REMOVE THIS???? 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 going to share a family recipe for mojo sauce. She said mojo, y'all

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

And one like the live, girl, Camar de los Reyes, is making fried plantain cups and shrimp

Grunt for y'all. Party's 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 all I want to do. 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, Daisy. Hello, Georgia

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 allowed 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. What you got to wait for me, Daisy

You know what? 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, put an H on it. M-O-J-O. M-O-H-O, how would you say that? Mojo

There you go. She said Mojo, y'all. Let's get that Mojo made in

Okay, so Mojo 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. 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 flavor. Bitter orange lime, onions, garlic, lisnia

Ooh, oregano. Okay. Correct. Yes. Oregano. Pepper. Ooh, thank you for not making me sniff that

See, I knew it was a tenderizer. 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're 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

Stick it in the oven. 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. I think a lot of, 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 Twinshead

Next, Daisy's Cuban mojo ribs is going to 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

Welcome back, everybody. 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 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 going to give it a taste thing? Yes, I'm going to. I'm going to so taste it

Oh! Oh. Mm. 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

All right. So normally, I would just, you know, tear them up or serve the rack of ribs

and you serve them 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, pickle

and the pork and then the pressed 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. There you go, Angel

Less is just less. Less is less when it comes to diamonds. You could never go wrong with frying

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

Yeah. Whether I'm in jeans or whether I'm in my pajamas, I've got those

True, well, yeah. Oh, that's true. 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, Swiss. All right, now we're going to add a piece of ham

Now, do you want to put the whole piece of ham, or do 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, so 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..

We're in? We're in. There you go. Good to go. All right

I'm gonna flip. All right, Daisy. Is this one ready, you think

Well, they're floating, honey. Oh, 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, Robby. These are cooking. Wow. How does it look

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

I'm on a diet. That'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 gonna steal this recipe. Good

Well, it's, you know, it's really half your recipe, half mine. Mm

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 Puentes. How much? It is about $40

See, I believe that you don't have to spend a million to look like a million. You are 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

Oh, thank you. Thank you. You too. 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 the van of today. Oh

Yeah! Everybody get home! Next, One Life to Live's Camar 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

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? Camar 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's better than any daytime kiss I've ever thought. What is this

Coming from you Same thing mine is Well 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. Yeah. 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

Did it? 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. So, you know, you take your green plantain, right

Looks kind of like a banana. 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, an 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. So once you've taken your bananas, you've sliced them into an inch and a half wedges

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

Okay. 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. How are you? Nice to meet you

I've been watching her forever. 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. Well, he doesn't care. 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. Thank you so much

And I saw your face just light up in there. Thank you

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 Fanna

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 Estevan 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

Kamar, 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... That's a different kind

...and you get one of these modern-fashioned plastic, hard plastic. I like the old wooden ones. I like the old ones, too, which you put in like that, right

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

Look how beautiful that looks. 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 slug 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. Nice. You're a banana. Nice. We call that in Cuba un guisado

Guisado. Guisado. Yeah, guisado. You take a little bit of sauce. You could do it with shrimp or you could do it with bacalao, with cod

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 ten times better than the modern. It does work any time better. Do it in your old-timey thing

All right, I'm going to do it in my own. You know, I'm trying to speed it up here a little bit. I know it all helped 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 going to 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 going to 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 going to get completely crispy like potato chip

But they're going to 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

Are they done enough along? 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

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 to share Life to Live? Yes. Yes. I would so love it

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

You have a diner? We have a diner, yeah, where we make flan and we make a sopau 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

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

Yes. I actually all, I 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're kidding me. Yeah, they're hired guns, and they're really, really wonderful at what they do. You are kidding me. 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. Okay. 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, in my house. 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 sounds 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 tostona? 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 was, you know, 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

Little green onions. Little green onions. Give me enough of 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 Esteban

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

Oh, that is so delicious. 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? 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. So, 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

Cause what's gonna happen is it's gonna cook for about four hours and it's gonna be 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 wearing it. 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 not the same as fresh garlic smells like it's got

vinegar on it Matt we use pickled garlic because that we're gonna put a paste in

there afterwards and it's gonna have a lot of garlic flavor in this we want to kind of tame that garlic flavor okay 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

If you wanted to keep the true integrity of the dish, you could use something called panella

which is a refined sugar cane. It's similar about sugar, so it's a little harder

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

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. 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

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..

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. Cover it? Cover it. Okay

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

Oh, my goodness, man. Okay. So... 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's gorgeous. It smells like it. It looks awesome

Yeah. 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 Okay Basically we rehydrated the peppers in water Let them soak in water Blended with garlic a touch of oil and salt And what we made is we 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. 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 flan

Oh, perfection! We got a hottie up here, a hottie up there

Orquesta Sabor del Caribe! Let's hear it. Open up. Nice job. We are cooking

What did y'all just say? Don't worry about it. 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? Orgazasamor de Caribe. That's the band, y'all

Y'all are great. Thank you. 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

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. 15 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? 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 till 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

She does? 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. And 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 to help

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

All right, Daisy, we're gonna put this in a 300-degree oven, y'all

20 minutes. So what do you call this Is that little water is that 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

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. Yummy. Oh, perfection. How did we do, Matt? Perfect

Come on up here, honey. Okay. It looks perfect. Now let's taste

Come around here with Daisy and me. All right, let me get Daisy one

Doesn't that look nice? It looks beautiful. Just as beautiful as you two, woman

Oh, I'm telling you what, he says all the right things, Daisy. He does

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 want it

Okay. I would love three raspberries. 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, that is so delicious

Perfecto. Awesome. 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. 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