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Bobby's Triple Threat Season 4 Episode 9
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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.
00:55Think I'm hard to beat?
00:58Wait till you get a taste of my triple threat.
01:04I'll tell you what I want, what I really want.
01:06Hello, everybody.
01:07Who's ready for another fantastic food fight?
01:09This is triple threat.
01:11Tonight, I've invited a culinary fire starter to my secret kitchen.
01:17As you know, if a chef has the password to get through that door,
01:20they also have the skills to take on the titans.
01:24We show up every day with heart.
01:26We win these reps by little granules of salt, by herb, by lemon,
01:30and add that up and go like that.
01:32I'm bringing in a chef whose food is the perfect balance of Southern cooking,
01:38elevated barbecue, and high-end international influences.
01:46This chef has made a name for herself as a rising star in the Texas barbecue scene.
01:51Is this barbecue?
01:52She's also a very experienced competitor, winning over the hearts of fans
01:56on Top Chef and Barbecue Brawl, where one of you has tasted what she's capable of.
02:01No idea.
02:02The chef you're all going up against is...
02:05Password, please.
02:06Brisket.
02:07Nice.
02:08I should know this.
02:09Please welcome chef and pit master, Michelle Wallace.
02:12Michelle.
02:20Hello.
02:21Oh, my goodness.
02:22Nice to see you.
02:23She's such a sweetheart.
02:24I'm so excited to be here, y'all.
02:25Come on.
02:26I've seen firsthand and tasted and judged Michelle's food
02:30on Barbecue Brawl.
02:31The tilapia itself was also cooked beautifully.
02:35She is a very talented chef.
02:38I think we need to be sharp and protect that $25,000.
02:41You're really one of the first chefs here that has this sort of barbecue point of view.
02:47Really?
02:48Yeah, absolutely.
02:49I think that your flavors are going to really give these guys a tough night.
02:53But these guys are tough.
02:54If you can take these guys down, you'll walk away with $25,000.
02:57What would you do with that money?
02:59You know, my business is two years old, and so we would pay some bills, of course.
03:03Exactly.
03:04But then also look to expand our footprint.
03:07Perfect.
03:08This money is mine already.
03:09The Lord told me.
03:10Personally, what would it mean for you to beat these three?
03:13That means, you know, I will have arrived, right?
03:16To win against them would mean, you know, I could put my name up there with them.
03:19Exactly.
03:20And if you beat them, you get your name on one of those lockers, too.
03:22Hey, I think that one down there is mine.
03:24Okay, I like that.
03:25I like that.
03:26You want to know that you can hang with the big names, right?
03:29I think people are just now learning who I am, and so I'm going to show up and show out today.
03:33There's going to be three head-to-head rounds, each against one of these titans.
03:36There'll be a blind tasting for each round, with one single judge for the whole night.
03:40Round one and round two, I choose the two ingredients, and you choose the titan.
03:44You can score up to ten points in each of those first two rounds.
03:47Okay.
03:48But in round three, you choose the two ingredients, and then you'll go up against the last titan.
03:52And round three is worth 20.
03:53Whoever gets the most points at the end of the night wins.
03:56It's that simple.
03:57I'm excited.
03:58I'm a little nervous, but overall, I'm just really excited to cook.
04:01All right, let's start this.
04:02For round one, you have 45 minutes, and you'll make two distinctly different dishes, using
04:07whole chicken and peanuts.
04:09Oh.
04:10What do you think?
04:12I could work with this.
04:13I'm happy.
04:14All right, Michelle.
04:15Which titan would you like to face in round one?
04:17You know, I think I want to face Brooke.
04:20Ooh, okay.
04:21Okay.
04:22I have to go against all three of them.
04:24It's no right or wrong.
04:25Just go down the sofa.
04:26Right, exactly.
04:27She does know my food the best out of the three titans, and I kind of want to just get
04:31her out of the way.
04:32Brooke, Michelle, your time starts now.
04:34Let's go.
04:41Peanuts.
04:42I love peanuts.
04:43There's so many different things you can do with them.
04:45Peanuts are great for, like, thickening things, and chicken is like the canvas.
04:49But how they utilize the peanuts is going to be what separates the scores.
04:53The first thing I thought it was chicken satay for sure.
04:55Satay would be sick.
04:56Chicken is one of those things that's so versatile.
04:58Yeah.
04:59You're going to have to do some chicken butchery.
05:01Show various parts to impress the judge.
05:03Yes, exactly right.
05:04I'm sweat.
05:05Michelle, how are you feeling in this kitchen so far?
05:08Oh, a little nervous, but I'm good.
05:11Yeah?
05:12That's good.
05:13I think I have some good ideas.
05:14How about you?
05:15How are you feeling?
05:16I don't know.
05:17I'm just trying to figure it out.
05:18I know that Michelle knows her way around a chicken.
05:20She's a barbecue master.
05:22So it's incredibly important for me to win this round to get us off on the right foot for rounds two and three.
05:28It is very weird to be cooking against Brooke.
05:32She's hard to beat, but I'm just going to stay true to who I am.
05:35You know, keep it soulful, keep it Southern, and put up something phenomenal.
05:38Come on.
05:39Why are you playing with me?
05:40Why are you playing with me?
05:41This is definitely not the first chicken that Michelle has met.
05:43No.
05:44She literally broke that down in, like, a matter of seconds.
05:47Yeah.
05:48She was like...
05:49Michelle, what cuts of the chicken are you using?
05:51I'm using chicken thighs for fried chicken, and I'm going to poach the chicken breast in my peanut soup with chicken.
05:57Sounds beautiful.
05:58I love a poached chicken breast.
06:00Come on, heat.
06:01Come on, heat.
06:02To start the soup, I add the carcass of the chicken to the pot, some onions, some garlic.
06:06I add a habanero for heat, chicken stock, some peanuts.
06:10Chicken breast is inside, so I'm trying to slow braise that.
06:13I really want it to be full of heat and peanut chicken flavor.
06:17Barbecue is not a thing that's really easy to convey in a kitchen like this.
06:21But then again, she also was on Top Chef too, so her flavors are going to be tough to beat today.
06:26Absolutely.
06:27First of all, Michelle is incredibly nice.
06:30I mean, you just want to be around her.
06:32Holy guacamole.
06:34I first met Michelle on Barbecue Brawl.
06:37I was really impressed by her barbecue flavors and techniques.
06:41Michelle, you're moving very fast.
06:42Yeah.
06:43James Beard Foundation has Michelle on their Taste 20 list, and her new pop-up between Sandwich Co. has gotten rave reviews.
06:50Michelle's definitely going to bring really big flavors, which is what she needs to be able to do in a place like this.
06:57Brooke, are you going to roast the chicken whole?
06:59Yeah.
07:00It's a great idea.
07:03My brain today, for some reason, has Asian flavors in it.
07:06For my first dish, I'm making tangerine and red curry blazed chicken leg.
07:11What's up, little chef?
07:12What's up?
07:13What are you making?
07:14I'm going to make some chicken legs.
07:16I'm going to roast those whole in the pan with some duck fat with red curry, tangerine, and peanut crumble.
07:22Peanut crumble?
07:24Like lime leaf, peanut, but also like some chicken skin.
07:27Are you going to toast the peanuts, or are you going to just...
07:29Yeah, I'm going to fry them, get them nice and toasted, and then I'm going to make some chicken satay.
07:34It's going to get a peanut sauce.
07:36Who's making a satay?
07:37It's like money.
07:38I've been ordering chicken satay since I was old enough to chew.
07:41Who doesn't crave a chicken satay?
07:43Alright, cool.
07:44I marinate coconut milk, turmeric, a little lime juice, a little fish sauce.
07:49I'm using the chicken breast, and I put that into a bag and cryovac that so it gets it really flavorful.
07:55Does it really help marinate it that quickly?
07:58Yeah, because it takes all the atmosphere out.
08:00You can almost achieve that overnight marinating just by vacuum packing it.
08:04Do you ever use that machine?
08:06You and I cook in the same kitchen.
08:08We do.
08:09We're ready for whatever.
08:10Brooke is going to take some risks here.
08:12We've all eaten chicken satay, so she's got to nail it.
08:15But she's not afraid.
08:16She's a titan.
08:17She'll figure it out.
08:18That's why she's here.
08:19We're ready for whatever.
08:20We're ready for whatever.
08:21How's it going, Michelle?
08:22You doing okay?
08:23You're running.
08:24I'm doing okay.
08:25I'm just nervous too.
08:26You're doing great.
08:27I tell myself every time, why do I do this to myself?
08:30I am, you know, just a humble girl doing humble dishes with big flavor.
08:34What are you making?
08:35I am going to do the peanut hummus for the fried chicken.
08:38Is it chickpeas and peanuts?
08:39It's chickpeas and peanuts.
08:40Okay.
08:41Sounds good.
08:42We were hoping somebody did fried chicken.
08:43I love it.
08:45Peanut hummus, that's cool.
08:46Fried chicken is like my go-to food hug, if you will.
08:50And for the hummus, chickpeas, tahini, lemon, garlic.
08:54But I just also add peanuts.
08:56I definitely want the hummus to pack good peanut flavor.
09:01Oh, okay.
09:02That's good.
09:03Oh yeah.
09:0425 minutes to go.
09:05Her leg is giving me like Peking duck vibes right now.
09:08I love the leg thing.
09:09I really.
09:10My daughter, like that's, that was the first like piece of big food we gave her to eat was a chicken leg.
09:16Like a seven month old baby sitting there like gnawling on a chicken leg.
09:19I'm like, this is a chef's daughter.
09:21That's it right there.
09:22Something smells burnt.
09:25I keep burning my peanuts, man.
09:27She's starting them over.
09:28The thing with like nuts and seeds when you're doing them, it takes a second.
09:32Yeah.
09:33Between like it's great and then it.
09:34Yeah.
09:35Once you get that bitter flavor, it's over.
09:36Yeah.
09:37Brooke, how we looking?
09:38Great.
09:39So while my peanuts are in the fryer, I want to get some nice char on these chicken satay skewers.
09:46Michelle is going, man.
09:47She's got.
09:48She is hitting the spice rack.
09:49Right.
09:50For my fried chicken, I'm using a little bit of buttermilk, paprika, cayenne.
09:53I add a little bit of flour, baking powder, and then I toss them in the fryer.
09:58All right.
09:59Chicken is going.
10:00I'm sweating up the storm.
10:01I'm really more nervous than I thought I would be.
10:03This kitchen is like the gladiator arena.
10:06Mama got to cool off.
10:08I'm really more nervous than I thought I would be.
10:11This kitchen is like the gladiator arena.
10:15Mama got to cool off.
10:16That's wet and cute.
10:18But there's no time to play.
10:19It's only time to work.
10:20I think that I would have loved to cook this.
10:22I know that I'm going third.
10:23You know what I'm saying?
10:25I'm just going to sit here.
10:26You want to take a nap, chef?
10:28Here, come on.
10:29Let's just take a little nap.
10:31I think that Michelle's come in with a strategy.
10:33She doesn't know much about me, what my strengths are.
10:35I'm a little bit of the wild card.
10:36So Micah tells me that third round, we're going to go neck to neck.
10:40Take a minute, Michelle.
10:41Let's bring this together.
10:44My peanuts are perfectly toasted now.
10:46So for my satay, basically I'm making a peanut butter.
10:49I have fried curry leaf, lime, fish sauce, coconut milk, some tamarind paste.
10:53You name it, it's going in this blender.
10:55Wow, that satay looks great.
10:57Brooke definitely has chicken and peanuts.
10:59That looks sick, bro.
11:00That smells good, Brooke.
11:02We don't know what it tastes like.
11:03She just tasted a fried chicken and she did a little two-step.
11:09I think she's very happy with it.
11:10She's admittedly nervous, but I think she's doing a great job.
11:13I'm blending my soup.
11:14I add a little bit of coconut milk, coconut milk, peanut.
11:17I mean, it's a marriage made in heaven.
11:19Oh, that is spicy.
11:23Mm-hmm.
11:24I think it's a little too spicy even for her.
11:27Hella spicy.
11:28She's a little stressed.
11:30I'm all over the place.
11:31All that chili and stuff could, like, blow out your palate.
11:34Absolutely.
11:35I put a whole habanero in there.
11:37I like heat, but this is way too spicy.
11:42If I serve this soup and it's too spicy, this is going to cost me points.
11:45Just over ten minutes.
11:47Ten minutes, ten minutes, ten minutes.
11:49I'm freaking out.
11:50We have some good peanut and chicken action going on in the kitchen right now.
11:59I have to figure out how to tame the spiciness for my soup.
12:02I add a little more coconut milk.
12:04I add a little more of the broth.
12:07It's still spicy, but I actually kind of like where it is.
12:10Hey, Brooke, how you doing?
12:11I'm great.
12:12How are you?
12:13You are cool, calm, and collected.
12:15Is that what cool, calm, and collected looks like?
12:17Definitely sounded like it.
12:18For my tangerine chicken, I'm making a peanut chicken skin crumble.
12:22For some texture.
12:23Two minutes.
12:24Two minutes.
12:25Let's get it.
12:26I ladle in the soup base first.
12:27I add my sliced chicken, a little bit of micro grease, and then roasted peanuts.
12:32That soup looks good.
12:33Yeah.
12:34I would hit it with a little bit of acid right now, though.
12:35Yeah, lime.
12:36I get my chicken legs onto the plate with a good spoonful of that tangerine red curry sauce,
12:42and then finish it with that chicken skin peanut lime leaf crumble.
12:46And for my satay, two skewers, a side of the peanut sauce, and some fresh cilantro and basil.
12:52Brooke looks awesome.
12:55Hey, what am I?
12:56A chopped liver?
12:57No, you're the competitor.
12:5945 seconds.
13:00Come on, Cheryl.
13:01You gotta go.
13:02You gotta go.
13:03I lay down the peanut hummus, a beautiful fried chicken bite.
13:06Top it with micro grease.
13:08Four, three, two, one.
13:11That's it.
13:12All right.
13:15Can I get that cocktail?
13:18Hey, Cheryl.
13:19I'm sweaty so much.
13:20That's all right.
13:21You're so nice.
13:22The soup is a little bit spicier than I want it to be, but I really put up two dishes that speaks to who I am.
13:28Oh, my God.
13:30That looks amazing, Cheryl.
13:33I'm pretty happy, but I look at Michelle's plates, and these are four very different dishes.
13:37It's gonna be a matter of preference, I think.
13:40Food looks great on both sides.
13:41It really does.
13:42We don't need a judge today.
13:43Let's just bring it over here.
13:47Michelle, Brooke, you guys really gave it your all that round.
13:50Now it's time to see who will be taking the lead.
13:52Our judge is a chef, author, and a Food Network staple.
13:57She's the author of multiple cookbooks, including Endless Summer and It's Not Complicated.
14:02For almost 20 years, she's been sharing fresh, elevated takes on comfort food.
14:08And for over a decade, she has served as a co-host on Food Network's The Kitchen.
14:13Please welcome Katie Lee Beagle.
14:19Hi, Katie.
14:20Yes.
14:21Hello.
14:22So good to be here.
14:23This is so nice.
14:24Yeah.
14:25Hi, everyone.
14:26Hi.
14:27I'm definitely happy to see Katie here.
14:28She actually comes to Shuka.
14:30She has a great palate, and I think that she's gonna tell us exactly what she wants.
14:34Hi, Katie.
14:35Thank you so much for being here.
14:36I'm happy to be here.
14:37I'm so used to doing Beep, obviously.
14:38Right.
14:39It's unusual to not be, like, going after you.
14:41Oh, that's true.
14:43I'm much more relaxed here.
14:44You know, when you're thinking about a successful dish, what's important to you?
14:47Well, you know, I tend to think that it actually takes more skill and technique to make a dish
14:51that's on the simpler side than something that has a ton going on and make it perfect.
14:56Yeah, that's true.
14:57So this is gonna be a blind tasting.
14:59The ingredients for this round were whole chicken and peanuts.
15:02Mmm.
15:03I'm ready.
15:04All right, let's start with Chef A.
15:05I see some fried chicken, which you know makes me happy.
15:08This is fried chicken with peanut hummus.
15:11It's really good.
15:12Yeah.
15:13Mmm.
15:14The chicken is so crispy and perfectly seasoned.
15:18That's what mama wants to hear.
15:20Keep going, Katie.
15:21How's the hummus?
15:22Perfectly seasoned, really creamy.
15:24You know how sometimes you get a hummus and you feel like it could hold up wallpaper?
15:27Sure.
15:28This is, like, just the right texture, but I think it could benefit from a little squeeze
15:33of acid on top.
15:34I almost always think that everything needs more acid.
15:37Yeah.
15:38Let's move on to dish two.
15:39This is peanut soup with braised chicken.
15:42Ooh.
15:43That had some real heat to it.
15:45Mm-hmm.
15:46Woo!
15:47Chicken's really perfectly cooked.
15:48The soup was also delicious, but the peanuts are a little grainy, and I like spicy foods,
15:54but the habanero is kind of knocking me over the head.
15:58Let's move on to Chef B.
16:01Dish number one, peanut coconut chicken satay.
16:04Mmm.
16:05Chicken is perfectly tender.
16:07Love the taste of the char.
16:08The sauce is perfect.
16:09With the peanuts, it's so creamy, but not to sound like a broken record, a little squeeze
16:14of lime on top.
16:15I guess you all know now that I like a lot of acid.
16:22We're taking notes, Chef.
16:23We're taking notes over here.
16:24Let's move on to dish number two.
16:25Yeah.
16:26This is a red curry and tangerine peanut braised chicken leg.
16:30It kind of feels like an elevated version of orange chicken with the peanuts, which is
16:36a compliment.
16:37Right.
16:38I love an orange chicken.
16:39Right.
16:40That's smart.
16:41The chicken is cooked so nicely, and I love the use of the peanuts.
16:44The only negative, which sounds counterintuitive, no, I don't love the lime zest on top.
16:51Really?
16:52I feel like the lime zest is kind of overpowering.
16:54Okay, Katie, please rate the chefs one through ten.
16:57All right.
16:58Oh my gosh, my heart is getting ready to jump out of my chest.
17:01I'm really hoping that the spice in my soup doesn't cost me too many points.
17:05Okay, so Chef A was Michelle.
17:15Oh, okay.
17:16Michelle, your dishes received a total score of seven points.
17:22Seven points.
17:23Well done.
17:25Michelle, I thought everything was fantastic, but the soup was a little on the spicy side
17:30for me.
17:31Thank you, Chef.
17:32Which means that Chef B obviously was Brooke.
17:34Brooke, your dishes received a total score of eight points.
17:40Congratulations.
17:42Chef Brooke, amazing.
17:44I loved that satay.
17:46Really fantastic job, Chef.
17:48Okay, you guys have heard exactly what Katie has said, so get out the limes.
17:54All right, Katie, thanks so much.
17:55We'll see you after round two.
17:57Thanks, everybody.
17:58Bye.
17:59All right, Michelle, round one is out of the way.
18:01You're just one point behind.
18:02Yeah.
18:03I'm feeling good.
18:04I shouldn't have lost track of my habanero, but I'm good.
18:07We've all lost track of our habanero.
18:08Yeah.
18:09Brooke, you can rejoin your team.
18:11Thank you, Chef.
18:12Have fun today, Michelle.
18:14Yo, I'm in this.
18:16I'm still in the game.
18:18I'm only down by one.
18:20I'm energized.
18:21I'm actually ready for round two.
18:22Round two is the same rules as round one.
18:24The two ingredients are...
18:29Heirloom carrots and Greek yogurt.
18:32Carrots and Greek yogurt?
18:34Okay.
18:35You like the chicken and peanuts better?
18:36Yes.
18:37Okay.
18:38I think it's not gonna be Asian.
18:39Congratulations, Michael.
18:41All right, Michelle, which chef will you pick for round two?
18:45I think I'm gonna go with Michael.
18:47Okay.
18:48Any reason why you chose Michael?
18:50Um...
18:51You're just going down the sofa?
18:52I think I'm just gonna go down the sofa, yeah.
18:54Hold on a minute.
18:55Move over.
18:56Hold on a minute.
18:57Hold on a minute.
18:58We got it.
18:59We got it, Michelle.
19:00We got it.
19:01Yeah, I don't think you wanna give Aisha carrots and Greek yogurt.
19:03I don't.
19:04Okay, okay, okay.
19:05Enjoy the show, Michelle.
19:06You're right.
19:07Yes, ma'am.
19:08I want to save Aisha for last just because I don't know much about her and she probably
19:13doesn't know much about me.
19:14Okay, Michelle, Michael, you each have 45 minutes.
19:16You ready?
19:17Yes.
19:18Let's go.
19:19We ready for whatever.
19:24I love antelope carrots.
19:25Yeah.
19:26I think they have a lot of flavor.
19:27Tons of flavor.
19:28Sweetness.
19:29You ever use Greek yogurt?
19:30It's only in my skin regimen.
19:31Yeah, exactly.
19:32It's great for marinades.
19:33It's great for sauces.
19:34I would have loved to cook this.
19:36Of course.
19:37Hey, Michael.
19:38Yes, chef.
19:39Are you happy to be cooking against me?
19:40I am happy that you're here, chef.
19:42Really excited to see you and see what you're all about today, chef.
19:45Thank you, chef.
19:46Getting my foot in.
19:47Getting my thoughts together.
19:48I'm most excited to battle Michael Voltaggio.
19:51Our cooking styles are just completely different.
19:54He genuinely is a powerhouse.
19:56And so if I'm able to take this round, it means I'm up there.
19:59All right, Michelle, round two.
20:01Yes, sir.
20:02What are you making?
20:03I'm going to do a maple harissa roasted carrot salad
20:06with a herb yogurt sauce.
20:08Second dish is going to be a carrot porridge.
20:10I'm going to top it with crispy carrots and some bacon and a crema.
20:13That sounds lovely.
20:14Feeling a little bit better for round two?
20:16Yes, sir.
20:17The nerves have lessened.
20:18I'm only down one point.
20:20I really honestly just want to have some fun and serve some good food.
20:22We need some music.
20:24We need to jam out.
20:26For my salad dish, I toss the carrots in harissa paste, a little bit of salt, some maple syrup,
20:31and I shove them in the oven.
20:34What's he making, a carrot smoothie?
20:37Carrot yogurt smoothie.
20:39I think Michelle's excitement is endearing.
20:42But at the same time, I think humbleness is dangerous.
20:46My plan is to just showcase how my imagination works.
20:50Where's the...
20:51Aisha, where's the razzle hanout?
20:52I found it.
20:56These ingredients definitely lend themselves to Middle Eastern flavors.
20:59So for my first dish, I'm making ground carrot and lamb meatballs with a carrot harissa sauce and charred yogurt.
21:05Lamb and yogurt make sense.
21:06That's so smart.
21:07For my meatballs, I've got carrot pulp from the juicer, ground lamb razzle hanout.
21:12It's sweet and spicy, which I think lends itself to complement the flavor of the carrot as well.
21:17All right, chef, what are you making?
21:18Making like a Turkish carrot and lamb kebab.
21:21I'm gonna make carrot fries with like a whipped, airy yogurt dip.
21:25Carrot fries?
21:26Yeah.
21:27How do you make those?
21:28I'm gonna blanch them and then tempura them.
21:31Money.
21:32Let's make meatballs.
21:33Very, very different directions, obviously.
21:35When Voltaggio's in the kitchen, it's always gonna be a different direction because he's doing stuff like this.
21:40Michelle's definitely gonna reach for her southern roots, but also bring in some Mediterranean ingredients.
21:45And then Michael's just gonna do what Michael does.
21:47He's gonna transform the ingredients with some Michael Voltaggio magic thrown in.
21:51Cause we're champions, game time.
21:53How does Michelle seem?
21:54Michelle seems good.
21:55She has some carrots boiling right now.
21:56So next, for my second dish, I start on my carrot porridge.
21:59I'm thinking of almost like a play on, you know, southern grits.
22:03I'm adding Greek yogurt cause it's gonna add some great acidity and some creaminess.
22:08I decide to create a carrot puree.
22:12Mm-hmm, mm-hmm, mm-hmm.
22:13And then I add it to the porridge.
22:15Ooh, that polenta looks good.
22:16I remember judging her on barbecue bra.
22:18She would always bring some unexpected element, which is kind of what you need in this kitchen.
22:22She's definitely gonna give me a run for my money in round three.
22:24What the to glaze my meatballs.
22:28I'm mixing together tangerine juice, carrot juice, and harissa.
22:31They're both using harissa.
22:32Makes sense.
22:33You see carrots and yogurt with harissa all the time.
22:35I always call it like the Mediterranean's answer to ketchup.
22:38Yep.
22:39Katie mentioned that she loves a lot of acid.
22:41So I'm making like a quick carrot pomegranate molasses.
22:44This will be drizzled over top of the whipped yogurt for my fried carrots.
22:48Just under 20 minutes to go.
22:50Michelle, how's it going over there?
22:51It's going okay.
22:52Ready to plate in a minute.
22:54Seriously?
22:55No, I'm joking.
22:59How are you?
23:00So far so good, I think.
23:01To top off my porridge, I'm taking the Greek yogurt and adding Aleppo pepper, a little bit of lime juice.
23:06It's just gonna add a nice undertone of heat.
23:09Michelle likes spices, man.
23:11She goes for it.
23:12Yeah, she's bringing the spice.
23:13I need a garnish.
23:14I need a garnish.
23:15I also want to make sure that my porridge has a lot of texture.
23:19So I'm making crispy carrot skins.
23:22Ah, .
23:24Okay, that didn't work how I wanted, though.
23:26She's burnt them.
23:27That's too hot.
23:28Yeah.
23:29Turn it down.
23:30That ain't hard.
23:31These carrots are the deadly.
23:33Get it together, Michelle.
23:35She looks a little stressed.
23:36I am a point behind.
23:38I have no room for large errors.
23:40I'm gonna try this again.
23:42Let's hope we need to work.
23:44Carrot top chimichurri.
23:47When I look at vegetables, I try to think of all the different things that I can make out of it.
23:51So for my meatballs, my plan is to make a chimichurri from the carrot tops.
23:55Garlic, olive oil, a little red wine vinegar, and some salt.
23:58That's it.
23:59Plating already, huh?
24:00Why not?
24:01Because there's something that's happening to this yogurt.
24:03Something is happening to this.
24:04All right, can't wait.
24:05Oh, look at that.
24:06He's bruleing it.
24:07That's dope.
24:08This will add like a little smoky char-y flavor to the yogurt, which will go great with the meatballs.
24:18I'm like, oh my gosh, she's doing the Michael thing.
24:21But you do not need fancy techniques to cook good food.
24:26Sauce.
24:27Carrots.
24:28I pulled the carrots out of the fryer and this time they are spot on.
24:34I need some more something.
24:36I decide to make an herb Greek yogurt for the roasted carrots.
24:41I throw in some cilantro, some mint, lime juice, tangerine juice.
24:45I'm definitely going to make sure that I have acid on acid on acid for Katie.
24:49I'm just throwing anything in there, Lord.
24:51Is that a sauce for the fries?
24:53Maybe he's making a carrot yogurt.
24:54Yeah.
24:55For the yogurt component for my fried carrots, I've got some yogurt in the blender.
24:58I'm adding some of that carrot and pomegranate molasses.
25:01I started with the idea of creating a savory dish, but as I'm whipping it, I'm like, this
25:08is kind of like cream cheese frosting at this point.
25:11And I think to myself, this can be a sweet dish.
25:14I'm pivoting at this point to create sort of a beignet out of the carrots and mimic like
25:18the idea of carrot cake in a sense.
25:20Where's the sugar?
25:21Sugar?
25:22Michael, are you changing your dish?
25:23Yeah.
25:24Is there anything you're questioning him doing?
25:27I question what Michael does all the time.
25:29But he proves to me every single time that he's thinking thoughtfully.
25:34There's a method to his madness for sure.
25:39Oh, lost a carrot.
25:41To top off my roasted carrots, I'm making a salad, arugula, tops of the carrots, blood
25:46oranges.
25:47Okay, great.
25:50Five minutes left.
25:51Michelle is plating and Michael is making his batter for tempura.
25:54They look like giant little carrot donuts.
25:59To plate the salad, I start with the herb Greek yogurt dressing, the roasted carrots,
26:05and then I finish with the mixed greens with blood orange vinaigrette.
26:09Two minutes.
26:10I'm still so nervous.
26:13For my first dish, I've got my toasted yogurt.
26:15On top of that, I'm putting the lamb and carrot meatballs, and then finishing this with a carrot top chimichurri.
26:20Forty-five seconds.
26:22Forty-five seconds.
26:23Let's get it.
26:24So, I spoon in my porridge.
26:26I top that with my crispy bacon and my crispy fried carrots.
26:31Look at that dip.
26:32Looks so good, Michael.
26:34For my beignets, very simple.
26:36I'm aerating the yogurt and then just drizzling more of that carrot molasses on top of it.
26:41Oh, .
26:42I knew I had any crema.
26:43Six, five, four, three, two, one.
26:49Okay.
26:50That's it.
26:52You got it on.
26:53Way to go.
26:54Thank you, Chef.
26:55Beautiful.
26:56Good job.
26:58I think the dishes look great.
26:59They're imaginative.
27:00I can't explain what's going on in here.
27:02But at the same time, I can't ignore my own imagination.
27:05Hey, Matt.
27:06That's good, Chef.
27:07Thank you, Chef.
27:08I really left it all out on the table.
27:10I would want to eat those dishes, and so that makes me happy.
27:13But I also never underestimate the Titans.
27:16Who signs up for this?
27:17Like, what are we doing?
27:18What are we doing?
27:23Okay, Katie, welcome back.
27:25So this round, the chefs were asked to create dishes using heirloom carrots and Greek yogurt.
27:30Ooh, that's a very Bobby Flay combination.
27:33It is.
27:34Oh, wow.
27:35Dish one, tempura carrot beignet with whipped yogurt and carrot molasses.
27:41This is different.
27:43I like the carrot molasses on top.
27:46I think that that's really creative.
27:48Yeah.
27:49You've got the carrot inside, but then dunking in the sauce with the yogurt.
27:53It's, like, not quite sweet, not quite savory.
27:57So it feels like kind of a confused dish.
28:02Ouch.
28:03It's not my favorite, if I'm being honest.
28:05Okay.
28:06He's got Michael's face.
28:08I look at food sometimes, and I say, what can I do to that versus what should I do with that?
28:14And sometimes it can backfire in my face.
28:17Let's go on to dish two.
28:19Ground carrot and lamb meatballs, charred yogurt, and carrot top chimichurri.
28:23A lot of carrot use.
28:24Yes.
28:25Mmm.
28:26It's really balanced.
28:27It's so tender.
28:28I like the charred yogurt.
28:30I love the use of the carrot tops and the chimichurri.
28:33You all listened.
28:34It has a lot of acid to it.
28:37It's really good.
28:38Pull on to Chef B.
28:39Ooh, this looks pretty.
28:41Dish one, roasted harissa carrot salad with herb Greek yogurt dressing, bled orange vinaigrette.
28:47That's delicious.
28:48I love the carrot and harissa.
28:51The yogurt there to cool it down.
28:54I love the carrot tops in there and the blood oranges.
28:57Yeah.
28:58But then I think maybe some of the carrots are a little undercooked.
29:02A little under.
29:03Let's move on to dish number two.
29:04Carrot porridge with Aleppo pepper Greek yogurt, bacon bits, and crispy carrots.
29:10This is like an explosion of flavor and texture.
29:14The sweetness of the carrot with that smoky bacon.
29:17I absolutely love those crispy carrot peels.
29:21The Greek yogurt is a really nice complement to it.
29:24It's pretty perfect.
29:29Please score these dishes one through ten.
29:31Michael's gonna crawl into a hole and bury himself.
29:34Katie wasn't really feeling these carrot beignets, so I'm a little nervous that Michelle could have potentially taken this round.
29:39So, Chef A was Michael Voltaggio.
29:43Michael, your dishes received a total of six points.
29:48Michael, the beignets just weren't doing it for me, but I really loved those meatballs.
29:55So, that means that Chef B is Michelle.
29:58Michelle, your dishes received a total of nine points.
30:03Oh, wow.
30:04Congratulations.
30:07Michelle, those were two fantastic dishes.
30:10I really enjoyed it.
30:14I score higher than Michael.
30:15I don't even have words right now.
30:17Okay, Katie, thank you so much.
30:19We'll see you for round three.
30:20Okay, that means the scores are Michelle now at 16 points.
30:23Titans have 14 points.
30:25It's a tough spot to be in.
30:27Michael, how are you feeling?
30:30Really happy, Chef.
30:33All right, Michael, you can go back and join the Titans.
30:35Let's get to round three.
30:37Thank you, Jay.
30:39I think Katie's feedback is fair.
30:40I'm just disappointed in myself that I couldn't give a few more points for my team.
30:44All right, Michelle, two rounds down, one to go.
30:46Ayesha?
30:47Me?
30:48You're next.
30:49All right.
30:50Let's go.
30:51I'm ready.
30:52All right, let's go, let's go.
30:53Woo!
30:54Chef, I'm up two points on the Titans.
30:56Like, what?
30:57But there's one more Titan to fight through.
30:59This round is worth double the points.
31:01That means it's still anyone's game.
31:03So this round, Michelle is in charge, and she gets to choose the two ingredients.
31:06All right, Michelle, show us what you got.
31:08For round three, the ingredients are...
31:15Mussels and Nduya.
31:17Mussels and Nduya.
31:18Mmm.
31:19That's great.
31:20My guess is that you already know what you're gonna make.
31:23Yes, that's a good guess.
31:24Yeah.
31:25Want to share it?
31:26No.
31:27Not yet, at least.
31:28Ayesha, how do you feel about these ingredients?
31:30I feel good.
31:31Good.
31:32She basically just handed Ayesha Mediterranean ingredients.
31:35These are two ingredients that I genuinely love to cook with.
31:38Both are full of flavor.
31:39I really honestly wasn't trying to throw a curve ball.
31:42All right, 40 minutes on the clock to make one spectacular dish with mussels and Nduya.
31:47Go!
31:48Can I have your attention?
31:55Here we are, mussels and Nduya.
31:57I'm shocked that Michelle saved Ayesha for this round, given the fact that these are two ingredients that Ayesha should be very familiar with.
32:04This is gonna be an interesting battle.
32:06Michelle?
32:07Yes?
32:08Nduya and mussels.
32:09I mean, what are you bringing?
32:11What are you bringing me?
32:12I love it.
32:13Do you love it?
32:14I love it.
32:15Thanks, Michelle.
32:16Michelle is happy as a clam.
32:19Or as a mussel, huh?
32:20She knows what her third round dish is.
32:22However, I'm very comfortable with any flavors in the Mediterranean.
32:25And I'm gonna make sure that the Titans come out with a win.
32:27I love Nduya.
32:28It's Italian chorizo.
32:29That's how I would describe it.
32:30That's exactly what it is.
32:32I would do paella.
32:33That makes sense.
32:34I would turn them into beignets and cover them in sugar.
32:37Okay.
32:38Your round's over.
32:40See how well this works.
32:42Oh my God.
32:43The wind is like in my reach.
32:45And I'm gonna just cook to the death.
32:47Michelle's smoking.
32:48Really?
32:49What are you making?
32:50I'm gonna get some mussels smoked off here.
32:53Smoked mussels?
32:54Okay.
32:55I'm listening.
32:56And make something super delicious with some Nduya.
32:59Smoked mussels are delicious.
33:01I mean, just tons of flavor.
33:02Totally makes sense to represent her.
33:04Yep.
33:05I could not leave this competition without adding smokes some way, somehow.
33:10To really kind of bring home my barbecue background, I'm making a smoked mussel with an Nduya Israeli couscous.
33:18Here we go.
33:19Mussels are definitely a blank canvas for flavor.
33:22And so adding smoke is just gonna be a nice touch to them.
33:25Michelle, can I take some of your white wine?
33:27Absolutely.
33:29I'm gonna take some of your saffron, okay?
33:31Okay.
33:32I'm like, are we making the same thing?
33:36Yes, ma'am.
33:37I don't care what she's doing.
33:38I just gotta really, really stay focused.
33:40Come on.
33:41I used to run a tapas restaurant.
33:43When I saw the mussels today, I was like, I'm making fideos.
33:46Fideos is like a pasta version of paella.
33:49So I started pan with Nduya fat, leeks, garlic, and now I'm starting to toast the fideos.
33:54Ayesha, are you making fideos?
33:56Making fideos.
33:57Yes!
33:58We're going to Spain, my friends.
33:59Ayesha's moving.
34:00She's gotta pick up a couple of points here.
34:02Sorry, guys.
34:03Stop.
34:04Michelle's ahead, but Ayesha has been pulling out some big numbers in round three.
34:09Let's go, Ayesha.
34:10You've got this.
34:11Let's take it in.
34:13This season, the dynamic has changed.
34:15I think having Ayesha here and watching her perform so well is definitely keeping Brooke and Michael on their toes.
34:20They are teammates, but everybody wants to pull their weight.
34:22She's got to beat Michelle by at least three points.
34:25That is not going to be easy.
34:26Possible?
34:27Absolutely.
34:28Easy?
34:29No.
34:30This should be quite something.
34:31Let's get the win, get the win.
34:34Michelle, you doing okay?
34:35I'm doing okay.
34:36How about you?
34:37Plowing through it.
34:38Same.
34:39I render out the Nduya and then for my couscous, onions and garlic, a little tomato paste, saffron threads, fennel seed, and all of that pairs well with Nduya.
34:51Okay.
34:52I'm going to steam these mussels really quickly with white wine and lots of aromatics.
34:55And then I strain that liquid and put that in the fideos.
34:57Fideos?
34:58Fideos.
34:59And then the mussels, I'm going to pickle some.
35:01Are you going to put some texture on these noodles at some point?
35:03Yeah.
35:04I'm going to make a nice little Socrate on the bottom in individual pans.
35:07We're just throwing it down.
35:08Wow.
35:09I also want to pickle the mussels in a puree of garlic, preserved lemon, parsley, and cilantro to make it feel like light and vibrant.
35:17Katie loves a pop of acid. I think that pickling mussels is a smart idea.
35:22Woof.
35:23Aisha looks excited.
35:25Aisha's very excited.
35:26What are you excited about, Aisha?
35:28I don't know. I feel like I'm going on a trip right now.
35:30Even though I'm stressed out, part of me, I like pictures myself in Spain right now.
35:35With a glass of wine and with friends, I mean, what more could you really want?
35:39Michelle, how you doing?
35:40I'm doing okay. I feel like I'm going on a trip too.
35:42Are you? Did you invite me?
35:44Oh yeah, you're definitely invited.
35:45Thank God.
35:46It's going to be a guaranteed good time, I promise.
35:51Smells good.
35:52I check on my mussels and they are perfect.
35:54I take the liquid from the mussels, I grab a couple pats of butter, and I just blend it in.
35:59I mean, the broth of mussels is one of the greatest things on earth.
36:02The couscous and the smoked mussels and this little, like, buttery broth is delicious.
36:07Oh wow.
36:08Ten minutes to go.
36:09Okay.
36:10It's quiet in here, huh?
36:11The fideos is almost cooked and I have to get these fideos in individual pans so I can crisp the bottom.
36:17Or else the dish will just be mushy.
36:19It's hard to do the sucker out with fideos because you can burn the bottom super fast.
36:22Easily.
36:23I can't figure out this flame for .
36:25This stove is like my enemy.
36:29There's a fine line between toasting the bottom of these fideos and burning them.
36:33Don't you think there's a chance he's going to make this bitter?
36:35It just scorches, you know?
36:36You got this.
36:37You got this.
36:38You got this.
36:39What the hell am I doing?
36:40And I'm stressing out.
36:41I mean, we're two points behind.
36:42I have to make sure that there's zero flaws in this dish and that it's perfect.
36:54What time?
36:55Three minutes.
36:56Hopefully it holds its shape.
36:58First I put down the couscous.
37:00I top it with the smoked mussels and I spoon the mussel jus over the top.
37:05The fideos is nice and crispy on the bottom.
37:08I lay down the mussels, marinated fennel and then I'm looking at it and I'm saying it needs
37:13a creamy element.
37:14Come on.
37:15One minute.
37:16Aisha is making an aioli or something.
37:17Oh my God.
37:18Come on, Sha.
37:19I add my sliced tomatoes and my green salad.
37:20It's ready to go.
37:21You got this, Aisha.
37:22Thank you for feeling my pain.
37:23Oh my God.
37:24I'm rushing to get this and do your aioli on the dish.
37:37Instant aioli.
37:38Aisha's a monster.
37:39Five.
37:40Four.
37:41Three.
37:42Two.
37:43One.
37:46Good job.
37:47Thank you, Sha.
37:48Beautiful.
37:49You're done.
37:50Well done.
37:51Thank you, sir.
37:52This is a knockout dish.
37:53Kitty loves comfort food and for me like this is a comfort dish.
37:57Oh my God.
37:58I can't believe I just did this.
38:00I just went three rounds with the Titans.
38:03I'm tired but I'm feeling really good.
38:05I'm hoping that I can go back to Houston with a W and with the money.
38:09Somebody, I need a cocktail.
38:11Mama needs a cocktail.
38:13Let's go.
38:16One more round, Katie.
38:17All right.
38:18The two ingredients were mussels and andouja.
38:21Interesting.
38:22Let's start with Chef A.
38:24Wow.
38:25This looks like a party.
38:26Yep.
38:27Andouja fideos with marinated mussels and fennel and dill.
38:31This is a really great dish.
38:33I feel like I could be on the coast in Spain.
38:36The andouja and the mussels work perfectly together.
38:39I like the way that it's coating the pasta and the mussels have great flavor with that aioli on there.
38:47If I'm nitpicking, I think that the pasta is like just coming close to being overcooked.
38:53Okay.
38:54But this was really tasty.
38:56All right.
38:57Let's move on to Chef B.
38:58Smoked mussels with andouja Israeli couscous.
39:01I also feel like I'm on vacation in Spain, maybe just in a different area.
39:06The andouja and the mussels play really nicely here together with the Israeli couscous.
39:11The mussels are perfectly cooked.
39:13There's such a great balance between the smokiness and the heat and the little mussel liquor broth just really pulls it all together.
39:21Two great dishes here.
39:22It's kind of like I'm on two very different dates with two very different guys and I like both of them a lot.
39:28Like, who's gonna get the rose here?
39:30Exactly.
39:33A moment of truth.
39:34Please score these dishes one through twenty.
39:37Give me the rose, Katie.
39:39Me, me, me.
39:40Katie, the Fideos needs the rose.
39:42I mean, come on.
39:43You know the Fideos is gonna put out.
39:44That's what you want to take home, don't you?
39:46Jen, I'll take the money.
39:48Beating the Titans would mean that I'm just as good as them and so I really want this win.
39:53Chef A was Aisha, which means Chef B was Michelle.
39:57I think that this was my favorite round.
40:00This was really difficult to choose a winner.
40:04So right now the scores are, Michelle you have sixteen points and the Titans have fourteen points.
40:08Very close.
40:09If you did win the $25,000, how do you feel about that?
40:12Uh, amazing.
40:13Okay.
40:14To win $25,000 would be huge for my business.
40:17Between Sandwich Co. is only two years old.
40:20So, hell yeah, I want this money.
40:22Aisha, your dish.
40:23It was just super inviting and comforting, which is my kind of food.
40:28Aisha, I gave your dish 18 points.
40:35You scored.
40:36That brings the Titans final score to 32.
40:39Michelle, you're going to need at least a 17 to take on the win.
40:42Michelle, I thought that your dish was very refined and it transported me.
40:48Michelle, I gave you 19 points.
40:52Wow, congratulations.
40:56I win.
40:59I beat the Titans.
41:00Add my name on the wall.
41:02All right, Michelle, you're leaving here with $25,000.
41:06Shut the front door.
41:09So proud of myself for doing the food that I love to do.
41:13I feel like I've been on the battleground and they know who I am now.
41:17You cooked with a lot of heart.
41:19You brought some of that barbecue fierceness that you have and you're welcome back anytime.
41:22There's a permanent locker with your name on it.
41:25You guys ready for a drink?
41:26Yes.
41:27All right, I got $25,000 for you, Chef.
41:29I'll take it.
41:30Here you go.
41:31Great job.
41:33Thank you so much.
41:34Michelle came in and proved herself today.
41:36I'm proud of her.
41:37Like, I'm disappointed that we didn't win, but at the same time, I'm proud of Michelle today for sure.
41:41She cooks with a lot of heart and soul.
41:43It was, like, amazing.
41:44This will just make us hungrier to come back even harder.
41:48Cocktail time.
41:49Cocktail time.
41:50Does this mean that I can finally get that cocktail?
41:53Mama deserves one for sure.
41:55Michelle, congratulations.
41:56Fantastic cheers.
41:57I'm very happy for you.
41:59Good job.
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