- 6 months ago
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00:00Reese, you want to help us get started?
00:01Yeah.
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,
00:13I 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, and 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.
00:42And we're going to have a party.
00:47It's not a kick, it's a punch.
00:48It's like whoop, 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.
01:03Andy, have a pickle.
01:04Oh, look out.
01:05So y'all ready?
01:06Then let's get cooking.
01:15Hey.
01:16Let's go.
01:18Hello.
01:19Hello.
01:20Welcome.
01:21This is amazing.
01:22What?
01:23A true icon in her own right.
01:24She's going to eat our food.
01:25I know.
01:26Welcome.
01:29My accent might not give it away,
01:30but I'm an Alabama girl through and through.
01:32When I say that so many of my childhood memories
01:34involve being in a kitchen with my family and friends,
01:36y'all know what I'm talking about, right?
01:37Yes.
01:38Yep.
01:39Yep.
01:40Yes, ma'am.
01:41Yes, ma'am.
01:42Now, since my kitchen skills involve washing dishes and not
01:43cooking them, I've teamed up with a chef who's got deep roots in
01:44Southern cuisine, Duke Chase.
01:46Woo!
01:47Woo!
01:48Woo!
01:49Woo!
01:50You know, my first job at our restaurant was a dishwasher,
01:51so there's hope for you yet.
01:53Well, if y'all are looking to make amazing kitchen dishes,
01:55you know what I'm talking about?
01:56You know what I'm talking about?
01:57You know what I'm talking about?
01:58You know what I'm talking about?
01:59You know what I'm talking about, right?
02:00Yes.
02:01Yep.
02:02Yes, ma'am.
02:03Yes, ma'am.
02:04Woo!
02:05Woo!
02:06You know, my first job at our restaurant was a dishwasher,
02:09so there's hope for you yet.
02:12Well, if y'all are looking to make amazing kitchen memory today,
02:17how about this?
02:19One team will leave here with $10,000.
02:23Woo!
02:24Yes!
02:25Mmm!
02:27Let's talk about your first challenge.
02:29Ask any Southerner what's the most important tool in the kitchen,
02:33and they'll probably say a cast iron skillet.
02:35Mm-hmm.
02:36Yes.
02:37Teams, in your first challenge, you've got to use some cast iron
02:41to create a signature main course dish and a sweet skillet dessert.
02:45All right!
02:46Okay.
02:47Over here is our farmer's market that has every ingredient you need
02:51to make your sweet and savory dishes.
02:54And I hate to say this, but at the end of this challenge,
02:57one team is going to have to say goodbye.
03:00You'll have 60 minutes to get it all done.
03:0360 minutes.
03:04That's all I got to say!
03:06Get to cooking!
03:07Get it done!
03:09All right, let's set.
03:10Oh!
03:11Flemons.
03:12Lemons.
03:13Lemons.
03:14Parsley.
03:15Parsley.
03:16Parsley.
03:17We are currently engaged, and we've been together for seven-plus years.
03:20In our day-to-day life, I am the fire, like the black cat energy,
03:25and Ovi is water, and he is a golden retriever.
03:29I am the person at a restaurant that will be like, his food is wrong.
03:32Wrong.
03:33Yes.
03:34But we find ourselves in an almost opposite role in the kitchen
03:37because I take the lead sometimes in there,
03:39and you become the ultimate sous chef,
03:41and through any chaos, we find our way through.
03:43All right, let's do it.
03:45I think we should do, like, a filet.
03:47With a crawfish cream sauce.
03:48With a crawfish cream sauce.
03:49Yes.
03:50Like it.
03:51Love it.
03:52We are twin brothers, if you couldn't tell.
03:54Twin brothers.
03:55You would think, being twins, we would have, like, a lot in common,
03:59but Zach and I are polar opposites.
04:02Zach is very meticulous, very calculated with what he does.
04:06I'm very fly-by-the-seat-of-my-pants.
04:08I call that irresponsible.
04:10So being here together is...
04:13I think it's cool, but it's scary.
04:16Okay.
04:17I need a lemon.
04:18Cynthia is my aunt, and she is one of my favorite aunts.
04:23When I was younger, I wasn't in the kitchen much,
04:25but I remember the vision of always seeing my aunts
04:28and my mom and my grandmother.
04:30They were always cooking.
04:32Southern cooking just takes me back to those memories.
04:34Makes me feel warm.
04:36Yeah, Southern cooking is just love on a plate.
04:39Oh, my gosh.
04:41Oh, my gosh.
04:42Oh, my gosh.
04:43Oh, this is nice.
04:45This is bigger than my apartment.
04:47So, Aunt Cynthia, when was the first time you cooked in a cast iron?
04:50I probably was 12 the first time I actually cooked in it by myself.
04:53Mm-hmm.
04:54Which was really exciting.
04:55Mm-hmm.
04:56Ooh, I love that sizzle.
04:57Girl.
04:58Well, well, well.
04:59Hello.
05:00What do we have?
05:01All right, y'all.
05:02Oh, my goodness.
05:03You can come over here and mess me up.
05:04I'm a starstruck over here.
05:07I'm a drama teacher, OK?
05:08I teach theater arts.
05:09Speak to the back wall so the audience can hear you, OK?
05:12We're going to start from the top.
05:13Well, I'm going to give you a lot of drama today.
05:15When my students find out, they're going to be amazed.
05:18What's going on in your cast iron?
05:20I see some bell pepper, some onion.
05:22I am making a Asian bayou skillet.
05:24We've got a little crab.
05:25We're going to have a little crawfish.
05:26We've got andouille sausage.
05:28So it's everything you find in the Louisiana bayou,
05:30which is what my grandmother did.
05:31She fed the family, which was a family of 13.
05:34Wow.
05:3513 kids.
05:36She fed them everything that they grew.
05:38We used to call them struggle meals.
05:39Struggle meals.
05:40Oh.
05:41I'm struggling not to have them.
05:42I'm struggling not to dive in.
05:45It's looking beautiful.
05:46And then you have a little cast iron skillet apple crumble.
05:50Oh.
05:51That's the traditional recipe.
05:52Got some cinnamon and some nutmeg,
05:54a little bit of ginger.
05:56OK.
05:57Some butter.
05:58Got to have some butter.
05:59We in the South.
06:00But I love what you're doing, sweating those apples down,
06:02softening them up a little bit.
06:03Yes, softening them up a little bit.
06:04Do you use a cast iron skillet at home?
06:06Oh, yes, I do.
06:07I have not inherited my mom's cast iron skillet yet.
06:10We're fighting about it.
06:11I think you should go to the nieces.
06:12She's my niece.
06:13My mom turned 94 this year, so we're waiting in line for it.
06:17My sisters are still fighting over my mama's cast iron.
06:20My mama's still using her cast iron skillet.
06:22She's like, you ain't getting this yet.
06:23My mother has several cast irons, OK?
06:26They're coming home with me first.
06:28Right, LaDinia?
06:32Cynthia, tell me something.
06:33She's your niece.
06:34Yes.
06:35Do y'all cook together a lot?
06:36We don't get to cook together that often now
06:38because we live in different states.
06:40I have eight older sisters and four older brothers.
06:42Oh, that's my mama's family.
06:43We all have children.
06:44So when we all come together, this is what we do.
06:46And you know, especially in the South, food is like the centerpiece.
06:49You know, everything happens around food.
06:51It's a heartbeat.
06:52We always say, we don't have any money to give you,
06:54but we can always feed you.
06:55Well, it's better to get the food,
06:57because the money, we're going to file that money.
07:04OK, how are you feeling about this?
07:05I want more smoothies.
07:06Keep putting it.
07:07Put the pedal to the metal on that guy.
07:09Ovi, Hannah, y'all OK?
07:11Y'all quiet.
07:12We're focused.
07:13You're focused, OK.
07:14So you focus on that right there.
07:17I'm going to score the chicken, Hannah,
07:18because I want this marinated ASAP, OK?
07:21For this challenge, we're making a tandoori chicken mac and cheese.
07:24And then we are also making an ooey-gooey ghee cake.
07:27What is more Southern than like a baked mac and cheese?
07:30Yeah, and then you throw some tandoori chicken,
07:32which you might not think it works well to get to,
07:34but what we find, it really does.
07:36I know it looks weird doing the hands,
07:38but this is what my mom did.
07:39This is how she said half the hand has half the flavor.
07:42Growing up in the South as a son of immigrants,
07:45when my mom would create these incredible Bangladeshi dishes
07:47for me to take to school, I would get bullied from it.
07:49I was embarrassed to eat the food there,
07:51and I'd be coming home with, like, my lunchbox still filled up.
07:54She started making Americanized food for me to take,
07:57so I wouldn't really get bullied.
07:58And what happened, though, as I grew older,
08:00I started to kind of love my culture and the food my mom would make.
08:03Kind of, like, yearn for it.
08:04Hannah, please help me grab this head.
08:06Grab, no, grab this guy.
08:07He's falling past this.
08:09Cassart, yes.
08:10Cassart.
08:11No, it's going to burn me.
08:12No, it's not hot.
08:13It's not hot.
08:14Okay.
08:15They're going to love this.
08:16Dark brown.
08:17Ooh, something smells good.
08:19Do you remember when Granny used to make the pineapple side dough cake?
08:22Yeah.
08:23She didn't put rum in it, though.
08:24No, she didn't.
08:25She's a Puritan.
08:26Zach and Jeremiah.
08:27Hi.
08:28How's going on, guys?
08:29How are you all?
08:30Good.
08:31We're panicking.
08:32Stressed, but, you know, it's fine.
08:35I don't see the stress.
08:36I feel like there's some telepathic twinning going on.
08:39I mean, I wish there was sometimes.
08:40Yeah.
08:41Sometimes.
08:42I think that's a common misconception.
08:43So who's the oldest?
08:44I am.
08:4520 minutes.
08:46And he'll never let me live it down.
08:4720 minutes?
08:48Well, my parents didn't know they were having twins.
08:49So he's still surprised.
08:50Yeah.
08:51So my brother was born first.
08:53And then my mom was still in labor.
08:56Oops.
08:57And the doctor's like, oh, my God.
08:58There's another twin in there.
08:59Zach had to be the first one to be born.
09:02Had to be the first one to graduate college.
09:04Had to be the first one to come out the closet.
09:09Sorry.
09:10I hope you enjoy what we're making for you.
09:12We're going to do filets.
09:14Grow to perfection.
09:16Jeremy.
09:17With the crawfish cream sauce.
09:19And then we're doing a pineapple upside down cake.
09:22You seem like you're excited for that.
09:24So I hope it's great.
09:25That crawfish sauce with that, uh...
09:27Zach, stir the sauce.
09:28I just stirred it.
09:29So I seared the crawfish first with Creole seasoning.
09:31Heavy cream.
09:32Butter.
09:33Parmesan.
09:34It looks well seasoned right here.
09:36I love that you're flavoring each side of this steak.
09:39Because when you look at thick cuts of beef,
09:41sometimes people skimp on the seasoning.
09:43And that can take protein such as that size
09:45can take a good bit of seasoning.
09:47So I like where you're going here.
09:48Look, I love a filet.
09:50Now that you said you love a filet,
09:51I'm nervous cooking for a legend like you, so...
09:53No, go for it.
09:54Don't be nervous.
09:55Okay.
09:56That's what you better be nervous about.
09:58Don't mean that.
09:59Honey, I'm pleasable.
10:00You're gonna find out.
10:01I guess we'll find out.
10:02Hey, guys.
10:03Who's gonna be doing dinner tonight?
10:05Dinner's on the winner.
10:08Dinner's on us, Dan.
10:09Okay.
10:10I will be happy to treat you.
10:12Did you pour the sauce in there?
10:13Yes, I did.
10:14Maybe we should have cherries.
10:15I know.
10:16Cherries.
10:17Got the stems on them.
10:18So we're gonna take those off.
10:20Oh, my God.
10:21We got it.
10:22We can do this.
10:23Can we?
10:24How much would you put in here?
10:25Not all of it.
10:26Uh, don't fill it too full.
10:27Okay.
10:28Open it.
10:30Shut up.
10:31Only 30 minutes left.
10:33Oh, my God.
10:34Oh, this cast iron is some kind of heavy.
10:37Man, I need you to sear and you're not searing.
10:40Oh, man.
10:41Oh, man.
10:42That chicken's a little burnt.
10:43Chicken's what?
10:44Slightly on the overcooked side on the other side,
10:46so I need to figure out what I'm gonna do there.
10:48One of the main things you have to look out for in a cast iron
10:51is how to regulate that heat,
10:53because it carries heat so well.
10:55That pot takes a little time to slow down.
10:58This is a mess.
11:00The cast iron burnt slip in here.
11:03And I'm a little worried here because there's some burnt flavor in there,
11:07and bits there.
11:08I can't.
11:09You cannot have that bitter flavor.
11:10No, I can't.
11:11Oh, my goodness.
11:12Later, please say hello to my friend.
11:17Tina knows.
11:18What?
11:19What?
11:22Oh, my God!
11:25Oh, man. Oh, man.
11:27Hey, take a breather.
11:28Yep, we're pivoting.
11:29You know what?
11:30Hold on.
11:31Let me see if it's salvageable first.
11:32I was gonna build our mac and cheese roux and sauce,
11:34but I don't know if I need to switch to a different cast iron
11:36or if I can build this up.
11:37I'm gonna throw a little butter in there.
11:39Okay, cool.
11:40Where's the flour at?
11:41Right here?
11:42All right, no worries.
11:43This is our bread and butter.
11:44Now that we have this, we're good.
11:45Butter fixes everything.
11:46Butter fixes everything.
11:47How are we looking on cheese, Hannah?
11:48We're getting there.
11:49Almost done.
11:50All right, you got this.
11:51Ovi and Hannah.
11:52How's it going?
11:53It's going.
11:54It's going.
11:55Well, you were looking a little bit stressed over there.
11:57A little stressed.
11:58But you know what?
11:59It's a little bit.
12:00Listen, I feel like we are the kind of people
12:01that we will just work through it.
12:03What you got, Sarah?
12:04Yes, Sarah, we got some tandoori mac and cheese.
12:07Okay.
12:08Smoked paprika, cumin, garam masala.
12:11I marinated in like a yogurt as well, too.
12:13And then some lemon.
12:14So it's going to really have that tandoori smoky taste.
12:16Mmm.
12:17So my family's from Bangladesh.
12:18Hers from the south.
12:19Just a mixture of both our worlds together.
12:21It kind of started, actually, the first time I went over for Thanksgiving.
12:24Oh.
12:25Yeah, you know, tried new foods, stuff like that.
12:28I looked at the chicken, and I'm like, this looks like the most safe option for me.
12:32And I knew I liked mac and cheese.
12:33So I was like, what if we match this together?
12:35And just over the years, we've kind of refined it a little bit.
12:38And I feel like it's become our go-to of if anybody comes over and is eating at a party with us, that's our go-to.
12:44How did y'all meet?
12:45We met in college.
12:46He slammed my email.
12:47Oh.
12:48Smart man.
12:50Invited me to a study session, and we are here seven years.
12:54Study sessions, boo.
12:55Uh-huh.
12:56Yes, ma'am.
12:58And here we are, seven years later, we're planning a wedding.
13:00Hoping to use a little bit of this to help us do our wedding.
13:04That would be a big help, so help a brother out to this.
13:07No favors, y'all.
13:08Please us.
13:09Yes, ma'am.
13:10We will do our best right here.
13:12All right, I've parboiled the rice.
13:14So I'm gonna go ahead and add it to the skillet.
13:16Add my crawfish tails.
13:19Crab meat is going in.
13:22My crab meat is in from this.
13:24Andouille sausage going in.
13:26Hey, guys.
13:27Yes.
13:28We're cooking in the kitchen.
13:31Okay.
13:33All right.
13:34Oh, she's showing us up.
13:36I'm showing you up.
13:38Oh, okay.
13:40We need to get this in the oven now.
13:43Yeah.
13:44That's good.
13:45All right.
13:46Bayou skillets going in.
13:47What are you working on?
13:48I'm working on trimming my Brussels bras.
13:50Okay.
13:51We should've got manicures before this.
13:5315 minutes left, team.
13:56That's perfect.
13:57Here we go.
13:58I need to get these searing.
14:00They're pretty thick, so they're gonna take a little longer.
14:02One thing that they're gonna have to watch out for on that steak, he's gonna shear the sides.
14:06He might want to put that in the oven, because it's gonna have to cook a little bit.
14:10That's a thick, old cut of meat.
14:13Oh, Lord.
14:14Why don't you turn this up higher?
14:16I don't want it to smoke up the whole kitchen.
14:19You got it on medium.
14:20They're not gonna be cooking time if you don't hurry up.
14:23Hannah, I need the oven door, baby, right now.
14:25Okay.
14:26I need, like, maybe 10 minutes, so it's gonna be the last minute we take that out.
14:28Okay.
14:29Get the brussel sprouts.
14:30Okay.
14:31Toss them in the glaze.
14:32Don't put too much on there.
14:33Do you toss them or do you drizzle?
14:34Toss them.
14:35I think we should drizzle.
14:38Hey, Obs, we do five tablespoons of the ghee, right?
14:41Yeah, five tablespoons of ghee.
14:43So, for the ooey gooey ghee cake, it's very similar to an ooey gooey butter cake if you've ever had one of those.
14:48You start with a yellow cake mixer you make from scratch from the bottom.
14:51Then you make a cream cheese ghee saffron infused mixture to go on top.
14:55With a blackberry sauce on the side.
14:57Put the ooey gooey cakes in now.
15:00Only 10 minutes left to finish up your skillet dishes.
15:03Okay, we gotta get these crisps out the oven.
15:06Those look good.
15:07The secret to the apple crisp really is the sauce.
15:10I'll add in the cream and then the bourbon.
15:12Yes.
15:13Get bubbly, tell me when.
15:14Come on, come on, come on.
15:15When?
15:16Bourbon.
15:17Yep, give me with some bourbon.
15:19Now.
15:20Oh, we getting real boozy.
15:22I need to make that blackberry sauce if we have the time.
15:25Are you keeping an eye on the little cakes?
15:27Yes, I am.
15:28Okay.
15:29This blackberry sauce is such a big part of the ooey gooey ghee cake because it tops it.
15:32We just kind of break down some blackberry sugar and butter and top it up with that.
15:36There's definitely a better method for this.
15:38We'll get the job done.
15:39All right, y'all, it's five minutes.
15:41Five minutes!
15:42Five minutes!
15:43Okay.
15:44All right, let me just reduce this as much as I can.
15:45I need to get this sauce reduced, but I don't have enough time with it.
15:48Just put something on the plate.
15:49You know, it is what it is.
15:50Get it on the plate.
15:51It is what it is.
15:52That's the mission.
15:53All right, let's get it on.
15:56One minute left.
15:57One minute left.
15:58Oh, my God.
16:00Pressure's on, y'all.
16:01Hurry up.
16:02Hey.
16:03Oh, my gosh.
16:04Trip it, trip it.
16:05Well, I hope you like your steak rare.
16:08Yes!
16:09Big plate.
16:10Where's the big plate?
16:11Oh, my God.
16:12Zach, come on.
16:14All right, set it here.
16:15Watch out, watch out.
16:16And go ahead and put some of that green onion.
16:18Okay.
16:19Oh, my God.
16:20I don't think this is going to be done.
16:21Oh, okay.
16:22It's cute.
16:23It's rustic.
16:24Five, four, three, two, one.
16:27Hurry, hurry, hurry, hurry.
16:28And dab with me.
16:33Is that how you dab?
16:34I go this way.
16:35You go that way.
16:36Is that a dab?
16:37Okay.
16:38I don't know.
16:49Hey, y'all.
16:50Obi and Hannah.
16:51Tell us a little bit about what we have here.
16:53So what you have in front of you is a chicken tandoori mac and cheese.
16:57What is our cute little friend here?
16:59So if you've ever heard of an ooey gooey butter cake, this is our ooey gooey ghee take.
17:03On the side of it is a blackberry sauce compote for you to put on top of it.
17:06All right.
17:07Let's do it.
17:08You love this turkey.
17:09All right.
17:10Okay.
17:11Perfect.
17:12There you go.
17:18Ooh.
17:19Mmm.
17:20The chicken didn't dry out.
17:22I certainly get the smokiness of the cheese.
17:24Yeah.
17:25It's very flavorful.
17:26My one criticism.
17:27I just like everything like a mac and cheese to have a little crisping on the top.
17:31Yeah.
17:32Okay.
17:33These are the cutest.
17:34But what I'm noticing about the berry sauce is...
17:36It's coming down.
17:37Yeah.
17:38It's sinking down.
17:39Yes.
17:40Did we reduce it as much as you want?
17:41I would have loved to reduce it just a little bit more.
17:44Hoping the taste still hits that point.
17:45Okay.
17:46I see the ooey gooeyness of it.
17:49Yeah.
17:50Am I going to get the sponginess of that?
17:52Yeah.
17:53Mmm.
17:54It's like a cheesecake.
17:55Is that what it's supposed to be?
17:56So it's like cream cheese mixture with ghee.
17:58I want to try it separately.
17:59I like to taste the things that we're going to taste.
18:04Tastes good?
18:05Mmm.
18:06That's a good reaction.
18:07The lemon zest just brightens it.
18:09Yeah.
18:10Yeah.
18:11You hit it.
18:12You just needed it to reduce a little bit.
18:13I think we've made a lot of mistakes.
18:15However, I still feel good about the dishes we put in front of them.
18:17I think it's unique.
18:18It's twist.
18:19I think our best chance is if we get points for it being unique.
18:22And if it's something that they've never had before,
18:24and we get those little bonus points.
18:25Hopefully, the unique...
18:26Fingers crossed.
18:27Hopefully, the uniqueness levels us up a little bit.
18:30Levels us up.
18:31Hey!
18:32Hey!
18:33This is my Cajun Bayou Skillet,
18:36made with everything you find in the Louisiana Bayou.
18:39Love the color.
18:40You can start to see the rice coming through.
18:42I can see the crab meat.
18:43I can see a little shrimp, a little crawfish.
18:45I want a little bite of everything.
18:52What I love...
18:53Oh!
18:54Mm!
18:55...is that cheese hits you,
18:57but that crunch of that bacon, that smokiness,
19:00that fat comes in.
19:02The rice is just a tad soft.
19:05And that's the challenge,
19:06whether you're making this dish or jambalaya.
19:08You know, you're parballing,
19:09you're getting the starchiness out of that rice.
19:11Mm-hmm.
19:12So when you go to combine it
19:13and you cook it in this one pot,
19:15it gets to be a little too soft.
19:17Yeah.
19:18Exactly.
19:19And here we have your apple crisp
19:20with whipped cream and bourbon caramel sauce.
19:23And I love on this, before we dig in,
19:25how you had the sauce separate,
19:27because you didn't want to mess up that crisp
19:29before we tasted it.
19:30Right.
19:31Yes.
19:33Oh.
19:34Mm!
19:35Mm!
19:36Mm!
19:37Mm!
19:40You can taste the butter,
19:41you can taste the cinnamon,
19:42you can taste the sugar,
19:43and that sauce is just balancing it with that cream.
19:47If it doesn't have a crust,
19:49the crunch, whatever that topping is,
19:51has to feel like I'm getting something substantial.
19:54Mm-hmm.
19:55It's just a tad soft.
19:56A little more of that gooeyness
19:58in between the crunch and the apples
20:00would have been perfect.
20:01Mm-hmm.
20:02OK.
20:03A little of the air was let out of my balloon
20:05when he tasted my apple crisp,
20:07although the bourbon caramel sauce was the bomb.
20:09It was the bomb.
20:10It was the bomb.
20:11It was the bomb.
20:13We're feeling confident.
20:14Feeling really good.
20:15Tell us what you have here, Zach and Jeremiah.
20:17Of course.
20:18We made a filet mignon with a crawfish cream sauce,
20:21roasted potatoes,
20:22and a maple glazed Brussels sprout.
20:24And for dessert, you have a rustic
20:26pineapple upside-down cake with a rum sauce,
20:29and I hope you enjoy.
20:31Well, the looks of it, it looks delicious.
20:34You see the beautiful char that you were able
20:36to get on the cereal steak,
20:38but that filet is a very thick cut of meat.
20:41It's cast time.
20:42Mm-hmm.
20:43It's going to get it great,
20:44or it's going to show you why you kind of missed that.
20:47We're going to find out pretty soon.
20:49I'm not trying to serve Octavia Spencer and Duke raw steaks.
20:54I guess we can just hope for the best.
21:03Okay.
21:04Beautiful cook on this meat.
21:05I was a little worried about it, about the size of it.
21:08Me too.
21:09Mm-mm.
21:10Mm-mm.
21:11Mm-mm.
21:12Steak's seasoned well.
21:13It's cooked well.
21:14Mm-mm.
21:15Mm-mm.
21:16Delicious.
21:17Baby.
21:18Ooh, they're good.
21:19Babies.
21:20I like the crunch.
21:21I like the tape.
21:22What is it?
21:23Maple?
21:24Maple and balsamic vinegar.
21:25Good job.
21:26Well, thank you.
21:27This cake better not disappoint.
21:28Thus far, we've been rolling.
21:30Let's go for it.
21:32Who baked it?
21:33I did.
21:34Well, take a bite first.
21:36Okay.
21:40Flavors up there, a little bit on the top.
21:42I love the pineapple that's coming through.
21:44I love the caramelization that you get.
21:46That cake part, still a little...
21:49It's a little grainy.
21:50I'm not disappointed with it, but the standard of everything else,
21:55the cake just feels like kind of middling.
21:59Okay.
22:00But beautiful dish, beautiful flavors.
22:01I concur, sir.
22:02I concur.
22:03Thank you so much.
22:05Listen, I am surprised that Doug loved my steak.
22:09He said it was a perfect sear, and honestly...
22:11Your steak?
22:12Our steak.
22:21There was lots of love in all you all's dishes,
22:24but the team that won our hearts is...
22:32Jeremiah and Zach.
22:34What?
22:39What?
22:40I was...
22:41I'm shocked that we won this.
22:42I'm so shocked.
22:43I got goosebumps.
22:45Guys, you really put your cast iron to good use.
22:48Aw, thank you.
22:50Cynthia, LaGenia, Ovi, and Hannah, you're in the spot right now.
22:55Because only one team will be joining Jeremiah and Zach in the final round.
23:00Both teams did a solid job on the savory dishes,
23:03but there was room for improvement with the desserts.
23:07This is the toughest part.
23:10And the team that is going home is...
23:15Ovi and Hannah.
23:18It was fun.
23:19It was so much fun.
23:20Thank you so much.
23:21Let's clap it out, guys.
23:23I have never felt more in love with Hannah.
23:25She was a queen through it all, a trooper.
23:28Are we invited to the wedding?
23:29Good job.
23:30Yes, you're invited to the wedding.
23:32When you mesh two cultures together, it's never easy.
23:34But we did it together.
23:35Yeah.
23:36Plenty of meals to come together.
23:37Yes.
23:41Congratulations, families.
23:43You are one dish away from $10,000.
23:50And since we all believe that cooking should be a social activity,
23:54I invited a friend of mine to join us.
23:56She's the author of Matriarch, a memoir about being an icon in the world of fashion,
24:02and being the mother to three music legends.
24:06Please say hello to my friend, Tina Knowles.
24:09What?
24:10What?
24:11What?
24:12What?
24:17Oh, my God.
24:19Oh, my goodness.
24:20We're cooking for Beyonce's ball.
24:22My Beyonce.
24:23Who is from Louisiana, so she knows Southern cooking.
24:28Lord have mercy.
24:30You see, Tina?
24:32Yeah, goosebumps.
24:34Yeah, goosebumps.
24:35Wow.
24:36Holy...
24:37Cornbread.
24:38I...
24:40Deceased.
24:41Dead.
24:42In our final round today, one of the teams will cook a dish inspired by Tina's favorite
24:47family meals, and one of you will cook a meal inspired by my favorite family meals.
24:52Tina, what is it going to be for you?
24:54For me, I think jambalaya.
24:56Oh, okay.
24:58Octavia, what is your favorite childhood dish?
25:01My favorite childhood dish would be my mama's chicken and dumplings.
25:04Ooh.
25:05I love chicken choice.
25:06Oh, yes.
25:07Jeremiah and Zach.
25:08Yes.
25:09For coming out on top in the first challenge, you get to choose which dish you like to put
25:14your spin on.
25:15Oh, okay.
25:16Is it going to be Miss Tina's jambalaya?
25:19Hmm.
25:20Or Miss Octavia's chicken and dumplings?
25:23I...
25:24I think I already know what we want to do.
25:26Okay.
25:27Okay, well, we're from Louisiana ourselves.
25:29Okay.
25:30And...
25:31You're from Louisiana.
25:33So...
25:34I think we're going to do the jambalaya.
25:36All right.
25:37Yes.
25:38Why not take a big swing?
25:40And that's a sports reference.
25:43Cynthia and LaGenia, you two will be putting your own spin on Miss Octavia's chicken and dumplings.
25:51Cheers.
25:52We got you.
25:53This is it, guys.
25:54Good luck.
25:55And get cooking!
25:56All right.
25:57Let's go.
25:58Ah, we need some hot sauce.
26:00For Beyonce sauce.
26:01Okay.
26:02No pressure.
26:03No pressure.
26:04No pressure at all.
26:05Cooking for Beyonce's mother.
26:06That was not on my bingo card.
26:08Are we still standing by when it takes whoever out to dinner?
26:11Oh, yeah.
26:12We're still standing by it.
26:13Yes.
26:14Yes, we are.
26:15When a buyer's dinner.
26:16Getting ready to make the homemade cream of chicken soup.
26:19The cream of chicken soup will just make it more better.
26:23Yes.
26:24Homemade.
26:25That's how we do it in the south.
26:27If you know, then you know.
26:29Mmm.
26:30Ladies.
26:31Ladies.
26:32Ladies.
26:33Ladies.
26:34I was already star struck, okay with you Octavia now.
26:39Ms. Knowles.
26:40Aw.
26:41I heard you singing.
26:42That's why I came in with a song.
26:44What do we think my voice is?
26:46Ah, ah, ah, ah, ah, ah, ah, ah.
26:50All right.
26:51I'll tell you who's not gonna hit the note.
26:53But you know what, you're going to hit the sweetness
26:57of the culinary note.
27:00OK, dropping in the dumplings.
27:02So we did a little twist on the classy chicken and dumpling.
27:07Right.
27:07We have a creamy chicken and cornbread dumpling.
27:11Growing up in the South in a large family,
27:13you know, you had to stretch things out.
27:15And I remember my mom and them telling me
27:16sometimes my grandmother wouldn't have flour,
27:18and she would substitute cornmeal often instead of flour.
27:21And so I made a homemade cream of chicken soup here
27:24and have a delicious sage and buttermilk cornmeal dumpling.
27:29Well, this is so unlike my mom's chicken and dumplings.
27:32She would roll out the dumplings.
27:34They were very thin.
27:35You know, that was one of the things that I got to do
27:36was roll out the dumplings.
27:37Roll it out.
27:38Did you use a roller?
27:39Like the roller?
27:40Oh, cool.
27:41You make any chicken and dumplings?
27:42No, I don't.
27:44I don't make chicken and dumplings.
27:45I'm going to enjoy tasting it.
27:47Duke, let me ask you, is it risky using cornbread as a dumpling?
27:50You know, it's definitely creative.
27:52I think the cornbread is going to bring its extra taste
27:54to the stock that you're building.
27:56So I'm interested to see it.
27:58It's smelling good, guys.
27:59Good luck.
28:00Good luck.
28:03Definitely glad we got to choose what we're going to make.
28:06Definitely know the flavors of jambalaya.
28:09I'm definitely taking the reins on this one.
28:11I'm going to put Zach as my sous chef.
28:13He can chop all my vegetables and get everything done.
28:15Yeah, I'm going to let you season.
28:16I think you got this one.
28:18Oh, that was cayenne pepper.
28:21Jeremy?
28:22You know what?
28:23How much did you put?
28:24Quite a bit.
28:26Oh, my God.
28:27Well, hello, my Louisiana brothers.
28:29Welcome to our kitchen.
28:31Yes.
28:31Smells good.
28:33No pressure, but...
28:34Yeah, no pressure at all.
28:35We're from Louisiana also.
28:37What part?
28:37We're from Monroe.
28:38Okay.
28:39Yeah.
28:39We're definitely a local legend, too.
28:41So we definitely wanted to impress you with the jambalaya.
28:44I'm honored.
28:45So instead of a jambalaya, we're doing a pastalaya.
28:49A pastalaya.
28:50We're doing a chicken and sausage jambalaya.
28:53We grew up cooking with what we had, and sometimes we didn't have rice, so my mom threw some pasta in our jambalaya, and we kind of stuck with this.
29:01Making do with what you had.
29:03And I know people in Louisiana are very particular about their jambalaya, so it's a little bit of a risk going some pasta here.
29:11Wait, whose idea was it to go with the risk?
29:13Uh, listen, listen.
29:15You're the risky one.
29:16I just fly by the seat of my pants and hope things work out.
29:21It's kind of how I've lived my life.
29:22I would say Zach is the complete opposite when it comes to that kind of stuff.
29:26He likes to have everything planned out, structure, and order.
29:28I need it.
29:30Well, you guys are a good balance feature.
29:32I think so.
29:33Honestly, I'm surprised at how well we work together.
29:36Um, I'm not used to this dynamic with him, so to come to a kitchen under these circumstances, I think we work pretty well together.
29:45And that's growth.
29:47That's, that's real growth.
29:49Let me ask this.
29:50What is your opinion on tomatoes in your jambalaya?
29:54I know some people don't like it.
29:55I love tomatoes.
29:57That's the difference when you're talking Cajun and Creole.
29:59That's right.
30:00Creoles, we're going to have the tomatoes in the jambalaya.
30:02Cajuns, they're not.
30:03Yes.
30:04So, you know who you're cooking for today.
30:06You might want to put them together.
30:07Yes.
30:08Okay, we, uh, can I ask another question?
30:11Yes.
30:12Do you got hot sauce in your bag?
30:14Not today.
30:15Okay, well, we got some for you.
30:17Oh, great.
30:18So, you won the first round.
30:20Yes.
30:20What would it mean to you to win the whole thing?
30:23My partner and I have been together 10 years now.
30:26We're not married, so the money would definitely help pay for a wedding.
30:29Oh.
30:30Um, I will use that to pay off the debt that I incurred for my wedding.
30:34Love.
30:34Exciting and new.
30:36That's what food does.
30:37Exactly.
30:38It brings people together.
30:39It does.
30:40We definitely fattened each other up, though, since we've been together.
30:42Well, that's true love, huh?
30:43Yeah.
30:45That's when you know it's real.
30:46That's when you know it's real, when you fatten each other up.
30:48I'm concerned about that chicken.
30:52How does it look?
30:53It's warm.
30:53It's still preheating.
30:54I don't hear it.
30:55I heard it before when it was, like, coming up to temperature.
30:57But it's still on the preheat setting here.
31:00Thirty minutes to go.
31:01This is not right.
31:02We know we have a problem.
31:03Let's see.
31:04We'll know if it's going.
31:06It's nothing.
31:07It's not doing anything.
31:08We'll not be serving Ms. Tina Knowles, Ms. Octavia Spencer, and Mr. Duke any raw chicken, okay?
31:14We're not doing that.
31:15Can't have chicken and dumplings without chicken.
31:17Right.
31:18Okay, what am I going to do?
31:19What am I going to do?
31:20How are we going to cook this chicken?
31:21I'm so scared.
31:25That chicken needs to cook.
31:26Okay.
31:27So we may need to shift gears here.
31:28We're going to transition this to another pot, right?
31:31You want to?
31:32Yes, definitely.
31:33We do what we have to do.
31:34Yeah, we're going to make this work.
31:36See, we know how to pivot.
31:37So I take some of the chicken out of the pressure cooker pot, and I put it in the Dutch oven
31:42on a low boil so that the chicken can cook a lot faster.
31:47I'm thinking I'm going to go with the thighs.
31:49Okay.
31:49Because that chicken breast is going to take a while.
31:52Twenty minutes!
31:53Twenty?
31:53Twenty minutes?
31:54Twenty minutes.
31:56Jimmy, I feel like I need to do more.
31:57Go drain the pasta.
31:59Take the chicken.
31:59Drain it.
32:00Don't burn yourself.
32:01Hot stuff coming through.
32:02I'm not talking about me.
32:03Talking about the pasta wok.
32:04Tina, are there any red?
32:06Are there any recipes that your girls like growing up?
32:07Well, their favorite is gumbo.
32:09In fact, for Thanksgiving, I make gumbo.
32:11Can you send me a bowl?
32:12Yes.
32:13I'm going to freeze you some and bring it to you.
32:15Ooh, that's pretty.
32:17How are y'all doing, ladies?
32:19We're still starstruck over here.
32:21What do you need?
32:22Spice.
32:23You want that smoked pepper, girl?
32:24Taste it as you go, please.
32:25I remember Mom had all of Grandma's recipes in that little old box.
32:31Recipe box?
32:31Our grandma had a recipe box when we were younger, and all of her treasured recipes went in it.
32:38And then 2011, we lost our house in a fire.
32:41And so we lost everything.
32:42Recipes, pictures, everything like that.
32:45That's what cooking's for.
32:46You bring family together, and we can make new memories by cooking together.
32:50We're doing it now.
32:51I am so glad that we decided to go ahead and take the chicken out of that pressure cooker
32:55and put it on over the stove, auntie.
32:57Oh, yeah, that's cooking up nice.
32:59This is going to work out in the end.
33:02We know it.
33:02We got this.
33:03We got it.
33:04Okay, so let me go ahead and take this out so we can put in.
33:07Do you want to start shredding this?
33:08Yeah.
33:08You want to put it in this bowl?
33:09Yeah.
33:10Much better.
33:11This is cooked, so yeah, we're good.
33:13Good, good, good.
33:13I remember one time when it was right at Christmas, we had an ice storm, and the power
33:18went out, and so, you know, a mother had some chicken and dumpling that she had put in
33:22the freezer, and we warmed it up over the fireplace.
33:24Oh, there's nothing like leftover comfort food.
33:29It is the best.
33:30Use what you have.
33:30That's right.
33:32I hope we do grandma proud.
33:34I hope so, too.
33:35I'm sure we will.
33:36Five minutes left.
33:38I'm nervous.
33:40Cynthia and LaGinia are great cooks.
33:42Their food looked really delicious in the first round, and I wanted to try it.
33:46Honestly, when they came in talking about their food, I was like, we don't have a chance.
33:49Yeah, I was stressed, but I have faith.
33:52Needs more.
33:53Okay, how much?
33:54Just, I'm going to eyeball it.
33:57I mean, that's kind of what mom always did.
33:59You want to take one out?
34:00Yeah, I'm going to see what a dumpling is looking like right now.
34:03Mmm, girl.
34:06That is good.
34:07I think we may be ready to plate.
34:09So, yeah, definitely in crunch time, stir that in.
34:12All right.
34:13I am sweating like a possum in a wool sock, and I am not ready to serve this food to these
34:21judges.
34:21The stakes are a little bit higher.
34:22It's definitely a lot more pressure, but I didn't come this far to lose $10,000 now.
34:27We won the last round.
34:28I'm ready to win this round, too.
34:29Should I put some hot sauce in it?
34:31Did you not?
34:31No.
34:32Yes, you should put hot sauce in it.
34:33But, like, okay, chill.
34:3990 seconds left.
34:41Oh, God.
34:43This chicken turned out perfect.
34:46It was really hot.
34:49But I think it was a little fire hot.
34:51Ma'am, we got to plate up.
34:52Come on, Gina, we got to get this done.
34:55Tastes fine.
34:56There ain't no such thing as too hot.
34:5830 seconds left, guys.
35:00I'm feeling a little nervous for them guys.
35:02I think we all are.
35:04This is looking good.
35:05I think so, too.
35:07Go grab some parsley.
35:08Why?
35:09We're not using parsley.
35:09It's pretty.
35:10No, okay, whatever.
35:12Five, four, three, two, one.
35:17Time's up.
35:19Girl, I love it.
35:21That's what I'm talking about.
35:23Deb?
35:24It is a $10,000 dollar dollar.
35:26I think so, too.
35:27$10,000.
35:29This looks really good.
35:32So I want to try it.
35:32Damn.
35:33My heart's beating 100 miles an hour, so I'm just hoping we did enough.
35:42Well, here we are.
35:43I know.
35:44Who's hungry?
35:45We are.
35:46We're hungry.
35:47Great.
35:48Well, we got the food.
35:49Okay.
35:51Of course.
35:52So tell me about your take on my jambalaya.
35:55We did a pastalaya.
35:57So there's pasta in our jambalaya instead of rice.
36:01Pastalaya.
36:02I love that.
36:04Well, I have to say, it is a beautiful presentation.
36:07It is beautiful.
36:07I love the color combination of the sausage against the pasta, and then the beautiful green garnish.
36:14Really beautifully done.
36:15All right.
36:16Well, bon appetit.
36:17Bon appetit.
36:20What's that put in?
36:21Some Cajun seasoning, cayenne, also some smoked paprika and sweet paprika.
36:27Mmm.
36:28Got a nice little kick to it, too.
36:30It's got a kick.
36:32It's a little spicy.
36:33It'll sneak up on you.
36:35Ooh.
36:36Yeah, that's a kick.
36:38But hopefully it's not too spicy for you.
36:44Oh, my God.
36:46She's taken a few too many sips of her water.
36:48I'm hoping I don't send her to the hospital.
36:51Uh-oh.
36:52Oh, this is stressful.
36:56Is your mouth on fire?
36:58It is.
36:58Well, it's not like a, you know, three alarm fire, but did you put the hot sauce in as
37:05you were making it, or these are just the peppers that were a part of it?
37:08I also did put hot sauce in.
37:10You got to wait and let me do that.
37:11If you start out with the pepper, I want to be the person to put that hot sauce in.
37:15You know what I mean?
37:17It's delicious.
37:17It's delicious.
37:18But be mindful that there are some lightweights, you know, when it comes to spice.
37:23Okay.
37:24I love the pasta.
37:26El dente, perfectly cooked.
37:27I love how you build that flavor.
37:30I saw you started with the sausage and came with the chicken and then came with the vegetables.
37:34So that all works well.
37:36And I did all the chopping.
37:38That's teamwork.
37:39That's right.
37:40I love the fact that the roux is in here, but it's not overpowering.
37:45It just blends.
37:46It melds into the tomato sauce and all the other flavors.
37:49It's really good.
37:50That's not an easy thing to do.
37:51This was risky doing it over pasta because, you know, it was a dish that you know.
37:56Right.
37:57You know, it's a rice dish, but I'm glad it's not a rice dish.
38:00Yes.
38:01I'm going to try it, actually.
38:02When I do the next sauce.
38:03Can you make sure you call me?
38:05Yes, I will.
38:05I'll send you some.
38:06Certainly a well put together dish.
38:09I mean, this is delicious.
38:10That's so cute.
38:11That's a beautiful dish.
38:14Hi.
38:16Hi.
38:16Hello.
38:17Hello.
38:18Can't wait to taste this.
38:19I know.
38:21Thank you so much.
38:23There you are.
38:26So tell us about your spin on my mom's chicken and dumplings.
38:29So we have made for you a creamy chicken and cornbread dumpling.
38:33Hope it does my mom proud.
38:34Yes.
38:35We do.
38:36Well, it looks very appetizing to me.
38:38Me too.
38:39Right?
38:39I like the way that you guys have given us portions in the bowl.
38:44It's really beautiful to the eye.
38:46Good.
38:47Good.
38:47Just the pop of the color makes me want to dive in.
38:50I think that the presentation is beautiful.
38:52And I like the idea of you using a soup base for this,
38:55because I know that's going to make it rich in flavor.
38:58Yes, ma'am.
38:58Yes.
38:59Well, let's dig in.
39:00Let's dig in.
39:01Let's go for it.
39:01Okay.
39:02Get a taste of that dumpling.
39:03Should I use the spoon?
39:05Yeah.
39:05Okay.
39:09Mmm.
39:10Mmm.
39:11Yes.
39:12The cornbread is delicious.
39:14Mmm.
39:14I love the cornbread play on it.
39:20I was worried that as we did the cornbread, it was going to start to spread and turn that
39:26wonderful soup that you had in, tasting more of that cornmeal flavor going throughout.
39:31It is delicious.
39:32When I make things with sauces, I want to get a little piece of carrot, a little piece
39:37of chicken.
39:38I like the texture of it.
39:40My only criticism is the size of the vegetable chop.
39:43I mean, it's flavorful.
39:45It's beautiful to look at.
39:47But, I don't know, it's making me work a little bit.
39:50I like the chunkiness of it.
39:52I could have even had it a little more chunky.
39:55Oh.
39:56It's really, really good.
39:58Great work, ladies.
40:02We're so nervous because it's great competition.
40:10So, not really sure what's going to happen here.
40:12Nerves are on edge.
40:14And I'm thinking, don't lock your knees and pass out.
40:18Both of your dishes were a real departure from our originals.
40:22And honestly, this could have gone either way.
40:25They were that good.
40:28Nobody played this one safe.
40:30And you all get a lot of credit for that.
40:33Your dishes were truly unexpected, and I loved both of them.
40:38Cynthia and LaGinia, your version of Octavia's chicken and dumplings was so delicious and so innovative.
40:48And we think the best surprise of it all was the way you used the cornbread.
40:53And Jeremiah and Zach, your pastalaya was a real fun take on Miss Tina's jambalaya with a kick.
41:01But it still had all those classic flavors, which we love.
41:06I'm glad you enjoyed it.
41:07And the winners of $10,000 are Cynthia and LaGinia.
41:18My grandmother's going to be so proud of this, and we dedicate this to her.
41:35Congratulations.
41:37It's such an honor.
41:38I'm really proud of LaGinia and Cynthia.
41:42We couldn't have lost to, like, better people.
41:44Come on.
41:44Let's get in here.
41:45We're hugging.
41:46We're in the south.
41:47We gotta get out.
41:49You're amazing.
41:50And I'm so happy you're my aunt.
41:51And I love you so much.
41:52And I'm so happy you're my aunt.
41:53I know.
41:54Drinks on y'all.
41:55Drinks on y'all.
41:56Dinner's on us.
41:57What's the deal?
41:57What's the deal?
41:58No.
41:58No.
41:58No.
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