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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
16:21well.
16:22This one is really nice.
16:23The grits is a great idea, but because it's fresh corn, it's not as velvety a texture as
16:27I'm looking for in a grits.
16:28I mean, these grits are kind of like my version of Bobby's crispy rice.
16:30I won a lot with this, so I'm shocked to hear that she wasn't too stoked on this.
16:34All right, let's move on to Chef B.
16:36Dish number one, pomegranate molasses, nook mom glazed ribs, and some corn ribs to go along
16:41with it as well.
16:44this one is really good the ribs are tender the glaze is light but super flavorful now this is
16:54fun it's also got crunchy dimension to it brilliant I got nothing bad to say about this
17:01dish I'm ecstatic she's resonating with this dish let's move on to the second dish Filipino
17:07adobo molasses ribs I don't really taste a lot of molasses I taste a lot of salt the pork ribs
17:15are they're good they're cooked well let me taste the rice though fried shallots and fried garlic yeah
17:23that's a little maybe too fried oh really a little bitter I love the look of this dish though the
17:29execution not as great as that one okay all right Jada time to give out some scores okay I thought
17:35it was great but any creator has to be okay with criticism all right Jada you want to know who made
17:45which dish yes please okay so chef a was Michael Bottaggio Michael uh your dishes received a total
17:53score of six points hi Michael hi I love your food so don't take your first
18:03oh god I just the corn grits were watery and the tart a tan it was just too gummy I'm shocked at this
18:13score I mean it's not the score that I thought I was gonna hear for the food that I just cooked
18:17okay okay so chef B was Dale Dale your dishes received a total score of seven points congratulations
18:29thank you Dale your first dish with the corn was just phenomenal in the second dish the execution
18:39wasn't as spectacular as the first missed it all right you've heard what Jada has had to say so take
18:46warning good luck Dale congratulations you're in the lead thank you how do you feel I feel pretty
18:54good Michael how you feeling wonderful chef great you can rejoin your team come on back Michael
19:04thank you Sean I think we have a tough judge and I think it's gonna be up to all the chefs to
19:10listen to her preferences and take that to heart going into rounds two and three all right let's move
19:14on to the second round your ingredients are the Keo peppers and goat's cheese what's the matter Dale
19:26uh not my wheelhouse but okay either one of you which Titan would you like to choose for round two
19:32Brooke Brooke all right any reason there is a recipe to some of this okay I like that you can keep it
19:40quiet let's do it your time starts now Dale how do you feel about goat cheese a little funky for me
19:51but funky yes you're a little funky for me okay Keo peppers and goats cheese there's a layup for Brooke
19:58I think Brooke's gonna be able to take us to a leave right now I mean Dale looked at these ingredients
20:04kind of like a cat when he's taking a bath he was like he didn't even want to touch them I love the
20:10Keo peppers they're sweet but the thing I love about them the most is the body that they give to sauces
20:15yeah and goat cheese has such a forward flavor you don't need to do much to it yeah Dale why are you picking me
20:20second because I don't want to go up against you third oh no disrespect I'm just saying his respect
20:26was had bro careful of Aisha she holds grudges I know it's not lost on me that she's a Titan for
20:33a reason but I think Brooke whip too many asses for me to go take her third I hope it bites you in the
20:38ass I pray it does not I'm going into second round with a one-point lead of course the goal is to get a
20:45greater gap but to the left of me is a five-foot something Titan that has wrecked the strongest
20:51chefs in this country I actually love the fact that he seems a little bit nervous but Dale comes
20:57with an arsenal of flavor you know Dale's not going to be an easy target today can you grab me the
21:02raisins golden or regular golden please oh fancy she's got him shopping for her now I don't know if I saw
21:11that what the pirouette all right Brooklyn what you doing so I am making a chorizo saffron couscous
21:22stuffed piquillo oh nice I'm gonna stuff my piquillo with chorizo and then some golden raisins I add the
21:32couscous to the pot with some saffron and then I'm gonna do fried goat cheese with a vinaigrette you feel
21:40good I feel good great I know Giada said she likes simple food but it's a lot of layered flavors
21:45highlighting the simplicity of the two ingredients I like Brooke's concepts I'm seeing her be really
21:53focused and concise and I think Brooke really likes having Giada as a judge I think she's cooking with
21:58some California sensibilities and then on the other side Dale is getting to know goat cheese basically in
22:03the moment but I think that this is what this is all about just making it happen see if this does what I
22:10think it might do you know I love goat cheese it's just not something that I play with every day how is he
22:15cooking it he just put a piece down in a non-stick pan oh whoa oh Dale just burned his goat cheese and I
22:25had to throw it away when I get ingredients that I don't normally use and let you cook kind of
22:31intuitively so I decide let the ingredients tell you what to make these are kind of ingredients that
22:36lend themselves to Spanish cooking so I'm thinking stay in Spain what are you making my man chef I'm
22:42making a piquillo pepper and chorizo sauce basically like a papas bravas for some chips okay with a goat
22:48cheese crema nice and then I'm doing a piquillo pepper stuffed with honey saffron candy nuts
22:54almost like a composed cheese clatter nice for my chips I'm rinsing the starch off and then into
22:59the oil to get them nice and crispy oh he's got chorizo out on his station too I'm gonna get started
23:05on my piquillo pepper chorizo sauce so I grab some piquillo peppers a little bit of harissa and that's
23:10gonna be the bit for my potato chips 20 minutes to go for the fried goat cheese I want to do an
23:16emulsified vinaigrette got the piquillo peppers some honey some whole grain mustard and then for my
23:22cheese sauce for the stuffed peppers I'm gonna melt the goat cheese with some oregano Brooke you
23:28took all the saffron I did it's right here if you'd like it okay I'll grab a little bit for my
23:33stuffed piquillo peppers I get honey with saffron and thyme pistachios dried cherries and apricots and
23:38then fold in some goat cheese there's a lot on the line there are points to make up there is a support
23:45that Aisha needs to feel going in around three and I want to make sure I provide that for her you
23:51know you're gonna have pressure in the third round no matter what 100% are you getting used to this
23:55pressure I don't know if you could edit views but I'm ready to cook all right 10 minutes to go to go
24:01with my chip and dip I'm making a goat cheese crema so I have heavy cream on the stove I add a bunch of
24:06goat cheese to it and then for my second dish of stuffed piquillo peppers I'm making a caramelized
24:12goat cheese hopefully when Giada tastes this dish she knows that it's like a cheese course I think
24:18that caramelized goat cheese actually looks pretty cool it does four minutes to go for the fried goat
24:23cheese I'm making a flavorful breading Brooke what's in your breadcrumbs panko and sweet paprika
24:30paprika is definitely piquillo adjacent yeah it'll echo that flavor I toast off some bread and place
24:40this beautiful little stuff to kill peppers right on top then I add the caramelized goat cheese on
24:44the side so I'm plating my chips and dip on top of my chorizo and piquillo pepper sauce I add crispy
24:51potato chips beautiful 90 seconds ago what excuse me don't do that to plate the fried goat cheese dish
25:00I start with my piquillo vinaigrette then I place my fried goat cheese down to plate the stuffed peppers
25:07my warm stuffed piquillo pepper goes on top of that goat cheese sauce I think Brooke just took it to
25:13another level this round seven six five four three two one very nice nice shot chef I think I've given
25:28Giada what she's asked for Dale's dishes look a bit more like rustic it's really pretty it's gorgeous
25:35you know hopefully I leave for wanting more beautiful honestly Brooke did some work and of
25:40course it's gonna be delicious and it's Brooke you can just hope that I keep it close that's the
25:44whole mentality here gotta keep it close
25:45all right Giada welcome back so in this round I gave the chefs piquillo peppers and goat cheese
25:55you like these ingredients I like goat cheese
25:57John is back let's get tasting this is chef A the first dish is chorizo and piquillo pepper dip
26:10chips and goat cheese crema I love the fact that you can taste the chorizo in the dip
26:19it's velvety and creamy and I think quite brilliant the chips are fabulous the crema to
26:25the tang is quite lovely love the flavor love the look moving on a dish tube stuffed piquillo peppers
26:32with caramelized goat cheese and honey saffron candied nuts I'd love the look of this this is
26:39very giada I love a caramelized goat cheese you like that I really like it see I know that you have
26:49a sweet tooth I don't know if these chefs knew that inside the pepper cherries I like this one a lot
26:58it feels good of course you want to hear someone say they love your food all right let's move on to
27:02Chef B dish one chorizo saffron couscous stuffed piquillo with a goat cheese sauce
27:09I like the sauce you do tangy the couscous for me is not my favorite I need a little more
27:17seasoning in there and I don't know that it highlighted the piquillo pepper so much okay you
27:23never really want to hear someone say this is not my favorite when they're eating your food let's move on
27:28a dish too crispy paprika fried goat cheese piquillo vinaigrette it's crispy hmm I'm not a big piquillo
27:38pepper lover but this cream underneath it is bright in a really good way yeah this is again very me
27:46dish because the colors pop it's got a little bit of citrus and a tiny bit of sweetness to it this is
27:51close I think so I didn't know Giada loved sweet food I didn't know Giada loved a cheese plate I mean I
28:01could have done that all right Giada so chef A was Dale Dale you received a total of 10 points can't ask for
28:15more it's the perfect 10. it's almost like you tailor these dishes to exactly how I like to eat we're
28:21very similar I eat like that too so all right well you and I can be best friends then you guys are so
28:26cute it's a new love affair I never knew I had my heart I mean I'll take it all right that means that
28:37chef B is Brooke Brooke uh you received a total of nine points yes well done thank you all right well
28:46done I mean I loved the caramelized goat cheese the couscous just to me did not have the flavor
28:53his filling had sure all right Giada thanks so much we'll see you back for the third round bye
28:58so Dale you have a two-point lead but the next round is worth 20 don't choke Dale
29:05let's get to round three good job you it feels crappy nine or not the Titans want to be up going
29:14into round three Aisha it's all up to you he saved the best for last let's go let's go let's go let's
29:20go I'm ready I beat two out of the three Titans I got Aisha left now she's playing in my court hopefully
29:28I can take this home this is the thing about coming in as a new Titan everyone knows Brooke and Michael and
29:33they might want to underestimate me but that's okay I am a Titan and people should get to know that
29:37yes chef all right guys this round Dale's in charge okay you said you had this recipe of how you were
29:45choosing all the Titans why Aisha for round three listen I know she's a phenomenal chef but I do believe
29:52this is game of reps I got it okay so strategy I think Dale has underestimated me because he feels
29:58like I don't have the reps in the competition world but at the end of the day it's my knife the
30:01cutting board and my flavors you will both make one dish this round all right Dale show us what
30:06you got for round three your ingredients are Dungeness crab and sushi rice Dungeness crab and rice I mean
30:18I grew up eating crab this is in my wheelhouse and rice is just the perfect pairing to kind of soak up
30:24all this goodness that I'm trying to put on the plate so yeah I'm pretty good at this how do you feel
30:30about these ingredients it's a walk in a park chef really no because you get a lot of Dungeness crab in
30:38the village right for sure yeah I use a lot of sushi rice in my hummus exactly okay chefs ready go
30:44go Aisha's a monster of a chef you don't get the accolades that Aisha gets for nothing but you know
30:56with the crab I'm betting that it stumbles her a little bit going into the round of the deficit really
31:02puts a lot of pressure on my shoulders however this win would mean that I could be that strong number
31:06three on the team that takes it through even when the chips are down chef what do you think about
31:10this crab I love it I knew I picked the wrong ingredients see that you slept on a sleeper bro
31:15Dale brought whole Dungeness crab and sushi rice like sushi rice is very specific it's different than
31:21long grain rice and sushi rice is creamier it's denser and Dungeness crab it's sweet it's luscious
31:28one of the real challenges about this is harvesting the crab meat this is going to take a significant amount of the 40 minutes up
31:35okay let me get some aromatics for my order I'm not happy whatsoever and I'm thinking what can I
31:40possibly make the first thing that comes to mind is a crab cake we make it with the sushi rice time for
31:47business business so I need to cut the crab in half get him in the fryer and then get him into my Dutch
31:54oven so that I can create a crab flavored sauce damn she's getting started baby yeah turn it up yeah we
32:03you're about to send it off Aisha probably hasn't worked with Dungeness crab that much she's a Brooklyn girl
32:08there's not a lot of Dungeness crab rolling through Brooklyn but I don't think Aisha should be
32:11underestimated because she's not going to fold up 10 if something doesn't go right she'll figure it out
32:16Aisha what are you making I'm making crab rice cakes gotta pick the crab and then like put it into the rice and
32:22then form the rice and then crisp the rice I mean sushi rice takes like a solid 30 minutes to cook
32:26picking crab takes a solid 30 minutes so Aisha's idea I think there's probably not going to be enough
32:33time but I certainly know that she's very comfortable doing a lot and a little bit of time she's got two
32:37of the busiest restaurants in New York City what do you got going on there Dale little crab rice with a
32:43black bean brown butter chili Dungeness crab no way I'm making the same thing I'm joking I'm joking so
32:50for my crab rice I'm making a broth of lobster stock whole shrimp and in a really hot pan I put onions
32:57garlic and ginger and then add my rice and then I start ladling my broth into it Aisha you making some
33:04gravy over there chef I'm making some gravy smells like my mother's house on Christmas Eve in here
33:08that's all we need chef so I start building the sauce because I'm gonna add the rice into this some
33:14garlic leeks fresno serrano harissa ginger tarragon and smoked paprika I'm laughing because there's a lot of
33:20ingredients so I take the crab out of the fryer breaking the shell up the fat inside the crab and
33:25getting that in my sauce watering pestles out now I'm gonna get started on my black bean chili I'm
33:32gonna coat the crab some of these bigger pieces in that I get some black beans that are fermented
33:36garlic ginger a little soy and then pour over really hot brown butter on top of it some Calabrian
33:43chilies yeah you want me to get you some more Calabrian chilies that was wild saw that huh
33:49that's gonna be spicy I need another rice pot please oh look at that rice burned it my rice is burning
33:59thank you appreciate it I am devastated I immediately thought a new one this time I put it on a riser so
34:05that the pot is not directly on the flame and I'm just praying that this rice is gonna cook in time I
34:09don't know if she's gonna be able to get that rice cooked in time as I'm stressing Dale is like floating so
34:16I'm taking the shell off of a really big piece of meat and making basically crab lollipops so he's
34:21cleaned the shell off the meatiest parts so that you can pick up the leg and just eat the meat this is
34:27how you crab in my world I'm thinking serving a whole bunch of the crab in the shell Jada might not
34:33like that right working for it yeah I start taking the lobes of crab out from the inside of the body
34:43I'm noticing that one crab is literally yielding like two ounces of meat I need to get enough for
34:48my crab rice cake this is something else anybody want to help right now I want to take one of these
34:54claws and just chuck it at Dale and thank him for making it super hard Dale are you picking crab meat for
34:59your dish wait so now I'm getting a little bit of the crab to make crab rice I'm a little in screws
35:06though I still have a lot to do and I'm getting really nervous 10 minutes to go this is really
35:11compelling footage of crab picky this is where we go to commercial we'll be right back after they're
35:17finished picking crab this is crazy all right lots of crabs in this kitchen this is the first time I've
35:25seen Aisha really kind of stumble so let's see how she recovers nine minutes I feel a little defeated
35:32it's not enough crab meat to make a crab cake I'm gonna have to abandon this and use whatever crab I
35:37have I have no other choice but to change my dish so now I'm gonna do a hot version of crab and a cold
35:43version of crab for the hot version I'm doing crab rice with a lot of dimension of flavor but it's not
35:48enough to really hold up to a dish on itself so I grabbed some lettuce cups and now I'm gonna build
35:53like a nice crab salad to go into it yeah yeah yeah grab some cabbage mayo creme fraiche red onion a
36:01little bit of Fresno oh it's like crab salad John might actually love that so I take some of the
36:08beautiful crab I chopped it up put it inside the rice whoo hey should that rice get done it's gonna
36:13be there okay I need another two minutes you have four minutes I have four two minutes to cook it in two
36:17minutes to plate it and now I'm gonna saute some of my crab and a little bit of that stock I
36:23take the rice out of the pot I put it into the crab sauce is that good I think so good the first
36:29thing I put is this rice with the warmed crab I add the lettuce cup and then I finish it with the
36:34mixed crab salad I put a little mound of rice on the bottom and the idea is that she can take one of
36:41these legs that they're basically little lollipops and she can kind of eat the crab and then she can get
36:46it into the rice this dish has zero texture so I grab almonds it did nothing but make a big noise
36:5220 seconds 10 9 8 7 6 5 4 3 2 1
37:07that was crazy down to the wire whoo no more rounds thank you I'm feeling pretty good I executed on
37:18what I wanted to do and I'm happy with the dish great job chefs I'm not going in feeling 100% I'm
37:25also not going in cowering and feeling like I lost
37:27okay all right welcome back Giada so the two ingredients were dungeonous crab and sushi rice
37:39this round is worth double the points this is gonna decide everything let's start with chef A
37:44chili black bean and brown butter crab with dungeonous crab rice so would I get something to crack the shell
37:53you can't really give me crab with a shell and not give me anything to help me open it up you're
38:00supposed to just eat the top of it I think I like something a little more delicate is I guess my point
38:05well luckily there's crab in it so I think I'm not gonna worry about it I taste butter and I taste
38:11spice and the rice is mushy here I expect something a little more elevated a little brighter a little bit
38:18more wow okay you know I agree the rice is maybe a little overdone but now you know she could have
38:25picked up that piece of crab and eating it it's a different experience when you eat it with a knife
38:28and fork as opposed to grabbing it and kind of eating it with your hands maybe I should be more
38:32conscious about how I make food for people who are eating in suits all right let's move on to the next
38:36dish chef B crab rice with scallion and crab salad cabbage I love this presentation I love when someone
38:45takes ingredients and highlights them in different ways the rice got a nice dimension of spice and it's
38:53got nice pieces of crap I don't have to work too hard to get all this as for this one I love the colors
38:58there's nothing better than having a crunchy vibrant vegetable with crab one little thing some
39:08of the rice is a tiny bit more undercooked than others but other than that I love this she loves it
39:13my prayers were answered please score these dishes one through 20 I was very happy with that dish I thought
39:18it was dynamic I'm hoping that my score from round two and ground one gonna help me bring it home
39:23all right Giotto chef A was Dale which means chef B was Aisha wow okay all right right now the scores
39:36are Dale has 17 points and the Titans have 15 points all right Dale do you want to know your score not
39:41really I gave you a 10. brutal for me it was just it didn't
39:53have the delicate flavors I had tasted in the first two rounds it lacked the wow factor the flavor
39:59pow that you brought earlier in the day so I'm sorry sure if you can't tell I am pretty pissed
40:06I'm still pretty heated about this okay so Dale your final score is 27 points
40:11it happens here I'm so sorry all right Aisha you need at least a 13 to win
40:20thank you Aisha that dish was just everything I would want and more thank you I gave you
40:3119 points
40:32thank you very much thank you
40:35thank you so Dale I'm sorry these guys did win I mean I loved watching you cook all night long you
40:42are a master so thank you so much cheers guys likewise great job today great job Aisha is absolutely the right new Titan so I tip the cap
40:52congratulations
40:54honored thank you guys I made a dish that I thought was a winning dish
40:58uh Giada thought different and you know that's what's beautiful wow food right it's all subjective
41:02be good see you later
41:03this was not an easy victory of course we're ecstatic for the win great job tonight
41:10thank you of course
41:12thank you thank you but I also think Dale cooked some really really stellar food and um he deserves credit for that
41:19Titans congratulations uh Aisha you're a heartbreaker crushing it thank you very much thank you cocktail
41:26anybody let's do it all right Dale came in here swinging his gold chain around saying that I didn't have enough
41:32reps but guess what guy we snuck out a win Aisha I'm gonna toast to you because this was your most
41:38impressive uh round you had some adversity and then you made a transition and it was a great job great job
41:44thanks fantastic cheers to Aisha the Titan what how do we do it again wait hold up T T block T block to the team cheers
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