- 5 months ago
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Beat Bobby Flay Season 40 Episode 3
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👉 Official Channel: https://www.dailymotion.com/LoomLens
❇❄ ❊ ✽ ❃ ✾ ☘ ❋ 💟 ▽ ❄️ 💔 💕 🍀 🕊️ 🌸 🌼 ✵ ✲ ✱ ✻ ✽ ✸ ⁂ ❅ ❆
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Short filmTranscript
00:00I'm Bobby Flay.
00:02Each week, one brave chef will try to take me down in my house.
00:05This is my show.
00:06Today it is.
00:07Tomorrow, who knows?
00:08Trash talking.
00:10This culinary battle is going to shake down in two rounds.
00:13Round one, to get to me, two contenders
00:15have to go through each other using an ingredient of my choice.
00:18It's do or die, Bobby.
00:19Two people that know me well will decide
00:22who's got the skills to beat me.
00:23Yeah!
00:24Round two, I go head to head with the winning contender.
00:27Let's go!
00:28It's their turn to surprise me with their signature deck.
00:31What?
00:32Don't try this at home.
00:33I know you did it, Bobby!
00:36Bottom line?
00:37You're gonna run out of time!
00:38Everyone's out to beat me.
00:43Mr. Bobby Flay!
00:50Whoo!
00:51All right, everybody, there's one person
00:53who always brings the noise to this kitchen.
00:56Get back there.
00:57And tonight, she brought a friend.
00:59Hey!
01:00Mm, mm, mm.
01:02I'm a boss, no need to be like.
01:04From Food Network, it's Sonny Anderson and TV host
01:08and fashion designer, Nina Parker.
01:10I'm gonna get you.
01:12Hey, Bobby.
01:16I love the outfits tonight, man.
01:17You guys are great.
01:18Well, Nina Parker collection, thank you very much.
01:19Of course it is.
01:20This is Nina Parker collection, thank you very much.
01:22But not this part.
01:23Underneath.
01:24Underneath.
01:25This is just a little thing I put on top,
01:26because you can't handle my curves, Bobby.
01:27Yes, I can.
01:28Oh!
01:29No, you can't.
01:30I can leave.
01:33I can leave.
01:36This relationship's been going on for decades.
01:37I see.
01:38Yeah, yeah.
01:39This is my first time on the Food Network ever.
01:41Is it really?
01:42Yeah.
01:43Do you cook at all?
01:44I taste.
01:45You taste?
01:47My dad is the cook.
01:48OK.
01:49And by the way, you're biggest fan.
01:50Really?
01:51Tony Parker loves you.
01:52Oh, I love that.
01:53OK.
01:54I know Daddy likes Bobby, but we don't like Bobby.
01:56OK, got it.
01:57We're trying to take him down tonight, and then we'll get
01:59a dog.
01:59Well, Bobby, Tony's not here.
02:00OK.
02:00Yeah.
02:01Bobby, are you ready to lose tonight?
02:03Yeah, I'm ready.
02:03Let's bring him out.
02:04Bring him out.
02:04Bring him out.
02:06Our first contender is all about Cali comfort food.
02:09From Los Angeles, it's Chef John Cleveland.
02:20All right, OK.
02:22Our next contender is known for his upscale Italian cuisine.
02:27Also from Los Angeles, it's Chef Michael Fiorelli.
02:31Hey.
02:31Come on.
02:32Let's go.
02:33Let's go.
02:33Let's go.
02:34Let's go.
02:37I thought he was going to rip it out.
02:38Oh, my gosh.
02:42Good evening, chefs.
02:43John, Michael, how you guys doing?
02:45Doing good.
02:45Feeling good.
02:46Yeah, I thought you were going to rip that open.
02:47That's after I beat you.
02:48Oh, OK.
02:49Oh.
02:51How about you?
02:52Yeah, I'm here for the win, baby.
02:53You're here for the win.
02:54OK, cool.
02:54Here's the way it's going to work.
02:55I'm going to give you an ingredient of my choice,
02:57and you must make that ingredient the star of your dish.
03:00And that ingredient is Japanese sweet potatoes.
03:03Ooh.
03:06OK.
03:07Interesting.
03:09Are you happy about this or not?
03:11Absolutely.
03:12Love it.
03:12All right, guys, 20 minutes to show us what you know
03:15with the Japanese sweet potato.
03:19They're off.
03:22So the Japanese sweet potato is very versatile.
03:25They're really good.
03:26I'm going to be honest.
03:27I got this accidentally once.
03:28I was trying to make a sweet potato pie.
03:30I bought these instead.
03:31Yeah.
03:32Well, you know what?
03:33I still made the pie, though.
03:34They are kind of sweet.
03:35They're very sweet.
03:36Yeah.
03:37It was a southern Japanese sweet potato pie.
03:38There you go.
03:39I came up with a concoction.
03:40Fusion.
03:41Fusion.
03:42You can't bake these in 20 minutes,
03:45because they take over an hour.
03:46I would hash it out.
03:47Throw a little runny egg over the top.
03:49Yeah.
03:50And just call it a day.
03:51A Japanese sweet potato doesn't have the same kind of texture
03:54as a regular sweet potato.
03:55Brian's probably my best option to soften up before we get it crispy.
04:00Guys, I want to see what's happening up close.
04:02Show off your wardrobe.
04:03Come on.
04:04Let's see it.
04:05Show off that Nina Parker collection, girl.
04:0614 minutes.
04:08What's going on, bruh?
04:09What's up, bruh?
04:10What's up, bruh?
04:11How you doing?
04:12What are you making with the Japanese potato?
04:15I want to make a Japanese sweet potato hash.
04:18I was saying a hash would be nice.
04:20You know?
04:21And then you're going to chorizo it up.
04:22This is going to be bomb.
04:23And chorizo has tons of flavor.
04:25Yeah.
04:26Are you going to put an egg on it?
04:27If I got enough time.
04:29Or something saucy, right?
04:30Something saucy.
04:31Okay, okay.
04:32So, John, I've actually been to his restaurant.
04:35Oh, really?
04:36A lot of people go there.
04:37It's a huge brunch spot.
04:38It's a vibe.
04:39So I was excited to see that he's here.
04:41Growing up, we always ate comfort food.
04:44My dad was the ultimate backyard barbecuer.
04:47It was one of his dreams to have a family restaurant.
04:50In 2019, me and my wife, we bought Post and Beam.
04:54We served Southern traditions blended with local ingredients.
04:57We've been in LA Times top 100 restaurants.
05:01We also won the Jonathan Gold Award.
05:03It's definitely been a joint effort.
05:06Me and my wife, we're a total team.
05:08A win for me is a win for her.
05:09So let's do this.
05:11Okay, Chef.
05:12What's up, Sonny?
05:13What are you doing?
05:14You making a pesto of some kind?
05:15I'm exactly right.
05:16I'm going to roast these.
05:17So it's going to be potato forward.
05:18You're going to put them right on the top.
05:19Ooh, that's pretty.
05:20Look at your color.
05:21I'm going to roast them, and then I'm going to make some chips.
05:23I think it's important to use the Japanese sweet potato in two applications,
05:26so we can really showcase the ingredient.
05:28If you win, I'm going to need you to rip your shirt off.
05:31Am I right?
05:32That was the Superman.
05:33That's already winning in my heart.
05:34Yeah.
05:35I grew up on Long Island in a traditional Italian-American family, so Italian cooking
05:38is literally in my blood.
05:39Throughout high school, I was working in local restaurants.
05:40I did an apprenticeship, and I worked at some of the best restaurants all over the country.
05:42Greenbrier Resort impacted my career the most.
05:43Working in a three-Michelin-star kitchen, they expect perfection.
05:44It's really a learning experience like no other.
05:45Today, I'm the chef and owner of Fiorelli wood-fired pizza.
05:46I love using local vegetables to make Italian-inspired food.
05:47I'm confident that I'm the best at what I do, but as they say, to be the best, you have
05:50to be the best, and Bobby's the best.
05:51I'm not going home a loser.
05:52Are you going to rip your shirt off, though, sir?
05:53Hey, look, you got to ask my wife about that.
05:54Hey, look, you got to ask my wife about that.
05:55Hey!
05:56Hey!
05:57Hey!
05:58Hey!
05:59Hey!
06:00Hey!
06:01Hey!
06:02Hey!
06:03Hey!
06:04Hey!
06:05Hey!
06:06Hey!
06:07Hey!
06:08Hey!
06:09Hey!
06:10Hey!
06:11Hey!
06:12Hey!
06:13Hey!
06:14Hey!
06:15Hey!
06:16Hey!
06:21Guys, 11 minutes on the clock.
06:24I'm dicing up celery, onions, red peppers.
06:27I'm going for a rustic dice.
06:30I don't like my hash smaller.
06:31You want it, I was going to say, you like it almost like a little cube.
06:35Boom.
06:36Okay.
06:37It's a little big.
06:38Okay, I see the thyme over there, Michael.
06:40Yeah, that thyme, garlic, butter, the potatoes are going to soak up some of that flavor.
06:43I think it's too simple.
06:44I think it's very simple, but I think simple wins, right?
06:48When you have a thousand elements, it's a chance for a thousand of them to be wrong.
06:52All right, guys.
06:53Seven minutes and 30 seconds.
06:58So, John, tell me what you have left to do.
07:00I got to start putting it together.
07:02Okay.
07:03Taking out these potatoes.
07:04I think I let them in there for a little too long, but I think I can still pull it off.
07:08Hey, my dear!
07:09How are you?
07:10Good, good.
07:11What does he make for you at home?
07:12What's your favorite thing?
07:13I'd say the hash.
07:14Really?
07:15Give the people what they want.
07:19This is looking good.
07:20I'm going to check in with Michael, but it smells amazing.
07:22I'm excited to try.
07:23That's good, that's good.
07:24I have to get started on my pesto.
07:25With arugula basil, toasted Marcona almonds, Parmesan cheese, garlic, and olive oil.
07:30All right, Chef Michael, do you have somebody here with you today?
07:32I have my two boys, my childhood best friend, Sean and Chris.
07:34Oh, hey, guys!
07:37How much do you love this cooking?
07:39Amazing?
07:40Phenomenal. Phenomenal.
07:41Okay.
07:42It kills it.
07:43You think you could be John?
07:44Who?
07:45Oh!
07:46The shade.
07:47John, the shade!
07:48You better ask about me.
07:51All right, guys.
07:52Five minutes.
07:53I'm made for this.
07:55I think I have enough time to put together some eggs.
07:58I'm tasting and tasting my pesto.
08:00It's overly salted, so I've got to dump it out and start all over again.
08:03Oh, my God.
08:04I'm thinking a few things.
08:05Do I have time for this?
08:06Am I going to be able to get this done?
08:082.20 to go, guys.
08:1030 seconds to go.
08:11Get on the plate, y'all.
08:13This is stressing me out.
08:14I get the second pesto in there, I'm tasting it, and finally I get it to the point where it's perfect.
08:18So I'm jumping this hash onto the plate, top it off with this egg.
08:2115 seconds.
08:22Sweet potatoes get on the plate, put those crispy chips on there, and garnish with a little fresh arugula.
08:26Five, four, three, two, one!
08:32Wow.
08:33Good job.
08:34Good work.
08:35I'm nervous.
08:36She's a completely different plate.
08:38I think one of you, the way this smells, can definitely be Bobby tonight.
08:43But it's going to come down to what you did with this Japanese sweet potato.
08:47So, Chef John, what'd you make?
08:48I've prepared a Japanese sweet potato hash with spicy chorizo and a little scrambled egg.
08:54A little breakfast for you.
08:56I love a hash, because it's the good base.
08:58You've got the celery and the onion.
09:00The chorizo, very smart, because it's good fat, you know.
09:03I would love to see more rendered fat, because I'm missing a sauce.
09:07It feels a little dry to me.
09:09And I do think that the potatoes are a little too big.
09:12It's kind of heavy on your fork.
09:14That being said, it's very good.
09:16I would bust it down.
09:19Chef Michael, what'd you make?
09:21Today I prepared for you a roasted Japanese sweet potato with arugula pesto and crispy sweet potato chips.
09:26It's a nice crunch to it.
09:28You heard that, right?
09:29Yes.
09:30Look at you what your potatoes do ways.
09:31Great flavor here.
09:32And the sweet potatoes are the star.
09:34Pan-roasted beautifully.
09:35I don't taste the thyme so much, but overall, successful.
09:40I will say, though, like, I want, like, a meat dish with this.
09:42Like, I want...
09:43Or fish.
09:44Like, something beautiful, baked fish on the side.
09:46This feels like, almost like a side dish that I would have with something else, but it's still really flavorful.
09:51You know, Nina and I, we have a very difficult choice to make.
09:54Yes, we won't talk about this.
09:56What's making me the most nervous at this point is that my dish is so simple that maybe they'll think it's too simple.
10:01It's important for me to get through this first round and get to Bobby because that's why I'm here today.
10:04I want to go head-to-head with one of the best.
10:06Trust me, this was not easy by any means.
10:09But the chef moving forward to beat Bobby tonight is...
10:15Chef Michael.
10:16Hey!
10:20It didn't work out the way I wanted it to, but hey, man, it's not a failure.
10:24I learned a lot, and hopefully I get to come back and try again.
10:27Michael, you gave us something that's straightforward.
10:30You understood texture.
10:32It's visibly beautiful.
10:33Yeah.
10:34So I am convinced we have found the person to take down Bobby Flack.
10:38Well, come on now!
10:39Let's go, Michael!
10:40You guys proud of him?
10:42Let's go!
10:43Let's go!
10:49All right, Michael, good job.
10:50Made it to round two.
10:52What are we cooking tonight?
10:53What's your signature dish?
10:54My signature dish is brick chicken.
10:57Ooh!
10:59Oh, no.
11:01What?
11:02Michael, Bobby can make a mean chicken.
11:04He doesn't have anything to worry about because I'm looking at a winner.
11:07I know I'm a winner, so welcome to the winner's circle, Michael.
11:10I'm ready to go.
11:11On that note, 45 minutes on the clock.
11:13Let's do this!
11:14Woo!
11:15And they're going to do it.
11:20Brick chicken is a bold move.
11:23Is it?
11:24So much can go wrong.
11:26Literally, you use a brick, right?
11:28You wrap it with, like, aluminum foil, and it's all about the flattening things.
11:32You put the skin side down.
11:33Okay.
11:34You drop that brick over the top.
11:35What's going to happen is the skin is going to render that fat.
11:37It's going to give you really crispy skin.
11:39You know, obviously, you have to give some flavor to the chicken.
11:42There's no time for them to brine.
11:44Flavor's going to have to come not within the chicken, but outside the chicken.
11:47Outside the chicken.
11:48Yeah.
11:49This is a dish not only that I grew up eating, but a dish that I've been cooking for most of my career.
11:52I'm making a brick-roasted chicken with torn croutons and a pan-jew.
11:55I'm going in a very simple and elevated direction.
11:58What makes my chicken so great and different is I'm going to take the bones out, but I'm not going to cut up the meat at all.
12:03I have never seen this process. This is really cool.
12:05I'll tell you why he's doing that.
12:07You've only got 45 minutes for that chicken to get cooked.
12:09Yeah.
12:10And when you have the bones and meat, it takes a lot longer to cook.
12:12Oh, okay.
12:13I mean, he knows how to cut that chicken, baby.
12:18It's tricky because we know Bobby has skills.
12:21Yeah.
12:22Okay?
12:23And Bobby has flavor.
12:24Mm-hmm.
12:25So now this is the actual great equal pairing.
12:27Bobby, he's going to his happy place with the Fresno chilis.
12:30Bobby, seriously?
12:31Fresno chilis?
12:32Really?
12:33Are you going to serve some crispy rice on the side of your brick chicken too, Bobby?
12:36Nope.
12:37Okay, good.
12:38Because I was going to have a problem with that.
12:39Oh!
12:40You know what I'm saying?
12:41So I'm making chicken with pickled chilis, a salsa verde, and some potatoes with parmigiano and rosemary.
12:48I put the spice rub all over my chicken, mustard powder, coriander, cumin, smoked paprika.
12:53I choose my two favorite parts of the chicken, the thigh and the breast, bone in, which is going to bring tons of flavor.
12:59Wait, hold on.
13:00Hold on.
13:01Chef Michael is breaking his chicken down.
13:04Who gave Bobby Flay already broken down chicken?
13:08Excuse me?
13:09Bobby?
13:10Bobby?
13:11Bobby?
13:12Bobby, go get you a whole chicken and break it down.
13:14He can ask for whatever he wants.
13:16I don't know where you buy your chicken, but where I buy mine, it doesn't come broken down.
13:20Hey!
13:25Yes.
13:26Yes.
13:27Hey, listen.
13:28Okay.
13:29Let's go, Mikey.
13:30You ain't come to play.
13:3127 minutes to go.
13:34I get it going.
13:35Going.
13:36No type of slowing.
13:37I'm going to season just with salt and pepper because I want my chicken to taste like chicken.
13:41And then I can get those bricks on there immediately to make sure that skin is flat against the pan.
13:45Chef Michael.
13:47Sonny.
13:48With the Charron squad.
13:49Yeah!
13:53What's going on with your bone yard over there?
13:55So I'm going to take the bones.
13:56I'm going to deglaze them.
13:57We're going to make a chicken jus with chicken stock.
13:59We're going to add some garlic and herbs.
14:00And then at the very end, we're going to hit it with some green olives and some Calabrian chili.
14:03So it's got a little briny, spicy, citrusy kind of components.
14:06Let me go see what he's doing over here.
14:07Y'all make some noise for my man, Chef Michael!
14:09Yeah!
14:12Now I'm starting my crispy potatoes.
14:14I'm going to put them in 300 degree oil so that they blash in the oil.
14:17Ooh, that's not looking good, Bobby.
14:19Show the camera.
14:20Show the camera, Bobby.
14:21It's not looking good.
14:22That's a chicken a mother would only love.
14:26What are you talking about?
14:27You think that's beautiful, Bobby?
14:29Come on.
14:30Yeah, it's beautiful.
14:3221 minutes and 30 seconds.
14:35For the jus, I'm going to take the bones out.
14:37I add olives and chilies.
14:38He's going to render that down and get some flavor.
14:40And the fat, it's just...
14:42That's getting fat.
14:43Girl, if honey does that in the gravy, it's the best.
14:46Oh, yeah.
14:47And Bobby, I think that his chicken went a little bit too long on the color.
14:51Bobby, how's that chicken looking over there?
14:53Getting there.
14:54I rented the fat off the skin, so now I want the chicken to cook through in the oven.
14:58All right, Chef Michael, I'm coming over to assist you.
15:01I'll take all the help I can get.
15:02Because you know, I think the best way to be Bobby Flay is to shave Bobby Flay.
15:06Throw some shade?
15:07What should I say?
15:08Like, the last time Bobby picked up a brick, he was probably on his way to the bank.
15:11Oh!
15:15Shade!
15:16Shade!
15:17Shade!
15:18Bobby!
15:19That was very good, and you're right.
15:24Next, I'm going to get started on my croutons.
15:26I want them to be rustic, super nice and toasty on the outside.
15:29Nina, I want to teach you something.
15:30Oh, please!
15:31Salsa Verde.
15:32This is a good sauce for you to make.
15:33Okay.
15:34Lots of fresh herbs.
15:35Okay.
15:36Tarragon, parsley, capers.
15:37Okay.
15:38Some anchovies.
15:39I love an anchovy.
15:40And some chilies.
15:41I'm going to put this on the chicken.
15:42Speaking of meat, Bobby, why don't you show her how to break down a chicken?
15:47Do you like just saying my name?
15:49I do, Bobby.
15:53I heard that you make snacks sometimes for people.
15:55Oh, you want a little snack?
15:56You want a little snack?
15:57You know, I love charcuterie, so anything that's like a little nibble.
16:00Okay, you got it.
16:01All right.
16:02Seven minutes to go.
16:04I'm taking my potatoes, and I put them back in the fryer to crisp them up.
16:07So I'm grabbing a little basil and parsley.
16:09I'm going to fry them so we get a nice crispy texture.
16:12What is Bobby getting?
16:13What is this?
16:14What did he grab?
16:15That looks like Gruyere and Fontina.
16:16Oh, I think this is my snack.
16:18Is he hooking you up with a charcuterie board?
16:24I thought you forgot about me.
16:28I can't shave him.
16:33Bobby, you could have toasted this bread.
16:35I knew you were going to say that.
16:38I absolutely, I absolutely knew you were going to say that.
16:42Only three minutes left.
16:43Ain't no rest of the wicked.
16:45The chicken is exactly where it needs to be.
16:47I'm going to start with those croutons and get them on the plate,
16:49so everything I put on top of them is going to get soaked up by that bread.
16:52Ooh, look at that sauce.
16:54I take the chicken breast, chicken thigh, crispy potatoes, put down some salsa verde.
16:5920 seconds.
17:00Fresno chilis on top.
17:01I'm going to finish it with fried basil and parsley.
17:03Five, four, three, two, one.
17:11Good job.
17:12Amazing job.
17:13Nice work.
17:14Beautiful.
17:15I know it's a winner because every component is perfectly executed.
17:18This is exactly what a brick chicken is supposed to be.
17:20I'm feeling really good right now.
17:21I think this is going to be a tough one for me to win.
17:23I think Michael did a great job on his chicken skin.
17:25Frankly, like, when it gets right down to it, that's what this is about.
17:28Bobby, did you want to flip your pepper mill again for camera and get it right this time?
17:36Chef Michael, congratulations.
17:39Interesting challenge.
17:40Now it's time to meet your judges.
17:42First up, the chef and owner of Arthur & Sons,
17:45Joe Isidori.
17:47Chef, restaurateur, and the queen of soul food,
17:50Melba Wilson.
17:51And the executive chef and partner of Fish Cheeks, Dustin Everett.
17:59Judges, please start with the first for chicken in front of you.
18:07Okay.
18:08He's picking it up.
18:09Don't be shy.
18:10I'm not.
18:11Yeah, we're family.
18:12Yeah, we're family.
18:13It's all good.
18:14Well, right off the bat, I'm a thigh guy.
18:16Once I saw that thigh, I was excited.
18:17I liked the spice rub on the outside,
18:20and the salsa verde is no joke.
18:22The skin could have been a little crispier, but the spice rub really helped it out.
18:25Overall, a nice punchy brick chicken.
18:28I would have loved to have had a mashed potato, something a little more simplified,
18:33so that I can really get the salsa verde and incorporate it into that.
18:37However, it was very, very flavor-forward.
18:40I like a punch-in-the-face kind of flavor profile, and I really got that from this dish.
18:45I love rosemary, pummeled, potatoes.
18:46Who doesn't?
18:47But I would have liked to see it a little more with the dish.
18:49To me, it was just a side dish.
18:51Judges, please try the second brick chicken.
18:55The skin is perfect.
19:00Absolutely crispy.
19:01It's cooked perfectly.
19:03I mean, it's A+.
19:04The croutons probably would have preferred another starch.
19:07I love the au jus.
19:09I could just soak in it.
19:10The brick chicken, I think, could have used a little more flavor, a little more seasoning.
19:14I think the chicken was cooked perfectly.
19:16I agree with them on the skin.
19:18Super crispy.
19:19The olives, I thought it brought a nice little saltiness to the dish.
19:22Overall, I just want a little more seasoning.
19:24That was probably my only complaint on the dish.
19:26Thank you, judges.
19:28Please take a vote.
19:29It's clear that they prefer my chicken skin to Bobby's.
19:32What's making me the most nervous is it seems the judges like the spice component of Bobby's dish much better.
19:37Now I'm thinking maybe my seasoning is a little bit too simple.
19:39And the winner is...
19:43Chef Bobby Fleck.
19:45Sorry, dude.
19:47That's fine.
19:48Bobby, the spice on that chicken hit like a brick.
19:53Great job.
19:55We tried.
19:56Michael, it was delicious.
19:58So good.
19:59The jus, the bread.
20:01I love the bread.
20:02It's so good.
20:03The crispy skin.
20:05It's never fun to lose, but it was a hard-fought battle.
20:08It still showed the world that I am a great cook and I'm able to hang with the best.
20:11Why is that?
20:12Don't even blow me a kiss.
20:15Hmm.
20:16I need a rematch.
20:17Yeah.
20:18You have not seen the last of us.
20:19This ain't over, Bobby.
20:20Don't be because you made me a snack.
20:21I'm not coming for you.
20:22Yeah.
20:23Like with any good dish, I built that one brick by brick.
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