Hot & Spicy

Go Paula! Go Paula

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

I'm gonna get carried away over our Firehouse Five Alarm Chili. And a fashion model likes my fire

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

Let's fire if I taste buds. You ready? Hey

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

How about it, girls? 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? 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, girl

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

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, there is, everybody's got their idea of chili, don't they? Sure

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 calamar. You know the legs? They made seafood marinara the night before

and nobody called me. So this particular guy that had an allergic reaction to seafood

happens to see it, and didn't go all the way too much. 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 dumping it 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 getting it 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. 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

All right, here. Over here, Keith, I've got us two 14-ounce cans of Mexican-style stewed tomatoes

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

And we've got salt. All right, now I'm 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 is that, like a 28-ounce can of tomatoes there? Oh, I don't know

How about this chili sauce? 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, bad boy

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

I'll 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? Yeah. All right

Here we go. Ooh! All right. I like that. To you baby To you You want to feed each other You got a bigger bite I going to eat mine I want to taste this You know I been told I need to learn princess bites Really It when you just barely taste it but you can still talk I never done that Me neither That 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, yeah, it's two cups of biscuit mix

Now, if you want to. Is that like a half a teaspoon of cayenne? Yeah, that's like a half a 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. 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. 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 don't 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 think that's perfect

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 look 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? Yep

Put a little few extra chips around there. Come here, hunky man

She got a... Oh, human. I thought you were talking to me. No, this is Hunk Jr

You're Hunk Sr. 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. Your 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 y'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? 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 shortnings 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's gone through the peanut oil first. All right. Well, these are ready

You can see it doesn't take but a second. And I'm 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 want to 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 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. 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. Blue eyes. 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... Up next, I'm gonna 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

So it's that hot? Yes, yes, they can be that hot. So we've used probably ten 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 am I 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... Y'all, 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 eyes. Cover. All right

We've 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. Perfect. 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 just sizzling from the heat. Yeah. So I've got some that's already fried up

We would fry these probably about 8 to 10 minutes, really depending on how hot your grease is

But I've got some ready, and I'm going to take our sauce, and I'm 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 it look good I use this All right So I 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. Come on. Well, Paula, I'm starting to second-guess this now that you got all those peppers in there

What's your name, sweetie? My name is Jeff. Jeff. Well, it's a delight to have you up here today

Thank you. So, I want you all to taste your hot wings and tell me what you think

Now, Dana, I'll hold your microphone. Oh, thank you. What you going to do, Jeff

Just stick in your pockets. All right. I want to get your reaction

All right. So have at it, baby. I'm waiting for it

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

Is it hot? And it is good. Oh, yeah. You can taste that pepper. It is 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'd 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... 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 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, this is a... 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 field

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

Okay. Don't try this at home. Okay, I won't, believe me. This is just for drama

And then we're going to tap, tap, tap. Tap, tap, tap. Okay, we're in good hands

We have Savannah's finest fire department here. How about if you give me a light

Okay. Okay. And you're going to hold my, you're going to hold that? Uh-huh

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

Now you have your light source. Okay. Whoa

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

Yeah. I'm in love. 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 the effects. 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. Delicious. 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 a cherry? No. Tell another show

Tell me. You cannot tie 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

How is it? It's perfect. Oh, it's so nice. It's 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, we wish you best dishes from our party to yours

See you next time