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Beat Bobby Flay - Season 42 - Episode 01: Attack of the Titans
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00:00I'm Bobby Flake.
00:02Each week, one brave chef will try to take me down in my house.
00:05This is my show.
00:06Today it is.
00:07Tomorrow, who knows?
00:08Trash talking.
00:09This culinary battle is going to shake down in two rounds.
00:13Round one, to get to me, two contenders
00:15have to go through each other using an ingredient of 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 deck.
00:31What?
00:32Don't try this at home.
00:33I know you did it, Bobby!
00:36Bottom line.
00:37You're going to run out of charge!
00:38Everyone's out to beat me.
00:43Bobby Flake!
00:46Yeah, yeah, yeah.
00:48Tonight, two of my triple threat titans
00:50are here to break my winning streak.
00:52Come on out, chefs Michael Votaggio and Brooke Williamson.
00:58Go, go, go.
01:07Let's go!
01:12Oh my god.
01:13That's a fun crowd you have going on here.
01:15It's a very fun crowd.
01:16I'm sure they're very happy to see you guys.
01:17A little family reunion?
01:19Yeah.
01:19Titans, now barbecue brawl.
01:21It is nice to have the tables turned a little bit today, though.
01:24We get to walk up and give him a hard time, which is usually, like, what he's doing to
01:27It's actually the most fun part of it.
01:29It's the little things where he's like, hey, are you sure you want to do that?
01:33So Bobby, Brooke and I are actually really excited because we have two top chefs that
01:37we both know.
01:38Definitely got some heavy hitters in the house tonight.
01:41Our first contender is a Venezuelan chef who came very close to beating us.
01:46Almost.
01:46It's Adriana Urbina.
01:48Yeah.
01:49Woo!
01:52There she is.
01:56He's got a little sweat going down his forehead right now.
01:58Our next contender is a cooking competition veteran.
02:02From Los Angeles, chef Marcel Vigneron.
02:05Oh, wow.
02:13A tough day at the office tonight.
02:17Good evening, chefs.
02:18Adriana, Marcel.
02:19Welcome.
02:20Nice to see you guys.
02:21So, you guys know how this works.
02:23I'm going to give you an ingredient of my choice, and you must make that the star of
02:26your dish.
02:27Perfect.
02:27What would you like to see?
02:29Fish.
02:29Okay, you like fish.
02:30What about you?
02:31Maybe salt might be kind of a fun ingredient.
02:34Yeah, throw some salt in her game, you know?
02:36What?
02:37That's crazy.
02:38Now?
02:38Now what?
02:41Let's see what we got.
02:42The ingredient is porterhouse lamb chops.
02:45Ooh.
02:51Better than salt, or?
02:52I'm definitely going to throw some salt on that.
02:54Okay.
02:55All right, guys.
02:5520 minutes on the clock.
02:56Make sure you take it to the porterhouse.
03:04Great ingredient.
03:05It's a delicious cut of lamb.
03:07There's lots of different textures within it.
03:09It's a matter, I think, of getting that lamb cooked properly in the 20 minutes.
03:13You're pretty thick.
03:14Yeah, exactly.
03:15Oh, he's throwing it in the fryer.
03:17Smart.
03:17Good way to crust it.
03:18Yeah.
03:18I've got a couple tricks up my sleeve to get this protein cooked in time.
03:23Okay, we're finally getting hot over here.
03:24I think to myself, what goes good with lamb?
03:27Boom, I instantly think of curry.
03:28So I'm making a curried lamb porterhouse chop with a turmeric cauliflower Moroccan salad.
03:36Competing against Marcel frightens me a little bit.
03:38I know how much experience and knowledge he has.
03:41While in culinary school, I won a scholarship to assist Bobby Flay at Aspen Food & Wine.
03:47Since then, I've learned a lot.
03:49I've been on Iron Chef, Chop, Cutthroat Kitchen.
03:53If it's a cooking competition, I've probably, you know, been on it.
03:56Every single thing that I've done has brought me to where I am today.
04:00I am the culinary executive officer of the Aster, the Lemon Grove, and the Los Angeles Athletic Club.
04:07I primarily focus on seasonal California cuisine.
04:09However, I have a vast repertoire.
04:12So tonight, the student becomes the master.
04:15Adriana, what are you making?
04:15I'm making a spicy salsa verde.
04:20Sounds good.
04:20It's kind of like an avocado spicy sauce.
04:24Crispy potatoes.
04:25Oh, and potatoes? Wow.
04:27Lamb chops have a very strong flavor.
04:30So my strategy is combining it with a lot of herbs, citrus, avocado.
04:36That can be like an avocado mousse.
04:38I love Adriana's flavors, and I love her skill set.
04:41Very fierce competitor.
04:42You can see how serious she is.
04:43She's focused.
04:44That's why I brought her in to take you guys on.
04:47We're coming for ya.
04:48I went to culinary school in Venezuela, and then I worked for three Mission Start restaurants.
04:53And then after that, I founded my company, Tabuy Collective, based in New York.
04:58The first time I did Chopped, I won.
05:01That gave me the confidence to keep going.
05:04I ended up winning three times.
05:06I came so close to beating the Titans.
05:08And although I didn't win...
05:10You are a beautifully creative chef.
05:13I love competition.
05:14This is not only for me, but it's to represent my country.
05:18I want to make Venezuela proud.
05:20Beating Bobby is going to do that.
05:22Eleven minutes to go.
05:26Chef, it was very nice today.
05:28As to you, I like the cheetah print.
05:32You know?
05:33It's gonna be my energy today, you know?
05:36What's your plan here?
05:37I like cauliflower and lamb.
05:39You know, I got a little bit of curry going on.
05:40Curry, okay.
05:41Got a little Mediterranean salad.
05:43For the cauliflower, right into the fryer until it's nice and tender and golden.
05:48I got my pomegranate seeds, pickled apricots.
05:51Gorgeous.
05:51All right, good luck to you.
05:52Thank you, chef.
05:53Adriana!
05:54How are you feeling about going against Marcel?
05:56I think he's an amazing chef, so I'm a little bit scared.
05:59But confident that I'm giving my all, so.
06:02Okay.
06:03Well, good luck to you.
06:05For my avocado mousse, I finish up with a little bit of chipotle to make sure that it's spicy.
06:12Just under eight minutes!
06:15Those chops on Adriana's side, she just flipped them.
06:18I mean, she's got a nice, hard sear on the outside.
06:20Is she?
06:21I still don't feel like it's quite enough time to get those fully cooked.
06:24I'm nervous about time, so I put the meat in the salamander to cook them faster.
06:31I kind of like that move, roasting, yeah.
06:33Take my potatoes, slice them, fry them.
06:36Marcel's got a lot happening.
06:37He has the potential to, like, lose focus of that main ingredient.
06:41Yeah.
06:42Going the Moroccan route makes a lot of sense.
06:44It is a cohesive idea, but the simplicity, like, of Adriana's flavor profiles are interesting to me.
06:49Beautifully roasted piece of meat.
06:50You don't need much more than that when it's supposed to be the star of the dish.
06:54Six minutes left.
06:58To finish up the dish, I want to do a veal and fish sauce reduction.
07:03She's back.
07:05So your lamb, you're finishing it in the salamander, right?
07:08Yeah.
07:08I'm gonna take it out, like, two minutes.
07:11Let it rest a little bit.
07:12Yeah, let it rest a little bit.
07:14Marcel, you got a lot of components.
07:16How are you gonna bring it together?
07:16Very quickly.
07:18Who's here for Marcel?
07:22Who's here for Adriana?
07:26Only three minutes on the clock.
07:28So I put the mousse in the bottom.
07:31Very simple, very delicious.
07:33My lamb is cooked very nicely.
07:35I put the cauliflower salad down first.
07:38A minute 20.
07:39I feel super nervous right now.
07:42Like, okay, this meat is not cooked.
07:45But I'm gonna put it on the plate.
07:48Eight, seven, six, five, four, three, two, one.
07:56That was tough.
07:59Nice job.
08:00Nice job, Chef.
08:01Beautiful.
08:02I'm super confident about the flavors, because they represent me, represent my roots.
08:07I think this dish is gonna beat out Adriana's, because lamb's the star.
08:11It's just classic flavors that you can't deny.
08:16Chef Adriana, Chef Marcel, both of you obviously have what it takes to beat Bobby Flay.
08:21So it's really gonna come down to the lamb.
08:24Adriana, what'd you make?
08:25I made a pan seared lamb chop with potatoes and a spicy avocado mousse.
08:34Looks amazing, Chef.
08:37Really, like so many people make avocado mousse, but not this delicious.
08:40It's an incredible condiment to go with that roasted piece of meat.
08:44And when you're searing it, you've got this beautiful, amazing crust.
08:48But the outer rim of the lamb is kind of raw.
08:51But your flavors on this plate has the herbaceousness and the brightness that I'm looking for.
08:56And these potatoes are light and crispy and delicious.
09:00Chef Marcel, tell us what you made, sir.
09:02I made a curried lamb loin chop with a Moroccan cauliflower salad.
09:08There's a lot of really strong flavors here.
09:11I was a little concerned that they would compete with each other.
09:13They really don't.
09:14This lamb, the technique of throwing it into the fryer and then into the hot pan,
09:19I feel like was really smart and potentially really the only way that you could have gotten this perfectly cooked.
09:23The one thing I will say about this is that I feel like I'm missing something.
09:28Salt.
09:28Which is ironic.
09:31Considering what you said earlier.
09:34The one thing I'll say is the cauliflower, it's a little bit greasy.
09:38But you both represented yourselves very well tonight.
09:41Even though the meat wasn't cooked through, all of the other components are perfectly cooked, perfectly seasoned.
09:47I hope that's gonna take me to the second round.
09:51And the chef moving forward to beat Bobby is Marcel.
10:00Thank you so much.
10:02This is not the end because I love cooking, love competing, where I can share my passion with the world.
10:11All right, Marcel, really solid cooking.
10:13Like, this lamb, it's beautifully cooked.
10:15Really impressive.
10:16How do you feel about taking him on now, head to head?
10:19Honored, humbling, you know, and I love you, but I'm coming for you.
10:22Thank you. Love it.
10:23I was waiting for that part.
10:24Yeah.
10:24That's the most important part.
10:25Yeah, I'm coming for you.
10:31Marcel, great job.
10:32Your cooking is so varied, it can basically come out of nowhere.
10:35So, I'm not even gonna venture a guess.
10:37What are we cooking tonight?
10:38What's your signature dish this evening?
10:39So, I actually have a wee bit of the Irish in me, and so I thought we could make some
10:44loaded fries.
10:46Really?
10:47Loaded fries.
10:48Loaded fries.
10:48What?
10:49You're like, if you're gonna beat Bobby, you gotta be in this game.
10:53Man, this is just getting better and better.
10:55Yeah.
10:5545 minutes on the clock, and your time starts now.
11:03Loaded fries.
11:04Did you hear that?
11:05You think, like, yeah, this is gonna be easy, right?
11:07Oh, God, 45 minutes?
11:08But it's like, you have to perfectly make french fries, make whatever toppings are gonna go onto it.
11:12I'm assuming get cheese into the mix in some fashion.
11:15I mean, there's a lot of work to be done.
11:16So much work, and just as much attention has to go into that topping as the fries.
11:20Even assembling this dish is gonna take three minutes, four minutes.
11:23And it's about timing, right?
11:24You can't assemble it until the last minute, otherwise your fries get soggy.
11:27So, there's some strategy that goes into even just the timing of the plating.
11:32So, Marcel's already got his fries blanching in water with bay leaves.
11:37Is that gonna add a little flavor to those fries?
11:39Yeah, a little flavor.
11:39You know, when you're going up against flavor filet, you gotta bring the heat.
11:42I can take something as humble as the big thing.
11:45I'm gonna eat a potato and make a delicious dish with cheddar cheese foam, pork secreto,
11:51Iberico bacon bits, pickled red onions that can rival any chef, including you, Bobby.
11:57Well, the great thing about fries is that they're basically one of the best things you can eat in the
12:02world.
12:02So, I'm making loaded, hand-cut french fries with a green chili queso sauce, pickled shallots, Mexican chorizo, and green
12:09onions.
12:10So, my strategy is to get the fries soaked to get some of that starch off.
12:14And then I'm going to blanch them in oil at around 300 degrees just to kind of soften them.
12:19And then I'm gonna put them in the blast chiller, and then I'm gonna pump it up to 375 and
12:23finish it at the end.
12:24Just under 37 minutes.
12:28So, you're boiling your taters first.
12:30Yeah, I gotta make my cheese sauce. Where's my salt?
12:33Oh, you're making cheese, like, with...
12:35Yeah, I'm making cheese sauce.
12:35I got it. Okay.
12:36Yeah.
12:36For that, I heat up heavy cream, a little bit of milk, with some sodium citric, which makes the cheese
12:43sauce a little bit more heat-stable.
12:45It's not gonna curdle.
12:46So, I got cheese sauce.
12:47Oh, and then so for the meat, right, you gotta have some meat.
12:49Okay.
12:50I'm gonna cook some pork.
12:51Pork, cheese sauce, fries.
12:53Yeah, and I gotta grind the pork, so...
12:55Pickled onions.
12:55You still have to grind the pork.
12:57Yeah.
12:57All right, get two.
12:58Hop two, Marcel.
13:00Yeah.
13:00Did you see all of our outfits today, Bobby?
13:03Yes, it's very good.
13:03I feel like you didn't bring your A-game when it came to the wardrobe department today.
13:09You think I'm looking kind of ordinary?
13:10Looking a little ordinary.
13:11Okay.
13:12It's fine.
13:12As long as your food tastes good, I guess that's all that matters.
13:15Is this a five cheese situation?
13:17Uh, no.
13:18I just have some white American white cheddar and some batija.
13:21I want the queso sauce to be, like, a white color, and white American melts perfectly, and the white cheddar
13:27gives a little sharp flavor.
13:28So, I start with some flour and butter to make a roux.
13:31Get out of here.
13:32Let's give it up for Bobby, guys.
13:34Whoa.
13:37Something smells burned over here, Chef.
13:39Something smells burned.
13:41Oh, God.
13:43Uh-oh.
13:44Uh-oh.
13:45I just burned his roux, I think.
13:47I lose sight of what's happening with the roux, and it burns.
13:51So, now he's gonna start his roux over, which is frightening in the sense that, like, is there enough time
13:56to cook out that flour?
14:0026 minutes.
14:01This is full time.
14:03I got a lot of stuff to do, man.
14:05Time is just frying by.
14:08Oh, there you go.
14:09You guys laughed at that one, right?
14:10I knew I'd get there eventually.
14:12Bobby, we okay?
14:13Yeah, I burnt my roux.
14:14You gonna have enough time to cook out that flour?
14:17Yes, Brooke.
14:20I think I have enough time, but as Brooke likes to say, you need to cook the flour out.
14:24So, I let that cook, and then I add scalded milk, because that creates a bejamel.
14:29Marcel has a pair of goggles on his forehead right now.
14:33So, he's sticking the fries into the nitrogen.
14:36That'll freeze them.
14:37I'm curious to know if Marcel's technique is gonna pay off.
14:41They're so cold now that putting them into a fryer is gonna cool off the fryer really quickly.
14:46So, I take those soaked french fries.
14:48I'm gonna put them in the blast chiller to cool them down.
14:50Oh, so, Bobby's doing the same thing.
14:52He's gonna throw them.
14:53In the blast chiller.
14:54I'm using an Iberico pork secreto, which is like the Ferrari of all protein.
15:01I mean, the texture is just so soft, but like a nice little bite.
15:05Marcel has this perfect grind on that.
15:07Woo!
15:08Which needs to start cooking pretty soon if he's gonna develop that flavor that he's looking for.
15:12Yeah.
15:13You doing any meat over there?
15:15Yeah.
15:16What kind of meat are you doing?
15:17Chorizo.
15:18Which already comes with flavor, too.
15:19I'm already seasoned.
15:20Smart man.
15:21Cooks fast.
15:22Marcel's definitely highlighting technique.
15:25Bobby runs for flavor.
15:27The thing is, with the judges with the blind, they can't see the technique.
15:31That goes into it.
15:32But also, they shouldn't have to be able to see it.
15:34They should be able to taste it.
15:35Taste it.
15:35And if they can't, then...
15:36Then what was the point?
15:37Grab the chorizo.
15:38Yeah.
15:39Only six minutes left, chefs.
15:43So this is the shorter of the Iberico?
15:45Oui, chef.
15:47Smart choice.
15:47You get all that good fat.
15:48Nothing but the best for you, chef.
15:51You're gonna add some like stock or jus to like bring it together?
15:54I think so.
15:55It's a great idea, chef.
15:56I add a little bit of veal demi-glace and some thyme.
16:01And then I take the Iberico pork, pop it in the oven to make kind of like a bacon-y
16:06crumble for the top of my fries.
16:08How are the actual potatoes themselves doing right now, though?
16:10So I'm gonna start them pretty soon.
16:12All right.
16:13Smells good.
16:14Looks good.
16:14Feels good.
16:15So you remade the cheese sauce.
16:17I did.
16:18My cheese sauce is coming along nicely.
16:19It's thickening up.
16:20I'm gonna add some Dijon mustard, white cheddar, and white American.
16:25Oh, and the chilies.
16:26What are these?
16:27Poblanos and jalapenos?
16:28Yeah.
16:28Green chili queso sauce.
16:30Show off.
16:31It's gonna bring that green chili heat.
16:33Then turn up the heat to 375, and I finish crisping them up.
16:37And this is the final process for the fries.
16:39Good luck, chefs.
16:41While my pork is cooking, my fries are frying, we're ready to make some cheddar cheese foam.
16:46There's a lot of heavy components to this dish.
16:49So when you aerate it, it turns the cheese into this sort of, like, light queso cloud.
16:55Four minutes.
16:56You know I don't play right.
16:58I'll put up a good fight.
17:00These fries look good.
17:01They're nice and golden brown and crispy, and I hit it with some salt.
17:04I get my fries out, season with a little bit of salt, and they are GBD.
17:09One minute, 30 seconds.
17:13So we have Bicholi queso sauce on the bottom of the plate.
17:16Big stack of these crispy fries.
17:18A little more queso sauce over the top, but I'm keeping the fries mostly unsauced, so they stay nice and
17:23crispy.
17:2440 seconds.
17:25Then I'm hitting it with the cheese foam, the pork secreto.
17:2920 seconds.
17:29Hotis cheese, some of the Mexican chorizo.
17:33Pickled onions, my iberico bacon bits.
17:366!
17:37And a little...
17:392,1.
17:45That was wild.
17:46That was so good.
17:48I will stand by my dish.
17:50I will stand on top of my dish.
17:52I will stand underneath my dish.
17:54I wouldn't change a thing.
17:55Amazing.
17:56This might be the battle of the fries and the cheese sauces.
17:58Who knows?
18:01Congratulations, Bobby and Marcel,
18:03for finishing your loaded fries.
18:05I know that was a loaded amount of work.
18:08Now we'd like to introduce you to your judges.
18:10First off, the founder and chef of Duffified Experience Group,
18:15Brian Duffy.
18:16Chef and founder of The Line Up Dinner, Alayna Besser.
18:20And then we have the co-owner of Casa Ora, Ivo Diaz.
18:27All right, judges, please start with the first plate
18:29of loaded fries in front of you.
18:35Man, I love anything served in a boat.
18:37I love that presentation of it, that cheese sauce
18:40is on the inside of it, and it kind of reminds me
18:42of that upscale version of that cheese sauce
18:45that we love so much in Philadelphia.
18:47I think that one thing is those fries,
18:49just a little bit overcooked.
18:50Double the meat, double the fun, you guys.
18:53I am super into that crispy Iberico,
18:57and then that ground meat that is just loaded with flavor.
19:01But the fries, they're just overcooked.
19:04Having this chorizo-style on top of this foamy cheese
19:08brings me back memories of childhood.
19:11Then I wanted some crunch.
19:13I was looking for that crunch in the fries.
19:15Thank you, judges.
19:16Go ahead and switch your plates.
19:24The French fries were cooked to perfection.
19:26The chorizo in it probably need a little more flavor.
19:30The meat is very under-seasoned, but the fries,
19:34they have that nice, crispy exterior
19:37with a fluffy, potato-y interior.
19:39I love the way that the cheese is on the bottom.
19:42That way those fries don't get soggy
19:43by sitting underneath of everything.
19:45I wish that that chorizo had a little bit more spice,
19:47a little bit more flavor to it,
19:49but I love all the other components within that.
19:52It's really a great dish.
19:53All right, judges, please take a vote
19:55on your favorite plate of loaded fries.
19:57I'm no stranger to competition,
19:59but still, it's a little nerve-wracking.
20:01You know, I'm doing this one for a 24-year-old culinary school
20:06Marcel who wanted to be Bobby Clay.
20:08And the winner is Chef Bobby Clay.
20:14Congratulations, Kelly.
20:16Definitely.
20:22Those fries were cooked perfectly.
20:23That cheese sauce, brilliant to put it on the underside.
20:26Just absolutely delicious and really well-executed.
20:27That's enough, Brian.
20:29Sorry, sorry, sorry.
20:31Marcel, like your cooking today was impressive, really.
20:35Yeah, thank you so much.
20:37What can I say, the guy is a legend.
20:40I came here to prove that I could go up against Bobby,
20:44and I feel like I did that.
20:46Beat Bobby Fry.
20:47New show.
20:48Yeah, let's go.
20:49Yeah.
20:50I mean, after cooking for 75 years,
20:52I would hope that you can make French fries properly
20:54at this point.
20:55What can I say?
20:55My fries were locked and loaded.
20:57move on to see what you are.
20:58Nice to meet you at the durch.
20:58Go.
20:58Go.
20:59Go.
21:00Go.
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