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00:30Çalınay Battı'la başlayalım.
00:323 Rounds.
00:33I'm coming for you, Bobby.
00:35Just get on my bad side.
00:36One 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!
00:49Kick his butt!
00:50That's what I do.
00:51I'm gonna send you to school.
00:52Ah!
00:53Amazing!
00:55The stakes are high.
00:56There's a big fat turkey loom!
00:58What?
00:59The gloves are off.
01:01Tis the season for revenge.
01:03Revenge.
01:04Revenge!
01:05Good night, Bobby!
01:07Let's do this!
01:16Alright, who's ready for another Thanksgiving throwdown?
01:22Blow it up more.
01:23Here to turkey trot into my kitchen, it's Jeff Morrow.
01:27God!
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!
01:40Oh, God.
01:41I swear, this is not part of the...
01:57Uh...
01:58We're just gonna leave that.
01:59This is smooth as hell.
02:01Listen, tonight's the night.
02:04You're going down, Bobby.
02:05Let's do it.
02:06Let's do it.
02:07Let's do it.
02:08Do you even like turkey?
02:09I do like turkey.
02:10And do you change it up every Thanksgiving?
02:11Every year.
02:12You know, a New Orleans Thanksgiving could be an Italian Thanksgiving.
02:16Is the night about turkey in general?
02:19Just all turkey.
02:20Oh.
02:21We're gonna try to honor all the parts of the turkey.
02:23The word around the street, Bobby, is that it's revenge giving here.
02:27So you might see some familiar faces.
02:29See who you got.
02:31Our first contender brought the spice last holiday to help you win.
02:36Now she's back to burst your Thanksgiving bubble and your winning streak.
02:40Chef Artie Saquera!
02:44Look 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 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.
03:12Here to take you to turkey town and baste up a win.
03:16It's Chef Kelsey Bernard-Claude!
03:23Bobby, you're basted.
03:28Hey 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 that 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.
03:52I 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.
03:59Wow.
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.
04:16And you put it in the trash.
04:17Oh, no.
04:18You don't like turkey?
04:19Don't like turkey whatsoever.
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?
04:30What 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.
04:44What is happening?
04:45For our first round, the turkey part that you'll be cooking with is...
04:52Turkey wings.
04:53Oh.
04:54Okay.
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.
05:21Yeah.
05:22They need time.
05:23Geez, I'm crying.
05:24What 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.
05:38Y'all.
05:41It's like three pieces.
05:42It's like the tip, the flat, and then the...
05:45The drumette.
05:46The drumette.
05:47This is what I picture in my nightmares.
05:51Nightmares.
05:52Oh, we got to 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.
06:00Ooh, 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.
06:09I'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.
06:26Yes!
06:27But 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.
06:47And 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.
06:56I 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.
07:08So, this is Kelsey's first time in the Beat Bobby Flake kitchen here.
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.
07:17Yes.
07:18Head off.
07:20I 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'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.
08:04Okay, good, 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.
08:10Yeah.
08:11Hit it with salt, pepper, and some five-spice powder.
08:14And then throw that right into the fryer.
08:16This smells good.
08:17You got a little star anise in there.
08:19Some coriander.
08:20We got a little ginger.
08:21Yeah.
08:22Nice quick little flavorful broth.
08:23I'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?
08:39A little frotch.
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.
09:02Yeah, 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.
09:12What?
09:13How did that happen?
09:14No, no, no, no, what happened?
09:15No, 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, yeah.
09:28Okay.
09:29Is if I can pick it fast enough, I just didn't realize how quick the time went.
09:32All right, you have less than four minutes.
09:33Oh my gosh, you guys.
09:38Man, those wings aren't big.
09:39Yeah.
09:40So, okay, so you're gonna toast some peanuts?
09:42I fried them, but 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.
09:52Ooh, that's a good color.
09:53But is it cooked, you guys?
09:56Please be cooked.
09:57Please be cooked.
09:58Please be cooked.
10:02I had to pull them out.
10:03I've got to cut into them.
10:04I've got to see what we're dealing with.
10:05Let's hope that her turkey wings are cooked.
10:08Oh.
10:11Completely raw in the middle.
10:14No.
10:18She's too big.
10:23Coming up in a minute.
10:24Oh no.
10:30So, 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.
10:35My plan B is to cut the top cap of the flat off.
10:39Wow.
10:40Whew.
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.
10:53I 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.
11:04No, I don't like it.
11:057, 6, 5, 4, 3, 2, 1.
11:15Good job.
11:19Very nice.
11:20What's the matter?
11:23That was tough.
11:25There's a lot of texture here.
11:26You'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.
11:34Using the turkey in two different ways.
11:37Plus noodles.
11:38I mean, what did she do?
11:39Did she just fry the chicken wing?
11:40Come on.
11:44Artie, Kelsey, you know, your job is to take out that turkey right there.
11:49Carve them up.
11:50After all, it is revenge giving.
11:52Chef Kelsey, what did you make?
11:54K-Town wings.
12:02You went for it with flavor.
12:03Thank you.
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, 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?
12:21Asian turkey noodle soup.
12:23Kind of inspired by pho.
12:28The 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.
12:41They're on my station.
12:42They are?
12:43Okay.
12:44Well, they just didn't make it on this.
12:45Can definitely beat Bobby Flay here.
12:48And 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 know.
13:03Great job.
13:04Come on down.
13:05Okay.
13:06Great job.
13:07Good job, Chef.
13:08So good to try next.
13:09Artie, I was impressed with your broth, and your meat was succulent, and it was just great
13:14use of flavor.
13:15Thank you.
13:16Can I taste it?
13:17Yeah, why not?
13:18You know?
13:19You gotta learn from your losses.
13:20Oh, my God.
13:21You know?
13:22How you feeling going into round two, Artie?
13:23That was a big surprise, honestly.
13:25I had calcium.
13:26That's delicious.
13:27So, I'm happy.
13:28I'm proud of it.
13:29Well, you gotta make it through round two now.
13:30Yeah.
13:31This is great.
13:32All right.
13:33Head back into the kitchen, Artie.
13:34All right.
13:35Thank you.
13:36Bye.
13:37Bobby, you come over here.
13:38Wow.
13:39I'm in the mood.
13:40Thank you, guys.
13:41Thank you, guys.
13:43Woo!
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?
13:51What do you think that is?
13:52Is it a personality trait?
13:53Our 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?
14:10Oh, my God.
14:15Yes!
14:16Crazy Uncle Andrew is here.
14:19What?
14:20What's he gonna do to that, Artie?
14:21Happy revenge giving!
14:23Woo!
14:30You are in trouble.
14:32Yes.
14:33You I like.
14:34You're in less trouble.
14:35Okay.
14:36Welcome.
14:37Andrew, welcome back.
14:39Last time, somehow, I got the victory.
14:41I was surprised, I will tell you.
14:43Team Boppy!
14:44What 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 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 gonna give you an ingredient of my choice.
15:26And don't forget, this is the final round before you get to me.
15:31Aw.
15:32Wait, why is that?
15:33What is happening?
15:35And I'm giving you turkey leg quarters.
15:39Whoa!
15:40Ooh!
15:44Bobby!
15:45Whoa, Bobby!
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.
15:56He hates everybody.
15:59I feel like you're confident already.
16:02I just lost my lunch.
16:04All right, guys, 20 minutes on the clock.
16:06You know what to do.
16:07Shake a leg.
16:10Hey!
16:11Let it go, baby!
16:12Hey!
16:18So turkey leg quarters, you have the thigh, 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.
16:42Artie, what are you making?
16:43I am making, like, an Indian fried turkey wrap.
16:46Fried turkey wrap.
16:47I love that.
16:48Indian spices.
16:49Love it.
16:50A cutty roll is like the original street sandwich in India.
16:54It kills with flavor and texture, and I think that's what you need when you're working with 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, you'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.
17:21I 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.
17:35All right, I'm gonna go see more about this turkey a la king.
17:38Okay.
17:39Yo, Z!
17:40You're gonna 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 Flay.
17:49That is correct.
17:50In a Hanukkah feast.
17:53Bobby Flay!
17:55I've personally lost to him in three different cooking competitions over the last 25 years.
18:01So, this year it would be sweet to beat Bobby.
18:05Who 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.
18:17I hope to finally beat him.
18:20And by the way, this is fun!
18:22I 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. Why not?
19:15I make a lot of spetzel.
19:17Eight minutes and 15 seconds.
19:24When 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.
19:31I mean, I do try to do that.
19:33I'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.
19:44I'm excited to taste your food. You've judged me so much.
19:46I have. And you are such an incredible culinarian.
19:51That's so sweet. What an honor.
19:53No spetzel press, so we'll just use a little wand here. Strain them into the pan with the brown butter. Toss them. Season them.
20:04Good luck.
20:05Thank you.
20:09It all looks good, but I will say they seem very nervous it's not going to get done.
20:13Who is?
20:14Both of them.
20:15One minute to go, you guys.
20:16Okay, 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.
20:29Oh my gosh, it's so good, you guys.
20:32How much time?
20:34I put spetzel in each bowl. I put the turkey a la king. My crispy fried turkey skin.
20:40Ten.
20:41Nine.
20:42Eight.
20:43Seven.
20:44Six.
20:45Five.
20:46Four.
20:47Three.
20:48Two.
20:49One.
20:55I was feeling really good about my dish and then I look over at Andrews and I'm like, dang it.
21:02Wow.
21:03How did you cook that in that amount of time?
21:05Yummy.
21:06I don't know. He might just blow me out of the water in this round.
21:10Well, Bobby, we joined forces tonight to make you end your winning streak and hopefully quit competing cold turkey.
21:22Ah!
21:23Ha, ha, ha, ha, ha.
21:24Wow.
21:25All right.
21:26Andrew, 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 of?
21:34Turkey a la king with spetzel, a little bit of crispy turkey skin.
21:39You 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.
21:54Yeah, 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.
22:10You know, each spetzel is a salt sucker.
22:12It just, you know.
22:13I mean, there's a lot of great technique in here, Andrew.
22:15Thank you.
22:16Chef Artie, what did you make for us?
22:18I've made a fried turkey cutty roll with a tamarind honey sauce.
22:24Kudos for making a great sandwich.
22:29I 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.
22:37It 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 it up.
22:45But great job.
22:46Very inventive.
22:47Thank you.
22:48Like, you're good.
22:49You're good.
22:50Thanks, man.
22:51It's good.
22:52This is hard.
22:53All right, just give us a minute to decide here.
22:57Jeff, he's the sandwich guy.
22:59So it's like she made a sandwich.
23:00I'm like, oh my God, she's feeding right into the judges.
23:02Of 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...
23:16Chef Andrew!
23:19So close.
23:20Thank you.
23:21Thank you.
23:22Great job.
23:23You too.
23:24Thank you.
23:26Can I sit?
23:27Yeah.
23:28Aw.
23:29Thank you.
23:30Andrew, you just did more with the turkey.
23:32Used it three ways.
23:33Great job.
23:34I mean, both excellent dishes.
23:35So, Andrew, you've been in this position before.
23:37You'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.
23:50That's how long it was.
23:51This is how long you hold on to stuff?
23:54And then Hanukkah.
23:55Hanukkah.
23:56Yeah.
23:57My one quarter Jewish cousin beat me.
23:59Um, I 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.
24:15Thank you.
24:16Delicious and amazing.
24:17She gave you a run for your money, but turkey a la king
24:20is the king of the kitchen right now.
24:22All right, what's your signature dish?
24:24I'm gonna do a handmade turkey sausage.
24:26Okay.
24:27Okay, yeah, yeah, yeah, yeah, yeah, yeah, yeah.
24:31Andrew, not only do you get to battle Bobby
24:33with your signature dish, but you get to pick the teams.
24:36This is the fun part.
24:37You got two really, really good cooks here.
24:40I know Kelsey and she's highly skilled, so I'm like,
24:43okay, we got a shot at this thing.
24:45If you would do me the honor, I'd be thrilled
24:47if you'd cook with me.
24:48Wow, that's so sweet.
24:50I am very honored.
24:51Get over here, Artie.
24:53Let'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,
25:01so 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,
25:12and 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,
25:24who's not my mentor.
25:26Gavin Casey.
25:27Artie, can you please promise all of us
25:28that you're not going to carry this competition for Bobby this time?
25:31Like I did last time?
25:32Yeah.
25:33Like you did last time?
25:34Please.
25:35We make a great team.
25:36We've already done it one time before, and we won, so that's okay.
25:38You might want to just, like, not do something or move slow
25:41just so that he goes down.
25:43I don't care about winning.
25:44Just be nice if he lost for once.
25:46No!
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 booking now!
26:08So 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.
26:28KBC 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.
26:42Andrew, 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.
26:55Bobby 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 cream panets 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.
27:18And you've got the braised grains, right?
27:19Yeah.
27:20All right.
27:21Turkey thighs go into the pressure cooker, because this is going to take at least 35 minutes.
27:24probably.
27:25Then I put the skins in the fryer.
27:28Skara 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 crepenette 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 crepenette 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?
28:14I'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?
28:23Turkey 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?
28:34Now 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.
28:39No, no.
28:40I am all about helping Bobby win today.
28:42I don't even know why.
28:43Sorry, 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.
28:56He's just like, what do you think?
28:57Yeah.
28:58And I'm like, oh, I like it.
28:59He's like, good enough for me.
29:00I'm glad to hear that.
29:01Yeah, you're a really good mentor.
29:02Thank you, thank 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 got your thighs.
29:13How are you going to spice up this turkey sausage?
29:15Uh, so we're going traditional fall spices.
29:18Okay.
29:19Some herbs, cranberry, hazelnuts, and 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.
29:30Turkey, turkey, turkey, turkey.
29:31Oh, a little pancetta.
29:32This is going to be amazing.
29:33What are we doing for our side here, Chef Andrew Zimmern?
29:35Uh, I'm doing sweet potato gnocchi.
29:37I'm going to do it with turkey livers and rosemary.
29:41Very nice.
29:42And 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?
29:51100%.
29:52Wow.
29:53You know, I'm very barnyard-y.
29:54I see you.
29:55I smell you.
29:56I think barnyard every time.
29:57That's why he picked me.
29:58He just knew.
29:59I've got two pigs over here.
30:00We have great dairy goats in Minnesota, where I live.
30:04Goat milk, goat butter.
30:06The flavor is just insane.
30:08Just another holiday celebration at the Zimmern House.
30:11That's exactly right.
30:1233 minutes left.
30:18That looks really good.
30:19Smells good, too.
30:20Remember, it's going to get all that onion marvelousness.
30:23I think it's good.
30:24Bobby makes a big bowl of ground.
30:27Dark 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, we 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.
30:59Looks good.
31:00You feel okay?
31:01Mmm, I'm a little behind on these potatoes.
31:04I'm going to get these greens in.
31:0922 minutes.
31:10Not kidding.
31:11All right.
31:16Artie, walk me through your process.
31:17What are we doing?
31:18These are for the potato cakes you're doing?
31:20Yeah, so they're going to be flavored almost like a samosa filling.
31:23Nice!
31:24And 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.
31:40Oh, no!
31:41Oh, my God.
31:42Oh, no!
31:43Bobby!
31:44Artie!
31:45There's a big fat turkey looms!
31:46Oh, my God.
31:47Oh, my God.
31:48Wow.
31:49What are you doing here?
31:50Hey, turkey.
31:51Oh, yeah.
31:52Turkey.
31:53Come on.
31:54It's turkey time.
31:55Nice and crispy.
31:56Oh, my God.
31:57Wow.
31:58What are you doing here?
31:59Hey, turkey.
32:00Oh, yeah.
32:01Turkey.
32:02Come on.
32:03It's turkey time.
32:04Nice and crispy.
32:05Big fat turkey.
32:06Yeah, Bobby.
32:07Come on.
32:08Big fat turkey.
32:09Come on.
32:10Big fat turkey.
32:11Come on, big fat Bobby.
32:12Always tasty.
32:13Oh, yeah.
32:14Tasty.
32:15Lots of gravy.
32:16La, la, la.
32:17Let's go.
32:18Big fat turkey.
32:19Hey, mama.
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 reaching
32:47over you, which Andrew is using all that ground turkey meat.
32:53Stuff it inside.
32:54Really brilliant, full turkey experience.
32:57How's it going over there, y'all?
33:00Good.
33:01Are you having fun?
33:02Yep.
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
33:29gonna 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,
33:36and 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.
33:41It's a lot of skin to cook.
33:42Andrew, what's left to do?
33:44How are we feeling on those turkey sausages?
33:46Uh, we'll see.
33:47We're gonna pull them out at the last moment, and Yoki is done.
33:52We 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 God.
34:06How 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.
34:17I 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, and your mind cooks them perfectly every time.
34:36Isn't that the same?
34:38Jeez.
34:39Looks like Artie is pan frying her potato cakes right now, which five minutes left is, um,
34:45I would have made them half the height and half the diameter at this stage.
34:56What's the garnish for this?
34:58Parsley on this?
34:59Can.
35:00Okay.
35:01And 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 sausage might not be fully cooked.
35:19You know, that can be detrimental to the win here.
35:21I'm going home a loser, again.
35:23I check the sausages, and they're just too blonde on top.
35:27There's no amount of pan frying that's going to work.
35:29So I drop them in the fryer, and I'm praying that they don't fall apart.
35:34One minute, 30 seconds left, yo!
35:37What do you need?
35:38What do you need?
35:39Fried sage on those first, and these turkey tails first.
35:43Last thing, parsley, if we have time.
35:46Come on, Team Andrew.
35:47You can do it.
35:48Let's do it!
35:49Bobby, what are you garnishing those sausages with?
35:53It's yogurt with aji al mario.
35:55And mint and cilantro.
35:56Then I have a cranberry mostarda, and I have some pickled shallots.
36:00That's a lot of stuff, Bobby.
36:01You say it so flippantly.
36:02I love that about you, that cool confidence.
36:04I know.
36:07What do you need, Andrew?
36:0820 seconds.
36:09Nothing.
36:10A lot of free-form plating techniques.
36:14What did we say was going on top of this?
36:15Cran-fresh and turkey skin.
36:16All right, so...
36:17We gotta go.
36:20Yeah, I know.
36:22Nine, eight, seven, six, five, four, three, two, one!
36:29You're smart.
36:30You're smart.
36:31Yes, yes, yes, yes!
36:36Your head is over.
36:37Me 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 to sail over.
36:50She's a little bit country, I'm a little bit rock and roll.
36:54I think it's gonna taste awesome.
36:55Yeah.
36:56And yours is beautiful.
36:57Great.
37:00Team Andrew, Team Bobby, tonight was all about turkey.
37:04Now I'd like to introduce you to our judges.
37:07First up, the chef owner of East Wind Snack Shop, Chris Chung.
37:13The culinary director for Cafe Spice, Hari Nayak.
37:17And the founder and executive chef of Sprinkle and Sprout, Nicky Dinky.
37:23Today 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.
37:35All right, this guy, he 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.
37:59Very creative.
38:00It reminds me of a samosa filling.
38:02What I really want is a little more of that tamarind creme fraiche.
38:06The braised greens, the Swiss chard was a little bit of a tough bite.
38:10I disagree.
38:11I like that they have a little bit of bite to them.
38:14It makes them really feel hearty.
38:15The sausage, I love the flavors of it.
38:18It reminds me of a kebab on the streets of Northern India.
38:21The ahi amari yogurt and the pickled onions 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.
38:48The 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.
39:02Made the skin a little bit rubbery.
39:04The gnocchi, that's a star.
39:06You know, I could eat a bowl full of that.
39:08The mushrooms with the livers?
39:10A match made in heaven.
39:11And then the onions and that crispy turkey tail.
39:15Really brought that turkey flavor.
39:17Brilliant idea.
39:18Overall, a great meal.
39:20All 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.
39:34And the winning team is...
39:46Team Andrew and Calvin!
39:49Yeah!
39:58Hi, brother.
39:59Good job.
40:00Wow.
40:01Redemption!
40:03I mean, huge, huge deal.
40:05I mean, you know, Bobby does not go down very often.
40:09These were two incredible feasts, but I think at the end of the day, the moistness of the sausage and that gnocchi really worked and it was simply delicious. Congratulations.
40:19Thank 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...
40:26Congratulations.
40:27Thank you.
40:28My 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, I was watching him on TV.
40:51And what your show for me was, there's a big world out there.
40:55And food can connect me to different cultures and different people.
40:58And if it weren't for him, I wouldn't have learned.
41:01I appreciate you.
41:02You got me out of my small town in Alabama and you didn't even know it.
41:06I didn't mean to make you cry.
41:08We're Team Andrew.
41:13And we just beat Bobby Flay.
41:14Yeah.
41:15You know, Bobby, you think you have it all.
41:21But tonight, you're doomed.
41:24Michael Batagio!
41:29Well done, Bobby.
41:30Jeffrey Zakarian.
41:31Mineet Choha.
41:32Mariah Carey.
41:33Woo!
41:34No, I'm kidding.
41:35She was too expensive.
41:36There's going to be some flavor in this kitchen tonight.
41:38Oh, Lord.
41:39There's a fire.
41:40Oh, my God.
41:41Please.
41:42Oh, my God.
41:43Please.
41:44Oh, my God.
41:45They're killing me.
41:46This year, everyone's out for holla payback.
41:47Holla payback.
41:48Holla payback.
41:58Holla payback?
41:59Holla payback.
42:00Holla payback.
42:01Holla payback.
42:02Holla payback.
42:03Holla payback.
42:04Holla payback.
42:05Holla payback.
42:06Holla payback.
42:07Holla payback.
42:08Holla payback.
42:09Holla payback.
42:10Holla payback.
42:11Holla payback.
42:12Holla payback.
42:13Holla payback.
42:14Holla payback.
42:15Holla payback.
42:16Holla payback.
42:17Holla payback.
42:18Holla payback.
42:19Holla payback.
42:20Holla payback.
42:21Holla payback.
42:22Holla payback.
42:23Holla payback.
42:24Holla payback.
42:25Holla payback.
42:26Holla payback.
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