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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 hand-picked 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? Wait till you get a taste of my triple threat.
01:12Welcome to Triple Threat, where the drinks are cold and the competition is hot.
01:16Let's get it going.
01:21Tonight, I've invited a culinary fireball to my secret kitchen.
01:24Fireball.
01:26As you all know, if a chef has the password to get through that door,
01:29they have the talent to take on the titans.
01:35The chef I have for you tonight won the James Beard Award for Best Chef of the Northeast.
01:39And now she's coming to leave her mark in my club.
01:42Her Italian cuisine is acclaimed for being both simple and nuanced.
01:45She's been on Tournament of Champions four times and Top Chef All-Stars L.A.
01:49Top Chef All-Stars L.A.
01:51You guys all know her, you just haven't competed against her until now.
01:54Oh my God, Karen Oconowicz.
01:56Yeah.
01:57The next chef you're all going head-to-head with is...
02:01Password.
02:02Vangole.
02:03Ooh, I like it.
02:04Karen Oconowicz.
02:09Karen is an incredibly skilled chef.
02:12Hi.
02:13Not to mention, she's an incredible human being.
02:14I mean, she's a friend of all of us and she's a student of her craft.
02:18So I think that she has come prepared, but until you're here and you're living in the T3 kitchen,
02:23you don't know what it's like on your little couch at home.
02:25On your little couch at home.
02:27We're here, big couch.
02:28Yeah, whatever.
02:29You seem very excited to be here.
02:31I am excited to be here.
02:32I know, you're all smiley and ready to go.
02:34These are three of my favorite chefs in the country.
02:36Oh, so nice.
02:37Truly, four.
02:38Four of my favorite chefs.
02:39Right back at you, Karen.
02:40Truly, I'm honored.
02:41You haven't competed against any of these guys before, right?
02:43None of them.
02:44That's interesting.
02:45What would it mean to beat these guys?
02:46Oh, I mean, really, best of the best.
02:48Exactly.
02:49So it's a big deal.
02:50All right, so here are the rules of the game.
02:52There's three head-to-head rounds, each against one of these guys.
02:56And one single judge for the whole night.
02:58And the judge I'm bringing in tonight knows a whole lot about competition and the four
03:03of you.
03:04Oh.
03:05Oh, good.
03:06Oh, good.
03:07In round one and round two, I choose the two ingredients.
03:10You choose the type.
03:11But in round three, you choose the two ingredients.
03:14And don't forget, round three is worth double the points.
03:16Very simple.
03:17Whoever has the most points at the end of the night wins.
03:19Okay, Karen, for round one, you have to make two distinctly different dishes using
03:25blood oranges and sea scallops.
03:28Wow.
03:29I love these ingredients.
03:31All right, Karen, which titan would you like to go up against in round one?
03:35I really came in with no strategy.
03:38Michael, would you like to cook with me?
03:42Sure.
03:43Wow.
03:44Okay.
03:45Any reason?
03:46You want to get rid of them?
03:47No, no, I mean, it's all just cooking against yourself.
03:50All I can do is make my best dishes.
03:51I like that attitude.
03:52So I just...
03:54I went with Michael maybe just because we probably have the most different cooking style.
03:57There's nobody whose brain works the way that his does.
04:01I don't cook at all like Michael.
04:04So let's see how the chips fall.
04:06I'm ready.
04:07Michael, Karen, you have 45 minutes on the clock.
04:09Let's cook.
04:10Let's go, Michael.
04:11Right, Michael.
04:12You're here to run.
04:18Hi, Karen.
04:19Hi, Chef Michael.
04:20It's nice to see you, Chef.
04:21It's nice to see you too.
04:22How's everything?
04:23You know, happier until you got here today, Chef.
04:25Oh, I know.
04:26Let's talk about blood oranges.
04:28Like what really differentiates blood oranges from regular oranges?
04:31They're tart.
04:32They're tart, but they're lower in acid.
04:34To me, they're milder in flavor.
04:36I love blood oranges.
04:37I love sea scallops.
04:38And I like them together, actually.
04:40Do you know Karen Oconowicz?
04:41Do you know her food at all?
04:42She's awesome, yeah.
04:43Yeah.
04:44I really only know her for the Italian food.
04:46Pretty straightforward.
04:47Rustic in the most beautiful way.
04:49Yeah.
04:50Very traditional, but delicious.
04:51Let's go!
04:52I invited Karen Oconowicz to compete because I have so much respect for her.
04:56She has three Italian restaurants and a pasta company in Boston.
04:59She also spent time in the Bologna region working as a chef and pasta maker.
05:04I think Karen's going to be very creative and technically sound, and I think that that's
05:09something that the judge is going to definitely pick up on.
05:11Hi, how's it going?
05:12Great, how are you today?
05:13Okay, so tell me what you're making.
05:14Okay.
05:15I'm making a scallop crudo with a blood orange aquapazza, and then some seared scallops
05:19with a blood orange fennel broth, and a tomato blood orange pomegranate relish.
05:24Oh, wow.
05:25Okay, beautiful.
05:26For my first dish, I'm making scallop crudo with blood orange aquapazza.
05:31Aquapazza means crazy water in Italian, and it's spicy, it's acidic, and it's perfect for
05:38a crudo.
05:39So I start by juicing blood oranges, limes, and then I'm adding garlic, fish sauce, a little
05:44Calabrian chili.
05:45I like those Calabrian chilis you got out there.
05:47I thought you might.
05:49What's up, chef?
05:50How are you, sir?
05:51What's going on?
05:52You know, just making some food.
05:53What are you doing with the potatoes?
05:54I'm making hash browns.
05:55I'm making hash browns?
05:56Yeah.
05:57I love scallop and potatoes together, so for my first dish, I'm making brown
06:02butter-based scallop with capers and hash browns.
06:04I'm box-grating my potatoes.
06:06I'm tossing them with a little bit of rice flour and some clarified butter.
06:09For my second dish, I'm thinking to make a tostada crudo of scallop on top of that
06:13tostada.
06:14Are you using the ojo santa leaf?
06:16Yes, chef.
06:17I'm going to cut it out and put it into the tortilla.
06:20Okay.
06:21How's your tortilla making?
06:22Pretty okay, I think.
06:23Yeah.
06:24I read your book once or twice.
06:25All right.
06:26In round one, we don't know who we're cooking for, but my hope is that when I do something
06:31and the judge sees it or tastes it, that they scratch their head and then smile.
06:36Not scratch their head and then shake their head.
06:38I wonder who they're judges.
06:39There's so much to think about.
06:4030 minutes.
06:41Karen, what's in the pan?
06:42This?
06:43No, not you, chef.
06:44Oh.
06:45Mind your business.
06:46Mind your business.
06:47Karen.
06:48In the pan?
06:49Yeah.
06:50Uh, fennel, blood orange, tomato, lots of olive oil and some shrimp stock.
06:55Delicious.
06:56Oh.
06:57For my second dish, I'm making seared scallops with blood orange tomato broth and a blood
07:05orange pomegranate relish.
07:07The fennel is going to round out this broth and give it a little bit of anise quality.
07:12Yeah, fennel and blood orange is classic.
07:14And actually, this judge is going to understand that.
07:17She is.
07:20That was a pretty good try.
07:22I was like...
07:23I didn't move.
07:24I don't know.
07:27So, I'm making kind of a mother sauce.
07:29Basically, blood orange agrodulce that I can use for my cold dish.
07:33But also, I can take some of that and use it to fortify the sauce for my hot dish, which
07:38will be brown butter.
07:39I'm mixing together blood orange juice, fresh, a little bit of ketchup, some red wine vinegar,
07:44and reducing that down.
07:4525 minutes to go.
07:47Next is my tortilla.
07:49I'm taking some masa harina, hydrating that with some water, a little oil, some salt.
07:54Also, Michael's putting a little bit of the leaf there, and then I'm going to put some masa over it and press it inside of it.
07:59Beautiful.
08:00Michael always pushes the boundaries of creativity.
08:02Because, like, the ojasanta leaf is just going to bring in some floral notes to it, so I think it's really smart.
08:07I think the big difference between the competitors is really their approaches.
08:12Karen's bringing her, like, Italian flavor with a little bit of Mediterranean twist.
08:16And Michael, I mean, no one knows what he's thinking.
08:18All we know is that he's going to execute and put something beautiful and delicious on the plate.
08:22It's not like comparing oranges to oranges.
08:24At all.
08:26Pun intended.
08:27Karen is, like, very methodical.
08:29Yeah, she's very...
08:30Very confident.
08:31She's relaxed.
08:32Karen, why are you so relaxed?
08:35Brooke.
08:36To go with my seared scallops, I'm making a blood orange pomegranate relish.
08:43So I have pomegranate arils, blood orange segments, diced fennel, sherry vinegar, and pomegranate molasses.
08:51You ever use that stuff?
08:52It's my blood type.
08:53P-plus.
08:5720 minutes, you guys.
08:58Time is not our friend.
09:00He's got to fry that.
09:01Yes.
09:02So you have to cook it first.
09:04Because if you just go raw dough into the fryer, it's going to puff.
09:07It's like a puffy taco.
09:08Hey, baby.
09:11All right, it's working.
09:12Pull them out of the fryer, they look crispy.
09:14The joya santa gets kind of caramelized inside of it.
09:16It looks super cool.
09:1815 minutes to go, chefs.
09:22How'd your toastadas work out?
09:23Perfect, I think.
09:24What do you think, sir?
09:25Yeah, they're nice.
09:26The scallops on this are going to be raw.
09:27Yes, chef.
09:28These are little guys.
09:30Okay, well, as you can see, Chef Montaggio here is trying to shuck a scallop.
09:35Trying?
09:36What do you mean?
09:37Chef, it's perfect.
09:38No, you're doing a pretty good job.
09:39I'm shucking the scallops, and the edges of the scallop shells are razor sharp.
09:43Ruh-roh.
09:44Shell got me.
09:45Medic, quick.
09:46This scallop just, like, bit my finger, and I don't know, this could end up biting me in my asparagus.
09:52I gotta go.
09:53I'm not gonna finish if I don't get this done.
09:55You still have so much to do.
09:57Ay-yi-yi.
09:58I know this is gonna hurt me.
10:03Damn it.
10:04Ten minutes to go, chefs.
10:05Yo, we coming in hot.
10:08I'm throwing a lot of time here.
10:10He's down to the wire.
10:11I don't hear anyone talking.
10:13I don't hear the audience.
10:14I don't hear the other titans.
10:15All I'm doing is talking to myself, saying, move faster.
10:19What's that?
10:20The potato.
10:21Oh.
10:22It froze them.
10:23It's not a bad idea.
10:24I feel like that makes sense.
10:25Freeze it, cut it in the squares, fry it.
10:27This hash brown is there to play the part of, like, french fries next to a bowl of mussels.
10:31So I want them to be crispy and perfect.
10:34Has he done anything with his scallops yet?
10:36No.
10:37I don't think she has either.
10:38I season my scallops, and I'm getting them in a very hot black steel pan.
10:42I'm basting them a little bit, and I'm slicing into my scallops for my crudo.
10:48Get hot.
10:49Come on.
10:50That pan's gonna take a minute to heat up.
10:52Do you like a seared scallop seared on both sides or one side?
10:56One side.
10:57My scallops have, like, a beautiful crust on them.
10:59I'm flipping them over and just letting them kiss the other side of the pan, and then getting them out so they don't overcook.
11:04Just over five minutes left.
11:06In Michael Voltaggio fashion, there's five minutes on the clock, and I'm basically facing about 15 more minutes of work.
11:12For my scallop crudo, just seasoning it with salt, pepper, lime zest, lime juice, blood orange juice.
11:17Three and a half minutes.
11:19Wish I had more than that.
11:20I don't know how this just got so down to the wire.
11:23That's crazy.
11:24So I want to start plating my crudo.
11:26I'm laying them down, and I'm dressing them with the aquapazza.
11:29Then I'm layering on segments of blood oranges as well as olives and cucumbers.
11:34I'm plating my crudo on top of that polla santa tostada, and then the blood orange agrodolce.
11:4090 seconds.
11:41For my seared scallops, I'm setting them on top of a fennel puree that I made with cream and olive oil.
11:47And then I'm dressing them with the blood orange relish.
11:51I'm keeping the blood orange tomato broth on the side so that the judge can pour it on.
11:5630 seconds, guys.
11:58I definitely bit off more than I could chew this round.
12:01But the scallops look great.
12:02Throw some capers in there.
12:04It's a party.
12:05That's delicious.
12:06There's capers in that butter.
12:07I'm putting my hash browns off to the side.
12:09A spoonful of that same agrodolce.
12:12My scallop goes on top of that sauce.
12:15Blast everything with brown butter and capers.
12:18Five, four, three, two, one.
12:23That's it, guys.
12:24All right.
12:27Wow.
12:28Beautiful.
12:30I love my dishes.
12:31Jeez, chef, that's beautiful.
12:33But Michael's the tough chef to beat.
12:35That was fun.
12:36Karen's dishes look great.
12:37I mean, they're simple.
12:38They're clean.
12:39I'm either gonna beat her by showing just a little bit more, or I could fall on my face.
12:48Should we find out who dominated the round?
12:51Our judge is an icon and a very good friend.
12:54His high-end Italian-American cuisine has earned him the title of Best New Chef by Food & Wine Magazine, along with multiple three-star reviews from the New York Times.
13:03This James Beat award-winning chef has a career spanning over 40 years.
13:08About a third of it he spent judging food.
13:11Scott.
13:12Not only is he a pro at critiquing food, but he's walked three rounds in your shoes.
13:17Oh, man.
13:19That's right.
13:20He's competed in his very kitchen and won.
13:23Please welcome chef Scott Conant.
13:26Yes.
13:27Look at this.
13:28How you doing, brother?
13:29Great to meet you.
13:30Welcome.
13:31Hi.
13:32Chefs, nice to see you.
13:33Hi, chef.
13:34We all love Scott Conant.
13:35He's the best.
13:36We've been watching him on Chopped forever.
13:37He has judged a ton of my food on Tournament of Champions.
13:40Sometimes yes, sometimes no.
13:41I mean, really, it can go either way.
13:43Thanks for being here, dude.
13:45Thank you for having me.
13:46I know the level of cooking here.
13:47I know all of these chefs.
13:49And I'm excited to eat.
13:50Great.
13:51What do you think makes a successful dish?
13:52I think technique is really the most important thing.
13:54You're looking for the fundamentals of...
13:55Fundamentals, great extraction of flavor on whatever ingredient that you have on that
13:56plate.
13:57So I asked the chefs to create two dishes using sea scallops and blood oranges.
14:01Classic flavor combination.
14:02Great.
14:03Let's start with chef A.
14:04Gin?
14:05Oh, yeah.
14:06Oh, yeah.
14:07Oh, yeah.
14:08Oh, yeah.
14:09Oh, yeah.
14:10Oh, yeah.
14:11Oh, yeah.
14:12Oh, yeah.
14:13Oh, yeah.
14:14Oh, yeah.
14:15Oh, yeah.
14:16Oh, yeah.
14:17Let's start with chef A.
14:18Gin?
14:19Dish number one.
14:20Scallop in the shell.
14:22Cooked in blood orange brown butter with a potato hash brown and capers.
14:26I like the butter component a lot.
14:28That brown butter, the perfect sear on the scallop itself.
14:32Mm-hmm.
14:33And just kissed with heat on the other side.
14:34Yeah.
14:35Like, that is proper technique.
14:36I love that.
14:37The flavors are great.
14:38But as I got deeper into that blood orange sauce itself, it's a little, like, concentrated.
14:43So I think that that kind of overwhelms those nuances of the capers and the brown butter itself.
14:48Okay.
14:49Let's move on to the second dish.
14:51Fresh ojasanta tostada with scallop crudo and a blood orange agrodolce.
14:56You know, first glance, it's a little sloppier than I'd want it to be.
15:00But beautiful texture of the scallop.
15:02Also, the tostada is really nice.
15:04And I like the usage of the ojasanta.
15:07It adds that little, you know, kind of eucalyptus flavor almost.
15:10Mm-hmm.
15:11But I feel like between the two, that blood orange is reading very similar to me.
15:16Mm-hmm.
15:17All right.
15:18Let's move on to Chef B.
15:19Dish number one, scallop crudo with a blood orange aquapazza.
15:23A little aquapazza.
15:25Gotta love the aquapazza.
15:27I'll tell you just pick up the whole thing.
15:29This is business.
15:31Okay.
15:32That aquapazza is a stunner.
15:35It's bright.
15:36It has great flavors, really well nuanced.
15:39It's utterly simple, but wildly sophisticated at the same time.
15:43Maybe the scallop's gonna have a little bit more salt on top of them, but this is a good dish.
15:48Let's move on to the second dish.
15:50Seared sea scallops with a blood orange pomegranate relish and a blood orange tomato broth.
15:57I want you to taste this, Bobby.
15:59When you're talking about a pureed sauce like that, that airiness, that creaminess in the back part of the palate, it's almost a little bit bitter.
16:06Yeah.
16:07It's like a thing of beauty for me.
16:08Yeah.
16:09Like, that's kind of naughty.
16:11Great cook on the scallop.
16:13Really nice sear on the outside.
16:14Again, just kissing it on the bottom.
16:16It's a really good dish.
16:18All right, Scott.
16:19One through ten, please rate the chef's dishes.
16:22Oh, my gosh.
16:23Scott thought that my dishes were delicious, which they were.
16:28Ready?
16:29Let's go.
16:30I'm good.
16:31I can leave.
16:32I'm okay.
16:33Okay, Scott.
16:34Chef A was Michael Voltaggio.
16:39Michael.
16:40You know when your friend calls you and they just start the conversation with, hey, buddy, I'm a little disappointed with you right now.
16:49I felt like that's what I was about to hear.
16:54Michael.
16:59Your dishes received a total of seven points.
17:03All right.
17:04Well, that's genuine, Chef.
17:08Chef, it seemed like there was some timing issues on your plate, and it felt like you used that blood orange sauce the same way twice.
17:14Yes, Chef.
17:15I thought I did better than he received it, but then again, seven out of ten is not bad.
17:20All right, Scott.
17:21So, obviously, that means that Karen was Chef B. Karen, your dishes received a total score of nine points.
17:31Congratulations.
17:35Chef, that aquapazza was a thing of beauty.
17:39Same with the orange tomato emulsion that you created.
17:42I could just slather myself in that.
17:44I love that stuff.
17:45Not a visual you want to see.
17:50All right, Scott.
17:51Thanks.
17:52We'll see you after a run, too.
17:54Thank you, Chefs.
17:55Karen, congratulations.
17:56You're in the lead.
17:57How are you feeling?
17:58I feel good, but you're only as good as your last dish.
17:59Exactly right.
18:00There's plenty of cooking left to go.
18:01Thank you, Chef.
18:02Great job.
18:03Great job.
18:04Great job.
18:05Round two has the same rules as round one.
18:07You'll create two distinctly different dishes using porterhouse steak and kochujang.
18:16Wow.
18:17Karen, how do you feel about these ingredients?
18:19I feel okay about them.
18:20I like both of those things.
18:21And who would you like to select for round two?
18:24Hmm.
18:28Brooke, do you want to cook with me?
18:29Always.
18:30Yay.
18:32Any reason why you selected Brooke?
18:34You know.
18:35What?
18:36Say it.
18:37I'm not giving you 45 minutes to cook one dish at the end, girl.
18:38Wow.
18:39Okay.
18:40Did you watch this show?
18:41Karen, Brooke, you each have 45 minutes to cook two of my favorite ingredients.
18:47Hmm.
18:48Ready, Brooke?
18:49Yeah.
18:50Just one second.
18:51Get up.
18:52Okay.
18:5445 minutes starts now.
18:56All right, Brooke, let's go.
19:01So, kochujang is a fermented red pepper paste.
19:05It makes everything taste good.
19:06It's true.
19:07Porterhouse steak, you know, best of both worlds.
19:09Filet on one side, New York strip on the other side.
19:12I would reverse sear it.
19:13Cook it super slow in a low oven for like an hour and a half.
19:16And then sear it.
19:17Are you on a different show?
19:18Because we've got 45 minutes.
19:19That's why it doesn't apply to this.
19:22Karen, are you happy with a porterhouse?
19:24Yeah, I mean.
19:25I love steak.
19:26I love all steak.
19:27I've judged Karen on Top Chef.
19:29I competed with her on Tournament of Champions.
19:32She is a triple threat within herself.
19:34You know, the Titans are down by two points.
19:36I got to get in there and bring those points back.
19:39It would be a missed opportunity to not cook a whole porterhouse.
19:43Only a crazy person would try to cook an entire porterhouse.
19:46So, I'm making a whole roasted porterhouse steak with gochujang anchovy butter and roasted cabbage.
19:53Do I know that I can pull that off in 45 minutes?
19:56Absolutely not.
19:57But I am sure darn going to try.
20:00So, Brooke is going to cook a whole porterhouse.
20:02I'd have done one like that too.
20:04Garlic, rosemary, baste that and then put some things on the side.
20:07Bleep!
20:10I mean, serving that whole porterhouse is incredible, but also it's a big risk for Brooke.
20:14Yeah.
20:15You know that I run it.
20:17The whole steak is going to take at least 30 minutes at least.
20:20And you have to let it rest and you have to plate it.
20:22If you don't cook it right, you know, what do you do?
20:24But Brooke's a badass.
20:25She's not afraid.
20:26And if she can nail it, it will be very impressive.
20:29Whew!
20:30To roast an entire porterhouse is a spectacular move.
20:34But all I can do is cook my food and let my flavors shine.
20:39So, I'm butchering out the porterhouse steak to make a roasted New York strip steak with gochujang demi-glaze and gochujang buttered potatoes.
20:48Happy or sad about these?
20:50I'm happy.
20:51Okay.
20:52I mean, nervous, but happy.
20:54We're going to make a sauce from the bones.
20:58Roast these.
20:59We're going to make a little Korean tartare.
21:01Nice.
21:02Lovely.
21:03Can you use all the pieces?
21:04Yeah.
21:05For my gochujang demi-glaze, I want to get all of the delicious flavor from the bones.
21:08So, I'm roasting those in a hot Dutch oven.
21:10I'm adding onion, carrots, garlic, and then I'm adding some beef stock.
21:14And this is going to make a really, really beautiful jus.
21:18It's going very classic flavors, Karen.
21:2035 minutes to go.
21:22How's it going, chef?
21:23Right.
21:24Once I get a nice sear on the steak, I put some garlic, thyme, and some butter in that pan and get it in the oven.
21:30So, you're roasting an entire porterhouse steak.
21:32Yep.
21:33What's the other dish?
21:34Gochujang spiced steak tartare.
21:36Mmm.
21:37All right.
21:38So, you have a very, very big dish, and you have a little tiny little dish.
21:40Exactly.
21:41Appetizer and entree for the tartare.
21:43I combine some finely minced porterhouse with turnips, and then I'm going to start on my gochujang vinaigrette.
21:49I'm using gochujang, obviously, a touch of honey, rice vinegar, some yuzu kosher, Worcestershire.
21:54I'm also using olive oil.
21:56And that'll give you that creamy component.
21:58Brooke's hitting them over the head with the flavor on that tartare.
22:00Did you see that?
22:01Yeah.
22:02I mean, she grabbed everything.
22:03Everything off the show.
22:04Yeah.
22:05For my New York strip, I'm adding butter, garlic, and I get them in the oven to roast.
22:11Next, I'm starting the tartare.
22:13I like when my tartare has texture and bite to it, so I'm adding turnips as well as green apples.
22:19We have tartare on both sides, and we have turnips on both sides.
22:21Right.
22:22It's about to get turned up.
22:24Are you making a tartare, too?
22:27I am.
22:28Yeah?
22:29For us, it's a head-to-head tartare battle.
22:32So for the vinaigrette, I'm going to use gochujang, sesame oil, soy sauce, shallots, ginger, and some sherry vinegar.
22:41I love a high acid vinaigrette, especially with rich beef.
22:48And then I want to add another kind of steakhouse component on the plate.
22:52So I am taking fingerling potatoes and I'm boiling them.
22:55I mean, just cooking those potatoes, smashing them, frying, and mixing some gochujang and mayo together.
23:00It'd be a great side dish for that meat, too.
23:02Yeah.
23:0320 minutes, you guys.
23:04So I'm going to top off my porterhouse with a gochujang butter.
23:07For this butter, I've got a little bit of lime tomato paste and some colatora, which is fermented anchovy juice.
23:13This is looking good.
23:15Look at that butter.
23:16Yeah, there's no shortage of gochujang in that butter.
23:19Those steaks look good, too.
23:20She's a good cook.
23:21She's a great cook.
23:22Yeah.
23:23I'm taking off my steaks so they have enough time to rest.
23:26And I finish the gochujang demi-glass.
23:2815 minutes to go, chefs.
23:30I am going to take what I have in the pot.
23:32I'm going to strain it out into a hot pan.
23:35I'm adding the gochujang mustard and some lemon juice.
23:38It is going to be delicious on the steaks.
23:41Just watch your soup.
23:44Looking beautiful, Brooke.
23:46Wow.
23:47Who doesn't want to eat that?
23:48Those porterhouses are very thick.
23:50I just want to make sure I have enough time to rest it properly.
23:54And then I'm going to get started on my cabbage.
23:56I char the cabbage with a little bit of vinegar and also a little bit of that gochujang butter.
24:02That looks good, Brooke.
24:04Chef, you have 10 minutes to go.
24:06Gochujang butter on both sides.
24:08Really smart.
24:09It looks fat.
24:10Brooke's cutting in right now.
24:12Let's see where she's at.
24:14Sitting on this couch is like going through an emotional roll and full of stuff.
24:18How's it look, Brooke?
24:24Five minutes.
24:25Keep my eyes on the prize, take the wing, yeah.
24:29This was a risky move because a porterhouse steak is a giant piece of meat.
24:34I think it might be fine.
24:36Brooke's porterhouses look spot on perfect.
24:38Incredible.
24:39She could tie it up and if not take the lead right now.
24:42Exactly.
24:43I feel like I might actually pull this off after all.
24:46I'm going to finish them off under the salamander with the gochujang butter, just like slightly melted.
24:51I'm feeling pretty confident right now.
24:53I think it's a stand out sauce.
24:55Oh, there's that sauce going right on top of the steaks there.
24:57Yeah.
24:58Looks good.
24:59Next I'm making creamed greens.
25:01So this is Tuscan kale, cream and Parmesan and olive oil.
25:06Aaron's making like a creamed kale, which is also really smart steakhouse vibes.
25:11Three and a half minutes.
25:13To plate the tartare, I get my tartare into a little square mold.
25:17Next to that I have some toasted brioche, drizzle a little bit of that extra vinaigrette.
25:22So I'm starting to plate with the tartare.
25:24I get a ring mold and I'm spooning in my dressed tartare and I'm adding some crostini that has
25:31been toasted with gochujang butter.
25:34Two minutes to go.
25:36I'm slicing into my New York strip and it is cooked textbook.
25:42So I start plating by putting the creamed greens down.
25:46And then I am taking the fingerling potatoes and I'm smashing them and throwing them into the
25:50fryer so they're crispy.
25:5250 seconds.
25:54To plate my steak dish, it's pretty simple.
25:56Take it out of the salamander, place it down and I'm going to top it off with that cabbage.
26:01This dish isn't perfect.
26:02Beautiful.
26:03I'm spooning the gochujang demi-glaze over the New York strip.
26:0715 seconds.
26:08I don't know if Karen's going to get those potatoes complete.
26:11I wish that I had three more seconds to get a little bit more potato on.
26:16Eight.
26:17Seven.
26:18Six.
26:19Five.
26:20Four.
26:21Three.
26:22Two.
26:23One.
26:24That's it, you guys.
26:26Beautiful job.
26:28Beautiful.
26:29Wow.
26:31That looks amazing, Brooke.
26:33Thanks.
26:34Seriously.
26:35I think Brooke's going to set you up for round three.
26:37I feel good about this.
26:38That porterhouse is, like, really amazing.
26:42But I feel good about the dishes that I made.
26:45There's nothing to do at this point but see what Scott has to say.
26:52All right, Scott.
26:53In this round, the chefs were asked to make dishes using porterhouse steak and gochujang.
26:59You give good ingredients, man.
27:00Yeah.
27:01Yeah.
27:02I want good food around here.
27:03Absolutely.
27:04Let's start with Chef A.
27:05Dish one is a steak tartare with a gochujang vinaigrette.
27:09First thing I look for when I see a tartare is the mix on the beef itself.
27:13And so I don't get that mix here, like that almost creaminess of what that tartare is intended
27:20to be.
27:21And for me, it's a little acidic, but I like the dice on it.
27:24And a nice spice, a nice backdrop of spice as well.
27:27Sure.
27:28Let's move on to the second dish.
27:29Roasted New York strip with a gochujang demi-glace and a gochujang buttered potato.
27:34One potato.
27:35Two potatoes.
27:39Steak is cooked beautifully.
27:40I like the demi-glace.
27:41I like the gochujang butter.
27:43The one bite of potato that I had was delicious, but I know it's hard to describe sometimes when
27:48things aren't just coming together.
27:50You know, it's clearly good cooking, but the nuance isn't necessarily there.
27:54So, demi-glace, delicious.
27:57Potatoes.
27:58Could have used more.
27:59Absolutely.
28:00Steak was cooked perfectly.
28:02I mean, to me, those are all the signs of really good cooking.
28:05I don't know.
28:06I mean, so sad.
28:09Scott Conant.
28:10All right, let's move on to the next chef.
28:12Dish number one, gochujang spice tartare.
28:15So, as you can see, it's tartare versus tartare.
28:18That's right.
28:19You see this creaminess from the meat?
28:22This texture is what a great tartare is all about.
28:25How's the flavor?
28:26You get the gochujang.
28:27You get, like, soy sauce and rice vinegar and Dijon.
28:30Good stuff.
28:31All right, let's move on to the next dish.
28:33Wow.
28:34So, this dish is whole roasted porterhouse with gochujang anchovy butter, roasted cabbage.
28:43Good?
28:44This is good.
28:45Ah!
28:46Like, the flavors of the gochujang, the anchovy, the butter, it is infused inside this meat.
28:51This is just hitting, and it's cooked really nicely.
28:54What about the cabbage?
28:55Not sure what that does for the dish as a whole, but overall, this is good cooking.
28:59All right.
29:00Here you go.
29:01Thank you, chef.
29:02So, just like in the first round, a one through ten for each chef.
29:06Back in the show.
29:08We never left, baby.
29:10So, Scott, chef A was Karen.
29:13Karen, your dish is received a total of seven points.
29:21Karen, that aqua pasta in your first round was sublime.
29:24I wasn't necessarily getting that same nuance in your second course.
29:27Getting a seven, not my favorite thing that's ever happened, but I know that dish was great.
29:32Chef B is Brooke.
29:33Brooke, your dish has received a total of nine points.
29:40Congratulations.
29:41Thank you, chef.
29:42That was really, really stunning.
29:44Like, really, really great cooking.
29:47I appreciate it.
29:48I mean, I could tell Scott liked my food.
29:49Thank you, chef.
29:51But you never know how those scores are gonna shake out, so it's a huge relief to know that
29:55we've gotten those two points back.
29:57We're all tied up at 16, so whoever wins the next round wins.
30:00All right, Karen, how'd you feel about that?
30:02Not your favorite round so far.
30:04No, not my favorite round so far, but we only get better from here.
30:07It's anybody's ball game now.
30:08Mm-hmm.
30:09Aisha, it's time to go.
30:11Let's go, Aisha.
30:16So, Aisha, as you know, in this round, Karen is in charge.
30:19She gets to choose the two ingredients that you'll be cooking with.
30:22Okay.
30:23All right, Karen, show us what you got.
30:25For round three, the ingredients are...
30:30Monkfish and prosciutto.
30:31Mm.
30:32Wow.
30:33Nice.
30:34That's a good one.
30:35Nice.
30:37So, I have to tell you a secret.
30:38I don't like prosciutto at all.
30:40I will not eat it on a sandwich, on a charcuterie plate, but, like, my poker face isn't saying a thing.
30:45Well, Karen, why are these ingredients...
30:47Well, I love prosciutto.
30:48I cook with it all the time.
30:49Sure.
30:50I think monkfish doesn't get a ton of love.
30:51I agree.
30:52We're just giving it its day to shine.
30:53I love that.
30:54Yeah.
30:55Okay, I'm gonna give you 40 minutes on the clock.
30:57We'll each make just one dish this round.
31:00And I'll remind you, there's $25,000 on the line, so cook like you want the bag.
31:05Let's go.
31:07Go, Aisha!
31:11Aisha, how you doing, girl?
31:12Great, you?
31:13Awesome.
31:14I am excited to battle Aisha.
31:16I love her.
31:17And we are both culinary diplomats to the United States, so we have done a lot of events at the White House together.
31:23I love her food, but it doesn't mean I can't win today and beat the Titans.
31:27What's up, guys?
31:28Everybody good?
31:29The thing that worries me most about Karen is that she loves traditional dishes, and she also cooks from the soul.
31:35Not that I don't, but I'm talking about that one-two knockout punch that gets Scott Conan right in the heart.
31:40Traditional Italian executed really well, and that's like Karen's wheelhouse.
31:45What a great couple of ingredients.
31:47Yeah.
31:48I mean, prosciutto.
31:49It's an Italian-style ham.
31:50It's cured.
31:51And then monkfish, Michael.
31:53Fan?
31:54Not fan?
31:55Love.
31:56I mean, they used to call it the budget lobster.
31:57Poor man's lobster, yes.
31:58Poor man's lobster, yes.
31:59Poor man's lobster, yeah.
32:00It's luscious.
32:01It holds up to, like, braising or just sautéing or roasting.
32:03You can do a lot with that monkfish.
32:05Yeah.
32:06See, I have to tell you, I love the way Karen cooks.
32:08She's immediately starting to build flavors.
32:10She took some of that prosciutto, put it in a pan.
32:12So she's making some kind of sauce based on that saltiness of the prosciutto.
32:17Karen, what are you making?
32:18I'm making a monkfish saltimbocca.
32:20Mmm.
32:21Saltimbocca, which means jump in your mouth, is typically veal, and sometimes chicken,
32:26with sage and prosciutto laid on it and cooked together.
32:29And then I'm going to make a prosciutto brodo.
32:31Into the pressure cooker, I've added prosciutto, celery, carrot, onion, dried shiitake, and dried
32:37porcini mushrooms.
32:38And then I'm adding some rosemary and some thyme.
32:41Are those sea beans?
32:42No, it's rosemary.
32:43No, it's rosemary.
32:44I was like, wow.
32:46Oh, is Michael over there?
32:48A sea bean porridge.
32:49It's being a terrarium.
32:50Is it?
32:55Do you have a fish bowl that we could serve this in?
32:58That'd be cool, dude.
32:59You can do that.
33:00Can I move to another table?
33:04You guys having a good time over there?
33:05Are you?
33:06The most important question, are you having fun, Chef?
33:08Phenomenal, phenomenal.
33:09Are you kidding?
33:10What are you making?
33:11I'm going to Venice right now.
33:12I'm going to have an Aperol spritz first.
33:13Oh, okay.
33:14I'm going to make a saffron broth.
33:16I'm going to render out some prosciutto fat, and that's where we got it right now.
33:19I mean, guys, A, I'm a titan.
33:20B, it's the third round.
33:21I have to go all in.
33:22So I'm making roasted monkfish with saffron fregola, prosciutto broth, and crispy prosciutto.
33:29So the first thing I start doing is working on this prosciutto broth.
33:31I grab some lobster stock, orange, fennel, saffron.
33:35Did you start with lobster broth?
33:36Yes.
33:37Yes.
33:38That's what I would do.
33:39I get it going.
33:40It's funny.
33:41I mean, Aisha's known for her Middle Eastern Mediterranean cuisine, but Aisha also has a very
33:47deep knowledge of Italian food.
33:49I would say the biggest difference is that Aisha's flavors are going to be a bit more
33:53bold, and Aaron's are going to be a little bit more restrained and probably feature the
33:57ingredients in a more simplistic way.
33:59So it's just a matter of what Scott's looking for.
34:01I love the idea of salt and bocca.
34:03It's fun, right?
34:04Whenever I go to like an old school Italian restaurant, I always order like the veal salt
34:07and bocca.
34:08Yeah.
34:09I love it.
34:10Are you doing it like classic, like sage, et cetera?
34:12Yeah.
34:13So we're going to do some crispy sage at the end and we're going to roll the monkfish
34:16in the prosciutto and roast it.
34:17Oh, so you're going to wrap it.
34:18Oh, that's cool.
34:19It's a little fun.
34:20All right, chef.
34:21Hi, chef.
34:22Got some leeks going.
34:23Sweating some leeks and some prosciutto fat.
34:25I'm using this prosciutto in as many ways as possible.
34:28I'm using the meat inside my broth.
34:30I'm rendering the fat to sweat my leeks and fregola out in, and then I throw the thin prosciutto
34:36in the fryer to make crispy prosciutto out of it.
34:38So you have the crispy prosciutto.
34:39That's smart.
34:40Yep.
34:41So I know my garnish is already done.
34:42Exactly.
34:43I have my broth going here, and I'm going to toast some fregola.
34:45I love it.
34:46Yep.
34:47Fregola sarda.
34:48Fregola sarda.
34:49So you're going to Sardinia a little bit too.
34:51Yeah, somewhere in the water in between both places.
34:53Okay.
34:54Sounds good to me.
34:55I'm going to grab my bathing suit.
34:56Let's go.
34:57We're ready.
34:5828 minutes to go.
34:59Fregola is a Sardinian type of pasta, very similar to couscous.
35:02So I'm toasting the fregola and coating it in this prosciutto fat.
35:05And then I just take the monkfish, season it with salt, fennel, and porcini powder.
35:10Aisha just marinated her monkfish in ground fennel and porcini powder.
35:14That's a lot of flavors.
35:15Saffron, porcini, fennel.
35:17Yeah, I'm nervous that there's going to be a few too many ingredients.
35:21And I think he's just going to be looking for that, like...
35:24Simplicity.
35:25Yeah.
35:26I mean, Aisha's definitely bringing a lot of flavors.
35:29I'm a little concerned there's too many ingredients.
35:31That's like what Coco Chanel said.
35:33Take one thing off before you leave the house.
35:36But that's just me.
35:37No, I'm with you.
35:38That could then wreck the whole dish.
35:42Three, two, one.
35:44I will be undefeated.
35:46Twelve minutes to go and the monkfish has not been cooked on either side.
35:50Still got to get it cooked.
35:51Got to get it plated.
35:52Don't forget we are at a tie here.
35:54So basically this is simple.
35:56Whoever has the best dish that Scott likes the most is going to win for the entire night.
36:01That's it.
36:02I'm searing the monkfish and I get them in the oven to roast.
36:06Just over ten minutes to go.
36:08And then I wanted to make sure that there was a crispy element in the dish.
36:12So I sliced leeks and sage and then I'm tossing them with a little bit of cornstarch and throwing them into the fryer so they're crispy.
36:19Aisha, that broth looks delicious.
36:21Oh, thank you.
36:22When my broth is simmering, I take my monkfish and then I just sear it on one side.
36:26I flip it over just to kiss and throw in the oven.
36:29Next I'm going to work on my olive tapenade.
36:31I'm using Casavitano olives.
36:32I add a little bit of preserved lemon.
36:34I add dill, a little bit of fennel.
36:36I'm only adding more complex flavors to this dish because I really want to wow Scott.
36:41Just over five minutes, chefs.
36:42Oh my God.
36:43When did that happen?
36:44At the last minute, I'm making a bright gremolata that has parsley, mint, basil, lemon zest and olive oil.
36:52Shiver plates?
36:53Plates, chef?
36:54Plates?
36:55Chef, plates.
36:56Heard.
36:57So I'm plating my monkfish, topping that with gremolata.
37:0290 seconds, guys.
37:0390 seconds.
37:04I first laid down my fregola, then my monkfish, then the broth.
37:07It's gorgeous, Aisha.
37:0930.
37:10Come on, chefs.
37:11I top the monkfish with my crispy leeks and sage and I finish by pouring on my beautiful prosciutto brodo.
37:1915 seconds.
37:20I finish it with the olive tapenade and then finally I crumble nice shards of that crispy prosciutto.
37:26Six.
37:27Five.
37:28Four.
37:29Three.
37:30Two.
37:31One.
37:32That's it.
37:33Good job, guys.
37:34Beautiful.
37:35Nice work.
37:37Good job, chef.
37:38Thanks, chef.
37:39Good job.
37:40Let me see this gorgeous gorgeousness.
37:41Wow.
37:42Beautiful.
37:43Old school.
37:44Thanks, mama.
37:45I'm going into judging really not knowing what's going to happen.
37:49Honestly.
37:50So good.
37:52Beautiful.
37:53Good luck.
37:54I came busting through the door with my flavors.
37:57Now, is that a good idea?
37:58I don't know.
37:59I can't change who I am.
38:00And I can't change who Scott is.
38:01So I can only hope that we meet in the middle for a little smooch.
38:07All right, Scott.
38:08Welcome back.
38:09We have the round three dishes.
38:10The chefs made one dish each.
38:13And the ingredients were monkfish and prosciutto.
38:16Awesome.
38:17Let's start with chef A.
38:19Monkfish salt and bokeh with prosciutto brotto and crispy sage.
38:24Nice acidity to that gremolata.
38:26Great texture from not just the prosciutto, but also the leeks and the sage on top.
38:31The monkfish is cooked perfectly.
38:33And I like the usage of the prosciutto on the exterior here.
38:37But, you know.
38:39There's something he's not happy about.
38:41I'm not loving this presentation.
38:43It's very brown.
38:44I wish that this broth was a little sexier.
38:46Maybe reduced down heavier and turned into a sauce as opposed to a broth.
38:50Technically, I think the dish has done well.
38:52Unfortunately, I just don't think it's exciting.
38:55Wow.
38:56Was the dish brown?
38:58It was a little brown.
39:00But I thought it was a delicious dish.
39:03I don't know.
39:04That's just the way the cookie crumbles.
39:07Let's move on to the next dish.
39:09Monkfish with saffron fregola, prosciutto broth, olives, and crispy prosciutto.
39:16There's a lot going on in this dish.
39:18So you're saying there's a lot going on.
39:19Are you saying that in a good way or not a good way?
39:22In this case, they work seamlessly together.
39:26A lot of beautiful textures.
39:27A lot of really good flavors.
39:29Really good cook on the fish.
39:30Everything inside this dish has its own unique flavor profile.
39:35And they're working all together.
39:37All right, Scott.
39:38Thanks.
39:39Let's give out some scores.
39:40So in this case, 1 to 20 for each chef.
39:44I think that I represented my cooking well.
39:47I wish Scott thought I represented my cooking a little bit better.
39:51So Chef A was Karen, which means that Chef B was Aisha.
39:55So as you guys know, we're all tied up here.
39:57Whoever wins the third round is the winner tonight.
40:00Chef Karen, your dish was cooked beautifully.
40:02Really good exterior with crispy prosciutto on that monkfish.
40:06You know, the broth itself could have been maybe made into a sauce as opposed to a broth.
40:10You know this, when you were comparing two dishes, there's always that challenge that, you know, you could fall short compared to the next chef.
40:17Karen, I gave your dish 15.
40:25So that brings Karen's total score to 31 points.
40:27So Aisha, you need 16 or better to win.
40:30Aisha, really great cooking.
40:32I loved all the flavors that you had, that contrast, the way they were ping-ponging off of one another.
40:38It was a masterful dish.
40:39And for that reason, Chef, I gave your dish 19 points.
40:49Congratulations.
40:50I kind of feel like, obviously excited, but I'm mostly really humbled.
40:53Listen, the dish that I did was really risky because Scott is someone who likes clean, precise flavors.
40:59And my dish, I guess, just came together today in the right way.
41:03Yes, Chef.
41:04Yes, Chef.
41:05Karen, I'm so sorry.
41:06Obviously the Titans were able to block the 25,000 tonight, but you cooked beautifully all night long.
41:12Thank you, Chef.
41:13Appreciate it.
41:14Every competition that I cook in, I do take a lot away from it.
41:18Chef, thanks for having me.
41:19You are the loveliest, most talented chef.
41:22So I can never look at it and say, oh, I lost, and so it wasn't worth it.
41:28What I can do is say, next time, you better watch out.
41:33Great job.
41:34You guys ready for a cocktail?
41:35Yeah.
41:36Let's do it.
41:37Absolutely.
41:38When there's a round like what Aisha just had, that's somebody at the buzzer taking that ball and just like, and the team you're rooting for gets it in the basket.
41:45And that's what Aisha did today.
41:47It's the T block.
41:49Aisha, this is to you.
41:5019 out of 20 in the final round to win it all.
41:53Congratulations.
41:54We don't see that very often.
41:55Cheers, Chef.
41:56Cheers.
41:57Cheers.
41:58Cheers, Aisha.
41:59Cheers, Chef.
42:00Cheers.
42:01Cheers.
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