Family Recipe Showdown Season 1 Episode 2

Prime US TV

Family Recipe Showdown Season 1 Episode 2 #PrimeUSTV   🎞 Please join  https://t.me/CinemaSeriesUSFilm

Transcript

00:00Reese, you want to help us get started?

00:02Yeah.

00:03What do I do?

00:04We're going to all do this together.

00:05Surprise!

00:08I'm Octavia Spencer.

00:10I may work in Hollywood.

00:12But when I'm looking for good food,

00:14I just head home to the South.

00:17Oh, Lord.

00:18So I've created a real down-home competition.

00:22You come at the right time, we're buttering the biscuits.

00:24Where I surprise pairs of loved ones

00:26by inviting them to cook their secret family recipes for me.

00:30Is that Octavia?

00:32It is indeed.

00:33And a bunch of my friends.

00:34Hello.

00:35I'm ready to eat.

00:37If I'm being honest, I don't like the look of it,

00:38but I'm sure the taste of it is going to be great.

00:42We're going to have a party.

00:47It's not a kick, it's a punch.

00:48It's like whoop, whoop.

00:51Helping me judge is Chef Duke Chase,

00:54the grandson of Leah Chase, the queen of Creole cuisine.

00:58And executive chef of the world-famous restaurant,

01:01Dookie Chase's.

01:02Grandma would be proud.

01:03And the jalapeno.

01:05So y'all ready?

01:06Then let's get cooking!

01:15Hey!

01:17Oh, my gosh.

01:17Hello.

01:19I'm so excited.

01:20Welcome.

01:21I cannot believe we are standing in the same room

01:26as Octavia Spencer.

01:28How y'all doing?

01:29Yeah.

01:30Great.

01:31I did an essay over her when I was in beauty school

01:33because she played Madam C.J. Walker.

01:35It's got a service and it's amazing.

01:37I don't know if y'all know, but I grew up in the South.

01:40And I love coming back whenever I can for my friends,

01:43family, the food.

01:45Maybe not in that order.

01:46Today, you'll be representing your families

01:51and showing the world why Southern food is the best.

01:55And your judges will be me and a member of the first family

01:59of Southern cuisine, Chef Duke Chase.

02:01Wow.

02:02Just to give you a little extra motivation,

02:04the winning team will go home with $10,000.

02:07Oh, I knew you'd like that one.

02:13So let's get to your first challenge.

02:15When I hear the word Southern comfort,

02:17I think of buttery biscuits.

02:19And I can see that biscuit in my mind as fluffy as a cloud

02:23and as golden as a sunset.

02:26So your first challenge is to whip up your family's

02:30best Southern biscuit meal.

02:32We have biscuits and gravy, a biscuit casserole,

02:35a chicken pot pie with a biscuit, biscuit sloppy joe.

02:38OK, OK, Forrest, we get it, we get it, we get it.

02:41I've been cooking biscuits since I was six years old.

02:44So I'm confident.

02:45You confident, Chef?

02:46Yeah, I'm very confident.

02:47Yeah, we confident.

02:49Now over there is our farmer's market.

02:52Think of it as your open air pantry.

02:54Duke, anything else we need to tell them?

02:56Oh, certainly.

02:56We've got to put some heat on you all.

02:58You have 60 minutes for this challenge.

03:01And after it's over, one team will be going home.

03:04Mm.

03:05But worry about that later.

03:07Because right now, it's time to get cooking.

03:10Let's go, let's go, let's go, let's go.

03:11OK.

03:13Who's asking?

03:14We need to have one.

03:16We've got to strategize.

03:17What are we making?

03:19Oh, I don't know.

03:20This is my Mamaw Gail.

03:22Almost everyone calls her Mamaw Gail.

03:24So she's the glue that holds our family together.

03:27This is one of my many grandchildren.

03:30So we are actually from a very small town in eastern Kentucky.

03:35It's just a full circle moment from going from when I was little, stirring the brownies for her

03:41before she put them in the oven, to now we're on a cooking show trying to win $10,000.

03:45Some heirlooms.

03:48Yeah, those are beautiful.

03:49And perfect.

03:51This is my sister, Rachel.

03:52And we're only 11 months apart, Irish twins.

03:57As kids, we shared a room for 13 years.

04:00We were best friends.

04:02But at the same time, there were times when we fought like cats and dogs.

04:06I've always had a love for food and cooking in the kitchen.

04:09So I will be head chef.

04:11Rachel will be sous chef.

04:13And she's totally OK with that.

04:15She'll basically get to boss me around.

04:17Even though I'm the younger sister.

04:18For the first time in her life.

04:20I get to boss around my older sister for once.

04:22So we're going to use the head chef.

04:26We started out as best friends maybe about 26 years ago.

04:32And she became my sister-in-law.

04:34Yes.

04:35We just clicked, you know, like real sisters.

04:38We do everything together.

04:40We get our hair done together.

04:41We get our nails done together.

04:43We go on vacation together.

04:45We shop together.

04:46And we are throwing down in the kitchen at least three times a week, you know.

04:52Let's go, let's go.

04:53Oh, my God.

04:54Look how pretty it is in here.

04:56It's nothing like Mamaw's Kitchen at home.

04:59Mamaw has a single wide trailer.

05:00This is either going to help us in the competition,

05:03or this is going to hurt us.

05:04Because we're not used to all this fancy equipment.

05:07Biscuits are in our jeans.

05:08Yeah.

05:08Apple, Mama, Nana.

05:10We're making a buttermilk biscuit like Nana does it.

05:15Layered with a lot of butter.

05:16We can't really go wrong if we use those recipes.

05:18That's right.

05:19I was saying always, did the folds for the layers of the biscuit.

05:22Yeah, how many folds do you typically do?

05:24I do like about four or five.

05:26So you just do like a little envelope.

05:27Yeah.

05:28Then you bring it back together.

05:30Haley.

05:31Right on.

05:32Rachel.

05:32What an honor.

05:33Hi.

05:34Good to meet you, y'all.

05:35We are psyched, and I'm excited to see what y'all are doing.

05:38Our Nana always did a big southern breakfast.

05:40We're going to take elements of the country breakfast,

05:43a soft scrambled egg, a super crispy bacon.

05:46And then we're going to load it up over really tall buttermilk biscuits.

05:49Tell me a little bit about the biscuit recipe.

05:52Yeah, so our great-grandmother always made biscuits for the family.

05:55It's a really simple recipe.

05:56Flour, baking powder, buttermilk, high quality like either like Irish or European butter.

06:02Our Nana is known for tomato gravy.

06:05And so we're going to make her tomato gravy.

06:07We're kind of working on a roux over here.

06:10I'm like, I can't stop moving the gravy.

06:12Yeah, yeah.

06:12I don't want it to burn.

06:14They're looking good though.

06:16Everything looks good.

06:17It's a classic like brown gravy.

06:19It truly is the best thing over a biscuit.

06:21Ah, okay.

06:23What were you like growing up?

06:24Were you both in the kitchen helping?

06:26I was always in the kitchen from when I can stand on a little bucket by my Nana,

06:30my grandmother, and my mom's.

06:31This is a little out of my comfort zone.

06:34And she said, we can do it together.

06:36Henri or Pam.

06:38Oh, well, I'm very interested in something, Chef.

06:41Yes.

06:42When I put my eggs in the skillet, they're cooked in like 30 seconds.

06:45Low and slow, baby.

06:46Low and slow.

06:47Okay, okay.

06:48When you go low and slow, main thing that you don't want to do is you don't want to overcook it.

06:52Even when you like put the eggs on your plate, they're still going to continue to cook on top

06:56of each other.

06:57Okay, I am excited to see, ladies.

07:00I hope they enjoy my mama's biscuits.

07:02I know they will.

07:03So we got to get these biscuits right, huh?

07:05Yes, we do.

07:05We cook a lot of, as you would call it, soul food cooking.

07:10Mm-hmm.

07:10And so cooking together, you know, you cook it with love.

07:13We listen to music and cook and just have fun.

07:17I'm the only child.

07:18And so I, of course, didn't have any sisters and brothers.

07:22But God gave me a sister, a sister that I never had.

07:29And it's just unbelievable how you can love a person that's not blood related to you like that.

07:36Yeah.

07:37Hi, Mama T and Pamela.

07:38Hello, hello, Mama T. How are you all doing today?

07:41We're making biscuits.

07:43I'm going to make my special Mama T grits.

07:46We, you know, cook the grits until creamy. We add rolled sausage. We cook about a half a pound of shrimp.

07:54Uh-oh.

07:55I make my special salmon croquettes.

07:58Oh.

08:00This sounds like a Sunday breakfast.

08:03Yes.

08:03Talk to me a little bit about what's in the salmon croquettes.

08:07You put the bell pepper and then onions enhance the flavors.

08:10And do you bread it with a little breadcrumbs?

08:12No, with a little flour.

08:13A little flour.

08:14OK.

08:14OK, OK.

08:15Y'all ain't coming to play with us today.

08:18In that biscuit recipe, I saw the biscuits go in the oven.

08:21And I see some buttermilk out here on the table.

08:23Any salt, any sugar?

08:25Sugar.

08:26OK, see, I'm seeing, she just poured stuff.

08:29That's measuring by the eyes.

08:30Yeah, well, my eyes can't measure.

08:32I don't even use a measuring cup.

08:35This is how my sisters used to work with my mom in the kitchen.

08:38And I would be, like, right over, like, looking.

08:41So it's kind of, this is warming my heart a little bit.

08:44This is down home in the kitchen cooking right here.

08:47I love it.

08:48I love it.

08:48If I were home, I would go stick my hand in that sausage

08:51and take a bite.

08:52But I'm not home, and I don't want you

08:54to hit me with a wooden spoon.

08:58Oh, I got whole milk.

09:01That's OK.

09:02Um, 2%.

09:05To get to do this with Ethan, this is very special,

09:07because he's special.

09:10I was about to ask if he needed a measuring cup.

09:12Calm down.

09:14Calm down.

09:14I'm running.

09:15When he gets excited, you know it.

09:17I can't help it.

09:18It's not a, it's, it's not an act or anything,

09:21because he gets so excited sometimes,

09:23he gets me tickled at him.

09:24I can't help my life.

09:25Well, hello, hello.

09:27Hello, hello.

09:29Oh, what do we have here?

09:31We're going to make biscuits, and we're going to make goulash.

09:33Yeah, walk me through the process.

09:35Is that a secret recipe?

09:37I make a lot of biscuits.

09:39A lot of people use buttermilk, but now I don't.

09:41I use 2% milk.

09:42I don't roll them out.

09:44I just dip them out in the skillet.

09:45But mom always done it like that.

09:47She says it's just quicker and easier.

09:48That's the way I do it.

09:49I am impressed, and that might be something I can do.

09:52This might be the thing you teach me.

09:53If you asked for the secret ingredient,

09:55I would have said simplicity, because it's so simple to do.

09:59We started a TikTok for Mamaw, and then overnight,

10:02she was 70,000 views.

10:06See how pretty they are?

10:07And not near as much work as you.

10:09When you do them, I don't think.

10:12These biscuits have over 10 million views.

10:14That's some world-famous biscuits right there.

10:15I need to lay next to the biscuits.

10:17She has over 340,000 followers now,

10:20and they all call her her Mamaw.

10:22I have to share her now.

10:23She's not just my Mamaw.

10:24She's the world's Mamaw.

10:26Okay, well, I need to come talk to you about my TikTok.

10:29Absolutely.

10:30He's doing all that, so I got to call him my granager.

10:34That's my title now.

10:35That's his title.

10:37I'm a grandson, but I'm also a manager.

10:40Let's get started on the goulash.

10:41Walk me through some of the seasonings.

10:44Paper, tomato paste, ground beef, macaronis.

10:47Really, this is just a hearty meal that fills your belly.

10:50Where did you learn to cook?

10:52My mom.

10:54Oh.

10:54That's my lawyer.

10:56I love it.

10:58I called her Old Mamaw.

11:00You think Old Mamaw would have let you put on TikTok

11:03and bring on a TV show?

11:05No.

11:05You want to give up the recipe.

11:07Exactly.

11:08Do you cook for a lot of people?

11:10Every Sunday, I cook for about 25 or 30.

11:12Awesome.

11:13Oh.

11:14Cooking with a grandmother, that's just a whole different element

11:18that I grew up with.

11:19Certainly, you are doing it right now.

11:21I'm blessed beyond measure for one to even have her as a Mamaw.

11:25We couldn't do anything without this one right here.

11:27I'm not kidding.

11:28You exaggerate a little bit.

11:29I'm not exaggerating.

11:31It's tangy.

11:33Only 30 minutes left.

11:35Time is a-tickin'.

11:37Perfect.

11:38Okay, so this needs a little bit of salt and pepper.

11:41Salt at the end, always.

11:44We'll be out on the biscuits.

11:45You want to check them?

11:46Oh, they look good, Nemo.

11:48This is going to be interesting to see, uh, one, how the biscuits come out,

11:51too, how the flavors come out.

11:52They're all very different.

11:54They're getting there.

11:55Okay.

11:56One thing to note that I am worried about over here is on our Mama T's table,

12:00is the temperature of that oven.

12:02They were at a 350.

12:04And what should it be?

12:05I think it has to be about 415 to 425.

12:08And at a higher temperature, it rises, keeps the moisture in,

12:11they get the crispy edge.

12:13We're going to find out pretty soon.

12:14I want these biscuits to be good done on the inside.

12:18Okay.

12:19I'm feeling a little pressure.

12:21The challenging part is just to make sure that my biscuits don't overcook.

12:26I'm a little nervous.

12:30Later.

12:30What we're going to do now is add one more family to the kitchen.

12:35Please welcome television icon Al Roker and his daughter Lila.

12:41Oh, hello.

12:41Wow.

12:42I'm just going to check them out.

12:48Okay.

12:54So I'm going to have to put the biscuits on broil.

12:57So it's on broil.

12:59I'm going to sit here and watch it and make sure that these don't burn yet.

13:03When you put biscuits under the broiler, you can't turn your back.

13:07You have to kind of be right there.

13:09You can go ahead and start frying the sandwich.

13:12Ethan, Meemaw.

13:15What are y'all making?

13:16So goulash.

13:17Goulash and biscuits.

13:18Our Nana made goulash.

13:20She called it fill up because it would fill up all her kids.

13:22That makes so much sense.

13:24That might be what I'll start calling it.

13:26They're so close.

13:29Doing a little more egg wash on the top.

13:30Walking into Nana's like on a Saturday morning, you just instantly be hit with all kinds of breakfast.

13:37With food and family.

13:38100 family members and 100 biscuits.

13:42So when we both put the tomato sauce in, how much do we put in this?

13:46I don't know.

13:48You know me.

13:49I don't measure nothing, honey.

13:51Dab of this.

13:51Dab of that.

13:52Got it.

13:53A lot of your recipes are just simple.

13:55Simple.

13:55It's like, I mean, growing up, Meemaw's family didn't have much of an income.

14:00So they did what they could.

14:02They made food with what they had in the kitchen.

14:03If they just had flour, milk, and butter, they made some biscuits.

14:06And they were delicious.

14:08Ooh, those look good, Meemaw.

14:10Here.

14:10Ooh.

14:14You come at the right time, we're buttering the biscuits.

14:17Oh, shit.

14:18Putting a shine on it.

14:19Yeah.

14:2015 minutes.

14:21Okay.

14:22Okay.

14:22How many salmon do you have left?

14:24Well, the grits are ready.

14:25We're waiting on the salmon.

14:26A little bit longer.

14:27Okay.

14:28All right.

14:29I was stirring.

14:30You think I need to get this a little more brown, or you think it's the right?

14:34Maybe just keep that on a low simmer.

14:36I wouldn't consider myself a competitive person, except in the kitchen.

14:41Okay, bacon is done.

14:43We can't lose.

14:45No pressure, since this is your greatest passion in the whole wide world.

14:49What do you think our chances are of actually winning this thing?

14:52I need to check out what they're...

14:53I have no clue what they're doing over here.

14:54I need to like...

14:55Maybe we should do some snooping.

14:56Do some snooping.

14:57Those look so good.

15:00Oh, thank you.

15:02Mama T, how's it going?

15:04It's going fine.

15:05It looks so good.

15:06It looks amazing.

15:07It's going fine.

15:08I want to eat one of those.

15:08Wow.

15:11Okay, now what do you think our chances are?

15:13You got the melted butter, sis?

15:15Yeah, I'm melting them.

15:16Because these biscuits are coming out now, right now.

15:19I'm very confident.

15:20A little nervous, but confident.

15:22They should be scared of us.

15:24Yeah.

15:24We're not afraid of anything.

15:26No.

15:27I'm ready to dive in every biscuit you got out there.

15:30Oh, honey.

15:31Ooh.

15:32Mm, ma'am, all that looks good.

15:35Ladies, how y'all doing over there?

15:36We're doing fine.

15:37How you doing over there?

15:38Same here.

15:41One minute left.

15:42One minute.

15:43Oh, my gosh.

15:46Oh, baby.

15:46That came so fast.

15:48We got this.

15:48Look, I'm really nervous now.

15:50I'm going to get some butter.

15:55I'm actually impressed with the consistency.

15:59Two oranges.

16:00Five, four, three, two, one.

16:05Step away from the biscuits.

16:06We did this one.

16:08Okay, we're done.

16:09All right.

16:15We did it.

16:15We literally did it.

16:16I think everything turned out exactly the way I wanted it to.

16:19The biscuit has to be the star.

16:21With anything, Mamaw's Biscuit is the star.

16:23I think my chances of making it to the next round is, uh, it's pretty good.

16:33Ooh.

16:33Come on, Ethan.

16:34What do we have here?

16:36Goulash and the homemade biscuits.

16:39Her famous homemade biscuits.

16:40Well, let me just say the presentation to me is stunning.

16:44The biscuits, I love that you put them out as the star of the show.

16:48Very beautifully done.

16:49I want to dig in and try it.

16:51Let's go.

17:01Mm-hmm.

17:05What I love about the biscuit, that texture is just soft.

17:09It's airy.

17:10And that really allows it to soak up this wonderful goulash.

17:14That's delicious.

17:16Mile high, soft as a cloud.

17:19Ooh.

17:20Those biscuits have been fixed for many, many grandkids.

17:23And you can see why.

17:24Yeah.

17:26One thing I think is when we're tasting, it's just really making sure when we're pairing these two,

17:31that the flavors don't overpower from here to here, right?

17:35We still want to get the magic of that beautiful biscuit recipe that you have.

17:39My one and only criticism.

17:43A little more salt in the goulash, but it's delicious.

17:47Competition is steep.

17:48Thank God.

17:49Steep.

17:51All right, Mama T and Pamela.

17:53Yeah.

17:53T, what do we have here?

17:55We have salmon, my mother's recipe for her biscuits, and we have Miss T's grits.

18:03The biscuit is shining like a beacon on a hill, you know?

18:07It's a mini buffet for me.

18:09I just want to make sure that biscuit's going to be the star of this buffet.

18:12I know.

18:13Want to dive in?

18:14Let's dive in.

18:14All right.

18:18Mmm.

18:21I get the crunch on the biscuit.

18:23Let me taste some of these grits here.

18:28You can taste that sausage coming through.

18:30You can taste all that flavor coming through.

18:32But if I'm looking for the star of the biscuit challenge, this guy got to speak to me.

18:38Is it normally cooked at 350 when you're at home, or do you raise that temperature a little?

18:42Sometimes I go a little bit higher.

18:44It all depends.

18:45That gives that biscuit time to rise.

18:47This biscuit, I think some of that moisture started to seep out of it.

18:50Okay, okay.

18:52Very delicious.

18:53Very beautifully presented.

18:56Ooh.

18:56Yes, indeed.

18:57We got to go think about some things.

18:59This is going to be tough.

19:01Wow.

19:02Ooh.

19:03Shiny biscuits.

19:04I love it.

19:05I love it.

19:06This is a buttermilk biscuit with soft scrambled eggs and crispy bacon tucked inside.

19:11And a side of Naina's tomato gravy.

19:14Presentation?

19:15It's stunning.

19:16This is restaurant-grade beautiful.

19:18The biscuit is the star.

19:20Thank you, thank you.

19:21Certainly, I mean, when you look at this biscuit, it has that elegant shine.

19:25So somebody hit it with a little butter.

19:27Then you get that bacon that's speaking to me, hopefully nice and crispy.

19:30And then this wonderful family recipe sauce.

19:33Let's try it.

19:34Let's try it out here.

19:41Mmm.

19:43Mmm.

19:46This is tomato gravy.

19:47Naina's famous.

19:51The eggs, slow and slow, they're still fluffy.

19:53So great job on that.

19:54I'm going to talk about this biscuit because I think you nailed it on the fluffy.

19:59It's nice and light on the bite.

20:02You're getting that texture.

20:03I'm getting that crunch that's coming through.

20:06That sauce, was it a flour rule?

20:08Is it, what's, what's the basis here?

20:10Butter and flour.

20:11Mmm.

20:11The reason why I still get a hint of that flour taste coming through with that tomato.

20:16I'm definitely nervous.

20:18I don't think that we executed the gravy as well.

20:21I guess that was my fault, right?

20:22Yeah.

20:23I gotta say, those were some of the best biscuits I ever tasted.

20:33But there was one family that created a dish that we couldn't stop thinking about.

20:38The team that won the first challenge is...

20:46Mamaw, Gail, and Ethan.

20:47Oh my gosh!

20:48Mamaw and Ethan, you two played this really smart.

20:54You gave us the perfect biscuit.

20:56Thank you all so much.

20:57You made the biscuit the star of the show.

20:59Wow.

21:00I'm so excited.

21:02We won, Mamaw.

21:03We literally won the challenge.

21:05Don't seem real, but we're going for it.

21:08Yeah, it's like an out-of-body experience.

21:10I don't believe it.

21:11Congratulations.

21:13You've picked up an advantage for the next round, but we'll get to that soon.

21:18As you know, only one team will be moving forward.

21:20So let's talk about your dishes.

21:23Hayley and Rachel, you gave us a very pretty plate, but you didn't quite have enough time

21:27to perfect Nana's tomato gravy.

21:30Pamela and Mamaw T, there was lots of love on your plate, but the biscuit was less of a star.

21:36Unfortunately, the team that has to say goodbye is...

21:45Pamela and Mamaw T.

21:46Oh.

21:47But here's the thing.

21:49I know you can throw down, and I want to get an invitation to that buffet.

21:53We want to come to Sunday brunch.

21:54Yes.

21:55You're welcome.

21:56Yes, all the time.

21:57Let's clap it out, because we're in the South, and there we are.

22:01This has made my day, and it's checking off my bucket list.

22:05Yes, yes.

22:06We're going to continue to cook, and it ain't no stopping us now.

22:09No.

22:09We're going to cook till the day we die.

22:11Yes, keep cooking and dancing, and listen to them.

22:13I'll probably cook for my own repass.

22:19For making those amazing biscuits, you're in the running for some serious gravy.

22:2510,000 dollars.

22:29What we're going to do now is add one more family to the kitchen.

22:36But don't worry, they won't be cooking.

22:38Please welcome some very good friends of mine.

22:43Television icon, Al Roker and his daughter, Leela.

22:48Oh, hello.

22:49Hey.

22:52Wow.

22:53Al Roker walks through the door like America's weatherman.

22:57Thank you for that.

22:58It is great to be here.

23:00I know that cooking is very important to the Roker family, right?

23:04Oh, absolutely.

23:05When we were growing up, my mother, my grandmother, all cooking.

23:08But they never wrote anything down.

23:10Yeah, you can relate.

23:12And Leela, I know you're the baker in the family.

23:14Yes, by hobby, not profession, but it is a very nice pastime.

23:19And I'm really excited to be here.

23:21Al and Leela, you brought two family desserts from the Roker family cookbook.

23:25That's right.

23:25Tell us about those.

23:26Well, tradition has it at Columbus Day weekend, we always go apple picking for the last 25 years.

23:32We always have an abundance of apples.

23:34So we always make a great baked apple crisp.

23:41And another one that we have is my lemon meringue pie, which I love making on the weekends.

23:46Your final challenge today is to put your own stamp on one of the Roker family favorites.

23:53Mamaw, Gail, and Ethan, for winning our first challenge, you get to choose which Roker family

23:59recipe you like to take home.

24:01Aw.

24:01Okay.

24:01So which one do you want to tinker with?

24:04The lemon meringue pie or the apple crisp?

24:09Mommy.

24:12It's a discussion.

24:13Apples.

24:14Oh, we're going to go with the apples.

24:15We're going to go with the apple.

24:16Mmm.

24:19That felt good.

24:20Rachel and Haley, the lemon meringue pie is yours.

24:23We'll take it.

24:23Y'all feel good about that?

24:24Yes, we'll take it.

24:25Good.

24:26It took Al two years to write his cookbook.

24:28And now you have to reimagine two of his dishes in just 60 minutes.

24:33The family that creates the best dessert will win $10,000.

24:40When you're making pie, that's a lot of dough.

24:42Yeah.

24:45That's all you need to know for now.

24:47But Al might break in at some point with the weather.

24:50Until then, you know what to do.

24:54Get cooking.

24:55We start now?

24:55Yes, now.

24:56Let's go.

24:56We're starting.

24:58Good luck, guys.

24:59I'm grabbing this whole thing.

25:01One, two, three, four.

25:04Okay.

25:06Grabbed this sorghum syrup.

25:08This was Big Daddy's thing.

25:09This was Naina's thing.

25:10I know.

25:11Ginger snaps.

25:12I think that we should do a parfait.

25:14And then have an element to our family in each layer of the parfait.

25:19Oh, that's a great idea.

25:20If we win $10,000, that's like a life-changing amount of money.

25:24I don't even know what.

25:25I'm down payment on a car.

25:26I'd like to get rid of my 2004.

25:29She's literally been in that car since I was little.

25:31When Al said apple crisp, I instantly knew we should do cobbler.

25:35Mommy always made all different kinds of cobblers.

25:38She'd make peach cobbler, strawberry cobbler, rhubarb cobbler.

25:41So cobblers are like second nature in our family, per se, I guess you could say.

25:45It makes me nervous.

25:46Very much so.

25:47Their family tradition is eating this, and one of ours is watching him tell the weather.

25:51Okay, so meringue Nana made on all of her pies.

25:56You walk into Nana's house, you see mile-high meringue pies.

25:59From banana puddings from scratch, chocolate pies, lemon pies, Nana is the queen of meringue.

26:07So I think we're going to be able to execute this really well.

26:10And represent her well.

26:12I'm feeling like Nana's presence because she's a dessert queen.

26:15And so I know we can make her proud.

26:17Okay.

26:17I'm feeling excited.

26:18Did you hear that, Nana?

26:19She feels your presence.

26:20There are little bowls.

26:21Bowls?

26:22Oh, we need bowls.

26:22Okay.

26:23Namal Gail is not playing though.

26:25I think we've got some steep competition.

26:27She's been doing this for a lot longer than we have.

26:32This is all in the cinnamon.

26:34We just added the most important ingredient.

26:36I'm going to get this heated.

26:37Go ahead and find the sweet tea.

26:38Hi, ladies.

26:39Hi.

26:40Hello.

26:40I'm so excited that you're making my lemon meringue.

26:43Yes.

26:43We are too.

26:44We hope you love it.

26:45So what's the twist?

26:47We're going to do a parfait because each layer has ingredients that just evoke a memory of our family.

26:51Wow.

26:52And so we're going to stick with like the classic meringue, but that's going to be layered throughout.

26:56So this is going to be the custard part of the dish.

27:00It's a lemon custard.

27:01With sweet tea infused.

27:03Just to really make it super southern.

27:05And one key ingredient is sorghum syrup.

27:08So our Nana was married to our big daddy, and he just always had sorghum on the side of everything.

27:14And I'm sorry, I don't know what sorghum.

27:16Sorghum?

27:17Yeah, sorghum syrup.

27:18Yeah.

27:18It's an ancient grain.

27:20It's a little more earthy almost than maple syrup.

27:24Want to try a spoonful?

27:26Yeah.

27:27Why not?

27:28I love that this is really like a generational parfait.

27:32Yeah.

27:32You're telling a story through each layer.

27:34So that's really exciting to see.

27:35And the ginger snap.

27:36Our Nana always had a big cookie jar of ginger snaps on the counter.

27:41And so instead of like a graham cracker crumb or a pie crust, we're going with the ginger

27:45snaps because it reminds us of our Nana Evelyn.

27:47What would this mean for you all to win this challenge?

27:49It would mean a lot.

27:51We come from a long line of amazing cooks in the kitchen.

27:53Yeah.

27:54And so food just means family to us.

27:57And so we're cooking with a lot of heart.

27:59Yeah.

27:59So we can represent them.

28:00This is awesome.

28:01I can't wait to taste it.

28:02Can't wait.

28:03Good luck.

28:04Thank you all.

28:05Thank you all.

28:05This always stresses me out when you don't measure.

28:07So Rebecca, I have cooks.

28:10Yep, that's about a half a cup, I guess.

28:11That's your version of a half a cup anyway.

28:13Ethan and Mama.

28:15Oh my gosh.

28:16So now what's your take on the apple crumb?

28:20So we're doing a apple cobbler crisp.

28:23Now what's the difference between the cobbler and the crisp?

28:26I've got like a dough mixed up with the flour, sugar, milk.

28:30So we're going to get a crust and a crunch.

28:32Exactly.

28:33Oh, y'all a double.

28:34Yeah.

28:35Double dipping.

28:36So this is the crumble part you guys are going to get on top.

28:41Safely in?

28:42Safely in.

28:43Well, what would it mean for you to win this competition?

28:47Oh my gosh.

28:48It'd mean a whole lot.

28:49It really would.

28:50It would be life changing, really.

28:52How would it be life changing?

28:54Mamaw lives in a single wide trailer.

28:56She has 30 plus people there every Sunday.

28:59Sorry.

29:00Every Sunday.

29:01And she's just the sweetest.

29:03Oh honey, you can't start crying because I'm going to start crying.

29:06But she's the sweetest and we couldn't do anything without her.

29:08Mamaw Gail is so special to not just me, but the whole entire family.

29:15I mean, cooking is what our family does.

29:17So back at home, we've got so many people that are on our side, ready for us to come home with

29:23the $10,000.

29:25And I think we can do it.

29:27I really do.

29:28I hope so.

29:31It's already life changing because we've gotten to meet you and we've gotten to enjoy

29:36your amazing recipes.

29:38I just hope it turns out all right.

29:40It's going to be real.

29:41I think it will.

29:41I think you're going to be okay.

29:44All right.

29:44We're going to let you guys do what you do.

29:48And I'm going to go wipe my eyes.

29:51Sorry about that.

29:5630 minutes left, guys.

29:5830 minutes.

29:59Oh my gosh.

29:5930 minutes left.

30:00This is definitely ready to be poured in, isn't it?

30:03Perfect.

30:03Let me get that in the fridge.

30:05This is when we get serious and make sure we have to win to get that $10,000.

30:11We've got 26 minutes left here.

30:13We're pushing it really close on this one.

30:15Okay.

30:15Go ahead and crush up some ginger snaps.

30:19They're so good.

30:24The cookies are all ground up.

30:26That's going to be perfect.

30:27Let's set that aside.

30:28One of those newfangled food processor things.

30:30Ah, I might need to invest.

30:33You don't have a food processor?

30:35I might.

30:35I just don't know what it is.

30:39I have all of these things and I don't know what they are.

30:44Yo, have I actually used it?

30:48This is me learning.

30:51What does this need to thicken up heat?

30:55I'm going to crank the heat a little bit.

30:56Oh, Hailey.

30:57Hi, Rachel.

30:58You're welcome.

30:59Hailey, you seem really in charge of this.

31:02She is in charge for sure.

31:04You cook at home clearly.

31:06I cook for four children.

31:07Ah.

31:08It's also just a passion of mine.

31:09So I love to cook.

31:10My oldest is only four.

31:12Okay.

31:12So I'm a four-year-old.

31:13Under four.

31:14Two and a half-year-old twins and a six-month-old.

31:16How do you have time to cook?

31:17Mm-hmm.

31:19A lot of times they help me.

31:20So what's going in the mixer?

31:22So this is just egg whites.

31:24Italian meringue.

31:25I've never heard of an Italian meringue.

31:26I know.

31:27Yeah, it's like the same ingredients

31:29as like a Swiss meringue, like a classic meringue

31:30you put on a pie.

31:31But since we're doing it in a parfait

31:32and not baking the meringue,

31:34I've got to cook those egg whites somehow.

31:35The only meringue I know is when I eat it.

31:37Uh-huh.

31:38So how do you do a meringue?

31:41You beat egg whites until they're all peak.

31:44So it's just kind of like.

31:44Peaks, a little like.

31:45Oh, oh, a little peak.

31:46Yeah, slipping, right?

31:47And then heat sugar and water and make a hot syrup.

31:50Put it on top of the egg whites.

31:52Yes.

31:52And so that's going to kind of cook the egg whites.

31:54And then you're going to whip it,

31:55whip it, whip it until it's like stiff.

31:57You know what I'm never going to do?

31:59Make a meringue.

32:00There you go.

32:01But you can dance the meringue.

32:02I can dance the meringue.

32:03You can dance the meringue.

32:04We're good.

32:07No?

32:08OK.

32:09I'm not used to it.

32:09Keep making it.

32:1115 minutes.

32:12I don't think I've ever seen you make this.

32:16Mamaw and Ethan, I saw your apple crisp going in the oven.

32:18What's going on here?

32:20I'm just making a whipped cream to put to the side.

32:23I feel good?

32:25Yeah.

32:26Perfect.

32:27All right.

32:28So you're making almost like we would do an alamo with some ice

32:31cream, but this is going to be that cream that balances that apple

32:34crisp.

32:34It's interesting since the lemon meringue has kind of a meringue

32:37on top, and now you guys have the whipped cream.

32:39So we've added that element kind of.

32:41Level in the playing field.

32:42Exactly.

32:43I like it.

32:44I like it.

32:45Meringue has very simple ingredients, but it's very,

32:48very easy to mess up.

32:49The texture, it's so important because you can't underwhip it.

32:53You can't overwhip it.

32:54But I learned from Nana and my mom, Cindy, how to make a meringue.

32:59Oh, look at that.

33:00Gorgeous.

33:00That's a stiff peak right there.

33:02I'm feeling really confident that the judges will love our techniques

33:06in each little part of our dish.

33:08Back in there further?

33:09Yeah.

33:10It looks good.

33:12Should we turn the oven up a little bit though?

33:14I don't want to turn it up too much.

33:15We're stressing too much.

33:17Five minutes, guys.

33:19Are you for real?

33:21I love this part when they get there.

33:22Yeah.

33:23Got to hurry.

33:24We're in the final minutes, ma'am.

33:25I know, get that in there.

33:26How many layers, two of each?

33:28Yeah, we're going to do crumb, custard, meringue.

33:31I'm glad they're going with the egg whites on top of that.

33:34Because with a parfait, you don't want anything to start

33:36to soak down into the custard or the curd.

33:39Then you don't see the layers.

33:41So it's going to be interesting.

33:42All right.

33:43I'm excited about the double crunch on that pie.

33:45You know, the crunch and the crust.

33:48Lord, let it be good.

33:49You know what I mean?

33:50You know, it's good when you're praying.

33:51Yeah.

33:51Well, I mean, I think it looks like it's getting done, my mom.

33:57Yeah.

33:58I'm going to hit this one with a little meringue.

33:59You know, it's distracting the smell of that apple crisp.

34:02It smells good, doesn't it?

34:03It smells good.

34:05We want high meringue like Nana always had.

34:06I'm going to torch this thing too.

34:08You know, there's a point when you're whipping up a meringue.

34:11If you go too far, you lose the essence of the stiff piece and the fluffiness and the airiness of it.

34:17And this could be on that borderline.

34:19We got to dive in and taste and see.

34:21I'm just crunched for time.

34:23Like they've got three more parfaits to do.

34:26And they have, what, about three or four minutes left for that apple crisp, the ghost.

34:30A close call for everybody.

34:32We are a little pressed for time.

34:33We are a little pressed.

34:35Three minutes.

34:36We've got three minutes now.

34:37It's a nail biter.

34:38Okay, let's give it another minute.

34:40All right.

34:41Lord have mercy.

34:45I know, honey, I know.

34:46Okay, meringue, crumb.

34:48Good thing there's two of us.

34:50Okay, we just got to wait a few minutes until that comes out.

34:52And then I've got to sprinkle all this.

34:54We still got two more meringues.

34:56All right, keep going.

34:57It's really important that we execute this just right,

35:00because we want to make our family proud.

35:02And each layer, it's a representation of them.

35:04Yeah, each layer matters.

35:06One minute left.

35:08Go ahead and get it out.

35:09Go ahead and get it out.

35:12Crispy top, crispy top.

35:16Oh my gosh, man, that was so good.

35:1810 seconds.

35:19Oh my gosh.

35:20Hit it with that zest, girl.

35:22I'm so stressed, I'm not even the one cooking.

35:24All right.

35:25We're falling, we're falling.

35:26Five, four, three, two, one.

35:31We're done.

35:32We did it.

35:33High five, we got this.

35:34Back out, back out.

35:39My leg came down to the second.

35:41Look at that, how pretty.

35:43Oh, it looks so good.

35:44It does look good, don't it?

35:45We might have some stiff competition, but I got faith in your cobbler.

35:54Hello, hello.

35:54Hello.

35:56So first, we've got you all some whipped topping.

36:00And then this is the star of the show.

36:05Okay, I made an apple cobbler crisp.

36:09The twist I put on it was the cobbler part and then the crisp on top of that.

36:14I think we should call it a crobbler.

36:16Oh, Rob, we make a cookbook, we'll call it a crobbler.

36:19All right, there you go.

36:21One of the things I love about it, and it's simple in its presentation, but I think that's the beauty of it.

36:28It evokes home.

36:32We didn't get to use ice cream because we didn't have any in the freezers here,

36:35so we have whipped cream with cinnamon sugar topped on top for the presentation.

36:40Should we dig in?

36:40We should dig in.

36:42Wow, that's wow.

36:48The dough part is so fluffy.

36:50I was expecting it to be denser, but this is really light.

36:57And you got to top it with the cream, though.

36:59It gives a balance like you were expecting with that ice cream.

37:03That crunch is just ever-present, which, let me tell you, if you're going to have a crisp,

37:08you want it to be crispy.

37:11Well, for me, the apples feel a little too soft.

37:15You want a little crunch.

37:16Not just a tad bit, but that would be my only complaint.

37:20I'm still blown away by the dough.

37:22Okay, I just cooked my apples in water, sugar, and cinnamon.

37:27And I forgot the butter this time.

37:28Yeah, we did not put the butter.

37:30You know, maybe the butter might have added a little bit more of a richness to it.

37:36If you hadn't told me there wasn't butter in it, I probably wouldn't know that I was missing

37:40the butter now that I know I'm missing the butter.

37:43But I'll take that part back.

37:44There you go.

37:45I'm still blown away by the topping.

37:48You can eat that on its own, and you're doing pretty well on my book.

37:54And this is great.

37:56Well, thank you.

37:58To be honest, I'm confident.

38:00But if I win, I win.

38:02If I don't, I don't.

38:03But I'm a winner either way.

38:04It don't matter.

38:05Exactly.

38:08Hey.

38:08All right.

38:11It looks great.

38:15We decided to do a deconstructed parfait version of a lemon meringue pie.

38:20Each element has ingredients that just represent memories of our family.

38:24And so we want you guys to be able to see that throughout each layer.

38:28Well, I'm just very impressed with the layering.

38:30It looks gorgeous.

38:33I also love the lemon zest.

38:35Everything is perfectly layered.

38:36Should we dig in?

38:38All right.

38:38Yes.

38:47I love the lemon, the custard part that's coming through.

38:51And the lemon zest makes sure you hit that lemon up top.

38:54Yeah.

38:55Mm.

38:56I thought the ginger snap might be a little overpowering, but it's really like just the

39:00perfect amount.

39:01Perfect.

39:02The ginger snaps, I like the bite.

39:05I like a little bit of bite after the custard.

39:07The custard is a little, almost too sweet.

39:13I know we used the syrup.

39:14I know we folded in some sugar and then some of that sweet tea.

39:18It's a good bit of sugar in this dish.

39:21I do like the idea of the browning of the meringue.

39:25I think, you know, that's kind of what you expect in a lemon meringue pie.

39:29When you think of lemon meringue, you think of those beautiful peaks that's bending over.

39:33And the only way you get that is by not over whipping.

39:35I think here, you just went a little too far.

39:37I know you were working in a simple syrup, but unfortunately, this is over whipped.

39:42But delicious.

39:43Okay.

39:44Very delicious.

39:45Thank you, ladies.

39:45Thank you all so much.

39:47Our pleasure.

39:48I'm so proud of what we've presented and what we've worked together in the kitchen towards.

39:54I think we executed really well, but I'm definitely nervous.

39:59Teams, you showed so much skill and creativity in this round.

40:03Hayley and Rachel, when it comes to your presentation, you hit it out of the park with your parfait.

40:09We loved all those beautiful layers from the toasty meringue to the tartness of the custard.

40:14The inventiveness of the parfait was amazing, especially finishing it off with the flame.

40:21It was really beautiful.

40:22Mamaw, Gail, and Ethan, you balanced the sweet and salty flavors so well.

40:27We were surprised by the lightness of the crispy bits, and the cream was just a beautiful finishing touch.

40:34I love the tradition that you added to the cobbler crisp combination.

40:39It was really amazing.

40:42This is it.

40:44And the winners of $10,000 are...

40:51Mamaw, Gail, and Ethan.

40:52Oh, my God.

40:53Oh, my God.

40:59We just won $10,000.

41:01Oh, we did it.

41:03It's just an amazing lifetime experience.

41:06Thank you all for sharing your family recipes with us.

41:09We came to make our family proud, and I definitely think that we did that today.

41:14And I'm also just so excited for Ethan and Mamaw, Gail, because they are absolutely precious,

41:21so I'm excited for them.

41:22What do you think you're going to do with the prize?

41:24Probably get rid of my $20,000 for the vehicle.

41:28She's true, but as long as I knew her.

41:32You've earned that today.

41:34You've earned your way into our hearts.

41:36Thank you so much.

41:37All right, listen.

41:38We're in the South.

41:38We hug it out.

41:39Let's hug it out.

41:41Sounds good to me.

41:42Congratulations.

41:44What's next for us is getting back home so I can cook Sunday dinner.

41:51I think now our best bet is working on a cookbook.

41:54Yeah, probably.

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