Beat Bobby Flay Holiday Throwdown Season 4 Episode 1

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Transcript

00:00Ladies and gentlemen, Bobby Glenn!

00:17Last year, I ran the table.

00:19And the winner is...

00:20Bobby!

00:21Bobby!

00:22So this year, all of my Food Network friends are back for revenge.

00:26I'm getting my revenge, Bobby.

00:28It's revenge-giving, Bobby.

00:29Each holiday battle will go down in three rounds.

00:33I'm coming for you, Bobby.

00:35Just get on my bad side one time!

00:37Ooh!

00:38They'll battle each other with ingredients of my choice.

00:40What?

00:41Shocking!

00:42Yeah!

00:43He hates everybody.

00:45The winner gets me and will compete in teams.

00:48Kick his butt! Kick his butt!

00:50That's what I do.

00:51I'm gonna send you to school.

00:52Ah!

00:53Amazing!

00:54The stakes are high.

00:56There's a big fat turkey loom!

00:59What?

01:00The gloves are off.

01:01Ah!

01:02Tis the season for revenge.

01:03Revenge!

01:04Revenge!

01:05Revenge!

01:06Tonight, Bobby!

01:07Let's do this!

01:16Alright, who's ready for another Thanksgiving throwdown?

01:18Whoa!

01:19Blow me up.

01:20Blow it up more.

01:21Here to turkey trot into my kitchen, it's Jeff Morrow!

01:23Ah!

01:24Gobble, gobble, Bobby.

01:25It's revenge-giving, and you're going down.

01:26That's right!

01:27I'm back, baby!

01:28Yeah!

01:29Yeah!

01:30Yeah!

01:31Yeah!

01:32Yeah!

01:33Gobble, gobble, Bobby.

01:34It's revenge-giving, and you're going down.

01:37That's right!

01:38I'm back, baby!

01:39Yeah!

01:40Yeah!

01:41Yeah!

01:42Yeah!

01:43Yeah!

01:44Yeah!

01:45Yeah!

01:46Yeah!

01:47Yeah!

01:48Yeah!

01:49Yeah!

01:50Yeah!

01:51Yeah!

01:52Yeah!

01:53Yeah!

01:54Yeah!

01:55I swear, this is not part of the...

01:57Uh...

01:58We're just gonna leave that.

02:00This is smooth as hell.

02:07Listen, tonight's the night.

02:08You're going down, Bobby.

02:09Let's do it.

02:10Let's do it.

02:11Do you even like turkey?

02:12I do like turkey.

02:13And do you change it up every Thanksgiving?

02:14Every year.

02:15You know, a New Orleans Thanksgiving could be an Italian Thanksgiving.

02:18Is it tonight about turkey in general?

02:20Just all turkey.

02:21Oh.

02:22We're gonna try to honor all the parts of the turkey.

02:24The word around the street, Bobby, is that it's revenge-giving here.

02:28So, you might see some familiar faces.

02:30Let's see who you got.

02:32Our first contender brought the spice last holiday to help you win.

02:36Now she's back to burst your Thanksgiving bubble and your winning streak.

02:40Chef Artie Saquera!

02:45Look at your friends!

02:47I to meet you!

02:49Whoa!

02:50That's not nice.

02:51That's what I'm doing to you tonight, Bobby!

02:52Welcome.

02:53Bobby, it's our first holiday throwdown for our next contender.

03:06But it is not the first time you've watched her compete.

03:09Last time you saw her, she took down your titans.

03:11I'm here to take you to turkey town and baste up a win.

03:14It's Chef Kelsey Bernard-Claw!

03:20Bobby, you're basted.

03:24Hey, Artie.

03:25I would hug you, but I have this giant baste-er.

03:30Good evening, chefs.

03:31Kelsey, welcome.

03:32Hello.

03:33Welcome back, Artie.

03:34Thank you for having me.

03:35Last year, I think your spices really helped me win that battle that we were in together.

03:37Yeah, you're welcome.

03:38Wasn't it like a lamb shepherd's pie or something?

03:39Yes, it was.

03:40Yeah, it was so good.

03:41It was so good.

03:42It's good.

03:43Beautiful.

03:44I mean, I've seen you compete on Triple Threat.

03:45You did pretty well there.

03:46I don't try to ever not win.

03:47Track record, usually I do.

03:48So we'll see.

03:49Oh.

03:50Wow.

03:51Confidence.

03:52Oh, it's like that.

03:53It's just statistics, y'all.

03:54I mean, come on.

03:55Good evening, chefs.

03:56Kelsey, welcome.

03:57Welcome back, Artie.

03:58Thank you for having me.

03:59Wow.

04:00Confidence.

04:01Oh, it's like that.

04:02It's just statistics, y'all.

04:03I mean, come on.

04:04This is a big competitor for round one.

04:06We're talking turkey tonight.

04:07What are your favorite parts of the turkey?

04:09The things that people would throw away.

04:10Okay, good to know.

04:11The gizzards.

04:12Okay, love it.

04:13What about you?

04:14You know what I love about turkey?

04:15No.

04:16When you pick it up and you put it in the trash.

04:17Oh, no.

04:18You don't like turkey?

04:19Don't like turkey.

04:20I love turkey.

04:21Really?

04:22It wants to go dry or it's too giant and then it's raw, which I've done, or it's bland.

04:27But what about all those wonderful spices that you use on your lamb?

04:30Why am I doing the heavy lifting in the relationship is what I'm saying, Bobby.

04:33Sounds like one of my marriages.

04:34Let's get, let's move on.

04:35I'm not saying.

04:36I'm just an alley-oop for you.

04:39Mmm.

04:40What is that?

04:41Why is it in a big pot?

04:42I don't know.

04:43I don't like this.

04:44What is happening?

04:45For our first round, the turkey part that you'll be cooking with is turkey wings.

04:54Oh.

04:55Okay.

04:56Okay.

04:57All right.

04:58Okay.

04:59I freaking love wings.

05:00I love chicken wings.

05:01Yeah.

05:02It's just a giant chicken wing, right?

05:03It's just bigger.

05:04Okay, 20 minutes on the clock.

05:05Ain't no thing but a Thanksgiving turkey wing.

05:16This is a deceptively hard ingredient.

05:19They're big.

05:20They're big.

05:21They're big.

05:22Yeah.

05:23And they're like, they need time.

05:24Jeez, I'm crying.

05:25What was this turkey eating?

05:26It really doesn't feel like this is supposed to be this big.

05:30I can't even cut through it.

05:32Turkey wings for 20 minutes is mean, Bobby.

05:35It's just mean.

05:36Oh my God.

05:38Yo.

05:41It's like three pieces.

05:42It's like the tip, the flat, and then the drumette.

05:45The drumette.

05:46This is what a picture in my nightmares.

05:51Oh, we got to see a little ginger.

05:54Artie, what are you going to make?

05:56I'm going to make some form of like an Asian noodle soup.

05:59Ooh, fun.

06:00My strategy is to draw out the flavor of the wings because they have great gelatin in them.

06:06Artie is a quiet assassin when it comes to flavor.

06:09I'm Artie Sequeira, and I'm talking turkey when I tell you I am coming for revenge tonight.

06:16You may know me as the winner of season six of Food Network Star.

06:19I won Chopped All Stars, and I'm a judge on Guys Grocery Games.

06:23Last holiday season, I teamed up with Bobby, and we won.

06:29But let's be honest, the winning dish was mine.

06:33So I want to go mano a mano.

06:36Bobby is known for his spice profile, but my spice profile goes back generations.

06:42You know what I'm saying?

06:43Like it's in my blood.

06:44This Thanksgiving is about revenge, and I am getting mine.

06:49What are you making?

06:50My first thought was Korean fried chicken.

06:52I would have made some kind of wing, some buffalo style wing with like smoked chilies.

06:56I like it.

06:57When we would get off at work as line cooks, we almost always would end up downtown in Koreatown.

07:02And we would get Korean fried chicken wings.

07:05You know, in 17 minutes, we'll see how that all turns out.

07:09So this is Kelsey's first time in the Beat Bobby Flake.

07:11It is.

07:12She was on triple threat.

07:13She did really well.

07:14She actually beat the Titans.

07:15She beat the Titans.

07:16Yes.

07:17Head off.

07:21I have competed on, at this point, everything.

07:24I won Top Chef.

07:25That was the first thing I ever did.

07:27So I've done tournament champions, chopped, and I have taken down Bobby Flake.

07:31I have taken down Bobby's Titans.

07:33My style of cooking is southern roots, but also French training.

07:37It's a lot of technique, a lot of tradition, but then there will always be a wild card.

07:42So now I'm back to take down Bobby.

07:4515 minutes, 30 seconds left, chefs.

07:48Get those wings.

07:50Split.

07:51Wow.

07:52Bro.

07:53This bird lived a good life, I'll tell you that much.

07:55He was, like, gotta be, like, 105 years old.

07:57So you're gonna use that, extract some flavor out of there.

07:59How are we gonna get meat on the plate?

08:01What is your plan?

08:02So I'm gonna start deep frying this now.

08:03Okay, good, good.

08:04So that it cooks all the way through.

08:05Very good.

08:06I'm just trying to get a little bit of flavor on it before it goes in the fry.

08:08Oh, nice little coating on there.

08:10Yeah.

08:11Hit it with salt, pepper, and some five-spice powder, and then throw that right into the fryer.

08:15This smells good.

08:16You got a little star anise in there.

08:18Some coriander.

08:19We got a little ginger.

08:20Yeah.

08:21Nice, quick, little flavorful broth.

08:22I'm just trying to fortify the chicken broth.

08:24I know you don't like turkey, but today just pretend.

08:27You know, it's like the end stage of a relationship.

08:33Woo!

08:34Why are they so big?

08:36So what else are you gonna plate with these fried turkey wings?

08:39I'm doing a sauce, which is happening now.

08:42Chili paste, honey, ginger, soy sauce, some lime, sesame.

08:46It's just a big powerhouse of flavor and umami and also heat with acid.

08:51And then there's gonna be some cilantro and peanuts on there as well.

08:54Well, this will be challenging for you guys.

08:56I'm glad I'm not here right now making this big wing.

08:59I love when the judges say they would hate to do what we have to do.

09:02Yeah, I do that.

09:03That's always the best sign.

09:04It's really just the worst thing.

09:05It's the best sign when they say that.

09:06We will see who wins.

09:10Five minutes.

09:11Five minutes.

09:12How did that happen?

09:13No, no, no, no.

09:14What happened?

09:15No, no, no, no, no.

09:16What did you do?

09:17That went really fast, Bobby.

09:18I don't like that.

09:19Ooh, I like that star anise in there.

09:22Ooh, that's good.

09:23That's really good.

09:24Oh, thank you.

09:25But are you gonna have turkey in the broth?

09:27That's my hope.

09:28Yeah, is if I can pick it fast enough, I just didn't realize how quick the time went.

09:31All right, you have less than four minutes.

09:33Oh my gosh, you guys.

09:37Man, those wings are big.

09:39Yeah.

09:40So, okay, so you're gonna toast some peanuts?

09:42I fried them.

09:43But they're going in here.

09:44Okay.

09:45This is like a Korean-ish barbecue sauce.

09:47Okay.

09:48And then as soon as these come out, dip, plate.

09:51Ooh, that's a good color.

09:53But is it cooked, you guys?

09:55Please be cooked, please be cooked, please be cooked.

09:58I had to pull them out.

09:59I've got to cut into them.

10:00I've got to see what we're dealing with.

10:01Let's hope that her turkey wings are cooked.

10:03Completely raw in the middle.

10:04No.

10:05She's too big.

10:19Coming up in a minute.

10:20Oh, no.

10:21So, Kelsey's wings seem to be a tiny bit under.

10:32I mean, I would just cut them and throw them back in.

10:34Yeah.

10:35So, my plan B is to cut the top cap of the flat off.

10:39Wow.

10:40Whoa.

10:41Y'all, that is so hot.

10:42So hot.

10:43Can't stop.

10:44Dip this turkey in that boiling sauce.

10:46It's gonna help carry over cooking.

10:49Oh, okay.

10:50It's not totally cooked.

10:51Don't, don't cheer.

10:52I don't have to do a ton of turkey.

10:54I just have to make sure some turkey is in the broth.

10:58And that's what they're gonna get.

10:59Some turkey.

11:0112, 11, 10, 9, 8, 7, 6, 5, 4, 3, 2, 1.

11:12Good job.

11:19Very nice.

11:20What's the matter?

11:23That was tough.

11:24There's a lot of texture here.

11:25You've got crunchy peanuts.

11:27It's sticky, sweet, sour, spicy, hot.

11:29My biggest concern is just the cooking on the turkey.

11:32To make a broth from scratch, using the turkey in two different ways, plus noodles.

11:38I mean, what did she do?

11:39She just fried us your hand away?

11:40Come on.

11:41Come on.

11:44Artie, Kelsey, you know, your job is to take out that turkey right there.

11:50Carve them up.

11:51After all, it is revenge giving.

11:53Chef Kelsey, what did you make?

11:55K-Town wings.

12:02You went for it with flavor.

12:04Those peanuts and that sauce just gives you that sour, meat, spicy, meat, sweet, sticky.

12:09I mean, look at that glistening.

12:10I mean, right there.

12:11But it's like the turkey meat.

12:12It's a little tough.

12:13Like, it kind of seized up when it hit that hot oil.

12:16The flavor is fantastic.

12:18Chef Artie, what did you make me?

12:20Asian turkey noodle soup.

12:23Kind of inspired by pho.

12:25The broth automatically evokes pho with that star anise in there.

12:31Just really silky, warm, gratifying.

12:33That really amazing turkey flavor.

12:36Would have loved some more of those traditional herbs you get in pho.

12:39Some mint, basil.

12:40Me too.

12:41They're on my station.

12:42They are? Okay.

12:43Well, they just didn't make it on this.

12:44Both of you can definitely beat Bobby Flay here.

12:48And the winner is...

12:54Chef Artie!

12:55Oh, my gosh!

12:59Great job.

13:00I was very nervous to continue with you.

13:02You never know.

13:03Right up.

13:04Come on down.

13:05Okay.

13:06Great job.

13:07Good job, Chef.

13:08He's running there.

13:09Artie, I was impressed with your broth, and your meat was succulent, and it was just great use of flavor.

13:16Can I taste it?

13:17Yeah, why not, you know?

13:18You gotta learn from your losses.

13:20Oh, my gosh.

13:21How you feeling going into round two, Artie?

13:23That was a big surprise, honestly. I had calcium.

13:25That's delicious.

13:26So, I'm happy. I'm proud of it.

13:28Well, you gotta make it through round two now.

13:30Yeah.

13:31This is great.

13:32All right, head back into the kitchen, Artie.

13:33All right, thank you.

13:34Bye.

13:35Wow.

13:36I'm in the mood.

13:38Thank you, guys.

13:39Thank you, guys.

13:40Woo!

13:41Any idea who's up next here?

13:47Could be anybody.

13:48There's a lot of people that want revenge.

13:50Why is that?

13:51What do you think that is?

13:52Is it a personality trait?

13:53Our next contender has been plotting his revenge.

13:58Is.

13:59Is.

14:00Since you bizarrely beat him in a Hanukkah battle.

14:04Wait, what?

14:05I was there for that.

14:06Back for vengeance, it's Chef Andrew Zimmer.

14:09What?

14:10Oh, my God.

14:11Oh!

14:12Yes.

14:13Woo hoo!

14:14Yes.

14:19Crazy Uncle Andrew is here.

14:20What's he gonna do with that, Turkey?

14:22Happy revenge giving.

14:24You are in trouble.

14:32Yes.

14:33You I like.

14:34You're in less trouble.

14:35Okay.

14:37Welcome.

14:38Andrew, welcome back.

14:39Last time somehow I got the victory.

14:42I was surprised, I will tell you.

14:43Team Boppy!

14:49What you're really saying is how did the Jewish kid lose the Hanukkah feast?

14:53Exactly right.

14:54Believe me, everyone's asking the same question.

14:56Exactly right.

14:57Although since then I went on 23andMe and I found out I was 25% Jewish.

15:02So there you go.

15:02Oh!

15:03There you go, mazel.

15:03But that's a huge relief.

15:05Yes, exactly.

15:06By the way, mazel tov.

15:07Oh, thank you so much.

15:08That's the best part of you now.

15:10But now you're going against Andrew.

15:12Yeah, no big deal.

15:14I am 1,000% intimidated by Andrew Zimmerman.

15:18There's not a thing on the planet, I think, that he hasn't eaten or cooked.

15:2220 minutes on the clock and I'm going to give you an ingredient of my choice.

15:26And don't forget, this is the final round before you get to me.

15:30Oh.

15:31Wait, why is that?

15:32What is happening?

15:35And I'm giving you turkey leg quarters.

15:39Whoa.

15:40Do you know how big a turkey is?

15:48There's thigh and drumstick, there's skin, there's bone, and there's a whole lot of meat.

15:52Why do you hate me so much?

15:55Come on.

15:56He hates everybody.

15:58I feel like you're confident already.

16:02I just lost my lunch.

16:03All right, guys, 20 minutes on the clock.

16:06You know what to do.

16:07Shake a leg.

16:09Hey.

16:10Let it go, baby.

16:12Hey.

16:17So turkey leg quarters, you have the thigh and you have the leg attached.

16:21This is not easy.

16:23No.

16:23I've always been a thigh guy.

16:24Yeah.

16:25Like, that's my thing.

16:26I love chicken thighs.

16:27I love turkey thighs.

16:28You guys need sharper cleavers.

16:31I tell you what, though.

16:32Turkey skin, that's pretty great.

16:34It's thicker than chicken.

16:36It holds onto things better.

16:37It gets so crispy.

16:38Just throw it in the fryer.

16:41Artie, what are you making?

16:43I am making, like, an Indian fried turkey wrap.

16:46Oh, cool.

16:46Fried turkey wrap.

16:47I love that.

16:47Indian spices.

16:48Love it.

16:49A cutty roll is, like, the original street sandwich in India.

16:54It kills with flavor and texture.

16:56And I think that's what you need when you're working with turkey.

16:59That is so risky, because when you put something in a wrap and you roll it, guess what happens?

17:03It all moves around.

17:04So you're not building a perfect plate.

17:05You're kind of, like, chancing things.

17:08What about you, Andrew?

17:09My favorite Thanksgiving leftover dish.

17:13Kind of like a turkey a la king deal.

17:16Oh, wow.

17:17Really?

17:18Turkey a la king.

17:19Old school.

17:20I like that.

17:20I see the roux happening.

17:21I'm going to make turkey a la king with spetzla and crispy turkey skin.

17:27I need to get the turkey into the fryer as quickly as I can and have enough time for it

17:32to marry in the braise.

17:35All right, I'm going to go see more about this turkey a la king.

17:38Yo, Z, you're going to do a creamy a la king thing?

17:42Try to go with what you know.

17:45You know, I was here last time when you did not beat Bobby Play.

17:48That is correct.

17:50Hanukkah feast.

17:53Bobby Play!

17:55I personally lost to him in three different cooking competitions over the last 25 years.

18:01So this year, it would be sweet to beat Bobby.

18:05Who doesn't want to beat Bobby?

18:07I've been around a long time, and I've seen a lot of stuff, and I'm a globalist, and I

18:11can cook in a lot of techniques from a lot of different places, and I'm doing a lot more

18:16cooking now, so I'm in shape.

18:17I hope to finally beat him.

18:20And by the way, this is fun!

18:25I have celery, onion, leeks, carrots, and parsnips.

18:28Put a little cream in there.

18:30I'm going to put a splash of sherry.

18:33Hi, friend.

18:35This looks good.

18:36So what do we do with this turkey before you...

18:38So I've soaked it in a curry powder buttermilk.

18:41Okay.

18:41And then flour and rice flour.

18:44All right.

18:44Extra crispy.

18:45So it's nice and crispy.

18:46Coming up on Nine Minutes.

18:52It's time to work on the sauce.

18:54Kind of a glaze that's going to hit this turkey as soon as it comes out of the fryer.

18:57I've got some tamarind paste, honey, malt vinegar, ground cumin, and a little bit of ground cardamom.

19:05What does he do?

19:06He's got eggs and flour.

19:08What's in front of you, Andrew?

19:09Making a little spetzel.

19:12Oh, okay.

19:13Okay.

19:13Oh, of course.

19:14Why not?

19:15I make a lot of spetzel.

19:17Eight minutes and 15 seconds.

19:23When you hear the theme is like turkey Thanksgiving, you don't want to get those flavors.

19:28I want to be surprised, which is what you're going to bring us.

19:30I mean, I do try to do that.

19:32I'm also making a fennel and onion slaw.

19:35Traditionally, in a cutty roll, you would just have kind of marinated onions in there.

19:39But I like the licorice freshness that you get from fennel.

19:43I'm excited to taste your food.

19:45You've judged me so much.

19:46I have, and you are such an incredible culinarian.

19:51That's so sweet.

19:52What an honor.

19:53No spetzel press, so we'll just use a little wand here.

19:58Strain them into the pan with the brown butter.

20:01Toss them.

20:02Season them.

20:04Good luck.

20:08It all looks good, but I will say they seem very nervous it's not going to get done.

20:12Who is?

20:13Both of them.

20:14One minute to go, you guys.

20:15Okay, to assemble the cutty roll, I add a good handful of that fried turkey, add a nice

20:25handful of the fennel and onion slaw, roll it up.

20:28Oh my gosh, it's so good, you guys.

20:32How much time?

20:33I put spetzel in each bowl.

20:36I put the turkey a la king.

20:37My crispy fried turkey skin.

20:3910, 9, 8, 7, 6, 5, 4, 3, 2, 1.

20:49I was feeling really good about my dish, and then I look over at Andrews, and I'm like,

21:00dang it.

21:02Wow.

21:03How did you cook that in that amount of time?

21:04Yummy.

21:05Uh, I don't know.

21:06He might just blow me out of the water at this round.

21:15Well, Bobby, we joined forces tonight to make you end your winning streak, and hopefully

21:19quit competing cold turkey.

21:21Wow.

21:24All right.

21:25Andrew, Artie, either of you could take down this turkey, but it comes down to what you

21:29did with that turkey leg quarter.

21:32Chef Andrew, what did you make us?

21:34Turkey a la king with spetzel, a little bit of crispy turkey skin.

21:41You said that you were going for leftovers, and that's exactly what it felt like.

21:45It tasted to me like when you go in the fridge after Thanksgiving, and you're like, I'm just

21:49going to put this mac and cheese in a bowl with some freaking gravy and turkey, and just

21:52like, you know.

21:54Yeah, well, this reminds me of like chicken and dumplings, or that pot pie, you know,

21:58velvety sauce, enveloping all those vegetables and flavors in the turkey.

22:02You got the turkey meat in there to chew on, and you got the crispiness to kind of give

22:06you a little surprise.

22:07I thought it could have used more salt.

22:09I kept throwing salt to the eating spetzel is a salt sucker.

22:12It just, you know.

22:13I mean, there's a lot of great technique in here, Andrew.

22:16Chef Artie, what did you make for us?

22:17I've made a fried turkey cutty roll with a tamarind honey sauce.

22:28Kudos for making a great sandwich.

22:30I mean, this is definitely in the kingdom of sandwiches.

22:33The crunch on your turkey was perfect.

22:35It's so tender on the inside, perfectly cooked.

22:38It just eats a little dry.

22:39If it had like a yogurt sauce, maybe.

22:41I do agree.

22:42I would have loved like a little rita on the side, maybe something to spoon on to cream

22:45it up, but great job.

22:46Very inventive.

22:48Like, you're good.

22:49You're good.

22:50Thanks, man.

22:51Good.

22:52This is hard.

22:54All right, just give us a minute to decide here.

22:57Jeff, he's the sandwich guy, so it's like she made a sandwich.

23:00I'm like, oh my gosh, she's feeding right into the judges.

23:02Of course he's going to love that.

23:03Artie, Andrew, this was a tough one.

23:05And the chef moving forward to get the win against Bobby Flay is Chef Andrew.

23:16Oh.

23:19So close.

23:21Great job.

23:22You too.

23:25Can I sit?

23:27Yeah.

23:27Oh.

23:30Andrew, you just did more with the turkey, used it three ways.

23:33Great job.

23:33I mean, both excellent dishes.

23:35So, Andrew, you've been in this position before.

23:37You've battled Bobby in the final round.

23:39How many times have y'all competed against each other?

23:41Well, like 18 years ago, battle Whistling Salmon.

23:45That's how long it was?

23:46Something like, we're old.

23:48Whistling Salmon has gone extinct since then.

23:50That's how long it was.

23:52This is how long you hold on to stuff?

23:54And then Hanukkah.

23:56Yeah.

23:56My one quarter Jewish cousin beat me.

24:00I am so excited to take Bobby down this time.

24:03Let's see what happens.

24:04Love it.

24:12All right, Andrew, congratulations.

24:14Tough competitor.

24:16Delicious and amazing.

24:18She gave you a run for your money, but turkey a la king is the king of the kitchen right now.

24:22All right, what's your signature dish?

24:24I'm going to do a handmade turkey sausage.

24:26Okay.

24:26Okay, yeah, yeah, yeah, yeah, yeah, yeah, yeah.

24:31Andrew, not only do you get to battle Bobby with your signature dish, but you get to pick the teams.

24:36This is the fun part.

24:37You got two really, really good cooks here.

24:40I know Kelsey, and she's highly skilled, so I'm like, okay, we got a shot at this thing.

24:44If you would do me the honor, I'd be thrilled if you'd cook with me.

24:48Wow, that's so sweet.

24:50I am very honored.

24:52Get over here, Artie.

24:52Let's kill him.

24:55We got this.

24:56Yes.

24:56I'm so happy to cook with Artie.

24:58Her food always tastes delicious.

24:59Amazing flavors and textures, so I feel like I have a great partner in this round.

25:04Oh, yeah.

25:05Honey, watch.

25:06She's ready.

25:06We got this.

25:07My first competition I ever did, he was a judge.

25:09Really?

25:10Yep.

25:10I do this show called Top Chef, and he's one of the very first judges I have, and he's judged me a lot since.

25:15We have a food family thing.

25:17We do, yeah.

25:17Also, we're related in our food trees.

25:20Yeah, we are.

25:20We're years later than I am a chef, or one of his best friends who's not my mentor, Gavin Casey.

25:27Artie, can you please promise all of us that you're not going to carry this competition for Bobby this time?

25:31Like I did last time?

25:32Yeah.

25:32Like you did last time?

25:33Please.

25:34We make a great team.

25:35We've already done it one time before, and we won, so that's okay.

25:38You might want to just, like, not do something or move slow just so that he goes down.

25:43I don't care about winning.

25:44Just be nice if he lost for once.

25:46No, we want to win at their best, you know?

25:48I'm willing to cheat at this point.

25:49Win is a win, brother.

25:50You'll have 45 minutes to make turkey sausage and at least two other side dishes.

25:56So each side dish has to use an element of the turkey that you are not using in your main dish.

26:02Okay.

26:03The bird is the word.

26:05And your 45 minutes starts booking now.

26:07So Andrew challenged Bobby to make turkey sausage, plus they need to make two sides.

26:20Breaking down turkeys, and then I'm going to get the sausage going behind.

26:23Game plan is just to divide and conquer.

26:25I'll get the side dishes started.

26:27KBC is going to handle the sausage.

26:30We're going to make turkey skin encased turkey sausage, sweet potato gnocchi, and sweet and sour pearl onions with fried turkey tails.

26:40A heavy little bird.

26:41Andrew, why did you choose turkey sausage?

26:44I love making sausage.

26:46I think it's a fun way to present turkey, and I thought it would make for a really fun challenge.

26:54Bobby is as seasoned as it gets, and he is an extremely brutally difficult person to compete against, as I have learned over the last 25 years.

27:06All right, so you're going to make the potato cakes?

27:08Yep.

27:09I have the turkey in there, yeah.

27:10Okay.

27:11And I'm going to try to put these crepe nets together.

27:14I mean, I like cooking Indian food.

27:15It's always an adventure for me, because I love the spices and the ingredients.

27:18You've got the braised grains, right?

27:19Yeah.

27:20All right.

27:20Turkey thighs go into the pressure cooker, because this is going to take at least 35 minutes, probably.

27:26Then I put the skins in the fryer.

27:28Gara masala, do you have it?

27:29Right there.

27:31A lot of Indian spices happening over there.

27:33He's really leaning into Artie's natural ability to combine these wonderful warm and spicy and aromatic flavors.

27:4238 minutes, 30 seconds left.

27:47All right, what are we doing for the sausage here, gang?

27:49Real quick.

27:50I see it's coming together nicely.

27:51How are we spicing it up?

27:52I'm making a crepe net with some gara masala, some kajmiri chili, some garlic and ginger.

27:58All ground turkey.

27:59And a little ground pork, too.

28:00So a crepe net is a sausage wrapped in call fat to make almost like a patty out of it.

28:06Call fat holds it together, and it also brings flavor.

28:08He's using call fat to wrap it instead of stuff it in a casing, right?

28:12Yes.

28:12Wow, smart.

28:14What are you doing for the sides here?

28:15I'm making a potato cake, and I'm making braised greens with a ton of, like, saag paneer spices.

28:20How are you going to incorporate turkey into those two side dishes?

28:22Turkey skin on the potato cake and turkey, like, bouillon to amp those flavors up.

28:27Oh, my gosh.

28:28And then shredded turkey is going to go in the greens.

28:31Wow.

28:32We're still on the same team, right?

28:33Now I feel like you're an enemy.

28:35Why?

28:36Because Bobby's got to lose.

28:37I don't even know why I'm talking to you right now.

28:39I am all about helping Bobby win today.

28:43Sorry, buddy.

28:45Sabotage.

28:46It's going to take more than that, my friend.

28:49When I cook with you, I feel way more confident about what I'm cooking, because he doesn't mess with me.

28:55He's just like, what do you think?

28:57And I'm like, oh, I like it.

28:58He's like, good enough for me.

28:59I'm glad to hear that.

29:00Yeah, you're a really good mentor.

29:02Yeah.

29:03Is this what you were thinking?

29:04Yeah.

29:06Kelsey, what are we doing with you?

29:07I see you're on sausage duty, right?

29:08Are you mixing it with a little pork fat?

29:10Yes, I am.

29:11Hey, now, so you got your thighs.

29:13How are you going to spice up this turkey sausage?

29:15So we're going traditional fall spices.

29:18Some herbs, cranberry, hazelnuts.

29:20And we are using the thighs.

29:22And then I've also boiled some skin that I'm also going to grind in there as well.

29:27So this is going to be very fortified with flavor and fat.

29:30Turkey, turkey, turkey, turkey, turkey, turkey, turkey, turkey, turkey, turkey.

29:30Oh, a little pancetta.

29:31This is going to be amazing.

29:32What are we doing for our side here, Chef Andrew Zimmern?

29:35I'm doing sweet potato gnocchi.

29:37I'm going to do it with turkey livers and rosemary.

29:41Very nice.

29:41And we're going to do some sweet and sour onions with some goat butter.

29:48Wow, you're just right in the barnyard today, aren't you, buddy?

29:50100%.

29:51Wow.

29:52You know, I'm very barnyard-y.

29:54I see you.

29:54I smell you.

29:55I think barnyard every time.

29:56That's why he picked me.

29:57This guy's milked some pigs over here.

29:59We have great dairy goats in Minnesota, where I live.

30:04Goat milk, goat butter.

30:05The flavor is just insane.

30:08Just another holiday celebration at the Zimmern House.

30:10That's exactly right.

30:1133 minutes left.

30:17That looks really good.

30:18Smells good, too.

30:19Remember, it's going to get all that onion marvelousness.

30:23I think it's good.

30:25Bobby makes a big bowl of ground dark meat, white meat, turkey.

30:29He's going to kind of do his own little, you know, hand-formed sausage.

30:33Andrew, on the other hand, they're making sausage old-fashioned way,

30:36taking a whole bunch of pancetta, pork fat, turkey meat, dark meat, skins.

30:42All right, I'm going to work on these skins.

30:43So, you got total traditional flavor on Andrew's team.

30:47And then you got, you know, new wave Indian Thanksgiving on Artie and Bobby's team.

30:52This is going to be wildly different approaches.

30:57Oh, that's beautiful.

30:58Well, let's see.

31:00Looks good.

31:01You feeling okay?

31:02Mm, I'm a little behind on these potatoes.

31:04I'm going to get these greens in.

31:0922 minutes.

31:10Not kidding.

31:13All right.

31:16Artie, walk me through your process.

31:17What are we doing?

31:18These are for the potato cakes you're doing?

31:19Yeah, so they're going to be flavored almost like a samosa filling.

31:23Nice!

31:23And then you're going to fry them?

31:25Yeah.

31:26So I'm putting frozen peas in there, some cilantro, some lime juice,

31:29and then all of those sauteed aromatics.

31:31It's going to be bonkers.

31:34There's a lot going on here, sir.

31:36I know.

31:37Uh-oh.

31:38Wait, I think somebody else is trying to get in, guys.

31:42Oh, no!

31:43Oh, my God.

31:46Oh, no!

31:48Bobby, Artie, there's a big, fat turkey lube!

31:51Oh, my God.

31:52Oh!

31:54Nice and crispy!

31:57Oh, my God.

31:58Wow!

31:59What are you doing here?

32:01Hey, turkey.

32:02Oh, yeah.

32:03Turkey done!

32:05It's turkey done!

32:06Nice and crispy!

32:09Big fat turkey!

32:11Yeah, Bobby, come on!

32:12Big fat turkey!

32:13Come on, big fat Bobby!

32:14Always tasty!

32:16Oh, yeah, tasty!

32:17That's so gravy!

32:18La, la, la!

32:19Let's go!

32:21Big fat turkey!

32:22Hey, mama!

32:23What is happening?

32:25What is happening?

32:34Well, hopefully that turkey dance wasted a couple minutes off that clock for Team Bobby over

32:39here.

32:39Okay, so Kelsey expertly skinned the turkey around the breast meat into one large sheet, reaching

32:47over you, which Andrew is using all that ground turkey meat, stuff it inside.

32:54Really brilliant, full turkey experience.

32:57How's it going over there, y'all?

33:00Good.

33:01Are you having fun?

33:02Yep.

33:02So much fun, I can't even believe how much fun I'm having.

33:06It's ridiculous.

33:08All right, do you want to look at these skins?

33:09I have two so far.

33:10So is this ready to be stuffed?

33:12Yep.

33:12And look what I'm doing.

33:14One, two, and then cutting that off.

33:20Right?

33:21Okay, I got it.

33:21And I think we're going to do them all on the stovetop.

33:24Heard.

33:24I get to make my dreams come true by learning from the people that I just thought I was going

33:29to watch on TV my whole life.

33:30But with only 10 minutes left, I'm still seeing sausages go on the stovetop into a pan.

33:36And I don't know if there's going to be enough time with these sausages.

33:3810 minutes?

33:39It's a lot of meat in there.

33:41It's a lot of skin to cook.

33:42Andrew, what's left to do?

33:44How are we feeling on those turkey sausages?

33:46We'll see.

33:47We're going to pull them out at the last moment.

33:50And Yoki is done.

33:52We got this.

33:53Will the sausage make it to the plate?

33:56Does this look good to you?

33:57Yeah.

33:58Just taste it.

33:59Yeah.

34:00The greens have now braised beautifully.

34:02That tomato is sweet, and that garam masala has really bloomed.

34:05Oh, my God.

34:07How is it?

34:09What's the matter?

34:10It's so freaking good.

34:11All right, good.

34:13That's what we want to hear.

34:15I thought you were going to start crying.

34:16I know.

34:16I scared him, poor guy.

34:22Turkey braised.

34:24Seasoned, sliced.

34:25Beautiful.

34:27Let them know it's there.

34:28Team Bobby, what's left to do?

34:30Artie, have you started the potato pancakes yet?

34:32In my mind, I have.

34:33Yes, you have.

34:34And your mind cooks them perfectly every time.

34:36Isn't that the same?

34:39Looks like Artie is pan frying her potato cakes right now, which, five minutes left, is,

34:44I would have made them half the height and half the diameter at this stage.

34:56What's the garnish for this?

34:57Parsley on this?

34:58You can.

34:59Good.

35:00And these are our turkey tails that go on the sweet and sour onions.

35:05A lot going on here, guys, with three minutes, ten seconds left.

35:09Oh, ho, ho, ho, ho, ho, ho, ho, ho, ho.

35:13I am 100% genuinely nervous that Team Andrew sausage might not be fully cooked.

35:18You know, that could be detrimental to the win here.

35:21I'm going home a loser.

35:22Again.

35:23I checked the sausages, and they're just too blonde on top.

35:27There's no amount of pan frying that's going to work, so I drop them in the fryer,

35:30and I'm praying that they don't fall apart.

35:34One minute, 30 seconds left, yo.

35:37What do you need?

35:38What do you need?

35:38Fried sage on those first.

35:41And these turkey tails first.

35:43Last thing parsley, if we have time.

35:45Come on, Team Andrew, you can do it.

35:47Let's do it.

35:50Bobby, what are you garnishing those sausages with?

35:53It's yogurt with aji al mario.

35:55And mint and cilantro, and then I have a cranberry mostarda,

35:58and I have some pickled shallots.

36:00That's a lot of stuff, Bobby.

36:01You say it so flippantly.

36:02I love that about you, that cool confidence.

36:04I know.

36:07What do you need, Andrew?

36:0820 seconds.

36:09Nothing.

36:11I have a lot of free-form plating techniques.

36:14What did we say was going on top of this?

36:15Cramfresh and turkey skin.

36:17All right, so, we got to go.

36:20Yeah, I know.

36:22Nine, eight, seven, six, five, four, three, two, one.

36:29You're smart, you're smart.

36:30Yes, yes, yes, yes!

36:35Your head is over.

36:36Me too.

36:39You're crazy.

36:42Whoa.

36:43Let me see.

36:43It's amazing.

36:44When in doubt, fry it out.

36:46It's the only thing you can do.

36:49And then to sail over.

36:50She's a little bit country, I'm a little bit rock and roll.

36:54I think it's going to taste awesome.

36:56Yeah.

36:56And yours is beautiful.

36:57Great.

36:57Team Andrew, Team Bobby, tonight was all about turkey.

37:04Now I'd like to introduce you to our judges.

37:07First up, the chef owner of East Wind Snack Shop, Chris Chung.

37:12The culinary director for Cafe Spice, Hari Nayak.

37:17And the founder and executive chef of Sprinkle and Sprout, Nicky Dinky.

37:23Today was all about the turkey, and each team had to make turkey sausage plus two sides.

37:32Please start with the first meal in front of you.

37:35All right, this guy, he delicious.

37:47It's just bringing all of those, like, comfy Thanksgiving vibes in a very different format.

37:52I love the little hits of peas in there.

37:54The turkey skin on the top and the texture contrast hit really high marks for me.

37:59Very creative.

38:00It reminds me of a samosa filling.

38:03What I really want is a little more of that tamarind crème fraîche.

38:06The braised greens, the Swiss chard, was a little bit of a tough bite.

38:10I disagree.

38:11I like that they have a little bit of bite to them.

38:13It makes them really feel hearty.

38:15The sausage, I love the flavors of it.

38:18It reminds me of a kebab on the streets of northern India.

38:20The ahi amariya yogurt and the pickled onions, going really well.

38:25And it's so well seasoned and balanced.

38:27I did find that some bites were really moist and perfect, and some bites were a little bit drier.

38:33But it is definitely warm and cozy and was really good.

38:36All right, judges, please try the second turkey sausage.

38:39The sausage itself, great flavor, great moisture.

38:52Wrapping it with the turkey skin, 10 out of 10 on the cuteness factor.

38:56The skin, because it was wrapped and then cooked that way, kind of lost some of that crisp,

39:01made the skin a little bit rubbery.

39:04The gnocchi, that's a star.

39:06You know, I could eat a bowl full of that.

39:08The mushrooms with the livers, the match made in heaven.

39:11And then the onions and that crispy turkey tail really brought that turkey flavor.

39:17Brilliant idea.

39:19Overall, a great meal.

39:21All right, thank you so much for your comments, judges.

39:24Now, take a vote.

39:25Oh, my God.

39:28You know, two very different meals.

39:31I just love that about food, you know.

39:38And the winning team is...

39:46Team Andrew!

39:48And Calvin!

39:50Yeah!

39:55My brother.

39:59Good job.

39:59Wow.

40:01Redemption!

40:03I mean, huge, huge deal.

40:05I mean, you know, Bobby does not go down very often.

40:09These were two incredible feasts, but I think at the end of the day, the moistness of the sausage

40:15and that gnocchi really worked, and it was simply delicious.

40:18Congratulations.

40:20I've never won here for a holiday-themed episode to be Bobby Flay.

40:23I was, like, I think, 0 for 46.

40:25So...

40:25Congratulations.

40:27My revenge-giving dreams have come true.

40:30Yes, they have.

40:31I've known Bobby for 40 years since we were young cooks in New York, so...

40:36And I'm just really blessed that I had such an excellent partner in crime.

40:41We lost to a great pair here.

40:42We did.

40:43We did.

40:43That was fantastic.

40:45There's a lot of full circles for me cooking with him,

40:47because before I even was a chef, I was watching him on TV.

40:51And what your show for me was, there's a big world out there,

40:54and food can connect me to different cultures and different people,

40:57and if it weren't for him, I wouldn't have learned.

41:01I appreciate you.

41:02You got me out of my small town in Alabama, and you didn't even know it.

41:07I didn't mean to make you cry.

41:08We're Team Andrew.

41:13And we just beat Bobby Flay.

41:14Yeah.

41:18You know, Bobby, you think you have it all.

41:21But tonight, you're doomed.

41:28Michael Batagio!

41:30Well done, Bobby.

41:32Jeffrey Zakarian.

41:34Manit Choha.

41:36Mariah Carey.

41:37Woo!

41:38No, I'm kidding.

41:40She was too expensive.

41:42There's going to be some flavor in this kitchen tonight.

41:45Oh, Lord, there's a fire.

41:48Oh, my God.

41:49Please.

41:50Oh, my God.

41:53They're killing me.

41:54This year, everyone's out for a holla payback.

41:58Holla payback?

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