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00:00VIEWERS LIKE YOU MAKE THIS PROGRAM POSSIBLE. SUPPORT YOUR LOCAL PBS STATION.
00:08THERE'S NOTHING QUITE AS COMFORTING AND DELICIOUS AS A HOME COOKED MEAL.
00:12I LOVE IT.
00:14THIS SMELLS LIKE HOME IN AFGHANISTAN.
00:17I MEAN, THIS IS HEAVEN.
00:18OH, I LIKE THAT.
00:20BUT WHAT IS IT ABOUT OUR MOST TREASURED RECIPES THAT MAKE THEM SO HEARTWARMING?
00:24MY RECIPES REPRESENT GENERATIONS OF KOSHER IN PUERTO RICO.
00:28FACE OF THE ISLAND.
00:30THIS IS AN HEIRLOOM RECIPE, NOT JUST TO MY FAMILY, BUT TO SIX GENERATIONS OF PEOPLE IN MY THAI VILLAGE.
00:36THEY MAKE A BEAUTIFUL THING OUT OF THIS DISH.
00:39I FEEL LIKE YOUR MOM AND YOUR DAD WERE THERE WHEN YOU WERE COOKING THIS MEAL.
00:42I AM HALF BELIZIAN, HALF JAMAICAN, AND COOKING IS THE WAY I KEEP OUR CARIBBEAN CULTURE ALIVE.
00:48YOU KNOW WHAT? THE TEARS? JUST A LITTLE EXTRA SEASONING.
00:52I AM SO HAPPY.
00:55THAT MEANS SHE KNOWS WHAT SHE'S DOING.
00:57AS A CHEF AND RESTAURATOR, I'VE EXPERIENCED MEALS PREPARED BY SOME OF THE FINEST CHEFS IN THE WORLD.
01:03BRING THE FLAVOR. DO US PROUD.
01:05YOU GOT IT. YES, MA'AM.
01:06BUT, AS A PROUD TEXAN, MY MOST CHERISHED RECIPES ARE THOSE THAT STEM FROM MY SOUTHER ROOTS.
01:12OH, MY GOD, IT'S DELICIOUS. Y'ALL ARE COOKING.
01:16THIS IS MY FAVORITE, AND IT WAS MOM AND DAD'S FAVORITE.
01:19I SHOULD BE MEASURING SHERI, SHOULDN'T I?
01:21MEASURE WITH YOUR HEART. THAT'S IT.
01:23AS A FOOD WRITER AND EDITOR, I THINK A COOK'S MOST DEFINING DISHES ARE THE ONES THAT COME FROM THEIR LIFE EXPERIENCE.
01:28CHINESE FOOD, TO ME, IT'S ALWAYS JUST DELICIOUS, BECAUSE IT STARTS TO SMELL LIKE SOMEONE ELSE IS COOKING IN MY HOUSE.
01:33I'M SUPER EXCITED TO BE DOING THIS.
01:36BISCUITS AND GRAVY. THIS IS SOMETHING MY DAD USED TO MAKE.
01:39GROWING UP IN THE SOUTH, ALL OF OUR FAMILY TRADITIONS WERE TIED TO FOOD.
01:42BUT, AS A CHEF, MY MOST REQUESTED RECIPES ARE THE ONES THAT I SPENT YEARS PERFECTING IN THE BEST KITCHENS IN THE COUNTRY.
01:48BACK TO THE PHILIPPINES, NOT A LOT OF PEOPLE DO THIS.
01:50USE YOUR INTUITION. YOU'RE GONNA PULL IT OFF, RIGHT?
01:52YES, I AM.
01:53CAN'T WAIT TO TASTE IT.
01:54WINNER WINNER, BUTTERNUT SQUASH DINNER.
01:56YOU'RE AWESOME.
01:58AND THIS SEASON, WE HAVE A NEW BATCH OF TALENTED HOME COOKS FROM REGIONS ACROSS THE COUNTRY.
02:05COME JOIN US AS THEY ARRIVE IN NASHVILLE, TENNESSEE, WHERE THEIR INCREDIBLE JOURNEY IS ABOUT TO BEGIN.
02:12AND HOW ARE YOU FEELING TODAY?
02:13I FEEL GREAT. THIS IS GONNA BE FUN.
02:15WELCOME BACK TO THE GREAT AMERICAN RECIPE.
02:19WE'RE REALLY HERE.
02:34YEAH.
02:35THIS IS BEAUTIFUL.
02:36THIS IS IT.
02:37SHE'S SO EXCITED.
02:38THIS IS AMAZING.
02:39I AM SO HAPPY TO BE AMONG SOME OF THE COUNTRY'S BEST HOME COOKS.
02:43AND I AM LOOKING FORWARD TO SHARING MY THAI FOOD, MY THAI CULTURE.
02:47I WANT TO TELL NOT ONLY MY STORY, BUT THE STORIES OF THE PEOPLE IN MY VILLAGE IN THAILAND.
02:53I'M READY TO GET COOKING.
02:54I'M HUNGRY.
02:55I KNOW, RIGHT?
02:56I'M EXTREMELY EXCITED TO BE HERE.
02:57CAJUN PEOPLE ARE SUPER PROUD OF THEIR FOOD.
02:59WE THINK WE'RE THE BEST COOKS ON THE PLANET.
03:01SO I HAVE GOOD FAITH IN MYSELF THAT I'LL DO WELL.
03:05HI.
03:06HELLO.
03:07HEY.
03:08HONDRA.
03:09OH, MY GOD.
03:11WE'RE HERE.
03:12WELCOME, HOME COOKS, TO A NEW SEASON OF THE COOKS.
03:16A NEW SEASON OF THE GREAT AMERICAN RECIPE.
03:19YOU ALL REPRESENT THE BEST OF AMERICAN HOME COOKING.
03:22AND OVER THE NEXT SIX WEEKS, YOU'LL GET TO TELL US YOUR UNIQUE STORY BY COOKING YOUR MOST BELOVED RECIPES.
03:29JOINING YOU ALONG THIS JOURNEY ARE YOUR INCREDIBLE JUDGES.
03:32FRANCIS LAMB, TIFFANY DERRY, AND TIM HOLLINGSWORTH.
03:37SEEING THE JUDGES FOR THE FIRST TIME IS SORT OF SURREAL.
03:40IT'S SO NICE TO SEE A DIVERSE PANEL AND HOW THEIR OWN CULTURAL EXPERIENCES HAVE SHAPED HOW THEY JUDGE FOOD.
03:47THAT'S HUGE TO ME.
03:48HERE'S HOW THE COMPETITION WILL WORK THIS SEASON.
03:51EACH WEEK, WE'LL HAVE A THEME AND TWO ROUNDS OF COOKING.
03:54DURING EACH ROUND, YOU'LL MAKE YOUR STANDOUT RECIPES FOR OUR JUDGES TO TASTE AND PARTIC.
03:59AND AT THE END OF EACH ROUND, WE'RE GOING TO EVALUATE YOUR DISHES BASED ON TASTE, EXECUTION, PRESENTATION, AND HOW WELL YOU DID WITH THE THEME.
04:07WE KNOW ALL OF YOUR DISHES ARE GOING TO BE GREAT, BUT WE'RE GOING TO BE CHOOSING OUR FAVORITES FROM EACH ROUND.
04:12WITH EACH DISH YOU CREATE, WE'LL BE TRACKING YOUR GROWTH AND EVALUATING YOUR SUCCESS BASED ON OUR CRITIQUES OF YOUR DISHES.
04:20BUT THIS SEASON, WE'RE SHAKING THINGS UP A BIT.
04:23WHAT DOES THAT MEAN?
04:24WHAT DOES THAT MEAN?
04:26SINCE THIS IS A COMPETITION, EVERY DISH REALLY DOES COUNT.
04:31AND WE WILL BE SAYING GOODBYE TO SOME OF YOU LEADING UP TO THE FINAL WEEK.
04:35AND ONLY THREE HOME COOKS WILL EARN A SPOT IN THE FINAL.
04:40AND AT THE END OF THIS JOURNEY, ONE OF YOU WILL BE NAMED THE WINNER OF THE GREAT AMERICAN RECIPE.
04:50WINNING WOULD MEAN SO MUCH TO ME, BECAUSE I FEEL LIKE THIS IS A BEAUTIFUL OPPORTUNITY TO SHOWCASE ALL THESE.
04:55BEAUTIFUL OPPORTUNITY TO SHOWCASE ALL THE BEAUTIFUL THINGS THAT BEING AFGHAN AMERICAN COMES WITH.
05:00IT WOULD BE WILD TO WIN THIS COMPETITION.
05:03COOKING IS AN EXPRESSION OF MY HERITAGE AND MY SOUTHERN ROOTS.
05:07THAT ACCOLADE WOULD BE LIKE, I WOULD GET A LITTLE MISTY.
05:11THIS WEEK'S THEME IS ALL ABOUT YOU.
05:14YOU HAVE 60 MINUTES TO PREPARE WHAT YOU CONSIDER TO BE YOUR PERFECT DISH THAT TELLS US WHO YOU ARE AS A HOME COOK.
05:21YOU ARE AS A HOME COOK.
05:23ALL RIGHT.
05:24YOUR TIME STARTS NOW.
05:28OK, HERE WE GO.
05:33LET'S DO THIS.
05:35WELCOME BACK, JUDGES.
05:37YOU EXCITED TO BE BACK?
05:38YES.
05:39100%.
05:40SO GOOD TO BE BACK.
05:41SO FOR THIS FIRST ROUND OF COOKING, WE ASK THE HOME COOKS TO PREPARE THEIR PERFECT MEAL.
05:45WHAT DO YOU WANT TO LEARN FROM THIS FIRST BITE?
05:47THIS IS THE STORY THEY WANT TO TELL ABOUT THEMSELVES.
05:50AND THAT'S REALLY MEANINGFUL.
05:51AND I REALLY WANT TO SEE HOW THEY INTERPRET THAT.
05:53YEAH, I'M EXCITED TO SEE, YOU KNOW, WHERE YOU'RE FROM.
05:56IS IT LIKE WHERE YOU'RE FROM CULTURALLY, WHERE YOU LIVE NOW, WHERE YOU GREW UP?
05:59AND I FEEL LIKE THE INGREDIENTS THAT THEY CHOOSE REALLY GIVES THEM AN OPPORTUNITY TO SET UP WHO THEY ARE.
06:04I AGREE.
06:05AND IT'S A VERY DIVERSE GROUP OF COOKS HERE.
06:08YES.
06:09WHICH IS ALWAYS EXCITING TO SEE.
06:11THAT'S THE BEAUTY OF AMERICAN HOME COOKING.
06:13100%.
06:16THIS IS ISPAND, OR WILD RU, AND IT'S GONNA GET RID OF ANY BAD ENERGY.
06:21THERE'S NOT MUCH TO BEGIN WITH, BUT JUST IN CASE.
06:24MY NAME IS WAIGAL SAFI, AND I'M FROM SAN DIEGO, CALIFORNIA.
06:27I'M 31 YEARS OLD, AND I WORK FOR A NON-PROFIT.
06:30I'M MAKING LAWAND WITH SIRISK POLO.
06:33IT'S BASICALLY BRAISED CHICKEN IN A YOGURT SAUCE WITH RICE.
06:36IT IS ONE OF THE FIRST AFGHAN DISHES I LEARNED HOW TO MAKE.
06:40I GREW UP IN A FIRST GENERATION IMMIGRANT HOUSEHOLD.
06:42MY PARENTS LEFT AFGHANISTAN BECAUSE OF THE SOVIET INVASION.
06:46I LOVE AFGHAN FOOD, AND MY MOM IS THE BIGGEST SUPPORTER AND TEACHER.
06:50IT'S NOT TOO TRADITIONAL FOR AFGHAN MEN TO COOK, BUT I'M HERE TO CHANGE THAT.
06:54THE MAIN SPICE FOR THIS DISH IS TURMERIC. TURMERIC HAS A VERY EARTHY FLAVOR TO IT.
07:00SO FOR THE LAWAND, I LET THE CHICKEN HOOK DOWN, ADD LABNET, WHICH IS A STRAINED YOGURT.
07:06THAT'S THE BEST AROMA.
07:09NEXT, I HAVE TO START ON MY ZEDISH KPULO, WHICH IS BASMATI RICE PERFUMED WITH SAFFRON AND
07:15TOPPED WITH BARBERIES.
07:16IT CREATES A POP OF SOURNESS IN YOUR MOUTH.
07:19I'M HERE TO PUT AFGHAN FOOD ON THE MAP.
07:21THESE DISHES ARE PART OF WHO I AM, WHERE I CAME FROM.
07:23AND IF I WIN, IT WOULD JUST MAKE IT THAT MUCH SWEETER.
07:26YOU CAN NEVER HAVE TOO MUCH SAFFRON.
07:34IN CAJUN COUNTRY, COOKING GETS PASSED DOWN FROM GENERATION TO GENERATION,
07:38AND I REALLY WANT TO DO THE CAJUN PEOPLE RIGHT.
07:40I'M COLBY BAILEY.
07:41I'M 53 YEARS OLD.
07:42I AM A PROFESSIONAL FIREFIGHTER IN LAFIELD, LOUISIANA.
07:47TODAY I'M MAKING A BOUDIN OMELET.
07:49BOUDIN IS A SAUSAGE THAT'S MADE WITH RICE AND PORK.
07:52IT'S A CAJUN TRADITION.
07:53IT'S WHAT WE LOVE.
07:55I LOVE COOKING GREAT CAJUN FOOD, BECAUSE GROWING UP, MY GRANDMOTHER AND MY MOTHER
08:00WERE LIKE THE MATRIARCHS OF THE KITCHEN.
08:02THE CAJUN INFLUENCE HAS MADE ME THE COOK THAT I AM.
08:06AND I JUST LOVE BEING A CAJUN.
08:08IN FACT, IF I DIE, THERE REALLY IS REINCARNATION.
08:10I HOPE GOD CAN BECOME A CAJUN AGAIN.
08:12I JUST LOVE IT THAT MUCH.
08:13WHOO, LOOK AT THAT BOUDIN RIGHT HERE.
08:15PERFECT.
08:16TO MAKE THIS, I'M GOING TO TASTE SOME ONIONS AND SOME BELL PEPPERS.
08:19AND NO CAJUN.
08:20I'M GOING TO BE RIGHT WITHOUT CAJUN SEASONING RIGHT HERE, MAN.
08:22HELLO THERE.
08:23HEY, SHIFT TIFFANY.
08:24HOLD ON.
08:25CAN YOU SMELL IT?
08:26LET ME TASTE THIS BOUDIN RIGHT NOW.
08:27ALL RIGHT, GET YOU A PIECE OF THAT.
08:30HOW IS IT?
08:32I'M GOING TO TASTE IT ONE MORE TIME.
08:34SAVE ME A LITTLE BIT FOR MY OMLET.
08:36OH, MY GOD, IT'S DELICIOUS.
08:38OKAY.
08:39ALL RIGHT, I LIKE IT.
08:40OKAY, SO YOU'RE GOING TO DO AN OMLET WITH THIS.
08:42AND IT'S MY FAMILY'S FAVORITE OMLET.
08:43I LOVE THAT.
08:44SO I WANTED TO SHARE THAT WITH EVERYBODY.
08:45THIS IS MY PERFECT DISH BECAUSE MY MAMA TAUGHT ME HOW TO COOK EGGS WHEN I WAS ABOUT 8 YEARS OLD.
08:51AND THAT'S WHAT REALLY MADE ME FALL IN LOVE WITH COOKING.
08:54AND NOW I LOVE COOKING FOR MY FAMILY.
08:56BUT I ALSO LOVE COOKING FOR EVERYBODY AT THE FIREHOUSE.
08:59ONE THING TO REMEMBER, IF IT'S COOKED TOO MUCH, YOU HAVE A DRY EGGS.
09:02SO YOU'VE GOT TO REALLY PAY ATTENTION TO IT.
09:04YES, MA'AM.
09:05ALL RIGHT.
09:06I LOOK FORWARD TO ENJOYING THIS.
09:07AND BEST OF LUCK.
09:08THANK YOU.
09:09HERE WE GO.
09:15THIS IS MY HAPPY PLACE.
09:16I'M USING A MACAREL FISH.
09:19THEY'RE CALLED PLATU IN THAI.
09:21AND I'M JUST GONNA MAKE SURE THERE'S NO BONES IN HERE.
09:24HERE'S ONE BIG ONE.
09:25WE DON'T WANT THAT.
09:26I'M SUWANI LENON.
09:28I'M 46 YEARS OLD.
09:29I'M FROM SPOKANE, WASHINGTON.
09:31AND I'M A PHOTOGRAPHER.
09:32I AM MAKING FISH CURRY IN THAI.
09:35IT'S CALLED KENOM JI NAM YA.
09:37THIS IS THE DISH THAT I GREW UP EATING.
09:40I GREW UP IN A VILLAGE CALLED NIKOM PRAH SAD IN THAILAND.
09:43AND I'M HERE BECAUSE I WANT TO REPRESENT THE PEOPLE THAT I GREW UP WITH
09:47AND MY BEAUTIFUL THAI CULTURE.
09:49HEY, BEAUTIFUL.
09:51KENOM JI NAM YA HAS SHALLOT, GARLIC, LEMONGRASS, AND GREAT CHI.
09:57IT'S FROM THE SAME FAMILY AS THE GINGER.
09:59THEY'RE CALLED FINGER ROOTS BECAUSE THEY LOOK LIKE FINGERS.
10:02AND THEN I ADD COCONUT MILK AND LET THE FLAVORS BUILD.
10:06HI, SOANI. HOW ARE YOU?
10:08HI, TIM.
10:09WHY IS THIS THE DISH THAT REPRESENTS YOU?
10:12SO I CAME TO AMERICA WHEN I WAS 13.
10:15AND SO THIS WAS THE DISH THAT WE GREW UP EATING IN THE VILLAGE.
10:18WHEN I WAS 13, I MET AN AMERICAN WOMAN, REBECCA.
10:21SHE DECIDED TO ADOPT ME, AND WE MOVED TO WISCONSIN.
10:25I ONLY WANTED THAI FOOD.
10:28AND I TAUGHT MYSELF HOW TO MAKE THIS DISH ALL FROM MEMORY.
10:31IT'S DELICIOUS.
10:32YOU GET LIKE A LITTLE FUNK FROM THE SALTED MACKEROL THAT COMES THROUGH.
10:35CAN YOU TASTE IT?
10:36IT GIVES YOU A LOT OF DEPTH.
10:37AWESOME.
10:38YEAH.
10:39SO YOU'RE GONNA BASICALLY BE PUTTING THIS OVER THE TOP OF THE NOODLES HERE.
10:41YES.
10:42BUT REMEMBER, WE SEE IT WITH OUR EYES FIRST, RIGHT?
10:43YES.
10:44SO MAKE SURE THAT PRESENTATION IS BEAUTIFUL.
10:45OH, OF COURSE.
10:46I'LL TAKE THAT FROM YOU.
10:47YES.
10:48THANK YOU SO MUCH.
10:49YEAH, FOR SURE.
10:50CAN'T WAIT TO EAT IT.
10:51DIDN'T CLOSE, GETTING CLOSE.
10:56OH, SOMETHING SMELLS SO GOOD.
10:59I'M FRAN WESCOTT.
11:00I'M 61.
11:01I'M FROM DURHAM, NORTH CAROLINA, AND I'M A CONSULTANT IN STRATEGIC CONTENT.
11:06I'M MAKING FRIED OKRA, FRIED OYSTERS, AND HORSERADISH CREAM REDUCTION.
11:11AS A HOME COOK, I LIKE TO SHOWCASE SOUTHERN COOKING.
11:14BOTH MY GRANDMOTHER AND MY MOTHER WERE ROCK SOLID IN THEIR TRADITIONS.
11:19AND I THINK THAT THERE'S A LOT OF COMPLEXITY TO SOUTHERN FOOD.
11:23I'VE BEEN MAKING THIS FOR ABOUT 30 YEARS.
11:25MY FAMILY TELLS ME IT'S THAT GOOD, SO I'LL BELIEVE THEM.
11:29MY CREAM SAUCE HAS GARLIC, BUTTER, HORSERADISH, DIJON MUSTERD, AND SOME LEMON JUICE.
11:36MM-HMM.
11:37NOTHING ABOUT THAT SUCKS.
11:39AND THEN I LEAVE IT ALONE WHILE I WORK ON THE REST.
11:42OKAY SMOKY.
11:44MY FRIED OKRA IS MY MOM'S RECIPE.
11:46I'M USING EGGWASH AND THEN FLOUR.
11:49AND THEN FOR MY FRIED OYSTERS, I'M USING CORNMEAL AS WELL AS FLOUR.
11:54SO HERE'S THE TRICKY THING ABOUT TIMING.
11:57I'VE SET UP MY DREGING STATIONS, BUT ALL THE FRIING MAGIC HAS TO HAPPEN AT THE LAST MINUTE.
12:02YOU'VE GOT TO BE BRAVE AND FRY IT ALL AT THE END.
12:0545 MINUTES, CUBS!
12:0845 MINUTES, I CAN DO THIS.
12:10TIME IS GOING BY.
12:11THESE ONIONS ARE GETTING ME.
12:16I'M BRIE JAMISON.
12:17I'M 36 YEARS OLD.
12:18I AM FROM GREAT FALLS, MONTANA, AND I'M A TEACHER AID IN THE GREAT FALLS PUBLIC SCHOOLS.
12:23TODAY I'M MAKING JAMAICAN BROWN STEW CHICKEN WITH WHITE RICE.
12:26THIS IS MY PERFECT DISH, BECAUSE MY CULINARY STYLE IS VERY CARIBBEAN.
12:30I AM HALF BELIZIAN, HALF JAMAICAN.
12:32ALSO GONNA CUT SOME GREEN ONION, BECAUSE MY HUSBAND AND I LOVE ONIONS.
12:37MY HUSBAND'S BEEN IN THE UNITED STATES AIR FORCE FOR ALMOST 17 YEARS NOW.
12:41SO ME AND MY KIDS HAVE LIVED IN MULTIPLE PLACES.
12:44AND COOKING IS THE WAY I KEEP OUR CARIBBEAN CULTURE ALIVE FOR MY FAMILY.
12:48NORMALLY I USE BONE IN CHICKEN, BUT I SWITCHED IT UP BECAUSE BONE IN CHICKEN TAKES MUCH LONGER TO COOK.
12:53I'M SEASONING FIVE FILETES WITH JAMAICAN SEASONING, ALL SPICE, SMOKED PAPRICA.
12:58I USE MAPLE SYRUP INSTEAD OF THE STANDARD BROWN SUGAR.
13:03IT JUST ADDS A COMPLEXITY.
13:04SCOTCH BONNET IS GOING IN FOR THE SPICE.
13:07LOVE THE COLORS.
13:08I WANT TO WIN BECAUSE I WANT TO REPRESENT MILITARY SPOUSES AND HIGHLIGHT CARIBBEAN DISHES THAT MADE ME WHO I AM.
13:15AND AS I LIKE TO TELL PEOPLE, FLAVOR IS KING.
13:18GOT SOME RICE.
13:24THERE ARE PAID EARS OVER THERE.
13:27YES.
13:28I'M HAPPY.
13:29I'M VERY HAPPY ABOUT THIS.
13:31THESE ARE THE PORK CHEKS, PORK EARS, PORK FACE, AND PORK BELLY.
13:36IT'S PRETTY HOT, BUT IT'S COMPETITION.
13:39I GOT IT.
13:40I'M REX ALBA.
13:41I'M 46 YEARS OLD.
13:42I'M A PHYSICAL THERAPIST.
13:43I GREW UP IN THE PHILIPPINES.
13:45I NOW LIVE IN COLUMBUS, OHIO.
13:47TODAY I'M MAKING DINUGUAN.
13:49IT'S PORK BLODS 2 WITH UKOTO BIGAS.
13:52IT'S STEAMED RICE CAKE.
13:53I'M 100% PHILIPPINO.
13:54AND I MOVED HERE IN THE U.S. WHEN I WAS 28 WITH MY WIFE.
13:58SO MY STYLE OF COOKING IS MOSTLY PHILIPPINO CUISINE.
14:01SO THOSE ARE FRESH PORK BLOOD.
14:04PORK BLOOD 2 IS A CLASSIC PHILIPPINO DISH.
14:07IT'S A LITTLE TANGY, A LITTLE SOUR.
14:09AND IF YOU TRY IT, YOU LOVE IT.
14:11BACK HOME IN THE PHILIPPINES, THEY ARE PRETTY DRY.
14:14AND SOME PEOPLE PREFER IT, BUT MINE, I LIKE IT'S SILKY.
14:17FOR THE PUTO BIGAS, I'M MIXING A COCONUT MILK, JASMINE RICE, SUGAR, SALT, AND BAKING SODA.
14:23AND NOW, WE'RE READY TO BLEND IT.
14:25OOPS.
14:26IF I CAN FIND THE LID, OKAY.
14:27ONCE THE GRAIN HAS BEEN PUREED, IT'S READY TO GO IN THE STEAMER.
14:31WE WANT THIS TO OPEN UP LIKE A FLOUR.
14:35MY MOM TAUGHT ME HOW TO COOK.
14:38BUT IN 2004, MY MOM DIED.
14:41SO EVERY TIME I COOK PHILIPPINO FOOD LIKE THIS, I THINK OF MY MOM.
14:45AND I REALLY WANT TO WIN THIS COMPETITION FOR HER.
14:48SO THIS IS THE CONSISTENCY YOU WANT.
14:50OH, CAN'T FORGET SOME OLY POYO.
14:53OH, SOME REGULO POYO.
14:55MY NAME IS CARLOS TIBULCIO.
14:56I'M 29 YEARS OLD.
14:57I GREW UP IN CUPEY, PUERTO RICO.
14:59AND I CURRENTLY LIVE IN AURORA, COLORADO.
15:01AND I'M A RECRUITER IN THE ARMY.
15:03I'M A STAFF SERGEANT.
15:04I'M MAKING AFRICASÉ DE POYO CON ARROZ BLANCO.
15:07AFRICASÉ DE POYO.
15:08THERE'S CHICKEN STEW WITH RICE.
15:10AND IT'S ONE OF THE STAPLES OF PUERTO RICAN CUZINE.
15:12THIS IS A DISH THAT MY GRANDMA TAUGHT IT TO MY MOM.
15:14MY MOM TAUGHT IT TO ME.
15:15AND NOW I, YOU KNOW, TEACH IT TO MY KIDS.
15:17I LOVE COOKING PUERTO RICAN FOOD,
15:18BECAUSE PUERTO RICO, FOR ME, IS HOME.
15:20I WAS RAISED BY MY MOM AND MY GRANDPARENTS.
15:23SO MY RECIPES REPRESENT GENERATIONS OF KOSHER IN PUERTO RICO.
15:28LOOK AT THIS. LOOK AT THIS.
15:29LOOK AT THIS.
15:30WHOO!
15:31AFTER SEASONING THE CHICKEN THIES AND DRUMS WITH THE SAZON AND THE ADOBO,
15:34I START BROWNING OUT THE CHICKEN.
15:36CARLOS IS MAKING FRICASÉ DE POYO,
15:38WHICH IS A PUERTO RICAN STEWED CHICKEN DISH,
15:40WHICH, YOU KNOW, MAKES ME HAPPY.
15:42FOR SURE.
15:43AND IT'S A VERY TRADITIONAL DISH.
15:45IS IT GONNA BE LIKE A BRAZED DISH?
15:46YES, BUT YOU WANT THAT CHICKEN CRISPY FIRST.
15:49NEXT, I ADD POTATOES AND CARROTS WITH SOME CHICKEN STOCK,
15:52AND I BEGIN BRINGING THAT TO A BOIL.
15:54I NEED MORE HEAT.
15:55I WANT TO WIN SO BADLY BECAUSE I DON'T KNOW IF A LOT OF PEOPLE
15:59KNOW HOW GOOD PORRICAN FOOD IS.
16:02AND I'M HERE TO SHOW EVERYBODY THAT WE ARE NOT TO BE UNDERESTIMATED.
16:06THIRTY MINUTES, EVERYONE.
16:09WHOO!
16:10ALL RIGHT.
16:11OH, MY GOSH.
16:12BRAM, HOW YOU HOLDING UP?
16:13YOU GOT IT?
16:14I GOT IT.
16:15MM.
16:16NICE FRAGRANCE.
16:18I'M ANIKA CHODHRI.
16:19I AM 54 YEARS OLD.
16:22I'M ORIGINALLY FROM BANGADESH, AND I NOW LIVE IN NEW YORK CITY.
16:26AND I AM A CONSULTANT IN DIGITAL TRANSFORMATION.
16:30I'M MAKING BANGADESHI CHICKEN CURRY.
16:32I LEARNED HOW TO PERFECT THE TECHNIQUE FROM MY DAD BEFORE HE PASSED AWAY.
16:37AS A HOME COOK, MY BIGGEST INSPIRATIONS WERE MY PARENTS AND MY GRANDMOTHERS.
16:43MY RECIPES REPRESENT MY FAMILY, MY HERITAGE, AND NOTHING SIGNIFIES HOME FOR ME LIKE CHICKEN CURRY.
16:51BANGADESHI CURRY TASTE DIFFERENT FROM INDIAN CURRIES.
16:53THEY ARE A BIT LIGHTER.
16:55FOR THE SAUCE, I'M USING TURMERIC, CINNAMON, CARDAMOM, AND KASHMIR CHILI POWDER.
17:00LET'S SEE.
17:02HI, NIKA.
17:03CAN I COME JOIN YOU?
17:04HI, YES, OF COURSE.
17:05NICE TO MEET YOU.
17:06SO TELL ME ABOUT THIS.
17:07EVERYONE'S CHICKEN CURRY IS A LITTLE BIT DIFFERENT.
17:08I WANT IT JUST LIKE THE WAY MY MOM AND DAD MADE IT.
17:10YEAH.
17:11SO AFTER MY MOM PASSED AWAY, WHEN MY DAD WAS HERE VISITING, SO I'M LIKE,
17:14WILL YOU JUST SHOW ME HOW YOU MADE IT?
17:15AND I WATCHED TO MAKE IT, AND THIS IS LITERALLY HIS PROCESS.
17:18TELL ME WHAT YOU THINK.
17:20OH MY GOD, THE SPICES ARE BEAUTIFUL, BUT THEY'RE NOT, LIKE, OVERPOWERING.
17:24EXACTLY.
17:25WE DO A TECHNIQUE CALLED KOSHANO.
17:27YOU STIR THE RAW SPICES AND YOU KEEP ADDING A LITTLE BIT OF WATER UNTIL THE WATER GETS ABSORBED,
17:32AND YOU ADD A LITTLE BIT MORE, UNTIL THE SMELL OF RAW SPICES GOES AWAY.
17:35THE SPICES ARE, LIKE, FULLY COOKED, FULLY INFUSED INTO THE SAUCE.
17:38YEAH, THAT'S HOW YOU DEVELOP THE FLAVOR.
17:40OH, THAT'S SUCH A COOL TECHNIQUE.
17:41YEAH.
17:42I'VE NEVER HEARD OF THAT.
17:43IT'S A VERY BINGOL-Y TECHNIQUE.
17:44IS THE SALT LEVEL THE WAY YOU LIKE IT?
17:45I MEAN, WHAT DO YOU THINK?
17:46MY TIP FOR YOU IS...
17:47ADD A LITTLE BIT MORE?
17:48WE LIKE SALT.
17:49OKAY, I'LL ADD A LITTLE BIT MORE SALT.
17:50BUT IT'S GOING TO BE DELICIOUS.
17:51THANK YOU.
17:52SO NICE TO MEET YOU.
17:53SEE YOU LATER.
17:54YES.
17:55IT IS SMELLING GOOD OUT THERE.
17:57YEAH, IT IS.
17:58I AM READY TO EAT.
18:00THIS IS THE HOME COOK'S FIRST TIME COOKING FOR YOU.
18:03THAT'S A LOT OF PRESSURE.
18:04YEAH, I THINK THE FIRST COOK IS VERY INTIMIDATING.
18:06YOU'RE COOKING IN A NEW KITCHEN.
18:08EVERYTHING FEELS A LITTLE BIT DIFFERENT,
18:10BUT I THINK IT'S IMPORTANT TO SORT OF FIND THAT GROUNDING EARLY ON
18:14AND COOK YOUR FOOD.
18:15I FEEL LIKE THIS IS ONE OF THOSE HARD MOMENTS
18:17WHERE YOU DON'T KNOW WHO YOU'RE COOKING FOR, BUT YOU'RE ABOUT TO FIND OUT.
18:19YEAH, YOU ARE.
18:20OH.
18:21OH.
18:23UM, I THINK IT'S LOOKING GOOD.
18:25MY LAWAND IS SIMMERING AWAY, SO ONCE MY RICE IS DONE,
18:29I ADD SOME SAFFRON AND BUTTER TO A PORTION OF THE RICE.
18:32WHO DOESN'T WANT EXTRA BUTTER IN THE RICE?
18:35YOU HAVE SEVEN MINUTES LEFT.
18:37WHAT?
18:38MY GOLLY.
18:40I'M GONNA LET THAT COOK GET A LITTLE BIT MORE BROWN.
18:43OUR FRESH BUT THE BIGGAST IS READY.
18:46I'M USING A TUTHPIK METHOD.
18:48SO I'M JUST GONNA DIP THIS HERE.
18:50MAKE SURE NOTHING STICKS.
18:52LOOKS GOOD.
18:53LOOKS GOOD.
18:54OKAY.
18:55IN THE SOUTH WE HAVE A PARTICULAR TRICK FOR MAKING FRIGHT OKRA IS TO PUT IT IN A PAPER BAG
19:02AND THEN SHAKE IT UP.
19:03WELL, HELLO THERE.
19:04WELL, HELLO THERE.
19:05WOW.
19:06I SEE OKRA.
19:08I LOVE A BROWN BAG SHAKE.
19:11FOR THE OKRA, I'M JUST GONNA USE FLOUR.
19:13OKAY.
19:14AND IT LENDS A NICE LITTLE CRISPINESS.
19:16DO YOU PUT ANY VINEGAR OR ANYTHING ELSE IN THERE?
19:18NO.
19:19SHOULD I DO A LITTLE VINEGAR?
19:20A LITTLE BIT OF VINEGAR CAN TAKE OUT SOME OF THAT SLIMINESS THAT MOST PEOPLE DON'T LOVE.
19:24OH, THANK YOU, MADAM.
19:26NOW I REALLY HAVE TO DO THIS RIGHT.
19:31OKAY.
19:34BUEN PUERTO RICO, WE LOVE OUR AVOCADO SLICES.
19:38THESE ARE MY BEAUTIFUL GARNISHES.
19:44THAT DIDN'T GO GOOD.
19:45NOW I'M JUST BIG IN THE MISS.
19:47OB, WATCH YOUR TIME.
19:48YES, MA'AM.
19:49THE MOST DIFFICULT THING IS THE EGGS.
19:52YOU DON'T WANT IT RUNNY.
19:53YOU WANT IT NICE AND FLUFFY.
19:55CHEESE.
19:56PLEASE.
19:57ONE MINUTE, GUYS.
19:58ONE MINUTE.
19:59I STILL HAVE ONE TO MAKE.
20:00IT'S GONNA TAKE ME EVERY BIT OF THAT.
20:02THE FUNNY THING ABOUT OYSTERS IS THAT IT'S ALL IN THE FLASH FRIES.
20:07ADD ROSE PEDALS.
20:09IT'S LITERALLY GONNA ADD A POP OF COLOR.
20:12FIVE, FOUR, THREE, TWO, ONE.
20:27FOUR, ONE.
20:28ON UP.
20:30YAY!
20:31ONE DOWN.
20:32ONE DOWN, A THOUSAND MORE TO GO.
20:35COKS, WE GAVE YOU ONE HOUR TO PREPARE YOUR PERFECT DISH FOR OUR JUDGES.
20:44para los jueces.
20:45Primero, Koby, por favor.
20:48Yo hice un boudin omelette.
20:50Es mi perfecta comida porque la primera vez que aprendí a cocinar
20:53fue los ejes.
20:56Koby, yo tengo que decir,
20:57estos andouille sausajes
20:59son un poco a poco,
21:00pero el omelette es bien lleno.
21:02Bras un increíble boudin.
21:04Es un medio medio, pero un poco más dulce.
21:06Yo puedo comer esto todo el día.
21:08Gracias, Chef.
21:08Yo tengo que ver con Francis.
21:10El ejes, no es overcooked.
21:12Yo creo que realmente me dejó el brillo.
21:15Gracias, Chef.
21:16All right, Rex.
21:18Hey, Rex.
21:19Today, I made porc de nuguon
21:22y puto bigas.
21:23Since I'm a Filipino,
21:25we don't waste any part of the meat back home,
21:27and I really want to show what Filipinos are made of.
21:30I love that.
21:31You have to be very careful when you're cooking blood
21:34because it can get grainy,
21:35and this texture is, like, super silky smooth,
21:38and it's great.
21:39I agree.
21:40It is delicious.
21:41And the rice cake was something very special.
21:44It's still creamy.
21:45It's soft.
21:46You can taste the coconut in it.
21:47You taste the whole sweetness.
21:48Yeah, it is the rice.
21:49I will never forget this.
21:51Oh, thank you so much.
21:52Fran, come join us.
21:54I made fried okra, fried oysters,
21:57and a horseradish cream reduction.
21:59Oh, okay.
22:00This is what my friends and family request
22:03every time it's in season.
22:05You were really smart.
22:06You know, I don't see a lot of, like,
22:08flour-dredged only okra.
22:11It's really delicious.
22:12You don't get what people are often scared of
22:15with okras, which is, like, the mucus feel inside of it.
22:18It is perfect inside.
22:20Oh, good.
22:21And this is just about one of the best fried oysters I've ever had
22:24in terms of the execution.
22:25Thank you.
22:26The texture is stunning.
22:27Oh.
22:28And the sauce, it's beautifully balanced.
22:31Oh, good.
22:32Thank you, chef.
22:33Thank you.
22:34Sawani.
22:35I made for you today khanomjinnamya, or Thai fish curry.
22:41I came to the U.S. when I was 13,
22:43and this was one of the dishes I missed the most from Thailand.
22:46You just did a delicious job.
22:48The broth, the liquid, and everything with the coconut.
22:51It's just so good.
22:52Thank you so much.
22:53I agree, but unfortunately, I do have some fish bones.
22:57I was worried about that.
22:58But other than that, it's an excellent dish.
23:00Thank you so much.
23:01Carlos, come join us.
23:04I made fricasse de pollo con arroz blanco,
23:06or chicken fricassee with rice.
23:08This is a plate that was passed down generations.
23:12My grandma gave it to my mom, mom gave it to me.
23:14You know, when I found out there was going to be a fellow Puerto Rican here.
23:17Yeah, that's cheating.
23:18No me falles.
23:19Yeah, yeah.
23:20Carlos, this really reminds me of something
23:22that I would cook for my kids or for my family.
23:24It's just so homey.
23:26I think the chicken was cooked really well.
23:28I totally agree.
23:29You concentrate the flavor of the chicken really, really nicely.
23:31But the first step to fricassee is typically you brown the chicken pretty well.
23:34So it does make me wonder what it would taste like if you had gotten that chicken as brown as you wanted it.
23:39Right.
23:40I'm happy so far, so.
23:41Thank you.
23:42Gracias.
23:43Bajal.
23:44Hey there.
23:45Salam.
23:46Salam.
23:47I made lawan bazirishk polo.
23:49It's chicken that's braised in turmeric yogurt with basmati rice.
23:53I know that it's a royal dish.
23:55I thought who better to make it for than culinary royalty.
23:58Okay.
23:59I like it.
24:00The winner of the great American recipe season four.
24:03The chicken was so tender.
24:08And the yogurt sauce and all the flavor.
24:11It's just, wow.
24:13I gotta say this rice is perfectly cooked.
24:16Thank you.
24:17And these barberries are so sour.
24:19Yes.
24:20But a little sweet.
24:21I mean, this is heaven.
24:22Thank you so much.
24:23Bree, come join us.
24:25Hello.
24:26Hi.
24:27I made Jamaican brown stew chicken with rice.
24:31This is one of the first Jamaican dishes I learned how to make.
24:35You have a lot of flavor in here.
24:36There's a lot of warm spices.
24:37There's a little bit of a kick.
24:38I think you use a scotch bonnet over there.
24:40Scotch bonnet, yes.
24:41You see one, right?
24:42Yeah.
24:43And it balances really well with like the sweetness of the bell pepper.
24:44Thank you.
24:45Yeah, I agree, Bree.
24:46There's a lot of flavor going on.
24:47But you use chicken thighs here.
24:49Yes.
24:50They're a little dry.
24:52But I think overall, this is very good.
24:56And I really feel like we're getting to know who you are on the plate.
25:00Thank you.
25:01Anika, come join us.
25:03I made for you Bangladeshi chicken curry.
25:05I grew up in Bangladesh.
25:06And when I came to the US, one of the first dishes I really wanted to learn because I missed
25:11it was chicken curry.
25:12This tastes very different from any other curry I've ever had.
25:15The beauty here is the spices that we're getting.
25:18Yeah, I agree.
25:19I love the depth of the flavor that you have here.
25:21But the chicken itself got a little bit overcooked.
25:24And the potato didn't get cooked enough.
25:26But overall, the flavor is really good.
25:28Thank you.
25:29I want to represent Bangladeshi cuisine to America.
25:32And there really is no room for failure now.
25:35I just have to do my absolute, absolute, absolute best.
25:39So I need to deliver the next round.
25:49Cooks, we asked you to prepare your perfect meal to introduce yourselves to us.
25:53There were so many wonderful dishes.
25:56But the judges would like to recognize the top two dishes of the round.
26:00The first dish that really impressed us was Waigal with your turmeric braised chicken.
26:09Thank you.
26:10The saffron rice was perfectly cooked.
26:12And the turmeric braised chicken had so much depth of flavor.
26:18It was delicious.
26:19Thank you.
26:20It means to me, nourish your soul.
26:22Oh, wow.
26:23Thank you.
26:24I just can't really believe it.
26:25I mean, I love this dish.
26:27So to see that they love it just as much as I do is the best feeling.
26:30I'm excited to show them more of what my cuisine has to offer.
26:34And our other favorite dish of the round was...
26:39Rex!
26:40With your pork blood dinuguan.
26:43Thank you.
26:44Your dinuguan was probably the best pork blood stew I've ever had.
26:48And the fact that you casually make this rice cake that Tiffany is ready to steal for a restaurant.
26:54It's about to make you tonight, chef.
26:56Really incredible way to introduce yourself to us.
26:59Thank you so much.
27:00This means a lot to me.
27:01Thank you so much, judges.
27:02I'm just feeling ecstatic.
27:04I really did my part showing what Filipino cuisine is.
27:07And that's the purpose of why I'm competing on this competition.
27:12Thank you for that delicious first round, cooks.
27:15We're excited to see what you serve up next.
27:17Your first round dishes told us more about who you are.
27:28Now we want to learn more about where you live and the delicious food from your region of the country.
27:34But we decided we could use a little help from a friendly face all the way from New York.
27:41Home cooks, please welcome Al Roker to the kitchen.
27:44Woohoo!
27:45Hello, hello.
27:47It's so great to be here.
27:48As the creator and executive producer of the new PBS Kids series, Weather Hunters, it's so nice to have a member of the PBS family here with us on The Great American Recipes.
28:02Thank you.
28:03Thank you.
28:04Thank you.
28:05Thank you.
28:06Thank you.
28:07It's so great to be here because I love cooking.
28:09It brings people together.
28:10So this is going to be great.
28:12All right, let's get to it.
28:14For this challenge, home cooks, you'll have 60 minutes to prepare a dish that spotlights the region of the country that you call home.
28:22Remember, your dishes will be judged on tastes, presentation, execution, and how well you captured the theme.
28:29Good luck, everyone.
28:30Your 60 minutes starts now.
28:33All right, let's do it. Let's go.
28:38Al, thanks so much for joining us.
28:41Oh, I am so thrilled to be here. This is so exciting.
28:43So today we've asked the home cooks to prepare a dish that represents where they live. What do you want to see from this dish?
28:49For me, I just want to see what they feel is the best of their region.
28:53Yeah, I agree. And we have some cooks who are multiple generations deep from where they're from.
28:58And we have many cooks who are immigrants to our country.
29:00And I think that's kind of the hallmark of American home cooking, right? You just have this beautiful amalgamation of flavors.
29:06And I love when you can get amalgamation into a center.
29:09Yes. I love amalgamation.
29:11I'm very excited that Al Roker is here. All right. I am from the Northeast region and I live in New York City.
29:24I'm making puchka with New York egg cream.
29:27Puchka is a Bangladeshi street food.
29:30It's a shell made of semolina and it's filled with stuffing and multiple toppings.
29:36And you pop the whole thing in your mouth. I have tamarind paste in here.
29:39Traditionally, puchka has tamarind sauce.
29:42Puchkas have become very popular in New York.
29:44So it's a perfect blend of my home country and my adopted country.
29:48And then for the stuffing, I combine boiled potatoes and garbanzo beans with cumin and coriander.
29:54Well, hello, Annika.
29:55Hi, Annika.
29:56Hi, Al.
29:57Great to meet a fellow New Yorker.
29:58Yes.
29:59This is a big responsibility for you. How are you feeling about the present?
30:01It is. I'm a little bit nervous.
30:02Is there anybody you consulted?
30:04I did tell my husband and my sister and they were both like, you have to go with the puchka.
30:10My husband's name is Chuck.
30:12We've been happily married for 22 years.
30:15So, you know, I really want to win for him.
30:19Is it salty enough? You want more salt?
30:21I think a little more salt.
30:22Yeah.
30:23You're using black salt.
30:24Yeah. So that gives it the classic puchka taste.
30:26Have you tried this before?
30:27I've never tried. It's really interesting.
30:29Try just a tiny bit. It's going to be very intense.
30:31Oh, wow.
30:34Right?
30:35It's almost like sulfurous.
30:36Yeah, yeah, yeah.
30:37That's really cool.
30:38Hopefully you guys will like it.
30:39Good luck, Annika.
30:40Thank you.
30:41We're all counting on you.
30:42Fingers crossed.
30:43Al Rokor came and tasted my food.
30:45Oh, my God.
30:48Trying to hurry up and get these potatoes peeled.
30:53Can someone roll up my sleeves?
30:56Being the top dish in the first round was amazing, but I don't want it to decline from here.
31:00So let's see what happens.
31:02Time to win again.
31:05I'm from the West Coast, and I live in San Diego, California.
31:08I'm making sumac steak tacos, topped with a calabrine crema.
31:13Being in San Diego has definitely influenced my cooking.
31:16Where I live is 40 minutes from the Mexican border.
31:19This represents San Diego because you can't go anywhere without seeing a taco shop.
31:23For my steak marinade.
31:25I'm using cumin, coriander, sumac.
31:27And I'm using yogurt in the marinade, which is very Middle Eastern and Afghan.
31:34Mmm.
31:35I really want this marinade to flavor the steak, but I'm worried about a short amount of time.
31:39Mmm.
31:44Hello, my God.
31:45How are you?
31:46Good. How are you?
31:47Good.
31:48Oh, it's smelling good over here.
31:50Yeah.
31:51I think I'm a little behind.
31:52Okay.
31:53Because I wasn't expecting my marinade to take so long.
31:55All right.
31:56Well, I'm going to show you how to vacuum seal your meat.
31:58Okay.
31:59And then you only need, like, five minutes marinating.
32:00Okay.
32:01So let's get it in here.
32:02Be careful with the sides.
32:03Got it.
32:04Because you need it to seal.
32:05I'm so grateful Tiffany's helping me.
32:07Oh, my God.
32:08You're getting dirty with me.
32:09I love it.
32:10There's a lot for me to do, so I could really use any extra help.
32:14All we do is line it up here.
32:16Oh, perfect.
32:17And now you can go finish doing something else until this is done.
32:19Thank you so much.
32:20Yeah!
32:21Good luck.
32:26All right, Montana.
32:28Doing your favorites.
32:29Some potatoes and some beef.
32:31I am from the Rockies, and I live in Great Falls, Montana.
32:34I'm making an Angus beef burger with a fried egg and breakfast potatoes on the side.
32:41This dish is hard to execute just because there's so many pieces.
32:45Trying that overcrowd so that it cooks.
32:48I need to make sure the potatoes bake as long as possible.
32:51Get both of these fit up here.
32:53And I'm also going to cook bacon.
32:56I don't know if I might have enough room.
32:58I might have to turn that one.
33:00Make this one fit.
33:02All right, I need to get my seasoning.
33:05There we go.
33:06Living in Montana has definitely influenced my food because there's so many cows.
33:11There's so many farmers.
33:12So I make burgers often for my family, and my husband loves a fried egg on a burger.
33:18So this is for the Rockies while also representing my actual family, and I really want to bring my egg in.
33:25Who doesn't love a good burger?
33:27All I have right here is onions and bell pepper.
33:37Just cut to the base.
33:39I'm from the Gulf Coast, and I live in Lafayette, Louisiana.
33:43The Gulf Coast is very influential in my cooking for the simple reason that Louisiana has the best food on the planet.
33:49I'm making crawfish etouffee with a little corn mock choux on the side.
33:53This is a dish I probably made, who, a hundred times.
33:57Crawfish etouffee is crawfish smothered in gravy.
34:01Corn's looking nice and roasted right here.
34:04Corn mock choux is corn with stewed tomatoes, onions, chili peppers.
34:10I like roasting corn a little bit, kind of get that char flavor.
34:13All right.
34:14Cut this down a little bit.
34:17Colbert!
34:18Yes, ma'am!
34:19What's happening?
34:20I see something right here.
34:22Yes, ma'am.
34:23And I grew up with this thing.
34:25This is my grandmother's pot.
34:26It was passed down to me, not to my mom.
34:29Oh, okay.
34:30Me and my grandmother were like this, so I'll let you know.
34:32I see your favorite.
34:33I'm seeing because I didn't get mine.
34:35It went to my mama.
34:36Do I have to wait?
34:37I have to wait.
34:38My grandmother was probably one of the best cooks on the planet.
34:42And I feel lucky enough to inherit that aluminum pot that's been in our family for,
34:47Lord, I don't even know how many years.
34:49So one thing we want to be careful of is don't overcook that crawfish, right?
34:52Okay.
34:53And bring the flavor.
34:54You are representing all of Louisiana and the Gulf Coast.
34:56Ooh, I know.
34:57I'm kind of nervous about that.
34:58That's a heavy pressure.
34:59Do us proud.
35:00I'm kind of nervous about that.
35:01Best of luck, Colby.
35:02Thank you, ma'am.
35:03Forty minutes left.
35:05How many minutes?
35:06Cook.
35:07Cook like the wind.
35:08Woo!
35:09Come on, guys.
35:10I was the top dish in the first round, so I'm feeling confident.
35:14Let's do this.
35:15I'm from the Midwest, and I live in Columbus, Ohio.
35:18So this is a little sweeter than your normal spaghetti sauce.
35:22I'm making Cincinnati chili with a coni dog.
35:26The first time I had chili was when my wife and I moved to Ohio.
35:30Because my wife got a job as a nurse.
35:32We've been there for 19 years, and I love it there.
35:35When we first moved here in the U.S., we found this spot in Cincinnati where they serve us spaghetti and cheese dogs, and it's close to my heart.
35:45So I am making three-way chili, which means it's just spaghetti, cheese, and a ground beef sauce.
35:52I'm gonna make a Filipino spin, so I'm gonna be using cacao.
35:55The Filipino cacao powder.
35:56It's a little more bitter than your usual cacao powder, and it's very rich.
36:02Now, this is the fun part.
36:04Next, I add my meat from the pressure cooker and use the hand blender to really let it be part of the sauce.
36:12Now I'm gonna have my hot dogs ready.
36:16Rex, how are we looking?
36:17Good, very good, Chef.
36:18Tell me about these hot dogs here.
36:20It's Filipino hot dogs.
36:21Okay.
36:22So it's a combination of beef and pork.
36:24Spices in there?
36:25Not much, but I mean, it's very clean and very juicy.
36:28I like the fact that you're doing something from your region,
36:30but you're also bringing in something that's you and your heritage, you know?
36:33Yes.
36:34The one thing for me is I think I would add the chili sauce nice and last minute.
36:37That way it heats up the noodles again.
36:38Yes.
36:39But everything's looking like it's coming out great.
36:40I can't wait to try it.
36:41Thank you.
36:46I'm doing math in my head.
36:47That's always fun.
36:48I'm from the South Atlantic region, and I live in Durham, North Carolina.
36:55I am making shrimp and grits because in the Southern Atlantic, that is a staple.
36:59Everyone's shrimp and grits is different, and I like making it with a little twist.
37:04I'm using blue corn grits because they have a more nutty flavor.
37:09Like a lot of recipes from the South Atlantic, I need bacon.
37:14Brand, your bacon smells delicious.
37:16Thank you.
37:17There's nothing that smells better than bacon.
37:19As far as the gravy is concerned, what I do is a white wine reduction.
37:23And I'm using mushrooms and onions and peppers.
37:28Shrimp and grits is important in North Carolina.
37:31And also, this is reminding me of our summers at the beach.
37:35When I was little, we would always have a beach trip off the coast of North Carolina.
37:40And I'm so excited to share with the cooking of the South Atlantic.
37:44Are you playing nicely? Oh, you're playing so nicely.
37:47Now what I'm going to do is I'm going to saute peppers and onions before the potatoes can join them in there.
37:52We've got cooks from all over the country.
37:54We've got folks representing the Northeast, the Gulf Coast, the Rockies.
37:59You're doing a forecast.
38:00I am. I'm doing the forecast.
38:02We've got a chili front coming in.
38:04Can we get a little drum over here?
38:07We're here until Thursday. Try the veal.
38:10What makes my mashed potatoes so special is that I put a little bit of crema mexicana.
38:14It really gives it a little more texture.
38:16I am from the Rockies, and I live in Aurora, Colorado.
38:19I'm making some bison ribeye with garlic mashed potatoes and asparagus.
38:24Bison is iconic in the Rockies, especially in Colorado.
38:27As you can imagine, we don't have bison in Puerto Rico.
38:29And I'm hoping to give the judges the same experience I had when I tried it for the first time.
38:33I love living in Colorado.
38:35Me and my family love the great outdoors.
38:37You know, you've got the mountains, you've got the trails and all that.
38:40It's very exciting to be there.
38:42Whew! That's where it's at. Yes, sir.
38:46It's leaner, so I don't want to overcook them.
38:48What we want is a nice sear, and then the inside, you know, almost like it melts in your mouth.
38:53I'm very excited to be representing the Rockies.
38:55So I'm giving my all.
38:57Ooh-hoo-hoo! Look at that, guys!
39:00Oh, we got a steak over there, huh?
39:02I'm here for the steak.
39:03You're here for everything, Alex.
39:04I am here for everything, but I'm particularly here for the steak.
39:07I want to make sure the salmon fillets are as dry as possible.
39:18I am from the Pacific Northwest, and I live in Spokane, Washington.
39:22I'm making pan-seared salmon with huckleberry sauce.
39:26Because of our close proximity to the coast, we have a lot of salmon.
39:29I want the skin of the salmon to be crispy and the meat to be flaky and just perfect.
39:35We have a lot of huckleberries in the Pacific Northwest, and I want the sauce to be the star of the show.
39:41Huckleberries, a tart, the sweet, and just special berries.
39:46My kids love picking huckleberries on the mountainside in the late summer.
39:53Wow. I want to drink this whole thing. It's so good.
39:56I love living in the Pacific Northwest. I feel like I'm so lucky, and I want to make my region proud.
40:02Okay, I'm going to reduce the heat just a bit for these guys.
40:0615 minutes left.
40:09Just want to make sure you have enough room for the pasta to dance.
40:13Hey, Coby, I'm putting a little heat in my grits. Say a prayer for me.
40:16You got it. We taste it?
40:18Yeah. Tell me if it's too much salt, and I'm going to need more heat. I know you. I'm going to need more heat.
40:26That's good.
40:27It's a little mild, isn't it?
40:28You want some Cajun season?
40:29No, I'm not brave enough.
40:31I think it's a good flavor right there. I want you to make sure you do it your way and out my way.
40:34We're fellow Southerners.
40:35Absolutely. I got you.
40:36Okay, thank you so much, Coby.
40:39Now, I need to do the shrimp. I just want the shrimp to be sauteed.
40:44Okay. There we go.
40:46Keep the salmon hot for a little bit.
40:51Oh, my God. I'm freaking out. I need to get my steak done.
40:54I feel so rushed with time because there's so many components and moving parts in this taco.
40:59Okay.
41:01All right, everyone. Five minutes.
41:04Now the barometric pressure is getting pretty high on you there, Mr. Ann.
41:07Oh, I see what you did there, Coby.
41:11I guarantee I appreciate it.
41:13All right.
41:14All right.
41:22We're going to add some brown sugar to the asparagus to give it that contrast between sweet and salty.
41:27These are my pochka shells, and the stuffing and the topping go in those shells.
41:33I still have to do my egg cream.
41:35The New York egg cream consists of chocolate syrup, very cold whole milk, and very cold seltzer water.
41:43I love egg creams.
41:44Oh, my gosh. There's no egg. There's no cream. It's fantastic.
41:46It's perfect.
41:47It's completely false advertising, and yet people love it.
41:50All right, cooks. It's the final minute.
41:56Whew. Okay, plating time.
41:58Okay.
42:02All right. Let's do this.
42:0330 seconds left, everyone.
42:06Oh, boy.
42:09You want the classic fizziness.
42:12Where's my tongs?
42:14This is it. This is the big deal.
42:17I mean, I don't know how to play, but hey, that don't look terrible.
42:2010, 9, 8, 7, 6, 5, 4, 3, 2, 1.
42:30Time's up!
42:31Woo-hoo!
42:32There you go.
42:33Woo-hoo-hoo!
42:34Woo-hoo-hoo!
42:37Woo!
42:46Today, we challenged you to wow us with your first taste.
42:50Getting to know more about your backstory and your current life as a home cook.
42:54I am so looking forward to taste these dishes, because watching you guys work was spectacular.
42:59First up, Anika, come join us.
43:02Hi.
43:03Hi, Anika.
43:04Hi.
43:05Today, I'm representing the Northeast region.
43:07I made fuchka, paired with New York egg cream.
43:13I'll tell you, Anika, the egg cream is spot on.
43:16Thank you.
43:17And the fuchka is almost like a Bangladeshi version of a kanish.
43:22I grew up eating in Brooklyn.
43:23Wow.
43:24So it's really tasty.
43:25I totally agree.
43:26It's really delicious.
43:27And the tamarind is just so good.
43:28I love this.
43:29Thank you.
43:30All right, Fran, you're up.
43:33Hey, Fran.
43:34Hey.
43:35I represent the South Atlantic, and I made shrimp and grits.
43:43I think you get extra points for including bacon.
43:46Yes!
43:47It's good.
43:48Which is great.
43:49And then I really like the sauce.
43:50But I think the shrimp's just a tad, maybe, tough.
43:54But that said, the flavors are really terrific.
43:57Thank you.
43:58I would agree with Al, the shrimp is a little overcooked.
44:01But I think this is a really nice spin versus what I'm used to having.
44:05And I think the blue corn definitely brings a little more of a complex flavor.
44:10It's very delicious.
44:12Yay.
44:13Rex.
44:15I'm representing the Midwest region.
44:17So today I made Cincinnati chili with a side of a county dog.
44:25I used to live in Ohio.
44:27So I knew about chili three way.
44:29But I've never had pasta with a side of hot dog before.
44:32So it's like a party in your mouth going on.
44:35I really like it.
44:36Yeah.
44:37And I think that the flavors are really interesting because it tastes like a little chocolate.
44:41Yes.
44:42But I do wish that the sauce was a little bit thicker and a lot heartier.
44:47Thank you.
44:48Kobe.
44:49Come join us.
44:52Bonjour.
44:53I represent the Gulf Coast.
44:55And I made today crawfish etouffee.
44:57With the corn mock choux.
44:59This kind of reminds me if my mom had gotten a little crazy with the spices.
45:08It's really good.
45:09And if you put it all together on one spoon, it's this great little medley.
45:13I agree.
45:14And with the mock choux, you charred the corn, that flavor comes out really nicely.
45:17But it also just got a little bit toasted to the point where it made it kind of like chewy and tough.
45:22And I think controlling those little details is something you can play with.
45:26Yes, sir.
45:27Okay.
45:28Sawani.
45:29Hello.
45:30I'm representing the Pacific Northwest.
45:33And I made pan-seared salmon with huckleberry sauce.
45:36The sauce is so tasty.
45:42It's sweet from the berries and the coconut milk gives a richness.
45:45I don't think I've ever had huckleberry before.
45:48Oh, fantastic.
45:49But this sauce, it sings.
45:50Sawani, I agree.
45:51That sauce is delicious, but the salmon was a little dry and my skin wasn't crispy.
45:58Okay.
45:59Okay.
46:00Carlos.
46:03Hi, Carlos.
46:04I'm representing the Rockies.
46:05So what I made today was bison ribeye with mashed potatoes and asparagus.
46:12I love asparagus and you've cooked it just right.
46:15I think that bison's cooked perfectly, but I'd like some more seasoning on this.
46:20I totally agree with Al.
46:21I also think the potatoes are really nice, but I think it's a very straightforward dish.
46:25I would like a kind of sauce or something to really bring your style, your personality to it.
46:31Sounds good.
46:32Thank you.
46:33Ri, come join us.
46:37I am representing the Rockies and I made an Angus beef burger with fried egg and breakfast potatoes.
46:43Your potatoes are like diner-worthy potatoes.
46:44Thank you.
46:45If I got this on a plate when I went into a good greasy spoon, I would be thrilled.
46:58I agree.
46:59The potatoes are excellent and I think the burger is cooked nicely, but you broke a lot of the
47:05yolks and we use that.
47:06It's almost like an extra sauce.
47:08So just be careful.
47:09Thank you.
47:10Waigal.
47:11I'm representing the West Coast and I made a sumac steak taco with a Calabrian crema.
47:22It's really terrific.
47:24It's a fresh take on a taco and I love the Calabrian crema.
47:29Yeah, I agree.
47:31I really like the fusion you have between the different cultures here.
47:34You have all of these great spices, but I do wish that the meat had a little bit more caramelization
47:39on it.
47:40It's cooked well.
47:41Just a little bit more char would be great.
47:43Totally.
47:44Thank you.
47:45I'm disappointed because I've made steak tacos so much and it always has a beautiful char.
47:50I feel like the taste was on point.
48:00All right, let's dive in and talk about our favorite dishes of the round.
48:03What are your thoughts?
48:04I want to bring up a Nikka because the Fushka, it was really cool in the sense of bringing
48:08a traditional Bangladeshi street food that you also find in New York City.
48:12And boy, it tastes good.
48:14Absolutely.
48:15And the egg cream, you had the chocolate syrup, but then there was a little extra syrup at
48:20the bottom.
48:21So it's like the dessert on the dessert.
48:23That was terrific.
48:24You know, one of my other favorite dishes from the round was Fran with her shrimp and
48:28grits.
48:29The blue grits were really nice and creamy.
48:31Yeah, the sauce was really good too.
48:32The sauce was so good.
48:33And Fran really did represent our region.
48:36But unfortunately, the shrimp was just like a little bit overcooked, right?
48:39Mm-hmm.
48:40But I mean, gosh darn it, it was good.
48:41It was good.
48:42One of my favorites of the round was Wagah's sumac rib eye tacos.
48:47The beef just wasn't seared right, but there was so much flavor.
48:51And when you got a perfect bite, it was delicious.
48:54It was tasty, yeah, for sure.
48:55We had so many amazing dishes today, but we did also have a couple that failed to hit the
48:59mark.
49:00Which ones had a bit of a struggle?
49:02For me, Carlos.
49:03We did that bison rib eye with mashed potatoes and asparagus.
49:08Yeah, I liked it, but I just felt it was kind of bland.
49:11Yeah.
49:12Well, let's talk about Sewanee salmon.
49:14I thought the huckleberry sauce was kind of magical.
49:17And the cook on the salmon's skin was excellent.
49:19Mine was like crunchy, crackly, like a chip.
49:21My skin wasn't as crispy as your guys' skin.
49:24Yeah.
49:25And the salmon was very dry for me.
49:27Yeah.
49:28My salmon was definitely overcooked, unfortunately.
49:30But boy, that sauce was good.
49:31Yeah.
49:32I'd never tasted a sauce like that before.
49:34You know, another dish that really didn't quite, like, make the mark for me was Rex's
49:38Cincinnati chili.
49:39He had this sauce that had a lot of depth, but it also felt a little bit loose.
49:44Yeah, it just seems like it could have taken a little texture.
49:46That would have been good.
49:47That would have been good.
49:48Yeah.
49:49All right.
49:50Well, it sounds like you've all come to an agreement.
49:51Okay, then let's bring back the home cooks.
49:55We asked you to prepare a dish that best represents your part of the country.
50:03As a reminder, the judges are tracking your performance and growth from week to week
50:08in order to determine which three of you make it to the finale.
50:11But this week, no one is going home.
50:14That way we can get to know you even more through your recipes.
50:18All right.
50:19Before we get to the top dishes of this round, the judges did feel that there were a couple
50:24of dishes that had some room for improvement.
50:26The first dish that we thought had some room for improvement was Carlos with your bison
50:32ribeye with mashed potatoes.
50:34I was expecting that.
50:35We love the fact that you really represented where you're from by using the bison front and
50:40center on the plate.
50:41But we wish you would have added a little bit more of yourself and fell a little flat
50:46with not having enough seasoning.
50:47Okay.
50:48The other dish that didn't really hit the mark for us today was sawani with your salmon and
50:55huckleberry sauce.
50:56Unfortunately, the cook on the salmon was a little bit inconsistent.
51:00Mm.
51:01But, Swanee, I just want to tell you that I just want to get a big pool of that huckleberry
51:05sauce and jump in.
51:07All right.
51:08So let's move to our top two dishes.
51:11The first dish that blew us away this week was anika with your puska and egg cream.
51:19We loved your interpretation of the challenge, but the puska was just a delightful bite.
51:27The egg cream, it was so good.
51:30It was just a wonderful plate.
51:32Thank you so much.
51:33Our other favorite dish of the round was...
51:38Fran!
51:39With your shrimp in French!
51:42Yes, you, Fran!
51:44Oh, my God!
51:46Fran, we loved the dish.
51:48It was bright.
51:49It was different.
51:50The shrimp was a little overcooked, but you know what?
51:53We got past that because it was just so darn good.
51:56Thank you.
51:57Great job, you two.
51:58But there can only be one top dish.
52:01The winning dish was...
52:04Anika's!
52:05Congratulations!
52:10I got to tell you, Anika, the puska was so perfect.
52:13And, again, the egg cream was dynamite.
52:16You nailed it on all counts.
52:18I'm super excited that this particular recipe did so well because I'm so proud to be a New Yorker and to be Bangladeshi.
52:29Thanks again for such a wonderful introduction to yourselves through your recipes.
52:34And please join me in thanking our very special guest, Al Roker, for joining us in this round.
52:41Thank you.
52:42Thank you.
52:43Thank you.
52:44Thank you.
52:45I have just had a blast being here with you guys.
52:48It's been terrific.
52:49And I wish you all the best on your path to the finale.
52:52Thank you.
52:53Thank you.
52:54And good weather from here on up.
52:57We'll see you soon for more of your great American recipes.
53:01Bye, everyone!
53:02Bye!
53:03Thank you.
53:04Thank you.
53:05You did it.
53:06Thank you.
53:07Aw.
53:08Bye.
53:09Bye!
53:38Gracias por ver el video.
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