- 10 giờ trước
Beat Bobby Flay - Season 41 Episode 1 -
Holiday Throwdown: Talking Turkey
Holiday Throwdown: Talking Turkey
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04:42I don't know I don't like this what is happening for our first round the tricky part that you'll be cooking with is
04:52Turkey wings
04:54Oh
04:55Okay
04:56Okay
04:57All right
04:58Okay
04:59I freaking love wings
05:00I love chicken wings
05:01It's just a giant chicken wing right
05:03Okay 20 minutes on the clock ain't no thing but a Thanksgiving turkey wing
05:12This is a deceptively hard ingredient they're big they're big and they're like they need time
05:23Jesus I'm crying what 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 it's just mean
05:36Oh my god
05:38Yo
05:40It's like three pieces it's like the tip the flat and then the the drum mat
05:46The drum mat
05:47This is what I picture in my nightmares
05:52Oh we gotta see a little ginger
05:54Artie what are you gonna make
05:56Um I'm gonna make some form of like an Asian noodle soup
05:59Ooh fun
06:01My 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
06:15You 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
06:27Yes!
06:29But let's be honest the winning dish was mine so I wanna go mano a mano
06:35Bobby is known for his spice profile but my spice profile goes back generations
06:41You know what I'm saying? Like it's in my blood
06:43This Thanksgiving is about revenge and I am getting mine
06:47What are you making?
06:49My first thought was Korean fried chicken
06:51I would have made some kind of wing
06:53Some buffalo style wing with like smoked chilies
06:55I like it
06:57When we would get off at work as line cooks
06:59We almost always would end up downtown in Koreatown
07:01And we would get Korean fried chicken wings
07:03You know in 17 minutes we'll see how that all turns out
07:07So this is Kelsey's first time in the beat Bobby Flake
07:09It is
07:11She was on triple threat, she did really well
07:13She actually beat the titans
07:15She beat the titans
07:17Yes
07:19I have competed on at this point everything
07:23I won Top Chef
07:25That was the first thing I ever did
07:27So I've done tournament champions, chopped
07:29And I have taken down Bobby's titans
07:32My style of cooking is southern roots
07:35But also French training
07:37It's a lot of technique, a lot of tradition
07:39But 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
07:54I'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?
08:00What is your plan?
08:01So I'm gonna start deep frying this now
08:03Okay, good, good
08:04So that it cooks all the way through
08:05I'm just trying to get a little bit of flavor on it
08:07Before 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
08:13And 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
08:25But today just pretend
08:26You 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?
08:39A little frotch
08:40A banana sauce, which is happening now
08:41Nice
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
09:01Yeah, I do that
09:02That's always the best sign
09:03It's really just the worst thing
09:04It's the best sign when they say that
09:05We will see who wins
09:06Five minutes
09:10Five minutes
09:11What?
09:12How did that happen?
09:13No, no, no, no, what happened?
09:14No, no, no, no, no
09:15What did you do?
09:16That went really fast, Bobby
09:17I don't like that
09:18Ooh, I like that star anise in there
09:20Ooh, that's good
09:22That's really good
09:23Oh, thank you
09:24But are you gonna have turkey in the broth?
09:26That's my hope, yeah
09:28Is if I can pick it fast enough
09:29I 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
09:38Yeah
09:39So, okay, so you're gonna toast some peanuts?
09:41I fried them, but they're going in here
09:43Okay
09:44This 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?
09:56Please be cooked
09:57Please be cooked
09:58Please be cooked
10:01I had to pull them out
10:02I've gotta cut into them
10:03I've gotta see what we're dealing with
10:04Let's hope that her turkey wings are cooked
10:11Completely raw in the middle
10:13No
10:18She's too big
10:23Hang it up in a minute
10:24Oh no
10:29So, Kelsey's wings seem to be a tiny bit under
10:31I mean, I would just cut them and throw them back in
10:33Yeah
10:34So, my plan B is to cut the top cap of the flat off
10:38Wow
10:39Whoa
10:40Y'all, that is so hot
10:41So hot, can't stop
10:42Dip this turkey in that boiling sauce
10:45It's gonna help carry over cooking
10:47Oh, okay
10:49It's not totally cooked
10:50Don'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
10:57And that's what they're gonna get
10:58Some turkey
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12:10Thế tuần là...
12:11Tại sao mà nghĩa là hogy-a được kia nó kia sợ tắm,
12:14như giữ ki-a khi bị tỏ hoặc dõi,
12:16lạc vắc kiai, bạn rất là bất kia.
12:18Thank you.
12:19Chef Arti, hà nachts hát thì?
12:21Các sाmi kiai tó Drii Nudel Soupe,
12:23kia vái máy tóng hát Wiec pho.
12:27Bác trang đapl ra bãy bất kia,
12:30hát hát hát tôm ở tr anise hát.
12:32Hát hát hát hát ngủy, en không chỉ.
12:34Nhá kiai tói hát hát.
12:35Thank you.
12:36Tôi muốn hát hát lắm,
12:37hát hát hát hát hát,
12:39Cảm ơn các bạn đã theo dõi và hẹn gặp lại.
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14:55Cảm ơn các bạn đã theo dõi và hẹn gặp lại.
14:57Tại vì Hãy subscribe cho kênh đã theo dõi và hẹn gặp lại.
14:59Anh đã theo dõi và hẹn gặp lại.
15:01Anh là điều tỏ, trong các bạn đã theo dõi và hẹn gặp lại.
15:03Oh.
15:05Vậy này đã theo dõi và hẹn gặp lại.
15:07Well, thank you so much.
15:08grill Total part part of you now.
15:09Thank you.
15:10And now you're going against Andrew.
15:12Yeah, no big deal.
15:14I am 1,000% intimidated by Andrew Zimmern.
15:18There's not a thing on the planet, I think,
15:20that he hasn't eaten or cooked.
15:2220 minutes on the clock and I'm gonna
15:24give you an ingredient of my choice.
15:26And don't forget, this is the final round
15:27before you get to me...
15:32Wait, why is that...
15:32What is happening?
15:35And I'm giving you turkey leg quarters.
15:39Whoa!
15:46Do you know how big a turkey is?
15:47There's thigh and drumstick.
15:49There'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.
15:59I 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,
16:19and you have the leg attached.
16:21This is not easy.
16:22No.
16:23I've always been a thigh guy.
16:24Yeah, same.
16:25Like, that's my thing.
16:26I love chicken thighs.
16:27I love turkey thighs.
16:29You guys need sharper cleavers.
16:31I tell you what, though.
16:32Turkey skin, that's pretty great.
16:34Yeah, it is good.
16:35It'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?
16:42I am making, like, an Indian fried turkey wrap.
16:45Oh, cool.
16:46Fried turkey wrap.
16:47I love that.
16:48Indian spices.
16:49Love it.
16:50is, like, the original street sandwich in India.
16:53It 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?
17:02It all moves around.
17:03So 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.
17:12Kind of like a turkey a la king deal.
17:15Oh, wow.
17:16Really?
17:17Turkey a la king.
17:18Old school.
17:19Old school.
17:20I like that.
17:21I see the roux happening.
17:22I'm gonna 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 to marry in the braise.
17:34All right.
17:35I'm gonna go see more about this turkey a la king.
17:38Yo, Z!
17:39You're gonna do a creamy a la king thing?
17:41Try to go with what you know.
17:44You know, I was here last time when you did not beat Bobby Play.
17:48That is correct.
17:49In a Hanukkah feast.
17:51Cause we coming out swinging.
17:53Bobby Play!
17:54I've 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 can cook in a lot of techniques from a lot of different places and I'm doing a lot more cooking now.
18:16So I'm in shape.
18:17I hope to finally beat him.
18:20And by the way, this is fun!
18:22I have celery, onion, leeks, carrots and parsnips.
18:28Put a little cream in there.
18:30I'm gonna put a splash of sherry.
18:32Okay.
18:33Hi friend.
18:34Uh, this looks good.
18:35So what do we do with this turkey before you...
18:38So I've soaked it in a curry powder buttermilk.
18:41Okay.
18:42And then flour and rice flour.
18:43All right.
18:44Extra crispy.
18:45So it's nice and crispy.
18:46Coming up on nine minutes.
18:47It's time to work on the sauce, kind 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 is he doing?
19:06He's got eggs and flour.
19:07What's in front of you, Andrew?
19:09I'm making a little spätzle.
19:11Oh, okay.
19:12Oh, okay.
19:13Oh, of course.
19:14Why not?
19:15I make a lot of spätzle.
19:17Eight minutes and 15 seconds.
19:24When 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.
19:44You've judged me so much.
19:46I have.
19:47And you are such an incredible culinarian.
19:50That's so sweet.
19:51What an honor.
19:52No spätzle press, so we'll just use a little wand here, strain them into the pan with the brown butter, toss them, season them.
20:03Good luck.
20:04Thank you.
20:05It 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.
20:17Okay, to assemble the cutty roll, I add a good handful of that fried turkey, add a nice handful of the fennel and onion slaw, roll it up.
20:28Oh my gosh, it's so good, you guys.
20:31How much time?
20:33I put spätzle in each bowl, I put the turkey a la king, my crispy fried turkey skin.
20:39Ten, nine, eight, seven, six, five, four, three, two, one.
20:49I was feeling really good about my dish, and then I look over at Andrews, and I'm like, dang it.
21:02Wow.
21:03How do you cook that in that amount of time?
21:04Yummy.
21:05I don't know, he might just blow me out of the water in this round.
21:08Well, Bobby, we joined forces tonight to make you end your winning streak and hopefully quit competing cold turkey.
21:21Ah!
21:23Wow.
21:24All right, Andrew, Artie, either of you could take down this turkey, but it comes down to what you did with that turkey leg quarter.
21:31Chef Andrew, what did you make us?
21:33Turkey a la king with spätzle, 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 gonna put this mac and cheese in a bowl with some freaking gravy and turkey and just like, you know.
21:54Yeah, well, this reminds me of like chicken and dumplings or that pot pie, you know, velvety sauce enveloping all those vegetables and flavors in the turkey.
22:01You got the turkey meat in there to chew on and you got the crispiness to kind of give you a little surprise.
22:06I thought it could have used more salt.
22:08I kept throwing salt, you know, each spätzle is a salt sucker.
22:11It just, you know.
22:12I mean, there's a lot of great technique in here, Andrew. Thank you.
22:15Chef Artie, what did you make for us?
22:17I've made a fried turkey cutty roll with a tamarind honey sauce.
22:23Kudos for making a great sandwich. I mean, this is definitely in the kingdom of sandwiches.
22:33The crunch on your turkey was perfect. It's so tender on the inside, perfectly cooked. It just eats a little dry. If it had like a yogurt sauce, maybe.
22:41I do agree. I would have loved like a little right on the side, maybe something to spoon on to cream it up. But great job. Very inventive.
22:47Thank you.
22:48Like, you're good. You're good.
22:49Thanks, man.
22:50It's good. This is hard.
22:53All right, just give us a minute to decide here.
22:56Jeff, he's the sandwich guy. So it's like she made a sandwich. I'm like, oh my God, she's feeding right into the judges. Of course he's going to love that.
23:03Artie, Andrew, this was a tough one. And the chef moving forward to get the win against Bobby Flay is... Chef Andrew!
23:18So close.
23:20Thank you.
23:21Great job.
23:22You, too.
23:24Can I sit?
23:26Yeah.
23:27Oh, thank you.
23:29Andrew, you just did more with the turkey, used it three ways.
23:32Great job. I mean, both excellent dishes. So, Andrew, you've been in this position before. You've battled Bobby in the final round.
23:39How many times have you all competed against each other?
23:41Well, like 18 years ago, battled Whistling Salmon.
23:44That's how long it was?
23:45Something like, we're old.
23:47Whistling Salmon has gone extinct since then. That's how long it was.
23:51This is how long you hold on to stuff? And then Hanukkah.
23:55Yeah.
23:56My one-quarter Jewish cousin beat me.
23:58Um, I am so excited to take Bobby down this time. Let's see what happens.
24:04Love it.
24:12All right, Andrew, congratulations. Tough competitor.
24:15Thank you.
24:16Delicious and amazing.
24:17She gave you a run for your money, but turkey a la king is the king of the kitchen right now.
24:21All right, what's your signature dish?
24:23I'm gonna do a handmade turkey sausage.
24:25Okay.
24:26Okay, yeah, yeah, yeah, yeah, yeah, yeah, yeah.
24:30Andrew, not only do you get to battle Bobby with your signature dish, but you get to pick the teams.
24:35This is the fun part. You got two really, really good cooks here.
24:39I 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.
24:47Thank you.
24:48Wow, that's so sweet.
24:49I am very honored.
24:51Get over here, Artie.
24:54Let's kill him.
24:55We got this.
24:56Yes.
24:57I'm so happy to cook with Artie. Her food always tastes delicious.
24:59Amazing flavors and textures, so I feel like I have a great partner in this round.
25:03Oh, yeah.
25:04Honey, watch.
25:05She's ready.
25:06We got this.
25:07My first competition I ever did, he was a judge.
25:09Really?
25:10Yep.
25:11I do this show called Top Chef, and he's one of the very first judges I have.
25:14And he's judged me a lot since.
25:15We have a food family thing.
25:17We do, yeah.
25:18Also, we're related in our food trees.
25:20Yeah, we are.
25:21Years later, then I am a chef for one of his best friends who's now 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.
25:33Like you did last time.
25:34Please.
25:35I'm a great team.
25:36We've already done it one time before, and we won.
25:37So that's okay.
25:38You might want to just like not do something or move slow just so that he goes down.
25:42I don't care about winning.
25:43Just be nice if he lost for once.
25:45Now, we want to win at their best.
25:47You 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.
26:04And your 45 minutes starts.
26:06Book it now!
26:10So 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.
26:33Sweet potato gnocchi and sweet and sour pearl onions with fried turkey tails.
26:40Happy little bird.
26:42Andrew, why did you choose turkey sausage?
26:45I love making sausage.
26:47I 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 creepinets together.
27:13I mean, I like cooking Indian food.
27:15It's always an adventure for me because I love the spices and the ingredients.
27:18And you've got the braised grains, right?
27:19Yeah.
27:20All right.
27:21Turkey 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.
27:28Garam masala, do you have it?
27:29Right there.
27:30A 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.
27:4038 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 crepenet with some garam masala, some Kashmiri chili, some garlic and ginger.
27:58All ground turkey.
27:59And a little ground pork too.
28:00So a crepenet is a sausage wrapped in call fat to make almost like a patty out of it.
28:05Call 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?
28:11Yes.
28:12Wow, smart.
28:13What 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.
28:19How 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.
28:30Wow.
28:31We're still on the same team, right?
28:33Now I feel like you're an enemy.
28:34Why?
28:35Because Bobby's got to lose.
28:36I don't even know why I'm talking to you right now.
28:39No, no.
28:40I am all about helping Bobby win today.
28:42I don't even know why.
28:43Sorry, buddy.
28:44Sabotage.
28:45It's going to take more than that, my friend.
28:49When I cook with you, I feel way more confident.
28:52Oh, good.
28:53About 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.
29:01You're really good.
29:02Thank you.
29:03Yeah.
29:04Is this what you were thinking?
29:05Yeah.
29:06Kelsey, what are we doing there?
29:07I see you're on sausage duty, right?
29:08Are you mixing with a little pork fat?
29:10Yes, I am.
29:11Hey, now.
29:12So 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.
29:29Turkey, turkey, turkey, turkey.
29:30Turkey, turkey, turkey, turkey.
29:31Oh, a little pancetta.
29:32This is going to be amazing.
29:33What 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.
29:40Very nice.
29:41And we're going to do some sweet and sour onions with some goat butter.
29:47Oh, you're just right in the barnyard today, aren't you, buddy?
29:50100%.
29:51Wow.
29:52You know, I'm very barnyardy.
29:53I 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.
30:00We have great dairy goats in Minnesota, where I live.
30:03Goat milk, goat butter.
30:05The flavor is just insane.
30:07Just another holiday celebration at the Zimmern House.
30:10That's exactly right.
30:1133 minutes left.
30:16That looks really good.
30:18Smells good, too.
30:19Remember, it's going to get all that onion marvelousness.
30:22I think it's good.
30:24Bobby makes a big bowl of ground.
30:26Dark meat, white meat, turkey.
30:28He's going to kind of do his own little, you know, hand-formed sausage.
30:32Andrew, on the other hand, they're making sausage old-fashioned way,
30:35taking a whole bunch of pancetta, pork fat, turkey meat, dark meat, skins.
30:41All 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.
30:56Oh, that's beautiful.
30:58Well, let's see.
30:59Looks good.
31:00You feeling okay?
31:01Mmm, I'm a little behind on these potatoes.
31:03I'm going to get these greens in.
31:06Ha!
31:0822 minutes.
31:09Not kidding!
31:13All right.
31:15All right, 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.
31:22Nice!
31:23And then you're going to fry them?
31:24Yeah.
31:25Yeah.
31:26So I'm putting frozen peas in there, some cilantro, some lime juice, and then all of those sauteed aromatics.
31:31It's going to be bonkers.
31:34There's a lot going on here, sir.
31:35I know.
31:37Uh-oh.
31:38Wait, I think somebody else is trying to get in, guys.
31:42Oh, no!
31:43Oh, my God.
31:44Oh, no!
31:45Bobby, Arnie!
31:46There's a big fat turkey lube!
31:47Oh, my God.
31:48Oh, my God.
31:49Wow!
31:50What are you doing here?
31:51Hey, turkey.
31:52Oh, yeah.
31:53Turkey time.
31:54It's turkey time.
31:55Big fat turkey.
31:56Nice and crispy.
31:57Oh, my God.
31:58Wow.
31:59What are you doing here?
32:00Hey, turkey.
32:01Oh, yeah.
32:02Turkey time.
32:03It's turkey time.
32:04Big fat turkey.
32:05Nice and crispy.
32:06Big fat turkey.
32:07Yeah, Bobby.
32:08Come on.
32:09Big fat turkey.
32:10Come on, Big fat turkey.
32:11Come on, Big fat Bobby.
32:12Always tasty.
32:13Oh, yeah.
32:14Tasty.
32:15That's so gravy.
32:16Vala, vala.
32:17Let's go.
32:18Big fat turkey.
32:19Hey, mama.
32:20What is happening?
32:22Well, hopefully that turkey dance wasted a couple minutes off the table.
32:25Oh, my God.
32:26Oh, my God.
32:27Oh, my God.
32:28Oh, my God.
32:29Oh, my God.
32:30Oh, my God.
32:31Oh, my God.
32:32Oh, my God.
32:33Oh, my God.
32:34Oh, my God.
32:35That turkey dance wasted a couple minutes off that clock for Team Bobby over here.
32:40Okay, so Kelsey expertly skinned the turkey around the breast meat into one large sheet.
32:46Reaching over you.
32:49Which Andrew is using all that ground turkey meat.
32:53Stuff it inside.
32:54Really brilliant.
32:55Full turkey experience.
32:57How's it going over there, y'all?
32:59Good.
33:00Are you having fun?
33:01Yep.
33:02So much fun.
33:04I can't even believe how much fun I'm having.
33:06It's ridiculous.
33:07All right, do you want to look at these skins?
33:09I have two so far.
33:10So is this ready to be stuffed?
33:11Yep.
33:12And look what I'm doing.
33:13One, two, and then cutting that off.
33:19Right?
33:20Okay, I got it.
33:21And I think we're gonna do them all on the stove top.
33:23Heard.
33:24I get to make my dreams come true by learning from the people that I just thought I was gonna watch on TV my whole life.
33:30But with only ten minutes left, I'm still seeing sausages go on the stove top into a pan.
33:35And I don't know if there's gonna be enough time with these sausages.
33:38Ten minutes?
33:39It's a lot of meat in there.
33:40It's a lot of skin to cook.
33:41Andrew, what's left to do?
33:43How are we feeling on those turkey sausages?
33:46Uh, we'll see.
33:47We're gonna pull them out at the last moment, and Yoki is done.
33:52We got this.
33:53Will the sausage make it to the plate?
33:55Does 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.
34:06How is it?
34:08What's the matter?
34:09It's so freaking good.
34:10All right, good.
34:11That's what we wanna hear.
34:13Thank you.
34:14I thought you were gonna start crying.
34:15I know, I scared him, poor guy.
34:22Turkey braised.
34:23Seasoned, sliced.
34:24Beautiful.
34:25Thank you.
34:26Let them know it's there.
34:27Team Bobby, what's left to do?
34:29Artie, have you started the potato pancakes yet?
34:31In my mind, I have.
34:32Yes, you have, and your mind cooks them perfectly every time.
34:35Isn't that the same?
34:38Oh, jeez.
34:39Looks like Artie is pan frying her potato cakes right now,
34:42which five minutes left is, um, I would have made them half the height
34:47and half the diameter at this stage.
34:56What's the garnish for this?
34:57Parsley on this?
34:58You can.
34:59Okay.
35:00And these are our turkey tails that go on the sweet and sour onions.
35:04A lot going on here, guys, with three minutes, ten seconds left.
35:09Oh, 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.
35:20I'm going home a loser, again.
35:22I checked the sausages, and they're just too blonde on top.
35:26There's no amount of pan frying that's going to work, so I drop them in the fryer, and I'm praying that they don't fall apart.
35:34One minute, 30 seconds left, yo!
35:37What do you need? What do you need?
35:38Fried sage on those first, and these turkey tails first.
35:43Last thing parsley, if we have time.
35:45Come on, Team Andrew, you can do it. Let's do it!
35:50Bobby, what are you garnishing those sausages with?
35:52It's yogurt with aji al mario.
35:54And mint and cilantro, and then I have a cranberry mostarda, and I have pickled shallots.
35:59That's a lot of stuff, Bobby. You say it so flippantly. I love that about you, that cool confidence.
36:03I know.
36:07What do you need, Andrew? 20 seconds.
36:08Nothing.
36:11I have a lot of free-form plating techniques.
36:14What did we say was going on top of this?
36:15Cran-fresh and turkey skin.
36:16All right, so...
36:19We gotta go.
36:20Yeah, I know.
36:22Nine, eight, seven, six, five, four, three, two, one.
36:28You're smart. You're smart. Yes, yes, yes, yes!
36:31Yes!
36:35Your hand is over.
36:36Me too.
36:39You're crazy.
36:42Whoa.
36:43Let me see.
36:44That's amazing.
36:45When in doubt, fry it out.
36:46It's the only thing you can do.
36:49And then to say a little...
36:50She's a little bit country, I'm a little bit rock and roll.
36:54I think it's gonna taste awesome.
36:55Yeah.
36:56And yours is beautiful.
36:57Great.
36:58Team 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 & Sprout, Nicky Dinky.
37:22Today 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.
37:34Thank you.
37:35All right.
37:36This guy?
37:37He delicious.
37:38It'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 creme fraiche.
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.
38:17It reminds me of a kebab on the streets of Northern India.
38:20The ahi amari yogurt and the pickled onions going really well.
38:24And 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.
38:32But it is definitely warm and cozy and was really good.
38:36All right, judges, please try the second turkey sausage.
38:45The 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.
39:18Overall, a great meal.
39:20All right, thank you so much for your comments, judges.
39:23Now, take a vote.
39:26Oh, my God.
39:27You know, two very different meals.
39:30I just love that about food, you know.
39:34And the winning team is...
39:39Team Andrew!
39:43And Calvin!
39:44Yeah!
39:45My brother.
39:46Good job.
39:47Wow.
39:48Redemption!
39:49I mean, huge.
39:50Oh, my God.
39:51Oh, my God.
39:52Oh, my God.
39:53Oh, my God.
39:54Oh, my God.
39:55Oh, my God.
39:56Oh, my God.
39:57Oh, my God.
39:58Oh, my God.
39:59Oh, my God.
40:00Oh, my God.
40:01Oh, my God.
40:02Oh, my God.
40:03I mean, huge, huge deal.
40:04I mean, you know, Bobby does not go down very often.
40:09These were two incredible feasts.
40:11But I think at the end of the day, the moistness of the sausage and that gnocchi really worked.
40:17And it was simply delicious.
40:18Congratulations.
40:19Thank you.
40:20I've never won here for a holiday-themed episode to be Bobby Flay.
40:23I was, like, I think 0 for 46.
40:24So...
40:25Congratulations.
40:26Thank you.
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, and 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, we did. That was fantastic.
40:44There's a lot of full circles for me cooking with him, because 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, and food can connect me to different cultures and different people.
40:57And if it weren't for him, I wouldn't have learned.
40:59I 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.
41:11We're Team Andrew.
41:13And we just beat Bobby Flay.
41:14Yeah.
41:18You know, Bobby, you think you have it all, but tonight you're doomed.
41:23Michael Plattagio!
41:31Well done, Bobby.
41:32Jeffrey Zakarian.
41:34Mineet Choha.
41:36Mariah Carey.
41:38Woo!
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.
41:47Oh, my God, please.
41:53They're killing me.
41:54This year, everyone's out for holla payback.
41:58Holla payback.
41:59Holla payback.
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