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00:00VIEWERS LIKE YOU MAKE THIS PROGRAM POSSIBLE. SUPPORT YOUR LOCAL PBS STATION.
00:05TONIGHT ON THE GREAT AMERICAN RECIPE.
00:08WE WANT TO SEE MORE OF THE RECIPES YOU PREPARE FOR FRIENDS AND FAMILY BECAUSE...
00:13IT'S HOLIDAY TIME!
00:17WINNER WINNER BUTTERNUT SQUASH DINNER.
00:19WHEN I MAKE THIS AT HOME, IT'S COOKED FOR TWO, THREE HOURS.
00:22I THINK I CAN GET IT DONE IN TIME.
00:24OH, THIS LOOKS GOOD.
00:26IT'S FESTA.
00:27I LOVE THE FLAVOR COMBINATION.
00:28THIS REMINDS ME OF THE HOLIDAYS.
00:30THIS IS BANGING.
00:31WELCOME BACK TO THE GREAT AMERICAN RECIPE.
00:49I WAS IN THE BOTTOM LAST WEEK.
00:51CARLOS, YOUR BISON RIBILE FELL A LITTLE FLAT WITH NOT HAVING ENOUGH SEASONING.
00:57BUT THAT'S NOT GONNA STOP ME.
00:59I'M GONNA DO EVERYTHING I CAN TO IMPRESS THE JUDGES THIS WEEK.
01:05TO WIN LAST WEEK WAS AN AMAZING FEELING.
01:08WHOO!
01:09OH, MY GOD!
01:10I GOTTA TELL YOU, ANIKA, YOUR PUSHKA WAS SO PERFECT.
01:14YOU NAILED IT ON ALL COUNTS.
01:17SO THIS WEEK, I'M WALKING INTO THE BARN WITH A STRONG SENSE OF CONFIDENCE.
01:22GOOD MORNING.
01:23HEY, GOOD MORNING.
01:24HEY, GOOD MORNING.
01:25GOOD MORNING.
01:26HOW ARE YOU?
01:27MORNING.
01:28WELCOME BACK TO WEEK TWO OF THE GREAT AMERICAN RECIPE.
01:32WE'RE BACK WITH OUR FABULOUS JUDGES.
01:35TIFFANY DERRY.
01:36GOOD MORNING.
01:37TIM HOLLINGSWORTH.
01:38HI, GUYS.
01:39AND FRANCIS LAMB.
01:41HEY, EVERYONE.
01:42GOOD MORNING.
01:43LAST WEEK, YOU GAVE US A FIRST TASTE OF WHO YOU ARE AND WHERE YOU'RE FROM.
01:48FOR THE COMING WEEKS, YOU'LL BE SHARING YOUR RECIPES AND YOUR STORIES WITH US.
01:52FOR THIS SEASON, THERE'S ONLY FOUR WEEKS TO EARN YOUR SPOT IN THE FINAL.
01:56AND AFTER TODAY, TWO HOME COOKS WILL BE ELIMINATED FROM THE COMPETITION, AND YOU'LL HEAD BACK TO YOUR HOME KITCHEN.
02:03THIS IS YOUR OPPORTUNITY TO SHOW THE JUDGES WHY YOU SHOULD STAY IN THE COMPETITION.
02:08AND ULTIMATELY, ONE OF YOU WILL BE NAMED THE WINNER OF THE GREAT AMERICAN RECIPE.
02:14HOW'S THAT SOUND?
02:15I'M READY.
02:16THAT SOUNDS REALLY GOOD.
02:18THIS WEEK'S THEME IS ALL ABOUT YOUR TRIED AND TRUE DISHES THAT SERVE UP COMFORT AND CARE.
02:25FOR ROUND ONE, YOU'LL HAVE 60 MINUTES TO PREPARE YOUR GO-TO RECIPES WHEN YOU WANT TO SHOW SUPPORT.
02:31AND AS ALWAYS, YOUR DISHES WILL BE JUDGED ON TASTE, PRESENTATION, EXECUTION, AND HOW WELL YOU DELIVER ON THE THEME.
02:37ALL RIGHT, EVERYONE.
02:39YOUR 60 MINUTES STARTS NOW.
02:42YEAH.
02:43GET IT.
02:44GET IT.
02:45GET IT.
02:46LET'S GO.
02:47GET IT.
02:48SO I'LL MAKE SURE I MOVE QUICKLY TODAY.
02:51WE ASKED THE COOKS TO PREPARE A MEAL THEY MAKE TO SHOW SUPPORT.
02:54WHAT ARE YOU HOPING TO SEE?
02:55I'M LOOKING FOR THIS STORY AND WHY THIS IS THE DISH THAT THEY'RE MAKING, WHY IT SHOULD BE COMFORTING.
03:01AND I FEEL LIKE THAT'S THE INTRODUCTION TO HOW I'M GOING TO FEEL WHEN I START TO EAT THEIR FOOD.
03:06YEAH.
03:07YOU KNOW, WHEN YOU WANT TO COMFORT SOMEONE, YOU WANT TO FEED THEM SOMETHING THAT DOESN'T ASK MUCH OF THE PERSON EATING.
03:13YEAH.
03:14YOU KNOW?
03:15THIS MEAL IS TRULY ABOUT DOING SOMETHING AS AN ACT OF LOVE THAT YOU FEEL THAT THEY WOULD APPRECIATE.
03:21YES.
03:22YEAH.
03:23100%.
03:24THERE GOES CHICKEN JUICE.
03:25REX, DON'T GET THAT ON MY DRESS.
03:26OKAY.
03:27KEEP IT BLESSED.
03:28NEVER STRESSED.
03:29LAST WEEK, I THINK I DID FAIRLY WELL.
03:42I'M PROUD OF BEING ON THE TOP TWO.
03:47AND I JUST WANT TO SURROUND MYSELF WITH GOOD ENERGY.
03:49IT'S SO IMPORTANT FOR ME TO DO WELL IN THIS ROUND BECAUSE SOMEONE IS GETTING ELIMINATED THIS WEEK.
03:55THAT'S IT.
03:56GOOD ENERGY.
03:57THINKING OF A DISH I WOULD MAKE FOR SOMEONE IN NEED OR WHO IS SICK, I DEFINITELY WANT TO MAKE MY CHICKEN YAHNI, WHICH IS JUST AN AFGHAN CHICKEN SOUTH.
04:05YOU'RE GONNA SEE TURMERIC, CORIANDER, VERY SIMPLE, VERY CLASSIC.
04:09I MADE THIS DISH FOR MY SISTER WHEN MY NEPHEW WAS BORN, AND IT NOURISHED HER FOR A WEEK.
04:15AND TODAY, MY SISTER'S KIDS LOVE THIS DISH.
04:18WHILE THE CHICKEN IS COOKING IN THE PRESSURE COOKER, I'M GONNA ADD MY CARROTS AND MY CELERY.
04:23CELERY IS MY AMERICAN SPIN ON IT, AND ADDING THAT BIT OF CRUNCH REALLY, I FEEL LIKE, ELEVATES THE DISH.
04:29SMELLS AMAZING.
04:31IF I CAN CUT MY MEAT A LITTLE SMALLER, I CAN GET IT TENDER ENOUGH.
04:44COBY, WHAT KIND OF PORK IS THAT? SHOULDER?
04:46THAT IS A BOSTON BUD.
04:48WHAT ARE YOU GONNA BE MAKING WITH THAT?
04:49I'M MAKING JUMPALAYA.
04:50IN 60 MINUTES, IS IT GOING IN A PRESSURE COOKER?
04:53IT IS NOT.
04:54THAT'S WHY I HAVE CUT THESE PIECES A LITTLE SMALLER.
04:56MY ONLY CONCERN IS REALLY THE TENDINESS OF THIS MEAT.
05:00THIS CHALLENGE TAKES ME EVERY BIT OF 59 MINUTES AND 59 SECONDS TO GET IT DONE.
05:05I THINK I PROBABLY WOULD HAVE DID AT LEAST 20 MINUTES IN THE PRESSURE COOKER.
05:09JAMBALAYA IS A STRAIGHT-UP TRADITIONAL CAJUN DISH.
05:12THIS RECIPE PIE WAS TOUGHT TO BE BY A FIREMAN.
05:15I WENT AND HELPED A FIREMAN COOK A MASSIVE POT OF JAMBALAYA AT A FALLEN FARFATHER'S FUNERAL,
05:20AND NOW THAT GUY'S RETIRED, AND I'M THAT GUY THAT KIND OF CALL THAT IF WE HAVE NO FARMERS FUNERAL,
05:25TO MAKE JAMBALAYA.
05:27HEAVY SEASONING ON THERE.
05:31ALL RIGHT.
05:32I'M GONNA GET THIS ROLLING.
05:37I ALSO USE SOME TASSO.
05:38IT'S KIND OF LIKE A SHOULDER, ALMOST LIKE A HAM-TYMEAT.
05:41IT REALLY KIND OF BRINGS THAT SMOKINESS INTO THE RICE WHEN YOU EAT IT.
05:44THINGS ARE LOOKING SO FAR SO GOOD.
05:46AND I HOPE THE JUDGES LOVE IT TOO.
05:49THAT IS RISKY FOR 60 MINUTES, RIGHT?
05:52YEAH.
05:53HE'S USING THE PORK SHOULDER.
05:54THERE IS SOME CONNECTIVE TISSUE IN THERE THAT NEEDS TO BREAK DOWN, AND COOKING IT WITH RICE AND VEGETABLES,
06:00IT NEEDS TO BOIL.
06:01YOU KNOW WHAT I MEAN?
06:02YOU KNOW, HE'S GOT A BIG CASH IRON POT.
06:04HE HAS A LOT OF STEAM.
06:05HOPEFULLY IT HAS ENOUGH TIME TO TENDERIZE.
06:06YEAH.
06:07THIS POT IS EXTREMELY SPECIAL TO ME.
06:09THIS POT WAS THE FIRST POT MY MOM BOUGHT ME.
06:12IT'S NOT THE PRETTIEST POT, BUT IT DOES COOK VERY, VERY WELL.
06:17THIS IS GOING TO TAKE A QUITE BIT OF TIME.
06:25I WANT TO BRING A LITTLE BIT OF THAI COMFORT.
06:27I AM LESS NERVOUS THIS WEEK THAN LAST WEEK, BECAUSE I KNOW A LITTLE BIT MORE WHAT TO EXPECT.
06:35I AM MAKING PADME KORAT.
06:38IT'S A NOODLE DISH, SO NOODLES ARE ALWAYS COMFORTING TO ME.
06:41I'M USING PORK BELLY TODAY JUST BECAUSE THAT IS TRADITIONAL MEAT THAT WE USE.
06:45WE EAT A LOT OF PORK IN THAILAND.
06:46BEING A MILITARY SPOUSE FOR 22 YEARS, KORAT IS A DISH THAT I'VE MADE FOR MY FRIENDS THAT HAVE FAMILY MEMBERS THAT WERE GONE DURING DEPLOYMENTS.
06:56I HAVE GARLIC CHILIS AND SHALLOT.
07:00SO I'M USING THIS TRADITIONAL CLAY MORTAR AND WOODEN PESTO TO TAKE A LITTLE BIT OF THAIL.
07:04AND WOODEN PESTO TO CREATE THE AROMATICS.
07:07THIS IS A SPECIAL TOOL THAT I BROUGHT WITH ME FROM THAILAND WHEN I FIRST CAME TO AMERICA.
07:12I GREW UP IN A SMALL LEPROSY VILLAGE.
07:14LEPROSY BROKE OUT IN THAILAND ABOUT 60 YEARS AGO.
07:17AND LOOKING BACK, THEY HAD NOTHING.
07:20BUT THEY GIVE SO MUCH TO ME.
07:23SUWANI, HOW ARE YOU?
07:25HI, SOMATIKA.
07:26SOMATIKA.
07:27HOW ARE YOU?
07:28I'M WELL, THANK YOU.
07:29WHAT ARE YOU MAKING?
07:30I AM MAKING PADMIT KORAT.
07:31KORAT IS A HAVINS NEAR WHERE I GREW UP.
07:34PATHAI IS SO WELL KNOWN AROUND THE WORLD.
07:36SURE.
07:37BUT THIS IS MORE SPICY AND SASSY.
07:39SO IT'S LIKE THE SASSY.
07:40I LIKE A SPICY AND SASSY.
07:41I'M USING PORK BELLY.
07:42THAT PORK FAT IS SO GOOD TO STIRFRY IN.
07:44BECAUSE IT COATS THE NOODLES AND GIVES THAT NICE, RICH FLAVOR.
07:47CAN I GIVE YOU ONE PIECE OF ADVICE?
07:48YES, SIR.
07:49WHEN YOU'RE STIRFRYING, DO IT IN BATCHES.
07:51IN BATCHES.
07:52BECAUSE IF YOU DO IT ALL AT ONCE, IT MIGHT START TO STEAM AND CLUMP UP A LITTLE.
07:55THANK YOU FOR THAT ADVICE.
07:56YEAH, SURE.
07:57I'LL LET YOU COOK BECAUSE I KNOW YOU'RE GETTING EAGER TO STIRFRY.
07:59OKAY, SOUNDS GOOD.
08:00THANK YOU, FRANCES.
08:07I'M JUST GOING TO BROWN THIS FIRST.
08:09A LITTLE BIT.
08:11I LIKE A LOT OF MUSHROOMS, SO I'M GONNA MAKE SOME MORE.
08:14WE'RE GONNA PUT THE SOFRITO IN.
08:16AND WE'RE GONNA LET IT DO IT'S MAGIC.
08:18SO TODAY I'M MAKING A SOPAL.
08:20SOME PEOPLE CALL IT SOPAL.
08:22PUERTO RICAN CUSINE STABLE.
08:25STEWS ARE VERY POPULAR IN PUERTO RICO.
08:27IT'S A VERY RICH BROTH WITH SOME RICE.
08:30IT COMES WITH CHICKEN.
08:32IT COMES WITH RIBS, CORN, PLANTINGS, SOME POTATOES.
08:35OH, YEAH.
08:36THAT'S THE SOUND WE WANT.
08:37I NEED TO BE MORE GENEROUS WITH SEASONINGS, RIGHT?
08:40I'M NOT BEING CAREFUL ANYMORE.
08:42MY STRATEGY THIS WEEK TO MAKE SURE I'M NOT ELIMINATED
08:45IS TO APPLY ALL THE FEEDBACK THE JUDGES GAVE ME
08:47TO PUT MYSELF IN A SAFE SPOT.
08:50I MAKE THIS DISH FOR SERVICE MEMBERS WHO ARE HEADING OUT
08:52FOR A DEPLOYMENT OR A TRAINING EXERCISE.
08:55THEY'RE GONNA BE SAYING FAIRWELL FOR THE FAMILY FOR A WHILE.
08:58THIS IS A WAY FOR ME TO PREPARE THEM A DISH THAT THEY WILL APPRECIATE.
09:02PERIORICAN PEOPLE ARE VERY COMMUNAL.
09:04SO IT IS MY GOAL ALWAYS TO TRY TO FIT AS MANY PEOPLE AS I CAN
09:07WITH ONE SINGLE COOK.
09:0945 MINUTES, EVERYONE.
09:11WHOO!
09:12OH, MY GOD.
09:13LET'S GO, LET'S GO.
09:14SORRY, GUYS.
09:17OH, MY GOD.
09:18THE KITCHEN IS SO LOUD TODAY.
09:20Y'ALL ARE COOKING.
09:21WHOO-HOO.
09:22FIRST I'M GONNA MAKE THE PUFF PASTRY TOP AND THEN I'M GONNA MAKE THE CHICKEN FILLER.
09:26SO TODAY I'M MAKING CHICKEN POT PIE, A FAMILY FAVORITE.
09:30THIS IS A DISH THAT I MADE FOR MY PARENTS, PRETTY OFTEN AT THE END OF THEIR LIVES.
09:35IN 2020, MY PARENTS PASSED AWAY.
09:37MY DAD ENDED UP DYING OF ALZHEIMER'S, MOM FROM CANCER.
09:41BUT IN THE YEAR AND A HALF BEFORE THAT TIME, THEY BOTH HAD THESE CHALLENGES THAT REQUIRED THEY HAD
09:46RICH, SUPER NUTRITIOUS MEALS.
09:48SO I GOT TO BRING THAT SAME FOOD TO THE TABLE.
09:51BUT, YOU KNOW, UNDER DIFFERENT CIRCUMSTANCES, IT WAS NURTURING AND IT BROUGHT LOTS OF MEMORIES, TOO.
09:57THE BEAUTIFUL THING ABOUT COOKING, THERE'S JOY IN ALL OF THOSE GOOD MEMORIES AROUND THE TABLE.
10:03THAT'S WHERE ALL OUR LIFE HAPPENS.
10:06I SAUTEED THE CHICKEN.
10:08AND THEN I'M USING LEAKS ALONG WITH ONIONS BECAUSE I THINK THEY GIVE A NICE KIND OF ALMOST HERBY FLAVOR.
10:17IT NEEDS SALT.
10:19THE THING THAT BINDS ALL THESE INGREDIENTS TOGETHER IS THE BESHAMEL.
10:23IT'S FLOUR AND BUTTER, AND THEN MILK.
10:25AND THEN I'M GOING TO USE MY FAVORITE, AND IT WAS MOM AND DAD'S FAVORITE, WHICH WAS SHERI.
10:30BECAUSE IT IMPARTS A NICE SWEETNESS.
10:33LET IT COOK OUT.
10:35OKAY, YOU NEED TO DO YOUR THING OVER HERE.
10:39MY BROTH IS BOILING.
10:46YAY.
10:47DIESH BASH IS A BANGLADESHI COMFORT DISH.
10:51IT'S RICE COOKED IN CHICKEN BROTH.
10:55BECAUSE GINGER HAS SO MUCH CURETIVE PROPERTIES, GINGER IS LIKE ONE OF THE BIG PARTS OF THIS DISH.
11:00QUITE A BIT GINGERY.
11:02IT'S A DISH THAT MY MOM USED TO MAKE FOR US WHEN WE WERE LITTLE.
11:06THERE'S NOTHING AS GREAT AS SOMETHING YOUR MOM HAS PREPARED FOR YOU WHEN YOU'RE SICK.
11:10AND NOW I MAKE THIS DISH FOR FRIENDS WHEN THEY'RE SICK, BECAUSE IT'S VERY COMFORTING AND NOURISHING.
11:16THIS CARROT IS LIKE AN ENORMOUS CARROT.
11:20HELLO, ANIKA.
11:21OH, HI, DIFFERENT.
11:23WOW.
11:24HOW DO YOU FEEL AFTER YOUR WIN LAST WEEK?
11:27IT GAVE ME SO MUCH MORE CONFIDENCE.
11:28GOOD.
11:29GOOD.
11:30I FEEL A LITTLE BIT BETTER ABOUT MY OWN INSTINTS.
11:33YES.
11:34AND I'M TRYING TO REMEMBER YOUR ADVICE FROM LAST WEEK, WHICH IS THE CHICKEN BREAST MEAT.
11:39I OVERCOOKED IT.
11:40YEAH.
11:41SO I'M GOING TO WAIT TILL A LITTLE BIT LATER.
11:42BUT YOU KNOW CHICKEN BREAST DOES BETTER SIMMER.
11:45SO WHEN WE BOIL IT, IT GETS REALLY, REALLY TOUGH.
11:47YEAH.
11:48ALL OF THE MUSCLES.
11:49WHEN IT'S TENDER, IT RELAXES AND IT STAYS REALLY TENDER.
11:52WELL, I'M EXCITED.
11:53THANK YOU SO MUCH.
11:54THANK YOU, ANIKA.
11:55THANK YOU, ANIKA.
11:56I'M GOING TO REDUCE THE HEAT AT THIS POINT.
12:0130 MINUTES.
12:02WE'RE HALFWAY THERE.
12:03WHOA.
12:04WOW.
12:05THAT WAS QUICK.
12:06STILL ADD SOME FISH SAUCE.
12:09SO FOR MY SUPPORT DISH, I'M MAKING AROZ CALDO.
12:12IT'S A FILIPINO RICE PORISH DISH WITH CHICKEN.
12:15ADD SOME OF THESE ONIONS.
12:19WHEN WE ARRIVED FROM THE PHILIPPINES TO COLUMBUS IN 2005, IT WAS KIND OF CLOSE TO WINTER.
12:24AND I FEEL LIKE, OH, WHEN CAN WE HAVE SOME RICE?
12:27SO THIS DISH REMINDS ME OF DAKO.
12:30THERE YOU GO.
12:32SO WE MAKE THIS DISH TO WELCOME NEW FILIPINOS COMING IN COLUMBUS BECAUSE IT'S A COMFORTING DISH.
12:38YOU GOT THIS, REX?
12:40YEAH.
12:41HOW'S IT GOING?
12:42ALL RIGHT.
12:43ALL RIGHT?
12:44WE'RE COOKING.
12:45GOOD, GOOD.
12:46SO GROWING UP, MY BIGGEST INFLUENCE IN COOKING HAS ABSOLUTELY BEEN MY BELIZIAN GRANDMOTHER.
12:50I'M MAKING A TURKEY, POTATO, AND RICE SOUP.
12:53GRAND TURKEY HAS ALWAYS BEEN A GO-TO FOR SOUP.
12:56AND THIS WAS ALWAYS ONE OF MY FAVORITE ONES THAT SHE WOULD MAKE, WHETHER IT WAS FOR US NOT FEELING GOOD OR IT WAS JUST COLD OUTSIDE.
13:02I USE A POTATO MASHER BECAUSE IT MOVES SO MUCH FASTER.
13:04MY HUSBAND'S BEEN IN THE UNITED STATES AIR FORCE FOR ALMOST 17 YEARS NOW, SO FOOD TRAINS ARE STANDARD IN THE MILITARY.
13:12WE HAVE TO BE OUR OWN COMMUNITY FOR EACH OTHER BECAUSE YOU'RE USUALLY FAR AWAY FROM HOME, FAR AWAY FROM FAMILY.
13:18THERE'S SOMETHING ABOUT SOUP, YOU KNOW, BEING A COMFORT FOOD THAT IT JUST FEELS LIKE SOMEBODY CARES.
13:23WE'RE SEEING A LOT OF SOUPS, A LOT OF STEWS, A LOT OF DISHES THAT ACTUALLY DO REQUIRE TIME.
13:29AND THAT'S THE ONE THING THEY DO NOT HAVE HERE IN THIS KITCHEN.
13:32IN TERMS OF FLAVOR DEVELOPMENT, SOME YOU REALLY NEED TO BROWN AND SIMMER DOWN.
13:36AND OTHER SOUPS YOU CAN DO REALLY FAST.
13:38SO IT'S REALLY JUST ABOUT, LIKE, WHERE THEY STRATEGIC AND WHAT THEY CHECK.
13:41THERE'S A LOT OF SHORTCUTS YOU CAN TAKE, RIGHT?
13:44YOU USE A WIDER POT, YOU CAN REDUCE SOMETHING FASTER.
13:46YOU CAN COOK VEGETABLES OR MEAT IN DIFFERENT WAYS AND ADD THEM TOGETHER AT THE END.
13:51SO HOPEFULLY THEY'VE TAKEN ALL THAT THEY CAN TO ADAPT THEIR RECIPE IN THE BEST TIME.
13:56YEAH.
13:5715! FINAL 15!
14:00OH, MY GOSH. CLEAR SOME SPACE HERE.
14:05WOW.
14:07MY CHICKEN IS COOKED PERFECTLY.
14:09SO NEXT, I'M USING AFGHAN NAWN TO CREATE MY OWN CROUTONS.
14:12YOU WANT IT TO BE RUSTIC PIECES BECAUSE YOU GET THE CRISPY EDGES THAT WAY.
14:17I SEASON THEM WITH SUMMAH, CORIANDER, SALT, AND PEPPER.
14:20GONNA REALLY BRING IT TOGETHER AND GIVE IT THAT EXTRA FLAVOR.
14:26POTATROS, COME ON.
14:29ALL RIGHT, MAN.
14:31COME ON, MAN.
14:32IT'S NOT GETTING THERE.
14:33IT'S NOT GETTING TO THE TEMPERATURE I WANT IT.
14:35AND I DON'T KNOW IF IT'S THE HEAT.
14:36I DON'T KNOW IF IT'S THE BOIL.
14:37I DON'T KNOW IF I OVERCROWDED IT.
14:38YOU KNOW, HOPEFULLY IT GETS TO AT LEAST TO TENDERIZE THOSE POTATOES AND THOSE CARROTS.
14:43THE TRICKIEST PART OF THIS DISH IS GETTING ALL THE CONTEST INSIDE THE POD TO A BOIL.
14:49TO GET THOSE VEGETABLES SOFT AND ALLOW THE RIBS TO BECOME TENDER.
14:53DON'T GIVE UP ON ME.
14:56CARLOS, HOW WE DOING?
14:58DOING FINE.
14:59WE'RE JUST HAVING SOME TECHNICAL ISSUES HERE WITH BRINGING THIS TO BOIL.
15:01OKAY.
15:02MAYBE WE NEED A BIGGER POT THAT'S WIDER, HUH?
15:04I FEEL LIKE YOU NEED TO CONCENTRATE THAT FLAVOR A LITTLE BIT MORE TOO, RIGHT?
15:06YES.
15:07A WIDER POT IS GONNA REDUCE FASTER.
15:09I TRUST CHEF TIM, SO HOPEFULLY HE HAS ENOUGH TIME.
15:13LET'S PUT THE LID BACK ON SO I MAKE SURE THOSE VEGETABLES STEAM.
15:16EVERYTHING WAS CROWDED, FEEL LIKE THIS IS A LITTLE BIT BETTER TECHNIQUE.
15:18THAT WAS GREAT FEEDBACK, YEAH.
15:19YEAH, FOR SURE.
15:20APPRECIATE IT.
15:21HEY, YOU BETTER SAVE ME TODAY.
15:22WHO KNOWS?
15:23THANK YOU, JEFF.
15:24APPRECIATE IT.
15:25I'M NOT EVEN GONNA LOOK AT THIS ANYMORE, MAN.
15:26SEVEN MINUTES, EVERYONE!
15:36WE'RE JUST IN A WAITING GAME RIGHT NOW.
15:38THERE'S NOT MUCH TIME LEFT.
15:39BUT I REALLY WANT TO USE ALL THE PARTS OF THAT CHICKEN.
15:42I'M GONNA TRY TO MAKE SOMETHING OUT OF THIS LIVER.
15:45SO ADOBO IS A MIXTURE OF VINEGAR, SOY SAUCE, A LOT OF GARLIC.
15:49AND I AM HOPING IT'S GONNA ELEVATE THE DISH.
15:52IT LOOKS SO PRETTY.
15:53AND I HAVEN'T EVEN ADDED ANY SEASONING YET.
15:55I DO A LITTLE TASTE TEST ON MY TURKEY SOUP.
15:58AND JUST BECAUSE THE TRUE CARIBBEAN IN ME, I ADDED SOME OF MY JAMAICAN MEAT SEASONING.
16:02BECAUSE WHY NOT?
16:03AND AT THIS POINT, I HAVE TO MAKE SURE THIS DISH IS PERFECT FOR THE JUDGES.
16:08AND I'M HOPING THAT THE FLAVOR IN MY SOUP IS WHAT'S GOING TO KEEP ME HERE,
16:13BECAUSE TWO OF US ARE GOING HOME AT THE END OF THIS WEEK.
16:15MM, SPICY POO IS SO GOOD.
16:19WE'RE DOWN TO THE LAST THREE MINUTES.
16:21HURRY UP.
16:22OKAY, SMOKIE.
16:23TIME JUST GOES SO FAST.
16:25IT'S CRAZY.
16:26HERE WE GO.
16:27ALL OF MY ELEMENTS TO THIS CHICKEN POT PIE ARE READY.
16:32MY PUFF PASTRIES ARE NICE AND CRISP.
16:35THE FILLING IS BEAUTIFUL AND FULL OF FLAVOR.
16:38AT THIS POINT, I NEED TO JUST ASSEMBLE THE DISH AND TOP IT WITH THE PUFF PASTRY.
16:48PRESSURE'S ON.
16:49FRANCIS GIVE ME SOME REALLY GOOD ADVICE ON NOT OVERCRUDDING THE PAN AND FRIING THINGS IN BATCHES.
16:56I'M DEFINITELY GOING TO TAKE HIS ADVICE BECAUSE STIRF FRYING WILL REQUIRE SOME SPECIAL TECHNIQUE AS HE SUGGESTED.
17:03READY TO PLATE.
17:05ALL RIGHT, EVERYONE.
17:06ONE MINUTE LEFT.
17:07THIS IS IT.
17:08ONE MINUTE.
17:09I'M GOING TO SHRED THIS FOR OUR JUDGES.
17:14LET'S SEE WHERE WE GOT.
17:18YES.
17:19WE'RE THERE.
17:20EVERYTHING IS COMING ALONG.
17:21I'M TRYING TO GET ALL THE PLATES OUT.
17:23AND I NEED TO MAKE SURE EVERYBODY HAS SOME RIBS, EVERYBODY HAS SOME CHICKEN, SOME CONTAINS, CORN.
17:28FINISHING TOUCHES.
17:29GET IT ON THE PLATE.
17:30LOOK AT THESE BEAUTIES.
17:31OH, MY GOD.
17:36IT'S TINDER.
17:37WANT A LITTLE BIT OF THE GINGER.
17:40MAKE SURE THEY HAVE GINGER.
17:43TEN, NINE, EIGHT, SEVEN, SIX, FIVE, FOUR, THREE, TWO, ONE.
17:56TIME'S UP.
17:57WHOO!
17:58THAT WAS GOOD.
17:59THERE YOU GO.
18:00COLOS, HOW YOU DID, BIG DOG?
18:01I GOT IT OUT.
18:02I GOT IT OUT.
18:03WE GAVE YOU AN HOUR TO PREPARE A DISH YOU SHARE WITH THE PEOPLE YOU CARE ABOUT THE MOST.
18:18FIRST UP, REX.
18:22HI, CHEFS.
18:23HI, REX.
18:24WHAT I MADE TODAY IS AROZ CALDO.
18:27IT'S A PHILIPPINIA RICE PORRIDGE AND WE NORMALLY MAKE IT FOR PEOPLE WHO ARE NEW PHILIPPINIA IMMIGRANTS HERE IN THE U.S.
18:33WELL, REX, I LOVE ALL OF THE DIFFERENT ACCUTREMENTS ON THE TOP BECAUSE EVERY BITE IS A DIFFERENT EXPERIENCE, RIGHT?
18:41THE ONLY THING I WOULD SAY IS COOK YOUR CHICKEN A LITTLE BIT SLOWER SO THAT YOU DON'T HAVE, LIKE, DRY CHICKEN.
18:47YEAH, I TOTALLY AGREE.
18:48BUT THE FACT THAT YOU BROKE DOWN THE CHICKEN AND THEN I LOVE THAT YOU MADE A LITTLE ADOBO, REALLY RESPECTING THE WHOLE ANIMAL, I REALLY APPRECIATE THAT.
18:56THANK YOU SO MUCH, CHEF.
18:57FRAN, TELL US WHAT YOU MADE.
19:00I MADE CHICKEN POT PIE.
19:02IT WAS INSPIRED BY THE COOKING THAT I DID FOR MY PARENTS IN THE LAST YEAR OF THEIR LIFE.
19:08CHICKEN POT PIE IS ALSO SOMETHING THAT I GREW UP WITH.
19:11YOU ARE VERY SMART SEPARATING THE PUFF PASTRY BECAUSE A LOT OF TIMES IT'S BAKING FOR 45 MINUTES IN THE OVEN JUST TRYING TO GET EVERYTHING COOKED.
19:17I LIKE THE FACT THAT YOU INCORPORATED DIFFERENT VEGETABLES AND I FEEL LIKE THE SHERRY IS A NICE NOTE, BUT I FEEL LIKE IT COMES THROUGH A LITTLE STRONG.
19:25I WAS HEAVY HANDED.
19:27FRAN JUST LIKES A LITTLE BOOZE.
19:29I ACTUALLY LIKE THAT NUTTY FLAVOR OF THE SHERRY SO I DON'T MIND IT AT ALL.
19:32BUT I THOUGHT IT WAS VERY NICE THE CHICKEN WAS NICELY COOKED.
19:34BUT IT IS QUITE SHERRY-FORWARD.
19:36THANK YOU.
19:37WEGAL.
19:38THE DISH I MADE IS CHICKEN YACHNI.
19:40AND YACHNI IS JUST THE WORD FOR BROTH ESSENTIALLY.
19:42WE MAKE THIS DISH WHENEVER SOMEONE'S SICK OR IT'S VERY POPULAR AS A POST PARTUM DISH.
19:47YOU MADE A DELICIOUS CHICKEN SOUP.
19:49THE CHICKEN ITSELF IS BEAUTIFULLY COOKED.
19:51I WOULD LOVE TO SEE SOME GOLDEN BROWN COLOR ON THE SKIN.
19:55BUT THE CROUTON, FLAVOR, TEXTURE, EVERYTHING THAT IT GIVES TO THE SOUP IS WONDERFUL.
20:02THANK YOU, CHEF.
20:03TO ME, THE REVELATION IS THERE'S SOMETHING ABOUT THE WAY THESE CAROTS AND THE CELERY,
20:07WHICH HAS ABSORBED THAT TURMERIC THAT MAKES THEM FEEL LIKE I'VE NEVER EATEN CAROTS AND CELERY BEFORE.
20:14IT'S REALLY DELICIOUS.
20:16WOW.
20:18KOBE.
20:19I MADE PORK JAMBALAYA.
20:21IT IS THE ULTIMATE COMFORT FOOD IN SOUTH LOUISIANA.
20:26EVERY YEAR WE COOK FOR THE FALLEN FIREFIGHTERS MEMORIAL.
20:29FARMING FROM ALL OVER THE COUNTRY, GATHER.
20:31IT'S REALLY SOMETHING WHEN YOU HEAR THOSE BAGPIPES, BOY, I KIND OF HEAR THEM NOW.
20:35YEAH.
20:36IT'S TOUCHING, BUT IT'S AN HONOR TO GO THERE AND IT WAS AN HONOR FOR ME TO COOK THIS FOR Y'ALL TODAY.
20:42KOBE, THANK YOU FOR SHARING THAT STORY.
20:44THE IMPORTANCE OF REMEMBERING PEOPLE, YOU KNOW, IT'S JUST A BEAUTIFUL THING.
20:48THAT'S WHAT FOOD IS ALL ABOUT FOR US.
20:49ABSOLUTELY.
20:50YOU KNOW, I WAS WORRIED ABOUT THE PORK.
20:52SO I KEPT CHECKING IT, BUT IT GOT JUST TENDER ENOUGH FOR ME.
20:55THERE'S SO MUCH DEPTH OF FLAVOR IN THIS DISH.
20:57IT'S REALLY, REALLY GOOD.
20:59IF I HAD TO CRITIQUE ANYTHING, I THINK JUMBALAY IS A RICE DISH.
21:03AND YOU PUT A LOT OF MEAT IN THERE.
21:05BUT I'M NOT COMPLAINING.
21:06THANK YOU, SHEP.
21:07NO COVID.
21:09I LOVE IT.
21:10THANK YOU.
21:11THANK YOU.
21:12YOU CAN TELL THAT THIS IS A DISH THAT YOU'VE MADE MANY OF TIMES.
21:16I AGREE.
21:17I WANT A LITTLE BIT MORE RICE.
21:18THAT BEING SAID, IT'S DELICIOUS.
21:20THANK YOU.
21:21ANIKA.
21:22TODAY, I MADE FOR YOU PISH PASH.
21:25IT'S A BANGNADESHI DISH THAT MY MOM USED TO COOK FOR US WHEN WE WERE SICK.
21:30I'M REALLY ENJOYING SEEING WHAT CONSTITUTES COMFORT FOOD IN SO MANY DIFFERENT PARTS OF THE WORLD.
21:36AND THIS IS REALLY INTERESTING BECAUSE YOU REALLY COOK THE RICE DOWN.
21:39ALMOST LIKE A POLENTA KIND OF TEXTURE.
21:41THE SEASONING IS REALLY NICE.
21:43AND MAYBE THIS IS JUST UNLUCKY.
21:44MY FIRST BITE HAD LIKE A BIG OLD CHUNK OF GINGER AND IT KIND OF LIKE .
21:47I DON'T KNOW IF THAT'S INTENTIONAL.
21:49IT IS ACTUALLY.
21:50OKAY.
21:51GINGER IS SUPPOSED TO BE SO CURATIVE THAT YOU PUT BIG CHUNKS OF GINGER.
21:55YEAH, THERE'S DEFINITELY SOME CHUNKS OF THINGS.
21:58I THINK I HAD A BLACK PEPPER OR SOMETHING WITH A LITTLE BIT OF NUMBING.
22:02BUT I ALSO LIKE THE FRIDED SHALLOTS THAT GIVE IT A LITTLE BIT OF SWEETNESS.
22:06THANK YOU.
22:07CARLOS.
22:08CARLOS.
22:09today I MADE FOR YOU GUYS ASOPAO.
22:12THIS IS THE ULTIMATE COMFORT FOOD IN PUERTO RICO.
22:15CARLOS, I'VE BEEN WAITING FOR YOU TO BRING THE FLAVOR.
22:18YOU BROUGHT THE SEASONING, I TASTED THE SAUT, I LOVED THE SQUEEZE OF THE LINE.
22:23GOOD.
22:24ALL OF THOSE THINGS ARE WORKING.
22:25MY PORK RIDs ARE VERY TENDER SO I'M HAPPY TO SEE THAT.
22:28YOU DID A REALLY GOOD JOB.
22:30THERE'S A LOT OF FLAVOR FROM THE CHICKEN AND THE PORK.
22:32THE ONLY THING I'LL SAY IS THAT THE CARATS ARE A LITTLE CRUNCHY FOR ME.
22:35Si quieres que quede un poco más,
22:37así que tienen un poco más tiempo para cocinar.
22:39Gracias, eso es genial.
22:41Fri.
22:42Así, hice un turkey, potatoes,
22:45y soup,
22:46a.k.a.
22:47una de mis grandmas soups.
22:49Uh...
22:51I love the brothiness
22:53de la soup,
22:54y tener el turkey en ahí,
22:56como todos los pequeños vegetales.
22:57Eso es decir,
22:58el soup itself
22:59necesitaba más tiempo
23:01para reducir,
23:02porque cuando las cosas reducen,
23:04la concentración de la sabor
23:06de los ingredientes.
23:07Sí, yo totally agree con Tiffani.
23:08Tienes un buen sabor en la top,
23:09un poco de limón,
23:10un poco de spice,
23:11pero luego de que descanse
23:12después de que descanse.
23:13Y no hay que descanse.
23:14Y creo que la concentración
23:15es donde la descanse en la playa.
23:17Para poder ampliar la sabor
23:18más,
23:19creo que sería muy bueno aquí.
23:20Sí.
23:21Suani,
23:23este es llamado
23:24patmikorat.
23:25Es más de una
23:27spicy, sassy cousin
23:28de patai,
23:29así que es menos conocido.
23:32Suani,
23:33la salsa
23:36y la salsa
23:37y la salsa
23:38es...
23:39¡Pues!
23:40¡Pues!
23:41Tienes que tamarín,
23:43la salsa,
23:44la salsa,
23:45la salsa,
23:46todo es realmente
23:47como,
23:48bing, bing, bing, bing, bing, bing, bing, bing, bing,
23:49pero es muy muy balance.
23:50Perfecto.
23:51Lo que es muy bueno.
23:52Lo que es la chevienz de los noodles.
23:53Mi crítica,
23:55es que el peor de la piel,
23:56la piel,
23:57la piel no le hacía
23:58realmente tender y tender,
23:59así que cuando estoy comiendo,
24:00la piel es muy, muy difícil.
24:02Ok.
24:03Pero el sabor es realmente
24:04spot on.
24:05Sí,
24:06me acuerdo con Francis.
24:07Me encanta la interactividad
24:08y la customización
24:09de poder añadir
24:10como mucho limón
24:11o mucho chile
24:12y me gusta.
24:13Y me gusta
24:14la extra spice.
24:15Así que,
24:17la belleza.
24:18La línea principal
24:19de una vez
24:20con Dios.
24:21No,
24:22la belleza.
24:23La línea principal
24:25del título
24:26de una maquillia.
24:28Muchas gracias.
24:30Los derechos
24:31nosotajos
24:32son 8 o'clock
24:33de la entrada.
24:35Conociclo.
24:36La primera vez
24:37de la respuesta
24:38es
24:39lo que
24:40que
24:42lo que
24:43tiene
24:43¡Chau!
24:47Tu jambalaya was delicious.
24:49I was so impressed with the amount of flavor
24:51that you had developed in such a short time.
24:53That was one of the best jambalaya I've ever had.
24:55Thank you.
24:56I feel fantastic.
24:57You got my first top two right there.
24:59And I went in over to Judge's
25:00with a recipe passed down to me from a fireman.
25:03It is absolutely amazing.
25:05Our other favorite dish of the round was...
25:11Wagau.
25:12¡Waygal!
25:14¡Waygal!
25:16¡Waygal, tu dish was delicious!
25:19¡We loved the flavor!
25:21¡Who knew that carrots and celery
25:23could be the star of the dish?
25:25And we could see why that dish
25:27comforts the souls of so many.
25:29Thank you.
25:30I'm so proud right now that this simple dish
25:32that I thought was so normal to me growing up
25:34seems to be extraordinary all of a sudden.
25:36It's just a great feeling.
25:38Congratulations, you two.
25:40But remember, no one is safe from elimination this week.
25:44So, you all have to give your best in the next round.
25:52In the last round, we asked you to prepare your go-to recipes
25:55when you want to show support.
25:57In the next round, we want to see more of the recipes
26:00you prepare for friends and family,
26:02because it's holiday time!
26:10You have 60 minutes to prepare a favorite dish
26:13from a holiday that's special to you.
26:16And we want you to prepare your dish family-style,
26:18so we can enjoy a multicultural spread
26:20on our holiday table.
26:22And as always, your dishes will be judged on taste,
26:25execution, presentation,
26:28and how well you did with the holiday theme.
26:30Make these dishes extra festive,
26:32because at the end of this round,
26:34we will be saying goodbye to two of you.
26:36All right, your time starts now!
26:40Yeah!
26:41Hey, rock and roll, everyone!
26:43We got this, we got this!
26:44So, we've asked our home cooks to create
26:46their favorite holiday dish.
26:48I mean, that can mean so many different things,
26:50because it can be any kind of holiday.
26:52Yeah, you know it takes days sometimes
26:55to prepare for the holiday meals.
26:57We gave them 60 minutes!
26:59The nerve of us!
27:01I know!
27:04Winner winner, butternut squash dinner!
27:06Coming into round two,
27:07I need to keep the momentum going.
27:09Getting eliminated is always possible.
27:11We gotta prey on that one.
27:12Being in a Muslim household,
27:13we never celebrated Christmas.
27:15Therefore, my mom went all out for Thanksgiving.
27:17When you think of Thanksgiving harvest,
27:19you think of pumpkin, squash,
27:20so I decided to go with this classic Afghan dish.
27:23I'm gonna be making kadu burani
27:26with a cranberry, walnut, and barberry topping.
27:29The burani is a type of dish,
27:31and kadu is the vegetable we are using.
27:33It's pumpkin or squash.
27:35The barberries are my own addition for the topping,
27:37because it adds the sourness.
27:39So, this dish is like battle of flavor profiles.
27:46Well, first thing I'm gonna do,
27:47I'm gonna get those ribs seasoned.
27:49I'm gonna render that fat
27:50and use that fat to cook rice.
27:51Food is such a big part
27:52of so many holidays in Puerto Rico,
27:54and that's definitely true in my house as well.
27:57My favorite holiday is Christmas,
27:59and there's no better dish for Christmas
28:01than arroz con gandules.
28:03Rice with pigeon peas.
28:05A pigeon pea is like the cousin of a being.
28:07I've been making this dish for at least 15 years.
28:10When I think about Christmas,
28:12one of the core memories I have
28:14is my grandma cooking this
28:16and me helping her.
28:17Now, my kids wake up in the morning
28:19to the smell of arroz con gandules as well.
28:23When I finish rendering the fat with my sofrito,
28:25I wanna make sure those pigeon peas
28:27absorb all that flavor.
28:29So, we're gonna let that cook for a while.
28:31Carlos is rendering pork ribs to get that fat
28:33for his arroz con gandules,
28:34which is maybe not what you would always do,
28:36but it's not unheard of.
28:37Like, my mom has made it.
28:38You would say it's costillas, which are ribs.
28:40So, we're definitely hoping he keeps the ribs in the pot.
28:42Yeah, I was gonna say, like,
28:43I'm gonna run into the ribs just for the fat.
28:44It smells like Christmas here, man.
28:53Everybody, happy holidays.
28:55Woo!
28:57First round, I was one of the top dishes,
28:59so that gives me a tremendous amount of confidence
29:01for this round.
29:02Colby, what is that?
29:03Seafood gumbo.
29:05I chose this dish because every year,
29:09Colby's house, December 25th,
29:11is our Christmas meal.
29:13But unfortunately for my wife,
29:15her parents died young,
29:17so me and her have taken on that tradition
29:21for our family.
29:23This is a jar roux that I used.
29:26I would not have time to make
29:28a traditional roux from scratch.
29:30Wow, that's risky.
29:31I have not done a gumbo in a competition,
29:34just because you cook it
29:36and you're almost to the point
29:37where you're toasting that dark brown roux.
29:40It's the basis of what makes gumbo gumbo.
29:43You wanna get as much flavor in your gumbo as you can.
29:46So, to me, the one thing that really just jumps out
29:49and make this thing right
29:50is the claw meat over the lump crab meat.
29:52It just has that extra oomph in it.
29:54That just makes it even better.
29:56Look at this beautiful gumbo right here.
29:58There's no way a Cajun can come on here.
30:00and not make gumbo.
30:07Okay, let's see.
30:09Cinnamon sticks.
30:10Round one, I didn't make it into the top two,
30:13so there was a ton of pressure on me
30:15to do really well in this round.
30:18Hmm, I can smell the fragrance of cinnamon,
30:21the cloves, and the cumin seeds.
30:23For me, growing up, our biggest holiday celebration
30:26was Idul Fitr, which came at the end of Ramadan,
30:29and one of my all-time favorite dishes
30:32is Bangladeshi chicken roast.
30:34It's a family-style chicken and rice dish.
30:37I already toasted the spices, so I get the aroma,
30:40and now I'm browning my chicken.
30:43While that's frying, I'm going to start making short-grain rice.
30:47It cooks fast because it's short-grain,
30:49but it also has a beautiful flavor and aroma.
30:52It's going really well today.
30:58All right.
30:59One of the favorite memories I have is during fiesta in the Philippines.
31:03Fiesta in my language means a celebration of your patron saint,
31:07of our town or city.
31:08So if you go to Bohol, my province, in the month of May,
31:12you won't get hungry.
31:13For this challenge, I'm making pansit bihon loaded with lumpiang shanghai,
31:18the Filipino rice noodle dish, and our version of spring rolls.
31:23So the pork needs to be in a pressure cooker for at least 20 minutes
31:26to tenderize the meat.
31:29I'm really putting pressure on myself.
31:30I should not have done this, but it's fiesta.
31:33This week, two home cooks are going home,
31:36so I really need to stand out.
31:38And I know this is the strongest dish I have.
31:41Okay, for my lumpiang shanghai,
31:43I'm adding some garlic, onions,
31:45and I'm going to mix it with ground pork.
31:48Next, I'm going to get my rice to paper,
31:51wrapper, and then roll my lumpiang.
31:53So you want to really push,
31:55and also make sure to tighten it up before rolling it.
32:02Get all my cheeses out.
32:03Going into this next round of
32:05holiday favorites, I'm making baked mac and cheese.
32:08Thanksgiving is the main holiday I make this for,
32:11but part of the military journey.
32:13For military spouses, we move around every few years.
32:16And now we are the host house.
32:18It's one of the reasons why the holiday season is so important to me now.
32:24What makes my mac and cheese special is the use of two cheeses
32:27that most people would not think to use, and that is Asiago and Romano.
32:32Asiago and Romano adds a sharpness.
32:37It balances out the creaminess and sweetness of a lot of the other cheeses,
32:41like mild cheddar to Colby Jack, which is going to give the creamy.
32:44Knowing two people are going to be eliminated changes the game.
32:48So the pressure is definitely on because I absolutely do not want to go home.
32:53So that's why I'm bringing the A game and going with a recipe that everybody in my family loves,
32:59including both my children.
33:00They are my biggest supporters all day, every day.
33:04And it would mean so much for me to win today.
33:07I'm confident it'll land well.
33:11I have never seen so much duck in my whole life.
33:14This round, I chose a dish for Lunasa, which is a Gaelic harvest festival.
33:20These smell so good.
33:22This holiday resonates with me because my family are largely from the British Isles
33:27and Scotch-Irish Gaelic heritage.
33:30One more for good luck.
33:33I'm making duck breast with an apple bourbon and rosemary glaze.
33:38When my dad was first married to my mom, my grandmother always used to make this dish.
33:43So the first thing I need to do is get the duck ready.
33:46And that means trimming it and scoring it because the skin must be crisp.
33:52Hi, Fran.
33:53Hello, Tiffany.
33:54I love duck.
33:56I have a franchise based off of duck fat fried chicken.
34:00I'm coming to visit and I want a good table.
34:03Oh, my gosh.
34:04So just one thing that I would suggest.
34:06Thank you so much.
34:08Make sure that this silver skin is off because silver skin does not get tender when it's cooking.
34:15Oh, instead of trying to get it here, go underneath it.
34:18Then you can just take it.
34:19Then you can kind of pull it and peel it.
34:20Yep.
34:21This is a duck master class.
34:24You're going for like a medium rare medium?
34:26What are you going for?
34:27Medium rare because I figure even if I do it slow, it'll still get crispy if I just leave it in there long enough.
34:33You just need to let it do its thing.
34:35Really concentrate on nailing the cook of the duck because we're doing a double elimination.
34:40I am absolutely taking every tip.
34:42Thank you, Tiffany.
34:43All right.
34:44I appreciate it.
34:45Good to see you for you.
34:46But now the pressure's on because I have to execute it.
34:52You have 30 minutes left.
34:54Woo!
34:55Woo!
34:56Thank goodness.
34:57I'm going to go ahead and pop these in the oven.
35:00This is the tedious part, but it's important to get this out.
35:05With my American family, our holiday tradition is to have seafood for New Year's Eve.
35:11I am making tiger prawns with tamarind sauce.
35:17It's called .
35:20I'm preparing it with a very thick, sweet, tangy, sour, salty sauce.
35:27So I'm going to be using fish sauce, a little bit of oyster sauce for the saltiness, and then for the tanginess tamarind to get that deep flavors in there.
35:38For this round, I feel a little bit nervous because I know I could be sent home.
35:42And I have so many recipes, so many more things I want to show the judges.
35:47Ooh, my eyes are watering.
35:54There you go.
35:55While waiting for my pork to just cool down a little bit before I slice it.
35:59So I start to make the sauce for the pansit bihon.
36:02I'm going to add some calamansi juice.
36:04Calamansi is like our lemon here in the U.S., but it's a little bit of a lighter taste.
36:09And then I'm going to be putting some cabbage and broth from the pork that I use in the pressure cooker
36:15before I start adding the rice noodles.
36:26It's a little ruy, but you know what it needs?
36:28It needs some Cajun seasoning.
36:30Shake, the shake.
36:31The shake.
36:32I know that shrimp doesn't cook that fast.
36:35Chef Francis, can you come for one second?
36:37Okay.
36:38I have a question.
36:39How can I help you?
36:40I know y'all really like your shrimp a certain way, so what is the ideal time for me to put this shrimp in?
36:44Oh, you know what I would say then?
36:45I think three minutes is fine.
36:47Okay.
36:48Perfect.
36:49That's what I'll do then.
36:50And then if it gets undercooked, then you'd be like, it's Francis' fault.
36:53Sounds good to me.
36:54Blame it on me.
36:55Thank you, Chef.
36:56This is going to be a chili crisp with jalapenos, coriander, a lot of dried mint.
37:06I want to top this caddu burrani with my own favorite signature chili oil.
37:10Serrano chilis are a spicier cousin of a jalapeno.
37:14This is my ghost chili crisp.
37:16Trademark that.
37:19Ten minutes, everyone.
37:21Ten minutes left.
37:22Ten minutes.
37:23Oh, my God.
37:24I got time in ten minutes.
37:25I got time in ten minutes.
37:26Friend, how's that skin looking?
37:28Oh, this looks good.
37:29Gentle heat on the breast side.
37:31Thank you, Chef.
37:32Oh, that's pretty.
37:35So now, for my sauce, I'm going to put in the bourbon so that all of the alcohol could cook down.
37:41I learned from the previous challenge with the sherry forward, I'm going to make sure that the bourbon is prominent, but not overpowering.
37:49So I'm just going to put the rosemary in to, like, infuse the liquid.
38:00Adding my aloe buccara.
38:01Aloe buccara is a relative of a plum, but it has a very unique taste.
38:07It just adds that extra luxury to the dish.
38:10Okay.
38:11So my palau is done in the rice cooker.
38:14I'm going to just try to remove the whole spices, because it's not fun to bite into the spices.
38:22Seven minutes left.
38:24Seven minutes?
38:25A minute and a half to take it out the oven, so I'm going to let it cook.
38:28Okay.
38:29Next, I'm going to be cutting the lumpia in half.
38:32That way, I can cook it faster and crispier.
38:35I have a lot of time left, and I need to get those in the deep fryer.
38:40All right.
38:41Okay.
38:42Waiting for the flavors to work together.
38:45Once I have the sweet, tangy tamarind sauce all ready to go, I'm going to add everything into a wok.
38:51Ooh, really good.
38:53So at this point, I'm confident about my flavors.
38:58I feel like I have a shot at winning the judges over.
39:01Okay.
39:05We're down to the last three minutes.
39:08Oh, my God.
39:10I'm just going to cut some slices of peppers, which is going to give us a little Christmas color.
39:14I'm feeling pretty good.
39:15I'm very happy with the texture of the rice.
39:17I'm feeling confident, but I'm thinking to myself, I'm not going to put the ribs on the dish,
39:21because they might not be tender enough, and I don't want to compromise the rest of my dish,
39:25because I want to make sure that I'm not one of the first ones to go home.
39:28One minute left.
39:30Whew.
39:31It's almost time to set that table.
39:33Mac and cheese is coming out of the oven now.
39:36How's it looking, Brie?
39:38It's looking good, especially for this time.
39:42We are ready.
39:43Okay.
39:44All right, everyone.
39:45Time to celebrate.
39:46Woo-hoo!
39:47Ten.
39:48Nine.
39:49Eight.
39:50Seven.
39:51Six.
39:52Five.
39:53Four.
39:54Three.
39:55Two.
39:56One.
39:57Time's up!
39:58Happy Holidays!
40:00Happy Holidays!
40:13In this round, we ask you to prepare a dish from a holiday that's important to you.
40:18Look at this feast!
40:20It's incredible.
40:21Everything here is so different and fun, and it just looks delicious.
40:26All right, Kobe, come and join us.
40:30I made seafood gumbo.
40:32We do seafood gumbo every Christmas.
40:35I have never done gumbo in a competition, just because I'm not sure that I could get the flavor.
40:41But I think you achieved a legit, real-deal gumbo in an hour.
40:48It is just so deep.
40:51This is the essence of Cajun food, and this shrimp is beautifully cooked.
40:57I would just say the amount of seasoning is so good.
41:00But if I were eating the whole bowl, it might start to feel like, wow, that's a lot of seasoning.
41:04You know, Frances, I know what you mean by concentration, but I like a little spice in my gumbo.
41:10Maybe just take it down just a little.
41:11Thank you.
41:12Suwani.
41:13I made tiger prawn with tamarind sauce.
41:18It's called gung namakam.
41:21We eat this for New Year's Eve.
41:24This is incredible.
41:25It's got the perfect amount of heat for me, and you still taste the sweetness of the shrimp, but also that tamarind.
41:31It's really good.
41:32This is banging.
41:35The flavor of the shrimp shell is really imparted in there, and I like the doneness of the shrimp.
41:41I do think, though, it could have been maybe slightly less cooked.
41:44Yep.
41:45I think it would be a little bit even at the next level.
41:48Okay, I love it.
41:49Thank you.
41:50All right, Brie, come join us.
41:54I made baked mac and cheese.
41:56Thanksgiving is the go-to holiday for this particular dish.
42:00I make mac and cheese at least once a week for my kids, so I'm a connoisseur.
42:05I feel like there's a couple different kinds of cheese in there.
42:07You get a different experience kind of with each bite.
42:09There's, like, pockets of cheese, right, in little areas.
42:12And the spice on there is really, really nice.
42:15Thank you.
42:16The only thing I can really say is that whenever you bake a mac and cheese, you know, you're continuing to cook it.
42:21And, like, the noodles, you know, you could have maybe cooked them a little bit less.
42:25I agree with Tim, would love a little more of a crust, too.
42:28So we're kind of saying, cook it less, but cook it more.
42:31Yes.
42:32But you know what I mean, right?
42:33Yes, yes.
42:34Maybe cook it a little less on the soapbox, but bake it a little bit more so you have a little more crust.
42:37Yes.
42:38Thank you, Chatu.
42:39Anika.
42:40I made Bangladeshi chicken roast, and we have it traditionally for Eid.
42:47There's alu bukhara, which imparts, like, a sweet flavor to it.
42:51I hope you didn't get the seeds.
42:53I think it's a very good dish.
42:55A lot of flavor in there, but it's also very, very homey.
42:57I think the rice is cooked perfectly.
42:59Unfortunately, I did get one of those seeds.
43:01Oh, no.
43:02It's, like, coated around the seeds, so there's no way to take the seed out.
43:05Mmm.
43:06Yeah.
43:07Anika, I love this dish.
43:08The doneness on the chicken, I think, is really, really good.
43:11It's tender, but still has some chew and has some bite.
43:13I really like that.
43:14The cinnamon, all those sweet spices.
43:15I think it's very, very tasty.
43:17Thank you.
43:18Rex, come join us.
43:20Ooh.
43:21Today, I made pancitbihon, a rice noodle dish with lumpiang shanghai.
43:27The rice noodles have so much flavor.
43:29Is it pork belly you used?
43:30I did use pork belly.
43:31Very tender.
43:32Thank you, Chef.
43:33The spring roll itself, the mixture inside is a delicious mixture, but I find it to be
43:38a little dry.
43:39I wonder if it was fried whole, if the juice would have stayed inside.
43:42Stayed in, sure.
43:43So maybe that's the trade-off.
43:44You have more of the brown flavor, cutting in half, but keeping it whole, maybe the juice
43:48stays inside the filling a little bit.
43:50I mean, mine's not, mine's gone.
43:52Yeah.
43:53Fran.
43:54I made duck breast with an apple bourbon rosemary glaze.
44:01And this is in honor of the Gaelic Harvest Festival Lunasa.
44:06Oh.
44:07A little sherry in the first round, a little bourbon.
44:09Second round, I mean.
44:10It's a theme.
44:11It's a theme.
44:12I love the flavor combination.
44:15Apples, onions, bourbon, all those things really go well together.
44:18Thank you.
44:19Thank you.
44:20I feel like the duck is something that reminds me of the holidays, but I wish that you would
44:25spend a little bit more time on the skin side, because I have a piece here that has
44:29a beautiful skin.
44:30Another one could have been rendered a little bit more.
44:32Okay.
44:33Yeah.
44:34Rendering it a little slower.
44:35But I think to be able to do duck, very difficult.
44:38I mean, the degree of difficulty is there.
44:40And so I think you did a really good job.
44:42Thank you very much.
44:43Thank you very much.
44:44Carlos.
44:45I made arroz con gandules, which translates to rice with pigeon peas.
44:51And it's for Christmas.
44:53It's very, very, very tasty.
44:55The amount of flavor that the bean has soaked is really, really, really terrific.
44:59Ah, yes.
45:00Yeah.
45:01The rice is also perfectly cooked.
45:02I can taste so much of your sofrito.
45:04Boy, I'm so happy you said that.
45:06This is really delicious.
45:08I feel like you started with some pork.
45:10Right, right.
45:11But I didn't see it now.
45:12So I didn't want to add the pork in there, because I didn't want to distract from the main
45:16character of the story, which is the rice.
45:18Okay.
45:19So what happened to the ribs?
45:20The ribs, ah.
45:21Oh.
45:22We ate them.
45:23No, I'm just kidding.
45:24So they were good enough for you.
45:26No, no, no.
45:27I cannot disclose that.
45:29Yes.
45:30I'm sorry.
45:31Why go?
45:32So this is Khadu Burani.
45:35This is for Thanksgiving.
45:36Okay.
45:37Oh, he's giggling.
45:38I love a giggle.
45:39He loves you.
45:40Oh!
45:41A Franza Slam giggle.
45:42Yes.
45:43This is so good, dude.
45:44This is so good.
45:45The soft, sweet squash, but with like the pops of brightness from pomegranate, barberries,
45:59cranberries, the nuttiness of the walnut, tying it all together, and it just makes me feel
46:03so happy to eat it.
46:05Thank you.
46:06Thank you.
46:07What I also love is the texture of the butternut squash.
46:11It's cooked, but not mushy.
46:13You have the spice with the chili oil.
46:15You have the sour notes.
46:17If anything, I would love just a little finishing salt on the top.
46:22Yes.
46:23Would make the butternut squash sing even more.
46:26It's a really delicious dish.
46:28Thank you so much, Weigel.
46:29Thank you.
46:30Thank you.
46:31Thank you.
46:32Thank you.
46:33This was a happy holiday indeed, but we have a lot to discuss today, and sadly, we
46:40will be saying goodbye to two of you.
46:51Usually, we get to take a nap after a big meal like that.
46:54Fortunately, we have some work to do.
46:57As you know, we're saying goodbye to two home cooks this week, so we have a lot to discuss.
47:02Let's start with your favorite dishes of the round.
47:04Wagga.
47:05Oh, yeah.
47:06I was giggling like a fool eating that one.
47:08Yeah, you were.
47:09It was good, though.
47:10The butternut squash, along with the cranberries.
47:13Barbarating.
47:14Oh, my God.
47:15And then you top it off with that little chili.
47:17And, like, to imagine that on a Thanksgiving table.
47:20I did.
47:21It's on my Thanksgiving table.
47:23Another one of my favorite dishes from the round has got to be Kobe.
47:26Yeah.
47:27That gumbo.
47:28Woo-hoo.
47:29I mean, in one hour, he was able to create the depth of flavor.
47:32And we've seen that from him time after time, right?
47:34Yeah.
47:35All the different seafoods that he put in there, all coming together and, like, marrying nicely,
47:38but also cooked perfectly.
47:39Yeah, yeah.
47:40He's obviously made that a thousand times.
47:41He was able to adapt his technique to get the depth of flavor he wanted.
47:45Yeah.
47:46And another one of my favorite dishes was Suwanee with the tiger prawns.
47:50Woo!
47:51And that tamarind sauce.
47:52Yeah, boy.
47:53That sauce.
47:54Are you kidding me?
47:55It was very balanced.
47:56Yo, I wasn't ready for that.
47:57Like, Suwanee, in the beginning, was, like, a little timid with certain things.
48:00But now, like, the way she's cooked today, it's a glimpse of, like, who she is as a cook and
48:06where she's from.
48:07Mm-hmm.
48:08What were some of the least successful dishes of the round?
48:10I really was looking forward to having Breeze mac and cheese.
48:13But even with all those different cheeses, which, you know, I think the flavor came through,
48:17having overcooked macaroni, for me, that was one of the dishes that didn't quite make the mark.
48:22Another dish that I wanted to be so good was Fran's.
48:26That apple and bourbon sauce, that was very, very good.
48:29But the duck itself had some inconsistencies.
48:31So I just think she needs to settle in and concentrate on the techniques.
48:34We know she can cook.
48:35We know.
48:36But the technique has to be there.
48:37I agree.
48:38Another dish that I felt mixed feelings about was Carlos's.
48:42The gandules were very well-seasoned.
48:45I thought the rice was really well-cooked.
48:47But to me, I kind of felt like, you had an old rack of ribs and you didn't give them to us.
48:51My mother always puts, like, chorizo or, like, chunks of ham.
48:54Yeah, and I'm thinking, like, this is a festive dish.
48:56Like, oh, man, if he had a beautiful pile of ribs to go with it, I'd feel like, hey, this is a party.
49:01Yeah.
49:02It's hard to say goodbye to anyone.
49:04But we're saying goodbye to two home cooks this week.
49:06So are you all in agreement on your decision?
49:09Yeah, I think so.
49:10Yeah.
49:11I think so, yeah.
49:12All right.
49:13Let's bring back our home cooks.
49:15In this round, you made us a favorite dish to share at a holiday celebration.
49:24And I know I speak for all of us when I say the dishes were so good.
49:29Yes, they were.
49:30Yes, they were.
49:31All right.
49:32Let's start with the judges' top two dishes of the round.
49:36The first dish that stood out today was…
49:39Kobe.
49:40Yes!
49:41Kobe, we loved your Sifu Gumbo.
49:46It was not just the depth of flavor and how the Sifu was perfectly cooked, but what really impressed us was seeing you cook a dish that you've made a thousand times before, but pivot to get to the same result you wanted, but in just 60 minutes.
49:59Thank you.
50:00Our other favorite dish of the round was…
50:03Wagal.
50:04Wagal.
50:05Wagal.
50:06Your kadu barani with the cranberries, the barberry, the pomegranate.
50:12I wouldn't take anything off of that dish.
50:14And I think it might be on a few of our Thanksgiving Day tables just like it is yours.
50:19Wow.
50:20Thank you.
50:21Both of your dishes would be a standout in any holiday table.
50:25But the winner of the round is…
50:30Wagal.
50:31Thank you.
50:36And again, Wagal, we just love the combination of the flavors.
50:40I mean, you gave us something new and exciting to experience, and it was just a delight to enjoy.
50:46Thank you.
50:47And as always, Noshajan may it nourish your souls.
50:50Winning means the world to me because I want to represent Afghan cuisine and be a culinary voice in this space for my country.
50:57Congrats, Wagal.
50:58Well done.
50:59And this means you're one step closer to earning your spot in the finale.
51:03But as you know, today, two home cooks will not be continuing in the competition.
51:09Judges, please tell us the two home cooks that will be leaving us today.
51:13The first home cook leaving us today is…
51:17Carlos.
51:18Your rice with pigeon peas overall is delicious.
51:23The problem is that last week with your bison, we talked to you about doing a little bit more, bridging all of it together.
51:30We feel like you could have done a little bit more in this round.
51:33The other person who will not be continuing on in the competition is…
51:40Brie.
51:42Brie, your mac and cheese was super tasty, but there were little elements of it.
51:48Like, the macaroni was a little overcooked, and we hoped that we'd see you, like, rocket this week.
51:54But I think it just got away from you a little bit.
51:57Thank you.
51:59It was such a pleasure getting to know you and having you here with us on this journey.
52:04Please say goodbye to your fellow home cooks and head back to your home kitchen.
52:08Group hug.
52:09Yes.
52:10I'm feeling a lot of emotions.
52:13I'm happy because some of these great cooks are going to stay.
52:16But one of my main goals was to leave here better than I came, right?
52:20So I am doing exactly that.
52:22This experience was amazing.
52:24I learned in this competition that cooking with love translates in so many different ways.
52:30And I'm taking away new friends.
52:32To my fellow home cooks, I'm rooting for you guys, and y'all can call me whenever.
52:41Lost my best friends.
52:42I know, right?
52:43It's hard for us too, you know?
52:45But I tell you what, we're very much looking forward to having more of your recipes and dinners
52:51and lunches and many other things from y'all.
52:54We're going to have fun.
52:55There's so much more cooking to do.
52:57We'll see you back here next week for more of your great American recipes.
53:01Good night.
53:02Bye.
53:03Good night.
53:04Thank you.
53:27Good night.
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