Pie In the Sky

Hey, y'all

Today on Carla's Party, the pie's the limit. It's gonna be an hour filled with pies on the fly

My son Jamie's here. He's gonna spin a fast food favorite into a mini cheeseburger pie

And you know it takes 24 apples, y'all, to make this mile-high apple pie

And what you see is not what you get when you peek inside this Cuban pie surprise

That's money. So preheat that oven, y'all, and come on in for a slice of high heaven

Let's party! Let's party! Y'all sit down, get comfortable

because we're going to have such a fun time today. Do y'all know my second favorite smell in the whole world

Cinnamon? Butter? My favorite smell, I think, is that of my grandson, Jack

My second favorite smell in the whole world is that pie that's sitting in the windowsill, cooling

So that's what today's show is all about. It's all about pies

Y'all ready to party and make pie? Come on. All right. As y'all all know, when you say the word pie

that doesn't necessarily mean it has to be sweet, does it? Yeah. It can be a savory pie

Well, one of my favorite sweetie pies in the whole entire world

is here to make cheeseburger pop-up. Hey, y'all. Here you go, Mom

Here. What I did? Hold it. Hold it. Hey, pretty good. Jamie, I didn't know you could do stuff like this

Don't touch it. You are so talented, son. You're not just pretty, you're talented

Hey, y'all. But you know I like to juggle. I know. Jamie has been juggling everything in my kitchen since he was a little boy

Let me see if I can do this on my finger. Okay. Look at you

multi-talented and none of them are useful i can spin a pie on my finger brooke is one lucky

chick to have you ain't she lucky what kind of pie is that a fake pie

that's something pie day today this is my favorite i love pies and this looks like my favorite pie

This is mini cheeseburger pie. All right. We're going to start, y'all, with a pound of ground beef

We've got a half of an onion, or depending on how. A sweet onion

If you can't find a boundary, I like to put a sweet onion in this. I don't want a real powerful

This is more for, it adds a little bit of flavor, but the main thing is the crunch in the burger

I like to have, I like to mix it up in the ground beef. All right

So we've got our chopped onion. We've got a tablespoon of steak seasoning

And then we've got about a tablespoon of steak sauce. All right

So we're just going to mix that up, and you're going to make... If I was at home, I'd do this with my hands

It'd be a lot easier. Well, do it now. We've got a sink. All right

Get in there with your hands. You know, these are the best spoons that God made available to us

these fingers right here. All right. So while you're doing that, son, I'll work on this

Now, Jamie uses just a regular sheet of puff pastry. You can find it in your grocery store, in the frozen food section

This is one of the greatest convenience products out there. I would never, ever make puff pastry from scratch as long as these folks are in business

So I'm going to just roll this out so we can get about five pieces out

because I think that's about how many burgers you got. Now you can make this in an entree size or you can make it like an appetizer size

I know sometimes when we're watching games, Jamie will make these for us to have as snacks

Yeah, we make the smaller ones. Yeah. Yes, darling. How do you get a man to cook for you

How do you? I don't know. I haven't figured that out. I thought you could have

You trying to make your husband cook for you? Yes. Do I really need to tell you how you can get your husband to cook for you

There's a couple of different ways. No, I tell you what. Michael Groover had two children

and he was the cook and the daddy and everything to these children

And when Michael and I met, he totally retired as soon as he met me

He retired from the kitchen. So I don't know. I asked Michael the other day, I said

you know, it's a real turn on for women, for their man to cook them a meal

I mean, it works, doesn't it, girls? And I said, would you please do that for me

And he said, well, maybe. Michael cooks, he's like a lot of men

He's comfortable outside. He's out on the grill, though. I was wondering, let's say I wanted to substitute turkey meat instead of ground beef

How do I keep it from drying out? Well, Jamie and I have a little difference of opinion on our burgers

You know, he likes onion in his. Let me tell you what I put in mine

I get my stick of butter real cold, and then I cut it into pieces about that big

about the size of a big old pea, and I mix it into my meat

They are good. I'm telling you, just put you some butter in those turkey patties

Honey, it'll be the best thing in the world. Listen, we're gonna have to take a quick break

but when we come back, what are we gonna be making? Cheeseburger pie puffs, Mama

Cheeseburger pie puffs. Y'all don't go anywhere. We'll be right back. Coming up, making cheeseburger pie with my sweetie pie

And later, mudslide pie, y'all. Thank you Steve Steve the pie juggler That was really pie in the sky for a second wasn it That was pretty exciting wasn it

If y'all just tuned in, here on Paula's Party Today, it's all about pies

And our first pie is not a sweet pie, but a savory pie

Savory, y'all. I'm here with my son, Jamie, my sweetie pie. And we've got our burgers cooked

We've got some puff pastry here. So, Jamie, why don't you take one of those out and lay it

I want a hot one. Well, we don't want to cook these all the way through, so we're going to put them in the oven

That's right. So put that right there. Be careful. That's hot. I will. I will

So I'm just going to take this, and I'm going to just seal it up just like this

Look at that. Look at that. Put the cheese on it? Oh, sorry, son, I forgot

And next week on Jamie's Party, we'll be doing beer. I'm sorry, I forgot. I got excited

Y'all use any kind of cheese that you want in here. This is a good thing to change the flavor of your burgers

is to do different kind of cheeses. Instead of a sliced regular orange cheese, go to the store and find..

Oh, I'm sorry, Mom. Meat, meat, meat. You know what I think I'll do? I think I'll do that

How's baby Jack? He's, uh, it's the funniest thing, y'all. I've had a child who's not only the most handsomest baby ever born, but he's also the smartest

Most handsomest. Most handsomest and the smartest. He's great. I love him

It's the greatest thing in the world. There's nothing like it. When Jamie was about to become a parent, I told him that, you know, until you've had one, you have no idea what it's like

You know, to love something more than you love yourself. It's just the most fabulous thing in the world

Okay, son. And he's starting to sleep now, so it's just gotten better

Wait, let me do this one now. Just move. Okay. There we go. Yes, ma'am

What's the most outstanding food you remember from your show, Road Tasted

Hmm. Good question. One of the neatest things that I saw this summer when we were in Kemswick, Missouri

we went to a place called the Blue Owl, y'all, and the woman there, Mary, who runs the shop

reminded me so much of my mom and had the most interesting product. She takes 18 whole apples and puts 18 apples into one pie

It tips the scales at 16 pounds, and if that ain't enough, she covers it with caramel and nuts

And I loved it so much that we're bringing her here today, and y'all get to try some of that pie

I didn't know that. I didn't know that. It's a pie palooza

She didn't use but 16 pounds. I bet I could do more than that

You're going to have 15 pounds of butter and one pound of apples? Isn't that the way everybody makes their pies

All right, y'all. I have beaten up an egg, added a little water to it

and I've just washed those with that egg mixture, and that's going to make them shiny and..

And nice and brown. Nice and brown. So we're going to put these in the oven at 350

We're going to let them bake until they're nice and brown. Look at that

I love my ovens here at Paula's party. Isn't that great? Y'all have to cook it a little longer than five seconds

All right, here we go. Look at these. Look. Yum. Got some mustard and ketchup

Mm, mm. Isn't that nice? Now I'm going to put this on white bread with mayonnaise

and then it'll be done. I hate eating funny, y'all. Me too

Cheers. Cheers. Cheers. Mm. Mm. Mm. Mm. Mm. Mm. You know what this reminds me of

What? Corn dogs. Yeah. Kind of has... But the pastry is a lot softer and not so doughy as the corn dog

This is really... It's good for you, too, isn't it, Mama? Absolutely it's good for you

It's got vegetables in it, that onion. Mmm! Wow, y'all make this

This is really good. Mmm! Yeah, mama, go pass yours out, and I'm going to keep testing

You look like you could stand a little weight on you. Oh, my goodness, I'm going to love this

Are you going to give it to me? What do you mean am I going to give it to you

I'm sorry. Are you going to feed it to me? I'm sorry. You want me to

Yes, ma'am. Oh, my goodness, a tease. Oh, my gosh, that's good

Isn't that yummy? That is fantastic. Thank you so much. Thank you so much

Thank you so much. You enjoy. We'll be right back. It's more pies

Don't go anywhere! Coming up, this mudslide pie. And later, just see how high we're gonna take this apple pie

Welcome back! In case you hadn't guessed, it's all about pies today

Now, this next recipe I'm going to share with you girls. This is the one for your man

My Michael loves this pie, and it's so easy to make. And I'm going to make it fairly quickly because, you see, I'm working with ice cream

Ice cream melts. So, this is a mudslide pie. And I'm going to make my crust using just a chocolate wafer cookie

I'm going to pour some melted butter. because we need that to hold our cookies together

Okie doke. Okay, you want to just make sure that that butter

is all through those cookies. Now we're going to put enough crumbs in there to

cover our bottom and come up a little bit on the sides And you can see I using a flat bottom measuring cup to kind of mold out my crust for me

Now, the only thing about the crust is you really need to refrigerate it

or stick it in the freezer for a minute because that butter needs to harden

because if we tried to put our ice cream into this shell, it would just stick and become a mess

Well, now I've got one over here that's chilled. There we go

See how nice and hard that is. Girls, this is the most fun pie to make

You just dig in there. Oh, it's cold. With your hands. Uh-oh

and the heat from your hands. Oh, my goodness. It's going to melt that ice cream

Somebody up here want to come? Come here, handsome. I'm talking to you

Put your microphone down. Put it in your pocket. Put your microphone in your pocket

All right, just help me mold this pie. Hey, Paula. What, baby

What kind of ice cream are you using? What kind am I using? What kind am I using

Is that coffee? Mocha? Coffee. Coffee. Okay. Mmm. Oh, that's good. Get it, lick it

Look on his nose, y'all. Look on his nose. This stuff is so good

My boys would enjoy making this. Your boys? Yeah. I bet your wife would

Now, how long do you mold this? Until you're tired. All right, baby

We're going to put this one in the freezer. We're going to start with a hard one. Since when has cooking become an X-rated art

You know what? I don't know. Maybe since I got in the kitchen, I don't know

You know, the kitchen, the kitchen, y'all, is the heart of our home

It is the heart of our home. It's where everybody wants to be

And, you know, you should really get in that room with your family

or the people that you love and have fun. You should set aside a certain time of the day

to just laugh and have fun and not take yourself so seriously

Don't you agree, Greg? Yes, ma'am. Come on out of there, baby

Work for mama. You can do it. I hope I don't flip it in my face, Greg

Oh, that looks good. Oh, yeah. Oh, that's beautiful. You know, if your ice cream..

That is gorgeous. Isn't that gorgeous? If your ice cream is too hard, you might want to dip your knife in some hot water

All right, here we go. Oh, yeah. I'm going to drizzle it with chocolate

Oh. Look at that. And we can't do this without a little nut. No

Maybe a lot of nuts. Yeah, I love nuts. You love nuts

Love nuts. I do too. A little more cracker crumb. A little bit of heavy cream

I like the cream too. You like the cream? Oh gosh, I love fresh cream

A little mint so we can make it healthy. That's pretty. Look at that, y'all

You want me to try it? I'm going to try. Yay! Dig in, baby, and tell me what you think

Mmm. That is good. Now you got it on your nose. I do

Mm-hmm. Well, wipe it off. I'll see y'all back in a minute

What more? Up next, it's mile-high apple pie, y'all. And later, we're hamming it up with a Cuban pie

Welcome back, y'all. So far today on Paula's Party, we have been in pie heaven

My son Jamie was just spinning over a cheeseburger pie. And it was all hands on deck before this mudslide pie melted away

And still to come, a Cuban pie, y'all, with Food Network, Guy

Hey! Welcome back! Welcome back. In case y'all have just tuned in, today's show is all about pies

And I'm going to kind of turn this one over to my son, Jamie, because I don't know about this one

So, Jamie, take it away, son. You know, Bobby and I have road tasted

and we go and travel around the country and find hardworking people that put their heart and soul

in their small business, much like we did when we got started. And outside of St. Louis is a little town called Kemswick, Missouri

And this woman that we met is like my mama of the Midwest

but she's a little bit more reserved than my mama is. Mary, come on out Hello

I'm so happy to meet you I'm so happy to meet you

That's an apple pie That is gorgeous 18 apples in every pie

Get over here, Mary We better start making those pies This is the traditional Levy High apple pie

But today, in honor of Mom We're going to do something special Let me see if I can pick this up

It's heavy. Watch out. Wow. How about a skylight? Wow. Paula, we have created the Paula Deen Savannah High apple pie

That is one heck of a pie. Do y'all see this basket right here

This is how many apples is in this pie. No. 24 apples

24 apples. Hard to believe it. We're going to show you how to do it

So what I've done is I've already started the bowl of apples

Well, you're forgetting the best part. The best part is you get to hand peel and thin cut 24 golden delicious apples

Hand peel, hand slice, and play. Shouldn take you more than two or three hours We going to take three cup of flour one and a half cups of sugar and a definite heaping tablespoon of cinnamon We going to sprinkle that around and then we going to gently toss that so that the apples don break

Because we want to try to keep as many whole apple slices in the pie as we can. You hand place all of these apples in the pie by starting in the outer part of the bowl, and you work your way inside

You put a few extra apples in the bottom of your crust. But to do something different in honor of you, Paula, we wanted to add more butter and more pecans

I love nuts and butter. Right. So we've made a streusel topping

And in between the layers of apples, every so often, we've added a layer of streusel topping with butter, brown sugar, flour, pecans, and cinnamon

Paula, would you like to do that? Half the streusel topping right over that layer

That's great. You've got to be kidding me, Mary. Well, the reason I said half is because we were going to put the other half over those apples right there, but that's okay

There you go. There we go. Right, because that will give us a whole other layer of sprinkles

Yes. Okay. So we've got layers of that throughout. And now that I'm to this point, we're going to layer these apples on top of this

And actually what we want to do is take the rounded part of the apple and place it right here and overlap the apples from the outside like that

But this pie was made actually after the Great Flood of 93 when it actually hit Kemswick

the Great Flood of 93, because we're located very close to the Mississippi River. And so the levee was built right outside of our back door, and it saved the entire town

of Kemswick. And we decided to build something to commemorate what saved our town

So we thought, what better than a mound of apples and a pie that would look just like

the levee that was just outside our back door. That holds the water. That's exactly right

And it did. And so this is called our Levee High Apple Pie, and we do a wonderful job of putting caramel pecan topping and all kinds of good things on it

Okay, Mary, now who's going to turn this? This is the real trick is to get this to that

And actually, because this is 24 apples, it's a lot heavier to handle

So what you need to do is hold this in your left hand, and then you're going to take that mound of apples and make sure

Y'all ready? Okay, ready for this. Go, Jamie. Here we go. Go, Jamie

Here we go. Go, Jamie. All right. Awesome. Okay, set it down on the counter

Okay. Now we want to make sure that it's situated nice in there

Okay, are you ready for this? Drum roll. Oh, how mad would you be if you layered all those apples

There we go. All right. Okay. There we go. Do you like that

I'm speechless. It's obscene. The layers of the streusel top in between

I'm looking, I'm looking. Right, so there we go with that. And of course, before we can put the top crust on

we've got to add some butter. And I think you should do that, Paul

I'll do the butter. I think that that would be perfect. I wasn't supposed to be finished with one pat, was I, Mary

I know. There we go. Mm-hmm. Okay, we're going to lay the top crust over this

So we're going to just have to lift it up, and we're going to put it right there in the middle, okay

So we'll do this together. Great. Okay, wonderful. There we go. And we're going to lift this over just like that

Okay. So you want to seal it really good and tight. And we want to try to get those creases out of there

Mary, you know the great thing about television? Uh-huh. This is a magic counter. Oh, is it

And look, I've got one that's already nice and flat and fluted. Oh, good, and fluted

That's awesome. See how easy that is? You need one of these in Missouri, don't you? I love that

That's awesome. Put this here. How about that? You don't have pie fairies in your kitchen

I need some. Could I borrow this, please? Look how gorgeous that is, y'all

And that is solid filled. Isn't this beautiful? So then we're going to take some milk and water, brush this

and then we're going to sprinkle sugar over the top of it as well. So would you like to do this

Paula, I bet you'd want to do this. There you go. I love milk baths

There you go. And you're going to just sprinkle the sugar just like this and just kind of run your hands up like this because you want the pie to be coated so it looks beautiful and brown when it comes out of the oven

Okay, thank you. Y'all let me show you something. That's fine for some folks

Uh-huh. But if sugar's not enough, oh. How about that

How about covered with caramel and nuts? You like it? These people

There we go. Almost a foot of caramel apple pie. Really? And it's heavy

Yes, it is. Now, are we going to slice that and taste it? You better believe it

Yes, I do. Okay, so I'm going to slice this piece for you, Paula, right here

Here we go. Y'all have to go out and buy plates this big if you make me buy that

Really? Oh, thank you. There we go. We can't. Oh. We can't have an apple pie without ice cream, y'all

Look at that. Look at this. There we go. Unbelievable. Can you see it

Wow. How's that? Beautiful. I think we need ice cream and whipped cream on top of it

Isn't it great to live in America? Isn't it? Isn't that the truth

Oh, awesome. Look at that pie, y'all. Wow. Y'all got a fork out there

Get up here and let's have some pie. We'll see you in back in a minute. Come on, grab your forks, y'all

Up next, y'all, a Cuban pie surprise right before your eyes. We're back

I really get excited about all my guests. But this one I'm extra excited about

Have y'all ever seen the show The Next Food Network Star? On Food Network

Well, y'all, it is true as you see it on TV. Nothing is rigged

Nothing is set up. People that have a burning desire to want to be a Food Network star makes a tape, sends it in

and they select from the tapes that come in. Well, this past season, I was invited up to New York to participate in this show

As soon as I laid my eyes on this guy, I said, he's the one

So y'all, please give my next guest a warm welcome. Guy Fieri

Come on out, Guy. I knew you were the one

I knew it. When I was introduced to Guy, I said, my goodness, that's what my hair looks like first thing in the morning

Oh, my goodness. So proud of you, Guy. Thank you. You have done so well

How many shows do you have on Food and Work? I have Guy's Big Bite, which I just did 11 shows

I'm going back in the studio to do 15 more. And then I'm doing a new show called Diners, Drive-Ins, and Dives

which I hope brings me down here. I love this. Is this your first time in Georgia? Oh, I've never been to Georgia

There's boats, and you can take... I found out you can take a boat to somebody's house. Honey, I live on this creek right here

We're getting jet skis. We're going. I've got the jet skis. come to the house? You call I come

I made this recipe, by the way, that we're going to do. I made this recipe for you. Did you

Because I can't bake to save my life. They said it's something about pies. I didn't know if you want to do a

sweet pie, and I can't do any sweet pie. What I was going to do is I was going to do a pork chop rhubarb pie

Take rhubarb, do some raisins and some onions and cut... I'm getting out of this

real quick. Let's get into this pie. This is called Cuban Pie a la money, but

But you called it something different. It's actually inspired from a Cuban sandwich. I love Cuban sandwiches

You know the whole story on Cuban sandwiches? No, tell me that. How they started? Well, from what I've been told, the way the Cuban sandwich started was in Cuba, in Woolworths

Are you mamba-ing now? Huh? Cha-cha? Ready? I'm just feeling Cubish. Can we get a couple mojitos

So they made this sandwich. They thought, you know, this is how it was explained. At Woolworths, they made the sandwich, and all the Americans would go there to buy their sundries and so forth

And so they made the sandwich in their little deli, and that's where it came from

So it's the roasted pork or pulled pork, the ham, the Swiss cheese, some mustard on a roll pressed together

and that's where it came from. So, wow. I'm impressed. Real cutting edge with that

You'll get better sleep tonight. So here's what we do. I'll sleep like a baby tonight knowing that

First things first, I'm going to make a sofrito, and we heard a lot about that. I can't even say that

Sofrito? Sofrito? Just like Fritos. So, we're going to have Fritos? Sofrito

Sofrito. Sofrito. I knew you would take it somewhere. Okay, I was trying to put it together

I'm getting this started over here. Okay, a little bit of onion. A little bit of onions. Now what happens is this is going to be a sofrito

and it's going to be a mixture of onions, bell pepper, and a little bit of tomato

But what we're not going to do is we're not going to caramelize this. We're going to let this cook down and get turned kind of translucent

It's not supposed to turn super dark, okay? So we get some of the onions going, a little of the bell pepper

green bell pepper, so we can do some color. but not letting it brown, okay? So this is what you call sofrito

Sofrito. I make this all the time, but I don't call it that. Well, what happens is every type of food has its own base

A little bit of chopped garlic in there. Yeah. We'll throw a little bit of Roma tomato

And this is kind of like the Cuban or the Latin type of mirepoix

So what happens is this cooks down. Now, you can buy this in a jar in a Latin supermarket

You can buy it in a jar or in the ethnic aisle. And it's great. You can make it so easy It really flavors Yeah This is your part now Oh that my part Yeah I did the hard part Well you do my part and I do your part Because it your show I going to just listen I falling in line

Now, I got to tell you, you know what? I get asked more times. I get asked a lot of questions about what's it like to be on Food Network and how's it

to do your own show and how's Paula? Are you kidding, guys? It doesn't

I don't even get out of the box with how's guys big bite. Hey, I saw your show and how's Paula? No, you don't

And every time we start off the conversation, it's how you mama and them and how's Paula? I get it each side

Okay, now a little bit of pulled pork. If you've done some pork loin, if you've cooked it off, just shred it up, cut it up

That'd be great. This can go in the bottom of it. So I got a pie shell, which you could tell I didn't bake because mine doesn't look like that

Did a nice job on that. Yeah, a great job. Now you're using just a refrigerated pie crust, right

Refrigerated pie crust will work fine. You can find them in your dairy section

We're going to put down a little bit of the Swiss cheese. Uh-huh. Okay, in the bottom of this. Uh-huh

Spread that out. This is going to be so good. We'll hit a little bit of the pulled pork

Now, we have to kind of push this down a little bit. So the pork on top of the cheese

And that sofrito, we're going to have to wait on that because we don't want to put that sofrito in hot. Okay

Okay? That gets packed down like that. And what else you got over there? You got ham? I got some regular, just regular old deli ham

It doesn't have to be smoked or sweet or cured or anything like that. Just some regular old lunch meat ham will be fine

Okay? Got a little whole grain mustard, some Parmesan cheese, and some cream

And what we're going to do is we're going to take the cream and a little bit of the whole grain mustard

Let me see. I got a whisk right here. And what's going to happen is that's going to add a lot of nice moisture into this

Okay? So I'm just waiting for you now. Oh, I'm done. We're going to go in

Okay. Is that the way we do it? We do now. Well, this is going to be bad

Well, where else was we going to put it? Well, we're going to let it cook down a little bit farther

Oh, I thought you said you were waiting on me. I was waiting on you, but it's okay. Look, that's perfect

Look at that. A little bit more mozzarella. Okay. Okay. Okay, so that goes down

Now we do the ham. Now to get the ham down, make sure that I cover all the areas

Okay. There we go. So that's down. Beautiful. Nice, nice. Now go ahead and pour that on top

Okay. Got a spatula? Just kind of coat that. There we go

Heavy cream and stone ground. Look at that. That's stone ground mustard

And then we'll hit it with a little bit of Parmesan cheese. Now, can you help

This is where you're going to step in with your expertise because you should have seen. Now, I did a lattice on this, and it was just a disaster

So you show me your piece here. You've got to have a little. You know, we can do it lattice

or we can just bring this sucker up here and just put it over there and just kind of trim it

It's not your first pie, is it? No, it ain't my first pie, baby. In fact, let's take a quick break, Guy

And when we come back, our pie will be ready. We're going to put it in the oven, and I bet you we can..

We'll be right back, y'all. Coming up we finishing up this Cuban pie That money Yeah

Hey, everybody. Welcome back. I'm here with the sweetest guy in the whole world

This is Guy Lafetti. La Eddie. Fieri. Wow. And I only thought I had one last name

You know, as Southerners, we have a hard time with it. Let me get this part out of here. Guy Fieri, y'all, you've seen him on Guy's Big Bite

He was last year's winner of the next Food Network star. And he has made a pie for us today

You stole that show, by the way. I just wanted to make you feel good about yourself

Thank you, because I was scared to death. And relax, because, you know, you've just got to be yourself

Encouraging. Very encouraging. I can't thank you enough for that. Oh, listen, Guy, I know good things when I see it

Speaking of good things. All right, well, let me tell you first what we did in this Cuban pie, just kind of recap

We did some Swiss cheese on the bottom, and then we did a little bit of pulled pork

Then we hit it with a little bit of sofrito. Yes. And then we put just some of the regular lunch meat ham

Now we're going to make the sauce called a la money. A la money

I can say that, and I can remember it. And it means a la money

Make me some a la money, baby. When you enjoy something, you say, oh, that is money

You ever say that? No. No? Try that. That could be big. You could take over with it. Okay

Make me some money, baby. Make me some money. It's close. A little bit of sour cream

And what we're going to do is kind of make like a little mojo. There you go. You're in there. Mojo. Mojo

Okay. And we're going to put in a little lime juice. Mojo

Mojo a la money. Okay. Mojo a la money. Does that have a connection

Let's use a whisk because we're going to really need to put that together. A little bit of salt. Here, you whisk

A little bit of salt. There we go. And a little bit of dried oregano

Okay, mix, mix, mix. Do you hum when you're mixing? Sometimes I do

Okay, I'll be over here. Do you hum? No, not when I'm mixing

I'm usually clicking on the button. Okay, now that's it. We're going to let that mix up, and we'll let this set up for a little bit

and it's going to kind of come out here like this. That is very good, guys. Isn't that delicious

That's great on fish. If you do a real nice, like if you do a petrale sole, or if you do something real nice light white fish, it'd be excellent

That would be fabulous on fish. Oh, that's yummy. Now let's get this pie. Okay

And we let this set for a little bit before we cut into it because we want everything to kind of set up inside

Yeah, I kind of want to let it set. Now we'll go ahead. Let's move this out of the way so everybody can see your pie

We've got this done. Now I'm going to work on a little bit of a garnish here. Mm-hmm. Take some tomato and just real thin slice on that

Can you ask me that pie scooper, please? You're going to get into this right now? Thank you. Okay, there you go

Well, I'm just going to check and make sure it's nice and loose. What's the name of this pie again

Cuban pie a la money but you called it something different Oh look at that God Now we go down with that That looks so good We going to throw because you know on a Cuban sandwich you got to have a couple of pickles

You always have pickles. Okay, so we throw a couple of those bad boys on like that. Let's get ourselves a little dollop of our... Yes

What's the sauce? The a la money. A little a la money. Okay, we'll put a little a la money on top

Oh, a lot of a la money. You want extra money, a la? Yes. Okay

There you go. Yes, I like lots of money. money. Lots of money. Okay, and then we put a little garnish on top because we eat with

our eyes before we eat with our pal. What do you think of that bad boy? It looks crazy

Dig on in. Now, when you bite into that, what you're supposed to say is, oh, that's money. Oh

That's money Yeah God, that is so good

This would be perfect for a Saturday lunch Oh Or a Sunday night supper, something light

And it holds real well You can make it It's delicious And you can also do it

When I was testing this You can also do it in a casserole dish And make a big serving of it

So if you have a couple pie shells It doesn't have to come out just in this form And I love the shape of the pie, but I love the money on top of it

You did good, huh? It's so good. Guy, I've got a question to ask you

When you were competing for the next star slot, did you ever think you'd win

Be honest. Be honest. I never went in with that attitude. I went to have a good time

I mean, I have my restaurants and my family and my boys. I've got a great thing going. So I just went to enjoy myself

I met a lot of great people. I had an incredible experience. And the great part about it is if you don't squeeze it too hard, good things come out of it

And I didn't get real pushy about it. I'm a very blessed person right now

I can't say enough about it. Absolutely. You know, today's been like one of those all-American shows

You know, it's all about pies. Pies are so American. And to go along with our pies today, you and I have an all-American story to tell

Y'all are looking at two people that have proven that the American dream still is in existence

It's still healthy. It's still healthy and strong. And it really proves that if you want something badly enough, go after it

Go after it, because it could be yours. I appreciate y'all being here with me today

I love you. And happy pie eating from Paulo's party. See y'all

Thank you, guys. Thank you, Jamie. It's the money