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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
00:26with 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 could earn even more money
00:35if they could 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 Guys' 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
01:01because 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,
01:15for 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.
01:36Don'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 in charge of an Italian
01:48and an all-American restaurant from our best burger competition.
01:53Being from Sin City, Las Vegas,
01:55we've got guilty pleasures everywhere you look.
01:58Half of what we do is over-the-top burgers,
02:00but we also do Italian carbs, ooey-gooey calories,
02:04butter, oil, crispy textures.
02:07You win.
02:08Just go ahead, collect your money, you win.
02:11Hi.
02:11So welcome back.
02:12How are you?
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,
02:27I want you to make the judges...
02:30Let me see who's back there.
02:31First-time judge back there,
02:33Chef Brett Resigno,
02:35Iron Chef Stephanie Izard,
02:37and the one and only Michael Voltaggio.
02:40I want you to make the judges
02:43a 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,
02:55the more weight it will have with the judges.
02:59Weight.
03:00Weight?
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 at the scales.
03:26I'm sweating butter.
03:28Oh, my God.
03:29You 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, Christian!
03:43Oh, no!
03:44Oh, my God!
03:46Sorry!
03:47No, no, go!
03:48Ah!
03:48How am I going to make a 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 the 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, I'm going to meld both of those worlds
04:13and make some sort of grilled cheeseburger concoction,
04:16like a patty mill.
04:17I think the heaviest things that 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 take it over the top.
04:27All right, we need bread.
04:28Where's the sour dough?
04:29How heavy are these?
04:31One pound?
04:32Oh, frick.
04:33I'm so scared.
04:35I grab some of my favorite melters,
04:37which are Havarti and mustard cheese.
04:39I want to choose ingredients that 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 of the beef and the cheese.
04:52You ready?
04:53Just a little scared.
04:54I'm going to start with 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 at six and a quarter.
05:05One onion.
05:06I'm going to try to see what two does.
05:08Man, those onions are heavy.
05:09You got three things of cheese in here, though.
05:11Do you need all three?
05:12Yeah, because I want it really gooey.
05:14So I have to take one for the team, put it back.
05:17I'm going to do this.
05:18All right.
05:19You got a seven.
05:19Go ahead.
05:21I'm not even going to put that bacon in
05:23because I'm already at the weight limit,
05:24so time to move on and get cooking.
05:26Thanks, Hunter.
05:27All right, good luck, Chef.
05:28Get after it.
05:29Woo!
05:30All right.
05:31Let's do this.
05:3227 minutes!
05:34Okay, let's see.
05:36Ugh, seven pounds?
05:38Okay.
05:39When I think guilty pleasure,
05:41I think an abundance of everything.
05:44I need something about this dish to be light,
05:47so that means sandwich, bread's light.
05:49So I want to do a 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 that you love,
06:04put too much of it on a sandwich, done.
06:08Um...
06:08I eat cold fried chicken from the fridge
06:11at 8 o'clock in the morning,
06:12but looking at actual chicken,
06:14it's, of course, really heavy.
06:16Also, I don't need that much.
06:18Fork quail light, this sounds perfect.
06:21Guilty.
06:23Got to have eggs for me to make a mayo.
06:28Just grab the tiny one.
06:31When you think of guilty pleasure,
06:32there's got to be something
06:33that kind of takes it over the edge.
06:35I need chocolate.
06:37Chocolate-covered bacon,
06:39guilty pleasure at, like, the carnival.
06:41Bada-bing, bada-boom.
06:43Okay.
06:44Ready to go?
06:45Yes, sir.
06:46Brioche buns at three quarters.
06:48Nice call on the mortadella.
06:49The duck bacon and a chocolate bar.
06:53Uh, the quail.
06:54I've seen a lot of interesting things
06:56that I would call a guilty pleasure.
06:57Never seen a combination of mortadella.
07:00Duck bacon, a chocolate bar,
07:03some duck eggs.
07:04Seven and a quarter.
07:06If you got rid of the mayo,
07:07you could make your own mayonnaise.
07:09This is true.
07:09Spicy chocolate bar, that's seven pounds.
07:12I have wasted so much time.
07:14I don't have time to make my own aioli.
07:16Thanks, Papacito.
07:17But there was nothing else I could do.
07:18I had to hit this weight.
07:24Total blank.
07:25No idea what I'm doing.
07:27Instead of a burger, which I did last time...
07:29What's better than melty cheese?
07:32Let's show guys something else.
07:34What's on the game plan, Chad?
07:35Parm.
07:36I'm trying to do some veal parm.
07:38Fantastic.
07:39Italian food in Las Vegas is certainly a feature.
07:42Flowers on the station, egg wash, bread chrome.
07:45I need some bread chrome.
07:46So for my guilty pleasure, I 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 cheese.
07:56Fresh mods.
07:57I grabbed provolone.
07:58I grabbed parmesan.
08:00My next move was to go get tomatoes for the parmesan sauce,
08:04classically with tomato sauce.
08:06My strategy was to get everything I needed to make the dish more guilty.
08:10Oh my gosh.
08:11And edit it to scale.
08:12Are you almost ready?
08:13Almost ready.
08:13Yes, sir.
08:14You know, this whole thing is about guilty pleasures.
08:17Well, I'm a little guilty right now, and I can't say it's a pleasure.
08:20You see, the chefs nor the judges know what's coming up, and what's coming up is big.
08:2625 minutes.
08:28It's happening.
08:30I'm going to caramelize these onions real quick.
08:33Not going to lie, I'm a little concerned that I could only grab one onion.
08:38Ideally, the caramelized onions would be a solid layer across that sandwich,
08:42because I really know that's going to balance everything.
08:45Okay, burger time.
08:47Crank up the heat, baby.
08:49Get these babies cooked up, so flat and crispy.
08:52To make sure that it stays together, I like to brown one side to kind of keep it all together.
08:58Ooh, look at that sear.
09:00I have to smash that burger as thin as possible.
09:03Oh yeah, oh yeah.
09:04Got to get it as thick as the bread.
09:07Even though I've been here four times, I still have that imposter syndrome that I can't believe
09:12that I'm on a Food Network show, and I get to talk to Guy.
09:1823 minutes, 23 to go.
09:20What's happening with Chad?
09:21What's happening with Chad?
09:23So I got cheese, I got veal, I got parm.
09:25The other two chefs are going.
09:27I'm thinking, I got to catch up.
09:30Seven pounds.
09:31Let's see what we got.
09:32All right, so you got three and a quarter.
09:34You got to have that.
09:34Come on now.
09:36You're a little over on that.
09:38I got to have breadcrumbs.
09:39Yeah, breadcrumbs in there.
09:40All right, well.
09:41I'm overweight, so now I got to edit.
09:43So now I got to think about what 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 tomato to cover four plates.
10:02Okay.
10:03Six and seven inches.
10:05So we're good?
10:05Can I take off with that?
10:06Yep.
10:07Bye-bye.
10:07Bye-bye.
10:09I've taken almost 10 minutes to shop.
10:10Oh, my God.
10:12I feel a little nervous for Chuck.
10:15So I had to pound my scallopini, bread my scallopini with breadcrumbs, flour at the station, cook
10:22my scallopini.
10:24I got to make pasta sauce.
10:25I got to pull it all together with only 20 minutes left.
10:29We make it every day, 20 times a day, it seems like.
10:33I don't know if I've ever made it with, you know, 20 minutes to make it, though.
10:41What's interesting is all these chefs have been here.
10:43They've all won.
10:45But it's kind of funny.
10:46You take guilty pleasure and then watch your weight and put them together.
10:49It's like the two polar opposite thought processes.
10:53All right.
10:53Christian's got quail, duck bacon, a bunch of cheese, some chocolate.
10:58Chocolate.
10:59How did he get all of this in seven pounds?
11:01Where are you taking us right now, Chef?
11:03Oh, I'm taking you to Flavorville.
11:05It's down the side street of Flavortown.
11:07I'm going to do a chocolate bacon mortadella with a little bit of fried quail and some duck
11:13bacon sandwich.
11:15Yeah, Chef.
11:17First, let's make this fried quail.
11:19So I'm seasoning my quail with chili flake, sugar, cornstarch, and cinnamon.
11:23So those are all pantry staples.
11:25I didn't want to spend a lot of time or wait on extra seasoning.
11:29You need to flash fry it and get it in the oven to finish without overcooking.
11:33And one, two, three, down.
11:37All right.
11:38So the trick to making your own mayo in competition is don't.
11:42But I didn't have a choice in this one because mayonnaise in a jar was too heavy.
11:47It took me so long to shop.
11:49I feel like I'm just playing catch up.
11:51Two duck eggs, salt, a little pepper.
11:55Looking good.
11:57Cumin.
11:58And then blitz it until it's there.
12:02I feel like the expectations are a lot higher this time around.
12:05I feel like I got something to prove.
12:08I still have what it takes to win.
12:10I still know how to win.
12:11I feel like I'm not going to question what's going on on Christian's station because he's
12:14just going out there and I appreciate that.
12:17All right, Chefs.
12:18Halfway point.
12:1815 minutes to go.
12:19You took forever to shop.
12:21Rawr!
12:23So while the burgers are cooking, it's time to build those sandwiches.
12:27So we've got the bread.
12:28We've got a layer of that truffle mayo and now cheese.
12:33I love Kavarti for grilled cheese.
12:35It's so buttery and so creamy and it melts like a dang dream.
12:40I'm feeling guilty.
12:43And now that the smash burgers are done, it's time to put those on top.
12:46We've got to have this cheese melt.
12:48I want that doopy goopy buttery goodness.
12:54If I had a little bit of cheese left over and I am not going to let this go to
12:58waste,
12:58so I thought it would be perfect to make a cheese sauce.
13:02A lot is riding on this.
13:03I have never had the multi-generational family trip ever.
13:07My kids are three and five.
13:09My grandma's 95.
13:11They've never traveled together.
13:13I want to take my family on this trip so incredibly bad, so the pressure is all on me.
13:21Nine and a half.
13:22So guilty pleasure for me, I'm in an Italian concept, right?
13:25So what we love that's guilty.
13:27Sometimes I don't get to have veal, so that is a guilty pleasure for me just because it's
13:31not something we get to do every day.
13:34I want to sweat butter after I eat this thing, right?
13:36So I want the cheesiest, butteriest veal cutlets I can get.
13:41Veal Parmesan to me is like a luxury dinner.
13:43I don't feel bad about eating that.
13:46My shop took forever.
13:48Eight-minute shop?
13:50I've got to catch up.
13:52I just want to prove that I belong here, right?
13:54So, you know, getting invited, being around one of your idols, being around some very accomplished
13:57people in the business, I just want to make sure that I don't make a fool
14:01out of myself.
14:02All right, chef, what do you got going?
14:03You have your tomato sauce there.
14:05You got one can of tomato sauce for all of this.
14:08I know, it's going to be a tight squeeze, my man.
14:10You can't have veal Parmesan without tomato sauce.
14:13So we've only got seven pounds, and I've got to figure out what else in my pantry I can
14:18use to make this dish more guilty.
14:20I can make a different pasta sauce with the staples on the pantry.
14:25Something as humble as cacio y pepe, but done really well with loads of butter.
14:29I'm going to have pasta water, I've got pepper, I selected cheese.
14:33I know that could be my go-to pasta sauce.
14:36So I don't need as much tomatoes to cover the pasta, which is my original plan.
14:41So now I only need a little bit of tomatoes just to get over the veal.
14:46Now it's time to put the cheese on the veal, and then get it over to the broiler, because
14:50I knew it was going to take some time to melt.
14:53All right.
14:55Great.
14:56I'm checking the quail.
14:57Let's finish these puppies 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 in the saddle.
15:13I want to treat this mortadella reminiscent of a fried bologna sandwich.
15:18Fried mortadella.
15:20I mean, if that doesn't say guilty pleasure, I don't know what we're watching.
15:26It's crispy.
15:28It looks great.
15:29Mortadella.
15:30This needs more cheese.
15:33And of course that ooey, ooey cheese.
15:36Get this under the broiler.
15:40Five minutes.
15:41Woo-hoo!
15:42So the cheese sauce is perfectly melted.
15:46The burgers are crispy.
15:48Oh!
15:49I want it to be raining caramelized onions, and that's just not going to happen, and I must
15:55accept that.
15:58Oh.
15:58My.
15:59God.
16:00Oh!
16:01Sorry, that was so bad.
16:03And then I'm going to drizzle the cheese on top.
16:05Oh my gosh.
16:06Okay, y'all.
16:07Get ready.
16:08Oh!
16:11This is why cheese and me are besties.
16:15Oh!
16:16Shh!
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 in like five seconds.
16:29Chocolate.
16:30Spicy chocolate.
16:31I'm about to go grab the stack fried mortadella.
16:36Perfect.
16:40I'm grabbing the quail from 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 a whole fried chicken, because you're watching your weight, you're
16:52like, I'll just go to the teeny tiny bird of quail.
16:55There's that.
16:57There's that.
16:57Fried quail.
17:00So my duck bacon is finished.
17:05I'm grabbing the chocolate from the microwave.
17:06I'm going to put a chocolate sauce on this, because chocolate covered bacon, guilty pleasure.
17:11Toffee sauce on top.
17:13I actually put like shaved bittersweet chocolate on a grilled cheese, so it kind of goes against
17:19that creamy note, maybe the salty note of the cheese.
17:21It's pretty delicious.
17:24The sandwich does not look pretty, but I feel like my cholesterol went up just looking at
17:29the sandwich, so 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, I knew I was going right out of the pot, right to my cacio
17:42y pepe base.
17:43You got enough sauce here?
17:44I'm going to make it work, chef.
17:49I go to the burger, I'm really happy with the cheese melt.
17:51I want to put those veal scallopinis with that great cheese melt.
17:56And after that, it's time to deliver the tomato sauce.
18:01To me, these are guilty pleasures.
18:03Carves, cheese, crunchy, fried and butter texture, 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, the masters.
18:25They played a little watch our weight.
18:27They got to go to seven pounds.
18:29I asked the chefs to make their signature guilty pleasure.
18:32Up first, Captain Blue Hair, the one and only chef, Christian.
18:37Judges, what I have for you today is a fried quail, fried mortadella, and then gruyere.
18:43And then I made a duck fat aioli.
18:45You also have the duck bacon covered in chocolate on a brioche bun.
18:50I worry about you, Christian, all the time.
18:55Thanks, Papacito.
19:04I grab strange things like this all the time and put them together, and you kind of start
19:09cooking and you hope that it makes sense.
19:11But when you take a bite of it, you get the crisp from the mortadella, you get the chocolate,
19:16which doesn't overpower it.
19:18It almost goes really well with the toast on the bread.
19:20You get the cheesy note that's nice and stringy.
19:23It is guilty pleasure all the way.
19:26The quail, I wish that it was a little bit bigger so it spread out among the whole sandwich,
19:29that each bite really got that crunch of the quail.
19:33I wish that it had more of that duck mayo.
19:37When I think of a guilty pleasure sandwich, I want to have to lick my fingers afterwards,
19:41and you took the time to make it with that duck egg.
19:43I just want more of it.
19:45I thought you were really smart in your shop today.
19:48I mean, all of those ingredients, you only had seven pounds to work with.
19:52But I think the spices on the outside of your quail might have gotten a little overcooked.
19:58Are there technical flaws?
20:01Absolutely.
20:01But it's craveable.
20:03There's a curiosity that comes with this insanity.
20:07All right, up next, you want to talk about crazy?
20:10Chef McKenzie.
20:12Hi, guys.
20:15So today I made for you the ooey, gooeyest patty melt,
20:18and it's got caramelized onions and a truffle aioli.
20:23I hope you all really like it.
20:30Patty melt, that's something you get when you go to, like, a greasy diner.
20:33What's cool about this is that you did add the truffle.
20:36The juxtaposition of that coming together with the patty melt kind of made a lot of sense for me.
20:39Thank you, Chef.
20:40The biggest joy that I'm getting out of this sandwich was honestly just watching you do that cheese pour over
20:46the top.
20:46You definitely got guilty pleasure knocked it out of the park on that.
20:50That's what I like to hear.
20:51I really love the cook on your burger.
20:54Mine was seasoned beautifully.
20:57One thing that I wish is that the onions did cook down a little more and bring a little bit
21:02more of that sweetness up to 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 a little veal parm with a nice provolone cheese pull, a little cacio e pepe feel
21:16with some rigatoni.
21:18Sautéed in loads of butter.
21:20So I want you to sweat butter and go to bed.
21:27You definitely laced it with butter.
21:28The whole bottom of my bowl is like butter soup that I'm going to lick up at the end because
21:35I love butter so much.
21:36You put so much cheese over the top of the veal, it's almost hard to find the veal.
21:41The acidity in the tomato sauce is really there and is cutting through all the fatty notes.
21:46The rigatoni is cooked nicely.
21:47I like the veal parmesan.
21:49I feel like it's fancy.
21:53I don't feel guilty for eating this.
21:57One thing I don't love is when someone over-fries 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, I need a big plate of something.
22:15This, this is dainty.
22:19The guilt is going to be in the judges deciding which 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 to the kitchens.
22:35We'll call you when we have a decision.
22:37Thank you so much.
22:38Thank you, sir.
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.
23:06Judges, I feel guilty.
23:08You see, tonight is a double elimination.
23:15Oh, my God.
23:17There's one chef that prevailed over the other two tonight.
23:21That chef will win $10,000.
23:23And the other two, we will say goodnight.
23:26And the winner of the Guilty Pleasure Experience is...
23:32Congratulations, Chef McKenzie.
23:37Good job, chefs.
23:40Chef Chad, Chef Christian, gentlemen, it's always a pleasure to see you.
23:44We appreciate you coming back to compete.
23:46But that'll be it, and good evening.
23:49Yep, that's what I thought.
23:50I'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 traditional.
24:02May I remind you, Chef, seven 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 tears right now?
24:19I'm going to take my family on a trip.
24:23This past year, I lost my aunt and then my grandpa before that, and my grandma's 95.
24:30I'm so excited to be able to do this for them and show my family one really good hurrah.
24:38In a trip that, like, no one will forget.
24:41All right.
24:42I'm going to give you $15,000.
24:45Shut up.
24:46What?
24:46Shut up, chefs.
24:48I'm not supposed to ugly cry on TV.
24:51Well, if you think you're in shock now.
24:54Now what?
24:55You see, Kenz, you get to bet between $2,000 and $5,000 of your $15,000 that you can
25:02beat
25:02one of these judges in a head-to-head cook-off.
25:07And you get to call out whichever one you want.
25:11Chef Britt, three years in a row, was a TOC Final Four.
25:15Beat Bobby Flay.
25:17The one in the middle here has won just about everything under the sun, has opened restaurants
25:22all over the country, season six winner of Top Chef, and the one over there is an Iron
25:30Chef.
25:32There you go.
25:33You get to bet your money.
25:34You could make an extra five grand.
25:37Now, if you lose, you lose five grand.
25:39Yes, this is a lot.
25:41I...
25:46This is a lot.
25:48But I have eaten at Stephanie's restaurant, so I feel like I want to battle her.
25:52Just because I feel the connection.
25:55She is one of my favorite chefs.
25:57Even though I know she's probably going to whoop my booty, I'm still going to pick her
26:01because I truly love her.
26:03I'm a big fan of Mike Tyson.
26:06I'm not asking him to get in the ring.
26:09I appreciate that.
26:11Yes!
26:13Sorry.
26:15Congratulations.
26:16The only last question, how much do you want to bet between $2,000 and $5,000?
26:23Go big or go home.
26:24Okay, okay, fine.
26:25$5,000.
26:27$5,000.
26:28If you win, you walk out of here with $20,000.
26:31If you lose, you walk out with $10,000.
26:35Chefs, the guilty pleasure masters round two starts right now.
26:39Well, to your cards, good luck.
26:42Oh, I'm so, so sorry.
26:45I have no idea.
26:46Obviously, by the shirt that I have chosen to wear for judging, I was like, ah, here we
26:51go.
26:52I can literally feel my heartbeat in my chest.
26:57Girl, get it together and win this thing.
27:03Chefs, for the final round of the guilty pleasure masters showdown, I want a guilty, decadent
27:11dinner.
27:12Might not be the healthiest, but when the judges say it's the tastiest, it will win.
27:18Now, there's only one, hang on a second, jeez.
27:21Oh, no.
27:22Here comes some sort of tiny bag.
27:24$150, carts to the front.
27:26$150, carts to the front.
27:28I apologize, Sadie.
27:29What?
27:29I'm sorry, what?
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.
27:39I'm loading up all the healthy stuff like you asked.
27:44I didn't ask for healthy stuff.
27:46Guilty.
27:47It's guilty masters.
27:49Not the healthy stuff.
27:50Okay.
27:50Well, we have a problem because it's full of healthy stuff right now.
27:53Okay.
27:53We don't have time to go get them.
27:54Just leave them there.
27:55Just leave them there.
27:55I'll just have them go get them.
27:56Chefs, here's what we're going to do.
27:59There's two carts here.
28:00They're loaded with some healthy items.
28:03Go ahead and use those healthy items in your guilty, decadent dinner.
28:08And pick whatever cart you want.
28:10But whatever cart you have are the items you got to use.
28:12And you can collect anything else you want in the store.
28:15You have 30 minutes to shop, prepare, and plate your guilty, decadent dinner.
28:22Chefs, remember it's 3, 2, 1 before we say go.
28:25And that's...
28:26That was terrible.
28:30I can't believe we didn't catch them.
28:33Cart, cart, cart, cart, cart, cart, cart.
28:34Oh, chef, Stephanie beats me to the first cart.
28:39Spinach.
28:40I have never eaten canned spinach.
28:41It's more of one of those Popeye things that I saw in cartoons growing up.
28:45I'm just going to stick with this because you know what?
28:47I don't feel like trying to find another cart.
28:51Kale chips.
28:53Ugh.
28:54Not what I think of when I think of a guilty pleasure.
28:57I need to get another judge.
28:59Who is out there right now doing cart patrol and scraping the gum off the parking bench?
29:03We just hired Troy part-time, actually, to come do that.
29:06Troy Johnson?
29:07Yeah.
29:08Where's all the steaks?
29:09What did you get, chef?
29:10What's your healthy item?
29:11Oh, I got some spinach in a can.
29:16Anchovies.
29:17Heavy cream.
29:18Crab.
29:19Rib eyes.
29:20Ooh, I like where this is going.
29:23When I hear decadent, I think steak and seafood.
29:26And so then when I see spinach, it seems like you can tie it into some sort of steak dinner.
29:31I'm making steak frites.
29:33But of course, there's no challenge that I wouldn't grab my fish sauce, soy sauce,
29:37all of those ways of adding layers of flavor.
29:41Can vegetables are hard to work with because they pick up a lot of that aluminum flavor.
29:44Where's all the blue cheese?
29:46Because you need that funkiness to mask the funkiness of the can.
29:51I just got to watch Mackenzie cook, and she is one of the most joyous chefs who watch cook.
29:58I'm excited that she picked me just because when you're judging and you're watching other chefs cook.
30:03Hi, guys.
30:04I love you so much.
30:05You kind of want to jump on the other side.
30:08Ooh, spinach does everybody good.
30:10Eyes aren't getting called out.
30:12I don't care when it is, where it is, what it is.
30:14She is down to game.
30:16I eat, drink, and sleep guilty pleasures.
30:19All right, I'm going to make a mac and cheese.
30:21And I am just going to show how good my cheesy goodness can be.
30:25Grada.
30:26I know that I want to do something with macaroni and cheese because that is just who I am.
30:31Cabbagem.
30:31American cheese.
30:32Just one slice.
30:33Just one slice.
30:36Hold.
30:37Oh, cascatelli.
30:39Awesome.
30:40I know I have to elevate this dish because I am up against an iron chef.
30:47So in my mind, all I can keep thinking is the leaning tower of Chisa.
30:53So the whole thing is going to be layered.
30:55We're going to have bread, that beautiful piece of Wagyu beef.
30:58Yeah, pound this out.
31:00And then on top, of course, that macaroni and cheese.
31:03What should I do with this crunchy kale?
31:07I'm going to grab some morel mushrooms because I know that morels and kale actually do really work well.
31:12It's going to be this morel and kale chip gravy.
31:1825 minutes.
31:21Judges, look who I found.
31:23This is Troy Johnson.
31:25A lot of surprises today, Troy.
31:26You weren't here for the first half of it.
31:28But Mackenzie won $15,000 and then bet five of it against Chef Stephanie Iser.
31:34That's not the kind of surprise you like to see, right?
31:36It's like going to Vegas and playing a tiger in the bathroom.
31:40I'm going to do steak frites.
31:43I start thinking about a quick sort of marinade with fish sauce, soy sauce, and then just get it going
31:47on the grill.
31:50Open up the canned spinach to see what it tastes like.
31:52Oh, my God.
31:53That really, truly does taste like a can.
31:58I'm going to try to make it into, like, a quick little cream spinach sauce situation of some sort.
32:07Chef Mackenzie and I were noticing both of our love of cheese.
32:11So I've got goat cheese, I've got blue cheese.
32:14Adding that cream spinach into the blender, hoping that you can still taste that it's canned spinach in a good
32:18way.
32:19If I take home that $5,000, it all goes to my Ernie travel fund.
32:23Ernie's my son that just turned nine years old.
32:25He wants to travel the world and learn all about culture and cooking through travel.
32:29It would feel terrible taking that $5,000 from Mackenzie.
32:33At the same time, that's what Flavortown is.
32:34It's a competition.
32:35So I'm going to cook the best that I can.
32:41It's actually kind of tasty.
32:43What's happening over there, Mackenzie?
32:45Oh, my gosh.
32:45I don't know.
32:45I'm just over here blacking out.
32:47So what are you making, actually?
32:48I'm going to do a crazy mac and cheese Wagyu beef melt.
32:55If I could, like a tower.
32:58Did you say Wagyu mac and cheese tower?
33:01Yeah, that sounds pretty guilty and decadent.
33:04Yeah.
33:04It's time to create a gravy.
33:06I thought the morels would go really, really good with the kale.
33:09So I'm going to add that into this, like, gravy.
33:12And I try to get them nice and crispy.
33:14Oh, it's 20 minutes.
33:15Frick.
33:16I got to get those freaking burgers on.
33:20This is no joke.
33:22I wagered $5,000.
33:24I want to do everything that I possibly can to win this money.
33:28Because I can't wait to call my grandma and just, like, be like,
33:32pack your bags, grandma.
33:35Let's not make it like this is such a hard, hard thing for Kenzie.
33:38She's multiple winners, Triple G.
33:40Okay, come on, baby.
33:41She's done great in this house.
33:4418 minutes to cook.
33:47With the steak.
33:48I figure I'll get all of those flavors of the char, then into a pan with butter.
33:53Making a little anchovy butter action.
33:55Butter, butter, butter, butter.
33:57Iron Chef, what's the menu?
33:59I'm doing steak frites.
34:02Just a couple small ribeyes.
34:07If you're doing decadent, you're doing guilty pleasure, it's so important to always remember the ahasib.
34:13You always need a pickle-y note and a little bit of heat.
34:16That's a izard 101.
34:18Make nine things and see what stacks up.
34:21That's literally how she does it every time.
34:2414 minutes.
34:26Oh, my God.
34:27I'm a mess.
34:30That Wagyu burger.
34:32I'm going to finish it in the oven just to get that perfect pink center.
34:36We've got guanciale.
34:38Okay, this is looking good.
34:39So next, it is time to work on the mac and cheese.
34:43You know what?
34:44I'm going to cook this in a separate pan while I make my roux.
34:46She's the grilled cheese queen, right?
34:48She is the cheese whisperer.
34:50Parmesan briere.
34:53Crispy meat, nice and rendered.
34:56Holy moly.
34:57Okay.
34:58I get those noodles out.
34:59It's a little al dente, but I think it'll cook in the sauce.
35:02I'm going to turn this down and just let it sim.
35:05Ugh.
35:05And then I have to work on this mandatory ingredient, which is the kale chips.
35:11They're bitter, they're covered in the seasoning.
35:13I think the easiest way to incorporate this weird ingredient is going to be to put it in the gravy
35:19with the morels, some demi-gloss, and some duck fat.
35:23To glaze with the wine into the Vitamix that goes.
35:27That kale is, uh, interesante.
35:35Guilty pleasure masters.
35:37Five minutes, five 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 the most beautiful thing, but it's also made from canned spinach.
35:50And the steak.
35:52This looks delicious.
35:55I know that I need a sauce to go with this dish, so pan sauce with anchovies, bourbon.
36:02Butter, butter, butter.
36:06Chef, what is that you're putting on there that looks unbelievable?
36:09It's, uh, like a bourbon, butter, pan-dripping, everything.
36:14And now pickled jalapeno she made.
36:16I mean, definitely guilty 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 how this whole dish comes together.
36:29I'm gonna stack it in a ring mold to be so, so fancy.
36:33Pull it together.
36:34I get that focaccia down.
36:36It's time to get that Wagyu beef out of the oven.
36:39Interesting play on the ring mold on her burger patties.
36:42I think it's cool.
36:43Yeah?
36:44I really want this texture of the gravy to be smooth and luscious.
36:49Smother it!
36:51Is that a morel mushroom cream sauce?
36:53Morel mushroom cream sauce.
36:55That's decadent.
36:56And then on top, the mac and cheese.
36:58This is perfect.
37:00Don't fall off.
37:00The leaning tower of cheese.
37:04Five, four, three, two, one.
37:09We're done!
37:12Dude, what is happening over here?
37:14Let's go, let's go.
37:16Well, judges, this is Guilty Pleasure Masters.
37:20Game two.
37:20Our chef and our judge had to make a guilty decadent dinner
37:24using the healthy items that Hunter so conveniently placed in the cart.
37:28Up first, the iron chef herself.
37:30Hi, fellow judges.
37:32Thank you, Mackenzie, for picking me.
37:33So I went back to my first sous chef job.
37:36It was a French bistro, and we had steak frites on the menu.
37:38My delicious, healthy addition was canned spinach.
37:43I celebrated the cheese sauce because we both love cheese
37:46to really jazz it up from tasting like aluminum.
37:48So you get this tasty sort of cream spinach sauce.
37:55You look at it, and you're like, wow, this is decadence.
37:59My steak is cooked beautifully.
38:01The best part about this whole dish for me was that there was pickled elements on the dish.
38:06So you had all the decadence, but you got reprieved.
38:09But the creamed spinach, I'm still tasting that tin.
38:15You put blue cheese in there, that's a lot of risk.
38:18There's a lot of salty elements that are going to be going in there, right?
38:20So it could be over-salted.
38:22It's not.
38:22It's perfectly balanced.
38:24What you did to the creamed canned spinach situation was really smart.
38:28It actually, like, made it seem like it was supposed to be there.
38:31But I would have liked to see the outside of the steak charred a little bit more.
38:37All right, Chef Mackenzie, what do you have for us?
38:40Hi, judges.
38:41Today, I made for you grilled Wagyu beef, and my secret ingredient was kale chips.
38:48So it is a kale and morel gravy.
38:53And on top, we've got a really decadent macaroni with some guanciale and some pancetta.
39:04Both of you, like, nailed this.
39:06I feel like I'm going to jail or bed or the hospital after this,
39:10but you did everything that you were supposed to do today.
39:12Mackenzie, the move to cut the burger patty with the ring mold
39:16gave you that little bit of, like, elevated, decadent kind of fanciness.
39:21For me, Wagyu burgers, because it has so much fat in it,
39:26mine's pretty rare.
39:27The texture of that's a little off.
39:30Wow.
39:31Your mac and cheese, it's cheesy.
39:33It's creamy.
39:34It's decadent.
39:35That sauce that you've made, it's sexy.
39:39It's silky.
39:40My thing about this is I wish it had a little bit of freshness.
39:46Mackenzie, I ate this thing, and I think my phone called my emergency contact.
39:50You know what I mean?
39:52But I think you kind of hid your ingredient in the trench coat.
39:55I wish you might have done something different with the kale chips
39:58and kind of featured them and given a little textural element to this dish,
40:01because it's kind of soft, right?
40:03Fair.
40:03We're going to leave this up to the judges to discuss,
40:06send you back to the kitchens, and we'll call you back in a bit.
40:09Job well done.
40:13Mackenzie battled an iron chef just now.
40:15Let's not forget that.
40:16And called her out.
40:17And we're sitting here having a debate right now about which one we liked better.
40:21Absolutely.
40:22Chef Izar.
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, with all that going on,
40:30I would have liked a crust, a char, a textural difference on the outside of the steak.
40:36The spinach was there.
40:37The canned spinach was repurposed into something else.
40:40Repurposed, yeah.
40:40And it was front and center.
40:41All right.
40:42Let's talk about Chef Mackenzie.
40:44It was heavy, rich.
40:45She used Wagyu beef.
40:47But it was under.
40:48I'd rather it be a little under than over, though.
40:52For me, the question is, like, did Mackenzie hide that ingredient a little bit too much?
40:57I don't know.
40:58It's hard to choose between these two dishes right now.
41:04Well, that was fun.
41:06The winner of the Guilty Pleasure Masters will be...
41:12Congratulations, Chef Izar.
41:16Well done.
41:21It was an incredibly entertaining, decadent, guilty, over-the-top experience.
41:29Congratulations.
41:30$5,000 to Chef Izar.
41:33Mackenzie, I know that this vacation that you had planned with your family,
41:36once you took your grandma, was so important.
41:38You still walk away with $10,000.
41:40I'm so grateful.
41:42I can still cry.
41:43The memories from today will last a lifetime,
41:46and I know the memories from this trip that I'll get to take everyone
41:48will just be just as amazing.
41:51There you have it, ladies and gentlemen.
41:53Join us next time on Triple G,
41:55where you never know what's going to happen next.
41:58See you next week.
41:59Adios.
41:59Adios.
42:00Adios.
42:00Adios.
42:00Adios.
42:00Adios.
42:00Adios.
42:01Adios.
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