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Beat Bobby Flay Season 41 Episode 1
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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¡Es Revenge Giving!
01:36¡Y tú estás en la vuelta!
01:37¡Es right! ¡Estoy en la vuelta, baby!
01:54¡Oh, Dios!
01:55¡Oh, Dios mío!
01:55¡Es no parte de esto!
01:58¡Oh, Dios mío!
01:59¡This is smooth as hell!
02:07Listen, tonight's the night.
02:08You're going down, Bobby.
02:09Let's do it.
02:09Let'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?
02:19It's just all turkey.
02:20Oh.
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 friend.
02:47Isn't he cute?
02:52Whoa, that's not nice.
02:54That's what I'm doing to you tonight, Bobby.
03:00Welcome.
03:01Bobby, 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.
03:24Hey, Artie.
03:29I would hug you, but I had 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.
03:45It 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.
03:57So 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 competitive around 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.
04:19I love turkey.
04:20Really?
04:20It wants to go dry or it's too giant
04:23and then it's raw, which I've done, or it's bland.
04:27But what about all those wonderful spices 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 did 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?
04:45For our first round, the turkey part that you'll be cooking with is...
04:49...turkey wings.
04:53Oh!
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 and they're like, they need time.
05:22Geez, I'm crying.
05:23What was this turkey eating?
05:26It really doesn't feel like this is supposed to be this big.
05:29I can't even cut through it.
05:31Turkey wings for 20 minutes is mean, Bobby.
05:34It's just mean.
05:36Oh my God!
05:38Yo!
05:40It's like three pieces.
05:42It's like the tip, the flat, and then the drumette.
05:45The drumette.
05:46This is what I picture in my nightmares.
05:53Oh, we gotta see a little ginger.
05:55Artie, what are you gonna make?
05:56Um, I'm gonna make some form of like an Asian noodle soup.
05:59Ooh, fun.
06:01My strategy is to draw out the flavor of the wings,
06:04because they have great gelatin in them.
06:06Artie is a quiet assassin when it comes to flavor.
06:09I'm Artie Sequeira, and I'm talking turkey when I tell you
06:12I am coming for revenge tonight.
06:15You may know me as the winner of season six of Food Network Star.
06:19I won Chopped All Stars, and I'm a judge on Guys Grocery Games.
06:23Last holiday season, I teamed up with Bobby, and we won!
06:27Yes!
06:28Yes!
06:29Yes!
06:30But let's be honest, the winning dish was mine.
06:33So, I wanna 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.
06:45This 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've made some kind of wing, some buffalo-style wing with like smoked chilis.
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.
07:18Ta-da.
07:20I have competed on, at this point, everything.
07:23I won Top Chef.
07:24That was the first thing I ever did.
07:26So, I've done Tournament of Champions, chopped, and I have taken down Bobby's Titans.
07:32My 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.
07:44Fifteen minutes, thirty seconds left, chefs.
07:47Get those wings.
07:49Wow.
07:51Bro.
07:52This bird lived a good life, I'll tell you that much.
07:54He was, like, gotta be, like, 105 years old.
07:56So, you're gonna use that, extract some flavor out of there.
07:59How are we gonna get meat on the plate?
08:00What is your plan?
08:01So, I'm gonna start deep frying this now.
08:03Okay.
08:04Good, good.
08:05So 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.
08:09Yeah.
08:10I hit 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, some coriander.
08:19We got a little ginger.
08:20Yeah.
08:21Nice quick little flavorful broth.
08:22I'm just trying to fortify the chicken broth.
08:24I 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?
08:35So, what else are you gonna plate with these fried turkey wings?
08:39A little scratch.
08:40I'm doing a sauce, which is happening now.
08:41Nice.
08:42Chili paste, honey, ginger, soy sauce, some lime, sesame.
08:46It's just a big powerhouse of flavor and umami and also heat with acid.
08:51And then there's gonna be some cilantro and peanuts on there as well.
08:54Well, this will be challenging for you guys.
08:56I'm glad I'm not here right now making this big wing.
08:59I love when the judges say they would hate to do what we have to do.
09:01Yeah, I do that.
09:02That's always the best sign.
09:03It's really just the worst thing.
09:04It's the best sign when they say that.
09:06We will see who wins.
09:07Five minutes.
09:10Five minutes.
09:11What?
09:12How did that happen?
09:13No, no, no, no.
09:14What happened?
09:15What did you do?
09:16That went really fast, Bobby.
09:17I don't like that.
09:18Ooh, I like that star anise in there.
09:21Ooh, that's good.
09:22That's really good.
09:23Oh, thank you.
09:24But are you gonna have turkey in the broth?
09:26That's my hope, yeah, is if I can pick it fast enough.
09:29I just didn't realize how quick the time went.
09:31All right, you have less than four minutes.
09:32Oh my gosh, you guys.
09:37Man, those wings are big.
09:38Yeah.
09:39So, okay, so you're gonna toast some peanuts?
09:41I fried them, but they're going in here.
09:43Okay.
09:44This is like a Korean-ish barbecue sauce.
09:47Okay.
09:48And then as soon as these come out, dip, plate.
09:51Ooh, that's a good color.
09:53But is it cooked, you guys?
09:55Please be cooked, please be cooked, please be cooked.
10:01I have to pull them out.
10:02I've got to cut into them.
10:03I've got to see what we're dealing with.
10:04Let's hope that her turkey wings are cooked.
10:11Completely raw in the middle.
10:13No.
10:18She's too big.
10:19Coming up in a minute.
10:20Oh, no.
10:21With Kelsey's wings seem to be a tiny bit under, I mean, I would just cut them and throw them
10:33back in.
10:34Yeah.
10:35So, my plan B is to cut the top cap of the flat off.
10:38Wow.
10:39Whew.
10:40Y'all, that is so hot.
10:41So hot.
10:42Can't stop.
10:43Dip this turkey in that boiling sauce.
10:45It's gonna help carry over cooking.
10:47Oh, okay, it's not totally cooked.
10:50Don't, don't cheer.
10:52I don't have to do a ton of turkey.
10:54I just have to make sure some turkey is in the broth.
10:57And that's what they're gonna get, some turkey.
11:00Twelve, eleven, ten, nine, eight, seven, six, five, four, three, two, one.
11:14Good job.
11:17Very nice.
11:18What's the matter?
11:20That was tough.
11:23There's a lot of texture here.
11:25You've got crunchy peanuts.
11:26It's sticky, sweet, sour, spicy, hot.
11:28My biggest concern is just the cooking on the turkey.
11:31To make a broth from scratch, using the turkey in two different ways, plus noodles.
11:37I mean, what did she do?
11:38She just fried us your hand away?
11:39Come 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.
11:52Chef Kelsey, what did you make?
11:54K-Town wings.
11:55K-Town wings.
12:01You went for it with flavor.
12:02Thank you.
12:03Those peanuts and that sauce just gives you that sour, meat, spicy, meat, sweet, sticky.
12:08I mean, look at that glistening.
12:09I mean, right there.
12:10But it's like the turkey meat.
12:11It's a little tough.
12:12Like, it kind of seized up when it hit that hot oil.
12:16The flavor is fantastic.
12:17Thank you.
12:18Chef Artie, what did you make me?
12:20Asian turkey noodle soup.
12:23Kind of inspired by pho.
12:27The broth automatically evokes pho with that star anise in there.
12:31Just really silky, warm, gratifying, a really amazing turkey flavor.
12:34Thank you.
12:35Would have loved some more of those traditional herbs you get in pho.
12:38Some mint, basil.
12:39Me too.
12:40They're on my station.
12:41They are?
12:42Okay.
12:43Well, they just didn't make it on this.
12:44Both of you can definitely beat Bobby Flay here.
12:47And the winner is...
12:53Chef Artie!
12:54Oh, my God!
12:58Thank you.
12:59Great job.
13:00I was very nervous to compete with you.
13:02You never met.
13:03Great job.
13:04Come on down.
13:05Okay.
13:06Great job.
13:07Good job, Chef.
13:08It's 20 minutes!
13:09Artie, I was impressed with your broth.
13:11And your meat was succulent, and it was just great use of flavor.
13:15Thank you.
13:16Can I taste it?
13:17Yeah, why not, you know?
13:18You gotta learn from your losses.
13:19Oh, my God.
13:20You know?
13:21How you feeling going into round two, Artie?
13:22That was a big surprise, honestly.
13:24I had calcium.
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.
13:29Yeah.
13:30This is great.
13:31All right, head back into the kitchen, Artie.
13:32All right, thank you.
13:33Bye.
13:34Bobby, you come over here.
13:35Wow.
13:37I'm in the mode.
13:38Thank you, guys.
13:39Thank you, guys.
13:44Any idea who's up next here?
13:46Could be anybody.
13:47There's a lot of people that want revenge.
13:49Why is that?
13:50What do you think that is?
13:51Is it a personality trait?
13:52Our next contender has been plotting his revenge.
13:57Is?
13:58Since you bizarrely beat him in a Hanukkah battle.
14:03Wait, what?
14:04I was there for that.
14:05Back for vengeance, it's Chef Andrew Zimmer.
14:08What?
14:09Oh, my God.
14:10Oh, my God.
14:11Woo!
14:12Woo!
14:13Woo!
14:14Yes!
14:15Crazy Uncle Andrew is here!
14:18What's he gonna do to that turkey?
14:21Happy revenge giving!
14:23Woo!
14:24Woo!
14:25Woo!
14:26Woo!
14:27Woo!
14:28Woo!
14:29Woo!
14:30Woo!
14:31Woo!
14:32Woo!
14:33Woo!
14:34Woo!
14:35Woo!
14:36Woo!
14:37Thank you, fellas.
14:43Walt Bozza Gr sewn out.
14:44Stop.
14:48tone.
14:49AngauX!
14:50You're welcome.
14:51Andrew, welcome back.
14:52Last time somehow, I got the victory, I was surprised.
14:54I will tell you.
14:56Team Bobby!
15:02What you're really saying is how did the Jewish kid lose the Hanukkah feast?
15:04Exactly right.
15:05Believe me, everyone's asking the same questions.
15:06Por favor, mazel tov, que es la mejor parte de ustedes ahora.
15:09Gracias, pero ahora estás en contra de Andrew.
15:12No hay problema.
15:14Estoy 1,000% intimidado por Andrew Zimmern.
15:18No hay nada en el planeta, creo, que no se ha hecho o no, o no se ha hecho o no.
15:2220 minutos en el horno, y voy a dar un ingrediente de mi choice.
15:26Y no te olvides, este es el final de la hora antes de llegar a mí.
15:31¿Por qué? ¿Qué es eso? ¿Qué es lo que está pasando?
15:33Y yo voy a un cuarto de pesquillas.
15:39Bien.
15:43¡Sable!
15:44Jole, boilé.
15:46Do 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.
15:55He hates everybody.
15:58I feel like you're confident already.
16:00I just lost my lunch
16:03Alright guys, 20 minutes on the clock
16:06You know what to do
16:07Shake a leg
16:08Let it go baby
16:12So turkey leg quarters
16:19You have the thigh
16:19And you have the leg attached
16:21This is not easy
16:22I've always been a thigh guy
16:24That's my thing
16:25I love chicken thighs
16:27I love turkey thighs
16:28You guys need sharper cleavers
16:31I tell you what though
16:32Turkey skin
16:33That's pretty great
16:34It's thicker than chicken
16:35It holds onto things better
16:37It gets so crispy
16:38Just throw it in the fryer
16:39Artie, what are you making?
16:43I am making like an Indian fried turkey wrap
16:45Fried turkey wrap
16:47Indian spices
16:48Love it
16:49A cutty roll is like the original street sandwich in India
16:53It kills with flavor and texture
16:56And I think that's what you need when you're working with turkey
16:58That is so risky
17:00Because when you put something in a wrap and you roll it
17:02Guess what happens?
17:03It all moves around
17:03So you're not building a perfect plate
17:05You're kind of like chancing things
17:07What about you Andrew?
17:09My favorite Thanksgiving leftover dish
17:12Kind of like a turkey a la king deal
17:16Oh wow, really?
17:18Now you're starting to make sense here
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
17:31And have enough time for it to marry in the braise
17:34All right, I'm going to go see more about this turkey a la king
17:38Yo Z!
17:39You're going to do a creamy a la king thing?
17:42Try to go with what you know
17:44You know, I was here last time when you did not beat Bobby Flay
17:48That is correct
17:49In a Hanukkah feast
17:51Bobby Flay!
17:54I personally lost to him in three different cooking competitions
17:58Over 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
18:10And I'm a globalist and I can cook in a lot of techniques
18:13From a lot of different places
18:14And I'm doing a lot more cooking now
18:16So I'm in shape
18:17I hope to finally beat him
18:20And by the way
18:21This 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
18:31Hi friend
18:34This 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
18:43All right
18:44Extra crispy
18:45So it's nice and crispy
18:46Coming up on nine minutes
18:48It's time to work on the sauce
18:53Kind of a glaze that's going to hit this turkey
18:56As soon as it comes out of the fryer
18:57I've got some tamarind paste
18:59Honey
18:59Malt vinegar
19:01Ground cumin
19:02And a little bit of ground cardamom
19:04What does he do?
19:06He'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 spetzla
19:17Eight minutes and 15 seconds
19:20When you hear the theme is like turkey, Thanksgiving
19:26You don't want to get those flavors
19:28I want to be surprised
19:29Which 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
19:37You 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
19:47And you are such an incredible culinarian
19:50That's so sweet
19:51What an honor
19:52No spetzel press
19:54So we'll just use
19:55Yeah
19:55A little wand here
19:57Strain them into the pan with the brown butter
20:00Toss them
20:01Season them
20:03Good luck
20:04Thank you
20:05It all looks good
20:09But I will say they seem very nervous
20:11It's not going to get done
20:12Who is?
20:13Both of them
20:14One minute to go, you guys
20:15Okay
20:17To assemble the cutty roll
20:19I add a good handful of that fried turkey
20:23Add a nice handful of the fennel and onion slaw
20:27Roll it up
20:28Oh my gosh, it's so good, you guys
20:30How much time?
20:33I put spetzel in each bowl
20:35I put the turkey a la king
20:37My crispy fried turkey skin
20:39Ten
20:40Nine
20:41Eight
20:42Seven
20:43Six
20:44Five
20:45Four
20:46Three
20:47Two
20:48One
20:49I was feeling really good about my dish
20:57And then I look over at Andrews
20:59And I'm like, dang it
21:00Wow
21:02How did 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
21:07At this round
21:08Well, Bobby, we joined forces tonight to make you end your winning streak and hopefully quit competing cold turkey
21:21Wow
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
21:38You 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 a 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
22:02You got the turkey meat in there to chew on and you got the crispiness to kind of give you a little surprise
22:06I thought it could have used more salt
22:08I kept throwing salt
22:10You know, each spetzel is a salt sucker
22:12It's just, you know
22:13I mean, there's a lot of great technique in here, Andrew
22:15Thank you
22:15Chef Artie, what did you make for us?
22:17I've made a fried turkey cutty roll with a tamarind honey sauce
22:23Kudos for making a great sandwich, I mean, this is definitely in the kingdom of sandwiches
22:33The crunch on your turkey was perfect, it's so tender on the inside, perfectly cooked
22:37It just eats a little dry, if it had like a yogurt sauce maybe
22:41I do agree, I would have loved like a little raita on the side, maybe something to spoon on to cream it up
22:45Well, great job, very inventive
22:47Thank you
22:48Like, you're good, you're good
22:49Thanks, man
22:50Good, this is hard
22:52All right, just give us a minute to decide here
22:56Jeff, 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, of course he's gonna love that
23:03Artie, Andrew, this was a tough one
23:05And the chef moving forward to get the win against Bobby Flay is
23:10Chef Andrew
23:16So close
23:20Thank you
23:21Great job
23:22You too
23:22Can I sit?
23:27Yeah
23:27Aw, thank you
23:29Andrew, you just did more with the turkey, used it three ways, great job, I mean, both excellent dishes
23:34So, Andrew, you've been in this position before, you'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
23:44That's how long it was?
23:46Something like, we're old
23:47Whistling salmon has gone extinct since then, that's how long it was
23:51This is how long you hold on to stuff?
23:54And then Hanukkah
23:55Hanukkah
23:55Yeah
23:56My one quarter Jewish cousin beat me
23:58Um
23:59I am so excited to take Bobby down this time
24:03Let's see what happens
24:04Love it
24:05All right, Andrew, congratulations, tough competitor
24:15Thank you
24:16Delicious and amazing
24:17She gave you a run for your money, but turkey y'all a 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
24:25Okay
24:26Okay, yeah, yeah, yeah, yeah, yeah, yeah, yeah
24:28Andrew, 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, you got two really, really good cooks here
24:39I know Kelsey and she's highly skilled, so I'm like, okay, we got a shot at this thing
24:44If you would do me the honor, I'd be thrilled if you'd cook with me
24:48Wow, that's so sweet
24:50I am very honored
24:51Get over here, Artie
24:52Let'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
25:03Oh, yeah
25:04Honey, 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
25:13And 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
25:20Years later than I am a chef
25:22For one of his best friends who's not my mentor
25:25Gavin Casey
25:26Artie, can you please promise all of us that you're not going to carry this competition for Bobby
25:31Like I did last time
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 okay
25:39You might want to just, like, not do something or move slow
25:41Just so that he goes down
25:42I don't care about winning
25:44Just be nice if he lost for once
25:46No, 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
25:53And at least two other side dishes
25:55So, each side dish has to use an element of the turkey that you are not using in your main dish
26:01Okay
26:02The bird is the word
26:04And your 45 minutes starts
26:06Book it now!
26:07So, Andrew challenged Bobby to make turkey sausage plus they need to make two sides
26:19Breaking down turkeys and then I'm going to get the sausage going behind
26:23Game plan is just to divide and conquer
26:25I'll get the side dishes started
26:27KBC is going to handle the sausage
26:30We're going to make turkey skin encased turkey sausage
26:32We're going to make turkey skin encased turkey sausage
26:33Sweet potato gnocchi and sweet and sour pearl onions with fried turkey tails
26:39Heavy 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
27:02As I have learned over the last 25 years
27:06All right, so you're going to make the potato cakes?
27:08Yep
27:08I have the turkey in there, yeah
27:10Okay
27:10And I'm going to try to put these crepanets 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
27:20Turkey thighs go into the pressure cooker because this is going to take at least 35 minutes probably
27:25Then I put the skins in the fryer
27:27Garam masala, do you have it?
27:29Right there
27:30A lot of Indian spices happening over there
27:33He's really leaning into Artie's natural ability to combine these wonderful warm and spicy and aromatic flavors
27:4038 minutes, 30 seconds left
27:44All right, what are we doing for the sausage here, gang?
27:49Real quick, I see it's coming together nicely
27:51How are we spicing it up?
27:52I'm making a crepanet with some garam masala
27:55Some kajmiri chili
27:56Some garlic and ginger
27:58All ground turkey
27:59And a little ground pork too
28:00So a crepanet is a sausage wrapped in call fat to make almost like a patty out of it
28:05Call fat holds it together and it also brings flavor
28:08He's using call fat to wrap it instead of stuff it in 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 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
28:30Wow
28:31We're still on the same team, right?
28:33Now I feel like you're an enemy
28:35Why?
28:35Because Bobby's got to lose
28:37I don't even know why I'm talking to you right now
28:39No, no, I am all about helping Bobby win today
28:42I don't even know why
28:42Sorry, buddy
28:44Sabotage
28:45It's going to take more than that, my friend
28:48When I cook with you, I feel way more confident
28:52Oh, good
28:52About 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, thank you
29:02Yeah
29:03Is this what you were thinking?
29:04Yeah
29:04Kelsey, what are we doing with the area?
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
29:24That I'm also going to grind in there as well
29:27So this is going to be very fortified
29:28With flavor and fat
29:30Turkey, 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?
29:35I'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
29:44With some goat butter
29:48Oh, you're just right in the barnyard today, aren't you, buddy?
29:50100%
29:51Wow
29:51You know, I'm very barnyard-y
29:53I see you, I smell you, I 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
30:07Just another holiday celebration at the Zimmern House
30:10That's exactly right
30:1133 minutes left
30:13That looks really good, smells good, too
30:19Remember, it's going to get all that onion marvelousness
30:22I think it's good
30:23Bobby makes a big bowl of ground
30:26Dark meat, white meat, turkey
30:29He's going to kind of do his own little, you know, hand-formed sausage
30:32Andrew, on the other hand, they're making sausage old-fashioned way
30:36Taking a whole bunch of pancetta
30:38Pork fat
30:39Turkey meat
30:40Dark meat
30:41Skins
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
30:56Oh, that's beautiful
30:58Well, let's see
30:59Looks good
31:00You feel okay?
31:02Mmm, I'm a little behind on these potatoes
31:04I'm going to get these greens in
31:0522 minutes
31:09Not kidding
31:10All right
31:14Artie, 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
31:25So I'm putting frozen peas in there
31:27Some cilantro
31:28Some lime juice
31:29And then all of those sauteed aromatics
31:31It's going to be bonkers
31:32There's a lot going on here, sir
31:36I know
31:36Uh-oh
31:38Wait, I think somebody else is trying to get in, guys
31:41Oh, no
31:43Oh, my God
31:44Oh, no
31:47Bobby, Artie
31:49There's a big fat turkey looms
31:51Oh, my God
31:52No
31:52Oh, my God
31:58Wow
31:58What are you doing here?
32:01Hey, turkey
32:02Oh, yeah
32:03Turkey time
32:04It's turkey time
32:05Big fat turkey
32:06Nice and crispy
32:08My fat turkey
32:11Yeah, Bobby, come on
32:12Big fat turkey
32:13Come on, big fat Bobby
32:14Always tasty
32:16Oh, yeah, we're tasting
32:17Lots of gravy
32:18La, la, la
32:19Let's go
32:21Big fat turkey
32:22Hey, mama
32:23What is happening?
32:25Well, hopefully that turkey dance wasted a couple minutes off that clock for Team Bobby over here
32:39Okay, so Kelsey expertly skinned the turkey around the breast meat into one large sheet reaching over you
32:48Which Andrew is using all that ground turkey meat stuff it inside really brilliant full turkey experience
32:57How's it going over there, y'all?
32:59Good
33:00Are you having fun?
33:01Yep
33:02So much fun, I can't even believe how much fun I'm having, it's ridiculous
33:06All right, do you want to look at these skins? I have two so far
33:10So is this ready to be stuffed?
33:11Yep
33:12And look what I'm doing
33:13One
33:14Two
33:15And then cutting that off
33:19Right?
33:20Okay, I got it
33:21And I think we're gonna do them all on the stove top
33:23Heard
33:24I get to make my dreams come true by learning from the people that I just thought I was gonna watch on TV my whole life
33:29But with only ten minutes left, I'm still seeing sausages go on the stove top into a pan
33:35And I don't know if there's gonna be enough time with these sausages
33:38Ten minutes, it's a lot of meat in there
33:40It's a lot of skin to cook
33:41Andrew, what's left to do?
33:43How are we feeling on those turkey sausages?
33:45Uh, we'll see, we're gonna pull them out at the last moment and Yoki is done
33:51We got this
33:52Will the sausage make it to the plate?
33:55Does this look good to you?
33:57Yeah, just taste it
33:58Yeah
33:59The greens have now braised beautifully, that tomato is sweet and that garam masala has really bloomed
34:05Oh my god
34:06How is it?
34:08What's the matter?
34:09It's so freaking good
34:10All right, good
34:11That's what we wanna hear
34:13Thank you
34:14I thought you were gonna start crying
34:15I know I scared him, poor guy
34:22Turkey braised, seasoned, sliced
34:24Beautiful, thank you
34:25Let them know it's there
34:27Team Bobby, what's left to do?
34:29Artie, have you started the potato pancakes yet?
34:31In my mind I have
34:32Yes you have, and your mind cooks them perfectly every time
34:35Isn't that the same?
34:38Jeez
34:39Looks like Artie is pan frying her potato cakes right now, which five minutes left is, um, I would have made them half the height and half the diameter at this stage
34:50What's the garnish for this?
34:53Parsley on this?
34:54You can
34:55Okay
34:56And these are our turkey tails, that go on the sweet and sour onions
35:00A lot going on here guys, with three minutes, ten seconds left
35:05Ho, ho, ho, ho, ho, ho, ho, ho, ho, ho, ho, ho, ho
35:12I am 100% genuinely nervous that Team Andrew's sausage might not be fully cooked
35:18You know that could be detrimental to the win here
35:20I'm going home a loser, again
35:22I checked the sausages and they're just too blonde on top
35:26There's no amount of pan frying that's gonna work, so I drop them in the fryer
35:30Y estoy esperando que no se falle apart.
35:341 minute 30 segundos left, yo.
35:37¿Qué do you need?
35:38Friar sage en los firsts,
35:41y estos turkey tails first.
35:43La última parte de la parsley, si hay tiempo.
35:45¡Como, Team Andrew, ya lo hagan.
35:47¡Let's do it!
35:50¿Pobie, qué harás los sausages?
35:52Es yogurte con ají al marillo.
35:54Y mint y cilantro.
35:56Y un cranberry mostarda.
35:58Y un piccal shallots.
35:59That's a lot of stuff, Bobby.
36:01You say it so flippantly.
36:02I love that about you.
36:03That cool confidence.
36:04I know.
36:07What do you need, Andrew?
36:0820 seconds.
36:09Nothing.
36:11A lot of free-form plating techniques.
36:14What did we say was going on top of this?
36:15Cran-freshen techniques, go.
36:16All right, so...
36:19We gotta go.
36:20Yeah, I know.
36:229, 8, 7, 6, 5, 4, 3...
36:28You're smart.
36:29You're smart.
36:30You're smart.
36:31Yes!
36:32Yes!
36:33Yes!
36:34Yes!
36:35You can hand yourself over.
36:36Me too.
36:39You're crazy.
36:42Whoa.
36:43That's amazing.
36:45When in doubt, fry it out.
36:46It's the only thing you can do.
36:49And then to say a little...
36:50She's a little bit country.
36:51I'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.
37:07First up, the chef owner of East Wind Snack Shop, Chris Jung.
37:12The culinary director for Cafe Spice, Hari Nayak.
37:17And 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.
37:41All right, this guy?
37:45He delicious.
37:46It'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.
37:54The turkey skin on the top and the texture contrast hit really high marks for me.
37:59Very creative.
38:00It reminds me of a samosa filling.
38:02What 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.
38:09I disagree.
38:10I like that they have a little bit of bite to them.
38:13It makes them really feel hearty.
38:14The sausage, I love the flavors of it.
38:17It reminds me of a kebab on the streets of Northern India.
38:20The ahi amari yogurt and the pickled onions going really well.
38:24And it's so well seasoned and balanced.
38:26I did find that some bites were really moist and perfect, and some bites were a little bit drier.
38:32But it is definitely warm and cozy and was really good.
38:35All right, judges, please try the second turkey sausage.
38:48The 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.
39:03The 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 really brought that turkey flavor.
39:17Brilliant idea.
39:18Overall, a great meal.
39:20All right, thank you so much for your comments, judges.
39:23Now, take a vote.
39:25Oh, my God.
39:27You know, two very different meals.
39:30I just love that about food, you know.
39:33And the winning team is...
39:39Team Andrew and Calvin!
39:49Yeah!
39:58My brother.
39:59Good job.
40:00Wow.
40:01Redemption!
40:02I mean, huge, huge deal.
40:04I mean, you know, Bobby does not go down very often.
40:09These were two incredible feasts, but I think at the end of the day, the moistness of the
40:14sausage and that gnocchi really worked, and it was simply delicious.
40:18Congratulations.
40:19Thank you.
40:20I've never won here for a holiday-themed episode to be Bobby Filet.
40:23I was like, I think, 0 for 46.
40:24So...
40:25Congratulations.
40:26Thank you.
40:27My revenge-giving dreams have come true.
40:30Yes, they have.
40:31I've known Bobby for 40 years, since we were young cooks in New York, so...
40:36And I'm just really blessed that I had such an excellent partner in crime.
40:41We lost to a great pair here.
40:42We did.
40:43We did.
40:44That was fantastic.
40:45There's a lot of full circles for me cooking with him, because before I even was a chef,
40:49I 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.
41:01You got me out 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.
41:12And we just beat Bobby Flay.
41:14Yeah.
41:15You know, Bobby, you think you have it all.
41:21But tonight, you're doomed.
41:27Michael Batagio!
41:30Well done, Bobby.
41:31Jeffrey Zakarian.
41:33Mineet Choha.
41:35Mariah Carey.
41:37Woo!
41:38No, I'm kidding.
41:39She was too expensive.
41:41There's gonna be some flavor in this kitchen tonight.
41:44Oh, Lord.
41:45There's a fire.
41:46Oh, my God.
41:47Please.
41:48Oh, my God.
41:49They're killing me.
41:54This year, everyone's out for holla payback.
41:57Holla payback.
41:58Holla payback.
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