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Beat Bobby Flay Holiday Throwdown Season 4 Episode 1
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#Cineva USA
https://www.dailymotion.com/Cineva
Welcome to Cineva USA, your cinematic sanctuary.
We explore the golden age of cinema, dust off classic films, and delve into the artistry that shaped movie history. A true library for timeless stories. Subscribe and let the reel roll!
#Cineva #CinevaUSA #CinevaUS #CinevaU #CinevaFun
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Short filmTranscript
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.
14:11Ah.
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!
14:23Woo!
14:24You are in trouble.
14:32Yes.
14:33You I like.
14:34You're in less trouble.
14:35Okay.
14:37Welcome.
14:38Andrew, welcome back.
14:39Last time somehow I got the victory.
14:42I was surprised, I will tell you.
14:43Team Boppy!
14:49What you're really saying is how did the Jewish kid lose the Hanukkah feast?
14:53Exactly right.
14:54Believe me, everyone's asking the same question.
14:56Exactly right.
14:57Although since then I went on 23andMe and I found out I was 25% Jewish.
15:02So there you go.
15:02Oh!
15:03There you go, mazel.
15:03But that's a huge relief.
15:05Yes, exactly.
15:06By the way, mazel tov.
15:07Oh, thank you so much.
15:08That's the best part of you now.
15:10But now you're going against Andrew.
15:12Yeah, no big deal.
15:14I am 1,000% intimidated by Andrew Zimmerman.
15:18There's not a thing on the planet, I think, that he hasn't eaten or cooked.
15:2220 minutes on the clock and I'm going to give you an ingredient of my choice.
15:26And don't forget, this is the final round before you get to me.
15:30Oh.
15:31Wait, why is that?
15:32What is happening?
15:35And I'm giving you turkey leg quarters.
15:39Whoa.
15:40Do you know how big a turkey is?
15:48There's thigh and drumstick, there's skin, there's bone, and there's a whole lot of meat.
15:52Why do you hate me so much?
15:55Come on.
15:56He hates everybody.
15:58I feel like you're confident already.
16:02I just lost my lunch.
16:03All right, guys, 20 minutes on the clock.
16:06You know what to do.
16:07Shake a leg.
16:09Hey.
16:10Let it go, baby.
16:12Hey.
16:17So turkey leg quarters, you have the thigh and you have the leg attached.
16:21This is not easy.
16:23No.
16:23I've always been a thigh guy.
16:24Yeah.
16:25Like, that's my thing.
16:26I love chicken thighs.
16:27I love turkey thighs.
16:28You guys need sharper cleavers.
16:31I tell you what, though.
16:32Turkey skin, that's pretty great.
16:34It's thicker than chicken.
16:36It holds onto things better.
16:37It gets so crispy.
16:38Just throw it in the fryer.
16:41Artie, what are you making?
16:43I am making, like, an Indian fried turkey wrap.
16:46Oh, cool.
16:46Fried turkey wrap.
16:47I love that.
16:47Indian spices.
16:48Love it.
16:49A cutty roll is, like, the original street sandwich in India.
16:54It kills with flavor and texture.
16:56And I think that's what you need when you're working with turkey.
16:59That is so risky, because when you put something in a wrap and you roll it, guess what happens?
17:03It all moves around.
17:04So you're not building a perfect plate.
17:05You're kind of, like, chancing things.
17:08What about you, Andrew?
17:09My favorite Thanksgiving leftover dish.
17:13Kind of like a turkey a la king deal.
17:16Oh, wow.
17:17Really?
17:18Turkey a la king.
17:19Old school.
17:20I like that.
17:20I see the roux happening.
17:21I'm going to make turkey a la king with spetzla and crispy turkey skin.
17:27I need to get the turkey into the fryer as quickly as I can and have enough time for it
17:32to marry in the braise.
17:35All right, I'm going to go see more about this turkey a la king.
17:38Yo, Z, you're going to do a creamy a la king thing?
17:42Try to go with what you know.
17:45You know, I was here last time when you did not beat Bobby Play.
17:48That is correct.
17:50Hanukkah feast.
17:53Bobby Play!
17:55I personally lost to him in three different cooking competitions over the last 25 years.
18:01So this year, it would be sweet to beat Bobby.
18:05Who doesn't want to beat Bobby?
18:07I've been around a long time, and I've seen a lot of stuff, and I'm a globalist, and I
18:11can cook in a lot of techniques from a lot of different places, and I'm doing a lot more
18:16cooking now, so I'm in shape.
18:17I hope to finally beat him.
18:20And by the way, this is fun!
18:25I have celery, onion, leeks, carrots, and parsnips.
18:28Put a little cream in there.
18:30I'm going to put a splash of sherry.
18:33Hi, friend.
18:35This looks good.
18:36So what do we do with this turkey before you...
18:38So I've soaked it in a curry powder buttermilk.
18:41Okay.
18:41And then flour and rice flour.
18:44All right.
18:44Extra crispy.
18:45So it's nice and crispy.
18:46Coming up on Nine Minutes.
18:52It's time to work on the sauce.
18:54Kind of a glaze that's going to hit this turkey as soon as it comes out of the fryer.
18:57I've got some tamarind paste, honey, malt vinegar, ground cumin, and a little bit of ground cardamom.
19:05What does he do?
19:06He's got eggs and flour.
19:08What's in front of you, Andrew?
19:09Making a little spetzel.
19:12Oh, okay.
19:13Okay.
19:13Oh, of course.
19:14Why not?
19:15I make a lot of spetzel.
19:17Eight minutes and 15 seconds.
19:23When you hear the theme is like turkey Thanksgiving, you don't want to get those flavors.
19:28I want to be surprised, which is what you're going to bring us.
19:30I mean, I do try to do that.
19:32I'm also making a fennel and onion slaw.
19:35Traditionally, in a cutty roll, you would just have kind of marinated onions in there.
19:39But I like the licorice freshness that you get from fennel.
19:43I'm excited to taste your food.
19:45You've judged me so much.
19:46I have, and you are such an incredible culinarian.
19:51That's so sweet.
19:52What an honor.
19:53No spetzel press, so we'll just use a little wand here.
19:58Strain them into the pan with the brown butter.
20:01Toss them.
20:02Season them.
20:04Good luck.
20:08It all looks good, but I will say they seem very nervous it's not going to get done.
20:12Who is?
20:13Both of them.
20:14One minute to go, you guys.
20:15Okay, to assemble the cutty roll, I add a good handful of that fried turkey, add a nice
20:25handful of the fennel and onion slaw, roll it up.
20:28Oh my gosh, it's so good, you guys.
20:32How much time?
20:33I put spetzel in each bowl.
20:36I put the turkey a la king.
20:37My crispy fried turkey skin.
20:3910, 9, 8, 7, 6, 5, 4, 3, 2, 1.
20:49I was feeling really good about my dish, and then I look over at Andrews, and I'm like,
21:00dang it.
21:02Wow.
21:03How did you cook that in that amount of time?
21:04Yummy.
21:05Uh, I don't know.
21:06He might just blow me out of the water at this round.
21:15Well, Bobby, we joined forces tonight to make you end your winning streak, and hopefully
21:19quit competing cold turkey.
21:21Wow.
21:24All right.
21:25Andrew, Artie, either of you could take down this turkey, but it comes down to what you
21:29did with that turkey leg quarter.
21:32Chef Andrew, what did you make us?
21:34Turkey a la king with spetzel, a little bit of crispy turkey skin.
21:41You said that you were going for leftovers, and that's exactly what it felt like.
21:45It tasted to me like when you go in the fridge after Thanksgiving, and you're like, I'm just
21:49going to put this mac and cheese in a bowl with some freaking gravy and turkey, and just
21:52like, you know.
21:54Yeah, well, this reminds me of like chicken and dumplings, or that pot pie, you know,
21:58velvety sauce, enveloping all those vegetables and flavors in the turkey.
22:02You got the turkey meat in there to chew on, and you got the crispiness to kind of give
22:06you a little surprise.
22:07I thought it could have used more salt.
22:09I kept throwing salt to the eating spetzel is a salt sucker.
22:12It just, you know.
22:13I mean, there's a lot of great technique in here, Andrew.
22:16Chef Artie, what did you make for us?
22:17I've made a fried turkey cutty roll with a tamarind honey sauce.
22:28Kudos for making a great sandwich.
22:30I mean, this is definitely in the kingdom of sandwiches.
22:33The crunch on your turkey was perfect.
22:35It's so tender on the inside, perfectly cooked.
22:38It just eats a little dry.
22:39If it had like a yogurt sauce, maybe.
22:41I do agree.
22:42I would have loved like a little rita on the side, maybe something to spoon on to cream
22:45it up, but great job.
22:46Very inventive.
22:48Like, you're good.
22:49You're good.
22:50Thanks, man.
22:51Good.
22:52This is hard.
22:54All right, just give us a minute to decide here.
22:57Jeff, he's the sandwich guy, so it's like she made a sandwich.
23:00I'm like, oh my gosh, she's feeding right into the judges.
23:02Of course he's going to love that.
23:03Artie, Andrew, this was a tough one.
23:05And the chef moving forward to get the win against Bobby Flay is Chef Andrew.
23:16Oh.
23:19So close.
23:21Great job.
23:22You too.
23:25Can I sit?
23:27Yeah.
23:27Oh.
23:30Andrew, you just did more with the turkey, used it three ways.
23:33Great job.
23:33I mean, both excellent dishes.
23:35So, Andrew, you've been in this position before.
23:37You've battled Bobby in the final round.
23:39How many times have y'all competed against each other?
23:41Well, like 18 years ago, battle Whistling Salmon.
23:45That's how long it was?
23:46Something like, we're old.
23:48Whistling Salmon has gone extinct since then.
23:50That's how long it was.
23:52This is how long you hold on to stuff?
23:54And then Hanukkah.
23:56Yeah.
23:56My one quarter Jewish cousin beat me.
24:00I am so excited to take Bobby down this time.
24:03Let's see what happens.
24:04Love it.
24:12All right, Andrew, congratulations.
24:14Tough competitor.
24:16Delicious and amazing.
24:18She gave you a run for your money, but turkey a la king is the king of the kitchen right now.
24:22All right, what's your signature dish?
24:24I'm going to do a handmade turkey sausage.
24:26Okay.
24:26Okay, yeah, yeah, yeah, yeah, yeah, yeah, yeah.
24:31Andrew, not only do you get to battle Bobby with your signature dish, but you get to pick the teams.
24:36This is the fun part.
24:37You got two really, really good cooks here.
24:40I know Kelsey, and she's highly skilled, so I'm like, okay, we got a shot at this thing.
24:44If you would do me the honor, I'd be thrilled if you'd cook with me.
24:48Wow, that's so sweet.
24:50I am very honored.
24:52Get over here, Artie.
24:52Let's kill him.
24:55We got this.
24:56Yes.
24:56I'm so happy to cook with Artie.
24:58Her food always tastes delicious.
24:59Amazing flavors and textures, so I feel like I have a great partner in this round.
25:04Oh, yeah.
25:05Honey, watch.
25:06She's ready.
25:06We got this.
25:07My first competition I ever did, he was a judge.
25:09Really?
25:10Yep.
25:10I do this show called Top Chef, and he's one of the very first judges I have, and he's judged me a lot since.
25:15We have a food family thing.
25:17We do, yeah.
25:17Also, we're related in our food trees.
25:20Yeah, we are.
25:20We're years later than I am a chef, or one of his best friends who's not my mentor, Gavin Casey.
25:27Artie, can you please promise all of us that you're not going to carry this competition for Bobby this time?
25:31Like I did last time?
25:32Yeah.
25:32Like you did last time?
25:33Please.
25:34We make a great team.
25:35We've already done it one time before, and we won, so that's okay.
25:38You might want to just, like, not do something or move slow just so that he goes down.
25:43I don't care about winning.
25:44Just be nice if he lost for once.
25:46No, we want to win at their best, you know?
25:48I'm willing to cheat at this point.
25:49Win is a win, brother.
25:50You'll have 45 minutes to make turkey sausage and at least two other side dishes.
25:56So each side dish has to use an element of the turkey that you are not using in your main dish.
26:02Okay.
26:03The bird is the word.
26:05And your 45 minutes starts booking now.
26:07So Andrew challenged Bobby to make turkey sausage, plus they need to make two sides.
26:20Breaking down turkeys, and then I'm going to get the sausage going behind.
26:23Game plan is just to divide and conquer.
26:25I'll get the side dishes started.
26:27KBC is going to handle the sausage.
26:30We're going to make turkey skin encased turkey sausage, sweet potato gnocchi, and sweet and sour pearl onions with fried turkey tails.
26:40A heavy little bird.
26:41Andrew, why did you choose turkey sausage?
26:44I love making sausage.
26:46I think it's a fun way to present turkey, and I thought it would make for a really fun challenge.
26:54Bobby is as seasoned as it gets, and he is an extremely brutally difficult person to compete against, as I have learned over the last 25 years.
27:06All right, so you're going to make the potato cakes?
27:08Yep.
27:09I have the turkey in there, yeah.
27:10Okay.
27:11And I'm going to try to put these crepe nets together.
27:14I mean, I like cooking Indian food.
27:15It's always an adventure for me, because I love the spices and the ingredients.
27:18You've got the braised grains, right?
27:19Yeah.
27:20All right.
27:20Turkey thighs go into the pressure cooker, because this is going to take at least 35 minutes, probably.
27:26Then I put the skins in the fryer.
27:28Gara masala, do you have it?
27:29Right there.
27:31A lot of Indian spices happening over there.
27:33He's really leaning into Artie's natural ability to combine these wonderful warm and spicy and aromatic flavors.
27:4238 minutes, 30 seconds left.
27:47All right, what are we doing for the sausage here, gang?
27:49Real quick.
27:50I see it's coming together nicely.
27:51How are we spicing it up?
27:52I'm making a crepe net with some gara masala, some kajmiri chili, some garlic and ginger.
27:58All ground turkey.
27:59And a little ground pork, too.
28:00So a crepe net is a sausage wrapped in call fat to make almost like a patty out of it.
28:06Call fat holds it together, and it also brings flavor.
28:08He's using call fat to wrap it instead of stuff it in a casing, right?
28:12Yes.
28:12Wow, smart.
28:14What are you doing for the sides here?
28:15I'm making a potato cake, and I'm making braised greens with a ton of, like, saag paneer spices.
28:20How are you going to incorporate turkey into those two side dishes?
28:22Turkey skin on the potato cake and turkey, like, bouillon to amp those flavors up.
28:27Oh, my gosh.
28:28And then shredded turkey is going to go in the greens.
28:31Wow.
28:32We're still on the same team, right?
28:33Now I feel like you're an enemy.
28:35Why?
28:36Because Bobby's got to lose.
28:37I don't even know why I'm talking to you right now.
28:39I am all about helping Bobby win today.
28:43Sorry, buddy.
28:45Sabotage.
28:46It's going to take more than that, my friend.
28:49When I cook with you, I feel way more confident about what I'm cooking, because he doesn't mess with me.
28:55He's just like, what do you think?
28:57And I'm like, oh, I like it.
28:58He's like, good enough for me.
28:59I'm glad to hear that.
29:00Yeah, you're a really good mentor.
29:02Yeah.
29:03Is this what you were thinking?
29:04Yeah.
29:06Kelsey, what are we doing with you?
29:07I see you're on sausage duty, right?
29:08Are you mixing it with a little pork fat?
29:10Yes, I am.
29:11Hey, now, so you got your thighs.
29:13How are you going to spice up this turkey sausage?
29:15So we're going traditional fall spices.
29:18Some herbs, cranberry, hazelnuts.
29:20And we are using the thighs.
29:22And then I've also boiled some skin that I'm also going to grind in there as well.
29:27So this is going to be very fortified with flavor and fat.
29:30Turkey, turkey, turkey, turkey, turkey, turkey, turkey, turkey, turkey, turkey.
29:30Oh, a little pancetta.
29:31This is going to be amazing.
29:32What are we doing for our side here, Chef Andrew Zimmern?
29:35I'm doing sweet potato gnocchi.
29:37I'm going to do it with turkey livers and rosemary.
29:41Very nice.
29:41And we're going to do some sweet and sour onions with some goat butter.
29:48Wow, you're just right in the barnyard today, aren't you, buddy?
29:50100%.
29:51Wow.
29:52You know, I'm very barnyard-y.
29:54I see you.
29:54I smell you.
29:55I think barnyard every time.
29:56That's why he picked me.
29:57This guy's milked some pigs over here.
29:59We have great dairy goats in Minnesota, where I live.
30:04Goat milk, goat butter.
30:05The flavor is just insane.
30:08Just another holiday celebration at the Zimmern House.
30:10That's exactly right.
30:1133 minutes left.
30:17That looks really good.
30:18Smells good, too.
30:19Remember, it's going to get all that onion marvelousness.
30:23I think it's good.
30:25Bobby makes a big bowl of ground dark meat, white meat, turkey.
30:29He's going to kind of do his own little, you know, hand-formed sausage.
30:33Andrew, on the other hand, they're making sausage old-fashioned way,
30:36taking a whole bunch of pancetta, pork fat, turkey meat, dark meat, skins.
30:42All right, I'm going to work on these skins.
30:43So, you got total traditional flavor on Andrew's team.
30:47And then you got, you know, new wave Indian Thanksgiving on Artie and Bobby's team.
30:52This is going to be wildly different approaches.
30:57Oh, that's beautiful.
30:58Well, let's see.
31:00Looks good.
31:01You feeling okay?
31:02Mm, I'm a little behind on these potatoes.
31:04I'm going to get these greens in.
31:0922 minutes.
31:10Not kidding.
31:13All right.
31:16Artie, walk me through your process.
31:17What are we doing?
31:18These are for the potato cakes you're doing?
31:19Yeah, so they're going to be flavored almost like a samosa filling.
31:23Nice!
31:23And then you're going to fry them?
31:25Yeah.
31:26So I'm putting frozen peas in there, some cilantro, some lime juice,
31:29and then all of those sauteed aromatics.
31:31It's going to be bonkers.
31:34There's a lot going on here, sir.
31:36I know.
31:37Uh-oh.
31:38Wait, I think somebody else is trying to get in, guys.
31:42Oh, no!
31:43Oh, my God.
31:46Oh, no!
31:48Bobby, Artie, there's a big, fat turkey lube!
31:51Oh, my God.
31:52Oh!
31:54Nice and crispy!
31:57Oh, my God.
31:58Wow!
31:59What are you doing here?
32:01Hey, turkey.
32:02Oh, yeah.
32:03Turkey done!
32:05It's turkey done!
32:06Nice and crispy!
32:09Big fat turkey!
32:11Yeah, Bobby, come on!
32:12Big fat turkey!
32:13Come on, big fat Bobby!
32:14Always tasty!
32:16Oh, yeah, tasty!
32:17That's so gravy!
32:18La, la, la!
32:19Let's go!
32:21Big fat turkey!
32:22Hey, mama!
32:23What is happening?
32:25What is happening?
32:25What is happening?
32:33Well, hopefully that turkey dance wasted a couple minutes off that clock for team Bobby over
32:39here.
32:39Okay so Kelsey expertly skinned the turkey around the breast meat into one
32:45large sheet reaching over you which Andrew is using all that ground turkey
32:52meat stuff it inside really brilliant full turkey experience how's it going
32:58over there y'all good are you having fun yep so much fun I can't believe how
33:05much fun I'm having it's ridiculous all right you want to look at these skins
33:09I have two so far so is this ready to be stuffed yep and look what I'm doing one
33:14two and then cutting that off right okay I got it and I think we're gonna do them
33:22all on the stove top heard I get to make my dreams come true about learning from
33:27the people that I just thought I was gonna watch on TV my whole life but with
33:31only 10 minutes left I'm still seeing sausages go on the stove top into a pan
33:35and I don't know if there's be enough time with these sausages 10 minutes it's a lot of meat in
33:40there it's a lot of skin to cook Andrew what's left to do how are we feeling on
33:44those turkey sausages uh we'll see we're gonna pull them out at the last moment and
33:50Yoki is done we got this will the sausage make it to the plate this look good to you
33:56yeah just taste it yeah the greens have now braised beautifully that tomato is sweet and that garam
34:04masala has really bloomed oh my god how is it what's the matter it's so freaking good all right good
34:12that's what we want to hear thank you I thought you're gonna start crying I know I scared him poor guy
34:17turkey braised seasoned sliced beautiful thank you let them know it's there team Bobby what's
34:29left to do Artie have you started the potato pancakes yet in my mind I have yes you have
34:34and your mind cooks them perfectly every time isn't that the same
34:37looks like Artie is pan frying her potato cakes right now which five minutes left is um I would
34:45have made them half the height and half the diameter at this stage what's the varnish for this parsley on
34:58this you can okay and these are our turkey tails that go on the sweet and sour onions a lot going on
35:06here guys with three minutes ten seconds left I am 100% and genuinely nervous that team Andrew sausage might not be fully cooked you know that can be detrimental to the win here I'm going home a loser again I checked the sausages and they're just too blonde on top there's no amount of pan frying that's gonna work so I drop them in the fryer and I'm praying that they don't fall apart
35:33one minute 30 seconds left yo
35:36what do you need what do you need fried sage on those first and these turkey tails first last thing parsley if we have time come on team Andrew you can do it let's do it
35:48Bobby what are you garnishing those sausages with it's yogurt with ahi amarillo and mint and cilantro and then I have a cranberry mostarda and I have pickled shallots that's a lot of stuff Bobby you say it so flippantly I love that about you that cool
36:03confidence I know what do you need Andrew 20 seconds nothing
36:10I have a lot of freeform plating techniques what did we say was going on top of this
36:15cramp fresh and turkey skin all right so
36:17we gotta go
36:19we gotta go
36:20yeah I know
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38:41the sausage itself great flavor great moisture wrapping it with the turkey skin 10 out of 10
38:55on the cuteness factor the skin because it was wrapped and then cooked that way kind of lost
39:01some of that crisp made the skin a little bit rubbery the gnocchi that's a star you know i could
39:06eat a bowl full of that the mushrooms with the livers the match made in heaven and then the onions
39:12and uh that crispy turkey tail really brought that turkey flavor brilliant idea overall a great meal
39:20all right thank you so much for your comments judges now take a vote
39:25oh my god you know two very different meals i just love that about food you know
39:36and the winning team is
39:40i mean huge huge deal i mean you know bobby does not go down very often
40:09these were two incredible feasts but i think at the end of the day the moistness of the sausage
40:15and that gnocchi really worked and it was simply delicious congratulations
40:19thank you i've never won here for a holiday theme episode be bobby flay i was like i think over 46
40:25so congratulations thank you my revenge giving dreams have come true yes they have i've known bobby
40:32for 40 years since we were young cooks in new york so and i'm just really blessed that i had such an
40:39excellent partner in crime we lost to a great pair here we did we did that was fantastic there's a lot of
40:45full circles for me cooking with him because before i even was a chef i was watching him on tv and what
40:52your show for me was there's a big world out there and food can connect me to different cultures and
40:57different people and it's if it weren't for him i wouldn't have learned i appreciate you you got me
41:02out of my small town in alabama and you didn't even know it
41:05i didn't mean to make you cry
41:08we're team andrew and we just beat bobby flay yeah
41:15you know bobby you think you have it all but tonight you're doomed
41:23michael botaggio
41:29jeffrey zicarian
41:33monite choha
41:35mariah carey
41:37no i'm kidding she was too expensive
41:40there's gonna be some flavor in this kitchen tonight
41:44oh lord there's a fire
41:47oh my god please
41:50they're killing me this year everyone's out for holla payback holla payback
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