- 6 weeks ago
The Great American Recipe (2022) Season 4 Episode 4- A Test of the Best
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00:00Tonight on The Great American Recipe.
00:02It's time for everyone's favorite round, the recipe swap.
00:07Okay.
00:08All right.
00:09I need to help you.
00:10Okay, thank you so much.
00:11I never cooked rice like this in my life.
00:14All aboard for the struggle bus.
00:16I feel like a pro doing this now.
00:18I don't even know what these tools are.
00:20That's a biscuit cutter.
00:21Biscuit cutter.
00:22We always talk about the smell in the room.
00:24Today I think it's panic.
00:26Welcome back to The Great American Recipe.
00:29All right, feeling fit, feeling zippy.
00:43I'm ready to start cooking.
00:45Last week I had my first win.
00:48Our favorite bake sale item was Fran.
00:53Fran, your lemon pound cake muffins were really bright.
00:56Something that I would definitely go back for.
00:58Thank you, Chef.
00:59And so this week I'm feeling sassy and I'm ready to go.
01:04Hey, good morning.
01:05Hi, good morning.
01:06So great to see you all again.
01:09Welcome back to The Great American Recipe.
01:11Please join me in saying hello to our judges.
01:14Francis Lamb.
01:15Hey, everyone.
01:16Tiffany Derry.
01:17Good morning, y'all.
01:19And Tim Hollingsworth.
01:20Welcome back.
01:22Good to be back.
01:22You've made it now to the halfway mark.
01:25You must be feeling a little bit relieved.
01:27I am.
01:28Definitely.
01:28This week is the biggest test of your confidence and ability to adapt in the kitchen.
01:34For the first round, we want you to cook a tried and true dish.
01:39One that impresses every time it's made.
01:42But you aren't cooking your own recipes.
01:46You'll be cooking the recipes of...
01:51Yep.
01:53Oh my gosh.
01:54This is going to be a recipe swap.
01:56The judges.
01:57I hope I get Tiffany's.
02:04You're saying.
02:06I'm not really a fancy cook, so I'm a little nervous when I would be able to have that delicate
02:11touch that some of these guys really have.
02:13Judges, tell us who you've selected to cook your recipes.
02:17My first recipe is Bangladeshi chicken korma.
02:21And it is not going to Anika.
02:23Oh my goodness.
02:33My next recipe is Chinese stir-fried tomatoes and eggs.
02:39Anika, make this one.
02:40What?
02:41All right.
02:44Sure.
02:45My first recipe is chicken and dumplings.
02:50Why God?
02:51Thank you so much.
02:54I really appreciate it.
02:56My next dish is crispy duck with dirty rice.
03:00Rex, let's see what you do with that.
03:03All right.
03:04Yes.
03:06My first recipe is biscuits and gravy.
03:09And I would love to see Suwanee make it.
03:13Ooh!
03:16Fran, I know you thought this one was for you.
03:18Ooh!
03:18And my last dish is spinach bucatini with bacon, clams, and creme fraiche.
03:25That's your recipe, Fran.
03:27Woo!
03:27Woo!
03:27Woo!
03:28You're welcome.
03:30All right, cooks, you have 60 minutes to prepare your assigned recipe from Tiffany,
03:37Tim, or Francis.
03:38And because we're pushing you way out of your culinary comfort zone, during the cook, the
03:45judges will give you hands-on help with your dishes.
03:49Wow!
03:49Woo!
03:50And as always, your dishes will be judged on taste, execution, presentation, and how well
03:56you did with today's theme, which is your adaptability in the kitchen.
04:00All right, cooks, your time starts now!
04:02Woo!
04:03Let's go.
04:04All right.
04:05Yes, y'all got this.
04:06You can do it.
04:08Heavy.
04:09So heavy.
04:10Make sure you guys read the recipes from start to finish first.
04:12Brush the dough pieces lightly.
04:14Maybe read it twice.
04:15Puree in a blender with ginger, garlic, and three tablespoons of water until smooth.
04:22Okay.
04:23For the first time in Great American Recipe history, the home cooks are making the judges
04:28recipe.
04:29I'm excited.
04:30I think this is super fun.
04:31And then we're always talking about how we're getting to know them through their food,
04:34and this is a chance for them to get to know us a little bit.
04:36Yeah.
04:37I mean, they gotta be nervous.
04:38Not only are they making a recipe that's brand new to them, but they're making our recipes
04:41to be judged by us.
04:44Yes, this is the recipe.
04:45These are the guidelines, but I want to see them still make a dish that's representative
04:50of them and me.
04:52I want both me and I want you on the plate.
04:56No pressure.
04:57Four to six green cardamoms.
05:01Never heard of that.
05:02I'm making Chef Francis' Bangladeshi chicken korma.
05:07I've been all over the earth when I was in the service, but one place I did not visit
05:12is Bangladesh.
05:13So I know absolutely nothing about Bangladesh food.
05:16I'm confident in Cajun food.
05:18I'm not so confident in other foods.
05:20All right.
05:20This recipe calls for season the chicken with salt.
05:24Back home in Louisiana, we use our Cajun season pretty much as salt.
05:28So just a little bit.
05:29I won't go too, too crazy.
05:31Hey, Kobe, how's it going?
05:32It's going.
05:34I'm kind of in shock with all these different herbs and spices that I've never even heard
05:37of.
05:37So I know in Cajun food, you want to brown everything first.
05:40This technique, you take the chicken, you just season it, and then you make a paste with
05:44the onion, the ginger, the garlic, and then you just cook it together.
05:48How do we do it?
05:49So these are cardamom pods.
05:51Okay.
05:52And so what I do is I give a little smash.
05:54Okay.
05:54And then you see the seed come out.
05:56Oh, yeah.
05:56So the seeds will come flavor it.
05:58Okay.
05:58If I can smash these for you while you get the puree going.
06:00That sounds good.
06:01Thank God.
06:02Chef Francis kind of helps me along with the dish.
06:04All right.
06:05There you go.
06:06I've been on the top for a few challenges.
06:08Then let's pour this in there.
06:10But to make it to that finale, I have to show the judges that I'm one of the frontrunners
06:14in this competition.
06:15All right, Kobe.
06:16Good luck.
06:17Thank you, Chef.
06:22400 grams.
06:28For this challenge, I'm making Tim's biscuit and gravy.
06:31I don't make this, so I'm worried about the consistency of the gravy, the flavors, and
06:37also baking the dough.
06:38I mean, all the parts, right?
06:41For the biscuit, I start by mixing all the dry ingredients.
06:44Whisk it together.
06:46Last week in the bake sale, surprisingly, I did really well.
06:50The texture of the bread came out really nice.
06:52You did a good job.
06:53And you're not a baker.
06:54I am not.
06:55Okay.
06:56I'm not.
06:57I am so not.
06:58I am so not.
06:59But baking is not something that I do often.
07:03Hi, Sawani.
07:04Hi.
07:05How's it going?
07:06I know you weren't expecting this today.
07:07No, not at all.
07:08Biscuits and gravy is something that my grandma used to make, and my kids love it.
07:12Oh, my goodness.
07:13I don't even know what these tools are.
07:15I'm going to use them.
07:16That's a biscuit cutter.
07:17Biscuit cutter.
07:18Yeah.
07:19So I'm just going to help you real quick.
07:20Biscuit and gravy.
07:21My husband's favorite American breakfast.
07:23He will probably ask me to marry him again if I come home and make this recipe for him.
07:27So now we have our rolling pin.
07:30So basically we're kind of laminating the dough.
07:32Okay.
07:33Just having little layers.
07:34Some layers.
07:35That way when the biscuit gets baked, it'll kind of fluff up, right?
07:38Okay.
07:39To have Tim help me with the dough, I feel relief because Tim is trusting me with his family
07:44recipe.
07:45Okay.
07:46We're doing good.
07:47How are you feeling?
07:48Can you stay here the whole time?
07:49You can do this.
07:50Okay.
07:51Thank you so much.
07:52Good luck.
07:53I appreciate this.
07:54Okay.
07:55Probably about a three-inch piece.
07:56Nothing like some really good pepper.
08:00For this challenge, I'm making Tiffany's crispy duck with dirty rice.
08:04I'm excited at the same time nervous because I have not had any dirty rice before.
08:09So what makes dirty rice dirty rice?
08:11So often it's liver, gizzards, things that people would have thrown away.
08:15It's turned into a very delicious dish, and I don't know about y'all, but I love dirty
08:19rice.
08:20I love dirty rice.
08:21So I'm going to make sure I'm going to have this gizzard tender.
08:23But it is labor-intensive.
08:24It is.
08:25I mean, you have to boil the gizzards so that they're nice and tender because they're tougher
08:29cut.
08:30You need to cook the liver separately as well.
08:32You need to cook rice separately.
08:34Then you need to cook everything together.
08:36No big task.
08:37I mean, at the end of the day, this is what the challenge is all about.
08:39Being able to get out of your comfort zone and make it happen.
08:43Exactly.
08:45So we have gizzard in our pressure cooker.
08:47I'm going to go and cook our rice.
08:49I cook mostly Filipino cuisine.
08:51So I haven't tried a lot of Southern food.
08:54So right now I'm scoring the duck.
08:56I tried some crispy ducks, but not this one.
08:59Tiffany wants me to start rendering the fat of the duck, starting with a cold pan.
09:03Cold skillet?
09:04So I don't normally do that.
09:06I hope it's cooking.
09:07Hey, Rex.
09:08Hi, Chef.
09:09How are we doing so far?
09:10The duck, I do it differently back home.
09:12Quicker.
09:12Yeah.
09:13So this is like, start it slow.
09:15Cook it slow.
09:16I want to see that fat render down.
09:18Getting the duck really nice and crispy.
09:20Okay.
09:21And then I'll just help get your mixture ready for the dirty rice.
09:25Think of it in the realm of like a fried rice.
09:27Fried rice, okay.
09:28But it's going to stick a little bit together because of the livers and the gizzards and
09:32everything else.
09:33Okay, okay.
09:34I feel better when Tiffany jumped in and helped me.
09:36I feel like Brenda, my wife is with me because Brenda is like my sous chef back home.
09:42We've been married for 19 years and she's my number one fan.
09:46So make sure you got like your Creole seasoning, garlic, onion, bell peppers.
09:50You need some Cajun seasoning, Rex.
09:52I got you.
09:53Actually, we could.
09:54We'd love some.
09:56I got you, Ben.
09:57Can you try it?
09:58Yeah, absolutely.
09:59Be careful.
10:00Good luck.
10:01Thank you, Chef.
10:04Here we go.
10:08We have white wine, my favorite.
10:11I'm getting that out just because it'll make me happy.
10:13The dish I'm making is Tim's Bucatini with spinach, bacon, and clams.
10:18It sounds really good.
10:19I make pasta a lot.
10:20And when the kids come home, one of our absolutely in stone family traditions is spaghetti night.
10:27This is not just another weeknight meal.
10:30What amps the ante is a few new techniques in this.
10:33One is how to confit an egg yolk.
10:36Hey, Fran.
10:38How you feeling?
10:39I'm feeling like this is going to be a new family favorite.
10:41That's awesome.
10:43But I am so intimidated with the egg yolks and the confit.
10:47So here's what we're going to do.
10:48Okay.
10:49Okay.
10:50So let's go ahead and start cracking eggs.
10:51Tim helps me separate the egg yolks from the whites and submerge them in this bath of avocado oil.
10:58Yep.
10:59So just drop it right in there and then gently cook it.
11:01Okay.
11:02Here we go.
11:03It's going to be covered and put in this super fancy oven.
11:07It has lots of steam in it.
11:09And this little egg yolk is going to be the crowning glory on this pasta.
11:13How you looking, Fran?
11:16You can say a prayer that everything, like, comes together.
11:19You got it.
11:20And it's Tim worthy.
11:22Okay.
11:23Not a lot of steam.
11:24Forty minutes left.
11:26Oh, shoot.
11:30Beautiful browned meat.
11:32Oh, my God.
11:33I forgot to put in the timer.
11:35For this challenge, I am making Francis' Chinese stir fried tomatoes and eggs.
11:41So I'm going to start doing the ginger scallion sauce.
11:44I hope I'm not putting in way too much ginger.
11:47I feel very excited because my husband and I love cooking and eating food from all over the world.
11:53But I've never made Chinese stir fry before.
11:57Hey, Annika.
11:58How's it going?
11:59Hi, Francis.
12:00Thank you for coming by.
12:01Oh, you're making ginger scallion sauce.
12:03Yeah.
12:04My favorite thing in the world.
12:05I have the rice cooking already.
12:07Perfect.
12:08Okay.
12:09So this dish is very simple.
12:10It's basically scrambled eggs with chunks of tomato.
12:12But to me, there are some keys to making it, like, extra, extra special.
12:15Uh-huh.
12:16If you beat the eggs with salt, like, 10 or 15 minutes before, it actually makes it more tender.
12:20What?
12:21I didn't know that.
12:22Yeah, like, the salt actually helps to break down the egg a little bit.
12:25And before you cook the eggs, get your pan and the oil really quite hot.
12:29The eggs will be in the pan for maybe 30 seconds.
12:32Wow.
12:33This technique is so unusual to me.
12:35Completely reverse the Bangladeshi.
12:36Completely.
12:37I'm not used to super fast techniques where the flavors just come together very quickly.
12:43I love learning new techniques.
12:45I'm super excited.
12:46Great work.
12:47Okay.
12:48I'll leave you be.
12:49Okay.
12:50Salt this now.
12:51Yeah.
12:53I just want to make sure I have enough salt.
12:54In the last couple of weeks, the judges consistently said, I like sufficient salt, but I'm determined
12:57to make it to the finale.
12:58So I want to make sure that my salt is right.
13:01At the end of the day, I hope it's going to be proud of what I've made.
13:04I am flying blind.
13:11For this challenge, I'm making Tiffany's chicken and dumplings.
13:16I've never had chicken and dumplings, but I will today.
13:19Say a prayer for me.
13:20I'm going to need all the help I can get.
13:22First, I'm going to sweat my onions.
13:23Then I'm going to add the chicken with some Creole seasoning.
13:26I've never really used it before, but I'm excited.
13:29Obviously, I'm going to add turmeric and coriander.
13:32Maybe we'll add a little chili for spice.
13:34This is not in the recipe, but I'm doing it.
13:38It smells amazing.
13:39While the chicken is cooking in the pressure cooker, I work on the dough for the dumplings.
13:44I'm nervous because I don't do this kind of dumpling.
13:46Tiffany's dumplings use a type of biscuit dough.
13:49What even is this?
13:50In Afghanistan, a dumpling is like filled with meat or like vegetables.
13:54So this is not a dumpling, but I guess it is in the South.
13:57To me, they're looking like little mini pillows.
14:00Not very desirable.
14:01Hi, Tiffany.
14:02Hey, so I feel like we threw you a little curve ball.
14:05Have you ever had chicken and dumplings?
14:07No, I've never had them.
14:08Never?
14:09No.
14:10Well, this is just the version that I grew up having, which is a little different.
14:13I usually do them a little thinner.
14:14Sometimes I do them a little bit on a diagonal so that they cook up a little different.
14:19That's so pretty.
14:20They'll puff up a little, so I don't want them too thick.
14:23So is it okay if I roll these out a little?
14:25If you can, yeah.
14:26Got it.
14:27Make it work.
14:29Good luck.
14:3130 minutes left, everyone.
14:32What?
14:33Time flies when you're having fun.
14:35Wow.
14:36Looks like really good.
14:38Ooh, something's happening.
14:41All the sounds.
14:42For the sausage gravy, I combine sausage, Aleppo pepper, sage, thyme, flour, and milk.
14:50It's a little love.
14:51Hey, Suwani, gravy's coming along?
14:54It's coming along well.
14:55Nice.
14:56Looking good.
14:57Anything that you would like to add, I would love to see it.
14:59I have cooked with American herbs before, but not very often.
15:02I put these in my cocktail for prettiness.
15:07I add extra sage and thyme.
15:09I love herbs.
15:11Can I taste your gravy?
15:12Oh, yes, please.
15:13Please, please, please.
15:14Biscuits and gravy is one of my favorites.
15:16Oh, here we go.
15:18More biscuit and gravy.
15:19People.
15:20That's okay.
15:21Put more pressure on me.
15:25Ooh, that's really good.
15:26I like it.
15:27Ooh, thank you.
15:28That gravy is fantastic.
15:29Ten minutes left.
15:30I think this is good.
15:31Dessert and our liver.
15:33Black out.
15:34How's it looking?
15:35It looks beautiful.
15:36Oh, good.
15:37Yeah.
15:38This is like chicken and dumplings goes to Kabul, Afghanistan.
15:40I just want to make sure I don't get any bones.
15:42It would be an automatic elimination if I choke someone.
15:46I still think we need to brown some stuff.
15:50Chef Francis's recipe calls for a fried onion topping,
15:54so I'mma brown it.
15:56That's my spin on it.
15:57We brown this in Louisiana.
15:58I am glad I got to brown these onions.
16:00Everything was white.
16:01I'm like, oh, my God.
16:03Not knowing what this is supposed to taste like,
16:05I wouldn't even know if it's good or bad.
16:07The only thing I have in my back pocket is I can bring it to Anika.
16:11Here, taste this, and I'll stir that for you.
16:13Okay, all right.
16:14Let me know.
16:15It's tasting good.
16:19It needs to be thicker.
16:20Thicker?
16:21I know you don't like salt too much, but I feel like it needs salt.
16:23It needs more salt.
16:24Well, even I'm saying it needs more salt.
16:25I got you.
16:26Yeah.
16:27Oh, Anika told you.
16:30That means you need salt.
16:31Right?
16:32I know.
16:33Hard to believe.
16:34I'm throwing some more salt in there.
16:36Yeah.
16:41As happy as a clam.
16:42If you're happy, I'm happy.
16:44I was invited to make this dish my own, so I'm going to add bacon fat into the clam sauce.
16:50That's better.
16:51That's my style.
16:52Like faux shizzle.
16:53Perfect.
16:54Okay.
16:55Now I need to get the pasta going.
16:58Seven minutes.
16:59Oh, my God.
17:00All right.
17:01Moments of truth.
17:03I got it.
17:04We close.
17:05Rex, how you doing?
17:06We're good.
17:07We're getting ready for our rice.
17:08Oh, okay.
17:09Oh.
17:10I've never cooked dirty rice, but cooking fried rice, I always use a wok.
17:13Dirty rice and a wok.
17:14I love that.
17:15Rex, what are you adding?
17:16I'm just adding some Filipino seasoning.
17:17Okay.
17:18Combining Asian flavor with the Creole, it's a risk, but I'm still torn between two lovers.
17:21I'm just adding some Filipino seasoning.
17:22Okay.
17:23Combining Asian flavor with the Creole, it's a risk, but I'm still torn between two lovers.
17:32We'll see.
17:33Three minutes.
17:34Woo!
17:35Woo!
17:36Woo!
17:37Woo!
17:38All right.
17:39I got this.
17:40Oh, my God.
17:41Anika, how's it going?
17:42I was waiting until the last minute because it was going to go fast at the end.
17:47Oh, no.
17:48Because it's all going to come together very quickly, I have all the ingredients prepped and
17:52ready to go.
17:53I am nervous because everything's happening very rapid pace.
17:56Oh, my God.
17:57Two minutes, everyone.
17:58Get plating.
17:59Oh, dang.
18:00Blame it.
18:01No ladle, really?
18:02I'm going to just have a little bit more gravy.
18:07Make your judges proud with those recipes.
18:11This is it.
18:12An egg on every plate.
18:14Ten, nine, eight, seven, six, five, four, three, two, one.
18:24Time's up.
18:25Woo!
18:26Done.
18:27We gave you 60 minutes to prepare a recipe by one of our fantastic judges.
18:41Fran, come join us.
18:43Hi.
18:44Tell us what you made for us.
18:45I made Tim's Bucatini with spinach, bacon, and clams.
18:52You know, Fran, I've cooked this dish many, many times.
18:56Your version turned out great.
18:59Oh, my God.
19:00I'm so glad oxygen came back into the room.
19:04To me, this dish is always about balance.
19:07The brininess of the clam, that sort of smoky element from the bacon.
19:11But I think just a little bit more clam broth would help make the dish creamier.
19:16Oh, okay.
19:17But overall, excellent job.
19:19Yeah, I think you've done really wonderfully here.
19:21I think the pasta's well cooked.
19:22It has a really good bite.
19:23And the confit egg yolk, you nailed it.
19:25And so the combination in the bowl is really, really nice.
19:28Oh, thank you, Chef.
19:30My gal, come join us.
19:33I made Chef Tiffany's chicken and dumplings.
19:36I did deviate a bit from the original recipe.
19:39I added a bit of turmeric and coriander and serrano pepper.
19:43I mean, I think it's fantastic.
19:48I think you've stayed pretty true to the essence of what chicken and dumplings should be.
19:54But adding your flavors on top.
19:58But when you're thinking about your garnish, I would say be careful if I get that huge piece.
20:03That's way too much.
20:04Otherwise, I'm really digging it.
20:07I think the chicken is cooked beautifully.
20:09And the dumplings, they're light, but they have this sort of, like, chew to them that really create a nice texture.
20:15Wow, this is amazing.
20:16Thank you, Nosha-chan.
20:18Kobe, come join us.
20:21Well, first of all, kikabur means what's happening.
20:26Anika taught me how to say it, so.
20:29That's great.
20:30The dish was Bangladeshi chicken karma.
20:34I did add some Cajun seasoning to that.
20:37First off, your rice is perfectly cooked.
20:40Chicken itself is not dry.
20:42And the sauce is creamy, and you got it down thicker than what it was earlier.
20:46Yeah, I agree with everything Tiffany has said.
20:48This is properly done.
20:49The gravy came out to the right consistency.
20:51The flavor of the spices and the yogurt, the onion, the ginger, all that stuff is meant to be the marriage of those flavors.
20:58The one thing that's sort of ironic is you really want to brown food, but the onions are not brown enough.
21:04Otherwise, I think you executed the dish as it was meant to be.
21:09Rex, come join us.
21:11So today I made crispy duck with dirty rice.
21:16But I did a little bit of Filipino seasoning and sesame oil on it.
21:20You did a great job with the cooking of that duck skin.
21:22Very well seasoned as well.
21:23But the dirty rice, the flavor of that oil which you added was a tiny bit strong.
21:28Yeah, I agree.
21:29The chicken livers and gizzards and the rice, all of them perfectly cooked.
21:32But it just needed a little bit more Creole seasoning.
21:35But overall, I thought that you did a really good job.
21:38Thank you so much.
21:40Anika, come join us.
21:42I made Francis stir-fried tomatoes and eggs.
21:46My one twist also, we love sauces in Bangladesh.
21:50So I added all the sauce on top of the rice and the eggs.
21:53What I like about the dish is it's very simple in the greatest way.
21:57There's the sweetness of the tomatoes balanced with the eggs and the rice and the scallion and the ginger.
22:02I think it all comes together really nice.
22:03Yeah, I agree with everything.
22:04You did a really nice job.
22:06The eggs are how I like them, super well seasoned, and a little bit more on the tender side.
22:11But when I got a bigger chunk of tomato, I felt like, oh, maybe a little more salt on that one could have been good.
22:16Otherwise, it's pretty much spot on.
22:19Oh, thank you.
22:21Sawani, come join us.
22:23I made Tim's biscuits and gravy.
22:25I stayed true to the recipe.
22:28I just added a little bit more herbs to the gravy.
22:31I absolutely cannot believe that this is your first time making biscuits.
22:37Girl, you better tell everybody you a baker.
22:39Oh, my God.
22:40The inside is so soft and pillowy and just perfect.
22:48The only thing you needed to do was leave it in the oven just a touch more to give it a little crust.
22:53It's because you have that gravy, you know, that's sitting on it.
22:55And so that nice contrast is always really good.
22:57I agree with Tiffany on the biscuits as well.
23:00But overall, you nailed it.
23:02I think you did a great job with balancing and creating a well-rounded herbaceous gravy.
23:06Thank you so much.
23:07And I hope you make them for your husband now.
23:09He thanks you.
23:12I am so encouraged about my biscuit and gravy.
23:16It's just unbelievable, really.
23:18And I just hope my dish can come out on top.
23:21In the last round, we tested you on some of our judges' favorite recipes.
23:33Judges, which home cooks had the most successful dishes of the round?
23:38Our first favorite dish of the round was...
23:42Weigal.
23:45The chicken and dumplings hit all the marks that Tiffany needed them to hit.
23:49The dumplings were smooth and silky and still had a nice chew.
23:52The chicken was well-cooked.
23:53The broth was nicely flavored.
23:55But then you added your own spin to it.
23:57And we just love how much the turmeric gave it an earthiness.
24:01It really felt like a combination of Tiffany's chicken and dumplings and your own.
24:05I cannot believe that I won a challenge where I've never had this dish before.
24:09I feel a boost of confidence going into the next round.
24:12Our other top home cook of this round is...
24:18Suwani!
24:19Your biscuits and gravy was like going home to the deep, deep south.
24:28The biscuit was fillowy and the gravy has so much flavor.
24:32But we love the addition of all the herbs you added to it that brightened it up.
24:37Great job.
24:38Thank you so much.
24:39This means the world to me.
24:41Finally!
24:42Whoo!
24:43This is your first top dish!
24:47Congratulations!
24:48Thank you, Tim, for all the tips to make this dish successful.
24:52Absolutely.
24:53You did a great job.
24:54I am so thrilled.
24:55It means a lot that I'm able to do well with Tim's recipe.
24:59I think I'm a biscuit and gravy queen now.
25:02Excellent job, cooks.
25:04Now, just be sure to take what you learned in this challenge with you into the next round.
25:11In the last round, we threw you a curveball by challenging you to prepare one of the judges' personal recipes.
25:21In the second round, we're switching things up yet again.
25:26Or, shall I say, swapping things up.
25:31Oh.
25:32Huh?
25:33That's right.
25:34It's time for everyone's favorite round, the recipe swap.
25:38Yay!
25:39Okay.
25:40All right!
25:41Immediately panic.
25:43We have randomly selected a recipe for each of you that belongs to one of your fellow home cooks.
25:48You'll find those at each of your stations.
25:51Making another home cooks dish that I've never seen or eaten is definitely out of my comfort zone.
25:57You'll have 60 minutes to prepare the dish, but remember, we also want to see your culinary POV.
26:03And, as always, your dishes will be judged on taste, presentation, execution, and, of course, the theme.
26:10All right, your time starts now. Go find out what recipes you're cooking!
26:14Recipe swap.
26:16Was not expecting it, but the judging criteria is the same no matter what.
26:21If you create a great dish, they're gonna let you know, and if you didn't create a great dish, they're gonna let you know that, too.
26:26Swan is the glob.
26:29Kobe's shrimp creole over fried fish.
26:33It's Creole.
26:34Creole. I'm sorry.
26:35That's okay.
26:37Michael, I'll have yours.
26:39Oh, my God. You're so lucky.
26:42It's Oshak. Oshak.
26:44Oshak. Oshak.
26:45Oshak. Hot stickers.
26:46Good luck, girl.
26:47I got Anika's boroy kata with salmon.
26:51Kata.
26:52What's boroy?
26:53Boroy is jujube berries.
26:55Okay.
26:56I got France homemade pasta and tomatoes.
26:59I have Rex's rellenong bangus.
27:02Bangus.
27:03Stuffed milk fish.
27:04Oh, wow.
27:05Sorry, Fran.
27:07Oh, boy. Look at these faces.
27:09Let's go.
27:11Okay.
27:12Bottom of the pot with Creole mustard.
27:14Creole mustard.
27:15What does that mean?
27:16What are we doing with the cornmeal?
27:18Is it a wok or just a pan?
27:20Labneh.
27:21Oh, my God.
27:22I love labneh.
27:23The first challenge was cooking your recipes, and now they are swapping and cooking each other's.
27:28I have never seen a look of abject terror quite like what we saw.
27:33Okay.
27:34There are some dishes that I'm sure that never, ever, ever, ever heard of.
27:41You know, we always talk about the smell in the room.
27:43Today I think it's panic.
27:44Sorry.
27:45Sorry.
27:46Sorry.
27:47I'm not sure what calamansi is except it looks like some sort of fruit.
27:54Getting Rex's dish, I am already in a blind panic because I've never eaten Filipino food
27:59before.
28:00Oh, it's very, very sweet, spicy ketchup.
28:03And I've never had milk fish.
28:05I've never stuffed a fish.
28:06Oh, here he comes.
28:07Yay!
28:08Oh, Fran.
28:09All right, Fran.
28:10I'm here to help you.
28:11Okay, thank you so much.
28:12So this is your entire bangus.
28:14The trick part is to the bone and removing all the meat of the bangus without breaking the skin, actually.
28:19Without breaking the skin.
28:20Okay, gotcha.
28:21Yes, yes.
28:22That's the hardest part.
28:23So rilenang bangus is a fried milk fish with a stuffing inside.
28:26I love it, but it's a difficult dish.
28:28Not a lot of Filipinas even make this dish.
28:30So we're gonna break the tail first.
28:32Break the neck.
28:33There you go.
28:34Gotcha.
28:35Now remove the gills.
28:36I mean, this is a very particular technique.
28:37He's actually taking the bones out and then taking the meat out while leaving the skin intact.
28:41Yes.
28:42Then you rewrap the filling in the fish skin, almost like a sausage, and then you fry that.
28:45Wow.
28:46Now we're gonna squeeze it out.
28:47See?
28:48It's coming out.
28:49Okay.
28:50It's coming out.
28:51There you go.
28:52It's coming out.
28:53It's coming out, Fran.
28:54Coming out, Fran.
28:55Woo!
28:56Whoa.
28:57You're a wonder.
28:58You can also use that meat to do your stuffing.
29:02Okay.
29:03Okay, Fran.
29:04You got it.
29:05That's what I'd enjoy.
29:06So I have to do justice.
29:07Holy mackerel.
29:08But I'm not even confident that I can do that.
29:11This is interesting.
29:13This definitely is not my cup of tea.
29:17Fran and I swapped dishes in this room.
29:20So I'm making her homemade pasta with tomatoes.
29:23Right now I'm excited, but at the same time I'm a little scared because I haven't made any pasta.
29:28Real pasta.
29:29Real pasta, so.
29:30Rex, he's making my homemade pasta.
29:32I make this for birthdays and holidays.
29:35Even though Rex has never made fresh pasta, I think he's gonna do really well.
29:39Because I know Rex is a good cook.
29:42A really good pasta, you want to let it rest for at least 40 minutes.
29:47So I'm gonna see if I can have time to do that.
29:49I'm kneading this hard dough and it's tough.
29:51It's a workout.
29:53Hey Rex, how's it going?
29:54What's going on with your dough?
29:55Kneading is pretty tough.
29:56It looks a little dry to me, but you want to know a trick?
30:00What?
30:01Okay, we can chamber back it.
30:02Oh, okay.
30:03Yes, and basically that's like you kneaded it for 20 minutes.
30:05Wow.
30:06So this make it a little moist inside?
30:08Yeah, so this will help the flour absorb more moisture.
30:11Yeah, see how the dough expands?
30:13And then it'll compress.
30:14And then that's gonna help develop the gluten.
30:16And ultimately that kind of takes out the kneading factors.
30:19Now, would this also cut down the time it needs to sit?
30:22100%, yes.
30:23We use the vacuum sealer.
30:26Ooh, look at that.
30:28Looks good.
30:29That's beautiful.
30:30Making some pasta.
30:31I'm having the moment.
30:33I'm having a great time doing this, actually.
30:35Looks great, Rex.
30:36Beautiful.
30:37That looks amazing.
30:38I feel like a pro doing this now.
30:40He looks like a pastaiolo.
30:43It is cool.
30:44Thank you, Fran.
30:45I can make my own pasta now.
30:46Well done, bud.
30:52Dry rice.
30:53I never cooked rice like this in my life.
30:56Sawaneh and I swapped dishes this round.
30:59I am making, um, duck, lamb, lab.
31:05Never heard of that before.
31:07I'm lost.
31:08I'm anxious.
31:09Sawaneh, this rice I just poured in that thing?
31:11Yes.
31:12Grind up the rice.
31:13Very lightly.
31:14Duck lap brings me back to my childhood in Thailand.
31:18This is a very complex salad with ground duck meat,
31:21crispy fried duck skin, toasted rice, fish sauce, peppers,
31:25and all these different vegetables and herbs.
31:28We do eat duck where I'm from.
31:29I'm a duck hunter.
31:30And, uh, we do make cracklings at home,
31:32and this is pretty much what we're making right here,
31:34some duck cracklings.
31:35And I got to brown this meat,
31:36so, uh, I feel a little bit confident with that,
31:38but normally we eat our duck in a gumbo.
31:40So this is a different way to make.
31:41It's in a salad.
31:42Cover the bottom of the pot with Cajun seasoning.
31:45Coby, can I have your seasoning, please?
31:48I do have some, yes.
31:49I have Coby's dish,
31:51and it's shrimp creole over fried fish.
31:54Going into this challenge,
31:56I feel nervous again
31:58because I don't know much about Cajun cooking.
32:01Okay, is this it?
32:02That's it.
32:03Just use it like this and season your cornmeal,
32:05and then you just batter your fish with that.
32:07Make sure you have the, uh,
32:09creole mustard on both sides.
32:10Shrimp creole with fried fish is the white fish.
32:14It's fried.
32:15They become super crispy.
32:16And then the shrimp creole sauce on top
32:18kind of gives it that kick.
32:21Sawani always has 127 different things in her recipe.
32:26So I think she's capable of making this simple dish.
32:29I'm making the shrimp creole sauce,
32:32building on the flavors here.
32:33Cooking two southern dishes
32:35is so out of my comfort zone,
32:37but I came up on top for the first round,
32:39and hopefully I can continue to win the judges over.
32:42Okay, I'm gonna add the shrimp later.
32:44Forty minutes left!
32:47I got this.
32:49Oh my God.
32:50Seriously.
32:52There goes the ground halal beef.
32:55I guess this is the juju berry.
32:59Interesting.
33:00Anika and I swapped dishes in this round,
33:02so I'm making her baroi kata with salmon.
33:04I'm feeling a bit nervous.
33:05I've never made anything with the baroi,
33:07which is a juju berry.
33:09Baroi kata, it's a very special dish to me
33:12because my dadu, my grandmother,
33:14used to make it regularly.
33:15She passed away, but it still reminds me of her.
33:19Wow, that smells amazing.
33:22For the juju bee broth,
33:23I add boiled jujubes along with the liquid
33:25that they were cooking in,
33:26so it can lend a very tart flavor to the broth.
33:29It's very interesting.
33:30Never have I ever.
33:31Anika's baroi kata, it's served with salmon,
33:34so I'm gonna start on the salmon marinade.
33:36Anika's marinade was butter and lemon,
33:38and I'm gonna go ahead and add just a few things.
33:42I add turmeric, coriander, sumac.
33:45The saffron is my special touch.
33:49That's exactly the color we want.
33:52Sunshine, just like me.
33:54The judges loved my spin on this first round,
33:57so this round, we're not keeping it simple.
34:00We're not keeping it demure.
34:01We're going all out for this one.
34:05Here we go.
34:06Here we go.
34:14I have no idea what this is supposed to taste like,
34:16but I'm trying not to look frazzled outwardly.
34:19I get Weigal's recipe, which is Oshak potstickers.
34:23I've never had Afghan dumplings.
34:24We're using leeks and scallions for the filling.
34:30That's enough salt.
34:31I've personally never made dumplings before,
34:33so this is gonna be a challenge.
34:35Hey Weigal, how do you get the dumpling wrapper to just stick?
34:38Okay, so put that in the middle and fold it over,
34:40and then you're gonna get the fork and press the sides.
34:43Seal it.
34:44Like this?
34:45Crimp it.
34:46Yes, there you go.
34:48Oshak is near and dear to my heart.
34:50Traditionally in Afghanistan,
34:51the family gathers to make all the dumplings,
34:53and it's like a group activity almost.
34:55The dumplings are served with garlic yogurt
34:58and topped with ground beef sauce.
35:00You just don't ever be stingy with oil
35:02when it comes to Afghan cooking.
35:03Oh yeah, okay.
35:04Oh my God, that's a lot of oil.
35:06I know.
35:07This ground beef sauce calls for
35:09onions, tomatoes, tomato paste.
35:12Give it a mix.
35:13And Serrano peppers.
35:15I'm gonna wing it.
35:16I've been wanting to try Afghan food,
35:18but I would have loved to have had an Afghan make it,
35:21not me make it.
35:23Let's see how that goes.
35:2530 minutes!
35:2630 minutes!
35:27Ooh, look at that.
35:30Beautiful.
35:31All right!
35:32Okay, I'm gonna add shrimp.
35:36Lost my glasses.
35:37Lord have mercy.
35:40Okay.
35:41Oyster and soy sauce.
35:43Huh.
35:44Okay.
35:45This stuffing has a million ingredients.
35:48Pork, onion, garlic, carrot, a variety of vegetables,
35:53soy sauce, fish, and quail eggs.
35:56Rex, the eggs are whole, correct?
35:58Yes, yes.
35:59I don't know what I'm doing.
36:00Like, even a little bit.
36:02Okay, Fran.
36:03All aboard for the struggle bus!
36:05What's going on here?
36:06I have two skins marinating.
36:08I need to stuff, and then I will dredge,
36:11and then I'll eventually fry it.
36:13All right.
36:14Come on.
36:15Let's go.
36:16Okay, got it.
36:17Thank goodness for Tiffany.
36:19Get it in there.
36:20Let's go.
36:21Just stuffing it now.
36:22She's holding the fish open.
36:23I'm packing it nicely.
36:24You will go in, because I said so.
36:26There you go, Fran.
36:27You tell it what it's gonna be, okay?
36:29And ultimately, I was able to stuff these skins pretty well.
36:33And then it's going in?
36:34Yes, ma'am.
36:35All right, be careful with that oil.
36:36Thank you, madam.
36:37I've never done anything like this.
36:38And if it works, this technique is the very coolest.
36:42That's it.
36:43You got it.
36:44Beautiful.
36:45It takes a village.
36:59I'm gonna do the sauce real quick.
37:00Some of the oil.
37:01Fran's tomato sauce calls for different types of spices.
37:04Smoked paprika.
37:05Pepper flakes.
37:06It's like it's gonna be a little spicy.
37:09And then I'm gonna use my Filipino seasoning for my own twist in it.
37:15Toss this here.
37:17Fran.
37:18Yeah.
37:19Are you using the lemon juice or just the peel?
37:22Start with the zest.
37:23What's the zest?
37:24The skin of the lemon.
37:32While that cooks, I'm going to start to boil my pasta.
37:36I'm having trouble with this.
37:38But the noodles have stick together.
37:40Come on.
37:41Come on.
37:42Nope.
37:43So I'm just gonna boil it and hopefully it turns out good.
37:46You good, Rex?
37:47You good?
37:48Yes.
37:49I hope so.
37:50All right, you guys.
37:51You have 15 minutes left.
37:52Looks good to me.
37:53I want to jazz up the flavors.
38:06I think I can add a little bit of my own twist in the fish filet.
38:09My Thai twist is oyster sauce.
38:12I add a little bit of oyster sauce and fish sauce, of course.
38:16You know, all of the umami flavors I love cooking with.
38:19I have two proteins here.
38:20So, yes, I think the shrimp's gonna be fine.
38:23But the fish, Colby told me to not put too much mustard on the fish
38:26so that the flour can stick onto the filet.
38:29My biggest concern is to fry the fish perfectly
38:32because that is the main protein.
38:34Okay, fish.
38:35We're going in.
38:37Hey, I need some chili sauce.
38:38Where's your chili sauce?
38:43Tamani, chili sauce.
38:44Oh, oh, oh, chili sauce.
38:45Here, the chilies.
38:46All right, and what about, uh, I have some chili sauce.
38:49I got to make, like, an oil with that or something?
38:51I'm completely lost.
38:53Still not sure what the duck lops is supposed to taste like
38:56and what it's supposed to look like.
38:58Got so much here.
38:59She has so many ingredients.
39:02The steaks are high for me because the finale's coming up,
39:05so I think it's gonna come down to attention to detail.
39:08Colby, is the duck in the bowl ready?
39:10Oh, the duck, oh, Lord, a mercy.
39:12Don't forget the duck.
39:13I knew that.
39:14I knew that.
39:15I knew that.
39:16Oh, boy.
39:17Ooh, Colby's off the rails.
39:19Oh, God.
39:29I'm gonna, I guess, boil steam the dumplings,
39:32which apparently it's supposed to be the traditional I've gone with.
39:36I feel a lot of pressure to get this dish right because we're getting very close to the finale.
39:43I'm just gonna let it sit there while I finish the sauce.
39:46But it's not my dish, so I have no idea how it's gonna turn out.
39:49All right.
39:50I'm gonna just taste it.
39:51Oh, my God.
39:52Oh, my God.
39:53Oh, my God.
39:54My mouth is in fire.
39:55Why, girl?
39:56Yeah?
39:57Is this supposed to be super hot spicy because the five serrano peppers?
39:59Did you put them all?
40:00Yeah, because it asked for five?
40:01I told you to ask.
40:02Uh, no.
40:03I didn't know that.
40:04I've never made this dish.
40:05No.
40:06It's, like, crazy hot.
40:07I'm trying to remove some of them so it's, like, doesn't kill the judges.
40:10I think, okay, I have labneh for the yogurt sauce.
40:12So I'm gonna add the labneh in the meat as well to reduce the heat.
40:16I'm just gonna go with my own instincts right now.
40:18Only seven more minutes.
40:20Oh, my God.
40:21Oh, my God.
40:22Oh, my God.
40:23Oh, my God.
40:24Oh, my God.
40:25Oh, my God.
40:26Oh, my God.
40:27Oh, my God.
40:28Oh, my God.
40:29Oh, my God.
40:30Oh, my God.
40:31Oh, my God.
40:32Oh, my God.
40:33Voila.
40:34Looking good.
40:35Anika, what do you think of the broth?
40:40Why is it so sweet?
40:42It's supposed to be tart and tangy.
40:45I'm freaking out.
40:46This jujube broth is not giving tangy.
40:49It's giving sweet.
40:51Add some lime.
40:52Okay.
40:53Reduce it more.
40:54Okay.
40:55So I add a whole bunch of limes.
40:56I also add a handful of barberries because I know those are sour.
41:00That's actually so pretty.
41:01Oh, my God.
41:02And then I found myself with my own flavors.
41:04In Rwanda, I used heavy cream to bring the dumplings together.
41:07And in this round, I'm using coconut milk.
41:09I kind of took the basics of the Anika's recipe.
41:11But then I got creative and crazy, and I just end up with a whole new dish.
41:15Wow.
41:16It tastes like an island off the coast of Bangladesh with an Afghan tourist.
41:23It's great.
41:24Three minutes.
41:25You have three minutes left.
41:27Okay.
41:28That ain't even good.
41:29Oh, look at Frank's fish.
41:31It looks good.
41:32Yeah.
41:33Frank's fish looks good.
41:34My fish is golden brown, and I am so both impressed and grateful.
41:39Stay.
41:40Just stay.
41:41Ooh, look at that.
41:42That's cute.
41:43One minute left, folks.
41:45Get it on a plate.
41:47Two per person.
41:48Hot as Hades.
41:49Oh, my God.
41:50Ten.
41:51Nine.
41:52Eight.
41:53Seven.
41:54Six.
41:55Five.
41:56Four.
41:57Three.
41:58Two.
41:59One.
42:00Time's up.
42:01Time's up.
42:02Time's up.
42:03Oh, my God.
42:04We did it.
42:05Wow.
42:06You made it.
42:07We gave you 60 minutes to cook a dish by one of your fellow home cooks.
42:28Kobe, come join us.
42:31Tell us whose dish you had and what you made.
42:33Today, I had Sewanee's dish, and it is duck lop.
42:38First time I ever made duck crackling, so that's a new one for me, too.
42:42The crackling, some of them kind of got a little dark, but I really like the overall flavor.
42:48I like the fish sauce and all the vegetable that you eat with this, and the spice is good.
42:53Like Tiffany said, the flavor is there, but you need a little bit more acid, right?
42:58That lime juice should be a little bit more pronounced, but you know what?
43:02You've cooked two different dishes from Asia today.
43:04I think you made them proud, actually, so.
43:08Sewanee, come join us.
43:10Hello.
43:11I had Kobe's shrimp creole with fried fish.
43:14I made the dish my own by adding oyster sauce and fish sauce to the fish filet.
43:21Really nice frying the fish.
43:22I've never had a fried fish where the dredge was so flavorful.
43:25I just get super umami flavors.
43:28I agree with that.
43:29You've actually executed it pretty well.
43:31The shrimp sauce is very bold, a lot of creaminess.
43:34If I had to pick it apart, I would say, you know, maybe cook the shrimp a little bit less.
43:38The texture gets a little bit grainy when you overcook it.
43:41But overall, I think you did a great job.
43:42Thank you so much.
43:43Get your honorary southern half.
43:45All right, white gal, come and join us.
43:49I had Anika's dish, and it's baroi kata, which is jujube broth with salmon.
43:56Then I did add my own spin.
43:58I added some saffron sumac, and I added barberries for the tartness.
44:02Overall, I feel like this was successful.
44:05You made it familiar in your own way.
44:07I like the soup with sort of all of the chunky elements in it, and it's very creamy with the coconut milk.
44:14And then the salmon itself, it looks like some pieces might be a little more cooked than I'd like.
44:20Yeah, I agree with everything Tiffany has said, but it's not unpleasant.
44:23It's not dry, especially served in a broth.
44:26I think it's doable, but maybe if in the oven, I would have taken it out a couple minutes earlier.
44:31But I like all that tartness, that tanginess from the barberry, from the lime.
44:35You get that sweetness from the jujube.
44:37Really quite lovely. Thank you.
44:39No shit, John.
44:40Anika, come join us.
44:42I got Weigol's recipe, and it's Oshak potstickers.
44:46I added some labneh in there to reduce the heat.
44:50Overall, I think, you know, interpreting a dish that you've never had before
44:54and putting your perspective on that dish, I think you did a great job.
44:58Oh, thank you.
44:59I love all of the individual components on the plate here.
45:02Very, very good, extremely well-balanced.
45:04The meat is kind of pretty rich, but the ground beef, it's a little bit, I won't say dry,
45:09but like it needs to be cooked just a little bit longer to tenderize that meat.
45:13Yeah, the ground beef could be a little bit more tender, but all the components of the dish are quite delicious.
45:18Like, I don't need any more salt in it.
45:20When we get to the dumpling, the filling, it's really, really nice.
45:23My problem with the dish is that we only got two dumplings.
45:26Aww.
45:27So I think just like the proportion and make sure you get the right quantity of the true star of the dish on the plate.
45:32Yeah, I think it was really tasty.
45:35Rex, come join us.
45:38So I made France homemade pasta with tomatoes, and I added more of my Filipino seasoning again.
45:46I think the noodles were on the right track, and they're pretty close.
45:49But when you cut the pasta, make sure that you're really flaking it apart and, you know, making sure that the noodles are individual.
45:56Yeah, I mean, I think some of the pasta was twice as thick as other, and so it became a very uneven cook.
46:01But I really enjoy the sauce, the combination of the blistered tomatoes with those spices, and that smokiness, and the savouriness.
46:08Really, really delicious.
46:09Thank you so much, Chef.
46:10Thank you so much.
46:11Fran, come join us.
46:13So I got Rex's relignon bangouche, and that is stuffed milk fish.
46:20I would say the frying, my skin was a little bit on the sort of, like, rubbery, tough side.
46:26Oh, okay.
46:27The fish could have been cooked a little bit longer.
46:29Yeah, just a little bit longer.
46:30Longer, okay.
46:31But this is a labor of love.
46:33I mean, me and you were over there holding this skin, and you stuffing it, and we just gonna get it in here and pray for the rest.
46:39And whether this is exactly how it's supposed to be or not, I think that you have a very flavorful stuffing.
46:45Thank you, and thank you for your help.
46:48Good job.
46:50I told you, you'll be okay.
46:51Good job.
46:52Thanks so much.
46:53Generally, I am super adaptable, but I feel like I've failed to adapt for the recipe swap.
47:07So we have a lot to discuss.
47:09What are some of the standout dishes of this round?
47:11I have to say one of my favorites was Suwani.
47:13She made Kobe's a shrimp creole over fried fish.
47:16And I thought she not only nailed it, but did add a little bit of herself in seasoning that fish with fish sauce and oyster sauce.
47:23I agree the fish was cooked perfectly.
47:25The sauce had a lot of flavor, but the shrimp was like a little bit overcooked.
47:28What's interesting is she came out on top in round one with Tim's biscuit and gravy recipe.
47:33Yeah.
47:34Even though these may not be the flavors that we know from her, what she's showcasing is that she's a strong cook and that she's able to pivot.
47:42Adapting, right?
47:43Yeah.
47:44Yeah, absolutely.
47:45My favorite was Anika.
47:46She made Wagaw's recipe.
47:48I love the leeks that were inside of the dumpling and the onion with the labneh that she did with.
47:54All of that kind of really came together nicely.
47:56Yeah, it was super delicious.
47:58But I think the beef was like a little bit tough.
48:01I felt like it needed to cook a little bit longer.
48:03But she tasted it, thought it was a little bit too spicy, and had the forethought to add some more labneh to the sauce to tone those flavors down, which is what we've been asking for.
48:12Another one of my favorite dishes this round was Wagaw's.
48:15He made Anika's boiroikata, which was the salmon in this tangy sauce that he actually enriched by adding coconut milk and some of his spices that we've seen him use throughout this competition.
48:27The flavors, I thought, were really interesting and delicious.
48:30But I think there were execution things going on in that dish because the salmon was a little bit overcooked.
48:35Yeah.
48:36All right, judges, were there any dishes you felt needed improvement?
48:39I felt like Kobe made a duck lob that was slightly just off.
48:44That dish is supposed to be very, very bright, but he really didn't use much lime juice.
48:50And the duck skin, cracklins, some of them were beautifully cooked, and some of them were bitter and burnt.
48:56Do you think he just got lost in the recipe today?
48:58Oh, I think he was lost in the moment he saw that recipe.
49:01Overall, I think that today it was way outside of his comfort zone.
49:06That's for sure.
49:08Another one of the dishes that I really felt missed the mark was Rex.
49:12Rex had Fran's homemade pasta with tomatoes.
49:15Overall, the techniques weren't there.
49:17We were watching him roll that pasta, and it looked beautiful.
49:20Yeah.
49:21And it was just the mistake of not separating the strands right away.
49:24Then he struggled to get them unstuck.
49:26So the cooking time was inconsistent.
49:28But kudos to him for the effort.
49:30You know, another dish that needed a little bit of help was Fran's dish, Rex's stuffed milk fish.
49:35There's some things that she could have potentially done a little bit better.
49:38Frying the fish a little bit longer, creating a crispier skin.
49:42Yeah, I agree.
49:43But she had to scoop the meat out and de-bone it.
49:46And then she just stuffed it in there like a sausage casing.
49:49I can't imagine getting a whole fish like, wait, what am I doing here?
49:52So we give Fran a lot of credit for that, right?
49:55Yes.
49:56However, the finale is just two weeks away.
49:58And at this point, it comes down to all those little details.
50:01It does.
50:02But it sounds like you've made your decision.
50:03Yeah, totally.
50:04Great.
50:05Let's bring the cooks back in.
50:11All right, in the last round, you traded recipes with a fellow home cook.
50:15While you all did the recipes proud, the judges do want to give a little feedback
50:20on a couple dishes they felt needed some improvement.
50:23The first dish that lacked a little finesse is Fran.
50:32Sorry.
50:33Fran, I...
50:35What a journey we've gone on today.
50:37But you know what?
50:38You really tried to keep the essence of Rex's stuffed milk fish.
50:43But we did feel that the fish could have been fried a little bit crispier.
50:48And the second dish that wasn't as successful was...
50:53Rex.
50:55I feel like you were heading in such a great direction with Fran's homemade pasta with tomatoes.
51:00And I think you just got tripped up along the way with the pasta dough.
51:04And, you know, it wasn't the easiest recipe for you, but great job pushing you through.
51:09All right.
51:10Because we gave you two really challenging rounds of cooking, nobody will be going home this week.
51:16Now let's talk about the dishes that were standouts this round.
51:22The first dish we loved this round was...
51:28Suwanis.
51:32I think you did real justice to Kobe's Shrimp Creole and fried fish.
51:36The sauce was rich, it was hearty, really well spiced.
51:39And we were all really impressed by your tremendous flavor on that.
51:43Thank you so much.
51:45Our next favorite dish was...
51:48Waigol.
51:49Your version of Anika's boricata was absolutely delicious.
51:56Adding the coconut milk, the saffron, the sumac, the barberry...
52:01Honestly, the dish felt like a marriage between the two cultures.
52:04The salmon was a little bit overcooked, but overall, great dish.
52:10But, as you know, only one dish can come out on top.
52:13And the winner of the round is...
52:17Suwanis!
52:18Woo!
52:20No way.
52:21What a phenomenal week.
52:25That Shrimp Creole served over fried fish felt so soulful.
52:30Adding in your flavor really took that dish to another place.
52:34You stepped out of your comfort zone, and it really paid off for you.
52:38Wow.
52:39Thank you so, so much.
52:40I did well for both rounds.
52:42It's just unbelievable to me.
52:44Of all the dishes, not Thai, but Southern American dishes, I'm happy.
52:49Thank you, Kobe.
52:52All right, cooks, see you all next week for more of your Great American Recipes.
52:56Good night!
52:57Good night!
52:58Bye!
53:01Next time on The Great American Recipes.
53:05This week, we want you to focus on memorable recipes in your family.
53:09This is my husband's favorite breakfast.
53:11This dish is the celebration of the lives that my parents had.
53:15I feel like your mom and your dad were there when you were cooking this meal.
53:18We've kind of been through thick and thin together.
53:20So, uh, my name would cry.
53:22It is time to announce the three home cooks who will be moving on to the big finale next
53:27week.
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