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00:00I'm Bobby Flake.
00:02Each week, one brave chef will try to take me down
00:04in my house.
00:05This is my show.
00:06Today it is, tomorrow who knows.
00:08Trash talking.
00:09This culinary battle is gonna shake down in two rounds.
00:13Round one, to get to me,
00:14two contenders have to go through each other
00:16using an ingredient of my choice.
00:18It's do or die, Bobby.
00:19Two people that know me well
00:21will decide who's got the skills to beat me.
00:23Yeah!
00:24Round two, I go head to head
00:26with the winning contender.
00:27Let's go!
00:28It's their turn to surprise me
00:29with their signature deck.
00:31What?
00:32Don't try this at home.
00:33I know you did it, Bobby!
00:36Bottom line.
00:37You're gonna run in a chance!
00:38Everyone's out to beat me.
00:45We've got some heavy hitters in the house tonight,
00:47and they are teaming up to take me down.
00:50Food Network's Antonio Lofaso
00:52and culinary legend, the one and only, Wolfgang Puck.
00:59All right, what's up, Wolfgang Puck.
01:05All right, what's up, Wolfgang Puck.
01:06All right, what's up, Wolfgang Puck.
01:07All right, choir please.
01:08We have work to do.
01:09We have work to do.
01:10Thanks so much for coming back.
01:13It's always great to see you.
01:14You revolutionized food in this country,
01:16and you gave people like me and Antonio a job.
01:18You know what?
01:19It's a pleasure to see young people like you
01:22doing even better than me.
01:24Are you talking to me?
01:25Yeah.
01:25Young?
01:27So the crazy part is that you worked for Wolfgang.
01:30Actually, right out of culinary school.
01:32Every time you came in, you tested me,
01:34and you gave me, like, such a huge tutorial,
01:36and I have dreams about it still.
01:37Sure.
01:38But still to this day,
01:39I make the best omelet because of you.
01:41Absolutely.
01:42I just absolutely love that.
01:43All right, so let's start cooking.
01:45Let's get this thing going.
01:46I know, we got so excited.
01:47Like, the legends in the house were like,
01:48we want to hobnob all day, but the truth of the matter is,
01:50we're here for a very specific job, Chef.
01:52We're gonna see you go down.
01:54The bad news is you always do your job.
01:56Yes, he does.
01:57All right, let's bring in some chefs.
02:00Our first contender has three restaurant concepts
02:04from Brooklyn, Chef Fanny Gerson.
02:13Our next contender is actually Fanny's husband.
02:17Interesting.
02:19It's Chef Danny Ortiz de Montellano.
02:33Cold as ice.
02:37Good evening, Fanny, Danny.
02:40Are you sure you want to do this?
02:42A hundred percent.
02:43My son says I'm the better chef, so.
02:45Oh.
02:45Ooh.
02:46What?
02:47No, no, no, no, no.
02:48I clearly am the better chef.
02:51How long have you been married for?
02:53Uh, six years.
02:54Seven years.
02:54Six, seven years.
02:55Seven years.
02:58This round is gonna be way better than the second round.
03:00That I can see for sure.
03:03Here's the way it's gonna work.
03:04I'm gonna give you an ingredient of my choice,
03:06and you must make that ingredient the star of your dish.
03:10And the ingredient is?
03:12Pumpkin seeds.
03:15Oh.
03:16Uh, I'm worried.
03:18She's good with pepitas.
03:19Fanny's gonna beat me.
03:20She makes one of the best ppn,
03:22which is a mole that's made with pepitas.
03:24The first time I ever did anything for her was with pepitas.
03:28What'd you make?
03:28I made a pumpkin pie, which she never tried, by the way.
03:32Uh, this is amazing.
03:34All right, so, uh, Mr. Wolfgang Puck and Tony Lofaso,
03:38and they will decide which one of you goes up against me
03:40in the second round.
03:41No pressure at all.
03:42Just Wolfgang Puck.
03:44I'm easy.
03:45Yeah.
03:46Okay, guys, 20 minutes on the clock.
03:48Best pepita wishes for the Mr. and Mrs.
03:57I love pepitas.
03:59In Mexican cuisine, they make pumpkin seed sauces.
04:02Oh, yeah.
04:02You know, I like the pepitas roasted
04:05with a little salt and spices on it, and the tequila.
04:10Fanny, what are you making?
04:11Um, I'm not sure yet.
04:15Danny thinks I'm gonna make the pipian, so I pivot.
04:20I am making a pepita parfait with sweet mascarpone
04:24and a pepita caramel.
04:26First, I am doing candied pepitas with some egg whites,
04:30sugar, cinnamon, and ginger.
04:33Then I'm also roasting some pepitas before adding them to a caramel.
04:38And what about Danny?
04:40I'm gonna make some ziquilpac shrimp,
04:42and I'm gonna put some little tostadas on the side.
04:45I'm gonna do a ziquilpac, which is a spicy habanero pepita paste.
04:50It's a perfect vehicle for a protein-like shrimp.
04:52Chefs, we're coming up on 15 minutes and 30 seconds.
04:58All right, Fanny, I feel like you have to figure out what you're making.
05:00So I'm making whipped mascarpone with pepita caramel and candied pepita.
05:06She did throw a curveball right now.
05:08What was the curveball?
05:09Because I thought she was gonna do her pipian,
05:11so now I'm like, I should have done pipian.
05:13Was that a strategy? Did you know?
05:15Yeah, 100% it was a strategy.
05:17Mommy's gotta win.
05:19I have worked in some really amazing restaurants in New York City.
05:23Eventually, I got my first job as a pastry chef.
05:27My first cookbook was nominated for a James Beard Award.
05:31And then my husband and I opened Pan Pan Donuts, Lani Erkina and Mijo,
05:36which is inspired by our son.
05:39I need to prove to him that I am the better chef.
05:42And not only am I gonna beat Danny, but I'm gonna beat Bobby.
05:47All right, Danny, what are we doing with the shrimp?
05:49So we're gonna poach the shrimp.
05:51Is this something that you've made before?
05:52Yes, it is.
05:53Yeah, in restaurant or for family?
05:55For a restaurant and family.
05:56Okay, good luck to you.
05:57Yeah, thank you.
05:59When I got out of culinary school, I was working as a line cook.
06:02Then at age 25, I created my own food facility management company.
06:06And I would create menus for the U.S. Embassy in Mexico.
06:11I met Fanny when I moved to New York from Mexico City in 2014.
06:16And our son Gael was born in 2018.
06:20The one that actually cooks the meals at home is yours truly.
06:22I just want to prove to Gael that his dad can beat mom, and I'm gonna do so.
06:29Coming up on 8 Minutes.
06:33Fanny, what are you gonna do with that?
06:35I'm gonna caramelize the apples.
06:37And let's see in here.
06:38This?
06:38You think you're gonna be ready in 8 Minutes or less?
06:42You know, I have a plane to catch, so I won't be here all night.
06:47I think Danny is really nervous over there.
06:49I can see he's sweating.
06:51You think he's gonna sleep in the doghouse tonight?
06:54Danny, you know there's no way you can win this thing.
06:57If you win, you lose.
06:59If you lose, you lose.
07:00So, what are you still doing?
07:03I'm poaching shrimps.
07:04You cooked them perfectly.
07:06Let's hear it for Fanny and Danny, everyone.
07:09Yeah.
07:12We got four minutes on the clock.
07:15I grabbed the vegetables from the salamander, put them in the food processor with the pepitas.
07:21But while I'm blitzing, I remember, oh my god, I forgot to toast the pepitas.
07:26But it's too late.
07:28I grab my tostadas.
07:29I smear a little bit of the chicken pack on top of them.
07:32A little bit of the shrimp.
07:34Only two minutes left.
07:36Danny, you gotta get stuff on the plate.
07:38I just put the mascarpone in each plate.
07:41Then I grab some of the apples, grab some of the candy pepitas, and I put them all over.
07:46But the caramel hasn't finished.
07:49It's not as dark as I'd like it to be, so we're down to the wire.
07:53Danny, you got 60 seconds.
07:55I'm just like a chicken without a head.
07:57I can't have my son thinking that Danny's the better chef, but it's not looking good.
08:03Okay, okay.
08:0615 seconds.
08:07You got it, Danny. Let's go.
08:09I'm trying to finish the caramel.
08:11Come on, come on.
08:12I put some heavy cream, so it's saucy, and I add some pepitas.
08:17You got a plate! Got a plate!
08:19As I'm pouring, I realize that it's too thick.
08:22Go, go, go!
08:23More!
08:23More!
08:24More!
08:24Two!
08:25Four!
08:27All right!
08:29Oh, my God!
08:30It is a mess on the plate.
08:32I haven't even looked at what Danny's done, but hoping that he screwed up somehow as well.
08:39Fanny and Danny, what's more important, beating each other or beating this one right in the middle?
08:44I think Vivian.
08:45Feeding Bobby.
08:46I'm really glad that everybody has their priorities straight.
08:52Chef Danny, tell us what you made.
08:54I made a sikilpak tostada, put shrimp on top.
08:58The shrimp is cooked perfectly, and the sikilpak feels very fresh and bright, but I think to really
09:04get the full flavor of the pepita, it needed to toast.
09:08I love the crunch of the pepitas. The shrimps are good, but I thought the presentation was a
09:14little messy. Chef Fanny, what did you make?
09:18I made a pepita caramel parfait.
09:24This is the most brilliant way to incorporate the pepita, like a pepita caramel. The caramel,
09:29unfortunately, has really seized up.
09:31I love the pepitas with the sugar, with the cinnamon, but the caramel could have been darker.
09:39Work a little bit on the presentation, and you beat Bobby easy.
09:44Give Wolfgang and I just a second to discuss.
09:47Danny and my presentation needed work, so I'm hoping the flavors are enough to be able to make it to
09:53the next round.
09:54The chef moving forward tonight is... Chef Danny.
10:04Even though I didn't prove to Gael that mommy is a better chef than papi, I still think that he's
10:12gonna be proud.
10:14Danny, do you think your wife will ever forgive you?
10:18I don't know. I think I have to cook tonight.
10:20I don't think you have to cook. You better go and buy a nice piece of jewelry or something.
10:26Exactly.
10:34All right, Danny, congratulations on beating your wife.
10:40Good luck.
10:43All right, so what are we cooking tonight? What is your signature dish?
10:45My signature dish is...
10:49Steak torta.
10:51Steak torta.
10:52Yeah.
10:52Oh.
10:53I like that. A little Mexican steak sandwich. Yes.
10:57All right, 45 minutes on the clock. Let's go.
11:06So let's talk about a steak torta. Essentially, a Mexican-inspired steak sandwich.
11:12I would sear the meat really well, and I think the bread has to be really tender to soak up
11:18all the juices of the meat.
11:20Danny, did you make it for your wife also?
11:23I have made it for my wife, yes.
11:25It's amazing.
11:26Thank you, my love.
11:27So a classic steak torta has to have a refried bean base, good cut of meat, and pickled vegetables.
11:34Danny, what kind of meat are you using?
11:36A cut called terras major.
11:38It has a texture of a filet mignon, but the taste of a skirt steak.
11:43Bobby, what kind of meat you are having?
11:45Spice rub skirt steak.
11:47I'm making spice rub skirt steak torta with avocado and charred jalapeno relish and some red chili fries.
11:56I got some American cheese.
11:57No.
11:59Chef, 36 minutes to go.
12:03All right, Danny, terras major, you're making your own sort of like wet seasoning for it.
12:07Yeah, exactly.
12:08The marinade, it's soy sauce, lime, and rice vinegar.
12:12And then I see chicharron.
12:14The chicharron is just to give it a little crunch at the end, to give it a little texture.
12:18So it's almost like putting like potato chips inside your sandwich.
12:20Yeah, exactly.
12:20Right?
12:21That's the same idea.
12:22All right, Fanny, you're like cheering him on right now.
12:24Oh my God, I'm so excited.
12:25So you're not mad anymore?
12:26No, no, no.
12:27Okay, good.
12:28Bobby, he doesn't know what's coming.
12:31Is this like the sandwich though that'll like keep you married?
12:33Yeah.
12:34Okay.
12:35You heard that?
12:36Yeah.
12:36Okay, take note.
12:37Okay, good.
12:40I'm making a smoked chili sauce.
12:41It's chipotle chilis, some mayonnaise, some Dijon mustard, some honey.
12:45This is going to bring heat, acidity, and some sweetness.
12:48Well, that's not very good.
12:51It's actually really good.
12:53I'm using some white American cheese.
12:55I know you mentioned it.
12:56Yeah, did I?
12:56Yeah.
12:57I'm really excited about that.
12:58Um, is white American cheese like really good on steak tortas?
13:02No, it's not.
13:04American cheese is good on everything.
13:06Oh, I love American cheese.
13:07It just doesn't go with a tostas.
13:09What's making me very nervous is that Bobby's not breaking a sweat.
13:12And I can't lose today because beating Bobby will prove to Gael that Papi is a great chef.
13:21We got 30 minutes to go.
13:27Everything on Chef Danny's station sounds so delicious.
13:31The textures, he's talking about like chicharron that are going in with the steak.
13:35He's doing a black bean paste that's going at the bottom.
13:38Then I go over to Bobby's station, he's being very, very specific.
13:41Like a sauce, a cheese, steak, and I tasted the sauce and it's really good.
13:47So the next thing I start working on is pickled vegetables.
13:50So I grab some cauliflower, jalapenos, and carrots.
13:53I want to get them really tiny.
13:57But I hear Fanny's voice.
13:59Yeah, let it go, let it go.
14:04Having Fanny in the audience is great.
14:06But at the same time, don't backseat cook.
14:11It's time to fry my french fries.
14:13I blanch them in oil at 300 degrees.
14:16And then the 375 degree fry at the end makes them golden brown and crispy.
14:22I have to finish my beans.
14:24Are the beans cooked?
14:25Yes, they are cooked.
14:26Okay.
14:27Put it on the pan with a little bit of onion.
14:29Start mashing them and then add a little bit of chorizo.
14:32Only 21 minutes left.
14:35Next, I'm going to put my steaks on the plancha.
14:38Let them cook up.
14:39So it's interesting.
14:40Danny can cook his steak rare or medium rare the way he wants.
14:44Skirt steak is very dense.
14:46Bobby has to be really careful of not overcooking it.
14:50I just love the flavor of skirt steak.
14:52I'm going to put a spice rub on it.
14:53There's paprika, ancho chilis, there's New Mexico chilis.
14:56And I see we're going to cast iron pan very hot so that the spice rub becomes a crust.
15:01While that's happening, I'm making an avocado and
15:03charred jalapeno relish.
15:05And then for the bread, it's kind of like a Cuban roll.
15:08It's very soft and pillowy.
15:09I'm just going to toast them.
15:11For my bread, I just need to get a little color on it.
15:14It looks like Danny spread a big nugget of butter onto his bread,
15:18doing like a quick little toast.
15:19I mean, here's the thing though.
15:21It's like so annoying is that Bobby's been down to the wire so many times.
15:23Yeah.
15:24And he always ends up pulling it off.
15:25So chef, you've been the chef of the Oscars for what?
15:29I think to mess with Bobby, like host your own award show.
15:33You mean the Bobby's?
15:41In Hollywood, you get an Oscar.
15:43At this show, we call it the Bobby.
15:46I like it.
15:46Well, the biggest Food Network star is Antonio Lofaso.
15:57It's me?
15:58Are you serious?
15:59Oh my goodness.
16:01I just want to say thank you so much specifically to Chef Wolfgang.
16:05I want to say thank you to Fanny.
16:08I want to say thank you to Danny.
16:10And I don't want to say thank you to Bobby.
16:13Okay, I'm going to go back to my seat now.
16:15Okay, good.
16:16And the best chef in the Pete Bobby Flay Arena is, he's an Iron Chef.
16:23Iron Chef?
16:24He's a winner of James Beard Award.
16:27Wolfgang Puck?
16:28Me Wolfgang Puck, yes.
16:31I'll thank my mother and Bobby.
16:33Thank you very much.
16:34See you next year at the Bobby's.
16:36Okay, see you later.
16:37I guess I got left out of the Bobby's this year.
16:40That's okay.
16:40I have a lot to do.
16:42What else do you have to make?
16:43I have to make the avocado.
16:44Oh, I got to put jalapenos in there.
16:46It's bland, right?
16:47Yeah, you're right.
16:52All right, Danny.
16:53What are you doing here?
16:54Cooking my meat.
16:55How are you going to cook it?
16:56Medium rare or?
16:57Medium rare.
16:58You know, I like my cheese pretty rare, so I have a little bite.
17:01Okay.
17:02Sounds good.
17:04Mmm, I love the lime on it.
17:07But it needs a little more, you can see.
17:08Yeah, yeah, yeah.
17:10Oh my God, it's raw.
17:11If I don't get the steak cooked, I won't be able to serve this.
17:17Only four minutes left.
17:20My steak still needs to be cooked.
17:22That needed to be started way earlier.
17:25The fastest way is just to slice it up, put it back on the plancha, and I hope for the
17:29best.
17:31I slather some smoked chili sauce, a couple pieces of American cheese.
17:35There's your American cheese.
17:36I'm so happy about it.
17:38I'm choosing American cheese because it's the perfect melting cheese.
17:40But I'm also going to add some Mexican cheese, the cotija cheese, because it actually gives it some texture and
17:45tons of flavor.
17:47Chefs, three minutes.
17:49I'm putting beans all over my slices of bread.
17:52My steak, it's a little bit charred, but I think it should be fine.
17:56And then I add the chicharron.
17:58I put one layer of steak, then I add the avocado relish, cotija cheese.
18:0430 seconds.
18:07The fries, I take them out.
18:09They look nice and golden brown, and I'm going to hit them with a seasoning mix.
18:13Five, eight, seven, six, five, four, three, two, one.
18:23Oh my God.
18:24That was harder than how it was going to be.
18:29Hey, I love french fries, but french fries and a torta I have never had before in my life.
18:37All right, now we'd like to introduce you to your judges.
18:40First up, the owner of Katz's Deli, Jake Dell.
18:45Next, the creator and host of Mama Tania's Kitchen, Mama Tania.
18:51And Chef Emilio Serra.
18:55All right, judges, please start with what's in front of you.
19:01First off, as someone who enjoys a good meat to bread ratio, this was it.
19:06The cheese was wonderful. There was a good amount of heat.
19:08I wish the beef had been cut maybe thicker, so it was more present.
19:12And then I love fries with sandwiches, so that's a win.
19:15The steak was beautifully charred. I really enjoyed the smokiness and the sauce.
19:20But if we're going to do cilantro, let's do cilantro.
19:24Like girl, either give me a bouquet or a salad or give me nothing at all.
19:30Judges, please try the second sandwich.
19:38I was really excited to see chicharron inside of this.
19:42They gave it some nice crunch, but I wanted more meat or more lettuce or more tomato or more something.
19:49Agree with the garnishes.
19:51I wish there was more of the beans, more of the lettuce, more of the tomato.
19:54But the beef itself, great flavor, great char.
19:56Some pieces were a little overcooked.
19:58And I got to say, I really love these veggies here.
20:01I thought they were bright.
20:02Judges, if you could take a card and vote.
20:05I really think I brought the flavor.
20:07But at the same time, they really liked the American cheese and the cotija.
20:11I think it's a complete toss-up.
20:14And the winner is Chef Bobby Flay.
20:22This experience was amazing.
20:24And it's just part of my growth as a chef, father, and as a husband.
20:28I mean, he gets to cook against his wife and have bragging rights that he's a better cook.
20:33We got to pick the dish that has the most eel.
20:37And Chef Bobby, your dish was the eel dish today.
20:42Bobby, at your age, how many more prizes you want to win?
20:46Let the young people come up like me.
20:49Maybe next time you put me on the show.
20:50I would pay so much money to see all of this.
20:54I'm staking my claim in the torture-making game.
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