- 6 months ago
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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 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?
00:31It 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 Lea 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!
01:18There we go.
01:19We got it.
01:24Hi!
01:25Hello, hello.
01:26Oh!
01:27Oh, my goodness.
01:28Come on in.
01:29Come on in.
01:30Yeah.
01:31Oh, my God.
01:34She's here.
01:35Right?
01:36The Octavia sister, like, ah!
01:39She is queen.
01:40Welcome, y'all.
01:41You know how in the South, we all think our family recipes
01:44are the best?
01:46Come on, yeah.
01:47Yeah, we do.
01:48Of course.
01:49Well, today, you're going to get a chance to prove it.
01:52All right.
01:53I don't know if y'all know this, but I am an expert food taster.
01:57OK.
01:58But if you're looking for an expert in cooking Southern cuisine,
02:02there's only one name you need to know.
02:04Chef Dook Chase of the legendary Dookie Chase's.
02:07OK, good.
02:08I'm just blown away.
02:10I'm like, what are we getting ourselves into?
02:12We have to bring our A-game up for sure.
02:15I believe my family recipes are the best, too.
02:18But I'm taking a day off from cooking.
02:20Mm.
02:21Now, that means that all y'all got a much better chance
02:24of winning that $10,000 today.
02:26All right, yeah.
02:28So let's get to our first challenge.
02:30In the South, football is king.
02:33Yes.
02:34And if you think the competition on the field is fierce,
02:37you should see what's going on in the parking lot.
02:40When it comes to tailgating, nobody can touch the South.
02:44That's true.
02:45For your first challenge, you'll make a football feast.
02:48Your game day spread has to include one handheld main dish
02:54and a savory side.
02:56That's great.
02:57We tailgate all the time.
02:59Our house is always the party house.
03:02You have 60 minutes to make your tailgate dishes.
03:05When this challenge is over, the top team
03:08will get an advantage for later.
03:10While the bottom team will have to turn in their playbook
03:13and head home.
03:14Uh-oh.
03:15All right, coach, let's get them fired up.
03:17Brr, brr, brr, brr!
03:19All right, team, give it 110% out there.
03:22Leave it on the field.
03:24Yes.
03:25This is your moment.
03:26Suit up.
03:27And let's get cooking!
03:30Let's go!
03:31Let's go!
03:32Let's go!
03:33Let's go!
03:37So they said tailgate.
03:38What do you think we need to cook?
03:39I think we should do polar sausage.
03:42Oh, yeah.
03:43Barbecue sauce on it.
03:44This handsome guy sitting right next to me is my awesome dad.
03:49I'm a daddy's girl.
03:50Yes.
03:51We have always had a very tight-knit relationship.
03:53I'm so proud to be in this moment with her.
03:55Look at my daddy bragging on me.
03:56Come on!
03:57Oh, wait.
03:58We got some peppers right here.
03:59Yes.
04:00We got onions.
04:01Yeah, onions.
04:02OK.
04:03Let's do drumsticks wrapped in bacon.
04:04Loving it.
04:05And the poppers, I think we know what to do with that.
04:07That's easy.
04:08We're cousins from San Antonio, Texas.
04:11Tailgating is a big part of the culture of Texas.
04:14It's something we do not just at football games.
04:16Tailgate at the beach.
04:17Tailgate at deer camp.
04:18At your kid's soccer practice.
04:19We love it.
04:20One, two, three, four, five, six.
04:21We got two more just in case I don't like the color on those.
04:24Stay in the table.
04:25Stay in the table.
04:26Like when you're dead.
04:27Yeah.
04:28This is James, my boo.
04:31We met in college, and we've been together for 13 years
04:34with three little kids to go along with it.
04:37We got this.
04:38Black and roll.
04:39Where do you want to be at?
04:40The trail.
04:41Yeah, I like that backdrop.
04:42I like that.
04:45Oh, my goodness.
04:46I wish our kitchen back home was this beautiful.
04:49So amazing.
04:50I wish I could take one of the pots and pans, but you know.
04:53Barbecue sauce.
04:54Got it going, simmering slow.
04:56Yeah, keep an eye on that sauce, baby.
04:58That's a pot of gold right there, honey.
05:00That's a $10,000 sauce over there.
05:02Greg and Brittany, what are we making here?
05:05I see something that looks real divine.
05:07We got holy sausage with onions and bell peppers.
05:11We're going to make baked beans.
05:13Got some homemade barbecue sauce from Old Family Recipes.
05:17Do you follow football?
05:18I do.
05:19I heard you're from the state of Alabama.
05:21Oh, OK.
05:22You already know.
05:23And we're from Birmingham.
05:24Oh, OK.
05:25I already know what game y'all are playing over here.
05:27You know we love to watch a little Alabama Roll Tide football while eating this.
05:30That's right.
05:31Coming from Birmingham, Alabama.
05:34If you know, you know.
05:35Football is a religion, OK?
05:38And people stand on it.
05:40They draw a line on the turf, OK?
05:43But here's what I'm going to say.
05:45In spite of where you are in the state of Alabama, I'm excited about those baked beans.
05:50OK.
05:51So when it's game day, this is the normal dynamic duo here.
05:54Game day, yeah.
05:55No, this is the go-to.
05:56Oh, you can tell.
05:57Look, the way he's over here stirring his skills.
05:58Oh, yeah.
05:59This is the control center.
06:00Yes, it is.
06:01Brittany, do you cook a lot?
06:03I'm a lunch lady.
06:04All right.
06:05All right.
06:06So you cooking all day, everything.
06:07Wait, we got a real pro on the field.
06:09Oh, this is exciting.
06:10How long have y'all been cooking together?
06:12All my life.
06:13Yeah.
06:14Yeah, she's been trying to scoot up on the table and see what we'd
06:17doing there since she was little.
06:18Mm-hmm.
06:19My passion for cooking runs deep, OK?
06:23Both sides of my family can cook.
06:25Yeah.
06:26I feel like my dad's side is more like the grill masters.
06:28And my mom's side comes from deep down in the country.
06:31So it was more farm to table.
06:33A lot of recipes were passed down.
06:35Mm-hmm.
06:36On her mother's side, she's got a great recipe book.
06:39Oh, you know, it's handed down.
06:41Mm-hmm.
06:42You know, it's real old.
06:43Yeah, it's scribbled and written down.
06:44Some of the pages are, like, crumbled up and turning brown and yellow.
06:47Yeah.
06:48But we still use it.
06:49Still use it.
06:50What would winning mean for you?
06:52Oh, my goodness.
06:53Everything.
06:54Like, just having this time.
06:55My dad, not to drag on you, but he's getting older, OK?
06:58So we're trying to see.
06:59His answer is still trying.
07:00Still rocking in the kitchen.
07:02Yeah.
07:03She keeps me going with new things.
07:04Yeah.
07:05Creating new memories.
07:06Yeah.
07:07And something we can always tell our family about.
07:09Just the thing that me and him were able to do.
07:11Well, I do love cooking with family, and it just warms my heart to see y'all together passing down a new tradition.
07:18Hey, y'all, we're going to crank this top up into 450.
07:21OK.
07:22I'm going to go ahead and start doing the potatoes, and you can slice up this for you.
07:25I'm going to cut up this ribeye also.
07:27This is a nice cut.
07:28Mm.
07:29We're going to make a sliced potato with marinated steak on top and fried pickle with a homemade ranch.
07:35Mm-hmm.
07:36Yeah.
07:37Excuse me coming behind.
07:38Gotcha.
07:39I'm going to go ahead and put the potatoes in here.
07:40All right.
07:41Bacon's going next.
07:42All right.
07:43Nice.
07:44This is so fun.
07:45I love tailgating.
07:46This reminds me of back when we used to play ball.
07:48Back in the day before the games, we used to do steak and potatoes.
07:51I'm excited, and I'm a little nervous.
07:53Ronald and James.
07:54Hey.
07:55How are you guys?
07:56So how are we related?
07:58Husband and wife.
07:59I didn't want to make any assumptions.
08:01How did y'all meet?
08:02At college.
08:03I saw him in the stairway on the way to class.
08:05We were actually on the way to class.
08:06We were actually on the way to class.
08:07I met him, and he was...
08:09I just walked up to him, and it was history ever since.
08:12It was love at first sight.
08:14We had some hobbies that we shared.
08:17You being a former cheerleader, me being a former football player.
08:20We cooked in our dorm rooms.
08:22And now we get to have this exhilarating tailgating-themed dish.
08:27I love it.
08:28So the recipes we're making today, what we got going?
08:31Rawling butter steak rice with these fried pickles, and then we're going to make a homemade buttermilk ranch dip to go along with these pickles here.
08:40I'm loving that y'all are doing your own ranch, because ranch, to me, if you don't have a good ranch at the tailgate, trust me, y'all going to love it.
08:50Okay.
08:51Y'all going to love it.
08:52Well, who taught you all this stuff that we're going to love?
08:54My mom taught me, and his mom taught him how to cook, so we kind of been just watching them.
08:58Yeah, mama's recipe is always right.
09:00Yeah, yeah, yeah.
09:01What would winning mean to you?
09:02Winning would mean a lot to us for our family.
09:04You know, we have three children looking up to us, so this is really why we're doing it.
09:09Like, they're giving us motivation, so really for our kids.
09:11See mom and dad together on TV cooking for me.
09:14Yeah, you know.
09:15Yes, indeed.
09:16We haven't cooked this fast since...
09:18Oh, gosh.
09:20We did your dad's 70th birthday party doing ribs.
09:23You always win first place in the backyard, though.
09:25That's the...
09:26You're doing what?
09:27Poppers?
09:28I'm cooking the sausage, and then I'm going to cut the poppers up.
09:30Cut them in half.
09:31Boat them out a little bit.
09:32Ken and Steve.
09:34I hope you brought your appetite today.
09:36Okay.
09:37I don't know what we have going on.
09:38I know barbecue's coming, but what if I see a bowl of lettuce?
09:41I'm like, lettuce?
09:42Some butter lettuce over there, yeah.
09:43What's going on?
09:44We're wrapping with that.
09:45So we're doing chicken legs.
09:46We're going to make them stand up on their own, so they look like lollipop chicken.
09:49Nice and savory, full, big, powerful pop.
09:52Well, we're really excited about that.
09:54And of course, everything's better with bacon, so we wrap everything with bacon and just season the devil out of it.
09:58And then we're doing our stuffed jalapenos.
10:00Did you get those seeds out?
10:01Because one of us is a wimp, and I won't say who.
10:04I'm like, you are from Louisiana.
10:06You are from Louisiana.
10:07You're such a wimp.
10:09The heat is on.
10:11So I saw you all French in the leg of the chicken and all this great technical stuff.
10:16Who really taught y'all how to cook?
10:18We grew up cooking.
10:19Brothers.
10:20We're cousins.
10:21Cousins.
10:22I love it.
10:23And we grew up like brothers, spending so much time together hunting, fishing, and then of course barbecuing, grilling.
10:29My earliest memory of cooking was next to my dad by the grill.
10:32I remember the first time my dad handed those tongs.
10:35I felt officially part of the cooking team.
10:38What would winning this competition mean for you all?
10:41Winning would validate everything that we do.
10:43Your mother's always going to tell you you cook good.
10:45I want to hear y'all tell us we cook good.
10:47That would mean something to me.
10:49You know, our moms have cooked for us forever.
10:51And they don't win trophies for cooking in the kitchen.
10:53That's so true.
10:54So it's kind of fun to take what they've done, what they've taught us, and then go win something with it.
10:57That'd be kind of cool.
10:58All right, y'all are repping your moms today.
11:00They're repping their moms.
11:01Let's be clear.
11:02I like that.
11:03They can have some time.
11:05We want them to get real good and caramelized.
11:08New York strips on, love.
11:10I got the New York strips rolling.
11:12I'm telling you, I'm all excited because I see my fellow state, Alabama people.
11:17Is there anything more classic than a sausage dog or a hot dog at the game?
11:22Ronald and James.
11:23This is tailgate traditional all the way.
11:26And Texas is quite relaxed.
11:28They're calm, composed.
11:30But you're also a big gift in the cursor.
11:32You might think you have it, and all of a sudden, fumble.
11:3530 minutes left.
11:36Uh-oh.
11:37We got a problem.
11:39My potatoes are sticking to the pan.
11:41Rookie mistake.
11:42I forgot the parchment paper.
11:44This one came apart.
11:45Oh, my goodness.
11:46So we got to come up with a better solution.
11:50It's not steak and potatoes without potatoes.
11:53We got to redo these.
11:56Later.
11:57Please welcome my friend, Academy Award nominee, Danielle Brooks.
12:04Very happy to be here.
12:08I believe in you guys.
12:10I believe in yourselves.
12:12Our potatoes are sticking, so I'm going to add the parchment paper on them.
12:19Ronald and James keep going in and out that oven, so they letting the heat out.
12:23So I wonder if that's going to cook those potatoes.
12:26It's not really wanting to cook.
12:28We got to bake them a little more.
12:30Make it work.
12:3115 minutes to go and gold to gold.
12:34Oh, this time is flying by.
12:37Listen, let's work on the baked beans.
12:39I think Mom will be happy.
12:41I'm using her recipe for the baked beans.
12:44There you go.
12:45I think she'll be a happy camper.
12:47The secret to this recipe is her adding just the goodness of bacon.
12:52Just hits it to a whole nother level.
12:55Who got the brown sugar?
12:56It's over here.
12:57Brown sugar's right here.
12:58I'm coming your way, honey, for that brown sugar.
13:03We're doing our stuffed jalapenos.
13:05We up the stuffing.
13:06We put some sausage.
13:07We also put a nice sweet jelly to balance that jalapeno heat.
13:11Let's get to wrapping these.
13:12Make it working on garnish.
13:15You got time for shark teeth?
13:16You need shark teeth.
13:17You want shark teeth?
13:18It'll be fun.
13:19Let's see if I did it right.
13:20Lookie there.
13:21I think that looks good.
13:22Got a pickle sitting over here, so that's all we got to work.
13:25So let's go ahead and make that dredge.
13:28These fried pickles are a recipe from my mom.
13:32It started with my mom working at the concession stand at our local football games.
13:36Concession stand and tailgating food just go hand in hand.
13:39Come on, let's roll.
13:40Look at that, baby.
13:41That's candy.
13:42We don't go to a tailgate to eat a salad.
13:44This is a full, rich, powerful pop.
13:47A flavor that's just going to knock the judges backwards.
13:50I don't know that anyone can compete with us.
13:53All right.
13:54That look good.
13:55That look about right.
13:56That look about right.
13:57My dad's famous Polish sausages are a family classic.
14:02We know we're going to win.
14:03Yeah, we're going to win.
14:04I mean, I mean.
14:05You good?
14:06Yeah.
14:07How you feel about your potatoes?
14:08They coming along, boo.
14:09Good, good, good, good.
14:10Oh, look at the way they're popping out of that.
14:12That looks gorgeous.
14:14That's two poppers per deal.
14:15Yes.
14:16Two poppers, two legs.
14:17Two minutes.
14:18Oh, my God.
14:19Get pumped.
14:20Get high.
14:21OK, OK.
14:22Leave nothing on the field.
14:24Hey, what is steak?
14:25Parsley sauce.
14:26OK, how about that?
14:27OK.
14:28All right, and let's go ahead and start getting the peppers and onions on.
14:30OK.
14:31Down the middle.
14:32Oh.
14:33Sauce, sauce, sauce, sauce, sauce, sauce.
14:34Let's go.
14:35Sauce, sauce, sauce, sauce.
14:36Nice.
14:37Twist them when you pick them up.
14:38It works.
14:39About to be some celebrating in the end zone.
14:40Hello.
14:41We'll put a jalapeno on it.
14:42Are we on the sides?
14:43Yeah.
14:44OK.
14:45We got this.
14:46We got this.
14:47Five, four, three, two, one.
14:49Good job, baby.
14:50All right, clap it out.
14:51Clap it out.
14:52Clap it out.
14:53Clap it out, team.
14:54Woo!
14:55Tailgate time.
14:57We're definitely confident in our flavors.
14:59I'm just hoping my potatoes are okay.
15:01OK.
15:02We got this.
15:03Don't make me call any offsides.
15:05That's all I'm going to say about that.
15:13Well, well, well.
15:15OK.
15:16Gregory and Brittany, thank you for having us to your tailgate.
15:18Well, thank you for coming to the tailgate.
15:20That's right.
15:21Tell me what we have here.
15:23Our go-to for any time watching football is our Polish dogs and my mama's baked beans.
15:28And we also have the homemade barbecue sauce that my dad made.
15:31Yes.
15:33It's beautifully presented to me.
15:36It's welcoming with the baked beans, the dog.
15:39You put it out beautifully on the platter.
15:41Beautiful colors, well composed.
15:45OK, I'm going to put the baked beans over here for you.
15:47Oh, yes.
15:48Even put the little hat off.
15:49Oh, no, no presentation for you.
15:51Hats.
15:52Should I use the fork and the knife or should I pick it up?
15:54You do use the fork and the knife if you tell me.
15:55Yes.
15:56It's hand food.
15:57Go ahead.
15:58Come on, pick that thing up.
15:59I love it.
16:00I love it.
16:01You're just going to have to.
16:02Let's see.
16:03There we go.
16:04Oh, yeah.
16:05I love it.
16:06I am a big Mustard Relish fan, so I love that you have the condiment here.
16:09Yes.
16:10Woo!
16:12I have to say, that dog is cooked to perfection.
16:16I love the char that you have on that sausage.
16:18It's coming through.
16:19You hit that texture, that fat.
16:21Onions, peppers.
16:22I'm getting all that flavor.
16:23And the barbecue sauce.
16:25The sweet and the salty is a perfect blend and combination for me.
16:30My only complaint, with the added jalapenos, it's not a kick, it's a punch.
16:36It's like, whoop, whoop, whoop.
16:39Bitch.
16:40I'm going to go with the baked beans.
16:41Go for it.
16:42Mix it up.
16:43Mix it up.
16:44Get all that goodness.
16:45What you think?
16:48Mama was right.
16:51Oh, come on now.
16:52Mama Pam going to love to hear that.
16:54I love that bacon.
16:56That gives you that text, that flavor, shining through with those beans.
16:59Awesome.
17:01Y'all represented the state of Alabama beautifully.
17:05Overall, they enjoyed our plate.
17:08They gave us high marks on the baked beans, so Mama Pam going to be proud about that.
17:12Yes.
17:13Ronald and James, what do we have here?
17:17We have steak bites on potato medallions.
17:20And then we also have fried pickles with a bacon ranch dip.
17:25It's beautifully, beautifully plated.
17:27Yes.
17:28It's saying, ah, hey, come on over, sit down, and rah rah with me.
17:32And I'm like, rah rah.
17:33Yeah.
17:35That's right.
17:36Let's dig in and taste it.
17:43Hey.
17:44That's good stuff.
17:47I got to dive into this bacon ranch.
17:49Mmm.
17:50The crunch on the pickle, delicious.
17:55The pickle inside being salty, wonderful.
17:58This ranch is delicious.
18:01But the steak for me was a little, um, chewy.
18:06And the potato is tough.
18:08I'd have used that bacon grease.
18:10I'd have pulled it out of that oven, flash it in that bacon oil grease, cook it, put it on this plate, and let that steak shine on top of it.
18:18But we're gonna tailgate all day long.
18:20You tailgate if you got that ranch any time you call.
18:22I'm digging one more in on that ranch before the game is over.
18:25Welcome to the tailgate.
18:32All right.
18:33Ken and Steve, tell us what we have here.
18:35When we think of tailgating, chicken legs is always fun and easy.
18:38And the lollipop chicken, which allows you to hold it like a handle, and it just makes it a tailgate-friendly food.
18:43We add our homemade barbecue sauce to it, and then the side with it is gonna be our stuffed peppers.
18:48I have to say it's a beautifully plated.
18:52This feels like I'm in somebody's box.
18:55Okay.
18:56You know, at a tailgate.
18:58Should we dive in?
18:59I think we shall.
19:00I'm gonna go for this guy right here.
19:02I'm going for it.
19:07That's the sound you want to hear.
19:09Yeah, I like that.
19:10I'm getting a barbecue grill taste, and I know you didn't have a grill.
19:16So that char on that chicken, that bacon, that smokiness, that sauce.
19:21And the chicken is just juicy.
19:23I was a little worried when you said skinless.
19:26Wow.
19:27What a wow.
19:28But that bacon did the magic of keeping that moisture inside.
19:31The chicken is delicious.
19:34The thing that's throwing me is the jalapeno.
19:37My bacon was a little undercooked.
19:39Undercooked bacon gives me...
19:42But Texas was calling, and you answered the call.
19:47Delicious.
19:48Great tailgate.
19:49We want to make it to the second round.
19:51We want to be contenders.
19:52We just hope that we put our best foot forward.
19:55This is gonna be tough.
19:56Very tough.
19:57We got tailgate magic going on here.
20:05Woo!
20:06This game was almost too close to call.
20:08But there was one dish that absolutely screamed football food.
20:13And it was cooked by...
20:18Gregory and Brittany.
20:19Good job, guys.
20:21Congratulations.
20:22Gregory and Brittany, that dog can hunt.
20:25Excellent char on a polar sausage.
20:28And those beans were so nice and smoky.
20:31Nice work, guys.
20:33You picked up an advantage that will come into play later.
20:36We're going into the second round with an advantage.
20:41So we can't wait to hear what that is.
20:43We're excited.
20:44We're excited.
20:45We're still here.
20:46We're fighting.
20:47Yes.
20:48Ronalyn and James and Stephen Ken.
20:50One team will continue on to face off against Gregory and Brittany.
20:54And the other team will have to hit the showers.
20:57I'm sorry to say that the team that's heading home is...
21:10Ronalyn and James.
21:11Good.
21:12You made what every football fan loves, meat and potatoes.
21:16But the cook on both was a little inconsistent.
21:19Keep cooking.
21:20And thank you for sharing your family's recipes with us.
21:23You represented them beautifully.
21:25Let's bring it in.
21:26Let's hug it out.
21:27I love it, guys.
21:28I love it.
21:29We came here to work together, to love each other, to...
21:34Make our kids proud.
21:36Make our kids proud.
21:38That was nice meeting you.
21:39And Octavia Spencer loves our ranch dressing.
21:43That's a win in itself, right?
21:44That's a win in itself.
21:45I'm telling you.
21:48Greg and Brittany and Stephen Ken, you're headed to the final round.
21:52All right.
21:53You ready to fight for that $10,000?
21:54I'm ready.
21:55I'm excited.
21:56I'm ready.
21:57Let's do this.
21:58Good.
21:59The big game may be over, but the party's just beginning.
22:02So I invited a friend of mine to pop by the kitchen.
22:06This woman can do it all.
22:09From orange is a new black to the color purple.
22:12Please welcome my friend, Academy Award nominee, Danielle Brooks.
22:17Hey!
22:18Hey!
22:19Hey!
22:20Hey!
22:21Hey!
22:22Oh, my God.
22:23Hi!
22:24Nice to see you!
22:25You, too.
22:26Yes.
22:27Danielle Brooks!
22:29Oh, my gosh.
22:30I am really having a fangirl moment.
22:33Trying not to let my wig slide right off my head.
22:36Very happy to be here.
22:37Thanks for having me.
22:38Glad to see you.
22:39Yeah!
22:40Every Southern family has its own family traditions.
22:43What were some of yours?
22:45Oh, man.
22:46Something that my mom used to make that I was obsessed with was hamburger pie.
22:51Some might call it hamburger quiche, but it was pie in South Carolina.
22:55And home fries.
22:56You know, as a kid, what kid doesn't love home fries?
22:59Yes.
23:00Now, Duke, being a Louisiana, I can't imagine all the great food you grew up with.
23:05Oh, one that touches the soul like that one is certainly stewed chicken and baked macaroni.
23:10Ooh!
23:11I mean, you can't go wrong with that one.
23:13Mm-hmm.
23:14Yeah.
23:15Teams, for your final challenge, you're gonna create your own version of either Danielle's or Duke's favorite dish.
23:24Wow.
23:25Okay.
23:26Gregory and Brittany, for winning the last challenge, you get first pick.
23:30Ooh.
23:31Mm.
23:32Would you like to tackle Danielle's hamburger quiche and skillet potatoes?
23:36Or mine?
23:37Stewed chicken and baked macaroni.
23:39Mm-hmm.
23:40Talk it over.
23:41Mm-hmm!
23:42What you think?
23:43It's getting real.
23:44These teams are competitive.
23:45They did not come to play.
23:47It's gonna be a good day.
23:48We decided we're gonna do the stewed chicken and mac and cheese.
23:51Oh!
23:52Wow!
23:53Okay.
23:54Okay.
23:55So, Steve and Ken, you need to customize Danielle's hamburger quiche and skillet potatoes.
24:01Okay.
24:02Okay.
24:03We got that.
24:04I think we make it.
24:05I believe in you guys.
24:06Believe in yourselves!
24:08Believe in yourselves!
24:09Believe in yourselves!
24:12Create a plate that blows us away, and you'll go home with $10,000.
24:18All right!
24:19Ooh!
24:20No pressure!
24:21But a lot of it!
24:23You have 60 minutes for your final challenge.
24:27So, stop looking at me and get cooking!
24:33Come on, let's do this!
24:34Come on!
24:35Good luck!
24:37Good luck!
24:38You too love it!
24:39I mean, not a whole lot of luck, but some luck, you know.
24:43About to get going.
24:44We got the wine out.
24:45Okay.
24:46Go ahead and start grating your cheeses for your mac and cheese.
24:50Right.
24:51Round one.
24:52Everybody's stuff looks so good, I was a little nervous.
24:54Yeah.
24:55How do you feel?
24:56I feel real kind of comfortable right now.
24:57You feel comfortable?
24:58Yeah.
24:59Okay.
25:00I think this is something we have as a family all the time.
25:02Yes.
25:03This is like a go-to Sunday dinner.
25:04Right.
25:05So, I think this was the best strategy.
25:06Yeah.
25:07I got to go ahead and get this marinating.
25:09These flavors got to lock in.
25:11Mama make some good stew chicken.
25:14Can't embarrass Mama Pam back home.
25:16That's actually her number one dish.
25:18She likes to make and eat.
25:20Yeah.
25:21So, we got a lot riding on this.
25:23Okay.
25:24The way I'm going to kick this up a notch.
25:27Okay.
25:28Is I'm going to add a good amount of fresh herbs.
25:31I think the ginger is going to add a little bit of a pop.
25:33Okay.
25:34And then I'm also going to add a bit of sweetness.
25:37So, I'm adding apricots.
25:39That's going to stew down.
25:41And it's going to make some shake.
25:43Cool.
25:44The chicken, boneless and skinless,
25:46will cut the cooking time down in half.
25:49And it'll still render out a good amount of fat
25:51and a good amount of flavor because they're chicken thighs.
25:53You want to showcase that love and that soul and that hominess.
25:57We're about to win this $10,000.
25:59Okay.
26:00I'm going to start on jalapeno peppers.
26:02And a jalapeno cream sauce.
26:04Get them rolling.
26:05I'm going to whip it up.
26:06I love that.
26:09There we go.
26:13Yeah.
26:14So, Danielle, the theme of our show is all about families cooking together.
26:18You know, tell us what it was like for you growing up.
26:20Oh, my gosh.
26:21Well, growing up, I did not like to cook.
26:24I was like, my mom always tried to bring me into the kitchen and show me a recipe.
26:28And I was like, no, I don't want to do this until I came to college.
26:33And you got to call your mama.
26:35And you got to be like, mama, how did you make that mac and cheese?
26:41That's starting to smell good, Steve.
26:42Yeah, I got some browning going on.
26:43That's good.
26:45That color's on point.
26:47Oh, yeah.
26:48We need to get that meat in there.
26:49Get it going.
26:50Yep.
26:51You're right.
26:52Looking really good.
26:53Gentlemen, how are you guys going to make this your own today?
26:56So, we wanted to bring you a flavor that is truly Texas.
26:59It's going to be more of a taco pie.
27:02That taco seasoning just pushes it over the edge.
27:04What is this?
27:05That's a jalapeno cream sauce.
27:07The cream sauce.
27:08We thought, let's keep with the jalapenos.
27:10We're going to keep it nice and flavorful, but not hot.
27:12Okay.
27:13Nice, easy, soft, mild pepper flavor.
27:15Can we give you a taste now?
27:16Is that legal?
27:17No, no.
27:18Don't be trying to sway the judge.
27:19I mean, it's going to be me.
27:21Don't be trying to sway.
27:22If anybody gets it smooth, it's going to be good.
27:27This is going to be exciting to see how you layer this up.
27:30Yeah, there's corn chips on the bottom as your crust.
27:33Ooh.
27:34Okay.
27:35Well, what was it like growing up together?
27:36You know, when we were little kids, we just used to beat the fool out of each other.
27:39We did.
27:40We did.
27:41True cousins.
27:42We did.
27:43Yeah, we did.
27:44Then one day, we finally realized we could just get along.
27:48We work halfway well together.
27:50This is really good teamwork.
27:52We got a good combination.
27:53We do.
27:54Tell me, what do you think of your competition over there?
27:57I'm impressed.
27:58First of all, I mean, they knocked it out of the park in the first round, which has got
28:01me a little nervous.
28:02I mean, a little bit.
28:03Yes.
28:04We came to win.
28:05We're just going to cook the food that we know how to cook.
28:08We got this.
28:09All right.
28:10Yeah, I got a boil on the water.
28:11I see your boil.
28:12Okay, so yeah, it's time.
28:13Cry Grand-Bretton.
28:14What do we have?
28:15Good.
28:16How's it going?
28:17We got something boiling here.
28:18What do we got going?
28:19You got to get the pasta right first, you know?
28:20Yes, yes.
28:21We elevated it a little bit with some chicken bouillon cubes.
28:24Oh!
28:25Oh!
28:26So that should give us an extra flavor in the noodles.
28:30That's my mother's recipe.
28:32She started out, she was making it when I was little.
28:35That is beautiful.
28:36We're trying to, like, elevate it just a little bit.
28:38We're going to hit it with some butter.
28:40We got some smoked gouda, some sharp cheddar, mild cheddar.
28:44And then we're doing the stewed chicken.
28:46Oh!
28:47Nice.
28:48Smells great.
28:49My mom loves to do anything chicken.
28:52So this is kind of a play off of her recipe.
28:55But I also added in a bit of red onion, apricots, fresh ginger.
28:59That's what I'm picking up, that apricots.
29:01I see some red onions.
29:02Almost caramelization that you had, and then it's gone.
29:04Yes, yes.
29:05Absolutely.
29:06I'm trying to really get those flavors to melt together.
29:08Brittany, what is it like for you to be here cooking alongside your dad?
29:11Oh, my goodness.
29:12It's everything.
29:13He's always been there.
29:14Like, I grew up in a two-parent household.
29:16My parents are still married.
29:17How long have y'all been married?
29:18Oh, 44 years.
29:19Oh!
29:20That's how old I am.
29:21Okay.
29:24I'm a daddy's girl, too.
29:25Right?
29:26My parents been married 40 years.
29:27Oh, so you know.
29:30Well, it's special to watch you together.
29:31Well, thank you.
29:33Keep that boy on, boy on.
29:38Talking about potatoes, what are you looking for?
29:40For a nice, pretty gold all the way across.
29:42A little bit of crisp on the edge, almost like a home chip,
29:45but we still want that soft on the inside.
29:47Your skillet's getting hot over here.
29:48Okay.
29:50You bet.
29:51Oh, that skillet got...
29:52A little too warm.
29:53We're gonna make it work.
29:54What kind of memories bring you back when we look at the hamburger quiche and the skillet
29:57potatoes?
29:58Oh, man.
29:59The comfort.
30:00I definitely am an emotional eater.
30:03And it's okay.
30:04So for me, it's just such a feeling.
30:07Do you ever make this quiche?
30:08And what's in it if you do?
30:10My mom would kill me if I gave you the actual recipe.
30:14What you find here is so many people's culture and traditions on your spin.
30:19We're getting a bit of Texas.
30:21We're gonna get some Bama.
30:22I'm very open for what they have.
30:24Like, I'm excited.
30:25Okay, check on the chicken for me.
30:27Okay.
30:28We turned it on low, so it should still be good.
30:30Yeah.
30:31Something smells like it's burning.
30:33Now I'm burning.
30:36The potatoes are throwing us fits.
30:38I can't quite get this temperature dialed in on the skillet.
30:41I've got a bunch of burn ones.
30:43Can't use that now.
30:44Yeah, you sweat.
30:45You sweat.
30:46Why don't we just pretend like that would never happen?
30:50What do you think?
30:51All of them?
30:52Yeah, we just put all those right over there.
30:54You gotta make sure they're cooked all the way through.
30:57Cooked all the way through to give you that consistency that you want.
31:01Just not with a lot of color on it.
31:03We're gonna need one more potato.
31:04One more?
31:05Yep.
31:06Whole potato?
31:07Yep.
31:08We're running out of time here, so this is gonna be close as to whether or not we get these right.
31:14Mmm, smells delicious.
31:15Oh, time.
31:16Time.
31:17I think this is definitely a $10,000 dish, okay?
31:19Yes.
31:20What are we gonna do with this money?
31:21What you gonna do?
31:22Ah.
31:23Oof.
31:24I'm gonna smell it.
31:25See if it's real.
31:27Gonna cover it up.
31:30Oh, okay.
31:33Y'all still hanging out over there?
31:36Y'all good?
31:37I think we're doing good.
31:38Y'all got all the parts you need?
31:39Yeah.
31:40We got what we need.
31:41We got what we needed.
31:42You happy with them so far?
31:43I'm pretty happy with what these are looking like.
31:45They got a good color, a nice gold.
31:48Those are looking crispy and fun.
31:49I think they're spot on gorgeous.
31:50Yeah.
31:51If we were so fortunate to win, I think we should take all the money and throw one big watching
31:55party and feed everybody with it.
31:56That's what I think.
31:57As long as I don't have to cook, that sounds great.
32:0120 minutes.
32:02This is your moment to shine.
32:05All right, Dad.
32:06I need you.
32:07I need you.
32:08Okay.
32:09I'm coming.
32:10All right.
32:11We gotta get this mac and cheese in the oven.
32:12Now.
32:13Now, now, now.
32:14We're a little behind.
32:15Mama Pam gonna feel some type of way if we mess up this mac and cheese.
32:20Let's see, let's see, let's see.
32:21Look, I'm worried about the time.
32:23I just saw it go in the oven.
32:24I know it's getting to be crunch time.
32:26It better get working.
32:27Oh.
32:28Okay.
32:29Every potato needs sour cream.
32:31Also a little bit of chili powder.
32:33That way you get a nice little kick with that.
32:35Ooh, Texas magic right there.
32:36Five minutes.
32:37Okay.
32:38Cool, cool, cool.
32:39All right.
32:40Start to plate this stew chicken.
32:42Look at it.
32:43Looks amazing.
32:44It looks great.
32:45Dude, that looks nice.
32:47Ground up nicely around the edges.
32:49The longer it sits and cools and stiffens up, the more it's gonna stand and be in a pie form.
32:53Just let it sit.
32:54Yeah.
32:55Let's let that cool for a minute.
32:56It's smelling good to me.
32:57Smelling good.
32:58Ken, I'm gonna start saucing these plates.
33:01It's pretty cheesy.
33:03Who's cheesy?
33:04Let's do the potatoes staggered down.
33:07Okay.
33:08A couple of those.
33:09I know one thing.
33:10I'm ready to eat.
33:11Yeah.
33:12It feels so good in here, right?
33:14Okay.
33:15Just put it right here.
33:16Okay.
33:17Here we go.
33:18What you think?
33:19It has that little problem.
33:21It had milk in there.
33:22It had heavy cream in there.
33:24You don't want that just to run out.
33:26Yeah.
33:27Are we gonna do it down to the wire?
33:29I am worried about this mac and cheese because it's nothing worse than digging into some mac and cheese and it's not done.
33:36Put it back in there and see how it turns out.
33:38Uh-huh.
33:39Let's just get this on broil.
33:40Uh-huh.
33:41Let's leave the door closed and then we're rocking it out to the last second.
33:47Come on.
33:48We're good.
33:49Don't rush.
33:50Don't rush.
33:51It's getting intense.
33:52The plating seems like it's gonna be a challenge.
33:54Dump it on out.
33:55What is going on?
33:56They're just throwing it on the plate right now.
33:59What do you think?
34:02I think let's let it go a little bit more.
34:04Okay.
34:05One minute left.
34:06Uh-oh.
34:07The heat is on.
34:08Mm-hmm.
34:09This is way more stressful than cooking for students.
34:15Plate close enough for you.
34:17It's about to be.
34:18You ready?
34:19Yep.
34:20Oh, baby.
34:21That looks cool.
34:22Keep going.
34:23Don't rush.
34:24Don't rush.
34:25Okay.
34:26Just be careful.
34:27I think the mac and cheese looks good.
34:28That mac and cheese is mac and cheesing.
34:29Yeah.
34:30See if we can plate it up cute.
34:31Five.
34:32The home stretch.
34:33The home stretch.
34:34The home stretch.
34:35Three.
34:36Two.
34:37One.
34:38Woo!
34:39Let's clap it out.
34:40Woo!
34:41We did it, though.
34:42I love the way our dish looks.
34:44It's so juicy, and I hope the shape holds.
34:48Cheers, you guys.
34:49I'm so stressed.
34:51Oh, I'm so stressed.
34:53Oh, I'm so stressed.
34:56Oh, I'm so stressed.
35:01Hey!
35:02How y'all doing?
35:03Real excited.
35:04Real excited.
35:06Nice.
35:07All right.
35:08All right, Brittany and Gregory.
35:09Tell me about your spin on my dish.
35:10All right.
35:11We have ginger apricot chicken, and then a three cheese mac and cheese with smoked gouda,
35:28sharp cheddar, mild cheddar, and a bread crumb topping.
35:31I look at this plate, and I definitely want to dive in.
35:35I love that you added color with the chives.
35:37Now, I do have to say, it looks like you're trying to put me on a diet, because when I look
35:42at how much chicken they have, and how much chicken I have, I'm just like, I don't know.
35:51But I do think there was an opportunity here to level up your presentation a bit, like how
35:57you plated your mac and cheese.
35:59All right.
36:00All right.
36:01You know, is it rustic presentation?
36:03Yeah, but comfort food does that for you.
36:05It wants you to dive in, so let's get on in and taste it.
36:08All right.
36:09Y'all dive in.
36:10Let's see.
36:11Let's see.
36:20The chicken, which I was a little nervous because of the time restraint that you had.
36:25Yeah.
36:26But it's not dry, and that's the one thing you just pray to not have with chicken.
36:31Certainly taste the fruitiness of that apricot coming through, the gingers coming through
36:36with a little hit.
36:37I think the ginger might be competing a little bit with the thyme.
36:42OK.
36:43I may have wanted you to choose a direction, like either the thyme or the ginger.
36:48OK.
36:49The mac and cheese, I was nervous for y'all.
36:52I was nervous.
36:53We lost two girls.
36:54But the mac and cheese is like my daughter say, bussin' bussin'.
36:58It's good.
36:59It's good.
37:00We always have this debate.
37:02What type of macaroni do you love?
37:04Is it creamy?
37:05Is it custardy?
37:06This is a play of in-betweens.
37:08It's a cheese forward, but is it enough of that ooey gooeyness?
37:13I'm a more cheesy cheese sauce guy.
37:15OK.
37:16OK.
37:17So I need my sauce somewhere.
37:18I understood.
37:19I understood.
37:20But overall, great dish.
37:21So thank you all so much.
37:22Thank you so much.
37:23It was a pleasure.
37:24Thank you all.
37:25Delicious.
37:26Hello.
37:27All right.
37:28Who's ready to eat?
37:29We are, honey.
37:30All right.
37:31We all are.
37:32Home cooking, home cooking, home cooking.
37:34All right.
37:35Nice.
37:36Madam.
37:40All right, Steven and Ken.
37:41Tell us about what you made for us.
37:43Being from South Texas, we thought, what is more representative of what the hamburger pie we
37:48grew up with than corn chip pie?
37:50So the corn chip is the crust for it.
37:53With a jalapeno cream sauce.
37:54And then, of course, the cheese on it.
37:56And we have some skillet potatoes for you.
37:58Brilliant plating.
37:59The fact that you made this in a wedge, a pie wedge, which is kind of hard to do with
38:05the looseness of the hamburger, is really well done.
38:09But the colors are playing off of each other.
38:12Excellent, excellent presentation.
38:15I like the potatoes to the side.
38:18The cheese is making my mouth water, because it's a little crispy on the side.
38:23So I'm ready to eat and not talk about the bread.
38:27You're ready to die, man.
38:29She wants it.
38:30Can we take her out of her misery?
38:32There you go.
38:39That's nice.
38:40The flavor is hitting for me.
38:42The flavor is good.
38:43The flavor is there.
38:44The flavor is there.
38:45Excellent.
38:46You're getting the flavors.
38:47I'm getting the chili flavors that's coming through the meat.
38:49The peppers, the tomato, the cheese is balancing.
38:52Even that last spread of cream is really helping out.
38:56You guys know your sauces.
38:58The jalapeno pepper sauce took it from just a regular meat pie to something unique.
39:06I kind of agree with you, Octavia.
39:08The drizzle that you came and brought really worked for the potatoes.
39:14The crust isn't necessarily crusting for me.
39:17I don't know if I like the corn chips on the bottom, because they do tend to soak up the moisture from the meat and get a little soft.
39:25Or if I would have wanted them as a topper, I don't know.
39:28You're getting the corn flavor from that corn chip, but you're not getting the texture that you want.
39:33Yeah.
39:34What might have been interesting is adding the potato at the bottom.
39:37Bottom to soak up.
39:38To make that the crust.
39:41Because together, I'm really enjoying the potato with it.
39:45I totally enjoyed it.
39:46The flavors are there.
39:47I'm enjoying the flavors.
39:48The flavors are there.
39:49Thank you very much.
39:50Thank you all.
39:51We live up to mom's expectations.
39:52I think you're very close.
39:54Very close.
39:55All right, teams.
40:04We asked you to take Duke and Danielle's family recipes and create something new and tasty.
40:10I really loved seeing you all put yourselves into your dishes.
40:14I'm a southern girl, so I know good cooking, and y'all brought it today.
40:18Getting to taste your dishes has been a delight for my taste buds and my stomach, so thank you.
40:25Steve and Ken, you put a Texas twist on Danielle's hamburger quiche and potatoes.
40:31The corn chips were a great way to introduce a new flavor.
40:34The meat was really tender.
40:36And once again, you used your signature sauces to kick everything up a notch.
40:41And Gregory and Brittany.
40:42Yes.
40:43We were worried that your chicken wouldn't be moist, but you cooked it perfectly.
40:47And the apricot sauce brought a nice sweetness to the dish.
40:50Your three cheese mac and cheese delivered on its flavor.
40:53And the panko crust gave it its needed texture.
40:57Well, it's time.
40:59The winners of $10,000 are...
41:06Steven Ken.
41:07Steven Ken.
41:08Yes!
41:09Oh!
41:11Oh, my gosh.
41:12Wow.
41:13Yeah.
41:14Wow.
41:15Y'all did an amazing job.
41:16It's not just that we cooked good food.
41:18It's the...
41:19We did it together.
41:20Congratulations.
41:21Congratulations, guys.
41:22We didn't walk away with the money, but I don't think we could have lost to a better team.
41:26They did an amazing job.
41:27I felt a lot of love from Alabama.
41:29We got to spend some really good quality time in the kitchen with you.
41:33We've always bonded in the kitchen.
41:35And so I think being able to have this moment...
41:38It was absolutely phenomenal.
41:40So let's hug it out.
41:43Congratulations.
41:44Beautiful.
41:45We really wanted to just share what we know.
41:47So to be able to win with our own big, bold Texas flavor, that's something cool.
41:52That's something special.
41:53Thank you so much.
41:55Great job.
41:56I love you.
41:57I love it.
41:58Great job.
41:59Thank you for all the canned words.
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