- 6 weeks ago
The Great American Recipe (2022) Season 4 Episode 5- A Taste Down Memory Lane
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00:00Tonight on The Great American Recipe.
00:02This week, we'll find out which three home cooks
00:05will go on to compete in next week's finale.
00:08I really need to step up if I want to make it to the finals.
00:12This is my last chance to show off my culture.
00:15The tears, just a little extra seasoning.
00:16Absolutely.
00:17I'm making my grandmother gunkies scalloped oysters.
00:21It is time to announce the three home cooks
00:23who will be moving on to the big finale next week.
00:26Welcome back to The Great American Recipe.
00:42This is it, guys. Ready for another day?
00:45I was born ready.
00:46Ooh, sass.
00:48It's the last week before the finale.
00:51And I get misty even talking about it
00:53because we're just getting to know each other
00:54and we're almost done.
00:56Good morning.
00:58Good to see y'all.
00:59Welcome back to The Great American Recipe.
01:01Please join me in welcoming our incredible judges,
01:05Tiffany Derry.
01:06Good morning, y'all.
01:08Tim Hollingsworth.
01:09Good morning, everyone. Welcome back.
01:11And Francis Lam.
01:13Hey, great to see you.
01:15The six of you have wowed us over the last five weeks.
01:19And it's been a pleasure getting to know each of you
01:22through your incredible recipes
01:23and the stories behind each dish.
01:27This week, we'll find out which three home cooks
01:29will go on to next week's finale
01:31and compete to be named the winner
01:34of The Great American Recipe.
01:35Woo-hoo!
01:36Can you believe it?
01:37This is the moment that you've been waiting for.
01:40But before we find out who will be competing next week,
01:43you still have more cooking to do.
01:45So last week was all about testing your ability
01:49to adapt in the kitchen.
01:51This week, we want you to focus
01:53on memorable recipes in your family.
01:55For the first round, you'll have 60 minutes
01:58to prepare a dish that you make
01:59in honor of a family tradition.
02:02And as always, your dishes will be judged
02:04on taste, presentation, execution,
02:07and how well you did with today's theme.
02:10All right, folks.
02:11Your 60 minutes starts now!
02:14Now!
02:14Woo!
02:15Woo!
02:15Woo!
02:16Woo!
02:16Woo!
02:17Let's go!
02:20There's my roulette.
02:21I'm going to slice some onions.
02:23It takes a while, peeling shallots.
02:25I will tell you that.
02:26All right, so we asked the cooks
02:27to prepare a memorable recipe
02:28that they cook for a tradition
02:30or an event in their life.
02:32What are we looking for
02:33from the home cooks today?
02:34This is something that hopefully
02:35they have celebrated over and over and over with.
02:38And I think today,
02:39because it is so close to the finale,
02:41I want to see them really executing
02:43at the highest level they can.
02:44I agree.
02:45And things that you share
02:46with family and friends
02:47in that specific moment,
02:49it means something.
02:50And I feel like we need
02:51to know that story as well.
02:52This is the second
02:53and the last round of cooking
02:54before we decide
02:56who's moving on to the finale.
02:57So they really need to bring it.
02:58Yeah.
02:59Yeah.
02:59I have Thai chili peppers
03:10and garlic, bringing the heat.
03:13I did very well last week.
03:15Suwani!
03:16Hey!
03:16Hey!
03:17Hey!
03:17Hey!
03:17Hey!
03:18Hey!
03:18No way!
03:19That shrimp creole felt so, so full.
03:24Thank you so, so much.
03:26At this point,
03:27I feel like any one of us
03:28can go in the finale.
03:30And I want one of those people to be me.
03:31I am making
03:32muh pat krapau.
03:34It's a pork stir-fry
03:36with holy basil.
03:37This is our homecoming dish.
03:39I started making this dish
03:41when my husband was in the military.
03:43This is my husband's
03:44favorite breakfast,
03:45along with my kids,
03:46especially my daughter, Shiloh.
03:48My daughter was born
03:49with a rare genetic condition
03:51that causes seizures.
03:53It's extremely hard
03:54on a mommy's heart,
03:56but Shiloh is so proud of me.
03:58She's cheering me on.
04:00And I just can't wait
04:01to go hug her.
04:02I'm making this dish
04:04to bring me back to her.
04:06I'm going to add some fish sauce,
04:08dark soy sauce,
04:09and vinegar to my brown pork.
04:12Hello, Suwani.
04:14Oh, Tiffany.
04:14Ready for muh tai.
04:16I am always...
04:17You just came out on top
04:19twice last week,
04:19so I think what you did well
04:21was you paid attention
04:22to all the details on the plate.
04:24I did.
04:24So make sure every aspect
04:26of your dish
04:27is how you want us to enjoy it.
04:29Make sure your pork
04:30is cooked perfectly
04:31and your shrimp
04:31was just slightly
04:32overdone last time.
04:33Sounds good.
04:34Thank you so much.
04:35Good luck.
04:36Kap kun ka.
04:37Kap kun ka.
04:45I'm going to start my rice,
04:47so I don't have to worry about it.
04:49Three of us will have
04:49to leave this week,
04:51and I've been on top once.
04:53Oh, my God.
04:56I've got to tell you,
04:57Anika, your pushka
04:58was so perfect.
05:00You nailed it on all counts.
05:03But I have two more chances left,
05:06so I want to win big today.
05:08I am making shingri malai curry.
05:11It's basically prawns
05:12and coconut sauce,
05:13and my mom would make it
05:15when there were special occasions.
05:16This is a beautiful dish,
05:19but also a very emotional dish.
05:22These are my parents.
05:24I came from a very close-knit family,
05:26and within a year and a half,
05:29I'd lost both my mom
05:31and my dad from cancer.
05:33So every month,
05:34I make shingri malai curry
05:35because they meant the world to me.
05:38The world.
05:40I'm going to use a lot of shallots
05:42to make the sauce.
05:43I make a paste of shallots,
05:46ginger, and garlic,
05:47and let it fry
05:48with bay leaves,
05:49cardamom, cinnamon, cloves.
05:51This dish is the celebration
05:53of the lives that my parents had,
05:55and that's why
05:56this is my cherished tradition.
06:05Hey.
06:06I feel like I'm a bit more
06:08in my comfort zone
06:09after last week.
06:10I think it's fantastic.
06:11Oh.
06:11I think you've stayed
06:14pretty true to the essence
06:16of what chicken and dumplings
06:17should be.
06:18Now, I feel like
06:19I can take on anything,
06:20and I'm hoping that
06:21will get me through
06:22to the finale.
06:23I am making an array of dishes.
06:25It's called melah on a plate.
06:28Melah is basically
06:29a grand Afghan picnic.
06:31When I was a child,
06:32we would enjoy some kebabs
06:33on the grill,
06:34and we have a great day.
06:35I'm just straining the pulp
06:36out of the onion
06:38for the marinade.
06:39I have a lot to do.
06:40I want to make
06:41ribeye kebab
06:42and shornah khut,
06:44which is basically
06:44a potato salad.
06:46Hey, how are you?
06:47Hello, how are you?
06:48Doing well.
06:48Smells great over here.
06:50Oh, that's good.
06:51Your meat,
06:51how is it prepared?
06:52It's marinated
06:53in the juice
06:53of onion and garlic.
06:55Yeah.
06:55And then some coriander,
06:56cumin, and sumac.
06:58And then you're gonna grill it?
06:59Yes.
06:59Okay, so when you're grilling
07:00in this grill pan,
07:01any sort of liquid
07:02is gonna start to create
07:04a boiling action.
07:05I would take your meat
07:06and pat it nice and dry.
07:08That way that you get
07:09like nice grill marks
07:10on there.
07:11Got it.
07:11Finale is next week.
07:13You've had a lot
07:14of top performances.
07:16Stay true to you.
07:17That's the goal.
07:18I hope so too.
07:19Good luck.
07:19Can't wait to try it.
07:21It's not a Fran dish
07:25without at least
07:25a stick of butter.
07:26I've had two top dishes
07:28and I've had one bottom dish.
07:30You really tried
07:31to keep the essence
07:32of Rex's stuffed milkfish,
07:35but we did feel
07:36that the fish could have
07:36been fried a little bit
07:38crispier.
07:39But this is still
07:40a tight race.
07:41I'm gonna make crab
07:42and saffron chowder
07:44with cornbread drop biscuits.
07:46The tradition that comes
07:47immediately to mind
07:48with this are the block
07:50parties.
07:50in my neighborhood.
07:51I live on a one block
07:52street and it doesn't
07:54take a lot to prompt
07:55a party.
07:55It's a community event
07:56and just enormous fun.
07:59We'll just capitalize
08:00on any opportunity
08:01to celebrate.
08:02And I will often make
08:04some sort of a chowder.
08:06This has potato
08:07and celery and onion
08:09and I'm adding corn.
08:11I also have a secret
08:12weapon and that is
08:14why Gall taught me
08:15how to bloom saffron.
08:18Is that saffron
08:19I smell over here?
08:20Yes.
08:21Wow.
08:21I'm using the
08:22the Weigal bloom.
08:24Beautiful.
08:25I love it.
08:26And then once it's bloomed
08:27I'd say like two teaspoons.
08:29You don't want it
08:29too overpowering.
08:31I know just what
08:32I'm supposed to do
08:33and it is time
08:34to bring it.
08:35I'm putting in
08:36some of the crab meat
08:37so it'll start
08:38flavoring the soup base.
08:40The hardest part
08:50about this dish
08:51is just to make
08:52our oxtail tender.
08:54Last week
08:54I didn't really
08:55perform well.
08:56With Fran's
08:57homemade pasta
08:58with tomatoes
08:59I think you just
09:00got tripped up
09:01with the pasta dough.
09:01So I really want
09:04to prove to the judges
09:05that I'm worthy
09:06to be part
09:07of the final three.
09:08Today I'm making
09:09oxtail kare-kare.
09:10Kare-kare is a
09:11peanut based stew
09:13and very popular
09:14in the Philippines.
09:15I had seasoned
09:15my oxtail
09:17with fish sauce
09:18garlic powder
09:19and anatsu powder.
09:21It makes this dish
09:22more colorful.
09:24My mom first
09:24made this
09:25when my dad left
09:26when I was in
09:26my fourth grade.
09:27My dad left us
09:28to work in the U.S.
09:30to provide
09:30a better future
09:32for the entire family.
09:33So it was just me
09:33and my siblings
09:34and my mom
09:35for nine years.
09:36When our dad left
09:37we were really down.
09:38So it became
09:39a tradition
09:39for my mom
09:40to make this
09:41on their anniversary.
09:43And I really
09:44want to make it
09:44to the finale
09:45to show
09:46all of their
09:47hard work
09:47paid off.
09:49In the Philippines
09:49we call it
09:50utang na loob.
09:51It's like
09:51indebtedness.
09:53So I'm gonna be
09:53making the sauce
09:54without the meat
09:54for the sauce
09:55and sauteed
09:56garlic, onion
09:57and add toasted
09:58rice.
10:00So I'm gonna get
10:01a really rich
10:01sauce from this.
10:0345 minutes left.
10:07Oof.
10:09Hey Kobe,
10:10what is that in there?
10:12Alligator legs.
10:13Dang.
10:14Woo!
10:15Okay.
10:15Okay, Louisiana.
10:16Gator season.
10:18Last week
10:18I was way
10:19out of my comfort zone.
10:21The flavor's there
10:22but you need
10:23a little bit more acid
10:24and you've cooked
10:26two different dishes
10:27from Asia today
10:27and I think
10:28that you made
10:29them proud actually
10:30so.
10:32So now
10:32I gotta have
10:33a really strong
10:33cook this week.
10:35I'm making
10:35alligator sauce pecan.
10:38Alligator sauce pecan
10:39is alligator
10:40gravy
10:41with tomato sauce.
10:42Have some smoked sausage.
10:44It really kind of
10:44helps bring that flavor
10:45into that gator.
10:47Alligator doesn't
10:47have a strong flavor
10:49but it does absorb
10:50all the flavors
10:50that you cook it with.
10:52Add that in there.
10:53I'm using onions,
10:55bell peppers,
10:56some shrimp,
10:56a little bit of roux
10:57and of course
10:58Cajun seasoning.
11:00Let's transfer this over.
11:02This alligator sauce
11:03we call it special
11:04because I am a veteran
11:06of the United States Navy.
11:07I get together
11:08with my Navy buddies
11:09every year.
11:10I love them.
11:11I would do anything
11:12on the planet for them
11:13and it has become
11:14our tradition
11:15that I make this dish.
11:16We kind of been through
11:17thick and thin together.
11:18So, uh,
11:20you gonna make me cry?
11:23I don't want to cry.
11:31Can I give you a hug, Kobe?
11:34Aw, come here, man.
11:37Tell me about this.
11:38Tell me about the story.
11:39I wear this bracelet
11:40to signify that
11:41I am a veteran
11:42and kind of cooking this dish
11:44for all the other
11:45disabled veterans
11:46that's out there.
11:47Thank you for the hug.
11:47I'll take another.
11:48Oh my God, thank you.
11:49And you know what?
11:49The tears?
11:50Just a little extra seasoning.
11:51I hope so.
11:52A little extra seasoning.
11:52A little extra salt
11:53in there, I like.
11:58Wow.
11:59It smells good.
12:06Holy basil
12:06is the most important
12:08part of this dish.
12:09It's very fragrant.
12:11I found some
12:12at the actual farm
12:13here that we're cooking.
12:14I was just so blown away.
12:16It's like universe
12:17telling me
12:17this is the dish
12:18I'm supposed to be making.
12:19I don't want to
12:20overcook the basil
12:21because the basil
12:22will actually
12:23lose flavors.
12:2530 minutes left, y'all.
12:27Oh, 30 minutes.
12:29Is it possible
12:29to have too much crab?
12:31Not for me.
12:33Preach.
12:35Okay, so we're just
12:36going to wait for that.
12:37My kare-kare sauce
12:39is the right consistency.
12:40Next, I'm going to
12:41blanch beans, bok choy,
12:42and also a special
12:44flower from the Philippines.
12:46Hey, Rex.
12:46Yes.
12:47Is that banana blossom?
12:48Yes.
12:49I'm just going to be
12:50using the core.
12:51We're just going to
12:51blanch it and
12:52toss it here in our sauce.
12:54Is this something
12:54you guys have cooked
12:55with before?
12:56A little bit for me.
12:57I have, yeah.
12:58And the texture
12:58can be like a crisp cabbage.
13:00It's really nice.
13:01Oh, that's great.
13:03There you go.
13:04Next, I drench eggplant
13:06and Filipino breading mix
13:08and put it
13:09under the deep fryer.
13:10See the vibrant color?
13:12That's what I want.
13:13So I've added
13:16my coconut milk to this.
13:18As the Ching-wee Malai curry
13:19gravy thickens,
13:20I add coconut milk.
13:22Oh, it's nice and thick now.
13:24And then I start
13:25salting the shrimp
13:27and I also add turmeric powder.
13:29My father always told me,
13:32know your audience.
13:33I'm making it for the judges,
13:35so don't overcook the shrimp
13:36and make sure
13:37that it's the way
13:38they like it.
13:40So I'm just flipping it over
13:41to cook the other side.
13:43All right.
13:50Let's just do this.
13:51This is the make-or-break week
13:52and I have to show the judges
13:54that I am a little bit more
13:55diverse than some of my cooking.
13:57It's not just rice
13:57and every single meal.
13:58I'm making grits,
14:00so I just want to switch
14:00it up a little bit,
14:01you know, maybe help propel me
14:03to one of these stop dishes.
14:05So I think everybody's
14:07going to love it.
14:08I think it's time
14:10for the saffron.
14:13I'm digging that.
14:14Okay.
14:15My soup is simmering away.
14:16It's time for me
14:17to work on the biscuits.
14:18I'm determined
14:19to make some decent cornbread.
14:21So that's what I'm doing.
14:22Revenge cornbread.
14:24I have to say,
14:25the cornbread,
14:25I think it has
14:26really nice flavor.
14:27It's a little bit dry
14:28for me.
14:29Okay.
14:30So I can't do that again.
14:32Fran is attempting
14:34some redemption cornbread.
14:35That's what she called it.
14:36She's like,
14:39I cannot leave here.
14:40When you tell a girl
14:40from North Carolina
14:41her cornbread's
14:42not making the cut.
14:43I understand that
14:43there's a little pride
14:44that's going to come out.
14:45She has to go home.
14:46Everybody's going to say
14:47something,
14:47you know that.
14:48Oh, buddy.
14:49I know that one.
14:50If I can't redeem myself
14:52with it,
14:52I'm not going to serve it.
14:55We'll start with two.
14:57We won't get crazy.
14:59My short nachos
15:00has a chutney sauce.
15:01So to the blender,
15:02I'm going to add
15:03garlic, cilantro,
15:05green onion,
15:06serrano peppers,
15:07and vinegar.
15:12Wow.
15:1315 minutes left, folks.
15:15Okay.
15:17Tell me for the salt, please.
15:18Okay.
15:19Hot?
15:19Yeah, hot.
15:20Blow on it.
15:22Just a tad bit more.
15:24More?
15:24Okay.
15:25Yep.
15:25We have seen
15:26a ton of growth
15:27from these home cooks
15:28over the past five weeks.
15:30At this point,
15:30it's anybody's game.
15:32The thing is,
15:32someone might have been
15:33on the top
15:34and someone might have
15:34been on the middle.
15:35But the truth is,
15:36it might have been
15:36just right there.
15:38I totally agree.
15:39You know,
15:39I still think
15:40it's really close.
15:41Yeah, today's the point
15:42where all those little details
15:43really do count.
15:44Absolutely.
15:47Oh, wow.
15:47I need to incorporate
15:49the oxtail
15:50into the sauce
15:51and then simmer
15:52a little bit
15:53before I plate it.
15:54It's going to be tight.
15:56I'm glad
15:56how tender it is.
16:00I have just
16:00barely enough time.
16:01In week one,
16:02my sumac ribeye tacos
16:03did not get the char
16:04I really wanted.
16:05I do wish
16:06that the meat
16:06had a little bit
16:07more caramelization
16:08on it.
16:09Okay.
16:10So,
16:10I really wanted
16:11to make sure
16:12I'd get the right char.
16:15It's a lot of fire
16:17at Waggaal.
16:18Oh, I see fire!
16:20Waggaal,
16:21are you okay?
16:22This is no picnic.
16:25Good Lord.
16:26Love it.
16:37Oh, it's looking good.
16:39This is a dish
16:39that we typically
16:40eat with fried eggs.
16:42These are duck eggs.
16:44I did not grow up
16:45with chicken eggs.
16:46I want the eggs
16:47to be crispy
16:48on the edges,
16:49but the top's still runny.
16:51Crispy eggs.
16:53Five minutes!
16:54Woo-hoo!
16:55Are you feeling
16:56the pressure?
16:57Oh my God,
16:58I'm a mess.
16:59Yep.
17:00Fran,
17:01you feel good
17:01about the cornbread?
17:02I don't have
17:03to disavow it.
17:04Yes!
17:04Yeah!
17:08I'm making
17:09the sauce
17:10with the chili,
17:11garlic,
17:12and lime juice.
17:14I'm putting
17:14a sautage shrimp paste.
17:16It also adds
17:16a little flavor.
17:17One minute.
17:19Get that food
17:19on the plate.
17:21That's done.
17:22I have made
17:23the most perfect
17:24version
17:25of the
17:25chingri malai curry
17:27ever.
17:30The rice never cooked,
17:31but my rice
17:32is just sitting there
17:34in a pool of water.
17:36Rice.
17:36Do you have any rice
17:37by any chance?
17:38Rice?
17:38Yeah.
17:39Yeah, yeah, yeah.
17:42Anika,
17:43what did you just grab?
17:44My rice cooker
17:45malfunctioned.
17:46Oh!
17:47When in doubt,
17:48you gotta pivot.
17:49You do.
17:49We love to see you guys
17:51working together.
17:52Woo!
17:52Come on, guys.
17:55You gotta have
17:56a lot of sauce.
17:58Ten!
17:59Nine!
18:00Eight!
18:02Seven!
18:04Six!
18:05Five!
18:06Four!
18:08Three!
18:09Two!
18:10One!
18:11Time!
18:12Yeah!
18:12Woo!
18:13Woo!
18:14Woo!
18:14Woo!
18:14Woo!
18:14Woo!
18:15Woo!
18:15Woo!
18:16Woo!
18:16Woo!
18:16Woo!
18:16Woo!
18:17Woo!
18:17Woo!
18:18Woo!
18:18We gave you 60 minutes
18:26to prepare a dish
18:27that honors a tradition
18:28in your life.
18:30Waigal,
18:31come join us.
18:34Today I prepared
18:35for you a mila
18:36on a plate.
18:37This represents
18:38the picnic culture
18:39in Afghanistan.
18:41Waigal,
18:42you have a lot
18:43of beautiful flavors,
18:45but the beef itself,
18:46I think you could have
18:47cooked it just a little
18:48bit longer.
18:49I mean, I saw you
18:50grilling, fanning,
18:51and I think, you know,
18:52some of your timing
18:54was a little bit off.
18:55I do agree with Tiffany,
18:57but this feels very homey
18:59to me.
18:59My wife's family's
19:00Middle Eastern,
19:01so I recognize a lot
19:02of the flavor,
19:03the spices,
19:04and I think it's so delicious,
19:05and, you know,
19:06you live in San Diego,
19:07I live in L.A.,
19:08so maybe one day I get
19:08invited to one of those
19:09barbecues.
19:10Oh, that would be a dream.
19:13Anika, come join us.
19:16So I made for you
19:17chingri malai curry,
19:19and every month
19:20I make chingri malai curry
19:21in honor of my parents.
19:25Anika, this is really delicious.
19:27The coconut milk
19:28is so rich,
19:29and the shrimp
19:30is beautifully,
19:31beautifully cooked.
19:33Yeah, I agree.
19:33I really love
19:34the pure depth
19:35and flavor,
19:36and you can tell
19:37the time and the love
19:38that was spent
19:39putting into this,
19:40and you had a picture
19:41of your mom and your dad
19:41right there on the station.
19:43I feel like your mom
19:44and your dad were there
19:45when you were cooking
19:46this meal for you,
19:47so thank you.
19:48My mom would have been
19:49so proud that you
19:51were eating this dish.
19:56Soani.
19:57I made mu pad krapaw.
20:00It's our homecoming dish,
20:01and it's also
20:02my daughter's favorite dish,
20:04and she was born
20:05with a rare genetic condition.
20:09So making this dish,
20:11it just reminds me
20:13of our time together
20:14in the kitchen
20:14because she loves to cook.
20:15Thank you for sharing
20:16that, Suani,
20:17and I really, really
20:18am enjoying this.
20:19The holy basil
20:20is so nice
20:21and gives it
20:22much more of an
20:23earthy flavor,
20:25and the pork
20:26is very delicious,
20:26but if it was cooked
20:27maybe a little bit shorter,
20:29it would maybe have kept
20:30a little bit more
20:30of its juiciness.
20:31I do love the fact
20:32that the egg is crispy
20:33and it's perfectly runny.
20:36I mean,
20:37I'd come home
20:37to eat this any day.
20:40Rex.
20:43So today,
20:44I made oxtail kare-kare
20:45because when I was
20:46in the fourth grade,
20:48we were struggling
20:48financially,
20:49so my dad had to
20:51go to the U.S.,
20:52and it wasn't even planned.
20:54So he went to my classroom,
20:56and he said goodbye,
20:58and as a kid,
21:00you won't understand that.
21:02But we didn't even know
21:04when he's coming back.
21:05So we were really down
21:06that time,
21:07and my mom made that dish,
21:09and that cheered us up.
21:10For nine years,
21:11my dad was gone,
21:13and then he decided
21:15to go back home
21:16to care for us.
21:17Thank you, Rex,
21:18for sharing the story
21:19of your family.
21:20I appreciate that so much.
21:21I've had oxtail kare-kare
21:22a whole bunch of times,
21:24and this is the best one
21:26I have ever eaten.
21:28The flavor of this
21:29very rich peanut-y sauce
21:31just makes me want to melt.
21:33It's so deep,
21:34and the oxtail
21:35feels so tender.
21:38Really, really stunning
21:40plate of food.
21:40Yeah, I agree,
21:41and I really enjoy
21:43the different textures
21:44of, like, the bok choy
21:45in there with the eggplant.
21:46It's very good.
21:48Thank you so much, Chef.
21:49Fran.
21:51I made crab
21:53and saffron chowder
21:54with cornbread drop biscuits.
21:58Well, Fran,
21:59after this is all over,
22:01you're going to have to go home,
22:02and you're going to have
22:02to talk to your neighbors,
22:03and we knew that you needed
22:05to be able to make
22:06some cornbread today
22:06so you can talk to them,
22:09and they're not just
22:10talking about you.
22:11That's right.
22:12And I got to say,
22:14this is very cool.
22:15It's a little bit sweet.
22:16The texture is very light.
22:18Yeah, I agree.
22:19I think I'm going to have
22:19to try to make it,
22:20and I love the flavor
22:22of corn and crab together.
22:24Love the fact
22:25that you use the saffron,
22:27but I wish I had
22:28a little bit of salt
22:29and then put a little
22:30cracked pepper on the top.
22:31But it's honestly
22:32a really, really delicious dish.
22:35Kobe.
22:37Today, I made
22:38alligator sauce pecan.
22:40I don't know
22:40if y'all know,
22:40I was in the Navy.
22:42Me and my Navy buddies,
22:43we served together,
22:44and there's a storm,
22:48and there's a shield.
22:54Sorry.
22:55My brothers,
22:56I love them.
22:56Every year,
22:57we have a fishing trip,
22:58and every year,
22:59these guys,
23:00they always ask me
23:01to make sure
23:02I bring an alligator.
23:04I can only imagine
23:05that when y'all get together,
23:08a pot of alligator
23:09ain't a pot of alligator,
23:12because nobody else
23:13knows quite
23:14what y'all went through
23:15but y'all.
23:17And Kobe the alligator
23:18is delicious.
23:19It's tender.
23:20I love the smoke
23:22from that andouille
23:23that's inside
23:24of that gravy.
23:25And even the shrimp
23:26was really nicely
23:27cooked as well.
23:28But honestly,
23:29I'm not even sure
23:30you needed the shrimp here
23:31because the alligator
23:32and that sausage
23:33combination together,
23:34it stood on its own.
23:36Kobe, for you
23:37to share this with us
23:38is really a privilege
23:39for us to enjoy.
23:41And joy we did.
23:43The grits are creamy.
23:45And the alligator,
23:46this is really
23:47showing me something new
23:48because usually a meat
23:49doesn't absorb
23:50that much flavor
23:50that quick.
23:51Just an experience
23:52I don't really get
23:52to have a lot.
23:53So I thank you
23:54for all of that.
23:55You got it.
23:56Thank you so much.
24:01Being here,
24:02cooking these meals
24:03and telling my story
24:05is special.
24:05We have truly
24:06become a family
24:07and no matter
24:08what happens,
24:09I'm excited
24:09for one last round
24:10together.
24:11You're awesome.
24:18In the last round,
24:19you had 60 minutes
24:20to make a recipe
24:21for a memorable
24:22tradition or event.
24:24Judges,
24:24which are the two recipes
24:26that left a lasting
24:27impression on you
24:27this round?
24:28Our first favorite dish
24:29of the round is...
24:31Rex.
24:33Oh, damn.
24:35Thank you so much.
24:40Thank you so much.
24:41The oxtail kare-kare
24:42was so rich
24:44and deep in flavor.
24:45It was really
24:46kind of miraculous.
24:47Thank you so much.
24:48Thank you so much.
24:49I'm just so happy.
24:49I feel like I've
24:50accomplished my goal
24:51to show the beauty
24:52of our dishes
24:53back in the Philippines.
24:55And I hope
24:55to make it to the finale.
24:57Our other favorite dish
24:58of the round is...
25:00Kobe with your
25:04alligator sauce piquant.
25:06Yes.
25:08Kobe, not only
25:09was your story
25:10very touching,
25:12but all the flavors
25:13really came together
25:14in such a deep way.
25:16Overall, excellent dish.
25:19To know
25:20that people appreciate
25:22what you go through,
25:23the sacrifice you did do
25:24for our great country,
25:26and I greatly
25:27appreciated that.
25:29Well done, cooks.
25:31We can't wait
25:31to see what you do
25:32in the next round,
25:34which is the very last round
25:36before the finale.
25:38Wow.
25:44In the last round,
25:46we challenged you
25:47to create a memorable dish
25:48connected to a tradition.
25:51This round,
25:51we want you to prepare
25:52a dish that's been
25:53passed down
25:54in your family.
25:55And as always,
25:57we will be judging
25:58your dishes based on
25:59taste, presentation,
26:01execution,
26:01and how well you
26:02honored the theme.
26:04You have 60 minutes
26:05to complete this round.
26:07And remember,
26:08at the end of this round,
26:09we will be announcing
26:10the three home cooks
26:11who will move on
26:12to the finale
26:13and compete to be named
26:15the winner
26:15of the great American recipe.
26:20Okay, home cooks,
26:22your time starts now.
26:24Let's get it.
26:27Okay.
26:28We asked the cooks
26:30to prepare their family's
26:31most iconic recipe
26:33that's been passed down
26:34through generations.
26:35When people learn to cook,
26:36so often it's,
26:37they learn to cook
26:38from family or with friends,
26:40and this is really
26:41getting them back to that.
26:43Absolutely.
26:44And one thing
26:45that I am looking for
26:46is definitely,
26:47technically,
26:48sound, delicious food.
26:50You know,
26:50one off cook
26:52could keep you
26:52from being in the finale.
26:53Yeah.
26:54We're gonna bring this.
26:56After a extremely
26:59emotional round,
27:00I'm feeling pretty good,
27:01and I'm ready
27:02to make it through
27:03to the finale.
27:04Vanilla extract.
27:06I'm a vanilla.
27:07Today I'm making
27:08pecan pralines
27:09and homemade ice cream.
27:11All right.
27:12To make the ice cream,
27:13I mix it with milk,
27:14heavy whipping cream,
27:16sugar,
27:16and vanilla.
27:17Then I put it
27:18in the electric ice cream maker,
27:20get it plugged in.
27:23Next,
27:24I start on the pralines,
27:25which is candy
27:26made with pecans.
27:28So right here,
27:29we have sugar,
27:30evaporated milk,
27:31and butter.
27:32This recipe
27:32has been in my family.
27:34As far as I can remember,
27:35back to my great-grandmother,
27:37she made them,
27:37my grandmother makes them,
27:38my mom has perfected them,
27:40and now I'm trying
27:41to carry that tradition on.
27:43Hi, Kobe.
27:44Hi, Chef.
27:44How we doing?
27:45Doing good.
27:46This is my mom's
27:47pot,
27:47and it's an old,
27:48fresher food.
27:49I can see that.
27:50What makes this
27:51different and unique
27:51is my mom uses
27:53almond extract
27:54and walnuts
27:55with the pecans,
27:57which kind of changes
27:58that taste
27:58just a little bit,
27:59but I want to ask you
28:00this.
28:01I'm glad you're here.
28:02Yeah.
28:02It's hot in here.
28:03Those pralines need
28:04to kind of cool
28:05and firm up,
28:06so the hotter it is
28:07in here,
28:07the longer it takes.
28:08To be honest with you,
28:09I'd take one of these guys,
28:10line it with some wax paper,
28:11and I would just throw
28:12this in the freezer.
28:13That way,
28:13it's going to be
28:14immediately cold.
28:15Oh, I like that.
28:16I want them to come out
28:16perfect,
28:17so fingers crossed.
28:19Good luck.
28:20Thank you, sir.
28:30The amount of onions
28:31in this dish is not okay.
28:32This is the last round
28:34of cooking
28:34before eliminations.
28:36I want to make
28:36my heirloom dish
28:37really stand out.
28:38I am making krruti.
28:40It's kind of like
28:41a dish when you
28:42don't have much
28:43in your pantry.
28:44Krruti is made
28:45from dried yogurt
28:47called krruti.
28:48So we reconstitute
28:50the dried yogurt
28:50and we make a sauce
28:52out of it
28:52and pour it
28:53over day-old bread.
28:55This recipe was passed
28:57down from my mother's
28:58family.
28:59It's a homey,
29:00comforting dish.
29:01To get the yogurt sauce
29:02going,
29:02I fry some onions
29:03and then I add
29:04some coriander,
29:05turmeric,
29:05and the reconstituted
29:07krruti,
29:07which is tangy
29:08and it has a bit
29:09of a fermented taste.
29:10You don't want
29:11to waste any
29:11of that luscious yogurt.
29:14In my family,
29:15we add a beef ragu
29:16over the top.
29:17So I brown my onions
29:18in turmeric and coriander
29:20and serrano chili.
29:22This is my last chance
29:23to show off my culture
29:24and I hope I can
29:25do this dish justice.
29:26We have eliminations
29:27around the corner
29:28and I need to make it.
29:35Hello, my name is Fran.
29:36I have a problem
29:37with butter.
29:38I'm feeling both
29:39confident and nervous.
29:41This is the last chance
29:42to get into the finale.
29:44We'll see.
29:45I'm making my grandmother
29:47Gunky's scalloped oysters.
29:49Gunky was my mother's mother
29:51and Gunky was a terrible cook.
29:54Like, terrible cook.
29:56But this is one
29:57of the dishes
29:58that she did splendidly
30:00and there has never
30:02been a Thanksgiving
30:03where there wasn't
30:04scalloped oysters.
30:05I want the butter
30:07to sink in.
30:09This is a very simple
30:11casserole with layers
30:12of buttered crackers,
30:13oyster, half and half,
30:15and oyster liquor.
30:17I've updated this recipe
30:19with a treatment
30:20of the half and half.
30:22I'm adding some thyme
30:23along with some lemon zest.
30:26Hiya, Fran.
30:27Oh, hey, Frances.
30:29This is my butt-ugly day
30:30of cooking
30:31because it's not
30:32the prettiest thing,
30:33but it's great.
30:34So you bake it, right?
30:36I do bake it.
30:36It's almost like
30:37a bread pudding,
30:38an oyster bread pudding.
30:39Yes, yes, that's it.
30:39That's it.
30:40The oysters are consistent,
30:42nothing worse
30:43than an oyster
30:43that's been overcooked.
30:44And does this top
30:45come out a little crunchy?
30:47Yes.
30:47Great.
30:48I'm really appreciative
30:50of Frances's advice
30:51because this dish
30:53is my Hail Mary
30:54and I need to make sure
30:56the execution is perfect.
30:59All right.
30:59So I got my onions.
31:01This is an extremely tight race.
31:04I'm just thinking,
31:05you know what?
31:06I'm just gonna have fun with it.
31:07I am making kaw sui.
31:10Kaw sui is a noodle dish
31:12with coconut broth
31:14and it's a very fun dish.
31:16This is actually a Burmese dish.
31:18My grandmother used
31:19to make this for us.
31:20My grandmother's
31:21from the Silet region
31:22of Bangladesh near Burma
31:24and even though
31:25it's not Bangladeshi food,
31:26it is part of my heritage.
31:29The first thing I need to do
31:30is get the sauce going.
31:32So I cook ground beef
31:34and spices.
31:35I am going to add chickpea flour.
31:38I'm gonna add it
31:38as a thickening agent
31:39and then I add
31:41the coconut milk.
31:42There are a ton of different things
31:44that need to happen
31:45in a short amount of time.
31:46So that's the challenge.
31:4845 minutes!
31:51Thank you!
31:53You're welcome.
31:56This is tilapia.
31:59I'm trying to talk
32:00with a sharp knife.
32:02This is my last chance
32:03to impress the judges
32:04and I just hope
32:05that I can really just cement
32:06my place in the finale.
32:08In Thai cooking,
32:09we typically cook fish whole
32:10but to make it a little bit easier,
32:12I'm choosing to cut
32:13the fillets individually.
32:15I'm making plau luisun,
32:17which is a fried fish
32:18with herbs
32:19and a tangy sauce.
32:21It represents
32:22the whole village
32:23that I grew up in.
32:25The village I grew up in
32:27has about 300 people
32:28and this recipe
32:29has been in the village
32:30about 60 years.
32:32They are my people.
32:33They inspired me to cook.
32:35I think they would be
32:36so happy and proud
32:37to see me representing
32:39our village.
32:40They don't have much
32:41but they make
32:42a beautiful thing
32:43out of this dish
32:45and it just kind of
32:46has all the elements
32:47of life in this.
32:48I'm going to compose myself
32:49so I can cook.
32:52For the tilapia,
32:53I add oyster sauce,
32:54fish sauce,
32:55and tapioca flour
32:56and then I start
32:57the base of the sauce
32:59which is cilantro stems
33:01and a lot of white pepper
33:02and garlic.
33:04The sauce is a strong sauce.
33:05I really think
33:06I could make it
33:07to the finale
33:07at this point.
33:08The people in my village
33:09would be so proud.
33:10I know they're cheering me on.
33:12I love the smell.
33:13This is home.
33:15I love how there are
33:16lots of different
33:17interpretations
33:18of what this means.
33:19We have whole fish
33:20so maybe this is
33:21a big festive dish
33:23on the table
33:23and dishes that are
33:25much more simple
33:26that you share
33:27with your loved ones.
33:28Yeah, love it.
33:32Rex seems to be
33:33running a little marathon
33:34around here today.
33:35Yeah, he is.
33:36The hardest part
33:37about this dish
33:37is the prep.
33:38Even though I got
33:39the top dish
33:40in the first round,
33:41I really need to step up
33:43if I want to make it
33:44to the finals.
33:45I'm making
33:46bangus sisig.
33:47Bangus sisig
33:48is a traditional
33:50Filipino dish
33:51and it's a milk fish.
33:52It's sauteed
33:53with vinegar,
33:54soy sauce
33:55and calamansi juice.
33:58So first,
33:59I lightly cook
34:01the fish
34:01on the air fryer.
34:03Okay.
34:04Typically,
34:04we serve sisig
34:05with fresh eggs
34:06but last week,
34:08I heard Fran
34:09talking with Chef Tim
34:10about egg confit.
34:11So let's see.
34:12Go ahead
34:12and start cracking eggs.
34:14Yep,
34:15so just drop it
34:15right in there
34:16and then gently cook it.
34:17Okay, here we go.
34:19And I think
34:20that might work
34:21on this dish.
34:23Good luck.
34:27Hi, Rex.
34:28Hi, Chef.
34:28You are moving
34:29like the wind.
34:30Yeah.
34:31Who taught you
34:32the dish you're making today?
34:34So this is
34:34from my grandpa,
34:35Lolo Borion.
34:36It is a dish
34:37that they had
34:37during World War II.
34:39Wow.
34:39So in the Philippines,
34:40we had those American bases.
34:41So what they did
34:42is they converted
34:43these pork scraps
34:44to this delicious dish.
34:45But today,
34:46I'm doing
34:46bangus sisig.
34:47It's the milkfish version.
34:49Oh, wow.
34:51I have never seen
34:52this dish done with fish.
34:53This sounds great.
34:54My grandpa
34:55was a World War II veteran
34:56and he used to tell me
34:58about his memories
34:59in the war
35:00while eating this dish.
35:02Rex, for the win.
35:03There you go.
35:04All right.
35:04What are you looking for?
35:06Just slightly cooked.
35:07I'm not worried
35:08about the doneness
35:08because I'll be
35:09sauteing it
35:09with all my ingredients
35:10and then I'm going
35:11to put it in the oven,
35:12the skin,
35:13and I'm going to
35:13use it as a platter.
35:14Okay, but you're not
35:15stuffing, right?
35:16You're just using it.
35:18Yes, that's great.
35:18Oh, I love it.
35:19Tell me why you feel
35:20like this is the right dish
35:21to take you to the finale.
35:23I mean, we're very close
35:24with my grandpa
35:24and I think that
35:25with all the intricacies
35:27in this dish,
35:27I'm hoping that this
35:29will help me move forward.
35:30I am looking forward to this.
35:32I've never had anything
35:33quite like this
35:33and best of luck.
35:35Thank you so much, chef.
35:35Keep cooking.
35:3830 minutes left.
35:4030 minutes it is.
35:42What else?
35:43What else?
35:43What else?
35:44Let's see if
35:44Chef Tim's method works.
35:46Making candy
35:47is a tricky thing.
35:49Yeah, you have to cook it down
35:50and it has to be able to cool.
35:52But if it's not cooked enough,
35:54it will never harden.
35:56Very risky.
35:57We shall see how it turns out.
36:05My mom and grandma
36:07obviously zhuzhed it up
36:08and I'm going to zhuzhed it
36:09even more.
36:09Why not?
36:10I'm just going to take it
36:11one notch further
36:12with my kuru tea
36:13and add chili oil.
36:14So I get some oil heating
36:16and then I add
36:17serrano, fresno,
36:19and jalapeno chilies.
36:20I'm just flavoring
36:21my chili oil
36:22with a whole lot
36:23of dried mint.
36:24And I'm also going to
36:25make some fried shallots.
36:30I want to make sure
36:31the sauce is right
36:32before I start
36:32on the fish.
36:33The sauce represents
36:35sweetness, saltiness,
36:37spiciness, tanginess
36:38in life.
36:39So I'm adding
36:40palm sugar,
36:41fish sauce,
36:42and tamarind.
36:43Sour agent here.
36:45And a little bit
36:46of chili in there.
36:47Oh yeah.
36:48Happy.
36:49And then I start
36:50frying the fish fillets
36:51until crispy.
36:53Okay.
36:54Hot, hot, hot.
36:59Okay.
37:01Bangus sisig
37:02has got lots of components.
37:04I'm going to use
37:04the bangus skin
37:06as a plate.
37:07So I want to make
37:08it crispy.
37:08But I'm using the oven
37:09for my egg confit.
37:11Suwani, are you
37:12using your oven or no?
37:13No, I'm not.
37:14Can I use it?
37:14Yes, you can.
37:16But I'm glad that
37:17I could get some help
37:17from Suwani.
37:18Oh, is that fish?
37:19Yes, fish.
37:20Beautiful.
37:25Hmm.
37:26Only 10 more minutes.
37:28Woo, that went fast.
37:29Getting there, hopefully.
37:34You need some more.
37:36A little more.
37:37They're still soft.
37:40I think I better get them all.
37:41It's crunch time.
37:42My pralines haven't set up
37:44as hard as I wanted them to.
37:47Oh, my God.
37:49They stick it to the wax paper.
37:51May have hurt my chances
37:52to make it to the finale.
37:54I just need to get them
37:55off of the sheet.
37:56They just need to sit.
37:57There's nothing you can do
37:58at this moment.
37:59You just need to let them sit.
38:00Still a little soft.
38:02They close.
38:03Ooh.
38:04Ooh.
38:04Mm-mm-mm.
38:13Woo-hoo!
38:13That could have been
38:14really bad.
38:15I have most of my toppings
38:19ready to go.
38:20I'll start doing the noodles.
38:22These egg noodles cook very quickly.
38:25It should take about two minutes.
38:27And there's a very fun element
38:28to this dish.
38:30Amika.
38:31Hi.
38:31What do you have in that bag?
38:32It's potato chips.
38:34Oh!
38:36Potato chips and noodles.
38:38It was our family tradition.
38:40Oh, wow.
38:40So it's, like, passed down.
38:41Yeah.
38:42This should be very fun eating it.
38:44You'll see.
38:44You'll see.
38:45Peace, peace.
38:47Five minutes left.
38:49All right.
38:50It's starting to bubble.
38:51But now what I have to do
38:53is make sure that
38:54I don't let the top burn.
38:58Just another minute.
38:59So I really need to start
39:00thinking about plating.
39:01Thank you so much.
39:02You are welcome.
39:03The lifesaver.
39:04Yay.
39:05Glad to help.
39:06No, I didn't help.
39:08I didn't help.
39:08I just watched.
39:09I feel good
39:10because the skin is crispy enough.
39:12And I have to make sure
39:13this dish is perfect for the judges
39:15because the finale is so close.
39:20I think it's done.
39:22Oh, my God.
39:24That's beautiful.
39:25This is the best scalloped oyster
39:27I have ever made
39:29in my whole entire life.
39:31I am so happy.
39:34Oh, that's great.
39:35That's great.
39:36I love when Fran dances.
39:38Woo-hoo.
39:42I'm going to truth right here, Kobe.
39:43How is it?
39:44Ice cream looks awesome.
39:46Woo-hoo!
39:47My pralines are a little softer
39:50than I'd like them to be,
39:52but they're going to have to do
39:53because time is running out.
39:54But I do know the ice cream
39:55is absolutely fantastic,
39:56so I just hope I did enough
39:58to make it to the finale.
39:59One minute left.
40:02One minute.
40:03Woo-hoo!
40:04Okay, here we go.
40:06Cicero on.
40:07My grandmother would be very happy.
40:10Ten, nine, eight, seven, six,
40:15five, four, three, two, one.
40:20Time's up!
40:22Woo!
40:22Yes, ma'am!
40:26Yo!
40:34For the second round,
40:35we asked you to make us
40:36your family's most memorable
40:37and cherished recipe.
40:40Waigal, come join us.
40:42I made the kruti,
40:44which is day-old bread and yogurt sauce
40:46with beef ragu over the top.
40:49Waigal, everything really,
40:50really comes together so bright
40:52and so beautifully,
40:53and it's got the perfect amount
40:54of heat for me.
40:55This reminds me of
40:56afghani nachos,
40:57but the shallot's
41:00a little bit more brown
41:01than you'd like.
41:01You get a little bitterness
41:02coming from it.
41:03Totally.
41:04It is a little bit like
41:05afghani nachos,
41:06but the yogurt sauce
41:08is just delicious.
41:10But, like, you are so extra.
41:12And so this is also
41:14a little extra.
41:15Guilty as charged.
41:16But it's really yummy.
41:19Fran.
41:21So I made
41:22Gunke's scalloped oysters.
41:25This has been in our family
41:26for more than 100 years.
41:28Gunke was born in 1904.
41:31Fran, I like the cracker
41:32throughout,
41:33but it feels a little
41:35texturally the same
41:37as the oyster.
41:39But I think the oysters
41:40are really well cooked.
41:41Okay.
41:42Thank you, Chef.
41:43I totally agree with Tiffany.
41:45I think the scalloped oysters
41:46needs maybe a little bit
41:47more of the topping.
41:48You could just bake off
41:49some more of the crackers
41:50with a little butter
41:51and then just a little bit more
41:53on each serving.
41:54I cannot wait for Thanksgiving.
41:56That's exactly what I'm going to do.
41:58That's a great idea.
42:00Rex, come and join us.
42:02So today I made bangos sisig.
42:05So this dish was first made
42:07by my grandpame, Lolo Boryong.
42:09Rex, this is completely different
42:11for me.
42:12The fish is delicious.
42:13And you took Tim's method
42:15and did the air confit
42:17and it succeeded for you.
42:19So it works out great.
42:20Tim, the recipe works.
42:21The recipe does work.
42:24Yeah, I agree.
42:25This is a delicious dish.
42:27There's a lot of different flavors,
42:28a lot of different textures,
42:30but there's a lot of richness
42:31and it needs something like
42:33green vegetable
42:35to relieve your palate.
42:37Thank you so much, Rex.
42:38Thank you so much.
42:40Anika, please come join us.
42:43I made for you kaw sui.
42:46My grandmother used to make it
42:47and one of the toppings is
42:49potato chips, as you can see.
42:52Just please crunch it up a little bit
42:54and then you'll have bites
42:55of the salty crunchiness
42:56in your mouth.
42:58Obviously, crunching potato chips
43:00is already a fun experience.
43:02And then there's just
43:03so many textures going on here.
43:04It's just a really fun, fun dish.
43:07Yeah.
43:08Yeah, there's a lot of texture.
43:10There's a lot of flavor.
43:11But with the sauce,
43:12I wish it was just a little bit looser
43:14so it can coat the noodles
43:15a little bit more.
43:16But it's a great dish
43:17and it's a fun dish.
43:20Kobe.
43:23Today I made pecan pralines
43:25and homemade ice cream.
43:27My great-grandmother made them
43:28and my mom perfected them.
43:31All right, Kobe.
43:32Pralines are a little different
43:33than how I grew up having them.
43:35I think you should have cooked it
43:36a little bit longer.
43:37Okay.
43:38Then it would have set up
43:38and it would be a little bit closer
43:40to probably what you're going for.
43:42But I like the walnuts
43:43and I love the addition
43:44of the almond extract.
43:46Yeah, Kobe,
43:46I agree with Tiffany
43:47on the pralines,
43:49but the ice cream
43:50is just silky luxuriousness.
43:52Really wonderful.
43:55Sawani.
43:57Today I made
43:58the inspiration behind this dish
44:02is my small leprosy village
44:04in northeast of Thailand
44:05and all the different herbs
44:08represent the different flavors in life.
44:11Sawani, you've demonstrated
44:12that you can cook fish.
44:14It's just really, really flaky,
44:16moist,
44:16but the white pepper
44:18is overpowering.
44:19I agree with Tiffany.
44:21I'm a little bit sensitive
44:22to the white peppers
44:22and then the fish sauce
44:24is a little bit strong
44:25and that could be
44:26just a personal thing.
44:27It is a personal thing.
44:27I was like,
44:28Tiffany disagrees.
44:29Because I love the fish sauce.
44:32Just for the record,
44:33I actually really like
44:34the white pepperonet.
44:35You can pick and choose
44:36the ones you like.
44:37Thank you so much.
44:39Kukunka.
44:40Kukunka.
44:48Obviously,
44:48this is an extremely
44:49important week
44:50for our home cooks.
44:51It's going to be
44:52really tough to decide
44:54which three
44:54make it into the finale.
44:56Let's talk.
44:56Yeah.
44:56Let's start with Waigal.
44:58Over the weeks,
44:59Waigal has showcased
45:00so many beautiful
45:01African dishes
45:02and he's come out
45:03on top more than
45:04any other cook
45:05in the competition
45:06and has never been
45:07on the bottom.
45:09The turmeric braised chicken
45:10had so much
45:13depth of flavor.
45:14It was delicious.
45:15There's something
45:16about the way
45:16these carrots
45:17and the celery
45:18which has absorbed
45:19that turmeric
45:20that makes them feel
45:22like I've never eaten
45:23carrots and celery before.
45:24Thank you, chef.
45:25In week four,
45:27he won top dish
45:27in both rounds
45:28by putting his spin
45:30on Tiffany's chicken
45:31and dumplings.
45:32Oh, yeah.
45:33And also,
45:34Anika's recipe
45:35which was equally incredible.
45:38Your version
45:39of Anika's boricata
45:40felt like a marriage
45:41between the two cultures.
45:43He's very confident
45:44with those flavors
45:44and he uses them
45:45just right.
45:46I mean,
45:47the consistency,
45:48the excellence
45:48has been there
45:49but how much
45:50has he grown?
45:51Sure.
45:52So do you want
45:52to see him
45:53in the finale next week?
45:54I think that's
45:55worthy of conversation.
45:56Let's talk about Kobe.
45:58He is proud
45:59of his Cajun flavors
46:00and that comes through
46:01in his food
46:02in every single bite
46:03and he was on
46:05a bit of a winning streak
46:06in week two.
46:07I couldn't believe
46:08he did a gumbo
46:08in an hour.
46:10I love it.
46:12You can tell
46:12that this is a dish
46:13that you've made
46:14many of times.
46:15It's delicious.
46:18Then he struggled
46:19a bit in the bake sale.
46:20So there's a lot
46:21of sweetness
46:21and I would love
46:23a little fresh pineapple
46:24to give it
46:25another dimension.
46:26Gotcha.
46:27Seems like the baking
46:28and the sweets
46:28might be something
46:29that he needs
46:30to work on
46:30a little bit
46:31but I feel like
46:32he's really trying
46:32to show us
46:33who he really is
46:34and tell that story
46:35and you gotta respect that.
46:37He's been very consistent
46:38with his Cajun
46:40and Southern cuisine
46:41and I think
46:42god darn it
46:43he's cooking great food.
46:44Let's talk about Tsuwani.
46:46You know,
46:46she's often leading
46:47to her Thai heritage
46:49and I loved
46:50everything about it
46:51her personal story
46:52but in week one
46:53she had that pan
46:54seared salmon.
46:56Tsuwani.
46:57Unfortunately
46:58the cook on the salmon
46:59was a little bit
47:00inconsistent.
47:02But in week four
47:04she did phenomenally.
47:05Yeah.
47:06You wouldn't have
47:06been able to tell me
47:07that there wasn't
47:08a Southern person
47:08making them biscuits
47:09and gravy.
47:11Tsuwani!
47:13The biscuit was right.
47:15The gravy has
47:16so much flavor.
47:18Great job.
47:19That was her first week
47:21where she came out
47:21on top.
47:22Yeah.
47:23You can literally
47:24see her improving
47:25in front of your eyes.
47:27Let's talk about Anika.
47:29She's introduced us
47:30to so many incredible
47:31Bangladeshi recipes
47:33and in week one
47:34Anika wowed us
47:35with her pushka.
47:37The pushka?
47:38Oh my gosh.
47:39It's almost like
47:40a Bangladeshi version
47:41of a kanish.
47:42I grew up eating
47:43in Brooklyn.
47:44Wow.
47:44It's really tasty.
47:46Al Roker was loving that.
47:48But then she didn't
47:49come out on top
47:50after that.
47:50Yeah.
47:51Anika found herself
47:52in the bottom too
47:52with her orange
47:53mini bundt cakes
47:54during the bake sale.
47:55As delicious as it is
47:58with the orange
47:58I find it a bit dry.
48:01There have been
48:01some inconsistencies.
48:03Yeah.
48:03Specifically salt.
48:04I feel like she's
48:05lacked salt
48:05in a lot of her dishes.
48:07I'm not sure
48:07that she's quite
48:08overcome that yet.
48:09Mm-hmm.
48:10Let's talk about Fran.
48:11She's got that
48:12incredible Southern flair
48:13and she's been
48:14on the top twice.
48:15All the way back
48:15in week one
48:16her shrimp and grits
48:17were a top dish.
48:18Yes.
48:18This is a really nice spin
48:20versus what I'm used
48:22to having
48:22and I think
48:23the blue corn
48:24definitely brings
48:25a little more
48:26of a complex flavor.
48:27Yay.
48:28Really delicious.
48:29But in week two
48:30her duck breast
48:31wasn't her strongest.
48:32I wish that you would spend
48:35a little bit more time
48:36on the skin side
48:37because I have a piece
48:38here that's beautiful skin.
48:39Another one could have
48:40been rendered
48:41a little bit more.
48:41Okay.
48:42But she had an incredible
48:43week three.
48:44I mean,
48:45that lemon pound cake,
48:47are you kidding me?
48:48That was delicious.
48:49I would buy all of them.
48:50I just want you to know.
48:52This is buttery
48:54and it has
48:55the most incredible crumb.
48:58That was super great.
48:59All right.
48:59Let's talk about Rex.
49:01He's got an incredible
49:02command of his
49:02Filipino flavors
49:03which we've seen
49:04again and again.
49:06Come on.
49:06He came out of the gate
49:08with that pork blood soup.
49:09Like what?
49:11Your dinner one
49:11was probably
49:12the best pork blood
49:13stew I've ever had.
49:15This means a lot to me.
49:16Thank you so much, judges.
49:18I'm always looking forward
49:19to what is he going to do.
49:21Remember that
49:21Filipino cupcake he made?
49:23Oh, the torta.
49:24Oh, the torta.
49:25The torta.
49:25It's so good.
49:27It's crunchy.
49:28It's crackly.
49:28All that sugar
49:29has caramelized
49:30and then I dip it
49:31into this beautiful,
49:32smooth,
49:33almost chocolate pudding.
49:34It adds such
49:35a beautiful texture.
49:36But then
49:37he slipped a bit.
49:38Last week,
49:39Rex's dish
49:40was at the bottom.
49:41Rex
49:41with Fran's
49:43homemade pasta
49:43with tomatoes.
49:44I think you just
49:45got tripped up
49:46along the way
49:47with the pasta dough.
49:49Yeah, he did struggle
49:50with the pasta,
49:51but if you've never
49:52made something,
49:52you don't know
49:53what to look out for.
49:55You know,
49:55Rex came to this competition
49:56with the purpose of
49:57wanting to show
49:58how beautiful
49:59Filipino cuisine is.
50:01And to me,
50:02he has absolutely
50:03done that.
50:04Yeah, he really has.
50:05It's been so close
50:07between all our home cooks
50:08over the past five weeks,
50:09but it does sound
50:10like you've come
50:11to a decision.
50:12Yeah.
50:12Right?
50:13Yeah.
50:14Okay, then.
50:14Let's bring in the cooks
50:15and let them know.
50:21Welcome back, cooks.
50:23It is time to announce
50:24the three home cooks
50:25who will be moving
50:26on to the big finale
50:27next week
50:28for the chance
50:29to be named
50:30this season's winner
50:31of the Great American Recipe.
50:36The first home cook
50:37moving on to the finale
50:39is...
50:43White Gull.
50:45I cannot believe this.
50:50I've made it
50:51into the final three
50:52and I'm so thrilled.
50:53White Gull,
50:54you have showed us
50:55all of these amazing
50:56Afghan flavors.
50:58All of us
50:58have really enjoyed
50:59the way that you've cooked
51:00from your heart
51:01and shared your delicious food.
51:03Tremendous job.
51:05I'm full of gratitude
51:05to continue showcasing
51:07my culture.
51:08Thank you so much.
51:10The next home cook
51:11advancing to the finale
51:12is...
51:16Rex.
51:19Yay!
51:20That's so awesome.
51:22I am surprised.
51:24Rex, the cooking
51:25that you have shown us
51:26has deepened
51:27our understanding
51:28and our appreciation
51:29for Filipino cuisine.
51:30It's really very inspiring
51:32and we can't wait
51:33to see what you're going
51:33to do in the finale.
51:34It's not about me.
51:36It's about the people
51:37I represent
51:37and now I get a chance
51:39to show more.
51:41Thank you so much.
51:42The final cook
51:43making it to
51:44next week's finale
51:45is...
51:46Kobe!
51:51You've just shown us
52:03great Cajun food
52:05and it just goes
52:06to show that
52:07when you stay true
52:08to who you are
52:09you will always shine.
52:11We're looking forward
52:12to seeing what you do
52:13next in the finale.
52:15I want to do it
52:15for the Cajuns.
52:18I'm just super excited
52:19to be one of the finalists.
52:20I have to bring
52:21my A-game
52:22and I can be
52:23the next winner
52:24of the Great American Recipe.
52:26Whether you're moving
52:28on to the finale or not
52:29you should feel
52:30so proud of yourselves.
52:33Alright, it's not over yet
52:35because we'll be back
52:36next week
52:37to crown the winner
52:38of the Great American Recipe.
52:41Congratulations!
52:43I cannot possibly
52:45encapsulate everything
52:46that I'm going to take
52:47home from this experience.
52:48It was amazing.
52:49How is it possible
52:50to make a connection
52:51in such a short amount
52:52of time?
52:53You know,
52:54it could only be done
52:55around a table
52:55and this has been
52:56a heck of a table.
52:58I'm sad
52:59but I can't wait
53:00to go home
53:00and cook more.
53:05Next time
53:05on The Great American Recipe.
53:07Since it is the finale
53:08we're bringing in
53:09one more judge
53:11to help us out.
53:11Wow!
53:12In my culture
53:14men don't cook
53:15that often
53:15so it feels so good
53:16competing against
53:17two people I feel like
53:18are my brothers.
53:19I really wanted
53:20to do this
53:21for the Cajuns.
53:21I'm super proud
53:22to represent
53:23our culture.
53:24I know my family
53:25in the Philippines
53:25should be proud of me
53:26and I want to make
53:27my fellow Filipino proud.
53:29The winner
53:29of The Great American Recipe
53:31is
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53:32
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