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Beat Bobby Flay Holiday Throwdown Season 4 Episode 1
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FunTranscript
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.
14:12Ah.
14:14Yes.
14:16Crazy Uncle Andrew is here.
14:19Oh.
14:20What's he gonna do with that turkey?
14:22Happy revenge-giving.
14:23Giving.
14:30You are in trouble.
14:32Yes.
14:33You I like, you're in less trouble.
14:36Okay, welcome.
14:38Andrew, welcome back.
14:39Last time somehow I got the victory.
14:42I was surprised, I will tell you.
14:43Team Boppy.
14:50What you're really saying is how did the Jewish kid
14:52lose 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
14:59and I found out I was 25% Jewish.
15:02So there you go.
15:03Oh!
15:03There you go, mazel.
15:04But 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.
15:13Yeah, no big deal.
15:14I am 1000% intimidated by Andrew Zimmerman.
15:18There's not a thing on the planet,
15:20I think that he hasn't eaten or cooked.
15:2220 minutes on the clock,
15:23and I'm going to give you an ingredient of my choice.
15:26And don't forget, this is the final round
15:27before you get to me.
15:30Aw.
15:31Wait, why is that?
15:32What is happening?
15:35And I'm giving you turkey leg quarters.
15:39Whoa.
15:43Bobby, whoa, Bobby.
15:46Do you know how big a turkey is?
15:48There's thigh and drumstick, there's skin, there's bone,
15:51and there's a whole lot of meat.
15:52Why do you hate me so much?
15:53Come on.
15:56He hates everybody.
15:59I feel like you're confident already.
16:02I just lost my lunch.
16:04All right, guys, 20 minutes on the clock.
16:06You know what to do.
16:07Shake a leg.
16:10Hey.
16:11Let it go, baby.
16:12Hey.
16:18So turkey leg quarters, you have the thigh,
16:19and you have the leg attached.
16:21This is not easy.
16:23No.
16:23I've always been a thigh guy.
16:24Yeah, same.
16:25Like, that's my thing.
16:26I love chicken thighs, I love turkey thighs.
16:29You guys need sharper cleavers.
16:31I tell you what, though, turkey skin is pretty great.
16:34It's thicker than chicken, it holds onto things better,
16:37it gets so crispy.
16:38Just throw it in the fryer.
16:42Artie, what are you making?
16:43I am making, like, an Indian fried turkey wrap.
16:46Oh, cool.
16:47Fried turkey wrap.
16:48Indian spices.
16:48Love it.
16:49A cutty roll is like the original street sandwich in India.
16:54It kills with flavor and texture, and I think that's what you need when you're working with
16:58turkey.
16:59This 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, you're kind of, like, chancing things.
17:08What about you, Andrew?
17:09My favorite Thanksgiving leftover dish, kind of like a turkey a la king deal.
17:16Oh, wow.
17:17Really?
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.
17:27I need to get the turkey into the fryer as quickly as I can and have enough time for
17:32it to marry in the braise.
17:34All 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?
17:41Try to go with what you know.
17:44You know, I was here last time when you did not beat Bobby play in a Hanukkah feast.
17:51Cause we coming out swinging.
17:53Bobby Flay!
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.
18:06Who 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
18:12cook 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.
18:18I hope to finally beat him.
18:20And 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.
18:31Hi friend.
18:33This looks good.
18:34So 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.
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.
18:53Kind 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.
19:07What's in front of you, Andrew?
19:08Making a little spetzel.
19:11Oh, okay.
19:12Okay.
19:13Oh, of course.
19:14Why not?
19:15I 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, and you are such an incredible culinarian.
19:50That's so sweet.
19:51What an honor.
19:52No spetzel press, so we'll just use a little wand here.
19:57Strain them into the pan with the brown butter, toss them, season 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.
20:14Ten minutes to go, you guys.
20:17Okay, 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?
20:32I put spetzel in each bowl.
20:33I put the turkey a la king.
20:34My crispy fried turkey skin.
20:35Ten, nine, eight, seven, six, five, four, three, two, one.
20:45I was feeling really good about my dish and then I look over at Andrews and I'm like, dang it.
21:01Wow.
21:02How'd you cook that in that amount of time?
21:04Yummy.
21:05I don't know.
21:06He might just blow me out of the water at this round.
21:09Well, 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 spetzel, a little bit of crispy turkey skin.
21:37You 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 gonna put this mac and cheese in a bowl with some freaking gravy and turkey and just like, you know.
21:53Yeah, 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 spetzel is a salt sucker.
22:11It 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 rita on the side, maybe 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, just 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, 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...
23:14Chef Andrew!
23:16Oh!
23:17So close.
23:19Great job.
23:20You too.
23:21Can I sit?
23:22Yeah.
23:23Aw.
23:25Andrew, you just did more with the turkey, used it three ways.
23:28Great job.
23:29I mean, both excellent dishes.
23:30So, Andrew, you've been in this position before.
23:32You've battled Bobby in the final round.
23:34How many times have y'all competed against each other?
23:36Well, like 18 years ago, battle Whistling Salmon.
23:37That's how long it was?
23:38Something like, we're old.
23:39Whistling Salmon has gone extinct since then.
23:40That's how long it was.
23:41This is how long you hold on to stuff.
23:42And then Hanukkah.
23:43Yeah.
23:44My one quarter Jewish cousin beat me.
23:45I am so excited to take Bobby down this time.
23:47Let's see what happens.
23:48Love it.
23:49All right, Andrew, congratulations.
23:50Tough competitor.
23:52Delicious and amazing.
23:53She gave you a run for your money, but I can't do it.
23:54I can't do it.
23:55No, no.
23:56No, no.
23:57No.
23:58No.
23:59No, no.
24:00No, no.
24:01No, no.
24:02No.
24:03No.
24:04No.
24:05No, no.
24:06No, no.
24:07No, no, no.
24:08No, no.
24:09No, no.
24:11No, no, no.
24:14No, no, no.
24:15No.
24:16No, no, no.
24:17She gave you a run for your money,
24:19but turkey a la king is the king of the kitchen right now.
24:22All right, what's your signature dish?
24:24I'm gonna do a handmade turkey sausage.
24:26Okay.
24:27Okay, yeah, yeah, yeah, yeah, yeah, yeah.
24:31Andrew, not only do you get to battle Bobby
24:33with 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,
24:42so I'm like, okay, we got a shot at this thing.
24:45If you would do me the honor,
24:46I'd be thrilled if you'd cook with me.
24:48Wow, that's so sweet.
24:50I am very honored.
24:51Get over here, Artie.
24:54Let's kill him.
24:55We got this.
24:56Yes, I'm so happy to cook with Artie.
24:58Her food always tastes delicious.
24:59Amazing flavors and textures,
25:01so 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? Yep.
25:10I do this show called Top Chef,
25:11and 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.
25:17Also, we're related in our food trees.
25:20Yeah, we are.
25:21Years later than I am a chef,
25:23or one of his best friends who's not my mentor,
25:26Gavin Casey.
25:27Artie, can you please promise all of us
25:28that you're not going to carry this competition for Bobby?
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.
25:37So that's OK.
25:38You might want to just, like, not do something
25:40or 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.
25:49Win is a win, brother.
25:50You'll have 45 minutes to make turkey sausage
25:53and at least two other side dishes.
25:56So each side dish has to use an element of the turkey
25:59that you are not using in your main dish.
26:02OK.
26:03The bird is the word.
26:04And your 45-minute starts booking now.
26:14So Andrew challenged Bobby to make turkey sausage,
26:17plus they need to make two sides.
26:21Breaking down turkeys, and then I'm going to get the sausage
26:22going behind.
26:23Game plan is just to divide and conquer.
26:26I'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,
26:34sweet potato gnocchi, and sweet and sour pearl onions
26:38with fried turkey tails.
26:40Heavy 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.
26:50And I thought it would make for a really fun challenge.
26:55Bobby is as seasoned as it gets.
26:57And he is an extremely, brutally difficult person
27:02to compete against, as I have learned over the last 25 years.
27:06All right, so you're going to make the potato cakes?
27:08Yeah.
27:09I have the turkey in there, yeah.
27:10OK.
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
27:17and the ingredients, and you've got the braised grains, right?
27:19Yeah.
27:20Turkey thighs go into the pressure cooker,
27:22because this is going to take at least 35 minutes, probably.
27:26Then I put the skins in the fryer.
27:28Skaram masala, do you have it?
27:29Right there.
27:31A lot of Indian spice is happening over there.
27:33He's really leaning into Artie's natural ability
27:36to 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 garam masala,
27:55some Kashmiri chili, some garlic and ginger.
27:58All ground turkey.
27:59And a little ground pork, too.
28:01So a crepe net is a sausage wrapped in call fat
28:04to 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
28:11in the casing, right?
28:12Yes.
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
28:18with a ton of, like, sag paneer spices.
28:20How are you going to incorporate turkey
28:21into those two side dishes?
28:23Turkey skin on the potato cake,
28:25and 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.
28:37Oh.
28:38I don't even know why I'm talking to you right now.
28:39No, no, I am all about helping Bobby win today.
28:41I don't even know why.
28:43Sorry, buddy.
28:44Sabotage.
28:46It'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.
29:00You're a really good mentor.
29:01You're really good.
29:02Yeah.
29:03Is this what you were thinking?
29:04Yeah.
29:06Kelsey, what are we doing there?
29:07I see you're on sausage duty, right?
29:09Are 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?
29:16So we're going traditional fall spices, some herbs,
29:19cranberry, hazelnuts.
29:20And we are using the thighs.
29:22And then I've also boiled some skin that I'm also
29:25going to grind in there as well.
29:27So this is going to be very fortified with flavor and fat.
29:29Turkey, turkey, turkey, turkey, turkey, turkey, turkey.
29:30Oh, a little pancetta.
29:31This is going to be amazing.
29:32And what are we doing for our side here, Chef Andrew Zimmern?
29:36I'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
29:45with some goat butter.
29:48Oh, you're just right in the barnyard today,
29:50aren't you, buddy?
29:50100%.
29:51Wow.
29:52You know, I'm very barnyardy.
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.
29:59He just knew.
30:01We 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, taking a whole bunch of
30:37pancetta, pork fat, turkey meat, dark meat, skins.
30:42All right.
30:43I'm going to work on these skins.
30:44So, 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.
30:55Oh, that's beautiful.
30:56Well, let's see.
30:58Looks good.
30:59You feeling okay?
31:00Mmm.
31:01I'm a little behind on these potatoes.
31:02I'm going to get these greens in.
31:04Ah.
31:0522 minutes.
31:06Not kidding.
31:07All right.
31:09All right.
31:10Walk me through your process.
31:11What are we doing?
31:12These are for the potato cakes you're doing?
31:13Yeah.
31:14So, they're going to be flavored almost like a samosa filling.
31:15Nice.
31:16And then you're going to fry them?
31:17Yeah.
31:18So, I'm putting frozen peas in there, some cilantro, some lime juice, and then all of those
31:19sautéed aromatics.
31:20It's going to be bonkers.
31:21There's a lot going on here, sir.
31:22I know.
31:23Uh-oh.
31:24Wait, I think somebody else is trying to get in, guys.
31:25Oh, no.
31:26Oh, no.
31:27Oh, no.
31:28Oh, no.
31:29Oh, no.
31:30Oh, no.
31:31Oh, no.
31:32Oh, no.
31:33Oh, no.
31:34Oh, no.
31:35Oh, no.
31:36Oh, no.
31:37Oh, no.
31:38Oh, no.
31:39Oh, no.
31:40Oh, no.
31:41Oh, no.
31:42Oh, no.
31:43Oh, my God.
31:44Oh, no.
31:45Bobby, Artie, there's a big fat turkey looms.
31:48Oh, my God.
31:49Oh, my God.
31:50Wow.
31:51What are you doing here?
31:52Hey, turkey.
31:53Oh, yeah.
31:54Turkey.
31:55Come on.
31:56It's turkey.
31:57Nice and crispy.
31:58Oh, my God.
31:59Wow.
32:00What are you doing here?
32:01Hey, turkey.
32:02Oh, yeah.
32:03Turkey.
32:04Come on.
32:05It's turkey.
32:06Turkey.
32:07Nice and crispy.
32:09Big fat turkey.
32:10Yeah, Bobby.
32:11Come on.
32:12Big fat turkey.
32:13Come on, big fat Bobby.
32:14Always tasty.
32:15Oh, yeah.
32:16Tasty.
32:17Lots of gravy.
32:18La, la, la.
32:19Let's go.
32:20Big fat turkey.
32:21Hey, mama.
32:22What is happening?
32:24Well, hopefully that turkey dance wasted a couple minutes off that clock for Team Bobby over
32:38here.
32:39Okay, 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.
33:03I 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
33:28gonna 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.
33:42Andrew, 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.
33:49And Yoki is done.
33:51We got this.
33:52Will 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.
34:07How is it?
34:08What's the matter?
34:09It's so freaking good.
34:10Oh, all right, good.
34:12That's what we want to hear.
34:14I thought you were gonna start crying.
34:15I know, I scared him, poor guy.
34:22Turkey braised.
34:23Seasoned, sliced.
34:24Beautiful.
34:26Let 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?
34:38Looks like Artie is pan frying her potato cakes right now,
34:41which five minutes left is, um, I 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, ho, ho.
35:13I am 100% genuinely nervous that Team Andrew sausage might not be fully cooked.
35:18You know, that can be detrimental to the win here.
35:20I'm going home a loser, again.
35:22I check 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,
35:30and 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.
35:41And 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!
35:47Bobby, 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,
35:57and I have some pickled shallots.
35:59That's a lot of stuff, Bobby. You say it so flippantly.
36:01I love that about you, that cool confidence.
36:03I know.
36:06What do you need, Andrew? 20 seconds.
36:08Nothing.
36:10I have a lot of free-form plating techniques.
36:13What did we say was going on top of this?
36:15Creme 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!
36:35Your head is over.
36:36Me too.
36:39You're crazy.
36:42Whoa.
36:43Let me see.
36:45When 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 gonna taste awesome.
36:55Yeah.
36:56And yours is beautiful.
36:57Great.
37:00Team Andrew, Team Bobby, tonight was all about turkey.
37:04Now I'd like to introduce you to our judges.
37:06First 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.
37:27Today was all about the turkey and each team had to make turkey sausage plus two sides.
37:31Please start with the first meal in front of you.
37:33All right, this guy?
37:34He delicious.
37:35It's just bringing all of those like comfy Thanksgiving vibes in a very different format.
37:51I love the little hits of peas in there.
37:53The 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.
38:02What 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.
38:25And 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.
39:05You know, I could eat a bowl full of that.
39:07The mushrooms with the livers, the match made in heaven.
39:11And then the onions and that crispy turkey tail.
39:15Really brought that turkey flavor.
39:17Brilliant idea.
39:18Overall, a great meal.
39:21All right, thank you so much for your comments, judges.
39:23Now, take a vote.
39:26Oh, my God.
39:28You know, two very different meals.
39:30I just love that about food, you know.
39:34And the winning team is...
39:46Team Andrew!
39:48And Calvin!
39:49Yeah!
39:50My brother.
39:51Good job.
39:52Wow.
39:53Redemption!
39:54I mean, huge, huge deal.
39:55I 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 and that gnocchi really worked and it was simply delicious. Congratulations.
40:16I've never won here for a holiday-themed episode to be Bobby Flay.
40:19I was like, I think, 0 for 46.
40:20So...
40:21Congratulations.
40:23My revenge-giving dreams have come true.
40:26Yes, they have.
40:27I've known Bobby for 40 years since we were young cooks in New York.
40:31So...
40:32And I'm just really blessed that I had such an excellent partner in crime.
40:36We lost to a great pair here.
40:37We did.
40:38We did.
40:39That was fantastic.
40:40There's a lot of full circles for me cooking with him because before I even was a chef, I was watching him on TV.
40:47And what your show for me was, there's a big world out there and food can connect me to different cultures and different people.
40:56And if it weren't for him, I wouldn't have learned.
40:59I appreciate you.
41:00You got me out of my small town in Alabama and you didn't even know it.
41:04I didn't mean to make you cry.
41:07I didn't mean to make you cry.
41:11We'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.
41:27Michael Batagio!
41:30Well done, Bobby.
41:31Jeffrey Zakarian.
41:33Maneet Choha!
41:36Mariah Carey!
41:38Woo!
41:39No, I'm kidding.
41:40She was too expensive.
41:42There's gonna be some flavor in this kitchen tonight.
41:45Oh, Lord!
41:46There's a fire!
41:48Oh, my God!
41:49Please!
41:54They're killing me.
41:55This year, everyone's out for holla payback.
41:58Holla payback?
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