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00:00VIEWERS LIKE YOU MAKE THIS PROGRAM POSSIBLE. SUPPORT YOUR LOCAL PBS STATION.
00:30WE'LL BE MOVING ON TO THE BIG FINALE NEXT WEEK.
00:33WELCOME BACK TO THE GREAT AMERICAN RECIPE.
00:48THIS IS IT GUYS.
00:49READY FOR ANOTHER DAY?
00:50I WAS BORN READY.
00:52OOH, SASS.
00:54IT'S THE LAST WEEK BEFORE THE FINALE.
00:57AND I GET MISTI EVEN TALKING ABOUT IT
00:59BECAUSE WE'RE JUST GETTING TO KNOW EACH OTHER AND WE'RE ALMOST DONE.
01:02GOOD MORNING.
01:03GOOD TO SEE YOU ALL.
01:05WELCOME BACK TO THE GREAT AMERICAN RECIPE.
01:07PLEASE JOIN ME IN WELCOMING OUR INCREDIBLE JUDGES.
01:10TIFFANY DERRY.
01:12GOOD MORNING, Y'ALL.
01:13TIM HOLLINGSWORTH.
01:15GOOD MORNING, EVERYONE.
01:16WELCOME BACK.
01:17AND FRANCIS LAMB.
01:18HEY, GREAT TO SEE YOU.
01:21THE SIX OF YOU HAVE WOWED US OVER THE LAST FIVE WEEKS.
01:24AND IT'S BEEN A PLEASURE GETTING TO KNOW EACH OF YOU
01:28THROUGH YOUR INCREDIBLE RECIPES AND THE STORIES BEHIND EACH DISH.
01:33THIS WEEK, WE'LL FIND OUT WHICH THREE HOME COOKS WILL GO ON TO
01:36NEXT WEEK'S FINALE AND COMPETE TO BE NAMED THE WINNER OF THE GREAT AMERICAN RECIPE.
01:41WOO-HOO.
01:41CAN YOU BELIEVE IT?
01:42THIS IS THE MOMENT THAT YOU'VE BEEN WAITING FOR.
01:45BUT BEFORE WE FIND OUT WHO WILL BE COMPETING NEXT WEEK, YOU STILL HAVE MORE COOKING TO DO.
01:51SO LAST WEEK WAS ALL ABOUT TESTING YOUR ABILITY TO ADAPT IN THE KITCHEN.
01:55THIS WEEK, WE WANT YOU TO FOCUS ON MEMORABLE RECIPES IN YOUR FAMILY.
02:00FOR THE FIRST ROUND, YOU'LL HAVE 60 MINUTES TO PREPARE A DISH THAT YOU MAKE IN HONOR OF A FAMILY TRADITION.
02:06AND AS ALWAYS, YOUR DISHES WILL BE JUDGED ON TASTE, PRESENTATION, EXECUTION, AND HOW WELL YOU DID WITH TODAY'S THEME.
02:14ALL RIGHT, FOLKS, YOUR 60 MINUTES STARTS NOW.
02:20WOO-HOO.
02:21WOO-HOO.
02:22LET'S GO.
02:24THERE'S MY RUID.
02:25I'M GONNA SLICE SOME ONIONS.
02:27IT TAKES A WHILE, PEELING SHALLOTS, I WILL TELL YOU THAT.
02:30ALL RIGHT, SO WE ASKED THE COOKS TO PREPARE A MEMORABLE RECIPE THAT THEY COOK FOR A TRADITION OR AN EVENT IN THEIR LIFE.
02:37WHAT ARE WE LOOKING FOR FROM THE HOME COOKS TODAY?
02:39THIS IS SOMETHING THAT HOPEFULLY THEY HAVE CELEBRATED OVER AND OVER AND OVER WITH.
02:43AND I THINK TODAY, BECAUSE IT IS SO CLOSE TO THE FINALLE, I WANT TO SEE THEM REALLY EXECUTING AT THE HIGHEST LEVEL THEY CAN.
02:49I AGREE.
02:50AND THINGS THAT YOU SHARE WITH FAMILY AND FRIENDS IN THAT SPECIFIC MOMENT, IT MEANS SOMETHING.
02:55AND I FEEL LIKE WE NEED TO KNOW THAT STORY AS WELL.
02:57THIS IS THE SECOND AND LAST ROUND OF COOKING BEFORE WE DECIDE WHO'S MOVING ON TO THE FINALLE.
03:02SO THEY REALLY NEED TO BRING IT.
03:03YEAH.
03:04YEAH.
03:13I HAVE THAI, CHILI PEPPERS, AND GARLIC.
03:16BRINGING THE HEAT.
03:17I DID VERY WELL LAST WEEK.
03:20SUWANI.
03:21YEAH.
03:22NO WAY.
03:23THAT SHRIMP CREOLE FELT SO, SO FULL.
03:28THANK YOU SO, SO MUCH.
03:31AT THIS POINT, I FEEL LIKE ANY ONE OF US CAN GO IN THE FINALLE.
03:34AND I WANT ONE OF THOSE PEOPLE TO BE ME.
03:36I AM MAKING MU PADKRAPAU.
03:39IT'S A PORK STIRFRIED WITH HOLY BASIL.
03:42THIS IS OUR HOMECOMING DISH.
03:44I STARTED MAKING THIS DISH WHEN MY HUSBAND WAS IN THE MILITARY.
03:47THIS IS MY HUSBAND'S FAVORITE BREAKFAST, ALONG WITH MY KIDS, ESPECIALLY MY DAUGHTER, SHILO.
03:53MY DAUGHTER WAS BORN WITH A RED GENETIC CONDITION THAT CAUSES SEIZURES.
03:58IT'S EXTREMELY HARD ON A MOMMY'S HEART, BUT SHILO IS SO PROUD OF ME.
04:03SHE'S CHEERING ME ON, AND I JUST CAN'T WAIT TO GO HUG HER.
04:07I'M MAKING THIS DISH TO BRING ME BACK TO HER.
04:11I'M GOING TO ADD SOME FISH SAUCE, DARK SOY SAUCE, AND VINEGAR TO MY GROUND PORK.
04:17HELLO, SUWANI.
04:18OH, TIFFANI, READY FOR MORE TIME.
04:21I AM ALWAYS.
04:22YOU JUST CAME OUT ON TOP TWICE LAST WEEK.
04:24SO I THINK WHAT YOU DID WELL WAS YOU PAID ATTENTION TO ALL THE DETAILS ON THE PLATE.
04:29I DID.
04:30SO MAKE SURE EVERY ASPECT OF YOUR DISH IS HOW YOU WANT US TO ENJOY IT.
04:34MAKE SURE YOUR PORK IS COOKED PERFECTLY AND YOUR SHRUMP WAS JUST SLIGHTLY OVERDONE LAST TIME.
04:38SOUNDS GOOD.
04:39THANK YOU SO MUCH.
04:40GOOD LUCK.
04:41THANK YOU.
04:42KAP KUNKA.
04:43KAP KUNKA.
04:48I'M GONNA START MY RICE SO I DON'T HAVE TO WORRY ABOUT IT.
04:53THREE OF US WILL HAVE TO LEAVE THIS WEEK.
04:56AND I'VE BEEN ON TOP ONCE.
04:59OH, MY GOD.
05:01I GOT TO TELL YOU, ANIKA, YOUR PUSHKA WAS SO PERFECT.
05:05YOU NAILED IT ON ALL COUNTS.
05:07THANK YOU.
05:08BUT I HAVE TWO MORE CHANCES LEFT.
05:11SO I WANT TO WIN BIG TODAY.
05:13I AM MAKING SHINGRI MALAI KURRY.
05:16IT'S BASICALLY PRAINS AND COCONUT SAUCE.
05:18AND MY MOM WOULD MAKE IT WHEN THERE WERE SPECIAL OCCASIONS.
05:21THIS IS A BEAUTIFUL DISH, BUT ALSO A VERY EMOTIONAL DISH.
05:27THESE ARE MY PARENTS.
05:29I CAME FROM A VERY CLOSE KNIT FAMILY.
05:31AND WITHIN A YEAR AND A HALF, I HAD LOST BOTH MY MOM AND MY DAD FROM CANCER.
05:37SO EVERY MONTH, I MAKE CHANGRI MALAI KURRY BECAUSE THEY MENT THE WORLD TO ME.
05:43THE WORLD.
05:45I'M GONNA USE A LOT OF SHALLOTS TO MAKE THE SAUCE.
05:48I MAKE A PASTE OF SHALLOTS, GINGER AND GARLIC, AND LET IT FRIED WITH BAY LEAVES, CARDAMOM, CINNAMON,
05:55CLOVES.
05:57THIS DISH IS THE CELEBRATION OF THE LIVES THAT MY PARENTS HAD.
06:00AND THAT'S WHY THIS IS MY CHERISHED TRADITION.
06:10HEY.
06:11I FEEL LIKE I'M A BIT MORE IN MY COMFORT ZONE AFTER LAST WEEK.
06:15I THINK IT'S FANTASTIC.
06:17I THINK YOU'VE STAYED PRETTY TRUE TO THE ESSENCE OF WHAT CHICKEN AND DUMplINS SHOULD BE.
06:23NOW I FEEL LIKE I CAN TAKE ON ANYTHING.
06:25AND I'M HOPING THAT WILL GET ME THROUGH TO THE FINALLY.
06:27I AM MAKING AN ARRAY OF DISHES.
06:30IT'S CALLED MELAH ON A PLATE.
06:32MELAH IS BASICALLY A GRAND AFGHAN PICNIC.
06:36WHEN I WAS A CHILD, WE WOULD ENJOY SOME KEBABS ON THE GRILL, AND WE HAVE A GREAT DAY.
06:40I'M JUST STRAINING THE PULP OUT OF THE ONION FOR THE MARINADE.
06:43I HAVE A LOT TO DO.
06:45I WANT TO MAKE RIB-EYE KEBAB AND SHORNA CHUT, WHICH IS BASICALLY A POTATO SALAD.
06:50HI WAGA, HOW ARE YOU?
06:51HELLO, HOW ARE YOU?
06:52DOING WELL.
06:53SMELLS GREAT OVER HERE.
06:54OH, THAT'S GOOD.
06:55YOUR MEAT, HOW IS IT PREPARED?
06:57IT'S MARINATED IN THE JUICE OF ONION AND GARLIC.
06:59YEAH.
07:00AND THEN SOME CORIANDER, CUMIN, AND SUMAK.
07:03AND THEN YOU'RE GONNA GRILL IT?
07:04YES.
07:05SO WHEN YOU'RE GRILLING IN THIS GRILL PAN, ANY SORT OF LIQUID IS GONNA START TO CREATE A BOILING ACTION.
07:10I WOULD TAKE YOUR MEAT AND PAT IT NICE AND DRY.
07:13THAT WAY THAT YOU GET, LIKE, NICE GRILL MARKS ON THERE.
07:16GOT IT.
07:17FINALLY IS NEXT WEEK.
07:18YOU'VE HAD A LOT OF TOP PERFORMANCES.
07:20STAY TRUE TO YOU.
07:22THAT'S THE GOAL.
07:23I HOPE SO, TOO.
07:24GOOD LUCK.
07:25CAN'T WAIT TO TRY IT.
07:26THANK YOU.
07:28IT'S NOT A FRAN DISH WITHOUT AT LEAST A STICK OF BUTTER.
07:31I'VE HAD TWO TOP DISHES AND I'VE HAD ONE BOTTOM DISH.
07:35YOU REALLY TRIED TO KEEP THE ESSENCE OF REX'S STUFFED MILKFISH.
07:39BUT WE DID FEEL THAT THE FISH COULD HAVE BEEN FRIED A LITTLE BIT CRISPIER.
07:44BUT THIS IS STILL A TIGHT RACE.
07:46I'M GONNA MAKE CRAB AND SAFFRON CHOWDER WITH CORNBREAD DROPED VISCUS.
07:51THE TRADITION THAT COMES IMMEDIATELY TO MIND WITH THIS ARE THE BLOCK PARTIES IN MY NEIGHBORHOOD.
07:56I LIVE ON A ONE BLOCK STREET AND IT DOESN'T TAKE A LOT TO PROMPT A PARTY.
08:00IT'S A COMMUNITY EVENT AND JUST ENORMOUS FUN.
08:03WE'LL JUST CAPITALIZE ON ANY OPPORTUNITY TO CELEBRATE.
08:07AND I WILL OFTEN MAKE SOME SORT OF A CHOWDER.
08:10THIS HAS POTATO AND CELERY AND ONION AND I'M ADDING CORN.
08:15I ALSO HAVE A SECRET WEAPON AND THAT IS WAIGAL TAUGHT ME HOW TO BLOOM SAFFRON.
08:22IS THAT SAFFRON I SMELL OVER HERE?
08:25YES.
08:26WOW.
08:27I'M USING THE WAIGAL BLOOM.
08:29BEAUTIFUL.
08:30I LOVE IT.
08:31AND THEN ONCE IT'S BLOOMED, I'D SAY LIKE TWO TEASPOONS.
08:33YOU DON'T WANT IT TOO OVERPOWERING.
08:35THANK YOU.
08:36I KNOW JUST WHAT I'M SUPPOSED TO DO AND IT IS TIME TO BRING IT.
08:40I'M PUTTING IN SOME OF THE CRAB MEAT SO IT'LL START FLAVORING THE SOUP BASE.
08:45THE HARDEST PART ABOUT THIS DISH IS JUST TO MAKE OUR OXTail TENDER.
08:59LAST WEEK, I DIDN'T REALLY PERFORM WELL.
09:02WITH FRAN'S HOMEMADE PASTA WITH TOMATOES, I THINK YOU JUST GOT TRIPPED UP WITH THE PASTA DOUGH.
09:07SO I REALLY WANT TO PROVE TO THE JUDGES THAT I'M WORTHY TO BE PART OF THE FINAL THREE.
09:13TODAY I'M MAKING OXTail KARE-KARE.
09:15KARE-KARE IS A PEANUT BASE STOO AND VERY POPULAR IN THE PHILIPPINES.
09:19I SEASONED MY OXTail WITH FISH SAUCE, GARLIC POWDER, AND ANATU POWDER.
09:26IT MAKES THIS DISH MORE COLORFUL.
09:28MY MOM FIRST MADE THIS WHEN MY DAD LEFT WHEN I WAS IN MY FOURTH GRADE.
09:32MY DAD LEFT US TO WORK IN THE U.S. TO PROVIDE, YOU KNOW, A BETTER FUTURE FOR THE ENTIRE FAMILY.
09:37SO IT WAS JUST ME AND MY SIBLINGS AND MY MOM FOR NINE YEARS.
09:41WHEN OUR DAD LEFT, WE WERE REALLY DOWN.
09:43SO IT BECAME A TRADITION FOR MY MOM TO MAKE THIS ON THEIR ANNIVERSARY.
09:47AND I REALLY WANT TO MAKE IT TO THE FINAL TO SHOW ALL OF THEIR HARD WORK PAID OFF.
09:53IN THE PHILIPPIS, WE CALLED IT IT'S LIKE INDEBTEDNESS.
09:57SO I'M GONNA BE MAKING THE SAUCE WITHOUT THE MEAT.
09:59FOR THE SAUCE, NASTATED, GARLIC, ONION, AND ADD TOASTED RICE.
10:03SO I'M GONNA GET A REALLY RICH SAUCE FROM THIS.
10:0745 MINUTES LEFT.
10:09THANK YOU.
10:11THANK YOU.
10:15HEY, KOBE, WHAT IS THAT IN THERE?
10:17ALLIGATOR LEGS.
10:19DANG.
10:20OKAY.
10:21OKAY, LOUISIANA.
10:22GATOR SEASON.
10:23LAST WEEK, I WAS WAY OUT OF MY COMFORT ZONE.
10:26THE FLAVOR IS THERE, BUT YOU NEED A LITTLE BIT MORE ACID.
10:30AND YOU'VE COOKED TWO DIFFERENT DISHES FROM ASIA TODAY.
10:33AND I THINK THAT YOU MADE THEM PROUD, ACTUALLY.
10:35SO.
10:36THANK YOU.
10:37SO NOW I GOT TO HAVE A REALLY STRONG COOK THIS WEEK.
10:40I'M MAKING ALLIGATOR SAUCE PECAN.
10:43ALLIGATOR SAUCE PECAN IS ALLIGATOR GRAVY WITH TOMATO SAUCE.
10:47HAS SOME SMOKED SAUSAGE.
10:49IT REALLY KIND OF HELPS BRING THAT FLAVOR INTO THAT GATOR.
10:52ALLIGATOR DOESN'T HAVE A STRONG FLAVOR,
10:54BUT IT DOES ABSORB ALL THE FLAVORS THAT YOU COOK IT WITH.
10:57ADD THAT IN THERE.
10:58I'M USING ONIONS, BELL PEPPERS, SOME SHRIMP,
11:01A LITTLE BIT OF RUE, AND OF COURSE, CAJUN SEASONING.
11:05LET'S TRANSFER THIS OVER.
11:07THIS ALLIGATOR SAUCE PECAN IS SPECIAL,
11:09BECAUSE I AM A VETERAN OF THE UNITED STATES NAVY.
11:12I GET TOGETHER WITH MY NAVY BUDDIES EVERY YEAR.
11:15I LOVE THEM.
11:16I WOULD DO ANYTHING ON THE PLANET FOR THEM,
11:18AND IT HAS BECOME OUR TRADITION THAT I MAKE THIS DISH.
11:21WE KIND OF BEEN THROUGH THICK AND THEN TOGETHER.
11:23SO, UH, IT MADE ME CRY.
11:28I DON'T WANT TO CRY.
11:32OH, CAN I GIVE YOU A HUG, KOBE?
11:38AW, COME HERE, MAN.
11:41TELL ME ABOUT THIS. TELL ME ABOUT THE STORY.
11:43I WEAR THIS BRACELET TO SIGNIFY THAT I AM A VETERAN AND KIND OF COOKING THIS DISH.
11:48FOR ALL THE OTHER DISABLED VETERANS THAT'S OUT THERE.
11:51THANK YOU FOR THE HUG.
11:52OH, MY GOD. THANK YOU. THANK YOU.
11:53AND YOU KNOW WHAT, THE TEARS?
11:54JUST A LITTLE EXTRA SEASONING.
11:55I HOPE SO.
11:56A LITTLE EXTRA SEASONING.
11:57A LITTLE EXTRA SOLDIER.
11:58A LITTLE EXTRA SOLDIER.
11:59THANK YOU.
12:00THANK YOU.
12:01A LITTLE EXTRA SOLDIER.
12:04WOW.
12:05SMELLS GOOD.
12:11HOLY BASIL IS THE MOST IMPORTANT PART OF THIS DISH.
12:14IT'S VERY FRAGANT.
12:15I FOUND SOME AT THE ACTUAL FARM HERE THAT WE'RE COOKING.
12:19I WAS JUST SO BLOWN AWAY.
12:21IT'S LIKE UNIVERS TELLING ME THIS IS THE DISH THAT I'M SUPPOSED TO BE MAKING.
12:24I DON'T WANT TO OVERCOOK THE BASIL BECAUSE THE BASIL WILL ACTUALLY LOSE FLAVORS.
12:3030 minutes left, y'all.
12:33Oh, 30 minutes.
12:34¿Es posible que hay mucho más crab?
12:37No, para mí.
12:39Preach.
12:40Ok, so we're just going to wait for that.
12:43Mi caray-caray sauce is the right consistency.
12:45Next, I'm going to blanch beans, bok choy,
12:48and also a special flower from the Philippines.
12:51Hey, Rex.
12:52Yes.
12:53Is that banana blossom?
12:54Yes.
12:55I'm just going to be using the core.
12:56We're just going to blanch it and toss it here in our sauce.
12:59Is this something you guys have cooked with before?
13:01A little bit for me.
13:03I have, yeah.
13:03And the texture can be like a crisp cabbage.
13:06It's really nice.
13:07Oh, that's great.
13:08There you go.
13:10Next, I drench eggplant and Filipino breading mix
13:14and put it under the deep fryer.
13:16See the vibrant color?
13:18That's what I want.
13:21So I've added my coconut milk to this.
13:23As the chingwi malay curry gravy thickens,
13:26I add coconut milk.
13:27Oh, it's nice and thick now.
13:30And then I start salting the shrimp
13:33and I also add turmeric powder.
13:35My father always told me,
13:37know your audience.
13:39I'm making it for the judges,
13:40so don't overcook the shrimp
13:42and make sure that it's the way they like it.
13:45I'm just flipping it over to cook the other side.
13:48All right, let's just do this.
13:57This is the make or break week,
13:58and I have to show the judges
14:00that I am a little bit more diverse
14:01than some of my cooking.
14:02It's not just rice in every single meal.
14:04I'm making grits,
14:05so I just want to switch it up a little bit,
14:07you know, maybe help propel me
14:08to one of these stop dishes,
14:11so I think everybody's going to love it.
14:14I think it's time for the saffron.
14:19I'm digging that.
14:20Okay.
14:20My soup is simmering away.
14:22It's time for me to work on the biscuits.
14:24I'm determined to make some decent cornbread,
14:26so that's what I'm doing.
14:28Revenge cornbread.
14:30I have to say, the cornbread,
14:31I think it has really nice flavor.
14:33It's a little bit dry for me.
14:34Okay.
14:35So I can't do that again.
14:38Fran is attempting some redemption cornbread.
14:41That's what she called it.
14:42Oh!
14:44She's like, I cannot leave here.
14:45When you tell a girl from North Carolina
14:47her cornbread's not making the cut.
14:48I understand that there's a little pride
14:50that's going to come out.
14:50Yeah, she has to go home.
14:52Everybody's going to say something.
14:53You know that.
14:53Oh, buddy, I know that one.
14:56If I can't redeem myself with it,
14:58I'm not going to serve it.
14:59We'll start with two.
15:02We won't get crazy.
15:04My short nakhat has a chutney sauce.
15:07So to the blender,
15:08I'm going to add garlic, cilantro,
15:11green onion, serrano peppers, and vinegar.
15:17Wow.
15:18Fifteen minutes left, folks.
15:21Okay.
15:22Tell me for the salt, please.
15:24Okay.
15:24Hot?
15:25Yeah, hot.
15:25Blow on it.
15:26Just a tad bit more.
15:29More?
15:30Okay.
15:30Yep.
15:31We have seen a ton of growth from these home cooks
15:34over the past five weeks.
15:35At this point, it's anybody's game.
15:38The thing is, someone might have been on the top
15:39and someone might have been on the middle,
15:41but the truth is, it might have been just right there.
15:43I totally agree.
15:44You know, I still think it's really close.
15:46Yeah, today's the point where all those little details
15:49really do count.
15:50Absolutely.
15:52Oh, wow.
15:53I need to incorporate the oxtail into the sauce
15:56and then simmer a little bit before I plate it.
16:00It's going to be tight.
16:01I'm glad how tender it is.
16:05I have just barely enough time.
16:07In week one,
16:08my sumac ribeye tacos did not get the char I really wanted.
16:11I do wish that the meat
16:12had a little bit more caramelization on it.
16:15Okay.
16:15So, I really wanted to make sure I get the right char.
16:21It's a lot of fire at Waggao.
16:24Oh, I see fire.
16:26Waggao, are you okay?
16:28This is no picnic.
16:31Good Lord.
16:42Love it.
16:43Oh, it's looking good.
16:44This is a dish that we typically eat with fried eggs.
16:48These are duck eggs.
16:49I did not grow up with chicken eggs.
16:52I want the eggs to be crispy on the edges,
16:54but the top's still runny.
16:57Crispy eggs.
16:58Five minutes.
17:00Woo-hoo!
17:01Are you feeling the pressure?
17:03Oh, my God, I'm a mess.
17:04Yep.
17:06Brian, you feel good about the cornbread?
17:08I don't have to disavow it.
17:10Yes!
17:10Yeah!
17:11Yeah!
17:11I'm making the sauce with the chili, garlic, and lime juice.
17:19I'm putting a sautage shrimp paste.
17:21It also adds a little flavor.
17:23One minute.
17:24Get that food on the plate.
17:26That's done.
17:27I have made the most perfect version of the chingri malai curry ever.
17:36The rice never cooked.
17:37But my rice is just sitting there in a pool of water.
17:42Rice.
17:42Do you have any rice by any chance?
17:43Rice?
17:44Yeah.
17:44Yeah, yeah, yeah.
17:45Oh, thank you.
17:46Thank you.
17:46Thank you.
17:48Anika, what did you just grab?
17:50My rice cooker malfunction.
17:52Oh!
17:53When in doubt, you gotta pivot.
17:54You do.
17:55We love to see you guys working together.
17:57Woo!
17:58Come on, guys.
18:01Gotta have a lot of sauce.
18:0310, 9, 8, 7, 6, 5, 4, 3, 2, 1.
18:17Time's up!
18:18Woo!
18:20Yay!
18:21Yay!
18:21Yay!
18:22We gave you 60 minutes to prepare a dish that honors a tradition in your life.
18:36Waigal, come join us.
18:40Today, I prepared for you a mila on a plate.
18:43This represents the picnic culture in Afghanistan.
18:47Waigal, you have a lot of beautiful flavors,
18:50but the beef itself,
18:52I think you could have cooked it just a little bit longer.
18:55I mean, I saw you grilling, fanning,
18:57and I think, you know,
18:58some of your timing was a little bit off.
19:01I do agree with Tiffany,
19:03but this feels very homey to me.
19:05My wife's family is Middle Eastern,
19:06so I recognize a lot of the flavor, the spices,
19:09and I think it's so delicious,
19:11and, you know, you live in San Diego, I live in L.A.,
19:13so maybe one day I get invited to one of those barbecues.
19:16Oh, that would be a dream.
19:17Oh, that would be a dream.
19:19Anika, come join us.
19:21So I made for you chingri malai curry,
19:24and every month I make chingri malai curry in honor of my parents.
19:30Anika, this is really delicious.
19:33The coconut milk is so rich,
19:35and the shrimp is beautifully, beautifully cooked.
19:38Yeah, I agree.
19:39I really love the pure depth and flavor,
19:41and you can tell the time and the love that was spent putting into this,
19:45and you had a picture of your mom and your dad right there on the station.
19:49I feel like your mom and your dad were there
19:51when you were cooking this meal for you, so thank you.
19:54My mom would have been so proud that you were eating this dish.
19:58Thank you.
19:59I made mu pad krapau.
20:05It's our homecoming dish,
20:07and it's also my daughter's favorite dish,
20:10and she was born with a rare genetic condition.
20:15So making this dish,
20:17it just reminds me of our time together in the kitchen,
20:20because she loves to cook.
20:21Thank you for sharing that, Suwani,
20:22and I really, really am enjoying this.
20:25The holy basil is so nice,
20:27and it gives it much more of an earthy flavor,
20:30and the pork is very delicious.
20:32But if it was cooked maybe a little bit shorter,
20:34it would maybe have kept a little bit more of its juiciness.
20:37I do love the fact that the egg is crispy,
20:39and it's perfectly runny.
20:42I mean, I'd come home to eat this any day.
20:44Thank you.
20:46Rex.
20:49So today I made oxtail kare-kare,
20:51because when I was in the fourth grade,
20:53we were struggling financially,
20:55so my dad had to go to the U.S.,
20:58and it wasn't even planned.
21:00So he went to my classroom,
21:02and he said goodbye,
21:04and I said,
21:05as a kid,
21:05you won't understand that.
21:08But we didn't even know when he's coming back.
21:11So we were really down that time,
21:12and my mom made that dish,
21:14and that cheered us up.
21:16For nine years, my dad was gone,
21:18and then he decided to go back home
21:22to care for us.
21:23Thank you, Rex, for sharing the story of your family.
21:25I appreciate that so much.
21:27I've had oxtail kare-kare a whole bunch of times,
21:30and this is the best one I have ever eaten.
21:33The flavor of this very rich peanut-y sauce
21:36just makes me want to melt.
21:38It's so deep,
21:40and the oxtail feels so tender.
21:44A really, really stunning plate of food.
21:46Yeah, I agree,
21:47and I really enjoy the different textures
21:49of, like, the bok choy in there
21:51with the eggplant.
21:52It's very good.
21:53Thank you so much, Chef.
21:55Fran.
21:55I made crab and saffron chowder
22:00with cornbread drop biscuits.
22:04Well, Fran,
22:05after this is all over,
22:06you're going to have to go home,
22:08and you're going to have to talk
22:08to your neighbors,
22:09and we knew that you needed
22:11to be able to make some cornbread today
22:12so you can talk to them,
22:15and they're not just talking about you.
22:17That's right.
22:18And I got to say,
22:19this is very cool.
22:21It's a little bit sweet.
22:22The texture is very light.
22:24Yeah, I agree.
22:25I think I'm going to have to try to make it,
22:26and I love the flavor of corn and crab together.
22:30I love the fact that you used the saffron,
22:32but I wish I had a little bit of salt
22:34and then put a little cracked pepper on the top,
22:36but it's honestly a really, really delicious dish.
22:39Thank you.
22:41Kobe.
22:43Today I made alligator sauce pecan.
22:45I don't know if y'all know I was in the Navy.
22:47Me and my Navy buddies,
22:48we served together, uh,
22:50and there's a storm,
22:54there's a shield.
23:00Sorry.
23:01My brothers, I love them.
23:02Every year, uh,
23:03we have a fishing trip,
23:04and, uh, every year,
23:05these guys,
23:06they always ask me to, uh,
23:08make sure I bring the alligator.
23:09You can only imagine
23:10that when y'all get together,
23:14a pot of alligator
23:15ain't a pot of alligator.
23:18Because nobody else knows
23:19quite what y'all went through
23:21but y'all.
23:22And Kobe the alligator is delicious.
23:25It's tender.
23:26I love the smoke
23:27from that andouille
23:28that's inside of that gravy.
23:30And even the shrimp
23:31was really nicely cooked as well.
23:33But honestly,
23:35I'm not even sure
23:35you needed the shrimp here
23:36because the alligator
23:38and that sausage combination together,
23:40it stood on its own.
23:42Kobe, for you to share this with us
23:44is really a privilege for us to,
23:46to enjoy and enjoy we did.
23:49The grits are creamy.
23:51And the alligator,
23:52this is really showing me something new
23:53because usually a meat
23:55doesn't absorb that much flavor that quick.
23:57It's just an experience
23:58I don't really get to have a lot.
23:59So I thank you for all of that.
24:01You got it.
24:01Thank you so much.
24:07Being here,
24:08cooking these meals
24:09and telling my story
24:10is special.
24:11We have truly become a family
24:13and no matter what happens,
24:15I'm excited for one last round together.
24:17You're awesome.
24:18In the last round,
24:25you had 60 minutes
24:26to make a recipe
24:27for a memorable tradition or event.
24:29Judges,
24:30which are the two recipes
24:31that left a lasting impression
24:33on you this round?
24:34Our first favorite dish of the round is...
24:38Rex.
24:40Oh, thank you.
24:44Thank you.
24:45Thank you so much.
24:46Thank you.
24:46Thank you so much.
24:47The axteo kare-kare
24:48was so rich
24:50and deep in flavor.
24:51It was really kind of miraculous.
24:52Thank you so much.
24:53Thank you so much.
24:54I'm just so happy.
24:55I feel like I've accomplished my goal
24:57to show the beauty of our dishes
24:59back in the Philippines.
25:00And I hope to make it to the finale.
25:03Our other favorite dish of the round is...
25:07Kobe!
25:09With your alligator sauce piquant.
25:11Yes!
25:13Yes!
25:14Kobe, not only was your story
25:16very touching,
25:17but all the flavors really came together
25:19in such a deep way.
25:21Overall, excellent dish.
25:23Thank you.
25:24To know that people appreciate
25:27what you go through,
25:29the sacrifice you did do
25:30for our great country,
25:31I greatly appreciated that.
25:35Well done, cooks!
25:36We can't wait to see what you do
25:37in the next round,
25:39which is the very last round
25:41before the finale.
25:42Wow.
25:50In the last round,
25:51we challenged you to create
25:53a memorable dish
25:54connected to a tradition.
25:54This round, we want you to prepare
25:57a dish that's been passed down
25:58in your family.
25:59And as always, we will be judging
26:00your dishes based on taste,
26:01presentation, execution,
26:02and how well you honored the theme.
26:04You have 60 minutes to complete this round.
26:06And remember, at the end of this round,
26:08we will be announcing the three home cooks
26:10who will move on to the finale
26:12and compete to be named
26:13the winner of the Great American Recipe.
26:16Okay, home cooks, your time starts now!
26:30Woo!
26:31Let's get it!
26:33Okay.
26:34We asked the cooks
26:35to prepare their family's
26:37most iconic recipe
26:38that's been passed down
26:39through generations.
26:41When people learn to cook,
26:42so often it's they learn to cook
26:43from family or with friends,
26:45and this is really getting them
26:47back to that.
26:49Absolutely.
26:50And one thing that I am looking for
26:52is definitely technically
26:54sound, delicious food.
26:56You know, one off cook
26:57could keep you from being
26:59in the finale.
26:59Yeah.
27:00We gonna bring this.
27:02After a extremely emotional round,
27:06I'm feeling pretty good
27:07and I'm ready to make it through
27:09to the finale.
27:10Vanilla extra.
27:11I'm a vanilla.
27:13Today I'm making pecan pralines
27:15and homemade ice cream.
27:17All right.
27:18To make the ice cream,
27:19I mix it with milk,
27:20heavy whipping cream,
27:21sugar, and vanilla.
27:23Then I put it in the electric ice cream maker,
27:25get it plugged in.
27:29Next, I start on the pralines,
27:31which is candy made with pecans.
27:34So right here we have sugar,
27:35evaporated milk, and butter.
27:37This recipe has been in my family.
27:40As far as I can remember,
27:41back to my great-grandmother.
27:42She made them,
27:43my grandmother makes them,
27:44my mom has perfected them,
27:46and now I'm trying to carry
27:47that tradition on.
27:49Hi, Kobe.
27:49Hi, Chef.
27:50How are we doing?
27:51Doing good.
27:52This is my mom's pot.
27:53This is an old,
27:54pressure cooker.
27:54I can see that.
27:55I can see that.
27:56What makes this different
27:57and unique is my mom uses almond extract
28:00and walnuts with the pecans,
28:02which kind of changes that taste
28:04just a little bit.
28:05But I want to ask you this.
28:06I'm glad you're here.
28:07Yeah.
28:08It's hot in here.
28:09Those pralines need to kind of cool
28:11and firm up.
28:12So the hotter it is in here,
28:13the longer it takes.
28:14To be honest with you,
28:15I'd take one of these guys,
28:16line it with some wax paper,
28:17and I would just throw this in the freezer.
28:19That way it's going to be immediately cold.
28:21Oh, I like that.
28:21I don't want them to come out perfect,
28:23so fingers crossed.
28:25Good luck.
28:26Thank you, sir.
28:30The amount of onions in this dish is not okay.
28:34The amount of onions in this dish is not okay.
28:37The amount of onions in this dish is not okay.
28:38This is the last round of cooking before eliminations.
28:42I want to make my heirloom dish really stand out.
28:44I am making kruti.
28:46It's kind of like a dish
28:47when you don't have much in your pantry.
28:50Kruti is made from dried yogurt called krut.
28:54So we reconstitute the dried yogurt,
28:57and we make a sauce out of it
28:58and pour it over day-old bread.
29:01This recipe was passed down from my mother's family.
29:05It's a homey, comforting dish.
29:06To get the yogurt sauce going,
29:08I fry some onions,
29:09and then I add some coriander, turmeric,
29:11and the reconstituted kruti,
29:13which is tangy,
29:14and it has a bit of a fermented taste.
29:16You don't want to waste any of that luscious yogurt.
29:20In my family, we add a beef ragu over the top.
29:23So I brown my onions in turmeric and coriander
29:26and serrano chili.
29:27This is my last chance to show off my culture,
29:29and I hope I can do this dish justice.
29:32We have eliminations around the corner,
29:34and I need to make it.
29:40Hello, my name is Fran.
29:42I have a problem with butter.
29:44I'm feeling both confident and nervous.
29:46This is the last chance to get into the finale.
29:50We'll see.
29:51I'm making my grandmother Gunke's scalloped oysters.
29:55Gunke was my mother's mother,
29:57and Gunke was a terrible cook.
29:59Like, terrible cook.
30:01But this is one of the dishes that she did splendidly,
30:06and there has never been a Thanksgiving
30:09where there wasn't scalloped oysters.
30:11I want the butter to sink in.
30:15This is a very simple casserole with layers of buttered crackers,
30:19oyster, half and half, and oyster liquor.
30:23I've updated this recipe with a treatment of the half and half.
30:27I'm adding some thyme along with some lemon zest.
30:31Hiya, Fran.
30:33Oh, hey, Frances.
30:34This is my butt-ugly day of cooking
30:36because it's not the prettiest thing, but it's great.
30:40So you bake it, right?
30:41I do bake it.
30:42It's almost like a bread pudding, an oyster bread pudding.
30:44Yes. Yes, that's it. That's it.
30:46The oysters are consistent.
30:48Nothing worse than an oyster that's been overcooked.
30:50And does this top come out a little crunchy?
30:52Yes.
30:53Great.
30:54I'm really appreciative of Frances' advice
30:57because this dish is my Hail Mary,
31:00and I need to make sure that execution is perfect.
31:04All right.
31:05So I got my onions.
31:07This is an extremely tight race.
31:09I'm just thinking, you know what?
31:11I'm just going to have fun with it.
31:13I am making khao suey.
31:15Khao suey is a noodle dish with coconut broth,
31:19and it's a very fun dish.
31:21This is actually a Burmese dish.
31:24My grandmother used to make this for us.
31:26My grandmother's from the Silet region of Bangladesh,
31:28near Burma.
31:29And even though it's not Bangladeshi food,
31:32it is part of my heritage.
31:34The first thing I need to do is get the sauce going.
31:38So I cook ground beef and spices.
31:41I am going to add chickpea flour.
31:43I'm going to add it as a thickening agent.
31:45And then I add the coconut milk.
31:47There are a ton of different things that need to happen
31:50in a short amount of time, so that's the challenge.
31:5345 minutes!
31:56Thank you!
31:58You're welcome.
32:02This is tilapia.
32:05I'm trying to talk with a sharp knife.
32:07This is my last chance to impress the judges,
32:09and I just hope that I can really just cement my place in the finale.
32:13In Thai cooking, we typically cook fish whole,
32:16but to make it a little bit easier,
32:18I'm choosing to cut the fillets individually.
32:20I'm making plau luisun, which is a fried fish with herbs and eltangi sauce.
32:26It represents the whole village that I grew up in.
32:31The village I grew up in has about 300 people,
32:33and this recipe has been in the village about 60 years.
32:37They are my people.
32:39They inspired me to cook.
32:40I think they would be so happy and proud
32:42to see me representing our village.
32:45They don't have much, but they make a beautiful thing out of this dish,
32:50and it just kind of has all the elements of life in this.
32:54I'm going to compose myself so I can cook.
32:57For the tilapia, I add oyster sauce, fish sauce, and tapioca flour.
33:02And then I start the base of the sauce,
33:05which is cilantro stems and a lot of white pepper and garlic.
33:09The sauce is a strong sauce.
33:11I really think I could make it to the finale at this point.
33:14The people in my village would be so proud.
33:16I know they're cheering me on.
33:18I love the smell. This is home.
33:21I love how there are lots of different interpretations of what this means.
33:25We have whole fish, so maybe this is a big festive dish on the table,
33:29and dishes that are much more simple that you share with your loved ones.
33:33Yeah, love it.
33:38Rex seems to be running a little marathon around here today.
33:40Yeah, he is.
33:41The hardest part about this dish is the prep.
33:44Even though I got the top dish on the first round,
33:47I really need to step up if I want to make it to the finals.
33:50I'm making bangus sisig.
33:53Bangus sisig is a traditional Filipino dish,
33:56and it's a milk fish satay with vinegar, soy sauce,
34:00and calamansi juice.
34:04So first, I lightly cook the fish on the air fryer.
34:08Okay.
34:09Typically, we serve sisig with fresh eggs.
34:12But last week, I heard Fran talking with Chef Tim about egg confit.
34:17So let's see. Go ahead and start cracking eggs.
34:19Yep, so just drop it right in there.
34:21And then gently cook it.
34:23Okay, here we go.
34:24And I think that might work on this dish.
34:31Good luck.
34:33Hi, Rex.
34:34Hi, Chef.
34:35You are moving like the wind.
34:36Yeah.
34:37Who taught you the dish you're making today?
34:39So this is from my grandpa, Lolo Boryong.
34:41It is a dish that they had during World War II.
34:44Wow.
34:45So in the Philippines, we had those American bases.
34:47So what they did is they converted these pork scraps to this delicious dish.
34:51But today, I'm doing bango sisig.
34:53It's a milk fish version.
34:54Oh, wow.
34:56I have never seen this dish done with fish.
34:58This sounds great.
34:59My grandpa was a World War II veteran.
35:02And he used to tell me about his memories in the war while eating this dish.
35:07Rex for the win.
35:08There you go.
35:09There you go.
35:10All right.
35:11What are you looking for?
35:12Just slightly cooked.
35:13I'm not worried about the doneness because I'll be sautéing it with all my ingredients.
35:16And then I'm going to put it in the oven, the skin, and I'm going to use it as a platter.
35:20Okay, but you're not stuffing, right?
35:22You're just using it.
35:23Yes, that's great.
35:24Oh, I love it.
35:25Tell me why you feel like this is the right dish to take you to the finale.
35:28I mean, we're very close with my grandpa.
35:30And I think that with all the intricacies in this dish, I'm hoping that this will help me move forward.
35:36I am looking forward to this.
35:37I've never had anything quite like this.
35:39And best of luck.
35:40Thank you so much, chef.
35:41Keep cooking.
35:42Thank you.
35:4430 minutes left.
35:4630 minutes it is.
35:47What else?
35:48What else?
35:49What else?
35:50Let's see if Chef Tim's method works.
35:52Making candy is a tricky thing.
35:55Yeah.
35:56You have to cook it down, and it has to be able to cool.
35:57But if it's not cooked enough, it will never harden.
36:01Very risky.
36:02We shall see how it turns out.
36:11My mom and grandma obviously zhuzh it up, and I'm going to zhuzh it even more.
36:15Why not?
36:16I'm just going to take it one notch further with my curruti and add chili oil.
36:20So I get some oil heating, and then I add serrano, fresno, and jalapeno chilis.
36:26I'm just flavoring my chili oil with a whole lot of dried mint.
36:29And I'm also going to make some fried shallots.
36:36I want to make sure the sauce is right before I start on the fish.
36:39The sauce represents sweetness, saltiness, spiciness, tanginess in life.
36:44So I'm adding palm sugar, fish sauce, and tamarind.
36:48Sour agent here.
36:50And a little bit of chili in there.
36:52Oh yeah.
36:53Happy.
36:54And then I start frying the fish fillets until crispy.
36:57Okay.
36:58Hot, hot, hot.
37:05Okay.
37:06Bangu sisig, it's got lots of components.
37:09I'm going to use the bangu's skin as a plate.
37:12So I want to make it crispy.
37:14But I'm using the oven for my egg confit.
37:16Suani, are you using your oven or no?
37:18No, I'm not.
37:19Can I use it?
37:20Yes, you can.
37:21Thank you.
37:22But I'm glad that I could get some help from Suani.
37:24Oh, is that fish?
37:25Yes, fish.
37:26Beautiful.
37:31Hmm.
37:32Only 10 more minutes.
37:33Woo, that went fast.
37:35Getting there, hopefully.
37:40You need some more.
37:42A little more.
37:44They're still soft.
37:46I think I better get them all.
37:47It's crunch time.
37:48My pralines have it set up as hard as I wanted them to.
37:53Oh, my God.
37:55They stick it to the wax paper.
37:57May have hurt my chances to make it to the finale.
37:59I just need to get them off of the sheet.
38:01They just need to sit.
38:02There's nothing you can do at this moment.
38:04You just need to let them sit.
38:05Still a little soft.
38:08They're close.
38:12Woo.
38:14Mm-mm.
38:18Woo-hoo.
38:19That could have been really bad.
38:23I have most of my toppings ready to go.
38:25I'll start doing the noodles.
38:28These egg noodles cook very quickly.
38:30It should take about two minutes.
38:32And there's a very fun element to this dish.
38:35Anika.
38:36Hi.
38:37What do you have in that bag?
38:38It's potato chips.
38:41Potato chips and noodles.
38:43It was our family tradition.
38:45Oh, wow.
38:46So it's like passed down.
38:47Yeah.
38:48It should be very fun eating it.
38:49Okay.
38:50You'll see.
38:51You'll see.
38:53Five minutes left.
38:55All right.
38:56It's starting to bubble.
38:57But now what I have to do is make sure that I don't let the top burn.
39:04Just another minute.
39:05So I really need to start thinking about plating.
39:07Thank you so much, Juani.
39:08You are welcome.
39:09You're a lifesaver.
39:10Yeah.
39:11I need to help.
39:12No, I didn't help.
39:13Thank you.
39:14I didn't help.
39:15I just watched.
39:16I feel good because the skin is crispy enough.
39:18And I have to make sure this dish is perfect for the judges.
39:21Because the finale is so close.
39:25I think it's done.
39:28Oh, my God.
39:30That's beautiful.
39:31This is the best scalloped oyster I have ever made in my whole entire life.
39:37I am so happy.
39:39Oh, that's great.
39:40That's great.
39:41That's great.
39:42I love when Fran dances.
39:43Woo-hoo.
39:48I'm in the truth right here, Colby.
39:49How is it?
39:50Ice cream looks awesome.
39:52Woo-hoo!
39:54My pralines are a little softer than I'd like them to be.
39:57But they're going to have to do it because time is running out.
40:00But I do know the ice cream is absolutely fantastic.
40:02So I just hope I did enough to make it to the finale.
40:06One minute left.
40:08One minute.
40:09Woo-hoo!
40:10Okay.
40:11Here we go.
40:13My grandmother would be very happy.
40:15Ten.
40:16Nine.
40:17Eight.
40:18Seven.
40:20Six.
40:21Five.
40:22Four.
40:23Three.
40:24Two.
40:25One.
40:26Time's up!
40:27Woo!
40:30Yes, ma'am!
40:31Go!
40:32For the second round, we ask you to make us your family's most memorable and cherished recipe.
40:45Waigal, come join us.
40:48I made the kruti, which is day-old bread and yogurt sauce with beef ragu over the top.
40:54Waigal, everything really, really comes together so bright and so beautifully.
40:58And it's got the perfect amount of heat for me.
41:01This reminds me of Afghani nachos.
41:03Yeah.
41:04But this shallot's a little bit more brown than you'd like.
41:07You have a little bitterness coming from it.
41:09Totally.
41:10It is a little bit like Afghani nachos.
41:12But the yogurt sauce is just delicious.
41:15But, like, you are so extra.
41:18Yeah.
41:19And so this is also a little extra.
41:21Guilty as charged.
41:22But it's really yummy.
41:23Thank you.
41:25Fran.
41:27So I made Gunky's scalloped oysters.
41:30This has been in our family for more than 100 years.
41:33Gunky was born in 1904.
41:36Fran, I like the cracker throughout, but it feels a little texturally the same as the oyster.
41:44But I think the oysters are really well cooked.
41:47Okay.
41:48Thank you, Chef.
41:49I totally agree with Tiffany.
41:50I think the scalloped oysters needs maybe a little bit more of the topping.
41:53You could just bake off some more of the crackers with a little butter.
41:56And then with just a little bit more on each serving.
41:59I cannot wait for Thanksgiving.
42:01That's exactly what I'm going to do.
42:03That's a great idea.
42:05Rex, come and join us.
42:08So today I made bangos sisig.
42:10So this dish was first made by my grandpa, my Lolo Boryong.
42:14Rex, this is completely different for me.
42:17The fish is delicious.
42:19And you took Tim's method and did the e-convite and it succeeded for you.
42:24So it works out great.
42:25Tim, the recipe works.
42:26The recipe does work.
42:27Yeah, I agree.
42:30This is a delicious dish.
42:32There's a lot of different flavors, a lot of different textures, but there's a lot of richness.
42:37And it needs something like green vegetable to relieve your palate.
42:42Thank you so much, Rex.
42:44Thank you so much.
42:45Anika, please come join us.
42:49I made for you kaosui.
42:51My grandmother used to make it and one of the toppings is potato chips.
42:56As you can see, just please crunch it up a little bit and then you'll have bites of the salty crunchiness in your mouth.
43:03Obviously, crunching potato chips is already a fun experience.
43:07And then there's just so many textures going on here.
43:10It's just a really fun, fun dish.
43:12Yeah.
43:13Yeah, there's a lot of texture.
43:15There's a lot of flavor.
43:16But with the sauce, I wish it was just a little bit looser so it can coat the noodles a little bit more.
43:22But it's a great dish and it's a fun dish.
43:24Thank you.
43:25Thank you.
43:26Kobe.
43:27Today I made pecan pralines and homemade ice cream.
43:32My great-grandmother made them and my mom perfected them.
43:36All right, Kobe.
43:37Pralines are a little different than how I grew up having them.
43:40I think you should have cooked it a little bit longer.
43:43Okay.
43:44Then it would have set up and it would be a little bit closer to probably what you were going for.
43:47But I like the walnuts and I love the addition of the almond extract.
43:51Yeah, Kobe, I agree with Tiffany on the pralines, but the ice cream is just silky luxuriousness.
43:57Really wonderful.
43:58Thank you.
43:59Thank you.
44:00Thank you.
44:01Thank you.
44:02Tiffany.
44:03Thank you.
44:04Thank you.
44:05Thank you.
44:06Thank you.
44:07Thank you.
44:08This is my small leprosy village in northeast of Thailand and all the different herbs represent
44:14the different flavors in life.
44:16Tawani, you've demonstrated that you can cook fish.
44:19It's just really, really flaky, moist, but the white pepper is overpowering.
44:25I agree with Tiffany.
44:26I'm a little bit sensitive to the white peppers.
44:28And then the fish sauce is a little bit strong.
44:31That could be just a personal thing.
44:32It is a personal thing.
44:33I was like, Tiffany disagrees.
44:35Because I love the fish sauce.
44:37Thank you.
44:38Just for the record, I actually really like the white pepper.
44:40You can pick and choose the ones you like.
44:42Thank you so much.
44:44Kukun ka.
44:45Kukun ka.
44:46Kukun ka.
44:53Obviously, this is an extremely important week for our home cooks.
44:57It's going to be really tough to decide which three make it into the finale.
45:01Let's start.
45:02Yeah.
45:03Let's start with Waigal.
45:04Over the weeks, Waigal has showcased so many beautiful afghan dishes.
45:08And he's come out on top more than any other cook in the competition and has never been on the bottom.
45:13The turmeric braised chicken had so much depth of flavor.
45:19It was delicious.
45:20There's something about the way these carrots and the celery, which has absorbed that turmeric,
45:26that makes them feel like I've never eaten carrots and celery before.
45:30Thank you, chef.
45:31In week four, he won top dish in both rounds by putting his spin on Tiffany's chicken and dumplings.
45:38Oh, yeah.
45:39And also Anika's recipe, which was equally incredible.
45:43Your version of Anika's boricata felt like a marriage between the two cultures.
45:48He's very confident with those flavors, and he uses them just right.
45:52I mean, the consistency, the excellence has been there, but how much has he grown?
45:57Sure.
45:58So do you want to see him in the finale next week?
46:00I think that's worthy of conversation.
46:02Let's talk about Kobe.
46:03He is proud of his Cajun flavors, and that comes through in his food in every single bite.
46:09And he was on a bit of a winning streak in week two.
46:13I couldn't believe he did a gumbo in an hour.
46:15I love it.
46:16Thank you.
46:17You can tell that this is a dish that you've made many of times.
46:21It's delicious.
46:22Then he struggled a bit in the bake sale.
46:26So there's a lot of sweetness, and I would love a little fresh pineapple to give it another dimension.
46:31Gotcha.
46:32Seems like the baking and the sweets might be something that he needs to work on a little bit,
46:36but I feel like he's really trying to show us who he really is and tell that story, and you got to respect that.
46:43He's been very consistent with his Cajun and Southern cuisine, and I think God darn it, he's cooking great food.
46:50Let's talk about Suwanee.
46:51You know, she's often leading to her Thai heritage, and I love everything about her personal story.
46:57But in week one, she had that pan-seared salmon.
47:01Suwanee.
47:02Unfortunately, the cook on the salmon was a little bit inconsistent.
47:07But in week four, she did phenomenally.
47:10Yeah.
47:11You wouldn't have been able to tell me that there wasn't a Southern person making them biscuits and gravy.
47:16Suwanee.
47:17The biscuit was right.
47:20The gravy has so much flavor.
47:23Great job.
47:24That was her first week where she came out on top.
47:27Yeah.
47:28You can literally see her improving in front of your eyes.
47:33Let's talk about Anika.
47:34She's introduced us to so many incredible Bangladeshi recipes, and in week one, Anika wowed us with her puska.
47:42The puska?
47:43Oh, my gosh.
47:44It's almost like a Bangladeshi version of a kanish.
47:48I grew up eating in Brooklyn.
47:49Wow.
47:50So it's really tasty.
47:51Al Roker was loving that.
47:53But then she didn't come out on top after that.
47:56Yeah.
47:57Anika found herself in the bottom, too, with her orange mini bundt cakes during the bake sale.
48:01As delicious as it is with the orange, I find it a bit dry.
48:06There have been some inconsistencies.
48:08Yeah, specifically salt.
48:09I feel like she's lacked salt in a lot of her dishes.
48:12I'm not sure that she's quite overcome that yet.
48:15Mm-hmm.
48:16Let's talk about Fran.
48:17She's got that incredible southern flair, and she's been on the top twice.
48:20All the way back in week one, her shrimp and grits were a top dish.
48:23Yes.
48:24This is a really nice spin versus what I'm used to having, and I think the blue corn definitely
48:30brings a little more of a complex flavor.
48:33Yay.
48:34Really delicious.
48:35But in week two, her duck breast wasn't her strongest.
48:38Yeah.
48:39I wish that you would spend a little bit more time on the skin side, because I have a piece
48:43here that has beautiful skin.
48:45Another one could have been rendered a little bit more.
48:47Okay.
48:48But she had an incredible week three.
48:50I mean, that lemon pound cake?
48:53Are you kidding me?
48:54That was delicious.
48:55I would buy all of them.
48:56I just want you to know.
48:58This is buttery, and it has the most incredible crumb.
49:03That was super great.
49:05All right.
49:06Let's talk about Rex.
49:07He's got an incredible command of his Filipino flavors, which we've seen again and again.
49:11Come on.
49:12He came out of the gate with that pork blood soup.
49:15Like, what?
49:16Your dinner one was probably the best pork blood stew I've ever had.
49:20This means a lot to me.
49:21Thank you so much, judges.
49:23I'm always looking forward to what is he going to do.
49:26Remember that Filipino cupcake he made?
49:28Oh, the torta.
49:29Oh, the torta.
49:30The torta.
49:31So good.
49:32It's crunchy.
49:33It's crackly.
49:34All that sugar has caramelized.
49:36And then I dip it into this beautiful, smooth, almost chocolate pudding.
49:40It adds such a beautiful texture.
49:42But then he slipped a bit.
49:44Last week, Rex's dish was at the bottom.
49:46Rex with Fran's homemade pasta with tomatoes.
49:50I think you just got tripped up along the way with the pasta dough.
49:53Thank you.
49:54Yeah, he did struggle with the pasta.
49:56But if you've never made something, you don't know what to look out for.
50:00You know, Rex came to this competition with the purpose of wanting to show how beautiful Filipino cuisine is.
50:06And to me, he has absolutely done that.
50:09Yeah, he really has.
50:11It's been so close between all our home cooks over the past five weeks.
50:14But it does sound like you've come to a decision.
50:17Yeah.
50:18Right?
50:19Yeah.
50:20OK, then.
50:21Let's bring in the cooks and let them know.
50:27Welcome back, cooks.
50:28It is time to announce the three home cooks who will be moving on to the big finale next week
50:34for the chance to be named this season's winner of the Great American Recipe.
50:42The first home cook moving on to the finale is...
50:49Weigal.
50:50Weigal.
50:51Yes.
50:52Yes.
50:53Yes.
50:54Yes.
50:55Thank you.
50:56I cannot believe this.
50:57I've made it into the final three, and I'm so thrilled.
50:59Weigal, you have showed us all of these amazing Afghan flavors.
51:03All of us have really enjoyed the way that you've cooked from your heart and shared your delicious food.
51:09Tremendous job.
51:10I'm full of gratitude to continue showcasing my culture.
51:14Thank you so much.
51:15The next home cook advancing to the finale is...
51:23Rex.
51:24Yay!
51:28I am surprised.
51:29Rex, the cooking that you have shown us has deepened our understanding and our appreciation for Filipino cuisine.
51:36It's really very inspiring, and we can't wait to see what you're going to do in the finale.
51:40It's not about me.
51:41It's about the people I represent, and now I get a chance to show more.
51:46Thank you so much.
51:48The final cook making it to next week's finale is...
51:52Colby!
52:03Congratulations.
52:05You did it.
52:06You've just shown us great Cajun food, and it just goes to show that when you stay true to who you are, you will always shine.
52:16We're looking forward to seeing what you do next in the finale.
52:20I want to do it for the Cajuns.
52:22Hey!
52:23Yes!
52:24I'm just super excited to be one of the finalists.
52:26I have to bring my A-game, and I can be the next winner of the Great American Recipe.
52:32Whether you're moving on to the finale or not, you should feel so proud of yourselves.
52:39Alright, it's not over yet, because we'll be back next week to crown the winner of the Great American Recipe.
52:47Congratulations!
52:48I cannot possibly encapsulate everything that I'm going to take home from this experience.
52:54It was amazing!
52:55How is it possible to make a connection in such a short amount of time?
52:58You know, it could only be done around a table.
53:01And this has been a heck of a table.
53:03I'm sad, but I can't wait to go home and cook more.
53:07Do a good job, let's get back to the next leg.
53:08I can't wait for the recipe to cook more.
53:09I'm so excited and be happy with the Cajuns and Recipe.
53:10And I'll play it for a more sunny day.
53:11Let's get back to the next leg.
53:12Gracias por ver el video.
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