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Reality Realm US
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Short filmTranscript
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 and 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.
00:55Think I'm hard to beat?
00:58Wait till you get a taste of my triple threat.
01:08Welcome to my club, where the drinks are stiff and so is the competition.
01:12This is Triple Threat.
01:14I am bringing in a rising star to my secret kitchen tonight.
01:20As you know, if a chef has the password to get through that door, they have the ambition to take down the titans.
01:26We're ready to roll.
01:27Our job is to come in here and protect that money.
01:30Nothing is going to stand in our way today.
01:32This chef's unique blend of modern American, West African, and Caribbean cooking landed them on Food Network's hot list of chefs to look out for.
01:45West African.
01:46He has worked and trained under acclaimed chef Kwame Umwachi for years at restaurants like Kith & Kin and Tatiana.
01:55His name is Martin.
01:57He also has a long list of competitions under his belt, like House of Knives, Chopped, Next Gen, and Alex vs. America.
02:05With some wins and some losses, he is determined to set his record straight right here.
02:10And one of you may have had something to do with one of his losses.
02:14What do you want from me?
02:16The chef you're all going up against is...
02:19Password, please?
02:20Cookie.
02:24Martell Stone.
02:27What's up, chef?
02:29How you doing?
02:30Breathing and blinking, you know.
02:31All right, so you're alive.
02:33Yeah, yeah, just barely, just barely.
02:35Barely.
02:36Chef Martell has been a hot commodity around the competitive scene lately.
02:41I've tasted his food, and it was amazing.
02:43Do you know these guys?
02:45Well, they're fairly well, fairly well.
02:46Okay, good.
02:48I have a little history with the Titans.
02:50A little beef with one in particular.
02:52Brooke was my judge on two episodes of Guys Grocery Games.
02:56I don't get the beet chips at all.
02:58And I lost.
03:00So, I need to get some get back.
03:02What would it mean for you to beat these three?
03:04It mean a lot.
03:05I'm here for a little bit of a get back.
03:07Here for some bragging rights, and I'm also here to test the new Titan.
03:11In that order?
03:13We'll see, we'll see, we'll see.
03:15Brooke, Michael, Aisha, they're all very fierce competitors.
03:18If you can take them down, you'll win $25,000.
03:20Nice little wallet.
03:22I'm getting married soon, and I want to build my dream kitchen.
03:26I'm here for every dime of that $25K.
03:28I have some new appliances I'm trying to build in this kitchen.
03:30So, there's a blender, there's a food processor, wine cooler.
03:35Okay.
03:37I'm the wine cooler.
03:39And I'm definitely going to put a little on the side for this honeymoon coming up.
03:42Aw, congratulations.
03:43Congratulations.
03:44Thank you so much.
03:45He's trying to pull your heart strings right away.
03:46I like that.
03:47All right, Martella, here are the rules of the game.
03:49Three head-to-head rounds, each against one of the Titans.
03:51Yep.
03:52Blind tasting for each round, and there'll be one single judge for the whole night.
03:55Okay, okay.
03:56Round one and round two, I'm going to give you two ingredients.
03:59Yep.
04:00You pick the Titan.
04:01Cool.
04:02And you can score up to 10 points.
04:03Got it.
04:04But in round three, you're in charge.
04:05You give the two ingredients, and you go against the last Titan.
04:08Round three is worth 20 points, so you never added it.
04:10Okay, okay.
04:11All right, let's go.
04:13For round one, the ingredients are sweet potatoes and limes.
04:17Okay.
04:19All right.
04:20Sweet potatoes, not the easiest thing to cook in a short period of time,
04:24but limes, you know, we're all familiar with limes.
04:27We love limes.
04:28You have 45 minutes on the clock, and you must make two distinctly different dishes.
04:32Kind of.
04:33Who would you like to go up against in round one?
04:35So I think for this first round, I want to choose a Titan who I know is creative,
04:40but, you know, tends to go a little far when they have the least amount to do.
04:44So I'm going to go with Chef Michael.
04:48Michael, how do you feel about these ingredients?
04:50Feel good, Chef.
04:51Looks good.
04:52Your time starts now.
04:55All right, Michael.
04:59We have orange, white, and purple sweet potatoes.
05:02And talk about a versatile citrus.
05:05You can use every part of it, right?
05:06The zest, the juice, even though the pith is very thin.
05:09Yeah.
05:10I'm going to start cooking something.
05:13I've competed a lot.
05:15I've had some wins.
05:16And I've had some really rough losses.
05:18But a win is the only thing I'll be satisfied with.
05:22Martel, you chose the wrong Titan for this one, bro.
05:25What did you call me?
05:26A blender?
05:27Like one of the most high-performing blenders I've seen.
05:30Figure I got to pull it out of the bag to beat you, Chef.
05:32I'm very confident I can beat Michael.
05:35Also confident that Michael can cook his ass off.
05:40But I feel it.
05:41My food is going to dance, sing like nobody's watching.
05:45My biggest influences are the African and Caribbean diaspora.
05:50So for my first dish, I'm making pepper soup sweet potato dashi and lime seared scallop.
05:57Pepper soup is traditional West African.
06:00It's spicy and funky.
06:03I have eaten Martel's food at Dagon in D.C.
06:07Yeah?
06:08Yeah, he's a very passionate cook.
06:13I invited Martel because there's something incredibly fresh about him.
06:16He grew up in Philadelphia and went into the Navy before becoming a chef.
06:19Now he's the chef de cuisine at Dagon in Washington, D.C.,
06:23which was named one of the best new restaurants in the country.
06:26His food is very creative.
06:28Very, very contemporary.
06:30Very beautiful food.
06:32I love vegetables.
06:34I didn't like him much as a kid, though.
06:38I've met Martel a couple times.
06:40If he's worked with Kwame on Wachi,
06:42I know he's going to be a force to be reckoned with.
06:44I know that I need to show a lot of range here.
06:47I'm going to make a sweet potato milfoy with lime and soy-cured salmon roe.
06:54Milfoy is just a lot of layers of stuff stacked on top of each other.
06:59Styrulizing over there.
07:01The Idaho potato and the sweet potato will help bind the sweet potato and the milfoy.
07:05I don't understand.
07:06He's vacuum sealing it so that it'll compress it and then cut it and then deep fry it.
07:11He's probably going to microwave that just to get it sawed.
07:14The only way you can cook a milfoy in 45 minutes is to do it in the microwave.
07:18Sorry, guys.
07:19All right, chef. I saw you making very thin slices of sweet potato.
07:23Sweet potato milfoy with lime puree and salmon roe.
07:29Lime puree.
07:30Yeah.
07:31I'm thinking like a play on latkes, applesauce, and caviar.
07:34What's the other dish?
07:35Sweet potato toast.
07:38Michael, are you making kaya toast?
07:40Yeah.
07:41Kaya toast is usually a melty toast with coconut fat and other things inside.
07:45So for my kaya toast, I make a quick sweet potato curry.
07:49All right, Martel, what are you making, sir?
07:52I'm going to do a pepper soup with scallop and then sweet potato velouté with crispy curry lamb.
07:59And this is the lamb, the ground lamb?
08:00And this is the lamb right there.
08:02Velouté is a soup that's used in French cooking.
08:05It's generally thickened by starch.
08:08Lots of spices.
08:10That's the plan.
08:11That's the plan.
08:12Bring me your time.
08:14You're singing?
08:15Always, always.
08:16Okay, I like that.
08:19These two chefs cannot be cooking any differently.
08:22Michael has lime, sweet potato, salt, and tangerine juice.
08:26I love that for him.
08:28Cause we coming out swinging.
08:30We were born unstoppable.
08:33So Martel chose Michael because he likes his creativity, but kind of hints that sometimes he, like, gets out of control.
08:40And we have seen it, so he's not wrong.
08:42But today, I think he's very focused and he seems like he really knows where he's going.
08:4725 minutes to go.
08:50For my milfoy, I'm just gonna cure the salmon roll with a little bit of mirin, a little bit of lime juice, and a little bit of soy sauce.
08:56Now I'm gonna start on my lime puree.
08:58Those are apples.
08:59Yeah, those are apples.
09:00Those are apples.
09:01Green apple is a good vehicle for lime.
09:03The flesh, when you turn it into applesauce, is the same color as the inside of a lime.
09:07He microwaves those too?
09:08Yeah.
09:09Because he's microwaving it, it keeps the color.
09:12God bless Michael, man.
09:13He knows how to use that thing.
09:14I would love Michael to battle my mother and battle microwave.
09:19So I'm going to blend lime juice in it so that it tastes like a lime puree, but it's creamy and luscious because of the apple.
09:28It smells good over here, Martel.
09:29What's going on?
09:30You good?
09:31You good?
09:32Got the, uh, pepper soup dashi here.
09:33Okay.
09:34And I'm going to sear the scallops off.
09:35Oh, you got your lamb going?
09:36Got some crispy lamb.
09:37Making a quick little, uh, warm chimney for the soup.
09:40You feeling good about time?
09:41You got 12 minutes to go.
09:42So I'm feeling decent.
09:43Feeling decent.
09:4412 minutes, chef.
09:47Lots going on in the kitchen.
09:48Sweet potatoes and limes.
09:49Martel has got some scallops going.
09:51He's got some ground lamb going.
09:53Just hope that he doesn't forget about the two main ingredients, because that's what it's all about.
09:57Sweet potatoes and limes.
09:58Oh my gosh.
09:59Oh my gosh.
10:00Michael Bottaggio making some brioche waffles, and then he's going to put red curry on it.
10:07We're looking forward to seeing Michael's new foie, the very thin layers of the sweet potatoes.
10:15Now that my new foie is set up, I can portion it and fry them.
10:20That looks dope.
10:21Yeah.
10:22Michael, that looks amazing.
10:23Thank you, chef.
10:24Michael, that looks amazing.
10:26Thank you, Martel.
10:30To top this pepper soup dashi, I'm making the chimichurri.
10:35I'm using onions, culantro, fennel, and I put as much lime zest as I can.
10:43And mix in the crispy sweet potatoes.
10:46Here we go.
10:47Four minutes to go.
10:49So for the coconut cream, for my kaya toast, it's coconut fat, and just seasoning that with some lime zest.
10:54On top of that, I put my sweet potato curry.
10:58Look at the loaf of this.
11:01To plate my velouté dish, I cut off a couple pieces of lamb.
11:04I get that velouté, and I go right over the top.
11:0890 seconds.
11:09Nice little dollop of my lime puree on the plate.
11:12My milfoy goes down.
11:13A nice heaping amount of the lime and soy cured salmon roe.
11:1730 seconds.
11:18To plate my scallops and pepper soup, I start by slicing my scallop.
11:22Down goes the pepper soup broth.
11:24And then I finish the entire dish off with a chimichurri.
11:28Six, five, four, three, two, one.
11:33One.
11:38Good job, chef.
11:39Thank you, chef.
11:40Beautiful.
11:42I think I did a pretty decent job.
11:44There are flavors abound.
11:46I mean, Martel's dishes look hearty and delicious.
11:48But I feel like I just created two dishes that are ready to put on my menu.
11:58Okay, chefs.
11:59Time to meet the person that will be deciding your fate this evening.
12:03Our judge is a superstar in her home country of South Africa.
12:08She is on a mission to share the flavors of her home with the world.
12:12She was the host of Top Chef South Africa, as well as Homegrown Tastes South Africa.
12:18And her cookbook, Celebrate, was an international bestseller.
12:22Wow.
12:23Please welcome Lorna Maseko.
12:29I should be like, hey.
12:30Yes.
12:31Hi.
12:32Hi, Bobby.
12:33How are you?
12:34I'm good.
12:35Good to see you.
12:36How are you?
12:37Lorna Maseko.
12:38She's actually judged me on a Beat Bobby Flay holiday special.
12:40And I found her to be spot on.
12:42Welcome to my club.
12:44I love a good club.
12:46I know Lorna's going to be a tough critic.
12:48She has been championing South African cuisine, and she knows food.
12:52I asked you to come today because I know you have such an international palate, so I think this is going to be a great night.
12:59Oh, you're amazing, Bobby.
13:00You're always just showering me with gifts and words, you know?
13:04Okay, Lorna, so when you're thinking about a successful dish, what are the things that are important to you?
13:08It needs to be bold and punchy, and when I take my first bite, I need to feel like my palate is dancing, and then it has to look good.
13:17So as you know, this is a blind tasting.
13:19Yes.
13:20So in this round, our two chefs were asked to create dishes using sweet potatoes and limes.
13:27Let's start with Chef A.
13:31This is a sweet potato curry kaya toast with coconut lime cream.
13:39That is bold.
13:40That is balanced.
13:42I love the different textures on the plate.
13:44The lime, the acidity is perfect.
13:46Coconut balances that out so beautifully.
13:48The presentation doesn't do it as much justice, but the flavor kind of makes it a top-tier dish.
13:55Okay.
13:56Let's move on to dish number two.
13:57Looks really pretty.
13:59A sweet potato meat foie with lime puree and lime soy cured salmon roux.
14:08I love salmon roux, but is it lime puree with watered apple?
14:11There's some apple in it that I think the chef used to cut it, yeah.
14:14It's kind of giving me, like, baby food.
14:16I have a three-year-old, so that's the way it's taking me.
14:19It's too salty, too sweet.
14:20It's bold, but not in a good way.
14:23I'm shocked at this critique.
14:24I might be in a little trouble with her, but I stand by my dishes.
14:30Okay, let's move on to Chef B.
14:31This is a sweet potato velouté with crispy curry lamb and lime.
14:41That is bold, flavorsome, a hug, a kiss, a dance.
14:48It's like Bobby's Club.
14:50I'm not getting a lot of lime or sweet potato, and yet it is a great dish.
14:55Okay, let's move on to the second dish.
14:58Pepper soup sweet potato dashi with lime-seared scallop and sweet potato lime chimichurri.
15:08The scallops are cooked perfectly, which is always a win.
15:11I feel like the sweet potato was a bit of an afterthought.
15:14I'm not getting a lot of the lime, either.
15:17It was so promising.
15:18It looked like it was going to be just amazing.
15:21I just don't think it's punchy enough.
15:23Okay, Lorna, please rate each Chef 1 through 10.
15:27Okay.
15:30Lorna seems to enjoy the flavors of my dish, but maybe I could have punched up the sweet potato and lime just a little bit, just so it's undeniable.
15:39Okay, Lorna, Chef A was our titan, Michael.
15:45All right.
15:46Michael, your dish has received seven points.
15:54I absolutely love the kaya toast, but the second dish wasn't really my favorite.
15:59That's fine.
16:01I stand behind what I did.
16:02I am who I am, and I'm going to cook how I cook, and, uh, yeah, that's it.
16:09The titans have seven points.
16:10Martel with Chef B.
16:12Martel, your dish has received the total score of seven points as well.
16:18Brinkie, man.
16:19Could have been worse.
16:21I was hoping for a higher score, but I tied with Michael, so, you know, I feel great about that.
16:27So the velouté was amazing, but I didn't think you highlighted sweet potato so much.
16:33And then the pepper soup just didn't live up to my palate.
16:36Heard that.
16:37Okay, Lorna, thank you so much. We'll see you for the next round.
16:45Martel, Aisha, Brooke, you now know who tonight's judge is, so keep that in mind.
16:50Tons of flavor.
16:52I can deal with that.
16:53Okay, we're all tied up going into round two.
16:54Yeah.
16:55Same rules as round one.
16:58Round two ingredients are...
17:01Lobster and Ocetra caviar.
17:03Uh, Bobby has a decent budget out here.
17:07All right, Martel.
17:08Which titan are you going to go against in round two?
17:11I think I have a nice strategy going on.
17:14I'm here for a little get back, and I'm not taking it lightly.
17:17I have a special plan for Brooke and mine.
17:23Okay, going into round two.
17:24Lobster and Ocetra caviar.
17:26Which titan are you going to go against?
17:29Um, my strategy is to save Brooke for last, to kind of bring a little drama into the kitchen, right?
17:35Why not save the sweet revenge for last?
17:37Let's test out the new titan, Chef Ayesha, let's do it.
17:41I'm actually excited to go in round two.
17:43I don't have to have the anxiety and the nerves building up to round three.
17:47Martel, Ayesha, you both have 45 minutes, and your time starts now.
17:52Let's go, let's go.
17:53I'm ready.
17:56Let's go, Ayesha.
17:58Yeah, baby.
17:59Let's go, Ayesha.
18:00What?
18:01Bro, that's my team.
18:02What are you talking?
18:03Um, nothing else.
18:07I never would have expected lobster and caviar at the same time.
18:11And specifically, this is Ocetra caviar.
18:13It's pretty much as nice as you can buy on the street.
18:16Martel, you excited about the lobster?
18:18You know, I get all the expensive ingredients when I pull up.
18:21I got it.
18:23So right now, we're tied, which is basically 0-0, if you will.
18:26I need to make sure that I bring home a big score here for Brooke in the third round.
18:30But I keep hearing Lorna's critique.
18:33She likes big, bold.
18:35Let me tell you what does not go with lobster and caviar.
18:38Big, bold flavors.
18:40I mean, I have to cook these.
18:41So what hits me is lobster salad.
18:44I want to pay attention to cooking the lobster first.
18:47So I flavor the water with some lemon, tarragon, some chilies, and ginger.
18:51Nice.
18:53So my idea for this lobster salad is kind of like a lobster roll,
18:56but I don't want to serve it on just any bread.
18:58I want to make my own.
18:59This is a very quick version of a Moroccan-style flatbread, like called a laffa.
19:05What are you making?
19:06Bread?
19:07Yeah.
19:08Oh.
19:09I knew it.
19:10I knew it.
19:11You knew it?
19:12How'd you know?
19:13I knew it.
19:14Because every bread I've ever tasted of yours was great, Chef.
19:15Oh, thank you.
19:17Chef Martel is a very strong competitor.
19:20But I am a titan, and my goal right now is to get a 10.
19:23So I'm going to pull out every stop and trick that I have in order to achieve that today.
19:29Martel, what are you making over there?
19:30I'm thinking of going the escovich route.
19:33I love lobster with something punchy, peppery, spicy.
19:37Nice.
19:38I'm doing lobster escovich with a tangerine nudge.
19:43An escovich is a pickled pepper sauce or a marinated pepper sauce.
19:49So I'm using red, yellow, orange, and green bell peppers.
19:55And then I blend together ginger, garlic, and oil, and tangerine juice for a little body inside of my sauce.
20:01So for my second dish, I'm doing grilled lobster with a lobster and mussel sauce and some Etcetera caviar.
20:11All right, Martel.
20:12So how are you going to incorporate the caviar and the lobster together?
20:15So the caviar is going to go into a mussel sauce.
20:17Okay.
20:18Oh, mussel sauce.
20:19That I'm going to use over my poached lobster.
20:21Okay.
20:22And then I'm also going to use the lobster to make a lobster escovich.
20:26Oh, nice.
20:27Beautiful.
20:28For my second dish, I have these melted leeks in my mind in the butter sauce.
20:33So I'm making a grilled lobster tail that's basted in an herb butter.
20:38I chop up basil, tarragon, and parsley, lemon zest, and some tempered butter.
20:44What's up, Chef?
20:45Hey, Chef. How are you?
20:46How are you combining the lobster and the caviar?
20:49Lobster and caviar have to be really delicate balance.
20:51That's right.
20:52So I'm going to do a lobster salad on a little flatbread.
20:54Then I'm going to do grilled lobster tails with herb butter.
20:57Okay.
20:58I will be shocked if Ayesha doesn't take this round, though.
21:01Let's not go there yet.
21:03We got this.
21:04Got this.
21:09I love watching Ayesha cook because she's got lots of pops of flavor, lots of pops of color.
21:14That's the thing that just captures everybody's excitement about her food.
21:18But, you know, being creative here with this lobster and the Sosetra caviar, that's going to be a little challenging, but she's a titan. She's tough. She'll figure it out.
21:28I'd say Ayesha's, like, pretty ahead of schedule right here.
21:35I put herb butter that I made on the par-cooked lobster tails before I put it on the grill.
21:40I want the mussel flavor to enhance my mussel lobster sauce.
21:45Has Martell even touched the lobster yet?
21:47I haven't seen him.
21:48He must be cooking it, though.
21:49Now it's time to bust down this lobster.
21:51I don't see lobster cooking anywhere.
21:54I'm going to use the tails in the lobster Escovitch dish, and I'm going to use the claws for the lobster and mussel sauce dish.
22:03This lobster is way bigger than I thought it would be. So I start poaching the huge lobster claws, and I'll throw the lobster tails.
22:1318 minutes left in Martell's grabbing raw lobster.
22:16Yeah, that's cutting it real close.
22:18There's a chance they're going to be tough.
22:20Okay.
22:22Martell, you're living?
22:23Barely at this point.
22:25I can't believe y'all do this all the time.
22:27That's why we're Titans, baby.
22:29I understand. I understand.
22:31So now I start to work on the dressing for my lobster salad.
22:35And I'm going to put caviar in here for a burst of, like, salinity.
22:42How long did it cook for?
22:43Four minutes?
22:44He's not going to get that out of the show.
22:46Lobster should be really cooked through.
22:48Otherwise, it can be a little chewy.
22:49Martell's going to run into some real timing problems.
22:53After I pulled the claws for the lobster and mussel sauce dish, I'm just praying that my lobster is cooked perfectly.
23:02Ooh.
23:03Oh, no.
23:04That is not cooked.
23:06Damn it.
23:07Twelve minutes, chef.
23:09Whew.
23:10You better get going.
23:12I can't serve raw lobster.
23:15At this point, I don't know if I'm going to finish either dish.
23:19You got a lot of work to do, huh?
23:20Yeah, yeah, yeah.
23:21Feeling like it. Feeling like it.
23:22Feeling like it.
23:29The claws are not cooked.
23:31I need to get them on the grill cooking as fast as possible.
23:38Hey, chef.
23:39So you are bringing some spices here.
23:41Yeah.
23:42So I got my lobsters marinating in herb butter.
23:43I'm just going to kiss them on the grill.
23:44Oh, beautiful.
23:45That looks great.
23:46You feel good?
23:47I feel great.
23:48I feel something.
23:49Seven minutes.
23:51I check my lobster tails, and they're not exactly where I want them to be, so I throw the lobster tails in the oven.
24:00But the claws are looking really good, and now I just finish off the lobster mussel sauce.
24:06I'm adding caviar just to give me a little extra oomph at the end of this dish.
24:14My flatbread looks really good.
24:15It's nice and golden brown.
24:16I add the lobster salad.
24:18Aisha, that looks so good.
24:20Finish it with a little lemon juice, and we'll set your caviar on top.
24:23She's got to cook these lobster tails.
24:25She hasn't cooked them yet?
24:26No, she's grilling them.
24:28In true Aisha fashion, everything happens at the three-minute mark.
24:32Oh, she did blanch them, though, so she just has to finish them.
24:35Okay.
24:37Not good.
24:38The tails could have used another three to five minutes, but I don't have that time.
24:43I put the escovitch sauce on top, and I finish it off with caviar.
24:4890 seconds, Chef.
24:50I take the leeks, and I add some caviar to the leeks, and then put that on the plate.
24:55I'm adding the lobster tail, and I hit it with some caviar.
24:59To plate my mussel lobster dish, I take those lobster claws that are grilled to perfection, and I add a few bite-sized pieces to the plate.
25:06I finished with the lobster mussel sauce.
25:1110, 9, 8, 7, 6, 5, 4, 3, 2, 1.
25:24Wow.
25:28How you guys doing, all right?
25:29Welcome back, Lorna.
25:31So the chefs who competed in round two were given lobster and Ossetra caviar.
25:37I'm already excited.
25:38Let's start with Chef A.
25:40Ooh.
25:41Lots of caviar.
25:42My kind of party.
25:44Dish number one.
25:46Grilled lobster with lobster mussel sauce and Ossetra caviar.
25:50Mmm.
25:51Mmm.
25:52That mussel sauce and the lobster is, out of this world, amazing.
26:04It's just a pity that the caviar's just swallowed up in the beautiful mussel sauce.
26:12All right, let's move on to the second dish.
26:15Lobster escovich with a habanero and tangerine nage.
26:19That tangerine sauce is glorious.
26:24Really, really delicious.
26:26The lobster's a little under.
26:28I can really taste that it was cooked on the barbecue, so you are getting that smokiness from it.
26:32I just don't know how the caviar is highlighted in this particular dish.
26:36All right, let's move on to the next chef.
26:39Ooh.
26:41This is really, really lovely.
26:43Grilled lobster tail with herbed butter, melted leeks, and caviar.
26:49I absolutely love how beautifully cooked the lobster tail is.
26:53Those leeks with the caviar are just a marriage made in heaven.
26:57I'd go back for more.
26:58Mm-hmm.
26:59Every time.
27:01Let's move on to the second dish.
27:02All right.
27:06This is a caviar lobster salad and homemade flatbread.
27:13Mmm.
27:14That is delicious.
27:17I mean, I'm smiling from ear to ear.
27:18She's getting what I'm trying to say to her.
27:21The lobster's cooked really well.
27:23The caviar sings in the dish.
27:25The flatbread is lovely.
27:26The only thing I would have wanted is just a crunchy element, because that sauce has kind of soaked in to the bread, and so it's a little soggy at the bottom.
27:34Thank you so much.
27:38I think the cook on this lobster might cost me a couple points in this judging.
27:43Okay, Lorna.
27:44Chef A is Martell.
27:47Martell, your dishes received a total score of seven points.
27:54I cannot get away from this seven, but it could have been a five, so I'm still within punching range.
28:02Chef, the lobster askovich, it's a pity that the lobster was a little under for me. Just a bit more time on that dish, and I think it could be really, really great.
28:09Thank you. Thank you so much.
28:11Chef B was Aisha.
28:12And Aisha, your dishes got a total score of eight points. Congratulations.
28:22Grilled lobster tail with the butter and the leeks, I thought was a really smart thing to do.
28:27The flatbread and the lobster, the flatbread was just a little soggy for me.
28:32Now, I'm not trying to be greedy. I know I won the round. However, I was hoping for a little bit of a bigger lead, just so the Titans feel a little cushion go into the third round.
28:39All right, Lorna, thank you so much. We'll see you for the third round.
28:48All right, Martell, two rounds down and one to go. Brooklyn, you're up.
28:52All right.
28:55My plan is working out to perfection.
28:58Okay, guys, this is the final round. And with only one point difference, everything's on the line here.
29:03Brooke, as you know, this round Martell is in charge.
29:06Yes, sir.
29:07All right, Martell, show us what you got.
29:09The ingredients for round three are suya spice and gooseberries.
29:18Very interesting.
29:20Suya spice is spicy, smoky, and one of my favorite West African ingredients.
29:26The gooseberries, acidity, sweetness.
29:29Did you specifically choose these ingredients for me?
29:31When I beat you, I want to make sure it's with something that I really care about.
29:34Whoa.
29:35Wow.
29:36Damn.
29:37This is coming in hot.
29:39Suya hot.
29:40Okay.
29:41We like this.
29:42We have a little beef.
29:43Maybe it's a one-sided beef.
29:44It's definitely a one-sided beef.
29:46During the episode of Guys, I was right at the end, going to work my way into TLC, and I lost.
29:53Oh, that was the episode that would have gotten you on TLC?
29:55Yes.
29:56Yes.
29:57I'm so sorry.
29:58The best apology is losing.
30:02I definitely did not intend to block Martell from Tournament of Champions, but today is a whole different story.
30:07I 100% intend to block Martell from the 25,000.
30:11Martell, Brooke, I'm going to give you both 40 minutes on the clock.
30:14Time starts now.
30:23All right, all right, all right.
30:25So, Suya spice is ground peanuts.
30:28It's got ginger, paprika, cayenne, and, of course, gooseberries in the tomatillo family.
30:33It's sweet.
30:34It's tart.
30:38I'll do a bunch of pieces, just in case.
30:41So, I am making Suya spice skirt steak, and to season the steak, I'm adding Suya salt, and, more importantly, adding a little oil so that the Suya doesn't become, like, a dried coating, which will inevitably burn on the grill.
30:56What are you thinking, Chef?
30:58Suya rubbed skirt steak.
31:01Did I inspire you with the steak?
31:03You didn't give me a protein.
31:05Fair, fair enough.
31:07They both grabbed skirt steak.
31:08It's all going to come down to the choices they make and how they cook it.
31:12Nice skirt steak.
31:14It's important for me to win every time I step into that kitchen, but today, because Martell is gunning for me so hard, that's when I'm most motivated to win.
31:24I have used Suya spice. I know that it is generally used on beef. I'm also making green curry sauce, gooseberry pickles, and a peanut lime leaf crumble.
31:34What are you making?
31:35Skirt steak. I'm thinking of doing some plantain grits.
31:39You're thinking of, like, you haven't decided yet?
31:42I deal with indecision a lot.
31:43Really?
31:44It's part of it. It's part of it.
31:45Wait, he didn't come with a plan?
31:47Of course he didn't.
31:48Martell, did you practice this? Did you come with a plan, Chef?
31:51Some sort of plan.
31:53Do you know who you're cooking against right now?
31:54Yes, yes.
31:56He's trying to give a poke a face.
31:57He would be the only person in history that ever came into this kitchen riffing off ingredients.
32:01Not happening.
32:02Not with the vendetta to score, anyway.
32:04Fun part.
32:05I do have a plan for my round three ingredients, and this is absolutely the strategy here.
32:10This is my moment.
32:12And I got a feeling I know a little more about this Suya than Brooke does.
32:19Next, I start on the agrodolce.
32:20Agrodolce is meant to be literally the name, sweet and sour.
32:25So I'm just trying to char the gooseberries a little bit, get a little flavor on those.
32:3025K, here we go.
32:32Martell clearly has it out for Brooke.
32:33He's fueled by this fire that she blocked him from advancing in TOC.
32:38I rise up, you're not holding me down.
32:41Everybody wants to beat Brooke for one reason or another.
32:43She's got a lot of cooking enemies out there.
32:46But nothing is daunting to her.
32:47She's a titan, and I don't think she's afraid of these ingredients.
32:49I think she's excited about them.
32:51And that's not a good thing for Martell.
32:58Okay, Brooke, where are you going?
32:59I learned this little trick.
33:00Making pickling liquid with pomegranate turns things red.
33:05I like that.
33:07So to start the curry, I sweat some garlic, shallots, and ginger.
33:12To that, I add some green curry paste, and then some coconut milk.
33:16Next, I put it into the blender with some spinach, some basil, and cilantro.
33:23They get it nice and vibrant and green.
33:26I'm thinking of plantain great cake because I want to showcase the flavors of the diaspora.
33:33The plantains are indigenous to the Caribbean as well as West Africa.
33:38All right, Chef.
33:40Yes, Chef.
33:41Last dish of the day.
33:42Yes.
33:43You had a long day.
33:44It's been fun so far.
33:45Plantains with what?
33:46I got the suya spice skirt steak.
33:49Finishing it off with an agrodulce of gooseberries and a dukkah relish.
33:54A dukkah.
33:55Okay.
33:56Well, we're excited to have these ingredients that you brought.
33:59Hazelnuts.
34:00A dukkah is an Ethiopian spice mix containing mixed nuts, seeds, and spices.
34:07You know, I love to add flavors to dishes, but in a situation here where he has the suya spice that already has the peanuts,
34:13I don't know that I would have added other nuts to the situation, like pistachio and hazel.
34:19Yeah, it's a little nuts.
34:20Right.
34:22So I get the grits cooked for my plantain great cake, and then I want to get it into the blaster a little cool down.
34:3020 minutes, chefs.
34:33So much tension.
34:36Next, I pull the nuts from my dukkah out of the oven.
34:39I mix the nuts with a little more of the suya, and I add some parsley, cilantro, and chervo to it.
34:47She seems nervous over there.
34:48Is she nervous?
34:49No.
34:50Oh, she looks calm.
34:51I'm too calm for you, Martell.
34:53Yeah, yeah, yeah.
34:54I've seen calm Brooke compete.
34:55It's scary.
34:57He's just messing with all of us today.
34:58Yeah.
35:00I think there's a little psychological warfare going on, part of his strategy to psych the Titans out.
35:05But we see these Brooke vendettas blow up in the competitor's face all the time.
35:10Very few people can outcook Brooke Williamson.
35:1215 minutes to go.
35:25Skirt steak benefits from a really beautiful dark crust on the outside, and the spices beautifully toast by being really hotly seared in a cast iron.
35:35Okay, steaks are cooking both sides.
35:43Wow, sir.
35:44That girl was more hot than I think that he anticipated.
35:47There's so much smoke with my beautifully marinated steak.
35:51Good lord.
35:52And that's exactly what I'm looking for.
35:55It imparts smoky flavor to it.
35:58And plus, I think Lorna will love the smoke.
36:0312 minutes, chefs.
36:07This could work or this could be terrible.
36:09With not a lot of time, I need to get these plantain cakes seared.
36:14Looking good, chef.
36:15Six minutes.
36:16Looking good.
36:19I know I'm down to the wire here, but I'm not going to let Martel see that.
36:24I'm going to mimic the flavor of that suya spice and do a little peanut crunch on the top of the steak.
36:31Get them crushed up with my suya spice.
36:34So much flavor on those peanuts.
36:38Two minutes to go.
36:40To plate my dish, the first thing down will be the gooseberry agro dolce.
36:45Then I'll drop my steak.
36:48I take a couple of ladles of that green curry sauce, because I'm really happy with that.
36:53I'll drop my plantain cake.
36:56And I'll finish the entire dish off with my duka spice and my suya.
37:01The trick to making a great dish with suya is more suya.
37:05My sliced steak goes directly on top of my sauce, and then those pickled gooseberries, and of course that peanut crumble.
37:1210, 9, 8, 7, 6, 5, 4, 3, 2, 1.
37:22All right!
37:24Great job, chefs.
37:26Way to go, Brooke.
37:27I feel great.
37:31I'm so ready to win that 25K.
37:34And finally, sweet revenge.
37:38I don't think I would have done anything different if I had had three hours.
37:42Martell is here to pick a bone with me, and that was the wrong choice.
37:47Oh, for sake.
37:54So, Lana, this round is worth double the points.
37:56It's worth 20.
37:58There's a lot at stake.
37:59Lots of steak.
38:00Yeah.
38:01Two ingredients were suya spice and gooseberries.
38:04Okay.
38:05Let's start with Chef A.
38:07This is a suya rub skirt steak, green curry sauce, gooseberry pickles, suya peanut crunch.
38:16The curry sauce is lovely.
38:17It's got a nice sweetness to it, which for me is perfect.
38:21But I'm struggling to find the suya within the peanuts.
38:25Particularly as well with the steak, I feel like it's charred too fast.
38:30So it tastes a little burnt because of that spice.
38:34On the steak itself?
38:35On the steak itself.
38:38Let's move on to Chef B.
38:41Suya spice skirt steak with dukkah, charred gooseberry agra dolce, and a plantain grit cake.
38:53That suya with that steak is perfect.
38:56And I love the delicacy that the chef used to cook the steak with the suya.
39:02The plantain cake is nice, well-seasoned.
39:06That dukkah is really amazing as well.
39:08The gooseberry sauce is a little tarty.
39:11And so they could have balanced it with something just to break...
39:13Some sweetness.
39:14Yeah, just to break that tartiness.
39:20Okay, Lorna, moment of truth.
39:22Oh, gosh.
39:231 through 20 for each chef.
39:24Okay.
39:25It was fun in the beginning.
39:26Yeah.
39:27Here we are.
39:29Lorna seems to love my dish.
39:31But you battle them, Brooke, you never know.
39:35Chefs, thank you for your passion and dedication to each and every single dish that you cook today.
39:42So Chef A was Brooke.
39:44Chef B was Martel.
39:46Chef Brooke, every single element on that plate was cooked beautifully, except that steak was a little too charred for me.
39:52Chef Martel, the gooseberry sauce was a little bit too tarty, but I really loved how you orchestrated that dish.
39:59It was simple, but it was really well thought out.
40:02Yeah, thank you.
40:04Right now the scores are Chef Martel has 14 and the Titans have 15 points.
40:08Lorna, you have the scores.
40:12You do the honors.
40:13All right.
40:14Brooke, I give your dish 16 points.
40:22Honestly, I thought that dish would score higher than 16.
40:28It just goes to show you, never count your chickens before they hatch.
40:33That brings the Titans' final score to 31, which means Martel, you need an 18 to win.
40:42I'm on the verge of having a full panic attack.
40:46Martel, I give your dish 18 points.
40:54Oh, wow.
40:58Come on!
41:00Congratulations.
41:01Martel, congratulations.
41:02That means that you beat the Titans.
41:04It also means that you're leaving here with $25,000.
41:07Not only did I get 25K, not only did I beat the Titans, but, but, but, but, I got some get back on Brooke.
41:15That is the, that's the sweetest feeling ever.
41:21Okay, guys, I don't know about you, but I think it's time for a drink.
41:23Come on, Martel.
41:25Let's do it.
41:26You're buying.
41:28Taking down this Titans lets the world know, when it comes to this competitive cooking game, I'm here and I'm here to stay.
41:36Let's go!
41:40This was a tough one.
41:41Martel beat the Titans today.
41:43But you know what?
41:44You win some, you lose some.
41:46And congratulations to Martel.
41:48He's an amazing cook.
41:49He just hit the nail on the head.
41:52Well done, Martel.
41:54Thanks for coming.
41:56Cheers.
41:57Cheers.
41:58Great job to you guys as well, of course.
41:59Congratulations.
42:00Great job.
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