- 2 months ago
Beat Bobby Flay - Season 40 Episode 4 - A Legendary Beatdown
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00:00In my house, this is my show.
00:01Today it is, tomorrow who knows.
00:03Trash talking.
00:05This culinary battle is going to shake down in two rounds.
00:08Round one, to get to me, two contenders have to go through each other
00:11using an ingredient of my choice.
00:13It's do or die, Bobby.
00:15Two people that know me well will decide who's got the skills to beat me.
00:18Yeah!
00:19Round two, I go head to head with the winning contender.
00:22Let's go!
00:23It's their turn to surprise me with their signature dip.
00:26What?
00:27Don't try this at home.
00:28I know you did it, Bobby!
00:31Bottom line.
00:32You're going to run in a chance!
00:34Everyone's out to beat me.
00:43What's up, everybody?
00:48Tonight you guys are in for a treat.
00:50One of my co-hosts is a football player turned food star.
00:53Come on out, Eddie Jackson.
00:57That's terrible.
00:58Let's get a real musician out here.
01:00And the other is a country music legend, Wynonna Judge.
01:06Yes!
01:10Thanks so much for being here.
01:11I'm here to take over.
01:13You're here to take over.
01:14Yeah.
01:14So let's get into the really important things.
01:16You and I share an amazing passion, cats.
01:20Meow.
01:20How many do you have?
01:2230.
01:2330 cats?
01:24I have 500 acres.
01:25That's a lot of acreage.
01:26Yes.
01:27Wynonna is my hero.
01:28Not only is she a country superstar, she also has 30 cats.
01:31I have chickens, I have miniature donkeys.
01:34Pet pigs named Juanita and Consuela.
01:37I'm just known as Y-Noah and Y-Hop because I cook and animals are my passion.
01:44What kind of stuff do you like to cook?
01:46Everything.
01:46Really?
01:47I can, I do things seasonally.
01:49And now you're working on a cookbook, right?
01:51We'll see.
01:52What?
01:53Spill the tea.
01:55Oh, I love that.
01:55I like it.
01:56Let's get this thing going.
01:57Any strategy tonight, Eddie?
01:58I mean, you've been here many times.
01:59I love watching people beat you.
02:03Because you're the best.
02:04You've come to the right place.
02:05It's gonna be hard, but I'm here to show you.
02:06All right, Bobby, so we have two very good chefs in the house tonight.
02:10So you might have been in a little bit of trouble.
02:11Mm-hmm.
02:12Our first contender is a competition veteran.
02:16And he's ready to show you which Bobby is boss.
02:19From Chester, New Hampshire, it's Bobby Marcaz.
02:22Yeah.
02:23All right.
02:24Let's go.
02:31Our next contender has spent 50 years perfecting his modern takes on classic dishes.
02:36From Bellevue, Washington, it's John Howey.
02:39Yeah.
02:40Woo-hoo.
02:41Happy to be here.
02:43I'm looking for you, Bobby.
02:46Woo-hoo.
02:47I love a man that twirls.
02:48Bobby, John, how's this going?
02:52Good, Bobby.
02:53Anybody call you Robert?
02:54I prefer Bobby.
02:55I feel the same way.
02:56All right.
02:57I'm gonna give you an ingredient of my choice, and you must make that ingredient the star of
03:02your dish.
03:03And that ingredient is pecans.
03:05Hmm.
03:07Is this an ingredient you work with a lot?
03:09A lot of it's a garnish.
03:10That's gonna be the tough part.
03:11Pecans have to be the star.
03:12All right, guys.
03:1320 minutes on the clock.
03:15Go nuts!
03:16Let's go!
03:17Come on!
03:18I love this ingredient.
03:22This is almost like a staple in southern cooking.
03:25Yeah.
03:26What would you do here, Eddie?
03:27Crust.
03:28Crusted, yeah.
03:29A pecan-crusted chicken sandwich.
03:30We're in agreement on that.
03:31Tilapia or chicken?
03:32Slapia.
03:33Very specific one.
03:34I like that.
03:35I'm very specific.
03:36I like that.
03:37Thank you so much for having me.
03:39Bobby, what are you making?
03:40I am making a bourbon pecan chicken.
03:42That's what I'm talking about.
03:43With a bourbon cream sauce.
03:44Bourbon and pecans.
03:45Absolutely.
03:46As soon as I see pecans, my immediate thought is bourbon.
03:49That clicks with me that I'm gonna do a sauce.
03:51Now we're cooking.
03:52Yes.
03:53Whoa.
03:54That's what I'm talking about.
03:55Yeah.
03:56There we go.
03:57Roasting them really brings out a little bit of sweetness, and after I burn off the bourbon,
04:01I add the cream because that's gonna add some silkiness.
04:04Bobby's competing on ten different competition shows.
04:06Oh, really?
04:07Yeah.
04:08He likes the competition round.
04:09He does.
04:10He does well.
04:11I love getting into these culinary competitions because it just keeps me challenged.
04:16I'm chef partner of Tuckaway Tavern and Butchery.
04:19I like to put modern spins on classic American cuisine.
04:22Tonight, I'm competing for my wife, my kids, and in honor of my daughter, Alana.
04:26Alana lost her battle to cancer in 2014.
04:29She was the biggest champion in my life, and so she's my biggest inspiration.
04:34Beating Bobby Flay would be a huge accomplishment.
04:37It's the ultimate championship, right?
04:39So let's battle, and may the best Bobby win.
04:42What I don't like about pecans is I don't think there's a whole lot of things you can do to make them the star.
04:48But I have a dish that I do already, which is chicken crusted and walnuts.
04:52I think I might do a version of that.
04:54How about you, John?
04:55I've got a pecan crusted chicken breast.
04:57Okay.
04:58All right.
04:59With a blue cheese sauce.
05:00Okay.
05:01Ooh, wow.
05:02Blue cheese and pecan sauce.
05:03Bonk it!
05:07I'm gonna impress our special guests by doing something that makes them go,
05:10wow, that's an interesting combination, and hopefully they're blue cheese fans.
05:14I wouldn't have chosen blue cheese.
05:16Yeah.
05:17It's interesting.
05:18Interesting.
05:19I am chef-owner of John Howey Restaurants in Washington State.
05:23In my 48-year career, I've cooked at the Beard House five different times, and I was nominated
05:29as restaurateur of the year by the James Beard Foundation.
05:33I really want to win as a thank you to my family for supporting me the entire time.
05:38I've got a couple sons and three grandchildren that are gonna love seeing me beat Bobby Flay.
05:43Let's see what's going on over here.
05:45We're about to make a little bit of a coating.
05:47Okay.
05:48All right.
05:49We're gonna get a nice crust with salt, pepper, and ground pecans.
05:52All right, so you're gonna beat two Bobby's today.
05:53I have to beat two Bobby's.
05:54You're not worried about this Bobby over here though, right?
05:56I'm not worried.
05:57I guess we're gonna find out.
05:59I'm gonna dip the chicken in some egg and cream, and then it's right into the pecans.
06:04So talk me through this.
06:05Chicken thighs, right?
06:06Chicken thighs, yeah.
06:07Crusting it with a little pecan panko.
06:09Good.
06:10For the breading, I add panko, cinnamon, cardamom, sugar, and salt to create some depth of flavor.
06:1612 minutes and 55 seconds.
06:18All right, chef.
06:20My chicken thighs, I want to get those in my pecan crumbs.
06:23I want to do it in the fryer and get a nice crisp on them.
06:26Hey, Johnny, you enjoying cooking in Bobby's kitchen?
06:28Well.
06:29And by Bobby, I mean me.
06:31Come on, Bobby.
06:33So we have chicken and pecans on both sides.
06:35Yep.
06:36So basically, it's gonna come down to the execution, the seasoning.
06:39Yeah, man.
06:40I don't really have a garnish, and so I'm gonna do a maple roasted pecan to go on top.
06:45Coming up on 8 Minutes.
06:47So, John, I have to admit, I personally would have never picked the blue cheese, but I think it's so interesting.
06:52Are you nervous?
06:53Just timing is what's the biggest problem with getting it done.
06:56This dish is pretty rich with all that blue cheese sauce.
06:59I want to add a little bit of airiness and acid, so I'm making a roasted red pepper relish.
07:04Permission to enter.
07:05Please come in, yeah.
07:07Tell me what you want me to know about you.
07:09I sing in my kitchen.
07:10Do you?
07:11My chefs hate it.
07:13You can't sing good, sing loud.
07:15That's exactly what I do.
07:16I'm glad I got that down.
07:18So I pull my sauce off, get it in the blender, looking for like a silky texture.
07:22I'm working on a little bourbon pecan sauce.
07:24Would you like to try it?
07:25Oh, I would.
07:27Ooh, girl.
07:30Coming up on Five Minutes, chefs.
07:35What do you think?
07:36The sauce was awesome, and I trust John.
07:38He just seems very in command.
07:40It is time to plate, so I go immediately for my sauce.
07:43I've got my chicken right on top.
07:45One minute to go.
07:46Just take a nice big spoonful of blue cheese sauce, then I've got to put the chicken on there.
07:50Ten.
07:51Nine.
07:52My nut garnish, I just pop that on top.
07:54Six.
07:55Five.
07:56I add roasted pepper relish just to finish with.
07:59Two.
08:00One.
08:02Nice job.
08:03That blue cheese sauce is going to be so rich and creamy, and the chicken with that touch
08:08of sweetness from the pecans should work out just great.
08:11Good job, Jeff.
08:12They're beautiful.
08:13I've got pecans used three different ways, but I do realize that I did not salt my chicken
08:18thighs before I breaded them, so fingers crossed.
08:22So, Bobby, number two.
08:27Bobby, number two.
08:28Uh, Bobby, number two.
08:29What's that face you make, like, when you lose?
08:31There it is.
08:32That's what I'm looking for today, guys.
08:34I want to see Bobby beat so bad.
08:38Chef John, what did you make?
08:39I made a pecan crusted chicken breast over a blue cheese sauce with a little bit of roasted
08:44red pepper on top of that.
08:46You cook this chicken breast about as good as you can get it.
08:49I like this pecan coating.
08:50The blue cheese is delicious.
08:52The only thing is that it's overpowering, and I can't really get the pecan.
08:56I'm with you.
08:57Ditto.
08:58I would push it to the side and concentrate more on this relish.
09:00It's so good.
09:02Chef Bobby, tell us about your dish.
09:04Oh, sorry.
09:07I did a pecan crusted chicken thigh with a pecan bourbon cream sauce.
09:13And on the top, I just did a quick maple roasted pecan.
09:16I love that you prepared the pecans three different ways.
09:19This cream sauce, I love that bourbon.
09:21The chicken itself, beautifully crusted, but I feel like it's lacking seasoning.
09:25The chicken is really well cooked, but like you said, more oomph.
09:29I love both of them.
09:31All right, give us a moment to discuss.
09:34I'm really hoping the fact that I used pecans three ways is enough to make up for the lack
09:38of salt.
09:39The chef moving on is Chef Bobby.
09:49Good luck, Bobby.
09:50Good luck, huh?
09:51I had high hopes to show Bobby Flay something, but I'll tell you what.
09:54Bless you.
09:55You know, I'm looking forward to having my grandkids watch me beyond beat Bobby Flay.
10:00Chef Bobby, you truly embody the challenge by making the pecans the stuff.
10:03Now, you've got to season.
10:04That's how you're going to take this man down.
10:06I'm going to do it.
10:07That's what I'm talking about.
10:08All right, Bobby, congratulations.
10:09What's your signature dish?
10:10My signature dish is beef stroganoff.
10:24Beef stroganoff.
10:25Ooh!
10:26Ooh, that's one of my favorites.
10:28Classic.
10:29I feel like I've made this dish here before.
10:31You have, and you lost.
10:32Ooh!
10:33Interesting.
10:34All right, Bobby versus Bobby.
10:36I like it.
10:3745 minutes on the clock, and your time starts now.
10:43Let's go, Bobby!
10:44Yo, Bobby!
10:45And Bobby!
10:51You like beef stroganoff?
10:52I cook it probably two times a month.
10:55That's old school.
10:56I love it.
10:57It's a comfort food.
10:58Traditionally, beef and, like, mushroom sour cream sauce.
11:01Maybe.
11:02Yeah.
11:03And it is traditionally served over egg noodles, which is the way I learned.
11:05Chef Bobby, yo, why'd you choose this dish?
11:07I've been cooking beef stroganoff since I was, like, 10, 11 years old.
11:11One of the first things my dad taught me how to cook.
11:13Wow.
11:14I like to bring different textures of beef, different textures of mushrooms,
11:18and really show off techniques throughout the process.
11:21So I'm making beef stroganoff with porcini crusted filet mignon,
11:25marrow-roasted mushroom sour cream gravy with egg noodles.
11:29I want to roast my marrow bones and get my chuck roast braising in the pressure cooker
11:34with carrots, celery, and onions, and some of those bones.
11:37Bone marrow is pretty much leg butter out of a cow.
11:40Bobby's gonna use that bone marrow to have that really strong, beefy flavor.
11:44That's impressive.
11:45So, uh, beef flay, the last time you made this dish, you lost.
11:48Do you remember anything?
11:49I don't have any recollection of it.
11:51It's funny how he doesn't remember anything when he loses.
11:54The last time I made this, apparently I didn't do very well.
11:56That's what I've been told.
11:57So my strategy with this one is I'm going pre-classic with a couple of twists and turns.
12:03I'm making skirt steak beef stroganoff with a cremini mushroom sauce.
12:07What you got going on?
12:08I'm making some fresh dill noodles.
12:10What? Some dill noodles.
12:12What the heck?
12:13It's eggs and flour and some fresh dill.
12:15Dill is very Eastern European, and I think beef stroganoff and dill makes perfect sense.
12:19I'm gonna let this dough rest, and then I'm gonna make a mushroom sauce that has shallots and garlic.
12:24I put a whole bunch of cognac in there.
12:26Yeah!
12:28And then I want to saute the mushrooms separately so that they get crusty on the outside.
12:32Chef Bobby!
12:33What's going on?
12:34Beef stroganoff.
12:35Old school.
12:36Now you're gonna bring the flavor this time, right?
12:37That's the goal, man.
12:38That's the way to beat Bobby Flake.
12:39Absolutely.
12:40The better Bobby's over here.
12:41Going for the W.
12:42Typically I'm not one to under-season, but I lie on the line of not over-seasoning.
12:48So I always try to find the perfect balance, so I definitely get some salt on this filet mignon.
12:54Filet is really lean, so it goes great in this really fatty dish.
12:59Let's give a round of applause for the better-looking Bobby.
13:04So, skirt steak?
13:05It's one of my favorite cuts of meat.
13:07I love skirt steak, but stroganoff, I don't know.
13:10So classically this dish is a tougher cut of meat, but I'm using skirt steak because they'll cook quicker.
13:15Sometimes, man, you know, you got a classic, you just want to leave it a classic.
13:19You know, maybe that's why you lost last time.
13:21Possible.
13:22I can't remember what I did last time.
13:24It doesn't matter what you did, you lost.
13:2822 minutes.
13:30So now I'm gonna roll out my pasta.
13:32I admire that he's making his own noodles, I have to say.
13:35Beef Flake, how are those noodles going?
13:36The noodles are good.
13:37I gotta cut them.
13:38In fact, I don't think I have enough, so I'm gonna have to make more.
13:40Pasta's taking a little bit more time just because I didn't roll out enough sheets.
13:43Still got a lot to do.
13:44Making your own noodles.
13:45He took away time from other things.
13:47Yeah.
13:48Hope it's worth it.
13:49Definitely feeling a little crunch.
13:50Time feels like it's catching up to me.
13:59Here I come.
14:00Hey.
14:01Hey, you.
14:02Hey, you.
14:03Hey, you.
14:04Hey, you.
14:05I have to say, I'm judging your dill noodles.
14:08I wanna know what the choice is to take away time to make your own noodles.
14:13I don't know.
14:14I love fresh pasta.
14:15Oh, I do too.
14:16And I just think the noodles in this dish is really important.
14:18Right?
14:19So tell me a story.
14:20I just met you.
14:21What do you want me to know about you?
14:22I wanna know that you and I have cats in common.
14:24Yes.
14:25And I have two.
14:26You have 30.
14:27Do you have any dogs?
14:28About 10.
14:29You have 10?
14:30Yeah.
14:31I have to come to the farm.
14:32I'm telling you, they picked me.
14:33If I was a cat or a dog, I'd pick you too.
14:35Yeah.
14:36I have good snacks.
14:37Well, good luck, Bobby Flay.
14:39Thanks, Minota.
14:40See you later.
14:41I don't hear any singing.
14:42I was just about to show you my new hit.
14:44Yeah?
14:45There's a new Bobby in town.
14:47Oh, my God.
14:48His name is...
14:51I think you forgot the internet exists.
14:54I wanna have different textures going on.
14:57So my next step is to roast multiple kinds of mushrooms with bone marrow.
15:02So what do you think about Master Bobby using skirt steak?
15:06I think whatever Bobby does is gonna be awesome.
15:09I think I'm just gonna bring it a little better than him.
15:11That's the goal.
15:12I like it.
15:15I don't know.
15:16What do you all think?
15:17Is there a new Bobby in town?
15:21Time to get my pasta going.
15:23I go with classic egg noodle because I feel like fresh pasta for a stroganoff,
15:27it's a little bit of a gamble because it can be softer than dry pasta.
15:32I'm also going to toss my pasta with a little sour cream.
15:35Sour cream is a prominent ingredient in stroganoff,
15:38and so I'm also making garlic herb sour cream using shallots, basil, oregano, parsley.
15:44Seems like Chef Bobby's really trying to elevate his dish.
15:47Pantsy, fancy pants.
15:4912 minutes and 30 seconds.
15:52How we doing, Chef Bobby?
15:53All good.
15:54All good.
15:55Oh.
15:56I gotta finish my sauce, cook my steak, cook my noodles.
16:00Other than that, I'm done.
16:01Everything.
16:03So I blend the sauce.
16:04You can use sour cream for this because that's the traditional,
16:07but sometimes the sour cream separates.
16:09It's a crème fraîche.
16:10It's gonna be a silkier sour cream.
16:11B-flay, when are you gonna start your steak?
16:13Right now.
16:14Good answer.
16:15I sprinkle a little sugar onto the porcini powder
16:18because I want it to be caramelized.
16:20And then I drop the pasta in the water.
16:21Now it's fresh noodle, so it's gonna cook fairly quickly.
16:24And then I'm melting some butter because I want to make buttered noodles.
16:28Six minutes.
16:29Here we go.
16:31So I pull my tenderloin out.
16:32I give it a slice and it's perfectly cooked.
16:35I drizzle a little bit more of that bone marrow butter over the top.
16:38So I'm really counting on this filet mignon to drive home the beef part of the stroganoff.
16:44Gravy's where I want it to be.
16:46I built some great flavors in the pressure cooker.
16:48Now it's time for all the kids in the pool.
16:50I got my sour cream and crème fraîche in there.
16:52There's my roasted mushrooms and pasta all in.
16:55It's time to go.
16:56Less than three minutes, people.
16:59This is mirror cracking.
17:00Mm-hmm.
17:01I slice the steak.
17:02I think the steak is cooked nicely and well seasoned.
17:04I start plating the noodles.
17:06Noodles are so freakin' important.
17:08I would personally have gone a nice toss in the sauce.
17:1230 seconds.
17:13I start with my herb sour cream.
17:15Toss my pasta one last time.
17:17Give a scoop of that on each plate.
17:19Here we go.
17:20Ten.
17:21Nine.
17:22Eight.
17:23Put the steak over the noodles and then I sauce it all.
17:25Five.
17:26I finish each dish with filet at the center.
17:28Three.
17:29Two.
17:30One.
17:31Good job, dude.
17:35Bobby's game is strong.
17:37I like the fact that he tossed the noodles in the sauce.
17:39I thought that was a smart idea.
17:41I accomplished what I came to do.
17:43I built a beautiful plate.
17:45I'm feeling confident.
17:46My dish, the flavors are there, but it doesn't look great.
17:50Making those noodles took a lot of time.
17:53Uh-huh.
17:56Tonight was a battle of Bobby versus Bobby.
18:00Beef stroganoff.
18:01So we'd like to introduce you to your judges.
18:04Chef and restaurateur, Michael Sulakis.
18:08Chef and novelist, Jess Tom.
18:11The third generation owner of Visulka, Jason Burchard.
18:17Please start with the dish in front of you.
18:27I love the choice of meat here.
18:29So much flavor and the crust that they got on it, it's like a bark.
18:33Every bite is exciting to eat.
18:35It definitely reminds me of grandma's cooking.
18:38Love the dill and the pasta.
18:40That gives it a little pop.
18:41Yeah.
18:42But I'm not 100% sure why they didn't toss that noodle in some of that sauce.
18:47Because it just becomes like one big blob.
18:50I didn't have the issue with the clumpy pasta because I would eat it so fast that it wouldn't manage to be a clump.
18:56I really loved how the pasta is so thin, the steak is sliced thin.
19:01It lends a level of refinement.
19:03I would have liked to see a little bit more of a sour cream base in the sauce, but this was very tasty.
19:09All right, judges.
19:10Gonna have you switch plates.
19:11I really enjoyed this dish.
19:20The cut of the filet, delicious.
19:22The porcini crust, definitely a plus.
19:24I liked how all of the mushrooms really drives home the meatiness of this dish.
19:29The sour cream added tartness and zing.
19:32I loved the sour cream, but I think that's also the problem with the dish.
19:36Like, it was so one-dimensional in there because I think it was under-seasoned.
19:41All right, judges, now it's time to take a vote.
19:46My big worry here is hearing the judges say under-seasoned again.
19:50And if I'm a pinch of salt away from beating Bobby Flay, it's gonna be a tough one to live down.
19:55So tonight's decision is not unanimous.
19:59And the winner is...
20:04Chef Bobby Flay!
20:09You did a good job, Chef Bobby. Thank you.
20:11You know what, Bobby? This dish really is beautiful.
20:13It just missed it by a little bit, man.
20:17A little salt, a little pepper.
20:19Nice to be there, man. Thanks, darling.
20:21Thanks, Chef.
20:22I'm going home a second Bobby.
20:25Thank you for the job, Chef. I appreciate it, guys.
20:27To the one and only Iron Chef, so I'm okay. I gave it my all.
20:31I guess congratulations, Bobby Flay.
20:33Thank you very much, Eddie.
20:35I think the wrong Bobby won.
20:38What the smirk off your face, man?
20:40I think you need to come back. Let's do a rematch with Bobby.
20:42Come on, bring it.
20:44You know what we say in the South next time.
20:46Bobby, bless your heart.
20:48Bless your little heart.
20:49Bless your little heart.
20:50Just like Winona, my stroganoff was a classic.
20:53It lends a level of refinement.
20:57I would have .
20:58I would have .
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