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00:00¡Suscríbete al canal!
00:30¡Suscríbete al canal!
01:00¡Suscríbete al canal!
01:29¡Gobble, goble, Bobby!
01:34¡It's Revenge Givings!
01:36¡And you're going down!
01:37¡That's right!
01:38¡I'm back, baby!
01:54¡Oh, Dios!
01:55¡I swear!
01:55¡This is not part of that!
01:58¡We're just going to leave that!
01:59¡This 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.
02:10Do you even like turkey?
02:11I do like turkey.
02:12And do you change it up every Thanksgiving?
02:13Every year.
02:14You know, a New Orleans Thanksgiving
02:15could be an Italian Thanksgiving.
02:18Is it tonight about turkey in general?
02:20It's just all turkey.
02:21Oh.
02:21We're going to try to honor all the parts of the turkey.
02:24The word around the street, Bobby,
02:25is that it's revenge-giving here.
02:27So you might see some familiar faces.
02:30Let's see who you got.
02:31Our first contender brought the spice last holiday
02:35to help you win.
02:36Now she's back to burst your Thanksgiving bubble
02:39and your winning streak.
02:40Chef Artie Saquera!
02:42Look at your friends!
02:47Isn't he cute?
02:52Whoa, that's not nice.
02:54That's what I'm doing to you tonight, Bobby.
03:01Welcome.
03:02Bobby, it's our first holiday throwdown
03:04for our next contender.
03:05But it is not the first time you've watched her compete.
03:08Last time you saw her, she took down your titans.
03:11Here to take you to turkey town and baste up a win.
03:16It's Chef Kelsey Bernard-Claude!
03:23Bobby, you're basted.
03:27Hey, Artie.
03:29I would hug you, but I have this giant baster.
03:32Good evening, chefs.
03:34Kelsey, welcome.
03:35Welcome back, Artie.
03:36Thank you for having me.
03:37Last year, I think your spices really helped me win
03:40that battle that we were in together.
03:41Yeah, you'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.
03:58Wow.
04:00Confidence.
04:01Oh, it's like that.
04:01It'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.
04:11The gizzards.
04:11Okay, love it.
04:12What about you?
04:13You know what I love about turkey?
04:14No.
04:15When you pick it up and you put it in the trash.
04:17Oh, no.
04:17You don't like turkey?
04:18Don't like turkey whatsoever.
04:19I love turkey.
04:20Really?
04:21It 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 just, this is an alley-oop for you.
04:38Thank 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?
04:44For our first round, the tricky part that you'll be cooking with is turkey wings.
04:54Oh.
04:55Okay.
04:56Okay.
04:56All right.
04:58Okay.
04:59I freaking love wings.
05:00I love chicken wings.
05:01It's just a giant chicken wing, right?
05:03It's just bigger.
05:03Okay, 20 minutes on the clock.
05:05Ain't no thing but a Thanksgiving turkey wing.
05:07This is a deceptively hard ingredient.
05:20They're big.
05:20They're big and they're like, they need time.
05:23Jeez, I'm crying.
05:24What was this turkey eating?
05:27It really doesn't feel like this is supposed to be this big.
05:29I 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.
05:47This 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.
06:00Oh, fun.
06:01My strategy is to draw out the flavor of the wings because they have great gelatin in them.
06:06Artie is a quiet assassin when it comes to flavor.
06:10I'm Artie Sequeira and I'm talking turkey when I tell you I am coming for revenge tonight.
06:14You 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.
06:27But let's be honest, the winning dish was mine.
06:33So, I want to go mano a mano.
06:37Bobby 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.
06:45This 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.
06:54Some buffalo style wing with like smoked chilies.
06:57I 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.
07:17Yes.
07:17I 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 of Champions, Chopped, and I have taken down Bobby's Titans.
07:33My style of cooking is Southern roots, but also French training.
07:36It'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.
07:4415 minutes, 30 seconds left, chefs.
07:48Get those wings.
07:50Split.
07:51Wow.
07:51Bro.
07:53This bird lived a good life, I'll tell you that much.
07:55He was, like, got to be, like, 105 years old.
07:57So, you're going to use that, extract some flavor out of there.
07:59How are we going to get meat on the plate?
08:01What is your plan?
08:01So, I'm going to start deep frying this now.
08:04Okay, good, good.
08:04So that it cooks all the way through.
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.
08:10I hit it with salt, pepper, and some five-spice powder, and then throw that right into the
08:15fryer.
08:16This smells good.
08:16You got a little star anise in there, some coriander.
08:19We got a little ginger.
08:20Nice, 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.
08:26You know, it's like the end stage of a relationship.
08:33Woo!
08:34Why are they so big?
08:36So, what else are you going to play with these fried turkey wings?
08:39A green 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 going to 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.
09:02That's always the best sign.
09:03It's really just the worst thing.
09:04It's the best sign when they say that.
09:06We will see who wins.
09:10Five minutes.
09:11Five minutes.
09:11What?
09:12How did that happen?
09:13No, no, no, no, what happened?
09:15No, no, no, no, no.
09:15What did you do?
09:16That went really fast, Bobby.
09:17I don't like that.
09:19Oh, I like that star anise in there.
09:22Oh, that's good.
09:23That's really good.
09:24Oh, thank you.
09:24But are you going to have turkey in the broth?
09:27That's my hope, yeah, is if I can pick it fast enough, I just didn't realize how quick
09:31the time went.
09:31All right, you have less than four minutes.
09:33Oh my gosh, you guys.
09:37Man, those wings aren't big.
09:39Yeah.
09:40So, okay, so you're going to toast some peanuts?
09:42I fried them, but they're going in here.
09:44Okay.
09:44This is like a Korean-ish barbecue sauce.
09:47Okay.
09:48And then as soon as these come out, dip, plate.
09:52Ooh, that's a good color.
09:53But is it cooked, you guys?
09:56Please be cooked.
09:57Please be cooked.
09:58Please be cooked.
10:01I had to pull them out.
10:02I've got to cut into them.
10:03I've got to see what we're dealing with.
10:05Let's hope that her turkey wings are cooked.
10:08Completely raw in the middle.
10:13No.
10:18She's too big.
10:22Coming up in a minute.
10:24Oh, no.
10:29So, Kelsey's wings seem to be a tiny bit under.
10:32I 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.
10:39Wow.
10:39Whoa.
10:40Y'all, that is so hot.
10:41So hot.
10:42Can't stop.
10:43Dip this turkey in that boiling sauce.
10:46It's going to help carry over cooking.
10:48Oh, okay.
10:49It's not totally cooked.
10:50Don'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 going to get.
10:59Some turkey.
11:0012, 11, 10, 9, 8, 7, 6, 5, 4, 3, 2, 1.
11:14Good job.
11:18Very nice.
11:20What's the matter?
11:22That was tough.
11:24There's a lot of texture here.
11:25You've got crunchy peanuts.
11:26It's sticky, sweet, sour, spicy, hot.
11:29My biggest concern is just the cooking on the turkey.
11:32To make a broth from scratch.
11:34Using the turkey in two different ways.
11:37Plus noodles.
11:38I mean, what did she do?
11:39She just fried a chicken wing?
11:40Come on.
11:44Artie, Kelsey, you know, your job is to take out that turkey right there.
11:49Carve him up.
11:50After all, it is revenge giving.
11:53Chef Kelsey, what did you make?
11:55K-Town wings.
11:56You went for it with flavor.
12:03Thank you.
12:03Those peanuts and that sauce just gives you that sour meets spicy meets sweet, sticky.
12:09I mean, look at that glistening.
12:10I mean, right there.
12:11But it's like the turkey meat, it's a little tough.
12:13Like, it kind of seized up when it hit that hot oil.
12:16The flavor is fantastic.
12:18Thank you.
12:19Chef Artie, what did you make me?
12:20Asian turkey noodle soup, kind of inspired by pho.
12:27The broth automatically evokes pho with that star anise in there.
12:31Just really silky, warm, gratifying.
12:34That really amazing turkey flavor.
12:35Thank you.
12:36Would have loved some more of those traditional herbs you get in pho.
12:39Some mint, basil.
12:40Me too.
12:40They're on my station.
12:41They are?
12:42Okay.
12:42Well, they just didn't make it on this.
12:43Both of you can definitely beat Bobbi Flay here.
12:47And the winner is...
12:49Chef Artie!
12:54Oh, my gosh!
12:58Thank you.
12:59Great job.
13:00I was very nervous to continue with you.
13:02You never know.
13:03Great job.
13:04Come on down.
13:05Okay.
13:06Great job.
13:07Good job, Chef.
13:08He's playing next.
13:09Artie, I was impressed with your broth,
13:11and your meat was succulent,
13:14and it was just great use of flavor.
13:15Thank you.
13:16Can I taste it?
13:16Yeah, 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.
13:24I had calcia.
13:25That's delicious.
13:26So, I'm happy.
13:27I'm proud of it.
13:28Well, you gotta make it through round two now.
13:30Yeah.
13:30This is great.
13:31All right, head back into the kitchen, Artie.
13:33All right, thank you.
13:33Bye.
13:33Bobbi, you come over here.
13:35Wow.
13:37I'm in the bone.
13:38Thank you, guys.
13:39Thank you, guys.
13:41Woo!
13:44Any idea who's up next here?
13:47Could be anybody.
13:48There's a lot of people that want revenge.
13:50Why is that?
13:50What 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.
14:04Wait, what?
14:05I was there for that.
14:06Back for vengeance, it's Chef Andrew Zimmer.
14:09What?
14:09Oh, my God.
14:12Woo!
14:12Woo!
14:14Yes!
14:16Crazy Uncle Andrew is here!
14:19Thank you.
14:20What's he gonna do to that turkey?
14:21Happy revenge-giving.
14:23Woo!
14:30You are in trouble.
14:32Yes.
14:33You I like.
14:34You're in less trouble.
14:35Ok, welcome. Andrew, welcome back.
14:39Last time somehow I got the victory. I 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, so there you go.
15:02Oh!
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.
15:09Thank you.
15:10But now you're going against Andrew.
15:12Yeah, no big deal.
15:14I am 1000% 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 gonna give you an ingredient of my choice.
15:26And don't forget, this is the final round before you get to me.
15:29Wait, why is that?
15:32What is happening?
15:34And I'm giving you turkey leg quarters.
15:39Whoa!
15:40Bobby!
15:41Whoa, Bobby!
15:42Do you know how big a turkey is?
15:47There'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.
15:59I 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.
16:09Hey!
16:11Let it go, baby!
16:12Hey!
16:18So turkey leg quarters, you have the thigh and you have the leg attached.
16:21This is not easy.
16:22No.
16:23I've always been a thigh guy.
16:24Yeah, same.
16:25Like, that's my thing.
16:26I love chicken thighs, I love turkey thighs.
16:29You guys need sharper cleavers.
16:31I tell you what, though, turkey skin, that's pretty great.
16:34Yeah, it is good.
16:35It's thicker than chicken, it holds onto things better, it gets so crispy.
16:38Just throw it in the fryer.
16:41Artie, what are you making?
16:42I am making, like, an Indian fried turkey wrap.
16:45Oh, cool.
16:46Fried turkey wrap.
16:47I love that.
16:48Indian spices.
16:49A cutty roll is, like, the original street sandwich in India.
16:53It kills with flavor and texture, and I think that's what you need when you're working with turkey.
16:59That is so risky, because when you put something in a wrap and you roll it, guess what happens?
17:02It all moves around.
17:03So you're not building a perfect plate, you're kind of, like, chancing things.
17:08What about you, Andrew?
17:09My favorite Thanksgiving leftover dish.
17:12Kind of like a turkey a la king deal.
17:15Oh, wow.
17:16Really?
17:17Turkey a la king.
17:18Old school.
17:19Old school.
17:20I like that.
17:21I see the roux happening.
17:22I'm gonna make turkey a la king with spetzla and crispy turkey skin.
17:27I need to get the turkey into the fryer as quickly as I can and have enough time for it to marry in the braise.
17:34All right, I'm gonna go see more about this turkey a la king.
17:38Yo, Z!
17:39You're gonna do a creamy a la king thing?
17:41Try to go with what you know.
17:44You know, I was here last time when you did not beat Bobby Flay.
17:48That is correct.
17:49Hanukkah feast.
17:53Bobby Flay!
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 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.
18:18I 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 gonna put a splash of sherry.
18:34Hi, friend.
18:35Uh, this 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.
18:42And then flour and rice flour.
18:44All right, extra crispy.
18:45So it's nice and crispy.
18:46Coming up on Nine Minutes.
18:52It's time to work on the sauce, kind of a glaze that's going to hit this turkey as soon as it comes out of the fryer.
18:57I've got some tamarind paste, honey, malt vinegar, ground cumin and a little bit of ground cardamom.
19:05What does he do? He's got eggs and flour.
19:07What's in front of you, Andrew?
19:09Making a little spetzel.
19:11Oh, okay.
19:12Oh, okay.
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. Traditionally, in a cutty roll, you would just have kind of marinated onions in there. But I like the licorice freshness that you get from fennel.
19:43I'm excited to taste your food. You've judged me so much.
19:46I have, and you are such an incredible culinarian.
19:50That's so sweet. What an honor.
19:52No spetzel press, so we'll just use a little wand here, strain them into the pan with the brown butter, toss them, season them.
20:03Good luck.
20:04Thank you.
20:08It 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.
20:17Okay, to assemble the cutty roll, I add a good handful of that fried turkey, add a nice handful of the fennel and onion slaw, roll it up.
20:28Oh my gosh, it's so good, you guys.
20:31How much time?
20:33I put spetzel in each bowl, I put the turkey a la king, my crispy fried turkey skin.
20:39Ten, nine, eight, seven, six, five, four, three, two, one.
20:50I was feeling really good about my dish, and then I look over at Andrews, and I'm like, dang it.
21:02Wow.
21:03How'd 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.
21:15Well, Bobby, we joined forces tonight to make you end your winning streak, and hopefully quit competing cold turkey.
21:24Wow.
21:25All right, Andrew, Artie, either of you could take down this turkey, but it comes down to what you did with that turkey leg quarter.
21:32Chef Andrew, what did you make us?
21:34Turkey a la king with spetzel, a little bit of crispy turkey skin.
21:42You 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 going to put this mac and cheese in a bowl with some freaking gravy and turkey and just like, you know.
21:54Yeah, well, this reminds me of like chicken and dumplings, or that pot pie, you know, velvety sauce enveloping all those vegetables and flavors in the turkey.
22:02You got the turkey meat in there to chew on, and you got the crispiness to kind of give you a little surprise.
22:07I thought it could have used more salt.
22:09I kept throwing salt, you know, each spetzel is a salt sucker. It just, you know.
22:13I mean, there's a lot of great technique in here, Andrew. Thank you.
22:16Chef Artie, what did you make for us?
22:18I've made a fried turkey cutty roll with a tamarind honey sauce.
22:28Kudos for making a great sandwich. I mean, this is definitely in the kingdom of sandwiches.
22:32The crunch on your turkey was perfect. It's so tender on the inside, perfectly cooked. It just eats a little dry. If it had like a yogurt sauce, maybe.
22:41I do agree. I would have loved like a little rita on the side, maybe something to spoon on to cream it up. But great job. Very inventive.
22:48Thank you. Like, you're good. You're good.
22:50Thanks, man.
22:52This is hard.
22:54All right, just give us a minute to decide here.
22:56Jeff, he's the sandwich guy, so it's like she made a sandwich. I'm like, oh my God, she's feeding right into the judges. Of course he's going to love that.
23:04Artie, Andrew, this was a tough one.
23:06And the chef moving forward to get the win against Bobby Flay is...
23:15Chef Andrew!
23:17Oh!
23:19So close.
23:20Thank you.
23:21Great job.
23:22You too.
23:26Should I sit?
23:27Yeah.
23:28Oh, thank you.
23:30Andrew, you just did more with the turkey, used it three ways. Great job. I mean, both excellent dishes. So, Andrew, you've been in this position before. You've battled Bobby in the final round.
23:40How many times have y'all competed against each other?
23:42Well, 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. That's how long it was.
23:51This is how long you hold on to stuff?
23:54And then Hanukkah.
23:56Yeah.
23:57My one quarter Jewish cousin beat me.
24:00I am so excited to take Bobby down this time. Let's see what happens.
24:04Love it.
24:12All right, Andrew, congratulations. Tough competitor.
24:16Thank you.
24:17Delicious and amazing.
24:18She gave you a run for your money, but turkey a la king is the king of the kitchen right now.
24:23All 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, yeah.
24:31Andrew, not only do you get to battle Bobby with your signature dish, but you get to pick the teams.
24:37This is the fun part. You 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.
24:45If you would do me the honor, I'd be thrilled if you'd cook with me.
24:48Thank you.
24:49Wow, that's so sweet.
24:50I am very honored.
24:52Get over here, Artie.
24:54Let's kill him.
24:55We got this.
24:56Yes.
24:57I'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.
25:07We got this.
25:08My first competition I ever did, he was a judge.
25:09Really?
25:10Yep.
25:11I do this show called Top Chef, and he's one of the very first judges I have.
25:14And he's judged me a lot since.
25:15We have a food family thing.
25:17We do, yeah.
25:18Also, we're related in our food trees.
25:20Yeah, we are.
25:21Years later than I am a chef for one of his best friends who's not my mentor.
25:26Gavin Casey.
25:27Artie, can you please promise all of us that you're not going to carry this competition for Bobby this time?
25:31Like I did last time?
25:32Yeah.
25:33Like you did last time?
25:34Please.
25:35We make a great team.
25:36We've already done it one time before, and we won.
25:38So, that's okay.
25:39You 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.
25:46Now, we want to win at their best.
25:47You know?
25:48I'm willing to cheat at this point.
25:49Win is a win, brother.
25:50You'll have 45 minutes to make turkey sausage and at least two other side dishes.
25:56So, each side dish has to use an element of the turkey that you are not using in your main dish.
26:02Okay.
26:03The bird is the word.
26:05And your 45 minutes starts.
26:06Book it 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.
26:26I'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, sweet potato gnocchi, and sweet and sour pearl onions with 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, 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.
27:13I mean, I like cooking Indian food.
27:15It's always an adventure for me, because I love the spices and the ingredients.
27:18And you've got the braised grains, right?
27:19Yeah.
27:20All right.
27:21You guys 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.
27:27Skaram masala, do you have it?
27:29Right there.
27:30A lot of Indian spice is happening over there.
27:33He's really leaning into Artie's natural ability to combine these wonderful warm and spicy and aromatic flavors.
27:4138 minutes, 30 seconds left.
27:47All 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, some Kashmiri 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.
28:05Call fat holds it together, and it also brings flavor.
28:08He's using call fat to wrap it instead of stuff it in a casing, right?
28:11Yes.
28:12Wow, smart.
28:13What are you doing for the sides here?
28:15I'm making a potato cake, and I'm making braised greens with a ton of, like, sag 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.
28:30Wow.
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.
28:36Oh.
28:37I don't even know why I'm talking to you right now.
28:39No, no.
28:40I am all about helping Bobby win today.
28:41I don't even know why.
28:42Sorry, buddy.
28:44Sabotage.
28:45It's going to take more than that, my friend.
28:49When I cook with you, I feel way more confident.
28:52Oh, good.
28:53About what I'm cooking, because he doesn't mess with me.
28:55He's just like, what do you think?
28:57And I'm like, oh, I like it.
28:58He's like, good enough for me.
28:59I'm glad to hear that.
29:00Yeah, you're a really good mentor.
29:01Thank you.
29:02Thank you.
29:03Yeah.
29:04Is this what you were thinking?
29:05Yeah.
29:06Kelsey, what are we doing?
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've got your thighs.
29:13How are you going to spice up this turkey sausage?
29:15So we're going traditional fall spices.
29:18Some herbs, cranberry, hazelnuts.
29:20And we are using the thighs.
29:22And then I've also boiled some skin that I'm also going to grind in there as well.
29:27So this is going to be very fortified with flavor and fat.
29:29Turkey, turkey, turkey, turkey, 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.
29:40Very nice.
29:41And we're going to do some sweet and sour onions with some goat butter.
29:48Oh, 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.
29:57This guy's milked some pigs over here.
30:00We 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.
30:22I think it's good.
30:24Bobby 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.
30:44So 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.
30:56Oh, that's beautiful.
30:58Well, let's see.
30:59Looks good.
31:00You feeling okay?
31:01Mmm.
31:02I'm a little behind on these potatoes.
31:04I'm going to get these greens in.
31:07Ah!
31:0822 minutes.
31:09Not kidding!
31:13All right.
31:15Artie, walk me through your process.
31:17What are we doing?
31:18These are for the potato cakes you're doing?
31:19Yeah, so they're going to be flavored almost like a samosa filling.
31:22Nice!
31:23And then you're going to fry them?
31:24Yeah.
31:25So I'm putting frozen peas in there.
31:27Some cilantro, some lime juice, and then all of those sauteed aromatics.
31:31It's going to be bonkers.
31:34There's a lot going on here, sir.
31:36I know.
31:37Uh-oh.
31:38Wait, I think somebody else is trying to get in, guys.
31:42Oh, no!
31:43Oh, my God.
31:44Bobby, Artie!
31:45There's a big fat turkey lube!
31:46Oh, my God.
31:47Oh, my God.
31:48Wow!
31:49What are you doing here?
31:50Hey, turkey.
31:51Oh, yeah.
31:52Turkey done!
31:53It's turkey done!
31:54It's turkey done!
31:55Big fat turkey!
31:56Nice and crispy!
31:57Oh, my God.
31:58Wow!
31:59What are you doing here?
32:00Hey, turkey.
32:01Oh, yeah.
32:02Turkey done!
32:03It's turkey done!
32:04Big fat turkey!
32:05Nice and crispy!
32:06Big fat turkey!
32:07Yeah, Bobby!
32:08Come on!
32:09Big fat turkey!
32:10Come on, big fat turkey!
32:11Yeah, Bobby!
32:12Come on!
32:13Big fat turkey!
32:14Come on, big fat Bobby!
32:15Always tasty!
32:16Oh, yeah.
32:17Tasty!
32:18That's so gravy!
32:19La, la, la!
32:20Let's go!
32:21Big fat turkey!
32:22Hey, mama!
32:23What is happening?
32:34Well, hopefully that turkey dance wasted a couple minutes off that clock for Team Bobby over
32:39here.
32:40Okay, so Kelsey expertly skinned the turkey around the breast meat into one large sheet.
32:46Reaching over 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.
33:04So much fun.
33:05I 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?
33:12Yep.
33:13And look what I'm doing.
33:14One, two, and then cutting that off.
33:20Right?
33:21Okay, I got it.
33:22And I think we're gonna do them all on the stove top.
33:24Heard.
33:25I 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?
33:46Uh, we'll see.
33:47We're gonna pull them out at the last moment.
33:49And Yoki is done.
33:51We got this.
33:53Will the sausage make it to the plate?
33:55Does this look good to you?
33:57Yeah.
33:58Just taste it.
33:59Yeah.
34:00The greens have now braised beautifully.
34:02That tomato is sweet and that garam masala has really bloomed.
34:05Oh my gosh.
34:07How is it?
34:08What's the matter?
34:09It's so freaking good.
34:11Oh, all right, good.
34:12That's what we wanna hear.
34:14Thank you.
34:15I thought you were gonna start crying.
34:16I know, I scared him, poor guy.
34:22Turkey braised.
34:24Seasoned, sliced.
34:25Beautiful.
34:26Thank you.
34:27Let them know it's there.
34:28Team Bobby, what's left to do?
34:30Artie, have you started the potato pancakes yet?
34:32In my mind, I have.
34:33Yes, you have.
34:34And your mind cooks them perfectly every time.
34:36Isn't that the same?
34:39Looks like Artie is pan frying her potato cakes right now,
34:42which five minutes left is, um,
34:45I would have made them half the height and half the diameter at this stage.
34:54What'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.
35:13I 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.
35:21Again.
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.
35:40And these turkey tails first, last 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 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.
36:00You say it so flippantly.
36:01I love that about you, that cool confidence.
36:03I know.
36:07What do you need, Andrew?
36:0820 seconds.
36:09Nothing.
36:11I have a lot of freeform plating techniques.
36:14What 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.
36:229, 8, 7, 6, 5, 4, 3, 2, 1.
36:29You're smart, you're smart.
36:30Yes, yes, yes, yes!
36:35Your head is over.
36:36Me too.
36:39You're crazy.
36:42Whoa.
36:43Let me see.
36:44That's amazing.
36:45When in doubt, fry it out.
36:46It's the only thing you can do.
36:49And then...
36:50She's a little bit country, I'm a little bit rock and roll.
36:54I think it's gonna taste awesome.
36:55Yeah.
36:56And yours is beautiful.
36:57Great.
36:59Team Andrew, Team Bobby, tonight was all about turkey.
37:04Now I'd like to introduce you to our judges.
37:07First up, the chef owner of East Wind Snack Shop, Chris Chung.
37:12The culinary director for Cafe Spice, Hari Nayak.
37:16And the founder and executive chef of Sprinkle and Sprout, Nicky Dinky.
37:27Today was all about the turkey and each team had to make turkey sausage plus two sides.
37:32Please start with the first meal in front of you.
37:34Thank you.
37:44All right.
37:45This guy?
37:46He delicious.
37:47It's just bringing all of those, like, comfy Thanksgiving vibes in a very different format.
37:52I love the little hits of peas in there.
37:55The turkey skin on the top and the texture contrast hit really high marks for me.
38:00Very creative.
38:01It reminds me of a samosa filling.
38:03What I really want is a little more of that tamarind creme fraiche.
38:07The 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.
38:45The sausage itself, great flavor, great moisture.
38:52Wrapping it with the turkey skin, 10 out of 10 on the cuteness factor.
38:57The skin, because it was wrapped and then cooked that way, kind of lost some of that crisp, made the skin a little bit rubbery.
39:03The gnocchi, that's a star. You know, I could eat a bowl full of that.
39:08The mushrooms with the livers, the match made in heaven.
39:12And then the onions and that crispy turkey tail really brought that turkey flavor.
39:18Brilliant idea. Overall, a great meal.
39:21All right, thank you so much for your comments, judges. Now, take a vote.
39:24Oh, my God.
39:28You know, two very different meals.
39:31I just love that about food.
39:33You know.
39:38And the winning team is...
39:45Team Andrew!
39:49Yeah!
39:54My brother. Good job.
39:59Wow.
40:01Redemption!
40:03I mean, huge, huge deal. I mean, you know, Bobby does not go down very often.
40:10These 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.
40:19Thank you.
40:20I've never won here for a holiday-themed episode to be Bobby Flay. I was like, I think, 0 for 46.
40:25So, congratulations.
40:26Thank you.
40:27My revenge-giving dreams have come true.
40:30Yes, they have.
40:32I've known Bobby for 40 years since we were young cooks in New York, so...
40:37And I'm just really blessed that I had such an excellent partner in crime.
40:42We lost to a great pair here.
40:43We did. We did. That was fantastic.
40:44There's a lot of full circles for me cooking with him because before I even was a chef, I was watching him on TV.
40:51And what your show for me was, there's a big world out there.
40:54And food can connect me to different cultures and different people.
40:57And if it weren't for him, I wouldn't have learned.
41:00I appreciate you.
41:01I appreciate you.
41:02You got me out of my small town in Alabama and you didn't even know it.
41:07I didn't mean to make you cry.
41:11We're Team Andrew.
41:13And we just beat Bobby Flay.
41:14Yeah.
41:19You know, Bobby, you think you have it all.
41:21But tonight, you're doomed.
41:28Michael Batagio!
41:30Well done, Bobby.
41:32Jeffrey Zakarian.
41:34Manit Choha.
41:36Mariah Carey.
41:38Woo!
41:39No, I'm kidding.
41:40She was too expensive.
41:42There's gonna be some flavor in this kitchen tonight.
41:45Oh, Lord, there's a fire.
41:48Oh, my God, please.
41:49Oh, my God, please.
41:54They're killing me.
41:55This year, everyone's out for holla payback.
41:58Holla payback?
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