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00:00Ladies and gentlemen, Bobby Flan!
00:17Last year, I ran the table.
00:19And the winner is...
00:20Bobby!
00:21Bobby!
00:22So this year, all of my Food Network friends are back for revenge.
00:26I'm getting my revenge, Bobby.
00:28It's revenge-giving, Bobby.
00:29Each holiday battle will go down in three rounds.
00:32I'm coming for you, Bobby.
00:34Just get on my bad side one time!
00:36Ooh!
00:37They'll battle each other with ingredients of my choice.
00:39What?
00:40Shocking!
00:41Yeah!
00:42He hates everybody.
00:44The winner gets me and will compete in teams.
00:47Kick his butt! Kick his butt!
00:50That's what I do.
00:51I'm gonna send you to school.
00:52Ah!
00:53Amazing!
00:54The stakes are high.
00:56There's a big fat turkey loom!
00:58What?
00:59The gloves are off.
01:00Ah!
01:01Ah!
01:02Tis the season for revenge.
01:03Revenge.
01:04Revenge!
01:05Good night, Bobby!
01:06Let's do this!
01:07Happy Thanksgiving, everybody!
01:08Who's ready for another helping of Holiday Throwdown?
01:14Here, finally getting an invite to my Thanksgiving table, please welcome my friend, Sunny Anderson!
01:27Finally, an invitation!
01:28Hey, Bobby!
01:29I didn't say you were spending the night.
01:30Are you spending the night?
01:31Hold on, Bobby.
01:32There's more.
01:33Oh.
01:34Oh.
01:35Oh.
01:36Oh.
01:37Oh, very nice.
01:38I'm moving in.
01:39I've got my dogs and my cats with me.
01:40I love it.
01:41Bobby, would you happen to have like $100 I can tip my red cap?
01:42Uh, not on me.
01:43Wow.
01:44Cheap, Bobby.
01:45I'm moving in.
01:46I'm moving in.
01:47I've got my dogs and my cats with me.
01:48I love it.
01:49Bobby, would you happen to have like $100 I can tip my red cap, or?
01:50Uh, not on me.
01:51Wow.
01:52Cheap, Bobby.
01:53Bobby, would you happen to have like $100 I can tip my red cap, or?
01:54Uh, not on me.
01:55Wow, I'm really happy to be here because I'm never gonna get a real invitation to your
02:18real house.
02:19Sonny's been invited to Thanksgiving.
02:20I invite her every single year to Thanksgiving.
02:22She never comes to my Thanksgiving.
02:24So, Bobby, this is Friendsgiving.
02:26Yes.
02:27So I've got my ugly Friendsgiving sweatshirt on.
02:30Sonny.
02:31Would you like a drink?
02:32Yes, thank you so much.
02:35I got a bone to pick with you, and it's not a turkey bone.
02:37Okay.
02:38Last year, you won every single Beat Bobby Flay holiday episode.
02:446-0, you beat everybody.
02:47Yo, friends, they are very upset.
02:50So this is about revenge tonight.
02:52It's a revenge giving.
02:57Our first contender, he's helped you win every single holiday.
03:03That's my man.
03:04Let's raise a glass and get ready to toast.
03:09Chef Jet Tila.
03:14Looking good, Bobby.
03:16Appreciate that outfit.
03:18What?
03:19I make this look good, bro.
03:20Look at that.
03:21Nice ankles.
03:22I am going full Bobby tonight.
03:24In order to beat the best, I have to be the best.
03:28Not a lot of room to breathe today, but...
03:30I love this.
03:34Our next competitor, she's never gonna let you forget that time she beat you with tuna noodle casserole.
03:40I know you didn't roll your eyes.
03:43I hate that dish so much.
03:45Oh, my God.
03:46Savor the flavor.
03:48It's Chef Damaris Phillips.
03:52Bobby, I'm here for revenge.
03:56Jet, every single time you cook with Bobby, every single time you all win.
04:00That's right.
04:01I'm here for revenge with you, too.
04:02Okay.
04:03I'll take it.
04:04I love y'all here.
04:05Sunny, hello.
04:06Hey, girl.
04:07Hi.
04:08What's going on, guys?
04:09Jet, Damaris, welcome.
04:10So you guys didn't like what happened last year, did you?
04:11I mean, the way you're gloating, your little smirk is...
04:13You know, Bobby, I've carried you three years in a row.
04:15We have our own line of shirts now.
04:16It's time for us to split up so I can beat you on my own.
04:20All right, well, try to win in the first round this time.
04:27Oh, you both are going down now.
04:28It's not gonna go the way you think it's gonna go tonight, Bobby.
04:32You're not gonna be snapping off beat next year.
04:36Oh, you both are going down now.
04:38It's not gonna go the way you think it's gonna go tonight, Bobby.
04:41You're not gonna be snapping off beat next year.
04:45See how offbeat it is, even with no beat?
04:50I can hear the beat, ah, got it.
04:54All right, so don't forget, this is a multi-course potluck
04:57and I'm gonna give you something
04:59that you must make the star of your dish.
05:01Ooh.
05:04They not scared, they not scared.
05:06All right, let's see what we got.
05:08Is that a microwave?
05:09It's a microwave.
05:10Oh my God!
05:11No, no!
05:12What are we doing, is it some, Bobo?
05:15So since it's a potluck, I wanted to bring something, too.
05:17Oh no.
05:18Tonight, I'm giving to you
05:24my mashed potatoes with green chili queso.
05:29It's a tough ingredient.
05:30It's a complete dish.
05:31This is gonna be hard to transform into something else
05:33while still making it the star.
05:35I had those at your house for Thanksgiving.
05:38Yes, you did.
05:39Excuse me?
05:41Oh, it must be nice.
05:42Sonny, have you been to his house for Thanksgiving?
05:45No.
05:46I have not been to his house for Thanksgiving, either.
05:47Oh!
05:50When I've had it at your house for Thanksgiving,
05:51it's been great.
05:53Just rub it in, Damaris.
05:55All right, you guys have 20 minutes.
05:57In case so you forgot,
05:58make sure you make the mashed potatoes the star.
06:00I'm excited about this because I love mashed potatoes,
06:03and I think people don't realize you can reform mashed potatoes
06:04in so many fun ways.
06:06It's like a loaded baked potato soup.
06:07I like that.
06:08WWBD, what would Bobby do?
06:09I don't know, I should've asked Bobby.
06:10I know what Bobby would do.
06:11What do you think Bobby would do?
06:12If I'm Bobby, I gotta find chilis.
06:13Yeah, what are you making?
06:14Believe it or not, I'm going to make potato gnocchi.
06:16That's a smart idea.
06:17That's a good one, Jett.
06:19Oh yeah, but I've never made potato gnocchi.
06:22No Jett, no, this is not the time.
06:24I can figure this out, I can figure this out.
06:27I can figure this out.
06:29I can figure this out.
06:30I can figure this out.
06:32Yeah, this one, nobody should have made potato gnocchi
06:33more mashed potatoes in so many fun ways,
06:35like a loaded baked potato soup.
06:36I like that.
06:37WWBD, what would Bobby do?
06:37I don't know.
06:38I should've asked Bobby.
06:39I know what Bobby would do.
06:40I know what Bobby would do.
06:40This is not the time.
06:41I can figure this out, I can figure this out.
06:44I'm making a green chili queso gnocchi
06:47with brown butter and rajas.
06:49Rajas are basically roasted green chilies.
06:51Just don't overwork it, we want nice soft pillows.
06:54I'm eating a ton of potato gnocchi,
06:56so I think I know where I'm going.
06:59I've competed on Iron Chef America,
07:01Tournament of Champions, Machop Champion,
07:04and of course, you know,
07:05this is one of my favorite shows to win on.
07:07My style of food is definitely Southeast Asian,
07:09but tonight, I'm serving up a hot plate of revenge.
07:13The last three holiday seasons,
07:15Bobby and I have destroyed everyone in our way,
07:18but Bobby, let's be real, brother.
07:20I'm the reason you have a perfect record.
07:23This revenge giving, this friend is turning into your foe.
07:29Damaris, what are you making over there?
07:30Because so far, I just see a mirepoix vibe.
07:32I'm making potato soup.
07:34Potato soup?
07:35Oh, this is what I was thinking would be a really good idea.
07:39The star is mashed potatoes with Bobby's green chili queso.
07:43I've seen him make these on Instagram.
07:45I've actually never been to his Thanksgiving.
07:48Bobby, how do you make potato soup again?
07:50Take the potatoes I gave you and then like just dilute it.
07:54Oh, that's so smart.
07:57Bless your heart, Bobby.
07:58You are gonna lose.
08:00Now we can put our flour in.
08:02First, I'm gonna start working on my soup.
08:04So I'm adding flour into my onions and my celery,
08:07and then I grab some bacon because I want a little bit of smokiness.
08:10How are we smelling over here, guys?
08:14Bobby?
08:16Seriously, the potatoes could use salt.
08:18Ooh, ooh.
08:20Then add some.
08:21Ooh, ooh.
08:22She'll get it from your brow.
08:23Ooh.
08:25Hey.
08:29You probably know me from Food Network Star,
08:31Guys Grocery Games, and Beat Bobby Flay.
08:33Bobby and I go way back.
08:34So of course, I'm coming to Bobby's Friendsgiving for revenge.
08:40One time, Bobby beat Duff and I at holiday baking.
08:44Do you know what that feels like to have Bobby who's always like,
08:47I don't even like to bake, beat you?
08:50Humiliating.
08:51I'm out of here.
08:52But not this year.
08:53I've been practicing the most stunning dishes
08:56that I know Bobby can't make.
08:58So I am going to vanquish Bobby Flay once and for all.
09:04Just under 16 minutes, Chess.
09:0616 minutes.
09:10Damaris?
09:10Yes?
09:11Put that corn right onto the heat, OK?
09:12Yeah, we're going to get some grilled corn for the top.
09:14Yeah.
09:15There it is.
09:15You hear them popping?
09:17It's going to pop off with Sonny Anderson and Damaris in the kitchen.
09:24We are having fun, because it is revenge giving.
09:28Revenge giving, yeah.
09:31What's up, Jack?
09:32What up, girl?
09:33I love the beginnings of brown butter and sage.
09:35This is great.
09:36What's in there?
09:37I binded the mashed potatoes with egg, with ricotta,
09:41and with parm.
09:42Is there going to be any texture or crunch going on anywhere?
09:44You know it, I've got rajas.
09:45I've got a crunch idea, too, so.
09:47OK, Jett, good luck.
09:49We're just under 10 minutes.
09:53Oh, Bobby, it's exciting.
09:55How's Jett's gnocchi looking?
09:56It seems more like a nudie, not a gnocchi.
09:59A little bit bigger, a little puffier.
10:02Oh, I should have made these a long time ago.
10:03Oh, my god.
10:04That's really good.
10:05Now that my gnocchi are in a great place,
10:07it's time to build the gnocchi sauce.
10:09So I start with Bobby's queso sauce.
10:11What is that, just cheese?
10:12I want to add some poblanos to make it rajas,
10:15because I've got to ask myself, what would Bobby do?
10:18Well, Bobby would make crispy rice mashed potatoes.
10:21That's what Bobby would do.
10:23I add a little bit of heavy cream,
10:25just to thin it out so it coats the gnocchi well.
10:28Seven and a half minutes.
10:30I'm putting scoop after scoop of mashed potatoes
10:32and queso into my soup.
10:34Actually, it's going to be a chowder.
10:35It's pretty thick, let's call it a chowder.
10:37This dish is lacking texture, so I'm going to make a giant frico.
10:43And all that is, is one giant cheese crisp.
10:46All right, you guys, we got to flip this.
10:48You trust me?
10:49Yes.
10:50Ah, why am I doing this?
10:52Is he going to flip cheese?
10:54Oh my god, oh my god.
10:55Come on, Chet!
10:56He's getting his frico on.
10:57Yeah.
10:58I like it.
10:59Y'all don't laugh at Bobby's jokes, okay?
11:00Two minutes to go.
11:01Okay, let that cool.
11:02What is this?
11:03That's bacon.
11:04This is like petrified bacon.
11:05On top of the soup, it has to be ultra crunchy on soup.
11:07You know?
11:08Oh.
11:09Let's see.
11:10It tastes a little dry.
11:11My bacon didn't work out.
11:12It's like just too overcooked.
11:13Okay.
11:14To get a little bit of that smokiness that I hope to get from the bacon, I'm adding a
11:33touch of bourbon.
11:34You gotta add bourbon.
11:35Potato soup is always better when it's a little drunk.
11:38Bourbon?
11:39It's Kentucky potato soup.
11:41Yo, Sonny, who wore better?
11:48I would have to actually say it's jet.
11:50Oh!
11:52One minute!
11:56First I put the gnocchi down,
11:58and then I top it with the green chili queso sauce.
12:01I'm trying to plate the frico,
12:02but I realize it's too soft.
12:04Oh, no, it didn't fry enough.
12:06In a panic, I throw it in the fryer.
12:08How many seconds?
12:0920 seconds.
12:10Oh, man.
12:13The soup goes into my bowl.
12:14A little handful of corn goes down, jalapenos.
12:17Oh, I'm just melting it more.
12:19Look at that coming out of the fryer with your bare hands.
12:2310, 9.
12:24So I pulled pieces that were the most firm,
12:26and I threw them on the plate.
12:285, 4, 3, 2, 1.
12:34Revenge-giving!
12:36I was feeling really confident until I looked over at Jet's plate.
12:40How did he make something that he's never made before in 20 minutes?
12:44Mm-hmm.
12:47Mm-hmm.
12:48Mm-hmm.
12:49Mm-hmm.
12:50Mm-hmm.
12:51Mm-hmm.
12:52Mm-hmm.
12:53Mm-hmm.
12:54Bobby, even though tonight is all about friendsgiving,
12:57you know you have more foes than friends here tonight, don't you?
13:00Mm-hmm.
13:01Mm-hmm.
13:02That's why we're calling this Revenge-giving!
13:03Mm-hmm.
13:04Yeah!
13:05Mm-hmm.
13:06Mm-hmm.
13:07Mm-hmm.
13:08Mm-hmm.
13:09So I would just like to congratulate the full-on commitment of Jet right down to the sneakers.
13:15Chef Jet, tell us what you did with Bobby's green chili queso mashed potatoes.
13:22I made you a green chili and queso gnocchi with brown butter and rajas.
13:29Creative on a million.
13:31I could have never thunk this dish up.
13:33The Frico creative, but I think the Frico just didn't freak out, you know what I'm saying?
13:38So for the gnocchi, they were slightly overworked, not airy and light and fluffy like we want.
13:45Altogether, I like that you came with the creativity, so yes, I like this.
13:50Cool.
13:51Okay, Damaris.
13:52Yes.
13:53What'd you make?
13:54I made corn and potato chowder, a little bit of bourbon for smokiness, a little bit of jalapenos
14:00for spiciness, and a little bit of cream for creaminess.
14:04I hope you added a little bit of salt for saltiness.
14:06I sense what I said about his mashed potatoes, though.
14:08Ooh!
14:09Okay, so let me tell you what I love about this.
14:15The corn, fresh, charred, pop of sweetness, we like that.
14:20What's missing from here is more corn.
14:22It was so good.
14:23Okay.
14:24All right, Damaris and Jet, you know how this goes.
14:27If Jet, who always loses in round one, beats me, that will be a new kind of low for me.
14:33The chef moving forward to round two is...
14:40Chef Damaris!
14:41Yeah!
14:42Yeah!
14:44Yes!
14:45My name is Jet, and I'm moving to the other side of the set.
14:49Oh, wait, I'm doing my bobby.
14:51Wait, wait, how many snaps?
14:52Yeah, snap, yeah, offbeat, please.
14:55Damaris, you can head back into the kitchen.
14:58I was looking forward to a little break.
15:00I mean, I'm very glad I won, but...
15:03Bobby, are you ready to meet our final friend that has a real bone to pick with you?
15:08Yes, bring out this person.
15:14Uh-oh.
15:14Whoa, I know that silhouette.
15:19Bobby, our next contender is here for revenge after you ruined her holiday winning streak last year.
15:27Give it up for Chef Antonia Lofaso.
15:30It's all about revenge.
15:36Hello there.
15:36Oh, I'm not that excited to see you, but I am.
15:40Antonia is formidable. She's a very smart competition chef.
15:48Hi, Chef Lofaso.
15:49Hi, Chef Flay.
15:50Welcome back to the house of holiday pain.
15:52But don't forget, you need to get through Damaris to get to me.
15:56I mean, this is going to be very embarrassing for you.
15:58I don't think so, but okay.
16:03Damaris is a phenomenal cook.
16:04She cooks from, like, such a deep place of tradition, so I don't sleep on Damaris.
16:09Let's see what we got tonight.
16:17Is that the non-brawny man?
16:19Okay, tonight, in the spirit of a potluck and Thanksgiving, I'm giving you honey glazed ham.
16:26No!
16:27Damaris, this should be in your wheelhouse.
16:31Yeah, what we do is we slice that and put it on a roll.
16:34We don't transform that. That's a centerpiece.
16:37Okay, 20 minutes on the clock. Make sure you go ham for the honey glaze.
16:47It's a big ol' ham.
16:49Why ham that's honey glaze?
16:51It's my daughter Sophie's favorite thing during the holidays.
16:54I love Sophie.
16:55Yeah.
16:55She's like the one cool thing about you.
16:57The only cool thing about me.
16:59Get that ham, girl.
17:01So, what do we do?
17:03How about a hash, like, with eggs and a ham sauce?
17:05I'll take it because we got to think about leftovers for breakfast the next day.
17:09You want the fat in it, okay? Because that's what's going to emulsify.
17:13What do you do with proteins that are already cooked? You turn them into salads.
17:17Damaris, what are you making?
17:18Ham salad sandwich.
17:21Antonia, just stop what you're doing, you want.
17:23Stop it. Don't say that.
17:25The disrespect, Bobby.
17:28Lots of people think they don't like things until it's done right.
17:31And ham salad, it is addictively good when it's done right.
17:34Great.
17:35Antonia, what are you making?
17:37So, I'm going to do, like, a corn puree.
17:40I'm going to do a ham gravy.
17:41And that's going to go over sautéed shrimp.
17:44That's very ambitious for 20 minutes.
17:46I know, but I already have the corn going, which is good.
17:48Okay.
17:49I'm making the gravy right now, and the shrimp takes, like, seconds.
17:52So, Bobby, who are you most nervous about going into round three?
17:56Both of them.
17:56Damaris does these dishes that, like, I don't really know how to navigate.
18:00Antonia is a great Italian chef.
18:01Plus, she wants a little revenge this year.
18:04I am a restaurateur in Los Angeles.
18:07I have three restaurants there.
18:09You may know me from shows like Barbecue Brawl,
18:13Worst Cooks in America, TOC that I won this year.
18:16Antonia Lofaso!
18:19Two holiday seasons ago, I swept the entire competition.
18:22I won round one, two, and three.
18:24However, last season, Jeffrey chose me to be on his team,
18:28and we lost to Bobby and Jen.
18:30So, when I get to Bobby, I'm coming in hot with vengeance.
18:35They're going ham, y'all!
18:37Don't worry, y'all.
18:38I already minced up the ham so you don't have to chew.
18:43I'll be right back, fellas.
18:4415 minutes, chefs!
18:48Come on, Chef Damaris.
18:49What is going on?
18:50I'll be honest, I've never had ham salad,
18:53but I've had chicken salad, tuna salad.
18:56This is a very, very popular dish in the South.
18:59I think when you make something surprising,
19:00and it's actually perfect, you can win on that.
19:03Yeah.
19:03Yeah, so, good luck.
19:05You guys, give it up for my girl, Chef Damaris.
19:10Antonia Lofaso!
19:12What's up?
19:12What are you making?
19:14I see you making small dices.
19:15Yeah, it's right there.
19:15You got some Fresnos.
19:17You got some shallots.
19:18Oh, we're making rue vibe happen.
19:20We're going to do your gravy.
19:21This is my gravy.
19:22Are you worried about Damaris?
19:23Because she's actually beat Bobby.
19:25She's not worried.
19:25We know you love her, but are you worried, Antonia?
19:28No, here's the thing.
19:29I don't think about who I'm competing against.
19:30She's not even thinking about you, Damaris.
19:34Coming up on 9 Minutes, Chef!
19:36Give us the report.
19:37Let me tell you what's happening.
19:39I think the competitor doing the smartest thing with the honey glazed ham is actually Damaris,
19:44even though you're turning your nose up at it, because it's ham forward.
19:47It's straight in your face.
19:48Yeah.
19:48Antonia is doing a whole lot of, look over here, look over here.
19:51It might be too distracting from the actual plan, which is ham.
19:55I'm going to make the sauce for the ham salad.
19:57I'm adding mayonnaise, whole grain mustard, cider vinegar.
20:01Is there anything for crunch?
20:02This is not a crunchy dish.
20:04This is for, if you don't have teeth, this is how you eat ham.
20:07I was about to say, we're in the South, baby.
20:10We're in the South.
20:11How does Bobby walk?
20:12How does Bobby walk?
20:13He does one of these weird things like this.
20:15And then he like snaps and does that kind of thing.
20:17And then he like does these weird dance moves.
20:21What up, Dee?
20:22Hello, friend.
20:22What up?
20:23I mean, we used to be friends.
20:24I know, I'm sorry.
20:25Until, you know, you just kicked my butt.
20:26I did not kick your butt.
20:28I barely won.
20:29Okay, this would be my first time trying ham salad.
20:34It is lovely.
20:35It's got some savoriness to it.
20:37It's got a lovely tanginess.
20:38It needs more hot sauce.
20:40I love it.
20:41Antonia!
20:42Oh, God, go away.
20:45What's the actual ham part?
20:46So ham is in the sauce.
20:48You're getting a whole ham gravy over there.
20:49Prawns are going to be the protein.
20:51Yep.
20:53Oh, that's fire.
20:54Two minutes to go.
20:56Onto the toast, I'm spreading whole grain mustard.
20:59And then I layer on ham salad.
21:01But I want something bright and fresh.
21:03So arugula goes on top of the ham salad.
21:05And then radishes.
21:08So I have the ham drippings in the corn puree.
21:10I've got the ham drippings in the gravy.
21:12The shrimp are cooked delicious.
21:13You know, to me, this is very ham-forward.
21:1510, 9, 8, 7.
21:19Finish it with the ham gravy.
21:214, 3, 2, 1.
21:30How are you?
21:30You do great.
21:31Thank you, so do you.
21:32It looks beautiful, Antonia.
21:33Well, we'll see.
21:34Antonia's dish looks really good.
21:36It looks like something that people order in restaurants.
21:39You did so much work.
21:41Is ham the star?
21:43I don't know.
21:44I went all in on the ham.
21:47Nailed it.
21:52So, Bobby Flay, I don't know how we're going to feel about you after this,
21:55but it's definitely going to be revenge-giving.
21:58Chef Antonia, tell us what you made.
22:00It's shrimp and creamed corn with a ham gravy.
22:03This creamed corn, so fresh, so sweet, really delicious.
22:08That really is kind of the high point.
22:09Together with the shrimp, with that gravy, I do taste a decent amount of ham.
22:14But is it the star of the show?
22:16Totally.
22:17Yeah, do we want to see the ham or do we want to taste the ham?
22:20Because I taste it, it's just that I don't see a lot of it.
22:23But the corn, delicious.
22:25Zero notes there.
22:27The prawn, perfection.
22:29But the question is, like, is it ham-forward?
22:33Tamaris, tell us what you did with the honey-glazed ham.
22:35So I made for you all ham salad on toast with arugula and radish.
22:41You know, coming from where I come from,
22:42I've never had ham in a salad.
22:45And now that you've had addressed arugula and radishes, I've totally come around.
22:50I do have to say, is it transformed enough?
22:53I gotcha.
22:54But if we closed our eyes and we took a bite,
22:57well, we know it's about the ham and it's making us in the palate a little salty.
23:02You know, we can only choose one of you to move on to the final round.
23:06So this is going to be really, really difficult.
23:08If I win right now, I can't let Jet cook with Bobby.
23:13They have won three years in a row.
23:15As much as I love Tamaris, I need to break them up.
23:17And the winner, who makes sure Bobby is hot out of luck,
23:25Antonia!
23:25No, it feels totally good.
23:31Good job, lady.
23:32Good job.
23:33You guys, ham salad didn't win?
23:38I'm sorry.
23:39Let me tell you why you won, Antonia.
23:43Okay.
23:44Okay?
23:44Because we could taste that you put the ham in so many different places.
23:49And so you were respectful to that.
23:51Who thinks Antonia is going to beat Bobby at revenge giving tonight?
24:03Congratulations.
24:04You made it this year to me.
24:06Yes.
24:07Round three.
24:07Again.
24:08I don't love that part of it, but I'm going to get through it.
24:11What are we cooking tonight?
24:11What's your signature dish?
24:12Okay, so for revenge giving potluck signature dish is...
24:19Sausage lasagna.
24:20Oh!
24:21That's a great one!
24:24That's a great one.
24:26Wow!
24:28So, growing up in an American Italian family, there was always a lasagna on the table.
24:32For Thanksgiving.
24:32For Thanksgiving.
24:33And then there would be like a random turkey on the table, right?
24:36I'm down.
24:37Antonia.
24:37Yes.
24:38You also get to pick your teammates.
24:40I know.
24:41Either way, you can't go wrong.
24:42You've got someone that's actually beat Bobby Flay.
24:44Yeah.
24:44And then you've got someone that has helped Bobby Flay win several times over.
24:48Undefeated.
24:49Yeah.
24:51I want to separate them because that seems like that is the logical thing to do.
24:56However, I'm like, do I want to just beat the legend of Jet and Bobby together in their cute little
25:02outfits?
25:03It just depends on where I want to go with this.
25:11Damaris.
25:12I am in!
25:17Let's go!
25:18We're going to break y'all up.
25:20Okay, here we go.
25:21You better drink some coffee.
25:22We get to do this again.
25:24I really thought it was going to go the other way.
25:26Oh my God.
25:26No.
25:26Um, Jet, remember your goal when you came in here tonight?
25:32It was for him to lose.
25:33I got to tell you, now I need revenge against you.
25:37No, come on!
25:38And you, and you now.
25:40That's right.
25:41Me?
25:41Someone knocked out my gnocchi and my friend of 13 years doesn't pick me.
25:46Oh my God, no!
25:47No, no, no, no, no, no, no, no.
25:48No, let's go.
25:49Bobby, let's go.
25:50Wait, I don't-
25:50No, no, no, let's go.
25:51Let's go.
25:51Stop.
25:52I'm ready to go.
25:52I need-
25:53I don't want to hear it.
25:53Whoa!
25:54Revenge giving is on!
26:0045 minutes to make Italian sausage, lasagna, and two sides.
26:05And your time starts now!
26:13We got a game plan for 10 seconds.
26:14All right, you make the shrimp and then you make the salad.
26:17So I'm going to do a shrimp, I'm going to do a salad, and you got all the lasagna.
26:20If you need any backup, you got to let me know.
26:21I'm making everything.
26:22Pasta, bejamel, tomato.
26:25We're going to make hot Italian sausage lasagna with tomato and bejamel.
26:29So you get the acidity from the tomatoes and you have the creaminess and the richness of the bejamel.
26:33It all goes very nicely together.
26:35Our two side dishes, first we're making a Castelfranco salad.
26:38Castelfranco, it's in the radicchio family.
26:40It's a beautiful green.
26:41And then we're also doing prawns with anchovy breadcrumbs.
26:45All right, here we go.
26:46Four years in a row.
26:47All right, so I'm going to do the lasagna with sausage, cobbler, and arrow.
26:51We're going to work on the Brussels sprout salad and the garlic bread.
26:55Antonia, have you figured out your two sides to go with your lasagna yet?
26:58Yep, we're doing a raw Brussels sprout salad with grapes, pecorino, and fresh herbs.
27:04And?
27:05Garlic bread with a Calabrian chili.
27:08Dipping sauce.
27:09I want there to be distinct flavors for three dishes, but mostly in my like Italian wheelhouse.
27:16It is Italian food, but it still has the essence of Thanksgiving.
27:19Yes, the Brussels sprouts.
27:21The Brussels, the bread.
27:23Let's just be real, the bread is so important for Thanksgiving.
27:25Oh, yeah.
27:26You guys are kind of playing in Bobby Flay land with that Calabrian vibe.
27:29Yeah, exactly.
27:30It's shade.
27:30We're casting deep shade.
27:33Bobby, are you making the lasagna sheets?
27:36I'm making pasta.
27:38I have to get the pasta dough going first, so it's eggs and flour,
27:40and then I'm going to let it rest for 15 to 20 minutes.
27:43There's sausage in the sausage lasagna, right?
27:45Is there sausage in the sausage lasagna?
27:49Why is it so quiet over there, team?
27:50We are working very hard to beat you.
27:52Dude, I'm so over them.
27:55I hate them.
27:55I am so over Bobby one and Bobby two.
27:59I hate it so much.
28:00Begamel, it's creamy sauce with cheese like parmigiano and mozzarella.
28:04All right, here we go.
28:05Peeling a thousand shrimp.
28:07Head on, Bobby.
28:08Head on.
28:08Yeah.
28:0938 minutes.
28:12Here's garlic.
28:13Yep.
28:13Damaris and I are tag teaming this rego.
28:16Do you want me to smash this down?
28:18Yep.
28:18Damaris is like, it was like amazing.
28:23So it has sweet Italian sausage, spicy Italian sausage, pavlanero,
28:27Calabrian chili.
28:28It has garlic.
28:29It's delicious.
28:30Bobby.
28:32Hey, Bobby.
28:34On the count of three, everyone say Bobby.
28:36One, two, three.
28:37Bobby!
28:39What?
28:40What are you doing over there?
28:41I got the pasta dough done.
28:43I'm making a bejamel right now.
28:44I'm making the tomato sauce.
28:46So I'm going to make a tomato sauce, onions, garlic, tomatoes.
28:49Let it cook and then I'm going to blend it up.
28:52Don't shut off my...
28:53I didn't, you shut it off.
28:55What is happening?
28:56All right, I'm out of your way.
28:57Jet sabotaging me.
28:58Y'all make some noise.
29:04I had to come close because far away it looked like you were tossing rice.
29:08I was really afraid.
29:10I scared you, didn't I?
29:10I see it's bread crumbs.
29:11No, it's anchovy garlic bread crumbs.
29:13So much flavor going on.
29:15What's happening over here with your buddy Bobby?
29:18Is this your Italian sausage that you're letting burn on the bottom?
29:20Yeah, I'm letting it get nice and crispy.
29:22Yeah, keep letting it burn.
29:23Bobby, so what are you making?
29:24I have 35 minutes to make this lasagna.
29:26I love it.
29:27It feels like Bobby's in the weeds.
29:29All right, guys, make some noise for Bobby.
29:34Oh, ladies.
29:35I just said make some noise for Bobby.
29:37I didn't mean that.
29:38Y'all make some noise for Antonia and Chef Damaris.
29:41Who's working on this?
29:43Antonia, are you regretting yet your idea of putting these people back together again?
29:48No, mm-mm.
29:49I'm taking them down.
29:50Who's working on the actual side dishes?
29:52We are.
29:52We're working in tandem.
29:54That's good.
29:55Put all the liquid in there now, Damaris, and just let it go.
29:57You want this one?
29:58And then put the cream in there.
29:59It's soupy as .
30:01Good.
30:01That's what you want, right?
30:02Yeah, I want it to cook a little bit more.
30:04Okay.
30:05I'm on team Damaris and Antonia.
30:06I don't know about y'all.
30:08We are doing it tonight.
30:0931 minutes on the clock.
30:13You doing okay?
30:14I'm good, I'm good.
30:15I'm in the, I'm in the like...
30:16In the what?
30:17Repeated task zone.
30:20For the dough, I roll it as thin as I can with a rolling pin,
30:23and then I start putting it through the sheeter.
30:24You want it to be paper thin because you want lots of layers,
30:27and you want it to be tender.
30:28It's a lot of work.
30:30How are you feeling, Bob?
30:31I'm feeling like I wish it was tonight already.
30:34I will say, Bobby Flay looks stressed,
30:38which is a good place for us, the viewer.
30:39We want him to go down, don't you?
30:41And I'm you, I'm the viewer, just so you know.
30:43Because I fight for you.
30:45Do my ladies run this revenge given?
30:48The ladies run it.
30:53I don't have time for this.
30:5726 minutes, Antonia.
31:00Is that cream in there?
31:01Cream's in.
31:02Okay, perfect.
31:02I need you to start the Brussels.
31:04Great.
31:05Although both teams are making an Italian sausage lasagna,
31:09Antonia and Damaris are doing a white sauce,
31:12and Bobby Flay and Jet Tila are doing more of a marinara vibe.
31:15Bobby also made a bechamel for his lasagna,
31:18so it's the best of both worlds.
31:20But this is revenge giving.
31:21We're gonna sit here and be excited that he loses.
31:24I know I am.
31:24You're doing great, Antonia.
31:26You're doing great.
31:27We have plenty of time.
31:28It's time to assemble, and I start with the sauce.
31:30Then I do lasagna dough in the center.
31:32Because it's fresh lasagna noodles, it's very easy to, like, dry out.
31:36So I put more ragu, just like the liquid, then mozzarella and ricotta.
31:41All right, this is revenge giving, so what's revenge giving without a roast?
31:46Let's do this.
31:47Hey, Bobby, I know we're doing revenge giving, but as the family is all here,
31:55I thought we'd have our second annual Beat Bobby Flay holiday roast.
32:00Yeah!
32:01It's definitely that time of year where we all reflect on what we're grateful for.
32:08Yes!
32:09Family, good friends, or in Bobby's case, lenient tax codes and private jets.
32:16Whoo!
32:18You know, it's so nice to have us all together.
32:20It's got to be a change of pace for you, though, Bobby.
32:22Celebrating with actual people other than your assistants, your lawyers, and of course cats.
32:29There's nothing wrong with cats.
32:30Wrong team, Damaris, wrong team.
32:32Sorry.
32:34You know, Bobby, I have to give you respect.
32:35He knows what he's doing, right?
32:38He does a lot of cool things in the kitchen, you know?
32:41Like putting potato chips on burgers.
32:43Oh, burn.
32:46So smart.
32:47What's next, Bobby?
32:48Chili on a dog?
32:50PB and J?
32:53Bobby, it's okay, Bobby.
32:57Y'all give it up for Bobby Flay.
33:00We've got 22 minutes to go.
33:02Antonia, what's in your butter that's going on the garlic bread?
33:05Garlic butter, salt, and then I have a mixture of fontina smoked scamorza and parmesan reggiano
33:10that we're going to melt over it.
33:11And then I'm doing a Calabrian chili tomato oil that is like a dipping for the garlic bread.
33:18Garlic bread is great on its own, but I always love like a good dipping sauce.
33:21So to have like this stew of tomatoes with Calabrian chili and oil and garlic, it's perfect.
33:27Now that the pasta sheets are done, it's time for me to start assembling.
33:30So I start with a little tomato sauce, a sheet of pasta, hot Italian sausage,
33:33and some fresh mozzarella, and then some more tomato sauce, bejamel.
33:37So Bobby Flay is actually working on the lasagna right now, and I hate to say it.
33:42It looks good.
33:44Shut up!
33:47Damaris.
33:47Damaris!
33:49Oh, hell yes, girl.
33:51And the lasagnas come out of the oven and they're crunchy and bubbly and golden brown and gorgeous.
33:55Oh, my lasagnas are already out of the oven?
33:59Coming up on 16 minutes.
34:02Hey, Bobby, what's left to do on your side?
34:05A lot.
34:06The lasagna's going to the confection oven in about 13 minutes.
34:09Should be okay.
34:13All right, I got to cook the shrimp.
34:14I take a super hot cast iron grill and I flash sear the prawns because I don't want to overcook them.
34:18I hit them with a little bit of the Calabrian chili oil,
34:21and I finish those with the anchovy breadcrumbs, with toasties, and finish them with oil,
34:26or oil now and finish them.
34:28No, no, you can't, you can't, you have to put the breadcrumbs.
34:30Did you cook the breadcrumbs?
34:31Yeah, yeah.
34:32Those go on last.
34:33Are these cooked?
34:34Yeah, they're cooked.
34:34Where's the oil?
34:35Right here.
34:36I was going to put the first.
34:37No, no, you got to put the oil on first,
34:38because the breadcrumbs are going to get soggy.
34:40Sorry, man.
34:41The boys are bickering.
34:43What is this?
34:44That is the hazelnuts, rubyola, and ricotta, but I put too much cheese.
34:49I love it.
34:51You want me to do this?
34:52Yeah, only if you have time, yes.
34:54Where's the dressing?
34:54Right here.
34:55Dressing right there.
34:57You need that cheese lump?
34:58No, no, no.
34:59Okay.
35:00Yeah, where's the shrimp?
35:01Right here.
35:02Let's go, man.
35:02All right.
35:03Both of them, brows furled, barking orders at each other, running back and forth.
35:09I love that for us.
35:11Coming up on three minutes.
35:15Get me the plates.
35:16Got it.
35:17The Brussels sprout salad, there's grapes in there that add a lot of texture.
35:21There's crushed almonds.
35:22And I finish it with just a little bit of Pecorino Romano, sherry vinegar, and olive oil.
35:25And that's it.
35:26Antonia, it looks beautiful.
35:27Thanks.
35:28I'll tell you, if I were invited to Revenge Giving, it would definitely have to be at Antonio
35:32LaFosse's house.
35:35No, no, no.
35:35Dude, that's for me.
35:36Put that on here.
35:38You got it?
35:38Yep.
35:39I got to tell you, the Dream Team is struggling.
35:43Have you ever seen them this down to the wire?
35:45One minute.
35:48Come on, Antonia.
35:49Team Antonia, let's go.
35:51The lasagna's plated.
35:52I finish it with just a little bit of Pecorino Romano, some fresh herbs,
35:55and a little bit of olive oil to have the sort of crunchy bits of my fresh pasta noodle glisten.
36:0010, 9, 8, 7, 6, 5, 4, 3, 2, 1.
36:13Good job.
36:15That was ridiculous.
36:17Great job.
36:18How's it look, guys?
36:19Fine.
36:20It looks beautiful.
36:21Could not have asked for a better partner.
36:23I could not have asked for a better leader.
36:24What?
36:25You did so good.
36:26So good.
36:26Thank you so much.
36:28Yeah.
36:28I hope it's good.
36:29I think our meal is good.
36:31We were slightly sloppy, but it's lasagna, so it's cool.
36:42Team Bobby, Team Antonia, congratulations on this Italian sausage lasagna battle.
36:48Now I'd like to introduce you to your judges.
36:50First up, the creator and founder of Mama Tanya's Kitchen, Mama Tanya.
36:55Owner of Libertine and La Royale, Cody Pruitt, and executive chef of Chisayama, Hillary Sterling.
37:09Judges, please start with the first meal in front of you.
37:20Let's start with the lasagna.
37:22Saucy.
37:23Now, where I'm from, in my hood, you want sauce.
37:25You want to have a little sauce on you.
37:26It's all about the drip.
37:27Exactly.
37:29It was delicious.
37:30And I really loved how well incorporated the Italian sausage was into the sauce.
37:35And then this bread was perfection to me.
37:38Crusty on the outside, buttery on the inside.
37:42Y'all know when I find something I like, I'm like, ew, and this bread was an ew.
37:46I really loved it, okay?
37:48It's all the cheese, all the garlic, and it just punches you throughout in the best way possible.
37:54Digging into the lasagna, this is if someone's Italian grandma went to culinary school.
38:00Unfortunately, it does become a little soupy.
38:04In terms of the Brussels sprout salad, the sweetness of the Brussels and the freshness
38:07and the parsley really completed a great Friendsgiving.
38:11All right, judges, if you could try the second Friendsgiving meal.
38:17So I have a picky eater as a son, but this is a lasagna that he would love.
38:24The textures are beautiful.
38:26It's got these big chunks of Italian sausage.
38:30The prawn is beautifully plated.
38:32I really love the panko on top.
38:35But she from the Bronx?
38:36She seemed like she wanted to fight.
38:37She was a little tough.
38:38Yeah, she's from the Bronx.
38:39She's from the Bronx.
38:40I'm telling you, South Bronx.
38:42I saw her last week.
38:43She asked me how my mama was.
38:44It was a little overcooked for me.
38:50I love the texture of the breadcrumbs and the spice I'm going to be feeling until next Thanksgiving.
38:56But this is everything I could want from a spicy sausage lasagna.
39:02It's spicy.
39:02It's meaty.
39:03It's cheesy.
39:04It's architectural, but delicious and home style still.
39:08In terms of the lasagna, I thought it was delicious.
39:10It may be a touch, you know, heavy with the bechamel.
39:12But the salad, it was a really nice compliment to the lasagna.
39:16Overall, it was another great Friendsgiving meal.
39:19It's going to be a difficult decision.
39:21Thank you so much, judges.
39:23There can be only one Friendsgiving that you all want to go to.
39:27I'm excited.
39:28I'm so proud of what we did.
39:30I think we worked together so well.
39:32If Bobby has a chance at going down today, you are the one that will take him down.
39:36In tonight's Friendsgiving battle, the winning team is...
39:47Team Bobby!
39:48They do it again!
39:51Well, that didn't happen.
39:53Nope, it sure didn't, y'all.
39:55Fine.
39:55They won four times.
39:56Fine.
39:56It backfired in me.
39:58I'm so mad.
40:00I didn't get any revenge.
40:01In fact, I'm more angry than when I got here.
40:04I hate you.
40:06We'll move on.
40:07And there's always next year.
40:09You're just so good.
40:10You need this more than us.
40:12You know?
40:12It's true.
40:13He needs it, you guys.
40:14He really does.
40:15It's real.
40:16His ego is super fragile.
40:18Bring the heat, Mama Tanya.
40:20Both teams did an amazing job.
40:23But it really came down to the battle of the lasagnas.
40:26And Chef Bobby's team just gave us that lasagna that hit all the notes.
40:31Those big chunks of spicy Italian sausage.
40:35My favorite.
40:36The chili oil just drizzled.
40:38Tanya, we get it.
40:39We get it.
40:40I'm sorry.
40:41I'm sorry.
40:42You're just nice.
40:43I thought we was cool, Tanya.
40:47Bobby, at this point, I don't want an invitation.
40:50It's a sore spot for me, Thanksgiving, and you, and me.
40:53And I don't want it, but Christmas, you know, available.
40:57Bobby, stop snapping to your imaginary beat.
41:02It's not there.
41:04I feel good.
41:05I got the win with Jet Tila, my holiday undefeated partner.
41:11Well, it looks like we're twinning and winning.
41:14Yes.
41:14For an opening.
41:18You know, Bobby, you think you have it all.
41:22But tonight, you're doomed.
41:28Michael Batagio.
41:30Well done, Bobby.
41:32Jeffrey Zakarian.
41:33Mineet Choha.
41:35Mariah Carey.
41:37Woo!
41:38No, I'm kidding.
41:39She was too expensive.
41:40There's going to be some flavor in this kitchen tonight.
41:44Oh, Lord, there's a fire.
41:47Oh, my God, please.
41:49Oh, my God.
41:53They're killing me.
41:54This year, everyone's out for holla payback.
41:57Holla payback.
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