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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 holiday, all my Food Network friends are here for revenge.
00:27It's payback time.
00:28Each holiday battle will go down in three rounds.
00:32Let's fire it up.
00:33Let's get on my bad side one time!
00:35Ooh!
00:36They'll battle each other with ingredients of my choice.
00:39Shocking!
00:40He hates everybody.
00:42The winner gets me and will compete in teams.
00:45Kick his butt! Kick his butt!
00:48That's what I do.
00:49I'm gonna send you to school.
00:50The stakes are high.
00:52The gloves are off.
00:54And revenge is a dish best served hot.
00:57Amazing!
00:59Woo!
01:00Who's ready for some holiday fun?
01:03Let's do this!
01:09Happy holidays, everybody!
01:11Let's go!
01:12There's a chill in the air tonight.
01:14And here to try to haunt my holidays...
01:16It's the one and only Chef Carla Hall!
01:29Bobby, beware.
01:34Wow, quite an entrance.
01:35Are you a fan of the Christmas Carol?
01:37Absolutely.
01:38I mean, you're actually like the modern day Scrooge.
01:41Stealing wins from people.
01:43No mercy.
01:44Well, just like Scrooge, tonight you will be visited by three ghosts.
01:51Three chefs who've beaten you before...
01:53Oh, nice.
01:54...in holiday throw dough.
01:55Mmm, interesting.
01:56Uh-huh.
01:57And tonight, we're celebrating the food of holidays past.
02:01Dishes and ingredients that are even older than you, Bobby.
02:06I'm ready.
02:07Expect the first ghost when the bell tolls now.
02:12She was the first to beat you in a holiday throw down.
02:18And she's back to do it again.
02:21Here to light the way to another victory, it's Chef Esther Choi!
02:31I'm back!
02:33Esther Choi comes out.
02:34She beat me a couple of years ago.
02:36She made a Korean feast.
02:38My signature dish is...
02:41Chuseung!
02:42It's a Korean spread.
02:44I lost, so she's back from war.
02:46Because beating me once is not enough for Esther Choi.
02:49Very excited to be here.
02:50Oh, we're not gonna be easy on you tonight.
02:54Now, Bobby, your second ghost of holidays past has beaten you more than once.
03:00Including in the holiday leftover throw downs.
03:03Oh, God.
03:05Here to resurrect another win...
03:14...is Chef Amanda Freytag.
03:16Oh!
03:18You can't escape me!
03:20Amanda's back also has beaten me here.
03:23Leftover stuffing stuffed lobster tail.
03:27What?
03:28She beat me in the traditional version as well with a Persian dish that I had no idea how to make.
03:33Fest in June.
03:35Which...
03:36Okay.
03:37You win.
03:38Hi, Chefs.
03:39Hi.
03:40Hi.
03:41How you guys doing tonight?
03:42I wasn't nervous, but Esther's making me nervous.
03:44Well, you know, she's got that way about her.
03:46I've never competed against Amanda.
03:48She's a badass chef.
03:50We cook together all the time, and her food is amazing.
03:53I don't wanna compete against her.
03:55Well, the last time, you beat me in the stuffing stuffed lobster tails.
03:59I know.
04:00That was fun, right?
04:01No, I didn't like that at all.
04:03And I thought I made a good dish, and I was wrong.
04:05Yep.
04:09Yep.
04:10And then, Chef Choi, you made an entire Korean harvest feast.
04:14Chuseok.
04:15Chuseok.
04:16Yeah.
04:17Exactly.
04:18I now know Chuseok.
04:19I got crushed.
04:20But, new holiday, new year.
04:23So, tonight is all about the foods of holidays past.
04:25The Charles Dickens era, old school foods.
04:28Okay.
04:31So, we have an interesting ingredient.
04:32Oh, God.
04:36Is it in there?
04:37Oh, my God.
04:38Oh, my God.
04:39Oh, my God.
04:40Oh, my God.
04:46Fruitcake.
04:48No way.
04:51Come on.
04:55Put that in the garbage.
04:57Are you serious right now?
04:59I made this seven years ago.
05:01Oh, my God.
05:02And it's still good.
05:03Mail that back to your aunt.
05:05Why?
05:07Nobody eats that.
05:08Well, guess who's gonna eat it today?
05:10Carla.
05:11Oh, God.
05:14She's gonna taste your dishes.
05:15Please make it good.
05:16And she's gonna decide which one of you goes on to the next round.
05:19One step closer to me.
05:23When's the last time you ate a fruitcake?
05:24Never.
05:25No, I don't do it.
05:28All right, guys.
05:2920 minutes on the clock.
05:30Make sure you're raising the bar and make the fruitcake the star.
05:35Oh, my God.
05:36Oh, my God.
05:37Oh, my God.
05:38Oh, my God.
05:39Oh, my God.
05:40Oh, my God.
05:41I mean...
05:42They're not happy.
05:43This is a beast of an ingredient.
05:44Why is this happening to us right now?
05:46I had to remind them who the boss was here.
05:48You mean who the Scrooge is?
05:49Yes, exactly.
05:50So...
05:51Fruitcake!
05:52I feel like why most people don't like fruitcake is the texture.
05:55It's, like, heavy and dense.
05:56Very heavy.
05:57It's dense.
05:58But it has those, like, Caribbean spices, which I love.
06:01Cinnamon, allspice, nutmeg.
06:03They're warm spices.
06:04They're sweet spices.
06:05They're so, so good.
06:06So fragrant.
06:07Has anybody tasted this yet?
06:11Oh, my God.
06:12That's so sweet.
06:13Mmm.
06:14Mmm.
06:15It's not bad.
06:16Ugh.
06:17It's so heavy because all of the sugar.
06:21Lots of nuts.
06:22Pretty much every dried fruit, and they're all candied.
06:25So it's, like, sugar on top of sugar on top of sugar.
06:28Uh, yeah.
06:29Not a fan.
06:30Esther.
06:31Yes?
06:32What are you making?
06:33A twist on fried chicken and waffles.
06:35Oh, fried chicken.
06:36But I'm doing French toast.
06:38That's smart.
06:39My strategy here is to cook what I know.
06:42I'm gonna make Korean fried chicken with a fruitcake French toast
06:46with a fruitcake spicy glaze.
06:49Love French toast.
06:50Everybody loves Korean fried chicken.
06:52Sorry.
06:53You probably know me as the host of 24 and 24.
06:56Think of this as Hell Week in a day.
06:59And a winner on Bobby's Triple Threat.
07:02Love that, love that.
07:03My style of cooking, I like to take classic dishes and put my own Korean twist on it.
07:09Three seasons ago, I became the first person to beat Bobby in Holiday Throwdown.
07:14I heard Bobby won every challenge last year, so I have to come out of the past to challenge
07:19Bobby again.
07:20Silent night, Bobby.
07:2515 minutes to go.
07:26Wow, that went fast.
07:28What are you making?
07:29I make this really amazing raw beet salad.
07:32Raw beet salad?
07:33And we're gonna have a little fruitcake crouton.
07:37Oh.
07:38Beets go great with any kind of warm spices.
07:41So I'm making a beet salad with, you know, fruitcake.
07:46We just gotta dry this stuff out a little bit, though.
07:48It's seven years old.
07:49Yeah, it feels it.
07:50I always love doing these things in competition that I would absolutely never do in real life.
07:58Amanda, when you get nervous, you start talking a lot.
08:00I know!
08:01I'm Chef Amanda Freytag.
08:06I'm a judge on Chopped, and I have competed on so many shows.
08:11I just wanna cook, cook, cook, cook.
08:13My style of cooking is truly comfort food that's elevated.
08:18Ha!
08:19This holiday season, I'm here to remind Bobby that he can't close his eyes without thinking of my win.
08:27So I break down my chicken, and then I have my wet batter of buttermilk,
08:33and then my dry batter of rice flour, because it makes it really crispy.
08:38I have some red wine vinegar with a little bit of sugar.
08:41I'm gonna get the shallots in there for pickle, and that will become my vinaigrette.
08:46I'm just rustling through.
08:51Hi, girls!
08:54Seriously, can we talk about this guy?
08:56You've beat him more than once.
08:58Twice.
08:59Okay, hey.
09:01But he's been a ghost in my life for a long time.
09:04The very first thing I ever did on Food Network was Iron Chef against Bobby.
09:08He doesn't remember.
09:09I do remember.
09:10What?
09:11I should've won that battle.
09:13You were robbed.
09:14Well, you should win this one.
09:15I'm winning this battle.
09:16Okay.
09:17Amanda!
09:18Esther's just gonna be a casualty of this battle.
09:21I know we're competing against each other, but we still love each other, don't we?
09:24Of course.
09:25What are you in the mood for today?
09:27I'm in the mood to change my mind about fruitcake for one.
09:31Okay, okay.
09:32Do you like fruitcake?
09:33I do not like fruitcake.
09:34You do not like fruitcake?
09:35No.
09:36Great!
09:37I have soy sauce, gochujang, which is a quite spicy Korean fermented chili paste, and some
09:44rice wine vinegar because I want that tang.
09:46And a whole load of that fruitcake.
09:49And making this beautiful glaze to go over the chicken will be so good with the French
09:54toast.
09:55When I think about fruitcake, I think it needs acid and tartness.
09:59Acid and tartness, orange juice.
10:00Yes.
10:01A little spice, don't you think?
10:02Yes, spice.
10:03100% spice.
10:04Yes.
10:05Carla.
10:06Yes?
10:07Ask how her career has thrived since she beat me two years ago.
10:10Oh my God.
10:11So of course he's making it about himself.
10:14I know!
10:15She's cooking in a $5,000 velvet suit right now.
10:18I mean, things are good for Esther.
10:22Gotta look good.
10:23All right.
10:24I wish you all the best.
10:27We love you, Carla.
10:29834.
10:30The fruitcake, I'm gonna dip it in the batter, let it soak up a bit, and then I'm putting
10:35it in a pan with some butter to get that beautiful French toast caramelization.
10:40Never made it with fruitcake before though.
10:42I'm a little concerned about French toast.
10:44It could be crispy and then mush.
10:46Oh yeah.
10:47I love what Amanda's doing, but is Amanda doing enough?
10:50Good question.
10:51How much time, guys?
10:52It's under five minutes.
10:54Ooh, that's not good.
10:55I can't get it done fast enough.
10:57I can't seem to get the beets peeled fast enough, cut fast enough.
11:01Is this a bad idea?
11:03This is a bad idea.
11:04Amanda, you're whining a lot.
11:06I make her nervous.
11:07Oh my God.
11:08Oh my God.
11:09Oh my God.
11:10Oh my God.
11:11Oh my God.
11:16Three minutes, you guys.
11:18Have a little fruitcake.
11:19I'd love some.
11:20Be my guest.
11:22Mmm.
11:23You like it toasted like that?
11:24Lovely.
11:26I want a little bit of extra crunch texture.
11:29So I'm crumbling crispy pieces of fruitcake into some goat cheese.
11:34Then crispy, crunchy beets with a pickled shallot.
11:37It's beautiful.
11:38Can I get a bucket of chicken?
11:40Bucket of chicken.
11:41It looks beautiful.
11:43It's perfect.
11:44French toast.
11:45Oh, is this the sauce?
11:46Interestingly, I feel like it could be sweeter, but I think it's fine.
11:51Your flavors are good.
11:52Yeah?
11:53You have less than 90 seconds.
11:54So the last thing I do is baste the chicken with my beautiful glaze.
11:59This is gonna be a flavor bomb.
12:0210.
12:03I add my chicken onto my fruitcake French toast.
12:076.
12:08On top, I'm drizzling with vinaigrette.
12:10Give it that acidic pop.
12:12One.
12:13Yeah.
12:14Beautiful.
12:15It's bright.
12:16It's crispy.
12:17It's comforting.
12:18Nice job.
12:19Who knew?
12:20Fruitcake French toast.
12:21It might be a thing.
12:22We'll see.
12:23All right.
12:24So we're here to make Bobby change his wicked winning ways.
12:27Oh, yes.
12:28Chef Esther, tell us what you made with the fruitcake.
12:31So I made a chicken and fruitcake.
12:34I made a chicken and fruitcake.
12:37I made a chicken and fruitcake.
12:40French toast with spicy fruitcake glaze.
12:49My favorite part of this is the crunch of the chicken.
12:53I was afraid that the French toast was gonna get soggy,
12:56but it had a really nice texture.
12:59The glaze probably could have used a little more fruitcake,
13:02just because it's a fruitcake glaze.
13:04But I do think that the fruitcake was transformed.
13:08Chef Amanda,
13:09Chef Amanda.
13:10This raw beet salad is a fan favorite,
13:13and I made a fruitcake crouton, goat cheese,
13:17and pickled shallots and a pop of vinegar.
13:20Mmm.
13:21The vinegar really picks up the fruitcake
13:25and all of those spices.
13:27But the toasted fruitcake bits could have been toastier.
13:31Fruitcake is gonna make a comeback because of you two.
13:35I honestly loved both dishes.
13:37Give me a moment to think it over.
13:39I'm gonna be talking to myself in my head.
13:44They really were both delicious.
13:46But the chef moving forward to round two is...
13:54Chef Esther.
13:55Yeah!
14:02All right.
14:03It's a lot of dress.
14:04It's a lot of dress.
14:05That's amazing.
14:06That's why I'm so happy.
14:07Congratulations, Esther.
14:08You made a beautiful dish,
14:09and you changed my opinion of fruitcake.
14:13So only the first step, though.
14:15Head back in the kitchen.
14:16I will tell you who's coming out next.
14:18Looking forward to it.
14:19Yay.
14:21All right, Bobby.
14:22Your third ghost of Holiday Past knows that you're still haunted
14:26when she beat you in a holiday brunch throwdown.
14:29You may have thought that you buried her last season.
14:32But she's back from the dead and looking to dig up another win.
14:41Here to haunt you once more...
14:45Who is it?
14:48It's Chef Maneet Choha.
14:53Maneet!
14:55Bobby, I am here to bury you.
14:57I even got a coffin with me.
15:00So be ready.
15:01That's good.
15:03Ooh, this is exciting.
15:04I know she's a badass, and she's won tournament of champions twice.
15:09Like, a little bit nervous.
15:11Hi, chefs.
15:12Maneet, welcome back.
15:13Hello.
15:14And you're still here, Esther?
15:15I am still here.
15:16How do you feel when you walked out and you saw Chef Troy here?
15:18I got frightened for just a minute.
15:20Okay.
15:21Almost as frightened as you looked when you saw me.
15:23Yes, exactly.
15:24That's how I felt.
15:25That's true.
15:26Yeah.
15:27You guys have not competed against each other, right?
15:28No, we haven't.
15:29Well, one thing I can tell you,
15:30there's gonna be some flavor in this kitchen tonight.
15:32Wow.
15:33Yes.
15:34This is gonna be good.
15:35This is a very...
15:36Ooh, this is a good battle.
15:37Ugh.
15:38Esther, remember how much I love you after I kick your butt.
15:40Ooh!
15:42Wow!
15:43I'm here for you.
15:44Since tonight is all about the foods of holidays past.
15:48Whoa!
15:53Oh!
15:54Stop.
15:55This is a great ingredient.
16:00Squab.
16:01Ooh!
16:03That's an amazing ingredient.
16:0520 minutes?
16:06Yeah.
16:07Done.
16:08What are you thinking?
16:09Not gonna tell you.
16:1220 minutes on the clock.
16:13No need to squabble.
16:14Where you going?
16:15Make it the star.
16:20Hustle, hustle, hustle, hustle.
16:22Squab.
16:23I love squab.
16:24I love it.
16:25I love squab.
16:26I love dark meat.
16:27It's dark meat all throughout.
16:29It's a little bit more delicate than duck,
16:31but it definitely has the richness in the meat.
16:33You know what I would do?
16:34What?
16:35I would do deep fried squab.
16:36Yes.
16:37Of course.
16:38I mean, honestly?
16:39Me too.
16:40Why not?
16:41This is your opportunity to do it.
16:43Little birdies.
16:44So the first thing I'm gonna do is break down the squab,
16:48maybe make like a ground meat out of it.
16:51Esther, what are you gonna make?
16:52I'm making squab spring rolls.
16:55Oh.
16:56Wow.
16:57I've made spring rolls a million times.
16:59I'm excited.
17:00Meen, what are you making?
17:01Um, squab spring rolls?
17:04What?
17:05I'm just kidding.
17:07My name is Mineet Shohan.
17:09I am a chef restauranteur based out of Nashville.
17:13You might have seen me as a judge on Chopped.
17:16Also might know me as a two-time TOC winner.
17:18Mineet Shohan!
17:21The only two-time TOC winner.
17:24And as a winning captain on barbecue brawl.
17:27Oh!
17:28It seems like it was yesterday when I won a holiday throwdown with Vindaloo and a Ferranta challenge.
17:35Last holiday season, I was rocked.
17:37The winning team is...
17:39Team Bobby!
17:40Whoa!
17:41So Bobby, watch out.
17:45It's time for a rematch.
17:47Come on, Esther!
17:48You got this, girl!
17:49Hey, you're on my side!
17:51Go, Keat!
17:52Serving the squab in half is going to be the quickest way to break down the squab.
17:59And making a quick green curry with a mango slaw.
18:04Mineet loves all those Indian flavors and spices.
18:07Esther, Korea is her move.
18:09So good.
18:10These are big flavors and this bird is good for both of those cuisines.
18:13Yes, yes.
18:14All right, I'm gonna go in.
18:16Okay.
18:1716 minutes, chefs!
18:22Hi!
18:23Get it, girl!
18:24Are you pretending like that's Bobby?
18:25Yes!
18:26Yes!
18:27Bobby, you are minced meat!
18:29I'm gonna put in cabbage, some mushrooms, onions, and then I'm gonna roll it up in this spring roll wrapper.
18:36Fry it!
18:37Do it, girl.
18:39All right, Mineet.
18:40What are you making?
18:41All right!
18:42You're keeping everything very close to your chest.
18:43It's so great to see you.
18:44Because I'm still trying to figure out.
18:45You look gorgeous!
18:48So what is this marinating in?
18:49So green curry and buttermilk.
18:51It looks like you're doing a three-stage batter.
18:53Yes.
18:54So you're frying.
18:55Yes.
18:56I know you got this.
18:57Not from the lack of trying.
18:58Pretend like you're frying Bobby's head.
18:5914 minutes!
19:02I blend some coconut milk with ginger, mint, basil, green curry, corn, and let this mixture cook together.
19:12What did Mineet decide?
19:13Oh my god.
19:14So Mineet is doing like a green curry fried squab.
19:17Green curry has such a kick to it.
19:20It is powerful.
19:21I love it.
19:22And I love how she mixes Southern with Indian flavors, being that she's in Nashville.
19:27Esther.
19:28Yes?
19:29You're allowing Mineet to go fried squab on you.
19:31Yes!
19:32You know, I just gotta do something different.
19:35My squab is all minced.
19:37I grab chocolate mushrooms, napa cabbage, shallots, garlic.
19:41Vegetables are what keep the spring roll really light.
19:44Esther's rolling her spring rolls right now.
19:47She is a beast in the kitchen.
19:50It's incredible to watch.
19:52As I'm rolling it, I'm realizing the sheet and the dough is really thick.
19:57So this is looking like more of an egg roll, which is thicker.
20:01It might not be as like flaky and thin as I want.
20:04All right, I'm gonna go in and see what's happening.
20:06All right.
20:07Coming up on 9 Minutes!
20:11Chef!
20:12Hi.
20:13What's happening?
20:14Oh my god.
20:15These look really good.
20:16Are you happy with them?
20:17I don't know what it tastes like, so...
20:19That's true.
20:20You can taste the raw filling.
20:22No, I cannot.
20:23With the squab.
20:24And I just didn't have time to do a little tester.
20:26So I gotta make the sauce really good.
20:27All your flavors are always good.
20:29I don't know.
20:30Yes, you won.
20:31You beat me.
20:32I don't know.
20:33That's true.
20:34She's like, ha, ha, ha.
20:36Yeah, nice.
20:37Nook Cham is a classic Thai chili dip for spring rolls.
20:41Instead of using sugar, I'm using corn syrup because it gives it more texture.
20:46I love their flavors.
20:47I dabble with it here and there at home, never in my restaurants.
20:50But I'm in for it.
20:54Do you like squab?
20:55I hate squab.
20:56Oh!
20:57You know what?
20:58If I had more than 20 minutes...
21:00You would love squab.
21:01Yes.
21:02I have no doubt.
21:03It's the 20 minutes which really pisses me off.
21:05You're gonna rock this.
21:06There's a lot that could go wrong.
21:08It can be overcooked.
21:09It can be undercooked.
21:10There is so much.
21:11There's so many things in the fryer.
21:13Okay.
21:14The spring rolls look amazing.
21:15They're fat.
21:16They look pretty good.
21:17We need squab.
21:18It's breaded.
21:19They're in the fryer.
21:20Next, I go ahead and make a mango slaw.
21:23We need is working on a mango right now.
21:25I want there to be something fresh and bright that goes right on top of this dish.
21:30Two minutes, guys.
21:31Two minutes.
21:32Spring rolls are always served with herbs and lettuce wraps.
21:37I'm feeling like spectacular.
21:38Mineet has pomegranate.
21:40Are you kidding me?
21:4130 seconds.
21:42Mineet!
21:43I take my green curry.
21:44I go ahead and put the squab right on top of it and some slaw.
21:48Ten, nine, eight.
21:51And my spicy nook chum.
21:53Classic pairing.
21:54Five, four, three, two, one.
22:02Mineet's squab is very large, so I'm wondering if she cooked it.
22:07Rock.
22:08Like, seriously.
22:09I think the only thing that I'm worried about is there is a very thin line between overcooked and undercooked.
22:15We'll find out.
22:16While the holidays are a time for charity, forgiveness, and mercy, there'll be none of that for you, Bobby.
22:26Green.
22:27It seemed like a tall order when you said it.
22:30It's gonna come down to what you did with the squab.
22:33Chef Mineet, tell us about your dish.
22:35So we have a green curry fried squab with a mango, fennel, and pomegranate slaw.
22:45In true Mineet fashion, you brought so many flavors to this plate.
22:51The green curry just wows us, right?
22:54It comes to the table, and the aromas are there.
22:58The mango slaw, you know, I love that nod to Indian cuisine where you have heat, but then you have those cool-looking
23:04notes.
23:05I feel like the squab needed more time in the fryer.
23:09But I love the mango and that green curry with a little bit of spice.
23:14So well thought out.
23:17Chef Esther, what did you make?
23:19I've made a squab egg roll with lettuce wrap, lots of herbs, and a spicy nook chum dipping sauce.
23:29Esther, the crispy, crunchy texture on the outside dipped in the sauce is heavenly.
23:37The wrapper itself, it really didn't get to cook through.
23:40But then when you get to the squab, it is cooked all the way through.
23:44When I take the squab into the sauce, I think it works.
23:48It's just the undunte wrapper got away from the experience.
23:55You both brought some really great flavors, really great ideas.
24:01Just give us a couple minutes to discuss.
24:03Manit's no joke.
24:05Beating her would be a dream.
24:07It's a dream of mine to be haunting Bobby so that I can be in his nightmares.
24:16You both have beat him before and we know you can do it again.
24:19But the chef moving forward is Chef Manit.
24:26I hate losing. I'm so mad.
24:42So Manit, the squab wasn't perfect, but it was really great flavor.
24:46It was the curry that really tipped over the decision.
24:51How are you feeling in this moment?
24:53I can't wait to get back into the kitchen and start cooking.
24:56Bobby, how are you feeling in this moment?
24:59Can I tell you after I hear the dish?
25:11All right, Manit, congratulations.
25:13It's been quite a night of great cooking, I will tell you.
25:16We're gonna try to continue that streak.
25:18What is your signature dish this evening?
25:20You know, this is the ghost of Holiday Frost.
25:24Yeah.
25:25I'm going to challenge you to a mutton meat pie.
25:31Ooh.
25:32Oh.
25:33Wow.
25:36Fantastic.
25:37And not just lamb, but mutton, so like old lamb.
25:40As you were saying, it's the Victorian times.
25:42Yes.
25:43And mutton was the choice meat.
25:46Well, Manit, you get to pick your teammate and assign Bobby his.
25:53This is going to be a really, really tough decision.
25:58We have a history.
25:59We have a synergy.
26:01I would love to ask Amanda if she could cook with me.
26:04I would love to be on your team.
26:06A wise decision.
26:07Esther, it's not you we're gonna take down.
26:09It's just Bobby.
26:11We love you.
26:12It's okay.
26:13Come on.
26:14We got this.
26:15It's okay.
26:16It's so fun.
26:18Awesome.
26:19So the good news is I get my good friend Esther Choi, great chef, as my teammate.
26:24We've cooked many times, not together in a competition.
26:27No.
26:28I love this.
26:29So you all have 45 minutes to make your mutton meat pies and two sides.
26:34And your time starts right now.
26:38Let's do a victory.
26:45Let's do a trifle.
26:46And let's do a pie.
26:47Okay.
26:48And then you start with doughs and I'll start with prices.
26:51Yes, let's do that.
26:52Mutton pies.
26:55Mutton is a full grown lamb.
26:57The flavor may be a little stronger.
26:59The meat may be a little tougher.
27:01But it carries so much flavor.
27:04The mutton meat pie, I make it very often at home.
27:07The kids absolutely love it.
27:09And of course, there's pastry involved.
27:11And Bobby and pastry, they're not friends.
27:14It's strategy.
27:16I love making pie dough.
27:18It's my favorite thing to do.
27:20Now, if you were living in the Charles Dickens era, you would absolutely find one of these
27:25mincemeat pies.
27:26Back then, it was mutton in addition to the fruits.
27:30All right.
27:31So, Manit, walk me through your plan.
27:32I am working on the pie.
27:34Amanda is working on a British dish which is called kittery and a trifle.
27:41A raspberry summer trifle.
27:43Okay.
27:44We just have a couple things to do.
27:45Just a few things.
27:46No big deal.
27:47I mean.
27:48We got this, Amanda.
27:50All right.
27:51Team Bobby.
27:52We are going with Korean flavors through and through.
27:55What?
27:56That's right.
27:58When Bobby was like, we're going to cook Korean food.
28:01I'm like, what?
28:02Yeah.
28:03It's right up my alley.
28:04So.
28:05It's important to know the strengths of your partner.
28:08We're making a mutton slash lamb pie.
28:11A brussel sprout dish with kimchi and bacon.
28:14We have a crunchy salad.
28:15And Esther wants to make some mulled red wine.
28:18Ooh.
28:19Oh, wow.
28:20With yuzu.
28:21Yes.
28:22Oh.
28:23Wow.
28:24Two completely different big and bold flavors.
28:27Now, it looks like what our teams are doing right now is making their dough.
28:32All-purpose flour, butter, sugar, salt.
28:35Wrap it up in a plastic wrap to let it rest for some time.
28:39Pulse it just until the dough comes together.
28:41Let it rest for about 20 minutes.
28:44While my dough rests, I start working on the filling for the pie.
28:48I add minced mutton, golden raisins, almonds, apricots, figs.
28:53Add some bourbon.
28:54Yes!
28:58So then I'm making the filling for the pie.
29:00So I round up the mutton a little bit.
29:02And then I add the dried fruits, the cranberries, and the apricots.
29:06And then the kojujang.
29:07It's got some sweetness.
29:08It's got some sour.
29:09It's got some tart.
29:10It's got everything.
29:11Oh, it's got heat, too.
29:12That's what we want.
29:13How are you feeling?
29:14I am feeling good.
29:15I feel like we're on time.
29:17I'm working on starting the rice for the kajiri, the madras curry powder, the turmeric.
29:22Traditionally, a kajiri is a breakfast dish, and there's always egg and smoked haddock on it.
29:27Speaking of smoked haddock, I'm putting it in a pan to poach it.
29:31Now thinking about the jammy egg, and we're off to a good start.
29:36I'm going to do the brussels now.
29:39I'm chopping off the bacon, and I want to add it to a cold pan and make sure it gets super crispy.
29:45In the bacon fat, I add some diced kimchi and really let that caramelize hard.
29:51Add fish sauce, and let that kind of reduce and become this, like, beautiful caramel sauce for the brussels sprouts.
29:5732 minutes and 30 seconds.
30:00So, Monique, this looks good.
30:05I mean, you have your eggs on.
30:07That goes in the kajiri?
30:08Yes, it does.
30:09I'm also working on the raspberry trifle.
30:11I'm preparing the raspberry jam and juice.
30:13Raspberry, I've got some tangerine juice.
30:15I'm going to give this a little lemon zest, a little orange zest.
30:18Gave it really floral.
30:20Okay.
30:21To soak my bread for my trifle.
30:22That's what I'm talking about.
30:24Okay.
30:25It's looking pretty yummy over there.
30:29Is it?
30:30I love the smell of that kimchi and that bacon fat.
30:34It smells amazing.
30:35Are you cooking your crust separately?
30:37I'm cooking the crust.
30:38No, we're not going to cook the crust separately.
30:40I'm going to put the crust on top.
30:41Okay.
30:42So, it's going to be a bottomless pie, but the crust is going to be baked on top of the cast iron.
30:46I mean, it sounds really exciting.
30:48Well, I'm the insult, at least.
30:50At the least.
30:51She's definitely the inspiration.
30:52I mean, Bobby was like, we're doing...
30:55Esther, what are we doing?
30:56Esther, what are we doing?
30:57He's like, we've got.
30:59Esther, what have we got?
31:01Love it!
31:02You know, they say a cat has nine lives.
31:05I think his nine lives are going to run out very soon.
31:08Yeah.
31:09You can't beat Team Beneath.
31:1123 minutes, 30 seconds.
31:16I start pounding the dough down a little bit just to get it pliable.
31:23You've beaten it like it stole something.
31:26I roll two circles, then put parchment paper with weights on it and throw it in the oven to blind bake the bottom.
31:34Bobby is doing a crustless bottom.
31:37So if Monique's crusts are on point and it cooks through, that could be the difference between a win and a loss for her.
31:45For the rice, I'm adding some cremini mushrooms and the peas.
31:49That Kejure looks amazing.
31:52I want to get started with the mulled wine because it needs to steep with all the beautiful spices.
31:57Red wine, cinnamon sticks, lots of star anise, and then yuzu has this incredible floral citrus pop.
32:05I know that they drank a lot back then.
32:07Yes, they definitely did.
32:08Yeah.
32:10I fill the cast iron with the brown mutton filling.
32:13And I'm going to cover them with the dough.
32:16Now the reason we have brought in these ghosts is because Bobby really needs to change his wicked winning ways.
32:27You know, Bobby, I've been thinking.
32:32Great.
32:33You think you have it all, but you're doomed.
32:38What's so funny, Amanda?
32:40So we want to give you a chance to redeem yourself by showing you a glimpse of your holidays past, present, and future.
32:49You got it.
32:51Let's start with holidays past, shall we?
32:54Bobby.
32:55And the winner is Team Bobby.
32:57Bobby.
32:58Bobby.
32:59Team Bobby.
33:00Bobby.
33:01Bobby.
33:02Bobby, that's so rude.
33:05That Bobby Flay is the new Scrooge.
33:09I mean, you rolled over everybody with no mercy, Bobby.
33:12Exactly.
33:14Now, let's look at your holiday presents.
33:17Tell them, Monique.
33:18Tell them.
33:19I mean, Bobby, holidays, we could have just gone out for dinner.
33:22I know.
33:23I am missing my kids.
33:24Parade for this.
33:26Is this what happens?
33:27You ask us over for the holidays and make us cook?
33:29I know, like seriously.
33:30Monique, you texted me and said, please get me out of Nashville.
33:33You don't say that on TV.
33:36Unless you make a change, this is gonna be your future.
33:42You'll be all alone.
33:43Oh, my God.
33:44Even your cats have turned against you.
33:49And there'll be no more crispy rice to save you.
33:53How dare they?
33:55But it's not too late, Bobby.
33:56Everybody, help me get through to Bobby.
33:59Change your ways.
34:00Change your ways.
34:01Change your ways.
34:02Change your ways.
34:03Change your ways.
34:04Change your ways.
34:05Change your ways.
34:06Carla's giving me a hard time, but I need to stay focused because I'm gonna need every second to get this pie crust done.
34:13I'm in.
34:14We're jamming.
34:15We're jamming.
34:16Then we go ahead and start assembling the trifle.
34:18So we get the trifle cups, a little bit of cream at the bottom, the white bread soaked with the raspberry jus, some more whipped cream, some fresh raspberries, the raspberry jam, some more whipped cream.
34:29And then, of course, we've got to finish it with some beautiful edible flowers and some gold leaf.
34:35Gold.
34:36I mean, come on.
34:37It's not a meal diamond meat unless there's gold.
34:40It needs to be sumbling.
34:41Of course.
34:42Eleven minutes.
34:44Ladies.
34:46Amanda has this fantastic idea of adding some goat cheese to the mutton meat mixture, which will add some gamey funkiness, right?
34:54It's a great little trick.
34:55Amanda is filling the pie while I am rolling out the pastry dough, cutting it into thin strips, and then both of us making the lattice topping, put it in the oven.
35:08You stain in?
35:09Yeah.
35:10Okay.
35:11You want me to close it?
35:12That would be nice.
35:13I didn't know if you were checking it.
35:14I thought you were checking it.
35:16This mutton pie is like, it's heavy.
35:19So I mandolin Persian cucumbers and radishes, dress it with a little sesame oil, rice vinegar, lemon, and some mint.
35:29Mint and mutton go really well together.
35:31Yeah.
35:32The salad is nice and crispy and light, crunchy, refreshing.
35:36And of course, I cannot serve this meal without a spot of tea.
35:39Manit has her tea pot.
35:42I fry the brussel sprouts and then toss it with the caramelized kimchi bacon.
35:47It looks so gorgeous.
35:49Fantastic.
35:50With the khichdi.
35:52Amazing.
35:53We go ahead and we put the rice at the base.
35:56A jammy egg on top and some shredded smoked haddock.
35:59Absolutely delicious.
36:01We're at the five minute mark.
36:03Manit, what do you have left to do?
36:05The pie.
36:06We just pray to the pie gods that it is baked.
36:10It's gonna come down to the wire.
36:14Regardless of where your pies are, you only have a minute 30 left.
36:18Pie needs every last second in the oven and more.
36:22I am really nervous for both of you.
36:25Nothing can go wrong from the oven to the table.
36:28How much time?
36:2930 seconds.
36:30Are you ready?
36:33Ready?
36:37The oven door is open.
36:38Are we gonna get golden brown and delicious or are we gonna get soggy dough?
36:43That is the question.
36:44They come out, they look really great.
36:46Nice and golden.
36:47I think that the pie crust is probably nice and flaky.
36:50Given the fact that 45 minutes we made the pie from scratch, we are very proud of what we achieved.
36:5610, 9, 8, 7, 6, 5, 4, 3, 2, 1.
37:05Wow.
37:11I don't know.
37:12I mean.
37:13We'll see.
37:14May the best man win.
37:15Yeah.
37:16I know we're gonna win.
37:17I mean, come on.
37:18How can we not?
37:19It's the dream team.
37:20Happy holidays.
37:21Happy holidays, everybody.
37:22Happy holidays.
37:23Mutton pie.
37:25How dare you with mutton pie?
37:26I know.
37:27Well, congratulations, Team Mineet and Team Bobby.
37:31I would like to introduce you to the judges.
37:33First up, the chef and owner of Pig & Cow, Leah Cohen.
37:38Chef, cookbook author and food historian, Jay Rifle.
37:43And cookbook author and founder of Mad Hungry, Lucinda Scalaquin.
37:48Tonight's challenge was mutton meat pie.
37:55Please start with the first feast in front of you.
38:05All right, Leah, your thoughts?
38:07The meat pie, I think the flavor of the filling is so well seasoned.
38:13I've never had Kedgeri before.
38:14I love it.
38:15I think the jammy egg is cooked perfectly.
38:17The dough itself for the pie could have been cooked a little bit longer.
38:22But overall, I feel very luxurious eating this.
38:26Yeah, it's all working for me.
38:27What do you think, Jay?
38:28The flavor profile is really there for me.
38:30But the crust is a little underbaked.
38:33The Kedgeri, I really like.
38:35This is beautifully balanced.
38:36It's perfectly spiced.
38:37The dessert is beautiful.
38:40I wish there was something more.
38:42Perhaps a little splash of alcohol.
38:44But overall, the meal really comes together for me.
38:46Lucinda.
38:47I thought that the flavor profile of the meat was really holiday.
38:52But to get that bottom really crusty enough so it is delicious is, I think, tough in a limited amount of time.
38:58The Kedgeri, it's an incredibly delicious dish.
39:01And I really enjoyed having a tea with the meal.
39:05I really appreciate it.
39:07All right, judges.
39:08Please try the second feast.
39:10All right, Leah, your thoughts?
39:22So for me, this crust is out of this world.
39:25It is crispy.
39:26It is buttery.
39:27It is flaky.
39:28The only problem is I wish there was more of it.
39:31Who doesn't own bacon with their brussels sprouts?
39:33And the salad, I think, is lovely.
39:36The biggest miss is just the mulled wine.
39:39It's just very overpowering with the cinnamon and the starnies.
39:42So, like, I'll take this and, like, leave that right there.
39:46All right, Jay, your thoughts?
39:48The filling of the pie is delicious.
39:50Like, I really like it.
39:51Maybe a tiny bit too much heat, but the crust is beautiful.
39:56I wish perhaps it was a hair thicker.
39:59The brussels sprouts are lovely.
40:00I love the kimchi that I'm getting.
40:02The salad is simple and lovely.
40:05I do wish there was a little more acid
40:08to kind of cut through the meat pie
40:11because it's very rich.
40:13Miss Lucinda?
40:14The crust is delicious
40:16and such a thoughtful notion
40:18to just have a top crust.
40:20And here, I don't want anything else on this salad
40:22because I have a little sesame oil.
40:23I love the radish with the tart.
40:25I love the cucumber.
40:26And as for the mulled wine,
40:28it's hard to get past the star anise.
40:30It's too much.
40:32Thank you for your thoughtful comments.
40:34Please give us your votes.
40:37The only thing that I'm worried about is the pie dough.
40:40But you never know.
40:41You never know.
40:42I think it's gonna come down to, like, technique and flavor
40:45because we both attacked.
40:48I'm sorry for the mulled wine.
40:50Oh, stop it.
40:51That was genius.
40:52You just did the pie crust on top.
40:54Yeah.
40:55Genius.
40:56Tonight's decision is not unanimous.
41:00The winning team is...
41:04Team Bobby.
41:05Yeah.
41:10Good job.
41:11Congratulations.
41:16So, are you ready to ostracize your friends,
41:18have your cats hate you?
41:20I mean, that's where the future is going for you.
41:23Well, I was inspired by my co-shop today.
41:25Clearly.
41:26Yes.
41:27This is a very confusing position to be in.
41:28I know.
41:29Because really, you won.
41:30Yeah.
41:31Congratulations, Esther.
41:32Come on, Esther.
41:33Esther!
41:34We're taking a parting gift.
41:38Absolutely.
41:39Here you go.
41:40Merry Christmas.
41:42Happy holidays.
41:43Take something with us.
41:44See you later.
41:46If I am ever in a competition again,
41:48and I have to make a pie,
41:50there will be no bottom.
41:51There will be no bottom.
41:52No bottom on my pie.
41:53Only the top.
41:55Feed us with mutton.
41:56Bah humbug.
41:57Bah humbug.
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