Bobby's Triple Threat Season 4 Episode 1

Cineva usa

Bobby's Triple Threat Season 4 Episode 1 #Cinevausa 🎞 Please join our official group to watch the full series for free, as quickly as possible. ***************----------*************** 👉 Tele: https://t.me/CinemaSeriesUSFilm 👉 Official Channel: https://dailymotion.com/cineva 👉 Group Facebook: ...........👉

Transcript

00:00I'm Bobby Flay.

00:03I've spent my entire career competing at the highest level.

00:07Today starts a new chapter.

00:10I've created the toughest culinary competition yet.

00:13I've handpicked three extraordinary chefs

00:16to become my triple threat.

00:18They got the call.

00:19Now they feel the heat.

00:21Brooke Williamson is on the team for her competitive fire.

00:24Her California cuisine is packed with fresh flavor.

00:28Michael Voltaggio is a magician in the kitchen.

00:31He got the call for his gutsy modern edge.

00:34And Aisha Nurjaya rounds out the squad

00:37with her global flavors and that New York City punch.

00:46Each night, one world-class chef

00:48must make it past all three of my titans

00:50if they want to take home $25,000 in cold, hard cash.

00:55Think I'm hard to beat?

00:57Wait till you get a taste of my triple threat.

01:09Good evening, everybody,

01:10and welcome to an all-new season of Triple Threat.

01:13I have some amazing surprises in store for you.

01:16So, let's get it started.

01:18As you know, in each competition,

01:21I invite one extraordinary chef

01:23to face off against the titans.

01:25And as you can see,

01:26there's an empty seat next to Brooke and Michael.

01:28That's right, we have a brand-new titan.

01:31I'm thrilled to introduce you all

01:32to the newest member of the club.

01:36I've selected a celebrated chef with two hot spots

01:49in New York City, Shuka and Shuket, two of my faves.

01:52She has a James Beard nomination

01:54and countless mentions in the New York Times.

01:57I've chosen this chef for her Brooklyn grit

01:59and her unparalleled control of vibrant flavors.

02:03She's known for her Eastern Mediterranean cuisine

02:05that you cannot stop craving.

02:07Please give it up for the incredible chef,

02:09Ayesha Narjaya.

02:11Woo!

02:12Yeah!

02:13Yeah!

02:14This is a legend in a building here.

02:16Hi!

02:17You made it.

02:18How are you?

02:19My goodness, this is my first time on the couch.

02:21Welcome, chef.

02:23I feel like I'm part of the family already.

02:26You absolutely are.

02:28I mean, I picked Ayesha as a titan

02:30because she really cooks with impact.

02:32And that's something I like to do and try to do all the time.

02:35Now, she doesn't have a lot of competition experience,

02:37but that's the risk that I took based on the fact

02:40that I know what her abilities are.

02:42How are you feeling?

02:43Good.

02:44Yeah? Energized.

02:45You're energized? Yeah.

02:46You look upbeat and are you a little nervous?

02:48Definitely.

02:49Okay, good.

02:50No, nerves are important.

02:51Nerves are important.

02:52Focused.

02:53Exactly right.

02:54And you have two, uh...

02:55Of the most nervous people on the planet?

02:56Yeah.

02:57I was gonna say two people who can mentor you through this.

02:59They've done this now for three seasons.

03:01And, uh, you know, they're the veterans of the sofa, so to speak.

03:04They are, they are.

03:05Yeah.

03:06Michael and I probably combined have competed 4,750 times.

03:11Ayesha is stepping into this competition as a technical newbie,

03:15but, uh, she's actually a force to be reckoned with.

03:18She's like, what?

03:19I'm a titan.

03:20What's up?

03:21I'm here.

03:22We know that you can cook your way out of any situation,

03:25and we're excited to see it live.

03:27I've had some of the best meals of my life.

03:29Oh.

03:30In Chouquet.

03:31And I've brought my own family to your restaurant.

03:32I'm honored that you're bringing you and all of that here.

03:36This is a dream come true.

03:37I mean, to sit here.

03:38I'm judged here.

03:39Yeah, you have.

03:40I've also watched every episode.

03:41Um, but to sit here just feels really good.

03:44Bring on the pomegranates.

03:45Yes.

03:46It feels good for us, too, chef.

03:47We got Brooklyn in the house.

03:48Let's do it.

03:49Yep.

03:50Let's give it up for our newest titan.

03:51I feel a little, like, jittery, but good jitters.

03:56I guess this season I'm the wild card because I'm not really in the competition circuit,

04:01but now I'm a titan, and I'm ready, and I was born for this.

04:04I've invited a playful yet menacing chef to my secret kitchen.

04:09If they have the password to get through that door, they have the power to take on the titans.

04:13No money can beat me.

04:15Yeah.

04:16This chef has honed their skills at the three-star Michelin restaurant, Eleven Madison,

04:20and at countless high-end restaurants in New Orleans.

04:23New Orleans.

04:24You might know her from Tournament of Champions and Top Chef All-Star.

04:27She's also recently published a cookbook highlighting her bold Vietnamese, Cajun, and Creole style of cooking.

04:33And she most recently became the first winner of Last Bite Hotel.

04:37Oh.

04:38Nini.

04:39Nini.

04:40The chef you're all going head-to-head with is...

04:43Password, please.

04:44Andouille.

04:45Oh, she's great.

04:46She's really good.

04:47I love her.

04:48Nini win.

04:50Hi.

04:53I've known Nini six or seven years, and she is the kindest, most talented chef ever.

04:58But let's not get it twisted.

05:00She's focused, and she's coming in here with such momentum to want to take down the titans.

05:03All right, Nini.

05:04You have some very serious cred in the competition world.

05:06We feel like you have what it takes to take these guys on.

05:09Oh, I do.

05:11What would it mean to beat these three?

05:13A whole lot.

05:14Yeah.

05:15I've studied them.

05:16And I've known Ayesha for a while.

05:17Really? Okay.

05:18Yeah.

05:19And it's always the new ones, I think, that are the most thirsty, so...

05:21Oh, that's right.

05:23Exactly.

05:24I know.

05:25I'm really playful, and I think that a lot of people are like, oh, she's so, like, ha-ha-hee-hee.

05:30But when it comes to the kitchen, I'm gonna make them scared of me.

05:33Okay, here are the rules of the game.

05:35There's gonna be a blind tasting for each round, and one single judge for the whole night.

05:39I'll tell you, tonight's judge is the real deal.

05:42I would say one of the most well-known culinary figures in the United States.

05:47Any idea?

05:50Love this part.

05:51No pressure.

05:52Zero pressure.

05:53Yeah.

05:54In rounds one and two, I choose the two ingredients, and you choose the Titan.

05:58But in round three, you choose the two ingredients, and you'll compete against the final Titan.

06:02Don't forget, round three is worth double, so you're never out of it.

06:05Got it?

06:06Yeah.

06:07Yeah.

06:08Yep.

06:09Okay, in round one, the ingredients are...

06:15Crawfish and beef tenderloin.

06:17Mmm.

06:18A little New Orleans flavor for you.

06:19Yeah.

06:20I can make some things happen.

06:21Okay, Needy, who are you cooking against in round one?

06:24Ooh, this is tough.

06:26I think I'm gonna go with Brooke.

06:30Okay.

06:31Round one!

06:32What?

06:34Why'd you pick Brooke?

06:35To get it over with.

06:36She knows my competition side the most.

06:40Yeah.

06:41But also, I don't want to give Brooke an advantage of knowing who the judge is and tailoring to

06:46them, because I've seen all of the episodes.

06:48I see what she does.

06:50Of course I'm gonna be strategic.

06:51I wanna win.

06:52I like this strategy.

06:53Yee!

06:54Okay, NeNe, Brooke, 45 minutes on the clock.

06:57Let's go.

06:58That's rough.

06:59Come on.

07:03I don't know what I want.

07:05I know.

07:06Round one holds a certain amount of pressure for the Titans because we need to get that

07:12lead.

07:13I'm very aware of how talented NeNe is.

07:16I judged one of her first competitive experiences on Top Chef.

07:21Out strategizing is something that NeNe knows how to do.

07:24I actually really like crawfish.

07:25It's like a little baby lobster.

07:26Yeah.

07:27The tails have really good flavor.

07:28It lends itself to make a good sauce too.

07:30Yeah, for sure.

07:31Filet is obviously tender, but it can use lots of seasoning, lots of flavor to it.

07:34Yeah, it's like a blank canvas.

07:35NeNe is moving like she's got this.

07:37Filet up!

07:38So NeNe's from New Orleans, one of the great cities of the United States when it comes to

07:41food and cooking and ingredients.

07:43But she learned to cook from her Vietnamese grandmother.

07:46And NeNe's worked for Eleven Madison, which has been voted the best restaurant in the world.

07:50She has been featured in Food & Wine, The New York Times, and Bon Appetit.

07:55I would say pretty good resume.

07:57There's a reason why she's in this arena.

07:59She's got the skills and she's gonna fight hard.

08:01All right, Chef, what are you making?

08:02Steak and potatoes with an etouffee sauce.

08:05Okay.

08:06You're making a roux?

08:07Yeah.

08:08Okay.

08:09And I'm adding my trinity.

08:10An etouffee originates in Louisiana.

08:12Bobby gave me a gift with the crawfish and it would only make sense for me to highlight

08:17my New Orleans side.

08:19And then I'm gonna make a beef carpaccio with like some fried crawfish and a crawfish AOE.

08:24Oh, nice.

08:25Good directions.

08:26It sounds good.

08:27I agree.

08:28Yeah.

08:29All right, Chef, what are you making?

08:30I'm gonna do like a grit cake.

08:33Crispy with a little beef tartare on top.

08:35Mmm.

08:36So this grit cake is a little bit of water and lobster stock.

08:39Parisa, which is a chili spice blend.

08:42And add that crawfish.

08:43And then a roasted tenderloin classic.

08:45With a crawfish sauce?

08:46With a crawfish sauce.

08:47Crawfish has really beautiful, robust flavor, so I know that I can make a sauce out of it.

08:52I'm adding some whole grain mustard and adobo sauce.

08:55Brooke is masterful when it comes to sauces.

08:57Feeling alive, playing this game, no hesitation.

09:01I think that Brooke could cook anything, really.

09:02Her range is so wide.

09:03I don't think that she's intimidated by ingredients.

09:05She immediately had a plan when she saw the crawfish and tenderloin.

09:08It just seemed like she was in the zone and really focused.

09:1127 minutes to go.

09:13Nerve-wracking sitting here.

09:14Is it?

09:15I feel like it's like, you put me in, coach.

09:17You know what I mean?

09:18Like, put me in.

09:19To be honest, my favorite thing about not going first is getting to meet the judge.

09:24Because then we get to hear what that judge is looking for.

09:26Right.

09:27And also, like, the judge tonight is gonna be very technique-focused.

09:31Anything else you wanna share about this particular judge?

09:33Any little hints?

09:34You'll know soon enough.

09:36For my etouffee sauce, I make a Creole seasoning with onion powder, garlic powder, paprika, cayenne.

09:43And then I'm adding my shrimp stock.

09:46For my other dish, I slice my beef tenderloin as thin as I can.

09:51And then to go with the carpaccio, I have a crawfish aioli.

09:55Whole egg, garlic, fish sauce, shrimp paste.

09:58Annie's making her crawfish aioli.

10:01I think it's very smart.

10:02Are you rooting for her?

10:03I just want good competition.

10:05For the beef tartare, I have some minced shallots, piquillo peppers,

10:10a little bit of that harissa to carry that flavor throughout.

10:13All right, so far, this is the first time you're watching this happen.

10:16Mm-hmm.

10:17Is it making you think about things in a different way?

10:19Or is it inspiring you?

10:21It's definitely inspiring me.

10:22Making you more nervous?

10:23No, I feel inspired.

10:24Yeah.

10:25I feel good, yeah.

10:26I mean, like, Brooke's moving like a ballerina in the kitchen.

10:28But, like, I'm also watching Mimi because she has a plan,

10:31and she's executing it at her own pace.

10:34Exactly.

10:35Chefs, 15 minutes to go.

10:37Mimi, how are you feeling over there?

10:39You know, two dishes in 45 minutes is really...

10:41It's a lot, I know.

10:42It's a lot.

10:43It's a lot.

10:44I'm searing the steaks over high heat to get a really nice crust,

10:48and then I'm going to baste it so that it cooks all the way through.

10:51So for my grit cake, I'm making a yellow chili aioli, which is basically some mayonnaise,

10:56ahi amarillo, some horseradish, and a little mustard.

11:00Every element on this plate is rich, and I want to cut through that with lots of different flavors.

11:04Nine minutes, you guys.

11:06I'm touching the steaks, and they seem kind of rare.

11:10Not ideal.

11:11I'm going to let it rest to carry over cook, and then I'm going to fry those potatoes nice and crispy.

11:18Potatoes and steak?

11:19I'm eating, right?

11:20That never hurt anybody.

11:21But, like, she doesn't need to fry that many potatoes.

11:25Yeah.

11:26I fry my grit cake off and get that aioli on the base of the plate.

11:31I think Nini's a little behind right now.

11:33Ay-yi-yi.

11:34I don't know why she's worried about her meat.

11:38My steak?

11:39It's quite rare.

11:40Oh, man.

11:41Why is she cutting into it like that?

11:43It's just what I'm going to have to do.

11:45No time left.

11:51Not good.

11:53Four minutes.

11:54Yo, we coming in hot.

11:56This is wild.

11:57What's going through your mind?

11:58I know so many things, man.

11:59It's so different when you're watching it on TV.

12:01The pieces in the middle are too raw.

12:03So I'm only serving pieces closer to the end that I know that's cooked medium rare.

12:08Smart.

12:09Yeah.

12:10If anything on a filet, you'd rather be under than over.

12:11Yeah.

12:1290 seconds.

12:13Oh, man.

12:14To play the carpaccio, I lay down my beef, I add my aioli, and I know I want a crispy element,

12:21so I made some fried crawfish tails.

12:24That's a smart little play there.

12:26I get that grit cake onto the plate and then do a beautiful little quenelle of steak tartare to top that off with.

12:3330 seconds.

12:34So I get the potatoes on the plate, the etouffee sauce, and then my sliced steak.

12:3820 seconds.

12:39For my beef tenderloin, it's really just a nicely rested steak topped with that beautiful crawfish sauce.

12:447, 6, 5, 4, 3, 2, 1.

12:50Stop your cooking.

12:51Woo!

12:56Ay-yi-yi.

12:59All right.

13:00That was definitely an exciting first round.

13:02Let's see who's one step closer to winning, shall we?

13:05I have a feeling this judge is going to be a big deal.

13:07I know.

13:08Tonight's judge has restaurants around the world.

13:10In New York City alone, he has four Michelin-starred restaurants.

13:14With a culinary career over five decades long, this chef is one of the most elite culinary authorities.

13:20Period.

13:21Daniel Boulud.

13:23And his contemporary French cuisine has garnered him six James Beard Awards.

13:27Wow.

13:29Please welcome the esteemed chef and restaurateur, Daniel Boulud.

13:33Wow.

13:34What?

13:35Oh, my God.

13:36Wow.

13:37Thank you for being here.

13:39Have a seat.

13:40Oh, no big deal.

13:41Oh, my God.

13:42How do you do?

13:43Hey, chef.

13:44What, God wasn't available today?

13:45This is crazy.

13:46It's nerve-wracking.

13:47I think I'm more nervous now.

13:48But the Titans are all freaking out just as much as I am.

13:50Hopefully more.

13:51This is wild.

13:52Yeah.

13:53Welcome to work.

13:54Pretty crazy.

13:55I worked for him when I was 19.

13:56I don't think he remembers it, but it is still one of the highlights of my career.

14:02All right, Daniel.

14:03So I asked you to be here because, you know, you are a visionary of cuisine.

14:05Thank you, Bobby.

14:06We have been in it for a while together.

14:07We have.

14:08Yes, we have.

14:09Exactly.

14:10So when you are looking at a plate of food, what do you look for in terms of its success?

14:29Of course, texture, taste, seasoning, and harmony between the ingredients.

14:35Sounds fair.

14:36So the two chefs were given beef tenderloin and crawfish.

14:41Interesting.

14:42You'll taste the dishes and award each chef up to 10 points.

14:45I see.

14:46All right, let's start with Chef A. Gin.

14:48Dish number one, beef carpaccio with crispy crawfish and shellfish aioli.

14:53It looks fun.

14:54This is kind of a crawfish beignet.

14:57Yeah, it's like a crispy crawfish.

15:03I wish I could have a little bit more aioli.

15:05Okay.

15:06Bring it together.

15:07Bring it together and especially for the beignet.

15:08The beignet needs a little bit of help.

15:10Okay.

15:11Let's move on to the second dish.

15:13Filet mignon with etouffee and crispy Cajun potatoes.

15:18The dish is nice.

15:21It's cozy.

15:22Cozy.

15:23I like that.

15:24It's cooked well.

15:25Flavor is good.

15:26But there's a lot of potatoes.

15:28More potatoes than I need for that piece of steak.

15:31Okay.

15:32It's soulful and satisfying.

15:35Okay.

15:36Moving on to Chef B here.

15:37First dish is a crawfish grit cake with beef tartare and a yellow aioli sauce.

15:43I think it's well presented.

15:48You taste the crayfish in the grit.

15:49The aioli is spicy.

15:50It really works well with the tartare.

15:53I like that.

15:54The second dish, spice rubbed beef tenderloin with a crawfish sauce.

15:59Hmm.

16:00That's very nice.

16:01I mean, I'm French.

16:02I would like to have more sauce.

16:03But it's very good.

16:05And I like my beef medium rare.

16:07So we're in a good shape here.

16:09I mean, the dish is definitely straight on point.

16:12There's nothing else but beef and crawfish here.

16:14If I could put a couple of potatoes from the other chef around, that'd be perfect.

16:18Mm-hmm.

16:19You ready to give some scores?

16:20Why not?

16:21Let's do it.

16:22That's what I'm here for.

16:23You're here for dinner.

16:25I really wanted to come out guns blazing.

16:28I'll take that.

16:30If I do lose this round, I hope it's not by too much.

16:33Okay, Danielle, so Chef A was Nini.

16:36Thanks, man.

16:37Nice to meet you.

16:38Okay, Nini, your dishes received a total of six points.

16:43Not good.

16:45Nini, your steak was well-cooked, but I wish the dish had more power and flavor.

16:52Thank you, Chef.

16:53That means Chef B is our Titan Brooke.

16:56Hi, Chef. How are you?

16:57Your dishes received a total of eight points.

17:01Congratulations.

17:02I liked the dish.

17:04It was clean and yet powerful flavor.

17:07But next time, make sure when you cook for the French, give them sauce.

17:12All right, Danielle.

17:13See you after round two.

17:14Thanks a lot, huh?

17:15Good luck.

17:17You know, it's a little nerve-wracking knowing it's him.

17:20But now you know.

17:21But now I know.

17:22I have to make sure that this round doesn't define me.

17:24I did not come here to be average.

17:26So going into round two, Nini, you have six points.

17:29The Titans have eight points.

17:30I'm gonna give you guys 45 minutes on the clock to create two distinctly different dishes.

17:35Using black kale and wild mushrooms.

17:40All right.

17:43You gave me double protein first round and now double veg.

17:47But very meaty veg.

17:48Yeah.

17:49You like these ingredients?

17:50I do.

17:51Okay, Nini.

17:52Who are you cooking against?

17:53I'm gonna go against Chef Michael.

17:55Michael's second.

17:56Holy mother of God.

17:57I chose Michael because I want him to cook two dishes in 45 minutes.

18:02He's probably freaking out about Daniel Boulud right now.

18:05Knowing Michael, he's going to want to show off.

18:08Hopefully, he'll bite off more than he can chew.

18:11A little bit.

18:13I think Nini doesn't know that I'm a silent assassin.

18:15I think Nini thinks that she's sleeping on me.

18:17But that's okay, because I'll tuck her in later.

18:20All right, Nini, Michael, you have 45 minutes on the clock.

18:23Let's go.

18:24Let's go, Michael.

18:25All right.

18:28How do you feel about, on your first night, it's Daniel Boulud.

18:31I mean, you really put the big guns out for me.

18:33I appreciate it.

18:34So there's eight different varietals of mushrooms.

18:37Shiitake mushrooms, itakis, portabellos, creminis.

18:41Nini, what are you making?

18:42Mushrooms.

18:46I'm down by two points.

18:48I need Michael Votaggio to crash and burn.

18:51Michael is very calm right now.

18:53Usually, he's, like, shaking and running and breathing all heavy right now.

18:57Just wait.

18:58I think it was my time with him on the couch.

19:00You settled him down?

19:02Nini, what's the dough there?

19:04A porcini udon.

19:05Porcini udon?

19:06Ooh.

19:07Digging that.

19:08Whoa.

19:09I combine all-purpose flour, tapioca starch, and porcini powder.

19:13Porcini's got that flavor, man.

19:15That's smart.

19:16What's that?

19:17She's bringing out the guns.

19:18For my other dish, I'm making a charred kale and oyster mushroom salad.

19:21Chef Michael, what are you making?

19:23I am making a Caesar salad, Chef, and some pasta.

19:26Ooh.

19:27You're so Italian.

19:28I am Italian, Chef.

19:29The heavy breathing is happening.

19:32I kind of feel like Michael's supercharged Votaggio energy today because of Danielle.

19:38Like, he really wants to impress him.

19:40Totally.

19:41Danielle is gonna look for nuance of flavor, but also bringing the ingredients front and center in the dish.

19:46So I'm going to make a kale and mushroom ravioli.

19:50Making ravioli?

19:51It's smart, but you gotta be quick.

19:53So starting with my dough, I've got kale puree.

19:55Make it nice and bright and vibrant green.

19:57So green eggs.

19:58Green eggs and flour, not ham.

20:00I hate this thing.

20:02I think it's very ambitious that Michael's making ravioli.

20:05I hope he nails it.

20:06Um, or I...

20:07Really, I hope he doesn't nail it.

20:09Michael, are you making pasta for 20 people?

20:12What?

20:13It's only three plates.

20:14You want to show me a machine that I can make this much pasta dough in, Chef?

20:18Oh, okay.

20:20You don't have to yell at me.

20:21I'm sorry.

20:22You can look it up on the World Wide Web, Chef.

20:24Are y'all fighting?

20:26Yeah, they are.

20:27You guys are on the same team.

20:29Let's hear it for kale.

20:31No?

20:35It brings such joy to your day, huh?

20:37Michael is like the comedy of this show.

20:39He doesn't know it.

20:46Chefs, 20 minutes remaining.

20:48We got it on lock.

20:50We ain't gonna stop.

20:51All right, NeNe, I'm sorry about the double vegetables, but...

20:54I know.

20:55You spent all the money in the first round, so now you get kale.

20:58I forgive you.

20:59Porcini udon noodles?

21:00Yes.

21:01That sounds delicious.

21:02Is there a broth?

21:03I'm making a mushroom dashi.

21:05Oh, nice.

21:06Dried shiitakes, dried porcinis, hambu, mirin, soy sauce, and tons of mushrooms.

21:11Wow.

21:12Look at all the stuff she's putting in there.

21:14She's spiking that water up with some good stuff.

21:16Beautiful.

21:17You got this.

21:18Tell her that, chef.

21:21What are you making?

21:22Pasta with chanterelles and kale, and then a Caesar salad with a porcini funnel cake.

21:28A funnel cake?

21:29Oh, my God.

21:30That's awesome.

21:31This guy's crazy.

21:32So swag.

21:33You can catch me when I cash out.

21:35I think Michael should be feared, because he can cook anything.

21:38Especially with ingredients like mushrooms and black kale, where, like, they seem so straightforward

21:43and so simple.

21:44Are the noodles gonna be kale-colored and flavored?

21:46Catch.

21:48Wow, that's beautiful.

21:49He just brings the element of surprise every single time.

21:51Do you have the porcini powder, chef?

21:53Yes, it is.

21:54Can I take some?

21:55Yeah, take it.

21:57So for the funnel cake, it's just flour, eggs, milk, a little bit of baking powder.

22:00And then from there, I can season it with a whole bunch of dried porcini powder.

22:03Good luck.

22:04Thank you, sir.

22:05I don't know.

22:06It just felt fun today.

22:07Funnel.

22:08Felt funnel.

22:09Michael's doing a kale Caesar salad, and Nini is doing a grilled kale salad with pickled wild mushrooms.

22:16That's smart.

22:17Pickled.

22:18Delicious.

22:19I agree.

22:20They're like small sponges.

22:21Yeah.

22:22They absorb any flavor that you put in there.

22:23For my salad, I make a pickling liquid with vinegar, salt, a pinch of sugar, and I cryovac the mushrooms.

22:29That will make the pickle really quick.

22:31So I'm cooking the mushrooms down.

22:32And I deglaze the pan actually with a little bit of sherry vinegar.

22:35I'm gonna take the frying pan over to the pantry.

22:42That's a new move.

22:44Santé on the fry.

22:45Then I have to process the mushrooms with some ricotta and some cream cheese to make my mushroom filling for my kale pasta revolver.

22:53Ten minutes to go.

22:54All right.

22:55I wanna make sure if I say I have a charred salad that it is charred.

22:59I've been loving charred kale lately, but the flavor of it.

23:02And toss it with fresh?

23:03Yeah.

23:04So good.

23:05Michael's got the pasta cheater out now.

23:06That pasta is very beautiful.

23:07The color is stunning.

23:08I'm putting out nice long sheets, piping my mushroom and ricotta filling into that.

23:12Very ambitious dishes.

23:14I don't know how he does the amount of work he does.

23:17One thing I love about ravioli is it's a filled pasta.

23:19And when you put it into a brown butter sauce, those two things together are enough.

23:23Brown butter catelyn mushroom delicious.

23:24So there's less than 10 minutes left and Nene's just getting started on these noodles.

23:29She's got a fryer with tempura.

23:30How is she gonna get this done?

23:31I'm like in physical pain watching this.

23:33It's like, eat it!

23:34You're like a cat on a hot tin roof.

23:36I have a lot to do, but I'm not giving up.

23:42I slice my udon noodles, put it in the water, and whisk together some soda into the rice flour mixture.

23:49I add my mushrooms.

23:51I throw them into the fryer.

23:52Five minutes, chefs.

23:53When I look at my kale Caesar, I want the dressing itself to be creamier.

23:57So I've got buttermilk, creme fraiche, lemon juice, and anchovies.

24:01Also, replacing the egg yolk in my dressing that would traditionally be there by putting an egg in the dish.

24:06Michael's gonna be down to the wire here.

24:08It's a bit of a risk because if Danielle hasn't been to the state fair lately, which I doubt he has,

24:14he probably hasn't seen or had too many funnel cakes.

24:16That could either play to my favor or play to my demise.

24:20My man's making a funnel cake.

24:21That looks sick.

24:22All right.

24:23Three minutes.

24:24Okay, okay, okay.

24:25For the Caesar salad, I am putting a little nest of my kale Caesar down.

24:30That is gonna hold my egg in place.

24:32Lastly, my porcini mushroom funnel cake.

24:35I put the kale into the bowl.

24:37I put the noodles in as well.

24:39I get the tempura on the plate.

24:40With udon, it's always so nice to have, like, a crunchy tempura that soaks up the dashi.

24:47One minute, guys.

24:48One minute left.

24:49I'm putting two ravioli down on a plate and then all those bits of brown butter, the mushrooms, the kale.

24:53To plate the salad, I toss the kale, broccoli, and mushrooms in my dressing.

24:5815.

24:59I know that conceptually I came up with some really good ideas.

25:02I'm hoping that I did enough to impress Chef Danielle this round.

25:0510, 9.

25:06It is crucial for me to win this round.

25:095, 4, 3, 2, 1.

25:14Good job, guys.

25:16Nice job, Chef.

25:17Good job, Chef.

25:19Crazy.

25:20All right, Chef.

25:21Welcome back.

25:22So round two, we gave them black kale and wild mushrooms.

25:27Oh, wow.

25:28The first dish, a kale mushroom Caesar salad with a porcini mushroom funnel cake.

25:35Do you know the idea of a funnel cake?

25:38It's a very American thing.

25:39Yeah, I never had it.

25:40If you go to, like, state fairs, like, all over the country, usually it's just dough that's fried.

25:45Mm-hmm.

25:46But this one is flavored with porcini mushroom.

25:48One of a kind Caesar.

25:51It's a little crazy.

25:52That is either a great adjective or a bad adjective.

25:57Instead of crouton, to have this funnel cake.

25:59Sure.

26:00It's very cool.

26:01And it tastes like mushroom and a good toasty flavor.

26:04The kale, very good.

26:05It seemed like the eggs cooked maybe a little bit too long, but I don't think it deteriorated the pleasure of the combination.

26:12Okay.

26:13All right, dish two.

26:14Kale, mushroom ricotta ravioli, brown butter, and Parmigiano.

26:19Nice feeling inside.

26:20Very mushroomy.

26:21Brown butter worked well.

26:23It could have been a little more kale garnish to nourish you with a little bit more veggie-ness to it, but well executed, well done.

26:31All right, let's move on to Chef B.

26:34Okay, dish number one, porcini udon with kale noodles in a wild mushroom broth, and then kale and maitake tempura.

26:42It's a bowl of flavor.

26:45I taste mushroom.

26:46Kale is there, but it's a little difficult to eat.

26:50It's cooked, tasty, delicate, and definitely in harmony with the tempura.

26:55It's nice.

26:56Okay, he doesn't hate it.

26:58This is a way better start than the last round.

27:00Okay.

27:01Dish number two, charred kale and oyster mushroom salad.

27:06Look nice.

27:07Um, kale forward, the mushroom too.

27:10I can definitely taste the dominating flavor of char.

27:14I like charcoal, but it's a little too strong for me, the char.

27:18All right, Danielle, time to get some scores for Chef A and B.

27:22Waiting to hear the scores is the most painful thing.

27:25I'm like feeling really sweaty.

27:27Chef A was our titan.

27:29Michael, your dishes received a score of nine points.

27:36Wow.

27:37Congratulations.

27:38Thank you, Chef.

27:39Thank you, Chef.

27:40Yes.

27:41To get that nine makes me feel really good.

27:46All the hard work that I just did paid off.

27:48Michael, I think that the pasta you made was boosted with flavor there and very, very satisfying.

27:55Thank you, Chef.

27:56The funnel cake, you'll give me the recipe?

27:58Yes, Chef.

27:59Anything, sir.

28:00So Danielle, Chef B was Nini, obviously.

28:03Nini, you also had a very good round.

28:06You had eight points.

28:08Congratulations.

28:09Yeah, absolutely.

28:13The udon and tempura dish was just a showstopper.

28:16It was really, really tasty.

28:18Your salad, the char flavor was a little overpowering.

28:23All right, we'll see you soon.

28:25Thanks, Danielle.

28:26Good job.

28:27I'm kind of tired and I had two whoop-ins,

28:29but I have a little strategy to kind of throw them off with my ingredients.

28:34I feel good about the next round.

28:35You don't come to Bobby's Triple Threat without practicing, and I've practiced this dish.

28:40Let's get to round three, everybody.

28:42You're up.

28:43Let's do this.

28:44Go, guys.

28:45Go get it.

28:46This is my first time live as a Titan.

28:49I feel like the night before when you're a kid and you're going on a school trip,

28:52and you got, like, all those butterflies in your belly, you're wondering, like,

28:55what's gonna be in the brown paper bag for lunch.

28:57Good luck, you guys.

28:59You're a little anxious.

29:00The pressure's on.

29:01But under pressure, I mean, isn't that how diamonds are made?

29:02Hey, Nene, let's see what you got.

29:04All right, Ayesha.

29:07This is your first round as a Titan.

29:09How are you feeling?

29:10I feel strong.

29:11I feel ready.

29:12Great.

29:13It all comes down to this.

29:14As you know, I'm making this round worth double the points.

29:16It's worth 20.

29:17In this round, Nene's in charge.

29:18She gets to pick the two ingredients.

29:20My sleeves are rolled up.

29:21Oh, why'd she bring?

29:23All right, Nene, show us what you got.

29:25So for round three, I have pork shoulder and rice flour.

29:32Nice.

29:33I mean, pork and rice flour doesn't start ringing bells in my head to say, like, oh, let's go

29:38to the Middle East.

29:39You know what I'm saying?

29:40My family's from Vietnam and I'm from New Orleans.

29:44We love our rice and we love our pork.

29:46Oh, I love it.

29:47How you feeling?

29:48Great.

29:49Really?

29:50No.

29:52I mean, I'm a little bit nervous, of course.

29:54But if there's one thing I know that I can do, it's cook.

29:56My wheels are spinning.

29:57All of my experience in the last 20 years have been in restaurants in New York City.

30:01I mean, pressure is like, hello, good morning.

30:03I got it.

30:04Okay.

30:05Don't get it too good, though.

30:06Nene, Aisha, 40 minutes on the clock.

30:09Cook like there's $25,000 on the line, because there is.

30:12Go!

30:18Aisha, how do you feel about the ingredients?

30:20I love pork.

30:21I like rice flour.

30:22I don't normally put those two things together, but today we'll make magic.

30:26Yeah.

30:27How are you feeling?

30:28I'm feeling a little nervous.

30:29Yeah?

30:30A little shaky, but you know.

30:31You don't look it.

30:32Oh, you don't know.

30:33In the inside, I'm screaming.

30:35I mean, it's tough.

30:36Pork shoulder can go in so many different directions.

30:39Barbecue, obviously.

30:40Pulled pork.

30:41She could be doing Asian barbecue flavors here, marinating it.

30:44All that oyster sauce.

30:45Aisha's grinding the pork now, so she has a plan.

30:48Aisha's a beast, and her restaurants are phenomenal, so I'm hoping to just throw Aisha off with a protein that's usually difficult to cook in competition, as well as a starch that maybe she hasn't used before.

31:05Are you marinating that, Nene?

31:07Yeah.

31:08Stop watching me, Brooke.

31:11It's literally my job right now.

31:13I'm making a grilled lemongrass pork rice roll.

31:17If I came on TV and didn't make a very traditional Vietnamese dish, my grandma would disown me.

31:23Nene, are you making noodles or ban sayo?

31:25Rice rolls.

31:26What's a rice roll?

31:27Rice roll is like the square, rectangular noodle that you fill, and then you, like, roll it up.

31:32Oh.

31:33I'm going to marinate all of this pork.

31:35I have lemongrass, Thai chilies, garlic, and oyster sauce.

31:40This dish is something my grandma's most famous for.

31:44It would be amazing if this humble dish could win.

31:50Aisha, what are you making?

31:51I'm gonna make a corn crepe stuffed with pork.

31:55I'm gonna use the rice flour in my crepe.

31:58Got it.

31:59So I start with the crepe.

32:00It's rice flour.

32:01I add a little bit of milk, some eggs.

32:03I know that I want to add corn to it.

32:05Not only for color, but also for texture and sweetness.

32:08Corn crepe isn't rice crepe.

32:10And so I'm thinking my plan worked.

32:13She isn't going to use the ingredients as well as I am.

32:17I told you I'd bring it.

32:19This is exciting, okay?

32:20We have Aisha and her first cook.

32:22I have to say, she looks good.

32:24She looks calm.

32:25Yeah.

32:26My one sole purpose is to put up a beautiful plate

32:28so that NeNe could regret picking me

32:30as the last Titan to go against in round three.

32:32I know that pork is a meat that could hold up

32:34to a lot of different things.

32:36I grabbed Urfa pepper, and Urfa pepper is a smoked pepper.

32:38It has no heat but a lot of smokiness.

32:40A little bit of fennel and chili.

32:42I have said this before that I think there was turmeric

32:44in my baby bottle.

32:45Punch and heat are two things that are always gonna be my food.

32:48NeNe, can I tell you a secret?

32:50Yeah.

32:51Since we're friends?

32:52Yeah.

32:53I've been dying to compete against you.

32:55Me?

32:56Wait, what?

32:57Day one?

32:58Because you know why?

32:59Because you look so kind.

33:01You have like a soft smile.

33:03Uh-oh.

33:04Brooklyn's in the house.

33:09The thing I love about Aisha is like she doesn't get rattled.

33:11Yes, nerves, of course.

33:12We all get nervous when we get taken to task.

33:15But Aisha's a powerhouse chef.

33:17She's been nominated for a James Beard Award.

33:19Her food is always delicious.

33:20It's always satisfying.

33:21It always like makes you crave it even more and more.

33:24If she can translate her skills from her restaurant kitchen,

33:27I think it's gonna be an asset for the titans.

33:30And it's gonna be an asset for me

33:31because she's gonna make me look good.

33:32But I chose her.

33:3430 minutes.

33:3530, heard.

33:36NeNe, how did the noodles get...

33:38How do you roll out that?

33:40Or we're gonna see.

33:42She's got a box over there.

33:43What's in the box, chef?

33:45What's in the box?

33:47Wouldn't you like to know?

33:48It's just a box that's a steamer with trays that you can pour batter into.

33:55I'm mixing tapioca starch and rice flour with cold and hot water to create the batter so that it hydrates to really bloom.

34:0614 minutes to go.

34:08All right, tight.

34:09How are you feeling in the kitchen?

34:10Yeah, good.

34:11It's hotter than I thought.

34:13Have you made these crates before?

34:14No.

34:15Oh, my God.

34:16Are you gonna test one or you're just gonna go for it?

34:17No, I'm gonna go for it.

34:18All right.

34:19Is the corn in the batter or inside the crate?

34:21The corn's in the batter.

34:22This is gonna be part of the garnish on the outside.

34:24Got it.

34:25So the key to this, because it's cheap metal, is it likes to warp.

34:30And so shaking it as it's cooking is the key.

34:34It doesn't look like it's really sudden.

34:35How long do you think it takes to cook that?

34:37I don't know, but it's not even close.

34:38And stuff it.

34:39You happy with what's happening there?

34:40I'm just gonna leave it in there.

34:42I don't like this one.

34:45That just went in the trash.

34:48I don't think it's working books.

34:50I need these to be absolutely perfect.

34:52I definitely don't want to put my grandma to shame

34:54making a subpar rice roll.

34:57That doesn't set.

34:59It's a wash.

35:04Nine minutes, you guys.

35:09She's gotta be panicking right now.

35:11She's trying to make those rice noodles.

35:13She's having a little problem with getting it to the texture

35:15that she wants it to be.

35:16I don't have room to mess this up.

35:19So I toss out a few that I couldn't get even.

35:23I pour more batter into the steamer box.

35:25Oh, that one looks set.

35:27And this time it comes out perfectly.

35:29Okay.

35:30That steamer's super cool, though.

35:31Like, I want one.

35:32Yeah.

35:33Aisha, how you doing on time, chef?

35:35I hope it's my friend today, Michael.

35:36It is your friend.

35:37All right, then I'm doing good.

35:38I'm gonna start making some crepes.

35:40I'm feeling all over the place, to be honest with you.

35:42I kind of feel like this is a recipe for the perfect pressure cooker.

35:45You gotta shove it all in there.

35:46You gotta time it tight.

35:47Fire on full blast.

35:48And you're only praying that whatever comes out of that pressure cooker

35:51is gonna be delicious.

35:53Her success is gonna depend on the crepe.

35:55I really believe it.

35:56Yes.

35:57Is that a half a smile I just saw?

35:59There we go.

36:00A full one, a full one.

36:01Oh, a full smile.

36:02A full one.

36:03Yeah.

36:04Aisha, that looks delicious.

36:05Nice work.

36:06Oh, thank you, Brooke.

36:07First cook, you guys.

36:08Let's go, Aisha.

36:09Yeah, come on.

36:10First cook in the kitchen, no?

36:13To the blender, I add some garlic, some Fresno chili, some pepillo peppers, some red wine

36:18vinegar, and olive oil.

36:19It's a little bit of a hot sauce to go on top of this crepe.

36:22Aisha's a beast.

36:23Four and a half minutes.

36:24I need this pork to be perfect, so I'm gonna get it high heat so that there's nice char.

36:31Even though I know Danielle doesn't like char as much on his kale, I hope he likes it on his pork.

36:37Now she's charring.

36:38The last thing I would give him is char again right now.

36:40Well, I don't know.

36:41I think that's different when you're talking about charred meat.

36:43Two and a half, chef.

36:45Okay.

36:46Corn, corn, corn.

36:47I take the corn off the cup because what I'm gonna do is have this little, like, kind of salsa

36:51going on top of this crepe for some texture and crunch.

36:54145, chef.

36:56145.

36:57Heard.

36:58Feeling alive, playing this game, no hesitation.

37:01To assemble the rolls, I have my grilled pork, lettuce, mint, and cilantro.

37:07You see, there you go.

37:08Comes together really fast.

37:0990 seconds.

37:10I lay down bean sprouts, some julienned cucumbers, and I garnish it with traditional

37:16Vietnamese dipping sauce called nook cham.

37:18Beautiful.

37:19I take my crepe, and I do a thin layer of the yogurt as a cooling down moment.

37:23Almost there, Aisha.

37:2440 seconds.

37:25As I roll them, I cut off the ends really sharply because I know Danielle's looking for

37:30these little nuances.

37:31Beautiful, Aisha.

37:3210, 9.

37:33Tap the crepe with a little bit of that Fresno chili hot sauce, the corn, radishes, cilantro.

37:395, 4, 3, 2, 1.

37:43That's it.

37:44Good job.

37:47I feel like my grandmother would be really proud of this one.

37:52Congratulations.

37:53Way to go.

37:55Aisha's dish looks great.

37:56I think the flavors are there, but it's all unnerving because it really is up to the judge.

38:01How did it go for you?

38:03I made it.

38:04All right.

38:05I'm back.

38:06Welcome back, Chef.

38:07I mean, I'm nervous.

38:08So far, he's been really amazing at picking up every single flavor that's in the dish.

38:13He's gonna be a tough one.

38:14Okay, so the two ingredients are pork shoulder and rice flour.

38:18Interesting.

38:19This round is worth double the points.

38:22Let's start with Chef A. This is a corn crepe stuffed with spiced pork.

38:32I think there's a good use of the pork, and I think the meat is tasty.

38:36A lot of good flavor.

38:37The dish has soul, but is the subject corn or rice?

38:42It's hard to know where the rice flour is, but a lot of flavor.

38:47He's a tough critic, Danielle, but he did say that my dish had soul.

38:52I'd have to hold on to that.

38:53We're gonna move on to Chef B.

38:55Grilled lemongrass pork, seamed rice crepe with noc chum.

39:03Very Vietnamese.

39:04Mm-hmm.

39:05Light, fresh.

39:06I could definitely see myself sitting under a tree there.

39:10Sipping some tea and having a bowl of rice noodle.

39:15Mm-hmm.

39:16I think it's very good.

39:17Yeah.

39:18Every bite, there's a discovery.

39:20I like the texture of the pork.

39:21I can definitely see where the rice flour is.

39:23Mm-hmm.

39:24But the rice noodle is a little slimy.

39:27All right, Danielle, moment of truth.

39:29Please score these final dishes one through 20.

39:32I want this so badly.

39:34I do think that I could take this.

39:37Are you ready to reveal some scores, Chef?

39:38Yes, let's do it.

39:39Let's do it.

39:40Ooh, I'm nervous.

39:41I know that I have big shoes to fill.

39:43I know what an honor it is to be here.

39:45I want to make sure that everybody knows I'm here and I'm here to stay.

39:48So Chef A was Aisha, which means Nini was Chef B.

39:52So right now, the scores are Chef Nini has 14 points and the Titans have 17 points.

39:57You both should be so proud.

39:58You both should be so proud.

39:59The creativity, the talent.

40:02So Nini, you treat the pork well, but you also treat the rice flour very well.

40:07Every bite was a discovery of taste.

40:12I gave you a dish.

40:13I gave you a dish.

40:1516 points.

40:16I was really hoping for an almost perfect, like a 19.

40:24A 19, a really nice 19 would have been great, but I got a 16, so I'm nervous.

40:31Nini, that brings your total score to 30 points.

40:35Aisha, so you need at least a 14 for the Titans to take home a win.

40:38Your dish was delicious, too.

40:40It was a soulful dish, full of flavor.

40:43I was a little bit disoriented with where is the rice flour.

40:46But the taste, the punch, win me over.

40:50I gave you a dish.

40:5215 points.

40:5415 out of 20.

41:01We snuck out a win.

41:03Nini, I'm sorry, but the Titans have managed to block you.

41:06But I will say that you got better and better as the night went on.

41:09Your last dish specifically was just absolutely beautiful.

41:13We just decided to do one more round.

41:17I'm really proud of all the things that I cooked.

41:20I got to show my culture, and I know that they saw that I was a tough competitor.

41:26And I think at the end of the day, that, like, really matters.

41:29All right, Titans, congratulations.

41:31You defended the $25,000, which means you can keep your job for one more night.

41:36How about a drink?

41:38Aisha, you threw down.

41:40I mean, you came in as a Titan.

41:42You cooked like a Titan.

41:44And could just throw down in general.

41:46So there's that.

41:47Hotwire car, get you a fur coat.

41:49We iceux.

41:51Now it's perfect.

41:52It's kinda different because it's all and metropolitan areas.

41:56But mortal range.

41:57It's great.

41:58Yep.

41:59We, really looking for our spacecraft.

42:01We'reSpeed.

42:02We're all close to the Carl'son Gun, in Listening Room.

42:03Captain portfolio.

42:04Lena, let's say it doesn't work for you.

42:06We're all close to our spacecraft.

42:08That's opposed to our spacecraft.

42:09We'll always take an empire.

42:10It's gonna be covered.

42:11We mm2, once you put your spacecraft in, pal.

42:13We've got our spacecraft.

42:14We'll always take fields, but it's not the first of your spacecraft.

Category

Transcript

Be the first to comment

Recommended