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00:00Oh, hey, everyone loves a guilty pleasure, right?
00:03You know, that savory, cheesy, sweet, or spicy dish.
00:06You just can't stop eating.
00:08I ate this thing, and I think my phone called my emergency contact.
00:11Well, I've invited three of our winningest guilty pleasure chefs
00:15to compete in Flavortown Market.
00:17Sorry!
00:18Where are you taking us right now, chef?
00:20Oh, I'm taking you to Flaverville.
00:22It's down the side street of Flavortown.
00:24Now, what they don't know is they're starting with a $10,000 winner-take-all challenge
00:29that will send two chefs packing.
00:31Oh, my God.
00:32I'm sweating butter.
00:33The winner can earn even more money if they can beat one of our Triple G judges
00:36in a guilty pleasure battle royale.
00:39I feel like I'm going to jail or bed or the hospital after this.
00:43It's Guilty Pleasure Masters right now on Guy's Grocery Games.
00:50All right, folks, let's meet our guilty pleasure pros.
00:53First up, Christian Gill, the Kentucky chef and spiceologist
00:56who won our Summer Tournament at Comfort Food Cook-Off.
00:59I am here for guilty pleasures because I am a guilty pleasure.
01:05I love all things that are indulgent.
01:08Anything that just makes you go,
01:11and then not want to tell anybody that you ate it after,
01:14for it.
01:17At least you don't disappoint with the hair, buddy.
01:19Nope.
01:20Next, Mackenzie Smith, the grilled cheese guru
01:23who won our Cheesier and Bigger Better Burgers competition
01:27with her ooey-gooey recipes.
01:30I eat, drink, and sleep guilty pleasures.
01:33I mean, cheese basically runs through my veins.
01:35Don't tell my doctor that.
01:39What is this, a dance-off?
01:40Well, I was going in for a hug.
01:42Oh, there's a hug.
01:45And finally, Chad Duffield, the Vegas chef
01:47in charge of an Italian and an All-American restaurant
01:50from our Best Burger competition.
01:53Being from Sin City, Las Vegas,
01:55we've got guilty pleasures everywhere you look.
01:59Half of what we do is over-the-top burgers,
02:00but we also do Italian carbs, ooey-gooey,
02:04calories, butter, oil, crispy textures.
02:07You win.
02:08Just go ahead and collect your money.
02:09You win.
02:10Hi.
02:11So welcome back.
02:12Very nice to have you.
02:14No one does craveable like you three.
02:16I can say that honestly.
02:17Now, I have a couple culinary games
02:20that I feel guilty about
02:22because there's nothing pleasurable about them.
02:25I'm so scared.
02:26In the first round, I want you to make the judges.
02:30Let me see who's back there.
02:31First-time judge back there, Chef Brett Resigno,
02:35Iron Chef Stephanie Izard,
02:37and the one and only Michael Voltaggio.
02:40I want you to make the judges a signature guilty pleasure.
02:47But I want you to make an incredibly craveable dish
02:51that everybody asks for.
02:53Nice.
02:53The guiltier it is, the more weight it will have with the judges.
02:59Wait.
03:00Wait?
03:03That's right.
03:04Tonight's game is watch your weight.
03:07Perfect!
03:09To make your guilty pleasure
03:11using only seven ounces of ingredients.
03:17Let's make it seven pounds.
03:20Okay.
03:20Seven pounds!
03:22Now, Hunter and I are going to be on hand
03:23over in the produce department
03:25at the scales.
03:27I'm sweating butter.
03:28Oh, my God.
03:28You have 30 minutes to make
03:30your signature guilty pleasure meal
03:32with seven pounds of groceries.
03:34Are there any questions?
03:37Three, two, one, go!
03:39Ah!
03:40Ah, Kristen!
03:43Chris, no, no!
03:44Oh, my God!
03:47Sorry!
03:47I don't know, go!
03:49How am I going to make
03:50a guilty pleasure low in weight?
03:53Okay, I need beef.
03:54It just doesn't compute.
03:56Oh, my gosh.
03:57Oh, my gosh.
03:58Oh, my gosh.
03:59Grilled cheese is absolutely
04:00the gateway to guilty pleasures.
04:03On the first episode that I won,
04:05it was a cheese episode.
04:06I won with a mac and cheese recipe.
04:08The second episode I won was a burger,
04:10so I was like,
04:11I'm going to meld both of those worlds
04:13and make some sort of
04:15grilled cheese burger concoction
04:16like a patty melt.
04:17I think the heaviest things
04:19that I'm going to use
04:20are going to be beef and cheese.
04:22Here we go.
04:22I'm going to add some bacon
04:24because bacon would absolutely
04:26take it over the top.
04:27All right, we need bread.
04:28Where's the sourdough?
04:29How heavy are these?
04:31One pound?
04:32Oh, frick.
04:33I'm so scared.
04:35I grabbed some of my favorite
04:36melters, which are Havarti
04:38and mustard cheese.
04:39I want to choose ingredients
04:40that are light,
04:41but pack a ton of flavor.
04:43These are going to be my heaviest thing,
04:44but I need them.
04:46I'm going to do a quick caramelized onion
04:48that's going to go really good
04:49against the richness
04:50of the beef and the cheese.
04:52You ready?
04:53Just a little scared.
04:54I'm going to start
04:54with my heaviest things.
04:55Okay.
04:57Three Havarti.
04:57Here we go.
04:59Five and a half.
05:00All right.
05:01Oh, boy.
05:03That's going to put you
05:03at six and a quarter.
05:05One onion.
05:06I'm going to try
05:06to see what two does.
05:08Man, those onions are heavy.
05:09You got three things
05:10of cheese in here, though.
05:11Do you need all three?
05:12Yeah, because I want it
05:13really gooey.
05:14So I have to take one
05:15for the team, put it back.
05:17I'm going to do this.
05:18All right.
05:19Seven.
05:19Go ahead.
05:21I'm not even going
05:22to put that bacon in
05:23because I'm already
05:23at the weight limit,
05:24so time to move on
05:25and get cooking.
05:26Thanks, Hunter.
05:27All right.
05:27Good luck, Chef.
05:28Get after it.
05:29Woo!
05:30All right.
05:31Let's do this.
05:3327 minutes.
05:34Okay.
05:35Let's see.
05:37Seven pounds?
05:38Okay.
05:38When I think guilty pleasure,
05:41I think an abundance
05:42of everything.
05:44I need something
05:45about this dish
05:46to be light,
05:47so that means sandwich,
05:48bread's light.
05:49So I want to do
05:50a fried bologna sandwich,
05:52but put that chef's spin on it.
05:54So level up.
05:55Fried mortadella.
05:57Super light.
05:59Bacon.
06:00Nah, scratch that.
06:01Duck bacon.
06:02Just take things
06:03that you love,
06:04put too much of it
06:05on a sandwich.
06:06Done.
06:07Oh.
06:08I eat cold fried chicken
06:10from the fridge
06:11at 8 o'clock
06:12in the morning,
06:12but looking at actual chicken,
06:14it's, of course,
06:15really heavy.
06:16Also, I don't need
06:17that much.
06:17For quail light,
06:19this sounds perfect.
06:21Guilty.
06:23Gotta have eggs
06:24for me to make
06:25a mayo.
06:28Just grab the tiny one.
06:31When you think
06:31of guilty pleasures,
06:32there's got to be something
06:33that kind of takes it
06:34over the edge.
06:35I need chocolate.
06:37Chocolate covered bacon,
06:39guilty pleasure
06:40at, like,
06:40the carnival.
06:41Bada bing,
06:42bada boom.
06:43Okay.
06:44Ready to go?
06:45Yes, sir.
06:46Brioche buns
06:47and three quarters.
06:48Nice call
06:49on the mortadella.
06:50The duck bacon
06:51and a chocolate bar.
06:53The quail,
06:54I've seen a lot
06:55of interesting things
06:55that I would call
06:56a guilty pleasure.
06:57Never seen a combination
06:59of mortadella,
07:00duck bacon,
07:01a chocolate bar,
07:03some duck eggs.
07:04Seven and a quarter.
07:06If you got rid
07:06of the mayo,
07:07you could make
07:08your own mayonnaise.
07:09This is true.
07:09Spicy chocolate bar,
07:10that's seven pounds.
07:12I have wasted
07:13so much time,
07:14I don't have time
07:15to make my own aioli.
07:16Thanks, Papacito.
07:17There was nothing else
07:18I could do.
07:18I had to hit this weight.
07:25Total blank.
07:25No idea what I'm doing.
07:27Instead of a burger,
07:27which I did last time,
07:29what's better
07:30than melty cheese?
07:32Let's show guys
07:33something else.
07:34What's on the game plan, Chad?
07:35Parm.
07:36I'm trying to do
07:37some veal parm.
07:38Fantastic.
07:39Italian food in Las Vegas
07:41is certainly a feature.
07:42Flowers on the station,
07:43egg wash, bread chrome.
07:45I need some bread chrome.
07:46So for my guilty pleasure,
07:48I leaned into mine.
07:50We got the veal.
07:51Mine is going to be carbs.
07:53Mine is going to be pasta.
07:54I knew I needed a cheese.
07:56Fresh mods,
07:57I grabbed propolone.
07:58I grabbed parmesan.
08:00My next move
08:00was to go get tomatoes
08:01for the parmesan sauce,
08:04classically with tomato sauce.
08:06My strategy was to get
08:08everything I needed
08:08to make the dish more guilty.
08:10Oh, my gosh.
08:11And edit at the scale.
08:12Are you almost ready?
08:13Almost ready, yes, sir.
08:14You know, this whole thing
08:15is about guilty pleasures.
08:17Well, I'm a little guilty right now,
08:19and I can't say it's a pleasure.
08:20You see, the chefs
08:21nor the judges
08:22know what's coming up,
08:23and what's coming up
08:24is big.
08:2725 minutes.
08:27It's happening.
08:30I'm going to caramelize
08:31these onions real quick.
08:33Not going to lie,
08:34I'm a little concerned
08:35that I could only grab
08:36one onion.
08:38Ideally,
08:38the caramelized onions
08:39would be a solid layer
08:41across that sandwich
08:42because I really know
08:43that's going to balance
08:44everything.
08:45Okay, burger time.
08:47Crank up the heat, baby!
08:49Get these babies cooked up,
08:50so flat and crispy.
08:52To make sure
08:53that it stays together,
08:54I like to brown one side
08:55to kind of keep it all together.
08:58Ooh, look at that sear!
09:00I have to smash that burger
09:01as thin as possible.
09:03Oh, yeah, oh, yeah.
09:04Got to get it
09:05as thick as the bread.
09:07Even though I've been here
09:08four times,
09:09I still have that
09:10imposter syndrome
09:11that I can't believe
09:12that I'm on a Food Network show
09:13and I get to talk to Guy.
09:1823 minutes, 23 to go.
09:20What's happening with Chad?
09:21What's happening with Chad?
09:22So I got cheese,
09:24I got veal,
09:24I got parm.
09:25The other two chefs
09:26are going.
09:27I'm thinking,
09:28I got to catch up.
09:30Seven pounds.
09:31Let's see what we got.
09:32All right, so you got
09:33three and a quarter.
09:34Gotta have that.
09:34Come on, now.
09:36A little over on that.
09:38I gotta have breadcrumbs.
09:39Yeah, breadcrumbs in there.
09:40All right, well.
09:41I'm overweight,
09:42so now I got to edit.
09:43So now I got to think about
09:44what do I really need?
09:45I lost some of my cheeses.
09:47You do a smaller can of tomatoes?
09:48Maybe.
09:49Did I have that?
09:50How for?
09:51Eight-minute shop?
09:53Who are we waiting on?
09:55Let's do tomatoes.
09:55Let's try one of those.
09:57Try this.
09:58Okay.
09:59I'm wondering if it's enough
10:00tomato to cover
10:01four plates.
10:02Okay.
10:03Six and seven inches.
10:05So we're good?
10:05Can I take off with that?
10:06Yep, bye-bye.
10:07Bye-bye.
10:09I've taken almost
10:09ten minutes to shop.
10:10Oh, my God.
10:11I feel a little nervous for Chad.
10:15So I had to pound my scallopini,
10:17bread my scallopini
10:19with breadcrumbs,
10:20flour at the station,
10:22cook my scallopini.
10:24I've got to make pasta sauce.
10:25I've got to pull it all together
10:27with only 20 minutes left.
10:29We make it every day,
10:3020 times a day,
10:31it seems like.
10:33I don't know if I've ever made it
10:34with, you know,
10:3520 minutes to make it, though.
10:41What's interesting is
10:42all these chefs have been here.
10:44They've all won.
10:44But it's kind of funny.
10:46You take guilty pleasure
10:47and then watch your weight
10:49and put them together.
10:49It's like the two polar opposite
10:51thought processes.
10:53Right.
10:53Christian's got quail,
10:55duck bacon,
10:56a bunch of cheese,
10:57and chocolate.
10:58Chocolate.
10:59How did he get all of this
11:00in seven pounds?
11:01Where are you taking us
11:02right now, chef?
11:03Oh, I'm taking you
11:04to Flavorville.
11:05It's down the side street
11:06of Flavortown.
11:07I'm going to do
11:08a chocolate bacon mortadella
11:10with a little bit of fried quail
11:12and some duck bacon sandwich.
11:15Yeah, chef.
11:17First, let's make this fried quail.
11:19So I'm seasoning my quail
11:20with chili flake, sugar,
11:22cornstarch, and cinnamon.
11:23So those are all pantry staples.
11:25I didn't want to spend
11:26a lot of time or wait
11:27on extra seasoning.
11:29We need to flash fry it
11:30and get it in the oven
11:31to finish without overcooking.
11:33And one, two, three,
11:34three down.
11:37All right.
11:38So the trick to making
11:39your own mayo in competition
11:41is don't.
11:42But I didn't have a choice
11:43in this one because
11:44mayonnaise in a jar
11:46was too heavy.
11:47It took me so long to shop,
11:49I feel like I'm just
11:50playing catch up.
11:51Two duck eggs,
11:52salt,
11:54a little pepper,
11:56looking good,
11:57cumin,
11:57and then blitz it
11:59until it's...
12:02I feel like the expectations
12:03are a lot higher
12:05this time around.
12:06I feel like I got
12:06something to prove.
12:08I still have what it takes
12:09to win.
12:09I still know how to win.
12:11I feel like I'm not
12:12going to question
12:12what's going on
12:13on Christian's station
12:13because he's just going
12:14out there,
12:15and I appreciate that.
12:16All right, chefs.
12:18Halfway point.
12:1815 minutes to go.
12:19You took forever to shop.
12:21Hurrah!
12:23So while the burgers
12:24are cooking,
12:25it's time to build
12:26those sandwiches.
12:27So we've got the bread.
12:28We've got a layer
12:29of that truffle mayo,
12:31and now cheese.
12:33I love Kavari for grilled cheese.
12:35It's so buttery
12:36and so creamy,
12:37and it melts
12:39like a dang dream.
12:40I'm feeling guilty.
12:43And now that the
12:44smash burgers are done,
12:45it's time to put those
12:46on top.
12:46We've got to have
12:47this cheese melt.
12:49I want that doopy-goopy
12:50buttery goodness.
12:54If I had a little bit
12:55of cheese left over,
12:56and I am not going
12:57to let this go to waste,
12:59so I thought it would be
12:59perfect to make
13:00a cheese sauce.
13:02A lot is riding on this.
13:04I have never had
13:05the multi-generational
13:06family trip ever.
13:08My kids are three and five.
13:09My grandma's 95.
13:11They've never traveled together.
13:13I want to take my family
13:15on this trip
13:15so incredibly bad,
13:17so the pressure
13:18is all on me.
13:21Nine and a half.
13:22So guilty pleasure for me,
13:24I'm in an Italian concept,
13:25right?
13:25So what we love
13:26that's guilty.
13:27Sometimes I don't get
13:28to have veal,
13:28so that is a guilty pleasure
13:30for me just because
13:31it's not something
13:32we get to do every day.
13:33I want to sweat butter
13:35after I eat this thing,
13:36right?
13:36So I want the cheesiest,
13:38butteriest veal cutlets
13:40I can get.
13:41Veal Parmesan to me
13:42is like a luxury dinner.
13:43I don't feel bad
13:44about eating that.
13:46My shop took forever.
13:48Eight-minute shop?
13:50I got to catch up.
13:52I just want to prove
13:52that I belong here, right?
13:54So, you know,
13:54getting invited,
13:55being around one of your
13:56idols, being around
13:57some very accomplished
13:57people in the business,
13:59I just want to make sure
13:59that I don't make a fool
14:01out of myself.
14:02All right, Chef,
14:03what do you got going?
14:03You have your tomato sauce
14:04there.
14:05You got one can of tomato
14:06sauce for all of this.
14:08I know,
14:08it's going to be
14:09a tight squeeze,
14:10my man.
14:10You can't have veal
14:11Parmesan without tomato
14:12sauce.
14:13So we've only got
14:14seven pounds,
14:15and I got to figure out
14:16what else in my pantry
14:16I can use to make
14:19this dish more guilty.
14:20I can make a different
14:22pasta sauce with the
14:23staples on the pantry.
14:25Something as humble
14:26as cacio e pepe,
14:27but done really well
14:28with loads of butter.
14:29I'm going to have
14:30pasta water,
14:31I've got pepper,
14:32I selected cheese,
14:33I know that could be
14:34my go-to pasta sauce.
14:36So I don't need
14:37as much tomatoes
14:38to cover the pasta,
14:39which is my original plan.
14:41So now I only need
14:43a little bit of tomatoes
14:43just to get over the veal.
14:46Now it's time to put
14:47the cheese on the veal
14:48and then get it over
14:49to the broiler
14:50because I knew it was
14:50going to take some time
14:51to melt.
14:53All right.
14:55Great.
14:56I'm checking the quail.
14:57Let's finish these
14:58puppies in the oven.
15:05Buns are grilled.
15:06The aioli is done.
15:08The duck bacon is frying.
15:10I feel like I'm back
15:12in the saddle.
15:13I want to treat
15:14this mortadella
15:15reminiscent of
15:16fried bologna sandwich.
15:18Fried mortadella.
15:20I mean,
15:20if that doesn't say
15:21guilty pleasure,
15:22I don't know
15:23what we're watching.
15:26It's crispy.
15:28It looks great.
15:29Mortadella.
15:30This needs more cheese.
15:33And of course,
15:34that ooey, gooey cheese.
15:36Get this under the broiler.
15:40Five minutes.
15:41Woo-hoo!
15:42So that cheese sauce
15:43is perfectly melted.
15:46The burgers are crispy.
15:48Oh!
15:49I want it to be
15:51rating caramelized onions,
15:53and that's just not
15:54going to happen,
15:55and I must accept that.
15:58Oh, my God.
16:00Oh!
16:01Sorry, that was so bad.
16:03And then I'm going to
16:04drizzle the cheese on top.
16:05Oh, my gosh.
16:06Okay, y'all.
16:07Get ready.
16:08Ah!
16:11This is why cheese
16:12and me are besties.
16:17Just a few troughs.
16:18Oh, my God.
16:19How are you guys doing?
16:20Are you okay?
16:22Three minutes.
16:24Time for the chocolate sauce.
16:26I'm going to the microwave
16:27in, like, five seconds.
16:29Chocolate.
16:30Spicy chocolate.
16:31I'm about to go grab
16:33the stack fried mortadella.
16:36Perfect.
16:40I'm grabbing the quail
16:41from the oven.
16:41It's crispy on the outside.
16:43Where's your quail going?
16:44It's going on the sandwich.
16:46It's got bones in it.
16:47For a second, it does.
16:49So maybe instead of doing
16:50a whole fried chicken
16:51because you're watching
16:52your weight, you're like,
16:52I'll just go to the teeny
16:53tiny bird of quail.
16:55There's that.
16:57Fried quail.
17:00So my duck bacon is finished.
17:05I'm grabbing the chocolate
17:06from the microwave.
17:06I'm going to put a chocolate
17:07sauce on this because
17:09chocolate-covered bacon,
17:10guilty pleasure.
17:11Toffee sauce on top.
17:14I actually put, like,
17:15shaved bittersweet chocolate
17:16on a grilled cheese,
17:17so it kind of goes against
17:19that creamy note,
17:20maybe the salty note
17:21of the cheese.
17:21It's pretty delicious.
17:24The sandwich does not
17:25look pretty,
17:26but I feel like my cholesterol
17:28went up just looking
17:28at this sandwich,
17:29so I think we're good.
17:30Christian, you are wild.
17:32You are wild, man.
17:3590 seconds!
17:37As soon as the pasta's done,
17:39I knew I was going
17:39right out of the pot,
17:40right to my cacio e pepe base.
17:43You got enough sauce here?
17:44I'm going to make it work, Chef.
17:49I go to the burger,
17:50I'm really happy
17:50with the cheese melt.
17:51I want to put those veal
17:53scallopinis with that
17:54great cheese melt.
17:56And after that,
17:57it's time to deliver
17:58the tomato sauce.
18:01To me, these are guilty pleasures.
18:03Carves, cheese,
18:05crunchy fried and butter
18:07texture, feel.
18:10Three, two, one.
18:13We done.
18:14Stop working on your plate.
18:18Wow, what a round.
18:20That was fun to watch.
18:21Here we are, judges.
18:23Game one, guilty pleasures,
18:24the masters.
18:25They played a little
18:26watch our weight.
18:27They got to go to seven pounds.
18:29I asked the chefs to make
18:30their signature guilty pleasure.
18:33Up first, Captain Blue Hair,
18:35the one and only chef, Christian.
18:37Judges, what I have for you today
18:39is a fried quail,
18:41fried mortadella,
18:42and then gruyere.
18:43And then I made
18:44a duck-fat aioli.
18:45You also have the duck bacon
18:47covered in chocolate
18:48on a brioche bun.
18:50I worry about you, Christian,
18:53all the time.
18:55Thanks, Papacito.
19:04I grab strange things like this
19:06all the time
19:07and put them together
19:08and you kind of start cooking
19:09and you hope that it makes sense.
19:12But when you take a bite of it,
19:13you get the crisp
19:14from the mortadella.
19:15You get the chocolate,
19:16which doesn't overpower it.
19:18It almost goes really well
19:19with the toast on the bread.
19:21You get the cheesy note
19:22that's nice and stringy.
19:23It is guilty pleasure
19:24all the way.
19:26The quail,
19:27I wish that it was
19:27a little bit bigger
19:28so it spread out
19:28among the whole sandwich,
19:29that each bite really got
19:31that crunch of the quail.
19:33I wish that it had more
19:35of that duck mayo.
19:37When I think of a guilty pleasure sandwich,
19:39I want to have to lick
19:40my fingers afterwards
19:41and you took the time
19:42to make it with that duck egg.
19:43You just want more of it.
19:45I thought you were really smart
19:47in your shop today.
19:48I mean, all of those ingredients,
19:49you only had seven pounds
19:50to work with.
19:52But I think the spices
19:54on the outside of your quail
19:55might have gotten
19:56a little overcooked.
19:58Are there technical flaws?
20:00Absolutely.
20:02But it's craveable.
20:03There's a curiosity
20:04that comes with this insanity.
20:07All right, up next,
20:08you want to talk about crazy?
20:10Chef McKenzie.
20:12Hee!
20:13Hi, guys.
20:15So today I made for you
20:16the ooey, gooeyest patty melt
20:18and it's got caramelized onions
20:21and a truffle aioli.
20:23I hope you all really like it.
20:30Patty melt,
20:30that's something you get
20:31when you go to like
20:32a greasy diner.
20:33What's cool about this
20:34is that you did add the truffle.
20:36The juxtaposition of that
20:37coming together with the patty melt
20:38kind of made a lot of sense for me.
20:39Thank you, chef.
20:40The biggest joy
20:41that I'm getting out
20:42of this sandwich
20:43was honestly just watching you
20:44do that cheese pour over the top.
20:47You definitely got guilty pleasure
20:48knocked it out of the park on that.
20:50That's what I like to hear.
20:52I really love the cook on your burger.
20:54Mine was seasoned beautifully.
20:57One thing that I wish
20:59is that the onions
21:00did cook down a little more
21:01and bring a little bit more
21:03of that sweetness up
21:04to balance all of that fat.
21:07Not to be outdone, chef Chad.
21:08I'm from Sin City.
21:09I live in Vegas.
21:11We're going to put
21:11a little veal parm
21:13with a nice provolone cheese pull,
21:14a little cacio e pepe feel
21:16with some rigatoni.
21:18Sautéed in loads of butter.
21:20So I want you to sweat butter
21:21and go to bed.
21:27You definitely laced it with butter.
21:28The whole bottom of my bowl
21:29is like butter soup
21:32that I'm going to lick up
21:34at the end
21:34because I love butter so much.
21:36You put so much cheese
21:37over the top of the veal,
21:38it's almost hard to find the veal.
21:41The acidity in the tomato sauce
21:43is really there
21:43and is cutting through
21:44all the fatty notes.
21:46The rigatoni's cooked nicely.
21:47I like the veal parmesan.
21:49I feel like it's fancy.
21:53I don't feel guilty for eating this.
21:56One thing I don't love
21:58is when someone overfries veal.
22:01You really hit the mark on this.
22:05Boxed pasta, it's a pound.
22:07That's really, really, really smart.
22:09But when I think of guilty pleasure,
22:11I need a big plate of something.
22:15This, this is dainty.
22:19The guilt is going to be
22:20in the judges deciding
22:21which one of you will go home
22:23or which ones.
22:26What?
22:29I don't know.
22:31I just have a guilty feeling.
22:33I'm going to send you back
22:34to the kitchens.
22:35We'll call you when we have a decision.
22:37Thank you so much.
22:40Here's what I want.
22:41Oh, my God.
22:42Who had the best dish?
22:44Wait, why are we just picking a best dish?
22:45Oh, because things are going to get real weird.
22:52Judges, I'd be worried.
22:55Something feels weird right now.
23:04I feel guilty.
23:05Judges, I feel guilty.
23:08You see, tonight
23:10is a double elimination.
23:15Oh, my God.
23:17There's one chef that prevailed
23:19over the other two tonight.
23:21That chef will win $10,000.
23:23And the other two,
23:24we will say good night.
23:26And the winner of the guilty pleasure experience
23:29is...
23:32Congratulations,
23:34Chef McKenzie.
23:37Good job, chefs.
23:40Chef Chad,
23:41Chef Christian,
23:43gentlemen,
23:43it's always a pleasure to see you.
23:44We appreciate you coming back
23:46to compete,
23:46but that'll be it.
23:47And good evening.
23:49Yep.
23:49That's why I'm going home.
23:51You know what?
23:51I was uncontrolled.
23:53Love you, bud.
23:54I chose chaos.
23:56Thanks for having me.
23:57Come on, always, man.
23:58Mine was a little bit too
24:00traditional.
24:02May I remind you, Chef,
24:04seven pounds is seven pounds.
24:06So we had a restriction.
24:08All right.
24:09Double elimination.
24:12Congratulations on your win.
24:13$10,000.
24:16Why the cheers right now?
24:18I just...
24:19I'm going to take my family on a trip.
24:23This past year,
24:24I lost my aunt
24:25and then my grandpa before that
24:27and my grandma's 95.
24:30I'm so excited to be able to, like,
24:32do this for them
24:33and show my family, like,
24:34one...
24:35One really good, like, hurrah.
24:38In a trip that, like,
24:39no one will forget.
24:41All right.
24:43I'm going to give you $15,000.
24:44Shut up.
24:45What?
24:46Shut up, chefs.
24:48I thought it was an ugly cry on TV.
24:52Well, if you think you're in shock now...
24:54Now what?
24:55You see, Kenz,
24:57you get to bet between
24:58$2,000 and $5,000
24:59of your $15,000
25:01that you can beat
25:02one of these judges
25:04in a head-to-head cook-off.
25:06Ah!
25:07And you get to call out
25:09whichever one you want.
25:11Chef Britt,
25:13three years in a row,
25:14was a TOC Final Four.
25:15Beat Bobby Flay.
25:17The one in the middle here
25:19has won just about everything
25:21under the sun,
25:22has opened restaurants
25:22all over the country.
25:24Season six winner of Top Chef.
25:26And the one over there
25:29is an Iron Chef.
25:32There you go.
25:33You get to bet your money.
25:34You can make an extra $5,000.
25:37Now, if you lose,
25:38you lose $5,000.
25:39Yes, this is a lot.
25:41I...
25:46This is a lot.
25:48But I have eaten
25:49at Stephanie's restaurant,
25:50so I feel like
25:51I want to battle her
25:52just because
25:53I feel the connection.
25:55She is one of
25:56my favorite chefs.
25:57Even though I know
25:58she's probably gonna
25:59whoop my booty,
25:59I'm still gonna pick her
26:01because I truly love her.
26:03I'm a big fan
26:05of Mike Tyson.
26:06I'm not asking him
26:07to get in the ring.
26:09I appreciate that.
26:11Yes!
26:13Sorry.
26:15Congratulations.
26:16Good God.
26:16The only last question,
26:19how much do you want to bet?
26:21Between $2,000
26:22and $5,000.
26:23Go big or go home.
26:24Okay, okay, fine.
26:25$5,000.
26:27$5,000.
26:28If you win,
26:29you walk out of here
26:30with $20,000.
26:30If you lose,
26:32you walk out with $10,000.
26:35Chefs,
26:36the guilty pleasure masters.
26:38Round two starts right now.
26:39To your cards.
26:41Good luck.
26:42Oh, I'm so, so sorry.
26:45I have no idea.
26:46Obviously, by the shirt
26:47that I have chosen to wear
26:48for judging,
26:49it's like,
26:50ah, here we go.
26:52I can literally
26:53feel my heartbeat
26:54in my chest.
26:57Girl, get it together
26:58and win this thing.
27:03Chefs,
27:04for the final round
27:05of the guilty pleasure
27:06master showdown,
27:08I want
27:09a guilty,
27:11decadent dinner.
27:12Might not be the healthiest,
27:14but when the judges say
27:15it's the tastiest,
27:16it will win.
27:18Now,
27:19there's only one,
27:19hang on a second.
27:20Jeez.
27:21Oh, no.
27:22Here comes some sort
27:22of tiny bag.
27:24Hunter Fiatty,
27:25carts to the front.
27:26Hunter Fiatty,
27:27carts to the front.
27:28I apologize,
27:29I need to say,
27:29I'm sorry,
27:30what?
27:30I'm busy right now.
27:32What could you be so busy?
27:34I got a competition starting.
27:36Okay.
27:36Guilty, decadent dinner.
27:37I'm working on it.
27:38Where's the carts?
27:39I'm working,
27:40I'm loading up
27:40all the healthy stuff
27:41like you asked.
27:44I didn't ask
27:45for healthy stuff.
27:46Guilty,
27:47it's guilty masters.
27:48Not the healthy stuff.
27:50Okay, well,
27:50we have a problem
27:51because it's full
27:52of healthy stuff right now.
27:53Okay,
27:53we don't have time
27:54to go get them.
27:54Just leave them there,
27:55just leave them there.
27:55I'll just have them
27:56go get them.
27:56Chefs,
27:57here's what we're going to do.
27:59There's two carts here.
28:00They're loaded
28:00with some healthy items.
28:03Go ahead
28:03and use those healthy items
28:05in your guilty,
28:06decadent dinner
28:07and pick whatever cart you want.
28:10But whatever cart you have
28:11are the items you got to use.
28:12And you can collect
28:13anything else you want
28:14in the store.
28:15You have 30 minutes
28:16to shop, prepare,
28:17and plate
28:18your guilty,
28:19decadent dinner.
28:22Chefs,
28:23remember,
28:23it's 3, 2, 1
28:24before we say go.
28:25And that's...
28:26That was terrible.
28:30I can't believe
28:30we didn't catch that.
28:33Cart, cart, cart, cart,
28:34cart, cart, cart.
28:35Chef Stephanie
28:36beats me to the first cart.
28:39Spinach.
28:39I have never eaten
28:40canned spinach.
28:41It's more of one
28:41of those Popeye things
28:42that I saw in cartoons
28:43growing up.
28:45I'm just going to stick
28:46with this because,
28:47you know what,
28:47I don't feel like
28:48trying to find another cart.
28:51Kale chips.
28:53Ugh.
28:54Not what I think of
28:55when I think of
28:56a guilty pleasure.
28:57I need to get
28:58another judge.
28:59Who is out there
28:59right now doing
29:00cart patrol
29:01and scraping the gum
29:02off the parking bench?
29:03We just hired Troy
29:05part-time, actually,
29:05to come do that.
29:06Troy Johnson?
29:07Yeah.
29:08Where's all the steaks?
29:09What did you get,
29:10Chef?
29:10What's your healthy item?
29:11Oh, I got some spinach
29:13in a can.
29:16Anchovies.
29:17Heavy cream.
29:18Crab.
29:19Rib eyes.
29:21Ooh, I like
29:21where this is going.
29:22When I hear decadent,
29:24I think steak
29:25and seafood.
29:26And so then
29:26when I see spinach,
29:27it seems like
29:28you can tie it
29:29into some sort
29:30of steak dinner.
29:31I'm making steak frites,
29:33but of course,
29:33there's no challenge
29:34that I wouldn't grab
29:35my fish sauce,
29:36soy sauce,
29:37all of those ways
29:38of adding layers
29:39of flavor.
29:41Can vegetables
29:41are hard to work with
29:42because they pick up
29:43a lot of that
29:43aluminum flavor.
29:44Where's all
29:45the blue cheese?
29:46Because you need
29:47that funkiness
29:48to mask
29:48the funkiness
29:49of the can.
29:51I just got
29:52to watch McKenzie cook
29:54and she is one
29:55of the most joyous
29:56chefs to watch cook.
29:58I'm excited
29:59that she picked me
29:59just because
30:00when you're judging
30:01and you're watching
30:02other chefs cook,
30:03hi guys,
30:04I love you so much.
30:05You kind of want
30:06to jump on the other side.
30:08Woo, spinach
30:08does everybody good.
30:10Izard getting called out.
30:12I don't care
30:12when it is,
30:13where it is,
30:14what it is.
30:14She is down to game.
30:16I eat, drink,
30:17and sleep
30:18guilty pleasures.
30:19All right,
30:19I'm going to make
30:19a mac and cheese.
30:21And I am just
30:22going to show
30:23how good
30:23my cheesy goodness
30:24can be.
30:25Grada.
30:26I know that I want
30:28to do something
30:28with macaroni and cheese
30:29because that is
30:30just who I am.
30:31Cabbagem.
30:31American cheese.
30:32Just one slice.
30:33Just one slice.
30:36Hold all,
30:37oh, cascatelli.
30:39Awesome.
30:40I know I have
30:42to elevate this dish
30:43because I am up
30:44against an iron chef.
30:47So in my mind,
30:48all I can keep thinking
30:49is the leaning tower
30:51of Chisa.
30:53So the whole thing
30:54is going to be layered.
30:55We're going to have bread,
30:56that beautiful piece
30:57of Wagyu beef.
30:58Yeah, pound this out.
31:00And then on top,
31:01of course,
31:01that macaroni and cheese.
31:03What should I do
31:04with this crunchy kale?
31:07I'm going to grab
31:08some morel mushrooms
31:08because I know
31:09that morels and kale
31:10actually do really work well.
31:12It's going to be
31:13this morel
31:14and kale chip gravy.
31:1825 minutes.
31:21Judges,
31:22look who I found.
31:23This is Troy Johnson.
31:25A lot of surprises today, Troy.
31:26You weren't here
31:27for the first half of it,
31:28but Mackenzie won $15,000
31:30and then bet five of it
31:32against Chef Stephanie Eiser.
31:34That's not the kind
31:35of surprise you like to see, right?
31:36It's like going to Vegas
31:37and playing a tiger
31:38in the bathroom.
31:40I'm going to do steak frites.
31:43I start thinking about
31:44a quick sort of marinade
31:45with fish sauce, soy sauce,
31:46and then just get it
31:47going on the grill.
31:50Open up the canned spinach
31:51to see what it tastes like.
31:52Oh, my God.
31:53That really, truly does
31:55taste like a can.
31:58I'm going to try
31:59to make it into, like,
32:00a quick little
32:01cream spinach sauce
32:02situation of some sort.
32:07Chef Mackenzie and I were noticing
32:09both of our love of cheese.
32:11So I've got goat cheese,
32:12I've got blue cheese.
32:14Adding that cream spinach
32:15into the blender,
32:16hoping that you can still
32:17taste that it's canned spinach
32:18in a good way.
32:19If I take home that $5,000,
32:21it all goes to my Ernie travel fund.
32:23Ernie's my son
32:24that just turned nine years old.
32:26He wants to travel the world
32:27and learn all about culture
32:28and cooking through travel.
32:29It would feel terrible
32:30taking that $5,000
32:31from Mackenzie.
32:33At the same time,
32:33that's what Flavortown is.
32:34It's a competition.
32:35So I'm going to cook
32:36the best that I can.
32:41It's actually kind of tasty.
32:43What's happening
32:44over there, Mackenzie?
32:45Oh, my gosh.
32:45I don't know.
32:45I'm just over here
32:46blacking out.
32:47So what are you making, actually?
32:49I'm going to do
32:49a crazy mac and cheese
32:53Wagyu beef melt.
32:55If I could...
32:56Like a tower.
32:57Did you say Wagyu
32:59mac and cheese tower?
33:01Yeah, it sounds pretty
33:02guilty and decadent.
33:04Yeah.
33:05It's time to create a gravy.
33:06I thought the morels
33:07would go really, really good
33:08with the kale.
33:09So I'm going to add that
33:11into this, like, gravy.
33:12And I try to get them
33:13nice and crispy.
33:14Oh, it's 20 minutes.
33:15Frick!
33:16I got to get those
33:17freaking burgers on.
33:20This is no joke.
33:22I wagered $5,000.
33:24I want to do everything
33:25that I possibly can
33:27to win this money
33:28because I can't wait
33:30to call my grandma
33:31and just, like, be like,
33:32pack your bags, grandma!
33:35Let's not make it like
33:36this is such a hard,
33:37hard thing for Kinsey.
33:38She's multiple winners.
33:40Triple G.
33:40Okay, come on, baby.
33:41She's done great
33:42in this house.
33:4418 minutes to cook.
33:47With the steak,
33:48I figure I'll get
33:49all of those flavors
33:50of the char
33:51then into a pan
33:52with butter.
33:53Making a little
33:54anchovy butter action.
33:55Butter, butter, butter, butter.
33:57Iron Chef,
33:58what's the menu?
33:59I'm doing steak frites.
34:02Just a couple
34:03small ribeyes.
34:07If you're doing decadent,
34:09you're doing guilty pleasure,
34:10it's so important
34:11to always remember
34:12the ahasib.
34:13You always need
34:14a pickley note
34:15and a little bit of heat.
34:16That's a IZARD 101.
34:18Make nine things
34:19and see what stacks up.
34:21That's literally
34:21how she does it
34:22every time.
34:2414 minutes.
34:26Oh, my God.
34:27I'm a mess.
34:30That Wagyu burger.
34:32I'm gonna finish it
34:33in the oven
34:33just to get
34:34that perfect pink center.
34:36We've got guanciale.
34:38Okay, this is looking good.
34:39So next,
34:40it is time
34:41to work on
34:42the mac and cheese.
34:43You know what?
34:44I'm gonna cook this
34:44in a separate pan
34:45while I make my roux.
34:46She's the grilled
34:47cheese queen, right?
34:48She is the cheese whisperer.
34:50Parmesan briere.
34:53Crispy meat,
34:53nice and rendered.
34:56Holy moly!
34:57Okay.
34:58I get those noodles out.
34:59It's a little al dente,
35:00but I think
35:00it'll cook in the sauce.
35:02I'm gonna turn this down
35:03and just let it sim.
35:05Oh, and then
35:06I have to work
35:07on this mandatory ingredient,
35:09which is the kale chips.
35:11They're bitter.
35:12They're covered
35:12in the seasoning.
35:13I think the easiest way
35:14to incorporate
35:15this weird ingredient
35:17is gonna be
35:18to put it in the gravy
35:19with the morels,
35:20some demi-gloss,
35:21and some duck fat.
35:22To glaze with the wine
35:25into the Vitamix that goes.
35:27That kale is, uh...
35:32...interesante.
35:35Guilty pleasure masters.
35:37Five minutes,
35:38five to plate.
35:39I don't know, dude.
35:40I don't know, dude.
35:41I got the fries.
35:44I got spinach.
35:46I mean, this isn't
35:47the most beautiful thing,
35:48but it's also made
35:49from canned spinach.
35:51And the steak.
35:52This looks delicious.
35:55I know that I need
35:56a sauce to go
35:57with this dish,
35:57so pan sauce
35:58with anchovies,
35:59bourbon.
36:02Butter, butter, butter.
36:03There.
36:06Chef, what is that
36:07you're putting on there
36:08that looks unbelievable?
36:09It's, uh, like,
36:10a bourbon butter
36:12pan-dripping everything.
36:14And now,
36:15pickled jalapeno she made.
36:16I mean, definitely
36:17guilty pleasure going on here.
36:19All right, you think?
36:20This looks fantastic.
36:23Two minutes!
36:25Oh, gotta get these off.
36:26I'm curious to see
36:27how this whole dish
36:28comes together.
36:29I'm gonna stack it
36:30in a ring mold
36:31to be so, so fancy.
36:33Pull it together!
36:34I get that focaccia down.
36:36It's time to get
36:37that Wagyu beef
36:37out of the oven.
36:39Interesting play
36:40on the ring mold
36:41on her burger patties.
36:42I think it's cool.
36:43Yeah?
36:44I really want this texture
36:46of the gravy
36:47to be smooth and luscious.
36:49Smother it!
36:51Is that a morel mushroom
36:53cream sauce?
36:53Morel mushroom cream sauce.
36:55That's decadent.
36:56And then on top,
36:57the mac and cheese.
36:58This is perfect.
36:59Vex, don't fall off.
37:01The leaning tower of cheese.
37:04Five, four, three, two, one.
37:09We're done!
37:12Dude, what is happening
37:14over here?
37:14Let's go, let's go!
37:16Well, judges,
37:18this is Guilty Pleasure Masters.
37:19Game two.
37:20Our chef and our judge
37:22had to make a guilty,
37:23decadent dinner
37:24using the healthy items
37:25that Hunter so conveniently
37:27placed in the cart.
37:28Up first,
37:29the Iron Chef herself.
37:30Hi, fellow judges.
37:32Thank you, Mackenzie,
37:33for picking me.
37:33So I went back
37:34to my first sous chef job.
37:36It was a French bistro,
37:37and we had steak frites
37:38on the menu.
37:38My delicious,
37:40healthy addition
37:41was canned spinach.
37:42I celebrated the cheese sauce
37:44because we both love cheese
37:46to really jazz it up
37:47from tasting like aluminum.
37:48So you get this tasty
37:49sort of cream spinach sauce.
37:55You look at it,
37:56and you're like,
37:56wow, this is decadence.
37:59My steak is cooked beautifully.
38:01The best part about this whole dish
38:03for me was that there was
38:04pickled elements on the dish.
38:06So you had all the decadence,
38:07but you got reprieved.
38:09But the creamed spinach,
38:12I'm still tasting that tin.
38:15You put blue cheese in there,
38:16that's a lot of risk.
38:18There's a lot of salty elements
38:18that are going to be going in there,
38:20right?
38:20So it could be over-salted.
38:22It's not.
38:22It's perfectly balanced.
38:24What you did
38:25to the creamed canned spinach situation
38:27was really smart.
38:28It actually, like,
38:29made it seem like
38:30it was supposed to be there,
38:31but I would have liked
38:33to see the outside of the steak
38:34charred a little bit more.
38:37All right, Chef McKenzie,
38:39what do you have for us?
38:40Hi, judges.
38:42Today I made for you
38:43grilled wagyu beef,
38:44and my secret ingredient
38:46was kale chips.
38:48So it is a kale
38:50and morel gravy,
38:52and on top,
38:53we've got a really decadent
38:55macaroni
38:57with some guanciale
38:59and some pancetta.
39:04Both of you, like, nailed this.
39:06I feel like I'm going to jail
39:08or bed or the hospital after this,
39:10but you did everything
39:11that you were supposed to do today.
39:12McKenzie,
39:13the move to cut the burger patty
39:15with the ring mold
39:16gave you that little bit of, like,
39:18elevated, decadent
39:20kind of fanciness.
39:21For me, wagyu burgers,
39:24because it has so much fat in it,
39:26mine's pretty rare.
39:27The texture of that's a little off.
39:30Wow.
39:30Your mac and cheese,
39:32it's cheesy,
39:33it's creamy,
39:34it's decadent.
39:35That sauce that you've made,
39:38it's sexy,
39:39it's silky.
39:40My thing about this
39:42is I wish it had
39:44a little bit of freshness.
39:46McKenzie,
39:47I ate this thing,
39:48and I think my phone
39:48called my emergency contact.
39:50You know what it is?
39:52But I think you kind of hid
39:53your ingredient
39:54in the trench coat.
39:55I wish you might have done
39:56something different
39:57with the kale chips
39:58and kind of featured them
39:59and given a little textural element
40:00to this dish
40:01because it's kind of soft, right?
40:03Fair.
40:03We're going to leave this up
40:04to the judges to discuss,
40:06send you back to the kitchens,
40:07we'll call you back in a bit.
40:09Job well done.
40:13McKenzie battled an iron chef
40:15just now.
40:15Let's not forget that.
40:16And called her out.
40:17And we're sitting here
40:18having a debate right now
40:20about which one we liked better.
40:21Absolutely.
40:22Chef Isard.
40:23It was exciting.
40:24It was fun.
40:25There was flavor.
40:25There was decadence.
40:26There was all those things.
40:28I will say,
40:29with all that going on,
40:30I would have liked
40:31a crust, a char,
40:34a textural difference
40:35on the outside of the steak.
40:36The spinach was there.
40:37The canned spinach
40:38was repurposed
40:39into something else.
40:40Repurposed, yeah.
40:40And it was front and center.
40:41All right,
40:42let's talk about Chef McKenzie.
40:44It was heavy, rich.
40:45She used Wagyu beef,
40:47but it was under.
40:49I'd rather it be
40:50a little under than over, though.
40:52For me,
40:52the question is,
40:53did McKenzie hide
40:54that ingredient
40:55a little bit too much?
40:57I don't know.
40:58It's hard to choose
40:59between these two dishes
41:00right now.
41:04Oh, that was fun.
41:06The winner
41:06of the Guilty Pleasure Masters
41:08will be...
41:12Congratulations.
41:15Chef Isard.
41:16Well done.
41:18Congratulations.
41:19Ladies and gentlemen.
41:20You crushed it.
41:21It was an incredibly
41:23entertaining,
41:25decadent,
41:25guilty,
41:26over-the-top experience.
41:29Congratulations.
41:30$5,000 to Chef Isard.
41:33McKenzie,
41:34I know that this vacation
41:35that you had planned
41:36with your family
41:36and wanted to take your grandma
41:37was so important.
41:38You still walk away
41:39with $10,000.
41:40I'm so grateful.
41:42I can still cry.
41:43The memories from today
41:44will last a lifetime
41:46and I know the memories
41:47from this trip
41:47that I'll get to take everyone
41:48will just be just as amazing.
41:51There you have it,
41:52ladies and gentlemen.
41:53Join us next time
41:54on Triple G
41:55where you never know
41:56what's going to happen next.
41:58See you next week.
41:59Adios.
41:59Adios.
42:00Adios.
42:00Adios.
42:00Adios.
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