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Beat Bobby Flay Season 41 Episode 1
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FunTranscript
00:00Ladies and gentlemen, Bobby Glenn!
00:07Last year, I ran the table.
00:13And the winner is?
00:14Bobby!
00:15Bobby!
00:16So this year, all of my Food Network friends are back for revenge.
00:20I'm getting my revenge, Bobby.
00:22It's revenge-giving, Bobby.
00:24Each holiday battle will go down in three rounds.
00:27I'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.
00:47Amazing!
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!
01:01Good night, Bobby!
01:02Let's do this!
01:11All right, who's ready for another Thanksgiving throwdown?
01:17Blow me up.
01:18Blow it up more.
01:19Let's get a turkey trot into my kitchen.
01:20It's Jeff Morrow.
01:21Gobble, gobble, Bobby.
01:22It's revenge-giving, and you're going down.
01:24That's right!
01:25I'm back, baby!
01:26Yeah!
01:27Yeah!
01:28Gobble, gobble, Bobby.
01:29It's revenge-giving, and you're going down.
01:30That's right!
01:31I'm back, baby!
01:32Oh, God.
01:33I swear, this is not part of the...
01:34Uh, we're just gonna leave that.
01:35This is smooth as hell.
01:37Listen, tonight's the night.
01:38You're going down, Bobby.
01:39Let's do it.
01:40Let's do it.
01:41Do you like turkey?
01:42I do like turkey.
01:43And do you change it up every Thanksgiving?
01:44Every year.
01:45You know, a New Orleans Thanksgiving could be a day Yahoo!
01:48It's the night that goes till the myś mañadeHuhh you're gonna be
01:49delicious.
01:50I'm not all right.
01:51You're going down.
01:52You're gonna want to!
01:53You're gonna need to get home.
01:54You're gonna-
01:55Should I go cards?
01:56We'll all be Steuerer.
01:57It's not a money-to-w biggest identity problem.
01:59You're doing damage.
02:00You're gonna get more
02:03if you really need to lose weight.
02:05Do you even like turkey?
02:06I do like turkey.
02:07And do you change it up every Thanksgiving?
02:08Every year.
02:09You know, a New Orleans Thanksgiving
02:11could be an Italian Thanksgiving.
02:13Is the night about turkey in general?
02:15It's just all turkey.
02:16Oh.
02:16We're gonna try to honor all the parts of the turkey.
02:19The word around the street, Bobby,
02:20is that it's revenge giving here.
02:23So you might see some familiar faces.
02:25See who you got.
02:27Our first contender brought the spice last holiday
02:30to help you win.
02:31Now she's back to burst your Thanksgiving bubble
02:34and your winning streak, Chef Artie Sequeira!
02:40Look at your friends!
02:42Isn't he cute?
02:47Whoa, that's not nice.
02:49That's what I'm doing to you tonight, Bobby.
02:56Welcome.
02:57Bobby, it's our first holiday throwdown
02:59for our next contender, but it is not the first time
03:02you've watched her compete.
03:03Last time you saw her, she took down your titans.
03:07Here to take you to turkey town and baste up a win.
03:11It's Chef Kelsey Bernard-Claude!
03:18Bobby, you're basted.
03:23Hey, Artie.
03:24I would hug you, but I had this giant baster.
03:26Good evening, chefs.
03:27Kelsey, welcome.
03:28Hello.
03:29Welcome back, Artie.
03:30Thank you for having me.
03:31Last year, I think your spices really helped me win
03:34that battle that we were in together.
03:36Yeah, you're welcome.
03:37Wasn't it like a lamb shepherd's pie or something?
03:39Yes, it was.
03:39Yeah, it was so good.
03:40It was so good.
03:41It was so good.
03:42It's good.
03:43Beautiful.
03:46I mean, I've seen you compete on Triple Threat.
03:48You did pretty well there.
03:49I don't try to ever not win.
03:51Track record, usually I do, so we'll see.
03:53Oh.
03:54Wow.
03:55Confidence.
03:56Oh, it's like that.
03:56It's just statistics, y'all.
03:57I mean, come on.
03:58This is a big competitor for round one.
04:00We're talking turkey tonight.
04:02What are your favorite parts of the turkey?
04:04The things that people would throw away.
04:05OK.
04:06The gizzards.
04:06OK, love it.
04:07What about you?
04:08You know what I love about turkey?
04:09No.
04:10When you pick it up and you put it in the trash.
04:12Oh, no.
04:12You don't like turkey?
04:13Don't like turkey whatsoever.
04:14I love turkey.
04:15Really?
04:16It wants to go dry, or it's too giant,
04:18and then it's raw, which I've done, or it's bland.
04:22But what about all those wonderful spices
04:24that you use on your lamb?
04:25Why am I doing the heavy lifting in the relationship
04:27is what I'm saying, Bobby.
04:28Sounds like one of my marriages.
04:29Let's get, let's move on.
04:30I'm not saying.
04:31I just did an alley-oop for you.
04:34Mmm.
04:35What is that?
04:36Why is it in a big pot?
04:37I don't know, I don't like this.
04:38What is happening?
04:40For our first round, the tricky part
04:42that you'll be cooking with is turkey wings.
04:49Oh.
04:50OK.
04:51OK.
04:52All right.
04:53OK.
04:54I freaking love wings.
04:55I love chicken wings.
04:56It's just a giant chicken wing, right?
04:58It's just bigger.
04:58OK, 20 minutes on the clock.
05:00Ain't no thing but a Thanksgiving turkey wing.
05:07Oh.
05:08Oh.
05:09Oh.
05:10This is a deceptively hard ingredient.
05:14They're big.
05:15They're big.
05:16Yeah.
05:16And they're like, they need time.
05:18Jesus Christ.
05:19Oh, what was this turkey eating?
05:20It really doesn't feel like this is supposed to be this big.
05:24I can't even cut through it.
05:27Turkey wings for 20 minutes is mean, Bobby.
05:30It's just mean.
05:31Oh, my god.
05:33Yo.
05:36It's like three pieces.
05:37It's like the tip, the flat, and then the drumette.
05:40The drumette.
05:43This is what I picture in my nightmares.
05:48Oh, we got to see a little ginger.
05:50Artie, what are you going to make?
05:51I'm going to make some form of like an Asian noodle soup.
05:55Ooh, fun.
05:56My strategy is to draw out the flavor of the wings,
06:00because they have great gelatin in them.
06:02Artie is a quiet assassin when it comes to flavor.
06:05I'm Artie Sequeira, and I'm talking turkey
06:07when I tell you I am coming for revenge tonight.
06:11You may know me as the winner of season six
06:13of Food Network Star.
06:14I won Chopped All Stars, and I'm a judge on guys' grocery games.
06:18Last holiday season, I teamed up with Bobby, and we won.
06:24But let's be honest, the winning dish was mine.
06:28So I want to go mano a mano.
06:31Bobby is known for his spice profile,
06:34but my spice profile goes back generations.
06:37You know what I'm saying?
06:38Like, it's in my blood.
06:40This Thanksgiving is about revenge, and I am getting mine.
06:45What are you making?
06:45My first thought was Korean fried chicken.
06:47I would have made some kind of wing,
06:49some buffalo-style wing with like smoked chilies.
06:51I like it.
06:53When we would get off at work as line cooks,
06:55we almost always would end up downtown in Koreatown,
06:58and we would get Korean fried chicken wings.
07:00You know, in 17 minutes, we'll see how that all turns out.
07:04So this is Kelsey's first time
07:05in the Beat Bobby Flake kitchen here.
07:06It is.
07:07She was on triple threat.
07:08She did really well.
07:09She actually beat the Titans.
07:10She beat the Titans.
07:11Yes.
07:13Head off.
07:15I have competed on, at this point, everything.
07:19I won Top Chef.
07:20That was the first thing I ever did.
07:22So I've done Tournament of Champions, Chopped,
07:24and I have taken down Bobby's Titans.
07:27My style of cooking is Southern Roots,
07:30but also French training.
07:32It's a lot of technique, a lot of tradition,
07:34but then there will always be a wild card.
07:37So now I'm back to take down Bobby.
07:4015 minutes, 30 seconds left, Chefs.
07:43Get those wings.
07:45Split.
07:45Wow.
07:46Bro.
07:48This bird lived a good life.
07:49I'll tell you that much.
07:50He was, like, gotta be, like, 105 years old.
07:52So you're gonna use that, extract some flavor out of there.
07:54How are we gonna get meat on the plate?
07:56What is your plan?
07:57So I'm gonna start deep frying this now.
07:59Okay, good, good.
07:59So that it cooks all the way through.
08:01I'm just trying to get a little bit of flavor on it
08:02before it goes in the fridge.
08:03Oh, nice little coating on there.
08:05Yeah.
08:06I hit it with salt, pepper, and some five-spice powder,
08:08and then throw that right into the fryer.
08:11This smells good.
08:12You got a little star anise in there, some coriander.
08:14We got a little ginger.
08:15Nice, quick, little flavorful broth.
08:17I'm just trying to fortify the chicken broth.
08:19I know you don't like turkey, but today, just pretend.
08:22You know, it's like the end stage of a relationship.
08:29Why are they so big?
08:31So what else are you gonna plate with these fried turkey wings?
08:34I'm doing a sauce, which is happening now.
08:37Chili paste, honey, ginger, soy sauce, some lime, sesame.
08:41It's just a big powerhouse of flavor and umami,
08:44and also heat with acid.
08:46And then there's gonna be some cilantro and peanuts
08:48on there as well.
08:49Well, this will be challenging for you guys.
08:51I'm glad I'm not here right now making this big wing.
08:54I love when the judges say they would hate to do what we have to do.
08:57Yeah, I do that.
08:57That's always the best sign.
08:58It's really just the worst thing.
08:59It's the best sign when they say that.
09:01We will see who wins.
09:05Five minutes.
09:06Five minutes.
09:07How did that happen?
09:08No, no, no, no, what happened?
09:10No, no, no, no, no.
09:11What did you do?
09:11That went really fast, Bobby.
09:12I don't like that.
09:14Ooh, I like that star anise in there.
09:17Ooh, that's good.
09:18That's really good.
09:18Oh, thank you.
09:19But are you gonna have turkey in the broth?
09:22That's my hope, yeah, is if I can pick it fast enough,
09:24I just didn't realize how quick the time went.
09:26All right, you have less than four minutes.
09:28Oh my gosh, you guys.
09:32Man, those wings are big.
09:33Yeah.
09:35So, okay, so you're gonna toast some peanuts?
09:37I fried them, but they're going in here.
09:39Okay.
09:40This is like a Korean-ish barbecue sauce.
09:42Okay.
09:43And then as soon as these come out, dip, plate.
09:47Ooh, that's a good color.
09:48But is it cooked, you guys?
09:51Please be cooked, please be cooked, please be cooked.
09:56I have to pull them out, I've gotta cut into them,
09:58I've gotta see what we're dealing with.
10:00Let's hope that her turkey wings are cooked.
10:05Completely raw in the middle.
10:07No.
10:09She's too big.
10:14Coming up on a minute.
10:18Oh, no.
10:19So, Kelsey's wings seem to be a tiny bit under,
10:24I mean, I would just cut them and throw them back in.
10:28Yeah.
10:29So, my plan B is to cut the top cap of the flat off.
10:33Wow.
10:34Whoo!
10:35Y'all, that is so hot.
10:36So hot, can't stop.
10:37Dip this turkey in that boiling sauce.
10:40It's gonna help carry over cooking.
10:42Oh, okay, it's not totally cooked, don't, don't cheer.
10:46I don't have to do a ton of turkey.
10:49I just have to make sure some turkey is in the broth,
10:52and that's what they're gonna get, some turkey.
10:5512, 11, 10, 9, 8, 7, 6, 5, 4, 3, 2, 1.
11:07Good job.
11:14Very nice.
11:14What's the matter?
11:16That was tough.
11:19There's a lot of texture here, you've got crunchy peanuts,
11:21it's sticky, sweet, sour, spicy, hot.
11:24My biggest concern is just the cooking on the turkey.
11:27To make a broth from scratch,
11:29using the turkey in two different ways, plus noodles,
11:33I mean, what did she do?
11:34She just fried it, she's like, come on.
11:39Artie, Kelsey, you know, your job is to take out
11:42that turkey right there.
11:44Carve him up.
11:45After all, it is revenge giving.
11:48Chef Kelsey, what did you make?
11:50K-Town wings.
11:51You went for it with flavor.
11:58Those peanuts and that sauce just gives you that sour
12:01meets spicy meets sweet, sticky.
12:04I mean, look at that glistening, I mean, right there.
12:06But it's like the turkey meat, it's a little tough.
12:08Like, it kind of seized up when it hit that hot oil.
12:11The flavor is fantastic.
12:14Chef Artie, what'd you make me?
12:16It's like an Asian turkey noodle soup, kind of inspired by pho.
12:21The broth automatically evokes pho with that star anise in there.
12:26Just really silky, warm, gratifying, a really amazing turkey flavor.
12:30Would have loved some more of those traditional herbs you get in pho.
12:33Some mint, basil.
12:34Me too, they're on my station.
12:35They are? Okay, well, they just didn't make it on this.
12:37Both of you can definitely beat Bobby Flay here.
12:41And the winner is...
12:44Chef Artie!
12:49Oh, my God!
12:54Great job.
12:55I was very nervous to continue with you.
12:57You never know.
12:58Great job.
12:59Come on down.
13:00Okay.
13:01Great job.
13:02Good job, Chef.
13:03It's pretty nice.
13:04Artie, I was impressed with your broth,
13:06and your meat was succulent and it was just great use of flavor.
13:11Can I taste it?
13:12Yeah, why not, you know?
13:13You got to learn from your losses.
13:15Oh, my God.
13:16How are you feeling going into round two, Artie?
13:18That was a big surprise, honestly.
13:19I had calcium.
13:20That's delicious.
13:21So, I'm happy.
13:22I'm proud of it.
13:23Well, you got to make it through round two now.
13:25Yeah.
13:26This is great.
13:27All right, head back into the kitchen, Artie.
13:28All right, thank you.
13:29Bye.
13:30Bobbi, you come over here.
13:31Wow.
13:32I'm in the mode.
13:33Thank you, guys.
13:34Thank you, guys.
13:36Whoo!
13:39Any idea who's up next here?
13:42Could be anybody.
13:43There's a lot of people that want revenge.
13:45Why is that?
13:45What do you think that is?
13:46Is it a personality trait?
13:50Our next contender has been plotting his revenge.
13:53Is?
13:54Since you bizarrely beat him in a Hanukkah battle.
13:58Wait, what?
13:59I was there for that.
14:00Back for vengeance, it's Chef Andrew Zimmer.
14:03What?
14:04Oh, my God.
14:09Yes!
14:10Crazy Uncle Andrew is here.
14:13What?
14:14What's he going to do to that turkey?
14:16Happy revenge giving.
14:17Whoo!
14:18You are in trouble.
14:23Yes.
14:23You I like.
14:25You're in less trouble.
14:26Okay.
14:27Welcome.
14:28Andrew, welcome back.
14:29Last time, somehow, I got the victory.
14:30I was surprised, I will tell you.
14:31Team Bobbi!
14:32What you're really saying is, how did the Jewish kid lose the Hanukkah feast?
14:35Exactly right.
14:36Believe me, everyone's asking the same question.
14:37Exactly right.
14:38Although, since then, I went on 23andMe and I found out I was 25% Jewish, so there you
14:57go.
14:58Oh!
14:59There you go, mazel.
15:00But that's a huge relief.
15:01Yes, exactly.
15:02By the way, mazel tov.
15:03Thank you so much.
15:04I can't believe you now.
15:06But now you're going against Andrew.
15:07Yeah, no big deal.
15:09I am 1,000% intimidated by Andrew Zimmerman.
15:13There's not a thing on the planet, I think, that he hasn't eaten or cooked.
15:1720 minutes on the clock, and I'm going to give you an ingredient of my choice.
15:21And don't forget, this is the final round before you get to me.
15:25Oh.
15:26Wait, why is that?
15:27What is happening?
15:29And I'm giving you...
15:32Turkey leg quarters.
15:34Whoa.
15:35Do you know how big a turkey is?
15:39There's thigh and drumstick, there's skin, there's bone, and there's a whole lot of meat.
15:47Why do you hate me so much?
15:49Come on.
15:50He hates everybody.
15:52I feel like you're confident already.
15:56I just lost my lunch.
15:59All right, guys, 20 minutes on the clock.
16:01You know what to do.
16:02Shake a leg.
16:03Hey!
16:04Let it go, baby!
16:05Hey!
16:06So turkey leg quarters, you have the thigh and you have the leg attached.
16:16This is not easy.
16:17No.
16:18I've always been a thigh guy.
16:19Yeah, same.
16:20Like, that's my thing.
16:21I love chicken thighs, I love turkey thighs.
16:24You guys need sharper cleavers.
16:26I'll tell you what, though.
16:27Turkey skin, that's pretty great.
16:29Yeah, it is good.
16:30It's thicker than chicken, it holds onto things better, it gets so crispy.
16:33Just throw it in the fryer.
16:36Artie, what are you making?
16:38I am making, like, an Indian fried turkey wrap.
16:41Fried turkey wrap.
16:42I love that.
16:43Indian spices.
16:44Love it.
16:45A cutty roll is, like, the original street sandwich in India.
16:49It kills with flavor and texture, and I think that's what you need when you're working with turkey.
16:54That is so risky, because when you put something in a wrap and you roll it, guess what happens?
16:58It all moves around.
16:59So you're not building a perfect plate, you're kind of, like, chancing things.
17:02What about you, Andrew?
17:04My favorite Thanksgiving leftover dish.
17:08Kind of like a turkey a la king deal.
17:11Oh, wow.
17:12Really?
17:13Turkey a la king.
17:14Old school.
17:15I like that.
17:16I see the roux happening.
17:17I'm gonna make turkey a la king with spetzla and crispy turkey skin.
17:22I need to get the turkey into the fryer as quickly as I can and have enough time for it to marry in the braise.
17:30All right, I'm gonna go see more about this turkey a la king.
17:33Yo, Z!
17:34You're gonna do a creamy a la king thing?
17:37Try to go with what you know.
17:40You know, I was here last time when you did not beat Bobby play in a Hanukkah feast.
17:46Cause we coming out swinging.
17:48Bobby Flay!
17:49I've personally lost to him in three different cooking competitions over the last 25 years.
17:56So, this year it would be sweet to beat Bobby.
18:00Who doesn't want to beat Bobby?
18:02I'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.
18:11So, I'm in shape.
18:13I hope to finally beat him.
18:15And by the way, this is fun!
18:20I have celery, onion, leeks, carrots and parsnips.
18:23Put a little cream in there.
18:25I'm gonna put a splash of sherry.
18:29Hi friend.
18:30Uh, this looks good.
18:31So, what do we do with this turkey before you...
18:33So, I've soaked it in a curry powder buttermilk.
18:36Okay.
18:37And then flour and rice flour.
18:39Alright.
18:40Extra crispy.
18:41So, it's nice and crispy.
18:42Coming up on Nine Minutes.
18:47It's time to work on the sauce.
18:49Kind of a glaze that's going to hit this turkey as soon as it comes out of the fryer.
18:52I've got some tamarind paste, honey, malt vinegar, ground cumin and a little bit of ground cardamom.
19:00What is he doing?
19:01He's got eggs and flour.
19:02What's in front of you, Andrew?
19:04Making a little spetzel.
19:06Oh, okay.
19:07Okay.
19:08Oh, of course.
19:09Why not?
19:10I make a lot of spetzle.
19:12Eight minutes and 15 seconds.
19:19When you hear the theme, it's like turkey, Thanksgiving, you don't want to get those flavors.
19:23I want to be surprised, which is what you're going to bring us.
19:25I mean, I do try to do that.
19:27I'm also making a fennel and onion slaw.
19:30Traditionally, in a cutty roll, you would just have kind of marinated onions in there.
19:34But I like the licorice freshness that you get from fennel.
19:38I'm excited to taste your food.
19:40You've judged me so much.
19:41I have.
19:42And you are such an incredible culinarian.
19:45That's so sweet.
19:46What an honor.
19:47No spetzel press, so we'll just use a little wand here.
19:53Strain them into the pan with the brown butter.
19:56Toss them.
19:57Season them.
19:59Good luck.
20:04It all looks good, but I will say they seem very nervous it's not going to get done.
20:07Who is?
20:08Both of them.
20:09One minute to go, you guys.
20:10Okay, to assemble the cutty roll, I add a good handful of that fried turkey, add a nice
20:19handful of the fennel and onion slaw, roll it up.
20:23Oh my gosh, it's so good, you guys.
20:26How much time?
20:28I put spetzel in each bowl.
20:30I put the turkey a la king, my crispy fried turkey skin.
20:34Ten.
20:35Nine.
20:36Eight.
20:37Seven.
20:38Six.
20:39Five.
20:40Four.
20:41Three.
20:42Two.
20:43One.
20:50I was feeling really good about my dish and then I look over at Andrews and I'm like,
20:55dang it.
20:56Wow.
20:57How did you cook that in that amount of time?
20:59Yummy.
21:00I don't know, he might just blow me out of the water in this round.
21:03Well, Bobby, we joined forces tonight to make you end your winning streak and hopefully
21:15quit competing cold turkey.
21:18Wow.
21:19All right.
21:20Andrew, Artie, either of you could take down this turkey, but it comes down to what you
21:25did with that turkey leg quarter.
21:27Chef Andrew, what did you make of?
21:29Turkey a la king with spetzel.
21:31A little bit of crispy turkey skin.
21:37You said that you were going for leftovers and that's exactly what it felt like.
21:40It tasted to me like when you go in the fridge after Thanksgiving and you're like, I'm just
21:44going to put this mac and cheese in a bowl with some freaking gravy and turkey and just
21:47like, you know.
21:48You know.
21:49Yeah, well this reminds me of like chicken and dumplings or that pot pie, you know,
21:53velvety sauce enveloping all those vegetables and flavors in the turkey.
21:57You got the turkey meat in there to chew on and you got the crispiness to kind of give
22:01you a little surprise.
22:02I thought it could have used more salt.
22:04I kept throwing salt.
22:05You know, each spetzel is a salt sucker.
22:07It just, you know.
22:08I mean, there's a lot of great technique in here, Andrew.
22:11Chef Artie, what did you make for us?
22:13I've made a fried turkey cutty roll with a tamarind honey sauce.
22:23Kudos for making a great sandwich.
22:25I mean, this is definitely in the kingdom of sandwiches.
22:28The crunch on your turkey was perfect.
22:30It's so tender on the inside, perfectly cooked.
22:33It just eats a little dry.
22:34If it had like a yogurt sauce maybe.
22:36I do agree.
22:37I would have loved like a little raita on the side.
22:39Maybe something to spoon on to cream it up.
22:41But great job.
22:42Very inventive.
22:44Like, you're good.
22:45You're good.
22:46Thanks, man.
22:47It's good.
22:48This is hard.
22:49All right, just give us a minute to decide here.
22:52Jeff, he's the sandwich guy.
22:54So it's like she made a sandwich.
22:55I'm like, oh my God, she's feeding right into the judges.
22:57Of course he's going to love that.
22:59Artie, Andrew, this was a tough one.
23:01And the chef moving forward to get the win against Bobby Flay is...
23:09Chef Andrew!
23:10Oh!
23:11So close.
23:13Great job.
23:14You too.
23:15Can I sit?
23:16Yeah.
23:17Aw, thank you.
23:18Andrew, you just did more with the turkey.
23:19Used it three ways.
23:20Great job.
23:21I mean, both excellent dishes.
23:22So, Andrew, you've been in this position before.
23:23You've battled Bobby in the final round.
23:24How many times have y'all competed against each other?
23:26Well, like 18 years ago, battled with Bobby Flay is a good one.
23:28Whistling Salmon.
23:29That's how long it was?
23:30Something like, we're old.
23:31Whistling Salmon has gone extinct since then.
23:32That's how long it was.
23:33This is how long you hold on to stuff?
23:35And then Hanukkah.
23:36Yeah.
23:37My one quarter Jewish cousin beat me.
23:38I am so excited to take Bobby down this time.
23:39Let's see what happens.
23:41Love it.
23:42We're old.
23:43Whistling salmon has gone extinct since then.
23:45That's how long it was.
23:47This is how long you hold on to stuff.
23:49And then Hanukkah, yeah.
23:51My one-quarter Jewish cousin beat me.
23:55I am so excited to take Bobby down this time.
23:58Let's see what happens.
23:59Love it.
24:07All right, Andrew, congratulations.
24:09Tough competitor.
24:11Delicious and amazing.
24:13She gave you a run for your money,
24:14but turkey a la king is the king of the kitchen right now.
24:18All right, what's your signature dish?
24:19I'm gonna do a handmade turkey sausage.
24:21Okay.
24:22Okay, yeah, yeah, yeah, yeah, yeah, yeah, yeah.
24:26Andrew, not only do you get to battle Bobby
24:28with your signature dish, but you get to pick the teams.
24:31This is the fun part.
24:32You got two really, really good cooks here.
24:35I know Kelsey, and she's highly skilled,
24:37so I'm like, okay, we got a shot at this thing.
24:40If you would do me the honor, I'd be thrilled
24:42if you'd cook with me.
24:44Wow, that's so sweet.
24:45I am very honored.
24:47Get over here, Artie.
24:47Let's go.
24:50We got this.
24:51Yes.
24:52I'm so happy to cook with Artie.
24:53Her food always tastes delicious.
24:54Amazing flavors and textures,
24:56so I feel like I have a great partner in this round.
24:59Oh, yeah.
25:00Honey, watch.
25:01She's ready.
25:02My first competition I ever did, he was a judge.
25:04Really?
25:04Yep.
25:05I do this show called Top Chef,
25:06and he's one of the very first judges I have,
25:09and he's judged me a lot since.
25:10We have a food family thing.
25:12We do, yeah.
25:12Also, we're related in our food trees.
25:14Yeah, we are.
25:16Years later, then I am a chef for one of his best friends,
25:19who's not my mentor.
25:20Gavin Casey.
25:22Artie, can you please promise all of us
25:23that you're not gonna carry this competition for Bobby this time?
25:26Like I did last time?
25:27Yeah.
25:27Like you did last time?
25:28Please?
25:29We make a great team.
25:30We've already done it one time before, and we won.
25:32So that's OK.
25:33You might want to just, like, not do something or move slow,
25:36just so that he goes down.
25:38I don't care about winning.
25:39Just be nice if he lost for once.
25:40Now, we want to win at their best, you know?
25:43I'm willing to cheat at this point.
25:44Win is a win, brother.
25:45You'll have 45 minutes to make turkey sausage
25:48and at least two other side dishes.
25:51So each side dish has to use an element of the turkey
25:54that you are not using in your main dish.
25:57OK.
25:58The bird is the word.
25:59And your 45-minute starts booking now.
26:09So Andrew challenged Bobby to make turkey sausage,
26:12plus they need to make two sides.
26:16Breaking down turkeys, and then I'm
26:17going to get the sausage going behind.
26:18Game plan is just to divide and conquer.
26:21I'll get the side dishes started.
26:22KBC is going to handle the sausage.
26:25We're going to make turkey skin-in-case turkey sausage,
26:29sweet potato gnocchi, and sweet and sour pearl onions
26:33with fried turkey tails.
26:35Heavy little bird.
26:37Andrew, why did you choose turkey sausage?
26:40I love making sausage.
26:42I think it's a fun way to present turkey.
26:45And I thought it would make for a really fun challenge.
26:50Bobby is as seasoned as it gets.
26:53And he is an extremely, brutally difficult person
26:57to compete against, as I have learned over the last 25 years.
27:01All right.
27:02So you're going to make the potato cakes?
27:03Yeah.
27:04I have the turkey in there, yeah.
27:05OK.
27:06And I'm going to try to put these creepinets together.
27:09I mean, I like cooking Indian food.
27:10It's always an adventure for me, because I love the spices
27:12and the ingredients.
27:13And you've got the braised grains, right?
27:14Yeah.
27:15All right.
27:16Turkey thighs go into the pressure cooker,
27:17because this is going to take at least 35 minutes,
27:20probably.
27:21Then I put the skins in the fryer.
27:22Garam masala, do you have it?
27:24Right there.
27:26A lot of Indian spice is happening over there.
27:28He's really leaning into Artie's natural ability
27:31to combine these wonderful, warm, and spicy,
27:34and aromatic flavors.
27:3738 minutes, 30 seconds left.
27:42All right, what are we doing for the sausage here, gang?
27:44Real quick.
27:45I see it's coming together nicely.
27:46How are we spicing it up?
27:47I'm making a crepinette with some garam masala,
27:50some Kashmiri chili, some garlic and ginger.
27:53All ground turkey.
27:54And a little ground pork, too.
27:56So a crepinette is a sausage wrapped in call fat
27:59to make almost like a patty out of it.
28:00Call fat holds it together, and it also brings flavor.
28:03He's using call fat to wrap it instead of stuff it
28:06in the casing, right?
28:07Yes.
28:08Wow, smart.
28:09What are you doing for the sides here?
28:10I'm making a potato cake, and I'm making braised greens
28:13with a ton of, like, sog paneer spices.
28:15How are you going to incorporate turkey
28:16into those two side dishes?
28:18Turkey skin on the potato cake,
28:20and turkey, like, bouillon to amp those flavors up.
28:23Oh, my gosh.
28:24And then shredded turkey is going to go in the greens.
28:26Wow.
28:27We're still on the same team, right?
28:29Now I feel like you're an enemy.
28:30Why?
28:31Because Bobby's got to lose.
28:32Oh.
28:33I don't even know why I'm talking to you right now.
28:34No, no, I am all about helping Bobby win today.
28:36I don't even know why.
28:37Sorry, buddy.
28:39Sabotage.
28:41It's going to take more than that, my friend.
28:44When I cook with you, I feel way more confident.
28:47Oh, good.
28:48About what I'm cooking, because he doesn't mess with me.
28:50He's just like, what do you think?
28:52Yeah.
28:53And I'm like, oh, I like it.
28:54He's like, good enough for me.
28:55I'm glad to hear that.
28:56Yeah, you're a really good mentor.
28:59Yeah.
29:00Is this what you were thinking?
29:01Yeah.
29:02Kelsey, what are we doing?
29:03I see you're on sausage duty, right?
29:04Are you mixing with a little pork fat?
29:05Yes, I am.
29:06Hey, now.
29:07So you've got your thighs.
29:08How are you going to spice up this turkey sausage?
29:10Uh, so we're going traditional fall spices.
29:13Okay.
29:14Some herbs, cranberry, hazelnuts, and we are using the thighs.
29:17And then I've also boiled some skin that I'm also going to grind in there as well.
29:22So this is going to be very fortified with flavor and fat.
29:24Turkey, turkey, turkey, turkey.
29:25Turkey, turkey, turkey.
29:26Oh, a little pancetta.
29:27This is going to be amazing.
29:28And what are we doing for our side here, Chef Andrew Zimmern?
29:30Uh, I'm doing sweet potato gnocchi.
29:32I'm going to do it with turkey livers and rosemary.
29:35Very nice.
29:36And we're going to do some sweet and sour onions with some goat butter.
29:42Wow, you're just right in the barnyard today, aren't you, buddy?
29:45100%.
29:46Wow.
29:47You know, I'm very barnyard-y.
29:48I see you.
29:49I smell you.
29:50I think barnyard every time.
29:51That's why he picked me.
29:52He just moved.
29:53This guy's milked some pigs over here.
29:55We have great dairy goats in Minnesota, where I live.
29:59We have goat milk, goat butter.
30:01The flavor is just insane.
30:03Just another holiday celebration at the Zimmern House.
30:06That's exactly right.
30:0733 minutes left.
30:12That looks really good.
30:13Smells good, too.
30:15Remember, it's going to get all that onion marvelousness.
30:18I think it's good.
30:20Bobby makes a big bowl of ground.
30:22Dark meat, white meat, turkey.
30:24He's going to kind of do his own little, you know, hand-formed sausage.
30:28Andrew, on the other hand, they're making sausage old-fashioned way, taking a whole bunch of pancetta, pork fat, turkey meat, dark meat, skins.
30:37All right, I'm going to work on these skins.
30:39So, you got total traditional flavor on Andrew's team.
30:42And then you got, you know, new wave Indian Thanksgiving on Artie and Bobby's team.
30:47This is going to be wildly different approaches.
30:51Oh, that's beautiful.
30:53Well, let's see.
30:54Looks good.
30:55Looks good.
30:56You feeling okay?
30:57Mmm, I'm a little behind on these potatoes.
30:59I'm going to get these greens in.
31:0422 minutes.
31:05Not kidding.
31:08All right.
31:11Artie, walk me through your process.
31:12What are we doing?
31:13These are for the potato cakes you're doing?
31:14Yeah, so they're going to be flavored almost like a samosa filling.
31:18Nice.
31:19And then you're going to fry them?
31:20Yeah.
31:21So I'm putting frozen peas in there, some cilantro, some lime juice, and then all of those sautéed aromatics.
31:26It's going to be bonkers.
31:29There's a lot going on here, sir.
31:31I know.
31:33Uh-oh.
31:34Wait, I think somebody else is trying to get in, guys.
31:37Oh, no.
31:39Oh, my God.
31:40Bobby, Artie, there's a big fat turkey looms.
31:41Oh, my God.
31:42Oh, my God.
31:43Wow.
31:44What are you doing here?
31:45Hey, turkey.
31:46Oh, yeah.
31:47Turkey turn.
31:48It's turkey turn.
31:49Nice and crispy.
31:50Oh, my God.
31:51Wow.
31:52What are you doing here?
31:53Hey, turkey.
31:54Oh, yeah.
31:55Turkey turn.
31:56It's turkey turn.
31:57Big fat turkey.
31:58Nice and crispy.
31:59My fat turkey.
32:00Yeah, Bobby.
32:01Come on.
32:02Big fat turkey.
32:03Come on, big fat Bobby.
32:04Always tasty.
32:05Oh, yeah.
32:06Tasty.
32:07Lots of gravy.
32:08La, la, la.
32:09Let's go.
32:10Big fat turkey.
32:11Hey, mama.
32:12What's happening?
32:13I'm so happy.
32:14Woo!
32:15Woo!
32:16Woo!
32:17Woo!
32:18Woo!
32:19Woo!
32:20Woo!
32:21Woo!
32:22Woo!
32:23Woo!
32:24Woo!
32:25Woo!
32:26Woo!
32:27Woo!
32:28Woo!
32:29Woo!
32:30Well, hopefully that turkey dance wasted a couple minutes off that clock for Team Bobby over
32:35here.
32:36Okay, so Kelsey expertly skinned the turkey around the breast meat into one large sheet.
32:42Reaching over you.
32:44Which Andrew is using all that ground turkey meat.
32:48Stuff it inside.
32:50Really brilliant.
32:51Full turkey experience.
32:52How's it going over there, y'all?
32:55Good.
32:56Are you having fun?
32:57Yep.
32:58So much fun.
32:59I can't even believe how much fun I'm having.
33:01It's ridiculous.
33:02All right, do you want to look at these skins?
33:04I have two so far.
33:05So is this ready to be stuffed?
33:07Yep.
33:08And look what I'm doing.
33:09One, two, and then cutting that off.
33:15Right?
33:16Okay, I got it.
33:17And I think we're going to do them all on the stove top.
33:19Heard.
33:20I get to make my dreams come true by learning from the people that I just thought I was
33:24going to watch on TV my whole life.
33:26But with only ten minutes left, I'm still seeing sausages go on the stove top into a pan.
33:31And I don't know if there's going to be enough time with these sausages.
33:34Ten minutes?
33:35It's a lot of meat in there.
33:36It's a lot of skin to cook.
33:37Andrew, what's left to do?
33:39How are we feeling on those turkey sausages?
33:41Uh, we'll see.
33:42We're going to pull them out at the last moment and Yoki is done.
33:47We got this.
33:48Will the sausage make it to the plate?
33:50Does this look good to you?
33:52Yeah.
33:53Just taste it.
33:54Yeah.
33:55The greens have now braised beautifully.
33:57That tomato is sweet and that garam masala has really bloomed.
34:01Oh my God.
34:02How is it?
34:04What's the matter?
34:05It's so freaking good.
34:06All right, good.
34:07That's what we want to hear.
34:10I thought you were going to start crying.
34:11I know.
34:12I scared him, poor guy.
34:18Turkey braised.
34:19Seasoned, sliced.
34:20Beautiful.
34:22Let them know it's there.
34:23Team Bobby, what's left to do?
34:25Artie, have you started the potato pancakes yet?
34:27In my mind, I have.
34:28Yes, you have.
34:29And your mind cooks them perfectly every time.
34:31Isn't that the same?
34:34It looks like Artie is pan frying her potato cakes right now,
34:37which five minutes left is, um,
34:40I would have made them half the height and half the diameter at this stage.
34:51What's the garnish for this?
34:53Parsley on this?
34:54You can.
34:55Okay.
34:56And these are our turkey tails that go on the sweet and sour onions.
35:00A lot going on here, guys, with three minutes, ten seconds left.
35:08I am 100% genuinely nervous that Team Andrew sausage might not be fully cooked.
35:13You know, that could be detrimental to the win here.
35:15I'm going home a loser again.
35:17I checked the sausages, and they're just too blonde on top.
35:21There's no amount of pan frying that's gonna work, so I drop them in the fryer, and I'm praying that they don't fall apart.
35:29One minute, 30 seconds left, yo!
35:32What do you need? What do you need?
35:33Fried sage on those first.
35:36And these turkey tails first.
35:38Last thing, parsley, if we have time.
35:41Come on, Team Andrew. You can do it. Let's do it!
35:45Bobby, what are you garnishing those sausages with?
35:47It's yogurt with aji al mario.
35:49And mint and cilantro, and then I have a cranberry mostarda, and I have some pickled shallots.
35:55That's a lot of stuff, Bobby. You say it so flippantly. I love that about you, that cool confidence.
35:59I know.
36:02What do you need, Andrew? 20 seconds.
36:04Nothing.
36:06I have a lot of free-form plating techniques.
36:09What did we say was going on top of this?
36:10Cran-fresh and turkey skin.
36:11All right, so...
36:14We gotta go.
36:15Yeah, I know.
36:17Nine.
36:18Eight.
36:19Seven.
36:20Six.
36:21Five.
36:22Four.
36:23Three.
36:24You're smart, you're smart.
36:25Yes, yes, yes, yes!
36:31You're glad it's over.
36:32Me too.
36:34You're crazy.
36:37Whoa.
36:38That's amazing.
36:40When in doubt, fry it out.
36:41It's the only thing you can do.
36:44And then to fail over.
36:45She's a little bit country, I'm a little bit rock and roll.
36:49I think it's gonna taste awesome.
36:50Yeah.
36:51And yours is beautiful.
36:52Great.
36:55Team Andrew, Team Bobby, tonight was all about turkey.
36:59Now I'd like to introduce you to our judges.
37:02First up, the chef-owner of East Wind Snack Shop, Chris Jung.
37:06The culinary director for Cafe Spice, Hari Nayak.
37:12And the founder and executive chef of Sprinkle and Sprout, Nicky Dinky!
37:22Today was all about the turkey and each team had to make turkey sausage plus two sides.
37:27Please start with the first meal in front of you.
37:39All right.
37:40This guy?
37:41He delicious.
37:42It's just bringing all of those like comfy Thanksgiving vibes in a very different format.
37:47I love the little hits of peas in there.
37:50The turkey skin on the top and the texture contrast hit really high marks for me.
37:54Very creative.
37:55It reminds me of a samosa filling.
37:58What I really want is a little more of that tamarind creme fraiche.
38:01The braised greens, the Swiss chard was a little bit of a tough bite.
38:05I disagree.
38:06I like that they have a little bit of bite to them.
38:08It makes them really feel hearty.
38:10The sausage, I love the flavors of it.
38:13It reminds me of a kebab on the streets of Northern India.
38:16The ahi amari yogurt and the pickled onions going really well.
38:20And it's so well seasoned and balanced.
38:22I did find that some bites were really moist and perfect and some bites were a little bit drier.
38:28But it is definitely warm and cozy and was really good.
38:31All right judges, please try the second turkey sausage.
38:34The sausage itself, great flavor, great moisture.
38:47Wrapping it with the turkey skin, 10 out of 10 on the cuteness factor.
38:51The skin, because it was wrapped and then cooked that way, kind of lost some of that crisp.
38:57Made the skin a little bit rubbery.
38:59The gnocchi, that's a star.
39:01You know, I could eat a bowl full of that.
39:03The mushrooms with the livers, the match made in heaven.
39:06And then the onions and that crispy turkey tail really brought that turkey flavor.
39:12Brilliant idea.
39:13Overall, a great meal.
39:15All right, thank you so much for your comments, judges.
39:18Now, take a vote.
39:20Oh my god.
39:22You know, two very different meals.
39:25I just love that about food, you know.
39:33And the winning team is...
39:41Team Andrew and Calvin!
39:44Yeah!
39:53My brother.
39:54Good job.
39:55Wow.
39:56Redemption!
39:58I mean, huge, huge deal.
40:00I mean, you know, Bobby does not go down very often.
40:05These 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.
40:13Congratulations.
40:15I've never won here for a holiday-themed episode to be Bobby Filet.
40:18I was like, I think, 0 for 46.
40:20So, congratulations.
40:22My revenge-giving dreams have come true.
40:25Yes, they have.
40:26I've known Bobby for 40 years since we were young cooks in New York.
40:30So, and I'm just really blessed that I had such an excellent partner in crime.
40:36We lost to a great pair here.
40:37We did.
40:38We did.
40:39That was fantastic.
40:40There's a lot of full circles for me cooking with him because before I even was a chef, I was watching him on TV.
40:46And what your show for me was, there's a big world out there.
40:50And food can connect me to different cultures and different people.
40:53And if it weren't for him, I wouldn't have learned.
40:55I appreciate you.
40:57You got me out of my small town in Alabama and you didn't even know it.
41:02I didn't mean to make you cry.
41:06We're Team Andrew.
41:08And we just beat Bobby Flay.
41:09Yeah.
41:14You know, Bobby, you think you have it all.
41:16But tonight, you're doomed.
41:23Michael Batagio!
41:25Well done, Bobby.
41:27Jeffrey Zakarian.
41:29Mineet Choha.
41:31Mariah Carey.
41:33Woo!
41:34No, I'm kidding.
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