- 2 days ago
Category
📺
TVTranscript
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.
00:55Think I'm hard to beat?
00:58Wait till you get a taste of my triple threat.
01:07Hello, everybody.
01:08The club is clearly on fire tonight.
01:10This is Triple Threat.
01:15Tonight, I've invited a master of flavor to my secret kitchen.
01:18This chef has the password to get through that door,
01:21which means they also have the power to take down the titans.
01:24This chef is a Miami-based restaurateur.
01:27She's been named a best-selling cookbook author
01:30and is Emmy-nominated for their web series.
01:36She's been named best chef by the Miami New Times,
01:39not once, but seven times in a row.
01:41I don't mess with no pink, pink, shake it up like an earthquake.
01:44And you saw what she was capable of when she won the battle
01:47at South Beach Wine and Food Festival.
01:49Oh, my God.
01:51Ringing any bells now?
01:52Yes.
01:53Got it.
01:54The winner is Adrienne's Vineyard Restaurant and Bar.
01:57Adrienne, you'll see her next season on Triple Threat.
02:00Adrienne won an event for Triple Threat
02:02at the South Beach Wine and Food Festival last year.
02:05Myself, all the titans were there to judge.
02:07And her dishes were just really delicious.
02:10Us titans and Bobby, we all voted on our favorite dish,
02:13and that's who ends up here.
02:14So if she wins, the truffles.
02:16Totally.
02:18Adrienne does New American Cuisine, big flavors.
02:21She's written six cookbooks.
02:22Her restaurant's been open for almost 20 years.
02:24And so the titans are gonna be very challenged here.
02:30Password?
02:31Truffle.
02:32Nice.
02:33The titans, the chef you'll all be battling tonight,
02:35is Adrienne Calvo.
02:37Woo!
02:41Hi!
02:42Oh, my God.
02:45Adrienne, don't be so nice to them.
02:46Oh, God.
02:47I'm in awe.
02:48I get it. I get it.
02:49What have you been doing for the last year?
02:50Well, I was pregnant.
02:51Just gave birth a month ago.
02:52Oh, really?
02:53Yeah.
02:54Oh, congratulations.
02:55Congratulations.
02:56That's amazing.
02:57I want to win this for my son, Aspen,
02:58so that when he sees this in the future,
03:00he'll think his mom is a badass.
03:02If you can take them down, you'll win $25,000.
03:05And you'll be welcome back here anytime.
03:07Oh, thank you.
03:08Let me give you the rules of the game.
03:09There's gonna be three head-to-head rounds,
03:11each one against one of these guys.
03:13First two rounds, I give you two ingredients,
03:15and you pick the titan.
03:16But in the third round, you pick the two ingredients,
03:19and you go up against the last titan standing.
03:21Sounds awesome.
03:22There'll be one single judge for the whole evening.
03:24And just so you know, this judge has seven James Beard awards.
03:27Oh, no big deal.
03:29Round one, the ingredients are octopus and sour orange.
03:37Love them.
03:38Do you cook with octopus a lot?
03:39Yes.
03:40And sour orange, that's sort of a welcome out to your Miami roots.
03:43Yes, I mean, these are nice and orangey.
03:45Yeah, I love sour orange.
03:46Yeah.
03:47Here's the way it's gonna work.
03:48You'll have 45 minutes to make two distinctly different dishes.
03:51Adrienne, which titan will you go up against in round one?
03:54Going into the competition, I decided when I see the titans,
03:58whichever one in that instant I really want to compete against first,
04:02that's who I'm gonna pick.
04:04Michael.
04:05Okay.
04:06I picked Michael because he's like a wild card,
04:09and that's really fun to watch.
04:11Great.
04:12These aren't the two ingredients that I was expecting to see
04:14when I came to work today.
04:15Octopus in 45 minutes, that's a challenge for sure.
04:18Adrienne, Michael, let's go.
04:20All right, Michael.
04:21Michael.
04:24Michael.
04:25Michael.
04:26Let's go, Adrian.
04:28Excuse me.
04:29Oh, sorry.
04:30What's the matter with you?
04:32I love octopus.
04:33The thing about octopus, though, is like,
04:35it's more of a textual thing than a thing that has a distinct flavor.
04:38Yeah.
04:39Right?
04:40Yum.
04:41What made you choose sour orange?
04:42I make an octopus dish with sour orange vinaigrette.
04:44That's kind of a cross between an orange and a lime, I would say, right?
04:47Yeah.
04:48First thing I do is pour some shellfish stock into the pressure cooker.
04:51I add my octopus to that.
04:52I need this for both dishes,
04:54so I'm just going to try and get this cooked as fast as possible.
04:57That's a big octopus.
04:58It's giant.
04:59There's eight legs on these guys.
05:05Hey, Michael, you have an idea of what you're doing?
05:07Yes, Chef.
05:08Just copy you dish by dish.
05:10Very funny.
05:11You did a great job in South Beach, so I figured if I watch you cook, I'll just be able to at least come in second place, Chef.
05:17Watching Michael's cooking, he has such a vast culinary portfolio, and that makes me nervous.
05:22But I serve octopus at my restaurant, and sour orange, I think that runs through our veins in Miami.
05:28My first dish is a Spanish-style grilled octopus.
05:35I'm going to use the tentacles.
05:36Make sure I get that into the pressure cooker.
05:38Splash of white wine, because that's a tenderizer as well.
05:41Adrienne was born in Chicago, moved to Miami.
05:44She's got Cuban and Italian heritage in her family, so that makes sense for all her food.
05:48She loves what she does, and she's just going to give it her all.
05:51Peeled garlic would be nice.
05:56Adrienne's coming in with a bit of fire.
05:58She wants to win this really badly, and sometimes those are the most dangerous chefs that can walk through that door.
06:04For my first dish, I'm making ink noodles and a sour orange and soy sauce with fried octopus.
06:10Now I need to make my dough for my noodles.
06:12I'm adding squid ink, a little some flour, some milk, some eggs.
06:16Michael's really making a pasta.
06:20Yep, that's the last day for that machine.
06:23He's ruined all my equipment.
06:26Michael is definitely a daredevil in the kitchen.
06:29I mean, that's the thing I love about him.
06:31He will take risks knowing that the results sometimes fall short of what he wants,
06:35and that's what makes him dangerous.
06:37It's Michael Voltaggio, so it's going to be an octopus circus.
06:42All right, Adrienne, moment of truth. You're here.
06:45And I gave you octopus on the first round.
06:47That's a tough one.
06:48What are you making?
06:49A Spanish-style grilled octopus?
06:52Potatoes, chorizo, paprika.
06:54Just traditional Spanish.
06:55Lovely.
06:56Yeah.
06:57I would have pulled out the chorizo for this, too.
07:03For my second dish, I'm going to make an octopus and sour orange ceviche with a sour orange fritter.
07:08Are you daunted by cooking the octopus in 45 minutes?
07:10No, chef. I've done this a million times.
07:12Okay.
07:13Is that daunting?
07:14Yeah, it is.
07:15Of course I'm going to say no, because I don't want Adrienne to think that I'm flustered as well.
07:19What are you waiting?
07:20Making some corn fritters.
07:22I'm also adding sour orange zest and sour orange juice.
07:25They're very sour.
07:26Are they?
07:27Yes.
07:28Love that for us.
07:29Sour orange is like a lemon that an orange kind of burped into.
07:32Sour oranges are a good tenderizer, too.
07:34Mm-hmm.
07:38Now I'm going to roll out my noodles.
07:40I'm going to blanch these and shock them so that they have a bit more texture.
07:43I made these noodles very thin, and I don't want these to overcook in the sauce.
07:4725 minutes to go, chefs.
07:49The second dish I'm making is an octopus tartare with the tentacles.
07:57What makes it tough is that outside purplish film, but if you peel the outside, that tube is actually not tough.
08:05And I'm going to let it sit in sour orange to tenderize it.
08:09She's doing it raw.
08:10I'm sure she's going to blanch it.
08:15Adrienne, are you blanching your octopus for the raw preparation?
08:18No.
08:19No.
08:20Okay.
08:21This felt like Rocky.
08:22Adrienne.
08:23You almost were like, you're blanching that octopus, right?
08:27Are you blanching it?
08:28It was a posed question.
08:30It was definitely.
08:31And then I'm going to chop it up.
08:34I think what Adrienne's doing right now is super risky.
08:38Texturally, it's going to be really chewy.
08:41It's not something that you see a lot in restaurants because it's so labor intensive.
08:46For you to like peel that outside and start dicing and mincing.
08:50But the flavor is just going to pop in your mouth.
08:53Octopus comes out of the pressure cooker.
08:56I need to get part of it chilled enough so that I can put it into my ceviche.
09:00And then I cut some of the octopus in larger chunks for my noodle dish.
09:04Tender, Michael?
09:05Yeah.
09:08What are the blood oranges for?
09:09Just so I can put some fresh orange.
09:11The sour oranges are...
09:12Sour.
09:13Too sour for the ceviche.
09:14Are these going to be cold noodles or hot?
09:16They'll be hot, Chef.
09:17I just don't want to overcook them.
09:18I'm just going to lightly glaze them at the end.
09:19For my noodles, this sauce is very simple.
09:21I'm using sour orange juice for sour, mirin for sweetness, and I'm using soy sauce for umami.
09:26Nine minutes to go.
09:27Okay.
09:28Perfect.
09:29For my Spanish-style grilled octopus, I'm going to season it with garlic powder, paprika,
09:39and the brown sugar just to balance.
09:41All right.
09:42That's what we want to hear.
09:43I like the way her octopus looks in the pan.
09:45It looks really good.
09:46Yeah.
09:47My critters are coming out of the fryer looking good.
09:52Watch me do what I do.
09:53He's saucing his noodles.
09:55That's a new technique.
09:56That is hand-pulled, hand-tossed, hand-sauced.
10:00Hand-pulled noodle.
10:01Hand-sauced.
10:02Chopped garlic goes in, some Fresno chilies.
10:05Mix that all together.
10:06Ooh.
10:07These noodles look great.
10:09Five minutes to go.
10:14For the tartare, I'm putting down the crispy wontons and a spoonful of that minced octopus,
10:21a drizzle of honey.
10:22To build the grilled octopus dish, I put down the potatoes and the chorizo mixture.
10:28I put my octopus on there.
10:30Okay.
10:31I squeeze the sour orange right onto the octopus.
10:34When the octopus comes out of the pressure cooker, it's tender, but I didn't get to cook it quite long enough.
10:40So I'm frying it.
10:43I put my ceviche in the bowl, some shaved scallions, a lot of orange segments, fritter on the side.
10:49One minute to go.
10:54Where's the octopus is my question.
10:56He has it in the fryer basket.
11:00She's totally done.
11:01He still has 45 seconds.
11:06Get that in the bowl, Michael.
11:09The octopus still has to go down.
11:11Octopus.
11:1330 seconds.
11:15Michael.
11:16Michael.
11:17Oh.
11:22Octopus.
11:24Oh.
11:2720 seconds.
11:30Where's your octopus, Michael?
11:33I still need to glaze the octopus that's fried in that sour orange sauce.
11:37Oh.
11:38What?
11:39Oh.
11:40Five.
11:41Eight.
11:42Seven.
11:43Six.
11:44Five.
11:45Four.
11:46Three.
11:47Two.
11:48One.
11:49Good job, chef.
11:51Good job, chef.
11:53I'm feeling really great about my dishes.
11:55I think it showcased maximum flavor and I think the sour orange really came through.
12:00Beautiful, chef.
12:01Thanks, chef.
12:02You too.
12:03Unfortunately, I couldn't quite put the finishing touches into my noodle dish, but I know the flavors are there and I know the octopus is tender.
12:08Okay, chefs, let's figure out who's going to take the lead.
12:15Our judge is a successful chef, restaurateur, and cookbook author with a few Emmy nominations under his belt.
12:23His massive impact on the culinary industry has earned him a Michelin star, seven James Beard Awards, and the Julia Child Foundation Award.
12:35He's made a name for himself with traditional Mexican cuisine and modern interpretations.
12:41You'll know him for his iconic spots in Chicago, like Frontera Grill.
12:47Oh, Rick Bayless.
12:48Shoko, Topolabompo, and Bar Citano.
12:53Rick Bayless.
12:54Please welcome chef Rick Bayless.
12:59Hey.
13:01Welcome, Rick.
13:02Good to see you.
13:03I'm a little bit fangirling right now.
13:05I've been a fan of Rick Bayless my whole career.
13:08Have a seat.
13:09Rick has a reputation of excellence spanning over 30 years.
13:12There's no room for error.
13:13So good to have you here.
13:14It is a pleasure to reconnect with you again.
13:17Yes, absolutely.
13:18I mean, you came to our restaurant shortly after we opened.
13:22We did a collaborative dinner back in the days when people didn't really do that.
13:26It was my first cookbook and you hosted me at Frontera Grill.
13:30It was so much fun.
13:31Yes.
13:32But we were considerably younger.
13:34We were.
13:35We were.
13:36All right.
13:37When you're looking for a successful dish, what are you looking for?
13:41Good storytelling.
13:42Okay.
13:43I need to know what the dish is about just by looking at it.
13:46And then whatever the dish is about should be supported in a harmonious way by all the rest of the ingredients.
13:52Okay.
13:53So Rick, this will be a blind tasting.
13:54So you'll just be tasting the dishes.
13:56I'm scared.
13:57Not knowing who cooked well.
13:58Okay.
13:59So the first round ingredients, octopus and sour orange.
14:03Ooh.
14:04Let's start with Chef A.
14:05This is Gin, by the way.
14:07Hi.
14:08Gin.
14:09Ink noodles glazed in sour orange, soy, and Fresno chili with fried octopus.
14:17This is beautifully tender.
14:20The noodles come off very tangy.
14:24It's sort of dominating the dish for me.
14:28Man, if somebody made those noodles in 45 minutes, that's really impressive.
14:33Okay.
14:34Move on to the second dish.
14:36Okay.
14:37Octopus and sour orange ceviche with sour orange and corn fritter.
14:45Again, very tender octopus.
14:47The sour orange in the ceviche broth is beautiful.
14:52The fritter, it's not very exciting to me, and it's a little bit heavy.
14:59Damn.
15:00Yeah.
15:01Let's move on to Chef B.
15:05Okay.
15:06Dish one.
15:07Octopus tartare with sour oranges and chili.
15:10I would say that that's unexpected.
15:12Mm-hmm.
15:13Because I'm assuming that this tartare is raw.
15:17It is.
15:18Okay.
15:22This tartare is very full-flavored and struggles with exactly what I thought it might struggle with,
15:29which is kind of chewy octopus, though the octopus has cut very fine.
15:33Mm-hmm.
15:34So that gives a nice balance to it.
15:37All right.
15:38Let's move on to the second dish.
15:39Wow.
15:40This is a Spanish-style grilled octopus, potatoes and chorizo.
15:45It's very simple, but lovely.
15:50Chef A's cooking of the octopus in the first dish.
15:54Yeah.
15:55It's more tender than this one.
15:56Mm-hmm.
15:57And I like a little bit more tenderness.
15:58And also, the use of the sour orange, it's a little subtle in this dish.
16:04Wow.
16:05Okay.
16:07Hey, Rick.
16:08Come on.
16:09You can't taste the sour orange.
16:10There's zest in there, for God's sake.
16:12Okay, Rick.
16:13Yes.
16:14Please rate these chefs one through ten.
16:16All right.
16:17I hear his feedback on Adrian's dishes.
16:19And what I'm thinking is, like, welcome to Triple Threat.
16:23It's hard to impress the judges.
16:24All right, Rick.
16:25Chef A was Michael Voltaggio.
16:26Okay.
16:27What's up, Chef?
16:29Michael, your dishes received a total score of seven points this round.
16:34In the first dish, you reached a little bit too far with the sour orange.
16:39Yes, Chef.
16:41The ceviche was beautifully presented, imaginative, fun.
16:45Yes, Chef.
16:47So that means that Chef B was Adrian.
16:50Adrian, your dishes received a total of five points this round.
16:54It's tough.
16:55Adrian, there was really good ideas, but overall, the sour orange was a little hard to detect.
17:03Okay.
17:04You now know who the judge is, so think about that when you get in there and cook.
17:09Rick, thanks for being here for round one.
17:11I'll see you in round two.
17:12Thank you, sir.
17:16Okay.
17:17All right, Adrian, you're down only by two points.
17:19How do you feel?
17:20I'm excited for the next round.
17:22Okay, good.
17:23Michael, how'd you feel that round went?
17:25I feel good.
17:26I think it's time for you to retire octopus as an ingredient in 45 minutes.
17:30But other than that, really fun, Chef.
17:34You got it.
17:35Good job, Chef.
17:36Good job, Chef.
17:37Congratulations.
17:38Okay, going into round two, Adrian, you must make two distinctly different dishes using slab bacon and honey.
17:49Bacon and honey.
17:50Adrian, how do you feel about slab bacon and honey?
17:53Pretty delicious.
17:54Okay, good.
17:55Which titan would you like to go against in round two?
17:57Aisha or Brooke?
18:00Let's do Aisha.
18:02Okay.
18:03All right.
18:04Any reason?
18:05I just flipped a coin.
18:06They're both awesome.
18:07All right, cool.
18:08Adrian, Aisha, you have 45 minutes to make two dishes using slab bacon and honey.
18:13Braised bacon.
18:14That's hard enough.
18:15Grilled.
18:16I mean, you need something else there.
18:17I know.
18:18Oh, sorry.
18:19Your time starts now.
18:28Slab bacon is just a giant slab of bacon.
18:31Smoked, cured pork belly.
18:32Yeah.
18:33And sliced bacon is that sliced.
18:34The slab sliced.
18:35Yeah.
18:36I think spicy honey in this scenario makes sense, and I think honey mustard.
18:40Those are the two directions I would go.
18:42Aisha, what are you up to?
18:44I am trying to compete with you, Chef.
18:49I'm trying to compete with you.
18:51Adrian, I know that she does very bold flavors, and she came here to play.
18:56But don't worry, Titans.
18:57I've got this.
18:58I guess we're in the same boat today, right?
19:00Yes.
19:01Happy to be in the same boat today.
19:02Aisha, I've been following her on Instagram for a while now, and I just love her flavors.
19:07But I'm all about maximum flavor, and I'm going to continue that thread with these dishes.
19:11Here we go.
19:12My first dish is a honey glazed bacon with a Thai-inspired vinaigrette.
19:17Okay.
19:18Okay.
19:19I want to have some bite to it.
19:20I don't want it to be thin.
19:21Just in case.
19:22I really like what Adrian's doing over there, too.
19:24She's glazed it with a honey glaze, and she's going to roast it and candy that and get it all sticky, icky on the outside.
19:30Yep.
19:31Mmm.
19:32I get it into the oven.
19:35You get the roasted bacon, but it's honey glazed bacon.
19:39So it's like a one-two punch.
19:41Bacon, honey.
19:42Bacon, honey.
19:43Here we go.
19:46Aisha the great.
19:48I love honey.
19:49Slap bacon, on the other hand, not my favorite.
19:52It's not like a raw protein where you have the ability to impart your own flavor and texture to it.
19:57So I just go for it and say, you know what?
19:59I'm going to do the flavors that are in my Mediterranean cuisine.
20:03So for my first dish, I'm making a honey glazed slab bacon, lettuce cup.
20:07I add Fresno chilies and orange to the slab bacon in the pressure cooker.
20:11I want to get it really soft and tender.
20:13All right.
20:14Perfect.
20:15So next, I start the glaze for the slab bacon that I have in the pressure cooker.
20:18I add pomegranate molasses, honey, of course, and ginger, tangerine juice, serrano chili,
20:24and I put that on high heat so that it starts to bubble.
20:27How you guys doing?
20:28Having fun?
20:29Yeah?
20:30All right.
20:33I'm very proud of Aisha because the Titans are tight-knit.
20:37Brooke and Michael are like family.
20:40Aisha came in as like the new sister, but easily rose to the challenge here.
20:44Paidrine, how you doing?
20:45Sweating it out here.
20:46Did you wake up this morning and you're like, I'm going to take Aisha down today?
20:49I woke up this morning excited to be in the same arena as you guys.
20:53Well, we're excited to have you.
20:55What are you making?
20:56Basically, a honey candied bacon with a potato, bacon, onion, little egg on top.
21:02Nice.
21:03What are you doing?
21:05I'm going to make a bacon kofta, kind of like a meatball, and then a glazed pork belly situation.
21:12Glazed pork belly situation.
21:14I like that.
21:15Adrian's taking a very simplistic approach, but I think there are times in this arena
21:20where you have to do a little more.
21:22Rick is looking for a plate that tells a story, so Adrian better watch out.
21:26I'm one of the best storytellers that you'll ever meet.
21:29She's in the zone.
21:3220 minutes to go.
21:39For my second dish, I am doing a bacon and egg dish with some onion, potato, mushrooms,
21:45and then truffle honey.
21:47Okay, chef.
21:48Yes, chef.
21:49How are you feeling?
21:50Very good.
21:51Your station is very clean.
21:53You're distracting me with compliments.
21:55We've got potatoes, bacon work in there, a little bit of egg on top.
21:59Oh, nice.
22:00We're going to do some mushrooms and onions.
22:02Bacon and eggs.
22:03Bacon and eggs, exactly.
22:04Somebody told me that that works as a combination.
22:06I like that.
22:07You're making a hash?
22:09Hash is something that, like, it's a good foundation for a lot of stuff, but at the same time...
22:13You can't just serve hash.
22:14...it might be too safe.
22:15All right, that's what we want.
22:20Woo!
22:21For my second dish, I'm making slab bacon kofta with honey baba ganoush.
22:25A kofta is like a Middle Eastern type of meatball, so I take the bacon,
22:29and I start running it through the grinder.
22:31As I grind it, I notice that there's a lot of fat and not a lot of meat.
22:35So I grab some ground pork and I just put it in.
22:38I grab currants and pine nuts, red onion and garlic, and I puree that.
22:42What are you doing?
22:43Making pork kofta and smoked baba ganoush with honey.
22:46But where's the bacon in that?
22:48It's in here.
22:49It's ground.
22:50Interesting.
22:51The baba ganoush is going to go...
22:53With the kofta.
22:54It's going to have honey, and it's there to reinforce the smokiness for the bacon.
22:57Got it, got it.
22:58I like that.
22:59I fold the koftas, and then I throw them in the pan.
23:01I think they're going to be beautiful.
23:03Aisha's making bacon kofta, but it really looks like pork.
23:07That was my biggest concern.
23:08I just hope that the bacon shines through.
23:11Behind you.
23:13Bolo inside you somewhere here.
23:15We're all together, right?
23:17Yeah.
23:18For my honey-glazed bacon, to offset that sweetness and really create maximum flavor,
23:22I'm doing a Thai-inspired vinaigrette.
23:24So I have here Fresno, Poblanos, Serrano, sesame oil, fish sauce, and then the honey-glazed bacon comes out of the oven.
23:32Beautiful.
23:35For my bacon and eggs dish.
23:37I want to make sure that I would make really pretty eggs.
23:40If you ruin an egg, you already lost right there.
23:43Perfect.
23:44Once the eggplant is cooked, I chop it up, throw it into the blender with some bacon fat, Greek yogurt, honey.
23:57Did you check your roasted oats?
23:58Yep.
23:59Are you happy with it?
24:00I'm very happy with it.
24:01Nice.
24:04You got your eggs working.
24:05You got your potatoes.
24:06Yep.
24:07Where's the honey going to play here?
24:09So truffle honey is going to get folded into that.
24:11Oh, truffle honey.
24:12Yes.
24:13Don't forget the judge is looking for like the ingredients.
24:15Yes.
24:16Chef.
24:17What's this?
24:18This is the honeyed baba ganoush.
24:20That's good.
24:21I feel like you've made baba ganoush before.
24:23Once or twice.
24:24Maybe once.
24:25I open the pressure cooker and the pork is perfect.
24:28I cut the ends off.
24:29I get some slices.
24:30Whew.
24:31And I throw it directly into the glaze.
24:33Hit it on the grill and then re-glaze it.
24:35I want this like sticky, icky on top of it.
24:38That looks so good, Aisha.
24:39Yum.
24:40Yes, chef.
24:41I'm thinking it needs a creamy element.
24:45So I take some creme fraiche.
24:47I add a little bit of honey to it, pepper and salt, and I mix that up.
24:51Less than five minutes.
24:53Plates.
24:54Plates, plates coming right now.
24:56Woo-wee.
24:59In the ceramic dish goes the potato and the bacon and the mushroom.
25:03Then goes in the fried egg and then drizzled with truffle honey.
25:08To plate the honey glazed bacon, I line up three little pieces in the center of the dish.
25:12That looks a little too sticky.
25:15You know when honey gets over reduced and it has that tackiness?
25:18I top it with that Thai inspired vinaigrette.
25:22One minute to go.
25:26I drop some baba ganoush and then I put three pieces of kofta on there.
25:3120.
25:32Woo!
25:36In the next dish, I take the lettuce leaves.
25:38I add a little bit of the creme fraiche.
25:40I put a piece of the glazed slab bacon on.
25:43Woo-wee.
25:46Come on!
25:47I finish it with a little bit of cilantro.
25:49Just come on, come on, come on.
25:50You got this.
25:5110, 9, 8, 7, 6, 5, 4, 3, 2, 1.
26:00Good job, chef.
26:01Woo!
26:02I've never had a slab bacon kofta.
26:03Have you?
26:04I am showing who I am.
26:05I'm using my Middle Eastern cuisine to inject creativity and deliciousness.
26:10Gorgeous.
26:11Just gorgeous.
26:12I feel really strong about my dishes.
26:13I love how different they are.
26:14And I'm hoping this bridges the gap with those points so I can take down those titans.
26:27Look at this.
26:28I'm coming to your house for dinner.
26:29Wowzer.
26:30Okay, Rick, welcome back.
26:31In this round, the chefs were given slab bacon and honey.
26:42Sounds like a really good breakfast to me.
26:44I agree.
26:45Let's start with Chef A.
26:47Dish number one, thick cut honey glazed bacon with a Thai style vinaigrette.
26:52The slab bacon, it feels like it might have been cooked a little too high.
27:00The honey here, it seems like it may have been over-reduced in the pan because it's super sticky,
27:05but the Thai style vinaigrette is lovely.
27:08Let's move on to the second dish.
27:11Bacon, onion, mushroom, and potato topped with an egg and a drizzle of truffle honey.
27:17Doesn't this look like something you just want to tuck into?
27:21The bacon here.
27:25It seems to be better cooked than the first one.
27:28Okay.
27:29The drizzle of the honey over the top, I didn't really get much flavor from that,
27:34but I'm getting more of the flavor of the honey in this hash that's on the bottom.
27:39And the potatoes.
27:40Uh-huh.
27:41You like that?
27:42I can hear it.
27:43You can hear it.
27:44All right, let's move on to Chef B.
27:46Dish number one, honey glazed slab bacon lettuce cup
27:50with honey creme fraiche.
27:56The slab bacon is sweet from its honey glaze, but it's also super tender.
28:04Mm-hmm.
28:05This particular butter lettuce is really soft.
28:08Yeah.
28:09So it makes it a little hard to eat.
28:11Let's move on to the second dish.
28:13Slab bacon kofta and honey baba ganoush.
28:20Wow.
28:23Baba ganoush is very gently balanced with the honey, but I like that.
28:28And I've never had slab bacon kofta before, but I think I need to have that in my life really regularly.
28:34Okay, Rick, just like in the first round, please score these chefs.
28:37All right.
28:38One through ten.
28:40I went in, and I cooked as a titan, and I feel that these dishes are gonna score very high.
28:45Okay, Rick, Chef A was Adrian.
28:47Adrian, your dishes received a total of seven points this round.
28:54Okay.
28:55Adrian, I thought you were headed in a really good direction with both of those dishes,
29:00but the slab bacon, it wasn't as tender as it could have been.
29:04Yes, Chef.
29:06So that means that Chef B was Aisha.
29:08Aisha, your dishes scored a total of nine points this round.
29:13Congratulations.
29:14Thank you, Chef.
29:15Yes.
29:17Aisha, great job.
29:20The second dish that you did, I could eat three plates of that.
29:24Thank you, Chef.
29:25All right, Rick.
29:26Thanks so much.
29:27We'll see you after the final round.
29:28My pleasure.
29:29So, Adrian, you have 12.
29:31The titans have 16 points.
29:32We're gonna move on to round three.
29:34Aisha, you can rejoin the titans.
29:38Good job, Chef.
29:39Nice work.
29:41Beautiful.
29:42Brooke, you're the only titan that hasn't cooked yet.
29:45That means you're up.
29:46All right.
29:47Let's go.
29:48All right, Brooke.
29:49Let's go, Brooke.
29:50This is the final round, which as you all know, can change everything.
29:55There's 20 points in the balance.
29:57And we have seen a plenty of comebacks by way more than four points.
30:02Okay.
30:03Adrian, Brooke, you'll each make one dish this round.
30:05Brooke, this round, Adrian's in charge.
30:08And she gets to choose the two ingredients.
30:10How many legs does it have?
30:12More than two.
30:13More than two.
30:15Great.
30:16Adrian, show us what you got.
30:17For round three, the ingredients are...
30:22New Zealand rack of lamb and guava.
30:29And guava.
30:30Brooke, how do you feel about lamb?
30:31I love lamb.
30:32What happened the last time you cooked it?
30:34I overcooked it.
30:35I've left it in the oven too long.
30:38It's over.
30:40I won't do that again.
30:42All right.
30:43This is for all the marbles.
30:44Start now.
30:45Let's go, Brooke.
30:46All right, Brooke.
30:53I love lamb chops.
30:54So do I.
30:55You sell a lot of lamb in your restaurant?
30:56Oh, yeah.
30:57Let's talk about the difference between American and New Zealand lamb.
31:00Lamb's are smaller.
31:01Less fat.
31:02Practically no fat at all, yep.
31:04And they're usually grass fed, so they have a more gamier and leaner taste.
31:08They're great ingredients.
31:09I mean, guava has like that sweet, tart flavor to tropical fruit.
31:13You don't see it fresh a lot unless you're in like Miami or something like that.
31:18But you can find the guava paste.
31:20Let's go.
31:22Let's go, Adrian!
31:23I'm four points down now, and I mean, I really want to go home with that win for my son Aspen.
31:31I'm still pumped.
31:32I have like electricity running through my veins right now.
31:36All right, Adrian, this is your time to shine.
31:38This is your dish.
31:39What are you making?
31:40Pan seared.
31:41With a soy guava glaze and then canding some jalapenos.
31:44Oh, nice.
31:45That's it.
31:46I have this dish on my restaurant menu, and it's just been with me for 18 years now.
31:50So if there was ever a story to be told about a dish in my career, it's this one.
31:54Now I'm going to work on the soy guava glaze.
31:56I'm cooking the guavas down to where they're very tender, and I'm also putting soy sauce and guava paste in the blender.
32:03Adrian, why did you bring New Zealand rack of lamb?
32:05Because it's so mild in flavor, and at least in my career, it's converted people that don't like lamb into liking lamb.
32:14Okay.
32:15It's a gateway drug to liking lamb.
32:16It's a gateway lamb.
32:17Okay.
32:18Yeah, gateway lamb.
32:19Going up against Brooke, it's thrilling.
32:21It's exciting.
32:22It's a chef that I've admired for a very long time.
32:24So I'm very excited to go head-to-head with her.
32:30I personally saw Adrian cook perfect food that beat out dozens of other chefs.
32:36So I know what she's capable of.
32:39They smell delicious.
32:40So the rack of lamb and the guava.
32:43My head goes Caribbean.
32:44I'm going to do jerk-spiced guava-glazed rack of lamb, coconut rice, and a guava relish.
32:49The rice is going to take the longest to cook.
32:51I add some chicken stock, grated garlic, ginger, and some coconut milk.
32:56And to that, I add my rice.
32:58I'll tell you though, if I would have gotten this, I would do double chops and cook them that way.
33:01Because it takes like a minute or two to overcook this. Seconds.
33:04Yeah.
33:05I mean, as we know, Brooke likes to overcook her lamb.
33:07Shh.
33:08Next, I start working on my lamb.
33:13Hi, Brooke.
33:14What are you making?
33:15Some tiny little lamb chops.
33:16I'm going to do a jerk-spice on these.
33:18Double chops just because they're so small.
33:20I know.
33:21Look, there's no fat.
33:22There's no fat.
33:23They're tiny.
33:24I'm going to do a guava-glazed relish.
33:26All right.
33:27Brooke is performing incredibly well this season.
33:29Sometimes Brooke goes overboard and does too many things.
33:32But as long as she's focused and cooks the lamb well, I think she'll be fine.
33:37Next, I start working on my guava glaze.
33:40I add the guava paste to some tangerine juice to melt it.
33:45That's actually where I wanted to put that anyway.
33:49I bet you never met anyone else like me.
33:53Okay.
33:54Now, I rub the lamb with garlic powder, salt, pepper, paprika.
34:01It's going to be the spice one to create that crust on the lamb chops.
34:06Basically cooking the same thing.
34:08Rice on both sides too?
34:09Spice rub, spice rub, guava glaze, guava glaze.
34:12Is that guava paste?
34:13Yeah, it is guava paste.
34:15That guava paste is just like a cooked down loaf of guava puree and the natural pectin from the guava.
34:22Yeah.
34:2314 minutes to go.
34:24All right.
34:25I'm going to get my seasoned lamb into a hot skillet.
34:28Lamb going down.
34:30Finishing it in the oven ensures that you get, even through cooking, medium and even medium well is perfect temperature for these lamb chops.
34:39Okay.
34:43He's going to be looking at that lamb cookery first above everything else.
34:46Definitely.
34:47Yeah.
34:48Once I get the lamb nice and brown on one side, I turn it over and immediately put a big chunk of butter in the pan, some garlic and some mint.
34:57This will give me the opportunity to sort of baste the lamb without having to put it in the oven and potentially forget about it.
35:04The timing on this is very important.
35:07A minute and a half on each side, I think you'll be in a beautiful place.
35:12I really like the way Adrienne's look.
35:14I feel like I really want Brooke to take those lamb chops out of the pan right now.
35:19Tell her.
35:27Last time I cooked lamb, I overcooked it.
35:29If I were to overcook this lamb chop, I would get eyeballs for the rest of my life from Bobby.
35:34Fine.
35:35Those lamb look good, Brooke.
35:38Nine minutes to go, chef.
35:41I am going to put up a plate of perfectly cooked lamb if it kills me.
35:45Get him out.
35:46Get him out.
35:51Show me the lamb.
35:52Show me the lamb.
35:56All right, good, good.
35:57She's doing it.
35:58She's got it.
35:59It looks beautiful.
36:00I'm hoping it didn't go over.
36:01Next, I start working on my relish.
36:02I have fresh guava, mint, cilantro.
36:05The pineapple is going to add some acidity.
36:10Perfect.
36:11I think on one side of the kitchen, there's a lot going on.
36:14On the other side of the kitchen, it's a very minimalistic plate.
36:18When you have 40 minutes to do one dish, I think the judge is expecting more.
36:23Right, but if Brooke has all these components and they're not all executed perfectly
36:27and Adrienne did three components and they're perfect, it's like...
36:30That's a good plate.
36:32Five minutes to go.
36:34I'm plating my dish by putting that soy guava glaze at the bottom of the plate
36:38and the lamb chops right on top, and then the candied jalapeno, pickled onion,
36:43and garnish with microgreens.
36:45Okay.
36:46Two minutes to go.
36:47I'm the definition of a winner.
36:50To start my plate, I get a couple of spoonfuls of this rice.
36:53It's too much rice.
36:54It's taking up three-quarters of the plate.
36:56Don't forget, it's lamb and guava.
36:59I take those lamb chops, drag them through that glaze.
37:03The lamb chops go directly on top of the rice and then get topped with that fresh guava relish.
37:08Twelve seconds.
37:09Ten, nine, eight, seven, six, five, four, three, two, one.
37:22That's it.
37:23Good job.
37:25All right.
37:29All right.
37:30I'm feeling relieved.
37:32I really want to show Aspen about perseverance.
37:35So winning today would mean the world to me.
37:38Gorgeous.
37:40Adrienne and I could not have plated more polar opposite plates.
37:44Adrienne's are beautifully simplistic.
37:47I put together more of like a plate of food.
37:50This is amazing.
37:51Beautiful, chef.
37:52So there's a lot less room for error on Adrienne's plate.
37:58Okay, Rick, we have the round three dishes ready for tasting.
38:01All right.
38:02The two ingredients for this round were New Zealand rack of lamb and fresh guava.
38:06Oh.
38:07Let's start with Chef A.
38:11New Zealand lamb chops with a soy guava glaze topped with candied jalapenos and pickled onions.
38:17Okay, I'm visually just taking it back a little bit that it's so simple.
38:25Wow, that's a good sort of sweet and sour combination there.
38:28It goes nicely with this sauce.
38:30Yeah.
38:31The lamb here is really beautifully cooked.
38:33Was this made from fresh guava?
38:35It was fresh guavas and there was also some paste that they could use.
38:38To me, that's what this tastes like since they only were making one dish.
38:42I was expecting a little more on the plate, but I think it's a good dish.
38:48I just don't think it's a great dish.
38:50Okay.
38:51Like, really?
38:52I used so much of that fresh guava in less than half of the guava paste.
38:58Let's move on to Chef B.
39:01Jerk spiced and guava glazed lamb chops with coconut rice and pineapple guava relish.
39:08It's completely different than the first dish in the sense that the other was simplicity.
39:15This is like a riot of stuff here.
39:17Again, beautifully cooked lamb.
39:20I like the fact that this has the fresh guava in it.
39:25Mm-hmm.
39:26I think this dish could have more finesse to it.
39:28There's something about it that feels like it could have been more thought through.
39:33Okay, Rick, moment of truth.
39:36Please score these final dishes, one through 20.
39:38All right.
39:39Honestly, it's never wonderful to hear that your plate needs more finesse, but I couldn't agree more.
39:45All right, follow me to the middle of the room.
39:48But I'm happy to hear that my lamb is cooked perfectly.
39:51My experience here was pretty amazing.
39:54I've tasted some incredibly good food.
39:57Really great job.
39:58So Chef A was Adrian, which means Chef B was our Titan Brooke.
40:04So right now, Adrian has 12 points and the Titans have 16 points.
40:08Yes.
40:09Adrian, you had absolutely beautifully cooked lamb.
40:14It was a very simple dish, one that perhaps needed a few more components.
40:20Adrian, I gave your dish 12 points.
40:23Thank you, Chef.
40:25That brings Adrian's final score to 24.
40:28Brooke, that was a really nice dish to dive into.
40:33It was incredibly abundant.
40:35Maybe it needed a little bit of editing.
40:37Brooke, I gave your dish 16 points.
40:43Oh, man.
40:44You know, a little defeating, honestly.
40:50But it's an honor to just cook alongside these Titans.
40:54So it's a really wonderful experience.
40:56Adrian, I'm so sorry you didn't beat the Titans tonight, but I loved watching you cook all evening.
41:02Thank you so much.
41:03I just want to say you were such a pleasure to be around us tonight.
41:04Oh, no.
41:05Thank you, guys.
41:06No, seriously.
41:07You were a ray of sunshine.
41:08We loved having you in our kitchen.
41:09We loved having you.
41:10Really.
41:11Aw.
41:12Thank you, guys.
41:14Thank you, guys.
41:15Good job, Chef.
41:16Thank you, Chef.
41:17I want my son Aspen to watch this and not be afraid to push boundaries.
41:21Push himself to make an impact, make a difference, and just try new things.
41:26All right, Rick, thank you so much.
41:27My pleasure.
41:28You were a fantastic judge.
41:29Oh, thank you.
41:30Have a good night.
41:31Thank you, Chef.
41:33All right, Titans, congratulations.
41:36Want a drink?
41:37Yeah.
41:38Yeah.
41:39Winner, winner, lamb dinner.
41:42This feels good.
41:43Yeah, I mean, if that $25,000 goes out the door, Bobby might not be able to pay the rent for the club this month.
41:48Or our collective liquor bill.
41:50Yeah.
41:51To the Titans.
41:52Great job, you guys.
41:54Thanks, boss.
41:55Cheers.
Recommended
42:01
|
Up next
42:01
42:06
42:01
42:01
42:01
42:01
18:18
19:20
19:30
19:21
19:21
19:21
19:19
Be the first to comment