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00:01I'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 to become my triple threat.
00:18They got the call. Now 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 Ayesha Nurjaya rounds out the squad with her global flavors and that New York City punch.
00:46Each night, one world-class chef must 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?
00:58Wait till you get a taste of my triple threat.
01:10Welcome everyone. It's great to see you all.
01:12Let's fire up the stove.
01:13It's time for triple threat.
01:18Tonight, I've invited a culinary record breaker to my secret kitchen.
01:22I know who it is.
01:24As you all know, if a chef has the password to get through that door,
01:27they also have the expertise to take on the titans.
01:31I already got it.
01:32Yep. You do?
01:33Record breaker? Come on.
01:34Seen the Guinness Book of World Records?
01:41This chef's accolades are almost too long to list.
01:43James Beard nominated, Emmy nominated, multiple Guinness Book of World Records.
01:49His cooking represents his Thai and Chinese heritage.
01:52While pulling from the flavors of his hometown in Los Angeles.
01:55I have a pretty good record with him.
01:56One of you has battled him before.
01:58A couple of times.
01:59And gotten the best of him.
02:01But he's determined not to let that happen this time.
02:06Password?
02:07Umami.
02:08Mmm, very good.
02:10Titans, the chef that you'll all be battling against is...
02:16Jet Tila!
02:17Woo!
02:20Yay!
02:22What's up, Titans?
02:24I want to give you guys hugs, but no, I got to beat you today.
02:27Have I competed against a world record holder?
02:30I'm trying to think in my life, have I done that?
02:32No.
02:33What's happening?
02:34What's up, bud?
02:35Nice to see you, Chef.
02:36What's up, brother?
02:37Hey, Jet.
02:38Jet is one of my best friends.
02:40Jet has probably competed more than all of us combined.
02:43His work ethic is unrivaled.
02:45But Jet hasn't had that big massive win yet.
02:47I don't know.
02:48He's got a different look in his eyes today.
02:50I've gotten so used to not winning.
02:52And it's mainly because I start to unravel by that last cook.
02:56So I have to push myself to win today.
02:59I understand you have a bone to pick with one or more of our Titans tonight.
03:02Brooke Williamson.
03:04Yes.
03:05Has kept me from advancing through some serious culinary competition.
03:09Oh, come on.
03:10And she's actually taken an ingredient or two during Beat Bobby as well.
03:14Oh, yeah, I'm sure.
03:15She's a trickster.
03:16I'm no trickster.
03:17I just play the game.
03:18Okay.
03:19I'm gonna play Brooke's way tonight.
03:21Brooke has beaten me soundly every time that we've battled.
03:25It psychologically has scarred me to the point where I come into this thinking I will never beat Brooke.
03:31And what would it mean to you to beat these Titans?
03:34More than anything, some vindication.
03:36Some cooking against a person whom I love and hang out with at home.
03:40And I've never met you, Chef, but I'm really excited to cook against you.
03:43Likewise, Chef.
03:44All right, Jet.
03:45Here are the rules of the game.
03:46There's three head-to-head rounds, each against one of these guys.
03:48There will be a blind tasting for each round with one single judge for the whole night.
03:52Okay.
03:53Round one and round two, I choose the two ingredients and you choose the Titan.
03:57And you can score up to ten points in those first two rounds.
03:59But in round three, you choose the two ingredients and you go up against the last Titan standing.
04:04Mmm.
04:05Mmm.
04:06Mmm-hmm.
04:07Round three is worth double the points.
04:10Whoever gets the most points at the end of the night wins.
04:13Sounds good.
04:14Round one, the ingredients are duck and habanero chilis.
04:21Wow.
04:23Not easy.
04:24No, definitely not easy.
04:25Not easy at all.
04:26But very happy to see something spicy and one of my favorite proteins.
04:30Who's victim number one?
04:33I'd like to battle Michael Voltaggio.
04:39Hell.
04:41Any reason?
04:42I just want to kind of go in in a very kind of zen-happy place.
04:46And I know Michael the best.
04:48And I want to hang out with Michael these first 45 minutes.
04:51Jet knows that I don't make him feel zen.
04:53He is just messing with me.
04:55Jet's picking me to get me out of the way.
04:57Period.
04:58Michael, how do you feel about these ingredients?
04:59Interesting.
05:00Okay.
05:01Michael doesn't love spicy.
05:02Is that true?
05:03It's going to be spicy.
05:06Jet, Michael, your time starts now!
05:09Go, Michael!
05:10Go, Michael!
05:11Go, Michael!
05:17The strategy with Jet being here is do what Brooke has done before, which is beat him.
05:22Listen, if he's got a problem with you guys, he's got a problem with me. That's how we roll, you know what I mean? All for one.
05:26One for all.
05:28Fun fact, my mom is a bigger Jet Tila fan than she is a Michael Voltaggio fan.
05:32I'm the third Voltaggio brother.
05:34We can see the family resemblance.
05:38I have nothing but love for Michael, and I am a massive fan of how creative Michael is. He's a phenomenal chef. The only way I'm going to beat him is to cook the food that I've been cooking my entire life.
05:53Jet, do you use habaneros a lot?
05:55Uh, you know what? I don't use specifically habaneros, but I do use a ton of chilis, brother. Do you use habaneros a lot?
06:02Uh, yeah, sure.
06:04Yeah, exactly.
06:07Habaneros, I would say on a scale of one to ten, probably hovers around an eight, so tanging that beast is going to be the challenge.
06:15Jet is dangerous because he knows more about chilis than I do.
06:19The thing about these chili peppers is that they're extraordinarily hot and they're very fruity.
06:24Yeah.
06:25But you can't taste the fruit unless you block the heat.
06:28Yeah.
06:29It'll be straight heat.
06:30Straight heat.
06:31What gives me the edge is spice is one of the foundations of my repertoire.
06:36I heard Brooke say Michael doesn't love spice, so if you don't like spice, you usually shy away from it.
06:43And that's just one of those hopefully competitive advantages that I'll have.
06:48So Michael just has an aversion to spice?
06:50He likes to taste things without being distracted by spiciness.
06:54It looks like Michael is breaking down the breast. He's going to render the skin.
06:59Duck is a challenging ingredient because you want it to be cooked slowly, to become tender, and there's not a lot of time to do that here.
07:09Jet Tila, what are you making?
07:11I'm going to make duck noodle soup, Thai style.
07:13Yeah.
07:14So a five spice duck broth, and then I'm going to make duck waterfall salad, because I think duck is the perfect foil for that.
07:20Okay.
07:21The thing about Jet is that he's the master in his cuisine, right? These two dishes, he knew.
07:26The habanero maybe would have took him for a loop, but that's a swap out for Thai chili.
07:30Yeah, exactly.
07:31Just like that.
07:32Bada bing, bada boom. Just give me some room.
07:36I've been friends with Jet for a long time. He's got successful businesses, best-selling cookbooks. His food's delicious. His cooking skills are very fast.
07:44And I think the titans should be worried about him because he's going to bring in Thai, Chinese ingredients and cuisine that they may not be very well versed in.
07:53For the soup, the only way to break down the duck is to use the pressure cooker. I want to use the aromatics and the habaneros. I fire roast them with the duck and get that almost charred smokiness out of them.
08:07There's putting more habanero in there.
08:12It's my job to set the tone for the rest of the day. I hope that I can set my titans up to have some points going into two and three.
08:18For my first dish, I'm just making a roasted duck breast with a habanero sour orange glaze with a duck liver and cauliflower dirty rice.
08:26I love the fact that he's using the duck livers in there.
08:28Yeah, I love that.
08:29Orange and duck go great together, and I'm going to be putting habaneros in and out of this orange glaze the entire time as to not get too much heat.
08:3725 minutes left, chefs.
08:39Smells amazing.
08:41For my duck, waterfall salad. The whole idea is to get this really crispy skin and a nice kind of medium,
08:47duck temperature.
08:49All right, I need green.
08:51Waterfall salad is always red onion, cilantro, scallion.
08:55It's a very, very simple salad because the protein needs to be the star.
08:59The dressing is called yum, and the yum is lime juice, fish sauce, chilis.
09:05This one means a lot to me.
09:11Chef, you making tacos?
09:12Yes, chef.
09:13Really?
09:14Love it.
09:16For my second dish, I'm making duck and habanero berry tacos.
09:2018 minutes.
09:22What's he frying?
09:23Duck legs.
09:24It takes a long time, especially on the bone.
09:27You should have started that a little bit sooner, I think.
09:29The duck legs are a part of the duck that really need to be cooked slowly.
09:34There's not a lot of time to get that duck leg tender.
09:36Can I take a cinnamon stick?
09:37Take whatever you need. What do you need?
09:38Cinnamon stick?
09:39Right here, bro.
09:40Take whatever you need. What do you need?
09:41What do you need?
09:43Of course.
09:44I'm starting on my habanero birria.
09:46Birria is the liquid that you've cooked your meat in.
09:48And for me, duck legs lend themselves to that shreddy, braisey kind of meat.
09:53The duck and the pressure cooker are giving me anxiety.
09:56First round of noodles.
09:58I don't think a lot of chefs can articulate or show the techniques from kind of that Southeast Asian part of the world.
10:06And again, this is my 30 years of professional experience, my 50 years of, you know, osmosis cooking with my family.
10:13I put my batter into the steamer and it actually congeals and sets up.
10:18These are the kinds of tricks that I need to pull out to win this competition.
10:21Make a noodle, chef?
10:22Rice noodle.
10:23Show off.
10:24I think this is the most serious I've ever seen Jet in a cooking competition.
10:30So, if I don't bring it, he can take it.
10:33Ten minutes to go.
10:34Coming in, chef. Watch out, sir.
10:39Do you think the duck is where it needs to be right now?
10:49No.
10:51Yeah, that duck is not tender.
10:53That's not shreddable.
10:54Oof.
11:03Five minutes, you guys.
11:05We were born for this.
11:06Game time frame of mind got you on defense.
11:09Cause every shot you don't take, you are going to miss.
11:12I'm a little nervous, guys.
11:13Duck legs look undercooked and time is not on my side.
11:17So, I'm going to glaze these duck legs in that berry of broth.
11:21He still has to pull the meat off the bone, right?
11:23Yeah.
11:24To get it in the taco.
11:25He doesn't have time to pull all that meat right now.
11:29All right.
11:30Oh, yeah, yeah, yeah, yeah, yeah.
11:32Noodles.
11:33Your noodles look beautiful.
11:34They came out really nice.
11:35If anything's going to make me nervous about Jet is watching him right now.
11:38He seems to be executing everything.
11:40He's going to be worn out by the time he gets to you.
11:42Two and a half minutes to go.
11:46Oh, yeah, man.
11:47Damn.
11:49So, waterfall salad, the duck, it might be perceived as a little over,
11:53but I'd rather them tender and over than too pink and under.
11:57A little more of that habanero and yum sauce.
12:01Jet has a multitude of components to each of these dishes.
12:04Yeah, and they're all like...
12:05Composed.
12:06Composed.
12:07How can you get that leg into the taco shell and slice that breast?
12:11I mean, he still has to pull that up because he's going to destroy his hands.
12:14Yeah, it's too hot.
12:15I'm not going to have time to assemble the tacos,
12:17so the judge is going to have to do a little work for me.
12:1990 seconds to go.
12:21Put my little taco shells, barrier broth goes on the side,
12:24and then my duck leg.
12:28To plate the duck breast dish, I put my cauliflower dirty rice down,
12:31my duck press, some habanero glaze.
12:33It looks good.
12:3430 seconds.
12:35Okay, here we go.
12:36The noodle soup presentation is pretty simple.
12:38Jet broth is such a beautiful color.
12:40I put some of the legs on top, and I want to add a really nice healthy amount of habanero
12:45paired with chili crisp because I want smoky heat and fresh heat.
12:49He mixed a bunch of minced habanero into the chili crisp.
12:53It's going to be spicy.
12:54We need every advantage right now.
12:56Five, four, three, two, one.
13:00That's it.
13:01All right.
13:05I'm going to do this two more times today.
13:09It's emotionally and physically taxing to have to cook against three titans all day.
13:15Was this always your intention that you were going to serve it on the side?
13:17No, I was going to pull it, but I just couldn't get to it yet.
13:19Michael ran out of time, and he didn't want to plate the tacos in this do-it-yourself kind of way.
13:23I mean, I think the judge will be fine with it, but I just don't know.
13:30Round one was quite the matchup.
13:32Well done, you guys.
13:33Ready to meet the judge?
13:34She's a chef, a trailblazing restaurateur, and draws influences from her native country, Venezuela.
13:41She's one of the few women to own a restaurant on the Las Vegas Strip.
13:44She's the chef and owner of Chica Restaurants that focus on modern Latin cuisine.
13:50Please welcome Chef Lorena Garcia.
13:55Lorena Garcia is one badass chef.
13:57She's actually an inspiration, and it's exciting.
13:59You want to cook for someone like that.
14:02You have one of the most incredible international palates in the world.
14:06So, Lorena, what do you look for in a successful dish?
14:09Memorable.
14:10I want to think about it when I go home.
14:12Impact.
14:13Impact.
14:14Yes.
14:15You know that I love spicy.
14:16I like a potty in my mouth.
14:17Yes.
14:18I'm really excited that I can cook spicy with Lorena, and I'm not going to get dinged.
14:21So, Lorena, this is a blind tasting.
14:22Mm-hmm.
14:23Our two chefs were each asked to create two separate dishes using whole duck and habanero chilies.
14:30Oh, I love habaneros.
14:31Let's start with Chef A.
14:33Dish one, duck breast with habanero and sour orange sauce, cauliflower dirty rice with duck liver.
14:42Mm-hmm.
14:43Love the duck.
14:44I love the way it's cooked.
14:45The cauliflower dirty rice brings freshness to the dish.
14:48Mm-hmm.
14:49I love the oranges.
14:50I'm missing the habaneros, though.
14:52Mm.
14:53Let's move on to dish two.
14:54Duck leg birria.
14:55The chef recommends you pull the meat off the leg and then build a taco.
15:00And either dip or sip the birria tea.
15:02Okay.
15:03I'm fighting a little bit with the meat.
15:04Probably need it a little bit longer.
15:06Cooking-wise.
15:07Cooking-wise.
15:08I have a potty in my mouth, which is what I'm looking for.
15:15And I love the habaneros of the birria.
15:17Delicious.
15:18Okay.
15:19Let's move on to the next, Chef.
15:21Dish number one is a roasted duck waterfall salad with habanero yum dressing.
15:27Mm-hmm.
15:29I'm tasting the habaneros.
15:31Very well balanced.
15:32You have the fruitiness of the habaneros.
15:33You see, you have the heat, but nothing that overpowers the palate, which is what I love
15:37in this salad.
15:38But unfortunately, the duck is overcooked.
15:40Let's move on to dish two.
15:42All right.
15:43Look at this.
15:45Five-spice habanero duck with homemade rice noodles and habanero chili crisp.
15:55You okay?
15:56That's not a good sign.
16:03You all right?
16:08Holy .
16:11Is that the chili crunch?
16:14Is the medic around?
16:16Chef, sometimes if you put your arms up, your body gets more oxygen that way.
16:21That's good, though.
16:22That's good, isn't it?
16:23That's really good exercise for him.
16:26Oh, Chad's on his phone.
16:28He's texting his wife.
16:29I killed the judge.
16:30You got your judge back.
16:31Okay, good.
16:32Let's do this!
16:36Okay.
16:37Let's do this.
16:38Be careful this time.
16:40It seems like I over-spiced this dish.
16:44I love the soup, but I think that the habanero overpowers everything else.
16:49But the technique of making the noodles, kudos.
16:52And the duck cooked perfectly.
16:54Nice and tender.
16:55Now, please rate the chef's dishes one through ten.
16:58I almost killed our judge.
17:00So, you know, knowing she loved it, it's a great morale booster.
17:04I think I got jet by, hopefully, a point at least.
17:08Because the habanero was supposed to be like, hey, I'm habanero.
17:13And not, I'm gonna make your mouth blow up.
17:16Lorena, Chef A was Michael Votaggio.
17:19Michael, your dishes received a total score of seven points.
17:31Chef, love your dishes.
17:33Tons of techniques.
17:34But in the tacos, the duck, I had to fight it a little bit.
17:39That means, Lorena, that Chef B is jet.
17:41Jet, your dishes received a total score of...
17:49Seven points, as well.
17:53Chef, I love the soup.
17:55The habaneros could be treated a little bit better,
17:57so it doesn't overpower the palate.
17:59But the salad, all the flavors that I love.
18:02Lorena, thank you so much.
18:03We will see you for round two.
18:05Absolutely.
18:06Okay.
18:07Thank you, guys.
18:09Had a killer in the first round of each?
18:10Yeah, did you hear that?
18:11I almost killed our judge, guys.
18:14Jet, how are you feeling?
18:15Are you disappointed?
18:16Slightly.
18:17Okay.
18:18Michael, how are you feeling?
18:19We're, like, best friends, so that's a great outcome for me.
18:22I'm happy for both of us.
18:23Let's get to round two.
18:25It's great cooking with you, bud.
18:27Always.
18:30Love you.
18:31Good luck, but not too good.
18:32Not too good?
18:33Just keep it a good luck.
18:34Just leave it there.
18:35Round two has the same rules as round one.
18:38Those ingredients are...
18:41Eggplant and Manchego cheese.
18:45Wow.
18:46Crap.
18:47Two ingredients I don't cook with often.
18:50Who will you take on in round two?
18:52Ayesha's specialty is Mediterranean, would you say, Chef?
18:55Some people might say that.
18:56You know, I met an eggplant at one or two of my life.
18:58Yeah, yeah, exactly.
19:00My whole plan was to take Brooke with my ingredients in the last round.
19:04But knowing Ayesha's Mediterranean background, this is an absolute risk.
19:08Man, I don't want to cook eggplant against Ayesha.
19:18I think I gotta go against Brooke this one.
19:21Okay.
19:22Brooke, how do you feel about that decision?
19:24I have no issues with eggplant.
19:25I love eggplant.
19:26The Manchego with the eggplant is very specific.
19:29We'll see.
19:30Brooke, Jet, you have 45 minutes and your time starts now.
19:34All right, Brooke.
19:35Let's go, Brooke.
19:36Do a mediocre job, Jet.
19:38I love eggplant.
19:43It takes on lots of flavor.
19:45You could add any texture to it.
19:46I was thinking of like fried eggplant with hot honey and Manchego.
19:49Mm.
19:50There's a reason why you're not out there right now.
19:52I really want to rip this.
19:53This is what I love about this competition, though,
19:56is when they come in here with a specific strategy
19:58and the ingredients dictate what direction they go.
20:00Yes.
20:01Manchego is an interesting cheese.
20:02It's got a nutty flavor to it.
20:03It's the Parmesan Reggiano of Spain.
20:05Right.
20:06I'm fully on tilt because my whole plan was to take Brooke
20:10with my ingredients in the last round,
20:12but I've got to beat Brooke right now.
20:14She's beaten me way too many times in competition,
20:16and I really want to rub this one in Brooke's face.
20:19Can I steal one Asian eggplant?
20:22You can steal one Asian eggplant, yes.
20:24One Asian eggplant.
20:25Thank you very much.
20:26Let me find the nicest one I can.
20:28Okay.
20:29They've had some history,
20:30and Brooke, like, took some scallops from Jet.
20:33Beat Bobby Flay.
20:34He gives you one ingredient.
20:36He gave us caviar.
20:37I went straight for the scallops.
20:38You stole my scallops.
20:40Oh, no.
20:41That's cold.
20:42That's so messed up.
20:43Can I have three of those?
20:44I think I need them all.
20:45Aye, aye, aye.
20:47All's fair in love and war, right?
20:49Jet, you were going to save me for last, weren't you?
20:52You know I wanted to save you for last.
20:53Yeah.
20:54But I'm a little scared of Chef there for eggplant.
20:57It's understandable.
20:58I get it.
20:59This battle jacked me up mentally, so.
21:01It doesn't mean I'm not going to cook through it.
21:03So, Brooke has beat Jet four consecutive times.
21:06Head to head?
21:07Head to head.
21:08Brooke is really known for her California cuisine,
21:10but Jet's in a tough spot because Brooke is dangerous with any ingredients.
21:14You're like the Brooke blocker.
21:17The B squared, you know what I mean?
21:20Jet has a laundry list of reasons why he would like to beat me today,
21:25but I would love a really solid pure winning streak against Jet,
21:30so I'm not going to make that easy for him.
21:32And Lorena, she wants a party in her mouth,
21:35and my brain is going toward Latin or Italian.
21:38But I suppose I could just split those up
21:40and do one kind of Latin and one Italian.
21:44Brooke, what are you making?
21:45What do you think I'm making?
21:48Chili relleno.
21:49Got it.
21:50And I'm making a glam parmesan, a manchego jean.
21:54Oh, wow, egg parm.
21:56I'm pretty surprised that Brooke is making eggplant parm.
21:59I think it's safe, and I think Lorena wants to be wowed.
22:04So I'm going to push my creativity to the limits.
22:08What are you making?
22:09I'm going to make eggplant parmesan.
22:11How weird.
22:12I'm kidding, I'm kidding.
22:13I'm going to make a Japanese roasted eggplant with manchego miso sauce.
22:19What?
22:20How do you make manchego make sense with miso?
22:23I'm going to make it make sense in the sauce.
22:25I'm going to let you do that.
22:26I think this is going to work.
22:27Fingers crossed.
22:28And then I'm going to do a manchego salad.
22:31I want to incorporate fried olives and dates.
22:33They're just kind of Spanish.
22:37What's the ground beef for?
22:38Inside of the chili relleno filling.
22:41And then I add shallots, some garlic, my cubed Japanese eggplant.
22:45I just wonder if the eggplant flavor is going to get lost inside that relleno with all the other stuff.
22:52Fifteen minutes.
22:53Hi, Chef Tila.
22:54What's happening, Chef Bobby?
22:56What are you making?
22:57So I'm going to make nasu miso, which is basically roasted Japanese eggplant with a really great miso sauce.
23:02There we go.
23:03I think cheese fermentation and miso fermentation, there's a world here.
23:10Okay.
23:11I'm hoping the miso gives it some umami and then the sugar in the sauce caramelized gives it some texture.
23:20Interesting.
23:21So you're making a chili relleno stuffed with eggplant and manchego?
23:25Yeah.
23:26Do you like these ingredients?
23:27I love these ingredients.
23:28When I see eggplant, I kind of want to do miso, but I didn't quite know how to tie that in.
23:34With the cheese?
23:35Yeah.
23:36Well, Jett's going to attempt it.
23:38I think it's a risky concept, but Jett and I cook very differently.
23:41So, let's see.
23:44I'm going to coat these chilies into some cornmeal.
23:47I want these to get a little bit crispy on the outside.
23:51So for my second dish, I'm going really classic eggplant parmesan.
23:55But instead of parmesan, I'm using the manchego cheese.
23:58I need to start on my tomato sauce.
24:00So a little bit of spicy, a little bit of anchovy, and then for the sauce for the chili relleno,
24:05it's really an eggplant puree flavored with some piquillo peppers.
24:11In Southeast Asia, we make these very complex salads.
24:14With the eggplant, I'm going to sauté them, and then I'm going to cube them and fry them to give them some texture.
24:20I need a dressing.
24:22I'm trying to use both ingredients multiple times.
24:26So, I'm just making a cheesy, creamy dressing.
24:29And then one of my favorite ways to eat cheese is to make a frico, which is a cheesy chip.
24:35That frico looks good, my man.
24:37Frico looks good, right?
24:39Fulling with cheesy deliciousness.
24:41Five minutes to go.
24:42Eggplant is fried.
24:45Those look good.
24:46I smother it in manchego and get it into the salamander to melt.
24:5090 seconds.
24:51Hold on to your butts.
24:52Here we go.
24:54I plate my salad by laying down a thin layer of dressing, two of the sautéed eggplants,
24:59and then lay the dressed mustard greens and fried eggplant, and the frico on top.
25:05Those chilies look good.
25:07To plate my chilies, my eggplant pepper sauce goes on the base of the plate, then the chili right on top of that.
25:14Gosh!
25:15I plate the miso eggplant.
25:17I'm thinking there's not enough crunch on this eggplant, so I add a nice handful of bonita flakes.
25:22I just think it's gonna be hard to find the manchego in that dish.
25:26My crispy eggplant goes on the plate on top of the tomato sauce.
25:30More manchego cheese.
25:31Five, four, three, two, one, zip.
25:42I could lose to all the other titans, but I need to beat Brooke.
25:48Okay, Lorena, in this round, the chefs were giving eggplant and manchego cheese.
25:57Ooh, I love those ingredients.
25:59Manchego is one of my favorite ingredients of all time.
26:01Me too. Love it.
26:02Let's start with Chef A.
26:05Roasted and sautéed eggplant and manchego salad, manchego frico, and manchego dressing.
26:12Mm-hmm. Mm-hmm.
26:15You know those dishes that you have a bite and you immediately wanna go and have another one?
26:19I'm having this in this one.
26:21Mm!
26:22And the frico.
26:23And the meatiness of the eggplant goes so well with the nuttiness of the cheese.
26:27Craveable.
26:28Mm-hmm.
26:29I'm gonna remember this dish.
26:30Let's move on to the second dish.
26:32Japanese manchego and miso roasted eggplant.
26:35Miso and eggplant, one of my favorite combinations.
26:38I love the salty, savory eggplant.
26:41But unfortunately, I'm missing a little bit of the manchego on this one.
26:45Maybe because the bonito flakes overpowers the entire dish.
26:49Okay, let's move on to the next, Chef.
26:52This is eggplant manchego-san, which is eggplant manchego in the style of eggplant parmesan.
26:59Interesting.
27:03I love the technique that it was used with the eggplant, that it was breaded.
27:07Perfectly tender in the middle.
27:09You have that crispiness right in the outside.
27:12To me, it lacks creativity.
27:15It's almost expected, right, that you will go for an eggplant parmesan.
27:20Let's move on to the second dish.
27:22Manchego eggplant and beef chili relleno with a spiced pepper eggplant sauce.
27:28Mm!
27:29This filling is amazing.
27:31It's a punch of flavor.
27:32Yeah.
27:34But if you would tell me that the eggplant and the manchego was the hero dishes, I would've known.
27:39Oh, man.
27:40Okay, Lorena, you know what to do.
27:43Making two dishes in 45 minutes that are perfectly executed with lots of steps and layers,
27:48sometimes you leave something out.
27:50And today, I left the creativity out of the eggplant parmesan.
27:53Okay, would you like to join me?
27:54Of course.
27:55We can reveal some scores.
27:56Look, if I walk out of here beating Brooke in this round, that's a major win for me.
28:02It's huge.
28:03Chef A was Jet Tila.
28:05Jet, your dishes received a total score of seven points.
28:14Chef, I want to have that salad in my house every lunch.
28:17But in the other dish, I miss your manchego.
28:21So Chef B is our titan Brooke.
28:23Brooke, your dishes received a total score of six points.
28:32Wow.
28:33Wow.
28:34I can officially say I beat Brooke Williamson.
28:37I've won under my belt after all of these years.
28:40It's amazing.
28:43Chef, I know you so well and you're so creative.
28:45And when it comes to the eggplant parmesan, I was expecting something, you know, of your caliber.
28:51I totally get it.
28:52Okay, Lorena, we'll see you for the final round.
28:53Absolutely.
28:56So that means the score is Jet with 14, Titans with 13.
28:59Most importantly, Jet, you beat Brooke.
29:02Congrats, Jet.
29:03Thank you very much, Brooke.
29:04I mean, that's all you came here for, so why don't we stop now?
29:07Should I just bounce now?
29:08Yeah, we're done, right?
29:09No!
29:10No!
29:11We got a whole other round.
29:12Relax!
29:13Okay, Brooke, you can join your team on the sofa.
29:16Thanks so much.
29:17Good luck.
29:19Statistically, I might win next time.
29:21I'm just saying.
29:22All right, Jet, two rounds down, one to go.
29:24You're up by one point.
29:25Ayesha, it's your turn.
29:26Let's go, let's go, let's go.
29:28I'm ready.
29:32Okay, Jet, Ayesha, you'll make one dish this round.
29:35Jet, show us what you got.
29:36My round three ingredients are whole trout and morning glory.
29:44Whole trout, morning glory.
29:46Um, I can't say that I'm excited.
29:48There's a million pin bones in trout.
29:50Why'd you choose Ayesha?
29:51I was hoping to battle Brooke in round three, but once I saw eggplant come up, I fear you when it comes to eggplant. Let's just be real.
29:59I have experience with trout.
30:02I've never worked with morning glory, but I'll taste it, I'll figure it out.
30:04I'm gonna give you both 40 minutes to make one dish.
30:07Cook like there's $25,000 in the line.
30:09Let's go.
30:13Let's go.
30:18Ayesha, morning glory is just a fancy word for spinach.
30:20Don't let him throw you off.
30:23It's an interesting combination.
30:25Rainbow trout, freshwater fish, you can fry it, you can smoke it, but it cooks very, very quickly.
30:30And then morning glory is definitely an Asian green, so it's like a water spinach.
30:35Chef Ayesha.
30:36Yes.
30:37How do you feel about these two ingredients?
30:39I feel like I would have loved to go against you with the eggplant.
30:42Roger that, that makes sense.
30:45I think I'm making Ayesha feel the way I felt in round two.
30:48I think I'm creating an environment where I'm in control and she's not, which is a great place to be in round three.
30:54Because one ahead of the titans basically means none of the ahead of the titans.
30:58What do you like to do with it?
30:59You know what, I boil it and put it in my smoothies.
31:04Okay.
31:06Morning glory, if you don't know how to use it, you think it's a tasteless green.
31:11So you either have to bend it with a lot of flavor or go easy to bring out the delicate flavors.
31:17Okay.
31:18Morning glory up the wazoo here.
31:21Thanks, Chef.
31:22So I'm a little nervous to compete against Jet because he's cooking his food that he wants to cook.
31:28And Team Titan has a winning record in the arena.
31:31And I want to make sure that I contribute to the team and make us win as well.
31:37What are you doing, Chef?
31:38I am doing morning glory and trout.
31:41Yeah.
31:42I'm going to steer the trout and that's where I got so far.
31:45Okay.
31:46This should be a really good matchup, Aisha versus Jet.
31:48I just think she's going to cook an amazing plate of food in her bold Mediterranean realm.
31:53So I'm sure she's going to be fine.
31:56Come on.
31:57Rainbow trout has a million bones.
31:59Maybe a million and one.
32:02This is going to be a pain.
32:05And then Lorena is looking for bold flavors.
32:08And morning glory is very faint.
32:10So I feel like it needs a lot of help, but I'm not sure what I'm going to do.
32:12Today's not my day, huh?
32:14I'm just thinking of the fly right now.
32:18What are you making?
32:19I'm going to do a whole fried fish.
32:21Oh, I love that.
32:22Right?
32:23A full, like, Thai presentation, like you're hanging out on the river.
32:26What is that?
32:27Cornstarch.
32:28Oh.
32:29I deboned it so it's fully edible.
32:30And where's the morning glory going to go?
32:31The morning glory is actually in the sauce and on top.
32:34Got it.
32:35I'm making a crispy, whole fried rainbow trout with morning glory chili jam and crispy morning glory.
32:41Crispy skin, like that's hard to beat in any competition.
32:44Yeah.
32:45That's just going to be delicious.
32:46Yeah.
32:48And then it's kind of like building a curry.
32:50You put a lot of flavorful ingredients together and you start to fry them down.
32:54What's in the wok?
32:55I made my own curry paste with the morning glory and then I add a little red curry and sugar.
33:00Oh, the delicious dark sauce.
33:04This should be an explosion on the palate, which is what Lorena loves.
33:11I don't know, maybe I'll fry it.
33:12As I'm pulling out the pin bones, I'm realizing that my dish needs to be more dynamic because
33:16I know Lorena likes texture, so I'm thinking that the trout needs to be fried.
33:21I think crispy trout, I mean, who doesn't love fried fish, right?
33:2320 minutes to go.
33:25Has your dish evolved at all?
33:26I'm going to make the trout crispy.
33:29Yeah.
33:30I'm going to saute some morning glory with some black olives.
33:32I'm going to make some green tahini with the morning glory.
33:34And then I'm going to see if I can fry some of these morning glory leaves.
33:38Sounds good.
33:39Beating Jet would be pretty awesome.
33:41He gave me ingredients that were made for someone else, so I got to push the limits here
33:45to make sure that I showcase morning glory in multiple ways.
33:48But let's not forget, I'm a titan.
33:50I was born for this.
33:52Next, I start working on zug, which is like a spicy sauce with serrano.
33:56And I use morning glory and cilantro to fortify the flavor.
33:59And I am frying the morning glory leaves to give more texture to the plate.
34:05I'm excited about where this direction's going.
34:08Chef, do you have rice flour over there and cornstarch?
34:10I do, I do.
34:11Please take whatever you want.
34:12All right, what are you doing over there?
34:13Oh, yeah.
34:14Looks nice, looks nice.
34:16I batter the trout.
34:18I dip it in the cornstarch, rice flour, sumac mixture,
34:21and then throw it into the fryer.
34:23Are you frying fish, Aisha?
34:25I am.
34:26Sounds like you're copying me.
34:27Oh.
34:28I've never copied one thing in my life.
34:30Never.
34:31My mother would rip it if I copied somebody's homework.
34:34She was a principal in the New York City school system.
34:38How's your fish?
34:39Fish is okay.
34:40Once I get the fish fried to where I want it,
34:42I need to plate a sweet component, so I'm going to make a mango salad.
34:47Roby does that thing where he just puts like a massive amount of slaw over top of the fish.
34:51Yeah, destroys it.
34:52And it just covers everything.
34:53I know.
34:54I love Jet.
34:55Not enough to root for him.
34:57Five minutes to go, chefs.
35:04Oh, no, is it stuck?
35:08That fish is going to overcook.
35:10Oh, no, no, no.
35:11This little setback is not what I need right now.
35:14So even though Jet is one point ahead, I feel a lot of pressure.
35:17I'm the person who's going to have to take home this win.
35:22Come on.
35:29Hi.
35:30This trout is going to cook really quickly, so I just want to make sure that I gently just release it and get it out and season it right away.
35:37I think that fish is probably hammered.
35:40I mean, I don't know.
35:41Crispy morning glory.
35:42Wow.
35:43Look at this, man.
35:44Looks good.
35:45Less than two minutes.
35:46I take the green tahini and put it down first, and then the sauteed morning glory, and then I go for that soup, and then I put my fish down, I put my crispy morning glory leaves.
35:58I like her plating.
36:01One minute to go.
36:04Breaking out the banana leaves?
36:05Yeah.
36:06I want to lay down a mound of the mango salad and crispy morning glory, because I need a prop for the fish.
36:13I literally want this fish looking like it's coming out of water.
36:17On top of that, I layer on the chili jam sauce.
36:21There's a lot on top of that fish.
36:24This should be an explosion on the palate, no doubt.
36:29Seven, six, five, four, three, two, one.
36:36That's it.
36:40You're done, dude.
36:42I definitely feel like I made a winning dish.
36:45I've heard many the lecture from Bobby after losing other shows.
36:49Like, the disappointment is cutting.
36:51That's gorgeous.
36:53I think that I pulled it out.
36:56Great cook, Jett.
36:58But Jett's dish is beautiful.
36:59Looks like we're going to somebody's uncle's wedding.
37:01I didn't get invited, but I'm still going to go and eat it.
37:04I was 45 when I started, and now I'm 110.
37:11Welcome back, Lorena.
37:12We have the round three dishes ready for you to taste.
37:14So the two ingredients were rainbow trout and morning glory.
37:19Very good pair.
37:20I love those two ingredients.
37:21Let's start with Chef A.
37:25Wow.
37:27This is butterfly fried whole trout, chili jam, mango salad, and crispy morning glory.
37:34Wow.
37:35This is a beautiful dish.
37:36Pink trout can go overcooked very quickly, so let's see.
37:39Mmm.
37:44Wow, Bobby.
37:45Mmm.
37:46It's almost like when Harry met Sally and Meg Ryan bites into that pastrami sandwich.
37:52Mmm, mmm, mmm.
37:54She is definitely digging his trout.
37:57The fish perfectly cooked.
37:59The way that the morning glory is treated with the freshness of the mango, the sauce puts it all together.
38:06I mean, it's a little annoying that I found so many bones, unfortunately, but I'm going to remember this one.
38:12Let's move on to Chef B.
38:13Let's move on to Chef B.
38:16Crispy trout, morning glory tahini, and crispy morning glory leaves.
38:21Beautiful presentation.
38:24Mmm.
38:25The sauce with the morning glory, what a perfect combination.
38:28Citrusy, love the chili.
38:30Unfortunately, it's a little overcooked.
38:32Wow.
38:34Okay, Lorena, the moment of truth.
38:36Please score these dishes, one through 20.
38:40Hearing Lorena's visceral reactions to Jet's dish, I mean, it's got me a little tripped up.
38:46Let's reveal some scores.
38:47I've been doing this for so long, and it does take its toll when I'm constantly, like, runner-up, runner-up, or final four.
38:56So if I'm going to win, this is where I want to win.
39:00So Chef A was Jet.
39:01Which means Chef B was Aisha.
39:04Right now, Jet has 14 points, and the Titans have 13 points.
39:08Jet, what would it mean to you to take home the win?
39:10I know you've had lots of battles over the years, you know.
39:13Yeah, and I've always usually the bridesmaid, never the bride.
39:16To win here would be really special.
39:18Okay, Lorena, why don't you do the honors this time?
39:20Aisha, your dish, I love the creativity, but unfortunately, the fish was a little bit overcooked.
39:27I gave your dish 15 points.
39:39It hurts in the bottom of my soul, and I want to make sure that I live up to the name Titan.
39:45So that brings the Titans' final score to 28 points.
39:50Jet, you're gonna need at least a 15 to take home the win.
39:5215 or better.
39:54Jet, the flavors was a punch.
39:57Not only in my face, in my mouth, in my palate, in my memories.
40:00Unfortunately, I had a couple of bones in my mouth that I had to, like, fight it for.
40:05I gave your dish.
40:1219 points.
40:13Wow.
40:18Holy cow.
40:19Congrats, Seth.
40:20Congrats.
40:21Wow.
40:22No.
40:23Whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa.
40:26Hey.
40:27Congratulations, Chef.
40:28It's an honor.
40:29Holy moly.
40:30Congratulations.
40:31I have no idea how I feel right now.
40:33I'm excited.
40:34I'm elated.
40:35I'm shocked.
40:36But just mostly, I'm really proud of how I cooked.
40:38Jet, congratulations.
40:39Finally!
40:40Look at the beautiful brine.
40:42Jet, not only did you beat Brooke.
40:45All right.
40:46But you beat the Titans.
40:47Congratulations.
40:48Not an easy feat.
40:49Amazing.
40:51Now, how do you feel?
40:52It's emotional.
40:55Thank you, thank you.
40:56It was such an honor to cook here today.
40:57All right, now that you've won, what are you gonna do with this cash?
41:00I'm gonna donate a portion to it to First Responder Charities.
41:03The rest goes right to Allie and for a really great vacation.
41:06To your wife.
41:07For the kids.
41:08For all of us.
41:09Yes, nice.
41:10Yeah, yeah.
41:11As we all know, we're not home a lot.
41:12They sacrificed so much for us.
41:13I'm gonna spoil my kids and my wife for the rest of it.
41:16I love that.
41:17Good for you.
41:18I don't know what to do.
41:19Usually I'm walking out the door.
41:20I have no idea.
41:22Time for a toast.
41:23Let's go, you guys.
41:24Woo!
41:28Good job, guys.
41:29Thanks so much.
41:30I've accomplished so much in my career.
41:32But I've kind of written off winning in competition.
41:35So this win helps my kind of state of mind.
41:39It helps my confidence.
41:40It's sweet.
41:41Victory is sweet.
41:42Jet came in hot.
41:44He came in with a mission and he was unbeatable today.
41:48Apparently.
41:49He was full of jet fuel.
41:51Oh.
41:53To Barbie and the Titan.
41:54Oh, really?
41:55Yeah.
41:56Oh, yeah.
41:57Great job tonight.
41:58Thank you very much.
41:59Cheers.
42:00To Jutt Tiller.
42:01I'll see you guys later.
42:03I'll see you guys later.
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