- 9 hours ago
tele: https://t.me/TopFilmUSA1
#film#shows#usa#usashows#hot#filmhot
#film#shows#usa#usashows#hot#filmhot
Category
😹
FunTranscript
00:00I'm Bobby Flake.
00:02Each week, one brave chef will try to take me down
00:04in my house.
00:05This is my show.
00:06Today it is.
00:07Tomorrow, who knows?
00:08Trash talking.
00:09This culinary battle is going to shake down in two rounds.
00:13Round one, to get to me, two contenders
00:15have to go through each other using
00:16an 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!
00:28It's their turn to surprise me with their signature dick.
00:31What?
00:32Don't try this at home.
00:33I know you did it, Bobby!
00:36Bottom line?
00:37You're gonna run out of charge!
00:39Everyone's out to beat me.
00:50Right.
00:52My co-hosts have two things in common tonight.
00:54They're both native New Yorkers, and they both
00:56want to see me get beat.
00:57Chef Alex Guarnaschelli, and comedian and TV host,
01:00Deezus Nice!
01:02Come on, more, more, more, more, more!
01:08Let me hear you, let me hear you!
01:11That's what I'm talking about!
01:13My best audience!
01:15Hey, New York's in the house!
01:16Yeah!
01:17Yeah!
01:19Bobby, you reppin' Hell's Kitchen, I heard.
01:21Not Hell's Kitchen.
01:22Yorkville and East Harlem.
01:23Were you in any gangs?
01:24I cannot, I'm not saying.
01:27You weren't in like a culinary gang?
01:29No, no, yes, I was in the culinary gang.
01:31You got it.
01:31I respect it.
01:32I mean, you see Deezus everywhere.
01:33He's a great comedian.
01:34He also has a podcast, and he's making basically like a travel show.
01:37So I know you love to eat, too.
01:38Yes, everything.
01:40I went to Iceland, I had fermented shark.
01:42Oh, okay.
01:43Wow.
01:43And they have whale, too, right?
01:44They have whale.
01:45I don't feel right eating Shamu, so I didn't do that.
01:47But, you know, like, I still get a chopped cheese from the bodega.
01:51Oh, yeah.
01:51You know, I'll eat crown fried chicken late at night,
01:53you know, four in the morning.
01:54Yes.
01:54Order it through the bulletproof glass, you know that.
01:57Have you ever had his cooking?
01:59I have not.
01:59You should tell him he needs to make you like a good plate of food.
02:02He needs to make you something delicious.
02:03I'll bring a chopped cheese for you, don't worry about it.
02:04I want a chopped cheese with caviar.
02:06Okay.
02:07Perfect.
02:09All right, Bobby, we got New York energy in the house tonight,
02:11and we got some really tough chefs.
02:13Let's bring them out.
02:14Our first contender who once worked for you and learned all of your tricks,
02:18it's Chef David Vienna.
02:23Let's go!
02:24David!
02:33All right, Bobby, let me tell you some fun facts about our next contender.
02:36Born and raised in Ghana, and after moving to America, you were her first crush.
02:41This is just great!
02:43Give it up for our chef, Kes Eaton!
02:45I love you, I love you, I really, really love you.
02:49If I buy my own house, I certainly invite you.
02:51Oh, my God.
02:52Kathy, would you love to tell me what to pay you?
02:59Good evening, Chefs.
03:00David, nice to see you.
03:01Kes, how's it going?
03:02Good.
03:03My husband doesn't know about this crush.
03:05It was before I met him, so he'll understand.
03:09Baby, you know I love you.
03:12I know you guys both want to beat me, but before that happens, you must go through each other.
03:16I'm going to give you an ingredient of my choice, and you must make that ingredient the star of your
03:20dish.
03:21And that ingredient is skirt steak.
03:24Ooh.
03:25Ooh.
03:27Who would take that?
03:2820 minutes to stake your claim on the competition.
03:38What made you choose skirt steak?
03:39It's got so much flavor, but if you don't cook it right, it can be really tough.
03:43This is a cut of meat that's lived on the streets of New York City.
03:46It's not like in the fancy suburbs, the way the filet and the strip steak are.
03:49It's had a hard knock life.
03:50It's had a hard life, so it needs love, massages, marinade.
03:54And how long are you cooking this for?
03:55Three or four minutes on the first side, three minutes on the other side, let it rest.
03:59Kes, what you got going on over there?
04:01I'm making some sauteed skisket with mushrooms and spaghetti.
04:05That sounds good, like mushrooms and steaks.
04:07Yeah.
04:08Always a good combination.
04:08Absolutely.
04:09I'm being strategic.
04:11I'm going to make a simple dish, but full of flavor.
04:14Is it common for girls to come out here and say that they had crushes on you?
04:19I think she just feels bad for me.
04:23I learned how to cook food that really touches your soul by my mom and my grandmother in Ghana.
04:29And I realized there was a calling for me to be a chef.
04:33So I went to culinary school for pastry.
04:35And now I'm a private chef and a pastry chef in Dallas, Texas.
04:4012 years ago, my mom got diagnosed with Alzheimer's and Parkinson's.
04:45And even though my mom is sick, we still watch Bobby Flay all the time.
04:50And so if I'm able to beat Bobby, she's going to be very proud.
04:54Bobby, I'm not messing around here.
04:56After, he can be cute again.
04:58But right now, he's not.
05:04David, what are you making?
05:05Seared skirt steak with a pomegranate red wine reduction.
05:08Onion kind of noodles and a salsa verde for some acidity and pop.
05:12I love those flavors.
05:14At Mesa Grill, one of Bobby's favorite steaks was skirt steak.
05:17So I want to highlight my execution by perfectly cooking the steak.
05:20Then making the layers of the onion look like tagliatelle.
05:24I'm going to get my red wine in my sauce pot.
05:26I'm going to add pomegranate molasses.
05:28Pomegranate molasses.
05:29That's such a Bobby move, by the way.
05:30Yeah.
05:31There.
05:33Bobby's kitchen molded how I run my kitchen today.
05:37But I'm no longer a rookie.
05:38We run four restaurants.
05:40And my proudest culinary moment is getting a best new restaurant
05:44nomination by the James Beard Award for Lita.
05:46It's named after my mother.
05:47And it's a place to celebrate Portuguese cuisine.
05:51I'm here to show the world that someone who starts out
05:54working for an Iron Chef can one day grow up to beat them.
05:5715 minutes left.
05:59Let's do this.
06:01You're doing like a quick cook, like, and you're eating as you cook.
06:04No, I got to taste your food.
06:05You got to taste your food.
06:06I agree.
06:07Mm-hmm.
06:07So what else is going on?
06:09I'm going to add some spices.
06:11Korean sweet smoked paprika.
06:12Mm-hmm.
06:13I love it.
06:14All right.
06:14How are we doing?
06:15You worked for Bobby.
06:16I did.
06:17He's going to be like breaking down everything you've ever done.
06:21Got a lot more great since back then.
06:23Me too.
06:25So you're going to make like a little onion pasta.
06:27That's a good idea, yeah.
06:28All right, you're not forgetting things like salt and pepper?
06:31No.
06:32All right.
06:32Well, good luck, Chef.
06:33Thank you, Chef.
06:35Okay, we have two totally different approaches here.
06:37The actual skirt steak looks amazing.
06:39They're going toe for toe.
06:40To bring this dish together, I'm adding heavy cream with tarragon to create a little bit sauce.
06:46Nine minutes to go, y'all.
06:48Mr. Asbury Park, what's popping over here?
06:49So we got some caramelization on these steaks.
06:51Okay.
06:51And then I made some onion noodles that I'm going to toss with salsa verde.
06:54Okay, I like that.
06:55You're going to do well because you have a beanie on and that's very important for a chef.
06:59Very Asbury Park.
07:00You look like a character from the bear.
07:01So I really like it.
07:02I like what's going on here.
07:04I appreciate that.
07:04You seem to know what you're doing.
07:05Six precious minutes left.
07:07I'm getting my crostini on my plate.
07:10It's gonna in the house.
07:11You want to taste it?
07:11Sure, sure.
07:12Taste it.
07:15Oh, oh, you're in trouble.
07:17Mm, okay.
07:19Only four minutes remain, y'all.
07:21You need help, Dave?
07:25Oh, okay.
07:29I love skirt steak.
07:30Me too.
07:31You cutting against the grain?
07:32Yes, chef.
07:33Always.
07:33You taught me that.
07:34That's a good thing.
07:34You use skirt steak a lot at Mesa, so I remember that.
07:37Perfectly cooked.
07:37Thank you, chef.
07:39How you doing?
07:40I'm good.
07:41How you doing?
07:41I'm good.
07:42All right.
07:43Are you from Ghana?
07:44Yeah.
07:45I've never been here.
07:45I want to go.
07:46Oh, I'll take you.
07:47Take me.
07:47I'll take you.
07:48All right.
07:48Let's go.
07:50Just being here is crazy.
07:53Are you nervous or are you good?
07:54I'm a little bit nervous because you're here.
07:55Really?
07:56Come on.
07:57Okay, you got to go on that side.
07:59All right.
07:59Chef, you have one minute to go.
08:01Sauce goes on and around the steak.
08:04It lightly dropped these little quenelles of onion noodles.
08:0820 seconds to go, you guys.
08:09I'm garnishing it with my pan sauce.
08:1310, 9, 8, 7, 6, 5, 4, 3, 2, 1.
08:25I've never been eliminated in the first round of a cooking competition before.
08:28I'm not going to start now.
08:29It's not happening.
08:30I've got a date with Bobby Flay tonight, so David, step aside so I can get to the main cause.
08:41Based on the dishes in front of me, I think either one of you could beat Bobby.
08:45So I'm going to come down to what you do with the skirt steak, Dave.
08:48What'd you make?
08:49A pan-seared skirt steak with a pomegranate red wine reduction.
08:52We have some onion noodles.
08:55The cook on your steak is like out of a textbook.
08:58The onion looks like spaghetti, and I love that, but I think does the red wine and the pomegranate
09:03almost overpower the steak a little bit?
09:05Yeah, I think so. The steak, it was cooked so well, but then, you know, it kind of throws it
09:09off.
09:10I love your creativity.
09:12Chef Kes, what did you make?
09:14I made a steak with mushroom tarragon pan sauce with toasted baguette.
09:21This is delicious. It's seasoned well. It's soulful.
09:24The star of the show was steak, but the tomato and the baby greens, they don't belong.
09:29It was like kind of clashing with the steak. You know, it's like you brought kids on a date.
09:33But no, it worked. It worked.
09:35It's really very close. And we're going to talk right in front of them. So let's pretend we're
09:39behind the curtain here.
09:41I'm worried about the perfect cook on David's steak.
09:44I'll pretend we're arguing.
09:47But I'm hopeful.
09:48So the chef moving forward tonight is...
09:54Chef Kes.
09:54Chef Kes.
09:57Chef Kes, what are you doing?
10:01I will.
10:02I tell I'm cool all the time.
10:04Beautiful cooking.
10:05Don't be afraid to make mistakes. Those are all learning experiences.
10:08There'll be another day.
10:10Good job.
10:11Good job.
10:12When you were cooking, you were smiling.
10:14And that came through in your food.
10:15We want you to make sure you bring that to the next round.
10:18Don't let him get in your head.
10:19He has those baby blue eyes.
10:21He is the enemy.
10:23Yes.
10:23Give it up for Kes.
10:25All right, chef.
10:38Here we are.
10:39I got a crash on you for a long time.
10:41But that is not going to stop me from beating you.
10:43Okay.
10:44Wow.
10:45My signature dish is chicken jollof rice.
10:52This is so good.
10:53Robby, what's your jollof game like?
10:55Uh, minimal.
10:57You can do this.
10:58Do you feel it?
10:59I feel it in my bones.
11:00I don't even see him.
11:02You don't see him anymore?
11:0445 minutes on the clock.
11:05And your time starts now.
11:16Jollof rice.
11:17This is a West African rice stew.
11:20Mm-hmm.
11:21Tomatoes, a variety of spices.
11:23There's so many ingredients in it, but no one ingredient should be stronger than the other.
11:27Because it's one of those things where you either do it correctly or it's just bad.
11:31Because people dump in too many ingredients.
11:33And you can mess up rice very easily.
11:35I agree.
11:36Mm-hmm.
11:36Rice is so delicate.
11:38Kes is using jasmine rice.
11:39Are you a fan of jasmine rice?
11:40I love it.
11:41Floral.
11:42Kes, why'd you choose this as your signature dish?
11:44It's a staple in Ghana.
11:46You have this at every occasion.
11:49That's the first baby food that you give to your child.
11:52Mm-hmm.
11:54My mother taught me how to make jollof rice.
11:56This is why it's so important for me to be Bobby Flay.
11:59It's going to put a big smile on her face.
12:02I add my anchovies and my spices, which the two main spices that I use in my jollof is
12:07curry powder and nutmeg.
12:10Can you smell that?
12:11Can you smell that?
12:13He's got grenadine and red wine vinegar.
12:16Oh!
12:17I've never made this dish, but I've made similar dishes.
12:19Tradition is really important, but it's not always the only way.
12:23So the strategy, I'm going to try to make something that emulates this dish
12:26and make it taste good.
12:27I'm making chicken jollof rice with pickled shallots and crispy chicken skin.
12:31Bobby, what kind of rice are you using?
12:32Long grain rice.
12:33So long grain rice and jasmine rice are traditional?
12:36Both are traditional.
12:37Either way.
12:38I start with my sauce for the rice.
12:40Onions, ginger, turmeric, paprika, garam masala, and brown sugar.
12:44Are those peppers?
12:45Pakillo peppers.
12:46So they're fire roasted peppers and they really build like a vibrant red color.
12:50On the other side, cask is taking fresh tomatoes, onions, pureed.
12:56I'm going to go check it out.
12:57All right.
12:57Do your thing.
12:5836 minutes, five seconds.
13:00This smells unbelievable.
13:03What kind of meat are you going to put in your...
13:05I'm going to do chicken.
13:06Chicken thighs?
13:07Yes, only.
13:08What kind of spices do you feel like you cannot miss?
13:11Nutmeg and curry nutmeg.
13:13Shh.
13:13Yeah, and curry powder.
13:14That's you.
13:15He doesn't have that.
13:16I cannot wait.
13:17Thank you, chef.
13:18What are you doing over here?
13:20Cooking some chicken skin.
13:21Oh, that's really smart.
13:22This is going to add a little crunch, a little extra flavor.
13:24I'm going to cook the rice in this.
13:26Mmm.
13:26I'm going to thin it out a little bit.
13:28Really delicious.
13:28Okay, love you.
13:30XO.
13:30Just under 28 minutes, chef.
13:33Bobby's made like a pepper puree.
13:35Mm-hmm.
13:35I taste tomato paste, but I don't taste like that kind of fleshy.
13:39The real tomato.
13:40Yeah, you need that for the mouthfeel.
13:42Something's wrong with Bobby.
13:43So I'm checking on my rice, and I can start to smell the bottom of the pan is starting to
13:48burn.
13:49You can always smell burnt rice immediately.
13:51Bobby, you all right over there?
13:53Ooh.
13:55Bobby.
13:57He's unraveling.
14:0115 minutes, y'all.
14:02If you want to salvage the rice, you have to get the rice that's not burnt out of the pan.
14:06The burnt aroma is going to permeate the whole dish if you don't.
14:09So I'm going to salvage as much as I can.
14:15What's going on?
14:16The rice burnt it.
14:18No, come on.
14:19It's burnt.
14:20Oh, yeah.
14:20I smell it.
14:21I see.
14:21That's all I got right here.
14:22That's enough.
14:25I salvaged like a third of it.
14:27And actually, it turns out to be enough.
14:29We get there.
14:30Yeah.
14:31So I put the spice rub on the chicken thighs, and then I sear it in a pan, and I
14:34put it in the oven.
14:35All right.
14:36This looks hot.
14:37Don't let me die.
14:39We never let it do that.
14:43No, it's all right.
14:44It's good.
14:44It's good.
14:44How is it?
14:45Spicy?
14:45Mm.
14:46Oh, you sure you're not Jamaican?
14:50It's time for me to get my chicken in the fryer.
14:53That looks delicious.
14:56You talking to me?
14:58Yes.
15:01Oh, okay.
15:02These are nice and brown and crisp.
15:04Mm-hmm.
15:04And we're going to put it back in the sauce and let it just around.
15:08Just around for how long?
15:09Just let it absorb it?
15:10Yeah.
15:11Is it smelling good?
15:12Get to know each other.
15:13Yeah?
15:13Mm-hmm.
15:14All right.
15:15I want my chicken to be a little bit crunchy before I place it in my sauce.
15:19Is there anything I can taste right now?
15:20Yes, please.
15:21You want to taste it?
15:21What do you got?
15:22Give me some.
15:25Okay.
15:25Oh, you in trouble?
15:27Ooh.
15:28How is that?
15:28Ooh, that's good.
15:29Okay.
15:30That's good and it's flavorful.
15:31Okay.
15:32Listen, if this doesn't work out, we're going to open a restaurant or something.
15:35Yes.
15:36All right.
15:36Nine minutes to go, y'all.
15:38My rice is halfway cooked, so I'm adding it to my sauce so I can finish it, so it can
15:43be more flavorful.
15:50I'm sorry, I just dropped the tomato.
15:54I'm sorry.
15:55Mr. Flay, please stay on your side of the kitchen.
15:57Yes, I was just trying to retrieve a tomato.
15:59Really?
16:00Mm-hmm.
16:01Look at him trying to distract her.
16:03It's not going to work on our girl.
16:04She's not playing.
16:05Look at her chicken in the sauce now.
16:07Ooh.
16:07Ooh la la.
16:08She's relying on the texture of a mixture of concentrated tomato paste and fresh tomatoes pureed.
16:15And Bobby's taking the express bus with a lot of things that are pre-cooked.
16:20Like, we might not get that tomato note.
16:22Bobby, is Kess in your head?
16:23Yes.
16:24Can't stop looking at her.
16:25I feel like the rice is a tiny bit al dente, but it's right on the edge.
16:32So I just need a couple more minutes and I'm good.
16:33So I let the chicken and the rice get to know each other for a little while and see what
16:37happens.
16:39Two minutes.
16:40The rice is done.
16:42It's perfect, but it's spicy.
16:45When it's too spicy, it overshadows the nutmeg, the curry powder.
16:50I don't have time, so I'm just going to add a little bit more tomato paste and cream.
16:57I'm grabbing some arugula to make a little bit salad on the side to kind of balance out the heat.
17:0330 seconds.
17:0530!
17:0630!
17:07I scoop a little bit of jello fries, add my chicken, a little bit sauce.
17:14I have the chicken running through the rice.
17:17I add some green onions to it and then some pickled shallots.
17:2110, 9, 8!
17:24Darnish it with a little bit of arugula salad.
17:274!
17:28And then some crispy chicken skin at the end.
17:305!
17:31Hey!
17:35Beautiful.
17:37Beautiful done.
17:38Beautiful done.
17:39Your dish looks so beautiful.
17:41Cash is probably looking at my dish and being like, this guy doesn't know how to make this dish.
17:45And she's right.
17:49Bobby has his flavors, bold flavors.
17:52Um, so I'm a little bit worried.
17:55I think I've seen this before.
17:56You have?
17:58I don't think so.
18:02So tonight's battle was jollof rice.
18:04Now it's time to meet the judges.
18:06Creator and founder of Mama Tanya's Kitchen, Mama Tanya.
18:10Chef and restaurateur, Michael Sulakis.
18:14Chef and cookbook author, Aaliyah Lee Khan.
18:18Judges, please start with the first jollof rice in front of you.
18:26I love all the seasoning.
18:28I'm getting that heat and a little bit of sweetness.
18:30Before things got a little bit busy was the chicken skin.
18:34But this is a beautifully grilled piece of chicken.
18:37The rice is really good.
18:40But compared to the chicken, it's just not at that same level.
18:43It could have just used a lot more acidity.
18:45Jollof rice has traditionally a lot more tomato.
18:48Tomato is what adds a lot of the acidity in that dish as well.
18:51But overall, it's a super tasty dish.
18:54All right.
18:55Judges, could you please try the second plate in front of you?
19:03I really love this braised chicken thigh.
19:06And this jollof rice, it's beautiful.
19:09It's got a nice color.
19:10But it was a little under-seasoned.
19:13It's all about the sauce on the chicken, man.
19:15I wish that they took some of that sauce and put it into the rice.
19:19Because the rice has a lot less flavor.
19:21I do believe some of that sauce was in the rice.
19:24But I don't think that the seasoning early on in the cooking process was enough.
19:28So the rice really doesn't have the full flavor it could.
19:32But I love the chicken.
19:33And the arugula salad was the perfect complement.
19:36Thank you, judges.
19:37Now it's time to vote.
19:39They love the chicken.
19:41And it's a rice competition.
19:43Which I think the heat overshadowed the spices in there.
19:48I'm so nervous right now.
19:50And the winner is...
19:56Chef Bobby Flay.
19:57Ooh.
20:00Bobby.
20:01Wow.
20:02Wow.
20:02Thank you so much.
20:07Bobby looking at me and I'm looking at Bobby like...
20:10It was a hard choice, but Bobby, your dish really was transporting me to my favorite
20:18hole-in-the-wall West African restaurant right in the South Bronx.
20:25So great job, Chef Bobby.
20:29Thank you so much, Chef.
20:31Thank you so much.
20:32I really have to thank you.
20:33This is just me.
20:34It really is me.
20:35I am not sad.
20:37I'm not disappointed.
20:38Thank you so much.
20:39Thank you very much.
20:40And my mom.
20:41She's proud of me regardless.
20:42All right.
20:43Beautiful.
20:45Love you, Kes.
20:49Congrats, Bobby.
20:50So Kes, you're better than him.
20:51You don't need that.
20:52Kes, you don't need that.
20:53You don't need that.
20:53Keep going higher.
20:54Well, I was on thin ice, but the judges love my rice.
Comments