Beat Bobby Flay Season 41 Episode 1

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Transcript

00:00Ladies and gentlemen, Bobby Flan!

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.

00:32I'm coming for you, Bobby.

00:34Just get on my bad side one time!

00:36Ooh!

00:37They'll battle each other with ingredients of my choice.

00:39What?

00:40Shocking!

00:41Yeah!

00:42He hates everybody.

00:44The winner gets me and will compete in teams.

00:47Kick 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!

00:58What?

00:59The gloves are off.

01:00Ah!

01:01Tis the season for revenge.

01:03Revenge.

01:04Revenge!

01:05Good night, Bobby!

01:06Let's do this!

01:07All right, who's ready for another Thanksgiving throwdown?

01:17Blow me up.

01:18Blow it up more.

01:19Here to turkey trot into my kitchen, it's Jeff Morrow!

01:24Ah!

01:25Gobble, gobble, Bobby!

01:26It's revenge giving, and you're going down!

01:27That's right!

01:28I'm back, baby!

01:29Woo!

01:30Woo!

01:31Woo!

01:32Woo!

01:33Woo!

01:34Woo!

01:35Woo!

01:36Woo!

01:37Woo!

01:38Woo!

01:39Woo!

01:40Woo!

01:41Woo!

01:42Woo!

01:43Woo!

01:44Woo!

01:45Woo!

01:47Woo!

01:48Woo!

01:49Woo!

01:50Woo!

01:51Woo!

01:52Woo!

01:53Woo!

01:54Oh, God.

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

01:57Uh...

01:58We're just gonna leave that.

02:00This is smooth as hell.

02:02Uh...

02:07Listen, tonight's the night.

02:08You're going down, Bobby.

02:09Tonight's the night.

02:10Let's do it.

02:11Let's do it.

02:12Do you even like turkey?

02:13I do like turkey.

02:14And do you change it up every Thanksgiving?

02:15Every year.

02:16You know, a New Orleans Thanksgiving could be an Italian Thanksgiving.

02:18Is it tonight about turkey in general?

02:20Just all turkey.

02:21Oh.

02:22Let's 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.

02:31Our 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!

02:43Look at your friend!

02:44Look at your friend!

02:45Isn't he cute?

02:46Whoa!

02:47That's not nice.

02:48That's what I'm doing to you tonight, Bobby!

02:50Welcome.

02:51Bobby, it's our first holiday throwdown for our next contender.

02:53But it is not the first time you've watched her compete.

02:54Last time you saw her, she took down your titans.

02:59Here to take you to turkey town and baste up a win.

03:01It's Chef Kelsey Bernard-Claw!

03:05Bobby, you're basted.

03:06Hey, Artie!

03:07I would hug you when I had this giant baster.

03:12Good evening, chefs.

03:14Kelsey, welcome.

03:15Welcome back, Artie.

03:16Thank you, Artie.

03:18Last year, I think your spices really helped me win that battle that we were in together.

03:20Oh, wow.

03:21You've got a lot of fun.

03:22I'm here to take you to Turkey Town and baste up a win.

03:27It's Chef Kelsey Bernard-Claw!

03:29Bobby, you're basted.

03:31Hey, Artie.

03:32I would hug you when I had this giant baster.

03:35Good evening, chefs.

03:36Kelsey, welcome.

03:37Welcome back, Artie.

03:38Thank you for having me.

03:39Last year, I think your spices really helped me win that battle that we were in together.

03:42You're welcome.

03:42Wasn't it like a lamb shepherd's pie or something?

03:44Yes, it was.

03:45Yeah, it was so good.

03:46It was so good.

03:48It's good.

03:49Beautiful.

03:51I mean, I've seen you compete on Triple Threat.

03:53You did pretty well there.

03:54I don't try to ever not win.

03:56Track record, usually I do, so we'll see.

03:58Oh. Wow.

04:00Confidence.

04:01Oh, it's like that. It's just statistics, y'all.

04:02I mean, come on.

04:03This is a big competitor for round one.

04:05We'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.

04:11Yes.

04:12Okay, love it.

04:13What about you?

04:14You know what I love about turkey?

04:14No.

04:15When you pick it up and you put it in the trash.

04:17Oh, no.

04:18You don't like turkey?

04:18Don't like turkey.

04:19I love turkey.

04:20Really?

04:21It wants to go dry, or it's too giant,

04:23and then it's raw, which I've done, or it's bland.

04:27But what about all those wonderful spices

04:29that you use on your lamb?

04:30Why am I doing the heavy lifting in the relationship

04:32is what I'm saying, Bobby.

04:33Sounds like one of my marriages.

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

04:35I am saying.

04:36I'm just as 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.

04:43What is happening?

04:45For our first round, the tricky part

04:47that you'll be cooking with is turkey wings.

04:54Oh.

04:55Oh.

04:56OK.

04:57OK.

04:57All right.

04:58OK.

04:59I freaking love wings.

05:00I love chicken wings.

05:01It's just a giant chicken wing, right?

05:03It's just bigger.

05:03OK, 20 minutes on the clock.

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

05:07Woo!

05:08Woo!

05:09Woo!

05:10Woo!

05:11Woo!

05:12Woo!

05:13Woo!

05:14Woo!

05:15Woo!

05:16This is a deceptively hard ingredient.

05:19They're big.

05:20They're big.

05:20Yeah.

05:21And they're like, they need time.

05:22Geez, I'm crying.

05:23What was this turkey eating?

05:25It really doesn't feel like this is supposed to be this big.

05:29I can't even cut through it.

05:31Turkey wings for 20 minutes is mean, Bobby.

05:35It's just mean.

05:36Oh, my God.

05:38Y'all.

05:41It's like three pieces.

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

05:45The drumette.

05:47This is what I picture in my nightmares.

05:53Oh, we got to see a little ginger.

05:55Artie, what are you going to make?

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

05:59Ooh, fun.

06:01My strategy is to draw out the flavor of the wings,

06:04because 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

06:12I 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.

06:29But 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,

06:39but 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,

06:53some buffalo-style wing with like smoked chilies.

06:56I like it.

06:57When we would get off at work as line cooks,

06:59we almost always would end up downtown in Koreatown,

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

07:04You know, in 17 minutes, we'll see how that all turns out.

07:07So this is Kelsey's first time to 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.

07:17Ta-da.

07:18I have competed on, at this point, everything.

07:24I won Top Chef.

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

07:26So I've done Tournament of Champions,

07:28chopped, and I have taken down Bobby's Titans.

07:32My style of cooking is southern roots,

07:35but also French training is a lot of technique,

07:38a 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.

07:50Wow.

07:51Bro.

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?

08:00What is your plan?

08:01I'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

08:07before it goes in the fry.

08:08Oh, nice little coating on there.

08:09Yeah.

08:10I hit 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, some 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.

08:23I know you don't like turkey, but today just pretend.

08:26You know, it's like the end stage of a relationship.

08:31Woo!

08:32Woo!

08:33Why are they so big?

08:35So what else are you gonna plate with these fried turkey wings?

08:38A little scratch.

08:39A banana sauce, which is happening now.

08:40Nice.

08:41Chili paste, honey, ginger, soy sauce, some lime, sesame.

08:45It's just a big powerhouse of flavor and umami and also heat with acid.

08:50And then there's gonna be some cilantro and peanuts on there as well.

08:53Well, this will be challenging for you guys.

08:55I'm glad I'm not here right now making this big wing.

08:58I 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.

09:09Five minutes.

09:10Five minutes.

09:11What?

09:12How did that happen?

09:13No, no, no, no.

09:14What happened?

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.

09:21Ooh, 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.

09:27Okay.

09:28Is 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.

09:32Oh 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.

09:53Is it cooked, you guys?

09:55Please be cooked.

09:56Please be cooked.

09:57Please be cooked.

09:58I have to pull them out.

10:01I've got to cut into them.

10:02I've got to see what we're dealing with.

10:04Let's hope that her turkey wings are cooked.

10:10Completely raw in the middle.

10:12No.

10:13No.

10:17She's too big.

10:22Coming up in a minute.

10:23Oh, no.

10:24So, 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.

10:39Whew.

10:40Y'all, that is so hot.

10:41So hot.

10:42Can't stop.

10:43Dip this turkey in that boiling sauce.

10:45It's gonna help carry over cooking.

10:48Oh, 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.

11:0012, 11, 10, 9, 8, 7, 6, 5, 4, 3, 2, 1.

11:12Good job.

11:18Very nice.

11:19What's the matter?

11:22That was tough.

11:23There's a lot of texture here.

11:25You've got crunchy peanuts.

11:26It's sticky, sweet, sour, spicy, hot.

11:28My biggest concern is just the cooking on the turkey.

11:31To make a broth from scratch, using the turkey in two different ways.

11:36Plus noodles.

11:37I mean, what did she do?

11:38She just fried it generally.

11:39Come on.

11:43Artie, Kelsey, you know, your job is to take out that turkey right there.

11:49Carve them up.

11:50After all, it is revenge giving.

11:52Chef Kelsey, what did you make?

11:54K-Town wings.

12:01You went for it with flavor.

12:03Those peanuts and that sauce just gives you that sour, meat spicy, meat sweet, sticky.

12:08I mean, look at that glistening, I mean, right there.

12:10But it's like the turkey meat, it's a little tough.

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

12:15The flavor is fantastic.

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

12:20Asian turkey noodle soup.

12:22Kind of inspired by pho.

12:27The broth automatically evokes pho with that star anise in there.

12:30Just really silky, warm, gratifying, a really amazing turkey flavor.

12:35Would have loved some more of those traditional herbs you get in pho.

12:38Some mint, basil.

12:39Me too.

12:40They're on my station.

12:41They are? Okay.

12:42Well, they just didn't make it on this.

12:43Both of you can definitely beat Bobby Flay here.

12:47And the winner is...

12:52Chef Artie!

12:54Great job.

12:55I was very nervous to compete with you.

12:56You never met.

12:57Great job.

12:58Come on down.

12:59Okay.

13:00Great job.

13:01Good job, Chef.

13:02It's been 20 minutes.

13:03Artie, I was impressed with your broth and your meat was succulent and it was just great

13:06use of flavor.

13:08Can I taste it?

13:09Yeah, why not, you know?

13:10You gotta learn from your losses.

13:11Oh my gosh.

13:12You know?

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

13:14That was a big surprise, honestly.

13:15I had calcium.

13:16That's delicious.

13:17So, I'm happy.

13:18I'm proud of it.

13:19Well, you gotta make it through round two now.

13:20Yeah.

13:21This is great.

13:22All right, head back into the kitchen, Artie.

13:23All right, thank you.

13:24Bye.

13:25Wow.

13:26I'm in the mood.

13:27Thank you, guys.

13:28Thank you, guys.

13:29Woo!

13:30All right.

13:32All right.

13:34Bye.

13:35Wow.

13:36I'm in the mood.

13:37Thank you, guys.

13:38Thank you, guys.

13:39Woo!

13:40All right.

13:41Thank you, guys.

13:42Woo!

13:43Any idea who's up next here?

13:46Could be anybody.

13:47There's a lot of people that want revenge.

13:49Why is that?

13:50What do you think that is?

13:51Is it a personality trait?

13:55Our next contender has been plotting his revenge.

13:58Is?

13:59Since you bizarrely beat him in a Hanukkah battle.

14:03Wait, what?

14:04I was there for that.

14:05Back for vengeance, it's Chef Andrew Zimmer!

14:08What?

14:09Oh, my God.

14:11Woo!

14:12Woo!

14:13Woo!

14:14Yes!

14:15Crazy Uncle Andrew is here!

14:18What's he gonna do to that turkey?

14:21Happy revenge giving!

14:22Woo!

14:23Woo!

14:28You are in trouble.

14:31Yes.

14:32You I like.

14:33You're in less trouble.

14:34Okay.

14:35Welcome.

14:36Andrew, welcome back.

14:38Last time, somehow, I got the victory.

14:40I was surprised, I will tell you.

14:42Team Bobby!

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

14:52Exactly right.

14:53Believe me, everyone's asking the same question.

14:55Exactly right.

14:56Although since then, I went on 23andMe and I found out I was 25% Jewish, so there you go.

15:01Oh!

15:02There you go, mazel!

15:03But that's a huge relief!

15:04Yes, exactly.

15:05By the way, mazel tov.

15:06Oh, thank you so much.

15:07That's the best part of you now.

15:09But now you're going against Andrew.

15:11Yeah, no big deal.

15:13I am 1,000% intimidated by Andrew Zimmerman.

15:17There's not a thing on the planet, I think, that he hasn't eaten or cooked.

15:2120 minutes on the clock, and I'm going to give you an ingredient of my choice.

15:25And don't forget, this is the final round before you get to me.

15:30Oh.

15:31Wait, why is that?

15:32What is happening?

15:34And I'm giving you turkey leg quarters.

15:38Whoa!

15:39Do you know how big a turkey is?

15:46There's thigh and drumstick.

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

15:51Why do you hate me so much?

15:53Come on.

15:54He hates everybody.

15:56I feel like you're confident already.

15:59I just lost my lunch.

16:02All right, guys, 20 minutes on the clock.

16:05You know what to do.

16:06Shake a leg.

16:07Hey!

16:10A lot to go, baby!

16:11Hey!

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

16:20This is not easy.

16:21No.

16:22I've always been a thigh guy.

16:23Yeah, same.

16:24Like, that's my thing.

16:25I love chicken thighs, I love turkey thighs.

16:28You guys need sharper cleavers.

16:30I tell you what, though, turkey skin, that's pretty great.

16:33Yeah, it is good.

16:34It's thicker than chicken, it holds onto things better, it gets so crispy.

16:37Just throw it in the fryer.

16:40Artie, 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.

16:50Fried turkey wrap is, 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.

16:58That 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, you're kind of, like, chancing things.

17:07What about you, Andrew?

17:08My favorite Thanksgiving leftover dish.

17:12Kind of like a turkey a la king deal.

17:15Oh, wow.

17:16Really?

17:17Now it's starting to make sense there.

17:18Turkey a la king.

17:19Old school.

17:20I see the roux happening.

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

17:26I 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, I'm going to go see more about this turkey a la king.

17:38Yo, Z!

17:39You're going to 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 Flay.

17:48That is correct.

17:49In a Hanukkah feast.

17:52Bobby Flay!

17:54I've personally lost to him in three different cooking competitions over the last 25 years.

18:00So, this year, it would be sweet to beat Bobby.

18:04Who doesn't want to beat Bobby?

18:06I'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, so I'm in shape.

18:17I hope to finally beat him.

18:19And by the way, this is fun!

18:22I have celery, onion, leeks, carrots and parsnips.

18:27Put a little cream in there.

18:29I'm going to put a splash of sherry.

18:33Hi, friend.

18:34This looks good.

18:35So, what do we do with this turkey before you...

18:37So, I've soaked it in a curry powder buttermilk.

18:40Okay.

18:41And then flour and rice flour.

18:43All right, extra crispy.

18:44So, it's nice and crispy.

18:45Coming 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.

18:56I've got some tamarind paste, honey, malt vinegar, ground cumin and a little bit of ground cardamom.

19:03What does he do?

19:05He's got eggs and flour.

19:06What's in front of you, Andrew?

19:08Making a little spetzle.

19:10Oh, okay.

19:11Oh, okay.

19:12Oh, of course.

19:13Why not?

19:14I make a lot of spetzle.

19:16Eight minutes and 15 seconds.

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

19:27I 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.

19:34Traditionally, 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.

19:45I have.

19:46And you are such an incredible culinarian.

19:50That's so sweet.

19:51What an honor.

19:52No spetzle press, so we'll just use a little wand here.

19:57Strain them into the pan with the brown butter.

20:00Toss them.

20:01Season them.

20:03Good 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.

20:16Okay, to assemble the cutty roll, I add a good handful of that fried turkey.

20:23Add a nice handful of the fennel and onion slaw.

20:26Roll it up.

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

20:31How much time?

20:33I put spetzle in each bowl.

20:35I put the turkey a la king.

20:37My crispy fried turkey skin.

20:39Ten.

20:40Nine.

20:41Eight.

20:42Seven.

20:43Six.

20:44Five.

20:45Four.

20:46Three.

20:47Two.

20:48One.

20:54I was feeling really good about my dish and then I look over at Andrews and I'm like,

20:59dang it.

21:01Wow.

21:02How did 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.

21:09Well, Bobby, we joined forces tonight to make you end your winning streak and hopefully

21:19quit competing cold turkey.

21:23Wow.

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.

21:31Chef Andrew, what did you make of?

21:33Turkey a la king with spetzle.

21:35A little bit of crispy turkey skin.

21:39You said that you were going for leftovers and that's exactly what it felt like.

21:44It tasted to me like when you go in the fridge after Thanksgiving and you're like, I'm just

21:48gonna put this mac and cheese in a bowl with some freaking gravy and turkey and just like,

21:52you know.

21:53Yeah, well this reminds me of like chicken and dumplings or that pot pie, you know,

21:57velvety 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.

22:09You know, each spetzle is a salt sucker.

22:11It's just, you know.

22:12I mean, there's a lot of great technique in here, Andrew.

22:15Chef Artie, what did you make for us?

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

22:27Kudos for making a great sandwich.

22:29I mean, this is definitely in the kingdom of sandwiches.

22:32The crunch on your turkey was perfect.

22:34It's so tender on the inside, perfectly cooked.

22:37It just eats a little dry.

22:38If it had like a yogurt sauce maybe.

22:40I do agree.

22:41I would have loved like a little right on the side.

22:43Maybe something to spoon on to cream it up.

22:45But great job.

22:46Very inventive.

22:48Like, you're good.

22:49You're good.

22:50Thanks, man.

22:51Good.

22:52This is hard.

22:53All right.

22:54Just give us a minute to decide here.

22:56Jeff, he's the sandwich guy.

22:58So it's like she made a sandwich.

22:59I'm like, oh, my God.

23:00She's feeding right into the judges.

23:01Of 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

23:09is Chef Andrew.

23:14So close.

23:16Great job.

23:17You too.

23:18Should I sit?

23:19Yeah.

23:20Aw.

23:22Andrew, you just did more with the turkey.

23:23Used it three ways.

23:24Great job.

23:25I mean, both excellent dishes.

23:26So, Andrew, you've been in this position before.

23:28You have battled Bobby in the final round.

23:30You have battled Bobby in the final round.

23:32You have battled Bobby in the final round.

23:35You have battled Bobby in the final round.

23:38How many times have you all competed against each other?

23:40Well, like 18 years ago, battled Whistling Salmon.

23:43That's how long it was?

23:45Something like, we're old.

23:47Whistling Salmon has gone extinct since then.

23:49That's how long it was.

23:50This is how long you hold on to stuff.

23:53And then Hanukkah.

23:54Hanukkah.

23:55Yeah.

23:56My one-quarter Jewish cousin beat me.

23:58I am so excited to take Bobby down this time.

24:02Let's see what happens.

24:03Love it.

24:04All right, Andrew.

24:05Congratulations.

24:06Tough competitor.

24:08Delicious and amazing.

24:09She gave you a run for your money, but Turkey Yala King is the king of the kitchen right now.

24:21All right, what's your signature dish?

24:23I'm gonna do a hand-made 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.

24:36You 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.

24:48Wow, that's so sweet.

24:49I am very honored.

24:50Get over here, Artie.

24:53Let's kill him.

24:54We got this.

24:55Yes.

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

24:57Her 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.

25:08Really?

25:09Yep.

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

25:13And he's judged me a lot since.

25:15We have a food family thing.

25:16We do, yeah.

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

25:19Yeah, we are.

25:20Years later, then I am a chef for one of his best friends who's not my mentor.

25:25Gavin Casey.

25:26Artie, can you please promise all of us that you're not going to carry this competition

25:30for Bobby this time?

25:31Like I did last time?

25:32Yeah.

25:33Like you did last time?

25:34Please.

25:35We make a great team.

25:36We'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.

25:42I don't care about winning.

25:43Just be nice if he lost for once.

25:45Now, we want to win at their best, you know?

25:47I'm willing to cheat at this point.

25:48Win is a win, brother.

25:49You'll have 45 minutes to make turkey sausage and at least two other side dishes.

25:55So each side dish has to use an element of the turkey that you are not using in your main dish.

26:01Okay.

26:02The bird is the word.

26:03And your 45-minute starts.

26:04Book it now!

26:05So Andrew challenged Bobby to make turkey sausage, plus they need to make two sides.

26:19Breaking 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.

26:26KBC is going to handle the sausage.

26:30We're going to make turkey skin in case turkey sausage, sweet potato gnocchi, and sweet and

26:35sour pearl onions with fried turkey tails.

26:39A heavy little bird.

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

26:44I love making sausage.

26:45I 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

27:01against as I have learned over the last 25 years.

27:05All right, so you're going to make the potato cakes?

27:07Yep.

27:08I have the turkey in there, yeah.

27:09Okay.

27:10And I'm going to try to put these crepanets together.

27:13I mean, I like cooking Indian food.

27:14It's always an adventure for me because I love the spices and the ingredients.

27:17And you've got the braised grains, right?

27:18Yeah.

27:19All right.

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

27:25Then I put the skins in the fryer.

27:27Garam masala, do you have it?

27:28Right there.

27:30A lot of Indian spices happening over there.

27:32He's really leaning into Artie's natural ability to combine these wonderful warm and spicy and aromatic flavors.

27:4138 minutes, 30 seconds left.

27:46All right, what are we doing for the sausage here, gang, real quick?

27:49I see it's coming together nicely.

27:50How are we spicing it up?

27:51I'm making a crepanet with some garam masala, some Kashmiri chili, some garlic and ginger.

27:57All ground turkey.

27:58And a little ground pork too.

28:00So a crepanet 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.

28:07He'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?

28:14I'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?

28:21Turkey skin on the potato cake and turkey like bouillon to amp those flavors up.

28:26Oh my gosh.

28:27And 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.

28:38No, no.

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

28:40I don't even know why.

28:41Sorry, buddy.

28:43Sabotage.

28:44It's going to take more than that, my friend.

28:48When I cook with you, I feel way more confident.

28:51Oh, good.

28:52About what I'm cooking because he doesn't mess with me.

28:54He's just like, what do you think?

28:56And I'm like, oh, I like it.

28:57He's like, good enough for me.

28:58I'm glad to hear that.

28:59Yeah, you're a really good mentor.

29:02Yeah.

29:03Is this what you were thinking?

29:04Yeah.

29:05Kelsey, what are we doing?

29:06I see you're on sausage duty, right?

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

29:09Yes, I am.

29:10Hey, now.

29:11So you got your thighs.

29:12How are you going to spice up this turkey sausage?

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

29:17Okay.

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.

29:26So this is going to be very fortified with flavor and fat.

29:29Turkey, 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.

29:36I'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 barnyard-y.

29:53I see you.

29:54I smell you.

29:55I think barnyard every time.

29:56That's why he picked me.

29:57He just moved.

29:58There's some pigs over here.

29:59We 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.

30:17That looks really good.

30:18Smells good, too.

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

30:22I think it's good.

30:23Bobby makes a big bowl of ground dark 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.

30:46And 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.

31:0822 minutes.

31:09Not kidding.

31:13All right.

31:15All right, walk me through your process.

31:16What are we doing?

31:17These 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.

31:25So I'm putting frozen peas in there, some cilantro, some lime juice,

31:28and then all of those sauteed aromatics.

31:30It'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.

31:41Oh, no!

31:42Oh, no!

31:43Oh, my God.

31:46Oh, no!

31:47Bobby!

31:48Artie!

31:49There's a big fat turkey lube!

31:50Oh, my God.

31:51No!

31:52Nice and crispy!

31:54Nice and crispy!

31:56Oh, my God.

31:57Wow!

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!

32:07My fat turkey!

32:08Yeah, Bobby!

32:09Come on!

32:10Big fat turkey!

32:11Yeah, Bobby!

32:12Come on!

32:13Big fat turkey!

32:14Come on, big fat Bobby!

32:15Always tasty!

32:16Oh, yeah!

32:17Tasty!

32:18Oh, yeah!

32:19Tasty!

32:20Let's go!

32:21Big fat turkey!

32:22Hey, mama!

32:23What are you talking about?

32:34Well, hopefully that turkey dance wasted a couple minutes off that clock

32:37for Team Bobby over here.

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

32:46over 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?

32:59Good.

33:00Are you having fun?

33:01Yep.

33:02So much fun.

33:03I can't even believe how much fun I'm having.

33:06It's ridiculous.

33:07All right, do you wanna look at these skins?

33:08I have two so far.

33:09So 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

33:28gonna watch on TV my whole life.

33:29But 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?

33:45Uh, we'll see.

33:46We're gonna pull them out at the last moment, and Yoki is done.

33:51We got this.

33:52Will the sausage make it to the plate?

33:55Does this look good to you?

33:56Yeah.

33:57Just taste it.

33:58Yeah.

33:59The greens have now braised beautifully.

34:01That 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 want to hear.

34:14I thought you were gonna start crying.

34:15I know.

34:16I scared him, poor guy.

34:22Turkey braised.

34:23Seasoned, sliced.

34:24Beautiful.

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.

34:33And your mind cooks them perfectly every time.

34:35Isn't that the same?

34:38Oh, geez.

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

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

34:51What's the garnish for this?

34:56Parsley on this?

34:57You can.

34:58Okay.

34:59And 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.

35:08Oh, ho, ho, ho, ho, ho, ho, ho, ho.

35:12I am 100% genuinely nervous that Team Andrew's 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 gonna work, so I drop them in the fryer,

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

35:33One minute, 30 seconds left, yo.

35:36What do you need?

35:37What 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.

35:46You can do it.

35:47Let's do it!

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

35:52It's yogurt with aji amarillo.

35:54And mint and cilantro, and then I have a cranberry mostarda,

35:57and I have some pickled shallots.

35:59That's a lot of stuff, Bobby.

36:00You say it so flippantly.

36:01I love that about you, that cool confidence.

36:03I know.

36:06What do you need, Andrew?

36:0720 seconds.

36:08Nothing.

36:10Not a lot of free-form plating techniques.

36:13What did we say was going on top of this?

36:14Creme fresh and turkey skin.

36:16All right, so...

36:18We gotta go.

36:19Yeah.

36:20I know.

36:21Nine, eight, seven, six, five, four, three, two, one.

36:28You're smart.

36:29You're smart.

36:30Yes, yes, yes, yes!

36:31Oh!

36:32You can hand yourself over.

36:33Me too!

36:34You're crazy.

36:35Whoa.

36:36That's amazing.

36:37When in doubt, fry it out.

36:38It's the only thing you can do.

36:39And then to sail over.

36:40She's a little bit country, I'm a little bit rock and roll.

36:41I think it's gonna taste awesome.

36:42Yeah.

36:43And yours is beautiful.

36:44Great.

36:45Team Andrew, Team Bobby, tonight was all about turkey.

36:46Now I'd like to introduce you to our judges.

36:47First up, the chef owner of East Wind Snack Shop, Chris Chung.

36:52The culinary director for Cafe Spice, Hari Nayak.

36:53And the founder and executive chef of Sprinkle and Sprout, Nicky D.

36:56D.

36:57D.

36:58D.

36:59D.

37:00D.

37:01D.

37:02D.

37:03D.

37:04D.

37:05D.

37:06D.

37:07D.

37:08D.

37:09D.

37:10D.

37:11D.

37:12D.

37:13D.

37:14D.

37:15D.

37:16D.

37:17D.

37:18D.

37:19D.

37:20D.

37:21D.

37:22D.

37:23D.

37:24D.

37:25D.

37:26D.

37:27D.

37:28D.

37:29D.

37:30D.

37:31D.

37:32D.

37:33D.

37:34D.

37:35D.

37:36D.

37:37D.

37:38D.

37:39D.

37:40D.

37:41D.

37:42D.

37:43D.

37:44D.

37:45D.

37:46D.

37:47D.

37:48D.

37:49D.

37:50D.

37:51D.

37:52little hits of peas in there.

37:54The turkey skin on the top and the texture contrast

37:57hit really high marks for me.

37:59Very creative, it reminds me of a samosa filling.

38:03What I really want is a little more

38:04of that tamarind creme fraiche.

38:06The braised greens, the Swiss chard,

38:08was a little bit of a tough bite.

38:10I disagree, I like that they have a little bit

38:13of bite to them, it 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.

38:21The ahi amari yogurt and the pickled onions,

38:24going really well.

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

38:27I did find that some bites were really moist and perfect

38:31and 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

38:55on the cuteness factor.

38:56The skin, because it was wrapped and then cooked that way,

39:00kind of lost some of that crisp, made the skin

39:02a 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, a match made in heaven.

39:11And then the onions and that crispy turkey tail,

39:15really brought that turkey flavor.

39:17Brilliant idea, overall, a great meal.

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

39:24Now, take a vote.

39:27Oh my god.

39:28You know, two very different meals.

39:30I could say.

39:32I just love that about food, you know.

39:38And the winning team is...

39:47Team Andrew and Calvin!

39:49Yeah!

39:50My brother, good job.

39:59Wow.

40:00Redemption!

40:02I mean, huge, huge deal.

40:04I mean, you know, Bobby does not go down very often.

40:09These were two incredible feasts, but I think at the end

40:12of the day, the moistness of the sausage and that gnocchi

40:16really worked, and it was simply delicious.

40:18Congratulations.

40:20I've never won here for a holiday-themed episode

40:23to be Bobby Flay.

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

40:25So, congratulations.

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

40:30Yes, they have.

40:31I've known Bobby for 40 years, since we

40:34were young cooks in New York.

40:35So, and I'm just really blessed that I

40:38had such an excellent partner in crime.

40:41We lost to a great pair here.

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

40:57and different people.

40:58And 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,

41:04and you didn't even know it.

41:05I didn't mean to make you cry.

41:07We're Team Andrew.

41:12And we just beat Bobby Flay.

41:14Yeah.

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

41:21But tonight, you're doomed.

41:23You're doomed.

41:28Michael Batagio!

41:29Well done, Bobby.

41:32Jeffrey Zakarian.

41:34Manit Choha.

41:36Mariah Carey.

41:37Woo!

41:39No, I'm kidding.

41:39She was too expensive.

41:40There's going to be some flavor in this kitchen tonight.

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

41:48Oh, my God, please, oh, my God.

41:54They're killing me.

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

41:58Holla payback.

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