Beat Bobby Flay Holiday Throwdown Season 4 Episode 1
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#Cineva USA
https://www.dailymotion.com/Cineva
Welcome to Cineva USA, your cinematic sanctuary.
We explore the golden age of cinema, dust off classic films, and delve into the artistry that shaped movie history. A true library for timeless stories. Subscribe and let the reel roll!
#Cineva #CinevaUSA #CinevaUS #CinevaU #CinevaFun
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00:00Ladies and gentlemen, Bobby Glenn!
00:17Last year, I ran the table.
00:19And the winner is...
00:20Bobby!
00:21Bobby!
00:22So this year, all of my Food Network friends are back for revenge.
00:26I'm getting my revenge, Bobby.
00:28It's revenge-giving, Bobby.
00:29Each holiday battle will go down in three rounds.
00:33I'm coming for you, Bobby.
00:35Just get on my bad side one time!
00:37Ooh!
00:38They'll battle each other with ingredients of my choice.
00:40What?
00:41Shocking!
00:42Yeah!
00:43He hates everybody.
00:45The winner gets me and will compete in teams.
00:48Kick his butt! Kick his butt!
00:50That's what I do.
00:51I'm gonna send you to school.
00:52Ah!
00:53Amazing!
00:54The stakes are high.
00:56There's a big fat turkey loom!
00:59What?
01:00The gloves are off.
01:01Ah!
01:02Tis the season for revenge.
01:03Revenge!
01:04Revenge!
01:05Revenge!
01:06Tonight, Bobby!
01:07Let's do this!
01:16Alright, who's ready for another Thanksgiving throwdown?
01:18Whoa!
01:19Blow me up.
01:20Blow it up more.
01:21Here to turkey trot into my kitchen, it's Jeff Morrow!
01:23Ah!
01:24Gobble, gobble, Bobby.
01:25It's revenge-giving, and you're going down.
01:26That's right!
01:27I'm back, baby!
01:28Yeah!
01:29Yeah!
01:30Yeah!
01:31Yeah!
01:32Yeah!
01:33Gobble, gobble, Bobby.
01:34It's revenge-giving, and you're going down.
01:37That's right!
01:38I'm back, baby!
01:39Yeah!
01:40Yeah!
01:41Yeah!
01:42Yeah!
01:43Yeah!
01:44Yeah!
01:45Yeah!
01:46Yeah!
01:47Yeah!
01:48Yeah!
01:49Yeah!
01:50Yeah!
01:51Yeah!
01:52Yeah!
01:53Yeah!
01:54Yeah!
01:55I swear, this is not part of the...
01:57Uh...
01:58We're just gonna leave that.
02:00This is smooth as hell.
02:07Listen, tonight's the night.
02:08You're going down, Bobby.
02:09Let's do it.
02:10Let's do it.
02:11Do you even like turkey?
02:12I do like turkey.
02:13And do you change it up every Thanksgiving?
02:14Every year.
02:15You know, a New Orleans Thanksgiving could be an Italian Thanksgiving.
02:18Is it tonight about turkey in general?
02:20Just all turkey.
02:21Oh.
02:22We're gonna try to honor all the parts of the turkey.
02:24The word around the street, Bobby, is that it's revenge-giving here.
02:28So, you might see some familiar faces.
02:30Let's see who you got.
02:32Our first contender brought the spice last holiday to help you win.
02:36Now she's back to burst your Thanksgiving bubble and your winning streak.
02:40Chef Artie Saquera!
02:45Look at your friends!
02:47I to meet you!
02:49Whoa!
02:50That's not nice.
02:51That's what I'm doing to you tonight, Bobby!
02:52Welcome.
02:53Bobby, it's our first holiday throwdown for our next contender.
03:06But it is not the first time you've watched her compete.
03:09Last time you saw her, she took down your titans.
03:11I'm here to take you to turkey town and baste up a win.
03:14It's Chef Kelsey Bernard-Claw!
03:20Bobby, you're basted.
03:24Hey, Artie.
03:25I would hug you, but I have this giant baste-er.
03:30Good evening, chefs.
03:31Kelsey, welcome.
03:32Hello.
03:33Welcome back, Artie.
03:34Thank you for having me.
03:35Last year, I think your spices really helped me win that battle that we were in together.
03:37Yeah, you're welcome.
03:38Wasn't it like a lamb shepherd's pie or something?
03:39Yes, it was.
03:40Yeah, it was so good.
03:41It was so good.
03:42It's good.
03:43Beautiful.
03:44I mean, I've seen you compete on Triple Threat.
03:45You did pretty well there.
03:46I don't try to ever not win.
03:47Track record, usually I do.
03:48So we'll see.
03:49Oh.
03:50Wow.
03:51Confidence.
03:52Oh, it's like that.
03:53It's just statistics, y'all.
03:54I mean, come on.
03:55Good evening, chefs.
03:56Kelsey, welcome.
03:57Welcome back, Artie.
03:58Thank you for having me.
03:59Wow.
04:00Confidence.
04:01Oh, it's like that.
04:02It's just statistics, y'all.
04:03I mean, come on.
04:04This is a big competitor for round one.
04:06We're talking turkey tonight.
04:07What are your favorite parts of the turkey?
04:09The things that people would throw away.
04:10Okay, good to know.
04:11The gizzards.
04:12Okay, love it.
04:13What about you?
04:14You know what I love about turkey?
04:15No.
04:16When you pick it up and you put it in the trash.
04:17Oh, no.
04:18You don't like turkey?
04:19Don't like turkey.
04:20I love turkey.
04:21Really?
04:22It wants to go dry or it's too giant and then it's raw, which I've done, or it's bland.
04:27But what about all those wonderful spices that you use on your lamb?
04:30Why am I doing the heavy lifting in the relationship is what I'm saying, Bobby.
04:33Sounds like one of my marriages.
04:34Let's get, let's move on.
04:35I'm not saying.
04:36I'm just an alley-oop for you.
04:39Mmm.
04:40What is that?
04:41Why is it in a big pot?
04:42I don't know.
04:43I don't like this.
04:44What is happening?
04:45For our first round, the turkey part that you'll be cooking with is turkey wings.
04:54Oh.
04:55Okay.
04:56Okay.
04:57All right.
04:58Okay.
04:59I freaking love wings.
05:00I love chicken wings.
05:01Yeah.
05:02It's just a giant chicken wing, right?
05:03It's just bigger.
05:04Okay, 20 minutes on the clock.
05:05Ain't no thing but a Thanksgiving turkey wing.
05:16This is a deceptively hard ingredient.
05:19They're big.
05:20They're big.
05:21They're big.
05:22Yeah.
05:23And they're like, they need time.
05:24Jeez, I'm crying.
05:25What was this turkey eating?
05:26It really doesn't feel like this is supposed to be this big.
05:30I can't even cut through it.
05:32Turkey wings for 20 minutes is mean, Bobby.
05:35It's just mean.
05:36Oh my God.
05:38Yo.
05:41It's like three pieces.
05:42It's like the tip, the flat, and then the drumette.
05:45The drumette.
05:46This is what a picture in my nightmares.
05:51Oh, we got to see a little ginger.
05:54Artie, what are you going to make?
05:56I'm going to make some form of like an Asian noodle soup.
05:59Ooh, fun.
06:00My strategy is to draw out the flavor of the wings because they have great gelatin in them.
06:06Artie is a quiet assassin when it comes to flavor.
06:09I'm Artie Sequeira, and I'm talking turkey when I tell you I am coming for revenge tonight.
06:16You may know me as the winner of season six of Food Network Star.
06:19I won Chopped All Stars, and I'm a judge on Guys Grocery Games.
06:23Last holiday season, I teamed up with Bobby, and we won.
06:29But let's be honest, the winning dish was mine.
06:33So I want to go mano a mano.
06:36Bobby is known for his spice profile, but my spice profile goes back generations.
06:42You know what I'm saying?
06:43Like it's in my blood.
06:44This Thanksgiving is about revenge, and I am getting mine.
06:49What are you making?
06:50My first thought was Korean fried chicken.
06:52I would have made some kind of wing, some buffalo style wing with like smoked chilies.
06:56I like it.
06:57When we would get off at work as line cooks, we almost always would end up downtown in Koreatown.
07:02And we would get Korean fried chicken wings.
07:05You know, in 17 minutes, we'll see how that all turns out.
07:09So this is Kelsey's first time in the Beat Bobby Flake.
07:11It is.
07:12She was on triple threat.
07:13She did really well.
07:14She actually beat the Titans.
07:15She beat the Titans.
07:16Yes.
07:17Head off.
07:21I have competed on, at this point, everything.
07:24I won Top Chef.
07:25That was the first thing I ever did.
07:27So I've done tournament champions, chopped, and I have taken down Bobby Flake.
07:31I have taken down Bobby's Titans.
07:33My style of cooking is southern roots, but also French training.
07:37It's a lot of technique, a lot of tradition, but then there will always be a wild card.
07:42So now I'm back to take down Bobby.
07:4515 minutes, 30 seconds left, chefs.
07:48Get those wings.
07:50Split.
07:51Wow.
07:52Bro.
07:53This bird lived a good life, I'll tell you that much.
07:55He was, like, gotta be, like, 105 years old.
07:57So you're gonna use that, extract some flavor out of there.
07:59How are we gonna get meat on the plate?
08:01What is your plan?
08:02So I'm gonna start deep frying this now.
08:03Okay, good, good.
08:04So that it cooks all the way through.
08:05Very good.
08:06I'm just trying to get a little bit of flavor on it before it goes in the fry.
08:08Oh, nice little coating on there.
08:10Yeah.
08:11Hit it with salt, pepper, and some five-spice powder, and then throw that right into the fryer.
08:15This smells good.
08:16You got a little star anise in there.
08:18Some coriander.
08:19We got a little ginger.
08:20Yeah.
08:21Nice, quick, little flavorful broth.
08:22I'm just trying to fortify the chicken broth.
08:24I know you don't like turkey, but today just pretend.
08:27You know, it's like the end stage of a relationship.
08:33Woo!
08:34Why are they so big?
08:36So what else are you gonna plate with these fried turkey wings?
08:39I'm doing a sauce, which is happening now.
08:42Chili paste, honey, ginger, soy sauce, some lime, sesame.
08:46It's just a big powerhouse of flavor and umami and also heat with acid.
08:51And then there's gonna be some cilantro and peanuts on there as well.
08:54Well, this will be challenging for you guys.
08:56I'm glad I'm not here right now making this big wing.
08:59I love when the judges say they would hate to do what we have to do.
09:02Yeah, I do that.
09:03That's always the best sign.
09:04It's really just the worst thing.
09:05It's the best sign when they say that.
09:06We will see who wins.
09:10Five minutes.
09:11Five minutes.
09:12How did that happen?
09:13No, no, no, no.
09:14What happened?
09:15No, no, no, no, no.
09:16What did you do?
09:17That went really fast, Bobby.
09:18I don't like that.
09:19Ooh, I like that star anise in there.
09:22Ooh, that's good.
09:23That's really good.
09:24Oh, thank you.
09:25But are you gonna have turkey in the broth?
09:27That's my hope.
09:28Yeah, is if I can pick it fast enough, I just didn't realize how quick the time went.
09:31All right, you have less than four minutes.
09:33Oh my gosh, you guys.
09:37Man, those wings are big.
09:39Yeah.
09:40So, okay, so you're gonna toast some peanuts?
09:42I fried them.
09:43But they're going in here.
09:44Okay.
09:45This is like a Korean-ish barbecue sauce.
09:47Okay.
09:48And then as soon as these come out, dip, plate.
09:51Ooh, that's a good color.
09:53But is it cooked, you guys?
09:55Please be cooked, please be cooked, please be cooked.
09:58I had to pull them out.
09:59I've got to cut into them.
10:00I've got to see what we're dealing with.
10:01Let's hope that her turkey wings are cooked.
10:03Completely raw in the middle.
10:04No.
10:05She's too big.
10:19Coming up in a minute.
10:20Oh, no.
10:21So, Kelsey's wings seem to be a tiny bit under.
10:32I mean, I would just cut them and throw them back in.
10:34Yeah.
10:35So, my plan B is to cut the top cap of the flat off.
10:39Wow.
10:40Whoa.
10:41Y'all, that is so hot.
10:42So hot.
10:43Can't stop.
10:44Dip this turkey in that boiling sauce.
10:46It's gonna help carry over cooking.
10:49Oh, okay.
10:50It's not totally cooked.
10:51Don't, don't cheer.
10:52I don't have to do a ton of turkey.
10:54I just have to make sure some turkey is in the broth.
10:58And that's what they're gonna get.
10:59Some turkey.
11:0112, 11, 10, 9, 8, 7, 6, 5, 4, 3, 2, 1.
11:12Good job.
11:19Very nice.
11:20What's the matter?
11:23That was tough.
11:24There's a lot of texture here.
11:25You've got crunchy peanuts.
11:27It's sticky, sweet, sour, spicy, hot.
11:29My biggest concern is just the cooking on the turkey.
11:32To make a broth from scratch, using the turkey in two different ways, plus noodles.
11:38I mean, what did she do?
11:39She just fried us your hand away?
11:40Come on.
11:41Come on.
11:44Artie, Kelsey, you know, your job is to take out that turkey right there.
11:50Carve them up.
11:51After all, it is revenge giving.
11:53Chef Kelsey, what did you make?
11:55K-Town wings.
12:02You went for it with flavor.
12:04Those peanuts and that sauce just gives you that sour, meat, spicy, meat, sweet, sticky.
12:09I mean, look at that glistening.
12:10I mean, right there.
12:11But it's like the turkey meat.
12:12It's a little tough.
12:13Like, it kind of seized up when it hit that hot oil.
12:16The flavor is fantastic.
12:18Chef Artie, what did you make me?
12:20Asian turkey noodle soup.
12:23Kind of inspired by pho.
12:25The broth automatically evokes pho with that star anise in there.
12:31Just really silky, warm, gratifying.
12:33That really amazing turkey flavor.
12:36Would have loved some more of those traditional herbs you get in pho.
12:39Some mint, basil.
12:40Me too.
12:41They're on my station.
12:42They are? Okay.
12:43Well, they just didn't make it on this.
12:44Both of you can definitely beat Bobby Flay here.
12:48And the winner is...
12:54Chef Artie!
12:55Oh, my gosh!
12:59Great job.
13:00I was very nervous to continue with you.
13:02You never know.
13:03Right up.
13:04Come on down.
13:05Okay.
13:06Great job.
13:07Good job, Chef.
13:08He's running there.
13:09Artie, I was impressed with your broth, and your meat was succulent, and it was just great use of flavor.
13:16Can I taste it?
13:17Yeah, why not, you know?
13:18You gotta learn from your losses.
13:20Oh, my gosh.
13:21How you feeling going into round two, Artie?
13:23That was a big surprise, honestly. I had calcium.
13:25That's delicious.
13:26So, I'm happy. I'm proud of it.
13:28Well, you gotta make it through round two now.
13:30Yeah.
13:31This is great.
13:32All right, head back into the kitchen, Artie.
13:33All right, thank you.
13:34Bye.
13:35Wow.
13:36I'm in the mood.
13:38Thank you, guys.
13:39Thank you, guys.
13:40Woo!
13:41Any idea who's up next here?
13:47Could be anybody.
13:48There's a lot of people that want revenge.
13:50Why is that?
13:51What do you think that is?
13:52Is it a personality trait?
13:53Our next contender has been plotting his revenge.
13:58Is.
13:59Is.
14:00Since you bizarrely beat him in a Hanukkah battle.
14:04Wait, what?
14:05I was there for that.
14:06Back for vengeance, it's Chef Andrew Zimmer.
14:09What?
14:10Oh, my God.
14:11No.
14:12Oh, my God.
14:13Oh, my God.
14:14Oh my God.
14:15Wow.
14:16Woo, woo!
14:17Yes!
14:19Crazy Uncle Andrew is here.
14:21What's he going to do to that, Turkey?
14:22Happy Revenge-giving!
14:23Woo!
14:24Woo!
14:25Woo!
14:26Woo!
14:29Woo!
14:30Woo!
14:31Are in trouble. Yes you I like you're in less trouble. Okay
14:37Welcome, Andrew. Welcome back last time somehow. I got the victory. I was surprised. I will tell you
14:50What you're really saying is how did the Jewish kid lose the Hanukkah feast exactly right believe everyone's asking the same question exactly right
14:57Although since then I went on 23 and me and I found out was 25 percent Jewish. So there you go
15:02Oh, that's a huge relief. Yes, exactly. By the way Mazel Tov. That's the best part of you now. Thank you
15:10But now you're going against Andrew
15:12Yeah, no big deal. I am one thousand percent intimidated by Andrew Zimmerman. There's not a thing on the planet
15:20I think that he hasn't eaten or cooked 20 minutes on the clock and I'm gonna give you an ingredient of my choice
15:25And don't forget this is the final round before you get to me
15:31Wait, why is that what is happening and I'm giving you
15:38Turkey leg quarters
15:46Do you know how big a turkey is this thigh and drumstick there's skin there's bone and there's a whole lot of meat
15:52Why do you hate me so much?
15:55Come on. He hates everybody
15:59I feel like you're confident already
16:02I just lost my lunch
16:04All right guys 20 minutes on the clock. You know what to do shake a leg
16:08Hey
16:10Let it go, baby
16:17So turkey leg quarters you have the thigh and you have the leg attached. This is not easy. No, I've always been a thigh guy
16:24Yeah, that's my thing. I love chicken thighs. I love turkey thighs
16:29You guys need sharper cleavers. I'll tell you what though turkey skin
16:33That's pretty great. It's thicker than chicken. It holds on to things better. It gets so crispy. Just throw it in the fryer
16:39All righty, what are you making? I am making like an indian fried turkey wrap
16:46Fried turkey wrap. I love indian spices. Love it. A cutty roll is like the original street sandwich in india
16:53It kills with flavor and texture and I think that's what you need when you're working with turkey
16:59That is so risky because when you put something in a wrap and you roll it guess what happens it all moves around
17:04So you're not building a perfect plate. You're kind of like chancing things
17:07What about you, Andrew? My favorite
17:11Thanksgiving leftover dish
17:13Kind of like a turkey a la king deal. Oh, wow. Really?
17:19Old school. I liked I see the roux happening. I'm gonna make turkey a la king with spetzla and
17:25crispy turkey skin
17:27I need to get the turkey into the fryer as quickly as I can and have enough time for it to marry in the braise
17:34All right, I'm gonna go see more about this turkey a la king
17:38Yo Z, you're do a creamy a la king thing try to go with
17:44What you know, you know, I was here last time when you did not beat Bobby play. That is correct. Hanukkah feast
17:51Cause we coming out swinging
17:53Bobby Flay
17:55I've personally lost to him in three different cooking competitions over the last 25 years. So
18:02This year it would be sweet to beat Bobby. Who doesn't want to beat Bobby?
18:07I've been around a long time and I've seen a lot of stuff and I'm a globalist and I can cook in a lot of techniques from a lot of
18:14Different places and I'm doing a lot more cooking now. So I'm in shape
18:18I hope to finally beat him and by the way, this is fun
18:25I have celery onion leeks carrots and parsnips put a little cream in there. I'm gonna put a splash of sherry
18:34Hi friend, uh, this looks good. So what do we do with this turkey before you so I've soaked it in a curry powder buttermilk
18:41Okay, and then flour and rice flour all right extra crispy nice and crispy coming up on nine minutes
18:52It's time to work on the sauce kind of a glaze that's going to hit this turkey as soon as it comes out of the fryer
18:57I've got some tamarind paste honey malt vinegar ground cumin and a little bit of ground cardamom
19:05What does he do he's got eggs and flour what's in front of you andrew making
19:09a little spetzel
19:11Oh, okay
19:13Oh, of course, why not? I make a lot of spetzle
19:17eight minutes and 15 seconds
19:24When you hear the theme it's like turkey thanksgiving you don't want to get those flavors
19:28I want to be surprised which is what you're gonna bring us. I mean I do try to do that
19:32I'm also making a fennel and onion slaw
19:35Traditionally in a cutty roll
19:37You would just have kind of marinated onions in there, but I like the licorice
19:41Freshness that you get from fennel
19:43I'm excited to taste your food. You've judged me so much. I have and you are such an incredible
19:50Culinarian that's so sweet. What an honor
19:53No spetzel press, so we'll just use yeah a little wand
19:57Here strain them into the pan with the brown butter toss them season them
20:04Good luck. Thank you
20:08It all looks good, but I will say they seem very nervous. It's not going to get done. Who is both of them one minute to go you guys
20:15Okay, to assemble the cutty roll I add a good handful of that fried turkey
20:24Add a nice handful of the fennel and onion slaw roll it up
20:29Oh my gosh, it's so good you guys
20:32How much time I put spetzel in each bowl I put the turkey a la king my crispy fried turkey skin
20:3910
20:54I was feeling really good about my dish and then I look over at Andrews and I'm like dang it
21:02Wow
21:05I don't know he might just blow me out of the water at this round
21:09I
21:15Well, Bobby we joined forces tonight to make you end your winning streak and hopefully quit competing cold turkey
21:24Wow, all right, Andrew
21:26Artie either you could take down this turkey, but it comes down to what you did with that turkey leg quarter
21:32Chef Andrew, what did you make us? Turkey a la king with spetzel a little bit of crispy turkey skin
21:39You said that you were going for leftovers and that's exactly what it felt like
21:45It tasted to me like when you go in the fridge after a thanksgiving and you're like
21:49I'm just gonna put this mac and cheese in a bowl with some freaking gravy and turkey and just like
21:53You know
21:54Yeah, well this reminds me of like chicken and dumplings or that Popeye, you know velvety sauce enveloping all those vegetables and flavors in the turkey
22:02You got the turkey meat in there to chew on and you got the crispiness to kind of give you a little surprise
22:06I thought it could have used more salt. I kept throwing salt that you know each spetzel is a salt sucker
22:12It's just you know, I mean, there's a lot of great technique in here. Andrew. Thank you chef Artie. What did you make for us?
22:17I've made a fried turkey cutty roll with a tamarind honey sauce
22:28Kudos for making a great sandwich. I mean, this is definitely in the kingdom of sandwiches
22:33The crunch on your turkey was perfect. It's so tender on the inside perfectly cooked
22:38It just eats a little dry if they had like a yogurt sauce
22:40Maybe I do agree. I would have loved like a little right on the side
22:43Maybe something to spoon on to cream it up a great job. Very inventive. Thank you. Like yours. You're good. You're good
22:51Good this is hard
22:54All right, just give us a minute to decide here
22:57Jeff, he's the sandwich guy. So it's like she made a sandwich. I'm like, oh my god
23:01She's feeding right into the judges course. He's gonna love that already. Andrew. This was a tough one
23:06And the chef moving forward to get the win against Bobby Flay is
23:15Chef Andrew
23:19So close
23:21Great job. You too
23:26Should I sit?
23:27Yeah
23:27Oh
23:28Thank you
23:30Andrew you just did more with the turkey used it three ways great job. I mean both excellent dishes
23:35So Andrew you've been in this position before you've battled Bobby in the final round
23:39How many times have y'all competed against each other?
23:41Well like 18 years ago battle whistling salmon. That's how long it was?
23:46Something like we're old
23:48Whistling salmon has gone extinct since then that's how long it was
23:52This is how long you hold on to stuff and then hanukkah. Yeah, my one quarter jewish cousin beat me. Um
24:00I am so excited to take Bobby down this time. Let's see what happens. Love it
24:05All right, Andrew congratulations tough competitor
24:16Delicious and amazing. She gave you a run for your money, but turkey a la king is the king of the kitchen right now
24:22All right, what's your signature dish? I'm gonna do a handmade turkey sausage. Okay. Okay. Yeah, yeah, yeah
24:28Yeah, yeah, yeah, yeah
24:31Andrew not only do you get to battle Bobby with your signature dish, but you get to pick the teams. This is the fun part
24:37You got two really really good cooks here
24:40I know kelsey and she's highly skilled so i'm like okay
24:43We got a shot at this thing if you would do me the honor i'd be thrilled if you'd cook with me
24:48That's so sweet. I am very honored get over here already
24:52Let's kill him. We got this. Yes. I'm so happy to cook with arti her food always tastes delicious amazing flavors and textures
25:01So I feel like I have a great partner in this round. Oh, yeah, honey
25:06Watch she's ready. I got this my first competition I ever did. He was a judge. Really? Yep
25:10I do this show called top chef and he's one of the very first judges I have and he's judged me a lot since
25:15We have a food family thing
25:17Also, we're related in our food trees
25:20We are years later than I am a chef or one of his best friends who's not my mentor
25:26Gavin casey
25:27Artie, can you please promise all of us that you're not going to carry this competition for bobby like I did last time
25:32Yeah, you did last time
25:33Please we make a great team. We've already done it one time before and we won
25:37So you might want to just like not do something or move slow just so that he goes down
25:42I don't care about winning just be be nice if he lost for us
25:46We want to win at their best, you know, I'm willing to cheat at this win brother
25:50You'll have 45 minutes to make turkey sausage and at least two other side dishes
25:56So each side dish has to use an element of the turkey that you are not using in your main dish
26:02Okay, the bird is the word and your 45 minutes starts
26:06Book it now
26:14So Andrew challenged bobby to make turkey sausage plus they need to make two sides
26:21Breaking down turkeys and then i'm gonna get the sausage going behind game plan is just to divide and conquer
26:26I'll get the side dishes started kbc is gonna handle the sausage
26:30We're gonna make turkey skin in case turkey sausage
26:34Sweet potato gnocchi and sweet and sour pearl onions with fried turkey tails
26:40Heavy little bird
26:42Andrew, why did you choose turkey sausage?
26:45I love making sausage
26:47I think it's a fun way to present turkey and I thought it would make for a really fun challenge
26:54Bobby is as seasoned as it gets and he is an extremely brutally difficult person to compete against
27:03As I have learned over the last 25 years
27:06All right, so you're gonna make the potato cakes. Yep. I have the turkey in there. Yeah, okay
27:11And i'm gonna try to put these creepiness together. I mean, I like cooking indian food
27:15It's always an adventure for me because I love the spices and the ingredients. You got the braised grains, right? Yeah
27:20All right, turkey thighs go into the pressure cooker because this is gonna take at least 35 minutes probably
27:26Then I put the skins in the fryer
27:28Masala do you have it right there?
27:31A lot of indian spices happening over there
27:33He's really leaning into arty's natural ability to combine these wonderful warm and spicy and aromatic flavors
27:4238 minutes 30 seconds left
27:47All right, what are we doing for the sausage here gang real quick? I see it's coming together nicely. How are we spicing it up?
27:52I'm making a crepinette with some garam masala some kajmiri chili some garlic and ginger all ground turkey and a little ground pork too
28:00So a crepinette is a sausage wrapped in call fat to make almost like a patty out of it call fat holds it together
28:07And it also brings flavor is using call fat to wrap it instead of stop it in a casing, right? Yes
28:12Wow smart. What are you doing for the sides here?
28:15I'm making a potato cake and I'm making braised greens with a ton of like sog paneer spices
28:20How are you gonna incorporate turkey into those two side dishes?
28:22Uh turkey skin on the potato cake and turkey like bouillon to amp those flavors up
28:27Oh my gosh
28:28And then shredded turkey is gonna go in the greens
28:31Wow
28:32We're still on the same team, right? Now I feel like you're an enemy
28:35Why?
28:35Because bobby's got to lose
28:37I don't even know why I'm talking to you right now
28:39No, no, I am all about helping bobby win today
28:43Sorry, buddy
28:44Sabotage
28:46It's gonna take more than that, my friend
28:48When I cook with you, I feel way more confident
28:52Oh good
28:52About what I'm cooking because he doesn't mess with me
28:55He's just like, what do you think?
28:57And I'm like, oh, I like it
28:58He's like, good enough for me
28:59I'm glad to hear that
29:00Yeah, you're a really good mentor
29:01Thank you, thank you
29:02Yeah
29:03Is this what you were thinking?
29:04Yeah
29:06Kelsey, what are we doing with the area?
29:07I see you're on sausage duty, right?
29:08Are you mixing with a little pork fat?
29:10Yes, I am
29:11Hey now, so you got your thighs
29:13How are you gonna spice up this turkey sausage?
29:15Uh, so we're going traditional fall spices
29:18Some herbs, cranberry, hazelnuts
29:20And we are using the thighs
29:22And then I've also boiled some skin
29:24That I'm also gonna grind in there as well
29:27So this is gonna be very fortified
29:28With flavor and fat
29:30Turkey, turkey, turkey, turkey, turkey
29:30Oh, a little pancetta
29:31This is gonna be amazing
29:32What are we doing for our side here, Chef Andrew Zimmern?
29:35Uh, I'm doing sweet potato gnocchi
29:37I'm gonna do it with turkey livers and rosemary
29:40Very nice
29:41And we're gonna do some sweet and sour onions
29:44With some goat butter
29:48Wow, you're just right in the barnyard today
29:49Aren't you, buddy, huh?
29:50A hundred percent
29:51Wow
29:52You know, I'm very barnyardy
29:53I see you, I smell you, I think barnyard every time
29:56That's why he picked me
29:57This guy's milked some pigs over here
29:59He just knew
30:00We have great dairy goats in Minnesota where I live
30:04Goat milk, goat butter
30:05The flavor is just insane
30:08Just another holiday celebration at the Zimmern House
30:10That's exactly right
30:1133 minutes left
30:17That looks really good, smells good, too
30:19Remember, it's gonna get all that onion marvelousness
30:23I think it's good
30:25Bobby makes a big bowl of ground
30:27Dark meat, white meat, turkey
30:29Gonna kind of do his own little, you know, hand-formed sausage
30:33Andrew, on the other hand
30:34They're making sausage old-fashioned way
30:36Taking a whole bunch of pancetta, pork fat, turkey meat, dark meat, skins
30:42All right, I'm gonna work on these skins
30:44So you got total traditional flavor on Andrew's team
30:47And then you got, you know, new wave Indian Thanksgiving on Artie and Bobby's team
30:52This is gonna be wildly different approaches
30:57Oh, that's beautiful
30:58Well, let's see
31:00Looks good
31:01You feeling okay?
31:02I'm a little behind on these potatoes
31:04I'm gonna get these greens in
31:0922 minutes, not kidding
31:13All right
31:16Artie, walk me through your process
31:17What are we doing?
31:18These are for the potato cakes you're doing?
31:19Yeah, so they're gonna be flavored almost like a samosa filling
31:23Nice
31:23And then you're gonna fry them?
31:25Yeah
31:26So I'm putting frozen peas in there
31:27Some cilantro, some lime juice
31:29And then all of those sauteed aromatics
31:31It's gonna be bonkers
31:34There's a lot going on here, sir
31:36I know
31:37Uh-oh
31:38Wait, I think somebody else is trying to get in, guys
31:42Oh no
31:43Oh my god
31:46Oh no
31:47Bobby, Artie, there's a big fat turkey looms
31:51Oh my god
31:52What are you doing here, hey, turkey, oh yeah, turkey turn
32:04It's turkey turn
32:05Big fat turkey
32:06Nice and crispy
32:09My fat turkey
32:11Yeah, Bobby, come on
32:12Big fat turkey
32:13Come on, big fat Bobby
32:14Always tasty
32:16Oh yeah, tasty
32:17Let's go
32:18Let's go
32:21Hey, mama
32:23What is happening?
32:24Well, hopefully that turkey dance wasted a couple minutes off that clock for team Bobby over here
32:40Okay, so Kelsey expertly skinned the turkey around the breast meat into one large sheet
32:46Reaching over you
32:49Which Andrew is using all that ground turkey meat
32:53Stuff it inside really brilliant full turkey experience
32:57How's it going over there, y'all?
33:00Good
33:00Are you having fun?
33:02Yep
33:04So much fun, I can't even believe how much fun I'm having, it's ridiculous
33:08All right, do you want to look at these skins? I have two so far
33:10So is this ready to be stuffed?
33:12Yep
33:12And look what I'm doing
33:14One
33:15Two
33:17And then cutting that off
33:20Right
33:21Okay, I got it
33:21And I think we're going to do them all on the stove top
33:24Heard
33:24I get to make my dreams come true by learning from the people that
33:28I just thought I was going to watch on tv my whole life
33:30But with only 10 minutes left, I'm still seeing sausages go on the stove top into a pan
33:36And I don't know if there's going to be enough time with these sausages
33:3810 minutes, it's a lot of meat in there
33:40It's a lot of skin to cook
33:42Andrew, what's left to do?
33:44How are we feeling on those turkey sausages?
33:46Uh, we'll see
33:47We're going to pull them out at the last moment and Yoki is done
33:52We got this
33:53Will the sausage make it to the plate?
33:56Does this look good to you?
33:57Yeah, just taste it
33:59Yeah
34:00The greens have now braised beautifully
34:02That tomato is sweet and that garam masala has really bloomed
34:05Oh my god
34:08How is it?
34:09What's the matter?
34:10It's so freaking good
34:11All right, good
34:13That's what we want to hear
34:14Thank you
34:15I thought you were going to start crying
34:16I know, I scared him, poor guy
34:22Turkey braised
34:24Seasoned, sliced
34:25Beautiful, thank you
34:27Let them know it's there
34:28Team Bobby, what's left to do?
34:30Artie, have you started the potato pancakes yet?
34:32In my mind I have
34:33Yes, you have and your mind cooks them perfectly every time
34:36Isn't that the same?
34:39Looks like Artie is pan frying her potato cakes right now
34:42Which five minutes left is I would have made them half the height and half the diameter at this stage
34:50What's the garnish for this?
34:58Parsley on this?
34:58You can
34:59Okay
35:00And these are our turkey tails that go on the sweet and sour onions
35:05A lot going on here guys with three minutes, 10 seconds left
35:13I am 100% genuinely nervous that team Andrew sausage might not be fully cooked
35:18You know, that could be detrimental to the win here
35:21I'm going home a loser again
35:23I checked the sausages and they're just too blonde on top
35:26There's no amount of pan frying that's going to work
35:29So I drop them in the fryer and I'm praying that they don't fall apart
35:34One minute, 30 seconds left, yo
35:37What do you need? What do you need?
35:38Fried sage on those first
35:41And these turkey tails first, last thing parsley if we have time
35:46Come on team Andrew, you can do it, let's do it
35:48All right
35:50Bobby, what are you garnishing those sausages with?
35:53It's yogurt with aji al mario
35:54And mint and cilantro and then I have a cranberry mostarda and I have some pickled shallots
36:00That's a lot of stuff, Bobby, you say it so flippantly
36:02I love that about you, that cool confidence
36:04I know
36:07What do you need Andrew? 20 seconds
36:08Nothing
36:11I have a lot of free-form plating techniques
36:14What did we say was going on top of this?
36:15Creme fresh and turkey skin
36:16All right, so
36:19We gotta go
36:20Yeah, I know
36:22Nine, eight, seven, six, five, four, three, two, one
36:29You're smart, you're smart, yes, yes, yes, yes
36:35Your head is over
36:36Me too
36:39You're crazy
36:40Whoa, that's amazing
36:45When in doubt, fry it out, it's the only thing you can do
36:49And then to sail over
36:50She's a little bit country, I'm a little bit rock and roll
36:54I think it's gonna taste awesome
36:56Yeah
36:56And yours is beautiful
36:57Great
36:57Team Andrew, Team Bobby, tonight was all about turkey
37:04Now I'd like to introduce you to our judges
37:07First up, the chef-owner of East Wind Snack Shop, Chris Chung
37:13The culinary director for Cafe Spice, Hari Nayak
37:17And the founder and executive chef of Sprinkle and Sprout, Nicky Dinky
37:23Today was all about the turkey and each team had to make turkey sausage plus two sides
37:32Please start with the first meal in front of you
37:34Thank you
37:44All right, this guy, he delicious
37:47It's just bringing all of those like comfy Thanksgiving vibes in a very different format
37:52I love the little hits of peas in there
37:54The turkey skin on the top and the texture contrast hit really high marks for me
37:59Very creative, reminds me of a samosa filling
38:02What I really want is a little more of that tamarind crème fraîche
38:06The braised greens, the swiss chard was a little bit of a tough bite
38:10I disagree
38:11I like that they have a little bit of bite to them, it makes them really feel hearty
38:15The sausage, I love the flavors of it
38:18It reminds me of a kebab on the streets of Northern India
38:21The ahi amari yogurt and the pickled onions going really well
38:24And it's so well seasoned and balanced
38:27I did find that some bites were really moist and perfect and some bites were a little bit drier
38:33But it is definitely warm and cozy and was really good
38:36All right judges, please try the second turkey sausage
38:39The sausage itself great flavor great moisture wrapping it with the turkey skin 10 out of 10 on the cuteness factor
38:56The skin because it was wrapped and then cooked that way kind of lost some of that crisp made the skin a little bit rubbery
39:03The gnocchi that's a star, you know, I could eat a bowl full of that
39:07The mushrooms with the livers, the match made in heaven
39:11And then the onions and that crispy turkey tail really brought that turkey flavor
39:17Brilliant idea, overall a great meal
39:20All right, thank you so much for your comments judges now take a vote
39:26Oh my god
39:28You know two very different meals
39:32I just love that about food, you know
39:34You know
39:38And the winning team is
39:46Team Andrew
39:48And Calvin
39:57My brother
39:59Redemption
40:02I mean huge huge deal I mean you know bobby does not go down very often
40:09These were two incredible feasts but I think at the end of the day the moistness of the sausage and that gnocchi really worked and it was simply delicious
40:18Congratulations
40:19Thank you
40:20I've never won here for a holiday themed episode be bobby flay I was like getting over 46 so congratulations
40:26Thank you my revenge giving streams have come true
40:30Yes, they have i've known bobby for 40 years
40:34Since we were young cooks in new york so and i'm just really blessed that I had such an excellent partner in crime
40:41We lost to a great pair here we did we did that was fantastic
40:44There's a lot of full circles for me cooking with him because before I even was a chef
40:49I was watching him on tv and what your show for me was there's a big world out there and food can connect me
40:56To different cultures and different people and it's if it weren't for him I wouldn't have learned
41:01I appreciate you you got me out of my small town in alabama and you didn't even know it
41:07I didn't mean to make you cry
41:11We're team andrew and we just beat bobby flay yeah
41:19You know bobby you think you have it all but tonight you're doomed
41:26I mean
41:28Michael
41:32Jeffrey Zakarian
41:34Manit
41:37Mariah Carey
41:39No i'm kidding she was too expensive
41:42There's going to be some flavor in this kitchen tonight
41:45Oh Lord there's a fire
41:47Oh, my God, please.
41:50They're killing me.
41:54This year, everyone's out for holla payback.
41:57Holla payback?
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