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FunTranscript
00:00I'm Bobby Flay.
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.
00:07Tomorrow, who knows?
00:08Trash talking.
00:09This culinary battle is gonna shake down in two rounds.
00:13Round one, to get to me, two contenders
00:15have to go through each other using an ingredient
00:17of my choice.
00:18It's do or die, Bobby.
00:19Two people that know me well will decide
00:22who's got the skills to beat me.
00:23Yeah!
00:24Round two, I go head to head with the winning contender.
00:27Let's go!
00:27It's their turn to surprise me with their signature dish.
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.
00:46What's up, everybody?
00:48My co-hosts tonight always bring the noise.
00:51Please welcome Jeff Morrow and Carson Kressley.
00:53We're going to beat Bobby Flayne.
00:58We're going to drum your roast.
01:00We're going to shuck your clam.
01:03We're gonna kill Bobby Flayne.
01:06We're going to a good radio!
01:08We're gonna kill him today.
01:12Beat Bobby Flayne!
01:16Thank you so much!
01:18Hi!
01:18What's going on, guys?
01:20Emmy winner.
01:20Thank you for noticing.
01:22Of course, you have so many of them.
01:23Not as many as you, my friend.
01:25Yeah.
01:26Don't you have eight?
01:26I have five.
01:27Hang in there.
01:28I just got the word from my agent.
01:29I was nominated for a daytime Grammy.
01:32Really?
01:32Oh my god, that's amazing for a spoken word recipe.
01:34Of course, yeah.
01:36Do you have that?
01:36I just, I follow your career.
01:39So, uh, what are we going to do tonight?
01:40Tonight's all about Southern cooking.
01:42Southern cooking.
01:43How is your Southern food game?
01:45Pretty good.
01:45I feel like you know your way around Brits.
01:47Southwestern, Southern, yeah.
01:48Yeah, this is going to be annoying.
01:51Our first contender is known for her big, bold takes on Southern cuisine.
01:56Chef Alexia Gavlak!
01:59How you doing?
02:00There she comes.
02:03Those were like jazz hands.
02:05I like you.
02:08Our next contender is known for his modern take on Southern cuisine.
02:12I do declare.
02:13Chef Austin Summerall.
02:15Yeah!
02:15Oh!
02:23Alexia, Austin, welcome.
02:25How are you guys doing?
02:26Doing well.
02:26I'm here to teach you all a little something about Southern cooking.
02:29Oh, I like that.
02:31Here's the way it's going to work.
02:32I'm going to give you an ingredient of my choice.
02:34And you must make that ingredient the star of your dish.
02:38And that ingredient is slab bacon.
02:42Okay, okay.
02:44Nice.
02:45Slab bacon is just a whole pork belly cured and then smoked.
02:48It's delicious.
02:4920 minutes to get your competitors shaken with the slab bacon.
02:58Slab bacon.
03:00That's very Southern.
03:01Very.
03:01This is a gift.
03:03You can make something sweet, something savory.
03:05How about a bacon chutney?
03:07Ooh.
03:07Oh my heavens.
03:08I like glazing bacon.
03:10Either common ground and molasses and mustard or maple and mustard.
03:13It's almost like bacon candy.
03:14Right.
03:16Alexia, what are you making?
03:17I'm going to make some lettuce wraps with a fish sauce caramel and then just a lot of fresh herbs.
03:22Alexia, make me lettuce wraps.
03:25My strategy is to fry the bacon, glaze it, and then to keep everything light, bright, refreshing.
03:31I get my caramel going, add the fish sauce.
03:33Fish sauce adds depth and it just makes a dish so much more interesting.
03:37I perform really well under pressure, so I think Bobby's going to meet his match today.
03:44I knew I wanted to become a chef when I was 16 years old.
03:48I was cooking in restaurants and I fell in love immediately.
03:52Today, I'm chef owner of Swine and Sons in Orlando, Florida.
03:55We serve up Southern-inspired smash burgers, sandwiches, and salads.
03:59But I've had a crazy year in my personal life.
04:01I went from running my restaurant with my ex-husband to running it alone.
04:06Now I'm thriving.
04:07I'm about to open up a third location and I want to thank my staff and my kids
04:10for sticking by me through thick and thin.
04:12I'd love to bring home a victory for them.
04:16Austin, what are you making, sir?
04:17I'm going to see how many different ways I can make bacon.
04:20Okay.
04:20And of course, I got to braise some greens.
04:22Oh, nice.
04:23I'm making bacon braised mustard greens with leek and bacon soubisse.
04:28And then I'm going to crisp up some lardons and a cast iron pan.
04:31Once I get the lardons sizzling, I've got to get mustard greens going.
04:35Toss them in a little bit of that bacon fat, add in chicken stock,
04:38and get all that flavor out of them that I can.
04:40Hey, Austin, so you're incorporating it three ways, I see.
04:43I may even go for a fourth if I've got the time.
04:45Oh, wow.
04:46Come on, guys.
04:50My love for Southern cooking came from my grandfather.
04:53We used to cook together a lot.
04:55After culinary school, I worked my way through Cochon in New Orleans
04:58and the Hot and Hot Fish Club in Birmingham.
05:01Today, I serve modern takes on Southern classics in my restaurant, White Pillars.
05:06I've done a lot of competitions.
05:08I've been nominated for a James Beard Award,
05:10and I'm here to prove that I'm not just all talk.
05:15Just under 16 minutes, chefs.
05:19Alexia.
05:20Hi.
05:21The lettuce wraps, right?
05:22It's usually a lot of flavor.
05:23It sounds like boring health food, right?
05:24But it's not, because you have slab bacon.
05:26I love it.
05:27You've got the jalapeno, you've got the cucumber, the lime,
05:29but it's all kind of bolstered by the fatty, crispy bacon.
05:32That's right.
05:33Delicious.
05:34Big man Austin, what are you making us?
05:37So I'm going to do some bacon lardons,
05:38and then we're going to do an onion, leek, and bacon sous-vice.
05:42So you know your way around this slab bacon.
05:44I feel good about it.
05:45A sous-vice is an old French recipe,
05:48typically with onions and cream.
05:51This one, I'm adding bacon, leeks, and then I'm going to puree it.
05:56We are at the 10-minute mark.
05:59That's fast.
06:01So Austin is doing his play on a sous-vice,
06:03which is a classic onion cream sauce.
06:05Sous-vice.
06:06And he's infusing it with a ton of bacon flavor.
06:08So Alexia's dish seems more texturally interesting,
06:12you know, with all the fresh veggies in it.
06:14Yeah.
06:15Let me go see a lady and a man about some bacon.
06:18Hi, Alexia.
06:19Hi.
06:20Tell me.
06:20This is our fish sauce caramel.
06:22Fish sauce always sounds so gross to me.
06:24It's so good.
06:25But it's so delicious.
06:26It's so yummy.
06:27And you're deep frying the bacon.
06:28Yes.
06:29Oh, wow.
06:29It's so thick.
06:31The hope is all these bright flavors will just lighten it up.
06:34Right.
06:35I like it.
06:36Hi, Austin.
06:37Hey, so I'm working on a little crumble,
06:39kind of like a breadcrumb gremolata.
06:42That's Lady Gaga's real name, gremolata.
06:45Started grating some French bread.
06:47I'm going to toast that in bacon fat with lemon zest.
06:51I added some parsley because I think it'd be a nice textural finish.
06:54We've got four minutes and 30 seconds.
06:56That's not a lot of time.
07:01I'm checking the fish sauce caramel,
07:03and I'm happy with the color and texture.
07:06So I start to glaze the bacon.
07:08Did the glazing just happen?
07:10Wait, hold on.
07:10I'm getting word from the control booth.
07:12It is glazed.
07:13We've confirmed.
07:15I'm tucking the bacon into each of the lettuce leaves
07:17and adding my cucumber, my jalapeno, my herbs.
07:21I'm finishing it with a drizzle of fish sauce caramel.
07:23I start putting the sous-viz out on the plate.
07:2645 seconds.
07:27Holy smokes.
07:28Then the mustard greens, bacon lardons,
07:31and then crispy breadcrumbs.
07:3210, 9, 8, 7, 6, 5, 4, 3, 2, 1.
07:46There you go, chef.
07:47Feeling nervous because I wish there were more components to the dish,
07:51and I'm just worried I plated too safe.
07:55I've got a good chance, but I do feel like the dish reads a little heavy.
07:5920 minutes is fast.
08:01All right, we're really excited about the slab bacon.
08:04Chef Austin, would you make us?
08:05A leek and bacon sous-viz, bacon lardons, and a bacon fat crumble.
08:11It's a whole lot of bacon.
08:13It is.
08:13Love the sous-viz.
08:15Tender, sweet, leek flavor.
08:17You get that bacon breadcrumb crunch.
08:19The lardon, I wish was more rendered, more crisp.
08:23Yeah.
08:24Some of my lardons still have the lard on.
08:27I would have loved just a little fresh citrus on here as well.
08:30Chef Alexio, what did you make?
08:31A bacon lettuce wrap with fish sauce caramel and a little fresh herb garnish.
08:37I love your fish sauce caramel.
08:40Sweet meat is always a win in my book.
08:42I like that you did deep fry it, but the inside is almost like hammy.
08:47I like this decadent kind of fatty bacon wrapped with vegetables,
08:51but it just feels a little incomplete.
08:53I would love some thinly sliced carrot or something else to give us one more layer of crunch.
09:00They feel like the dish is missing something crunchy, and I have to agree.
09:04I kind of wish I could do a do-over.
09:06The chef moving forward is...
09:12Chef Austin.
09:15I'm super bummed, but this is how we become better.
09:19And so I am still proud of what I did here.
09:22Austin, you won because you showed a lot of technique.
09:25I believe you can transfer that directly into the next cook and crush us, man.
09:38Okay, Austin, good job.
09:40What's your signature dish?
09:42My signature dish is...
09:45tomato pie.
09:46Really?
09:47Tomato pie?
09:52Yeah, easy breezy.
09:5645 minutes on the clock, and your time starts now, y'all.
10:07Tomato pie.
10:08Not a pizza.
10:08Not a pizza.
10:09This is a savory pie made with tomatoes.
10:11Sometimes contains cheese baked into a savory crust.
10:15The trouble here, you got to get this dough going because it's going to take some time.
10:20Austin, why did you choose tomato pie?
10:22So this is something that I grew up making.
10:24Ah.
10:25So tomato pie is an old southern dish, but I've got some new twists.
10:29I'm making an heirloom tomato pie with goat cheese ice cream.
10:34I put AP flour into the food processor.
10:37Got to make sure that the butter is cold for the flakiness.
10:40Add in salt and sugar.
10:41Tomato pie is a very nostalgic dish.
10:44And I'm here to prove that southern cuisine has a real place in the culinary ethos.
10:49I'm going to start making tomato pies.
10:51I think so, too.
10:52I'm going to sit on my veranda and drink sweet tea.
10:55And I need to get a petticoat.
10:56Ooh, a petticoat.
10:59Bobby!
11:00Yes?
11:01I heard you've been making a lot of pies lately.
11:03I have.
11:04Blackberry pies, peach and blueberry pies.
11:07Trying to get better at it.
11:08I'm a little nervous to make tomato pie because it involves a dough.
11:12But I do have a good pie crust recipe, so I hope this will transfer.
11:16I'm making a savory tomato pie with pimento cheese, some crispy bacon, and a tomato salad.
11:21Just doing the southern thing.
11:23My pie dough, it's flour, some sugar, cold unsalted butter, some buttermilk.
11:29Okay.
11:29Deal.
11:30I'm going to go a-calling.
11:31A gentleman caller.
11:3337 minutes, y'all.
11:37Well, howdy-do.
11:38Hey, hey.
11:39So, I've got the crust made.
11:42And then all these heirloom tomatoes.
11:43That's right.
11:44And you chop them all up in thin slices and layer them.
11:46I like to leave them a little chunky.
11:49It's a potpourri of tomato goodness.
11:51I'll start putting together the filling.
11:53Mayonnaise, egg yolks.
11:55Parmesan and white cheddar just go so nicely with tomato without being overpowering.
12:00And then herbs, my tomatoes, lemon juice, and I'll let all those flavors incorporate.
12:06And what's this vodka for?
12:08I'm going to make a savory goat cheese ice cream to go on top of this.
12:12What?
12:13You doing all this in 45 minutes?
12:15I hope so.
12:15Mind your beeswax over there.
12:20Time to roll out the pie dough.
12:21I put it into the cast iron pan.
12:24Well, howdy-do.
12:26What's going on, Carson?
12:27Look at those little skillets.
12:29And then your tomatoes are going to be diced?
12:31They're going to be sliced.
12:33I'm going to do a pimento cheese flavor inside.
12:35Oh, that's very southern.
12:36I know.
12:37But I got to get my pie crust in the oven.
12:38Okay.
12:39I have a lot to do.
12:41I have to blind bake the pies.
12:43That means that I have to bake them halfway.
12:45Before I put the filling in, otherwise they won't cook evenly.
12:48Oh, God.
12:50Well, have I got some tea to share with you?
12:53Please lay it on, man.
12:54In 29 minutes, Austin's making goat cheese ice cream to do like a tomato pie a la mode.
13:00Oh, he better get on that.
13:01I've got to roll out six bottoms and six tops.
13:05And then it needs to bake long enough.
13:08I cut out the first round and it's just not big enough.
13:11I've really got to kick it into high gear because I'm running out of time.
13:15Austin, is this the most stressed out you've ever been making tomato pie?
13:19100%.
13:20This is taking forever.
13:22We're in trouble.
13:27All right, 25 minutes left.
13:30All right.
13:31Austin, are you worried about your time?
13:33I am worried about my time, but I'm about to get them in.
13:35Got all the bottoms put down into the pans.
13:37Ladle my mixture into each pan.
13:40And then I've got to get tops for each pie.
13:44So my pie dough is baking and I'm going to work on the filling.
13:48I'm slicing the beefsteak tomatoes thinly so that they cook.
13:52I want a little saltiness, some smokiness, so the bacon's going to definitely do that.
13:55And then I'm going to do like a pimento cheese, grated cheddar cheese,
13:58paquillo peppers, some mayonnaise, and some chili diorbo.
14:03Here we go.
14:04I'm going to go check on these pies.
14:05Good luck.
14:0622 minutes, 30 seconds.
14:09Austin, we're going to get those pies in the oven.
14:11Stand right.
14:11Right now.
14:11You make this at your restaurants.
14:13You've done this a thousand times.
14:14A dude, a dude, a thousand times.
14:14How long does this usually take?
14:16I'd say 20 minutes.
14:18This is less amount of time than I would typically bake these pies in,
14:22but got to leave the oven up a little higher for the best.
14:25And the ice cream, what's the plan?
14:26We've got all the ingredients right here.
14:28We're going to blend it up.
14:28And then a little, okay, a little nitrogen here.
14:32Science and magic come together.
14:34Give it up for Austin.
14:37Into the blender, I add in heavy cream, milk, cream cheese,
14:41fresh chevre, a little bit of vodka,
14:43because that's going to keep the ice cream from freezing too hard.
14:46A touch of honey, white balsamic, and some thyme.
14:51How you doing, Bobby?
14:52What's up, my man?
14:53Great to hear.
14:54The pies have been in the oven for some time.
14:56Are you blind baking them?
14:57Yeah, but it's not good.
14:58The time is running quickly.
15:00Did you hear that?
15:00He said it's not good.
15:02See what happens when you get into the vortex of negativity?
15:06So my pie dough is baking, and I'm going to take the bacon fat.
15:10I'm going to make a dressing with it.
15:11Dijon mustard, red wine vinegar, a little bit of honey, and the bacon fat.
15:17Want me to hold that for you?
15:18Thanks.
15:20All right, 18 minutes, 40 seconds left.
15:25All right, what did you see?
15:27Bobby's pretty flustered.
15:29So I take the pie dough out of the oven.
15:31It's slightly under from where I want it, but like, I got to fill the pies.
15:34I'm going to put a slice of the tomato, put the pimento cheese.
15:38I'd like them to bake for 15 to 17 minutes.
15:40I want the cheese to melt, I want the tomato to kind of soften.
15:44And most importantly, I want the pie dough to cook.
15:48All right, because nothing.
15:53Oh man, here we go. Don't blow up.
15:56It's time for the liquid nitrogen.
15:59Liquid nitrogen is compressed air in the liquid form, and it's really, really cold.
16:06It evaporates up through your mixture, and ice crystals form.
16:09And this is instant ice cream without an ice cream machine.
16:12Ah, okay, that was miraculous.
16:14Look at that, Austin.
16:17I think he's going to put those in the freezer and just firm them up some more.
16:20Yeah, because I'm worried those are going to be melted.
16:24Bobby, what are all these additional tomatoes for?
16:27I just figured I'd mix a little tomato salad to go with the tomato pie.
16:30A tomato salad?
16:32It's got some hydrocress, fresh basil, and some red leaf sorrel, and the bacon fat dressing.
16:39At four minutes left, I check in my pies.
16:41They're not baking quick enough, so I need to put them in this alamander.
16:44A little broiler action?
16:46A little broiler action, yes.
16:48I need the top to grattan, and hopefully they're still cooking on the bottom.
16:53Now start pulling my pies out of the oven, and they look great.
16:57Yeah, I like it.
16:57See, Austin's got the crust on top.
16:59I like the crust on top, because tomatoes are kind of gooey and runny,
17:04so I feel like I need the extra, like, bread carb moment.
17:08Two minutes!
17:10I grab my ice cream, and I can see that my scoops are just dying.
17:15Oh, no, his ice cream has most definitely melted.
17:18Well, that's the problem.
17:19Whew.
17:20I'm starting to feel that I may have just blown this.
17:2645 seconds.
17:29My goat cheese ice cream is not staying frozen, but I did make extra, and I'm hoping that I can
17:35re-scoop it.
17:36Austin's doing ice cream CPR.
17:38Oh, no.
17:40So I take the pies out of the salamander.
17:42Oh, wow.
17:44Crispy bacon going on top.
17:48Nine, eight, seven.
17:50Then I take some of the tomato salad with the bacon fat dressing, and that's it.
17:54Four, three, two, one.
18:01That was hard.
18:02That was hard.
18:03I'm feeling really good about my tomato pies.
18:05The ice cream made it on top, but the one scary part is that
18:08you can't taste the pie.
18:09We'll just have to see.
18:10Oh, man.
18:14All right.
18:14We'd now like to introduce you to our judges.
18:17First up, the founder of Progressive Hedonist, Dana Cowan.
18:24Chef, author, and restaurateur, Chris Scott.
18:27And the executive chef of Chisiamo, Hillary Sterling.
18:33Judges, start with the first tomato pie in front of you.
18:42I really love the crust.
18:45I mean, the goat cheese snowball is delightful, but the filling has not exactly gelled like it's
18:52overcooked.
18:53The goat cheese ice cream is my favorite part of the entire dish.
18:56And the crust is buttery.
18:58It's flaky.
18:59The tomatoes, though, are cut a little bit large.
19:02That tomato liquid, it's seeping into the pie.
19:07I appreciate all the cheeses, but I'd like a little bit more from it all.
19:11I want those herbs inside the tomatoes and that freshness that I'm just missing a little bit.
19:16All right, judges, we're going to have you swap plates.
19:26Oh my god, I love pimento cheese.
19:28It's so southern.
19:29The crust, I sort of use it like a dip in a chip, which feels a little bit less like
19:34tomato pie to me.
19:36I love that there's a little bit of heat in here.
19:39The bacon is adding its own left turn, but I wish that the tomatoes were roasted or bringing
19:44out some of the natural sugars.
19:46I love the chilies.
19:48I love the cheese.
19:49I love the bacon, but I wanted more tomato in there.
19:52And I love tomato salads, but I want to see the pie as the star of the show.
19:57All right, judges, please vote on these cards.
20:01There are lots of compliments on the crust.
20:03I think the ice cream turned out great, but I wish I had arrested the tomatoes for just a second.
20:07It would have removed some of the moisture out of them.
20:09Our winner is...
20:15Chef Bobby Flay!
20:20The application to the tomatoes on this dish right here shined through.
20:24I think I know how to fix it if we want to just go again.
20:27I was just going to say, I would love to have you back for rematch anytime you want.
20:31We don't do that very often.
20:32Wow!
20:34I came here to prove that Biloxi, Mississippi has got some real culinary talent.
20:38I felt like I had a good showing, and I'd love to come back and redeem myself.
20:43My record is abysmal here, but I'm good luck for Bobby. That's probably why he keeps inviting me back.
20:48I think you should go.
20:50Thank you so much.
20:51I'm sorry.
20:52Thanks for coming.
20:54I took home the win because I kept my eyes on the pies.
20:57Which I'm aba now?
20:59And Eivelsiu, if I went to Cannabis, there was kill you.
21:00If I got up our kids, they would win the grandbabies.
21:00And I Crystal and Michael, but I'll be here and see you too.
21:00Whoever wants a lot from here.
21:00I'll be here to be fun.
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