- 8 minutes ago
Beat Bobby Flay - Season 43 Episode 9 - Are We Having Fun Yet
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Short filmTranscript
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. Tomorrow, who knows?
00:09Trash-talking.
00:10This culinary battle is gonna shake down in two rounds.
00:13Round one, to get to me, two contenders have to go through each other,
00:16using an ingredient of my choice.
00:18It's do or die, Bobby.
00:20Two people that know me well will decide who'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 gonna run in a chance!
00:39Everyone's out to beat me.
00:44We're back at I'm Hungry For More. Let's do this!
00:47Turn it up, turn it up, turn it up.
00:50My co-hosts tonight have one thing in common.
00:52They love judging me.
00:54It's my specialty.
00:55Please welcome Chef Ayesha Nurjaya and the ever-so charming Carson Kressley.
01:00Oh my God!
01:02That's me!
01:02I am charming!
01:03But you should be really angry!
01:05Come get you!
01:06Come get you!
01:06I can defeat you!
01:07I can defeat you!
01:09I can defeat you!
01:09What's happening, guys?
01:13How are you?
01:14Oh, you know.
01:15So good, Ayesha.
01:16Love having you as a titan on Triple Threat and as a judge on Beat Bobby Flay.
01:20Well, I've been on the show 12 or 11 times.
01:23Yeah.
01:23Majority of times that I'm on the show you won.
01:25Is that true?
01:25Yes!
01:26But today that must change.
01:28Well, Carson has been judging me whether he's here or not his entire life.
01:32Yeah, silently!
01:32For years!
01:33Exactly!
01:34Those shoes with that jacket?
01:36This is it, I mean.
01:37This is it?
01:37Yeah.
01:39It's a simple cleaning out my basement look.
01:43It's fine.
01:44Well, I can't wait to see what chefs you guys have in store tonight.
01:47Bring them out.
01:48Our first contender used to be a mixed martial arts fighter.
01:52And you were so impressed with his Asian flavors that you picked him to be on your very own team
01:58on BBQ Brawl.
02:00Really?
02:01Mm-hmm.
02:02It's Chef Logan Sandoval.
02:04Your job!
02:11For Logan!
02:13Bobby, our next contender spent a year in China pulling noodles.
02:17Oh, my God.
02:17That's very personal.
02:19And now he's ready to pull out all the stops to beat you with his Chinese cuisine.
02:24Come on out, Chef Laurence Louie.
02:30That's a total good story.
02:35What's up, guys?
02:36How you doing, Bobby?
02:37Good to see you again.
02:38Good to see you, Chef.
02:39What's your goal tonight, Logan?
02:40I'm looking for redemption from BBQ Brawl.
02:42I didn't think I was able to show my full skill set, so I'm bringing it back.
02:46How about you, sir?
02:47I just try to focus on the first round.
02:49Do it for my family.
02:50Do it for my community.
02:50My dad.
02:51Your dad's here?
02:52Yep.
02:52Is he good?
02:53He's the best.
02:54Oh.
02:56Love that.
02:56So here's the deal.
02:57I'm gonna give you 20 minutes on the clock, an ingredient of my choice, and you must make
03:02that ingredient the star of your dish.
03:06Maitake mushrooms.
03:09That's my favorite mushroom.
03:10Yep.
03:10They're really good.
03:11All right, guys.
03:12Time to get funky with the fungi.
03:18This is perfect.
03:20I have the clear eye for the fungi.
03:23What's great about this mushroom is that it's very meaty.
03:25And it holds up to spices really well.
03:27You can actually, like, go the distance with this thing.
03:29Okay.
03:29Logan, what are you making?
03:30I'm making a mayatake tostada, lemon crumbs fresh, and some sweet corn.
03:36I'm into that.
03:37So I'm definitely leaning away from my wheelhouse.
03:39I don't wanna do Asian food because Lawrence is an Asian food gangster, but I grew up in
03:44a Hispanic home, so I'm trying to highlight that today.
03:46Come on, you guys.
03:47Let's go!
03:49As of barbecue, we do a lot of Texas-style barbecue with Eastern Asian flavors, and I am extremely
03:55competitive.
03:56I competed on season five of Barbecue Brawl, and Chef Bobby chose me for his team.
04:01We got the fire!
04:03But I definitely didn't make it as far as I would like to.
04:05Tonight, I'm here for redemption.
04:07I'm here to prove to Bobby just how talented I am.
04:10I grab the head of mushrooms, I add a little beef stock to really amplify that beef flavor,
04:14and then some tequila as well to keep it within Hispanic parameters.
04:18Ooh, they're like fire.
04:20Lawrence, what are you making?
04:21Some marinated mushrooms, some creamy stuff, and some other good things.
04:25Okay, some other good things.
04:27Perfect.
04:28I wanna make a barek with my atake mushrooms, orange crème fraîche, and feta.
04:34Barek is a Turkish-filled pastry.
04:36I came up cooking in Mediterranean Turkish restaurants.
04:39So the fillings, the mushrooms, onions, and garlic.
04:41I'm gonna try and bring it with this barek.
04:45I was born and raised in Boston, Massachusetts.
04:47My mom had a bakery for 22 years.
04:50I spent a lot of time there as a kid.
04:52In 2013, I went to China.
04:53It was an amazing experience for food, for kind of soul-searching a bit.
04:57And then my mom called me.
04:59She asked me, do you wanna take over this bakery?
05:02I thought this was such a beautiful opportunity to continue the legacy of my mom.
05:06Today, that bakery is now Roboto, where we do modern Hong Kong and Kennedy's cooking.
05:10It's amazing.
05:11Bobby Flay, he's a legend, but I got it.
05:15Okay, just under 16 minutes.
05:17I have to go see my old friend, Logan, and talk about sports.
05:21What's up, bro?
05:22What's up, guys?
05:22Yeah!
05:23How you doing?
05:24My atake mushrooms just make me feel so freakin' butch.
05:28How have you been since BBQ Brawl?
05:30We missed you so much.
05:31Good!
05:31I know, I'm sorry I had to leave so soon.
05:33I know, it was so quick.
05:35It's so nice to see my boy, Carson.
05:37Oh, there's cheese flying everywhere.
05:38But at the same time, Carson was one of the people that decided to send me home on BBQ Brawl.
05:42So not only do I need to prove to Bobby that I need to be here, I also need to
05:45prove to Carson that I'm here to stay.
05:48What are you gonna make for us today?
05:49I'm gonna make a maitake tostada.
05:52Okay.
05:52What are we pickling?
05:54Um...
05:54This is dry clean only.
05:56I heard.
05:57Fresno's and jalapeno, chef.
05:58Alright, well, do whatever you can to beat Bobby, alright?
06:01I'm gonna try.
06:02If you want me to rig up a steel cage, I'm here for you.
06:06Okay, Lawrence.
06:07Hi, how are you?
06:08Nice to meet you.
06:09Nice to meet you.
06:10Oh, is that like a little phyllo dough wonton thing?
06:13It's a wonton wrapper.
06:14You're gonna fill those with the maitake mushroom mix.
06:17Exactly.
06:18And your dad's here.
06:20My dad's here.
06:21Fantastic.
06:21Welcome.
06:23He's going all the way.
06:24He's going all the way, and then we're gonna kick Bobby's ass.
06:28I don't even know if I can say that on television.
06:32Just under 13 minutes.
06:34Crema is definitely a traditional ingredient in a tostada.
06:37Definitely helps cool that palate down.
06:39Creme fraiche, lemon, and cilantro.
06:41I'm gonna roll up the filling with these wonton wrappers into like a snail shape.
06:46And then I'm just gonna press it lightly so it comes together.
06:48Eight minutes, chefs.
06:49Eight minutes.
06:50Hi, Lawrence.
06:52Tell me what you got going.
06:53We got a thyme and orange creme fraiche.
06:55And, oh, you're gonna crisp them up in a pan?
06:57Yeah, yeah.
06:58Dad, are you proud?
06:59Oh, yes.
06:59If my mom was here, she'd be hanging off the rafter and jump right in and tell me what I
07:03wasn't doing well.
07:04All right, moving over here.
07:05Logan, what's going on?
07:06I'm just trying to keep it simple.
07:07I feel like I got ahead of myself in barbecue brawl.
07:09I'm starting to build this tostada with a fried tortilla, charred lime.
07:12I'm adding my mushrooms.
07:14You're moving like a ballerina.
07:15I love it.
07:15Oh, thank you.
07:15Light on the feet.
07:16My daughter would be so happy to hear that.
07:17All right, well, these tostadas look great.
07:19I'm excited to eat the food.
07:20Five minutes.
07:21I just need to make sure that they're cooked through all the way.
07:25No one wants a raw wonton wrapper.
07:26I'm concerned there's going to be pockets of, like, doughiness.
07:30Time is winding down.
07:31I am getting nervous.
07:33Three minutes, everybody.
07:34I have my tostada.
07:36I'm drizzling a little bit of the creme over the top.
07:37I'm getting pickled peppers on there.
07:39I'm finishing with corn.
07:40Just make sure that you have impact on those mushrooms.
07:42Yes, chef.
07:44So I flipped this burek, and it is golden brown and delicious.
07:47Nice and crispy.
07:48Gorgeous.
07:49I'm doing some mushrooms on top and some feta.
07:5220 seconds to go, you guys.
07:55Bobby knows I'm here for redemption.
07:56And I'm feeling pretty tasty.
07:58Ten.
07:59Nine.
08:00Eight.
08:01My dad is here.
08:02He's always been so supportive of my cooking journey.
08:04I can't lose the first round.
08:07One.
08:09Come on!
08:13Chef Logan, what did you make?
08:15For today, I made a maitake tostada, lemon creme fraiche, and some sweet corn.
08:21Logan, the maitake is definitely the star of the show here.
08:24Seasoned really properly.
08:25Delicious.
08:26But the jalapenos are definitely there and lingering.
08:29Yes, honey.
08:30Logan, I love the crunch of this, the meatiness of the mushroom.
08:33But that pickled jalapeno might be a little too lingering.
08:37So you kind of have to have, like, your tequila.
08:41All right, Chef Lawrence, what did you make for us?
08:43Uh, so today I made a maitake bareck, orange creme fraiche, and feta.
08:49The crispiness of the wonton wrapper gives, like, really beautiful texture.
08:53For me, the crema, unfortunately, is a little under-seasoned.
08:56But I have to tell you, the maitakes are, like, killing it for me.
08:59Excellent dish.
09:01All right, Lawrence, this is baby's first bareck.
09:04Okay, good.
09:05The whole thing is crispy.
09:06The crema, I thought, was a little bit bland.
09:08But a delicious bite, for sure.
09:12So, Aisha and I are going to discuss.
09:15I can't lose tonight.
09:16I feel like I need this redemption arc.
09:18I gotta get to Bobby, and we gotta beat Bobby Flay today.
09:21The chef moving forward to beat Bobby tonight is...
09:26Chef Lawrence.
09:30I had so much fun.
09:31This is definitely not the last to see of me.
09:33I say that every time, but I definitely mean it this time.
09:37Lawrence, the mushrooms are the star of the show.
09:39And we think that you have what it takes to take Bobby down tonight.
09:43Absolutely.
09:51All right, Lawrence, congratulations.
09:53What do you think is gonna happen now?
09:54He's gonna win.
09:55Of course.
09:58But if he doesn't win, we're still gonna be friends, right?
10:01Ah, we'll think about it.
10:04Lawrence, we'll be cooking tonight.
10:06What is your signature dish?
10:07So, my signature dish is...
10:12Churn fun.
10:14What?
10:15It's a steamed Cantonese rice roll.
10:17Oh, yeah.
10:18No problem.
10:21How many times have you made that, Bobby?
10:23I'm trying to rack my brain.
10:25I think...
10:25Oh, I'm getting...
10:26I think it was zero.
10:28Lawrence, somehow Bobby's got tricks up his sleeve that we both don't even know about.
10:32I got it.
10:33I won't let you down.
10:34You have 45 minutes on the clock.
10:35Show us what you got.
10:43Chung fun.
10:44Cantonese rice roll.
10:45Okay.
10:46Really thin rice noodle that's steamed and stuffed with pork, vegetables, shrimp.
10:52Usually the roll is made, and then we fill it and kind of roll it.
10:55And then it's usually doused in some delicious kind of, like, soy sauce.
10:57Very technique-driven.
10:59Yes.
11:00I'm making a pork and shrimp churn fun with ginger scallion crispies and sweet soy.
11:05I add a lot of different modern twists to add more bang to it.
11:08Beating Bobby Flay with this dish, it's for all the people that grew up like me.
11:13We had our food made fun of.
11:14We got picked on during lunch time.
11:16I got to win today.
11:18Bobby's done hundreds of these episodes.
11:20Mm-hmm.
11:21And this is the first time he's ever had to make chung fun.
11:23Well, I don't think it's going to be chung fun for Bobby.
11:26I think I've eaten it maybe once or twice.
11:29So I'm making chung fun filled with ground pork, shrimp, sweet and sour soy sauce with crispy garlic.
11:36This is going to be a little bit of an experience.
11:40We had some double knife action going on Lawrence's station.
11:42Lawrence, this is better than Benihana.
11:45I'm making my chung fun filling using pork shoulder, shrimp, Chinese sausage, shiitake mushrooms and water chestnuts.
11:52Okay, Lawrence, how many times would you say you've made this before?
11:55Uh, more than Bobby Flay.
11:58All right, all right.
11:59To me, the big challenge is going to be the noodles themselves.
12:02In my batter, I'm combining cornstarch, rice flour and water.
12:05But I'm not sure I'm going to get the ratio right.
12:07So I make a tester.
12:09I ladle some of the batter in a very thin layer.
12:11And I'm steaming them until they're cooked.
12:13Let's see what happens.
12:15All right, Lawrence.
12:17Give me all the scoop on the chung fun.
12:19Yeah, so right now we're working on the filling.
12:21You know, chung fun is very delicate.
12:22So we want to have a filling that really stands out.
12:25Doing this at home, this would take hours.
12:27But I only have 45 minutes today, so I got to get in my zone.
12:30Soy sauce, chicken stock, rice-based cooking wine.
12:34And then are you adding...
12:35I got a little cut on my...
12:36Oh, at least it's not squirting blood all over my blazer,
12:39which I have to return on Monday.
12:42Clock is ticking and we need to get this filling done.
12:44There's still a lot to do.
12:46Oh, look at that.
12:47Is that your noodle?
12:48I'm trying to see if it's going to work.
12:50I got Bobby Flay testing things in the kitchen.
12:52That's good.
12:52I feel like that's a scraper that you use for doing plaster
12:55and decorative painting.
12:57That looks like it's working, I think.
12:58Pretty good.
13:00Shocking.
13:00Looks like calamari.
13:02It does.
13:02So is this the first time you've made this?
13:05Yes.
13:06The sauce, I have soy sauce, ginger, garlic, and scallions,
13:10and dry shiitakes.
13:12Lawrence, Bobby's sauce is definitely not going to bring all the boys to the yard.
13:15Is it terrible?
13:17I'm definitely challenged here, for sure.
13:19But don't count me out yet.
13:22Bobby is a culinary assassin.
13:25Yes.
13:25You know, I was banking on the fact that he never made chung fun before.
13:28Right, but he always seems to manage to figure it out because he's just that good.
13:33In the ground pork, some fresh ginger, some fresh garlic.
13:36Pork and shrimp is pretty classic Chinese combination.
13:39I love it.
13:40Next, I'm going to get started on my sweet soy sauce.
13:43I'm mixing sugar, soy sauce, sesame oil.
13:45Mirren is a Japanese sweet rice wine.
13:48It's really going to add just a little bit more complexity.
13:5028 minutes and 30 seconds.
13:53You know, I'm not going to make the best noodles in the kitchen tonight,
13:56so I'm going to have to really concentrate on bringing impact of flavor.
14:00Bobby, is that all the garlic in the pantry?
14:03Yeah.
14:04My goodness.
14:05As a garnish, I crush the garlic in a little mini chop,
14:08and then I put it in some oil, and I slowly cook the garlic
14:10until it gets nice and crispy.
14:12Now that my chilies are pickling, I got to get started on my ginger scallion oil,
14:15which is minced ginger, minced scallions, a little bit of salt, and then...
14:19Y'all ready for the fun part?
14:20Steaming hot oil poured on top of it.
14:22This is a classic condiment for Cantonese cooking.
14:25Pouring hot oil over that, it kind of blooms everything.
14:28Okay.
14:28And steeps the oil in there.
14:30I ladle the batter into the steam trays, and I let them steam.
14:34I'm just hoping for the best.
14:36Lawrence, can you walk me through your technique about how you're making the batter for the noodles?
14:39I'm blitzing the rice.
14:41Adding in blitzed rice with water is an old-school Chinese technique.
14:46We're gonna mix this up into a batter and steam it.
14:48Coming up on 21 Minutes, chefs.
14:53How are you?
14:54Are you gonna sit down?
14:54Yeah, I'm gonna do what you do to me when you sit at my bar and watch me cook.
14:58Bobby comes to my restaurants, and the kitchen's all open with the bar there,
15:01and he likes to sit there and pretend that he's talking to his guests when he's watching me cook.
15:05That's exactly right.
15:06Do you know what that feels like, guys?
15:08Well, we're gonna see right now.
15:13So, chef, what are you doing?
15:16Um, uh...
15:19I'm doing a lot of juggling right now.
15:21You got this, Bobby.
15:23You're a Bobby fan?
15:24I love that.
15:25Give it up for Bobby, everybody.
15:26We can't, we cannot do that.
15:28Whoa, whoa, whoa.
15:29Calm down.
15:30I got pork on here, ginger, scallion, shallots.
15:33Okay.
15:34And then I have some shrimp over here with some soy, some sesame oil, some scallions.
15:38All right.
15:38Uh, yeah.
15:40Yeah.
15:41It's going good.
15:41All right, going good.
15:43Guys, give it up for Bobby.
15:47The noodles are cooked.
15:48They look good.
15:49I put some pork and shrimp on top, and I let them steam.
15:52I'm feeling pretty good.
15:54Talk to me, what are we working on right now?
15:56We're gonna put the filling in, we're gonna steam it, and then we're gonna...
15:58Oh, so you're gonna put the filling in the noodle?
16:00Yeah, yeah, yeah.
16:01You could cook everything separately and kind of put together,
16:03but just to get that harmony, you gotta do it all together.
16:06That's the traditional way to do it.
16:07Okay.
16:08That's the right way to do it.
16:09That's a traditional way to do it.
16:10That's the right way to do it.
16:11Yeah.
16:11Give it up for Lawrence, everybody.
16:1311 minutes.
16:15Lawrence is actually putting it in raw, the filling.
16:18Really?
16:18So he's gonna steam it directly inside the batter.
16:20On Bobby's side, his filling is cooked, so we could always run the risk of overcooking.
16:25It looked pretty good, but now I have to roll them.
16:28I'm grabbing some panko, and I'm gonna mix some ginger scallion oil into it before I toast it,
16:33which is not traditional at all, but it's gonna add a lot of texture on top.
16:38Lawrence's rolls are out.
16:39The filling is cooked, but we haven't seen them wrapped yet.
16:43Looks good.
16:44Beautiful.
16:45The chung fun steamed nicely.
16:47It's super silky, and it's rolling without any cracks.
16:51Bobby, how's the rolling process going for you?
16:54Pretty good.
16:55Not perfect.
16:56I get it off the pan, but they start to break in places.
17:00That one was not so good.
17:02Bobby's being super quiet.
17:04Might be struggling.
17:05He's working hard, but this is a good sign.
17:08Do you think they look good, or do they look like crepe?
17:12Food joke.
17:13All my flavor components, I think, are delicious.
17:16I'm just going with it.
17:18I got a lot of sauce.
17:1930 seconds.
17:20I start plating with the soy sauce on the plate.
17:22Then I'm gonna garnish the chung fun with the ginger scallion panko
17:26that we toasted, pickled chilies.
17:29I put some of the sweet soy sauce, some chili oil,
17:32crunchy garlic, and some chives.
17:3410, 9, 8, 7, 6.
17:38I'm feeling so good.
17:39Best one I've ever made in my life.
17:413, 2, 1.
17:47Listen, Bobby always brings the bold flavors,
17:50so I'm just hoping that Lauren's came with those flavor bombs.
17:53We hope it's not too subtle.
17:54Exactly.
17:55Ugh.
17:56I like that sound.
17:59All right, Bobby, Lawrence, congratulations.
18:02Now let's meet the judges.
18:04First up, the chef and owner of East Wind's Snack Shop,
18:08Chris Chung.
18:10Partner and sommelier at Cora,
18:13Emmeline Zhao.
18:15Cookbook author and owner of Nam Wah,
18:18Wilson Tang.
18:21All right, judges, dig into the first chung fun in front of you.
18:29All right, Chris, what are you thinking?
18:31The filling was really great.
18:32I love the combination of pork and shrimp.
18:35The spice really made it pop.
18:37With that being said, chung fun is a really tough dish to make.
18:40The skin obviously had some flaws.
18:44Emmeline.
18:44I really enjoyed the savory meets sweet meets spicy.
18:49Visually speaking, you can see that the chung fun had completely fallen apart.
18:52But overall, I think it was a good effort.
18:54It's a really challenging dish.
18:56Wilson.
18:57I thought the filling was really good.
18:59I love the texture of the shrimp.
19:01But the rice flour and water ratio was off.
19:04But overall, this was a tasty dish.
19:07Judges, please try the second chung fun.
19:15Chris, tell me your thoughts.
19:17I do love the filling on this dish.
19:19It's kind of like hand chopped pork.
19:20And that came through.
19:22The roll was folded very well.
19:25I lost the shrimp a little bit in the filling.
19:28But overall, I really enjoyed it.
19:30Emmeline.
19:31I really enjoyed the textures and flavors in this dish.
19:34It's definitely non-traditional.
19:35How crunchy the topping was.
19:37It has a little more elasticity than you would expect from a chung fun noodle.
19:42But all of the flavors and all of the textures combined makes this a really enjoyable dish.
19:48Wilson, what do you think?
19:49I really enjoyed the modern look of it.
19:53It's like very composed.
19:54I wish the filling was more minced.
19:57But the addition of Chinese sausage is mind-blowing.
20:02Really cool.
20:03I really enjoyed it.
20:04All right.
20:04Thank you, judges.
20:05I'm going to have you vote now.
20:08I know I crushed it.
20:10But at the end of the day, these judges are looking for flavor.
20:13I just hope I have enough to win this.
20:16Well, it looks like we have our winner.
20:20It's Lauren!
20:32All of us agreed that the skin was just better.
20:35And the modern twist on it made me choose this dish.
20:38Oh, my gosh.
20:39You hear that, Laurence?
20:40You just, you did it better.
20:41I did it better.
20:42Hong, are we proud?
20:44Very proud.
20:45All right.
20:47Thanks for being here, man.
20:48You're a gentleman.
20:50Bye, Bobby!
20:52Don't worry about me.
20:53It's okay.
20:54I learned something today.
20:56My name is Laurence Lui, and I just beat Bobby Flay!
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