Sailor's Party

Hey, y'all

Today on Paula's Party, it's a salute to sailors. Like my mama said, always look at a sailor twice

We going back down the kitchen hatches for bread pudding, y'all, with a rum sauce. Hey

And then we're going to be washing it down with a crab martini

You like it? You like it? I'm speechless for once. But not before the rum mojitos sail through the air

Go, go, go, go, go, go. And my catch of the day today is the pasta puttanesca

You sailors having fun. Yeah. So y'all come on board. It's all hands on deck

Let's party. Let's party. Welcome! Welcome! Y'all sit down! Get comfortable! Oh my gracious, what a welcome. I so appreciate

you coming to my party today. We're gonna have a fun time. We're doing a sailor's party

y'all because some of my favorite recipes of all times come from the sea. Well, I tell

you what, why don't we get this party started? Y'all ready to party? Come on with me, come

on. I want to tell y'all before I start this dish, I want to tell you a little bit about

it. It's called pasta puttanesca. And this dish was originated in Naples, Italy by women

of the evening. They would make this sauce and put it in the window seal to attract the

sailors. The sailors would follow that smell and the women of the evening would feed them

and then do whatever else they needed. Whatever they did. But that's how they got their customers there

I'm going to heat a little olive oil. Just a little bit

And I'm looking here. I have a list of all my ingredients

but I'm missing some, Brianna. Whoa! Whoa! What? Y'all, no

Oh, my gracious. How you doing? Y'all, I don't know nothing about no sailors

We go out here. Well, guys, there's nothing for sale here. Oh, my goodness

Oh, my goodness. Y'all have gotten me flustered, guys. I didn't know that was possible to get Paula flustered

Listen, y'all go over there. Look, I got some places over here for y'all to work

If y'all would be chopping. Be chopping. You go right there. You chop two ounces of anchovies

Okay, boys, chop six garlic cloves, do a cup of olives, and chop about a third of a cup of parsley

Ooh, am I going to have something to tell Michael tonight? You know what

There was something that I just found out last week about my mother

I got this letter last week from a classmate, and they sent me my mother's yearbook

yearbook, listen to what my mother's motto was. Always look at a sailor twice. I said

Mama! And of course, our mother is no longer here, but she would have been in hog heaven with you

four guys. All right, so I got my anchovies in here. And while I'm putting this dish together

I want to find out about y'all. So what's your name, sailor

My name is M.A.1 Strobeck. Spell it. M.A.1. M.A.1. My first name is Kyle

Oh, Kyle. Okay, I can say that one. M.A. stands for Master of Arms, Military Police

Oh, oh. Oh, a policeman. You got, like, some handcuffs? Yes, ma'am

Oh, girls, this is getting better. Well, where are you guys from

Kings Bay, Georgia. Kings Bay. The submarine base. The what? The submarine base

Where are you originally from, Kyle? Texas. Texas, ma'am. Well, you kind of have an accent

All right, Kyle, I've got the anchovies that you chopped for me in the pan

And I've thrown in a pound of shrimp. And are y'all smelling anything yet

Are you going to be at my window sill in a... I'm waiting. Alright, so Kyle, go over there and see how the other guys are coming

Is there enough garlic? You can send me this way. Yes, ma'am. There you go. Great

Alright, I'm going to throw that in the pot. What else we got? Parsley

Some parsley. Okay. Alright, now I'm going to toss these shrimp around just a little bit

I'm going to add a fourth of a cup of capers. All right

Now, Kyle, if you'll come over here. I've got our pasta cooked off

If you would come over here and just tilt that pot so all the water could, just that top part

Gotcha. No, just that top part. Just the top part? Yeah. I can't get nothing past you, can I

Mr. Police one. You're loving this. You're very cute. All right, you can just let it sit there and drain just like that

All right, I'm going to toss in some red pepper. All right, how about some olives

Kyle, grab a cup of olives. Okey-dokey. All right, now I'm going to add some crushed tomatoes

Well, do y'all travel the world a lot? Yes, everywhere. And, of course, we appreciate so much what y'all do to keep us safe

so that we can do what we do. We thank y'all. We thank you guys

Well, listen, we're going to take a quick break. I've got our dish ready, and I'm going to sit my men down

and Mama's going to serve them up. Up next, y'all, a chocolate bread pudding fit for a sailor

And later yo It free rum Welcome back

Welcome back, y'all. We're having a sailors' party today, a tribute to the sailors out there

We just finished up a big old pot of pasta puttanesca. You sailors having fun

Yeah. You're having fun. Yeah, baby. Smell that

I bet you'd like some, wouldn't you? Well, too bad you don't have on the right uniform

We want two babies. I want to feed my sailors. What'd you say, Thomas

I said, we want two babies. You like that deep voice. I love that deep voice

Makes me want to go put on some Barry White. You know what I mean? No, that's what I'm talking about

Barry White in Sailor's uniform? I was told I make women feel good, so

You do? Oh, yes. Listen, I want to. We can dress him up, but you know what

You can't take him out, can you? I can't take him anywhere. Is he embarrassing you, Royce

Yes, ma'am. All right, look at here. That's good. All right, now listen, y'all eat up

I wish this was on Navy ships. You wish it was on... Well, aren't these guys the cooks

It is outstanding. Good, well, tell them. Tell them you want them to cook you some puttanesca sauce

Well, you guys eat up and enjoy, because I want to come over here

and I want to make y'all a nice dessert to go along with your puttanesca sauce

and I have to tell y'all I'm fixing a whip up what darling

you got a question? I was just wondering if if you like to start off with desserts

for your meal instead of you know that's funny that you ask me that

because Michael does he likes to start with dessert and end with dessert

he's got a huge sweet tooth and yes I'm not opposed to eating a little dessert first anyway

I'm going to make y'all a chocolate bread pudding with a wonderful, wonderful rum sauce

If you've never had chocolate bread pudding, I think you're going to love this one

Now I've got a pound of white bread up here. I've got three cups of milk

I've got about a third of a cup of heavy cream. And I've got a quarter cup of coffee liqueur

You can go on the website, foodnetwork.com, and get the recipe. All right, over here I have six eggs

I have a tablespoon of vanilla flavoring. I've got two tablespoons almond flavoring

And I've got a tablespoon and a half cinnamon. Guys, how are y'all coming

Now, I left the dish over there so y'all could... It's going to be gone. It's going to be gone

You can understand how these ladies of the evening attracted men's attention with that, can't you

I'll be there every day. You'll be there every day? You could wind up broke, Saylor

But broke with a big old smile on your face. All right

In this bowl, I'm going to add one cup sugar and a cup of brown sugar and a fourth of a cup of cocoa powder

Now, to my dry ingredients, I've added some chocolate chips. Now, I'm going to just add all my ingredients together

And I'm going to pour this over my bread. Here we go

Ooh, that smells so good. Look at those chocolate chips in there

How would you describe the taste of bread pudding for somebody like me that's never had it

When I look at it, I've never had it. I have no idea what it would taste like

Well, I'm going to make sure that you get a taste of this. It depends on what recipe you're using

Like this is a chocolate bread pudding. You can make just like a vanilla, or you can make a Kahlua

So it really depends on the flavor that you're going after in your bread pudding

And you can see I'm just getting down here with my hands. All right, so I'm going to just pile this up into my dish

I've got a buttered casserole dish over here. And I'm just going to pile this up in here

All right, so look at that. That bread has soaked up our milk and our eggs

and you can see it's a nice light brown color, and I'm just going to pack it

We're going to put this in the oven, and we're going to bake it for about 45 minutes

and when we come back, we're going to make a fabulous rum sauce for it

And speaking of rum, I'm going to be mixing y'all up a concoction that'll blow them caps off your head, sailors

We'll be back in a minute. Up next, I'm fired up to finish my bread pudding

And later, we set sail with a crab martini. Welcome back

Y'all are so pretty and so sweet and so generous. All right, I want to give everybody out there in TV land a quick little recap

in case they've just tuned in. I made us a chocolate bread pudding in the last segment

and we call this Yo-Ho-Ho bread pudding. I figured the sailors would like a little yo-ho-ho

All right, so our bread pudding is ready. Oh, and it is heavy

Look at that. Look at those chocolate chips. Doesn't that look good

Well, that's nothing to what it's going to be in a minute because we're going to make a rum sauce

But we can't have yo-ho-ho pudding without a little something to drink, can we

You guys want a little toddy for the body with your dessert

Rob, come on up. Thank you. Yo, Rob is a master bottle thrower

Did y'all see that movie? What was that movie called Cocktail cocktail where the bartenders could just do it We want to see you do it you like the way i say it yeah can you spank me and say it first

and while rob's doing his magic over there i'm gonna make our rum sauce

Oh, I love it! Oh, my goodness

Whoa! There's really stuff in those things. This is real. This ain't fake

Great time of day. Y'all all got brown sugar and butter and pecans in this pan

What the hell are you making over there, boy? Are you, Paula

All the shaking and shucking and jiving. We're making strawberry orange passion mojitos for you

Mojitos. All right, I'm caramelizing pecans, brown sugar, and butter over here

Mojita. What kind of drink is that, Rob? It's a rum-based drink out of Cuba, and we're putting a little twist on it by adding fresh strawberries, oranges, and passion fruit rum with a little orange vodka

All right, now how did you get this title? At the Legends of Bartending in Las Vegas, basically we all, bartenders across the world, want to find out who's the best one

So that's our Super Bowl of competitions. We all compete in four different rounds

Oh, how fun. Are you a bartender by trade? Yeah, I work in West Palm Beach four nights a week still

I can't do a bartending. No, you don't. It's in my blood. Oh, I want to come to your bar

Ah, please. It's in West Palm Club Safari. You're more than welcome

Your first two drinks are on me, and hopefully something else. That's all it takes for me is two drinks

All right, y'all. I've got my stuff caramelized over here. Now, I'm going to put a fourth of a cup of rum

on top of this and hopefully oh my god

are my eyelashes

they're not burned are they one time I had on my false eyelashes

and I went into the oven and my oven was so hot I didn't realize that I said, whew, now the oven was hot

And then I went to the bathroom to check myself, and all my eyelashes had been singed off to the nub

All right, Rob, I got our sauce ready. You got our drink ready

Yep. Look at this. I couldn't throw my pan and do all that stuff like Rob, but..

You're not going to chunk it, are you? Oh my goodness, does this really have liquor in it

That one has a little bit of liquor in it, yeah. This is beautiful. Well here now, you're serving me, let me serve you

I'm going to get you up a little bread pudding. Come out of there. Yeah. Yeah

A little whipped cream. A little vegetables. For health. All right, baby, that's for you

Thank you. Cheers. Cheers. You like it

I'm speechless for once. It's unbelievable. You know what? Yours is pretty good, too

We're a good team. Thank you. The audience is going to get a mojito, but there ain't no liquor in it, y'all

We don't want y'all drinking and driving, so here's to me and Rob

Whoa, we'll be back in a minute. Whoa, thank you, Rob. You're fabulous

Up next, a crab martini. All right, feed him that. Feed him that

I thought you'd give it to me. Nah. And later, you know you can't sell the seas without cooking fish and chips

Welcome back, y'all. So far today on Paula's Party, it's been a sailor's delight

The boys from the Navy pulled into court to help me out in my kitchen

making a pasta puttanesca. And I've sailed through a rum bread pudding

while we toss together mojitos without spilling a drop. And still to come, y'all, we're going to be off to the islands

for a delicious Pirates pineapple dessert. Go, Rob! Go, Rob! Go, go, go, go, go

Go, Rob, go! This is Rob, and he is an expert bartender and bottle thrower

And you are making, the audience, some mojitos, aren't you? Yes, I am. Strawberry orange patch and mojitos

Today is all in honor of the sailor. And I am fixing to make a drink that you can't drink, but you can pick up the fork and eat it

I'm gonna be making Uncle Bubba's Crab Martini from my brother Bubba's new cookbook, Uncle Bubba's Savannah Seafood

Bubba, get on out here. This is your recipe. Come on. How you doing

I'm fine. How are you doing? Good. I want to work over here. I bet you do

I bet you do, but you're gonna make a martini. So this has always been one of those favorites for especially women that come into Uncle Bubba's and they want something kind of light

Right. Not too heavy. So I'm going to get our asparagus going, Bubba

Okay. All right. And everybody knows that you don't cut asparagus. You snap it

And it will snap right where it needs to snap because this is stalky

You know, you can use this part, but you would want to peel it first and get past that stalk

So we're going to just drop that in just for a second. So Bubba, while I'm doing the asparagus, why don't you hop over there and wash your hands

I know I probably called you out of the kitchen and your hands are clean but I wash them like a doctor I know Continuously all the time You just you know when you in the restaurant business you just No cross

All right. So I've got our asparagus ready, Bubba. Okay. I've got some ingredients here

You've got some down there, so... Okay. You want to walk us through this

I'm going to get rid of that hot water because I think it's messing up my hairdo

I don't like that steam in my hair. It looks great today

Thank you. Well, we've got some... I've got men in the house

I had to make sure I... Got some sailors? Yes, I've got some sailors in the house

I heard we've got some fishermen, too. You know what? Is that some fishermen right there

I've been wondering. I've been eyeballing these four men up here. Who are y'all

No, I'm Michael. I fish for Miss Judy Chars. Miss Judy? Miss Judy? Yes, ma'am

Yeah. Oh, y'all. If you're from out of town and you have an opportunity to go deep sea fishing while you're here in Savannah

Captain Judy is my neighbor. She is the finest captain. She will put you on the fish

Oh, yeah, that's a lot of fun. I think she told me she was the first female captain ever, I think, yeah

Or at least in the state of Georgia. So y'all are all from Savannah there. We're all professional fishermen from Savannah

Wonderful. Well, I'm delighted to have y'all here today. We're professional cooks from Savannah, too

Thanks guys for being here. Get us started, Bubba. Paula, I like to start with our mustard

I love Dijon mustard. This is what we have here. Okay, it is

Okay, good. Then I add our mayonnaise, and then we're going to add some lemon juice

Okay. Fresh squeezed. I like the real deal, Bubba, don't you? Yes

But this is a real easy dish. All right, Rob, how are you coming with the drinks

Doing pretty good, Paula. Okay, good. Because our guests are thirsty, honey

All right, Bubba, I'm throwing in my asparagus. You're going to go with your asparagus next

That's fine. And then our tomatoes. Yep. Ooh, that's looking real good

Oh, yes. All right, now I'm going to go ahead and throw in my lemon zest, okay

Okay, that's fine. I love the zest. Just as long as you save the crab meat for last

Yeah. Yeah, and the reason for that is we don't want to break off our crab meat

You know, we want to kind of gently fold it into our wet ingredients so it won't, like, be mush-mush

Right. All right, Bubba, I'm going to add a little lemon pepper

And also some of our house seasoning. Okay. Stick your finger in there, sailor

Mmm. Good, isn't it? Good. Paula, can you substitute other seafood in that drink

Oh, absolutely. You can substitute shrimp or scallops. You know, if you like oysters, you can substitute with oysters

Paula, what kind of crab are we using here today? We're using a mixture of a pound of claw and a pound of lump

Why? Why are we mixing it? Well, I love the flavor of the claw, Bubba

Uh-huh. Of course, the lump is delicious, but you have to be prepared to get off your wallet if you're going to use lump

Lump is anywhere from $14.99 to $16.99 a pound, where you can get the cloth for $7.99 a pound

All right, so we said this was a martini, didn't we? Uh-huh

So we're just going to run the rim of our glass in the lemon juice

Fresh lemon juice. and dip it in the seafood seasoning. Doesn't that look good

All right, pass me the lettuce, Bubba. Okay. And I want to give this a quick taste

Mm. Oh. Here, taste that. Mm. Let me taste yours. Mm

Are you satisfied? That's good. Isn't that yummy? See how mine tastes

Mine's better. Yours is better. Liar, liar, pants on fire. All right

We're just going to pile this up in our glass. And you know what

These martini glasses hold much more than what you think, doesn't it

Mm-hmm. Stick a few asparagus. What are you sailors over there giggling about

He said, why can't our food be that way? And I told him it's against Navy regulations

It's against Navy regulations, but it'd be good. No, not to be good

We always serve good food at Kings Bay. But we have to do a lot of prep time

and we've got to feed close to 500 people. That's a lot of prep time at night

Oh, honey, that ain't nothing. We feed a couple of thousand a day at the Lady and Son's

Now you can do good. Hand me that olive, please, Bubba. Look-a-here

Look-a-here, look-a-here. Now taste this, baby. Take note and give these men some good food

Oh, we always give good food. Always, always. They do? They do

Oh, it's outstanding. In the Navy, we will say Bravo Zulu. That's good

Bravo Zulu, y'all! We'll be back in a minute. Bravo Zulu! Thanks, Bubba

Thank you! Up next, batter up and blow me down. It's fish and chips, y'all

And later, pineapple dessert with a real sweet surprise. Welcome back, y'all

This young man is from Albany, from my hometown. He was just telling me a story on Bubba

My brother Bubba was just out here making crab martinis. Bubba, this young man just told me that you had a date with his aunt

and she had to buy your jacket to wear on the date because you had no money

That's true. That's the story she does. I can't believe it. I still got that old coat, too, Paula

In your dreams, it would never fit. Well, welcome back, everybody. Today's show is a tribute to the sailors

those good-looking men in those good-looking uniforms. And our party would not be complete

if we didn't cook up some fish and chips. Now, I understand

I heard some buzzing going on Because there's a lot of fishermen here at our party today, and I heard y'all making comments that y'all go out and catch all these wonderful fish, bring them home, and your wives don't know how to cook them

Is that right? What does she do to your fish? She tries different things

She looks in your cookbook. She takes suggestions from other friends and fishermen that we fish with

Good. Well, come on up here, honey. Come here. Nice to meet you

It's nice to see you. You're a pretty, pretty young woman. Thank you. You too

Well, thank you. What is your name? Stephanie. Stephanie. Well, I'm going to show you how to cook up that hunk of a husband's fish that he brings in, okay? Yes

So wash your hands. I'll hold your microphone. And you just step in here and wash your hands

And I got a towel here for you. What is your husband's catch that he normally comes in with

Well, last week he caught a grouper, 20 pounds, in Vero Beach

And he also catches a lobster, that spiny lobster right there. We actually go as a family

I'll stand in the front of the boat, throw a marker out. He'll dive down there and look and catch them

Or he has his GPS where we find holes. We've been doing this for years

So it's fun. I've never done that. And I have three boys, and they all love to do it

I want to do it, but I'd have to wear a swimsuit, wouldn't I? I don't like doing swimsuits these days

You know what I mean? No, you don't know what I mean. You're way too young

So anyway, everybody loves fish and chips. Mm-hmm. So we've got some fish up here, and this is just a nice white fish

And I'm going to season it with some salt and pepper. And to me, the most important thing to good fish is making sure you've salted it enough

That was something that my grandmother taught me long ago, that you must put the seasoning on it

I'm going to put a little pepper on it and toss that around. Get back in there. We almost lost one

Now, for fish and chips, you think about it being really crispy and in a nice batter

So I've got a cup and a half of all-purpose flour that I've sifted right here

I'm going to put just a little house seasoning in there, which is just salt, pepper, and a little garlic powder

Oh, I have some. You do? Good. Now, I'm going to add one 12-ounce bottle of beer

Yum. And now this beer is warm. And the yeast in the beer is going to work with that flour

and it's going to make it puffy. If I wasn't using beer, I'd use a self-rising so that our batter would puff

And I really like to mix this up, and I let this sit on my counter

Anywhere from an hour to five hours is fine for it. All right, so Stephanie

All right. Dredge your, or dip your fish into your batter, yes. Okay

You can just throw it all over in there. All in there

Yeah just throw it all in there All right Can you do this with lobster or other fish that he catches Absolutely All right now dredge it in the flour And I mean really dredge Get it around There you go Pack it in

there. There you go. Don't be shy with that flour. That's like one of the best parts is the crust

Absolutely. I love that. The crunchy. Uh-huh. The crunchy crust. Go ahead and drop it in a basket

Okay. If you'll put it all in that one basket because we've got to get our chips in there

Yes. So go over there, Stephanie, and wash your hands. And I'm going to come over here, and I'm going to toss our French fries into our other basket

Now, these have been par-blanched, so all they're going to have to do is just brown up for us

Come on over here now and check out your fish, Stephanie. Oh, that fish is looking good, isn't it

Real crispy. All right, let's get our basket ready. Oh, how cute with a newspaper

Yeah, we're going to let it drain on our newspaper. That's a cute way to serve it

And it won't take but just a few minutes for our fish and about that long for our chips because they are blanched

All right, and reach down here. We have some ready. Look at this

Can you get that, Dan? Look at that. Doesn't that look yummy

All right, now I always like to take my fries and throw them on the bottom, because you know

they're cheap, and it's a real filler. Right, right. I know. So I use that as a base to build up my fish

Oh, it's good. So now we're just going to pile our fish on top of our chips, toss in our lemons

Over here we have some tartar sauce, yes, and a little malt vinegar

Oh, I love vinegar. So here we go, girl. All right. Well, call your husband up here

Get your man up here. Come here, baby. All right. Feed him that

Feed him that. I'll go ahead and give it to me. Feed your man, honey

All right. I'm ready. Good. Fantastic. Now, see what you can do with his catch when he brings it home

That is really good. Very good. Fabulous, isn't it? Can I take a bite

Yes, absolutely. Here, you want some more vinegar on it? And guess what I've got in the kitchen for y'all

That's good. Your own basket of fish and chips. I'm glad. We'll be back in a minute

Up next, it's Bon Voyage with his Pineapple Pirate's treasure. This is Dean and Dean is here to give us a little bit of feeling of the Caribbean

Dean is from Grenada. Not Granada, but Grenada, he says. That is beautiful

Thank you, Dean. Thank you. Thank you. Look at all these ingredients for our next dish, y'all

I'm calling this a buried treasure because it's a pineapple dessert with a real sweet surprise

I'm going to make a marinade of three-quarters of a cup rum

Y'all are into alcohol today, aren't you? I'm going to add three-quarters of a cup brown sugar

I can see what floats your boat. All right, a half a teaspoon of vanilla

a half a teaspoon of cinnamon, and I've got a bowl of chunked-up pineapple

Now, I'm just going to pour my ingredients on top of my pineapple

You could just brush this on. I have a brush up here. But I think it's easier to just kind of let my pineapple drink up that rum

get it real drunk. So do you guys in the Navy drink rum

We drink all kinds of alcohol. What's your favorite kind? Long Island iced tea

Long Island iced tea. Boy, Heidi, those are strong. Oh, yeah. Alright

Now, while our pineapple is cooking, I'm going to come over here

and I'm going to make us a sauce for our buried treasure. I've got two mangoes

I'm going to throw those in the blender. Ooh, and I smell that sugar over there just to cook in

And I've got a fourth of a cup of sugar here I'm going to add to it, along with two tablespoons of lemon juice

Now, all I'm going to do is just puree this. Ooh, that's going to be our sauce

It smells very, very good. All right, let's take a look at our pineapple

You can see how that sugar is reacting on our pineapple to that hot grill

All right, now I've hauled out a pineapple. See the way it looks like a boat, y'all

All right, now this is our buried treasure. In fact, I want to thank Tonya Strickland

Look at our pirate set up today. Her husband Stan made these coconut candies for us and this is going to be our treasure And I going to kind of bury them just right down here in the bottom of that pineapple So when you think that you gotten all the goods out of it there one more down there

I've got some mango ice cream. And I'm just going to pile that up into our pineapple

over our treasures. And now I'm going to drizzle it

with our mango sauce. How's that looking, y'all? Yeah

Oh, a little bit more. There we go. And then I'm going to top it

with a little fresh cream. Stay up there, baby. All right, now I'm going to come over here to our grill

and I'm going to take our pineapple that's been grilling. It's got all that rum and brown sugar in it

I'm just going to lay us a few hot pineapples around. All right, now a little piece of mint

A little bit more mango. How does that look, y'all? Thank you

Looks pretty good, doesn't it? All right

Come on up here, sailors. Come on up here, guys. Yes. All right

Everybody get a spoon. Oh, you're wearing a badge. That's right. You're the police

I forgot. To sailors everywhere, like my mama said, always look at a sailor twice, girls

Thanks for coming to the party. To y'all, guys. See you next Friday

Thank you. You're welcome