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Bobby's Triple Threat (2022) Season 4 Episode 4
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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 Aisha Nurjaya rounds out the squad with her global flavors
00:38and that New York City punch.
00:45Each 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.
00:56Think I'm hard to beat?
00:58Wait till you get a taste of my triple threat.
01:08Welcome to Triple Threat, everybody.
01:10Who's ready for some action-packed competition?
01:13Let's go.
01:17Tonight, I have somebody fun coming into my secret kitchen.
01:20Fun. Fun.
01:21I'd like to have some of that.
01:23And in this club, when the chef has the password to get through that door,
01:26they also have the stamina to take down the titans.
01:29We're a team to be reckoned with because we all have tenacity, grit,
01:32and we have the will to win.
01:34This chef is a restaurateur and a cookbook author
01:36who has worked with some of the greats,
01:38like Jean-Georges Van Gerichten and Morimoto.
01:41He's been hitting the competitive circuit for about 17 years.
01:46So I've competed against him.
01:48For sure.
01:49Maybe he gets it around three.
01:50He's done everything from Iron Chef America to Top Chef All-Stars.
01:55No idea.
01:56His modern takes on Asian-American cuisine
01:58have earned him a hefty amount of recognition,
02:01most notably as a James Beard semi-finalist for Best Chef New York.
02:05New York.
02:06Dale.
02:07I see some rumblings on the sofa.
02:09Any ideas?
02:10That makes a lot of sense.
02:11What's the initials?
02:13DT?
02:14Got it.
02:15I hope so.
02:16I love him.
02:17I know you guys won't make it easy for him, right?
02:18Definitely not.
02:19The chef you're all going head-to-head with is...
02:25Password.
02:26Lumpia.
02:27Mmm.
02:28Nice.
02:30Dale Talday.
02:31Yes.
02:32What's up, Chef?
02:33These guys, somehow they're ready for you.
02:37Scary, scary lineup going on over here.
02:38Hi, Dale.
02:39What's up, guys?
02:40How are you?
02:41Nervous energy coming out right now.
02:42From us?
02:43Yeah, for sure.
02:44No, from me.
02:45From you.
02:46It's reciprocated.
02:47It's reciprocated, Chef.
02:48Dale's another one of the homies.
02:49He's a good friend of mine.
02:50He's pretty much been doing this as long, if not a little bit longer than I have.
02:53And that's what makes him dangerous.
02:54I will tell you, this is probably the worst thing.
02:56What's up, Chef?
02:57I do not take this very lightly.
02:58Right.
02:59If you can take down these Titans, you're gonna walk away with $25,000.
03:00Let's go.
03:01What would you do with $25,000 if you won it?
03:02Oh, something real, real dumb.
03:03Like what?
03:04Like, probably go get another one of these.
03:05All right.
03:06Why do you want to beat these guys?
03:07When you stare at this lineup, it is intimidating, and there's a win-loss record here that's heavily
03:12on the win.
03:13Yes.
03:14I want to add a little bit of a little bit of a little bit longer than I have, and that's
03:15what makes them dangerous.
03:16I will tell you, this is probably the hardest food competition there is.
03:17I do not take this very lightly.
03:18Right.
03:19If you can take down these Titans, you're gonna walk away with $25,000.
03:20Right there at this lineup.
03:21Yeah.
03:22It is intimidating, and there's a win-loss record here that's heavily on the win.
03:26Yes.
03:27I want to add to that L column.
03:28Okay.
03:29I've taken enough losses in my career.
03:30Right.
03:31I hate losing.
03:32I've lost a lot.
03:34A lot.
03:35And it's funny, because my kids are really young.
03:38They're six and three, Everest and Rye, and they get mad salty when I lose.
03:42So, you know, you do it for your family so they can be real proud of you.
03:45You'll have three head-to-head rounds, each against one of these guys.
03:48There'll be a blind tasting for each round with one single judge for the night.
03:52And the judge I have is not only a celebrated chef, but a household name.
03:56Okay.
03:57Round one and round two, I choose the two ingredients, you choose the Titan.
04:01And in those first two rounds, you can score up to ten points.
04:04But in round three, you choose the two ingredients, and you'll compete against the last Titan.
04:09And then round three is worth double.
04:10Whoever gets the most points at the end of the night wins.
04:13You ready?
04:14Yes.
04:15All right, let's go.
04:16I am ready.
04:17That's cute.
04:18Nobody's nervous.
04:19For round one, the ingredients are pork ribs and molasses.
04:24Ribs?
04:25All right, all right.
04:26It's a little tough, but doable.
04:29Here's how it's gonna go.
04:30You must make two distinctly different dishes using pork ribs and molasses.
04:36Who would you like to go up against in the first round?
04:38Michael.
04:39Wow.
04:40Wow.
04:41Okay.
04:42That was a very definite answer.
04:43He was ready.
04:44There's analytics to this game.
04:46Okay.
04:47My strategy is to put Mike first, Brooke second, and Ayesha third.
04:51Ayesha's a wonderful chef, but this competition is about reps.
04:55So the person with the least amount of experience is gonna be the person that I'm gonna go against
04:59last because it's weighted so much heavier.
05:01Michael, how do you feel about these?
05:03I feel great.
05:04Got this, Michael.
05:0545 minutes on the clock.
05:06Let's go.
05:07Let's go, Michael.
05:08Go, let's go.
05:13Mike, it is a true honor to get you in the first round.
05:17Get you.
05:18Chosen.
05:19I didn't have a choice.
05:20You chose me.
05:21What I know about Mike is that he's a guy who is gonna do the hardest trick on a skateboard
05:25and either nail it or wreck.
05:28But when he lands that trick, there's nothing you can do about it.
05:32You just sat and watched greatness.
05:34Just letting you know.
05:35It's an honor.
05:36Pleasure is all mine, Dale.
05:37I'm trying to butter you up, man.
05:44Dale is a stalwart in the competition world.
05:47I actually competed against Dale myself.
05:49He challenged me to wonton soup and he crushed me.
05:52Dale's cuisine is always a threat because he understands what good craveable food is.
05:57He has Goose Feather right outside of New York City.
06:00Taldai Noodle Bar at LaGuardia Airport.
06:02And he just opened Tigris in Naples, Florida.
06:04He's got a lot of range.
06:06I gave them pork ribs and some molasses.
06:09These are the St. Louis style pork ribs.
06:11So they're meatier than like baby back ribs.
06:13This is not easy.
06:14I mean, I would cook the ribs in the pressure cooker.
06:16Yeah.
06:17Same.
06:18So ribs can be hard to cook, especially in 45 minutes,
06:21because usually it's like low and slow, right?
06:23I think this is going to come down to like tenderness and how the molasses is used.
06:27Let's talk about molasses.
06:29Do you use it?
06:30I mean, marinades, dressings.
06:32It gives you that punch.
06:33Yeah.
06:37So I'm going to take these two ingredients into my world of Southeast Asia.
06:41All right, Dale.
06:42Tough challenge right off the bat.
06:43Right off the bat.
06:44What are you making?
06:45So I'm making a pomegranate and molasses nook mam to glaze my ribs.
06:49Okay.
06:50So nook mam is a Vietnamese dipping sauce.
06:52So it's regular molasses, lime juice, fish sauce.
06:55And then what's the other dish?
06:56The other dish is going to be Filipino adobo rib.
06:58Beautiful.
06:59It's garlicky, smoky, black pepper.
07:01So how are you cooking them?
07:02So I'm going to pressure cook them to get them tender with some molasses and sugar.
07:05Love that.
07:06For my Filipino adobo, I have basically just soy sauce, rice wine vinegar, and molasses.
07:11All right.
07:12I hope that these dishes show off some creativity against Michael, who's LeBron James when he
07:17walks into a basketball court.
07:19He a problem.
07:20Dale has a lot of good flavor profiles in his wheelhouse.
07:24But I'm going to take Dale out today.
07:26I mean, this is going to be another notch for the Titans.
07:29All right, Chef Otaggio.
07:30What's up, my chef?
07:31What are you making?
07:32I'm making riblets with a corn crust.
07:34They'll be fried after they're cooked, so they're boneless.
07:36And then I'll make some corn ribs to go with that.
07:40So ribs and ribs.
07:41Okay.
07:42For my rib ribs, I'm doing a pineapple tart to tan with molasses.
07:45What about the pork?
07:46So molasses and fish sauce caramel.
07:47The ribs, regular ribs.
07:48Oh, ribs.
07:49Glazed with pineapple as well.
07:50Okay.
07:55The scary thing is I know exactly what he's doing.
07:59So I'm going to do ribs cooked on the bone, and then I'm going to cook ribs off the bone
08:02and turn them into fried riblets.
08:04Lots of zaniness being attempted in this first round, and we'll figure that out in a little
08:09while.
08:10So will I, sir.
08:14When Michael Votaggio looks at a rack of ribs, they're probably not going to look like a
08:18rack of ribs when he's on with them.
08:19That's why I love watching him cook.
08:20I think he's doing a lot of crazy things and getting them all done in 45 minutes.
08:25He's giving himself extra challenge, but that's the way he likes to cook.
08:28He likes to give himself like a headache.
08:31So on Michael's side, it's like heavy metal, right?
08:34Music's playing.
08:35Yeah.
08:36And on Dale's side, it's like that calming spa music.
08:37Yeah.
08:39It's all happening in their heads.
08:40I know.
08:44You know, you can't have Filipino adobo without rice.
08:46So I decide to go for it.
08:49You've got to give him a complete dish.
08:51For my bone-in ribs, I'm going into one of the pressure cooker with chicken stock,
08:55chipoles, molasses, and then I'm going to make a pineapple aji amarillo barbecue glaze.
09:01I'm putting in there molasses.
09:02Get some liquid.
09:03Shut the machine.
09:05Michael the entertainer today.
09:0720 minutes to go.
09:08Dale, can I turn this oven to 400?
09:09Do it.
09:11So for my tarte to tan, I make a fish sauce and molasses caramel with some vinegar and sugar.
09:18I'm putting pineapple rings in that caramel, putting the puff pastry on the back of it,
09:23and these are going to bake for about 14 minutes.
09:26Where's the corn?
09:27Dale took it all, maybe?
09:28Because Dale is doing corn ribs, too.
09:30No, there's more over there.
09:32Okay.
09:33So with my pomegranate molasses pork ribs, I'm absolutely right.
09:36I'm adding corn ribs to pair with this dish because it's kind of like a duo of ribs.
09:41In a lot of Asian food, texture is almost 50% of a dish.
09:44So you want a bite of like something crunchy.
09:47It's funny that they're both making corn ribs.
09:49Yeah.
09:51Corn and molasses, I think, go together very well.
09:54So I'm making corn ribs for my riblets.
09:57Where's this cleaver?
09:59It's hard to get through that.
10:00Yeah, it is.
10:01Ugh.
10:03Tough little corn today.
10:08Ugh.
10:09Damn.
10:18It's gonna whack it.
10:22Whoa.
10:23I know about that one.
10:25That's insane.
10:26Yeah.
10:27Ugh.
10:28Holy moly.
10:29Can you give me the resumes for the titans that we've been looking at?
10:33This guy might lose a hand today.
10:36Stay tuned.
10:39No money can beat me.
10:40Yeah.
10:41I'm saying it free me.
10:4212 minutes, you guys.
10:46I can't look.
10:49Maybe we're not gonna do that.
10:50I don't have time.
10:51So I decide not to do that because one, I couldn't really get them cut and I didn't want to waste the time trying to cut these corn ribs.
10:59And two, now that I hear that Dale's doing that, I'm like, I don't need to do that.
11:03Is he abandoning the idea?
11:04I think he's just going to make also that, maybe?
11:07I'm going to make fresh corn grits.
11:09I'm putting that corn with some heavy cream and then help bring some of that molasses flavor out because of the sweetness of the corn.
11:16There you go.
11:17Yeah, .
11:20So my pomegranate molasses ribs are done and I'm psyched.
11:23Get a nice glaze on it.
11:25I'm garnishing with marcona almonds, some scallion.
11:28Woo!
11:29I think Dale's happy with the ribs.
11:32My riblets come out of the pressure cooker.
11:34Now I'm going to bread them.
11:35And I'm using crushed corn cereal.
11:37Those riblets are going to be so crunchy because the sugar in the cereal caramelizes.
11:42Yeah.
11:43I'm the boss, I ain't never gonna stop.
11:46My pineapple and molasses glazed ribs are looking delicious.
11:49Now I'm just going to glaze them in that sauce.
11:51Three minutes left, guys.
11:52Dale, how do you feel about being in the triple threat kitchen?
12:00Now I feel good.
12:01I was about to throw up when I got introduced, though.
12:06So I put my corn ribs down, my pork ribs down.
12:11Ooh, that's hot.
12:12The tart tatans look glossy and beautiful.
12:15To plate the pineapple and molasses glazed barbecue ribs, tart tatan goes down, three ribs.
12:20And then to plate my riblets, I've got my grits.
12:23I put my riblets on top of that.
12:25Those riblets look good.
12:27One minute.
12:29I'm plating my Filipino adobo pork ribs with molasses.
12:34How'd your ribs come out?
12:35Good.
12:36Tender.
12:37Good.
12:38Thank God.
12:3910, 9, 8, 7, 6, 5, 4, 3, 2, 1.
12:49That's it, you guys.
12:51Good job.
12:53Good job, yeah.
12:56Nice job, chef.
12:58That's awesome.
12:59Thank you, man.
13:00I have zero concerns about these plates.
13:02I think that they are executed pretty flawlessly.
13:05Dale's dishes look good, too.
13:06I think it's going to come down to preference of flavor.
13:08And technique.
13:09You know, Bobby said that the judge is a household name.
13:13Bobby's network of people is so vast.
13:15He brings the big guns in.
13:17But I feel pretty good about my dishes.
13:24Well, that was quite an exciting battle, for sure.
13:26Now, let's see who was the most successful.
13:29Our judge, after training at Le Cordon Bleu in Paris, has gone on to become a household name.
13:34She is a successful restaurateur and a three-time Emmy Award-winning television personality.
13:40That's impressive.
13:41While she's made a name for herself with her approachable Italian cuisine.
13:45Oh, my gosh.
13:47She's traveled the world and tasted it all.
13:50She's also the author of a whopping 10 New York Times best-selling cookbooks.
13:55Good job.
13:56Baby.
13:58Please welcome the queen.
14:01Giada De Laurentiis.
14:02Yeah.
14:06Holly!
14:08The renowned Giada De Laurentiis.
14:10I mean, she is one of the original faces of the Food Network for sure.
14:13This is awesome to have her here today.
14:15Hi.
14:16Hi.
14:17Oh, man.
14:18I mean, listen, I've watched Giada for the past 25 years.
14:21This is gorgeous.
14:23Thank you. Welcome.
14:24She tends to make food that's beautiful with less ingredients.
14:27Almost the opposite of the way I cooked.
14:31This is really, um, so chic.
14:34Thank you so much.
14:35It's so sexy.
14:37Giada, I'm so glad you're here.
14:39When you're looking for success in a dish, like, what are the important things to you?
14:42Plating of the dish is number one.
14:44Simplicity is number two.
14:45Mm-hmm.
14:46I am not a lover of lots of different sauces and complicated...
14:50Bells and whistles.
14:51Yeah.
14:52Bells and whistles.
14:53I want the ingredients to shine on their own.
14:54Mm-hmm.
14:55Thirdly, I really like to eat light.
14:57I don't like a lot of deep-fried, heavy, heavy, heavy foods.
15:01My dishes are definitely not light in this round.
15:03I went for big, bold flavors of barbecue.
15:07All right, Giada, I gave them St. Louis-style pork ribs and molasses.
15:11My two favorite ingredients.
15:14Super light.
15:15Super light, yes.
15:16Exactly, Brooke.
15:18All right, Jen.
15:20Chef A.
15:21So this is a pineapple and molasses pork rib with a pineapple molasses tarte taine.
15:27I love the idea of the tarte taine.
15:29Mm-hmm.
15:31Mm-hmm.
15:32Definitely highlighted the two ingredients, pork and molasses.
15:38Something tart?
15:39It's very good, but it's very tart.
15:40I can tell by your face.
15:42It's the pineapple.
15:43Oh.
15:44I thought it'd be a little bit sweeter.
15:45Mm-hmm.
15:46And the flaky crust, because it weighs down under the sauce, it just gets gummy almost.
15:51The pork ribs, they're very well cooked.
15:54Let's move on to dish two.
15:55Corn-crusted pork riblets, molasses and tamarind glaze, and then fresh corn grits.
16:01I love its appearance.
16:02Very flavorful crust, nice and crispy.
16:03Nice and sweet.
16:04The issue I'm having with these, though, is they're really dry on the inside.
16:05Probably because they were so little.
16:06They got overcooked.
16:07The grits is a great idea.
16:08But because it's fresh corn, it's not as velvety a texture as I'm looking for in a grits.
16:12I mean, these grits are kind of like my version of Bobby's crispy rice.
16:13I won a lot with this, so I'm shocked to hear that she wasn't too stoked on this.
16:15All right, let's move on to Chef B. Dish number one.
16:17Pomegranate molasses, nook mom glazed ribs, and some corn ribs to go along with it as well.
16:38and some corn ribs to go along with it as well.
16:46This one is really good.
16:47The ribs are tender.
16:49The glaze is light, but super flavorful.
16:53Now this is fun.
16:55It's also got crunchy dimension to it.
16:59Brilliant.
17:00I got nothing bad to say about this dish.
17:02I'm ecstatic she's resonating with this dish.
17:04Let's move on to the second dish.
17:06Filipino adobo molasses ribs.
17:12I don't really taste a lot of molasses.
17:13I taste a lot of salt.
17:15The pork ribs are, they're good.
17:17They're cooked well.
17:18Let me taste the rice though.
17:21Fried shallots and fried-
17:22Garlic maybe?
17:23Garlic.
17:24That's a little, maybe too fried.
17:26A little bitter.
17:27I love the look of this dish though.
17:28The execution, not as great as that one.
17:30Okay.
17:32All right, Jada, time to give out some scores.
17:34Okay.
17:35I thought it was great, but any creator
17:37has to be okay with criticism.
17:43All right, Jada, you want to know who made which dish?
17:45Yes, please.
17:46Okay, so Chef A was Michael Botaggio.
17:50Michael, your dishes received a total score
17:54of six points.
17:57Hi, Michael.
17:59Hi.
18:00I love your food, so don't take your first movie.
18:03Oh, God.
18:04I just, the corn grits were watery, and the tart-a-tan,
18:10it was just too gummy.
18:11I'm shocked at this score.
18:13I mean, it's not the score that I thought I was going to hear
18:16for the food that I just cooked.
18:18Okay, so Chef B was Dale.
18:20Dale, your dishes received a total score of seven points.
18:27Congratulations.
18:32Dale, your first dish with the corn was just phenomenal.
18:37In the second dish, the execution wasn't as spectacular
18:40as the first.
18:41Missed it.
18:43All right, you've heard what Jada has had to say,
18:45so take warning.
18:47Good luck.
18:50Dale, congratulations.
18:51You're in the lead.
18:52How do you feel?
18:53I feel pretty good.
18:54Michael, how you feeling?
18:55Wonderful, Chef.
18:56Great.
19:00You can rejoin your team.
19:02Come on back, Michael.
19:05Good job.
19:06Thank you, Chef.
19:07I think we have a tough judge,
19:08and I think it's going to be up to all the chefs
19:10to listen to her preferences and take that to heart
19:13going into rounds two and three.
19:14All right, let's move on to the second round.
19:16Your ingredients are piquillo peppers and goat's cheese.
19:22What's the matter, Dale?
19:26Not my wheelhouse, but.
19:27OK.
19:28I'm going to be either one of you.
19:30Which titan would you like to choose for round two?
19:33Brooke.
19:33Brooke, all right.
19:35Any reason?
19:36There is a recipe to some of this.
19:38OK, I like that.
19:39You can keep it quiet.
19:41Let's do it.
19:43Your time starts now.
19:44Go, Brooke.
19:45Go, Brooke.
19:48Dale, how do you feel about goat cheese?
19:50A little funky for me, but.
19:51Funky?
19:52Yes.
19:53You're a little funky for me.
19:54What?
19:55OK, piquillo peppers and goat's cheese.
19:58There's a layup for Brooke.
19:59I think Brooke's going to be able to take us
20:00to a leave right now.
20:01I mean, Dale looked at these ingredients,
20:04kind of like a cat when he's taking a bath.
20:05He was like, yeah.
20:07He didn't even want to touch them.
20:09I love piquillo peppers.
20:11They're sweet, but the thing I love about them the most
20:13is the body that they give to sauces.
20:15Yeah, and goat cheese has such a forward flavor,
20:18and you don't need to do much to it.
20:19Yeah.
20:19Dale, why are you picking me second?
20:21Because I don't want to go up against you third.
20:23Aw.
20:24No disrespect, I'm just saying.
20:25Disrespect was had, bro.
20:27Careful, Vaisha.
20:28She holds grudges.
20:29I know.
20:30It's not lost on me that she's a Titan for a reason,
20:33but I've seen Brooke whip too many asses for me
20:36to go take her third.
20:37I hope it bites you in the ass.
20:38I pray it does not.
20:41I'm going into second round with a one-point lead.
20:43Of course the goal is to get a greater gap,
20:46but to the left of me is a five-foot-something Titan
20:50that has wrecked the strongest chefs in this country.
20:52I actually love the fact that he seems a little bit nervous,
20:56but Dale comes with an arsenal of flavor.
20:59You know, Dale's not going to be an easy target today.
21:02Can you grab me the raisins?
21:03Golden or regular?
21:04Golden, please.
21:05Oh, fancy.
21:06She's got him shopping for her now.
21:08We still love you.
21:10I don't know if anybody saw that.
21:13What, the pirouette?
21:16All right, Brooklyn, what's she doing?
21:17So I am making a chorizo saffron couscous
21:23stuffed piquillo.
21:25Oh, nice.
21:26I'm going to stuff my piquillo with chorizo
21:28and then some golden raisins.
21:31I add the couscous to the pot with some saffron,
21:34and then I'm going to do fried goat cheese
21:37with a vinaigrette.
21:39You feel good?
21:40I feel good.
21:41Great.
21:42I know Giada said she likes simple food,
21:44but it's a lot of layered flavors,
21:45highlighting the simplicity of the two ingredients.
21:48Let's go.
21:51I like Brooke's concept.
21:52I'm seeing her be really focused and concise,
21:54and I think Brooke really likes having Giada as a judge.
21:57I think she's cooking with some California sensibilities.
21:59And then on the other side,
22:01Dale is getting to know goat cheese basically in the moment.
22:04But I think that this is what this is all about,
22:06just making it happen.
22:09See if this does what I think it might do.
22:12You know, I love goat cheese.
22:13It's just not something that I play with every day.
22:15How is he cooking it?
22:16He just put a piece down in a non-stick pan.
22:18Oh.
22:21Whoa.
22:23Oh, Dale just burned his goat cheese
22:24and I had to throw it away.
22:26When I get ingredients that I don't normally use,
22:29it lets you cook kind of intuitively.
22:33So I decide, let the ingredients tell you what to make.
22:35These are kind of ingredients that lend themselves
22:37to Spanish cooking.
22:38So I'm thinking, stay in Spain.
22:41What are you making, my man?
22:41Chef, I'm making a piquillo pepper and chorizo sauce,
22:45basically like a Papas Bravas for some chips.
22:47Okay.
22:48With a goat cheese crema.
22:49Nice.
22:50And then I'm doing a piquillo pepper
22:51stuffed with honey saffron candied nuts,
22:55almost like a composed cheese clatter.
22:56Nice.
22:57For my chips, I'm rinsing the starch off
22:59and then into the oil to get them nice and crispy.
23:02Oh, he's got chorizo out on his station too.
23:04I'm going to get started on my piquillo pepper chorizo sauce.
23:07So I grab some piquillo peppers, a little bit of harissa,
23:10and that's going to be the bit for my potato chips.
23:1220 minutes to go.
23:14For the fried goat cheese,
23:16I want to do an emulsified vinaigrette.
23:18I've got the piquillo peppers, some honey,
23:20some whole grain mustard.
23:22And then for my cheese sauce, for the stuffed peppers,
23:24I'm going to melt the goat cheese with some oregano.
23:28Brooke, you took all the saffron?
23:30I did. It's right here if you'd like it.
23:31Okay, I'll grab a little bit.
23:32For my stuffed piquillo peppers,
23:34I get honey with saffron and thyme,
23:36pistachios, dried cherries, and apricots,
23:38and then fold in some goat cheese.
23:41There's a lot on the line.
23:42There are points to make up.
23:44There is the support that Aisha needs to feel
23:46going into round three,
23:48and I want to make sure I provide that for her.
23:51You know, you're going to have pressure
23:52in the third round no matter what.
23:54100%.
23:54Are you getting used to this pressure?
23:56I don't know if you could get used to it,
23:58but I'm ready to cook.
23:58All right.
23:5910 minutes to go.
24:00To go with my chip and dip,
24:02I'm making a goat cheese crema.
24:04So I have heavy cream on the stove.
24:05I add a bunch of goat cheese to it.
24:08And then for my second dish of stuffed piquillo peppers,
24:11I'm making a caramelized goat cheese.
24:13Hopefully when Giada tastes this dish,
24:15she knows that it's like a cheese course.
24:18I think that caramelized goat cheese
24:19actually looks pretty cool.
24:20It does.
24:21Four minutes to go.
24:23For the fried goat cheese,
24:24I'm making a flavorful breading.
24:26Brooke, what's in your bread crumbs?
24:28Panko and sweet paprika.
24:31Paprika's definitely piquillo adjacent.
24:33Yeah, it'll echo that flavor.
24:38I toast off some bread and place
24:40this beautiful little stuffed piquillo peppers
24:41right on top.
24:42Then I add the caramelized goat cheese on the side.
24:45So I'm plating my chips and dip.
24:47On top of my chorizo and piquillo pepper sauce,
24:50I add crispy potato chips.
24:53Beautiful.
24:5690 seconds to go.
24:57What?
24:57Excuse me.
24:58Don't do that.
24:59To plate the fried goat cheese dish,
25:01I start with my piquillo vinaigrette.
25:03Then I place my fried goat cheese down.
25:05To plate the stuffed peppers,
25:07my warm stuffed piquillo pepper
25:09goes on top of that goat cheese sauce.
25:11I think Brooke just took it to another level this round.
25:14Eight, seven, six, five, four, three, two, one.
25:20Very nice.
25:24Nice shot, chef.
25:27I think I've given Giada what she's asked for.
25:30Dale's dishes look a bit more, like, rustic.
25:33It's really pretty.
25:34It's gorgeous.
25:35You know, hopefully I leave her wanting more.
25:37Beautiful.
25:39Honestly, Brooke did some work.
25:40And of course it's gonna be delicious and it's Brooke.
25:42You can just hope that I keep it close.
25:44That's the whole mentality here.
25:45Gotta keep it close.
25:51All right, Giada, welcome back.
25:52So in this round, I gave the chefs
25:54piquillo peppers and goat cheese.
25:56You like these ingredients?
25:56I like goat cheese.
26:00Giada's back, ladies.
26:01Peppers and peppers, yeah.
26:02Eh, that'll love.
26:03Let's get tasting.
26:05This is Chef A.
26:07The first dish is chorizo and piquillo
26:10pepper dip, chips and goat cheese crema.
26:15I love the fact that you can taste the chorizo in the dip.
26:20It's velvety and creamy and I think quite brilliant.
26:23The chips are fabulous.
26:24The crema, the tang is quite lovely.
26:27Love the flavor, love the look.
26:30Moving on to dish two.
26:31Stuffed piquillo peppers with caramelized goat cheese
26:34and honey saffron candied nuts.
26:37I love the look of this.
26:38This is very Giada.
26:40I love a caramelized goat cheese.
26:46You like that?
26:46I really like it.
26:47See, I know that you have a sweet tooth.
26:49I don't know if these chefs knew that.
26:51Inside the pepper.
26:52Cherries, I like this one a lot.
26:58It feels good.
26:59Of course you want to hear someone say they love your food.
27:02All right, let's move on to Chef B.
27:04This one, chorizo saffron couscous stuffed piquillo
27:08with a goat cheese sauce.
27:12I like the sauce.
27:12You do?
27:13Tangy.
27:14The couscous for me is not my favorite.
27:16I need a little more seasoning in there.
27:19And I don't know that it highlighted
27:21the piquillo pepper so much.
27:22Okay.
27:23You never really want to hear someone say
27:24this is not my favorite when they're eating your food.
27:28Let's move on to dish two.
27:29Crispy paprika fried goat cheese, piquillo vinaigrette.
27:34Mm, that's crispy.
27:36Mm, I'm not a big piquillo pepper lover,
27:39but this cream underneath it is bright.
27:43In a really good way.
27:44Yeah.
27:45This is, again, very me dish,
27:46because the colors pop.
27:47It's got a little bit of citrus
27:49and a tiny bit of sweetness to it.
27:51This is close.
27:54I think so.
27:55I didn't know Giada loved sweet food.
27:58I didn't know Giada loved a cheese plate.
28:00I mean, I could have done that.
28:02All right, Giada, so Chef A was Dale.
28:07Dale, you received a total of...
28:1210 points.
28:15Can't ask for more.
28:15It's the perfect 10.
28:17It's almost like you tailor these dishes
28:19to exactly how I like to eat.
28:21We're very similar.
28:22I eat like that, too, so...
28:24All right, well, you and I can be best friends, then.
28:26You guys are so cute.
28:27It's a new love affair I never knew I had.
28:31Delicious.
28:32Is that a heart?
28:33My heart.
28:34I mean, I'll take it.
28:36All right, that means that Chef B is Brooke.
28:38Brooke, you received a total of...
28:40nine points.
28:43Yeah, so...
28:44Well done.
28:45All right.
28:45Well done.
28:46Yeah.
28:47I mean, I loved the caramelized goat cheese.
28:50The couscous just, to me, did not have the flavor
28:53his filling had.
28:54Sure.
28:55All right, Giada, thanks so much.
28:56We'll see you back for the third round.
28:57Bye.
28:58So, Dale, you have a two-point lead,
29:01but the next round is worth 20.
29:03Don't choke, Dale.
29:05Let's get to round three.
29:07Let's get to round three.
29:08Good job, you.
29:09It feels crappy.
29:11Nine or not, the Titans want to be up
29:14going into round three.
29:15Aisha, it's all up to you.
29:17He saved the best for last.
29:18Let's go.
29:19All right, let's go, Chef.
29:20Let's go, let's go.
29:21I'm ready.
29:22I beat two out of the three Titans.
29:24I got Aisha left.
29:25Now she's playing in my court.
29:28Hopefully, I can take this home.
29:30This is the thing about coming in as a new Titan.
29:31Everyone knows Brooke and Michael,
29:33and they might want to underestimate me, but that's okay.
29:35I am a Titan, and people should get to know
29:37that.
29:38Yes, Chef.
29:40All right, guys, this round, Dale's in charge.
29:43Okay, you said you had this recipe
29:44of how you were choosing all the Titans.
29:46Why Aisha for round three?
29:48Listen, I know she's a phenomenal chef,
29:51but I do believe this is game of reps.
29:53I got it.
29:53Okay, so strategy.
29:55I think Dale has underestimated me
29:57because he feels like I don't have the reps
29:59in the competition world, but at the end of the day,
30:01it's my knife, the cutting board, and my flavors.
30:03You will both make one dish this round.
30:06All right, Dale, show us what you got.
30:07For round three, your ingredients are...
30:13Dungeness crab and sushi rice.
30:16Dungeness crab and rice?
30:18I mean, I grew up eating crab.
30:19This is in my wheelhouse, and rice is just the perfect pairing
30:23to kind of soak up all this goodness
30:25that I'm trying to put on the plate.
30:26So, yeah, I'm pretty good at this.
30:29How do you feel about these ingredients?
30:31It's a walk in a park, chef.
30:32Really?
30:33No.
30:33I don't know what I'm saying.
30:36You get a lot of Dungeness crab in the village, right?
30:38For sure, yeah.
30:39I use a lot of sushi rice in my hummus.
30:41Exactly.
30:42Okay, chefs, ready?
30:44Go.
30:45Go, Aisha, chef.
30:50Aisha's a monster of a chef.
30:52You don't get the accolades that Aisha gets for nothing.
30:56But, you know, with the crab,
30:57I'm betting that it stumbles her a little bit.
31:00Going into the round at a deficit
31:01really puts a lot of pressure on my shoulders.
31:03However, this win would mean
31:05that I could be that strong number three on the team
31:07that takes it through even when the chips are down.
31:09Chef, what do you think about this crab?
31:11I love it.
31:12I knew I picked the wrong ingredients.
31:13See that?
31:14You slept on a sleeper, bro.
31:16Dale brought whole Dungeness crab and sushi rice.
31:19Like, sushi rice is very specific.
31:21It's different than long grain rice.
31:22You know, sushi rice is creamier, it's denser.
31:25And Dungeness crab, it's sweet, it's luscious.
31:29One of the real challenges about this
31:30is harvesting the crab meat.
31:32This is gonna take a significant amount
31:34of the 40 minutes of it.
31:35Okay, let me get some animatics for my order.
31:38I am not happy whatsoever.
31:40And I'm thinking, what can I possibly make?
31:42The first thing that comes to mind is a crab cake.
31:45We make it with the sushi rice.
31:47It's time for business.
31:48Business!
31:50So I need to cut the crab in half,
31:52get them in the fryer,
31:53and then get them into my Dutch oven,
31:54so that I can create a crab-flavored sauce.
31:58Damn, she's getting started, baby.
32:01Yeah, turn it up, yeah, we about to set it off.
32:05Ayesha probably hasn't worked with Dungeness crab that much.
32:07She's a Brooklyn girl.
32:08There's not a lot of Dungeness crab
32:09rolling through Brooklyn.
32:10But I don't think Ayesha should be underestimated
32:12because she's not gonna fold up 10.
32:14If something doesn't go right, she'll figure it out.
32:17Ayesha, what are you making?
32:18I'm making crab rice cakes.
32:20Gotta pick the crab and then, like, put it into the rice
32:22and then form the rice and then crisp the rice.
32:24I mean, sushi rice takes, like, a solid 30 minutes to cook.
32:27Picking crab takes a solid 30 minutes.
32:29So Ayesha's idea, I think there's probably not gonna be
32:32enough time, but I certainly know that she's very comfortable
32:35doing a lot in a little bit of time.
32:36She's got two of the busiest restaurants in New York City.
32:39What do you got going on there, Dale?
32:41A little crab rice with a black bean, brown butter, chili,
32:45Dungeness crab.
32:46No way, I'm making the same thing.
32:47It's like, no, I'm joking, I'm joking.
32:50So for my crab rice, I'm making a broth of lobster stock,
32:54whole shrimp, and in a really hot pan,
32:56I put onions, garlic, and ginger, and then add my rice.
32:59And then I start ladling my broth into it.
33:03Ayesha, you making some gravy over there, chef?
33:05I'm making some gravy.
33:06Smells like my mother's house on Christmas Eve in here.
33:08That's all we need, chef.
33:10So I start building the sauce because I'm gonna add
33:12the rice into this.
33:13Some garlic, leeks, Fresno, Serrano, harissa, ginger,
33:17tarragon, and smoked paprika.
33:19I'm laughing because there's a lot of ingredients.
33:21So I take the crab out of the fryer,
33:22breaking the shell up, the fat inside the crab,
33:25and getting that in my sauce.
33:27I'm ordering pestles out.
33:29Now I'm gonna get started on my black bean chili.
33:32I'm gonna coat the crab some of these bigger pieces in that.
33:34I get some black beans that are fermented,
33:37garlic, ginger, a little soy,
33:39and then pour over really hot brown butter on top of it.
33:42Some Calabrian chilis.
33:44Dale, you want me to get you some more Calabrian chilis?
33:47That was wild.
33:48Saw that, huh?
33:49That's gonna be spicy.
33:53I need another rice pot, please.
33:55Oh, look at that rice.
33:56It burned it.
33:58My rice is burning.
33:59Appreciate it.
34:00I am devastated.
34:01I immediately thought a new one.
34:03This time I put it on a riser so that the pot is not
34:05directly on the flame.
34:06And I'm just praying that this rice is gonna cook in time.
34:09I don't know if she's gonna be able to get that rice
34:11cooked in time.
34:12As I'm stressing, Dale is like floating.
34:15So I'm taking the shell off of a really big piece of meat
34:18and making, basically, crab lollipops.
34:20So he's cleaned the shell off the meatiest parts
34:23so that you can pick up the leg and just eat the meat.
34:27This is how you crab in my world.
34:29I'm thinking serving a whole bunch of the crab in the shell.
34:32Jada might not like that.
34:34Right.
34:35Working for it?
34:36Yeah.
34:37I start taking the lobes of crab out
34:42from the inside of the body.
34:44I'm noticing that one crab is literally yielding
34:46like two ounces of meat.
34:47I need to get enough for my crab rice cake.
34:49This is something else.
34:51Anybody want to help?
34:52Right now, I want to take one of these claws
34:54and just chuck it at Dale and thank him
34:56for making it super hard.
34:58Dale, are you picking crab meat for your dish?
35:00Wait.
35:01So now I'm getting a little bit of the crab
35:03to make crab rice.
35:05I'm a little in screws though.
35:07I still have a lot to do
35:08and I'm getting really nervous.
35:1010 minutes to go.
35:11This is really compelling footage of crab picking.
35:14This is where we go to commercial.
35:15We'll be right back after they're finished picking crab.
35:18This is crazy.
35:22All right, lots of crabs in this kitchen.
35:24This is the first time I've seen Aisha really kind of stumble.
35:27So let's see how she recovers.
35:29Nine minutes.
35:31I feel a little defeated.
35:32It's not enough crab meat to make a crab cake.
35:35I'm going to have to abandon this
35:37and use whatever crab I have.
35:38I have no other choice but to change my dish.
35:41So now I'm going to do a hot version of crab
35:43and a cold version of crab.
35:44For the hot version, I'm doing crab rice
35:46with a lot of dimension of flavor,
35:48but it's not enough to really hold up to a dish on itself.
35:51So I grabbed some lettuce cups
35:52and now I'm going to build like a nice crab salad
35:55to go into it.
35:56Aye, aye, aye.
35:58Okay.
35:59Grab some cabbage, mayo, creme fraiche,
36:00red onion, a little bit of Fresno.
36:02Ooh, it's like crab salad.
36:03Crab salad.
36:04Jada might actually love that.
36:07So I take some of the beautiful crab,
36:09I chopped it up, put it inside the rice.
36:11Whoo!
36:11Aisha, did that rice get done?
36:13It's going to be there.
36:13Okay.
36:14I need another two minutes.
36:15You have four minutes.
36:15I have four!
36:16Two minutes to cook it and two minutes to plate it.
36:19And now I'm going to saute some of my crab
36:22in a little bit of that stock.
36:23I take the rice out of the pot,
36:24I put it into the crab sauce.
36:26Is that good?
36:27I think so.
36:27Good.
36:28The first thing I put is this rice with the warmed crab.
36:31I add the lettuce cup and then I finish it
36:33with the mixed crab salad.
36:37I put a little mound of rice on the bottom.
36:39And the idea is that she can take one of these legs,
36:41that they're basically little lollipops
36:43and she can kind of eat the crab
36:45and then she can get into the rice.
36:47This dish has zero texture.
36:49So I grab almonds and it did nothing but make a big noise.
36:5220 seconds.
36:5810, 9, 8, 7, 6, 5, 4, 3, 2, 1.
37:08That was crazy.
37:10Good job.
37:11Down to the wire.
37:13Woo!
37:14No more rounds.
37:17I'm feeling pretty good.
37:18I executed on what I wanted to do
37:19and I'm happy with the dish.
37:21Great job, chefs.
37:23I'm not going in feeling 100%.
37:25I'm also not going in cowering and feeling like I lost.
37:34Okay.
37:35All right, welcome back, Giada.
37:36So the two ingredients were Dungeons crab and sushi rice.
37:40This round is worth double the points.
37:42This is gonna decide everything.
37:43Let's start with Chef A.
37:44Chili, black bean, and brown butter crab
37:47with Dungeness crab rice.
37:49So would I get something to crack the shell?
37:54You can't really give me a crab with a shell
37:57and not give me anything to help me open it up.
38:00You're supposed to just eat the top of it.
38:02I think I like something a little more delicate
38:04is, I guess, my point.
38:06Well, luckily there's crab in it,
38:07so I think I'm not gonna worry about it.
38:08I taste butter and I taste spice.
38:12And the rice is mushy.
38:15Here I expect something a little more elevated,
38:17a little brighter, a little bit more wow.
38:19Okay.
38:20You know, I agree, the rice is maybe a little overdone,
38:22but man, I don't know.
38:24She could have picked up that piece of crab and eaten it.
38:26It's a different experience when you eat it
38:28with a knife and fork as opposed to grabbing it
38:29and kind of eating it with your hands.
38:31Maybe I should be more conscious about how I make food
38:33for people who are eating in suits.
38:35All right, let's move on to the next dish.
38:37Chef B, crab rice with scallion and crab salad.
38:41Cabbage.
38:42I love this presentation.
38:44I love when someone takes ingredients
38:46and highlights them in different ways.
38:50The rice's got a nice dimension of spice,
38:53and it's got nice pieces of crab.
38:55I don't have to work too hard to get all of this.
38:57As for this one, I love the colors.
39:00There's nothing better than having a crunchy,
39:03vibrant vegetable with crab.
39:06One little thing, some of the rice is a tiny bit
39:09more undercooked than others, but other than that,
39:11I love this.
39:12She loves it.
39:13My prayers were answered.
39:14Please score these dishes one through 20.
39:17I was very happy with that dish.
39:18I thought it was dynamic.
39:19I'm hoping that my score from round two and round one
39:22are gonna help me bring it home.
39:25All right, Giotto, Chef A was Dale,
39:30which means Chef B was Aisha.
39:33Wow, okay.
39:35All right, right now the scores are Dale has 17 points
39:37and the Titans have 15 points.
39:39All right, Dale, do you want to know your score?
39:41Not really.
39:47I gave you a 10.
39:51Brutal.
39:52To me, it was just it didn't have the delicate flavors
39:55I had tasted in the first two rounds.
39:56It lacked the wow factor, the flavor pow
40:00that you brought earlier in the day.
40:02So I'm sorry.
40:03Sure.
40:04If you can't tell, I am pretty pissed.
40:07I'm still pretty heated about this.
40:09Okay, so Dale, your final score is 27 points.
40:15It happens here.
40:16I'm so sorry.
40:17All right, Aisha, you need at least a 13 to win.
40:21Aisha, that dish was just everything I would want and more.
40:26I gave you 19 points.
40:33Thank you very much.
40:37So Dale, I'm sorry.
40:38These guys did win.
40:39I mean, I loved watching you cook all night long.
40:41You are a master, so thank you so much.
40:44Cheers, guys.
40:44Likewise.
40:45Great job today.
40:46Great job.
40:47Aisha is absolutely the right new Titan.
40:51So I tip the cap.
40:52Congratulations, Chaplin.
40:53You're welcome.
40:55Honored.
40:55Thank you, guys.
40:56I made a dish that I thought was a winning dish.
40:58Giada thought different.
40:59And you know, that's what's beautiful wow food, right?
41:01It's all subjective.
41:02Be good.
41:02See you later.
41:05This was not an easy victory.
41:07Of course, we're ecstatic for the win.
41:09Great job tonight.
41:10Thanks, man.
41:11Of course.
41:14But I also think Dale cooked some really, really stellar food,
41:18and he deserves credit for that.
41:20Titans, congratulations.
41:21Aisha, you're a heartbreaker.
41:23Crushing it.
41:24Thank you very much.
41:25Cocktail anybody?
41:26Let's do it.
41:27All right.
41:28Dale came in here swinging his gold chain around,
41:31saying that I didn't have enough reps.
41:33But guess what, guy?
41:34We snuck out a win.
41:35Aisha, I'm going to toast to you because this was
41:38your most impressive round.
41:40You had some adversity, and then you made a transition,
41:42and it was a great job.
41:43Great job.
41:44Thanks, chef.
41:44Fantastic.
41:45Cheers.
41:45To Aisha the Titan.
41:48What, how do we do it again?
41:49Wait, hold up.
41:51T, T, block.
41:54T block.
41:55To the team.
41:56Cheers.
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