- 14 hours ago
Beat Bobby Flay - Season 42 - Episode 02: Razzle Dazzle
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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!
00:35Bottom line.
00:37You're gonna run in a truck!
00:38Everyone's out to beat me.
00:46All right, everybody, my special guests tonight
00:48are just as fabulous as they are fierce.
00:51Please welcome Chef Vineet Chohan and the always
00:54amazing Carson Kressley.
00:56Oh, that's us!
00:58Oh, that's us!
00:59Oh, oh, my God!
01:00Look out, my knee!
01:01Oh!
01:04I caught it!
01:05Oh, you did!
01:07Oh, I still got it!
01:09No, no, no, please sit down!
01:12How you doing?
01:13Fantastic.
01:14So you winning a couple of Emmys here and there?
01:16Yeah, two primetime Emmys and one international Emmy.
01:21Oh, an international?
01:22Yeah, you know, I get around.
01:24And I have mine on my bar, which is mirrored,
01:27so it looks like I have more than I have.
01:30It's a very good trick.
01:33Hi, Vineet.
01:34Hi, Vineet.
02:02Hello, Bobby.
02:02It's Kidaki Harada.
02:03Yeah.
02:10Our next contender is bringing the flavor
02:12with his Nepalese cuisine.
02:15From Tampa, Florida, by way of Nepal, it's Rajesh Patek.
02:19Woo!
02:21OK!
02:26This always brings me back to that time
02:28I was stuck in that women's prison.
02:32Good evening, Hideki, Rajesh.
02:34I liked your entrance.
02:36Nice little.
02:37Hey.
02:37You going to bring some of that style to the kitchen?
02:39Yes, absolutely.
02:40That's the plan.
02:41What about you, Chef?
02:42How you feeling?
02:42Feeling great.
02:43What are you feeling great about?
02:44Taking you down.
02:45Yes!
02:45Here's the way it's going to work.
02:46I'm going to give you an ingredient of my choice,
02:48and you must make that the star of your dish.
02:50And that ingredient is...
02:53King Trumpet mushrooms.
02:55Whoa!
02:56Come on!
02:59You good?
03:00Yeah, yeah, yeah.
03:00You got this right?
03:01Feeling great.
03:02This is a gift for you guys.
03:0320 minutes on the clock.
03:04Make some magic mushrooms with the King Trumpet.
03:07Woo!
03:08Go, go, go, guys!
03:13The King Trumpet looks quite sturdy and stout.
03:16These are really meaty, and it's very versatile.
03:19You can roast it, deep fry it, make purees out of it.
03:23I mean, I think I would roast them whole.
03:24You know, treat it like a piece of meat, almost.
03:27Absolutely.
03:27Right.
03:28And they can both put their international flavor.
03:30It's going to be an international trumpet mushroom showdown, y'all.
03:35Rajesh, what are you making, sir?
03:37I'm making a dish called mushroom choyla, which is a mushroom salad.
03:40So choyla is a typical Nepalese dish made with any kind of protein, tossed with spices.
03:44But I'm doing a vegan version with mushrooms.
03:47I grew up eating the same dish in a chicken version.
03:50So I think this represents what Nepalese cuisine is about.
03:53Who's cheering for Rajesh?
03:59I grew up in Kathmandu, Nepal.
04:01I think I was seven when I realized I wanted to be chef.
04:04But my family all thought that getting a degree was important.
04:06So I moved to the United States and enrolled in business school.
04:09After graduation, I started pursuing other opportunities in the tech industry.
04:13But I was finally able to achieve my dream when I opened my restaurant in 2022.
04:18Nepalese food is all about a balance of flavor and spices.
04:21We focus on ingredients, and the cooking style is very basic.
04:25Beating Bobby would be a dream come true.
04:27And I want to say to the Nepalese community, if you dream it, you can, Kathmand, do it.
04:33Hey, Jackie, what are you making?
04:35I'm going to do a trumpet tempura with a little light broth.
04:38I like that. Tempura makes everything better.
04:40I've tempured a lot of things in my life.
04:42So it's something that I'm very familiar with.
04:45I want to make a dipping broth on the side using chicken stock, grated ginger, soy, sugar,
04:51and a little bit of mirin, which is Japanese cooking wine.
04:54Let's hear it for Hideki.
04:59My first job was at a buffalo chicken wing place.
05:02I started out as a wing shaker, and I fell in love with being in the kitchen.
05:06With my father's encouragement, I attended culinary school in Japan, where I gained a
05:10whole new level of respect for the culture and the cuisine.
05:12Today, I'm a husband, father, and I own two restaurants in Cincinnati, Ohio.
05:17Beating Bobby Flay with my Japanese cuisine would be a dream come true.
05:21All right, Bobby, I'm taking you out.
05:24What are you more concerned about, Japanese cuisine or Nepalese cuisine?
05:29Uh, both.
05:32Cumin, coriander, cayenne absolutely are very authentic to the dish.
05:35I want to toast them.
05:36That just brings out the flavor of the spices.
05:39Chef, 16 minutes left.
05:44Rajesh Choyla, it's a kind of a salad?
05:46It is a salad, but it's a sauteed mushroom.
05:48Okay, so who do you have with you in the audience?
05:50I've got my wife here, and she's more excited than I am.
05:53You are his good luck charm, right?
05:55Yeah.
05:55Awesome.
05:56Best of luck, Rajesh.
05:58Now I'm making tempura batter using AP flour, rice flour, eggs, and water.
06:03Tempura, what a great idea.
06:05We got to keep it simple.
06:06There'll be enough flavor to take Bobby down.
06:08I'm going to season it well.
06:10I'll get the broth seasoned.
06:11Best of luck, just under 13 minutes.
06:14The tempura batter is looking really good.
06:16My question is, what's it going to be flavored with?
06:18Also, how you cut these mushrooms is a big deal, because they're very dense.
06:23There's a chance they might not cook through.
06:26Mushroom can have a bland taste, so I'm using some tomato, jalapeno, and garlic,
06:31and it's going to be more of a dressing for my salad.
06:34Traditionally in Nepalese cooking, especially when they are momos, which are dumplings,
06:39there's always a spicy tomato sauce.
06:41And what are they called?
06:42Momos.
06:42What did you call me?
06:45Eight minutes.
06:46I'll be right back.
06:47I feel like there's some color missing.
06:50So I grab shishito peppers and get the vegetables in the fryer.
06:53Frying mushrooms takes some of the moisture out of it, so you kind of get a hearty mushroom taste.
06:57So what's the plan for these?
06:59So I'm going to plate these separately with the little side broth.
07:02Like a dipping sauce slash broth.
07:05But what's the flavor here?
07:06I don't even know if he's put any flavoring in the batter.
07:09And we're feeling good about time?
07:10I think so.
07:11Let's hear it for Hideki, everybody.
07:13I'm going to pop over here.
07:15Rajesh and the Stylish Headwear Headquarters.
07:19Is there some kind of dressing happening?
07:21Yes.
07:21Okay.
07:21It's freshly made cooked tomatoes.
07:23That looks spicy.
07:24Rajesh, keep cooking, dude.
07:25Keep cooking.
07:25Multi-task.
07:26Keep cooking.
07:26Don't let me distract you.
07:27I'm not even here.
07:28Only three minutes left.
07:30Now I'm mixing mushrooms, the dressing, and the spices all together for my salad
07:35with cilantro, scallions, and lemon juice.
07:37I feel great.
07:38This is the dish I wanted to do, so I'm happy with what I created.
07:4145 seconds.
07:43Woo!
07:44I start plating the broth into the ramekins.
07:47Oh, my God.
07:48Time's ticking.
07:49So I'm taking the tempura out of the fryer and just go straight to the plate.
07:53I'm a little nervous about not being able to taste my tempura,
07:56but I'm confident the mushrooms are cooked perfectly.
07:58Seven, six, five, four, three, two, one.
08:06Good job.
08:09Good job.
08:10Thanks a lot, Jeff.
08:11Beautiful.
08:11Good job.
08:12There's nothing more joyous than beating our little Robert William Flay.
08:18And to see who's going to take down Barbie Flay, it's going to come down to who used the
08:25king trumpet mushrooms better.
08:27Chef Hediki, what did you make today?
08:29I made a king trumpet mushroom tempura with shishitos.
08:35This broth that you've created has these wonderful flavors and lifts the dish,
08:40and I think that was very much needed.
08:42Though the idea of the tempura was a great one, if you had added flavoring to it,
08:46you would have augmented that bite, because right now it's bland.
08:49I did love the shishito because, you know, sometimes the mushrooms can be a little boring,
08:54and that gave us something a little bit different texture.
08:56The tempura idea, very smart.
08:58But it just didn't have that crunch that we were looking for.
09:02Chef Rajesh, what did you make today?
09:04I've got a king trumpet mushroom choila, which basically is a mushroom salad.
09:10What you have created in terms of flavor is amazing, but the vegetables are very haphazardly cut.
09:16So if I get one bite which is perfect, the next bite could be overwhelming,
09:21because there's too much onions in it.
09:23A mushroom is not very flavorful, so you did a great job of amping up the flavor
09:27by surrounding it with all these things. You get the spiciness, you get the brightness.
09:31To Manit's point, they just had like a big chunk of raw garlic.
09:35It was shocking and not in a great way.
09:37The plate isn't perfect, but I know I've got the flavors in there,
09:40so I'm hopeful that this will take me to the next round.
09:44Moving on to Beat Bobby tonight is...
09:50Chef Rajesh.
09:54I'm feeling bummed. There's a lot of things I could have done differently,
09:57but I'm happy I got to be here.
10:00For somebody to Beat Bobby, they have to bring their flavor game, and you got that.
10:04And you have a better outfit on. Thank you.
10:11Rajesh, way to go. You brought the hat, you brought the flavor.
10:14You're feeling good about Brontu, huh?
10:15Very, 100%.
10:16So what are we cooking tonight? What's your signature dish?
10:18So my signature dish tonight is...
10:23Chicken momo.
10:24Chicken momos.
10:25Oh, oh.
10:26Oh my God.
10:28I've never made them, but Manit was talking about them a little bit while you were cooking.
10:32You're welcome.
10:32That's not really going to help me very much.
10:34He's a momo virgin.
10:3745 minutes on the clock, and your time starts now.
10:40Woo-hoo! Go, go, go, go, go, go!
10:47I have been eating momos my entire life.
10:49Momos are dumplings. Traditionally, it's either goat or buffalo.
10:54They are spices like cumin, coriander, ginger.
10:57So really a lot of flavor in it. It can be served in broth, but usually there's a dipping sauce
11:02on
11:02the side, usually tomato-based and spicy.
11:05Okay.
11:06Rajesh, why do you think that this is the dish to beat Bobby?
11:09So Bobby has never made this dish, so that's one of the reasons I want to make it.
11:13So momos in Indianapolis is very close to their heart. Any gathering, momo is like a crucial thing.
11:18I'm making chicken momo with tomato cilantro sauce and a tomato sesame chowl.
11:23The first thing I start working on is my aromatics for my stuffing.
11:27Ginger, garlic, red and green onion, and green cabbage to bring that crunchiness.
11:31Now I'm adding cumin, coriander, turmeric, and cayenne pepper.
11:34How many times have you made this dish?
11:37Probably 10,000 times.
11:38Oh, wow.
11:3910,000, but who's counting, right?
11:41Nepalese food, you know, I really don't know very much about it.
11:44I know I can make something flavorful. So I'm making chicken momos with a tomato
11:48chutney sauce and a green chili yogurt. I start working on my tomato chutney with shallots,
11:53ginger, and garlic, canned tomatoes, some pomegranate molasses, and some tomato paste.
11:58Bobby's bringing out all the spices.
12:00All the spices.
12:01Curry, some coriander, some cumin, and some honey. Definitely some Indian inspiration in here for
12:07sure. I'm certainly not going for authenticity because I don't even know what it is.
12:11It's time I get started on my sauce with tomatoes, ginger, garlic.
12:16Bobby is making the sauce with canned tomatoes while Rajesh is using fresh.
12:21It's more rustic.
12:22Yes.
12:22Whereas Bobby's is refined and like Italian.
12:25Yes.
12:26The sauce is supposed to have some kick, so I'm adding Thai chili.
12:3035 minutes left.
12:34How is it going?
12:35So far so good.
12:36I've got the sauce eating up.
12:37I'm making the second sauce to go with it, more like a broth kind of sauce.
12:41Okay, fantastic.
12:42Now I'm adding ground chicken and some butter to my stuffing mix to avoid the chicken to be dry.
12:47Best of luck.
12:49Oh, Bobby, I think you're in trouble.
12:52You do?
12:53I'm making tomato sauce.
12:54You know that this is naples and not like Italian.
12:57I'm a little worried.
12:58Do you want me to give you a hint?
12:59Yeah, sure.
13:00Run.
13:0232 minutes left.
13:06On Bobby's station, there was a sauce, but he hasn't even started working on the filling.
13:11Rajesh has his filling, and he's going to be making two sauces.
13:15So now I start making the filling.
13:16I have some cooked shallots, ginger, and garlic, a little bit of honey, and then some curry and some cumin.
13:21So the one thing about momos is that the filling is never cooked.
13:25And as you're steaming it, that's the time when the entire, yes.
13:29Because if you are putting something warm in a dumpling and then you steam it, it'll burst.
13:35I watered the edges of the momo wrapper to make sure that it sticks together when I sealed them.
13:40When folding the momo, you want to give some design on top.
13:43You want it to look like momo and not empanada.
13:46That looks beautiful.
13:47Ooh, less than half an hour left.
13:49It just seems like Rajesh is so much further ahead.
13:52Yes, he is.
13:53I mean, I feel so bad for Bobby struggling in his own kitchen.
13:57Bless him.
14:00Let's go.
14:0323 minutes to go.
14:06So Bobby cooked onions with spices, and then he chilled it.
14:10And that is what he's adding for flavoring in the chicken mix.
14:14I'm going to put some chicken fat in there as well for some juiciness.
14:17Let me go razzle-dazzle, AKA operation distraction.
14:21Yes.
14:24Do not be dazzled by my bedazzled baton.
14:28Tell me, who are you?
14:30Oh God, I caught it.
14:33That looks delicious.
14:34That's your filling?
14:36That's my chicken, yeah.
14:37And then here is your dipping sauce.
14:39This is my tomato sauce.
14:40You want to taste it?
14:41I'm going to turn into a momosexual.
14:45It's delicious.
14:47All right, I'll be just over here.
14:49See you later.
14:50Oh, these dumplings look so nice.
14:53They're like little handbags and works of art.
14:56And then the chutney.
14:58I'm going to blend it with some cilantro.
15:00Sounds like it's going to be amazing.
15:03All right, 19 minutes and 22 seconds, everybody.
15:08Oh, that didn't work.
15:10Now my momos are folded.
15:12It's time to get them steamed.
15:13I tasted Bobby's chutney, and it tasted very tomato-y.
15:17It wasn't even the spice.
15:18It was just very acid-y.
15:19I was getting heartburn just looking at it.
15:21Yeah.
15:22Bobby's also really struggling with making the momos.
15:25Oh my goodness.
15:26Yes, yes.
15:27This is the part that I don't like.
15:29I feel like I have like 10 thumbs.
15:30You need me to teach you how to wrap Bobby?
15:32Yeah, that'd be great.
15:32I believe that's called Shade Bobby.
15:35It's all right.
15:37It might not look pretty, but I have to get this done.
15:39If he doesn't start cooking it right now,
15:41we might get raw momos.
15:44So I want to pansear them just to get a little texture on them,
15:47and then I'll steam them.
15:48So this actually is a great technique.
15:49You let it sear and then pour water in it,
15:52and then you cover it.
15:53Oh, and it steams it as well.
15:55Yeah.
15:55That actually sounds annoyingly delicious.
15:57It is annoyingly delicious.
15:59Now I've got my tomato sauce ready.
16:01Then I take a very tiny bit of the sauce,
16:03and I add some water, lemon juice, sesame seeds, salt,
16:06and some sejuan pepper, and blend it for my joel broth.
16:10Seven minutes, chefs.
16:15I've got a sauce for you to try.
16:16Oh, we're having chutney.
16:18Oh, it looks gorgeous.
16:20Ooh.
16:21Wow.
16:22It's got a kick to it.
16:22That's spicy.
16:23What's the second sauce?
16:25That's the broth.
16:25Okay.
16:28That one's nuttier.
16:29More sesame.
16:29Sesame.
16:30I like that one.
16:31Awesome.
16:32You're happy?
16:32Very.
16:33Come on, guys.
16:33You think Rajesh?
16:34Got it.
16:37And I take the tomato chutney that I blended
16:40and slathered on the plate, and then I make a hot sauce
16:43with serrano chilis, vinegar, honey, and cilantro,
16:46and I fold it into the yogurt.
16:47So, Bobby, we did get to try the chutneys that Rajesh made.
16:51Yeah.
16:52How are they?
16:53Amazing.
16:53The way they're supposed to be.
16:54Good.
16:55Yeah.
16:55Good.
16:55I love that.
16:56This little pepper top looks like a little hat.
16:59Oh, look how darling you could wear that to the Kentucky Derby.
17:03Coming up on Four Minutes.
17:05Four Minutes, everybody.
17:06Mr. Mak.
17:08I want to give a different texture to the judges.
17:10So, I pan-fry some of my momos just to give a nice char.
17:13Then I start my plating with the sauce, one pan-fried momo,
17:16and two steamed momos.
17:17I want to serve the joel on the side so that the judges taste both sauces separately.
17:22One minute to go.
17:24So, I plate three of the dumplings with the crusted side up, and then I put some
17:28toasted sesame seeds, some of the green chili yogurt, and then I finish it with lime zest.
17:32Ten, nine, eight, seven, six, five, four, three, two, one.
17:45This is a dish that is so close to my heart.
17:47I feel great.
17:49Rajesh's momos look picture-pour quick.
17:52I don't know, Bobby's looks really good.
17:54I think I made some good tasting dumplings, whether they're momos or not.
17:57I don't know.
17:58Nice job.
17:59Beautiful.
18:01Tonight's challenge was a chicken mermo, and now we would like to introduce you to the judges.
18:07First up, the chef-owner of East Wind Snack Shop, Chris Chung.
18:12The co-owner of Rai Rai Ken and Ban Roy, Sakura Yagi.
18:18And the chef-owner of Wile in Katmandu, Vikash Karel.
18:22Whoo!
18:25Judges, you can start with the first chicken mermo in front of you.
18:34The chef that made these really knows how to fold a pretty mermo, and went well with the sauce.
18:40But when you use these skins, those plates tend to dry out a little bit right after cooking.
18:45So that's pretty much my only knock on the dish.
18:49I thought the plating was absolutely gorgeous.
18:52The chutney in the middle, super fragrant, really delicious.
18:55Eating it together with the mermo was a really nice combination.
18:59I think the joel wasn't necessary. The plate itself was great as is.
19:04The design of the mermo itself, how it's folded, it's how a Nepali mermo is done.
19:08The flavor content of the mermo itself was as good as I could make it as an authentic mermo.
19:13I think for the joel, if it was served with the mermo in it, would have made a big difference.
19:18Not doing that kind of took away from the essence of the joel itself.
19:21All right, thank you, judges. We'll have you switch plates.
19:31This mermo, I couldn't stop eating it with this yogurt sauce.
19:34The mermo had this beautiful caramelization on it. It was seared perfectly well.
19:38But when you use chicken as a fill, it's going to dry out a little bit.
19:42I thought this mermo was super fun. It was juicy. Right when you fit into it,
19:48you could see the juices flowing inside. And the yogurt, as well as the chutney, went really well together.
19:56The plating was super nice. The mermo's were seared really nice.
19:59I personally was not a big fan of the chutney. Great sauce by itself, but for the flavor profile
20:04of a mermo, this was literally overpowering. Thank you, judges.
20:07There can only be one winner. Here are your ballots.
20:10I'm proud that judges are seeing the authenticity in my mermo. So at this point,
20:14I think the decision's 50-50. All right, we have a split decision tonight.
20:20And the winner is...
20:26Chef Bobby Flay.
20:27Oh, wow. Surprise.
20:31As a judge, you find some dishes that just make you happy. So that's why I went with this one.
20:36Thank you. Rajesh, you won in our books. Great job tonight.
20:39Thank you. Thank you, chef. I'm proud of what I presented today and representing
20:43Nepalese cuisine here. That itself is the win to me.
20:48Seriously?
20:49I mean...
20:49How do you do this?
20:50The man hasn't been to Kalamazoo, let alone Cat Man, do.
20:53Ah, tell me about it.
20:55Looks like my momos stole the show show.
20:57You don't have no clue.
20:58Jacob.
20:58Sorry.
20:58Because we have been to Kaleshi estimating in me.
20:59Along with my favorite law title magazine here in Kalamazoo,
20:59let alone Cat ch publish now before Gu patentório airliner.
20:59Today you can make me saveter until quickly.
20:59I'll read it for you.
20:59It's what I find my best.
20:59I break today.
21:00I want it when I decide for aussen stratég to make you.
21:00You don't do that, pace to do it.
21:00I want to hit something new today in the kit IPO as well.
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