1 00:00:01,367 --> 00:00:02,400 Tonight on Guy's Grocery Games, 2 00:00:02,400 --> 00:00:04,066 we're doing something we've never done before. 3 00:00:04,066 --> 00:00:05,867 10 pounds, exactly. Not very much, though, huh? 4 00:00:05,867 --> 00:00:07,166 Sure isn't. 5 00:00:07,166 --> 00:00:09,567 But you know what? These chefs will have to turn this 10 pounds 6 00:00:09,567 --> 00:00:11,500 of groceries into a satisfying lunch. 7 00:00:11,500 --> 00:00:13,367 Plus, Hunter, an impressive dinner. 8 00:00:13,367 --> 00:00:15,000 -You got to recheck this. -Yeah, yeah. 9 00:00:15,000 --> 00:00:16,367 No way. 10 00:00:16,367 --> 00:00:18,066 Yeah, actually, yes way. 11 00:00:18,066 --> 00:00:20,400 This really is a game of ounces. 12 00:00:20,400 --> 00:00:22,567 All of this. So exciting. 13 00:00:22,567 --> 00:00:24,166 It's 10 pounds, two rounds, 14 00:00:24,166 --> 00:00:25,667 right now on Guy's Grocery Games. 15 00:00:25,667 --> 00:00:26,667 -You got this. -I got most of it. 16 00:00:26,667 --> 00:00:28,166 I got most of it. 17 00:00:31,867 --> 00:00:33,467 So let's meet tonight's chefs. 18 00:00:33,467 --> 00:00:35,000 First up, we have Drew Keane, 19 00:00:35,000 --> 00:00:37,867 the Chicago chef de cuisine who left behind a career in music 20 00:00:37,867 --> 00:00:40,700 to work for one of the biggest culinary rock stars 21 00:00:40,700 --> 00:00:43,300 there is, Chef Stephanie Izard. 22 00:00:43,300 --> 00:00:44,867 [Drew] I was in a pretty popular punk rock band 23 00:00:44,867 --> 00:00:46,567 on the East Coast for a very long time, 24 00:00:46,567 --> 00:00:49,000 then realized sometimes music doesn't pay all the bills. 25 00:00:49,000 --> 00:00:50,567 Cooking is always something I did. 26 00:00:50,567 --> 00:00:52,667 So when presented with the opportunity, I jumped on it. 27 00:00:52,667 --> 00:00:54,667 -You work for the GOAT. -You know it, baby. 28 00:00:54,667 --> 00:00:56,667 We call Stephanie mom in the GOAT world, 29 00:00:56,667 --> 00:00:59,767 and I was told that I cannot be on the show and embarrass mom. 30 00:00:59,767 --> 00:01:01,200 So we have to take it home. 31 00:01:01,200 --> 00:01:03,867 Next, Sherry Grimes, the executive chef who has been 32 00:01:03,867 --> 00:01:07,767 highlighted in Thrillist, Time Out, and Eater NYC. 33 00:01:07,767 --> 00:01:10,767 I own a place called Pig & Butter on the Lower East Side of New York City. 34 00:01:10,767 --> 00:01:12,900 It's a mixture of Asian, Southern, 35 00:01:12,900 --> 00:01:14,467 and also Mexican flavors. 36 00:01:14,467 --> 00:01:17,300 I basically follow the beat of my own drum, and I like that. 37 00:01:17,300 --> 00:01:19,667 Go get them, Chef. Go get them. 38 00:01:19,667 --> 00:01:22,600 Then there's Hisham Abdelfattah, the executive chef 39 00:01:22,600 --> 00:01:25,166 from San Jose who created a halal Mexican restaurant 40 00:01:25,166 --> 00:01:28,967 that honors his beliefs and his favorite cuisine. 41 00:01:28,967 --> 00:01:32,367 [Hisham] At El Halal Amigos, we serve authentic halal Mexican food. 42 00:01:32,367 --> 00:01:34,667 That means all the meats we use is within 43 00:01:34,667 --> 00:01:37,867 the dietary restrictions of Islam. 44 00:01:37,867 --> 00:01:39,767 There was a gap that needed to be bridged 45 00:01:39,767 --> 00:01:42,100 between Islam and Mexican cooking. 46 00:01:42,100 --> 00:01:43,533 And what better than tacos? 47 00:01:45,467 --> 00:01:49,000 And finally, Milena Pagan, the James Beard Award nominee 48 00:01:49,000 --> 00:01:51,266 from Rhode Island who uses her MIT degree 49 00:01:51,266 --> 00:01:53,667 in chemical engineering to perfect the recipes 50 00:01:53,667 --> 00:01:55,467 at her Puerto Rican restaurant. 51 00:01:56,266 --> 00:01:58,400 [Milena] I never expected to get into MIT. 52 00:01:58,400 --> 00:02:01,467 I never expected to get the James Beard nomination. 53 00:02:01,467 --> 00:02:04,500 I just, like, work really hard all the time. 54 00:02:04,500 --> 00:02:06,800 At Little Sister, I would say we are known 55 00:02:06,800 --> 00:02:09,200 for our home-style Puerto Rican cooking. 56 00:02:09,200 --> 00:02:13,066 My approach is more is more, but done with taste and class. 57 00:02:13,066 --> 00:02:14,066 You know what I mean? 58 00:02:14,066 --> 00:02:16,166 -There you go, Chef. Go get them. -What's up? 59 00:02:16,166 --> 00:02:19,200 All right, chefs. We are so fortunate that you're here, 60 00:02:19,200 --> 00:02:22,367 because tonight we have two rounds of challenging games 61 00:02:22,367 --> 00:02:24,767 that require chefs of your level to pull it off 62 00:02:24,767 --> 00:02:26,500 with everything they got. 63 00:02:26,500 --> 00:02:28,367 The chef with the lowest scoring dish at the end of 64 00:02:28,367 --> 00:02:30,867 round one, unfortunately, will be checking out early. 65 00:02:30,867 --> 00:02:33,367 But the chef with the highest combined score 66 00:02:33,367 --> 00:02:36,000 at the end of two rounds, well, you get to shop 67 00:02:36,000 --> 00:02:38,467 Flavortown market for up to $20,000. 68 00:02:38,467 --> 00:02:39,867 -Yeah, let's go. Let's go. -Whoo! 69 00:02:39,867 --> 00:02:41,100 All right. 70 00:02:41,100 --> 00:02:46,066 Tonight, you will be shopping and cooking in total darkness. 71 00:02:46,467 --> 00:02:48,567 -What? -[laughs] 72 00:02:48,567 --> 00:02:50,467 Total darkness. 73 00:02:50,467 --> 00:02:51,467 -[Hunter] What's going on? -Hey. 74 00:02:51,467 --> 00:02:52,500 What are you doing? 75 00:02:52,500 --> 00:02:53,467 -New challenges. -Hi, chefs. 76 00:02:53,467 --> 00:02:54,800 You're cooking in total darkness. 77 00:02:54,800 --> 00:02:56,467 -No. -Yeah. 78 00:02:56,467 --> 00:02:58,367 Total darkness. Shopping, cooking. 79 00:02:58,367 --> 00:02:59,667 This is not what we talked about. 80 00:02:59,667 --> 00:03:01,900 You said you want to do something like with 10. 81 00:03:01,900 --> 00:03:04,767 -Oh, I did say 10. -Like 10 out of 10, it was hard. 82 00:03:04,767 --> 00:03:07,066 -10 out of 10, hard. -I know what it was. 83 00:03:07,066 --> 00:03:08,200 It was 10 pounds. 84 00:03:08,200 --> 00:03:09,567 We're going to let them shop for 10 pounds. 85 00:03:09,567 --> 00:03:11,100 -10 pounds. -There you go. 86 00:03:11,100 --> 00:03:12,767 I see. 87 00:03:12,767 --> 00:03:14,967 And I know what you're thinking, 10 pounds is a lot. 88 00:03:14,967 --> 00:03:17,700 No. The total ingredients you get for both meals 89 00:03:17,700 --> 00:03:20,934 combined, 10 pounds. 90 00:03:21,567 --> 00:03:22,867 Here's what's going to happen. 91 00:03:22,867 --> 00:03:25,000 For your first meal, I want you to make 92 00:03:25,000 --> 00:03:26,767 a hearty, hot lunch. 93 00:03:26,767 --> 00:03:28,867 Ooh, hearty, hot lunch. 94 00:03:28,867 --> 00:03:30,867 A warm and satisfying midday meal. 95 00:03:30,867 --> 00:03:32,600 You know what we're talking about, okay? 96 00:03:32,600 --> 00:03:34,567 Now, you can shop for anything you want. 97 00:03:34,567 --> 00:03:37,533 But if you grab seven pounds of groceries, 98 00:03:38,600 --> 00:03:41,100 you could only shop in the next round 99 00:03:41,100 --> 00:03:42,700 for three pounds of groceries. 100 00:03:42,700 --> 00:03:44,266 10 pounds total. 101 00:03:44,266 --> 00:03:46,266 Now, I'm not going to tell you what the second round is, okay? 102 00:03:46,266 --> 00:03:49,967 So the stuff in the first round, does it carry over? 103 00:03:49,967 --> 00:03:51,200 Yeah, it carries over. 104 00:03:51,200 --> 00:03:52,667 -It carries over, Hunter. -Okay. 105 00:03:52,667 --> 00:03:54,367 You have 30 minutes to shop, weigh, 106 00:03:54,367 --> 00:03:58,500 and prepare your plate of your hearty, hot lunch. 107 00:03:58,500 --> 00:04:00,300 Here's the one thing I want you to remember. 108 00:04:00,300 --> 00:04:03,166 There are three rules to Flavortown. 109 00:04:03,166 --> 00:04:04,967 Well, two of the rules you have to pay attention to. 110 00:04:04,967 --> 00:04:07,767 But there is one rule you will go home if you don't. 111 00:04:08,266 --> 00:04:09,934 And that... 112 00:04:13,066 --> 00:04:14,634 Oh, okay. Okay. 113 00:04:16,100 --> 00:04:17,567 Three rules of Flavortown. 114 00:04:17,567 --> 00:04:18,734 That was a good one. 115 00:04:20,867 --> 00:04:23,400 Oh, 10 pounds for two rounds 116 00:04:23,400 --> 00:04:25,266 doesn't really leave you a lot of room. 117 00:04:25,266 --> 00:04:27,166 'Cause when you're thinking hearty, 118 00:04:27,166 --> 00:04:29,100 you're thinking something heavy. 119 00:04:29,100 --> 00:04:31,000 Oh, my God. Where's the peeled garlic? 120 00:04:31,000 --> 00:04:33,200 Going back to my roots in Puerto Rico, 121 00:04:33,200 --> 00:04:36,634 I'm going to make shrimp in salsa criolla with some rice. 122 00:04:37,367 --> 00:04:38,667 Okay. 123 00:04:38,667 --> 00:04:42,667 Salsa criolla is garlic, onions, different kinds 124 00:04:42,667 --> 00:04:45,867 of peppers, some cilantro, some tomato paste. 125 00:04:45,867 --> 00:04:47,834 That's going to be simple and hearty. 126 00:04:48,367 --> 00:04:50,100 Really running. 127 00:04:50,100 --> 00:04:51,767 I'm looking to split about half of the weight for 128 00:04:51,767 --> 00:04:53,934 the first round, half of the weight for the second round. 129 00:04:54,467 --> 00:04:56,166 Bouillon cubes. 130 00:04:57,166 --> 00:04:59,166 The Sazon packets are super light in weight, 131 00:04:59,166 --> 00:05:01,467 but they pack a punch in flavor. 132 00:05:01,767 --> 00:05:02,867 Okay. 133 00:05:02,867 --> 00:05:05,100 So we're dropping them in, and let's see what we got. 134 00:05:05,100 --> 00:05:06,700 You're at four pounds already. 135 00:05:06,700 --> 00:05:07,667 -Really? -Yeah. 136 00:05:07,667 --> 00:05:09,400 Okay. Hang on. I'll let it. 137 00:05:09,400 --> 00:05:12,266 So I got to think a little bit about going a little bit lighter, 138 00:05:12,266 --> 00:05:13,767 but heavy on the flavor. 139 00:05:13,767 --> 00:05:14,734 I don't need this. 140 00:05:15,767 --> 00:05:17,200 All right. Okay. 141 00:05:17,200 --> 00:05:19,300 So that'll be at five and three-quarters. 142 00:05:19,300 --> 00:05:20,266 -Is that what you want? -I'll take it. 143 00:05:20,266 --> 00:05:21,867 Yeah. All right. 144 00:05:21,867 --> 00:05:23,100 Can I just dump it? 145 00:05:23,100 --> 00:05:24,333 Good. Yeah, dump it. 146 00:05:26,100 --> 00:05:27,667 -Sorry. -Not the entire thing. 147 00:05:27,667 --> 00:05:29,400 I got you. Hold on. I got you. 148 00:05:29,400 --> 00:05:31,867 You almost knocked it all over. 149 00:05:31,867 --> 00:05:33,467 Sorry. I'm in a rush. 150 00:05:33,767 --> 00:05:34,700 Woo! 151 00:05:34,700 --> 00:05:36,467 Swerving. Hearty lunch. 152 00:05:37,266 --> 00:05:39,467 I absolutely love fried chicken. 153 00:05:39,467 --> 00:05:41,000 I didn't want to add all that bone weight, 154 00:05:41,000 --> 00:05:43,000 so I went with the boneless, skinless chicken thighs, 155 00:05:43,000 --> 00:05:44,767 which you get more than enough for this round 156 00:05:44,767 --> 00:05:46,066 and next round. 157 00:05:46,066 --> 00:05:49,567 I'm thinking fried chicken biscuit 158 00:05:49,567 --> 00:05:51,000 and black pepper gravy. 159 00:05:51,000 --> 00:05:53,100 Let's go with this one. 160 00:05:53,100 --> 00:05:55,767 I'm known for aggressively seasoned food, high acid. 161 00:05:55,767 --> 00:05:58,166 So I grabbed that seasoned rice wine vinegar. 162 00:05:59,100 --> 00:06:00,967 Boy, buying something in a glass bottle, 163 00:06:00,967 --> 00:06:02,100 that is a lot of weight. 164 00:06:02,100 --> 00:06:03,467 Let's get some cubes. 165 00:06:03,467 --> 00:06:05,166 Kewpie mayo for that umami. 166 00:06:05,166 --> 00:06:07,066 Let's get a little something to spice this up. 167 00:06:07,066 --> 00:06:09,367 Peppers aren't very heavy. 168 00:06:09,367 --> 00:06:11,266 Some Fresnos. 169 00:06:11,266 --> 00:06:13,500 Scale-wise, let's go see where we're at. 170 00:06:13,500 --> 00:06:14,967 What's up, man? 171 00:06:14,967 --> 00:06:16,667 -All right, so you're way over your eight pounds. -That's eight pounds. 172 00:06:16,667 --> 00:06:19,667 -So you're 8-3, okay, yeah. -No way. 173 00:06:19,667 --> 00:06:21,266 Let's get rid of this. 174 00:06:21,266 --> 00:06:23,900 So I take out rice wine vinegar, and that Kewpie mayo. 175 00:06:23,900 --> 00:06:26,767 I'm just going to make sure that my gravy is super, super rich. 176 00:06:26,767 --> 00:06:28,000 -5 and quarter? -Yeah. 177 00:06:28,000 --> 00:06:29,767 -All right, you're good to go. -All right. 178 00:06:31,000 --> 00:06:33,600 Sesame seed oil. Where are you? 179 00:06:33,600 --> 00:06:36,266 10 pounds of ingredients for two rounds, 180 00:06:36,266 --> 00:06:37,967 which is pretty scary. 181 00:06:37,967 --> 00:06:39,867 When I think of hearty, I think of fried chicken with cornbread. 182 00:06:39,867 --> 00:06:40,767 Okay. 183 00:06:40,767 --> 00:06:43,300 My game plan is to get protein that 184 00:06:43,300 --> 00:06:45,367 I could use for the entire day. 185 00:06:45,367 --> 00:06:47,567 Bacon, because I love to cook with bacon. 186 00:06:47,567 --> 00:06:50,467 I'm grabbing eggs, and I'm grabbing milk. 187 00:06:50,467 --> 00:06:52,900 I'm grabbing Sazon to season the chicken with. 188 00:06:52,900 --> 00:06:54,400 It's really bright and light. 189 00:06:54,400 --> 00:06:56,200 And syrup. 190 00:06:56,200 --> 00:06:58,600 Some sweetness to top my dish with. 191 00:06:58,600 --> 00:07:00,467 -Chef, how are we doing? -Good. How are you? 192 00:07:00,467 --> 00:07:02,066 Did you need all that milk, too? 193 00:07:02,066 --> 00:07:03,100 Uh, no. 194 00:07:03,100 --> 00:07:04,367 That's too heavy. 195 00:07:04,367 --> 00:07:06,400 There you got seven and a quarter getting rid of the milk. 196 00:07:06,400 --> 00:07:08,166 I want to use that for my cornbread, 197 00:07:08,166 --> 00:07:09,500 so I just said forget about it. 198 00:07:09,500 --> 00:07:10,667 No milk at all. 199 00:07:10,667 --> 00:07:11,767 I'll just go with this. 200 00:07:11,767 --> 00:07:15,500 I'm going into round two with only 2.75 pounds left. 201 00:07:15,500 --> 00:07:16,600 [whistles] 202 00:07:18,367 --> 00:07:21,467 [Hisham] A hearty hot lunch to me has to be tacos. 203 00:07:21,467 --> 00:07:22,467 Chicken, chicken. 204 00:07:22,467 --> 00:07:25,367 Pastora is generally made with pork. 205 00:07:25,367 --> 00:07:27,867 But being a halal restaurant and a halal chef, 206 00:07:27,867 --> 00:07:31,266 the halal dietary restrictions restricts us from eating pork. 207 00:07:31,266 --> 00:07:33,900 So I'm going to use halal chicken thigh. 208 00:07:33,900 --> 00:07:35,967 I have no idea how much this weighs. 209 00:07:35,967 --> 00:07:38,400 Mexican food uses so many ingredients. 210 00:07:38,400 --> 00:07:39,500 Cilantro. 211 00:07:39,500 --> 00:07:41,200 So it's really, really hard. 212 00:07:41,200 --> 00:07:43,000 And you've got to think about your next dish. 213 00:07:43,000 --> 00:07:44,500 And I don't know what that's going to be. 214 00:07:44,500 --> 00:07:45,867 Some Monterey cheese. 215 00:07:46,867 --> 00:07:47,900 [mimics brakes squealing] 216 00:07:47,900 --> 00:07:49,000 You know what I mean? 217 00:07:49,000 --> 00:07:51,400 I'm going to grab dried chilies for the marinade. 218 00:07:51,400 --> 00:07:52,300 [Guy] Here's a great idea. 219 00:07:52,300 --> 00:07:54,100 The chilies got a ton of flavor to them, 220 00:07:54,100 --> 00:07:56,467 and they're dry, meaning they're really lightweight. 221 00:07:56,467 --> 00:07:59,166 [Hisham] Pineapples are necessary for a pastor taco. 222 00:07:59,166 --> 00:08:02,567 Pineapples? Pineapple? Pineapples are freaking heavy. 223 00:08:02,567 --> 00:08:04,200 And here I see oranges. 224 00:08:04,200 --> 00:08:05,367 Oranges are lighter. 225 00:08:05,367 --> 00:08:07,867 I know you can make pastor marinade with orange juice. 226 00:08:07,867 --> 00:08:09,900 I've never done this before, but let's try it. 227 00:08:09,900 --> 00:08:11,400 All right, baby. I think we got it. 228 00:08:11,400 --> 00:08:13,000 All right, Chef. 229 00:08:13,000 --> 00:08:14,667 -All right. -Here we go. 230 00:08:14,667 --> 00:08:16,367 Okay. Okay, three pounds. 231 00:08:16,367 --> 00:08:18,600 -[grunts] -You got five there. 232 00:08:18,600 --> 00:08:21,000 -I can reuse some of these. -Seven? 233 00:08:21,000 --> 00:08:22,767 -Screw it. Let's go. -All right. 234 00:08:22,767 --> 00:08:24,900 [Hisham] Right now, all I have is three pounds 235 00:08:24,900 --> 00:08:26,166 to cook for the second round. 236 00:08:26,166 --> 00:08:27,200 Eesh. 237 00:08:27,200 --> 00:08:29,166 -Oh, thank you. Let's go. -All right. 238 00:08:29,166 --> 00:08:31,767 So here to taste dishes and discuss weighty issues 239 00:08:31,767 --> 00:08:33,700 is our distinguished panel of judges. 240 00:08:33,700 --> 00:08:36,266 First, we have executive chef, Chopped champ, 241 00:08:36,266 --> 00:08:39,467 and premier pasta pro, the one and only Chef Joe Sasto. 242 00:08:39,467 --> 00:08:40,967 Yeah. 243 00:08:40,967 --> 00:08:44,367 Baller, Boston restaurateur, and the champ of Tournament of Champions 3, 244 00:08:44,367 --> 00:08:46,066 -the one and only Sweet T. -Hey, hey. 245 00:08:46,066 --> 00:08:48,166 Chef Tiffani Faison. Woo, woo, woo, woo, woo. 246 00:08:48,166 --> 00:08:52,266 Acclaimed chef, culinary world record holder, and cookbook author, 247 00:08:52,266 --> 00:08:54,967 also super dad, the one and only Chef Jet Tila. 248 00:08:54,967 --> 00:08:56,767 All right, 10 pounds. 249 00:08:56,767 --> 00:09:00,200 I think the key here is to look at anything 250 00:09:00,200 --> 00:09:01,767 that you have in your station. 251 00:09:01,767 --> 00:09:06,100 Sugar, flour, acid, butter, seasonings. 252 00:09:06,100 --> 00:09:07,600 I would build my menu from that. 253 00:09:07,600 --> 00:09:08,934 -[Jet] You're absolutely right. -Yeah. 254 00:09:09,467 --> 00:09:10,767 [Guy] 25 minutes. 255 00:09:10,767 --> 00:09:13,900 [Tiffani] Hisham spent seven pounds. He only has three left. 256 00:09:13,900 --> 00:09:16,000 [Joe] That's a huge risk, without knowing what 257 00:09:16,000 --> 00:09:17,500 he has to make in the second round. 258 00:09:17,500 --> 00:09:20,967 The positive about Hisham is he's in his wheelhouse. 259 00:09:20,967 --> 00:09:23,867 -Yeah. -His restaurant is halal Mexican. 260 00:09:23,867 --> 00:09:26,400 All right, we're making the pastor sauce here, 261 00:09:26,400 --> 00:09:29,266 -the marinade for the chicken. -So you got the chiles. 262 00:09:29,266 --> 00:09:31,066 -What's going on? -I got them boiling over here. 263 00:09:31,066 --> 00:09:32,600 -Okay. -And I'm going to throw them inside 264 00:09:32,600 --> 00:09:34,367 of the blender to start my marinade. 265 00:09:34,367 --> 00:09:37,166 -Got it. -[Hisham] I have to put in some achiote, 266 00:09:37,166 --> 00:09:40,500 vinegar, garlic, oregano, cumin. 267 00:09:40,500 --> 00:09:43,367 Oh, and you also need pineapples. 268 00:09:43,367 --> 00:09:45,800 I only got one orange to work with. 269 00:09:45,800 --> 00:09:48,467 I really, that pineapple was just way too heavy. 270 00:09:48,467 --> 00:09:50,567 -But you need that pineapple. -I do need the pineapple. 271 00:09:50,567 --> 00:09:52,166 I do. I'm just going to take as much juice as I can. 272 00:09:52,166 --> 00:09:53,767 I mean, that's tough to get that marinade. 273 00:09:53,767 --> 00:09:57,066 Al Pastor without pineapple is a little tough to claim. 274 00:09:57,066 --> 00:09:58,166 Pure panic. 275 00:09:58,166 --> 00:10:00,000 You need pineapples, man. 276 00:10:00,000 --> 00:10:02,867 [whistles] Two and a half pounds for a pineapple. 277 00:10:02,867 --> 00:10:04,233 Yikes. 278 00:10:10,166 --> 00:10:12,567 [Guy] 23 minutes, 23 left. 279 00:10:12,567 --> 00:10:15,400 Hisham was looking for a pineapple for his al pastor, 280 00:10:15,400 --> 00:10:17,934 which al pastor and pineapple are like hand in hand. 281 00:10:17,934 --> 00:10:19,867 But the pineapple weighs two and a half pounds. 282 00:10:19,867 --> 00:10:22,367 I mean, that's one quarter of the 10 pounds that he's got. 283 00:10:22,367 --> 00:10:24,967 The oranges are kind of a twist on the traditional 284 00:10:24,967 --> 00:10:26,533 pineapples that you put on top. 285 00:10:28,033 --> 00:10:30,567 I mean, half a pound. Hey, Chef. 286 00:10:30,567 --> 00:10:33,467 -Yes, sir. -Can of pineapples, a half a pound. 287 00:10:33,467 --> 00:10:35,266 I'll take it. Half pound. 288 00:10:35,266 --> 00:10:38,500 Hunter, put him down for, Hisham for a half a pound. 289 00:10:38,500 --> 00:10:40,667 -Thank you so much, Chef. -You bet, brother. 290 00:10:43,667 --> 00:10:45,467 Frickin' amazing. 291 00:10:45,467 --> 00:10:49,266 Take chicken, marinate it, then I throw it on the grill. 292 00:10:49,266 --> 00:10:50,734 Come on, baby. Come on, baby. 293 00:10:50,734 --> 00:10:53,500 Hearty hot lunch. So things have to weigh nothing 294 00:10:53,500 --> 00:10:56,367 and impactfully be very hearty. 295 00:10:56,367 --> 00:10:58,567 First thing I'm going to get started on is my rice. 296 00:10:58,567 --> 00:11:00,567 I don't want to do just plain white rice. 297 00:11:00,567 --> 00:11:04,166 I'm adding some cilantro, some garlic, 298 00:11:04,166 --> 00:11:06,834 and some chicken bouillon cube. 299 00:11:06,834 --> 00:11:08,266 Let's see what happens there. 300 00:11:08,266 --> 00:11:09,400 While my rice is cooking, 301 00:11:09,400 --> 00:11:11,266 I'm going to start building my sauce. 302 00:11:11,266 --> 00:11:14,567 -I got to go, go, go, go, go. -All right, Melina, after you wrecked 303 00:11:14,567 --> 00:11:17,967 -my scale, what are you-- -[laughing] I'm sorry. 304 00:11:17,967 --> 00:11:19,033 What are you making? 305 00:11:19,033 --> 00:11:21,667 I'm going to make for you camarones con salsa criolla. 306 00:11:21,667 --> 00:11:24,767 So that's shrimp in a tomato, pepper, onion, garlic sauce. 307 00:11:24,767 --> 00:11:26,367 I have some minute rice going. 308 00:11:26,367 --> 00:11:28,200 And I'm going to fry some plantains for you as well. 309 00:11:28,200 --> 00:11:29,166 That's fantastic. 310 00:11:29,166 --> 00:11:30,300 -Yep. -Okay, good luck. 311 00:11:30,300 --> 00:11:32,166 Thank you. 312 00:11:32,166 --> 00:11:33,767 I got to calm down a little bit. 313 00:11:33,767 --> 00:11:35,166 The sauce is where I'm going to lean into 314 00:11:35,166 --> 00:11:38,567 my pantry items, cumin, paprika. 315 00:11:38,567 --> 00:11:39,867 [Joe] I love what she's doing. 316 00:11:39,867 --> 00:11:42,066 Tons of different aromatics, all really light things. 317 00:11:42,066 --> 00:11:44,200 Garlic, herbs, tomato paste. 318 00:11:44,200 --> 00:11:47,300 -Not taking up any of the weight, but bring tons... -Yeah. 319 00:11:47,300 --> 00:11:49,433 -...of flavor into a small little pot. -Mm-hmm. 320 00:11:50,033 --> 00:11:51,567 The time is really flying. 321 00:11:53,400 --> 00:11:56,467 I'm going to make a little savory chicken biscuit 322 00:11:58,367 --> 00:12:00,834 with a little country gravy, I think. 323 00:12:00,834 --> 00:12:02,767 Maybe like a light pickled Fresno here. 324 00:12:02,767 --> 00:12:06,066 So the first thing I do is get on this fried chicken. 325 00:12:06,066 --> 00:12:07,367 Season this flour up. 326 00:12:07,967 --> 00:12:09,367 Garlic in there. 327 00:12:09,367 --> 00:12:11,867 I really wanted to utilize the pantry items, 328 00:12:11,867 --> 00:12:14,667 paprika, the cayenne. 329 00:12:14,667 --> 00:12:16,567 Growing up, family dinner was always a thing. 330 00:12:16,567 --> 00:12:19,200 It's something I never saw myself doing professionally 331 00:12:19,200 --> 00:12:21,266 'cause I was so interested in playing music. 332 00:12:21,266 --> 00:12:22,500 But then I was offered the opportunity to do it 333 00:12:22,500 --> 00:12:24,467 professionally and work my way up. 334 00:12:24,467 --> 00:12:26,834 And it was just really great to embrace something 335 00:12:26,834 --> 00:12:28,500 that was originally a hobby into a passion. 336 00:12:28,500 --> 00:12:30,734 I'm just going to try to pound the chicken thigh 337 00:12:30,734 --> 00:12:32,834 into the flour so it gets really nice and crispy. 338 00:12:38,066 --> 00:12:39,300 [Guy] All right, Chef, what's on the menu? 339 00:12:39,300 --> 00:12:42,500 Fried chicken on cornbread with bacon and a runny fried egg. 340 00:12:42,500 --> 00:12:43,567 [Guy] What are we making up here? 341 00:12:43,567 --> 00:12:44,934 -My batter. -For the fried chicken? 342 00:12:44,934 --> 00:12:47,367 Yes. It has garlic, cornstarch, and flour. 343 00:12:47,367 --> 00:12:49,367 I add Sazon, give it some kick. 344 00:12:49,367 --> 00:12:51,200 Okay. 345 00:12:51,200 --> 00:12:54,367 I use this type of batter because it has 346 00:12:54,367 --> 00:12:56,166 a certain crisp to the chicken. 347 00:12:56,166 --> 00:12:57,767 It's amazing. 348 00:12:57,767 --> 00:12:59,400 I'd like to win very badly. 349 00:12:59,400 --> 00:13:01,934 And also, I was told, don't come home if I don't win. 350 00:13:03,567 --> 00:13:05,367 I would take the money and actually take 351 00:13:05,367 --> 00:13:07,734 a well-deserved vacation with my partner. 352 00:13:07,734 --> 00:13:10,266 She's the one that inspired me 12 years ago 353 00:13:10,266 --> 00:13:11,600 to open my first restaurant. 354 00:13:11,600 --> 00:13:13,900 She's like my main total support. 355 00:13:15,467 --> 00:13:17,433 16 minutes. Sixteen. 356 00:13:21,266 --> 00:13:24,266 I'm going to cut it up, and I'm going to put it on the griddle. [whistles] 357 00:13:24,266 --> 00:13:26,400 So you took all the chicken into al pastor? 358 00:13:26,400 --> 00:13:27,767 -Yes. -Okay. 359 00:13:27,767 --> 00:13:29,367 [Hisham] I used all of it. 360 00:13:29,367 --> 00:13:30,400 Just get past the first round. 361 00:13:30,400 --> 00:13:32,033 We'll figure it out the next one. 362 00:13:32,033 --> 00:13:33,767 Next, I'm working on my Mexican salad. 363 00:13:33,767 --> 00:13:35,567 Okay. We're there. 364 00:13:35,567 --> 00:13:38,033 I'm planning to make a salad to put on top. 365 00:13:38,033 --> 00:13:40,166 Cilantro, the onions, some jalapenos, 366 00:13:40,166 --> 00:13:42,367 put some of the orange slices in there. 367 00:13:42,367 --> 00:13:43,967 That tastes good. The team that works 368 00:13:43,967 --> 00:13:46,467 with me has worked with me for a long time. 369 00:13:46,467 --> 00:13:49,166 Without their help, there wouldn't be an El Halal Amigos. 370 00:13:49,166 --> 00:13:50,600 That's the whole reason why I want to win. 371 00:13:50,600 --> 00:13:51,667 It's for all of us. 372 00:13:51,667 --> 00:13:53,266 I think everybody's going to be super proud. 373 00:13:56,000 --> 00:13:58,166 -How we looking, Chef? -You know, I'm feeling good. 374 00:13:58,166 --> 00:14:00,166 Okay. How'd your rice turn out? 375 00:14:00,166 --> 00:14:02,166 You know what? It looks respectable. 376 00:14:02,166 --> 00:14:04,266 -Okay. -[Milena] While my sauce is coming together, 377 00:14:04,266 --> 00:14:05,667 I'm going to add the shrimp. 378 00:14:05,667 --> 00:14:08,066 The Sazon packets are super light in weight, 379 00:14:08,066 --> 00:14:09,867 but they pack a punch in flavor. 380 00:14:09,867 --> 00:14:12,300 Maybe a little bit of this. 381 00:14:12,300 --> 00:14:14,667 I'm cooking them in the sauce instead of cooking them 382 00:14:14,667 --> 00:14:17,166 separately so that they'll retain their moistness. 383 00:14:18,567 --> 00:14:20,533 Next, I want to work on my plantains. 384 00:14:21,166 --> 00:14:22,667 Okay, plantains in. 385 00:14:22,667 --> 00:14:25,467 Preparing them in this way, I can put something crunchy 386 00:14:25,467 --> 00:14:26,367 on the plate. 387 00:14:26,367 --> 00:14:28,734 I got to smash these. 388 00:14:30,567 --> 00:14:31,734 Oh. 389 00:14:36,033 --> 00:14:38,567 [Drew] Golden brown is usually what you like to go for here. 390 00:14:38,567 --> 00:14:39,867 Chicken's out of the fryer. 391 00:14:39,867 --> 00:14:41,200 It's fried chicken. It looks pretty good. 392 00:14:41,200 --> 00:14:42,867 [Drew] I have the pickles pickling. 393 00:14:42,867 --> 00:14:43,867 [Guy] How are we looking, Chef? 394 00:14:43,867 --> 00:14:45,300 [Drew] We got chicken on biscuits. 395 00:14:45,300 --> 00:14:47,333 -They look like they're ready. -[whistles] 396 00:14:47,834 --> 00:14:48,934 That's hot. 397 00:14:48,934 --> 00:14:51,100 Next thing, I need to get focused on this country gravy. 398 00:14:51,100 --> 00:14:52,667 A little country gravy here. 399 00:14:52,667 --> 00:14:54,467 Primarily using all the stuff that's already 400 00:14:54,467 --> 00:14:56,033 on the station and did not add 401 00:14:56,033 --> 00:14:58,567 any weight in the basket, all I really had to buy 402 00:14:58,567 --> 00:14:59,934 was the heavy cream. 403 00:15:00,467 --> 00:15:01,867 What's in the gravy? 404 00:15:01,867 --> 00:15:04,100 Heavy cream, flour, a little crushed red, 405 00:15:04,100 --> 00:15:06,600 a little vin, and a bunch of black pepper. 406 00:15:06,600 --> 00:15:07,934 I like black pepper gravy. 407 00:15:11,567 --> 00:15:13,266 That's way too salty. 408 00:15:13,266 --> 00:15:14,867 So with this round's only one shot, I can't go back 409 00:15:14,867 --> 00:15:16,400 and get more heavy cream. 410 00:15:16,400 --> 00:15:18,567 That umami mayo really would have helped out. 411 00:15:18,567 --> 00:15:20,100 Had to break a cardinal rule. 412 00:15:20,100 --> 00:15:22,767 I had to add water to my black pepper gravy 413 00:15:22,767 --> 00:15:24,767 to try and cut through some of this salt. 414 00:15:24,767 --> 00:15:26,734 Just trying to battle back the salt. 415 00:15:26,734 --> 00:15:29,066 That might be a little salty. I hope it's not, though. 416 00:15:29,066 --> 00:15:30,266 Black pepper gravy? 417 00:15:30,266 --> 00:15:32,200 You want to talk about a cheap turn and burn? 418 00:15:32,200 --> 00:15:33,667 Hey, I'm going to give you points. 419 00:15:33,667 --> 00:15:35,567 Woo! I should have played the lottery today, 420 00:15:35,567 --> 00:15:37,166 'cause it worked. 421 00:15:37,166 --> 00:15:39,300 [Sherry] I take my chicken out. It's great. 422 00:15:39,300 --> 00:15:41,266 It's beautiful, brightly colored. 423 00:15:41,266 --> 00:15:43,467 She put the Sazon seasoning packet in there, 424 00:15:43,467 --> 00:15:45,567 which has tons of spices, annatto. 425 00:15:45,567 --> 00:15:47,200 Gives it that beautiful, bright color. 426 00:15:47,200 --> 00:15:49,333 That's what makes cheddar orange. 427 00:15:51,066 --> 00:15:52,834 [Guy] Got a couple eggs going. What are those for? 428 00:15:52,834 --> 00:15:53,867 Fried chicken and cornbread? 429 00:15:53,867 --> 00:15:55,400 -Yes. -Okay. 430 00:15:55,400 --> 00:15:58,266 [Sherry] While my eggs are cooking, I get started on my cornbread. 431 00:15:58,266 --> 00:16:01,000 I can't use the milk because it's too heavy, 432 00:16:01,000 --> 00:16:02,667 so I decide to use water. 433 00:16:05,100 --> 00:16:07,033 [Guy] Five minutes! Five minutes left. 434 00:16:07,033 --> 00:16:08,934 This rice is making me nervous. 435 00:16:10,467 --> 00:16:12,467 Definitely salted, that's for sure. 436 00:16:12,467 --> 00:16:15,266 I know that I can stretch it for the two rounds. 437 00:16:15,266 --> 00:16:17,000 Then I'm going to do a saucy shrimp. 438 00:16:17,000 --> 00:16:18,500 Shrimp are looking tight. 439 00:16:18,500 --> 00:16:20,567 And then finally, tostones. 440 00:16:20,567 --> 00:16:22,967 We got to get this going. 441 00:16:22,967 --> 00:16:28,166 Biscuit, pickled Fresno, chicken, biscuit, 442 00:16:28,166 --> 00:16:29,934 gravy right on top. 443 00:16:29,934 --> 00:16:32,500 You got a cream gravy going on top of Drew's biscuits. 444 00:16:32,500 --> 00:16:33,500 I'm feeling pretty good. 445 00:16:33,500 --> 00:16:34,800 You might be seeing me in round two. 446 00:16:36,834 --> 00:16:39,467 Chefs, you got two minutes. Got to be plated in two. 447 00:16:39,467 --> 00:16:40,867 That's good-looking chicken, Chef. 448 00:16:40,867 --> 00:16:41,767 Thank you. 449 00:16:41,767 --> 00:16:43,000 My cornbread is looking good. 450 00:16:43,000 --> 00:16:44,767 Put my chicken on my cornbread. 451 00:16:44,767 --> 00:16:46,467 My bacon is looking good. 452 00:16:46,467 --> 00:16:50,867 So I chop it up and distribute it amongst the plates. 453 00:16:50,867 --> 00:16:52,634 The eggs are really nice. 454 00:16:54,166 --> 00:16:56,100 I add a little bit of syrup on top of that. 455 00:16:56,100 --> 00:16:58,266 I hit the hearty. I hit the hot. I hit the lunch. 456 00:16:58,266 --> 00:17:00,500 -What more do you want? -[Guy] One minute. 457 00:17:00,500 --> 00:17:04,266 I cut up the chicken before I put the pollo pastor on top. 458 00:17:04,266 --> 00:17:06,100 A Mexican salad to put on top. 459 00:17:06,100 --> 00:17:09,033 I feel like everybody at home is going to be super proud of this dish. 460 00:17:09,967 --> 00:17:14,734 Five, four, three, two, one. 461 00:17:14,734 --> 00:17:17,000 -That's it. That is it. -All right, guys. 462 00:17:17,000 --> 00:17:19,033 -Nice work. -Woo! 463 00:17:19,767 --> 00:17:20,734 Whoo. 464 00:17:21,467 --> 00:17:23,200 [Guy] All right, chefs, time to find out 465 00:17:23,200 --> 00:17:24,834 how your hearty lunches fared. 466 00:17:24,834 --> 00:17:27,367 But on a scale of, let's say, one to 10 pounds, 467 00:17:27,367 --> 00:17:29,166 let's take it to the judges right this way. 468 00:17:36,000 --> 00:17:38,233 All right, judges, this is game one 469 00:17:38,233 --> 00:17:41,567 of 10 pounds in... [clicks tongue] ...two rounds. 470 00:17:41,567 --> 00:17:44,567 Chefs are making you both a lunch and dinner tonight 471 00:17:44,567 --> 00:17:48,767 with no more than 10 pounds of ingredients total. 472 00:17:48,767 --> 00:17:52,166 Now, first up, they had to make a hearty hot lunch for you. 473 00:17:52,166 --> 00:17:53,667 And up first, Chef Sherry. 474 00:17:53,667 --> 00:17:56,233 So this is fried chicken on cornbread with 475 00:17:56,233 --> 00:17:59,467 a runny fried egg and a sweet, smoky bacon. 476 00:17:59,467 --> 00:18:02,266 -Chef, how many pounds? -Seven and a quarter. 477 00:18:02,266 --> 00:18:05,166 -[all] Ooh! -But I have a protein for later. 478 00:18:05,166 --> 00:18:06,667 -A lot of protein. -You've got a lot of chicken left. 479 00:18:06,667 --> 00:18:07,567 Yes. 480 00:18:07,567 --> 00:18:09,734 Hello, hearty on a plate. 481 00:18:09,734 --> 00:18:12,266 That fried chicken that I just want to dive right into, 482 00:18:12,266 --> 00:18:13,734 it's crispy on the outside. 483 00:18:13,734 --> 00:18:16,000 That cornbread that you put underneath, 484 00:18:16,000 --> 00:18:18,033 I was really worried looking at it. 485 00:18:18,033 --> 00:18:20,166 But then I dig in there, it provides this 486 00:18:20,166 --> 00:18:21,767 really nice starchiness. 487 00:18:21,767 --> 00:18:23,867 I can't believe I'm going to say this, but it's not 488 00:18:23,867 --> 00:18:27,467 as salty as I want it, because you have so much sweet. 489 00:18:27,467 --> 00:18:29,533 So it needs more salt, especially on that egg, 490 00:18:29,533 --> 00:18:31,133 because you have some creaminess there. 491 00:18:31,133 --> 00:18:32,967 The gameplay is really great here. 492 00:18:32,967 --> 00:18:34,867 Using the cornstarch and the Sazon in the chicken, 493 00:18:34,867 --> 00:18:37,834 like, first of all, visually, it calls attention to this chicken. 494 00:18:37,834 --> 00:18:40,667 It says, listen to me, look at me, eat me, right? 495 00:18:40,667 --> 00:18:42,867 -Thank you. -[Guy] Up next, Chef Drew. 496 00:18:42,867 --> 00:18:43,900 What do we got, bud? 497 00:18:43,900 --> 00:18:46,066 All right, for my hearty, hot lunch, we have, like, 498 00:18:46,066 --> 00:18:47,934 a take on a chicken biscuit. 499 00:18:47,934 --> 00:18:49,367 Hang on, why is this your take on it? 500 00:18:49,367 --> 00:18:50,567 It looks like a chicken biscuit. 501 00:18:50,567 --> 00:18:52,333 -Yeah. -Why is it your take? 502 00:18:52,767 --> 00:18:53,767 Because I made it, dude. 503 00:18:53,767 --> 00:18:54,967 -Okay. -So we got it-- 504 00:18:54,967 --> 00:18:56,233 Dude, I'm sorry. 505 00:18:56,233 --> 00:18:59,467 -Let me just get that on film that you called me dude. -Whoo! 506 00:18:59,467 --> 00:19:01,934 I need to send this over to Chef Izard real quick. 507 00:19:01,934 --> 00:19:03,867 It's going down in Flavortown. 508 00:19:03,867 --> 00:19:05,767 Biscuit, chicken thigh that's been fried. 509 00:19:05,767 --> 00:19:08,367 And then you got a country black pepper gravy 510 00:19:08,367 --> 00:19:11,233 and a pickled Fresno in there to try to cut through some of that fat. 511 00:19:13,066 --> 00:19:15,834 Your enthusiasm shows on this plate. 512 00:19:15,834 --> 00:19:17,033 Fry on this chicken is great. 513 00:19:17,033 --> 00:19:18,367 As you can see, it's cooked through. 514 00:19:18,367 --> 00:19:20,734 I applaud you for the idea of making gravy 515 00:19:20,734 --> 00:19:22,166 and utilizing the pantry. 516 00:19:22,166 --> 00:19:23,767 But you had extra weight. 517 00:19:23,767 --> 00:19:25,767 So you could have grabbed something like herbs 518 00:19:25,767 --> 00:19:27,467 to really freshen this dish up. 519 00:19:27,467 --> 00:19:31,166 Because I don't think those Fresnos are enough to really 520 00:19:31,166 --> 00:19:33,567 cut through all those layers of richness. 521 00:19:33,567 --> 00:19:35,567 -Got it. Thank you. -[Tiffani] Really good idea. 522 00:19:35,567 --> 00:19:37,667 But it suffers from just a little bit texturally. 523 00:19:37,667 --> 00:19:39,266 It's very bready. 524 00:19:39,266 --> 00:19:41,233 -Got it. Thank you. -All right. 525 00:19:41,233 --> 00:19:44,233 Up next, Chef Melina, what do you have for us? 526 00:19:44,233 --> 00:19:47,567 Hi. My hot, hearty meal for you today is 527 00:19:47,567 --> 00:19:49,367 shrimp in criolla sauce 528 00:19:49,367 --> 00:19:53,033 with some garlic-scented rice and fried plantain tostones. 529 00:19:54,467 --> 00:19:56,266 [Jet] It's a very soulful dish. 530 00:19:56,266 --> 00:19:58,367 And you're really smart about how you played the game. 531 00:19:58,367 --> 00:20:01,867 You understood the assignment. Like, so, so smart. 532 00:20:01,867 --> 00:20:03,100 When we were watching you shop and you were, like, 533 00:20:03,100 --> 00:20:05,867 the first to weigh everything and get back, I thought she, 534 00:20:05,867 --> 00:20:09,100 like, Miss MIT knows what's up. 535 00:20:09,100 --> 00:20:11,467 -Yes. -Using the minute rice, super, super smart. 536 00:20:11,467 --> 00:20:13,567 This tastes like it's been stewing 537 00:20:13,567 --> 00:20:15,867 -for a really long time, and it hasn't. -Thank you. 538 00:20:15,867 --> 00:20:18,433 The shrimp itself is moist. It's succulent. 539 00:20:18,433 --> 00:20:20,133 It's not overcooked. 540 00:20:20,133 --> 00:20:23,767 I will say it's a big portion. 541 00:20:23,767 --> 00:20:26,367 I would love some more acid or freshness, 542 00:20:26,367 --> 00:20:29,266 something to really cut through all that salt 543 00:20:29,266 --> 00:20:30,634 and seasoning you put in the dish. 544 00:20:31,767 --> 00:20:35,033 All right, Chef Hisham, what do you have for us, Chef? 545 00:20:35,033 --> 00:20:37,667 Today, for the hearty, hot lunch, I made you guys 546 00:20:37,667 --> 00:20:39,934 pollo al pastor tacos. 547 00:20:39,934 --> 00:20:42,367 Generally, pastor is made with pork. 548 00:20:42,367 --> 00:20:45,433 So I used chicken thigh for a little bit of fatness in there. 549 00:20:45,433 --> 00:20:48,166 And then made you guys a cilantro, lime, 550 00:20:48,166 --> 00:20:51,834 and orange salsa to go on top. 551 00:20:53,000 --> 00:20:55,000 Your treatment of the chicken, 552 00:20:55,000 --> 00:20:57,767 seasoned very well, marinated nicely. 553 00:20:57,767 --> 00:20:59,767 What I don't love about the chicken, though, 554 00:20:59,767 --> 00:21:01,834 is you hit it really hard on that grill. 555 00:21:01,834 --> 00:21:05,467 It has a really hard char that becomes almost bitter, 556 00:21:05,467 --> 00:21:08,066 and it is hard to get out of your palate. 557 00:21:08,066 --> 00:21:12,000 I love your concept, bro. I've never seen halal and tacos. 558 00:21:12,000 --> 00:21:13,634 I think it's so genius. 559 00:21:13,634 --> 00:21:16,166 However, your plating, it needs more something. 560 00:21:16,166 --> 00:21:17,233 Yes, Chef. 561 00:21:17,233 --> 00:21:19,033 Anytime we have the finite amount of ingredients, 562 00:21:19,033 --> 00:21:21,634 that calls a lot of attention to each of the ingredients. 563 00:21:21,634 --> 00:21:24,100 And when I see red onions that are kind of cut 564 00:21:24,100 --> 00:21:27,433 really inconsistent, you know, I just think for the ingredients 565 00:21:27,433 --> 00:21:29,834 that you didn't have, the ingredients, what you want to do is 566 00:21:29,834 --> 00:21:32,133 focus on the ones you do and make sure they really shine. 567 00:21:32,133 --> 00:21:33,266 Thank you. 568 00:21:33,266 --> 00:21:35,467 Well, wasn't that fun? No. 569 00:21:35,467 --> 00:21:37,467 Chefs, we're going to ask you to return to the kitchens. 570 00:21:37,467 --> 00:21:40,233 Let the judges deliberate. Unfortunately, we have to send 571 00:21:40,233 --> 00:21:41,567 somebody home after this round. 572 00:21:41,567 --> 00:21:43,467 -Thank you very much. -Thank you. 573 00:21:43,467 --> 00:21:44,567 Thank you. 574 00:21:44,567 --> 00:21:46,867 All right, judges, 20 points available in game play, 575 00:21:46,867 --> 00:21:49,834 20 points available in taste, and 10 points in plating. 576 00:21:57,467 --> 00:22:00,367 10 pounds for two rounds. 577 00:22:00,367 --> 00:22:05,000 But unfortunately, one chef has to check out. 578 00:22:05,000 --> 00:22:06,266 Let's check the results. 579 00:22:06,266 --> 00:22:09,266 Drew, 14 out of 20 in gameplay, 580 00:22:09,266 --> 00:22:14,166 15 out of 20 in taste, 7 out of 10 for plating 581 00:22:14,166 --> 00:22:15,467 for a 36. 582 00:22:15,467 --> 00:22:17,000 Okay. 583 00:22:17,000 --> 00:22:20,667 Sherry, 15 out of 20 in gameplay, 584 00:22:20,667 --> 00:22:23,367 16 out of 20 in taste, 585 00:22:23,367 --> 00:22:26,533 7 out of plating for a 38. 586 00:22:26,533 --> 00:22:28,300 We know you're not going home. 587 00:22:29,834 --> 00:22:30,800 Hisham. 588 00:22:32,166 --> 00:22:36,367 13 out of 20 for gameplay, 14 for taste, 589 00:22:36,367 --> 00:22:39,634 5 for plating, for a 32. 590 00:22:40,467 --> 00:22:44,266 Milena, you got to do better than a 32. 591 00:22:44,266 --> 00:22:48,533 17 out of 20 gameplay. 17, 20 out of taste. 592 00:22:48,533 --> 00:22:52,100 -Seven for a 41. Wow. -[all clapping] 593 00:22:52,100 --> 00:22:54,667 -Whoo-hoo! -Congratulations. 594 00:22:54,667 --> 00:22:56,467 Hisham, sorry to lose you, buddy. 595 00:22:56,467 --> 00:22:58,033 I was excited for what you were going to do. 596 00:22:58,033 --> 00:23:00,367 -But live to cook another day, okay? -Thank you. 597 00:23:00,367 --> 00:23:01,367 Thank you. 598 00:23:01,367 --> 00:23:04,934 Oh, I'm feeling disappointed. 599 00:23:04,934 --> 00:23:06,567 Thank you so much. I appreciate you. 600 00:23:06,567 --> 00:23:10,500 But also, meeting Guy was a reward on itself. 601 00:23:15,367 --> 00:23:18,333 In this final round of 10 pounds in two rounds, 602 00:23:18,333 --> 00:23:20,834 it's time to go big without going heavy. 603 00:23:20,834 --> 00:23:26,734 I want you to make the judges a weeknight dinner, 604 00:23:26,734 --> 00:23:29,066 but a special weeknight dinner. 605 00:23:29,066 --> 00:23:30,934 I want you to have a meal that makes you think 606 00:23:30,934 --> 00:23:33,767 that the judge will say, TGI Monday. 607 00:23:33,767 --> 00:23:36,367 You have your remaining pounds that you get to shop for, 608 00:23:36,367 --> 00:23:38,767 your remaining ingredients that you have in your station, 609 00:23:38,767 --> 00:23:40,567 and 30 minutes on the clock. 610 00:23:40,567 --> 00:23:42,066 That's why they call me the giver. 611 00:23:43,767 --> 00:23:46,066 The three of you. It's going to be two of you. 612 00:23:46,066 --> 00:23:48,300 Give it up for the one that's going to... 613 00:23:50,266 --> 00:23:51,233 Ugh... 614 00:23:52,333 --> 00:23:54,867 -Oh. -Oh, no. 615 00:23:54,867 --> 00:23:56,867 -[Guy] Excuse me. -[Hunter] Yeah. 616 00:23:56,867 --> 00:23:58,567 I'm getting ready to launch them. 617 00:23:58,567 --> 00:24:00,066 You're going to go start pushing stuff around? 618 00:24:00,066 --> 00:24:01,033 Yeah, I got to bring this back. 619 00:24:01,033 --> 00:24:02,467 This is all a bunch of leftover clearance items. 620 00:24:02,467 --> 00:24:04,033 It's got to go back in the shelves. 621 00:24:04,033 --> 00:24:05,433 -Wow, that's a lot of clearance stuff. -Yeah. 622 00:24:05,433 --> 00:24:07,433 -Oh, no, and it's packed in there. -The clearance is packed? 623 00:24:07,433 --> 00:24:10,934 -It's packed. -I got an idea. 624 00:24:10,934 --> 00:24:13,266 You go by the clearance station, you get 625 00:24:13,266 --> 00:24:14,667 two free items out of clearance. 626 00:24:14,667 --> 00:24:15,767 Will that help you? 627 00:24:15,767 --> 00:24:17,166 That's totally a ton. 628 00:24:17,166 --> 00:24:18,734 [Guy] And of course, they're mandatory items. 629 00:24:18,734 --> 00:24:20,333 -Yeah. Go ahead. -Okay. 630 00:24:20,333 --> 00:24:21,567 -Thanks. -All right. They do not 631 00:24:21,567 --> 00:24:23,634 participate in the weight items that you have. 632 00:24:23,634 --> 00:24:25,634 -Again, what do they say? -The giver. 633 00:24:25,634 --> 00:24:27,467 -Here comes the giver. -The giver. 634 00:24:27,467 --> 00:24:29,333 You know what I'm going to give you right now? 635 00:24:29,333 --> 00:24:31,834 I'm going to give you three, two, one. 636 00:24:31,834 --> 00:24:33,433 Hang on. I didn't give the go. 637 00:24:33,433 --> 00:24:34,433 Hold on. 638 00:24:38,567 --> 00:24:40,100 [Drew] Weeknight dinner. 639 00:24:40,100 --> 00:24:42,266 I only have four and three quarters to work with here. 640 00:24:42,266 --> 00:24:44,967 I had to shop as smart and as efficiently as possible. 641 00:24:44,967 --> 00:24:46,266 I already have the chicken thighs. 642 00:24:46,266 --> 00:24:48,166 I lean right towards arroz con pollo. 643 00:24:48,166 --> 00:24:49,667 Now I have to figure out how to work in some of 644 00:24:49,667 --> 00:24:51,867 these ingredients that I would never use. 645 00:24:51,867 --> 00:24:53,634 This ain't easy. I got cans everywhere. 646 00:24:53,634 --> 00:24:55,867 Okay, you guys, take a look at all this stuff over here. 647 00:24:55,867 --> 00:24:57,567 -Oh, Hunter, what happened? -You know what? 648 00:24:57,567 --> 00:25:00,066 I want a raise. I'm quitting. 649 00:25:00,066 --> 00:25:02,166 There's ramen, there's cake, there's spinach. 650 00:25:02,166 --> 00:25:03,834 Ooh, how about some unicorn pudding? 651 00:25:03,834 --> 00:25:06,667 -Love that one. -[Drew] Olives would go great in that rice. 652 00:25:06,667 --> 00:25:08,467 And I don't have to worry about the jar weight. 653 00:25:08,467 --> 00:25:10,967 Garlic breadcrumbs, this is free. 654 00:25:10,967 --> 00:25:12,266 I can bread the chicken in that. 655 00:25:12,266 --> 00:25:14,567 Welcome to the land of giving. 656 00:25:14,567 --> 00:25:16,033 [Drew] This weighs nothing. 657 00:25:17,133 --> 00:25:20,333 Let's get the seasoned rice wine vinegar I didn't get. 658 00:25:20,333 --> 00:25:23,000 That'll change up the acid. How heavy is it? 659 00:25:23,000 --> 00:25:24,667 Take some of that chili crunch. 660 00:25:24,667 --> 00:25:26,133 6.9 ounces. 661 00:25:26,133 --> 00:25:27,467 Let's see if I got some room to play. 662 00:25:27,467 --> 00:25:29,033 So I want to take the judges' advice 663 00:25:29,033 --> 00:25:30,834 and grab some herbs. Mint. 664 00:25:30,834 --> 00:25:32,533 I want to make a pickle salad and really cut through 665 00:25:32,533 --> 00:25:34,834 all the fat of all the butter that I'm going to add to this rice. 666 00:25:34,834 --> 00:25:35,734 All right, Drew, you ready? 667 00:25:35,734 --> 00:25:37,166 Yeah, I'm ready. Let's go. 668 00:25:37,166 --> 00:25:39,333 I really think I'm going to fill that five-point deficit with this round. 669 00:25:39,333 --> 00:25:41,533 4.75. Yeah, I said you had it. 670 00:25:41,533 --> 00:25:42,634 There you go. Good luck. 671 00:25:42,634 --> 00:25:43,900 I'm going to give it a go here. 672 00:25:45,634 --> 00:25:46,567 Whoo. 673 00:25:46,567 --> 00:25:47,634 I have 4 and quarter pounds 674 00:25:47,634 --> 00:25:50,166 left to build my weeknight dinner. 675 00:25:50,166 --> 00:25:51,767 Oh, my God. This is heavy. 676 00:25:51,767 --> 00:25:55,133 A weeknight dinner definitely involves some sort of rice and beans. 677 00:25:55,133 --> 00:25:57,166 I'm thinking I'm going to make rice and beans 678 00:25:57,166 --> 00:26:00,266 mamposteao with some skirt steak chimichurri. 679 00:26:00,266 --> 00:26:02,266 I already know that I don't have enough rice 680 00:26:02,266 --> 00:26:05,000 from the first round, so I need the beans to bulk up the rice. 681 00:26:05,000 --> 00:26:05,800 Uh... 682 00:26:05,800 --> 00:26:07,767 So then I head to the clearance aisle, 683 00:26:07,767 --> 00:26:09,266 hoping for some beans. 684 00:26:09,266 --> 00:26:10,133 Beans? 685 00:26:10,133 --> 00:26:12,100 Hunter and the clearance items. 686 00:26:12,100 --> 00:26:13,734 Don't even get me started. 687 00:26:13,734 --> 00:26:17,767 But I don't see any, so I'm grabbing a can 688 00:26:17,767 --> 00:26:20,100 of French cut green beans. 689 00:26:20,100 --> 00:26:23,033 Maybe I could turn the green beans into a side. 690 00:26:23,033 --> 00:26:24,934 And some breadcrumbs. 691 00:26:24,934 --> 00:26:26,934 Maybe I'll try breading the steak. 692 00:26:26,934 --> 00:26:29,233 -What are you thinking, Chef? -I want beans. 693 00:26:29,233 --> 00:26:30,867 Well, you're in the right aisle. 694 00:26:30,867 --> 00:26:34,100 Finally, I find a little jar of cannellini beans. 695 00:26:34,100 --> 00:26:35,667 Oh, uh. 696 00:26:35,667 --> 00:26:37,834 Listen, I can make any beans work. 697 00:26:37,834 --> 00:26:39,367 Okay. 698 00:26:39,367 --> 00:26:40,467 I don't know. 699 00:26:40,467 --> 00:26:42,533 -Yeah. -4.25. 700 00:26:42,533 --> 00:26:44,934 -There you go. Good luck, Chef. -Thank you. 701 00:26:45,367 --> 00:26:46,500 Okay, I'm going. 702 00:26:47,867 --> 00:26:49,867 I worry for Sherry because I don't think 703 00:26:49,867 --> 00:26:52,834 the ingredients she has left over are incredibly versatile 704 00:26:52,834 --> 00:26:53,867 outside of the chicken. 705 00:26:53,867 --> 00:26:56,066 She's got like two and three quarters of a pound. 706 00:26:56,066 --> 00:26:57,767 It's not a lot of product. 707 00:26:57,767 --> 00:26:59,634 [Sherry] I was happy with the clearance items 708 00:26:59,634 --> 00:27:01,467 because that gave me a glimmer of hope. 709 00:27:01,467 --> 00:27:03,634 So for my weekday dinner, I'm making the chicken 710 00:27:03,634 --> 00:27:04,867 that I have. 711 00:27:04,867 --> 00:27:07,767 I actually saw the polenta. I picked garlic breadcrumbs 712 00:27:07,767 --> 00:27:10,934 because I can dredge polenta in the garlic breadcrumbs. 713 00:27:11,834 --> 00:27:13,333 I was trying to think of something creative 714 00:27:13,333 --> 00:27:14,133 to do with the chicken. 715 00:27:14,133 --> 00:27:16,166 I'm going to use a chipotle in adobo 716 00:27:16,166 --> 00:27:17,367 to marinate my chicken breast. 717 00:27:17,367 --> 00:27:18,767 Give it some kick. 718 00:27:18,767 --> 00:27:21,266 My strategy was to get lightweight produce. 719 00:27:21,266 --> 00:27:23,467 I like mushrooms because they're hearty, 720 00:27:23,467 --> 00:27:26,133 especially if they're cooked in bacon from the first round. 721 00:27:26,133 --> 00:27:28,266 So I want to make a tomatillo salsa. 722 00:27:28,266 --> 00:27:31,133 I thought it would be a nice combo together. 723 00:27:31,133 --> 00:27:32,634 Every little thing adds up. 724 00:27:32,634 --> 00:27:35,634 I wanted to grab more, but I thought that I was going 725 00:27:35,634 --> 00:27:37,367 to go over my weight limit. 726 00:27:37,367 --> 00:27:41,266 All right, Sherry, this is looking to be very difficult. 727 00:27:41,266 --> 00:27:43,567 [Sherry] I was trying to take the minimalist approach. 728 00:27:43,567 --> 00:27:46,033 It's 2 and a 2.75. Okay, Chef, you're good. 729 00:27:46,033 --> 00:27:47,367 [Guy] 25 minutes. 730 00:27:47,367 --> 00:27:50,533 My goal was to make it as simple as possible. 731 00:27:50,533 --> 00:27:52,834 This really is a game of ounces. 732 00:27:52,834 --> 00:27:54,033 -Mm-hmm. -It is. 733 00:28:03,000 --> 00:28:04,333 [Jet] They had a weight restriction. 734 00:28:04,333 --> 00:28:07,000 Two mandatory clearance ingredients. 735 00:28:07,000 --> 00:28:09,066 Drew, what are you making, brother? 736 00:28:09,066 --> 00:28:10,934 Today we're going to make a little arroz corn pollo. 737 00:28:10,934 --> 00:28:13,100 -Okay. -That would be chicken and rice. 738 00:28:14,000 --> 00:28:15,767 [Drew] I have a chicken from the first round. 739 00:28:15,767 --> 00:28:18,233 A little something something I might cook up on a Monday. 740 00:28:18,233 --> 00:28:20,867 First thing, I get the rice in the boiling water. 741 00:28:20,867 --> 00:28:23,367 I add fat, so I got a bunch of butter. 742 00:28:23,367 --> 00:28:25,300 Olives would go great in that rice. 743 00:28:27,367 --> 00:28:28,667 Not half bad, honestly. 744 00:28:28,667 --> 00:28:31,033 Next, we're just going to get some veg cooked off for y'all. 745 00:28:31,033 --> 00:28:32,767 I really want to add some vegetables to this dish, 746 00:28:32,767 --> 00:28:34,500 because it was lacking in the first round. 747 00:28:37,133 --> 00:28:38,834 All right, Chef, what's on the menu? 748 00:28:38,834 --> 00:28:41,567 I'm making steak with chimichurri. 749 00:28:41,567 --> 00:28:44,200 -Okay. -And a rice and beans mamposteao, 750 00:28:44,200 --> 00:28:45,634 which is like Puerto Rican risotto. 751 00:28:45,634 --> 00:28:47,634 Trying to be savvy with my ingredients. 752 00:28:47,634 --> 00:28:51,467 I'm recycling the leftover sauce from the last round. 753 00:28:51,467 --> 00:28:53,634 I don't have a lot of ingredients to work with 754 00:28:53,634 --> 00:28:55,667 because I used my weight for the steak. 755 00:28:55,667 --> 00:28:57,867 These are chicken bouillon cubes. 756 00:28:57,867 --> 00:29:00,467 Do you have the beans? I found some beans. 757 00:29:00,467 --> 00:29:03,300 I'm going to try to do some magic with this. 758 00:29:03,300 --> 00:29:05,000 They're going to help me stretch out the rice 759 00:29:05,000 --> 00:29:06,233 because I don't think I have a lot. 760 00:29:07,934 --> 00:29:10,734 This is soaking up all the flavors really nice. 761 00:29:11,767 --> 00:29:13,634 Next, I want to work on my steak. 762 00:29:13,634 --> 00:29:17,166 I added cumin powder, some Sazon, some vinegar. 763 00:29:17,166 --> 00:29:19,367 I'm going to try to coat it in the breadcrumbs. 764 00:29:19,367 --> 00:29:22,567 I didn't have eggs to bind the breading to the steak, 765 00:29:22,567 --> 00:29:25,467 so I just have a slurry of water. 766 00:29:25,467 --> 00:29:27,734 It's just water. 767 00:29:27,734 --> 00:29:30,834 I'm in first place right now, but it's not a very wide lead, 768 00:29:30,834 --> 00:29:32,667 so I definitely got to make sure I keep it. 769 00:29:32,667 --> 00:29:35,066 [Joe] What Melina's doing that kind of concerns me 770 00:29:35,066 --> 00:29:36,734 is she marinated the skirt steak, 771 00:29:36,734 --> 00:29:38,467 then she almost dipped it in water 772 00:29:38,467 --> 00:29:40,000 and rinsed it off before breading it. 773 00:29:40,000 --> 00:29:42,200 -But the marinade is wet, so the... -Yeah. 774 00:29:42,200 --> 00:29:43,533 The marinade does the sticking. 775 00:29:43,533 --> 00:29:44,600 Okay. 776 00:29:44,600 --> 00:29:46,734 These breadcrumbs are definitely making it difficult 777 00:29:46,734 --> 00:29:48,533 for me to cook the steak evenly. 778 00:29:50,367 --> 00:29:51,967 All right, Chef, where we at? 779 00:29:51,967 --> 00:29:54,967 I'm making a grilled chicken with a chipotle and adobo, 780 00:29:54,967 --> 00:29:58,333 a crispy polenta, then a tomatillo salsa. 781 00:29:58,333 --> 00:30:00,033 So you're grilling the chicken this time. 782 00:30:00,033 --> 00:30:01,667 -Yes. -I like this. 783 00:30:01,667 --> 00:30:04,233 [Sherry] Chipotles in adobo are very spicy. 784 00:30:04,233 --> 00:30:06,300 I also have Sazon from the first round, 785 00:30:06,300 --> 00:30:08,567 and I'm going to use that to season the chicken as well. 786 00:30:08,567 --> 00:30:10,734 The goal is to get some grill marks while 787 00:30:10,734 --> 00:30:12,367 also not burning the chicken. 788 00:30:12,367 --> 00:30:14,767 So my tomatillo, it's nice and charred. 789 00:30:14,767 --> 00:30:16,967 Next, I start making that salsa. 790 00:30:16,967 --> 00:30:18,767 Add my jalapenos. 791 00:30:18,767 --> 00:30:20,734 I needed to add some acid to it. 792 00:30:20,734 --> 00:30:23,166 A good thing I have this red wine vinegar in my pantry. 793 00:30:25,567 --> 00:30:28,000 15 minutes, chefs, 15 to go. 794 00:30:28,000 --> 00:30:29,533 All right, Chef, what's on the menu, bud? 795 00:30:29,533 --> 00:30:31,300 We're going to do a little roast corn pollo. 796 00:30:31,300 --> 00:30:33,867 Rice is working. A little pickle salad on top. 797 00:30:33,867 --> 00:30:35,667 Do we have any vegetable going into this? 798 00:30:35,667 --> 00:30:38,133 Yeah, I got some red onion. I got some poblano. 799 00:30:38,133 --> 00:30:40,000 All right, so we've got the chicken thigh. 800 00:30:40,000 --> 00:30:41,567 [Drew] Paprika, a little cayenne. 801 00:30:41,567 --> 00:30:43,934 Get them pushed into those garlic breadcrumbs. 802 00:30:43,934 --> 00:30:45,467 We got this garlic bread crumb. 803 00:30:45,467 --> 00:30:47,433 We're going to do a light pan fry, 804 00:30:47,433 --> 00:30:49,000 get a little more flavor, a little more texture. 805 00:30:49,000 --> 00:30:50,233 Exactly. 806 00:30:50,233 --> 00:30:51,767 [Drew] This is the dish that can help you win that $20,000. 807 00:30:51,767 --> 00:30:54,100 My girlfriend Rachel and I have been together for six years. 808 00:30:54,100 --> 00:30:55,667 And we were really looking to buy a house. 809 00:30:55,667 --> 00:30:57,467 If I win the money today, that would really help us 810 00:30:57,467 --> 00:30:58,734 put a down payment down. 811 00:31:01,033 --> 00:31:04,000 These are looking fire. Skirt steak is working. 812 00:31:04,000 --> 00:31:05,567 I've got my rice and beans going. 813 00:31:05,567 --> 00:31:06,567 Coming along. 814 00:31:06,567 --> 00:31:09,133 Next, I want to work on a chimichurri sauce. 815 00:31:09,133 --> 00:31:11,133 If I had had a little bit more for my ingredients, 816 00:31:11,133 --> 00:31:12,300 I would have grabbed a lemon. 817 00:31:12,300 --> 00:31:13,834 I would have grabbed scallions. 818 00:31:13,834 --> 00:31:18,400 Some crushed red. Acid, like they requested in the last round. 819 00:31:18,667 --> 00:31:19,900 We'll see. 820 00:31:24,133 --> 00:31:25,967 Mmm, It's good. 821 00:31:25,967 --> 00:31:27,567 Do we have a vegetable going in this? 822 00:31:27,567 --> 00:31:28,867 I have some canned green beans that 823 00:31:28,867 --> 00:31:31,567 -I haven't eaten since I was a little girl. -Yeah. 824 00:31:31,567 --> 00:31:32,767 -Yeah. -Yeah. 825 00:31:32,767 --> 00:31:35,133 Oh, my God. I actually really don't like these. 826 00:31:35,133 --> 00:31:37,834 But it was the best I could find. 827 00:31:37,834 --> 00:31:40,467 I think I would be fine without those canned green beans. 828 00:31:40,467 --> 00:31:41,700 Yeah. 829 00:31:41,700 --> 00:31:45,266 [Milena] I'm going to use the remainder of the red onion. 830 00:31:45,266 --> 00:31:47,667 I'm going to punch it up with some herbs. 831 00:31:47,667 --> 00:31:49,066 And I'm just going to try to bring in some 832 00:31:49,066 --> 00:31:50,867 acidity and sweetness into it. 833 00:31:50,867 --> 00:31:52,266 I'm going to make them work. 834 00:31:52,266 --> 00:31:54,100 I want to win this really badly. 835 00:31:54,100 --> 00:31:58,000 If I win the money today, I would love to fly to Paris 836 00:31:58,000 --> 00:32:01,667 and get a set of custom-made bistro chairs 837 00:32:01,667 --> 00:32:03,300 and tables for Little Sister, 838 00:32:03,300 --> 00:32:06,333 so we can have the best outdoor season ever. 839 00:32:06,333 --> 00:32:07,700 You know what? 840 00:32:09,066 --> 00:32:10,934 Decent. Respectable. 841 00:32:12,467 --> 00:32:14,100 [Sherry] My chicken is done. 842 00:32:15,200 --> 00:32:17,166 My sauce is ready to go. 843 00:32:18,867 --> 00:32:20,467 So I have this bacon in the first round. 844 00:32:20,467 --> 00:32:22,300 What's going on with the bacon? Where's that going to make it? 845 00:32:22,300 --> 00:32:24,033 -Probably going to add it to the mushrooms. -Got it. 846 00:32:24,033 --> 00:32:26,333 [Sherry] Adding the mushrooms to that bacon fat 847 00:32:26,333 --> 00:32:28,066 and then adding the bacon to it 848 00:32:28,066 --> 00:32:31,133 would give it, like, kind of that smoky, meaty flavor. 849 00:32:31,133 --> 00:32:33,767 The last thing I do, I get started on my clearance item, 850 00:32:33,767 --> 00:32:36,433 the polenta. I sauteed it in some butter. 851 00:32:37,266 --> 00:32:39,066 I'm going to dredge the polenta in 852 00:32:39,066 --> 00:32:41,333 the garlic breadcrumbs. 853 00:32:41,333 --> 00:32:44,367 I am just going by the seat of my pants, actually. 854 00:32:45,367 --> 00:32:47,133 All of this. So exciting. 855 00:32:47,133 --> 00:32:48,867 [Guy] Four minutes! 856 00:32:48,867 --> 00:32:50,367 [Drew] So I pull the chicken from the oven. 857 00:32:50,367 --> 00:32:52,333 Perfect. Add the chili crisps. 858 00:32:52,333 --> 00:32:55,200 -This stuff is liquid gold. -It's so good. 859 00:32:55,200 --> 00:32:56,867 I know that I need to make up some points 860 00:32:56,867 --> 00:32:58,567 where I can, so I think presentation. 861 00:32:58,567 --> 00:33:00,634 I get equal amount of rice down on the plate. 862 00:33:00,634 --> 00:33:02,367 A little fresh veg. 863 00:33:03,867 --> 00:33:05,033 Mm, delicious. 864 00:33:05,033 --> 00:33:07,333 -Delicious. -[Drew] I slice the chicken. 865 00:33:07,333 --> 00:33:09,133 I throw that shingle on top. 866 00:33:09,133 --> 00:33:10,667 And I just cover it completely 867 00:33:10,667 --> 00:33:12,467 with my herbs, salad, and pickles. 868 00:33:12,467 --> 00:33:15,233 I'm adding the herbs that was mentioned from my first dish. 869 00:33:15,233 --> 00:33:17,333 Pickled Fresnos from the first round. 870 00:33:17,333 --> 00:33:19,934 I really feel like I made up those five points and then some. 871 00:33:19,934 --> 00:33:23,367 [Milena] First with the rice and beans, then the sliced steak. 872 00:33:23,367 --> 00:33:26,333 The breading is really falling off. 873 00:33:26,333 --> 00:33:28,066 This was really a gamble to try breading it 874 00:33:28,066 --> 00:33:29,367 without the proper ingredients. 875 00:33:29,367 --> 00:33:31,233 I'm just going to cover it up with sauce. 876 00:33:31,233 --> 00:33:32,634 You want to taste my chimis? 877 00:33:33,967 --> 00:33:35,533 I was going to go with the steak. The green beans. 878 00:33:35,533 --> 00:33:36,567 That's delicious. 879 00:33:36,567 --> 00:33:38,233 [Milena] Finally, the salad on the side. 880 00:33:38,233 --> 00:33:40,000 [Guy] One minute. 881 00:33:40,000 --> 00:33:42,300 [Sherry] So I have the nice grill marks on the chicken. 882 00:33:42,300 --> 00:33:44,100 Oh, the chicken's spicy. 883 00:33:44,100 --> 00:33:45,634 Very spicy. 884 00:33:46,433 --> 00:33:48,166 I put down my polenta. 885 00:33:48,166 --> 00:33:50,166 My bacon and mushrooms are good. 886 00:33:50,166 --> 00:33:51,900 My sauce is ready to go. 887 00:33:52,867 --> 00:33:57,433 Five, four, three, two, one. 888 00:33:57,433 --> 00:33:59,300 That's it. 889 00:33:59,300 --> 00:34:01,567 -Good job, everybody. -Very nice. 890 00:34:01,567 --> 00:34:03,433 All right. 891 00:34:03,433 --> 00:34:05,934 [Guy] All right, chefs, time to take this weeknight dinner 892 00:34:05,934 --> 00:34:07,834 over to judges and let them weigh in. 893 00:34:07,834 --> 00:34:09,333 Right this way, follow me. 894 00:34:17,066 --> 00:34:20,700 Judges, once again, this is the 10 pounds in two rounds. 895 00:34:20,700 --> 00:34:25,634 And because Hunter's a giver, they got to get two items out 896 00:34:25,634 --> 00:34:28,066 of the clearance aisle for free, no weight included. 897 00:34:28,066 --> 00:34:30,300 Up first, Chef Drew, what do you got for us? 898 00:34:30,300 --> 00:34:31,934 All right, for my weekday dinner, 899 00:34:31,934 --> 00:34:33,233 I made you guys arroz con pollo. 900 00:34:33,233 --> 00:34:35,967 I used my leftover chicken thighs from round one, 901 00:34:35,967 --> 00:34:38,600 pickled fresnos leftover from round one, 902 00:34:38,600 --> 00:34:40,667 some olives that I got for free. Shout out Hunter. 903 00:34:40,667 --> 00:34:43,400 I breaded the chicken in a garlic bread crumb 904 00:34:43,400 --> 00:34:45,200 that I also got from Hunter. 905 00:34:47,166 --> 00:34:50,600 Chef Drew, arroz con pollo was a really smart move. 906 00:34:50,600 --> 00:34:52,900 It feels totally different than the first round's chicken, 907 00:34:52,900 --> 00:34:54,634 although it's the same chicken. 908 00:34:54,634 --> 00:34:56,800 But you left me wanting more acid again. 909 00:34:56,800 --> 00:34:59,133 I commend you for listening to all of 910 00:34:59,133 --> 00:35:00,900 our feedback from the first round. 911 00:35:00,900 --> 00:35:02,300 You gave us freshness. 912 00:35:02,300 --> 00:35:04,967 Then grabbing the olives from the clearance aisle 913 00:35:04,967 --> 00:35:06,700 was really smart gameplay. 914 00:35:06,700 --> 00:35:09,233 It transforms this chicken-flavored rice. 915 00:35:09,233 --> 00:35:10,400 Thank you. 916 00:35:10,400 --> 00:35:12,066 But don't love the poblanos in here. 917 00:35:12,066 --> 00:35:14,100 They're, like, a little undercooked. 918 00:35:14,100 --> 00:35:16,800 All right, up next, Chef Melina, what do you have for us? 919 00:35:16,800 --> 00:35:21,033 For my weeknight meal dinner, I did mamposteao, 920 00:35:21,033 --> 00:35:23,467 which is rice and beans all together 921 00:35:23,467 --> 00:35:24,867 with some skirt steak, 922 00:35:24,867 --> 00:35:27,100 and I did some chimichurri on top. 923 00:35:27,100 --> 00:35:29,066 From the clearance aisle, the green beans are 924 00:35:29,066 --> 00:35:30,433 in the little salad on the side, 925 00:35:30,433 --> 00:35:33,000 and the breadcrumbs went into the steak. 926 00:35:33,000 --> 00:35:36,734 Chef Milena, I feel your soul on a plate, and it's delicious. 927 00:35:36,734 --> 00:35:38,834 -Thank you. -I'm stuck on the steak, though. 928 00:35:38,834 --> 00:35:41,634 I think the garlic breadcrumbs was a right move, 929 00:35:41,634 --> 00:35:45,100 but it can't decide whether it wants to be crunchy 930 00:35:45,100 --> 00:35:47,634 or it wants to be just grilled. 931 00:35:47,634 --> 00:35:50,000 Beans and rice, just so, so good. 932 00:35:50,000 --> 00:35:52,300 The green beans are very muted. 933 00:35:52,300 --> 00:35:54,934 I think I would like it if it had more of an identity 934 00:35:54,934 --> 00:35:57,700 and were used more sparsely as a salad. 935 00:35:57,700 --> 00:36:00,634 Great job working your leftover sauce 936 00:36:00,634 --> 00:36:04,467 into plain rice and elevating into something like this. 937 00:36:04,467 --> 00:36:05,834 I want it every night of the week. 938 00:36:05,834 --> 00:36:08,367 But the way that you put this together, I'm not a fan of it 939 00:36:08,367 --> 00:36:10,800 just kind of being three separate components. 940 00:36:10,800 --> 00:36:12,500 To me, that's kind of how it fits. 941 00:36:12,500 --> 00:36:13,467 Thank you. 942 00:36:13,467 --> 00:36:16,133 Okay, last but not least, Chef Sherry. 943 00:36:16,133 --> 00:36:17,767 So for my weeknight dinner, 944 00:36:17,767 --> 00:36:20,500 I did a chipotle grilled chicken with polenta, 945 00:36:20,500 --> 00:36:24,000 a charred tomatillo salsa, and I sauteed 946 00:36:24,000 --> 00:36:26,300 some mushrooms with butter and bacon. 947 00:36:26,300 --> 00:36:29,800 I got the polenta, and then I seasoned that with 948 00:36:29,800 --> 00:36:32,367 the Italian breadcrumbs I got from the discount aisle. 949 00:36:33,567 --> 00:36:36,600 Chef Sherry, weeknight dinner, check. 950 00:36:36,600 --> 00:36:40,567 You're on a roll here with something very, very smart. 951 00:36:40,567 --> 00:36:43,734 Lot of hearty flavors here. 952 00:36:43,734 --> 00:36:47,066 My biggest issue, really, is you made tomatillo salsa. 953 00:36:47,066 --> 00:36:49,233 I don't see a lot of it on my plate. 954 00:36:49,233 --> 00:36:52,033 And this needs it. So I'm like, oh, come on, man. 955 00:36:52,033 --> 00:36:54,233 The polenta cake with the garlic breadcrumb 956 00:36:54,233 --> 00:36:56,200 is really addictive. I keep going back for it. 957 00:36:56,200 --> 00:36:57,867 But the plate, I think, suffers from 958 00:36:57,867 --> 00:36:59,100 a little bit of composition. 959 00:36:59,100 --> 00:37:01,467 [Joe] The mushrooms, beautiful treatment, 960 00:37:01,467 --> 00:37:02,900 roasted really hard. 961 00:37:02,900 --> 00:37:06,433 Now, my issue, unfortunately, my chicken's medium rare. 962 00:37:06,433 --> 00:37:10,266 All through the center is just very, very underdone. 963 00:37:10,266 --> 00:37:12,533 [Guy] Thank you, judges. Thank you, chefs. 964 00:37:12,533 --> 00:37:14,000 We're going to send you back to the kitchens. 965 00:37:14,000 --> 00:37:16,000 We're going to have the judges deliberate. 966 00:37:16,000 --> 00:37:18,467 Still anybody's game. Thank you very much. 967 00:37:18,467 --> 00:37:19,533 See you in a bit. 968 00:37:20,800 --> 00:37:23,100 Judges, did anyone's weeknight dinner 969 00:37:23,100 --> 00:37:25,700 make you say TGI Monday? 970 00:37:32,233 --> 00:37:36,100 All right, judges, Drew, 36 points in the first round. 971 00:37:36,100 --> 00:37:38,133 20 for gameplay, 20 for taste, 10 for plating. 972 00:37:38,133 --> 00:37:41,166 Let's take a look. 16 out of 20. 973 00:37:41,166 --> 00:37:43,700 -17 out of 20, great. -All right, welcome back. 974 00:37:43,700 --> 00:37:48,000 -Seven out of plating for a 40 for a 76. -Whoo-hoo! 975 00:37:48,000 --> 00:37:49,500 -Nice recovery. -That's good. 976 00:37:49,500 --> 00:37:52,133 Sherry, 38 in the first round. 977 00:37:52,133 --> 00:37:54,767 13 out of 20 in gameplay. 978 00:37:54,767 --> 00:37:57,266 14 out of 20 in the taste. 979 00:37:57,266 --> 00:38:01,667 Five for the plating for a 32, dropping down to a 70. 980 00:38:03,433 --> 00:38:06,266 And Milena, you had the big, strong lead. 981 00:38:06,266 --> 00:38:09,967 Going to need to have a 35 or better. 982 00:38:10,467 --> 00:38:13,233 15 out of 20 in gameplay. 983 00:38:15,066 --> 00:38:18,800 16 out of 20 in taste. Did you pull off the plating? 984 00:38:18,800 --> 00:38:22,000 For a 6, for a 37, and a two-point win. 985 00:38:22,000 --> 00:38:24,100 -Congratulations. -[exclaims] 986 00:38:24,100 --> 00:38:25,500 Yes, you did. 987 00:38:25,500 --> 00:38:27,300 Oh, my God. 988 00:38:27,300 --> 00:38:29,900 Chef Drew, Chef Sherry, what you faced 989 00:38:29,900 --> 00:38:32,133 and how you did it, I think you did great. 990 00:38:32,133 --> 00:38:33,900 Chef Drew, Chef Sherry, thank you. 991 00:38:33,900 --> 00:38:35,500 [Drew] Second place would be the first loser, 992 00:38:35,500 --> 00:38:37,600 but I'll take second. 993 00:38:37,600 --> 00:38:38,667 [Sherry] I had fun. 994 00:38:38,667 --> 00:38:40,400 I would definitely come back to Guy's Grocery Games. 995 00:38:40,400 --> 00:38:42,133 And I would play things very differently. 996 00:38:46,533 --> 00:38:49,433 Meet the champ of our 10 pounds in two rounds, 997 00:38:49,433 --> 00:38:51,734 Chef Melina. What are you going to do with the money? 998 00:38:51,734 --> 00:38:54,133 I want to put it back into Little Sister. 999 00:38:54,133 --> 00:38:57,834 I want to really swag out our outdoor seating situation. 1000 00:38:57,834 --> 00:38:59,867 -Swag out? -So we can have a really-- Yes. 1001 00:38:59,867 --> 00:39:02,500 I want to go to Paris and get really beautiful 1002 00:39:02,500 --> 00:39:04,667 -outdoor bistro sets. -Wow. 1003 00:39:04,667 --> 00:39:05,834 Chef, congratulations. 1004 00:39:05,834 --> 00:39:07,400 You're the champ of 10 pounds in two rounds. 1005 00:39:07,400 --> 00:39:09,000 -Thank you. -Come on over and say hi to the judges. 1006 00:39:11,767 --> 00:39:13,400 All right, Chef, there's a couple ways 1007 00:39:13,400 --> 00:39:14,700 that we can win some cash tonight. 1008 00:39:14,700 --> 00:39:16,533 One, we can go on a shopping spree. 1009 00:39:16,533 --> 00:39:18,967 -Okay. -Where we put two minutes on the clock. 1010 00:39:18,967 --> 00:39:21,667 There are 10 items on this list. 1011 00:39:21,667 --> 00:39:24,000 For every item that you find in those two minutes 1012 00:39:24,000 --> 00:39:27,300 and you put in the basket, you'll get $2,000. 1013 00:39:27,300 --> 00:39:29,634 -You get all 10, you win 20 grand. -Okay. 1014 00:39:29,634 --> 00:39:32,233 Now, the other side of it is, if you're not into 1015 00:39:32,233 --> 00:39:34,467 the running around and searching out the ingredients 1016 00:39:34,467 --> 00:39:36,467 in the store, you could go to 1017 00:39:36,467 --> 00:39:39,700 the pre-signed check that is right behind that door. 1018 00:39:40,500 --> 00:39:42,567 -And has your name on it. -Okay. 1019 00:39:42,567 --> 00:39:46,500 And it has an amount on it that's, say, anywhere 1020 00:39:46,500 --> 00:39:51,400 -between $14,000 and $20,000. -[all exclaiming] 1021 00:39:51,400 --> 00:39:52,467 Oh. 1022 00:39:57,667 --> 00:40:00,000 -I'm gonna gamble. -You want to go shopping? 1023 00:40:00,000 --> 00:40:01,166 All right. 1024 00:40:01,166 --> 00:40:04,200 Okay. Let's go ahead and see how much that check was for. 1025 00:40:06,900 --> 00:40:11,400 -$15,555. -That's a nice number. 1026 00:40:11,400 --> 00:40:13,533 I'm going to leave a list in here for you. 1027 00:40:13,533 --> 00:40:15,200 -Okay. -I'll read you off the list. 1028 00:40:15,200 --> 00:40:17,367 As soon as you're ready to go, you go find the item. 1029 00:40:17,367 --> 00:40:18,533 Two minutes to do this. 1030 00:40:18,533 --> 00:40:19,634 -Go get them. -Thank you. 1031 00:40:19,634 --> 00:40:22,500 -Okay. -First item is an ingredient in guacamole. 1032 00:40:22,500 --> 00:40:25,834 -Go! -[Guy over PA] An ingredient in guacamole. 1033 00:40:25,834 --> 00:40:28,634 [Melina] I haul it to produce to grab an avocado. 1034 00:40:29,333 --> 00:40:31,700 -Liquid smoke. -Liquid smoke. 1035 00:40:31,700 --> 00:40:32,834 Liquid smoke. 1036 00:40:32,834 --> 00:40:34,700 Uh, hi. 1037 00:40:34,700 --> 00:40:36,266 [Guy] Goat milk cheese. 1038 00:40:36,767 --> 00:40:39,467 -Yes! -Yes, here we go. 1039 00:40:39,467 --> 00:40:41,867 Mug with a mushroom top. 1040 00:40:44,400 --> 00:40:47,133 Jar of marinara sauce. 1041 00:40:49,100 --> 00:40:51,467 $10,000. 1042 00:40:51,467 --> 00:40:54,233 Six-ounce box of macaroni and cheese. 1043 00:40:54,233 --> 00:40:56,567 Let's go, box mac and cheese. 1044 00:40:58,300 --> 00:41:00,433 No, six pounds. Six pounds? 1045 00:41:01,900 --> 00:41:04,767 Cutting board with a pig on it. 1046 00:41:04,767 --> 00:41:07,233 -Cutting board with a pig on it. -Come on, let's go. 1047 00:41:07,233 --> 00:41:08,667 Oh, no. 1048 00:41:08,667 --> 00:41:10,533 Cutting board with a pig on it. 1049 00:41:11,634 --> 00:41:14,266 -Swedish pancake mix. -Swedish pancake. 1050 00:41:14,266 --> 00:41:16,000 -Oh, my God. -20 seconds. 1051 00:41:16,000 --> 00:41:18,400 Oh, God. Swedish pancake. 1052 00:41:19,266 --> 00:41:22,400 Swedish pancake mix means I'm one step closer 1053 00:41:22,400 --> 00:41:24,934 to those Parisian bistro sets. 1054 00:41:24,934 --> 00:41:27,600 [Guy] Instant espresso coffee. 1055 00:41:29,166 --> 00:41:30,934 Ingredient in a sundae. 1056 00:41:30,934 --> 00:41:33,433 Two, one, stop. 1057 00:41:33,433 --> 00:41:34,734 -Woo! -Yeah. 1058 00:41:34,734 --> 00:41:37,767 -She beat the check. -I won $18,000. 1059 00:41:37,767 --> 00:41:41,934 I am going to fly to Paris and order some really cool 1060 00:41:41,934 --> 00:41:43,533 custom bistro sets for Little Sister. 1061 00:41:43,533 --> 00:41:47,233 -$18,000! -[all cheering] 1062 00:41:47,233 --> 00:41:48,233 Yes! Yes! 1063 00:41:48,233 --> 00:41:50,033 Next time you're in Providence, Rhode Island, 1064 00:41:50,033 --> 00:41:51,967 swing by and check out Little Sister. 1065 00:41:51,967 --> 00:41:54,367 She's going to have great seats all the way from Paris. 1066 00:41:54,367 --> 00:41:56,333 -Congratulations, Chef. -There you go. 1067 00:41:56,333 --> 00:41:58,100 See you next week. Guy's Grocery Games. 1068 00:41:58,100 --> 00:42:00,066 -Adios. -Nicely done.