Beat Bobby Flay Season 41 Episode 2

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Transcript

00:00Ladies and gentlemen, Bobby Glenn!

00:12Last year, I ran the table.

00:14And the winner is?

00:15Bobby!

00:16Bobby!

00:17So this year, all of my Food Network friends are back for revenge.

00:21I'm getting my revenge, Bobby.

00:23It's revenge giving, Bobby.

00:25Each holiday battle will go down in three rounds.

00:28I'm coming for you, Bobby.

00:29Just get on my bad side, one time!

00:31Ooh!

00:32They'll battle each other with ingredients of my choice.

00:34What?

00:35Shocking!

00:36Yeah!

00:37He hates everybody.

00:39The winner gets me and will compete in teams.

00:42Kick his butt!

00:44Kick his butt!

00:45That's what I do.

00:46I'm gonna send you to school.

00:47Ah!

00:48How amazing!

00:49The stakes are high.

00:51There's a big fat turkey loom!

00:53What?

00:54The gloves are off.

00:56Tis the season for revenge.

00:58Revenge!

00:59Revenge!

01:00Revenge!

01:01Revenge!

01:02Good night, Bobby!

01:03Let's do this!

01:04Happy Thanksgiving, everybody.

01:05Who's ready for another helping of Holiday Throwdown?

01:09Here, finally getting an invite to my Thanksgiving table, please welcome my friend, Sunny Anderson.

01:16Finally, an invitation!

01:17Hey, Bob.

01:18Hi, Bob.

01:20I got it.

01:21Happy Thanksgiving, everybody.

01:22Who's ready for another helping of Holiday Throwdown?

01:26Here, finally getting an invite to my Thanksgiving table, please welcome my friend, Sunny Anderson.

01:33Welcome, my friend, Sonny Anderson.

01:37Finally, an invitation.

01:45Hey, Bobby.

01:47I didn't say you were spending the night.

01:49Are you spending the night?

01:49Hold on, Bobby, there's more.

01:51Oh.

01:57Oh, very nice.

01:58I'm moving in.

01:59I've got my dogs and my cats with me.

02:01I love it.

02:02Bobby, would you happen to have, like, $100?

02:04I can tip my red cap, or?

02:05Uh, not on me.

02:06Wow, cheap, Bobby.

02:09I'm really happy to be here, because I'm never

02:11going to get a real invitation to your real house.

02:14Sonny's been invited to Thanksgiving.

02:16I invite her every single year to Thanksgiving.

02:18She never comes to my Thanksgiving.

02:20So, Bobby, this is Friendsgiving.

02:22Yes.

02:22So I've got my ugly Friendsgiving sweatshirt on.

02:26Sonny.

02:27Would you like a drink?

02:28Yes, thank you so much.

02:30I got a bone to pick with you, and it's not a turkey bone.

02:33OK.

02:34Last year, you won every single Beat Bobby Flay holiday

02:39episode.

02:406-0, you beat everybody.

02:43Your friends, they are very upset.

02:45So this is about revenge tonight.

02:47It's a revenge giving.

02:52Our first contender, he's helped you win every single holiday.

02:58That's my man.

02:59Let's raise a glass and get ready to toast, Chef Jet Tila.

03:08What?

03:10You're looking good, Bobby.

03:12I'm reaching my outfit.

03:13What?

03:14I make this look good, bro.

03:15Look at this.

03:16Nice ankles.

03:17I am going full Bobby tonight.

03:20In order to beat the best, I have to be the best.

03:24Not a lot of room to breathe today, but.

03:26I love this.

03:26Our next competitor, she's never going to let you forget that time she beat you with

03:34tuna noodle casserole.

03:36I know you didn't roll your eyes.

03:38I hate that dish so much.

03:40Oh, my God.

03:42Savor the flavor.

03:44It's Chef Tamaris Phillips.

03:47Bobby, I'm here for revenge.

03:53Jet, every single time you cook with Bobby, every single time you all win.

03:59That's right.

04:00I'm here for revenge with you, too.

04:01Okay.

04:02I'll take it.

04:03I love y'all here.

04:05Sunny, hello.

04:06Hey, girl.

04:07Hi.

04:08Hi.

04:09What's going on, guys?

04:10Jet, Damaris.

04:11Welcome.

04:12So you guys didn't like what happened last year, did you?

04:14I mean, the way you're gloating, your little smirk is.

04:17You know, Bobby, I've carried you three years in a row.

04:20We have our own line of shirts now.

04:22It's time for us to split up so I can beat you on my own.

04:26All right.

04:27We'll try to win in the first round this time, Jet.

04:28Oh.

04:29Oh.

04:30You both are going down now.

04:32It's not going to go the way you think it's going to go tonight, Bobby.

04:35You're not going to be snapping off beat next year.

04:41See how offbeat it is, even with no beat?

04:44I can hear the beat.

04:45Ah, got it.

04:48All right.

04:49So don't forget, this is a multi-course potluck.

04:51And I'm going to give you something that you must make the star of your dish.

04:55Ooh.

04:58They not scared.

04:59They not scared.

05:00All right.

05:01Let's see what we got.

05:02Is that a microwave?

05:03It's a microwave.

05:04Oh, my God.

05:05No, no.

05:06What do we do?

05:07Is it some...

05:08Bobo.

05:09So since it's a potluck, I wanted to bring something, too.

05:12Oh, no.

05:13Tonight, I'm giving to you...

05:18my mashed potatoes with green chili queso.

05:23This is a tough ingredient.

05:24It's a complete dish.

05:25This is going to be hard to transform into something else while still making it the star.

05:29I had those at your house for Thanksgiving.

05:32Yes, you did.

05:33Excuse me?

05:35Oh, it must be nice.

05:36Hey, Sonny, have you been to his house for Thanksgiving?

05:38No.

05:39I have not been to his house for Thanksgiving, either.

05:41Oh.

05:44When I've had it at your house for Thanksgiving, it's been great.

05:46Just rub it in, Damaris.

05:49All right.

05:50You guys have 20 minutes.

05:51In case so you forgot, make sure you make the mashed potatoes the star.

06:03Well, I'm excited about this because I love mashed potatoes.

06:05And I think people don't realize you can reform mashed potatoes in so many fun ways.

06:10Like a loaded baked potato soup.

06:12I like that.

06:13WWBD, what would Bobby do?

06:16I don't know.

06:17I should have asked Bobby.

06:18I know what Bobby would do.

06:19What do you think Bobby would do?

06:20If I'm Bobby, I got to find chili.

06:22Jet, what are you making?

06:23Believe it or not, I'm going to make potato gnocchi.

06:26Oh, that's a smart idea.

06:28That's a good one, Jet.

06:30Yeah, but I've never made potato gnocchi.

06:32No, Jet, no, this is not the time.

06:35I can figure this out.

06:36I can figure this out.

06:37I'm making a green chili queso gnocchi with brown butter and rajas.

06:42Rajas are basically roasted green chilies.

06:45Just don't overwork it.

06:46We want nice soft pillows.

06:48I've eaten a ton of potato gnocchi, so I think I know where I'm going.

06:52I've competed on Iron Chef America, Tournament of Champions, Machop champion.

06:57And of course, you know, this is one of my favorite shows to win on.

07:01My style of food is definitely Southeast Asian.

07:03But tonight, I'm serving up a hot plate of revenge.

07:07The last three holiday seasons, Bobby and I have destroyed everyone in our way.

07:11But Bobby, let's be real, brother.

07:13I'm the reason you have a perfect record.

07:17This revenge giving, this friend is turning into your foe.

07:23Damaris, what are you making over there?

07:25Because so far, I just see a mirepoix vibe.

07:27I'm making potato soup.

07:28Potato soup.

07:29Oh, this is what I was thinking would be a really good idea.

07:32The star is mashed potatoes with Bobby's green chili queso.

07:36I've seen him make these on Instagram.

07:38I've actually never been to his Thanksgiving.

07:41Bobby, how do you make potato soup again?

07:44Take the potatoes I gave you and then, like, just dilute it.

07:48Oh, that's so smart.

07:51Bless your heart, Bobby.

07:52You are going to lose.

07:54Now we can put our flour in.

07:56First, I'm going to start working on my soup.

07:58So I'm adding flour into my onions and my celery.

08:01And then I grab some bacon because I want a little bit of smokiness.

08:04How are we smelling over here, guys?

08:09Bobby?

08:10Seriously, the potatoes could use salt.

08:12Ooh, ooh, ooh.

08:13Then add some.

08:14Ooh, ooh.

08:15She'll get it from your brow.

08:17Ooh, ooh, ooh.

08:18Hey, hey, hey, hey, hey, hey, hey, hey, hey, hey, hey, hey, hey, hey, hey, hey, hey, hey, hey, hey, hey.

08:23You probably know me from Food Network Star, Guys Grocery Games, and Beat Bobby Flake.

08:27Bobby and I go way back.

08:28So, of course, I'm coming to Bobby's Friendsgiving for revenge.

08:33revenge.

08:35One time, Bobby beat Duff and I at holiday baking.

08:39Do you know what that feels like to have Bobby,

08:41who's always like, I don't even like to bake,

08:44beat you?

08:45Humiliating.

08:46I'm out of here.

08:47But not this year.

08:48I've been practicing the most stunning dishes

08:51that I know Bobby can't make.

08:53So I am going to vanquish Bobby's sleigh once and for all.

08:59Just under 16 minutes, Chess.

09:0116 minutes.

09:03Damaris, put that corn right onto the heat, OK?

09:07Yeah, we're going to get some grilled corn for the top.

09:09Yeah.

09:10There it is.

09:11You hear them popping?

09:12It's going to pop off with Sonny Anderson and Damaris

09:16in the kitchen.

09:19We are having fun, because it is revenge giving.

09:23Revenge giving, yeah.

09:26What's up, Jack?

09:27What up, girl?

09:28I love the beginnings of brown butter and sage.

09:30This is great.

09:31What's in there?

09:32I've binded the mashed potatoes with egg, with ricotta, and

09:36with parm.

09:37Is there going to be any texture or crunch going on anywhere?

09:39You know it.

09:40I've got rajas.

09:40I've got a crunch idea, too, so.

09:42OK, Jet.

09:43Good luck.

09:44We're just under 10 minutes.

09:48Oh, Bobby, it's exciting.

09:50How's Jet's gnocchi looking?

09:51It seems more like a nudie, not a gnocchi.

09:54A little bit bigger, a little puffier.

09:57I should have made these a long time ago.

09:58Oh, my God.

09:59That's really good.

10:00Now that my gnocchi are in a great place,

10:02it's time to build the gnocchi sauce.

10:04So I start with Bobby's queso sauce.

10:06What is that, just cheese?

10:07I want to add some poblanos to make it rajas, because I've got to ask myself, what would

10:12Bobby do?

10:13Well, Bobby would make crispy rice mashed potatoes.

10:15That's what Bobby would do.

10:17I add a little bit of heavy cream, just to thin it out so it coats the gnocchi well.

10:22Seven and a half minutes.

10:24I'm putting scoop after scoop of mashed potatoes and queso into my soup.

10:28Actually, it's going to be a chowder.

10:30It's pretty thick.

10:31Let's call it a chowder.

10:32This dish is lacking texture, so I'm going to make a giant frico.

10:38And all that is, is one giant cheese crisp.

10:41All right, you guys, we've got to flip this.

10:43Do you trust me?

10:44Yes!

10:45Ah, why am I doing this?

10:47Is he going to flip cheese?

10:56Oh, my God.

10:57Oh, my God.

10:58Come on, Chet!

10:59He's getting his frico on.

11:00I like it.

11:01Y'all don't laugh at Bobby's jokes, okay?

11:05Two minutes to go.

11:07Okay, let that cool.

11:09What is this?

11:10That's bacon.

11:11This is like petrified bacon.

11:12On top of the soup, it has to be ultra crunchy on soup.

11:15You know?

11:16Oh.

11:17Let's see.

11:18It tastes a little dry.

11:19My bacon didn't work out.

11:21It's just too overcooked.

11:23Okay.

11:24To get a little bit of that smokiness that I hope to get from the bacon, I'm adding a touch of bourbon.

11:28You got to add bourbon.

11:30Potato soup is always better when it's a little drunk.

11:32Bourbon?

11:33It's Kentucky potato soup.

11:35Yeah.

11:36Yo, Sonny, who wore better?

11:42Um, I would have to actually say it's Jet.

11:44Oh!

11:47One minute!

11:51First I put the gnocchi down and then I top it with the green chili queso sauce.

11:55I'm trying to plate the frico, but I realize it's too soft.

11:58Oh, no!

11:59It didn't fry enough!

12:00In a panic, I throw it in the fryer.

12:02How many seconds?

12:03Twenty seconds.

12:04Oh, man.

12:05The soup goes into my bowl.

12:08A little handful of corn goes down.

12:10Jalapenos.

12:11Oh, I'm just melting it more!

12:13Look at that coming out of the fryer with your bare hands in!

12:18Nine!

12:19So I pulled pieces that were the most firm and I threw them on the plate.

12:22Five, four, three, two, one!

12:29Revenge, Gabby!

12:32I was feeling really confident until I looked over at Jet's plate.

12:35How did he make something that he's never made before in 20 minutes?

12:48Bobby, even though tonight is all about Friendsgiving,

12:51you know you have more foes than friends here tonight, don't you?

12:55That's why we're calling this Revenge-Giving!

13:00Yeah!

13:03Also, I would just like to congratulate the full-on commitment of Jet,

13:07right down to the sneakers.

13:11Chef Jet, tell us what you did with Bobby's green chili queso mashed potatoes.

13:17I made you a green chili and queso gnocchi with brown butter and rajas.

13:25Creative on a million.

13:26I could have never thunk this dish up.

13:28The Frico, creative, but I think the Frico just didn't freak out, you know what I'm saying?

13:33So for the gnocchi, they were slightly overworked.

13:36Not airy and light and fluffy like we want.

13:39Altogether, I like that you came with the creativity.

13:42So, yes, I like this.

13:44Cool.

13:45Okay, Damaris.

13:46Yes.

13:47What'd you make?

13:48I made corn and potato chowder, a little bit of bourbon for smokiness, a little bit of jalapenos for spiciness, and a little bit of cream for creaminess.

13:58I hope you added a little bit of salt for saltiness.

14:00That's what I said about his mashed potatoes, though.

14:03Ooh!

14:04Okay, so let me tell you what I love about this.

14:09The corn, fresh, charred, pop of sweetness.

14:13We like that.

14:14What's missing from here is more corn.

14:16It was so good.

14:17Okay.

14:18All right, Damaris and Jett, you know how this goes.

14:21If Jett, who always loses in round one, beats me, that will be a new kind of low for me.

14:28The chef moving forward to round two is...

14:34Chef Damaris!

14:36Yeah!

14:39Yes!

14:40My name is Jett, and I'm moving to the other side of the set.

14:44Oh, wait, I'm doing my bobby.

14:45Wait, wait, how many snaps?

14:46Yeah, snaps, yeah, offbeat, please.

14:49Damaris, you can head back into the kitchen.

14:52I was looking forward to a little break.

14:54I mean, I'm very glad I won, but...

14:57Bobby, are you ready to meet our final friend that has a real bone to pick with you?

15:03Yes, bring out this person.

15:08Uh-oh.

15:11Whoa, I know that silhouette.

15:13Bobby, our next contender is here for revenge after you ruined her holiday-winning streak last year.

15:21Give it up for Chef Antonia Lofaso!

15:25It's all about revenge!

15:30Hello there!

15:31Oh, I'm not that excited to see you, but I am!

15:37Antonia is formidable.

15:38She's a very smart competition chef.

15:42Hi, Chef Lofaso.

15:44Hi, Chef Flay.

15:45Welcome back to the house of holiday pain.

15:47But don't forget, you need to get through to Damaris to get to me.

15:49I mean, this is going to be very embarrassing for you.

15:52I don't think so, but okay.

15:57Damaris is a phenomenal cook.

15:59She cooks from, like, such a deep place of tradition.

16:02So, I don't sleep on Damaris.

16:04Let's see what we got tonight.

16:05Is that the non-brawny man?

16:14Okay, tonight, in the spirit of a potluck and Thanksgiving, I'm giving you honey-glazed ham.

16:21No!

16:23Damaris, this should be in your wheelhouse.

16:26Yeah, what we do is we slice that and put it on a roll.

16:29We don't transform that.

16:30That's a centerpiece.

16:31Okay, 20 minutes on the clock. Make sure you go ham for the honey glaze.

16:42It's a big ol' ham.

16:44Why ham this honey glaze?

16:46It's my daughter Sophie's favorite thing during the holidays.

16:49I love Sophie.

16:50Yeah.

16:51She's like the one cool thing about you.

16:53The only cool thing about me.

16:55Get that ham, girl.

16:56So, what do we do?

16:58How about a hash, like, with eggs and a ham sauce?

17:00Yeah.

17:01I'll take it, because we gotta think about leftovers for breakfast the next day.

17:04You want the fat in it, okay?

17:06Because that's what's gonna emulsify.

17:08What do you do with proteins that are already cooked?

17:11You turn them into salads.

17:13Damaris, what are you making?

17:14Ham salad sandwich.

17:16Antonia, just stop what you're doing, you want.

17:18Stop it! Don't say that!

17:20The disrespect, Bobby!

17:22Lots of people think they don't like things until it's done right.

17:26And ham salad, it is addictively good when it's done right.

17:30Antonia, what are you making?

17:32So, I'm gonna do, like, a corn puree.

17:34I'm gonna do a ham gravy.

17:36And that's gonna go over sautéed shrimp.

17:39That's very ambitious for 20 minutes.

17:41I know, but I already have the corn going, which is good.

17:43Okay.

17:44I'm making the gravy right now, and the shrimp takes, like, seconds.

17:47So, Bobby, who are you most nervous about going into round three?

17:50Both of them.

17:51Damaris does these dishes that, like, I don't really know how to navigate.

17:55Antonia's a great Italian chef, plus she wants a little revenge this year.

17:59I am a restaurateur in Los Angeles.

18:02I have three restaurants there.

18:04You may know me from shows like Barbecue Brawl,

18:08Worst Cooks in America, TOC that I won this year.

18:12Antonia Lofaso!

18:14Two holiday seasons ago, I swept the entire competition.

18:17I won round one, two, and three.

18:19However, last season, Jeffrey chose me to be on his team,

18:22and we lost to Bobby and Jen.

18:24So, when I get to Bobby, I'm coming in hot with vengeance.

18:30They're going ham, y'all!

18:32Don't worry, y'all. I already minced up the ham so you don't have to chew.

18:37I'll be right back, fellas.

18:3915 minutes, chefs!

18:41Come on, Chef Damaris, what's going on?

18:45I'll be honest, I've never had ham salad, but I've had chicken salad, tuna salad.

18:51This is a very, very popular dish in the South.

18:54I think when you make something surprising, and it's actually perfect, you can win on that.

18:58Yeah. Yeah. So, good luck.

19:00Thank you. You guys, give it up for my girls, Chef Damaris!

19:01We've got Damaris!

19:05Antonia LaFossa!

19:07What's up?

19:08What are you making? I see you making small dices.

19:10Yeah, it's right there. You've got some Fresnos, you've got some shallots.

19:13Oh, we're making rue vibe happen.

19:15Yeah, we're going to do a little. This is your gravy.

19:16This is my gravy.

19:17Are you worried about Damaris? Because she's actually beat Bobby.

19:20She's not worried.

19:21I know you love her, but are you worried, Antonia?

19:23She's not worried.

19:24I don't think about who I'm competing against.

19:25She's not even thinking about you, Damaris.

19:28Coming up on 9 Minutes, Chef!

19:31Give us the report.

19:32Let me tell you what's happening.

19:34I think the competitor doing the smartest thing with the honey glazed ham is actually Damaris.

19:39Even though you're turning your nose up at it, because it's ham forward, it's straight in your face.

19:43Antonia's doing a whole lot of, look over here, look over here.

19:46It might be too distracting from the actual plan, which is ham.

19:50I'm going to make the sauce for the ham salad.

19:52I'm adding mayonnaise, whole grain mustard, cider vinegar.

19:56Is there anything for crunch?

19:58This is not a crunchy dish.

19:59This is for, if you don't have teeth, this is how you eat ham.

20:02I was about to say, we're in the south, baby.

20:05We're in the south.

20:07How does Bobby walk? How does Bobby walk?

20:08He does one of these weird things like this.

20:11And then he, like, snaps and does that kind of thing.

20:13Then he, like, does these weird dance moves.

20:15What up, Dee?

20:17Hello, friend.

20:18What up? I mean, we used to be friends.

20:19I know, I'm sorry.

20:20Until, you know, you just kicked my butt.

20:21I did not kick your butt.

20:22Yeah.

20:23I barely won.

20:24Okay, this would be my first time trying ham salad.

20:29It is lovely.

20:30It's got some savoriness to it.

20:32It's got a lovely tanginess.

20:33It needs more hot sauce.

20:35I love it.

20:36Antonia!

20:37Oh, God, go away.

20:40What's the actual ham part?

20:41So ham is in the sauce.

20:42The ham gravy.

20:43You're getting a whole ham gravy over there.

20:44Prawns are going to be the protein.

20:45Yep.

20:48Oh, that's fire.

20:49Two minutes to go.

20:50Onto the toast, I'm spreading whole grain mustard.

20:53And then I layer on ham salad.

20:55But I want something bright and fresh.

20:57So arugula goes on top of the ham salad.

21:00And then radishes.

21:01So I have the ham drippings in the corn puree.

21:04I've got the ham drippings in the gravy.

21:06The stripper cooked delicious.

21:08You know, to me, this is very ham-forward.

21:10Ten, nine, eight, seven.

21:14Finish it with the ham gravy.

21:16Four, three, two, one.

21:20How are you?

21:21You do great.

21:22Thank you so do.

21:23It looks beautiful, Antonio.

21:24Well, we'll see.

21:25Antonio's dish looks really good.

21:26It looks like something that people order in restaurants.

21:29You did so much work.

21:30Is ham the star?

21:31I don't know.

21:32I went all in on the ham.

21:33Nailed it.

21:34So Bobby Flay, I don't know how we're going to feel about you after this, but it's definitely

21:50going to be revenge giving.

21:52Chef Antonia, tell us what you made.

21:54It's shrimp and cream corn with a ham gravy.

21:57This cream corn, so fresh, so sweet, really delicious.

22:02That really is kind of the high point.

22:04Together with the shrimp, with that gravy, I do taste a decent amount of ham.

22:09But is it the star of the show?

22:11Totally.

22:12Yeah.

22:13Do we want to see the ham or do we want to taste the ham?

22:15Right.

22:16Because I taste it.

22:17It's just that I don't see a lot of it.

22:18But the corn, delicious.

22:20Zero notes there.

22:21The prawn, perfection.

22:23But the question is, like, is it ham-forward?

22:27Damaris, tell us what you did with the honey-glazed ham.

22:30So I made for you all ham salad on toast with arugula and radish.

22:35You know, coming from where I come from, I've never had ham in a salad.

22:39And now that you've had addressed arugula and radishes, I've totally come around.

22:44I do have to say, is it transformed enough?

22:47I gotcha.

22:48But if we close our eyes and we took a bite, well, we know it's about the ham.

22:53And it's making us in the palate a little salty.

22:56You know, we can only choose one of you to move on to the final round.

23:00So this is going to be really, really difficult.

23:03If I win right now, I can't let Jet cook with Bobby.

23:08They have won three years in a row.

23:10And as much as I love Damaris, I need to break them up.

23:12And the winner, who makes sure Bobby is hot out of luck...

23:19Antonia!

23:20No, it feels totally good.

23:25Good job, lady.

23:26Good job.

23:29You guys!

23:31Ham salad didn't win?

23:33I'm sorry.

23:35Let me tell you why you won, Antonia.

23:38Okay.

23:39Okay?

23:40Because we can taste that you put the ham in so many different places.

23:44And so you were respectful to that.

23:45Who thinks Antonia is going to beat Bobby at revenge giving tonight?

23:49Yeah!

23:58Congratulations.

23:59You made it this year to me.

24:01Yes.

24:02Round three.

24:03Again.

24:04I don't love that part of it, but I'm going to get through it.

24:05What are we cooking tonight?

24:06What's your signature dish?

24:07Okay.

24:08So for revenge giving potluck signature dish is...

24:14Sausage lasagna.

24:15Oh!

24:16That's a great one!

24:18That's a great one!

24:19That's a great one!

24:20Wow!

24:22So growing up in an American Italian family, there was always a lasagna on the table for Thanksgiving.

24:27For Thanksgiving.

24:28And then there would be like a random turkey on the table, right?

24:30Of course.

24:31I'm down.

24:32Antonio.

24:33Yes.

24:34You also get to pick your teammates.

24:35I know.

24:36Either way you can't go wrong.

24:37You've got someone that's actually beat Bobby Flay.

24:39Yes.

24:40And then you've got someone that has helped Bobby Flay win several times over.

24:43Undefeated.

24:44Yeah.

24:45I want to separate them because that seems like that is the logical thing to do.

24:51However, I'm like, do I want to just beat the legend of Jet and Bobby together in their cute little outfits?

24:57It just depends on where I want to go with this.

25:04Damaris.

25:05I am in!

25:06Let's go!

25:07We're going to break y'all up!

25:08Okay, here we go!

25:09You better drink some coffee!

25:10We get to do this again!

25:11I really thought it was going to go the other way.

25:12Oh my God!

25:13No!

25:14Um, Jet, remember your goal?

25:15When you came in here tonight, it was for him to lose.

25:16I've got to tell you, now I need revenge against you.

25:17No, come on!

25:18And you, and you now.

25:19That's right.

25:20Me.

25:21So, someone knocked out my gnocchi.

25:22And you.

25:23And you now.

25:24That's right.

25:25Me.

25:26So, someone knocked out my gnocchi.

25:27And you.

25:28And you.

25:29And you.

25:30And you.

25:31And you.

25:32And you.

25:33And you now.

25:34That's right.

25:35Me.

25:36Someone knocked out my gnocchi.

25:38And my friend of 13 years doesn't pick me.

25:41Oh my God, no!

25:42No, no, no, no!

25:43No, no, no, no!

25:44No, let's go.

25:45Bobby, let's go.

25:46Wait, I don't.

25:47No, no, no, let's go.

25:48Let's go.

25:49Stop.

25:50I'm ready to go.

25:51I need.

25:52I don't want to hear it.

25:53Revenge giving is on!

25:54Yeah!

25:5545 minutes to make Italian sausage lasagna and two sides.

26:00And your time starts now!

26:06We got a game plan for 10 seconds.

26:09All right.

26:10You make the shrimp.

26:11And then you make the salad.

26:12So, I'm gonna do a shrimp.

26:13I'm gonna do a salad.

26:14And you got all the lasagna.

26:15If you need any backup, you gotta let me know.

26:16I'm making everything.

26:17Pasta, bejamel, tomato.

26:19We're gonna make hot Italian sausage lasagna with tomato and bejamel.

26:24So, you get the acidity from the tomatoes.

26:26And you have the creaminess and the richness of the bejamel.

26:28It all goes very nicely together.

26:29Our two side dishes.

26:31First, we're making a Castelfranco salad.

26:33Castelfranco.

26:34It's in the radicchio family.

26:35It's a beautiful green.

26:36And then we're also doing prawns with anchovy breadcrumbs.

26:39All right.

26:40Here we go.

26:41Four years in a row.

26:42All right.

26:43So, I'm gonna do the lasagna with sausage, cobble, and arrow.

26:46Okay.

26:47We're gonna work on the brussel sprout salad and the garlic bread.

26:49Antonia, have you figured out your two sides to go with your lasagna yet?

26:53Yep.

26:54I'm doing a raw brussel sprout salad with grapes, pecorino, and fresh herbs.

26:59And?

27:00Garlic bread with a Calabrian chili.

27:03Dipping sauce.

27:04I want there to be distinct flavors for three dishes, but mostly in my, like, Italian wheelhouse.

27:10It is Italian food, but it still has the essence of Thanksgiving.

27:14Yes.

27:15The brussel sprouts.

27:16The brussels.

27:17The bread.

27:18Let's just be real.

27:19The bread is so important for Thanksgiving.

27:20Oh, yeah.

27:21You guys are kind of playing in Bobby Flay land with that Calabrian vibe.

27:24Yeah.

27:25Exactly.

27:26It's shade.

27:27We're casting deep shade.

27:28Bobby, are you making the lasagna sheets?

27:31I'm making pasta.

27:32I have to get the pasta dough going first, so it's eggs and flour.

27:35And then I'm going to let it rest for 15 to 20 minutes.

27:37There's sausage in the sausage lasagna, right?

27:39Is there sausage in the sausage lasagna?

27:42Why is it so quiet over there, team?

27:45We are working very hard to beat you.

27:48Dude, I'm so over them.

27:49I hate them.

27:50I hate them.

27:51I am so over Bobby one and Bobby two.

27:53I hate it.

27:54I hate it so much.

27:55Begamel, but creamy sauce with cheese, like parmigiano and mozzarella.

27:59All right, here we go.

28:00Peeling a thousand shrimp.

28:02Head on Bobby, head on.

28:03Yeah.

28:0438 minutes.

28:07Here's garlic.

28:08Yep.

28:09Damaris and I are tag teaming this ragu.

28:11Do you want me to smash this down?

28:12Yep.

28:13Damaris is like...

28:17It's like amazing.

28:18So it has sweet Italian sausage, spicy Italian sausage,

28:21pavlanero, Calabrian chili, it has garlic.

28:24It's delicious.

28:25Bobby.

28:27Hey Bobby.

28:28On the count of three, everyone say Bobby.

28:30One, two, three.

28:32Bobby!

28:33What?

28:34What are you doing over there?

28:36I got the pasta dough done.

28:37I'm making a begamel right now.

28:39I'm making the tomato sauce.

28:40So I'm going to make a tomato sauce, onions, garlic, tomatoes,

28:43let it cook, and then I'm going to blend it up.

28:45Don't shut off my...

28:47I did it, you shut it off.

28:49What is happening?

28:51All right, I'm out of your way.

28:52Jet's sabotaging me.

28:53Y'all make some noise.

28:58I had to come close, because far away it looked like you were tossing rice.

29:02I was really afraid.

29:03I scared you, didn't I?

29:04I see it's breadcrumbs.

29:05No, it's anchovy garlic breadcrumbs.

29:07So much flavor going on.

29:09What's happening over here with your buddy Bobby?

29:12Is this your Italian sausage that you're letting burn on the bottom?

29:14Yeah, I'm letting it get nice and crispy.

29:15Yeah, keep letting it burn.

29:16Bobby, so what are you making?

29:18I have 35 minutes to make this lasagna.

29:20I love it.

29:21It feels like Bobby's in the weeds.

29:23All right, guys, make some noise for Bobby.

29:28Oh, ladies.

29:30I just said make some noise for Bobby.

29:31I didn't mean that.

29:32Y'all make some noise for Antonia and Chef Damaris.

29:37Antonia, are you regretting yet your idea of putting these people back together again?

29:42No.

29:43I'm taking them down.

29:44Who's working on the actual side dishes?

29:46We are.

29:47We both are.

29:48We're working.

29:49In tandem.

29:50That's good.

29:51Put all the liquid in there now, Damaris, and just let it go.

29:52You want this one?

29:53Yeah.

29:54Okay.

29:55And then put the cream in there.

29:56It's soupy as .

29:57Good.

29:58That's what you want, right?

29:59Yeah.

30:00I want it to cook a little bit more.

30:01Okay.

30:02I'm on team Damaris and Antonia.

30:03I don't know about y'all.

30:04We are doing it tonight.

30:0531 minutes on the clock.

30:08You doing okay?

30:09I'm good, I'm good.

30:10I'm in the, I'm in the like...

30:11In the what?

30:12Repeated task zone.

30:14For the dough, I roll it as thin as I can with a rolling pin.

30:17And then I start putting it through the sheeter.

30:19You want it to be paper thin because you want lots of layers.

30:21And you want it to be tender.

30:23It's a lot of work.

30:24How you feeling, Bob?

30:25I'm feeling like I wish it was tonight already.

30:27I will say, Bobby Flay looks stressed.

30:32Which is a good place for us, the viewer.

30:34We want him to go down, don't you?

30:35And I'm you.

30:36I'm the viewer, just so you know.

30:37Because I fight for you.

30:38Do my ladies run this revenge given?

30:42The ladies run it!

30:44I don't have time for this.

30:4826 minutes Antonia.

30:49Is that cream in there?

30:50Cream's in.

30:51Okay, perfect.

30:52I need you to start the brussels.

30:53Great.

30:54Although both teams are making an Italian sausage lasagna, Antonia and Damaris are doing a white

31:05sauce, and Bobby Flay and Jet Tila are doing more of a marinara vibe.

31:10Bobby also made a bechamel for his lasagna, so it's the best of both worlds.

31:14But this is revenge giving.

31:16We're gonna sit here and be excited that he loses.

31:18I know I am.

31:19You're doing great, Antonia.

31:21You're doing great.

31:22We have plenty of time.

31:23It's time to assemble, and I start with the sauce.

31:25Then I do lasagna dough in the center.

31:27Because it's fresh lasagna noodles, it's very easy to, like, dry out.

31:31So I put more ragu, just like the liquid, then mozzarella and ricotta.

31:36All right, this is revenge giving, so what's revenge giving without a roast?

31:41Let's do this.

31:44Hey, Bobby.

31:45I know we're doing revenge giving, but as the family is all here, I thought we'd have

31:51our second annual Beat Bobby Flay Holiday Roast.

31:55Yeah!

31:58It's definitely that time of year where we all reflect on what we're grateful for.

32:03Yes.

32:04Family, good friends, or in Bobby's case, lenient tax codes and private jets.

32:11Whoo!

32:12You know, it's so nice to have us all together.

32:14It's got to be a change of pace for you, though, Bobby.

32:17Celebrating with actual people other than your assistants, your lawyers, and, of course, cats.

32:23There's nothing wrong with cats.

32:25Wrong team, Damaris.

32:26Wrong team.

32:27Sorry.

32:28You know, Bobby, I have to give you respect.

32:30He knows what he's doing, right?

32:32He does a lot of cool things in the kitchen, you know?

32:35Like putting potato chips on burgers.

32:37Oh!

32:38Burn!

32:39So smart.

32:40What's next, Bobby?

32:41Chili on a dog?

32:42PB and J?

32:43Bobby.

32:44It's okay, Bobby.

32:45Y'all give it up for Bobby Flay.

32:46We've got 22 minutes to go.

32:47Antonia, what's in your butter that's going on the garlic bread?

32:48Garlic, butter, salt, and then I have a mixture of fontina smoked scamorza and Parmesan

32:50Reggiano that we're going to melt over it.

32:52And then I'm doing a Calabrian chili tomato oil that is like a dipping for the garlic

33:11bread.

33:12Garlic bread is great on its own, but I always love like a good dipping sauce.

33:16So to have like the stew of tomatoes with Calabrian chili and oil and garlic, it's perfect.

33:21Now that the pasta sheets are done, it's time for me to start assembling.

33:24So I start with a little tomato sauce, a sheet of pasta, hot Italian sausage, some fresh mozzarella,

33:29and then some more tomato sauce, bechamel.

33:32So Bobby Flay is actually working on the lasagna right now, and I hate to say it.

33:36It looks good.

33:38Shut up!

33:41Damaris!

33:42Damaris!

33:43Oh, hell yes, girl!

33:45And the lasagnas come out of the oven and they're crunchy and bubbly and golden brown and gorgeous.

33:50Oh, my lasagnas are already out of the oven?

33:53Coming up on 16 minutes.

33:56Hey, Bobby, what's left to do on your side?

33:59A lot.

34:00The lasagna's going to the convection oven in about 13 minutes.

34:03Should be okay.

34:04All right, I got to cook the shrimp.

34:05I take a super hot cast iron grill and I flash sear the prawns because I don't want to overcook them.

34:13I hit them with a little bit of the Calabrian chili oil and I finish those with the anchovy breadcrumbs,

34:18toast these and finish them with oil or oil now and finish them.

34:22No, no, you can't, you can't, you have to put the breadcrumbs.

34:25Did you cook the breadcrumbs?

34:26Yeah, yeah.

34:27Those go on last.

34:28Are these cooked?

34:29Yeah, they're cooked.

34:30Where's the oil?

34:31Right here.

34:32I was going to put the first.

34:33No, no, you got to put the oil on first because the breadcrumbs are going to get soggy.

34:35Sorry, man.

34:36The boys are bickering.

34:37What is this?

34:38That is the hazelnuts, Robiola, and ricotta, but I put too much cheese.

34:43I love it.

34:45You want me to do this?

34:46Yeah, only if you have time, yes.

34:48Where's the dressing?

34:49Right here.

34:50Dressing right there.

34:51Can you do that cheese lump?

34:53No, no, no.

34:54Okay.

34:55Yeah, where's the shrimp?

34:56Right here.

34:57Let's go, man.

34:58All right.

34:59Both of them, brows furled, marking orders at each other, running back and forth.

35:04I love that for us.

35:06Coming up on three minutes.

35:10Get me the plates.

35:11Got it.

35:12The brussel sprout salad, there's grapes in there that add a lot of texture.

35:15Mm-hmm.

35:16There's crushed almonds.

35:17And I finish it with just a little bit of Pecorino Romano, sherry vinegar, and olive oil.

35:20And that's it.

35:21Antonia, it looks beautiful.

35:22Thanks.

35:23I tell you, if I were invited to Revenge Giving, it would definitely have to be at Antonio LaFosse's

35:27house.

35:29No, no, no.

35:30Dude, that's for me.

35:31Put that on here.

35:32You got it?

35:33Yup.

35:34I got to tell you, the dream team is struggling.

35:37Have you ever seen them this down to the wire?

35:40One minute.

35:43Come on, Antonia.

35:44Team Antonia, let's go!

35:46The lasagna's plated.

35:47I finish it with just a little bit of Pecorino Romano, some fresh herbs, and a little bit

35:50of olive oil to have the sort of crunchy bits of my fresh pasta noodle glisten.

35:5510, 9, 8, 7, 6, 5, 4, 3, 2, 1.

36:05Good job.

36:06Thanks.

36:07That was ridiculous.

36:08Here you go.

36:09How's it look, guys?

36:10Fine.

36:11It looks beautiful.

36:12Could not have asked for a better partner.

36:13I could not have asked for a better leader.

36:14What?

36:15You did so good.

36:16Thank you so much.

36:17Yeah.

36:18I hope it's good.

36:19I think our meal is good.

36:20We were slightly sloppy, but it's lasagna, so it's cool.

36:34Team Bobby, Team Antonia, congratulations on this Italian sausage lasagna battle.

36:42Now I'd like to introduce you to your judges.

36:45First up, the creator and founder of Mama Tanya's Kitchen, Mama Tanya.

36:51Owner of Libertine and La Royale, Cody Pruitt.

36:55And executive chef of Chisiyama, Hillary Sterling.

37:03Judges, please start with the first meal in front of you.

37:15Let's start with the lasagna.

37:16Saucy.

37:17Now, where I'm from, in my hood, you want sauce.

37:20You want to have a little sauce on you.

37:21It's all about the drip.

37:22Exactly.

37:23It was delicious, and I really loved how well incorporated the Italian sausage was into the sauce.

37:29And then this bread was perfection to me.

37:32Crusty on the outside, buttery on the inside.

37:36Y'all know when I find something I like, I'm like, ew.

37:39And this bread was an ew.

37:40I really loved it, okay?

37:43It's all the cheese, all the garlic, and it just punches you throughout in the best way possible.

37:49Digging into the lasagna, this is if someone's Italian grandma went to culinary school.

37:54Unfortunately, it does become a little soupy.

37:58In terms of the Brussels sprout salad, the sweetness of the Brussels and the freshness and the parsley really completed a great Friendsgiving.

38:05All right, judges, if you could try the second Friendsgiving meal.

38:13So I have a picky eater as a son, but this is a lasagna that he would love.

38:19The textures are beautiful.

38:21It's got these big chunks of Italian sausage.

38:24The prawn is beautifully plated.

38:26I really love the panko on top.

38:29But she from the Bronx, she seemed like she wanted to fight.

38:32She was a little tough.

38:33Yeah, she from the Bronx.

38:34I'm telling you, the South Bronx.

38:36I saw her last week.

38:37She asked how my mama was.

38:39It was a little overcooked for me.

38:44I love the texture of the breadcrumbs and the spice I'm going to be feeling until next Thanksgiving.

38:51But this is everything I could want from a spicy sausage lasagna.

38:56It's spicy.

38:57It's meaty.

38:58It's cheesy.

38:59It's architectural, but delicious in home style still.

39:02In terms of the lasagna, I thought it was delicious.

39:05Maybe a touch, you know, heavy with the bechamel.

39:07But the salad, it was a really nice compliment to the lasagna.

39:11Overall, it was another great Friendsgiving meal.

39:13It's going to be a difficult decision.

39:15Thank you so much, judges.

39:17There can be only one Friendsgiving that you all want to go to.

39:22I'm excited.

39:23I'm so proud of what we did.

39:24I think we worked together so well.

39:26If Bobby has a chance at going down today, you are the one that will take him down.

39:34In tonight's Friendsgiving battle, the winning team is...

39:41Team Bobby!

39:42They do it again!

39:43Well, that didn't happen.

39:47Nope.

39:48It sure didn't, y'all.

39:49Fine.

39:50They won four times.

39:51Fine.

39:52It backfired in me.

39:53I'm so mad.

39:54I didn't get any revenge.

39:56In fact, I'm more angry than when I got here.

39:59I hate you.

40:00We'll move on, and there's always next year.

40:04You're just so good.

40:05You need this more than us.

40:06You know?

40:07It's true.

40:08He needs it, you guys.

40:09He really does.

40:10It's real.

40:11His ego is super fragile.

40:12Bring the heat, Mama Tanya.

40:14Both teams did an amazing job.

40:17But it really came down to the battle of the lasagnas.

40:20And Chef Bobby's team just gave us that lasagna that hit all the notes.

40:25Those big chunks of spicy Italian sausage.

40:29My favorite.

40:30The chili oil just dribbled.

40:32Tanya, we get it.

40:33We get it.

40:34I'm sorry.

40:35I'm sorry.

40:36You're just nice.

40:37I thought we was cool, Tanya.

40:40Bobby, at this point, I don't want an invitation.

40:45It's a sore spot for me, Thanksgiving and you and me.

40:48And I don't want it, but Christmas, you know, available.

40:53Bobby, stop snapping to your imaginary beat.

40:57It's not there.

40:58I feel good.

40:59I got the win with Jet Tila.

41:01My holiday undefeated partner.

41:06Well, it looks like we're twinning and winning.

41:08Yes.

41:09For November!

41:13You know, Bobby, you think you have it all.

41:16But tonight, you're doomed.

41:18Michael Batagio!

41:19Well done, Bobby.

41:20Jeffrey Zakarian.

41:21Monique Choha.

41:22Mariah Carey.

41:23Woo!

41:24No, I'm kidding.

41:25She was too expensive.

41:26There's going to be some flavor in this kitchen tonight.

41:27Oh, Lord.

41:28There's a fire.

41:29Oh, my God.

41:30Please.

41:31Oh!

41:32Oh!

41:33Oh!

41:34Oh!

41:35Oh!

41:36Oh!

41:37Oh!

41:38Oh!

41:39Oh!

41:40Oh!

41:41Oh!

41:42Oh!

41:43Oh!

41:44Oh!

41:45Oh!

41:46Yeah!

41:47AHHHHHH!

41:48They're killing me.

41:49This year, everyone's out for HALA Payback.

41:52HALA Payback?

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