- 2 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 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?
00:31It 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 cookin'.
01:15Hype, hype, hype, hype, hype.
01:19Woo!
01:20Woo-hoo!
01:21Hello!
01:22Hey!
01:24Welcome, welcome!
01:26Hello, hello.
01:27See, Octavia, and I'm thinking back
01:29to watching Hidden Figures with my girls
01:31and the inspirational story that they tell.
01:33And I'm like, she's right there.
01:34Yeah.
01:35This wonderful, iconic lady.
01:37We're going to cook for her.
01:39The pressure's on.
01:40So let me tell you what's going on.
01:41I don't have the gift y'all do for cooking,
01:43but that's OK, because I got an excellent partner.
01:46The pride of Louisiana.
01:48All right.
01:48Chef Duke Chase.
01:51We're here to have some fun today.
01:52And one team is going to win $10,000.
01:55All right.
01:56Woo!
01:57You can have a lot of fun with that.
01:58Oh, yeah.
01:59Sure.
02:00Let's talk about your first challenge.
02:02Seafood is one of the cornerstones of Southern cuisine.
02:05Mm.
02:06Right, right.
02:06Your first challenge is to make your family's signature seafood
02:11dish and decide.
02:12And we've got a farmer's market back there.
02:14So use whatever you need to make a dish that's
02:17got all your hometown flavors.
02:19It doesn't take long to cook seafood.
02:21So 60 minutes should be enough time.
02:23OK.
02:24But keep an eye on the clock, because after this challenge,
02:27one team will have to set sail.
02:29Keeping it nautical.
02:30Yeah.
02:31Nice.
02:33Cook the best dish, and we'll give you
02:35an advantage to use later on.
02:37No pressure.
02:38So good luck.
02:39And get cooking!
02:41Get cooking!
02:41Get back, get back, get back, get back, get back, get back.
02:44That shit.
02:45The heat is on.
02:47So what you want to get first, man?
02:48Get two lemons, the garnish.
02:49You like the garnish!
02:50Yeah, you got to make this pretty, man.
02:51This is my cousin, Tori.
02:55We're also fraternity brothers.
02:57And he's one of my favorite people in the world.
02:59Well, this is Kyle.
03:00He's also one of my favorite people.
03:01But Kyle's one of my favorite cooks.
03:02He takes this thing with pride.
03:04And I'm the type of cook that come in the kitchen
03:06and do whatever the spirit moves me to do.
03:08So, you know, I enjoy cooking with them.
03:10I also enjoy aggravating them.
03:12But it's a, I think we complement each other well.
03:15We better if we go win this competition.
03:17Do you want celery?
03:18No celery.
03:20We need bell peppers.
03:21Bell pepper crew.
03:22So this is my husband, Devin.
03:24We have been married for seven years.
03:27But we have known each other much, much longer.
03:29We are middle school sweethearts, low key.
03:33Low key.
03:34I didn't like them that much when we were in middle school.
03:36But we reconnected after I graduated.
03:37And it's just been a roller coaster of beautiful life.
03:42No matter what we do, we're going to need Trinity.
03:44I got onion.
03:44I got celery.
03:45You already got bell pepper.
03:46I got two green bell peppers.
03:47I'd like to ironically introduce Blaine as my little brother as he's towering over me.
03:53Our love of cooking came from a love of eating.
03:55And if you want to eat good food, you kind of get to where you make it yourself.
04:00Our style is that we are artists and architects.
04:03He's this dreamer that he'll be like, well, how about this thing?
04:06Well, he doesn't realize that I just mess with stuff and then tell him and then he perfects it.
04:11And I'm just getting to eat all the good stuff.
04:13He's cheating.
04:14Let's go see what kind of fish they got in there.
04:15Let's go.
04:16Mustard.
04:18Kyle, you believe that you're doing the hardest part, but you know I'm doing the hardest part,
04:22right, Chuck?
04:23Because nothing in Louisiana you're ever going to want to make that you don't start off with the
04:26Holy Trinity, so...
04:27Hey, Kyle, what y'all got going on over there?
04:30Hey, you trying to extract this?
04:31There we go.
04:32We're going to do our shrimp and fish cuvier.
04:34Okay.
04:35Oh, it smell like a ruin here, huh?
04:37Oh, yeah.
04:37We're going to get it ready.
04:39Smell like somebody's grandmama making a ruin here.
04:41That's just Kyle.
04:42Excellent.
04:43I need those vegetables now.
04:45I got some ready.
04:46Yeah, let me get a few of those so I can slow this process down here.
04:50Get this in here.
04:52Okay.
04:53There's some pretty little sauces, man.
04:56These are the stewed tomatoes.
04:58I don't know who cut the sausage, but they didn't cut it all the way through, man.
05:01So now I'm in here breaking up sausage.
05:03Kyle and Tori, what's going on?
05:04How y'all doing?
05:05I saw y'all working with the Holy Trinity.
05:07What you got going on here?
05:09So I'm doing a shrimp and fish cuvier.
05:12Say that again?
05:13Shrimp and fish cuvier.
05:14So it's basically a fish stew.
05:16And what are you making?
05:17So I got this side going on here.
05:19This is a corn mock choux.
05:20It's a whole kernel corn cooked down with vegetables, sausage, cream kind of style corn.
05:25Where did this recipe come from?
05:27So both of our families cooked this, but his mom in particular, she was really great at this.
05:32Me and my mom bonded over sharing recipes, and she died in 2020.
05:37So like now, being able to cook some of those are kind of helps you think about it and remember it, you know?
05:49I cooked corn mock choux for the first time with my mom.
05:51So even cooking corn mock choux or her stuffed bread, being able to, you know, relive those recipes and those moments is a good way to remember her and honor her.
06:00And y'all are repping Louisiana.
06:01Always.
06:02Oh, yeah.
06:02And y'all grew up cooking together?
06:04Actually, we didn't meet till we were almost in college. I have like 102 second cousins.
06:10So we met at one family reunion.
06:13Yeah, obviously, obviously.
06:14We met at a family reunion.
06:16I noticed that he had on a frat shirt that I was interested in.
06:19So I knew we had to become friends today.
06:21So from then on, we've been pretty much inseparable.
06:24We stay about seven minutes away from each other now.
06:27Our boys play football for the same organization.
06:29So we do this often.
06:30My son and his son get their athletic jeans from my side of the family.
06:33I'm sorry.
06:34And what, the cooking comes from this side of here.
06:36No?
06:37Okay, tell the truth.
06:38Shame the devil, bro.
06:39Tell the truth.
06:40I'm a backyard cook.
06:41Give me whatever I make it happen.
06:42Kyle is a bon appétit.
06:44This is my garnish.
06:45You might want to hire him when this is all done.
06:48My mom's going to be excited.
06:49We're making her dish.
06:52I don't taste as much seafood as I want to taste.
06:54Me either.
06:55What you think?
06:57We're going to use this right here.
06:58The quick trick to make a seafood stock or etouffee
07:01is using the heads and the shells of fresh shrimp.
07:05What?
07:08Yeah, I think that'll give it, give it what it's missing.
07:10Oh, Gabrielle and Devin.
07:12Yes, ma'am.
07:13Are those eye, what are the little black things?
07:15Are they capers or eyeballs?
07:17Certainly looking at you right about now.
07:19Oh, okay.
07:20So what is your catch?
07:22Our catch of the south is a delicious fried catfish
07:25and potato salad.
07:26And we're going to serve it with some crawfish etouffee.
07:29This is my mother's recipe.
07:31Oh.
07:32Smells wonderful.
07:33Is the trinity in here?
07:34I see some onions.
07:35I see some bell peppers.
07:36Got to do it right.
07:37And we're going to do it right.
07:38We're going to do it tight.
07:39We got to do it all the way.
07:40Tell me about the shrimp stock you have here.
07:42Yes, we like our etouffee to have a really nice,
07:44rich seafood flavor.
07:46And so making that shrimp stock fresh,
07:47it always seals the deal.
07:49Oh, okay.
07:49And if that gets to be too thick,
07:51they can add a little more.
07:52So we just learned something.
07:53To make stock, you boil.
07:55It hits in the shells, you get it all done,
07:57you steep it, and then use it for your stock.
07:59Yeah, I didn't realize that.
08:00I'm so used to buying chicken stock.
08:02I didn't know where it came from.
08:03Yeah.
08:04It's like, what is this water?
08:05Now, tell me about this potato salad.
08:07Just a classic potato salad.
08:08You know, we get real picky about potato salad.
08:10I'm so new.
08:11Exactly.
08:12You're going to finish it with that relish?
08:13My relish.
08:14I got my eggs ready.
08:15And we're going to garnish it with that paprika,
08:17because you know how we do.
08:18Now, how did y'all meet?
08:19We are middle school sweethearts.
08:21Oh.
08:22Yes.
08:23He used to follow me to my class.
08:25He used to walk down the hall behind me.
08:27Oh, are you going to be my friend?
08:29I don't know who was following who, huh?
08:31It was him.
08:32Are you going to be my friend?
08:33So that was it.
08:34Okay, now.
08:35We're here, started a family, and it's beautiful.
08:37How many kids do you have?
08:38Just one.
08:38One.
08:39Hello, everybody.
08:41I'm Kyle, and this is my mom.
08:43Each time one of us is in the kitchen,
08:45he comes in, and he's,
08:46Mom, Dad, what are you building for me?
08:49Whenever he's visiting with my mom,
08:51she's always in the kitchen with him,
08:53and they're cooking.
08:54So I think he has that natural knack for it as well,
08:56but we're getting them started early.
08:57He is the light of our life.
08:59Okay.
09:02Oh, good.
09:03We got some skin on.
09:04Saka.
09:06Nice.
09:07Oh, that's beautiful.
09:08Coming through just to pass them by.
09:09Uh-huh.
09:11What y'all got going on over there?
09:12We're doing some crawfish etouffee.
09:14Oh, yeah.
09:14With fried catfish.
09:15Okay, okay.
09:16Both of these other teams are from the heart of Louisiana.
09:19Shit.
09:20I'm pretty intimidated.
09:21Yeah, we're out of our depth here.
09:23I knew everybody's going to be doing catfish.
09:25I think this idea about going with the salmon,
09:27I think it's going to set us apart.
09:29How them Texas boys doing over there?
09:30They doing something?
09:31We're going to try out a poncha train,
09:33but we're going to try it with a salmon.
09:34See how that goes.
09:35We're going to do some asparagus with some garlic butter.
09:37Ooh.
09:37I love that.
09:38Oh, that's fancy, huh?
09:39You got to have a wooden spoon
09:40when you're cooking Cajun food.
09:41It's the law.
09:42So we're cooking a poncha train for Chef Doug in New Orleans.
09:48With salmon.
09:50Couple Texas boys.
09:51Yeah.
09:51I really hope he doesn't ding us for, like, stomping on heritage and childhood.
09:58Just disrespecting it.
09:59Oh, God.
10:00If we don't nail this, we're just going to embarrass ourselves.
10:03I think I'm missing something.
10:0930 minutes.
10:10Oh, hey, the rice, boy, the rice.
10:13The, uh, oh, Lord.
10:15Oh, man.
10:16Uh-oh.
10:16The stress of it all.
10:17Oh, Lord.
10:18I almost forgot the rice.
10:19Okay.
10:19I was supposed to start that.
10:21That's my bad.
10:21Tom, it ain't even set up, bro.
10:23The plan was to start off and make our rice and put that to the side,
10:27be done with it.
10:28Then we could focus on the other dishes.
10:29But you know what it is?
10:30You forgot to do the rice cooker because you saw Octavia.
10:32You forgot everything we talked about.
10:34You see?
10:35My blood pressure's up.
10:36I'm not sure if this rice is going to be done in time.
10:38Oh, man.
10:40Rice?
10:40I cannot believe I forgot the rice.
10:43Oh, Lord.
10:44Golly.
10:45All right.
10:45All right.
10:46I should have did this first.
10:49Later, please welcome my dear friend Candy Burr.
10:52Hey, hey, hey.
10:56Y'all better put your foot in it.
10:57Yeah.
11:00My shrimp first.
11:03My shrimp needed about a few minutes longer, so I put those in first.
11:06Now I'm just going to cut the pot off and just let my catfish poach.
11:10Have you tried this yet?
11:12Yeah, I'm liking that.
11:13I'm liking that.
11:14We should be good as long as this rice act right.
11:18Mushrooms.
11:19We'll try to get as much flavor into this thing as we can.
11:21Hey, Brandon and Blaine.
11:23What you got going on?
11:24We're doing a poncho train.
11:25Okay.
11:26Poncho train, I'm thinking catfish.
11:27I know we're not pulling a piece of salmon out of that lake.
11:30We said, let's change it up.
11:31Let's try something different.
11:33We tried to stay as traditional with that poncho train,
11:35bring the flavor as we can.
11:36Okay.
11:36Give me that lump crab.
11:37Crab's going in.
11:39Crab's going in.
11:40Oh, that's some beautiful lump crab meat.
11:42Wow.
11:43Shrimp, holy trimity and pope.
11:45And we cooked that down.
11:46So we bring this here at the very end,
11:48because we don't want to overcook those shrimp.
11:50Where do we learn to cook like this?
11:52Mom, dad?
11:53Definitely not mom.
11:54Definitely not mom.
11:54Oh!
11:55Mom wasn't cooking in the kitchen.
11:57Oh, sorry, mom.
11:59Our grandmothers, both of them, were really good cooks,
12:03but very, very different styles.
12:04My maternal grandmother, who we called Mimi,
12:07she was just over the top.
12:09Balance went out the window.
12:10And then our paternal grandmother, we called Momo,
12:12she went to school for dietetics and nutrition,
12:14back when, you know, ladies didn't really get bachelor's degrees,
12:17and everything was perfectly balanced.
12:18Very different styles.
12:20We like to think we're bringing them some respect
12:22by what we're trying to do here today.
12:23Getting a little freshness,
12:24I saw with the asparagus, now that nutrition,
12:27would they have that heavy cream in that butter?
12:28I'm saying that's some good stuff right here.
12:30Mimi would have this heavy cream.
12:31Mama would not.
12:32Mimi likes the cream?
12:33Mimi loves the cream.
12:34Mimi likes the cream.
12:35So between the two of you, who's the best cook?
12:37Probably him.
12:38Aww.
12:39All right.
12:39Big Brother's giving you your props.
12:41Yeah, he drove me along with him a bit.
12:43We kind of grew up about seven years apart,
12:46and then by the time I'm leaving for the army,
12:48when I was 21, I remember one time I called home,
12:51and this grown man answers my mom's phone.
12:54I'm like, who is this?
12:56Cooking was kind of a thing that we reunited over.
12:58One day, we were just like, let's cook for Thanksgiving,
13:01and you had that little cheap gas grill
13:04and fit two turkeys on it somehow.
13:06I'm like, that's never going to turn out.
13:07It ended up being pretty good, considering.
13:09All right.
13:10Oh, it smell.
13:11It smells like it's where it need to be.
13:14Mm-hmm.
13:14Yeah.
13:15Yeah.
13:15Yeah.
13:16It's waiting to fry the fish.
13:18How you feeling about this soup?
13:20Messing something.
13:21If you don't mess this up, we're going to win this.
13:23No pressure.
13:24No pressure.
13:25Going with the fish.
13:28That fish is going to cook quick.
13:30You know, on that salmon, we got to make sure
13:31that we got that sear good on that skin.
13:33Otherwise, it's going to have some rubbery, gummy skin.
13:36Nobody likes that.
13:37Not there yet.
13:38Yeah.
13:4015 minutes.
13:41Fry time.
13:42This is it, boo.
13:43Now we're over here trying to rush a masterpiece, bar.
13:46OK, the sear doesn't seem to be going quite as fast.
13:48Where I wanted the skin just wasn't crisp.
13:50So we want to make sure that it's nice and crispy.
13:56Yes.
13:56So we have a good finish on it, and we want good color, too.
13:59Fish doesn't take long to fry, but you want the crispiness of the outside,
14:02the flakiness of the fish in the inside.
14:05But it was very thick pieces.
14:06Will they be cooked all the way?
14:07Well, that's the key.
14:08OK, I'm worried about that inside.
14:09Is it too early to make us a drink?
14:11Hey, come on.
14:13You can't cook without a beer, man.
14:16Three minutes on the rack.
14:17OK.
14:19Five minutes!
14:21We're going to blanch those first, so they stay nice and crisp, right?
14:23Yep.
14:24This is my favorite moment, actually.
14:26The scramble to the finish line.
14:28Yeah, the scramble to the finish.
14:29Come on.
14:30Just about in the home stretch.
14:31We're just doing a little butter base right here.
14:33We're going to hit it with some lemon right there at the end.
14:36Let me get some kind of resting plate.
14:37Something to rest this fish line.
14:41Y'all still married over there?
14:42Y'all ain't fussing over there?
14:43Oh, for sure, baby.
14:44We still in it.
14:45We gooch it.
14:46Ooh, boy, something fried look good over there.
14:48Fried cafe.
14:49It look good, boy.
14:51All right, getting down to the wire.
14:52Almost time to start lining up the plates.
14:55We are here to win.
14:57We are here to share my mother's delicious etouffee with the world.
15:01Put it all on the line or on the stove.
15:03On the plate.
15:04Yeah, on the plate.
15:05Etouffee.
15:05You need to put it on top,
15:07because then if it's not even etouffee, it's crispier.
15:09Gotcha.
15:10No, no, no, hold on.
15:11Got depressions?
15:12Yeah, there we go.
15:13Y'all going to make it?
15:15What time is it?
15:15We're concerned, y'all.
15:16We got a lot of smack talking in here.
15:18Got a lot of smack talking today.
15:20All right.
15:21Here we go.
15:21Here, look at your rice.
15:22The rice was on point.
15:24It was ready right in the nick of time.
15:25Nick of time.
15:26Well, you need to go, man.
15:27Hurry up.
15:28I know that winning isn't everything,
15:29but it's always important for me to show a good example to my son.
15:32Well, now that you didn't bring our sons into it,
15:34now I feel like we got to win too, you know, so.
15:36My boys got it.
15:37Come on now.
15:38One minute.
15:39I feel like you're playing with that potato salad a little too long.
15:41Here, I guess you could be on this.
15:42Okay.
15:43You want me to play salmon?
15:44Yes.
15:45You got a lot of rice in this guy.
15:47You want crushed red peppers on them, too, on the rice?
15:49You got parsley?
15:5010 seconds.
15:51Well, we just on time here.
15:52Yeah.
15:53The clock is ticking.
15:54We're having a beer.
15:55We're ready soon.
15:55All right.
15:56You think you're ready.
15:57I like it.
15:58Scrum and shoot it.
15:59Three, two, one.
16:02Time's up.
16:03Let's clap it out.
16:04Bon appetit.
16:05You got a little dicey, that last tee.
16:08It's gonna be a for real.
16:10I hope I nailed the cook on that salmon.
16:12I'm looking around at the other dishes, and I see a beautiful cuvillon.
16:17And then this fried catfish that I wanted to go eat back.
16:20And I'm thinking, was it enough?
16:23Should we have just gone catfish?
16:24All right, Tor and Kyle, what we got going on here, my brothers?
16:37We have our shrimp and fish cuvillon with a side of smoked sausage cornlok shoe.
16:44Beautifully plated.
16:46Then the lemon slice says, hello.
16:48You know, it's very inviting.
16:56Mmm.
16:58Going into this mok shoe, that fatness of that sausage,
17:01that creaminess of that corn is well flavored.
17:04It is so delicious.
17:06I have no notes on that.
17:07I want to dive into this stew.
17:12Wow.
17:14I love the beautiful flavor of this tomato-based stew,
17:17that cuvillon.
17:18The fish kind of play in the background, but it's there.
17:21Good stuff with the rice.
17:22That pressure cooker cook.
17:25So on the shrimp overcooked too far,
17:28so be careful on the timing when you're building that.
17:32I am getting still a little heat, even though I didn't touch that pepper plate just yet.
17:36Right, right.
17:37Some of us are lightweights on the spice.
17:39Delicious, but I'm feeling it in my lips.
17:43Okay, I got you.
17:43Okay.
17:44But I see where you're going.
17:45You're cooking from right here.
17:46I love it.
17:48So thank you all.
17:49You make your fraternity family and your family families proud.
17:51Certainly.
17:52Thank y'all.
17:53Thank y'all so much.
17:56How you doing, boy?
17:57Oh, yeah.
17:57I thought I didn't have enough spice.
17:59You know?
17:59Hello, Gabrielle and Devin.
18:01Hi.
18:02How are y'all?
18:03Tell us what we're going to be enjoying today.
18:05So we have for you today, um, my mother's crawfish et touffee recipe,
18:09with some deep-fried catfish, and you have a side of potato salad.
18:13I love the play of colors.
18:15It's an invitation to be eaten.
18:24You know, potato salad is hard to reimagine because we all have our family recipe.
18:28This feels identical to my family recipe.
18:31Oh, thank you.
18:32So it's delicious.
18:37So the etouffee, you get the stock coming through,
18:41and then the sweetness of that crawfish that's singing through,
18:43finishing with the green onion.
18:45For me, this is heavenly.
18:47And I learned how to make a stock.
18:50And I learned to taste it in your meal.
18:52It's delicious.
18:53Thank you so much.
18:54Um, this giant piece of fish scared me.
18:57Is it going to be cooked all the way through?
18:59Yeah, I'm going to try.
19:09On the fish, I get the texture.
19:11The crunch is there.
19:12I like, uh, all the flavors that I'm getting.
19:15How long did we let that fish soak in that, in that fruit?
19:18I want to say eight minutes.
19:20Okay.
19:20I think it's a little underdone.
19:22Let it fry a little longer.
19:24And then when you're coating it,
19:25double wash so that the flour adheres to that fish,
19:28and that crispiness comes right at you.
19:30Understood.
19:31The only thing that I don't like is this is such a big piece.
19:36I would have loved for it to have been filleted or smaller.
19:39That was a big piece of fish.
19:40Yes, a big piece of fish.
19:42Ooh, I'm a little worried now.
19:45We have shamed our own family.
19:47That's what I feel like.
19:48Shut up.
19:50Dishonored.
19:51Dishonored all your family.
19:52Dishonored all your whole family.
19:53Brandon and Blaine.
19:55Welcome.
19:55How are you all?
19:56Tell us about this fish dish.
19:57Yes, ma'am.
19:58We have a pan-seared salmon atop a seafood pontchartrain
20:02with a side of asparagus.
20:04Looks like a lot, but I see two big brothers,
20:06so it's a hearty meal.
20:08I see the welcome mat has been extended for me
20:11to come on over here and make myself familiar with this plate.
20:14Let's do it.
20:15Please.
20:16I think the salmon did go too far.
20:24It is overcooked, but I get the crispiness of that skin coming through.
20:31Diving into that pontchartrain sauce, the lump crab meat is speaking to me.
20:35The shrimp, there's a little heat in there that I'm getting, which I love being from Louisiana.
20:41The flavors are all there for me.
20:43I do think that the fish is just a tad overdone, but I didn't even realize I would like the crisp.
20:49I see.
20:50I like the crisp.
20:52Well, let me dive into these asparagus.
21:01I love the asparagus, and it's a well-balanced way. It's giving some freshness.
21:05I love the pontchartrain sauce. This is the first time I've ever had pontchartrain sauce,
21:09so it's a great introduction. I do think now, though, that the rice is kind of overwhelming.
21:15Would you say the same?
21:16I think you're right on.
21:17The fish is a star, but the rice is an ensemble member that just keeps doing this in front of the camera.
21:24I'm here.
21:24I'm here.
21:25We see you here.
21:26I'm like, sit down, rice. Sit down. This is not your close-up.
21:31Thank you, all.
21:33The pontchartrain can be delicious. The shrimp can be perfectly cooked.
21:36The rice can be perfectly cooked, but it's a salmon dish. If the salmon is off, it's a miss.
21:44I'm ready for them to say we appreciate what they tried to do with the salmon,
21:50but it just didn't land. I think we're going to get cut.
21:57Great job, everybody. Y'all did not come to play. Y'all came to slay today.
22:02Y'all really impressed us in this challenge.
22:05This was really close because all of your dishes were so delicious, but there was one dish that we
22:12couldn't get enough of, and it was created by...
22:15Kyle and Tori.
22:24I feel like I didn't breathe the whole time they was pausing before they gave the winners.
22:29Kyle and Tori, you did a great job making the seafood sing in your cuvillon and mock shoe.
22:34I'm proud, man. I feel like we represented our families in the right way, and I'm all like,
22:39oh yeah, I can't wait for them to see that, you know, these recipes won first place.
22:43Gabrielle and Devin and Blaine and Brandon. Only one team will go up against Kyle and Tori in the final challenge.
22:53Both of you made some incredible sauces. The problem you all had was the cook on the star of each dish.
23:00Gabrielle and Devin, your catfish was underdone, and Blaine and Brandon, your salmon was overdone.
23:06Unfortunately, the team that has to say goodbye is Gabrielle and Devin.
23:16That dish was really good. You just needed a touch longer on a fish.
23:21Thank you. And we hug it out here, y'all, so...
23:25Thank you so much.
23:26Thanks.
23:27We did good.
23:28We did. I am really proud of the potato salad.
23:31Proud of you.
23:32I'm proud of you.
23:33Even with the raw fish.
23:34Oh.
23:35It's okay. It's okay.
23:37Good luck to y'all.
23:38All right, y'all.
23:39Yeah, y'all.
23:39Give it to him next round.
23:40All right.
23:41This is not the end for us.
23:43No. The end for the catfish, but then not the end for us.
23:47Not the end for us.
23:47Not for sure.
23:49In the South, there's always room for one more in the kitchen, right?
23:52Absolutely.
23:53So I hope you don't mind, but I invited a good friend of mine to join us.
23:56Hmm.
23:57She's an actress, a reality TV icon, a Broadway producer, and a Grammy Award winner.
24:06Please welcome my dear friend, Kandi Burris.
24:12My wife is a huge fan of Kandi. I was not expecting another star to walk in.
24:18We have enough pressure as it is. We really got to step it up now.
24:21It's so good to see you.
24:22Oh, it's wonderful seeing you, too.
24:24You really are a renaissance woman.
24:25Well, thank you very much, and I loved good food.
24:28Yes.
24:29This show is all about family recipes.
24:31Tell me a little bit about the family recipes you had growing up and the ones you cook for your kids now.
24:37Oh, my goodness.
24:38You know, everybody loves a good lamb chop, right?
24:40Mmm.
24:41And when you come to the South, you got to know how to make some great fried green tomatoes.
24:46Pray now. Preach it. Preach it. Preach it.
24:48Doop, what are some of your favorite family dishes?
24:50You know, certainly pork chops.
24:52Coming home and smelling those pork chops on the stove, I knew I was in heaven.
24:56Yes.
24:57And then you married that with some sweet potatoes?
24:59Oh, my gosh.
25:00Ooh!
25:02You can't be in the South and not have sweet potatoes.
25:04Exactly.
25:05Okay.
25:05Preach it.
25:06So, teams, your final challenge is to reinvent either Candy's lamb and fried green tomatoes,
25:13or Duke's pork chop and sweet potatoes. Kyle and Tori.
25:17Yes, ma'am.
25:18Since you came up with the best dish in the last round, you get to pick which dish you want to take a
25:25crack at. Talk it over.
25:27Let's see if we're going to do that.
25:30Which way they're going?
25:31Let's see what we got.
25:32Let's see.
25:33Lamb and green or pork chops and sweets?
25:36Either way, it's a win.
25:38What's it going to be?
25:39I think we're going to go with lamb chops and green tomatoes.
25:42Lamb chops and fried green tomatoes, okay?
25:45That's going to be awesome.
25:46Blaine and Brandon, that means you don't have to make my pork chops and sweet potatoes.
25:51Awesome.
25:51We got you.
25:52Don't mess it up.
25:55Teams, you've got 60 minutes for this final challenge.
25:59And only one team will get $10,000 to pay their bills, bills, bills.
26:05Y'all better put your foot in it.
26:09Okay.
26:10Put your foot in it, but right now put your foot on it to get cooking.
26:14Oh, we're over candy now, bro.
26:16Yeah.
26:16Ooh.
26:17Grab the lamb on the steak.
26:18No, sir, no, sir.
26:20Kyle, you got all the green tomatoes?
26:22Yeah, I got enough tomatoes.
26:23All proteins are right here, Brandon.
26:25What kind of lamb you thinking, man?
26:27I'll probably go with a rosemary garlic butter lamb.
26:30We didn't grow up eating lamb.
26:32This is your own flair on this, sir?
26:33Yeah.
26:34And then what about the green tomato?
26:35I'll need that buttermilk to get those started in there.
26:38I'm going to garnish with a crab ramelade.
26:41You need flour for your lamb chops, too?
26:43Yeah, yeah.
26:43I'm going to need to flour that.
26:45What y'all doing with them pork chops over there?
26:46Oh, we thought maybe we'd cut them up, dice them up, put them in some spaghetti.
26:50Oh, come on, man.
26:52Smothered pork chops and glazed sweet potatoes.
26:54For potatoes, go fries.
26:56Okay, double fry.
26:57Yeah, yeah, soften the inside.
26:59I like it.
26:59Thank God I love pork.
27:01Yeah.
27:01We are finally in this challenge with meat, so we're here.
27:04Maybe we've got a little edge here.
27:06Texas boys have a chance on this.
27:07Let me start rendering bacon for the bacon jam.
27:10Let's do it.
27:11Do I smell a pickling?
27:12We do.
27:13We do.
27:13What are we doing over here?
27:15Yeah.
27:15Play on a steak frites.
27:17So we're going to take the pork chop and we're going to smother with bacon jam.
27:20And then on the side, we're going to fry the sweet potatoes.
27:22Did you say bacon jam?
27:24Yes, ma'am.
27:25What's in a bacon jam, just so I can wrap my brain around that fantasy?
27:29I'm paying attention.
27:30Bacon jam is going to have a little coffee in it and sugar in it.
27:33Bacon jam is just this sweet, savory, salty, sugar goodness.
27:39Then we're going to go in with some maple syrup.
27:40I think it pairs really nice with that pork chop.
27:43Brings out just a little bit of that sweetness.
27:44And what we're doing with the jalapenos.
27:46It's going to be a candy jalapeno.
27:48Candy jalapeno.
27:49Oh, look at them.
27:51They had to get that candy in there.
27:53Y'all didn't come to play, I see them.
27:55They are not playing.
27:56And what are we doing with that pork chop?
27:57It's still wrapped up beautifully over there.
28:00Yeah, thank you for reminding me.
28:01That needs to come out and get salted.
28:03All right.
28:04Thank you all.
28:05Thank you all.
28:08That $10,000 close, boy.
28:09You know, how you think we should cook them?
28:11I think I'm going for medium.
28:13Then we'll see, see what the judges think after that.
28:17Feeling like time's getting away from us.
28:19These are big, thick pork chops.
28:21We're coming up on the clock.
28:22And whoo, it's going to be close.
28:24That thickness of the pork chop, that's going to take a while.
28:27I'm a little worried.
28:28What I would have done is started that pork chop
28:30well ahead of everything else.
28:32He's running out of time.
28:33I'm nervous.
28:33He should be nervous too.
28:35That's a thick pork chop.
28:36We should have started those from the jar.
28:37Those should have been started much, much sooner.
28:40We're in trouble.
28:41Oh, crap.
28:45These are thick.
28:47Man, these things get away from me.
28:50We'll be cutting this one close.
28:5230 minutes.
28:53I feel like Texas bars know how to do that meat.
28:56I think in the first round, we had the advantage
28:57because it's seafood.
28:58Right, right.
28:59You know, so I feel like, you know.
29:00I have to come with it.
29:01Ooh, you getting that pan ready.
29:03Yes, ma'am.
29:04How did I get so lucky?
29:05What made you guys decide to choose the lamb chops
29:08and fried green tomatoes?
29:09My wife would have killed me if I wouldn't have picked
29:11your favorite dish.
29:12She's a big fan.
29:12Aw.
29:13So I said I'm going to have to try to impress you
29:15with this one, so.
29:16Oh, cool.
29:18So I have a rosemary garlic butter lamb chop,
29:21and I'm going to garnish my fried green tomatoes
29:25with a crab ramelade.
29:27Okay.
29:27Ooh.
29:28Perfect mix.
29:29Keep the Louisiana stuff in play,
29:30but still get the candy play, you know.
29:32See what we can do.
29:33It's hard about to beat out his chest.
29:35I know.
29:36I'm so excited.
29:37I've just been spinning my ring,
29:38thinking about my wife.
29:39You're spinning the rings.
29:41Bring the spirit of the wife.
29:43We got big couches, though, because if we lose,
29:44we sleep on the couch.
29:45Whoa.
29:47But this take on that lamb chop,
29:50I see you've brushed it with some flour here,
29:52so that's going to thicken up the sauce you're doing next, huh?
29:55Yes.
29:56Hopefully that all comes through.
29:57Okay.
29:58I'm hoping it will.
29:58They're doing a little something different with the flour.
30:00We don't really use flour.
30:02Have you made this dish before?
30:03I have.
30:04All right.
30:05It is literally competitive.
30:07I feel like it's fourth quarter right now.
30:09Fourth quarter.
30:09The battle of the chops.
30:11The battle of the chops.
30:11One lamb chop, one pork chop.
30:13Well, there's nothing like cooking with family, right?
30:15Right, right on.
30:16Actually, there's nothing like eating family cooking.
30:19Right, right.
30:19From my perspective.
30:21So what do you do at the family, then?
30:22You just show up at the end and put your plate.
30:24Sweetie, I'm the dishwasher.
30:25Everybody loves the dishwasher.
30:27Ooh.
30:28I'm going to come to my house anytime, please.
30:31I will be a dishwasher.
30:32Nobody wants me to bring my bag salad.
30:35Oh, no.
30:36Uh, sear got away from me a little bit.
30:38It's a little dark, and the butter got away from me a little bit.
30:40So, I mean, it's a hard sear.
30:44I want that nice color on the sear.
30:47The thin ones won't take very long.
30:49I'm not a professional butcher, so we're going to see.
30:51I've never had lamb chop with a black batter.
30:53You know, I'm rooting for him, but I am a little concerned.
30:58He's coating it with that flour.
31:00That's going to help the gravy side of it.
31:02Some of that flour is going to adhere to the bottom of that pan.
31:05Then he could fold in a little butter,
31:07and the consistency of what gravy he's trying to make
31:10is going to be there.
31:11Well, I'm going to need my brothers over here to, like,
31:13make sure that come out right over there.
31:15Since they represented me.
31:16Uh-oh.
31:17We got a little competition going on here.
31:19Lamb lamb and pork chop, huh?
31:21We got a little chop-chop competition right there.
31:26It's still going to be a little bit tight.
31:28See, that was a thick cut pork chop.
31:30That's why I don't like when pork chop's too thick.
31:32Yeah, that's true.
31:32Because I want to make sure you cook that all the way through.
31:35Yeah.
31:35We need a well done.
31:36I don't mind a little.
31:38A little pink?
31:39Just a smidge.
31:40We'll see if it works out.
31:4215 minutes.
31:44OK.
31:45Chop-chop.
31:47Chop-chop.
31:47Chop-chop.
31:49If you want to start that, uh...
31:50That batter, right?
31:51That batter, yeah.
31:52Maybe it puts a little seasoning to it, too,
31:53because fried green tomatoes are naturally bitter.
31:56You know what I mean?
31:57I actually was a little bit meticulous
31:58and channeled my inner cow
32:00and actually measured it the right way.
32:02I'm with Gourmet Chef Kyle.
32:03You're going to make me measure.
32:06That cold feel on the fried green tomato bread,
32:09that lump crab meat.
32:10We're going to keep seafood.
32:11Another seafood round is over.
32:12We're going to still put some seafood in there.
32:13While fried green tomato
32:15might be more of a Southern Carolina thing,
32:17being able to put the crab remolade sauce on it
32:19is going to bring it back home to our roots.
32:21Don't get any more Louisiana than that.
32:23I love Louisiana, and that's where my heart is.
32:25You see this, Kyle?
32:26This look good, man?
32:27Oh, no.
32:27I trust you, my brother.
32:29Don't trust me too much, man.
32:32We initially were going to do a double fry.
32:35Time's kind of getting away,
32:36so right now we're just trying to get them crisp, you know?
32:38Cook, baby, cook.
32:40Ten minutes.
32:41Come on, guys.
32:42Get a move on.
32:47What are you looking like, Brandon?
32:48Oh, hurting.
32:49We're getting way too close.
32:50I don't know if these pork chops are going to get there.
32:52We can't serve pork at 120 degrees.
32:54All right.
32:55Slice them and sear them.
32:56Sear the slices.
32:57Time to do it right now.
32:59Yep.
32:59Get something on the plate.
33:01No rest on this.
33:02It's not exactly ideal, but that's where we're going to go with it.
33:04Oh, look.
33:05He's cutting it off the bone.
33:06Mmm.
33:07I see.
33:08Well, I hope he find his way to cook it all the way through.
33:10Right.
33:11Exactly.
33:12It's not getting there.
33:13We can't serve the judges under-cooked pork.
33:15Yeah, this is way too pink of the metal plate.
33:18You're not dropping.
33:20Yeah.
33:20That's all the pork we got.
33:22The minute you start bringing that time down,
33:23it's like deer in the headlights.
33:26Kyle, just a reminder.
33:27This is my first time frying green tomatoes.
33:29Look at that.
33:29My first time.
33:30Hey, bro.
33:31We ain't going to lose on this.
33:33That's going to be right.
33:33That's going to be just right.
33:35Time rise, we're doing good.
33:36But you got to put those lamb churps back in there and get them right.
33:39Yeah, yeah.
33:40My guys over here, they had the lamb in the pot.
33:43They took them out, and now they went back in the pot.
33:46How many times you need to cook the lamb?
33:48Yeah.
33:48Well, you know, the important part is done.
33:50The second most important is having a beverage while we do this.
33:53And one is cooking the lamb.
33:55He all intense.
33:57This one over here drinking a beer.
33:58Yeah.
34:00They're coming out.
34:01They're looking shiny.
34:02OK.
34:03Come on, y'all.
34:04Let's get it.
34:06We're on Struggle Street right now, brother.
34:09One minute.
34:10Mm-hmm.
34:11This is what makes outside here the winter.
34:13The big lumps of crab meat in there.
34:16Oh, the fries look good.
34:18The fries look good.
34:20Criss-cross two lamb chops.
34:22You going to be ready?
34:23Come on, man.
34:24You can come back and fix it.
34:24Put your stuff down.
34:25Oh, there's a lot of stress in this room.
34:27You got the bacon jam.
34:28Mm-hmm.
34:29All right, hurry.
34:30Just trying to get this down.
34:32There you go.
34:32There you go.
34:33Come on.
34:36All right, guys.
34:37Getting close.
34:38Five, four, three, two, one.
34:44Clap it out.
34:45Clap it out.
34:45Come on, girl.
34:46Come on, girl.
34:47Come on, girl.
34:47Come on, girl.
34:51We did not have any time to spare on this cook.
34:54It's going to come down to the flavors and the cook.
34:57We did not have any time to spare on this cook.
35:00We did not have any time to spare on this cook.
35:03Oh.
35:04Hi.
35:05Oh, wow.
35:06Nice.
35:07Ladies first.
35:09Hmm.
35:10Thanks.
35:10Let's see what we got here.
35:12Sure.
35:14All right.
35:15Looks to mess.
35:16Brandon and Blaine, tell us what we have here.
35:19Pork chops smothered in bacon jam with a side of sweet potato fries.
35:23I love the presentation.
35:24I do, too.
35:25It gives fancy restaurant.
35:27I love the pop of pink.
35:29The sweet potatoes is a beautiful, vibrant orange.
35:33Excellent.
35:34Y'all ready to dig in and taste?
35:35I am.
35:36Yes.
35:36I am.
35:37Let's go for it.
35:39Please don't be offended, but I'm not a hot girl.
35:41I'm a hot girl.
35:42We understand.
35:44I like a little hot.
35:45I'm going to try it.
35:46Guys, I'm hitting some undercooked meat.
35:52Octavia's piece was a little under for what we like.
35:55Hitting some undercooked.
35:57Just kind of standing there and going, this is it.
36:00We're done.
36:05OK, see, this is perfectly cooked to me.
36:07Yeah, I had a good pair.
36:08Now, I'm looking at yours right here.
36:10That's also the piece that was closest to that bone.
36:13Yeah, for me, you know, perfect seal on that meat,
36:16but it was a thick cut pork chop.
36:18So be mindful of the size of the meat
36:20when we're doing that cooking temperature and start it earlier.
36:24OK.
36:24I got lucky because I didn't see anything
36:27that was undercooked on the pieces I've cut.
36:29Let me go over here on this other one.
36:31I mean, there we go.
36:37That's very good, huh?
36:38Mm.
36:39The flavors give a nice, sweet, savory bite.
36:43Ooh, bacon jam.
36:45Let's see what this is like.
36:50Mm.
36:50Mm.
36:52That flavor is flavoring.
36:55Oh, it's giving flavor.
36:56I got it.
36:58That's delicious.
37:00When I tell you this bacon jam
37:01is doing what it was supposed to do.
37:03Supposed to do.
37:03It's jamming, right?
37:04It is jamming.
37:06It is like the perfect combination of sweet and savory
37:10with this pork chop.
37:11The fries, because they're fries, can't be soggy.
37:15Yes.
37:16They're tasty, but they're a little soggy.
37:18You want a fry to talk to me?
37:19I want it to give me that crispy crunch.
37:22Absolutely.
37:22I'm here.
37:23That probably would have made it perfect,
37:24but the flavor is really good.
37:29Come what may, win, lose, or draw,
37:31I was really proud of what we were able to bring
37:34to the flavors and the cook.
37:37Hey.
37:38That's what we got here.
37:40Here we go.
37:41Yes, yes, yes.
37:41I'm excited.
37:44This is the moment we've all been waiting for.
37:46Yes, yes.
37:47All right, Kyle and Tori, tell us about your dish.
37:50We did a lamb chop with a crab remoulade
37:54on fried green tomatoes.
37:56Just the sprig of rosemary says beautiful things to me.
38:01And these lamb chops look divine.
38:04I'll be honest, I was a little scared at first.
38:06Because over there, you know, trying to figure out
38:08your heat on your pan, I was like, oh, Lord.
38:11But they seem like they turned out pretty good.
38:13They don't look overdone or anything like that.
38:15So, whew.
38:18All right, let's dive in.
38:19Let's dig in.
38:20All right.
38:21Do we have to be eating cute?
38:22You could be as cute as you want to be.
38:24I dive in, so.
38:25That's not diving in.
38:26Diving in, you would have picked the bone up.
38:28I just like that lamb chop, but I'm going to be cute like y'all.
38:36One of the things we all were worried about
38:38is how done is this lamb going to be.
38:40Uh-huh.
38:40And it's certainly well done.
38:42Ah.
38:43I'm biting in.
38:43I'm not getting the juices that normally hit me and pop.
38:46I'm getting the flavor.
38:47Right, ma'am.
38:48Certainly, you did a great job at flavoring.
38:50But that meat is just dry.
38:51You cooked out all those juices of it.
38:53I got you.
38:53It is a little dry.
38:55I definitely was hoping that it would be medium,
38:58but it's still very flavorful.
39:00And that's all that medicine.
39:01It got to taste good.
39:02With the crab and the tomato, it's just,
39:04I just don't like pairing those two flavors.
39:06It's like a cold salad almost, and then you put it on top
39:09of a fried green tomato.
39:10It just doesn't combine well, in my opinion.
39:12Let the fried green tomatoes be fried green tomatoes.
39:15But I hear exactly what you're saying.
39:17So maybe there's a point where you can put the green tomato on the side
39:20and a crab salad right next to it, so we never lose the texture of the crispiness that we want.
39:26Okay.
39:26They can be engaged.
39:27They don't have to be married.
39:28That is gorgeous.
39:29All right.
39:30There you go.
39:31Thank you, guys.
39:32Thank you for the opportunity.
39:33Appreciate it.
39:34The landscape shift, right?
39:35I think it was in our water, so to speak, in the first round, being seafood.
39:39And now we shift it to something that those Texas boys probably grew up raising lamb over there,
39:43right?
39:43So they grow up, you know, meat and cooking and maybe a little bit more refined with the butchering skills too.
39:49We might be in trouble.
39:55Y'all look nervous.
39:56Let's clap it out.
40:00Taking on someone else's family favorites is tricky business.
40:04Yes.
40:05But you managed to keep the essence of the original dishes but still put your own spin on them.
40:10Just like in the last round, the story is overcooked versus undercooked.
40:14Colin Torrey, look, the lamb was a little over, but it still had a lot of flavor.
40:20Great use of the rosemary there.
40:22We liked your crab and fried green tomatoes, though we didn't quite love them together.
40:27But I did like that you chose to do your own thing.
40:30Blaine and Brandon, pork chops that thick need enough time on the stove to cook them all the way through.
40:36For sure.
40:36The ones that were, were fantastic.
40:40Your sweet potato fries were very tasty, if a little soggy.
40:44And we all agreed the bacon jam was perfection.
40:46He made bacon jam like his life depended on it.
40:49Okay, you know how this goes.
40:53Only one team can win the $10,000.
40:56And that team is...
41:02Blaine and Brandon.
41:03Yes.
41:03Whoo!
41:05And me and mama all both be really proud.
41:08They would be very proud to see kind of the lineage carried on and their grandkids on TV.
41:13Oh, man.
41:15We went with Mary at a little lamb.
41:18He went with bacon jam.
41:19And now we going home.
41:20We definitely going home.
41:21Bacon jam.
41:22Bacon jam.
41:23Send me something.
41:23You owe me a job with that $10,000.
41:25We lost to some good guys, man.
41:27Like, they put together an awesome dish.
41:30Of course, I wanted to win.
41:31But I'm more excited that we're able to highlight our family and our friendship.
41:35So if you ask me that, we won in that piece of it for sure.
41:37Right, right.
41:38We all won because we got to have your home-cooked meal.
41:42And we are in the South, and we believe in hugging it out, which y'all already did.
41:46That's all right.
41:46So we got to join the party.
41:48Yeah, we want to come in.
41:50We did it together.
41:52Well, you can definitely say you won the brother lottery.
41:56Congratulations.
41:57Great job, brother.
41:58Great job.
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