- 2 days ago
Family Recipe Showdown Season 1 Episode 2 - Full Movie
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Short filmTranscript
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 with the right towel, 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?
00:31It is indeed.
00:33And a bunch of my friends.
00:34Oh, hello.
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, look out.
01:05So y'all ready?
01:06Then let's get cooking!
01:15Hey!
01:17Oh, my God.
01:17I'm here.
01:19I'm so excited.
01:20Welcome.
01:21Hi.
01:22I cannot believe we are sitting in the same room
01:26as Octavia Spencer.
01:28How y'all doing?
01:30Great.
01:31I did an essay over her when I was in beauty school
01:33because she played Madam C.J. Walker.
01:36It's got us nervous, 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, family,
01:44the food.
01:45Maybe not in that order.
01:46Yeah.
01:48Today, you'll be representing your families
01:52and 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 Dook Chase.
02:01Wow.
02:02Just to give you a little extra motivation,
02:05the winning team will go home with $10,000.
02:08Oh, 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.
02:20And 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
02:29best Southern biscuit meal.
02:32We have biscuits and gravy, a biscuit casserole,
02:35a chicken pot pie with a biscuit, biscuit sloppy joes.
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're confident, Chef?
02:46Yeah, I'm very confident.
02:47Yeah, we're confident.
02:49Now over there is our farmer's market.
02:52Think of it as your open air pantry.
02:54Dook, anything else we need to tell them?
02:56Oh, certainly.
02:57We'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.
03:04Mmm.
03:06But worry about that later, because right now,
03:09it's time to get cooking.
03:10Let's go, let's go, let's go.
03:11OK.
03:13Who's basketball?
03:15We need that one.
03:16We got to strategize.
03:18What are we making?
03:19Oh, I don't know.
03:21This 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.
03:32So we are actually from a very small town in eastern Kentucky.
03:36It's just a full circle moment from going from when I was little,
03:39stirring the brownies for her before she put them in the oven,
03:42to now we're on a cooking show trying to win $10,000.
03:48Some heirlooms and 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.
04:01We 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.
04:19For the first time in her life.
04:20I get to boss around my older sister for once.
04:24So we're going to use them.
04:26We started out as best friends maybe about 26 years ago.
04:32And she became my sister-in-law.
04:35Yes.
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
04:49at 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.
05:01This 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.
05:09Apple, 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.
05:19That's right.
05:19I was saying always, did the folds for the layers.
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.
05:33What an honor.
05:33Hi.
05:34Good evening, y'all.
05:35We are psyched.
05:36And 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
05:48biscuits.
05:49Tell me a little bit about the biscuit recipe.
05:51Yeah.
05:52So 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,
06:00like, Irish or European butter.
06:01Mmm.
06:02Our Nana is known for tomato gravy.
06:04Oh.
06:05And so we're going to make her tomato gravy.
06:07We're kind of working on a roux over here.
06:09I'm like, I can't stop moving the gravy.
06:11Yeah, 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.
06:22OK.
06:23What were you like growing up?
06:25Were you both in the kitchen helping?
06:26I was always in the kitchen from when
06:28I can stand on a little bucket by my Nana, my grandmother,
06:31and my mom's.
06:32This is a little out of my comfort zone.
06:34And she's taking the lead.
06:35We can do it together.
06:37Henri or Pam, you know?
06:38Aw.
06:39Well, I'm very interested in something, Chef.
06:41Yes.
06:42When I put my eggs in the skillet,
06:44they're cooked in, like, 30 seconds.
06:45Low and slow, baby.
06:46Low and slow.
06:47OK.
06:48OK.
06:48When you go low and slow, main thing
06:50that 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,
06:55they're still going to continue to cook on top of each other.
06:57OK.
06:58I 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.
07:07We cook a lot of, as you would call it, soul food cooking.
07:10And so cooking together, you know, you cook it with love.
07:14We 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.
07:24Don't make me cry.
07:25God gave me a sister, a sister that I never had.
07:29And it's just unbelievable how you can love a person that's
07:34not blood-related to you like that.
07:36Oh, yeah.
07:37Hi, Mama T and Pamela.
07:38Hello, hello, Mama T. How are you all doing today?
07:42We're making biscuits.
07:44I'm going to make my special Mama T grits.
07:46We, you know, cook the grits until creamy.
07:49We add rolled sausage.
07:52We cook about a half a pound of shrimp.
07:54Uh-oh.
07:55I make my special salmon croquettes.
07:58Ooh.
08:00This sounds like a Sunday breakfast.
08:03Yes.
08:04Talk to me a little bit about what's in the salmon croquette.
08:07You put the bell pepper, and then onions enhance the flavors.
08:10And do you bread it with a little bread crumbs?
08:12No, with a little flour.
08:13A little flour, OK.
08:14Hey, OK, y'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.
08:24Any salt, any sugar?
08:25Sugar.
08:25Sugar.
08:26OK, see, I'm seeing, she just poured stuff.
08:29That's measuring by the eyes.
08:30OK, 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.
08:38Yes.
08:39And 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.
08:59Oh, I got whole milk.
09:01That's OK.
09:03Um, 2%.
09:05I get to do this with Ethan.
09:06This is very special, because he's special.
09:10I was about to ask if he needed a measuring cup.
09:12Calm down.
09:13Calm 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, because he gets so excited, sometimes he gets
09:23me tickled at him.
09:24I can't help my life.
09:25Well, hello, hello.
09:27Hello, hello.
09:28Oh.
09:29What do we have here?
09:31We're going to make biscuits, and we're going to make goulash.
09:33Yeah.
09:34Walk me through the process.
09:35Is that a secret recipe?
09:36I make a lot of biscuits.
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.
09:43I just dip them out in the skillet.
09:45But Mom always done it like that.
09:46She 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.
09:51This might be the thing you teach me.
09:53If you asked for the secret ingredient, I would have said simplicity, because it's
09:57so simple to do.
09:58We started a TikTok for Mamaw, and then overnight she was 70,000 views.
10:03Oh, I love it.
10:04Viral.
10:05See how pretty they are?
10:06And not near as much work as you.
10:09When you do them, I don't think.
10:11These...
10:12When you do them, I don't think.
10:14These biscuits have over 10 million views.
10:16That's some world-famous biscuits.
10:17Biscuits have over 10 million views.
10:19That's some world-famous biscuits right here.
10:21I need to lay next to the biscuits.
10:23She has over 340,000 followers now.
10:26And they all call her her Mamaw.
10:28I have to share her now.
10:29She's not just my Mamaw.
10:30She's the world's Mamaw.
10:32Okay, well, I need to come talk to you about my TikTok.
10:35Absolutely.
10:36He's doing all that, so I've got to call him my granager.
10:39That's my title now.
10:41Grandager.
10:42That's his title.
10:43I'm a grandson, but I'm also a manager.
10:45Let's get started on the goulash.
10:47Walk me through some of the seasonings, Danny.
10:49Pepper, tomato paste, ground beef, macaronis.
10:53Really, this is just a hearty meal that fills your belly.
10:56Where did you learn to cook?
10:58My mom.
10:59Oh.
11:00That's my lawyer.
11:01I love it.
11:02I love it.
11:03I called her Old Mamaw.
11:05Old Mamaw.
11:06You think Old Mamaw would have let you put her on TikTok
11:08and bring her on a TV show?
11:10No.
11:11You want to give up that recipe.
11:13Exactly.
11:14Do you cook for a lot of people?
11:16Every Sunday, I cook for about 25 or 30.
11:18Awesome.
11:19Oh.
11:20Cooking with a grandmother, that's just a whole different element
11:23that I grew up with.
11:24Certainly, you are doing it right now.
11:26I'm blessed beyond measure for one to even have her as a mamaw.
11:30We couldn't do anything without this one right here.
11:32I'm not kidding.
11:33You exaggerate a little bit.
11:34I'm not exaggerating.
11:36It's tangy.
11:38Only 30 minutes left.
11:40Time is a-ticking.
11:42Perfect.
11:43Okay, so this needs a little bit of salt and pepper.
11:46Salt at the end, always.
11:49Salt.
11:50We'll be out on the biscuits.
11:51You want to check them?
11:52Ooh, they look good, mama.
11:53It's going to be interesting to see, uh, one, how the biscuits come out,
11:57and two, how the flavors come out.
11:58They're all very different.
11:59They're getting there.
12:01Okay.
12:02One thing to note that I am worried about over here is,
12:05on Mama T's table, it's the temperature of that oven.
12:08They were at a 350.
12:09And what should it be?
12:10I think it has to be about 415 to 425.
12:13At a higher temperature, it rises, keeps the moisture,
12:16and they get the crispy edge.
12:18We're going to find out pretty soon.
12:19I want these biscuits to be good, done on the inside.
12:23Okay.
12:24I'm feeling a little pressure.
12:26The challenging part is just to make sure that my biscuits don't overcook.
12:31I'm a little nervous.
12:35Later.
12:36What we're going to do now is add one more family to the kitchen.
12:40Please welcome television icon, Al Roker and his daughter, Lila.
12:46Oh, hello.
12:47Wow.
12:48I'm so sorry.
12:49Hello.
12:50Wow.
12:51I'm just going to check them out.
12:54Okay.
12:55So I'm going to have to put the biscuits on broil.
13:02So it's on broil.
13:04I'm going to sit here and watch it and make sure that these don't burn.
13:08Yeah.
13:09When you put biscuits under the broiler, you can't turn your back.
13:12You have to kind of be right there.
13:14You can go ahead and start frying the salmon.
13:20Ethan, Mimo.
13:21What are y'all making?
13:22So goulash.
13:23Goulash and biscuits.
13:24Our Nana made goulash.
13:25She called it fill up because it would fill up all her kids.
13:28That makes so much sense.
13:30That might be what I'll start calling it.
13:32They're so close.
13:34Doing a little more egg wash on the top.
13:36Walking into Nana's like on a Saturday morning, you would just instantly be hit with all kinds of breakfast food.
13:43With food and family.
13:44100 family members and 100 biscuits.
13:47So when we go put the tomato sauce in, how much do we put in this?
13:52I don't know.
13:53You know me.
13:54I don't measure nothing, honey.
13:56Dab of this.
13:57Dab of that.
13:58Got it.
13:59A lot of your recipes are just simple.
14:00Simple.
14:01It's like, I mean, growing up, Mimo's family didn't have much of an income, so they did what they could.
14:07They made food with what they had in the kitchen.
14:09If they just had flour, milk, and butter, they made some biscuits and they were delicious.
14:13Ooh, those look good, Mimo.
14:15Here.
14:16Ooh.
14:17You come with the right time, we're buttering the biscuits.
14:22Oh, shit.
14:23Putting a shine on it.
14:24Yeah.
14:2515 minutes.
14:26Okay.
14:27Okay.
14:28Okay.
14:29How many salmon do you have left?
14:30Well, the grits are ready.
14:31We're waiting on the salmon.
14:32A little bit longer.
14:33Okay.
14:34All right.
14:35I was stirring.
14:36You think I need to get this a little more brown or you think it's the right?
14:39Maybe just keep that on a low simmer.
14:41I wouldn't consider myself a competitive person except in the kitchen.
14:47Okay, bacon is done.
14:49We can't lose.
14:50No pressure since this is your greatest passion in the whole wide world.
14:55What do you think our chances are of actually winning this thing?
14:58I need to check it.
14:59I have no clue what they're doing over here.
15:00I need to like...
15:01Maybe we should do some snooping.
15:02Do some snooping.
15:03Those look so good.
15:06Oh, thank you.
15:08Mama T, how's it going?
15:10It's going fine.
15:11It looks so good.
15:12It looks amazing.
15:13It's going fine.
15:14I want to eat one of those.
15:15Wow.
15:16Okay, now what do you think our chances are?
15:18This is looking so good.
15:19Because you got the melted butter, sis.
15:21Yeah, I'm melting it.
15:22Because these biscuits are coming out now, right now.
15:25I'm very confident.
15:26A little nervous, but confident.
15:28They should be scared of us.
15:30Yeah.
15:31We're not afraid of anything.
15:32No.
15:33I'm ready to dive in every biscuit you got out there.
15:36Oh, honey.
15:37Woo!
15:38Mm, ma'am, all that looks good.
15:40Ladies, how y'all doing over there?
15:42We're doing fine.
15:43How you doing over there?
15:44Same here.
15:45One minute left.
15:47One minute.
15:48One minute.
15:49Oh, my gosh.
15:51Oh, baby.
15:52That came so fast.
15:53All right, we got this.
15:54We got this.
15:55Look, I'm really nervous now.
15:56I'm going to get some butter.
16:01I'm actually impressed with the consistency.
16:05Two oranges.
16:06Five, four, three, two, one.
16:11Step away from the biscuits.
16:12Do this one.
16:13Okay, we're done.
16:14All right.
16:19Woo!
16:20Oh, my gosh.
16:21We did it.
16:22We literally did it.
16:23I think everything turned out exactly the way I wanted it to.
16:25The biscuit has to be the star.
16:27With anything, Mamaw's biscuit is the star.
16:29I think my chances of making it to the next round is pretty good.
16:38Ooh.
16:39Mamaw and Ethan, what do we have here?
16:42Goulash and the homemade biscuits.
16:44Her famous homemade biscuits.
16:46Well, let me just say, the presentation to me is stunning.
16:49The biscuits, I love that you put them out as the star of the show.
16:54Very beautifully done.
16:55I want to dig in and try it.
16:56Let's go.
17:07Mm-hmm.
17:10Mmm.
17:11What I love about the biscuit, that texture is just soft.
17:15It's airy.
17:16And that really allows it to soak up this wonderful goulash.
17:20That's delicious.
17:21Mile high, soft as a cloud.
17:24Ooh.
17:26Those biscuits have been fixed for many, many grandkids.
17:29And you can see why.
17:30Yeah.
17:32One thing I think is, when we're tasting,
17:34is just really making sure when we're pairing these two,
17:37that the flavors don't overpower from here to here, right?
17:41We still want to get the magic of that beautiful biscuit recipe that you have.
17:45My one and only criticism.
17:48A little more salt in the goulash, but it's delicious.
17:53Competition is steep!
17:55Steep.
17:57All right, Mama T and Pamela.
17:59Yes.
18:00T, what do we have here?
18:01Ooh.
18:02We have salmon, my mother's recipe for her biscuits.
18:05And we have Miss T's grits.
18:08The biscuit is shining like a beacon on a hill, you know?
18:12It's a mini buffet for me.
18:15I just want to make sure that biscuit's going to be the star of this buffet.
18:17I know.
18:18Want to dive in?
18:19Let's dive in.
18:20All right.
18:24Mmm.
18:26Delicious biscuit.
18:27I get the crunch on the biscuit.
18:28Let me taste some of these grits here.
18:32Mmm.
18:33You can taste that sausage coming through.
18:35You can taste all that flavor coming through.
18:37But if I'm looking for the star of the biscuit challenge,
18:41this guy got to speak to me.
18:43Is it normally cooked at 350 when you're at home,
18:45or do you raise that temperature a little?
18:47Sometimes I go a little bit higher.
18:48Yeah.
18:49It all depends.
18:50That gives that biscuit time to rise.
18:52Yeah.
18:53This biscuit, I think some of that moisture
18:54started to seep out of it.
18:56Okay.
18:57Okay.
18:58Very delicious.
18:59Very beautifully presented.
19:01Ooh.
19:02Yes, indeed.
19:03We got to go think about some things.
19:04This is going to be tough.
19:05This is going to be tough.
19:07Wow.
19:08Ooh.
19:09Shiny biscuits.
19:10I love it.
19:11I love it.
19:12This is a buttermilk biscuit
19:14with soft scrambled eggs and crispy bacon tucked inside
19:17and a side of Naina's tomato gravy.
19:20Presentation?
19:21It's stunning.
19:22This is restaurant-grade beautiful.
19:24The biscuit is the star.
19:27Certainly, I mean, when you look at this biscuit,
19:29it has that elegant shine,
19:31so somebody hit it with a little butter,
19:33then you get that bacon that's speaking to me,
19:35hopefully nice and crispy,
19:36and then this wonderful family recipe sauce.
19:39Let's try it.
19:40Let's try it out here.
19:44Mmm.
19:47Mmm.
19:48Mmm.
19:49This is tomato gravy.
19:53Naina's famous.
19:54The eggs, slow and slow, they still fluffy,
19:58so great job on that.
19:59I'm going to talk about this biscuit
20:01because I think you nailed it on the fluffy.
20:05It's nice and light on the bite.
20:07You're getting that texture.
20:08I'm getting that crunch that's coming through.
20:10That sauce, was it a flour rule?
20:13What's the basis here?
20:15Butter and flour.
20:16Mmm.
20:17The reason why I asked,
20:18you still get a hint of that flour taste
20:20coming through with that tomato.
20:21I'm definitely nervous.
20:23I don't think that we executed the gravy as well.
20:26I guess that was my fault, right?
20:28Yeah.
20:29I gotta say, those were some of the best biscuits I ever tasted.
20:39But there was one family that created a dish
20:41that we couldn't stop thinking about.
20:43The team that won the first challenge is...
20:46Mamaw and Ethan, you two played this really smart.
20:59You gave us the perfect biscuit.
21:01Thank you all so much.
21:03You made the biscuit the star of the show.
21:05Wow.
21:06I was so excited.
21:07We won, Mamaw.
21:08We literally won the challenge.
21:10Don't seem real, but we're going for it.
21:13Yeah, it's like an out-of-body experience.
21:15I don't believe it.
21:17Congratulations.
21:18You've picked up an advantage for the next round,
21:20but we'll get to that soon.
21:22Ooh.
21:23As you know, only one team will be moving forward.
21:26So let's talk about your dishes.
21:28Hailey and Rachel, you gave us a very pretty plate,
21:31but you didn't quite have enough time
21:33to perfect Nana's tomato gravy.
21:36Pamela and Mamaw T, there was lots of love on your plate,
21:39but the biscuit was less of a star.
21:42Unfortunately, the team that has to say
21:44the team that has to say goodbye is Pamela and Mamaw T.
21:53But here's the thing.
21:54I know you can throw down, and I want to give an invitation
21:58to that buffet.
21:59We want to come to Sunday brunch.
22:00Yes.
22:01You're welcome.
22:02Yes, all the time.
22:03Let's clap it out, because we're in the south,
22:05and there we have.
22:06Yes.
22:07This has made my day, and it's checking off my bucket list.
22:10Yes.
22:11Yes.
22:12We're going to continue to cook.
22:13Yeah.
22:14Ain't no stopping us now.
22:15No.
22:16We're going to cook till the day we die.
22:17Yes.
22:18Keep cooking and dancing, and listen to them.
22:19I'll probably cook for my own repass.
22:25For making those amazing biscuits, you're in the running
22:28for some serious gravy.
22:29$10,000.
22:30What we're going to do now is add one more family to the kitchen.
22:42But don't worry.
22:43They won't be cooking.
22:44Yes, I get it.
22:45I get it.
22:46Please welcome some very good friends of mine.
22:49Television icon, Al Roker and his daughter Lila.
22:54Hello.
22:55Hey.
22:57Wow.
22:58Al Roker walks through the door like America's weatherman.
23:03Thank you for that.
23:04It is great to be here.
23:06I know that cooking is very important to the Roker family,
23:09right?
23:10Oh, absolutely.
23:11When we were growing up, my mother, my grandmother,
23:13all cooking, but they never wrote anything down.
23:16Yeah, you can relate.
23:17And Lila, I know you're the baker in the family.
23:20Yes, by hobby, not profession, but it is a very nice pastime,
23:24and I'm really excited to be here.
23:26Al and Lila, you brought two family desserts
23:29from the Roker family cookbook.
23:30That's right.
23:31Tell us about those.
23:32Well, tradition has it.
23:33At Columbus Day weekend, we always go apple picking
23:36for the last 25 years.
23:38We always have an abundance of apples.
23:40So we always make a great baked apple crisp.
23:44Mmm.
23:45Mmm.
23:46And another one that we have is my lemon meringue pie,
23:49which I love making on the weekends.
23:51Your final challenge today is to put your own stamp
23:55on one of the Roker family favorites.
23:59Mamaw, Gail, and Ethan, for winning our first challenge,
24:02you get to choose which Roker family recipe
24:05you like to take home.
24:06Aw.
24:07So which one do you want to tinker with?
24:09The lemon meringue pie or the apple crisp?
24:14I mean, we'll do a lemon pie.
24:17It's a discussion.
24:19Apples.
24:20Oh, we're gonna go with the apples.
24:21We're gonna go with the apples.
24:22Mmm.
24:24That felt good.
24:25Rachel and Haley, the lemon meringue pie is yours.
24:28We'll take it.
24:29Y'all feel good about that?
24:30Yes.
24:31Good.
24:32It took Al two years to write his cookbook.
24:34And now you have to reimagine two of his dishes
24:37in just 60 minutes.
24:39The family that creates the best dessert
24:41will win $10,000.
24:44When you're making pie, that's a lot of dough.
24:48Yeah.
24:49That's all you need to know for now.
24:52But Al might break in at some point with the weather.
24:55Until then, you know what to do.
24:59Get cooking.
25:00We start now?
25:01Yes!
25:02Let's go.
25:03We're starting.
25:04Good luck, guys.
25:05I'm grabbing this whole thing.
25:07One, two, three, four.
25:10Okay.
25:11Grabbed this sorghum syrup.
25:13This was Big Daddy's thing.
25:14Sorghum.
25:15This was Nana's thing.
25:16I know.
25:17Ginger snaps.
25:18I think that we should do a parfait
25:20and then have an element to our family
25:23in each layer of the parfait.
25:24Oh, that's a great idea.
25:26If we win $10,000, that's like a life-changing amount
25:29of money.
25:30I don't even know what...
25:31I'm down payment on a car.
25:32I'd like to get rid of my 2,004.
25:34She's literally been in that car since I was little.
25:37When Al said apple crisp, I instantly knew
25:39we should do cobbler.
25:40Mommy always made all different kinds of things.
25:42Cobblers.
25:43She'd make peach cobbler.
25:44Strawberry cobbler.
25:45Rhubarb cobbler.
25:46So cobblers are like second nature in our family,
25:48per se, I guess you could say.
25:50It makes me nervous.
25:51Very much so.
25:52Their family tradition is eating this,
25:54and one of ours is watching him tell the weather.
25:57Okay, so meringue Nana made on all of her pies.
26:01You walk into Nana's house, you see mile-high meringue pies.
26:05From banana puddings from scratch, chocolate pies, lemon pies.
26:10Nana is the queen of meringue.
26:12So I think we're going to be able to execute this really well.
26:15Yes, and represent her well.
26:16I'm feeling like Nana's presence because she's a dessert queen.
26:20And so I know we can make her proud.
26:22Okay.
26:23I'm feeling excited.
26:24Did you hear that, Nana?
26:25She feels your presence.
26:26The little bowls.
26:27Bowls?
26:28Oh, we need bowls.
26:29Okay.
26:30Mamaw Gayle is not playing, though.
26:31I think we've got some steep competition.
26:33She's been doing this for a lot longer than we have.
26:36Mmm.
26:37It's all in the cinnamon.
26:39We just added the most important ingredient.
26:41I'm going to get this heated.
26:42Go ahead and find the sweet tea.
26:44Hi, ladies.
26:45Hi.
26:46Hello.
26:47So excited that you're making my lemon meringue.
26:48Yes.
26:49We are, too.
26:50We hope you love it.
26:51So what's the twist?
26:52We're going to do a parfait,
26:54because each layer has ingredients that just evoke a memory of our family.
26:57Wow.
26:58And so we're going to stick with, like, the classic meringue,
27:00but that's going to be layered throughout.
27:02So this is going to be the custard part of the dish.
27:05Yep.
27:06It's a lemon custard.
27:07With sweet tea infused.
27:08And just to really make it super southern.
27:11Yep.
27:12And one key ingredient is sorghum syrup.
27:14So our Nana was married to our big daddy,
27:17and he just always had sorghum on the side of everything.
27:20And I'm sorry, I don't know what sorghum...
27:22Sorghum?
27:23Yeah, sorghum syrup.
27:24Yeah.
27:25It's an ancient grain.
27:26It's a little more earthy almost than maple syrup.
27:29Want a trash spoonful?
27:31Yeah.
27:32Why not?
27:33I love that this is really like a generational parfait.
27:37Yep.
27:38Yeah.
27:39You're telling a story through each layer,
27:40so that's really exciting to see.
27:41And the ginger snap.
27:42Our Nana always had a big cookie jar of ginger snaps on the counter.
27:46That's delicious.
27:47And so instead of, like, a graham cracker crumb or a pie crust,
27:49we're going with the ginger snaps,
27:50because it reminds us of our Nana Evelyn.
27:52What would this mean for you all to win this challenge?
27:55It would mean a lot.
27:56We come from a long line of amazing cooks in the kitchen.
27:59Yeah.
28:00And so food just means family to us,
28:02and so we're cooking with a lot of heart.
28:04Yeah.
28:05So we can represent them.
28:06This is awesome.
28:07I can't wait to taste it.
28:08Can't wait.
28:09Good luck.
28:10Thank you all.
28:11Thank you all.
28:12This always stresses me out when you don't measure.
28:14It's like Rebecca Heif cooks.
28:15Yep, that's about a half a cup, I guess.
28:17That's your version of a half a cup, anyway.
28:19Ethan and Mama.
28:21Oh, my gosh.
28:22So now what's your take on the apple crumble?
28:25So we're doing a apple cobbler crisp.
28:29Now what's the difference between the cobbler and the crisp?
28:31I've got, like, a dough mixed up with the flour, sugar, milk.
28:35So we're going to get a crust and a crunch.
28:37Exactly.
28:38Oh, y'all a double.
28:40Double dipping.
28:42So this is the crumble part you guys are going to get on top.
28:47Safely in.
28:48Safely in.
28:49Well, what would it mean for you to win this competition?
28:53Oh, my gosh.
28:54It'd mean a whole lot.
28:55It really would.
28:56It would be life-changing, really.
28:57How would it be life-changing?
28:59Mamaw lives in a single-wide trailer.
29:02She has 30-plus people there every Sunday.
29:05Sorry.
29:06Every Sunday.
29:07And she's just the sweetest.
29:09Oh, honey, you can't start crying.
29:10Because I'm going to start crying.
29:11But she's the sweetest.
29:13And we couldn't do anything without her.
29:15Mamaw Gail is so special to not just me, but the whole entire family.
29:20I mean, cooking is what our family does.
29:23So back at home, we've got so many people that are on our side, ready for us to come home with the $10,000.
29:30And I think we can do it.
29:32I really do.
29:33I hope so.
29:36It's already life-changing because we've gotten to meet you.
29:39Oh, absolutely.
29:40And we've gotten to enjoy your amazing recipes.
29:43I just hope it turns out all right.
29:45It's going to be real.
29:46I think it will.
29:47Keep my fingers crossed.
29:48I think you're going to be okay.
29:49All right.
29:50All right.
29:51You guys do what you do.
29:52All right.
29:53And I'm going to go wipe my eyes.
29:56Sorry.
29:57Sorry about that.
30:0230 minutes left, guys.
30:0430 minutes.
30:05Oh, my gosh.
30:0630 minutes left.
30:07This is definitely ready to be poured in, isn't it?
30:09Perfect.
30:10And then get that in the fridge.
30:11This is when we get serious and make sure we have to win to get that $10,000.
30:16We've got 26 minutes left here.
30:19We're pushing it really close on this one.
30:21Okay.
30:22Go ahead and crush up some ginger snaps.
30:23Give me one of those.
30:25They're so good.
30:26Oh.
30:29Oh.
30:30The cookies are all ground up.
30:32That's going to be perfect.
30:33Let's set that aside.
30:34One of those newfangled food processor things.
30:36Ah.
30:37I might need to invest.
30:39You don't have a food processor?
30:40I might.
30:41I just don't know what it is.
30:43I have all these things, and I don't know what they are.
30:49You know what?
30:50Have I actually used it?
30:52No.
30:54This is me learning.
30:56What does this need to thicken up heat?
31:00I'm going to crank the heat a little bit.
31:02Aw, Hailey.
31:03You're so good.
31:04You're welcome.
31:05Hailey, you seem really in charge of this.
31:08She is in charge, for sure.
31:10You cook at home, clearly.
31:11I cook for four children.
31:13Ah.
31:14It's also just a passion of mine, so I love to cook.
31:16My oldest is only four.
31:17Okay.
31:18Four-year-old?
31:19Under four.
31:20Two-and-a-half-year-old twins and a six-month-old.
31:22How do you have time to cook?
31:24Mm-hmm.
31:25A lot of times they help me.
31:26So what's going in the mixer?
31:28So this is just egg whites.
31:30Italian meringue syrup.
31:31I've never heard of an Italian meringue syrup.
31:32Yeah.
31:33I know.
31:34Yeah, it's like, same ingredients as like a Swiss meringue,
31:35like a classic meringue you put on a pie, but since we're doing it in a parfait
31:38not baking the meringue, I've got to cook those egg whites somehow.
31:41The only meringue I know is when I eat it.
31:43Uh-huh.
31:44So how do you do a meringue?
31:46You beat egg whites until they're all peak.
31:49So it's just kind of like...
31:50Peaks, a little like...
31:51Oh, oh, a little peak.
31:52Yes, a little peak, right?
31:53And then heat sugar and water and make a hot syrup.
31:56Put it on top of the egg whites.
31:57Yes.
31:58And so that's going to kind of cook the egg whites.
31:59And then you're going to whip it, whip it, whip it until it's like stiff.
32:03You know what I'm never going to do?
32:04Make a meringue.
32:05There you go.
32:06But you can dance the merengue.
32:07I can dance the merengue.
32:08You can dance the merengue.
32:09You can dance the merengue.
32:10We're good.
32:12No?
32:13Okay.
32:14I'm not used to a big kitchen aid.
32:16Fifteen minutes!
32:18I don't think I've ever seen you make this.
32:21Mamaw and Ethan, I saw your apple crisp going in the oven.
32:24What's going on here?
32:25So I'm just making a whipped cream to put to the side.
32:30Feel good?
32:31Yeah.
32:32Perfect.
32:33So you're making almost like we would do an alamo with some ice cream, but this is going
32:37to be that cream that balances that apple crust.
32:40It's interesting since the lemon merengue has kind of a merengue on top, and now you
32:43guys have the whipped cream, so.
32:45Yeah, so we've added that element, kind of.
32:46Level in the playing field.
32:48I like it.
32:49I like it.
32:50Meringue has very simple ingredients, but it's very, very easy to mess up.
32:54The texture, it's so important because you can't underwhip it.
32:58You can't overwhip it.
32:59But I learned from Nana and my mom, Cindy, how to make a meringue.
33:04Oh, look at that.
33:05Gorgeous.
33:06That's a stiff peak right there.
33:07I'm feeling really confident that the judges will love our techniques in each little part
33:13of our dish.
33:14Back in there further?
33:15Yeah.
33:16It looks...
33:17It looks good.
33:18Should we turn the oven up a little bit, though?
33:19I don't want to turn it up too much.
33:21We're stressing too much.
33:22We're stressing too much.
33:23Five minutes, guys.
33:24Are you for real?
33:25Oh!
33:26I love this part when they get there.
33:28Yeah.
33:29Gotta hurry.
33:30We're in the five minutes, ma'am.
33:31I know.
33:32Get that in there.
33:33How many layers?
33:34Two of each?
33:35Yeah.
33:36We're gonna do crumb, custard, meringue.
33:37I'm glad they're going with the egg whites on top of that.
33:40Because with a parfait, you don't want anything to start to soak down into the custard or the curd.
33:44Then you don't see the layers.
33:46Oh.
33:47So it's gonna be interesting.
33:48All right.
33:49I'm excited about the double crunch on that pie.
33:51Yeah.
33:52The crunch and the crust.
33:53Come on.
33:54Lord, let it be good.
33:55You know what I mean?
33:56You know it's good when you're praying.
33:57Yeah.
33:58Jesus.
33:59Jesus.
34:00I want it to be.
34:01I mean, I think it looks like it's getting done, my mom.
34:03Yeah.
34:04I'm gonna hit this one with a little meringue.
34:05You know it's distracting, the smell of that apple crisp.
34:07It smells good, doesn't it?
34:08It smells good.
34:09Ugh.
34:10We want high meringue, like Naina always had.
34:12I'm gonna torch this thing, too.
34:14You know there's a point when you're whipping up a meringue.
34:17If you go too far, you'll lose the essence of the stiff piece and the fluffiness and the airiness of it.
34:22And this could be on that borderline.
34:24We gotta dive in and taste and see.
34:26I'm just crunched for time.
34:28Like they've got three more parfaits to do.
34:31And they have, what, about three or four minutes left for that apple crisp, the ghost.
34:35A close call for everybody.
34:37We are a little pressed for time.
34:39We are a little pressed.
34:40Three minutes.
34:41Three minutes.
34:42We've got three minutes now.
34:43It's a nail biter.
34:44Okay, let's give it another minute.
34:46All right.
34:47Lord have mercy.
34:50I know, honey, I know.
34:52Okay, meringue, crumb.
34:54Good thing there's two of us.
34:55Okay, we just gotta wait a few minutes until it comes out and then I've got to sprinkle all these.
35:00We've still got two more meringues.
35:01All right, keep going.
35:02It's really important that we execute this just right, because we want to make our family proud.
35:08And each layer, it's a representation of them.
35:10Yeah.
35:11Each layer matters.
35:12One minute left.
35:13Ugh.
35:14Go ahead and get it out.
35:15Go ahead and get it out.
35:16Ugh.
35:17Crispy top, crispy top.
35:19Oh.
35:20Oh, my gosh, ma'am.
35:22That was so good.
35:23Ten seconds.
35:24Oh, my gosh.
35:25Hit it with that zest, girl.
35:27I'm so stressed, I'm not even the one cooking.
35:29All right.
35:30We're falling.
35:31We're falling.
35:32Five, four, three, two, one.
35:37We're done.
35:38We did it.
35:39High five.
35:40We got this.
35:41Clap it out.
35:42Clap it out.
35:45My leg came down to the second.
35:47Look at that.
35:48How pretty.
35:49Oh, it looks so good.
35:50It does look good, don't it?
35:51We might have some stiff competition, but I got faith in your cobbler.
35:59Whoa.
36:00Hello.
36:01Hello.
36:02So first, we've got you all some whipped topping.
36:06And then this is the star of the show.
36:11Okay.
36:12I made an apple cobbler crisp.
36:14The twist I put on it was the cobbler part and then the crisp on top of that.
36:19I think we should call it a crobbler.
36:22Oh.
36:23If we make a cookbook, we'll call it a crobbler.
36:25All right.
36:26There you go.
36:27One of the things I love about it, and it's simple in its presentation, but I think that's
36:32the beauty of it.
36:34It evokes home.
36:38We didn't get to use ice cream because we didn't have any in the freezers here.
36:41So we have whipped cream with cinnamon sugar topped on top for the presentation.
36:45Should we dig in?
36:46We should dig in.
36:47Wow.
36:48Wow.
36:49That's...
36:50Wow.
36:54The dough part is so fluffy.
36:55Mm-hmm.
36:56I was expecting it to be denser, but this is really light.
37:02And you got to top it with the cream, though.
37:05It gives a balance like you were expecting with that ice cream.
37:09That crunch is just ever-present, which, let me tell you, if you're going to have a crisp,
37:14you want it to be crispy.
37:15Mm.
37:16Well, for me, the apples feel a little too soft.
37:20You want a little crunch.
37:21Just a tad bit, but that would be my only complaint.
37:24I'm still blown away by the dough.
37:27Okay, I just cooked my apples in water, sugar, and cinnamon.
37:32And I forgot the butter this time.
37:34Yeah, we did not put the butter.
37:35You know, maybe the butter might have added a little bit more of a richness to it.
37:42If you hadn't told me there wasn't butter in it, I probably wouldn't know that I was missing the butter.
37:46Now that I know I'm missing the butter, but look.
37:49I'll take that part back.
37:50There you go.
37:51I'm still blown away by the topping.
37:53If you can eat that on its own, then you're doing pretty well in my book.
37:59And this is great.
38:02Well, thank you.
38:04To be honest, I'm confident that if I win, I win.
38:08If I don't, I don't.
38:09But I'm a winner either way.
38:10It don't matter.
38:11Exactly.
38:13Hey.
38:14All right.
38:15It looks great.
38:20We decided to do a deconstructed parfait version of a lemon meringue pie.
38:26Each element has ingredients that just represent memories of our family.
38:30And so we want you guys to be able to see that throughout each layer.
38:33Well, I'm just very impressed with the layering.
38:36It looks gorgeous.
38:39I also love the lemon zest.
38:40Everything is perfectly layered.
38:42Should we dig in?
38:43All right.
38:44Yes.
38:45I love the lemon, the custard part that's coming through and the lemon zest.
38:58Make sure you hit that lemon up top.
39:00Yeah.
39:01Mmm.
39:02I thought the ginger snap might be a little overpowering, but it's really just the perfect amount.
39:07Perfect.
39:08The ginger snaps, I like the bite.
39:11I like a little bit of bite after the custard.
39:14The custard.
39:15The custard is a little almost too sweet.
39:19I know we used the syrup.
39:20I know we folded in some sugar and then some of that sweet tea.
39:24It's a good bit of sugar in this dish.
39:26Yeah.
39:27I do like the browning.
39:28I do like the idea of the browning of the meringue.
39:30I think, you know, that's kind of what you expect in a lemon meringue pie.
39:35When you think of lemon meringue, you think of those beautiful peaks that's bending over.
39:39And the only way you get that is by not over whipping.
39:41I think here you just went a little too far.
39:43I know you were working in a simple syrup, but unfortunately, this is over whipped.
39:48But delicious.
39:49Very delicious.
39:50Thank you, ladies.
39:51Thank you all so much.
39:53It's our pleasure.
39:54I'm so proud of what we've presented and what we've worked together in the kitchen towards.
39:59I think we executed really well, but I'm definitely nervous.
40:04Teams, you showed so much skill and creativity in this round.
40:08Hayley and Rachel, when it comes to your presentation, you hit it out of the park with your parfait.
40:14We loved all those beautiful layers, from the toasty meringue to the tartness of the custard.
40:20The inventiveness of the parfait was amazing, especially finishing it off with the flame.
40:27It was really beautiful.
40:28Mamaw, Gail, and Ethan, you balanced the sweet and salty flavors so well.
40:33We were surprised by the lightness of the crispy bits, and the cream was just a beautiful finishing touch.
40:40I love the tradition that you added to the cobbler crisp combination.
40:45It was really amazing.
40:47This is it.
40:49And the winners of $10,000 are...
40:56Mamaw, Gail, and Ethan!
40:58Oh, my God!
40:59Oh, my God!
41:04We just won $10,000!
41:07Oh, we did it!
41:09It's just an amazing lifetime experience.
41:12Thank you all for sharing your family recipes with us.
41:15We came to make our family proud, and I definitely think that we did that today.
41:20And I'm also just so excited for Ethan and Mamaw, Gail, because they are absolutely precious, so I'm excited for them.
41:28What do you think you're going to do with the prize?
41:30Probably get rid of my 2004 vehicle.
41:34She's driven as long as I knew her.
41:37You've earned that today.
41:39You've earned your way into our hearts.
41:42Thank you so much.
41:43All right, listen.
41:44We're in the South.
41:45We hug it out.
41:46Let's hug it out.
41:47Sounds good to me.
41:48Congratulations.
41:50What's next for us is getting back home so I can cook Sunday dinner.
41:56I think now our best bet is working on a cookbook.
41:59Yeah, probably.
42:01Thank you, guys.
42:03Thank you so much.
42:05Thank you so much.
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