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Beat Bobby Flay - Holiday Throwdown
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Short filmTranscript
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 holiday, all my Food Network friends are here for revenge.
00:20It's payback time.
00:23Each holiday battle will go down in three rounds.
00:26Let's fire it up.
00:28Let's get on my bad side one time!
00:31They'll battle each other with ingredients of my choice.
00:34Shocking!
00:35He hates everybody.
00:37The winner gets me and will compete in teams.
00:40Kick his butt!
00:42Kick his butt!
00:43That's what I do.
00:44I'm gonna send you to school.
00:45The stakes are high.
00:47The gloves are off.
00:49And revenge is a dish best served high.
00:52Amazing!
00:54Who's ready for some holiday fun?
00:59Let's do this!
01:06Happy Christmas Eve, everybody!
01:11What I love about Christmas Eve is great food and spending time with family.
01:15Please welcome my favorite person to have home for the holidays.
01:18It's my daughter, Sophie Flay!
01:24I got all my Christmas shopping done, Dad.
01:28I even got you a little gift!
01:30What is that?
01:31Merry Christmas!
01:34Recognize this?
01:36Take a sip.
01:37Mmm.
01:38This is just like my favorite $24 smoothie from Erewhon in L.A.
01:42Remember when he thought you discovered that?
01:43Yeah.
01:44He went to go get a smoothie that everyone sees on social media, like the Hailey Bieber smoothie, the TikTok smoothie.
01:49And he posted on Instagram, he's like, you guys, I just discovered this blue smoothie.
01:53It had already been viral for like a year.
01:56I'm a little behind in my social circles, but you keep me straight.
01:58Exactly.
01:59I love when you come home for the holidays.
02:01You're not as much of a Christmas person as I am.
02:03I love it.
02:04You're such a nerd when it comes to the holidays.
02:05I know.
02:06It's crazy.
02:07The Christmas tree goes up right after Halloween.
02:08Halloween, right.
02:09The Christmas music starts in September.
02:11I know.
02:12You just gotta get in the spirit.
02:13Then also like the food's obviously important too.
02:15Oh yeah.
02:16Like Christmas Eve, I like the feast of the seven fishes.
02:17You do the seven fishes, yep.
02:18But you also like to make peppermint martini to give Christmas Eve a little spice.
02:22Exactly.
02:23Well, I know we have our Christmas Eve traditions, but tonight it's about Christmas Eve traditions around the world.
02:29And actually, I'm undefeated here.
02:31I won last time with the holiday brunch battle, so it's on.
02:34Are you ready to meet the chefs?
02:35Let's do it.
02:36Our first contender comes from Mexico.
02:38Here to make sure your Christmas Eve is not holly or jolly, Chef Claudette Zepeda.
02:42Yeah!
02:43Feliz Navidad, Bobby.
02:44Yes!
02:45She looks amazing.
02:46Christmas Eve, so let's light it up.
02:47Let's go, yes.
02:48Dad, our next chef is bringing his Tuscan flavors to you this Christmas Eve.
03:03Here to wrap up a win, it's Chef Gabe Bertaccini.
03:06Yes!
03:07Buon Natale, Bobby!
03:08All right, guys!
03:09Bobby, it's time to wrap it up!
03:12All right?
03:13Go!
03:14You're shiny, you're glowing.
03:15I love that.
03:16I stole my kids' ugly Christmas sweater.
03:17I've never competed against Claudette, but we have cooked together and she made me a mean Mexican carbonara and it was so damn good. So she won't be easy to beat.
03:24We did a pop-up brunch at Antonia Lofaso's Copa Italiana and that was our introduction to each other, so we'll see. May the best cook win.
03:44Welcome, first time here. Gabe, last year, you and I pulled off a big win. We had never made samosas before, but we did it. And Manit is still crying about it.
03:56Oh yes, I know, I know, I know.
03:58So, give me an idea, like, what is your, like, Christmas Eve traditions like?
04:02Well, for me, Christmas Eve is the big show.
04:04Okay.
04:05And it is loud, tons of children running around with pyrotechnics that they probably shouldn't be using.
04:10What about you, Gabe?
04:11Always, big feast, often, you know, the feast of the seven fish, right? And then, of course, midnight, midnight mass.
04:17Yes, I like it.
04:18So here's the way it's gonna work tonight. We're gonna give you an ingredient of my choice and you must make that ingredient to starve your dish.
04:26I mean, look at this.
04:27So cute.
04:28So tonight, in honor of Christmas Eve, we're gonna do something a little bit different.
04:32I'm switching things up tonight for the first time in the history of Beat Bobby Filet.
04:36Mmm, oh God.
04:37Ooh, the drama.
04:41Oh, yeah, here we go. Sorry, it's coming down.
04:44All right.
04:45Got it.
04:46So, Goldilocks, can I have one in the middle?
04:48So, since it's Christmas Eve, you're both gonna open up one gift. That's kind of a tradition in my house.
04:53Okay.
04:54So, we're gonna flip a coin to decide who picks their stocking first.
04:58Claudette, since you've never been here before, heads or tails?
05:01Heads.
05:02And it is?
05:03Heads.
05:04There's definitely added pressure when you're the first one that gets to choose.
05:08You want the small one or the big one?
05:10Small one.
05:11All right, Claudette, your ingredient is?
05:15Sugar plums.
05:16Oh!
05:18I'll take it.
05:19I thought sugar plums was a made-up thing. I thought it was sugar plum fairies. I thought it was a ballerina thing. But I'm gonna roll with it.
05:27Well, Gabe, this one is yours.
05:28There was a whole pig in there? What's going on?
05:31And the ingredient that you'll be cooking with is?
05:34Oh, there's a box in a box. Oh, my God.
05:37Indian holiday market spices.
05:39Why? Why?
05:42There's some turmeric, some red chili, black mustard seeds, cardamom, cinnamon.
05:47Just make a samosa. You got it all.
05:50All right, 20 minutes on the clock. No gift exchange here.
05:53Whatever you got, make it the star.
05:56Woo! Let's go!
06:04All right, Sophie, you're here on a historic night, because this has never happened before.
06:07I know. Having them cook with two different ingredients is cool.
06:11Yeah, it is cool.
06:13I'm a little envious of Gabe's spices over there, because sugar plums don't taste like much. So I have the harder ingredients to make stand out.
06:21What would you make with a sugar plum? Is it sweeter than a regular plum?
06:25It's sweet and sour.
06:26Oh, okay.
06:27Yeah. I would probably make an empanada or a hand pie, you know, cook down the sugar plums. And then, look, the Indian spices, I mean, you have to make sure it's not good.
06:33I mean, you have to make sure that they really are the star of the dish. You know, you can crust a piece of chicken, but then is it a chicken dish?
06:38Right.
06:39Okay.
06:40I mean, I'm Italian, and I get here twice now, and I have to cook Indian food. I mean, clearly this is a trap.
06:46Uh, chef.
06:47Yes, chef?
06:48You just take every protein in the fridge possible, or what?
06:51You want to give me some?
06:52You're making a meatball, no thanks.
06:53Oh, come on, you're not making a meatball. Are you making a meatball?
06:56Maybe.
06:57Yes, I'm making a meatball, too.
06:58I am already going out of my comfort zone with all these spices, so I need to make something that I'm familiar with.
07:04What are you making, Gabe?
07:05Uh, I'm making a Indian meatball with Indian-inspired tomato sauce with a little couscous.
07:11So, are the spices gonna be in the meatball and the sauce?
07:14Yes, both.
07:15Love it. You know, Gabe is from Tuscany. Really good cook.
07:18Who makes you the most nervous?
07:19Both of them. I mean, on any night, all three of us could win.
07:23You know me as the co-host of Ciao House, and, of course, as a co-host and competitor of Be Bobby Flay.
07:30This Christmas Eve, my Tuscan flavors are gonna shine through.
07:33I grew up in Florence, where really, the job of a chef is to highlight the amazing ingredients we have.
07:39Not only all over the region, but all over the country.
07:41Now, last holiday season, Chef Manny made sure that I didn't make it to round three.
07:45But I team out with Bobby, and we won.
07:48But I'm not here just to be Bobby's sous chef. I'm here to win.
07:52Now, this Christmas Eve, I'm gonna say Ciao, Bobby.
07:57Claudia, what are you making?
07:58I'm gonna do a warm winter spice kofta with sugar plum sauce instead of a tomato sauce.
08:04Oh, I like it.
08:05The sugar plums are tart but sweet, so I'm just gonna use them like I would tomatoes.
08:10This is a riff on a dish that I have at my restaurant.
08:13I start working on my sauce immediately because that is the star of the show.
08:17Beef stock, sugar plums, onions, parsley, five spice.
08:21And I put more sugar plums into the salamander.
08:24You know, Claudette took on the titans in Triple Threat and won.
08:27Ooh, that's saying a lot.
08:29Hear that, Gabe?
08:30Heard you, Chef. Heard you.
08:34My name is Claudette Cepeda. I'm based out of San Diego, California.
08:37And I've been around the block. You've seen me on a couple things.
08:40Although I've never been in Bobby's kitchen to beat Bobby Flay, I have beat his titans.
08:45I grew up in Mexico and my food is a reflection of my fashion love. It reflects my music, my art love.
08:54So it is eclectic Mexican.
08:56I feel ready to beat Bobby Flay on his home turf.
08:59I heard from a little bird that he went undefeated last season and I love to break someone's streak.
09:04So...
09:05Hasta la vista, Bobby.
09:06You're going down.
09:08Just under 15 minutes.
09:10Now it's time for the tiki masala-inspired tomato sugo.
09:13I'm actually going to use the cinnamon sticks, a little cardamom, tomatoes, a little bit of shallots.
09:19Steve.
09:20Hi, Sophie.
09:22Any coconut milk in that?
09:23Oh, yes.
09:24And your favorite, Bobby, Calabrian chilis.
09:26Exactly.
09:27You know, the classic Indian spice.
09:29How are you feeling?
09:30I'm just surprised she's also making some meatballs.
09:32The real Italian, it's right here, not there.
09:34Ooh.
09:35I believe look good, cook good, and good vibes go into your food.
09:39Gabe, you better believe I'm taking you down this Christmas Eve.
09:42What kind of meat are you using, Claudette?
09:44Half and half pork and beef, Chef.
09:46To make my meatball, I am adding chives and cilantro.
09:49And then the Chinese high spice, it's like a savory pumpkin spice blend without the pumpkin.
09:54Oh, it smells so good.
09:55Have you ever cooked the sugar plums?
09:57No.
09:58I thought that was just a fairy tale.
09:59Sugar plum fairies.
10:00I know, I know, right.
10:01Oh, that's a thing?
10:02Are you nervous about Gabe?
10:03No, I'm good.
10:04You've got to feel good.
10:05Good luck, you guys.
10:07Okay.
10:08No big deal, Gabe.
10:09Yeah, no, I was too busy cooking, not showing up.
10:14Oh.
10:15Claudette's going to make this interesting because she's not making a sugar plum dish.
10:20She's making a kasta.
10:21You can make a savory chutney, but that's an accompaniment.
10:24Right.
10:25How are you doing, guys?
10:26Good?
10:27There you go.
10:28Come on, guys.
10:29We've got to be louder than hip-hop.
10:30Come on.
10:31Let's go.
10:32Coming up on five minutes.
10:34Okay, so now it's time for actual meatballs.
10:39I'm going to do a little bit of beef and a little bit of pork.
10:44I'm going to do some shallots in there, a little bit of tomato paste, garlic, of course,
10:48and then the rest of the spices.
10:49Kashmir, chili powder, turmeric, and black mustard seeds.
10:52Did you use all the spices here?
10:53Yeah, all of them.
10:54Okay.
10:55Meatballs are going to be fried in about two minutes.
10:57This brings me back.
10:58We're at the same station doing the samosas, you know?
11:01Exactly.
11:02Samosas brothers.
11:03The samosas brothers.
11:04Totally.
11:05It's so annoying that Bobby went undefeated for the entire holiday season last Christmas.
11:10So this is really about revenge.
11:13All right, let me go see what Chef Cepeda is doing here.
11:15So you're going to make a glaze or a sauce?
11:17A sauce.
11:18Yes.
11:19And you're not using any Indian spices in yours, right?
11:20I have a five spice.
11:21Okay, so more Asian style.
11:22Yeah.
11:23Okay, perfect.
11:24Once my sauce is nice and blended, I'm pouring it over my meatballs so that plum flavor gets
11:28a little bit deeper.
11:29Two minutes.
11:32The meatballs looks great.
11:33I throw them into the sauce, and I need to play.
11:35So first, it's going to go my couscous, my meatballs, and the tiki masala sugo, and then
11:39on top, you have the bright herb salad.
11:42One minute.
11:43I'm coming.
11:44I'm coming.
11:45I'm keeping it very simple.
11:46I'm putting three meatballs in the center and the sugar plum sauce.
11:49Cladette, are you going to serve some of those roasted sugar plums with the dish?
11:52Yes, Chef.
11:53Oh, nice.
11:5410, 9, 8, 7, 6, 5, 4, 3, 2, 1.
12:03Oh my God, it feels like I'm becoming an expert here in Indian cuisine.
12:11Cladette, I'm going to win this round.
12:13Good job, Chef.
12:14Beautiful.
12:15For 20 minutes, I think it's a pretty good dish.
12:18Go.
12:19Go.
12:20Claudette, Gabe, tonight we're celebrating Christmas Eve traditions and foods.
12:28You were each gifted with a different ingredient.
12:30But no matter which way this goes, you both want to beat my dad, right?
12:33Fully.
12:34Absolutely.
12:35Fully.
12:36Chef Gabe, what did you do with the Indian holiday spices?
12:38We made an Indian-inspired pulpetta, the tiki masala, tomato sugo, and Israeli couscous.
12:45Gabe, I love that the spices are really the star of the show.
12:48You can taste them in the sauce, you can taste them in the meatball, and I feel like they're
12:52pretty well balanced.
12:53I would say that the couscous is a little undercooked, and I would have liked to see a little bit more
12:58sauce.
12:59But overall, really great flavors here.
13:01Chef Claudette, what did you make with the sugar plums?
13:03I made an herb five-spice meatball to be the vehicle for the sugar plum sauce.
13:10I think the kofta is cooked perfectly, and the flavor is really great.
13:14I love the fresh herbs on top.
13:16You can smell them, you can taste them.
13:17Like, it works really well.
13:18I feel like I'm not getting enough sugar plum in the sauce, but I have to say the roasted
13:24sugar plum is delicious.
13:25Fair.
13:27I feel my odds of reading are pretty high.
13:29My dish looks great.
13:30It tastes great.
13:31It's really all about flavors.
13:32The chef moving forward to round two is...
13:39Chef Gabe.
13:43I did make it on to round two, and honestly, I'm okay.
13:45Come on, Oliver.
13:47You're not always going to be the best.
13:48Tuscan Prince.
13:49All right.
13:50Gabe, the Indian spices were the star of the show, and they really came through in your
13:53dish.
13:54How do you feel?
13:55I feel ready.
13:56Let's wrap this up.
13:57Ooh.
13:59Last season, our final contender gave you the gift of her recipes, which you then used
14:04to beat her, and she hasn't forgotten.
14:06Shocking.
14:07Please welcome one of your triple threat titans, Chef Brooke Williamson.
14:14Come on.
14:15Come on.
14:16You.
14:17You.
14:18Of all the people, you.
14:19You.
14:20You.
14:21You.
14:22Of all the people, you.
14:23You.
14:24You.
14:25I have to be honest.
14:26I'm always very intimidated by Brooke.
14:28She's a seasoned competitor, and this is going to be hard.
14:31She's ready, Bobby.
14:32I'm ready.
14:33Gabe is a beast in the kitchen.
14:35I recently judged him on 24 and 24, so I know he's incredibly talented.
14:40Brooke, welcome back.
14:41Great to be here.
14:42Hold on.
14:43I want to check the stats.
14:44Oh.
14:45Oh, she's been here three times and has lost every time?
14:47That's enough.
14:48Okay, good.
14:49Cool.
14:50So, this is the final round before you get to face me.
14:53And just like last time, there's a twist.
14:55Of course.
14:56So, Brooke, in my house, we get to open up one gift on Christmas Eve.
14:59Uh-huh.
15:00I'm giving you two gifts tonight.
15:01You're each going to use one gift to cook with.
15:03I'm going to flip a coin to see who gets what.
15:06Gabe, last round you had some spices.
15:08Yeah, I mean, literally anything but Indian stuff.
15:11I would like some Indian stuff.
15:13No.
15:15Gabe, you did win, but do you mind if Brooke calls it in the air?
15:18You go first.
15:19You go first.
15:20Heads.
15:22It's heads.
15:24Oh, they're really, they're right there?
15:26How long have those been sitting out?
15:28Can I have the other gift too?
15:29Thanks.
15:30What?
15:33It's a new refrigerator.
15:38Okay, Brooke, either the small gift or the big gift.
15:41I'm going to take the small one.
15:42You want the small one?
15:43Yes.
15:44Bigger isn't always better.
15:45I agree.
15:46Brooke, your ingredient is...
15:51Rack of lamb.
15:52Ooh.
15:53Ooh.
15:55That's beautiful.
15:56So, Gabe, that means the big gift is yours, so...
15:59I mean, yeah.
16:00And tonight, you get...
16:05Salt Cod.
16:06Salt Cod.
16:07Okay.
16:08This is going to be very fun.
16:09You need to impress my daughter, Sophie, and Claudette if you want to get to round three.
16:14Not only would you get to face me, but you get to pick your own teammate.
16:18And you get to assign me mine.
16:2020 minutes on the clock.
16:21There's no returns tonight.
16:23Just make your gift the star.
16:26Whoo!
16:27Let's go!
16:28Which ingredients are you more excited about?
16:35If I had to cook them, lamb.
16:37Yeah.
16:38But I'm very curious to see what Gabe does with the Salt Cod.
16:40Yeah.
16:41Bacalao, or Salt Cod, is a fresh cod that has been preserved in salt.
16:45The bacalao has beautiful flavor.
16:47It has those nuances of seafood.
16:49And it's also something you'd find, like, on the holidays.
16:51My guess is he's going to create something that he's going to fry.
16:53Like, maybe potatoes.
16:54Like a fritter?
16:55I think so.
16:56Yum.
16:57And then lamb chops, it cooks very quickly, but it needs flavor.
17:00Yeah.
17:01Mm-hmm.
17:02This is a very different challenge, because we're not cooking with the same ingredients.
17:06So this is literally going to be a matter of preference if nobody screws up.
17:09Brooklyn, what are you making?
17:10I'm making Indian spice lamb chops.
17:13Be my guest.
17:15First thing I do is get my spice mix together.
17:18Kashmiri chili, a little madras curry powder, cardamom, clove.
17:22And what are you going to serve it with?
17:23Curried greens, yellow curried greens.
17:25So Brooke has gotten to the finals twice, and I've beaten her twice.
17:28She's not happy about it.
17:31Last holiday season, Bobby won by a hair.
17:34I will say it was not unanimous.
17:36What?
17:37I'm still feeling that sting.
17:40And I will say it's even more motivating this time around.
17:44I'm kind of all over the map when it comes to cooking.
17:46I'm a California girl, so I gravitate to vegetables and French technique.
17:51But there's not a style out there that I don't take on.
17:54I know what it feels like to lose this competition.
17:57So all I want for Christmas is for Bobby to lose against me.
18:01Finally.
18:02Oh my God, salt cod.
18:07It can be challenging because it has so much flavor.
18:09It's very pungent.
18:10I have to be honest, not one of my favorite fish.
18:13Gabe, what are you making?
18:14Uh, I'm making a bacala fritter with a saffron aioli potato in it, or no?
18:21Yeah, they're already boiling.
18:22Yeah.
18:23Oh, that's exactly what you said.
18:24Right.
18:25So, fritters are fairly easy to make.
18:27And potatoes kind of mellows out the flavor in the fish.
18:30But potatoes usually take about 15 minutes.
18:32So this is going to really get me down the wire.
18:3517 minutes.
18:39Brooke.
18:40Hi, Sophie.
18:41How are you?
18:42Uh, uncomfortably comfortable.
18:45Now I'm going to start with my curry.
18:47So I get some onion and garlic, add my yellow curry paste, some coconut milk, and let all
18:52those flavors meld together.
18:53Do you have any Christmas Eve traditions?
18:55We open one gift on Christmas Eve as well.
18:58Usually it's not lamb chops.
19:01But when you came out and saw Gabe, were you nervous?
19:04I know how incredibly Gabe can cook, so I would be stupid not to be nervous.
19:08Oh, thank you, baby.
19:10All right, good luck.
19:12So I take the cod and I squeeze out all the water.
19:14Otherwise, the fritter is not going to stay together once you fry.
19:17And then that goes into the food processor.
19:19Um, how is the cod going?
19:21Uh, the cod is going well.
19:23Oftentimes we do the Feast of the Seven Fish, like a Christmas Eve dinner.
19:26Right.
19:27So this is on brand.
19:28So this is a little bit on brand.
19:29All right, good luck.
19:32I love a fritter, but I really liked the Indian spices in the first round, so.
19:37Now that you've heard what they're doing, which one do you think is the smarter one?
19:40And lamb rack, medium, rare, rare is okay.
19:43You only need to cook them for like three minutes.
19:45Right.
19:46But Gabe is super ambitious.
19:47Yeah.
19:48You have to do the fritter, the aioli.
19:49You've got a lot of work to do.
19:50Yeah.
19:51If I can pull this off and get everything done in the last four to five minutes, then
19:55I have a dish.
19:56Otherwise, I really don't.
19:57Ah!
19:58Come on, potatoes.
20:00Come on.
20:01Coming up on 10 minutes.
20:05The potatoes are taking forever to boil.
20:10So I think saffron aioli, it's really going to add a beautiful floral note to the dish.
20:15Hi, buddy.
20:16Can you make my potatoes cook, please?
20:18Yeah.
20:19I mean, they're not cooking.
20:20Like, I don't know why.
20:21Is it the altitude?
20:22No.
20:23It's the altitude.
20:24What are we at?
20:25Does Brooke make you nervous?
20:26Yes.
20:27It's okay.
20:28I beat her before.
20:29She's fine.
20:30Okay, now I need to start cooking my lamb chops.
20:34Smells like Indian spices again.
20:36I've decided to make a pomegranate molasses glaze.
20:39The tanginess goes really well with lamb, and I add some of those curry spices.
20:44Hi, mama.
20:45What you got?
20:46I've got some lamb chops.
20:47Smells great.
20:48Try to get, like, a good crust on them.
20:49This is the curry for the greens?
20:51Yeah.
20:52I just got to get the greens going.
20:53All right.
20:54Well, good luck.
20:55I can't wait to taste it.
20:58I'm terrified of what's happening on Gabe's station.
21:02Oh, no.
21:03I don't see it really coming together with five minutes left.
21:05Let's go, Gabe.
21:06You got this.
21:07At this point, whether they're done or not, I have to pull those potatoes out.
21:10We'll see.
21:11They're barely done, so I add them to the cod with some garlic, some fresh herbs, and eggs.
21:17I'm adding enough breadcrumbs so that I know it will hold together in the fryer, because
21:22they really cannot take a risk here.
21:24It's more of a hush puppy, because he's putting so much breadcrumbs in it.
21:27Right.
21:29Okay, now I need to start plating.
21:31First, I'm going to put the curried mustard greens.
21:33Then I add two lamb chops, that pomegranate molasses glaze, some pomegranate seeds, and crispy
21:38onions.
21:3930 seconds.
21:40Time to plate, Gabe.
21:41Graters are out.
21:42Wow.
21:43They look good.
21:44Aioli, aioli.
21:45Come on, Gabe.
21:46I can't even watch this.
21:4810, 9, 8, 7, 6, 5, 4, 3, 2, 1.
22:03You got it done, bro.
22:04Stop.
22:05Go back to your place.
22:06I don't want you to look at mine.
22:08If this dish makes it to the next round, I will be a sold-caught lover for the rest of my
22:12life.
22:13I think I just put together a really impressive plate of food.
22:16So hopefully that takes me to the end.
22:18Now, as an Indian expert, I feel like...
22:25Are you guys feeling good about beating my dad tonight?
22:27I mean, we kind of need to hear what you think of these dishes first.
22:32Chef Brooke, what did you make with the rack of lamb?
22:34I made Indian spiced lamb chops over curried mustard greens and some pomegranate.
22:42Lamb perfectly cooked.
22:43The crust is incredible.
22:44The sauce, the flavors are so rooted.
22:47For it being 20 minutes, incredible.
22:49But I think the mustard green was added too late to the pan.
22:52It was a little rubbery and your teeth kind of slip on it.
22:55I also thought that the lamb was cooked perfectly.
22:57I thought the spices were really balanced.
22:59The pomegranates, I felt like I could have had more of.
23:02But overall, it was a delicious dish.
23:05Chef Gabe, what did you make with the salt cod?
23:07We have a baccala fritter, a saffron aioli, and mustard frills.
23:15I love saffron, so I was so excited about the saffron in this dish.
23:18Delicious.
23:19The fry on the outside of the fritter is perfect.
23:22I love that golden brown.
23:23But the fritter was a little dense, but I actually would have liked to see more cod.
23:27Yeah, I get it.
23:28I agree with Sophie.
23:29The fritter was fried perfectly.
23:31The outside casing was exactly what you want to crack into.
23:34I think the aioli also a little bit more oil.
23:36But again, this is all 20 minutes.
23:37I was just there.
23:38I get it.
23:40I know Brooke's lamb chop is cooked beautifully,
23:42but I'm very confident about what I put on the plate.
23:45The chef moving on to round three is...
23:51Chef Brooke.
23:52Losing against Brooke, who has been doing this for a very long time.
23:57That's fine with me.
23:58Now go beat him.
23:59I will do my very best.
24:02I've gotten a bobby now, so it's time to get some holla payback.
24:05Good job.
24:07Yeah, Brooke, I loved it.
24:08I hope this was your 99% effort and you're going to give 100 of this.
24:11I'm just getting warmed up.
24:12Let's go, Brooke.
24:13Fourth time's a charm.
24:21Brooke, been here before.
24:22It hasn't gotten as well as you'd like it have gone in the past.
24:25I actually disagree.
24:26I feel like...
24:27I know you think you won, but you didn't.
24:28So what are we cooking tonight?
24:30What's your signature dish?
24:31You've been so generous by giving us our own gifts.
24:35Right.
24:36So I'm going to give you three gifts.
24:38Ooh.
24:39What?
24:40So my signature dish is Chateaubriand, potato latkes, and a dessert souffle.
24:50And you have to make all three of those.
24:53How do you feel about that?
24:54I, uh, it's a lot of work.
24:56It is.
24:57Brooke, is this something that we would find in your house on Christmas Eve?
25:00Yeah, I mean, these are all favorites of my son, so...
25:03Let's make it a well-rounded meal.
25:05Brooke, not only did you get to pick the dishes, but you also get to pick your teammate.
25:08One of them I know has some pastry experience and is so near and dear to my heart, and that is Claudette.
25:14Let's do it.
25:15You know what?
25:16I love this again.
25:17Samosa brothers.
25:18Let's do it.
25:19Yes.
25:20That's it, Bobby.
25:21All right.
25:22That's good.
25:23Gabe, you came here and beat my dad, but now you're joining forces.
25:26We have to win.
25:27In fact, that's it.
25:28We're undefeated.
25:29Let me remind you, so am I.
25:30That's true.
25:3145 minutes on the clock, and your time starts now.
25:35All right.
25:42Tonight is all about Christmas Eve, and Brooke is going head to head with my dad for the
25:47fourth time in the holiday battle.
25:49Feel good, Claudette?
25:50Yeah, I'm good.
25:51Claudette and I are close.
25:52We're good friends.
25:53Like, I couldn't ask for a better teammate.
25:55Kind of the best of both worlds.
25:57I do so get to cook another round with someone that I love and hopefully bring the win for
26:02her.
26:03Is the chocolate over here?
26:04Brooke is here with a vengeance.
26:06She wants to challenge me to not one dish, but three.
26:09Oh, there it is.
26:10I got it.
26:11I feel fine about it, because I've been talking about cooking with Gabe for the last year,
26:14because he's such a good cook.
26:15It is very fun.
26:17Brooke has challenged my dad to Chateaubriand, potato latkes, and dessert souffle.
26:22I have actually cooked both latkes and a souffle against Bobby, and I still think my souffle
26:28was better, so this whole night is a rematch for so many things.
26:33So I got chocolate going for the base for the souffle?
26:35For the souffle.
26:36So you're on souffle.
26:37I'm going to start on dry rub and get these things in the oven.
26:39Heard.
26:40Right off the bat, that Chateaubriand, because I'm roasting it whole, needs to be dry rubbed,
26:46put into a cast iron for a crust, and then into the oven.
26:49Chateaubriand is usually a thick cut of beef tenderloin.
26:52Traditionally, you serve a Chateaubriand as a whole roast, and it's usually served with
26:57a rich sauce.
26:58Hey, Brooke, tell me your take on these three dishes.
27:00Pretty traditional.
27:01I'm doing a Chateaubriand, but I'm crusting it in porcini powder, a little fennel pollen,
27:06and then I'm going to do a classic mushroom marsala sauce, potato pancakes with caviar,
27:10and a chocolate souffle.
27:12So I have the chocolate in a double boiler until it's completely melted.
27:16In my mixer, I have my egg whites already separated.
27:19I love a chocolate souffle, and that has been a childhood nickname of mine growing up.
27:22My dad has been asked by people why he didn't name me Sue.
27:27Dad, what are you doing for these three dishes?
27:29I'm doing a study of chili peppers.
27:31Ooh.
27:32Original.
27:33A study of chili peppers?
27:35Yeah.
27:36I'm going to send you to school.
27:38You know, lean on those chilis one more time.
27:41Let's just take it to the finish line for the rest of your life.
27:43Dad, could you be a little more specific?
27:45Absolutely.
27:46Espresso and chili spice Chateaubriand with smoked chili and mezcal sauce,
27:51a potato and black truffle latke with green chili sauce,
27:54and then I'm doing a souffle with cinnamon and red chilis.
27:57I need a theme, and a lot of times I lean on chili peppers because it's something that I have good command of.
28:02What's the base for your souffle?
28:04Egg whites.
28:05No.
28:06Like, is it a chocolate souffle?
28:08What?
28:09Oh, my God.
28:10Is he deaf?
28:11She's asking what flavor souffle.
28:12Yes, it's chocolate.
28:13Thanks, Gabe.
28:14Don't worry, Bobby.
28:15I'm going to talk on your behalf.
28:17This particular recipe I'm doing reacts much better if you let the batter rest.
28:20So I melt the chocolate, and then once the egg whites get soft to firm peaks, I fold in the chocolate,
28:26add the cinnamon and some of the red chilis, and then I put it in the souffle cups.
28:30I'm wrapping the lactate right now.
28:33We get some potatoes, onions, making sure that we squeeze all the water out.
28:37If the potato is still holding water, they won't become crispy.
28:39Right.
28:40So this is a quite important step.
28:41Oh, that's why I got to the gym.
28:43Okay.
28:4436 minutes.
28:49So it's good, Jeff.
28:50Potato is being hashed.
28:51Hi, guys.
28:52What are you working on?
28:53The marsala sauce, shallots, garlic, mushrooms, marsala, herbs.
28:59Yum.
29:00Claudette, what are you doing over here?
29:01I got base going for the souffle.
29:02I got latkes going to basically just render out all the water from the potatoes, and then help Brooke with whatever she needs.
29:07You are on it.
29:09Now you just have to meet my dad.
29:10Easy.
29:11If it were easy, I would have done it already.
29:13Hi.
29:14Hi.
29:15You guys sound out of breath.
29:16We all right, though.
29:17A lot to do.
29:18This is actually an espresso rub that we used to do at Mesa Grill.
29:20It actually smells like it.
29:21It's espresso powder.
29:22Some ancho chilis, and then some hot smoked paprika.
29:25I'm doing individual Chateaubriand so that every bite you get some of the crust.
29:29Exactly.
29:30Which is the most beautiful part.
29:31Yeah.
29:32My dad has you working on the latkes.
29:33Yeah, of course.
29:34Look at the truffle.
29:35I know, isn't it?
29:36It doesn't smell good.
29:37It smells so good.
29:38More?
29:39More?
29:40More?
29:41More?
29:42A little egg.
29:43We got some flour in there.
29:44Salt and pepper.
29:45And that's basically our base for our lactob.
29:47Okay.
29:48Let's hear it for Team Brooke.
29:49Woo!
29:50What about Team Dad?
29:52What's up with that?
29:53You've won enough.
29:54What's the name of this show?
29:56If I had to choose between the two meals, I would probably go with my dad's.
30:03They both sound really good.
30:04I love mushrooms, but because it's the holidays, the rub that my dad brought in from Mesa Grill,
30:09it's almost sentimental.
30:10It feels like home, but Gabe and my dad seem very stressed.
30:15We've got 31 minutes to go.
30:18Dad, are you feeling good on time?
30:19No.
30:20I like your honesty.
30:22This is insane.
30:23We're literally cooking dinner for six for Christmas Eve in 45 minutes start to finish.
30:28It's a lot of work.
30:29He's panicking.
30:30It looks like fourth time is a charm tonight.
30:33Oh, my God.
30:4028 minutes left.
30:43Dad, do you already have your chocolate souffle in the oven?
30:47In the oven?
30:48No.
30:49Letting it rest.
30:50You're letting it rest?
30:51Yeah.
30:52Brooke challenged me to a souffle a handful of years ago.
30:55And to this day, she still believes that her souffle was better, even though the judges thought differently,
31:00which is totally fine.
31:01You know, we don't want to kill people's dreams.
31:06Gabe, how do the latkes look?
31:07Really good.
31:08Uh, big, actually.
31:10I should have done them smaller, but it's a holiday, right?
31:13So now I cook the Chateaubriand so they get nice and crusty, and then I put them in the oven.
31:18And then I start building the sauce.
31:19I have shallots, I have garlic.
31:20Ancho chilis are like spicy raisins.
31:22And guajillos are earthy with a little more heat.
31:25And then the mezcal kind of brings it all together.
31:30I have the cream going in for the anglaise.
31:32Hey, Brooke, what toppings are going on the souffle?
31:35We're gonna do a rum passion fruit creme anglaise.
31:38Mmm.
31:39I temper milk and cream into the egg yolks, add the passion fruit, rum, and a pinch of salt.
31:44That's gonna bring big flavors as well, and that is what you need to beat my dad on the show.
31:49Bobby's really hard to beat.
31:51I have never been able to do it, so this meal has to be flawless and delicious.
31:56Literally nothing has ever been so important.
32:00Just under 22 minutes.
32:03Dad, is there anything I can taste yet over here?
32:05No, there was nothing.
32:07Nothing.
32:08Dad, I was thinking it really wouldn't be Christmas Eve without a visit from Santa.
32:11What do you mean?
32:12Santa?
32:13Don't you think we can use a little Santa Claus right now?
32:14No, we don't want Santa right now.
32:15No, we don't.
32:16Whoa, whoa, wait.
32:17Dad.
32:18Oh, my God.
32:19Wait.
32:20Oh, wait.
32:21These people look like they just came in from SantaCon.
32:23Wait, there's Santa.
32:25Oh, my God.
32:26Santa.
32:27Wow.
32:28That's amazing.
32:29So, Sophie's trying to distract me.
32:30I'll tell you about that later.
32:35Bobby, jump in.
32:36Do you think you can do that?
32:37Not anymore.
32:38Come on.
32:39Come on.
32:40Woo!
32:41Woo!
32:42Woo!
32:43Woo!
32:44Woo!
32:45Yes.
32:46Jane and Reader show, guys.
32:47Woo!
32:48Thanks, Santa!
32:49Ho, hoo!
32:50Woo!
32:51Woo!
32:52Woo!
32:53Woo!
32:54Woo!
32:55Woo!
32:56Woo!
32:57Woo!
32:58Woo!
32:59Woo!
33:00Woo!
33:01Woo!
33:02Woo!
33:03Woo!
33:04Woo!
33:05Woo!
33:06Woo!
33:07Woo!
33:08Woo!
33:09You could have done that, right?
33:09Absolutely.
33:12Once the chocolate is completely melted,
33:14I add the egg yolks, temper them in,
33:16and I can see the consistency is fudgy,
33:19so I fold the whites into the chocolate base.
33:22Gorgeous, Claudette.
33:23Those go in the oven and set a timer for 12 minutes,
33:26and cross your fingers.
33:27Beautiful.
33:30Rise, baby, rise.
33:33That doesn't mean it's rising,
33:35it just means he wants it to rise.
33:37Don't we always?
33:39So the Chateaubriand, I'm gonna let it rest
33:42after it comes out of the oven.
33:43It does have a nice char on it,
33:45but my dad portioned it, whereas Brooke did not.
33:48Technically, a Chateaubriand is a whole roasted tenderloin.
33:51Bobby has literally made filet mignon steaks.
33:53And also, I don't think that's gonna be a deciding factor,
33:56but maybe it should be taken into consideration.
33:57I'm just saying.
33:58Words mean things.
33:59Words mean things.
34:02It looks like my dad is also making a green chili sauce.
34:05This is gonna go on top of the latkes.
34:07Roasted poblanos, champagne vinegar, and a lot of cilantro.
34:10So the latke is also gonna have the goat cheese sour cream,
34:13which is so nice because it's tangy.
34:15The black truffle, the goat cheese sour cream,
34:18and the green chili sauce,
34:19all of those things are delicious,
34:21but together it might be a little overpowering.
34:2313 minutes on the clock.
34:25I gotta get these latkes in.
34:26Yeah.
34:27I add some breadcrumbs, some egg,
34:29and cornstarch to the potatoes,
34:31form them into patties, and get those into a pan.
34:34Brooke, what's going on top of your latke?
34:36A sour cream, shallot, lemon zest mixture,
34:39and then some Ossetra caviar.
34:41I love caviar, especially during the holidays.
34:44Okay, Dad, what's left to do?
34:46Everything.
34:47Yikes.
34:48I'm gonna get the souffle sauce going.
34:50It's cream and chocolate.
34:52And then the cinnamon and the red chilies
34:53are gonna run through the souffle,
34:55the chocolate sauce,
34:56as well as some of the whipped cream.
34:57Gabe, what's left for you?
34:59A glass of wine.
35:00That's what's left for me.
35:02No, we're doing the onion rings right now.
35:05You know, there is nothing better
35:06than simple, you know, onion rings, right?
35:08So, Spanish onions, flour, cornstarch,
35:10a little bit of onion powder, garlic.
35:12And we're good.
35:17I think I'm taking these steaks out.
35:19I tempt them.
35:19I want them at about 125,
35:21so that they can rest and get pink all the way through.
35:25Time, two and a half.
35:27Thanks, Gabe.
35:28It's time to play, we gotta go.
35:29So, I put the red chili sauce on the plate,
35:31some cotija cheese and some lime zest,
35:33and the Chateaubriand's,
35:34and then we top it with that beautiful onion ring.
35:37Sexy, huh?
35:37Yeah.
35:39Then we have some beautiful lakda,
35:40goat cheese, sour cream, a little chives.
35:43Oh, they look great.
35:44Is it good?
35:45Yeah.
35:46Looks like that mushroom sauce
35:46is coming together pretty nicely.
35:48Let's go, Team Brooke.
35:49I really hope those steaks are good.
35:51I'm serving these sliced,
35:52so it has to be perfect when I slice into it.
35:55Oh, let's see.
35:56It's a moment of truth.
35:57Oh my God, look how perfect that is.
35:58I'm sorry.
35:59She didn't come here to play.
36:01Marsala sauce goes down, steak on top,
36:04and then I definitely need your help with these latkes.
36:07Look at all that caviar.
36:10They look good.
36:11They're done.
36:12These souffles are perfect.
36:13All the stars align.
36:14Just enough.
36:15And then I'm praying when I'm moving the souffles.
36:18I didn't want to burn my fingers,
36:19and I didn't want to fumble.
36:2030 seconds.
36:22Wow.
36:22Oh, wow, dad's souffles look good.
36:26I just need to grin and bear it in the next 10 seconds,
36:30because this is going to hurt.
36:32Ah.
36:33Careful.
36:3410, nine, eight, eight, seven, six, five, four,
36:40three, two, one.
36:43Oh my God, look at that.
36:45I hate you.
36:47That's holiday. Look at that.
36:49We got everything done.
36:51It's very simple, clean, straightforward.
36:53Exactly what it should be.
36:55I'm just going to listen to what the judges say
36:57and let the Chateaubriand bite him in the butt.
36:59That's quite a latke.
37:01It's a latke.
37:03I have to say, it looks very pretty.
37:05Oh my God, it looks beautiful.
37:07Like Mexico City on Christmas Eve.
37:09Chili's everywhere.
37:11But if the judges don't like spicy food, we lose.
37:13That's it.
37:15We can go home right now.
37:17That was a lot.
37:21Teams, both of your Christmas Eve feasts look delicious.
37:25Now I'd like to introduce you to your judges.
37:27The chef and partner of Hellbender, Yara Herrera.
37:31Restaurateur and consultant, Brian Duffy.
37:35James Beard award-winning chef and owner of Bar Volpe.
37:39Karen Akunewicz.
37:45Karen, you look beautiful.
37:47I'm just saying, she doesn't know whose food is whose.
37:49I'm just saying she looks beautiful.
37:50Is that okay?
37:51No speaking to the judges.
37:55Judges, please start with the first meal in front of you.
37:57These are definitely the flavors at my Christmas party.
38:07I like the presentation of the Chateaubriand.
38:09I wish there would have been more of this cheese and lime zest.
38:13Once you got that bite all together, it was well seasoned.
38:15The onion ring didn't really do much for me.
38:18But I think the latke is absolutely delicious.
38:20I love the play on the goat cheese and the souffle.
38:23I wish the chocolate sauce would have been a little runnier.
38:26But overall, it's a very delicious dish.
38:28Starting with the Chateaubriand, I thought it was cooked perfectly.
38:31The chili sauce, so smoky, but a little bit too spicy for the beef.
38:36The latke, the goat cheese, and the green chili sauce together, that was an outstanding bite.
38:43I loved the bold flavors of the souffle.
38:45Maybe a little bit dry, but overall, the point of view and the thread through the entire meal was really there.
38:51That latke was super delicious.
38:54The crispy edges is something that I absolutely love.
38:56Chateaubriand, such a perfectly cooked piece of beef with that beautiful medium-rare-rare center
39:01and that awesome chili and coffee rub.
39:03Souffle, really well cooked, but the sauce was a touch bitter.
39:07Thank you, judges.
39:08Please try the second Christmas Eve feast.
39:18Let's start right off the bat with the Chateaubriand cooked the way that it's originally intended,
39:21with that whole piece that is then sliceable.
39:23I thought the cook was really, really good.
39:25The ends, which I'm normally an end guy, I wish they were a little bit less cooked.
39:28The latke was just a touch too thick, but the caviar really balanced out.
39:32The salt.
39:33The souffle had this beautiful chocolate flavor, but undercooked.
39:37I mean, this is such a beautiful Christmas Eve dinner.
39:41The Chateaubriand, the crust was delicious, and I could drink that marsala sauce.
39:46Ooh.
39:47The latke, super crispy, but I thought the souffle was a little undercooked.
39:51However, I liked that it was ooey gooey.
39:54I'm going to applaud you for the cook on this beef.
39:57I think it's almost impossible to not overcook those ends, but I think you still got like a nice juicy bite.
40:02The latke, I think it's very difficult to go wrong with this combo.
40:06And I think the souffle was marvelous.
40:08The passion fruit, once you add that to the bitterness of the chocolate, it balances it out very well.
40:13Thank you for your comments, judges.
40:15I can't wait to see who you vote for.
40:18It would feel phenomenal to finally beat Bobby.
40:22My mom would be so happy.
40:24And I'm not even kidding.
40:26The judges have voted.
40:29And the winning team is...
40:35It's my dad and Gabe.
40:38Ah, buon Natale.
40:42It's just like, so annoying.
40:46I really, in my core, feel like I'm capable.
40:51I just can't like, bring it to the finish line.
40:54I can't believe it.
41:02Was it unanimous?
41:04Yeah.
41:09I thought they were both outstanding, but the latke, the sour cream, the goat cheese, and the green chili sauce,
41:14I think that was a standout for all of us.
41:16Ted, by the way, who made the latke on your team?
41:22Good work, chef.
41:24He's been a good teammate for you.
41:26We're undefeated.
41:27I'll take him every year.
41:28Game's coming to Christmas.
41:29I really felt like Brooke was gonna beat him.
41:32Get it out.
41:33Merry Christmas.
41:34My perfect record has been broken.
41:36It's a sad day.
41:37Bye, guys.
41:38Bye.
41:39Great job.
41:43Bobby and I, a.k.a. The Samuza Brothers, with the second win, Ina Roe.
41:47Bobby, I love you.
41:48Our studies on chilies took them to school.
41:50Let's go.
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