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Bobby's Triple Threat (2022) Season 4 Episode 3
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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.
01:10Welcome 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.
01:34Is he in 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.
01:57One 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!
02:20Yes!
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 going to play Brooke's way tonight.
03:21Brooke has beaten me soundly every time that we've battled.
03:25It's psychologically has scarred me to the point where I come into this thinking I will never beat Brooke.
03:32And 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.
03:53Okay.
03:54Round 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.
04:04Mm.
04:05Mm.
04:06Mm-hmm.
04:07Mm-hmm.
04:08Round three is worth double the points.
04:10Whoever gets the most points at the end of the night wins.
04:13Sounds good.
04:14For round one, the ingredients are...
04:18...duck and habanero chilis.
04:21Wow.
04:22Not easy.
04:23No, definitely not easy.
04:24Not easy at all.
04:25But very happy to see something spicy and one of my favorite proteins.
04:29Who's victim number one?
04:32I'd like to battle...
04:36...Michael Voltaggio.
04:39Ow.
04:40Any reason?
04:41I just want to kind of go in in a very kind of zen, happy place.
04:46And I know Michael the best, and I want to hang out with Michael these first 45 minutes.
04:50Jet knows that I don't make him feel zen.
04:52He is just messing with me.
04:54Jet's picking me to get me out of the way.
04:56Period.
04:57Michael, how do you feel about these ingredients?
04:59Interesting.
05:00Okay.
05:01Michael doesn't love spicy.
05:02Is that true?
05:03It's gonna be spicy.
05:05Jet, 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.
05:24That's how we roll, you know what I mean?
05:26All for one.
05:27One for all.
05:28Fun fact, my mom is a bigger Jet Teela fan than she is a Michael Voltaggio fan.
05:32I'm the third Voltaggio brother.
05:34We can see the family resemblance.
05:39I have nothing but love for Michael, and I am a massive fan of how creative Michael is.
05:45He's a phenomenal chef.
05:48The only way I'm gonna beat him is to cook the food that I've been cooking my entire life.
05:53Jet, you use habaneros a lot?
05:55Uh, you know what?
05:56I don't use specifically habaneros, but I do use a ton of chilies, brother.
06:01Do you use the habaneros a lot?
06:03Uh, yeah, sure.
06:05Exactly.
06:07Habaneros, I would say on a scale of one to ten, probably hovers around an eight.
06:11So, tanging that beast is gonna be the challenge.
06:15Jet is dangerous because he knows more about chilies than I do.
06:18The 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.
06:30What gives me the edge is spice is one of the foundations of my repertoire.
06:36Eee!
06:37I heard Brooke say Michael doesn't love spice.
06:40So, 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 gonna render the skin.
07:00Duck is a challenging ingredient because you want it to be cooked slowly to become tender.
07:04And there's not a lot of time to do that here.
07:09Jet Tila, what are you making?
07:11I'm gonna make duck noodle soup.
07:12Yeah.
07:13Thai style.
07:14So, five spice duck broth and then I'm gonna make duck waterfall salad.
07:18Because 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?
07:24These two dishes, he knew.
07:25Mm-hmm.
07:26The habanero maybe would have took him for a loop.
07:28But that's a swap out for Thai chili.
07:30Yeah, exactly.
07:31Just like that.
07:32I've been friends with Jet for a long time.
07:38He's got successful businesses, best-selling cookbooks.
07:41His food's delicious.
07:42His cooking skills are very fast.
07:44And I think the titans should be worried about him because he's gonna 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.
07:58I want to use the aromatics and the habaneros.
08:01I fire roast them with the duck and get that almost charred smokiness out of them.
08:07He's putting more habanero in there.
08:12It's my job to set the tone for the rest of the day.
08:15I 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.
08:31And I'm gonna 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.
08:43The whole idea is to get this really crispy skin and a nice kind of medium duck temperature.
08:49All right, I need green.
08:51Waterfall salad is always red onion, cilantro, scallion.
08:56It's a very, very simple salad because the protein needs to be the star.
09:00The dressing is called yum.
09:02And the yum is lime juice, fish sauce, chilies.
09:06This 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 birria tacos.
09:2118 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.
09:30The 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.
09:37Can I take a cinnamon stick?
09:38Take whatever you need.
09:39What do you need?
09:40Cinnamon stick?
09:41Right here, bro.
09:43Of course.
09:44I'm starting on my habanero birria.
09:46Birria is the liquid that you've cooked your meat in.
09:49And for me, duck legs lend themselves to that shreddy, braisey kind of meat.
09:53The duck and the pressure cooker are giving me anxiety.
09:57First round of noodles.
09:59I 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?
10:22A rice noodle.
10:23Show off.
10:25I 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.
10:34Hey, y'all.
10:38Coming in shot, chef.
10:39Watch out, sir.
10:40Do you think the duck is where it needs to be right now?
10:49No.
10:52Yeah, that duck is not tender.
10:53That's not shreddable.
10:55Oof.
11:02Five minutes, you guys.
11:04We were born for this.
11:05Game time frame of mind got you on defense.
11:08Cause every shot you don't take, you are going to miss.
11:10I'm a little nervous, guys.
11:12Duck legs look undercooked.
11:14And, uh, time is not on my side.
11:16So I'm gonna glaze these duck legs in that Bay Area broth.
11:19He still has to pull the needle off the bone, right?
11:21Yeah.
11:22To get it in the taco.
11:23He doesn't have time to pull all that meat right now.
11:28All right.
11:29Oh, yeah, yeah, yeah, yeah, yeah.
11:30Noodles.
11:31Your noodles look beautiful.
11:32They came out really nice.
11:33If anything's gonna make me nervous about Jet,
11:35is watching him right now.
11:36He seems to be executing everything.
11:38You're gonna be worn out by the time he gets to you.
11:40Two and a half minutes to go.
11:43Oh, yeah, man.
11:45Damn.
11:46So waterfall salad, the duck, it might be perceived as a little over, but I'd rather them tender and over than too pink and under.
11:56A little more of that habanero and yum sauce.
11:59Jet has a multitude of components to each of these dishes.
12:03Yeah, and they're all like composed.
12:05Composed.
12:06Composed.
12:07How can he get that leg into the taco shell and slice that breast?
12:10He still has to pull that up because he's gonna destroy his hands.
12:13Yeah, it's too hot.
12:14I'm not gonna have time to assemble the tacos, so the judge is gonna have to do a little work for me.
12:1890 seconds to go.
12:20Put my little taco shells, barrier broth goes on the side, and then my duck leg.
12:26To plate the duck breast dish, I put my cauliflower dirty rice down, my duck press, some habanero glaze.
12:32Looks good.
12:3330 seconds.
12:34Okay, here we go.
12:35The noodle soup presentation is pretty simple.
12:37Jet broth is such a beautiful color.
12:39I put some of the legs on top, and I wanna add a really nice healthy amount of flour.
12:43Habanero paired with chili crisp, because I want smoky heat and fresh heat.
12:48He mixed a bunch of minced habanero into the chili crisp.
12:52It's gonna be spicy.
12:53We need every advantage right now.
12:55Five, four, three, two, one.
13:00That's it.
13:04I'm gonna do this two more times today.
13:06It's emotionally and physically taxing to have to cook against three titans all day.
13:13Was this always your intention that you were gonna serve it on the side?
13:15No, I was gonna pull it, but I just couldn't get to it.
13:17Michael ran out of time, and he didn't wanna plate the tacos in this do-it-yourself kind of way.
13:22I mean, I think the judge will be fine with it, but I just don't know.
13:25Round one was quite the matchup.
13:31Well done, you guys.
13:32Ready to meet the judge?
13:33She's a chef, a trailblazing restaurateur, and draws influences from her native country, Venezuela.
13:40She's one of the few women to own a restaurant on the Las Vegas Strip.
13:43She's the chef and owner of Chica Restaurants that focus on modern Latin cuisine.
13:49Please welcome Chef Lorena Garcia.
13:53Lorena Garcia is one badass chef.
13:55She's actually an inspiration, and it's exciting.
13:58You wanna cook for someone like that.
14:00You have one of the most incredible international palates in the world.
14:04So, Lorena, what do you look for in a successful dish?
14:07Memorable.
14:08I wanna think about it when I go home.
14:11Impact.
14:12Impact.
14:13You know that I love spicy.
14:14I like a potty in my mouth.
14:15Yes.
14:16I'm really excited that I can cook spicy with Lorena,
14:18and I'm not gonna get dinged.
14:20So, Lorena, this is a blind tasting.
14:21Mm-hmm.
14:22Our two chefs were each asked to create two separate dishes using whole duck and habanero
14:28chilies.
14:29Oh, I love habaneros.
14:30Let's start with Chef A.
14:32Dish one.
14:33Duck breast with habanero and sour orange sauce.
14:37Cauliflower dirty rice with duck liver.
14:40Mmm.
14:42Love the duck.
14:43I love the way it's cooked.
14:44The cauliflower dirty rice brings freshness to the dish.
14:47Mm-hmm.
14:48I love the oranges.
14:49I'm missing the habaneros, though.
14:51Mmm.
14:52Let's move on to dish two.
14:53Duck leg birria.
14:54The chef recommends you pull the meat off the leg and then build a taco.
14:58And either dip or sip the birria tea.
15:00Okay.
15:01I'm fighting a little bit with the meat.
15:03Probably need it a little bit longer.
15:04Cooking-wise.
15:05Cooking-wise.
15:06I have a potty in my mouth, which is what I'm looking for.
15:14And I love the habaneros of the birria.
15:16Delicious.
15:17Okay.
15:18Let's move on to the next, Chef.
15:20Dish number one is a roasted duck waterfall salad with habanero yum dressing.
15:26Mm-hmm.
15:29I'm tasting the habaneros very well balanced.
15:31You have the fruitiness of the habaneros.
15:32You see, you have the heat, but nothing that overpowers the palate, which is what I love in this salad.
15:37But unfortunately, the duck is overcooked.
15:39Let's move on to dish two.
15:41All right.
15:42Look at this.
15:44Five spice habanero duck with homemade rice noodles and habanero chili crisp.
15:53You okay?
15:54That's not a good sign.
15:58You all right?
15:59Holy .
16:00Is that the chili crunch?
16:01Is the medic around?
16:02Chef, sometimes if you put your arms up, your body gets more oxygen that way.
16:19That's good.
16:20That's what it doesn't do.
16:21That's a really good exercise for you.
16:24I'm a little chat on his phone.
16:27He's texting his wife.
16:28I killed the judge.
16:29You got your judge back.
16:30Okay, good.
16:31Let's do this.
16:35Okay.
16:36Let's do this.
16:37Be careful this time.
16:39It seems like I overspiced this dish.
16:44I love the soup, but I think that the habanero overpowers everything else.
16:48But the technique of making the noodles, kudos.
16:51And the duck cooked perfectly, nice and tender.
16:54Now, please rate the chef's dishes one through ten.
16:57I almost killed our judge.
16:59So, you know, knowing she loved it, it's a great morale booster.
17:03I think I got jet by hopefully a point at least because the habanero was supposed to be like,
17:09Hey, I'm habanero.
17:12And not, I'm gonna make your mouth blow up.
17:15Lorena, Chef A was Michael Votaggio.
17:17Michael, your dishes received a total score of...
17:25Seven points.
17:30Chef, love your dishes.
17:31Tons of techniques.
17:32But in the tacos, the duck, I had to fight it a little bit.
17:36That means, Lorena, that Chef B is jet.
17:40Jet, your dishes received a total score of...
17:47Seven points as well.
17:49Chef, I love the soup.
17:53The habaneros could be treated a little bit better, so it doesn't overpower the palate.
17:57But the salad, all the flavors that I love.
18:01Lorena, thank you so much.
18:02We will see you for round two.
18:03Absolutely.
18:04Okay.
18:06Thank you, guys.
18:08Try to kill her in the first round of each.
18:09Yeah, did you hear that?
18:10I almost killed our judge, guys.
18:12Jet, how are you feeling?
18:14Are you disappointed?
18:15Slightly.
18:16Okay.
18:17Michael, how are you feeling?
18:18We're like best friends, so that's a great outcome for me.
18:21I'm happy for both of us.
18:22Let's get to round two.
18:24It's great cooking with you, bud.
18:25Always.
18:26Good luck, but not too good.
18:30Not too good?
18:32Just keep it a good luck.
18:33Just leave it there.
18:34Round two has the same rules as round one.
18:36Those ingredients are...
18:40Eggplant and Manchego cheese.
18:44Wow.
18:45Crap.
18:46Two ingredients I don't cook with often.
18:48Who will you take on in round two?
18:50Ayesha's specialty is Mediterranean, would you say, Chef?
18:53Some people might say that.
18:55You know, I met an eggplant at one or two in my life.
18:57Yeah, yeah, exactly.
18:59My whole plan was to take Brooke with my ingredients in the last round.
19:03But knowing Ayesha's Mediterranean background, this is an absolute risk.
19:11Man, I don't want to cook eggplant against Ayesha.
19:15I think I got to go against Brooke this one.
19:18Okay.
19:20Brooke, how do you feel about that decision?
19:22I have no issues with eggplant.
19:23I love eggplant.
19:24The Manchego with the eggplant is very specific.
19:27We'll see.
19:28Brooke, Jet, you have 45 minutes and your time starts now.
19:31All right, Brooke.
19:32Let's go, Brooke.
19:33Do a mediocre job, Jet.
19:40I love eggplant.
19:41It takes on lots of flavor.
19:42You could add any texture to it.
19:44I was thinking of like fried eggplant with hot honey and Manchego.
19:47There's a reason why you're not out there right now.
19:50I really want to rip this.
19:51This is what I love about this competition though, is when they come in here with a specific strategy and the ingredients dictate what direction they go.
19:57Yes.
19:58Manchego is an interesting cheese.
19:59It's got a nutty flavor to it.
20:00It's the Parmesan Reggiano of Spain.
20:02Right.
20:04I'm fully on tilt because my whole plan was to take Brooke with my ingredients in the last round, but I've got to beat Brooke right now.
20:11She's beaten me way too many times in competition.
20:14And I really want to rub this one in Brooke's face.
20:17Can I steal one Asian eggplant?
20:19You can steal one Asian eggplant, yes.
20:21One Asian eggplant.
20:22Thank you very much.
20:23Let me find the nicest one I can.
20:25Oh, okay.
20:26They've had some history and Brooke like took some scallops from Jet.
20:30Feed Bobby Play.
20:32He gives you one ingredient.
20:33He gave us caviar.
20:34I went straight for the scallops.
20:36You stole my scallops.
20:37Oh, no.
20:38That's cold.
20:39That's so messed up.
20:40Can I have three of those?
20:42I think I need them all.
20:43Aye, aye, aye.
20:44All's fair in love and war, right?
20:47Jet, you were going to save me for last, weren't you?
20:49You know I wanted to save you for last.
20:51Yeah.
20:52But I'm a little scared of Chef there for eggplant.
20:55That's understandable. I get it.
20:56This battle jacked me up mentally, so it doesn't mean I'm not going to cook through it.
21:01So Brooke has beat Jet four consecutive times.
21:04Head to head?
21:05Head to head.
21:06Brooke is really known for her California cuisine, but Jet's in a tough spot because...
21:09Brooke is dangerous with any ingredients.
21:12You're like the Brooke blocker.
21:14The B squared.
21:15You know what I mean?
21:16Jet has a laundry list of reasons why he would like to beat me today.
21:22But I would love a really solid pure winning streak against Jet.
21:27So I'm not going to make that easy for him.
21:29And Lorena, she wants a party in her mouth.
21:32And my brain is going toward Latin or Italian.
21:35But I suppose I could just split those up and do one kind of Latin and one Italian.
21:41Brooke, what are you making?
21:42What do you think I'm making?
21:45Chili relleno.
21:46Got it.
21:47And I'm making eggplant parmesan, manchego jean.
21:51Oh, wow.
21:52Egg parm.
21:53I'm pretty surprised that Brooke is making eggplant parm.
21:57I think it's safe.
21:58And I think Lorena wants to be wowed.
22:01So I'm going to push my creativity to the limits.
22:06What are you making?
22:07I'm going to make eggplant parmesan.
22:09How weird.
22:10I'm kidding, I'm kidding.
22:11I'm going to make a Japanese roasted eggplant with manchego miso sauce.
22:16What?
22:17How do you make manchego make sense with miso?
22:21I'm going to make it make sense in the sauce.
22:23I'm going to let you do that.
22:24I think this is going to work.
22:25Fingers crossed.
22:26And then I'm going to do a manchego salad.
22:29I want to incorporate fried olives and dates.
22:31They're just kind of Spanish.
22:35What's the ground beef for?
22:36Inside of the chili relleno filling.
22:39And then I add shallots, some garlic, my cubed Japanese eggplant.
22:43I just wonder if the eggplant flavor is going to get lost inside that relleno with all the other stuff.
22:4915 minutes.
22:51Hi, Chef Tila.
22:52What's happening, Chef Bobby?
22:53What are you making?
22:54So I'm going to make nasu miso, which is basically roasted Japanese eggplant with a really great miso sauce.
23:00There we go.
23:03I think cheese fermentation and miso fermentation, there's a world here.
23:07Okay.
23:08I'm hoping the miso gives it some umami, and then the sugar in the sauce, caramelized, gives it some texture.
23:17Interesting.
23:20So you're making a chili relleno stuffed with eggplant and manchego?
23:23Yeah.
23:24Do you like these ingredients?
23:25I love these ingredients.
23:26When I see eggplant, I kind of want to do miso, but I didn't quite know how to tie that in.
23:32With the cheese?
23:33Yeah.
23:34I'm just going to attempt it.
23:35I think it's a risky concept, but Jet and I cook very differently, so let's see.
23:41I'm going to coat these chilies into some cornmeal.
23:45I want these to get a little bit crispy on the outside.
23:48So for my second dish, I'm going really classic eggplant parmesan.
23:53But instead of parmesan, I'm using the manchego cheese.
23:56I need to start on my tomato sauce, so a little bit of spicy, a little bit of anchovy, and then for the sauce for the chili relleno, it's really an eggplant puree, flavored with some piquillo peppers.
24:09In Southeast Asia, we make these very complex salads.
24:12With the eggplant, I'm going to saute them, and then I'm going to cube them and fry them to give them some texture.
24:17I need a dressing.
24:19I'm trying to use both ingredients multiple times.
24:23So I'm just making a cheesy, creamy dressing, and then one of my favorite ways to eat cheese is to make a frico, which is a cheesy chip.
24:33That frico looks good, my man.
24:34That frico looks good, right?
24:35That frico looks good, right?
24:36It's good.
24:37Fooling with cheesy deliciousness.
24:38Five minutes to go.
24:40Eggplant is fried.
24:42Those look good.
24:43I smother it in manchego and get it into the salamander to melt.
24:4890 seconds.
24:49Hold on to your butts.
24:50Here we go.
24:51I plate my salad by laying down a thin layer of dressing, two of the sauteed eggplants, and then lay the dressed, mustard greens, and fried eggplant, and the frico on top.
25:04Those chilies look good.
25:05To plate my chilies, my eggplant pepper sauce goes on the base of the plate, then the chili right on top of that.
25:11Gosh!
25:12I plate the miso eggplant.
25:15I'm thinking there's not enough crunch on this eggplant, so I add a nice handful of bonita flakes.
25:20I just think it's going to be hard to find the manchego in that dish.
25:23My crispy eggplant goes on the plate on top of the tomato sauce.
25:28More manchego cheese.
25:29Five, four, three, two, one, sit.
25:35I 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.
25:53Ooh, I love those ingredients.
25:55Manchego is one of my favorite ingredients of all time.
25:57Me too.
25:58Love it.
25:59Let's start with Chef A.
26:00Roasted and sauteed eggplant and manchego salad, manchego frico, and manchego dressing.
26:08Mm-hmm.
26:10Mm-hmm.
26:11You know those dishes that you have a bite and you immediately want to go and have another one?
26:15I'm having this in this one.
26:17Mm.
26:18And the frico.
26:19And the meatiness of the eggplant goes so well with the nuttiness of the cheese.
26:23Craveable.
26:24Mm-hmm.
26:25I'm going to remember this dish.
26:26Let's move on to the second dish.
26:28Japanese manchego and miso roasted eggplant.
26:31Miso and eggplant, one of my favorite combinations.
26:34I love the salty, savory eggplant, but unfortunately, I'm missing a little bit of the manchego on this one.
26:41Maybe because the bonito flakes overpowers the entire dish.
26:44Okay, let's move on to the next, Chef.
26:47This is eggplant manchego-san, which is eggplant manchego in the style of eggplant parmesan.
26:55Interesting.
27:00I love the technique that it was used with the eggplant, that it was breaded, perfectly tender in the middle.
27:06You have that crispiness right in the outside.
27:09To me, it lacks creativity.
27:11It's almost expected, right, that you will go for eggplant parmesan.
27:16Let's move on to the second dish.
27:18Manchego, eggplant, and beef chili relleno with a spiced pepper eggplant sauce.
27:24Mm.
27:26This filling is amazing.
27:28It's a punch of flavor.
27:29Yeah.
27:30But if you would tell me that the eggplant and the manchego was the hero dishes, I would've known.
27:35Oh, man.
27:36Okay, Lorena, you know what to do.
27:39Making two dishes in 45 minutes that are perfectly executed with lots of steps and layers,
27:44sometimes you leave something out, and today I left the creativity out of the eggplant parmesan.
27:49Okay, would you like to join me?
27:50Of course.
27:51We can reveal some scores.
27:52Look, if I walk out of here beating Brooke in this round, that's a major win for me.
27:57It's huge.
27:59Chef A was Jet Tila.
28:01Jet, your dishes received a total score of seven points.
28:07Chef, I want to have that salad in my house every lunch, but in the other dish, I miss your manchego.
28:17So Chef B is our titan Brooke.
28:19Brooke, your dishes received a total score of six points.
28:28Wow.
28:29Wow.
28:30I can officially say I beat Brooke Williamson.
28:33I've won under my belt after all of these years.
28:36It's amazing.
28:39Chef, I know you so well, and you're so creative, and when it comes to the eggplant parmesan,
28:43I was expecting something, you know, of your caliber.
28:46I totally get it.
28:47Okay, Lorena, we'll see you for the final round.
28:49Absolutely.
28:52So that means the score is Jet with 14, Titans with 13.
28:55Most importantly, Jet, you beat Brooke.
28:58Congrats, Jet.
28:59Thank you very much, Brooke.
29:00I mean, that's all you came here for, so why don't we stop now?
29:03Should I just bounce now?
29:04Yeah, we're done, right?
29:05No!
29:06That's it?
29:07No!
29:08We got a whole other round.
29:09Relax.
29:10Okay, Brooke, you can join your team on the sofa.
29:12Thanks so much.
29:13Good luck.
29:15Statistically, I might win next time.
29:17I'm just saying.
29:18All right, Jet.
29:19Two rounds down, one to go.
29:20You're up by one point.
29:21Ayesha, it's your turn.
29:22Let's go, let's go, let's go.
29:24I'm ready.
29:25Okay, Jet, Ayesha, you'll make one dish this round.
29:31Jet, show us what you got.
29:33My round three ingredients are whole trout and morning glory.
29:40Whole trout, morning glory.
29:42Um, I can't say that I'm excited.
29:45There's a million pin bones in trout.
29:47Why'd you choose Ayesha?
29:48I was hoping to battle Brooke in round three, but once I saw eggplant come up, I fear you when it comes to eggplant.
29:55Let's just be real.
29:56I have experience with trout.
29:58I've never worked with morning glory, but I'll taste it.
30:00I'll figure it out.
30:01I'm going to give you both 40 minutes to make one dish.
30:03Cook like there's $25,000 in a line.
30:05Let's go.
30:09Let's go.
30:14Ayesha, morning glory is just a fancy word for spinach.
30:17Don't let him throw you off.
30:19It's an interesting combination.
30:21Rainbow trout, freshwater fish.
30:23You can fry it, you can smoke it, but it cooks very, very quickly.
30:27And then morning glory is definitely an Asian green, so it's like the water spinach.
30:32Chef Ayesha.
30:33Yes.
30:34How do you feel about these two ingredients?
30:36I feel like I would have loved to go against you with the eggplant.
30:39Roger that.
30:40That makes sense.
30:42I think I'm making Ayesha feel the way I felt in round two.
30:45I 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.
30:50Because one ahead of the titans basically means none of the head of the titans.
30:54What do you like to do with it?
30:56You know what?
30:57I boil it and put it in my smoothies.
31:00Okay.
31:02Morning glory, if you don't know how to use it, you think it's a tasteless green.
31:07So you either have to bend it with a lot of flavor or go easy to bring out the delicate flavors.
31:13Okay.
31:15Morning glory up the wazoo here.
31:17Thanks, Chef.
31:20So I'm a little nervous to compete against Jet because he's cooking his food that he wants to cook.
31:24And Team Titan has a winning record in the arena.
31:27And I want to make sure that I contribute to the team and make us win as well.
31:33What are you doing, Chef?
31:34I am doing morning glory and trout.
31:37Yeah.
31:38I'm going to steer the trout and that's where I got so far.
31:41Okay.
31:42This should be a really good matchup, Aisha versus Jet.
31:45I just think she's going to cook an amazing plate of food in her bold Mediterranean realm.
31:49So I'm sure she's going to be fine.
31:52Come on.
31:53Rainbow trout has a million bones.
31:55Maybe a million and one.
31:59This is going to be a pain.
32:01And then Lorena is looking for bold flavors.
32:04And morning glory is very faint.
32:06So I feel like it needs a lot of help, but I'm not sure what I'm going to do.
32:09Today's not my day, huh?
32:10I'm just thinking of the fly right now.
32:14What are you making?
32:15I'm going to do a whole fried fish.
32:17Oh, I love that.
32:18Right?
32:19A full, like, Thai presentation like you're hanging out on the river.
32:22What is that?
32:23Cornstarch.
32:24Oh.
32:25I deboned it so it's fully edible.
32:26And where's the morning glory going to go?
32:28The morning glory is actually in the sauce and on top.
32:30Got it.
32:31I'm making a crispy whole fried rainbow trout with morning glory chips.
32:35Morning glory chili jam and crispy morning glory.
32:38Crispy skin.
32:39Like, that's hard to beat in any competition.
32:41That's just going to be delicious.
32:42Yeah.
32:44And then it's kind of like building a curry.
32:46You put a lot of flavorful ingredients together and you start to fry them down.
32:50What's in the wok?
32:51I made my own curry paste with the morning glory and then I add a little red curry and sugar.
32:56Oh, the delicious dark sauce.
33:00This should be an explosion on the palate, which is what Lorena loves.
33:03I don't know, maybe I'll fry it.
33:08As I'm pulling out the pin bones, I'm realizing that my dish needs to be more dynamic because
33:13I know Lorena likes texture.
33:14So I'm thinking that the trout needs to be fried.
33:17I think crispy trout.
33:18I mean, who doesn't love fried fish, right?
33:1920 minutes to go.
33:21Has your dish evolved at all?
33:22I'm going to make the trout crispy.
33:25Yeah.
33:26I'm going to saute some morning glory with some black olives.
33:28I'm going to make some green tahini with the morning glory.
33:30And then I'm going to see if I could fry some of these morning glory leaves.
33:34Sounds good.
33:35Beating Jet would be pretty awesome.
33:37He gave me ingredients that were made for someone else.
33:40So I got to push the limits here to make sure that I showcase morning glory in multiple ways.
33:44But let's not forget, I'm a titan.
33:46I was born for this.
33:49Next, I start working on zug, which is like a spicy sauce with serrano.
33:53And I use morning glory and cilantro to fortify the flavor.
33:56And I am frying the morning glory leaves to give more texture to the plate.
34:01I'm excited about where this direction's going.
34:04Chef, do you have rice flour over there and cornstarch?
34:06I do, I do.
34:07Please take whatever you want.
34:08All right, what are you doing over there?
34:09Oh, yeah.
34:10Looks nice.
34:11Looks nice.
34:12I batter the trout.
34:14I dip it in the cornstarch, rice flour, sumac mixture.
34:17And then throw it into the fryer.
34:19Are you frying fish, Aisha?
34:21I am.
34:22Sounds like you're copying me.
34:24Oh.
34:25I've never copied one thing in my life.
34:27Never.
34:28My mother would rip it if I copied somebody's homework.
34:31She was a principal in the New York City school system.
34:35How's your fish?
34:36Fish is okay.
34:37Once I get the fish fried to where I want it, I need to plate a sweet component.
34:41So I'm going to make a mango salad.
34:43I hope he does that thing where he just puts like a massive amount of slaw over top of the fish.
34:48Yeah, destroys it.
34:49It just covers everything.
34:50I know.
34:51I love Jet.
34:52Not enough to root for him.
34:54Five minutes to go, chefs.
35:01Oh, no.
35:02Is it stuck?
35:05That fish is going to overcook.
35:07Oh, no, no, no.
35:08This little setback is not what I need right now.
35:11So even though Jet is one point ahead, I feel a lot of pressure.
35:14I'm the person who's going to have to take home this win.
35:15Oh.
35:16Come on.
35:17Come on.
35:18Hi.
35:19This try is going to cook really quickly.
35:20So I just want to make sure that I gently just release it and I get it out and season it right away.
35:32I think that fish is probably hammered.
35:33I mean, I don't know.
35:34Crispy morning glory.
35:35Wow.
35:36Look at this, man.
35:37Looks good.
35:38Less than two minutes.
35:39I take the green tahini and put it down first.
35:40And then the sauteed morning glory.
35:41And then I go for that soup.
35:42And then I put my fish down.
35:43I put my crispy morning glory leaves.
35:46I like her plating.
35:47One minute to go.
35:48Breaking out the banana leaves?
35:49Yeah.
35:50I want to lay down a mound of the mango salad and crispy morning glory.
35:53Because I need a prop for the fish.
36:08I literally want this fish looking like it's coming out of water.
36:11On top of that, I layer on the chili jam sauce.
36:15There's a lot on top of that fish.
36:19This should be an explosion on the palate, no doubt.
36:24Seven, six, five, four, three, two, one.
36:31That's it.
36:35You're done, dude.
36:37I definitely feel like I made a winning dish.
36:40I've heard many the lecture from Bobby after losing other shows.
36:43Like, the disappointment is cutting.
36:46That's gorgeous.
36:49I think that I pulled it out.
36:51Great cook, chef.
36:53But Jed's dish is beautiful.
36:55Looks like we're going to somebody's uncle's wedding.
36:57I didn't get invited, but I'm still gonna go and eat it.
36:59I was 45 when I started, and now I'm 110.
37:06Welcome back, Lorena.
37:07We have the round three dishes ready for you to taste.
37:10So the two ingredients were rainbow trout and morning glory.
37:14Very good pair.
37:15I love those two ingredients.
37:16Let's start with Chef A.
37:20Wow.
37:23This is butterfly-fried whole trout, chili jam, mango salad,
37:27and crispy morning glory.
37:29Wow.
37:30This is a beautiful dish.
37:31Pink trout can go overcooked very quickly, so let's see.
37:34Mmm.
37:39Wow, Bobby.
37:40Mmm.
37:41It's almost like when Harry met Sally
37:44and Meg Ryan bites into that pastrami sandwich.
37:47Mmm, mmm, mmm.
37:49She is definitely digging his trout.
37:51The fish, perfectly cooked.
37:53The way that the morning glory is treated,
37:55with the freshness of the mango,
37:57the sauce puts it all together.
37:59I mean, it's a little annoying that I found so many bones,
38:04unfortunately, but I'm gonna remember this one.
38:07Let's move on to Chef B.
38:11Crispy trout, morning glory tahini,
38:13and crispy morning glory leaves.
38:15Beautiful presentation.
38:19Mmm.
38:20The sauce with the morning glory, what a perfect combination.
38:23Citrus-y, love the chili.
38:25Unfortunately, it's a little overcooked.
38:28Wow.
38:30Okay, Lorena, the moment of truth.
38:31Please score these dishes, one through 20.
38:35Hearing Lorena's visceral reactions to Jet's dish,
38:38I mean, it's got me a little tripped up.
38:41Let's reveal some scores.
38:42I've been doing this for so long,
38:44and, uh, it does take its toll
38:46when I'm constantly, like, runner-up, runner-up,
38:49or final four.
38:51So, if I'm gonna win, this is where I wanna win.
38:55So, Chef A was Jet,
38:57which means Chef B was Aisha.
38:59Right now, Jet has 14 points,
39:01and the Titans have 13 points.
39:03Jet, what would it mean to you to take home the win?
39:05I know you've had lots of battles over the years, you know?
39:08Yeah, and I'm always usually the bridesmaid,
39:10never the bride.
39:11To win here would be really special.
39:13Okay, Lorena, why don't you do the honors this time?
39:15Aisha, your dish, I love the creativity,
39:18but, unfortunately, the fish was a little bit overcooked.
39:23I gave your dish 15 points.
39:34It hurts in the bottom of my soul,
39:37and I wanna make sure that I live up to the name Titan.
39:41So, that brings the Titans' final score to 28 points.
39:45Jet, you're gonna need at least a 15 to take home the win.
39:4815 or better.
39:49Jet, the flavors was a punch.
39:52Not only in my face, in my mouth, in my palate,
39:55in my memories.
39:56Unfortunately, I had a couple of bones in my mouth
39:59that I had to, like, fight it for.
40:01I gave your dish...
40:0319 points.
40:08Wow.
40:13Oh, my God.
40:14Congrats, Seth.
40:15Congrats.
40:16Wow.
40:17No.
40:18Whoa, whoa, whoa, whoa, whoa, whoa.
40:21Hey.
40:22Congratulations, Chef.
40:23That was an honor.
40:24Holy moly.
40:25Congratulations.
40:26I have no idea how I feel right now.
40:28I'm excited, I'm elated, I'm shocked,
40:31but just mostly I'm really proud of how I cooked.
40:33Jet, congratulations.
40:34Hi, L.A.
40:35Look at the beautiful bride.
40:36I know.
40:38Jet, not only did you beat Brooke...
40:40All right.
40:41...but you beat the Titans.
40:42Congratulations, not an easy feat.
40:43Amazing.
40:46Now, how do you feel?
40:47It's emotional.
40:48Thank you, thank you, thank you.
40:51It's such an honor to cook here today.
40:52All right, now that you've won,
40:54what are you gonna do with this cash?
40:55I'm gonna donate a portion to it to First Responder Charities.
40:58The rest goes right to Ally and for a really great vacation.
41:01To your wife.
41:02For the kids.
41:03For all of us.
41:04Yes, nice.
41:05Yeah, yeah.
41:06As we all know, we're not home a lot.
41:07They sacrificed so much for us.
41:08I'm gonna spoil my kids and my wife for the rest of it.
41:11I love that.
41:12Good for you.
41:13I don't know what to do.
41:14Usually I'm walking out the door.
41:15I have no idea.
41:17Time for a toast.
41:18Let's go, you guys.
41:23Good job, though.
41:24That is so much.
41:25I've accomplished so much in my career.
41:27But I've kind of written off winning in competition.
41:30So this win helps my kind of state of mind.
41:34It helps my confidence.
41:35It's sweet.
41:36Victory is sweet.
41:37Jet came in hot.
41:39He came in with a mission.
41:41And he was unbeatable today.
41:43Apparently.
41:44He was full of Jet fuel.
41:46Oh.
41:47To Bobby and the Titan.
41:49Oh, really?
41:50Yeah.
41:51Oh, yeah.
41:52Great job tonight.
41:53Thank you very much.
41:54Cheers.
41:55Cheers.
41:56Cheers.
41:57Cheers.
41:58Cheers.
41:59Cheers.
42:00Cheers.
42:01Cheers.
42:02Cheers.
42:03Cheers.
42:04Cheers.
42:05Cheers.
42:06Cheers.
42:07Cheers.
42:08Cheers.
42:09Cheers.
42:10Cheers.
42:11Cheers.
42:12Cheers.
42:13Cheers.
42:14Cheers.
42:15Cheers.
42:16Cheers.
42:17Cheers.
42:18Cheers.
42:19Cheers.
42:20Cheers.
42:21Cheers.
42:22Cheers.
42:23Cheers.
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