the house

There's a fire in the kitchen, y'all. Is everybody having fun? I'm so glad

I'm so glad. For this next dish, I'm gonna bring in one of those people that I love

My brother-in-law, Michael's brother, Father Hank Groover. Come on out, Hank. Oh, you smell good

Thank you. I took a shower. You took a shower? For this

And it's not Saturday. No. This has thrown my whole week off

Y'all, Hank and Michael were just 18 months apart. Now, from the same loin, you got an angel, you got a devil

One does the angel's work, one does the devil's work. Michael teases Hank

He said, listen, Hank, if you get there before I do now, leave that back door cracked

Actually, he said, put the key under the mat. So y'all look for that key

Yo, Hank has moved around the world a good bit, and one of the last places that he settled was Louisiana

Well, I just loved that when I married into the family because my second favorite style of cooking is Louisiana cooking

One of my favorite Cajun dishes is shrimp etouffee. Do y'all love it? Yes

Well, Hank is going to share with us his recipe and the art of making shrimp etouffee

So, hit it. All right. You start with the roux. Half oil, half flour

Careful when you're stirring it because it's really hot oil and it'll pop up on you

And don't gimme on my soup. No no no that nice All right you start with your onions celery green pepper Okay which is called The Holy Trinity

In Louisiana cooking, it goes in everything but cereal. Your celery. Uh-huh

You've cooked for some large crowds, hadn't you? Well, I was a cook on a tugboat before I joined the order

I know. Hank cooked on the tugboat that Michael was the captain of

Right. Finally got him to eat vegetables. Michael was a very, very picky eater

Oh. In order to... My mom was a great cook. And she'd have on the back burner a pot of some kind of spaghetti out of a can

Or she'd have shrimp creole or good food for us. For Captain Crybaby

I called it brat stew. And he wouldn't eat what everybody else ate

But if you notice, it didn't stun his growth. No, it did not

It did not. All righty. All right. So what we got next, we've softened your trinity

Right. All right. Now, when you start adding your broth, that's when your etouffee really starts to cook and your flavors start to meld together

So you want some. We can add our tomatoes. Okay, now what kind of tomatoes are you adding

I've got tomatoes with the green chilies. So is this mild? Yeah, that's just mild

Oh, yeah. But we'll kick that up a little bit here with... Is that cayenne pepper

This is cayenne. Okay. And we're using three kind of peppers. Cayenne, white pepper, and black pepper. Ooh

So we've got any kind of broth or wine. Right here we're using clam juice, I think

Yeah, Michael doesn't like it if I cook with wine. He's still a little whiny

Yeah, he doesn't like those funky flavors. All right, so what else you got to go in

All right, you want to let this cook together. Like I say, your flavors are coming together

A little bit of garlic. And what's that? What's that kind of reddish stuff

This is any kind of Cajun seasoning. You use that pretty much as salt in Louisiana

And put it on everything. I'm going to stick my finger in it. Hank Groover

That's hot. Can we get more fire? All right. Now we're going to add our Texas Pete

and then we're going to put the lid on this, and we're going to let it simmer for about 15 or 20 minutes

Maybe even 30 minutes. Yeah. All right, now we've got a pot right back here ready for you

All right. It's already simmered. All right. Perfect. All right, so we've got it nice and hot

All right, so we're going to add our shrimp. In Louisiana, they do this most often with crawfish

In Louisiana, they'll cook anything, you know. Uh-huh. They have a story about the difference between a zoo up north and a zoo in Louisiana

What's the difference? Well, up north they have the animal in an enclosure, its name, genus species, and something about its habitat

In Louisiana they have an animal in an enclosure, the name, genus species, and a recipe

All right, now how long are you going to cook those shrimp, Hank? Just until they turn nice and pink

You don't want them to get too tough. They'll be like little rubber erasers

That's right. That's right. I'll take this one. You can have that. I don't have that one

Mmm. Whoa! So I like my shrimp etouffee served over rice

Right. How do you like it? Over rice. Yes, definitely. Swamp seeds

Oh. Do we need some more juice? There you go. All right, and then your..

The green onions. Green onions. All right, what else you want on it

A spoon. A spoon? There you go. Oh. Hang on

Okay. That's pretty good. That is spicy

I know it's spicy. Y'all, my brother-in-law's hot, but guess what? It's going to get even hotter in here, so we'll see you back in a second

You're great. Thank you, thanks. Thank you. Up next, I'm going to use a zip-top bag to touch them

Oh, is that hot? Yes. I've got two words for you. Hot wings

Welcome back, y'all. Y'all all know the theme of today's show, today's party

It's all about hot and spicy. And I'm going to show y'all how to make the hottest hot wings you have ever put in your mouth

And I'm going to be looking for somebody that really thinks that they can handle the hot stuff

We've got a woman volunteer. Come on up here, darling. What is your name

My name is Dana. Dana. Well, sit down up here. And you know what

I'm really... Yes, I got you a chair. So I'm going to mix this marinade up

And I'm going to throw it in the fridge, y'all, for about 24 hours

So that those wings can drink up every bit of that hot sauce

All right, so the first thing I'm going to do is I'm going to add red peppers to our blender

Now, these are not hot at all, but they'll make, you know, pretty color and pretty flavor

And then I'm going to add, I'm so scared of these, y'all. I'm going to use a zip-top bag to touch them

Is that hot? Yes, yes, they can be that hot. So we've used probably 10 whole jalapenos

And these next peppers, I'm going to add six serrano chili peppers

And they are, they're like fire. So in they go. All right

And this is one cup of sriracha hot pepper sauce. So we're going to add this in

Now I'm going to let you sample this. You want to just stick your finger in it and tell me

Hot, hot, hot. And it sneaks up on you

Yes, it does. All right, now I'm going to let you sample this

supposed to drink this beer or put it in here. I think I'd rather drink it, Dana, but we're going to put this in our marinade, and then

you won't believe this, y'all. I'm going to put in four tablespoons of cayenne pepper

And I'm going to add about a half a cup of red wine vinegar

I don't know if we're going to have enough room to blend this stuff or not, y'all, because I've still got Tabasco sauce to go

How much do you put in? The recipe calls for a small bottle of Tabasco sauce

All right, now I'm going to add about a tablespoon of salt. And I'm going to add, just in case, a tablespoon of pepper

All right. Then I'm going to... Now, this is dangerous. I just don't even like the way this looks

Keith, come do this one. It's going to get all over the place, I have a feeling

I'm afraid it's going to get all over my... Cover. All right

We got to go low on this. Seems all right. All right, it's safe, Dana

I think we're doing all right. I can't believe it's staying in there

I know it. Let's see. Thank you, darling. You're welcome. Perfect, perfect

All right, now I'm just going to pour this over three pounds of chicken wings

and we're going to just let that marinate. You can put it in a plastic bag and just throw it in the fridge

and this time tomorrow they'll be ready. Now, I've got some that's been marinating

and this is what they look like. All right, do we have some toast

They look good. They look good, don't they? They drank up all that marinade

So now I'm just going to drop these in our deep fryer and we're going to fry these at like 350 degrees

Now honey move back, I don't want to burn you. At first I thought it wasn't going to pop up too much but I see it's sizzling from the heat

Yeah. So I've got some that's already fried up. We would fry these probably about eight to 10 minutes really depending on how hot your grease is but I got some ready and I going to take our sauce and I going to just toss our extra sauce that I heated up

That looks good. And I'm just going to toss those wings in that sauce

That looks really good. Doesn't it look good? I'll use this. All right

So I'm going to put these in the basket. Now, who is that big man that said he could stand anything hot

Come here, darling. It's time to put your money where your mouth is

Come on. well paula i'm starting to second guess this now that you got all those peppers in there

what's your name sweet my name is jeff jeff well it's a delight to have you up here today

so i want y'all to taste your hot wings and tell me what you think now dana i'll hold your

microphone. What you gonna do, Jeff? Just stick in your pocket. Alright

I wanna get your reaction. Alright, so have at it, baby. Waiting for it

Wow, wow, wow. Is it hot? It is hot. It is hot

It is good. Oh, yeah. You can taste that pepper. Good. Got a little tear forming

But nothing too bad. Nothing too bad. Your eyes are a little watery, Jeff

When we come back, y'all, believe it or not, it gets even hotter

Next, y'all, is fiery bananas foster. Hey, welcome back, y'all

What a fun party we've had today. I have promised heat, and I've also promised fire

And there's one person that I can turn to and expect fire, wherever she goes

Carol Perkins, come up here, baby. Carol was a Victoria's Secret model in New York

And Carol also has some more talents, but we'll get into that later. But Carol moved to Savannah to start another business

It was another phase of your life CAROL WOULD COME INTO THE RESTAURANT TO eat probably a couple of times a week And I looked very forward to Carol coming in and I always sit down and chat with her

And she now owns and runs the most successful gourmet upscale doggy business in the United States

And it's called Harry Barker's. Tell us all about it. I run Harry Barker out of a warehouse in Charleston

I'm happily married and hoping you'll open a lady and sons up there someday

Carol and I are going to really fire up this next dish together

We're going to be making bananas foster. So let's start by throwing in a stick of butter

You're not used to cooking with a stick of butter, are you, girl? All right, so we're going to add to our butter a half a cup of brown sugar

All right, so our butter is melting a little bit, isn't it

Good, yep. Now let's throw in our bananas, Carol, now that our butter is melted

And we're just going to cook these for a few minutes until the bananas kind of caramelize

Oh, God, do you love it? Go, Paula. Go, Paula. Get your groove on, baby

How big is your waist? Oh, well, it's a... makes me sick

It's about the size of my leg. It's a black swimming. No, baby, I wear black and I don't look like that

Now, the important thing that you want to do when you're plombing is you want to make sure

you turn your gas off. And we're just going to pour in

A fourth of a cup of rum. Hear that, baby? Okay

Okay, now we need some fire. Okay, can I, do you mind if I light that for you

I would, I would love for you to. I have a special lighting source

Something I learned back in the old days. Carol, that's serious looking

That's pretty, it's, this is, uh. We're not going to drink that, are we

No, we're just going to use it as a lighting source. It's a camping fill

I thought I told you I'd do something special for you, Paula. Well, yes, I know that you do something special

but I hadn't let in an audience in on it. Would you assist me

I would just love to, I think. Would you dip? Dip. We're going to dip

Okay. Dip and twirl. Uh-huh, dip and twirl. Don't try this at home

Okay, I won't, believe me. And then we're going to tap, tap, tap

Tap, tap, tap. Okay we in good hands we have Savannah finest fire department here How about if you give me a light Okay Okay And you going to hold my You going to hold that Uh

Wait, what are you doing, Carol? Oh! Oh! I told y'all she was hot

Now you have your light source. Okay. Whoa! Whoa

Well, now, what do I do with this? How do I put this out? Yeah

Whoa! Love! Oh, I'm married

I heard what you said. What did you say? Oh, I said I was in love

Of course you meant with your wife, didn't you? Oh, don't y'all wish y'all had one of Carol in the kitchen, baby

And don't worry, the gasoline doesn't affect you. The gasoline's not going to. Hopefully when you share, yes, it burns off

All right, now, what do you like yours over? Do you like yours over cake or ice cream or both

How about both? Okay. Yes. Are we sharing this with everyone? No, I don't think so

I think it's... Just for you, one for you, one for me? Uh-huh, or two for me and one for you

You know, I'm a sweet eater. Look at this. Oh, you're so sweet

There you go, my darling friend. Did I show you the trick I could do with the cherry

No! Ha, ha, ha, ha, ha. Tell another show. Tell me. You cannot try a knot in that, can you

We'll save that for the next show. If you can do that, you are the dream woman

Oh, I'm swallowing hard. Mmm. How is it? It's perfect. Mmm. Oh, it's so nice

Mmm, delicious. Oh, great time of day. it's not really good y'all

I love you and I thank you for coming today in fact I thank all the firemen

for coming all you hot guys and I hope that all your parties and all

your cooking is always full of hot spicy fun so until next time

And we wish you best dishes from our party to yours. See you next time