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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.
01:02And 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.
01:29This 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.
01:45You'll be cooking the recipes of...
01:50Yep.
01:52Oh, 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.
02:31My next recipe is Chinese stir-fried tomatoes and eggs.
02:38Anika, make this one.
02:40What?
02:41All right.
02:44Sure.
02:45My first recipe is chicken and dumplings.
02:48Weigal.
02:50Thank 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 Suwani make it.
03:13Ooh.
03:15Fran, I know you thought this one was for you.
03:18And my last dish is spinach bucatini with bacon, clams, and creme fraiche.
03:25That's your recipe, Fran.
03:29You're welcome.
03:31All right, cooks.
03:32You have 60 minutes to prepare your assigned recipe from Tiffany, Tim, or Francis.
03:38And because we're pushing you way out of your culinary comfort zone, during the cook, the judges will give you hands-on help with your dishes.
03:49Wow.
03:49Yes.
03:50Yes.
03:50And as always, your dishes will be judged on taste, execution, presentation, and how well you did with today's theme, which is your adaptability in the kitchen.
03:59All right, cooks, your time starts now.
04:02Let's go.
04:04All right.
04:05Yes, y'all got this.
04:06You can do it.
04:08Heavy.
04:09These are heavy.
04:10Make sure you guys read the recipes from start to finish first.
04:12Brush the dough pieces slightly.
04:14Maybe read it twice.
04:15Pureed in a blender with ginger, garlic, and three tablespoons of water until smooth.
04:19Okay.
04:22For the first time in Great American Recipe history, the home cooks are making the judges' recipe.
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, and this is a chance for them to get to know us a little bit.
04:36Yeah.
04:37I mean, they got to be nervous.
04:38Not only are they making a recipe that's brand new to them, but they're making our recipes to 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 of 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 is 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, so just a little bit.
05:29I won't go too crazy.
05:32Hey, Kobe.
05:32How's it going?
05:33It's going.
05:34I'm kind of in shock with all these different herbs and spices that I've never even heard of.
05:38So I know in Cajun food, you want to brown everything first.
05:41This technique, you take the chicken, you just season it, and then you make a paste with the 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.
05:52So 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.
05:58Okay.
05:58If I can smash these for you while you get the puree going.
06:00That sounds good.
06:01Thank God Chef 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.
06:09But to make it to that finale, I have to show the judges that I'm one of the frontrunners in this competition.
06:15All right, Kobe.
06:16Good luck.
06:17Thank you, Chef.
06:26400 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 also baking the dough.
06:38I mean, all the parts, right?
06:40For 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.
06:55I am not.
06:55Okay.
06:56I'm not.
06:57I'm so not.
06:59But baking is not something that I do often.
07:04Hi, Sawani.
07:05How's it going?
07:06I know you weren't expecting this today.
07:08No, not at all.
07:09Biscuits and gravy.
07:10Something that my grandma used to make.
07:11And my kids love it.
07:12Oh, my goodness.
07:13I don't even know what these tools are.
07:15That's a biscuit cutter.
07:16Biscuit cutter.
07:17Yeah, so I'm just going to help you real quick.
07:19Biscuit and gravy.
07:20It's my 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.
07:34That 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 recipe.
07:45We're doing good.
07:45How are you feeling?
07:46Can you stay here the whole time?
07:49You can do this.
07:50Okay.
07:50Thank you so much.
07:51I appreciate this.
07:53Okay.
07:54Probably about a three-inch piece.
07:57I think 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.
08:14It's turned into a very delicious dish.
08:17And I don't know about y'all, but I love dirty rice.
08:19I love dirty rice.
08:20So I'm going to make sure I'm going to have this gizzard tender.
08:23But it is labor intensive.
08:25It is.
08:25I mean, you have to boil the gizzards so that they're nice and tender because they're a tougher cut.
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.
08:43So we have gizzard in our pressure cooker.
08:48I'm going to go and cook our rice.
08:50I cook mostly Filipino cuisine, so 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, yeah.
09:13So this is like, start it slow, cook it slow.
09:16I want to see that fat render down.
09:18Getting the duck really nice and crispy.
09:20Okay.
09:20And then I'll just help get your mixture ready for the dirty rice.
09:24Think of it in the realm of like a fried rice.
09:27Fried rice, okay.
09:27But it's going to stick a little bit together because of the livers and the gizzards and
09:32everything else.
09:32Okay, okay.
09:33It makes me 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.
09:53Oh, yeah.
09:53Actually, we could.
09:55We'd love some.
09:56I got you, baby.
09:57That's right.
09:58Yeah, absolutely.
09:59Be careful.
10:00Good luck.
10:01Thank you, chef.
10:07Here we go.
10:08We have white wine, my favorite.
10:11I'm getting that out just because it'll make me happy.
10:14The dish I'm making is Tim's Bucatini with spinach, bacon, and clams.
10:18It sounds really good.
10:19I make pasta a lot.
10:21And when the kids come home, one of our absolutely in stone family traditions is spaghetti night.
10:28This 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 are you feeling?
10:39I'm feeling like this is going to be a new family favorite.
10:42That's awesome.
10:42But 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.
10:49So 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.
11:02Then they have to be covered and put in this super fancy oven.
11:06It has lots of steam in it.
11:08And this little egg yolk is going to be the crowning glory on this pasta.
11:15How you looking, Fran?
11:16You can say a prayer that everything, like, comes together.
11:20And it's Tim-worthy.
11:23Okay.
11:24Not a lot of steam.
11:25Forty minutes left.
11:28Oh, shoot.
11:30Beautiful browned meat.
11:32Oh, my God.
11:33I forgot to put in the timer.
11:36For this challenge, I am making Frances's 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.
11:54But I've never made Chinese stir-fry before.
11:58Hey, Anika.
11:59How's it going?
11:59Hi, Frances.
12:00Thank you for coming back.
12:01Oh, you're making ginger scallion sauce.
12:03Yeah.
12:03My favorite thing in the world.
12:04I have the rice cooking already.
12:07Perfect.
12:07Okay.
12:08So this dish is very simple.
12:09It's basically scrambled eggs with chunks of tomato.
12:12But to me, there are some keys to making it, like, extra, extra special.
12:15If 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.
12:32This technique is so unusual to me.
12:35Completely reverse the Mangodeshi, completely.
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.
12:46I'm going to leave you be.
12:47Okay.
12:48Salt this now.
12:49Yeah, thank you.
12:49Just want to make sure of enough salt.
12:51In the last couple of weeks, the judges consistently said, I like sufficient salt, but I'm determined
12:56to make it to the finale.
12:58So I want to make sure that my salt is right.
13:01But at the end of the day, I hope it's going to be proud of what I've made.
13:11I am flying blind.
13:13For 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.
13:21First, I'm going to sweat my onions, then I'm going to add the chicken with some Creole
13:25seasoning.
13:26I've never really used it before, but I'm excited.
13:28Obviously, I'm going to add turmeric and coriander.
13:31Maybe we'll add a little chili for spice.
13:33This is not in the recipe, but I'm doing it.
13:37It 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.
14:03Hey, so I feel like we threw you a little curveball.
14:05Have you ever had chicken and dumplings?
14:07No, I've never had them.
14:08Never?
14:09No.
14:09Well, 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.
14:20That's so pretty.
14:21They'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.
14:27Make it work.
14:28Good luck.
14:3030 minutes left, everyone.
14:32What?
14:33Time flies when you're having fun.
14:35Wow.
14:36Looks like really good.
14:39Ooh, 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.
14:52Hey, 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 added extra sage and thyme.
15:10I love herbs.
15:10Can 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.
15:20Put more pressure on me.
15:24Ooh, that's really good.
15:25I like it.
15:26Ooh, thank you.
15:27That gravy is fantastic.
15:2810 minutes left.
15:30I think this is good.
15:31Dessert and our liver.
15:33Blackout.
15:34How's it looking?
15:35It looks beautiful.
15:36Oh, good.
15:37This 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.
15:48I still think we need to brown some stuff.
15:50Chef Francis's recipe calls for a fried onion topping, so I'm going to brown it.
15:56That's my spin on it.
15:57We brown this in Louisiana.
15:58I am glad I got the brownies onions.
16:00Everything was white.
16:00I'm like, oh, my God.
16:02Not knowing what this is supposed to taste like, I 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.
16:13All right.
16:14Let me know.
16:14Okay.
16:18It'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.
16:25Yeah.
16:28Oh, Nika 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.
16:41As 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.
16:52That's my style.
16:53Like faux shizzle.
16:54Perfect.
16:56Okay.
16:57Now I need to get the pasta going.
16:59Seven minutes.
17:01Oh, my God.
17:04All right.
17:05Moments of truth.
17:08I got it.
17:08We closed.
17:09Rex, how are you doing?
17:11We're good.
17:12We're getting ready for our rice.
17:14Oh, okay.
17:15Oh.
17:16I've never cooked dirty rice, but cooking fried rice, I always use a wok.
17:21Dirty rice and a wok.
17:23I love that.
17:23Rex, what are you adding?
17:25I'm just adding some Filipino seasoning.
17:27Okay.
17:28Combining Asian flavor with the Creole, it's a risk, but I'm still torn between two lovers.
17:33We'll see.
17:36Three minutes.
17:37Woo!
17:38Woo!
17:38Woo!
17:39All right.
17:40I got this.
17:41Oh, my God.
17:42Anika, how's it going?
17:44I 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
17:51and ready to go.
17:53I am nervous because everything's happening very rapid pace.
17:56Oh, my God.
17:57Two minutes, everyone.
17:59Get plating.
18:01Oh, dang.
18:01Blame it.
18:03No ladle, really?
18:04I'm going to just have a little bit more gravy.
18:08Make your judges proud with those recipes.
18:11This is it.
18:12An egg on every plate.
18:13Ten, nine, eight, seven, six, five, four, three, two, one.
18:25Time's up.
18:27Done.
18:36We gave you 60 minutes to prepare a recipe by one of our fantastic judges.
18:41Fran, come join us.
18:44Hi.
18:45Tell us what you made for us.
18:46I made Tim's bucatini with spinach, bacon, and clams.
18:54You know, Fran, I've cooked this dish many, many times.
18:57Your version turned out great.
19:00Oh, my God.
19:02I'm so glad oxygen came back into the room.
19:05To me, this dish is always about balance.
19:07The brininess of the clam, that sort of smoky element from the bacon.
19:12But I think just a little bit more clam broth would help make the dish creamier.
19:16Okay.
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.
20:20Well, first of all, kikabur means what's happening.
20:28Anika 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.
20:47Yeah, I agree with everything Tiffany has said.
20:48This is properly done.
20:49The gravy came out to the right consistency.
20:52The 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.
21:05Otherwise, I think you executed the dish as it was meant to be.
21:09Rex, come join us.
21:12Woo!
21:13So today I made crispy duck with dirty rice, but 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.
21:24But the dirty rice, the flavor of that oil which added was a tiny bit strong.
21:28Yeah, I agree.
21:29The chicken livers and gizzards and the rice, all of them perfectly cooked.
21:33But it just needed a little bit more Creole seasoning.
21:36But 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.
21:45My one twist, I'll say, we love sauces in Bangladesh, so I added all the sauce on top of the rice and the eggs.
21:54What I like about the dish is it's very, like, simple in the greatest way.
21:57There's a 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.
22:21Suwani, come join us.
22:23I made Tim's biscuits and gravy.
22:26I stay 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.
22:41The 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.
22:58I 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.
23:09I 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?
23:37Our first favorite dish of the round was...
23:41Weigal.
23:44Your chicken and dumplings hit all the marks that Tiffany needed them to hit.
23:48The 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 loved how much the turmeric gave it an earthiness.
24:00It 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.
24:10I feel a boost of confidence going into the next round.
24:12Our other top home cook of this round is...
24:15Suwani!
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.
24:40This means the world to me.
24:41Finally!
24:42This is your first top dish!
24:48Congratulations!
24:49Thank you, Tim, for all the tips to make this dish successful.
24:53Absolutely.
24:53You did a great job.
24:54I am so thrilled.
24:56It means a lot that I'm able to do well with Tim's recipe.
25:00I 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.
25:12In the last round, we threw you a curveball by challenging you to prepare one of the judge's
25:20personal recipes.
25:22In the second round, we're switching things up yet again.
25:26Or, shall I say, swapping things up.
25:33That's right.
25:34It's time for everyone's favorite round, the recipe swap.
25:39Okay.
25:39All right.
25:41Immediately panic.
25:42We have randomly selected a recipe for each of you that belongs to one of your fellow
25:47home cooks.
25:48You'll find those at each of your stations.
25:51Making another home cook's dish that I've never seen or eaten is definitely out of my
25:56comfort zone.
25:57You'll have 60 minutes to prepare the dish.
25:59But remember, we also want to see your culinary POV.
26:02And as always, your dishes will be judged on taste, presentation, execution, and, of course,
26:09the theme.
26:10All right.
26:10Your time starts now.
26:11Go find out what recipes you're cooking.
26:15Recipe swap.
26:16Was not expecting it.
26:18But the judging criteria is the same no matter what.
26:21If you create a great dish, they're going to let you know.
26:23And if you didn't create a great dish, they're going to let you know that, too.
26:28Swanee's duck knob.
26:29Kobe's shrimp, Creole over fried fish.
26:33It's Creole.
26:34Creole.
26:34I'm sorry.
26:35That's okay.
26:37My God.
26:38I'll have yours.
26:39Oh, my God.
26:39You're so lucky.
26:42It's Oshak.
26:44Oshak.
26:45Oshak.
26:45Hot 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.
26:55I got France homemade pasta.
26:58And tomatoes.
26:59I have Rex's rellenong bangus.
27:02Bangus.
27:03Stuffed milkfish.
27:04Oh, wow.
27:05Sorry, friend.
27:07Oh, boy.
27:07Look 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?
27:20Lobna.
27:21Oh, my God.
27:22I love lobna.
27:23The first challenge was cooking your recipes, and now they are swapping and cooking each
27:28other's teams.
27:28I have never seen a look of abject terror quite like what we saw.
27:33Okay.
27:35There's some dishes that I'm sure they have never, ever, ever heard of.
27:41You know, we always talk about the smell in the room.
27:43Today, I think it's panic.
27:46Oh, sorry.
27:48Sorry.
27:48I'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.
28:00It was very, very sweet, spicy ketchup.
28:03And I've never had milkfish.
28:05I've never stuffed a fish.
28:06Oh, here it comes.
28:07Yay!
28:07Oh, Fran.
28:08Hey, Rex.
28:08Okay.
28:09All right, Fran.
28:09I need to help you.
28:10Okay.
28:11Thank you so much.
28:11So this is your entire bangus.
28:14The tricky part is to the bone and removing all the meat of the bangus without breaking
28:18the skin, actually.
28:19Without breaking the skin.
28:19Yes, yes.
28:20That's the hardest part.
28:21So the reenang bangus is a fried milkfish with a stuffing inside.
28:26I love it, but it's a difficult dish.
28:28Not a lot of Filipinos even make this dish.
28:30So we're going to break the tail first, break the neck.
28:33There you go.
28:34Gotcha.
28:34Now remove the gills.
28:35I 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.
28:41Then you rewrap the filling in the fish skin, almost like a sausage, and then you fry that.
28:45Wow.
28:46Now we're going to squeeze it out.
28:47See, it's coming out.
28:49Okay.
28:49It's coming out.
28:50There you go.
28:51It's coming out.
28:52It's coming out, Fran.
28:53Coming out, Fran.
28:54Woo!
28:55Whoa.
28:56You're a wonder.
28:58You can also use that meat to do your stuffing.
29:02Okay.
29:02Okay, Fran.
29:03You got it.
29:03This dish is Rex's pride and joy, so I have to do justice.
29:07Holy mackerel.
29:08But I'm not even confident that I can do that.
29:11This is interesting.
29:15This definitely is not my cup of tea.
29:17Fran and I swap dishes in this room.
29:19So 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
29:27pasta, grilled 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 going to do really well because
29:39I know Rex is a good cook.
29:43A really good pasta, you want to let it rest for at least 40 minutes.
29:47So I'm going to see if I can have time to do that.
29:49I'm kneading this hard dough, and it's tough.
29:52It's a workout.
29:53Hey, Rex.
29:54How's it going?
29:54What's going on with your dough?
29:55Kneading, it's pretty tough.
29:57It looks a little dry to me, but you want to know a trick?
30:00What?
30:00Okay, 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?
30:09Yeah, so this will help the flour absorb more moisture.
30:12Yeah, see how the dough expands?
30:13And then it'll compress.
30:14And then that's going to 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.
30:47Dry rice.
30:54I never cook rice like this in my life.
30:56Sewanee and I swap dishes this round.
30:59I am making, um, duck, lamb, lab.
31:06Never heard of that before.
31:07I'm lost.
31:08I'm anxious.
31:09Sewanee, this rice I just poured in that thing?
31:12Yes.
31:12Grind up the rice.
31:14Very lightly.
31:15Duck lab brings me back to my childhood in Thailand.
31:18This is a very complex salad with ground duck meat, crispy fried duck skin, toasted rice,
31:24fish sauce, peppers, and 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, some 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.
31:42It's in a salad.
31:43Cover the bottom of the pot with Cajun seasoning.
31:46Kobe, can I have your seasoning, please?
31:48I do have some, yes.
31:50I have Kobe's dish.
31:51And it's shrimp creole over fried fish.
31:55Going into this challenge, I feel nervous again because I don't know much about Cajun cooking.
32:02Okay, is this it?
32:03That's it.
32:04Just use it like this and season your cornmeal.
32:06And then you just batter your fish with that.
32:08Make sure you have the, uh, creole mustard on both sides.
32:11Shrimp creole with fried fish is the white fish.
32:14It's fried, they become super crispy.
32:16And then the shrimp creole sauce on top kind of gives it that kick.
32:19So, Wani 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, building on the flavors here.
32:34Cooking two southern dishes is 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 going to add the shrimp later.
32:4440 minutes left!
32:45I got this.
32:49Oh my god, seriously.
32:51There 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, which is a juju berry.
33:10Baroi kata, it's a very special dish to me because my dadu, my grandmother,
33:14used to make it regularly.
33:16She passed away, but it still reminds me of her.
33:20Wow, that smells amazing.
33:22For the juju bee broth.
33:23I add boiled jujubes along with the liquid that they were cooking in.
33:27So, 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 going to start on the salmon marinade.
33:36Anika's marinade was butter and lemon.
33:38And I'm going to go ahead and add just a few things.
33:42I add turmeric, coriander, sumac.
33:46The saffron is my special touch.
33:49Ha, ha, ha, ha.
33:50That's exactly the color we want.
33:53Sunshine, just like me.
33:55The judges loved my spin on this first round.
33:58So, this round, we're not keeping it simple.
34:00We're not keeping it demure.
34:02We're going all out for this one.
34:05Here we go.
34:06I 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.
34:29That's enough salt.
34:31I've personally never made dumplings before,
34:33so this is going to be a challenge.
34:34Hey, 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 going to get the fork and press the sides.
34:43Seal it.
34:43Like this?
34:44Crimp it.
34:45Yes, 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 going to 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!
35:26Ooh, look at that.
35:30It's beautiful.
35:31All right!
35:32Okay, I'm going to add shrimp.
35:36Lost my glasses.
35:37Lord and mercy.
35:40Okay.
35:41Oyster and soy sauce.
35:43Huh.
35:44Okay.
35:45This stuffing has a million ingredients.
35:48Pork, onion, garlic, carrot,
35:51a variety of vegetables,
35:53soy sauce, fish,
35:54and quail eggs.
35:57Rex, the eggs are whole, correct?
35:59Yes, 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.
36:09I need to stuff,
36:10and then I will dredge,
36:11and then I'll eventually fry it.
36:13All right.
36:14Come on.
36:15Let's go.
36:15Okay, got it.
36:16Thank goodness for Tiffany.
36:19Get it in there.
36:19Let's go.
36:20Just stuffing it now.
36:21She's holding the fish open.
36:22I'm packing it nicely.
36:24You will go in,
36:25because I said so.
36:26There you go, Fran.
36:27You tell it what it's gonna be.
36:28Okay.
36:29And ultimately,
36:30I was able to stuff these skins pretty well.
36:33And then it's going in?
36:34Yes, ma'am.
36:35All right.
36:35Be careful with that oil.
36:36Thank you, madam.
36:37I've never done anything like this,
36:38and if it works,
36:40this technique is the very coolest.
36:42That's it.
36:43You got it.
36:44Beautiful.
36:45It takes a village.
36:46I'm going to do the sauce real quick.
37:00Some of the oil.
37:01Fran's tomato sauce calls for different types of spices.
37:05Smoked paprika, pepper flakes.
37:07It's like it's going to be a little spicy.
37:09And then I'm going to use my Filipino seasoning
37:13for my own twist on it.
37:16Toss this here.
37:18Fran.
37:19Yeah.
37:20Are you using the lemon juice
37:20or just the peel?
37:22Start with the zest.
37:24What's the zest?
37:25The skin of the lemon.
37:26While that cooks,
37:33I'm going to start to boil my pasta.
37:36I'm having trouble with this,
37:38but the noodles have sticked together.
37:41Come on, come on.
37:41No.
37:42So I'm just going to boil it,
37:44and hopefully it turns out good.
37:46Good, Rex?
37:47You good?
37:48Yes.
37:49I hope so.
37:50All right, you guys,
37:51you have 15 minutes left.
37:52Oh.
37:56Looks good to me.
38:01I want to jazz up the flavors.
38:06I think I can add a little bit of my own twist
38:08in the fish filet.
38:09My Thai twist is oyster sauce.
38:12I add a little bit of oyster sauce
38:14and fish sauce, of course.
38:16You know, all of the umami flavors
38:18I love cooking with.
38:19I have two proteins here,
38:20so yes, I think the shrimp's going to be fine,
38:23but the fish,
38:24Kobe 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, we're going in.
38:37Hey, I need some chili sauce.
38:38Where's your chili sauce?
38:42Simone, chili sauce.
38:43Oh, oh, oh, chili sauce.
38:45Here, the chilies.
38:46All right, and what about,
38:47uh, 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
38:54is supposed to taste like,
38:55and 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,
39:03because the finale's coming up,
39:05so I think it's going to come down
39:07to attention to detail.
39:08Kobe, is the duck in the bowl ready?
39:10Oh, the duck.
39:11Oh, Lord, a mercy.
39:12Don't forget the duck.
39:13I knew that.
39:14I knew that.
39:16Oh, boy.
39:17Ooh, Kobe's off the rails.
39:19Oh, God.
39:20I'm going to, I guess, boil steam the dumplings,
39:32which apparently it's supposed to be
39:33the traditional Afghan way.
39:36I feel a lot of pressure
39:37to get this dish right,
39:39because we're getting very close
39:41to the finale.
39:43I'm just going to let it sit there
39:44while I finish the sauce.
39:46But it's not my dish,
39:47so I have no idea
39:48how it's going to turn out.
39:49All right.
39:50I'm going to just taste it.
39:54Oh, my God.
39:55Oh, my God.
39:57My mouth is on fire.
39:59Why, girl?
40:00Yeah?
40:00Is this supposed to be super hot, spicy,
40:02because the five serrano peppers?
40:04Did you put them all?
40:05Yeah, because it asks for five.
40:07I told you to ask.
40:10Uh, no.
40:11I didn't know that.
40:12I've never made this dish.
40:14No, it's, like, crazy hot.
40:15I'm trying to remove some of them,
40:16so it's, like, doesn't kill the judges.
40:18I think, okay, I have labneh
40:19for the yogurt sauce,
40:21so I'm going to add the labneh
40:22in the meat as well
40:23to reduce the heat.
40:25I'm just going to go
40:25with my own instincts right now.
40:27Only seven more minutes.
40:30Oh, la-la-la.
40:33Looking good.
40:35Anika, what do you think of the broth?
40:39Why is it so sweet?
40:42It's supposed to be tart and tangy.
40:45I'm freaking out.
40:46This jujube broth
40:47is not giving tangy.
40:49It's giving sweet.
40:51Add some lime.
40:51Okay.
40:52Reduce it more.
40:53Okay.
40:53So I add a whole bunch of limes.
40:56I also add a handful of barberries
40:58because I know those are sour.
40:59That's actually so pretty.
41:01Oh, my God.
41:02And then I found myself
41:03with my own flavors.
41:05In Rundrund,
41:05I used heavy cream
41:06to bring the dumplings together,
41:07and in this round,
41:08I'm using coconut milk.
41:09I kind of took the basics
41:10of the Anika's recipe,
41:11but then I got creative and crazy,
41:13and I just end up
41:14with a whole new dish.
41:15Wow.
41:16It tastes like an island
41:17off the coast of Bangladesh
41:19with an Afghan tourist.
41:22It's great.
41:24Three minutes.
41:25You have three minutes left.
41:28That ain't even good.
41:30Oh, look at Fran's fish.
41:31It looks good.
41:32Yeah.
41:33Fran's fish looks good.
41:34My fish is golden brown,
41:35and I am so both impressed
41:38and grateful.
41:39Stay.
41:40Just stay.
41:41Ooh, look at that.
41:42That's cute.
41:44One minute left, folks.
41:45Getting on a plate.
41:46Woo!
41:46Woo!
41:48Woo!
41:49Woo!
41:49Woo!
41:49Woo!
41:49Woo!
41:50Woo!
41:51Woo!
41:52Two per person.
41:56Hot as Hades.
41:58Oh, my God.
41:59Ten, nine, eight, seven, six, five, four, three, two, one.
42:11Time's up!
42:11Woo!
42:12Time's up, time's up!
42:14Oh, my God, we did it.
42:15Wow.
42:16You made it.
42:22We gave you 60 minutes to cook a dish
42:26by 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,
42:35and it is duck lop.
42:38First time I ever made duck crackling,
42:40so that's a new one for me, too.
42:42The crackling, some of them kind of got a little dark.
42:45But I really like the overall flavor.
42:48I like the fish sauce and all the vegetable
42:50that you eat with this, and the spice is good.
42:53Like Tiffany said, the flavor is there,
42:55but you need a little bit more acid, right?
42:58That lime juice should be a little bit more pronounced.
43:01But you know what?
43:02You've cooked two different dishes from Asia today,
43:04and I 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
43:18and fish sauce to the fish filet.
43:21Really nice fry in the fish.
43:22I've never had a fried fish where the dredge was so flavorful.
43:26I just get super umami flavors.
43:29I agree with that.
43:29You've actually executed it pretty well.
43:32The shrimp sauce is very bold, a lot of creaminess.
43:34If I had to pick it apart, I would say, you know,
43:37maybe cook the shrimp a little bit less.
43:39The texture gets a little bit grainy when you overcook it.
43:41But overall, I think you did a great job.
43:43Thank you so much.
43:44Get your honorary southern half.
43:46All right, white gal, come join us.
43:50I had Anika's dish, and it's baroi kata,
43:54which is jujube broth with salmon.
43:57And I did add my own spin.
43:58I added some saffron sumac.
44:00And 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.
44:12And it's very creamy with the coconut milk.
44:15And then the salmon itself,
44:16it looks like some pieces might be a little more cooked than I'd like.
44:20Yeah, I agree with everything Tiffany has said.
44:22But it's not unpleasant.
44:23It's not dry, especially served in a broth.
44:26I think it's doable.
44:27But maybe if in the oven,
44:29I would have taken it out a couple minutes earlier.
44:31But I like all that tartness,
44:33that tanginess from the barberry, from the lime.
44:35You get that sweetness from the jujube.
44:37Really quite lovely.
44:39No shit, John.
44:40Anika, come join us.
44:42I got YGOL's recipe,
44:44and it's Oshak potstickers.
44:46I added some labneh in there
44:48to, like, reduce the heat.
44:50Overall, I think, you know,
44:52interpreting a dish that you've never had before
44:54and putting your perspective on that dish,
44:57I 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.
45:02Extremely well-balanced.
45:04The meat is kind of pretty rich.
45:05But the ground beef, it's a little bit,
45:08I don't want to say dry,
45:09but, like, it needs to be cooked
45:10just a little bit longer to tenderize that meat.
45:13Yeah, the ground beef could be a little bit more tender,
45:16but all the components of the dish are quite delicious.
45:18Like, I don't need any more salt in it.
45:20And when we get to the dumpling,
45:21the filling, it's really, really nice.
45:23My problem with the dish
45:24is that we only got two dumplings.
45:27So I think just, like, the proportion,
45:29and then make sure you get the right quantity
45:30of the true star of the dish on the plate.
45:32But yeah, I think it was really tasty.
45:35Rex, come join us.
45:38So I made France homemade pasta with tomatoes.
45:43And I added more of my Filipino seasoning again.
45:46I think the noodles were on the right track
45:48and they're pretty close.
45:49But when you cut the pasta,
45:51make sure that you're really flaking it apart
45:53and, you know, making sure that the noodles are individual.
45:56Yeah, I mean, I think some of the pasta
45:57was twice as thick as other,
45:59and so it became a very uneven cook.
46:01But I really enjoy the sauce,
46:03the combination of the blistered tomatoes
46:04with those spices,
46:06and 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 bangush,
46:16and that is stuffed milk fish.
46:20I would say the frying,
46:22my skin was a little bit
46:24on 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
46:34holding this skin and you stuffing it
46:37and we just gonna get it in here
46:38and pray for the rest.
46:39And whether this is exactly
46:41how it's supposed to be or not,
46:42I think that you have a very flavorful stuffing.
46:45Thank you, and thank you for your help.
46:51So generally, I am super adaptable,
46:56but I feel like I've failed
46:57to 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 shrimp creole over fried fish
47:16and I thought she not only nailed it,
47:18but did add a little bit of herself
47:20in 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,
47:26but the shrimp was, like, a little bit overcooked.
47:29What's interesting is she came out on top
47:31in round one with Tim's biscuit and gravy recipe.
47:33Yeah, even though these may not be the flavors
47:35that we know from her,
47:36what she's showcasing is that she's a strong cook
47:40and that she's able to pivot.
47:42Adapting, right?
47:42Yeah.
47:43Yeah, absolutely.
47:43Another one of my favorites was Anika.
47:46She made Wagaw's recipe.
47:48I love the leeks that were inside of the dumpling
47:52and the onion with the labneh that she did
47:54with all of that kind of really came together nicely.
47:56Yeah, it was super delicious.
47:59But 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,
48:06and had the forethought to add some more labneh to the sauce
48:09to tone those flavors down,
48:11which is what we've been asking for.
48:13Another one of my favorite dishes this round was Wagaw's.
48:16He made Anika's boiroikata,
48:18which was the salmon in this tangy sauce
48:21that he actually enriched by adding coconut milk
48:24and some of his spices that we've seen him use
48:26throughout 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
48:32because the salmon was a little bit overcooked.
48:35Yeah.
48:35All right, judges,
48:36were there any dishes you felt needed improvement?
48:38I felt like Kobe made a duck lob
48:41that was slightly just off.
48:44That dish is supposed to be very, very bright,
48:48but he really didn't use much lime juice.
48:50And the duck skin, cracklins,
48:52some of them were beautifully cooked
48:54and some of them were bitter and burnt.
48:56Do you think he just got lost in the recipe today?
48:59Oh, I think he was lost from the moment he saw that recipe.
49:03Overall, I think that today
49:04it was way outside of his comfort zone.
49:06That's for sure.
49:08Another one of the dishes that I really felt
49:10missed the mark was Rex.
49:12Rex had friends' homemade pasta with tomatoes.
49:15Overall, the techniques weren't there.
49:17We were watching him roll that pasta
49:19and it looked beautiful.
49:20Yeah.
49:21And it was just the mistake
49:22of 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
49:31that needed a little bit of help
49:32was Fran's dish, Rex's stuffed milkfish.
49:35There's some things
49:36that she could have potentially
49:37done a little bit better,
49:38frying the fish a little bit longer,
49:40creating a crispier skin.
49:42Yeah, I agree.
49:42But she had to scoop the meat out
49:45and de-bone it.
49:46And then she just stuffed it in there
49:48like a sausage casing.
49:49I can't imagine getting a whole fish like,
49:51wait, what am I doing here?
49:52So we give Fran a lot of credit for that, right?
49:56However, the finale is just two weeks away.
49:58And at this point,
49:58it comes down to all those little details.
50:01It does.
50:01But it sounds like you've made your decision.
50:03Yeah, totally.
50:04Great.
50:05Let's bring the cooks back in.
50:06All right, in the last round,
50:12you traded recipes with a fellow home cook.
50:15While you all did the recipes proud,
50:18the judges do want to give a little feedback
50:20on a couple dishes they felt needed
50:22some improvement.
50:23The first dish that lacked a little finesse
50:26is Fran.
50:32Sorry.
50:32Fran, I...
50:35What a journey we've gone on today.
50:38But you know what?
50:39You really tried to keep the essence
50:41of Rex's stuffed milk fish.
50:43But we did feel that the fish could have been fried
50:46a little bit crispier.
50:49And the second dish that wasn't as successful was...
50:53Rex.
50:55I feel like you were heading in such a great direction
50:58with Fran's homemade pasta with tomatoes.
51:00And I think you just got tripped up along the way
51:03with the pasta dough and, you know,
51:05it wasn't the easiest recipe for you,
51:07but great job pushing you through.
51:09All right.
51:10Because we gave you two really challenging rounds
51:13of cooking, nobody will be going home this week.
51:16Oh.
51:19Now let's talk about the dishes
51:20that were standouts this round.
51:23The first dish we loved this round was...
51:25Suwanis.
51:29Woo!
51:31I think you did real justice to Kobe's shrimp creole
51:34and fried fish.
51:36The sauce was rich, it was hearty, really well spiced,
51:39and we were all really impressed
51:41by your tremendous flavor on that.
51:43Thank you so much.
51:45Our next favorite dish was...
51:47huaigal.
51:49Woo!
51:49Your version of Anika's boricata
51:53was absolutely delicious.
51:56Adding the coconut milk, the saffron,
51:59the sumac, the barberry,
52:01honestly, the dish felt like a marriage
52:03between the two cultures.
52:04The salmon was a little bit overcooked,
52:06but overall, great dish.
52:09But, as you know,
52:11only one dish can come out on top.
52:13And the winner of the round is...
52:15Suwanis!
52:16Suwanis!
52:18Woo!
52:19No way!
52:21What a phenomenal week.
52:25That shrimp creole served over fried fish
52:27felt so, so full.
52:30Adding in your flavor
52:31really took that dish to another place.
52:34You stepped out of your comfort zone,
52:36and it really paid off for you.
52:38Wow.
52:38Thank you so, so much.
52:40I did well for both rounds.
52:43It's just unbelievable to me
52:45of all the dishes, not Thai,
52:47but Southern American dishes.
52:49I'm happy.
52:49Thank you, Kobi.
52:52All right, cooks,
52:53see you all next week
52:54for more of your Great American Recipes.
52:57Good night!
52:57Good night!
52:58Bye!
53:02Next time on
53:04The Great American Recipes,
53:05this week,
53:06we want you to focus
53:07on memorable recipes in your family.
53:09These are my husband's favorite breakfast.
53:11This dish is the celebration
53:13of the lives that my parents had.
53:15I feel like your mom and your dad were there
53:17when you were cooking this meal.
53:19We've kind of been through
53:19thick and thin together,
53:20so, uh, I'll name the crowd.
53:22It is time to announce
53:24the three home cooks
53:25who will be moving on
53:26to the big finale next week.
53:28Mm-hmm.
53:28.
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