- 10 hours ago
Beat Bobby Flay Season 43 Episode 1
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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!
00:28It's their turn to surprise me with their signature dish.
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 in a chance!
00:39Everyone's out to beat me.
00:43All right, I'm ready to serve up a win.
00:45You guys ready to watch?
00:48Here to stare me down and talk some smack,
00:51it's Food Network's Alice Guarnaschelli
00:53and actor and comedian Roy Wood Jr.
01:14is in the house, formerly on The Daily Show,
01:20and is an amazing comedian.
01:22You do a lot of stuff with food and your comedy and your bits
01:24and stuff like that.
01:26Ironically, like, that's as divisive.
01:27If it was not my mom, it's not my mom.
01:28More divisive than politics is food.
01:29Yeah.
01:30I said one time that macaroni and cheese should not have breadcrumbs.
01:34You'd have thought that I just attacked everybody's childhood.
01:38I stayed off the internet for two days.
01:41You got banned by the macaroni and cheese mafia.
01:43Yo, you don't want it with the breadcrumbs mafia.
01:46Any strategy tonight, Alex?
01:47I mean, I think we're really on the same page.
01:50I found my special person in the room, so no.
01:53I feel really good about it.
01:54Uh-oh, I'm in trouble.
01:55Let's bring up some chefs.
01:57So this chef named his restaurant after his two grandmothers.
02:01And tonight, he's ready to chow down Italian style.
02:04From Chicago, it's Chef Joe Flam.
02:07Let's go!
02:08Let's go!
02:13Let's go!
02:13Let's go!
02:14Let's go!
02:14Let's go!
02:16Let's go!
02:17Our next contender defines her style of cooking as abuelita style.
02:21Grandma in Spanish.
02:23Bobby, how do you say loser in Spanish?
02:25I don't know.
02:26He doesn't even know it in English.
02:29From Los Angeles, California, it's Chef Daphne Mejia.
02:33Yeah.
02:34I'm going to put him on the shirt.
02:36Yeah.
02:36Don't be gonna work with it.
02:38Yeah.
02:39Don't be gonna work with it.
02:40Wow.
02:41Nice.
02:41Don't be gonna work with it.
02:44Good evening.
02:45Joe, Daphne, how you guys doing tonight?
02:47Excited.
02:47Excited?
02:48Yeah.
02:48Yeah, what are you excited about?
02:49Just come at me, Chef.
02:50Let's do it.
02:52What's your goal tonight, Joe?
02:53Uh, hopefully to have you over there instead of her.
02:58Well, you know, I'm going to put 20 minutes on the clock.
03:00I'm going to give you an ingredient of my choice.
03:02And you must make that ingredient the star of your dish.
03:06And that ingredient is pork tenderloin.
03:12Feel good about this?
03:13Ask me in 10 minutes.
03:14Okay.
03:15Roy and Alex, they will taste your dishes, and they will decide which one of you goes up against me
03:20in the second round.
03:21All right, 20 minutes on the clock.
03:24Actually, 20 minutes from stove to fork.
03:26But make it all about the pork.
03:32All right, Daphne.
03:33All right, Joe.
03:35Pork.
03:35There's so many things you can do with it.
03:37To me, I would spice rub this thing and then create some spicy, sweet glaze to put on top.
03:42I'm on my side.
03:43I need, like, some shit.
03:45I'm from the south.
03:47I will just put all of this meat on the grill.
03:49I love to pound this and make a little cutlet.
03:52A little milanese?
03:53Yeah.
03:54Daphne, what are you doing?
03:55I'm going to do my take on a Vietnamese curry.
03:58Sounds great.
03:58I'm making a turmeric and dill coconut curry with a pan-seared pork tenderloin.
04:04When I cook, I usually bring Latin flair, but I'm leaning into Asian cuisine because I want to showcase something
04:09that's going to stand out.
04:10So I'm hoping that I beat Chef Joe.
04:1420 minutes is tight to get through a drive-through, let alone cook a meal from scratch.
04:18Joe, what are you thinking?
04:19I'm going to roast the pork loin.
04:21I'm going to do a little bit of a paprika mix on it.
04:23Tonight, I'm making a pork tenderloin Pampanella with a Calabrian chili agrodulce.
04:28Right away, I've got to get this agrodulce going.
04:31So vinegar in the pan, I get my brown sugar going.
04:33Pampanella is kind of the closest thing that the Italians really do to barbecue that I've seen.
04:37It's a sweet and spicy dish that I love to do.
04:40Let's go.
04:41This is high stress.
04:42I understand now why everybody in the kitchen be cussing each other out.
04:47I'm seasoning my pork with turmeric, curry powder, garlic.
04:51Daphne used to be the private chef for Drake.
04:54Really?
04:54Yeah.
04:55I grew up watching Food Network with my grandma.
04:58We would be like, mira, look at those chefs.
05:00Mira esos chefs, you know?
05:02Like, it's kind of a full circle being here.
05:04As a private chef living in Los Angeles, I've worked with lots of celebrities,
05:09but my style of cooking is abuelita style.
05:12Very rustic.
05:13I kind of just go with the wind.
05:15My intuition has helped me in many competitions,
05:18and I'm here today to beat Bobby Play.
05:21When I win the first person I'm calling is my grandma.
05:24She would be so proud.
05:27Let's go.
05:28So now that I got my Agri Dolce rolling, I can start working on my pork.
05:31So I decided to cut it to the size of, like, a sea scallop.
05:34Papricas are one of my favorite things to use.
05:36The smokiness, a little bit of spice, and a little bit of sweetness to it.
05:40These are great chefs.
05:41Yeah.
05:42After culinary school, I was able to work for some of the best chefs in Chicago,
05:46including Art Smith, Stephanie Izzard, Codi Bantuato,
05:48and be able to hone my Italian skills traveling and staging through Italy.
05:53At Rosemary, we do Croatian and Italian food.
05:56For me, my cooking style is really grandma style.
05:59You know what I mean?
05:59I love, you know, the traditions of cooking.
06:01I love, you know, using it to tell the old stories.
06:04And for me, that's my favorite part of it.
06:06Bobby, I know you've been doing this for a long time, but I am ready to rip.
06:10Let's line up the brick walls and run through them.
06:1314 minutes and 24 seconds left.
06:15Whoa!
06:18Did you bring, like, a whole group?
06:20Uh, no, but they're my crowd, so...
06:24So you're making my take on a Vietnamese dish,
06:28turmeric dill curry, this garnish and stuff.
06:31I actually don't know.
06:32With 13 minutes left, it's good to not know.
06:35It smells delicious over here. Good luck.
06:37Thank you, thank you.
06:38You're welcome.
06:39I want to cook my pork tenderloin whole,
06:41because all the juices will keep it tender.
06:44Joe, did you bring any people?
06:47My dad's right there, and everybody else,
06:49they're great supporters now.
06:50Yeah.
06:51Let's go, Joe!
06:52Woo!
06:53You're doing some spice medallions.
06:56Yeah, paprika, onion, garlic rub out there.
06:58Have, like, a Calabrian chili agrodolce going.
07:01I got time for all of this, right?
07:02You have all the time in the world.
07:04All the time in the world.
07:05A.K.A. 12 minutes.
07:07Oh, my God, 12 minutes.
07:09Good luck.
07:09Thank you, chef.
07:10I flipped my pork tenderloin.
07:12I'm getting a nice sear on it pretty quick.
07:13It looks great.
07:15Joe's putting his flavor into the spices he put on the pork.
07:19What else, what else, what else?
07:20A lot of big flavors from Daphne.
07:22Bird's eye chili, lime, garlic in that sauce.
07:25Smells very good.
07:26Daph, you having fun yet?
07:28Dude, it's pretty intense.
07:29Woo!
07:30Joe, how you doing, man?
07:32Great, how about you?
07:32I'm good, man.
07:33I'm just checking you out.
07:34What's happening over here with the cabbage and the yogurt?
07:37So that's like a little bit of a cabbage slaw.
07:40So, like, using the lactic acid from the buttermilk and the yogurt to kind of give it that tag.
07:45Nice, nice.
07:46Daphne, how you doing?
07:47I'm, you know, surviving.
07:49You cook privately for a lot of people.
07:50I'm sure there's a lot of pressure with that as well.
07:52For sure.
07:53Like, you just have to be fast at everything.
07:55Which, now I'm getting distracted.
07:56What am I doing?
07:57Oh, no, no, no.
07:57Don't look at the distraction.
07:58Where am I doing?
07:59You got it, Daphne.
08:00You got it.
08:00You got it.
08:01Just under five minutes.
08:03I'm just going to boil Napa cabbage and putting it under my pork tenderloin.
08:07What am I doing?
08:09Daphne is stressed.
08:10I'm watching this pork.
08:11I can tell that it's still raw inside.
08:13I should have cut it and had smaller portions.
08:15Finish strong, Daphne.
08:17You can do this.
08:18I need more time.
08:20My gosh.
08:22Two minutes left.
08:23I'm going full speed.
08:24My biggest concern right now is that my pork is beautifully glazed,
08:27and that's my Edgar Dolce.
08:29You're not going to finish, Daphne.
08:31You've got one and a half minutes left.
08:33Let's go.
08:33Oh, my God.
08:34Okay.
08:35Wake her up.
08:36I sliced my pork, and I see that it's pink in the middle, so I'm going to quickly put
08:40it on the pan again.
08:41This is the ultimate in multitasking.
08:4330 seconds.
08:46Take my pork, settle that right on top of that slaw.
08:50Garnishing with orange zest and urula.
08:52Come on, Daphne.
08:53Come on.
08:53Ten.
08:54Nine.
08:55Eight.
08:56I'm a little bit worried about my pork, but I just need to put it on the plate.
09:01Two.
09:02One.
09:04That was so hard.
09:06Good job, Chef.
09:07Chef Joe, tell us what you did with the pork tenderloin.
09:09I made a pork tenderloin pampanella, Calabrian chili agro dolce, yogurt slaw with a little
09:15bit of orange zest on top.
09:17It's spicy and sweet.
09:20You know, that's always a winner with pork.
09:22Like, if you put this on the menu, you need to put one of them little chili peppers beside
09:25it on the menu.
09:27But it's very good.
09:28I'm kind of partial to cooking it whole and slicing it.
09:31I like that, too.
09:32But in a 20-minute setting, I felt like.
09:34I get it.
09:34These are choices.
09:35Chef Daphne, what'd you make?
09:36I made a turmeric and dill curry with pork tenderloin.
09:41Did you run out of time?
09:42Well, I just was trying to make it look beautiful and bougie, but I had no time.
09:46This is Bobby's fault.
09:48Bobby could have given you 25 minutes.
09:50It's your show.
09:51But it's beautifully cooked.
09:53Thank you, Chef.
09:54The curry is really delicious.
09:56I'm on the hunt for one thing.
09:58Salt, I think.
10:00For me, I really enjoyed how well the meat itself was cooked, but I was looking for something
10:04else.
10:04Yeah.
10:06We're now going to talk awkwardly in front of you and pick one of you to beat Bobby Flay.
10:12I'm so nervous, I'm going to pass out.
10:15Chef Bobby, you better catch me.
10:16The chef moving forward to beat Bobby tonight is...
10:21Chef Joe.
10:22Thank you very much.
10:25Kill it, man.
10:26Kill it.
10:27Kill it.
10:27I'm sad that I lost, but I am also proud that I competed and that I didn't lose that
10:33bad.
10:33Good job.
10:34Thanks, Chef.
10:35That's great.
10:35Joe, the flavor that you developed in 20 minutes, the way you glazed it, just tasty.
10:41How do you feel going into this next round, considering that you've got to take down Bobby?
10:45Look at him.
10:47It's cute.
10:49I feel good.
10:50I'm ready for anything.
10:52Woo!
10:59All right, Joe.
11:00How do you feel about round two?
11:01Ready to go.
11:02Coming after the big guns.
11:04What are we cooking tonight?
11:05What's your signature dish this evening?
11:06My dish this evening is...
11:10Mezzaluna.
11:13Pasta.
11:15Little crescents.
11:16I'm going up against the man, the myth, the legend, Bobby Flay.
11:20Like, holy, here we go.
11:23Joe, are you ready?
11:24I'm ready.
11:24You have 45 minutes.
11:25Your time starts now.
11:32Mezzaluna pasta.
11:34That's a half-luna moon, so half-moon-shaped pasta.
11:38Would you do this with Alfredo sauce?
11:40Does it have to be a red sauce?
11:41No.
11:42There's really no rules beyond the fact that this has to be a half-moon-shaped stuffed pasta.
11:47It can have any filling, by the way.
11:48Meat, vegetable, but it is a lot of work.
11:53Fresh pasta in 45 minutes, filled with something and a sauce.
11:58Why do these guys pick these dishes?
12:00This is going to be tough.
12:02Hey, Joe.
12:03Yeah?
12:04Why do you think this is the pasta to beat Bobby?
12:07When you go at the best, you got to bring your best.
12:10I respect that.
12:11Okay.
12:12I am a pasta guy.
12:13This is a dish that's right off the menu.
12:15We do a whipped ricotta filling with a ground prosciutto ragu.
12:18You know, normally this dish, we're talking days for the ragu, for everything.
12:23So we're going to be working.
12:25Shh.
12:26I'm going to go seafood.
12:27I have an Italian seafood restaurant called Amalfi in Las Vegas.
12:30And so I'm going to make a blue crab and mascarpone filled mezzamuna.
12:34And I'm going to make a spicy tomato sauce.
12:37I just want to point out that with 42 minutes left, Bobby is done making pasta.
12:41And I'm going to let it rest for a little while.
12:44First things first, I need to get the dough made, and it needs to rest before I'm able
12:48to roll it out, or it's going to be a nightmare.
12:51Bobby is racing through vegetables.
12:54He's already building a sauce.
12:55Olive oil is going to get those onions in there.
12:58Onions, garlic, the sweetness and acidity of the tomatoes, heat from the Calabrian chilies,
13:03and floral notes from the saffron.
13:04Then I'm adding some lobster stock to it, and this is going to be the foundation of the sauce.
13:09Next thing I need to get going is my ragu.
13:11First things, I'm grabbing some prosciutto di parma from the freezer.
13:15That meat is ice cold, and that makes it easier to grind.
13:18I like that idea.
13:19I don't have a lot of time to make this, so using cured meat like prosciutto
13:23to bump the depth of flavor on it is going to give me a little advantage.
13:27Next I grab carrots for a little bit of sweetness.
13:30Joe is putting the entire kitchen through the meat grinder.
13:33Everything's getting chopped and diced.
13:35Come on, a little grinder.
13:3735 minutes and 48 seconds left.
13:40Let's go!
13:42Dad, is this a dish you've eaten before?
13:44Yes.
13:45Yes, ma'am.
13:45Good, good.
13:46What is the filling for your message?
13:48Ricotta and pecorino.
13:50Classic.
13:50Classic.
13:51You're kind of like reminding me of Bobby.
13:54But a student that is for a long time.
13:55For me, beating Bobby Flay, this is what you come for, this is what you fight for.
13:59About to find out who's better.
14:03I feel like I'm flying right now.
14:04I am not stopping until this dish is done.
14:07They're both serious competitors.
14:09Since I'm doing such a savory, hearty ragu, Ricotta's going to give you that creaminess pecorino.
14:14It's nutty, it's salty, black pepper, little bit of nutmeg to it, which is super classic in kind of a
14:21northern Italian dish like this.
14:23I'm getting started on my filling.
14:25Blue crab meat, mascarpone, which is like an Italian stock cream cheese, so it's very smooth and silky.
14:29Some fresh mint and some Calabrian chilies, so I'm putting that in the filling of the pasta.
14:34Crab, mint, and chilies.
14:36He's mixed that with a little mascarpone and a lot of herbs.
14:39Joe, he's got ground prosciutto, a little bit of tomato.
14:42This could not be more different.
14:44I need to get these mezzaluna made.
14:46I pull my pasta dough out of the bag.
14:48I'm going to roll it out, run it through, and then I'm going to keep doing that and keep doing
14:52that until I get a beautiful smooth sheet.
14:54I roll out the pasta one level at a time until it gets really thin, almost so you can see
14:59your fingers through it.
15:01And I just start cutting out the circles.
15:03As I'm stamping and filling, I'm feeling great.
15:06I take that circle, you're folding it over, push out all the air with my pinky, and make just beautiful
15:11little half notes.
15:12Cooking is just such a high-stress job.
15:14I feel like a chef once a year should be allowed to cuss out a customer.
15:18Dab off, dab off.
15:20Bobby, how you doing, man?
15:21I'm good, how are you?
15:22I'm good, I'm good, brother.
15:23You know what I've learned about cooking, man?
15:26It's not really that different from politics.
15:28Like, you know, for a lot of years, I argued with people about politics, but cooking can be just as
15:33divisive.
15:34Like, you're a New Yorker.
15:35Do you like New York pizza, Joe?
15:37If I don't have Chicago.
15:39I'm a New Yorker, so, you know, I'm going to be New York all the way.
15:42New York!
15:44Pineapples on pizza?
15:45No.
15:47One person is yes.
15:49Get him out of here.
15:49Get him out of here.
15:51All right, I believe you too, Bobby.
15:52Thanks, man.
15:55Papa Joe, how's he doing so far?
15:56He's doing great.
15:57Because I know you're watching him right now, Papa, and you're just like, don't forget to do the other thing.
16:01No, no, no, that's my wife.
16:02You just eat.
16:03Okay, all right, I got it.
16:03Yeah, I eat.
16:04Well, we make these for Thanksgiving.
16:06We make about 200 cheese and about 200 meat.
16:09So this really is your dish.
16:11Had to bring my best for him.
16:15All right, I'm going to leave you to it, Joe.
16:16Thank you, thank you, thank you.
16:17Nine minutes to go.
16:19I start shaving sheets of Parmigiano.
16:21A little quick umami bomb there that hopefully is just going to take it to the next level.
16:26Bobby, what's going on with the breadcrumbs?
16:28Anchovy breadcrumbs.
16:29The anchovies are going to bring seafood flavor into the dish.
16:32Okay, just making sure you're not putting them on macaroni and cheese.
16:36Oh, no.
16:37Seven minutes and 23 seconds left, Joe drops his pasta.
16:40And interestingly enough, Bobby's going to drop his.
16:43So they have the same instinct at the same time.
16:45Now, how do you know when these mezzalunas are done?
16:48Is it when they float?
16:49Yeah, usually.
16:50I'm feeling good about this dish, and I'm ready to go.
16:53Three minutes and 15 seconds left.
16:55This is coming down to the wire.
16:57They take the pasta, let it cook in the sauce for a couple minutes.
17:00We're under the gun right now.
17:01Time is running down.
17:03My pasta, I'm going to lay that down first, top it with those beautiful chunks of Parmigiano.
17:08I put the pasta in the bowl, a little bit of sauce, some of the anchovy breadcrumbs.
17:13I think it looks really good.
17:15Ten, nine, eight, seven, eight.
17:18Fresh basil leaves and just a little crack of black pepper over the top.
17:21Three, two, one.
17:26Bobby got the pepper in at the last minute.
17:29Good job, dude.
17:29Good job.
17:31I feel really strong how everything came together.
17:33My dad is right over my shoulder for this.
17:35It's just really special.
17:38I think it's going to be a toss-up.
17:40Crab versus duck ragu.
17:42It's just hard in 45 minutes.
17:46Bobby, Joe, Alex and I would like to introduce you to the judges.
17:50First up, chef and founder of Brodo Broth Co. and Hearth Restaurant, Marco Canora.
17:56Chef and cookbook author and dressed amazing, Nicky Dinky.
18:03Executive Director of Culinary Operations for Carmine's and Virgil's, Glenn Rolnick.
18:11Please dig into the dish in front of you.
18:13Ooh.
18:20Marco, thoughts?
18:22I love the chili.
18:24Good bite of spice.
18:25This pasta, it's tender.
18:27It's cooked properly.
18:28The filling, I don't know exactly what's going on in there.
18:32So I wish that was a little bit more forward.
18:34Nicky.
18:35The pasta dough itself is so beautiful.
18:38It is delicate, but it still holds together.
18:41These herbs and the breadcrumb, it got a little spicy, but not too spicy.
18:46So I appreciate how they hit that spice level right on the mark.
18:50I really enjoyed the freshness of the pasta.
18:53The basil and mint really went well together.
18:56I would have liked a little more seafood flavor in it.
18:59But I would definitely order this.
19:02I really did enjoy it.
19:03Okay, judges.
19:04Please try the second plate.
19:13Marco, what do you think?
19:14On the pasta, on the structure of the ravioli, the cooking of the pasta, very high marks.
19:20Overall, I feel like the flavor of the sauce lacks a little bit of depth.
19:24Nicky, what do you think about dish two?
19:26The pasta dough here is expertly done.
19:29I love that the sauce is chunky, but the flavors aren't quite as rich as I was hoping.
19:34Glenn, what do you think?
19:36The mezzaluna is nice and creamy inside.
19:39I like the flavor of the sauce.
19:42It could have cooked a little bit longer, but I definitely would enjoy this if I ate it at any
19:47restaurant.
19:48All right, judges, so please take a vote.
19:52A lot of the judges are saying, oh, they wish the ragu had a little bit more depth and it
19:56cooked longer.
19:57I wish I had three hours as well, but this is what I got.
20:00The judges have voted. We have a winner.
20:03And the winner is...
20:05Chef Bobby Flay.
20:11These were both fabulous dishes. The creaminess, the crunchiness, the flavor of the sauce, just very well balanced, very well
20:18textured. Bobby, that's why we chose your dish.
20:23Thanks, Josh.
20:23Thank you, baby.
20:24Appreciate it.
20:25Thanks for having me.
20:26Bobby wins and, you know, it's tough.
20:29It's, you know, I definitely wanted to take home the victory on this one, especially in a pasta battle, but,
20:33you know, he's him for a reason.
20:35Bobby, do you have anything you want to say to Joe's father? Look at him!
20:40Your son is an amazing chef. Amazing, amazing chef.
20:43Thank you. Thank you.
20:43And I look forward to having him back in this arena and maybe a couple others, too.
20:49Bobby, you just beat someone in front of his dad.
20:53Slow down.
20:54The judges were over the half moon for my mezzaluna.
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