- 5 months ago
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Beat Bobby Flay Season 40 Episode 4
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👉 Official Channel: https://www.dailymotion.com/LoomLens
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Short filmTranscript
00:00I'm Bobby Flake.
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 dick.
00:31What?
00:32Don't try this at home.
00:33I know you did it, Bobby!
00:36Bottom line.
00:37You're gonna win it a chance!
00:38Everyone's out to beat me.
00:48What's up, everybody?
00:53Tonight, you guys are in for a treat.
00:55One of my co-hosts is a football player
00:57turned food star.
00:58Come on out, Eddie Jackson.
01:02That's terrible.
01:03Let's get a real musician out here.
01:05And the other is a country music legend.
01:08Wynonna Judge!
01:11Yes!
01:15Thanks so much for being here.
01:16I'm here to take over.
01:17You're here to take over.
01:19So let's get into the really important things.
01:21You and I share an amazing passion, cats.
01:25Meow.
01:26How many do you have?
01:2730.
01:2830 cats!
01:29I have 500 acres.
01:30That's a lot of acreage.
01:31Yes.
01:32Wynonna is my hero.
01:33Not only is she a country superstar,
01:35she also has 30 cats.
01:37I have chickens, I have miniature donkeys.
01:39Pet pigs named Juanita and Consuela.
01:41I'm just known as why Noah and why Hop.
01:47Because I cook and animals are my passion.
01:49What kind of stuff do you like to cook?
01:50Everything.
01:51Really?
01:52I can, I do things seasonally.
01:54And now you're working on a cookbook, right?
01:56We'll see.
01:57What?
01:58Spill the tea.
02:00Oh, I love that.
02:00I like it.
02:01Let's get this thing going.
02:02Any strategy tonight, Eddie?
02:03I mean, you've been here many times.
02:04I love watching people beat you.
02:06Yeah.
02:07Because you're the best.
02:09You've come to the right place.
02:09It's going to be hard, but I'm here to show you.
02:12All right, Bobby, so we have two very good chefs
02:14in the house tonight, so you might
02:15have been in a little bit of trouble.
02:16Mm-mm.
02:18Our first contender is a competition veteran,
02:21and he's ready to show you which Bobby is boss.
02:24From Chester, New Hampshire, it's Bobby Marcaz.
02:27Yeah.
02:28All right, let's go.
02:36Our next contender has spent 50 years
02:39perfecting his modern takes on classic dishes.
02:41From Bellevue, Washington, it's John Howey.
02:44Yeah.
02:45Whoo-hoo!
02:46Happy to be here.
02:49I'm looking for you, Bobby.
02:51Whoo!
02:52I love a man that twirls.
02:56Bobby, John, how's this going?
02:58Good, Bobby.
02:58Anybody call you Robert?
02:59I prefer Bobby.
03:00I feel the same way.
03:01All right.
03:03I'm going to give you an ingredient of my choice,
03:05and you must make that ingredient the star of your dish.
03:07And that ingredient is pecans.
03:10Hmm.
03:11Is this an ingredient you work with a lot?
03:13A lot as a garnish.
03:14That's going to be the tough part.
03:16Pecans have to be the star.
03:17All right, guys, 20 minutes on the clock.
03:19Go nuts!
03:20Let's go!
03:21Come on!
03:22Come on!
03:26I love this ingredient.
03:27This is almost like a staple in southern cooking.
03:29Yeah.
03:30What would you do here, Eddie?
03:31Crust.
03:32Crusted, yeah.
03:32A pecan-crusted chicken sandwich.
03:33We're in agreement on that.
03:35Tilapia or chicken would be perfect.
03:36Wow, tilapia.
03:37Very specific, by the way.
03:38I like that.
03:38I'm very specific.
03:39I like that.
03:40Thank you so much for having me.
03:41Bobby, what are you making?
03:44I am making a bourbon pecan chicken with a bourbon cream sauce.
03:48Bourbon and pecans, absolutely.
03:50As soon as I see pecans, my immediate thought is bourbon.
03:53That clicks with me, then I'm going to do a sauce.
03:55Now we're cooking, yes.
03:57Whoa!
03:58That's what I'm talking about.
04:00Yeah, there we go.
04:01Roasting them really brings out a little bit of sweetness.
04:04And after I burn off the bourbon, I add the cream,
04:06because that's going to add some silkiness.
04:08Bobby's compete on 10 different competition shows.
04:11Oh, really?
04:11Yeah.
04:12He likes the competition round.
04:13He does.
04:14He does well.
04:16I love getting into these culinary competitions,
04:18because it just keeps me challenged.
04:20I'm chef partner of Tuckaway Tavern and Butchery.
04:23I like to put modern spins on classic American cuisine.
04:27Tonight, I'm competing for my wife, my kids,
04:29and in honor of my daughter, Alana.
04:31Alana lost her battle to cancer in 2014.
04:34She was the biggest champion in my life,
04:37and so she's my biggest inspiration.
04:40Beating Bobby Flay would be a huge accomplishment.
04:42It's the ultimate championship, right?
04:44So let's battle, and may the best Bobby win.
04:48What I don't like about pecans is I don't think there's a whole lot
04:51of things you can do to make them the star.
04:53But I have a dish that I do already, which is chicken crusted
04:56and walnuts.
04:57I think I might do a version of that.
04:59How about you, John?
04:59I've got a pecan crusted chicken breast.
05:02OK.
05:03All right.
05:04Blue cheese sauce.
05:05OK.
05:05Ooh, wow.
05:06Blue cheese and pecan sauce.
05:07Bonk it.
05:12I'm going to impress our special guests by doing something
05:14that makes them go, wow, that's an interesting combination.
05:17And hopefully they're blue cheese fans.
05:19I wouldn't have chosen blue cheese.
05:20Yeah, it's interesting.
05:21It's interesting.
05:24I am chef owner of John Howey Restaurants
05:26in Washington State.
05:28In my 48-year career, I've cooked at the Beard House
05:31five different times, and I was nominated as Restauranteur
05:35of the Year by the James Beer Foundation.
05:38I really want to win as a thank you to my family
05:41for supporting me the entire time.
05:43I've got a couple sons and three grandchildren
05:46that are going to love seeing me beat Bobby Filet.
05:48Let's see what's going on over here.
05:50We're about to make a little bit of a coating.
05:52OK.
05:53All right.
05:54We're going to get a nice crust with salt, pepper,
05:55and ground pecans.
05:57All right, so you're going to beat two Bobbies today.
05:58I have to beat two Bobbies.
05:59Do not worry about this, Bobby, over here, though, right?
06:01I'm not worried.
06:02I guess we're going to find out.
06:04We're going to dip the chicken in some egg and cream,
06:07and then it's right into the pecans.
06:09So talk me through this.
06:10Chicken thighs, right?
06:11Chicken thighs, yeah.
06:12Crusting it with a little pecan panko.
06:14Good.
06:15For the breading, I add panko, cinnamon, cardamom,
06:18sugar, and salt to create some depth of flavor.
06:2112 minutes and 55 seconds.
06:23All right, chef.
06:25My chicken thighs, I want to get those in my pecan crumbs.
06:28I want to do it in the fryer and get a nice crisp on them.
06:31Hey, John, are you enjoying cooking in Bobby's kitchen?
06:33Well.
06:33And by Bobby, I mean me.
06:36Come on, Bobby.
06:38So we have chicken and pecans on both sides.
06:40Yeah.
06:41So basically, it's going to come down
06:42to the execution, the seasoning.
06:44Yeah, man.
06:45I don't really have a garnish, and so I'm going to do
06:47a maple roasted pecan to go on top.
06:50Coming up on 8 Minutes.
06:52So, John, I have to admit, I personally
06:54would have never picked the blue cheese,
06:56but I think it's so interesting.
06:57Are you nervous?
06:58Just timing is what's the biggest problem
07:00with getting it done.
07:01This dish is pretty rich with all that blue cheese sauce.
07:04I want to add a little bit of airiness and acid,
07:07so I'm making a roasted red pepper relish.
07:09Permission to enter.
07:10Please come in, yeah.
07:12Tell me what you want me to know about you.
07:14I sing in my kitchen.
07:15Do you?
07:15My chefs hate it.
07:16Um.
07:18You can't sing good, sing loud.
07:20That's exactly what I do.
07:21I'm glad I got that down.
07:23So I pull my sauce off, get it in the blender,
07:25looking for like a silky texture.
07:27I'm working on a little bourbon pecan sauce.
07:28Would you like to try it?
07:29Oh, I would.
07:32Ooh, girl.
07:35Coming up on 5 Minutes, chefs.
07:39What do you think?
07:40The sauce was awesome, and I trust John.
07:42He just seems very in command.
07:45It is time to plate, so I go immediately for my sauce.
07:48I've got my chicken right on top.
07:49One minute to go.
07:51Just take a nice big spoonful of blue cheese sauce,
07:53then I've got to put the chicken on there.
07:5510, 9, 8, 8.
07:57My nut garnish, I just pop that on top.
07:596, 5, 4,
08:01I add roasted pepper relish just to finish with.
08:033, 2, 1.
08:05Oh!
08:07Nice job.
08:08That blue cheese sauce is going to be so rich and creamy,
08:11and the chicken with that touch of sweetness from the pecans
08:14should work out just great.
08:15Woo!
08:16Nice job, Jeff.
08:17It was beautiful.
08:18I've got pecans used three different ways,
08:20but I do realize that I did not salt my chicken thighs
08:23before I breaded them, so fingers crossed.
08:31So, Bobby, number two.
08:33Bobby, number two.
08:34What's that face you make, like, when you lose?
08:36There it is.
08:37That's what I'm looking for today, guys.
08:39I want to see Bobby beat so bad.
08:42Chef John, what did you make?
08:44I made a pecan-crusted chicken breast over a blue cheese sauce
08:48with a little bit of roasted red pepper on top of that.
08:50You cook this chicken breast about as good as you can get it.
08:53I like this pecan coating.
08:55The blue cheese is delicious.
08:57The only thing is that it's overpowering it,
08:58and I can't really get the pecan.
09:00I'm with you, ditto.
09:01I would push it to the side and concentrate more on this relish.
09:04It's so good.
09:06Chef Bobby, tell us about your dish.
09:08So I...
09:09Oh, sorry.
09:09I did a pecan-crusted chicken thigh with a pecan bourbon cream sauce.
09:17And on the top, I just did a quick maple-roasted pecan.
09:20I love that you prepared the pecans three different ways.
09:23This cream sauce, I love that bourbon.
09:25The chicken itself, beautifully crested,
09:27but I feel like it's lacking seasoning.
09:29The chicken is really well-cooked,
09:31but like you said, more oomph.
09:33I love both of them.
09:35All right, give us a moment to discuss.
09:38I'm really hoping the fact that I used pecans three ways
09:41is enough to make up for the lack of salt.
09:43The chef moving on is...
09:47Chef Bobby.
09:51Good luck, folks.
09:53Good luck, folks.
09:54Good luck, folks.
09:55I had high hopes to show Bobby Flay something,
09:57but I'll tell you what.
09:58Bless you.
09:59You know, I'm looking forward to having my grandkids
10:02watch me beyond beat Bobby Flay.
10:04Chef Bobby, you truly embodied the challenge
10:06Yes.
10:07by making the pecans the star of the dish.
10:09Now, you got a season.
10:10That's how you're gonna take this man down.
10:12I'm gonna do it.
10:13That's what I'm talking about.
10:14All right, Bobby, congratulations.
10:16What's your signature dish?
10:17My signature dish is...
10:18Beef stroganoff.
10:19Ooh!
10:20Ooh, that's one of my favorites.
10:21Classic.
10:22I feel like I've made this dish here before.
10:23You have, and you lost.
10:24Ooh!
10:25Interesting.
10:26All right, Bobby versus Bobby.
10:27I like it.
10:2845 minutes on the plate.
10:29That's what I'm talking about.
10:30That's what I'm talking about.
10:31All right, Bobby, congratulations.
10:32What's your signature dish?
10:33My signature dish is...
10:34Beef stroganoff.
10:35Beef stroganoff.
10:36Ooh!
10:37Ooh!
10:38Ooh!
10:39Ooh!
10:40Ooh!
10:41Ooh!
10:42Ooh!
10:4310 minutes on the clock.
10:44And your time starts now.
10:48Let's go, Bobby!
10:49And Bobby!
10:56You like beef stroganoff?
10:57I cook it probably two times a month.
11:00That's old school.
11:01I love...
11:02It's a comfort food.
11:03Traditionally, beef and, like, mushroom sour cream sauce.
11:06Maybe.
11:07Yeah.
11:08And it is traditionally served over egg noodles, which is the way I learned.
11:10Chef Bobby, you know, why'd you choose this dish?
11:12I've been cooking beef stroganoff since I was, like, 10, 11 years old.
11:16One of the first things my dad taught me how to cook.
11:18Wow.
11:19I like to bring different textures of beef, different textures of mushrooms, and really show off techniques throughout the process.
11:26So I'm making beef stroganoff with porcini crusted filet mignon, marrow-roasted mushroom sour cream gravy with egg noodles.
11:34I want to roast my marrow bones and get my chuck roast braising in the pressure cooker with carrots, celery, and onions, and some of those bones.
11:42Bone marrow is pretty much leg butter out of a cow.
11:45Bobby's gonna use that bone marrow to have that really strong beefy flavor.
11:49That's impressive.
11:50So, uh, beef flay, the last time you made this dish, you lost.
11:53Do you remember anything?
11:54I don't have any recollection of it.
11:56Huh.
11:57It's funny, Hoppy.
11:58He doesn't remember anything when he loses.
11:59How handy.
12:00The last time I made this, apparently I didn't do very well.
12:02That's what I've been told.
12:03So my strategy with this one is I'm going pretty classic with a couple of twists and turns.
12:08I'm making skirt steak beef stroganoff with a cremini mushroom sauce.
12:12What you got going on?
12:13I'm making some fresh dill noodles.
12:15What?
12:16Some dill noodles.
12:17What the heck?
12:18It's eggs and flour and some fresh dill.
12:20Dill is very Eastern European, and I think beef stroganoff and dill makes perfect sense.
12:24I'm gonna let this dough rest, and then I'm gonna make a mushroom sauce that has shallots and garlic.
12:29I put a whole bunch of cognac in there.
12:32Yeah.
12:33And then I want to saute the mushrooms separately so that they get crusty on the outside.
12:37Chef Bobby.
12:38What's going on?
12:39Beef stroganoff.
12:40Old school.
12:41Now you're gonna bring the flavor this year, all right?
12:42That's the goal, man.
12:43That's the way to beat Bobby Flake.
12:44Absolutely.
12:45The better Bobby's over here.
12:46Going for the W.
12:47Typically, I'm not one to under season, but I lie on the line of not over seasoning.
12:53So I always try to find the perfect balance.
12:55So I definitely get some salt on this filet mignon.
12:59This filet is really lean, so it goes great in this really fatty dish.
13:04Let's give a round of applause for the better looking Bobby.
13:09So a skirt steak?
13:10It's one of my favorite cuts of meat.
13:12I love skirt steak, but stroganoff, I don't know.
13:15So classically, this dish is a tougher cut of meat, but I'm using skirt steak because they'll cook quicker.
13:20Sometimes, man, you know, you got a classic, you just want to leave it a classic.
13:24You know, maybe that's why you lost last time.
13:26Possible.
13:27I can't remember what I did last time.
13:29It doesn't matter what you did, you lost.
13:3322 minutes.
13:35So now I'm gonna roll out my pasta.
13:37I admire that he's making his own noodles, I have to say.
13:40Beef plate, how are those noodles going?
13:41The noodles are good.
13:42I gotta cut them.
13:43In fact, I don't think I have enough, so I'm gonna have to make more.
13:45Pasta's taking a little bit more time just because I didn't roll out enough sheets.
13:48Still got a lot to do.
13:49Making your own noodles.
13:50He took away time from other things.
13:52Yeah.
13:53Hope it's worth it.
13:54Definitely feeling a little crunch.
13:55Time feels like it's catching up to me.
14:04Here I come.
14:05Hey.
14:06Hey, you.
14:07Hey, you.
14:08Hey, you.
14:09Hey, you.
14:10I have to say, I'm judging your dill noodles.
14:13I want to know what the choice is to take away time to make your own noodles.
14:18I don't know.
14:19I love fresh pasta.
14:20Oh, I do too.
14:21And I just think the noodles in this dish is really important.
14:23Right?
14:24So tell me a story.
14:25I just met you.
14:26What do you want me to know about you?
14:27I want to know that you and I have cats in common.
14:29Yes.
14:30And I have two.
14:31You have 30.
14:32Do you have any dogs?
14:33About 10.
14:34You have 10?
14:35Yeah.
14:36I have to come to the farm.
14:37I'm telling you, they picked me.
14:38If I was a cat or a dog, I'd pick you too.
14:40Yeah.
14:41I have good snacks.
14:43Well, good luck, Bobby Flay.
14:44Thanks, Minota.
14:45See you later.
14:46I don't hear any singing.
14:47I was just about to show you my new hit.
14:49Yeah?
14:50There's a new Bobby in town.
14:52Oh, my God.
14:54His name is...
14:56I think you forgot the internet exists.
14:59I want to have different textures going on, so my next step is to roast multiple kinds
15:05of mushrooms with bone marrow.
15:07So what do you think about Master Bobby using skirt steak?
15:11I think whatever Bobby does is going to be awesome.
15:13I think I'm just going to bring it a little better than him.
15:16That's the goal.
15:18I like it.
15:20I don't know.
15:21What do you all think?
15:22Is there a new Bobby in town?
15:26Time to get my pasta going.
15:28I go with classic egg noodle because I feel like fresh pasta for a stroganoff.
15:32It's a little bit of a gamble because it can be softer than dry pasta.
15:37I'm also going to toss my pasta with a little sour cream.
15:40Sour cream is a prominent ingredient in stroganoff.
15:43And so I'm also making garlic herb sour cream using shallots, basil, oregano, parsley.
15:49Seems like Chef Bobby's really trying to elevate his dish.
15:52Pantsy, fancy pants.
15:5512 minutes and 30 seconds.
15:57How we doing, Chef Bobby?
15:58All good.
15:59Oh.
16:00I got to finish my sauce, cook my steak, cook my noodles.
16:05Other than that, I'm done.
16:06Everything.
16:08So I blend the sauce.
16:09You can use sour cream for this because that's the traditional.
16:11But sometimes the sour cream separates.
16:13So creme fraiche is going to be a silkier sour cream.
16:16B-Flay, when are you going to start your steak?
16:18Right now.
16:19Good answer.
16:20I sprinkle a little sugar onto the porcini powder because I want it to be caramelized.
16:24And then I drop the pasta in the water.
16:26Now it's fresh noodle, so it's going to cook fairly quickly.
16:29And then I'm melting some butter because I want to make buttered noodles.
16:33Six minutes.
16:34Here we go.
16:36So I pull my tenderloin out.
16:37I give it a slice and it's perfectly cooked.
16:40I drizzle a little bit more of that bone marrow butter over the top.
16:43So I'm really counting on this filet mignon to drive home the beef part of the stroganoff.
16:49Gravy's where I want it to be.
16:50I built some great flavors in the pressure cooker.
16:53Now it's time for all the kids in the pool.
16:55I got my sour cream and creme fraiche in there.
16:57My roasted mushrooms and pasta all in.
17:00It's time to go.
17:01Less than three minutes, people.
17:04This is miragaki.
17:05Mm-hmm.
17:06I slice the steak.
17:07I think the steak is cooked nicely and well seasoned.
17:09I start plating the noodles.
17:11Noodles are so freaking important.
17:14I would personally have gone a nice toss in the sauce.
17:1730 seconds.
17:18I start with my herb sour cream.
17:20Toss my pasta one last time.
17:22Give a scoop of that on each plate.
17:24Here we go.
17:25Ten.
17:26Nine.
17:27Eight.
17:28Put the steak over the noodles and then I sauce it all.
17:30Five.
17:31I finish each dish with filet at the center.
17:34Two.
17:35One.
17:36Oh!
17:37Good job, dude.
17:40I appreciate it.
17:41Bobby's game is strong.
17:42I like the fact that he tossed the noodles in the sauce.
17:45I thought that was a smart idea.
17:46I accomplished what I came to do.
17:48I built a beautiful plate.
17:50I'm feeling confident.
17:51My dish, the flavors are there, but it doesn't look great.
17:56Making those noodles took a lot of time.
17:58Uh-huh.
17:59Tonight was a battle of Bobby versus Bobby.
18:05Beef stroganoff!
18:07So we'd like to introduce you to your judges.
18:10Chef and restaurateur, Michael Sulakis.
18:13Chef and novelist, Jess Tom.
18:16The third generation owner of Misalka, Jason Burchard.
18:21Please start with the dish in front of me.
18:32I love the choice of meat here.
18:34So much flavor and the crust that they got on it.
18:37It's like a bark.
18:38Every bite is exciting to eat.
18:40It definitely reminds me of grandma's cooking.
18:43Love the dill and the pasta.
18:45That gives it a little pop.
18:46Yeah.
18:47But I'm not 100% sure why they didn't toss that noodle in some of that sauce.
18:52Because it just becomes like one big blob.
18:55I 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.
19:01I really loved how the pasta is so thin, the steak is sliced thin.
19:06It lends a level of refinement.
19:08I would have liked to see a little bit more of a sour cream base in the sauce, but this was very tasty.
19:13All right, judges, gonna have you switch plates.
19:23I really enjoyed this dish.
19:24The cut of the filet, delicious.
19:26The porcini crust, definitely a plus.
19:28I liked how all of the mushrooms really drives home the meatiness of this dish.
19:33The sour cream added tartness and zing.
19:37I loved the sour cream, but I think that's also the problem with the dish.
19:41Like, it was so one dimensional in there because I think it was under seasoned.
19:46All right, judges, now it's time to take a vote.
19:50My big worry here is hearing the judges say under seasoned again.
19:55And if I'm a pinch of salt away from beating Bobby Flay, it's gonna be a tough one to live down.
20:01So tonight's decision is not unanimous.
20:05And the winner is...
20:09Chef Bobby Flay!
20:14You did a good job, Chef Bobby. Thank you.
20:16You know what, Bobby? This dish really is beautiful.
20:18It just missed it by a little bit, man.
20:22A little salt, a little pepper.
20:25Nice to be there, man.
20:27I'm going home a second Bobby.
20:30Thank you. Good job, Chef.
20:31I appreciate it, guys.
20:32To the one and only Iron Chef, so I'm okay.
20:35I gave it my all.
20:36I guess congratulations, Bobby Flay.
20:38Thank you very much, Eddie.
20:39I think the wrong Bobby won.
20:41Put that smirk off your face, man.
20:45I think you need to come back.
20:46Let's do a rematch with Bobby.
20:47Come on, bring it.
20:48You know what we say in the South next time.
20:51Bobby, bless your heart.
20:53Bless your little heart.
20:54Bless your little heart.
20:55Just like Wynonna, my stroganoff was a classic.
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